Sodexo K-12 Nutrition Program
Page 1
Recipe Master List
851013 - BAKED ZITI:oven
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 24
Size of Portion: 1 cup
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Baked Ziti
2 oz
1.25 oz
0 Cup
0.25 Cup
0 Cup
850478 ALFREDO SAUCE REDUCED FAT 5722...
825010 SAUCE SPAGHETTI....................................
825076 TOMATO CRUSHED...................................
825345 WATER MUNICIPAL....................................
2 1/2 LB
1 1/2 QT
4 1/2 CUP
1 1/2 QT, cold tap
1. Combine 2-1/2# alfredo sauce, 1-1/2 quarts spaghetti sauce, 4-1/2 cups tomatoes and 1-1/2 quarts water in a
full size 4" deep hotel pan. Mix well and cover with plastic wrap then aluminum foil.
850422 PASTA ROTINI WG 611441........................
2 LB
825545 CHEESE MOZZARELLA SHRED................
825547 CHEESE PARMESAN GRATED..................
1 LB + 6 OZ
4 OZ
3. Carefully remove sauce mixture from oven and stir in 2 pounds of dry pasta. Return to oven and bake an
additional 20 minutes.
4. Carefully remove pasta mixture from oven. Add 5-1/2 cup (22 oz) mozzarella cheese. Blend well.
2. Place in 350°F standard (conventional) oven and bake 15 minutes.
5. Transfer pasta to clean 2" full size hotel pan and garnish with 1-1/2 cup (4 oz) parmesan cheese.
CCP--Hold hot at 140°F or above for service.
Portion: Serve 2 - #8 scoops (7.3 oz). Serve with a roll for additional grains.
Food Based Contribution: 7.3 oz (1 cup) provides 2 oz M/MA + 1.25 oz eq Grain + 1/4 cup red/orange vegetable
Shelf life: If left over, do not reuse.
Original Recipe Yield: 24 - 7.3 oz servings = 6 quarts = 11 pounds
2 - #8 scoops (7.3 oz) = 2 oz M/MA + 1.333 oz eq Grain + 0.25 cup red/orange vegetable
*Nutrients are based upon 1 Portion Size (1 cup)
Calories
348 kcal Cholesterol
Total Fat
12.48 g
Sodium
Saturated Fat
6.89 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
35.78
887.97
41.95
6.03
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
21.19
654.19
3.01
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
419.49
2.78
*N/A*
*N/A*
mg
mg
g
g
32.29%
17.81%
0.00%
48.23%
24.36%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 2
Recipe Master List
850728 - BEEF DIPPERS TERIYAKI
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 4 DIPPERS
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
TERIYAKI BEEF DIPPERS
850432 BEEF DIPPER TERIYAKI 3740...
Jul 2, 2015
4 DIPPER
2 oz
0 oz
0 Cup
0 Cup
0 Cup
1. Prepare rice according to recipe.
CCP--Hold hot at 140°F or above for service.
2. CCP-Conventional oven- preheat to 350°. Bake beef dippers for 7-9 minutes. Convection Oven- preheat to 350°. Bake for 4-7
minutes to an internal temperature of 150°F for 15 seconds.
CCP--Hold hot at 140°F or above for service.
Portion: 1/2 cup rice and 4 dippers
SHELF LIFE: If left over, do not reuse.
The trans fats reported on this product's nutrition facts panel are naturally occurring.
*Nutrients are based upon 1 Portion Size (4 DIPPERS)
