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Crispy Rolled Taco with Chicken/ Cheese (2)
2 oz. eq. meat/meat alternate and 2 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 2 taco
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Taco, Rolled, Crispy, Chicken and Cheese, #1107 | 200 Tacos |
DIRECTIONS
1. | Prepare the rolled tacos from a frozen state according to the directions on the case and/or package. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Cover the tacos until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Place the tacos on the heated portion of the line for service. CCP: Hold and maintain the product at a minumum temperature of 135 degrees F. |
4. | Portion two rolled taco per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Decard any leftovers. |
Production Notes
Prepare the breaded steak and gravy for just-in-time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.