RECIPE DETAILS
Item ID: OU016
Batch Quantity: 100
Serving Size: 1
Serving Measure: Drumstick
Serving Description: 1 Drumstick
Nutrition Link: 80620
Food Category: Entrees
HACCP:
HACCP Process Category: Unassigned
Recipe Source: TBD
RECIPE DETAILS
Item ID: OU016
Batch Quantity: 100
Serving Size: 1
Serving Measure: Drumstick
Serving Description: 1 Drumstick
Nutrition Link: 80620
Food Category: Entrees
HACCP:
HACCP Process Category: Unassigned
Recipe Source: TBD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Preheat oven to 375 degrees
Preparation
2. Mix together the BBQ sauce and honey.
3. Heat sauce, whisking together while bringing the heat up.
4. Spread drumsticks onto a lined sheet pan.
5. Brush drumsticks with sauce and cook in the oven until temps reach 165.
Serving
1 drumstick = elementary
2 drumsticks = secondary
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: 243.64 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 12.86% | |
| Red Orange: 0 | Grains: 0 | Sodium: 277.78 | |
| 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.