Calories
163 kcal Cholesterol
40.71
Total Fat
8.14 g
Sodium
447.78
Saturated Fat
3.56 g
Carbohydrate
6.11
Trans Fat²
0.51 g
Dietary Fiber
1.02
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
4.07
14.25
20.35
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
20.35
1.47
*N/A*
*N/A*
mg
mg
g
g
45.00%
19.69%
2.81%
15.00%
35.00%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 3
Recipe Master List
851065 - BEEF TACO FILLING 1-320410
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 80
Size of Portion: 1 MMA
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Commodity 1-320410-20
825016 ONION YELLOW.................................................
850522 OIL CANOLA 58500............................................
850631 BEEF CRUMBLES SEASONED 1-320410-20...
825396 SPICE GARLIC POWDER..................................
825315 SPICE ONION POWDER...................................
850589 TACO SEASONING............................................
825345 WATER MUNICIPAL...........................................
2 CUP, chopped
3 TBSP
5 LB
1 TBSP
1 TBSP
3 TBSP
1 CUP, cold tap
1 oz
0 oz
0 Cup
0 Cup
0 Cup
DIRECTIONS FOR HEATING BEEF CRUMBLE:
1. SAUTE ONION IN OIL
2. PLACE BEEF CRUMBLE IN A 4 INCH DEEP FULL SIZE HOTEL PAN. STIR IN SAUTED ONIONS.
3. MIX GARLIC POWDER, ONION POWDER, AND TACO SEASONING WITH WATER. POUR OVER BEEF
CRUBLE AND MIX.
4. PLACE IN 350°F OVEN AND HEAT TO AN INTERNAL TEMPERATURE OF 140°F OR ABOVE. (CCP)
REMOVE FROM OVEN. (CCP)
5. RECORD TIME AND TEMPERATURE ON PRODUCTION RECORD. (CCP)
THIS RECIPE YIELDS 40/2MMA SERVINGS OR 80/1MMA SERVINGS
1 MMA SERVING = #16 SCOOP
2MMA SERVING = #8 SCOOP
*Nutrients are based upon 1 Portion Size (1 MMA)
Calories
59 kcal Cholesterol
Total Fat
4.08 g
Sodium
Saturated Fat
1.54 g
Carbohydrate
Trans Fat²
0.01 g
Dietary Fiber
12.50
99.13
0.84
0.18
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.03*
4.64
137.83
0.53
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
3.01
0.66
*N/A*
*0.08*
mg
mg
g
g
62.60%
23.69%
0.08%
5.73%
31.68%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 4
Recipe Master List
851066 - BEEF TACO FILLING 320410
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 80
Size of Portion: 1 MMA
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Commercial 320410-20
825016 ONION YELLOW.............................................
850522 OIL CANOLA 58500.........................................
850686 BEEF CRUMBLES SEASONED 320410-20....
825396 SPICE GARLIC POWDER...............................
825315 SPICE ONION POWDER................................
850589 TACO SEASONING.........................................
825345 WATER MUNICIPAL........................................
Jul 2, 2015
2 CUP, chopped
3 TBSP
5 LB
1 TBSP
1 TBSP
3 TBSP
1 CUP, cold tap
1 oz
0 oz
0 Cup
0 Cup
0 Cup
DIRECTIONS FOR HEATING BEEF CRUMBLE:
1. SAUTE ONION IN OIL
2. PLACE BEEF CRUMBLE IN A 4 INCH DEEP FULL SIZE HOTEL PAN. STIR IN SAUTED ONIONS.
3. MIX GARLIC POWDER, ONION POWDER, AND TACO SEASONING WITH WATER. POUR OVER BEEF
CRUBLE AND MIX.
4. PLACE IN 350°F OVEN AND HEAT TO AN INTERNAL TEMPERATURE OF 140°F OR ABOVE. (CCP)
REMOVE FROM OVEN. (CCP)
5. RECORD TIME AND TEMPERATURE ON PRODUCTION RECORD. (CCP)
THIS RECIPE YIELDS 40/2MMA SERVINGS OR 80/1MMA SERVINGS
1 MMA SERVING = #16 SCOOP
2MMA SERVING = #8 SCOOP
*Nutrients are based upon 1 Portion Size (1 MMA)
Calories
59 kcal Cholesterol
Total Fat
4.08 g
Sodium
Saturated Fat
1.54 g
Carbohydrate
Trans Fat²
0.01 g
Dietary Fiber
12.50
99.13
0.84
0.18
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.03*
4.64
137.83
0.53
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
3.01
0.66
*N/A*
*0.08*
mg
mg
g
g
62.60%
23.69%
0.08%
5.73%
31.68%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 5
Recipe Master List
851029 - BLACK BEAN & JICAMA SALAD
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 12.5
Size of Portion: 1/2 cup
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Black Bean, Corn &
Jicama Salad
850523 SALSA PACE 14999.......................
850039 BEANS BLACK CANNED 32213....
850448 CORN CANNED 15483..................
825060 JICAMA...........................................
825427 ONION GREEN..............................
825139 CARROTS MATCHSTICKS...........
Jul 2, 2015
1/2 CUP
3 CUP
1 CUP
1 CUP, peeled, julienned
1/2 CUP, sliced on bias
1/4 CUP
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. Combine black beans, corn, jicama, onions and carrots with salsa in 2" half pan. Mix well.
