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Sausage Pancake on a Stick
1 oz. eq. meat/meat alternate, 1 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 Sausage Pancake on a Stick
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Sausage Pancake on a Stick, #117 | 100 breakfast sticks |
DIRECTIONS
1. | Prepare the Sausage Pancake on a Stick from a frozen state according to directions on the package and/or case. 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. |
2. | Cover the Sausage Pancakes on a Stick and place them in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Place the Sausage Pancakes on a Stick on the heated portion of the service line. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
4. | Portion one sausage pancake on a stick per serving. Each portion provides 1 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check the temperature every 30 minutes. Discard any leftovers. |
Production Notes
Prepare the Sausage Pancakes on a Stick for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
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.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.