Source: MRS 2017
MRS: 778 — Sandwiches (700s)
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 hot dog and bun
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
MEASURE (FOR 100 SERVINGS)
Buns, Hot Dog, WGR, #1227
To steam frankfurters:
- Place 50 thawed frankfurters in perforated steamtable pans.
- Steam for 2 - 4 minutes. (If using solid steamtable pans, additional cooking may be required.)
To boil frankfurters:
- Bring 1 gallon of water to a boil.
- Place 50 thawed frankfurters in boiling water.
- Reduce heat to simmer. Simmer for 10 minutes.
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
HOT DOG ASSEMBLY METHODS:
To assemble from serving line:
- Stand hot dog buns in half-size steamtable pan (12" x 10" x 4").
- Place heated frankfurters in half-size steamtable pan (12" x 10" x 4").
- Serve immediately or cover with aluminum foil wrap and place in warmer until ready for service.
To serve already assembled:
- Open hot dog buns and place cooked frankfurters in buns.
- Place hot dogs in steamtable pans (12' x 20" x 2 1/2") lined with pan liners.
- Cover with aluminum foil. Cut holes in aluminum foil and place 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 hot dog and bun per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Hot dogs may be wrapped in sandwich aluminum foil for service.
Nutrients Per Serving
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