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Hot Oatmeal
1 oz. eq. whole grain
Number of Portions: 48 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 48 SERVINGS) |
|---|---|
Water, Municipal, Mississippi | 1 gallon + 2 quarts |
Cereal, Oatmeal, Quick, WGR, #2123 | 3 quarts , dry |
Salt, Table, #2723 | 1 1/2 teaspoons |
DIRECTIONS
1. | Bring the water to a boil in a braising pan, steam jacketed kettle, or large stockpot. |
2. | Stir the oatmeal and salt into the boiling water. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Transfer the oatmeal to steam table pans and place them on the heated portion of the service line. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check the temperature every 30 minutes. |
4. | Portion ½ cup of oatmeal with a #8 scoop or 4 ounce ladle for s erving. Each portion provides 1 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- Prepare the Hushpuppies for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- 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.
-Use USDA Foods or Department of Defense (DoD) products when available.