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Source: MRS 2014
MRS: 744 — Sandwiches (700s)
Corn Dog
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 1/2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 corndog
Recipe HACCP Process: #2 - Same day service
2 oz. eq. meat/meat alternate, 1 1/2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 corndog
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Corn Dog, WGR, #29 | 100 corn dog(s) |
DIRECTIONS
1. | Place corn dogs on sheet pan lined with pan liner (3 across and 9 down for a total of 27 servings per pan). CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
2. | Line up in half-size steamtable pan (12" X 10" X 4"). CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. |
3. | Portion 1 corn dog per serving. Each portion provides 2 oz. eq. meat/ meat alternate and 1 1/2 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Nutrients Per Serving
Calories
231
Carbohydrates
28.18 g
Dietary Fiber
4.87 g
Protein
8.79 g
Sodium
377.30 mg
Total Fat
7.90 g
Sat. Fat
2.47 g
Trans Fat
0.00 g