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Entree, Apple Cinnamon Sausage Biscuit Grab & Go Box, 1 each Lunch Entree Ingredients Quantity |
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Grain, Biscuit, Enriched, 2.2 oz, Frozen, 216ct/cs 1 biscuit Seasoning, Sugar, Brown, Dry Storage, 25# 1 tsp. Seasoning, Cinnamon, Ground, Dry Storage, 15 oz 1/2 tsp. M/MA, Turkey Sausage Patty, 1.1 oz, Frozen, 160/cs 1 each M/MA, Chickpea Butter, Apple Cinnamon, 1.25 oz cup, Dry, 72/cs 1 portion cup Vegetable, R/O, Baby Carrots, Fresh, 4/5# 3/4 c. Fruit, Strawberries, Whole, Fresh, 8/1# 1/2 c. Milk, Skim, fluid, 8 oz carton, Cooler, 50/cs 1 carton |
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Preparation Instructions |
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HACCP Process: #2 - Same Day Service 1. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
2. Remove products from storage using oldest pack date first.
CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
3. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. Replace gloves after handling any other object.
4. Cook sausage patties according to manufacturer product directions.
5. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
6. Prepare cinnamon biscuits:
Combine sugar and cinnamon in a large mixing bowl. Lightly brush each biscuit with water and toss into cinnamon sugar mixture until thoroughly coated. Place cinnamon biscuits on parchment lined sheet pan and spread out evenly. Bake according to manufacturer product directions or until golden brown. 7. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
8. Place 1 sausage patty inside of each cinnamon biscuit to form a sandwich.
CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
9. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.
10. Assemble box using the following items: |
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Apple Cinnamon Sausage Biscuit Box Serving Size: 1.00 each Yield: 1.00 |
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Nutrition Facts Serving Size 1 each Serving Weight 548.779 gm |
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Amounts Per Serving |
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Calories |
646.417 kcal |
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Total Fat |
23.150 gm |
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Saturated Fat |
6.526 gm |
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Trans Fat |
0.000 gm |
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Cholesterol |
35.000 mg |
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Sodium |
793.283 mg |
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Potassium |
1100.596 mg* |
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Carbohydrates |
83.736 gm |
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Fiber |
9.300 gm |
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Sugars |
35.787 gm |
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Protein |
25.725 gm |
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Iron |
4.975 mg* |
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Calcium |
402.804 mg* |
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Vitamin A (IU) |
16300.500 iu* |
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Vitamin C |
65.250 mg* |
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Vitamin D |
2.000 mcg* |
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Saturated Fat % of Calories 9.09% |
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Meal Components |
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2 Oz (Eq) Of Grains |
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2 Oz Of Meat/Meat Alternates |
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0.5 Cups Of Fruits |
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0.75 Cups Of Red/Orange |
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1 Cups Of Nonfat Unflavored |
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Milk |
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Allergens |
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Milk, Wheat |
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