MEASURE (FOR 100 SERVINGS)
Yam Patty, Frozen, #1625
Pan Release Spray, Vegetable Oil, #2514
Place yam patties on sheet pan coated with pan release spray. (Batch cook to maintain maximum quality.)
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Using a spatula, remove yam patties from sheet pans and place into half-size steamtable pans.
Serve immediately or cover and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
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