CCP--Hold refrigerated at 40°F or below for service.
Portion: 4 oz spoodle or as directed in recipe.
Food Based Contribution: 1/2 cup provides 1/4 cup legume + 1/8 cup starchy + 1/8 cup other totaling 1/2 cup
vegetable
Shelf life: Use within 24 to 48 hours.
*Nutrients are based upon 1 Portion Size (1/2 cup)
Calories
77 kcal Cholesterol
Total Fat
0.03 g
Sodium
Saturated Fat
0.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
277.76
14.96
4.47
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
4.44
556.25
1.67
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
33.19
3.16
*N/A*
*N/A*
mg
mg
g
g
0.32%
0.06%
0.00%
77.47%
23.01%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 6
Recipe Master List
851021 - BREADSTICK 2 OZ
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
850676 BREADSTICK WG 3689....
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1 EACH
0 oz
2 oz
0 Cup
0 Cup
0 Cup
HEATING INSTRUCTIONS:
CONVENTIONAL OVENS: PREHEAT OVEN TO 375°F.
REMOVE BREADSTICKS FROM BAG. PLACE ON SHEET PAN.
HEAT FOR 4-6 MINUTES.
SERVE IMMEDIATELY.
SERVING SIZE: 1 BREADSTICK = 2 GRAINS
*Nutrients are based upon 1 Portion Size (EACH)
Calories
140 kcal Cholesterol
Total Fat
0.67 g
Sodium
Saturated Fat
0.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
160.00
29.33
4.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
0.00
4.00
2.60
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
0.87
1.33
*N/A*
*N/A*
mg
mg
g
g
4.31%
0.00%
0.00%
83.80%
11.43%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 7
Recipe Master List
851025 - BREAKFAST 4 LUNCH WAFLE BEL K8
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 WAF + 2 SAUS
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
BELGIAN WAFFLE & SAUSAGE
850176 SAUSAGE LINK TURKEY 6140....
850602 WAFFLE BELGIAN WG 80483.....
2 LINK
1 EACH
Jul 2, 2015
2 oz
2 oz
0 Cup
0 Cup
0 Cup
1. CCP--Bake waffles according to manufacturer's instructions to minimum internal temperature of 140° F. or above (for 15
seconds). CCP--Hold hot (140° F. or above) for service.
Portion: Serve 1 Belgian waffle. Each waffle is 2.4 oz.
2. HEAT SAUSAGE PER MANUFACTURER INSTRUCTIONS TO MINIMUM INTERNAL TEMP OF 140°F
3. SERVE IMMEDIATELY
SERVING SIZE IS 1 WAFFLE + 2 SAUSAGE = 2 GRAINS + 2MMA
*Nutrients are based upon 1 Portion Size (1 WAF + 2 SAUS)
Calories
310 kcal Cholesterol
80.00
Total Fat
14.00 g
Sodium
480.00
Saturated Fat
3.00 g
Carbohydrate
32.00
Trans Fat²
0.00 g
Dietary Fiber
4.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*7.00*
16.00
35.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
60.00
2.52
*N/A*
*N/A*
mg
mg
g
g
40.64%
8.71%
0.00%
41.29%
20.65%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 8
Recipe Master List
850935 - BROCCOLI CILANTRO LIME
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 24
Size of Portion: 1/2 cup
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Broccoli Lime Salad
850709R BROCCOLI TREES:blanched....
850933R DRESSING CILANTRO LIME....
Jul 2, 2015
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
3 Quarts
1 1/2 CUP
1. Prepare broccoli and dressing according to recipes.
CCP--Hold refrigerated at 40°F or below for use in recipe.
