Search the recipe database
Source: MRS 2014
MRS: 180 — Beef (100s)
Steak Fingers
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 4 beef sticks
Recipe HACCP Process: #2 - Same day service
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 4 beef sticks
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Sticks, Breaded, #5 | 400 stick(s) |
DIRECTIONS
1. | Preheat oven to 350 degrees F or to temperature in instructions on package and/or case. |
2. | Place frozen beef steak fingers on sheet pan sprayed with pan release spray. |
3. | Bake according to package and/or case directions. Prepare in batches to maintain quality. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Remove from oven and place in steamtable pans. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. |
5. | Portion 4 beef fingers per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
Nutrients Per Serving
Calories
290
Carbohydrates
15.00 g
Dietary Fiber
3.00 g
Protein
15.00 g
Sodium
480.00 mg
Total Fat
19.00 g
Sat. Fat
5.00 g
Trans Fat
0.00 g