Search the recipe database
Fish Patty (Baked)
2 oz. eq. meat/meat alternate,1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Codfish, Rectangle, #1041 | 100 codfish rectangles |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
DIRECTIONS
1. | Count out the number of codfish patties needed. |
2. | Place the frozen fish patties in a single layer on sheet pans (18" x 26" x 1") that have been sprayed with pan release spray. |
3. | Bake according to package and/or case directions. (Prepare in batches to maintain quality.) CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Remove from oven and place in steamtable pans. Serve immediately, or cover and place in warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service. |
5. | Portion 1 fish patty per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Prepare only what can be served in a 30 minute period to maintain maximum quality.