2. Combine broccoli with dressing in a 2" serving pan. Toss until evenly coated.
NOTE: Allow vegetables to marinate for at least 30 minutes for flavors to meld.
3. Street Eatz Tacos: Pre-portion 4 oz spoodle (2.7 oz) salad in 4-3/8"x4"x1-5/8" clam shell.
CCP--Hold refrigerated at 40°F or below for service.
Portion: Serve 4 oz spoodle (2.7 oz)
Food Based Contribution: 2.7 oz (1/2 cup) provides 1/2 cup dark green vegetable.
Shelf life: Use within 24 to 48 hours.
Original Recipe Yield: 24 - 1/2 cup portions = 3 quarts = 4.125 pounds
4 oz spoodle (2.7 oz) = 0.5 cup dark green vegetable
*Nutrients are based upon 1 Portion Size (1/2 cup)
Calories
63 kcal Cholesterol
Total Fat
4.85 g
Sodium
Saturated Fat
0.36 g
Carbohydrate
Trans Fat²
0.05 g
Dietary Fiber
0.00
15.95
4.33
1.22
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
1.41
355.52
43.15
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
25.41
0.38
*N/A*
*N/A*
mg
mg
g
g
69.66%
5.25%
0.67%
27.65%
9.01%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 9
Recipe Master List
851078 - BURRITO BEAN:pinto scratch K8
Jul 2, 2015
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
850038 BEANS PINTO CANNED 35213.......................
2.5 oz
1.75 oz
0 Cup
0 Cup
0 Cup
1/2 CUP
1. CCP-- REHEAT BEANS ACCORDING TO MANUFACTURER'S INSTRUCTIONS UNTIL MINIMUM INTERNAL
TEMPERATURE IS 140° F. OR ABOVE ( FOR 15 SECONDS ).
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824...
825548 CHEESE CHEDDAR SHRED...........................
1 EACH
1/2 OZ
2. TO BUILD BURRITO :
- SPREAD TORTILLA WITH 1/2 CUP ( #8 SCOOP ) BEANS LEAVING A 1" BORDER AROUND EDGE.
- TOP BEANS WITH 1/8 CUP ( 1/2 OZ ) SHREDDED CHEDDAR CHEESE.
ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN.
OFFER SALSA OR TACO SAUCE AS A CONDIMENT.
3. SERVE IMMEDIATELY.
4. PORTION : SERVE 1 BURRITO.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
305 kcal Cholesterol
Total Fat
8.50 g
Sodium
Saturated Fat
3.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
15.00
640.00
43.00
8.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
4.00
13.50
170.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
240.00
3.24
*N/A*
*N/A*
mg
mg
g
g
25.08%
10.33%
0.00%
56.39%
17.70%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 10
Recipe Master List
850580 - BURRITO BEAN:refriedscratch K8
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
BEAN & CHEESE BURRITO
850057 BEANS REFRIED VEG 10621..........................
2.5 oz
1.75 oz
0 Cup
0 Cup
0 Cup
1/2 CUP
1. CCP-- REHEAT REFRIED BEANS ACCORDING TO MANUFACTURER'S INSTRUCTIONS UNTIL MINIMUM
INTERNAL TEMPERATURE IS 140° F. OR ABOVE ( FOR 15 SECONDS ).
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824...
825548 CHEESE CHEDDAR SHRED...........................
1 EACH
1/2 OZ
2. TO BUILD BURRITO :
- SPREAD TORTILLA WITH 1/2 CUP ( #8 SCOOP ) BEANS LEAVING A 1" BORDER AROUND EDGE.
- TOP BEANS WITH 1/8 CUP ( 1/2 OZ ) SHREDDED CHEDDAR CHEESE.
ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN.
OFFER SALSA OR TACO SAUCE AS A CONDIMENT.
