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Korean Turkey Sliders

RECIPE DETAILS

Item ID: FS046

Batch Quantity: 100

Serving Size: 2

Serving Measure: SLIDERS

Serving Description: 1 SERVING = 2 SLIDERS

Nutrition Link: 80203

Food Category: Sandwich recipes

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS046

Batch Quantity: 100

Serving Size: 2

Serving Measure: SLIDERS

Serving Description: 1 SERVING = 2 SLIDERS

Nutrition Link: 80203

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

Turkey roast without bone yields 66%

Thaw turkey roasts. Place in 6″ hotel pans. Season with salt and pepper. Sear in tilt skillet or 400 degrees in oven. Cover with water, parchment and foil. Cook in oven @ 300 degrees for about 3 hours or so.

Preparation

Save some of the liquid. Shred turkey.
Add 6 oz braising liquid, 10 lb turkey, 2 cups Asian sauce, and 1 cup BBQ sauce to hotel pans.

Serving

Reheat at 350 degrees for 25 minutes. 1 pan = 84 sandwiches or 42 servings (1 oz cooked turkey or 1/4 cup per slider, 2 sliders per serving).


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 Calories: 335.63
Dark Green: 0 Milk: 0 Sat. Fat: 5.37%
Red Orange: 0 Grains: 2 Sodium: 697.14
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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