Bacon - 4149 Yield: 50 (1.000 serving(s)) No. Ingredients: 1 Category: Meat, Pork 100.000 sl. Bacon, Pork, Cured, Raw 50.000 slice(s) 100.000 slice(s) 150.000 slice(s) 200.000 slice(s) *Preheat oven to 375*F. *Arrange slices in rows, across pans with fat edges slightly overlapping lean edges. *Bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp. *Drain or skim off excess fat as needed. *Transfer to service pans & hold at 135*F> for service. Service Portion: 2 Slices of Bacon. Cook pork to 145 F (63 C) or above for 15 seconds. Do not thaw at room temperature Hold hot potentially hazardous foods no more than 4 hours at 140 F (60 C) or above. Label, date with UBD and place in approved storage wrap or container and freeze at 0 F (-17.7 C) or below and store in freezer according to safe storage practices and maximum storage dates. Thaw foods in cooler with proper food storage techniques and at a minimum temperature maintained < 41 F Wash hands when switching between working with raw food and ready-to-eat food. Kilocalories 316.920 kcal Protein 9.591 g Carbohydrate 0.973 g Fat, Total 30.164 g Cholesterol 50.160 mg Saturated Fat 10.105 g Sodium 503.120 mg Vitamin A (RE) 8.436 RE Vitamin C 0.000 mg Calcium 3.800 mg Iron 0.312 mg Dietary Fiber, Total 0.000 g Sunday, August 02, 2015
Oven Fried 8-Way Cut Chicken - 4186 Yield: 100 (1.000 serving(s)) No. Ingredients: 8 Category: Combination Food, Dish, Poultry, Breaded 42.000 lb. Chicken, RTC, 8 Pc Cut, Iqf 10.500 pound(s) 21.000 pound(s) 31.500 pound(s) 42.000 pound(s) 1 qt 3 1/4 cups (2 lb) all purpose flour 8.000 ounce(s) 1.000 pound(s) 1.500 pound(s) 2.000 pound(s) 1 qt 2 3/4 cups (1 lb) instant nonfat dry milk 4.000 ounce(s) 8.000 ounce(s) 12.000 ounce(s) 1.000 pound(s) 3 Tbsp poultry seasoning 2.250 teaspoon(s) 1.500 tablespoon(s) 1.125 fluid ounce(s) 1.500 fluid ounce(s) 2 Tbsp pepper 1.500 teaspoon(s) 1.000 tablespoon(s) 1.500 tablespoon(s) 1.000 fluid ounce(s) 1 Tbsp paprika 0.750 teaspoon(s) 1.500 teaspoon(s) 2.250 teaspoon(s) 1.000 tablespoon(s) 3 Tbsp garlic powder 2.250 teaspoon(s) 1.500 tablespoon(s) 1.125 fluid ounce(s) 1.500 fluid ounce(s) 3 cups vegetable oil 6.000 fluid ounce(s) 1.500 cup(s) 1.125 pint(s) 1.500 pint(s) WHOLE 8 WAY CUT FRESH/IQF CHICKEN: (Adjusted chicken amount and portion to account for weight-need 62.5 lb AP - 32% refuse (bone) x 16 oz/1 lb = 42lb). *Preheat oven to 400*F. *Rinse chicken in cold water. Drain well. *Combine flour, dry milk, poultry seasoning, pepper, paprika, and garlic powder. Mix well. *Place chicken pieces in large bowl. Toss with oil until coated well. *Coat oiled chicken with seasoned flour. *Place parchment lined sheet pans (18''x26''x1''), Bake 400*F F for 45 minutes -1hour, until golden brown, & internal temperature of 165*F is reached. *Transfer to service pans & hold at 135*F> for service. **When coating chicken in bowl; it should be done in manageable batches. Service portion: 1 bone-in breast or 1 thigh + 1 leg or 1 wing. Kilocalories 512.955 kcal Protein 37.886 g Carbohydrate 9.676 g Fat, Total 35.234 g Cholesterol 168.817 mg Saturated Fat 8.449 g Sodium 159.739 mg Vitamin A (RE) 413.940 RE Vitamin C 4.306 mg Calcium 59.444 mg Iron 2.942 mg Dietary Fiber, Total 0.337 g Cook all poultry to 165 F (74 C) or above for 15 seconds. Cover, Label and Date and refrigerate at 41 F or below for 3 days or less. Items containing pre-prepped items the 3 days counts from the initial day of preparation. Preparation day is always day #1 Hold hot potentially hazardous foods no more than 4 hours at 140 F (60 C) or above. Wash hands after handling soiled equipment or utensils. Tuesday, August 11, 2015