3. SERVE IMMEDIATELY.
4. PORTION : SERVE 1 BURRITO.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
325 kcal Cholesterol
Total Fat
10.50 g
Sodium
Saturated Fat
3.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
15.00
830.00
43.00
8.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*2.00*
13.50
160.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
220.00
3.24
*N/A*
*N/A*
mg
mg
g
g
29.08%
9.69%
0.00%
52.92%
16.62%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 11
Recipe Master List
850569 - CARNITAS TURKEY 2156-34
Recipe HACCP Process: #3 Complex Food Preparation
Source: REGIONAL
Number of Portions: 44
Size of Portion: 3.22 oz
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Turkey Carnitas
850370 JUICE ORANGE 100% 4 OZ SUNCUP 030100...
825307 SEASONING CHIPOTLE CINNAMON RUB.........
825309 SEASONING SMOKY CHILI & CUMIN RUB........
850419 TURKEY THIGH 2156-34......................................
2 EACH 4 OZ
1 TBSP
2 TBSP
1 BAG 7-9 LBS AVG
2 oz
0 oz
0 Cup
0 Cup
0 Cup
NOTE: This recipe makes 34-44 servings depending on the weight of the turkey. Each bag weighs
between 7-9 pounds.
1. Thaw frozen turkey package 24-36 hours in refrigerator.
2. Remove the turkey thigh meat from the platic bag and place on a scale. Make sure the scale is set to
ounces. Write down the weight in ounces and divide by 3.22. This number will equal the number of
servings you should have. Round down to the nearest whole number.
3. Combine 1 package of turkey, two 4 ounce containers of orange juice, 2 Tablespoons of smoky chili
cumin rub, and 1 Tablespoon of chipotle cinnamon rub into a 2" full size steamtable pan.
4. CCP--Bake uncovered at 350°F standard (conventional) oven for 25-30 minutes, then break apart with
tongs, meat forks or dough cutter.
5. Place back in oven and cook for an additional 25-30 minutes until heated thoroughly and browned to
internal temperature of 140°F.
6. Remove from oven, stir together and break apart/shred further (while still in pan).
CCP--Hold hot at 140°F or above for service or use in recipe.
Portion: Serve 3.22 oz by weight (#12 scoop)
Food Based Contribution: 3.22 oz provides 2 oz M/MA
Shelf life: Use within 24 to 48 hours.
CCP--If left over, cool quickly (per HACCP) to internal temperature of 40°F or below. CCP--Reheat
quickly (per HACCP) to internal temperature of 165°F for 15 seconds.
*Nutrients are based upon 1 Portion Size (3.22 oz)
Calories
121 kcal Cholesterol
Total Fat
5.93 g
Sodium
Saturated Fat
1.48 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
54.35
407.55
1.58
0.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.55*
14.82
2.73
3.10
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
0.00
1.07
*N/A*
*N/A*
mg
mg
g
g
43.99%
11.00%
0.00%
5.21%
48.88%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 12
Recipe Master List
850768 - CHICKEN NUGGETS WG:KOCH
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 7 nuggets
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Chicken Nuggets
825633 CHICKEN NUGGET KOCH....
Jul 2, 2015
7 NUGGET 0.69oz
2.75 oz
1.25 oz
0 Cup
0 Cup
0 Cup
Whole grain breaded chunks of chicken
1. CCP--Bake chicken nuggets on a parchment lined sheet pan in 375°F standard (conventional) oven for 6-8 minutes or until
minimum internal temperature of 140°F or above for 15 seconds.
2. Carefully transfer chicken nuggets to 2" serving pan.
CCP--Hold hot at 140°F or above for service.
NOTE: Maximum Hot Holding Time - 10 minutes
Portion: 7 nuggets (4.83 oz)
Food Based Contribution: 7 nuggets (4.83 oz) provides 2 oz M/MA + 1 oz eq Grain
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (7 nuggets)
Calories
350 kcal Cholesterol
Total Fat
18.20 g
Sodium
Saturated Fat
3.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
77.00
756.00
25.20
2.80
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
0.00
22.40
140.00
1.68
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
28.00
3.78
*N/A*
*N/A*
mg
mg
g
g
46.80%
9.00%
0.00%
28.80%
25.60%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 13
Recipe Master List
850078 - CHICKEN NUGGETS:tyson 2155
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 7 EACH
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Chicken Nuggets
850100 CHICKEN CHUNKS WHOLE GRAIN 2155....
Jul 2, 2015
7 EACH
2.75 oz
1.25 oz
0 Cup
0 Cup
0 Cup
Breaded chunks of chicken
1. CCP--Bake chicken according to package directions to minimum internal temperature of 140° F. (for 15 seconds).
CCP--Hold hot (140° F. or above) for service.
