MEASURE (FOR 100 SERVINGS)
Codfish, Rectangle, #1041
Bun, Hamburger, WGR, #1228
Cheese, American Process, Sliced, #1308
3 pound(s) + 2 ounce(s)
Place frozen fish patties on lined sheet pan.
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Place sandwiches in steamtable pans (12" x 20" x 2½") lined with pan liners.
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 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: Individual sandwiches can be wrapped in aluminum foil.
1 serving of Fish Melt
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.