RECIPE DETAILS
Item ID: 1799535
Serving Size: 1 Hot Dog
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Wheat
RECIPE DETAILS
Item ID: 1799535
Serving Size: 1 Hot Dog
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Pull hot dogs the day before service.
- Thaw under refrigeration enough so they can be separated and counted.
- Count out number of hot dogs needed into hotel pans – 3 rows of 10 (30 per pan) works well.
- Label, date, and refrigerate pans until transport if sending to site kitchens or until the day of service.
Note: Uncooked, thawed hot dogs may be refrozen. - On the day of service, preheat oven to 350°F.
Preparation
- Keep hot dogs refrigerated until the morning of service.
- Add 2 cups of cold water to each hotel pan (30 hot dogs).
- Cover pans with foil.
- Bake in 350°F oven to an internal temperature of 165°F, about 15 minutes.
Serving
Place one hot dog in the bun.
Serving size: 1 Hot Dog
Suggested Serving Utensil: Tongs
*Note on Allergens: some Hot Dog Buns have Soy, please be sure to check labels and adjust accordingly.
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 300.00 kcal |
| Total Fat | 15.50 gm |
| Saturated Fat | 5.00 gm |
| Trans Fat | 0.00 gm |
| Sodium | 810.00 mg |
| Carbohydrates | 30.00 gm |
| Fiber | 4.00 gm |
| Sugars | 5.00 gm |
| Added Sugars | 4.00 gm |
