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Steak Fingers
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 4 beef sticks
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Beef Sticks, Breaded, #1007 | 400 sticks |
DIRECTIONS
1. | Preheat the oven to 350 degrees F, or to the temperature in instructions on package and/or case. |
2. | Place frozen beef steak fingers in a single layer on sheet pans sprayed with pan release spray. |
3. | Bake Steak Fingers according to package and/or case directions. Prepare them in batches to maintain quality. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Remove the Steak Fingers from the oven and place them in steamtable pans. Serve them immediately, or cover the Steak Fingers and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Cover and hold the product for service at 135 degrees F or higher. |
5. | Portion 4 steak fingers per serving. Each portion provides 2 oz. eq. meat/meat alternate and 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. |
Serving Notes
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
Purchasing Guide
Read CN label to insure manufacturers' recommendations for meeting meal component.