INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Bagel, WGR Sliced, #1200 | 100 bagels |
Yogurt, Strawberry, #1324 | 50 containers |
Yogurt, Strawberry Banana, #1326 | 50 containers |
1. | Heat the bagels from a frozen state according to the package and/or case directions. The bagels may also be thawed and served at room temperature. 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. | Place the bagels on the line for service. Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
3. | Place the choices of yogurt on a refrigerated line for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion one bagel and one 4-ounce cup of yogurt per serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold the yourt under refrigeration (41 degrees F or lower) and the bagels at 135 derees F or higher. Check temperature every 30 minutes. Cover, label, and date any leftover yogurt, discard any leftover bagels . |
If the bagels are frozen, thaw them before service.
-Refer to 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.