MEASURE (FOR 100 SERVINGS)
Corn Dog, WGR, #1104
100 corn dogs
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Place the corn dogs on sheet pans (3 across and 9 down for a total of 27 servings per pan) lined with pan liner or sprayed with food release spray.
Bake the corndogs according to directions on case or package until the desired temperature is reached.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer
Stand the corndogs up in half -size steamtable pans (12" x 10" x 4").
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 corndog per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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