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.
