Recipe Source: COOKB
  • 120
  • 1
  • Serving Measure: HOT DOG
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 HOT DOG
  • Nutrition Link: 80056
  • Food Category: Beef
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Pull hotdogs the day before transport, thaw under refrigeration enough so they can be separated and counted.

  • Preparation Instructions:

    Count out number of hotdogs needed based on site order into hotel pans. Three rows of 10 (30 per pan) fits nicely.

    Uncooked thawed hotdogs may be refrozen.

    Label, date, refrigerate pans until tranport.

  • Serving Instructions:

    Keep hot dogs refrigerated until morning of service.

    Add 2 cups of cold water to each hotel pan. Cover with foil.

    Bake in 350 degree F oven to an internal temperature of 165 degrees F.

    Serving: Place one hot dog on bun on line.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 425
Dark Green: 0 Milk: 0 Sat. Fat: 13.76%
Red Orange: 0 Grains: 2 Sodium: 1130
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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