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Source: MRS 2014
MRS: 1681 — Breakfast Combinations (1600s)
Bagel and Choice of Yogurt
Meal Component Contribution:
1 oz. eg. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 bagel and 1 yogurt
Recipe HACCP Process: #1 - No cook
1 oz. eg. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 bagel and 1 yogurt
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bagel, Whole Wheat, Sliced, #130 | 100 bagel(s) |
Yogurt, Raspberry, #554 | 50 container(s) |
Yogurt, Strawberry Banana, #553 | 50 container(s) |
DIRECTIONS
1. | Thaw product according to case or package directions. |
2. | Place on refrigerated line for service. |
3. | Portion 1 bagel and 1 4-ounce cup of yogurt per serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers . |
Nutrients Per Serving
Calories
263
Carbohydrates
53.50 g
Dietary Fiber
3.30 g
Protein
8.90 g
Sodium
222.00 mg
Total Fat
1.11 g
Sat. Fat
0.56 g
Trans Fat
0.00 g