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Chicken Patty Sandwich (Fried)
2 oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Pattie, Frozen, Breaded, #15 | 100 pattie(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 2 pound(s) + 8 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 12 pound(s) + 8 ounce(s), (2-3/5 diameters) |
Pickles, Dill Slices, #271 | 200 slice(s) |
DIRECTIONS
1. | CHICKEN PATTIES: CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds |
2. | ASSEMBLY: Cover with aluminum foil. Cut holes in foil 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. |
3. | TRIMMINGS: |
4. | Portion 1 sandwich per serving and trimmings. Each portion provides 2 oz. eq. meat/meat alternate and 3 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 left overs. |
Production Notes
Use commodity products when available.
Serving Notes
Alternate instructions: Sandwiches may be assembled on service line. Individual sandwiches can be wrapped in aluminum foil.