RECIPE DETAILS
Item ID: FS009
Batch Quantity: 100
Serving Size: 2
Serving Measure: SLIDERS
Serving Description: 1 SERVING = 2 (2 OZ) SLIDERS
Nutrition Link: 80139
Food Category: Sandwich recipes
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: BVSD
RECIPE DETAILS
Item ID: FS009
Batch Quantity: 100
Serving Size: 2
Serving Measure: SLIDERS
Serving Description: 1 SERVING = 2 (2 OZ) SLIDERS
Nutrition Link: 80139
Food Category: Sandwich recipes
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: BVSD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Chicken Strips: Pilgrim’s Pride #1330 FC CN Dark Meat Chicken Menu Strips with grill marks. 2.48 oz - 2 oz MMA
Preparation
Chop pepperoncinis if they are not already pre-chopped.
Drain and crumble feta if not purchased this way.
Mix all ingredients except slider buns.
Put 13 lbs. 4 oz. in each hotel pan.
Cover with parchment and foil. 1 pan = 13 lbs. 4 oz. (53 servings at 4 oz total per serving)
Serving
Reheat at 350 degrees for 15-20 min or until temp reaches 165 degrees.
Put 2 ounces or 1/4 cup of chicken mixture on slider bun. Serving = 2 sliders (2 oz each).
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 347.36 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 5.68% | |
| Red Orange: 0 | Grains: 2 | Sodium: 1361.64 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
