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Entree, Grab & Go Box, Chocolate Chickpea Butter Cup, 1 each Lunch Entree Ingredients Quantity |
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M/MA, Chickpea Butter, Chocolate, 1.25 oz cup, Dry, 72/cs 1 portion cup Whole Grain, Graham, Cinnamon, Giant Goldfish, 0.9 oz, Dry, 300/cs 1 package Whole Grain, Bagel, 2 oz, Frozen, 72/cs 1 bagel M/MA, Egg, Hard Boiled, Pillow Packed, Cooler, 12/12ct 1 egg Fruit, Apple, Slices, Bulk, Fresh, 5/2# 2 oz. Vegetable, Red/Orange, Cherry Tomatoes, Fresh, 12pt/cs 4 oz. Milk, Skim, fluid, 8 oz carton, Cooler, 50/cs 1 carton |
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Preparation Instructions |
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HACCP Process: #1 - No Cook 1. Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. 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 product from refrigerator using oldest pack date first.
CCP: 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.
3. Wash all raw fruits and vegetables thoroughly before combining with other ingredients including:
Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat. 4. 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.
5. Remove any damaged or bruised areas. 6. Assemble grab & go box using the following items: 1 Chocolate Chickpea Butter Cup 1 Goldfish Graham 1 Whole Grain Bagel 1 Hard Boiled Egg 1/2 cup Apple Slices (using a 4 oz spoodle) 3/4 cup Cherry Tomatoes (using 6 oz spoodle) 1 carton of Skim Milk CCP: Ensure cold food is held at a temperature below 41° F.
7. Offer students 1 Chocolate Chickpea Butter Grab & Go Box.
CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41. In the event the temperature of the cold item rises above 41 it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 or below.
CCP: Record time and internal temperature of completed recipe on daily log. |
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Chocolate Chickpea Butter Grab & Go Box Serving Size: 1.00 box Yield: 1.00 |
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Nutrition Facts Serving Size 1 box Serving Weight 560.495 gm |
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Amounts Per Serving |
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Calories |
649.385 kcal |
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Total Fat |
20.226 gm |
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Saturated Fat |
3.000 gm |
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Trans Fat |
0.000 gm |
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Cholesterol |
190.000 mg |
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Sodium |
551.013 mg |
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Potassium |
582.000 mg* |
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Carbohydrates |
88.323 gm |
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Fiber |
9.348 gm |
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Sugars |
41.915 gm |
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Protein |
27.992 gm |
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Iron |
6.981 mg |
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Calcium |
431.418 mg |
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Vitamin A (IU) |
1683.584 iu* |
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Vitamin C |
38.623 mg* |
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Vitamin D |
3.200 mcg* |
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Saturated Fat % of Calories 4.16% |
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* = Indicates missing Nutrient |
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Information. |
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^ = Indicates user added nutrient. |
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WARNING: TRANS FAT VALUES |
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ARE PROVIDED FOR |
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INFORMATION PURPOSES |
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ONLY, NOT FOR MONITORING |
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PURPOSES. |
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Meal Components |
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2.5 Oz Of Meat/Meat Alternates 2 Oz (Eq) Of Whole Grain-Rich 1 Oz (Eq) Of Whole Grain-Rich Based Desserts 0.5 Cups Of Fruits 0.75 Cups Of Red/Orange 1 Cups Of Nonfat Unflavored Milk |
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Allergens |
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Eggs, Wheat, Milk (from beverage) |
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Attributes |
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Vegetarian |
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