MEASURE (FOR 80 SERVINGS)
Chicken, 8 Piece Cut, IQF, #1022
80 servings , ready to cook
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Dressing, Ranch, Dry Mix, #2244
3 1/4 ounces
Thaw the chicken in the refrigerator.
CCP: Hold under refrigeration (41 degrees F or lower).
Drain the chicken well.
Place chicken on sheet pans sprayed with food release spray or lined with pan liners or aluminum foil. (Chicken should be panned in single layers with like pieces on one sheet pan, such as all drumsticks together, all wings, etc. Larger pieces of chicken take longer baking time than smaller pieces).
Sprinkle the ranch dressing mix over the chicken.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Transfer the chicken to steamtable pans for serving, or cover and store in warmer until ready to serve.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Portion 1 breast, OR 1 thigh, OR 1 drumstick and 2 wings, OR 2 drumsticks, OR 3 wings for serving. Each portion provides 2 oz. eq of meat/meat alternate.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
MENU SUGGESTIONS: Crediting on purchased 8 -cut chicken drumsticks and wings differs from USDA 8 -cut chicken pieces. Two-ounce meat/meat alternate servings of purchased 8 -cut chicken pieces are a drumstick and 2 wings OR 3 wings. Two-ounce meat/meat alternate servings of USDA Foods 8-cut chicken are a drumstick OR 2 wings.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for poultry.
Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.
Place chicken on lined sheet pans and season with ranch dressing mix.
Bake until golden brown.
Pan of chicken ready for the serving line
1 serving of Ranch Baked Chicken (breast)
1 serving of Ranch Baked Chicken (drumsticks)
1 serving of Ranch Baked Chicken (thigh)
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