Creamy Mashed Potatoes - 2018 Yield: 100 (0.500 cup(s)) No. Ingredients: 5 Category: Vegetable, Starchy 25.000 lb. Potatoes, Russet, Flesh and Skin 6.250 pound(s) 12.500 pound(s) 18.750 pound(s) 25.000 pound(s) 2.000 qt. Cream, Whipping, Heavy, Liquid 1.000 pint(s) 1.000 quart(s) 1.500 quart(s) 2.000 quart(s) 2.000 lb. Butter, Unsalted 8.000 ounce(s) 1.000 pound(s) 1.500 pound(s) 2.000 pound(s) 2.000 T. Salt, Table 1.500 teaspoon(s) 1.000 tablespoon(s) 1.500 tablespoon(s) 1.000 fluid ounce(s) 2.000 T. Pepper, Black, Ground 1.500 teaspoon(s) 1.000 tablespoon(s) 1.500 tablespoon(s) 1.000 fluid ounce(s) *Wash, drain potatoes. Peel potatoes & cut into quarters. *Place potatoes in large pot. or steam kettle & cover with cold water. *Bring water to boil & cook potatoes until "fork tender" (tines of fork pass easily in & out of potatoes & potatoes reach 140*F>. (Alternately potatoes can be placed in perforated hotel pans & cooked in steamer until tender & 140*F). *When done drain potatoes in colander. *Using stand mixer with paddle attachemnt: Combine potatoes, cream, butter, salt & pepper.mix on low speed until potatoes are smooth. (If to dry add more cream, to liquid add more potato) *Transfer potatoes to service pans, cover, & hold at 135*F>. Service portion: 4oz (#8 Scoop) mashed potatoes. Kilocalories 221.186 kcal Protein 2.911 g Carbohydrate 21.113 g Fat, Total 14.557 g Cholesterol 45.808 mg Saturated Fat 9.113 g Sodium 153.518 mg Vitamin A (RE) 152.850 RE Vitamin C 6.579 mg Calcium 30.044 mg Iron 0.996 mg Dietary Fiber, Total 1.506 g Cook vegetables for hot holding to 140 F (60 C). Hold hot potentially hazardous foods no more than 4 hours at 140 F (60 C) or above. Keep food covered and store utensil in food Friday, December 04, 2015
Seasoned Broccoli - 1063 Yield: 25 (4.051 ounce(s)) No. Ingredients: 2 Category: Vegetable, Dark Green, Cooked 0.500 c. Broccoli, Spears, Frozen, Boiled, Drained 6.250 pound(s) 12.500 pound(s) 18.750 pound(s) 25.000 pound(s) 1.000 t. Salt, Table 1.000 fluid ounce(s) 2.000 fluid ounce(s) 3.000 fluid ounce(s) 4.000 fluid ounce(s) Bring small amount of salted water to boil, add broccoli. Cook until desired doneness. Cook vegetables for hot holding to 140 F (60 C). Keep food covered and store utensil in food Label, date with UBD and place in approved storage wrap or container and freeze at 0 F (-17.7 C) or below and store in freezer according to safe storage practices and maximum storage dates. Thaw foods in cooler with proper food storage techniques and at a minimum temperature maintained < 41 F Wash raw fruits and vegetables thoroughly in water before any type of use. Kilocalories 31.751 kcal Protein 3.515 g Carbohydrate 6.078 g Fat, Total 0.125 g Cholesterol 0.000 mg Saturated Fat 0.020 g Sodium 585.331 mg Vitamin A (RE) 114.645 RE Vitamin C 45.473 mg Calcium 58.179 mg Iron 0.696 mg Dietary Fiber, Total 3.402 g Thursday, July 24, 2014
Biscuit - 3001 Yield: 25 (2.152 ounce(s)) No. Ingredients: 1 Category: Baked Product, Breads 25.000 svg. PILLSBURY GRANDS Biscuit, Buttermilk, Refrigerated Dough 25.000 serving(s) 50.000 serving(s) 75.000 serving(s) 100.000 serving(s) Bake according to manufacturer guideline Keep food covered and store utensil in food Prepare items according to manufacturer's guidelines. Follow recommended safe handling techniques for this product throughout preparation: i.e., receiving, thawing, cooking, holding and storage. Kilocalories 178.730 kcal Protein 3.758 g Carbohydrate 25.870 g Fat, Total 6.917 g Cholesterol 0.000 mg Saturated Fat 2.483 g Sodium 650.260 mg Vitamin C 0.000 mg Calcium 14.030 mg Iron 1.427 mg Dietary Fiber, Total 0.915 g Monday, August 04, 2014
