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SIDE BISCUIT PK

RECIPE DETAILS

Item ID: FS112

Batch Quantity: 50

Serving Size: 1/2

Serving Measure: BISCUIT

Serving Description: 1/2 BISCUIT

Nutrition Link: 80349

Food Category: Desserts, bread, cakes, cookies, pie

HACCP: GRAIN

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS112

Batch Quantity: 50

Serving Size: 1/2

Serving Measure: BISCUIT

Serving Description: 1/2 BISCUIT

Nutrition Link: 80349

Food Category: Desserts, bread, cakes, cookies, pie

HACCP: GRAIN

HACCP Process Category: Complex

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Place 25 biscuits per parchment-lined sheet pan.

Preheat oven to 325 degrees F, low fan.

Preparation

Bake biscuits for 10-15 minutes until golden brown.

Cool biscuits on sheet pans.

Remove from sheet pans and place in hotel pans per school orders, 16 per hotel pan.

Cover with film, wrap, label, date.
Store at room temp until transport.

Serving

Biscuits can be kept at room temp on arrival.
Place covered biscuits in warmer 20 minutes before service to gently warm.

Serve 1/2 biscuit for PK


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: 0 Calories: 99.22
Dark Green: 0 Milk: 0 Sat. Fat: 25%
Red Orange: 0 Grains: 1 Sodium: 214.99
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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