MEASURE (FOR 100 SERVINGS)
Codfish, Rectangle, #1041
Bun, Hamburger, WGR, #1228
Cheese, American Process, Sliced, #1308
3 pounds + 2 ounces
Place the frozen fish patties on a lined sheet pan.
CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve immediately, or cover the pan with lid, foil or plastic wrap. 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.
Portion 1 sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 3 oz. eq. whole grains.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard leftovers.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.
Alternate instructions: Assemble sandwiches on the serving line.
1 serving of Fish Melt
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