2. Serve immediately.
NOTE: Maximum Hot Holding Time - 10 minutes
Food Based Contribution: 7 nuggets provides 2.75 oz M/MA + 1.25 serving of creditable grains
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (7 EACH)
Calories
336 kcal Cholesterol
Total Fat
19.60 g
Sodium
Saturated Fat
3.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
28.00
658.00
22.40
4.20
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
1.40
18.20
140.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
56.00
2.52
*N/A*
*N/A*
mg
mg
g
g
52.50%
9.37%
0.00%
26.67%
21.67%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 14
Recipe Master List
851076 - CHIPOTLE BBQ PULLED TURKEY K5
Source: REGIONAL
Number of Portions: 44
Size of Portion: 1 SANDWICH
Alternate Menu Name:
850687 BUN HAMBURGER 51%WG 3" 112954...
850419 TURKEY THIGH 2156-34..........................
851075R SAUCE CHIPOTLE BBQ.........................
Recipe HACCP Process: #3 Complex Food Preparation
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Barbecue Turkey Sand
GOLD STAR
44 EACH 1.84 OZ BUN
1 BAG 7-9 LBS AVG
9 CUP
Jul 2, 2015
2 oz
1.75 oz
0 Cup
0 Cup
0 Cup
NOTE: This recipe makes 34-44 servings depending on the weight of the turkey. Each bag weighs between
7-9 pounds.
1. Thaw frozen turkey package 24-36 hours in refrigerator.
2. Remove the turkey thigh meat from the platic bag and place on a scale. Make sure the scale is set to
ounces. Write down the weight in ounces and divide by 3.22. This number will equal the number of servings
you should have. Round down to the nearest whole number.
3. Combine thawed and drained turkey and 1 cup of barbecue sauce per pound of turkey into 2" full size
hotel pan. (ie:Combine 9 cups of bbq sauce with 9 pounds of turkey meat).
4. CCP--Bake uncovered at 350°F standard (conventional) oven for 25-30 minutes, then break apart with
tongs, meat forks or dough cutter and stir. Place back in oven and cook for an additional 25-30 minutes until
heated thoroughly to internal temperature of 140°F.
5. Remove from oven, stir together and break apart/shred further (while still in pan).
CCP--Hold hot at 140°F or above for service or use in recipe.
6. Top heel of each bun with #10 scoop BBQ turkey filling
-Close sandwich with crown of bun & serve immediately.
BULK:
-Assemble and display in 2" serving pan.
-Cover with plastic wrap and CCP--hold sandwich hot at 140°F or above for service.
SATELITE OR SANDWICH SLIDE:
-Assemble and wrap in 5x1 foil wrap.
CCP--Hold sandwich hot at 140°F or above for service.
Portion: Serve 1 sandwich
Food Based Contribution: 1 sand provides 2 oz M/MA + 1.75 oz eq grain
Shelf life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (1 SANDWICH)
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 15
Calories
Total Fat
Saturated Fat
Trans Fat²
Recipe Master List
312
7.93
1.48
0.00
kcal
g
g
g
Cholesterol
Sodium
Carbohydrate
Dietary Fiber
54.35
1240.68
38.92
2.05
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*13.47*
18.86
166.30
12.28
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
Jul 2, 2015
41.91
3.01
*N/A*
*N/A*
mg
mg
g
g
22.91%
4.28%
0.00%
49.96%
24.21%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 16
Recipe Master List
850936 - CORN TOMATO & BASIL SALAD
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 12
Size of Portion: 1/2 cup
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Corn, Tomato & Basil
Salad
850448 CORN CANNED 15483...................................
825207 TOMATO FRESH............................................
825390 HERB GARLIC................................................
825408 HERB BASIL...................................................
825318 SPICE PEPPER BLACK.................................
850610 DRESSING BALSAMIC ORGANIC 220209...
Jul 2, 2015
3 CUP
3 CUP, diced
1 TBSP, chopped
1/4 CUP, chopped
1/2 TSP, ground
1/4 CUP
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. Combine 3 cups drained (1#) corn, 3 cups (1# + 3.4 oz) tomatoes, 1 TBSP garlic, 1/4 cup basil and 1/2 tsp
pepper with 1/4 cup dressing in 2" half pan. Mix well.
