RECIPE DETAILS
Item ID: MB001
Serving Description: 1 Hot Dog
Food Category: Sandwich recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MB001
Serving Description: 1 Hot Dog
Food Category: Sandwich recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Pull hot dogs the day before service.
2. Thaw under refrigeration enough so they can be separated and counted.
3. Count out number of hot dogs needed into hotel pans - Three rows of 10 (30 per pan) works well.
4. Label, date, and refrigerate pans until transport if sending to site kitchens or until day of service.
Note: Uncooked thawed hot dogs may be refrozen.
5. On the day of service, preheat oven to 350 degrees F.
Preparation
1. Keep hot dogs refrigerated until morning of service.
2. Add 2 cups of cold water to each hotel pan (each hotel pan should have 30 hot dogs).
3. Cover pans with foil.
4. Bake in 350 degree F oven to an internal temperature of 165 degrees F.
Serving
Place one hot dog on bun
Serving = 1 Hot Dog
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: 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 |
