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Breakfast, French Toast Sticks Dipper Box, 1 each Breakfast Entree Ingredients Quantity |
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Whole Grain, French Toast Sticks, 2.2 oz, Frozen, 2/5# 2 sticks M/MA, Chickpea Butter, Apple Cinnamon, 1.25 oz cup, Dry, 72/cs 1 portion cup Fruit, Banana, Petite, Each, Fresh, 150/cs 1 small (6" to 6-7/8" long) Fruit, Apple, Slices, Unsweetened, Canned, USDA, 6/10# 1/2 c. Seasoning, Sugar, Brown, Dry Storage, 25# 1/2 tsp. Seasoning, Cinnamon, Ground, Dry Storage, 15 oz 1/4 tsp. 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.
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.
4. Heat French toast sticks 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 baked apples: Preheat oven to 375° F. Pour apples into a hotel pan. Add sugar and cinnamon. Stir to combine and cover pan in foil. Place in convection oven and bake for ~20-25 minutes or in conventional oven for ~30-35 minutes. 7. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. 8. Assemble breakfast box using the following items: 2 French toast sticks 1 apple cinnamon chickpea spread cup 1 banana 1/2 cup baked cinnamon apples (#8 scoop) 9. Offer student 1 breakfast box with choice of milk.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
CCP: Record time and internal temperature of completed recipe on daily log. |
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French Toast Sticks Dipper Box Serving Size: 1.00 each Yield: 1.00 |
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Nutrition Facts Serving Size 1 each Serving Weight 545.404 gm |
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Amounts Per Serving |
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Calories |
496.932 kcal |
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Total Fat |
15.667 gm |
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Saturated Fat |
1.780 gm |
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Trans Fat |
0.333 gm |
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Cholesterol |
12.333 mg |
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Sodium |
399.985 mg |
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Potassium |
947.628 mg* |
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Carbohydrates |
93.983 gm |
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Fiber |
7.093 gm |
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Sugars |
47.909 gm |
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Protein |
19.770 gm |
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Iron |
1.879 mg* |
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Calcium |
303.285 mg* |
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Vitamin A (IU) |
814.640 iu* |
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Vitamin C |
11.187 mg* |
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Vitamin D |
2.000 mcg* |
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Saturated Fat % of Calories 3.22% |
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Meal Components
1.5 Oz (Eq) Of Whole Grain-Rich 1 Oz Of Meat/Meat Alternates 1 Cups Of Fruits
1 Cups Of Nonfat Unflavored Milk |
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Allergens |
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Eggs, Milk, Soy, Wheat |
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Attributes |
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Vegetarian |
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