Pizza, Personal - 4094 Yield: 25 (1.000 serving(s)) No. Ingredients: 1 Category: Combination Food, Pizzas 25.000 item Pizza, Pepperoni, Frozen 25.000 item(s) 50.000 item(s) 75.000 item(s) 100.000 item(s) HEAT ACCORDING TO PACKAGE Kilocalories 1266.880 kcal Protein 47.979 g Carbohydrate 122.023 g Fat, Total 65.056 g Cholesterol 64.200 mg Saturated Fat 20.510 g Sodium 2645.040 mg Vitamin A (RE) 0.000 RE Vitamin C 8.132 mg Calcium 646.280 mg Iron 10.315 mg Dietary Fiber, Total 9.416 g Wednesday, March 11, 2015
Fruited Jello - 5124 Yield: 4.5 (4.500 serving(s)) No. Ingredients: 5 Category: Basic Food 3.000 oz. Gelatin Dessert, Mix 1.042 pound(s) 2.083 pound(s) 3.125 pound(s) 4.167 pound(s) 1.000 c. Water, Tap 1.389 quart(s) 2.778 quart(s) 1.042 gallon(s) 1.389 gallon(s) 1.000 c. Water, Tap 1.389 quart(s) 2.778 quart(s) 1.042 gallon(s) 1.389 gallon(s) 1.500 c. Fruit Cocktail, Canned in Juice 2.083 quart(s) 1.042 gallon(s) 1.563 gallon(s) 2.083 gallon(s) 4.000 item Marshmallows 22.222 item(s) 44.444 item(s) 66.667 item(s) 88.889 item(s) Put entire contents of desired flowred gelatin powder into a medium bowl. Add 1 cup of boiling water to gelatin. Mix water and gelatin until powder dissolces completely. Add 1 cup of cold water and stir. Put the bowl in the refrigerator until the gelatin tickens. (this takes about 90 minutes.) **If using canned fruit-drain all liquid/syrup before adding. **If using frozed fruit-defrost before mixing. Use spoon to 1.5 cups mix fresh, canned or frozen fruit into gelatin. Return the bowl of gelatin and fruit to the refrigerator until the gelatin sets completely. (this takes about 4 hours) Serve. Kilocalories 128.700 kcal Protein 1.953 g Carbohydrate 31.677 g Fat, Total 0.021 g Cholesterol 0.000 mg Saturated Fat 0.004 g Sodium 99.512 mg Vitamin A (RE) 24.095 RE Vitamin C 2.133 mg Calcium 10.239 mg Iron 0.205 mg Dietary Fiber, Total 0.796 g Thursday, July 17, 2014
Chocolate Chip Cookie Dough - 5106 *(Contains Egg Products) Yield: 100 (1.000 item(s)) No. Ingredients: 7 Category: Baked Product, Cookies 6.000 c. Flour, All Purpose Wheat, White, Bleached, Enriched 1.500 cup(s) 1.500 pint(s) 1.125 quart(s) 1.500 quart(s) 1.000 lb. Butter, Unsalted 4.000 ounce(s) 8.000 ounce(s) 12.000 ounce(s) 1.000 pound(s) 2.000 c. Sugar, White Granulated 4.000 fluid ounce(s) 1.000 cup(s) 1.500 cup(s) 1.000 pint(s) 3.000 c. Sugar, Brown 6.000 fluid ounce(s) 1.500 cup(s) 1.125 pint(s) 1.500 pint(s) 6.000 item Egg, Raw 1.500 item(s) 3.000 item(s) 4.500 item(s) 6.000 item(s) 3.000 t. Vanilla Extract 0.750 teaspoon(s) 1.500 teaspoon(s) 2.250 teaspoon(s) 1.000 tablespoon(s) 5.000 c. Chocolate, Semisweet, Chips 1.250 cup(s) 1.250 pint(s) 1.875 pint(s) 1.250 quart(s) Wednesday, October 28, 2015 Page 1 of 2
Chocolate Chip Cookie Dough - 5106 *(Contains Egg Products) NOTE: FOR 4 1/2" COOKIES USE 1/4 CUP DOUGH, 2 1/4" COOKIES 2Tbsp DOUGH. * Preheat oven to 350 degrees. * Using electric stand mixer, paddle attachment: Cream together butter & sugars on high speed (2-3 minutes) until pale & fluffy. * Add eggs 1 at a time to butter sugar mixture, continue mixing until well blended. * Reduce speed to low, add vanilla, & continue mixing until blended. Fold in chocolate chips. * Scoop desired portions of cookie dough onto parchment lined sheet pans. Space dough 1"-2" apart depending on desired size. * Gently flatten dough scoops. * Bake in 350*F oven for 15-20 minutes until done. * Transfer sheet pans to cooling racks. Service Portion: 1-2 cookies. Kilocalories 138.016 kcal Protein 1.559 g Carbohydrate 19.560 g Fat, Total 6.633 g Cholesterol 20.912 mg Saturated Fat 3.971 g Sodium 7.122 mg Vitamin A (RE) 38.870 RE Vitamin C 0.000 mg Calcium 10.301 mg Iron 0.705 mg Dietary Fiber, Total 0.713 g Fresh Eggs: Store leftover eggs for no greater than 4 days Keep food covered and store utensil in food Wednesday, October 28, 2015 Page 2 of 2