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Warmed Bagel and Choice of Yogurt (WGR)
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 bagel and 1 yogurt
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bagel, WGR Sliced, #1200 | 100 bagels |
Yogurt, Strawberry, #1324 | 50 containers |
Yogurt, Strawberry Banana, #1326 | 50 containers |
DIRECTIONS
1. | Prepare bagels from a frozen state according to the directions on the case or package. 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 manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Cover the bagels, then hold them in a warmer for service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Place the bagels on the line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
4. | 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. |
5. | 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: Cover and hold the yogurt under refrigeration (41 degrees F or lower) until ready for service. If the bagels were heated, hold and maintain them at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate the leftover yogurt at 41 degrees F or lower. For quality service, leftover heated bagels may be discarded. |
Production Notes
If the bagels are frozen, thaw them before service.
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.