Source: MRS 2021
MRS: 4075 — Sandwiches (4000s)

Corndog

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 corndog
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Corn Dog, WGR, #1104
100  corn dogs
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

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
instructions on the package or case have a higher temperature, follow those recommendations.

2.

Stand the corndogs up in half -size steamtable pans (12" x 10" x 4").
Serve them immediately, or cover pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

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.

Production Notes

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.

Serving Notes

Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
Calories
271
Carbohydrates
29.18 g
Dietary Fiber
1.87 g
Protein
8.79 g
Sodium
647.00 mg
Total Fat
12.90 g
Sat. Fat
3.47 g
Trans Fat
0.00 g