CCP--Hold refrigerated at 40°F or below for service.
If you do not have access to fresh basil then use 1 TBSP of dried basil instead.
Portion: 4 oz spoodle (3.2 oz) or as directed in recipe.
Food Based Contribution: 1/2 cup (3.2 oz) provides 1/4 cup red/orange + 1/4 cup starchy totaling 1/2 cup
vegetable.
Shelf life: Use within 24 to 48 hours.
Original Recipe Yield: 12 - 1/2 cup servings = 1.5 quarts = 2.4 pounds
4 oz spoodle (3.2 oz) = 0.25 cup red/orange + 0.25 cup starchy totaling 0.5 cup vegetable
*Nutrients are based upon 1 Portion Size (1/2 cup)
Calories
62 kcal Cholesterol
Total Fat
1.13 g
Sodium
Saturated Fat
0.02 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
228.16
11.64
1.77
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.50*
2.11
546.78
9.15
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
9.22
0.39
*N/A*
*N/A*
mg
mg
g
g
16.37%
0.29%
0.00%
74.81%
13.55%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 17
Recipe Master List
850931 - CURRIED CHICKPS:veg
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 10
Size of Portion: 1/2 cup
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Curried Chickpeas
850037 BEANS GARBANZO CANNED 74213....
850522 OIL CANOLA 58500................................
5 CUP
1/4 CUP
825632 SPICE CURRY POWDER......................
825349 JUICE LEMON........................................
850611 SPICE PEPPER CAYENNE CAY121I....
825001 SPICE SALT KOSHER...........................
1 TBSP
2 TSP
1/4 TSP
1/4 TSP
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. Combine 5 cups drained (2#) beans, 1/4 cup oil, 1 TBSP curry powder, 2 tsp lemon juice, 1/4 tsp cayenne pepper and 1/4
tsp salt in 2" half pan. Fold ingredients with rubber spatula until evenly coated.
2. Bake in 350°F standard (conventional) oven for 10 minutes.
CCP--Cool quickly (per HACCP) to internal temperature of 40°F or below for service.
Portion: #8 scoop (3.2 oz) or as directed in recipe.
Food Based Contribution: 3.2 oz (1/2 cup) provides 1/2 cup legume vegetable.
Shelf life: Use within 24 to 48 hours.
Original Recipe Yield: 5 cups = 2 pounds
#8 scoop (3.2 oz) = 1/2 cup legume vegetable or
#8 scoop (3.2 oz) = 2 oz M/MA
*Nutrients are based upon 1 Portion Size (1/2 cup)
Calories
173 kcal Cholesterol
Total Fat
6.70 g
Sodium
Saturated Fat
0.43 g
Carbohydrate
Trans Fat²
0.06 g
Dietary Fiber
0.00
499.34
21.44
6.19
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
6.09
26.50
1.68
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
23.57
1.26
*0.00*
*N/A*
mg
mg
g
g
34.90%
2.24%
0.29%
49.66%
14.11%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 18
Recipe Master List
851062 - FLATBREAD SANTA FE CHICKEN
Recipe HACCP Process: #3 Complex Food Preparation
Source: REGIONAL
Number of Portions: 14
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
CHICKEN FAJITA
850046 CHICKEN FAJITA STRIPS COOKED 3522-928...
825108 PEPPER GREEN BELL..........................................
825016 ONION YELLOW....................................................
850522 OIL CANOLA 58500...............................................
29 3/8 OZ
3 CUP, diced
3 CUP, diced
2 TBSP
2 oz
2 oz
0 Cup
0.25 Cup
0 Cup
1. CCP--Bake chicken according to package directions to minimum internal temperature of 140° F. (for
15 seconds).
CCP--Hold hot (140° F. or above) for service.
