INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Beef Pattie, Broiled, 2 oz. eq., #6 | 100 pattie(s) |
Gravy Mix, Brown, #356 | 1 packet(s) |
Water, Municipal, Mississippi | 1 gallon(s) |
1. | Cook hamburger patties according to package and/or case directions. For 100 servings, use 2 full-size 2 1/2 inch pans. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Prepare brown gravy according to package directions. Pour 2 quarts over hamburger patties in each steamtable pan. Serve immediately or cover and place in holding warmer until ready for service. |
3. | Portion 1 patty and 1 ounce brown gravy per serving. Each portion provides 2 oz. eq. meat/meat alternate. 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 Fdegrees or lower. |