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Source: MRS 2014
MRS: 210 — Fish & Seafood (200s)
Seafood Basket
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 3 1/2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
2 oz. eq. meat/meat alternate, 3 1/2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Codfish, Nugget, #44 | 150 codfish nugget(s) |
Shrimp Poppers, Frozen, #528 | 9 pound(s) + 8 ounce(s) |
Hushpuppies, Frozen, #42 | 100 hushpuppies |
DIRECTIONS
1. | Place shrimp, fish nuggets and hushpuppies on paper-lined pan and bake according to package directions. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | For each serving, portion 3 nuggets, 20 shrimp and 2 hushpuppies in a 1/2 pound boat. Each portion provides 2 oz. meat/meat alternate and 3 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
494
Carbohydrates
51.11 g
Dietary Fiber
4.98 g
Protein
23.28 g
Sodium
773.75 mg
Total Fat
21.62 g
Sat. Fat
2.82 g
Trans Fat
0.00 g