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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) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Codfish, Rectangle, #1041 | 100 codfish rectangles |
DIRECTIONS
1. | Spray sheet pans (18" X 26" X 1") with pan release spray. . |
2. | Count out the number of codfish patties needed. Place the frozen fish patties in a single layer on prepared sheet pans. |
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.
Serving Notes
Portion one fish patty for serving.
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.
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.