BREAKFAST CHICKEN PATTY

Transcription

1 MRS: 1660 Breakfast Meats (1600s) BREAKFAST CHICKEN PATTY 1 oz. eq. meat/meat alternate, ¼ oz. eq. whole grain NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 patty : WHOLE GRAINS Chicken Patty, Breakfast, Breaded, # pattie(s) Thaw and heat product according to directions on case and/or package. Place on line for service. Portion 1 chicken patty per serving. Each portion provides 1 oz. eq. meat/meat alternate and ¼ oz. eq. whole grain. Calories Carbohydrates UPDATED: 10/1/ g 0.58 g 7.11 g mg 4.11 g DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 0.31 g 1660 PAGE 1

2 1 ¼ oz. eq. meat/meat alternate NUMBER OF PORTIONS: 50 SIZE OF PORTION: ¼ cup Egg Product, Scrambled, Mix, #1317 MRS: 1661 Breakfast Meats (1600s) SCRAMBLED EGGS MEASURE (FOR 50 SERVINGS) 1 bag(s), 5 pound 1. Prepare scrambled eggs according to instructions on bag/case. Place in steamtable pan for service. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. 2. Place on hot line for service. 3. Portion with a #16 scoop or a 2 ounce spoodle of scrambled eggs per serving. Each portion provides 1 ¼ oz. eq. meat/meat alternate. Calories 53 Carbohydrates 1.01 g 4.43 g mg 3.26 g 1.07 g UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1661 PAGE 1

3 2 oz. eq. meat/meat alternate NUMBER OF PORTIONS: 144 SIZE OF PORTION: 1 omelet Omelets, Cheese, Individual, #1315 MEASURE (FOR 144 SERVINGS) 144 omelet(s) MRS: 1662 Breakfast Meats (1600s) CHEESE OMELET 1. Heat according to package and/or case directions. 2. Place on heated line for service. 3. Portion 1 omelet per serving. Each portion provides 2 oz. eq. meat/meat alternate. Calories 136 Carbohydrates 1.70 g 7.37 g mg g 3.40 g UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1662 PAGE 1

4 ¼ oz. eq. meat/meat alternate NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 patty Sausage Patty, Fully Cooked, #1061 MRS: 1664 Breakfast Meats (1600s) SAUSAGE PATTY (SMALL) 100 pattie(s) 1. Prepare product according to directions on package and/or case. 2. Place on heated line for service. 3. Portion 1 patty per serving. Each portion provides ¼ oz. eq. meat/meat alternate. Calories 60 Carbohydrates 6.00 g mg 4.50 g 1.50 g UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1664 PAGE 1

5 1 oz. eq. meat/meat alternate NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 patty Sausage Patty, Fully Cooked, #1060 MRS: 1665 Breakfast Meats (1600s) SAUSAGE PATTY (LARGE) 100 pattie(s) 1. Prepare product acccording to directions on package and/or case. 2. Place on heated line for service. 3. Portion 1 patty per serving. Each portion provides 1 oz. eq. meat/meat alternate. Calories 119 Carbohydrates 9.89 g mg 7.91 g 2.97 g UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1665 PAGE 1

6 1 oz. eq. meat/meat alternate NUMBER OF PORTIONS: 200 SIZE OF PORTION: 1 egg patty Egg Pattie, Scrambled, Frozen, #1316 MRS: 1666 Breakfast Meats (1600s) SCRAMBLED EGG PATTY MEASURE (FOR 200 SERVINGS) 200 pattie(s) 1. Thaw and heat product according to directions on case and/or package. 2. Place on hot line for service. 3. Portion1 patty per serving. Each portion provides 1 oz. eq. meat/meat alternate. minutes. Discard any leftovers Calories 46 Carbohydrates 0.76 g 2.66 g mg 3.45 g 0.86 g UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1666 PAGE 1

7 1 oz. eq. of meat/meat alternate NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 yogurt RECIPE HACCP PROCESS: #1 - No cook Yogurt, Berry, #1324 MRS: 1667 Breakfast Meats (1600s) RASPBERRY YOGURT 100 (4-ounce) carton(s) 1. Place on refrigerated line for service. 2. Portion 1 4-ounce container of yogurt per serving. Each portion provides 1 oz. eq. of meat/meat alternate. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Calories 80 Carbohydrates g 4.00 g mg UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1667 PAGE 1

8 1 oz. eq. of meat/meat alternate NUMBER OF PORTIONS: 100 SIZE OF PORTION: 4 ounce cup RECIPE HACCP PROCESS: #1 - No cook Yogurt, Strawberry Banana, #1323 MRS: 1668 Breakfast Meats (1600s) STRAWBERRY YOGURT 100 (4-ounce) carton(s) 1. Place on refrigerated line for service. 2. Portion 1 4-ounce container of yogurt per serving. Each portion provides 1 oz. eq. of meat/meat alternate. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Calories 80 Carbohydrates g 4.00 g mg UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1668 PAGE 1

9 1 oz. eq. meat/meat alternate NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 slice Ham, Sliced for Biscuit, # slice(s) MRS: 1670 Breakfast Meats (1600s) HAM SLICE 1. Thaw and heat product according to directions on case and/or package. 2. Place on line for service. 3. Portion 1 slice per serving. Each portion provides 1 oz. eq. meat/meat alternate. minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. Calories 40 Carbohydrates 6.00 g mg 1.00 g 0.50 g UPDATED: 10/1/15 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1670 PAGE 1