2. COMBINE DICED GREEN PEPPERS, ONIONS AND OIL. TOSS EVENLY TO COAT.
3. SPREAD VEGETABLES IN AN EVEN LAYER ON PARCHMENT LINED SHEET PAN. PLACE IN
350° OVEN FOR 13 MINUTES OR UNTIL VEGETABLES ARE TENDER AND LIGHTLY
CARMELIZED. STIR VEGETABLES IF NEEDED FOR EVEN COOKING.
4. SERVE IMMEDIATELY
850626 FLAT BREAD WG OVEN FIRED 6"x6" 14010.......
825548 CHEESE CHEDDAR SHRED................................
14 FLAT BREAD 6"x6"
7 OZ
5. SPREAD #12 SCOOP (2.1 OZ BY WEIGHT) OF HOT CHICKEN ONTO ONE SIDE OF WARMED
FLATBREAD.
6. PLACE #16 SCOOP (1/4 CUP) VEGETABLES ON TOP OF MEAT
- SPRINKLE 1/8 CUP (1/2 OZ) SHREDDED CHEESE OVER CHICKEN
-FOLD FLATBREAD IN HALF
7. SERVE IMMEDIATELY. CCP-- OR HOLD AT 140° F OR ABOVE UNTIL SERVICE
8. OFFER SALSA AS A CONDIMENT
PORTION SIZE: SERVE 1 FAJITA WRAP
SHELF LIFE: IF LEFT OVER, DO NOT REUSE.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
353 kcal Cholesterol
Total Fat
16.49 g
Sodium
Saturated Fat
5.07 g
Carbohydrate
Trans Fat²
0.02 g
Dietary Fiber
71.00
611.60
31.77
3.75
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*1.99*
20.37
297.96
34.18
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
131.57
1.22
*N/A*
*N/A*
mg
mg
g
g
42.10%
12.95%
0.05%
36.04%
23.11%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 19
Recipe Master List
850343 - GRILLED CHEESE 1MMA GIULIANOS
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 sandwich
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1 MEAT/MEAT ALTERNATE
GIULIANO'S
850604 BREAD WHOLE WHEAT GIULIANO'S 30727...
850655 CHEESE CHEDDAR SLICED RF LOL 44224.....
Jul 2, 2015
2 SLICE
2 SLICE .5MMA
1 oz
2 oz
0 Cup
0 Cup
0 Cup
Toasted cheese sandwich
1. Spray sheet pans with pan spray (not listed).
· Line sheet pan with bread.
· Top bread with 2 slices (1 oz) cheese.
NOTE: Be sure to stagger slices of cheese on bread or the cheese will not melt.
· Close sandwich with second slice of bread.
· Spray tops of sandwiches with pan spray (not listed).
NOTE: For best quality, batch cook sandwiches within 15 minutes of service.
OVEN METHOD: CCP-- Bake in 350°F standard (conventional) oven for 5 minutes or until cheese is melted
and bread is golden brown with internal temperature of 140°F or above.
CCP--Hold hot at 140°F or above for service.
FLAT TOP METHOD: Grill on 350°F flat top on each side until until golden brown and cheese is melted with
minimum internal temperature is 140°F or above.
CCP--Hold hot at 140° F. or above for service.
2. Serve immediately.
Portion: Serve 1 sandwich.
Food Based Contribution: 1 sandwich provides 1 oz M/MA + 2 servings of creditable grain
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (1 sandwich)
Calories
230 kcal Cholesterol
20.00 mg
Total Fat
9.00 g
Sodium
470.00 mg
Saturated Fat
4.50 g
Carbohydrate
26.00 g
Trans Fat²
0.00 g
Dietary Fiber
2.00 g
Sugars
Protein
Vitamin A
Vitamin C
4.00
11.00
1022.00
2.40
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
761.00
2.04
*N/A*
*4.00*
mg
mg
g
g
35.22%
17.61%
0.00%
45.22%
19.13%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 20
Recipe Master List
850749 - GRILLED CHEESE 1MMA GOLD STAR
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 sandwich
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1MEAT/MEAT ALTERNATE
GOLD STAR
850415 BREAD WHOLE WHEAT 100% 352..................
850655 CHEESE CHEDDAR SLICED RF LOL 44224...
Jul 2, 2015
2 SLICE
2 SLICE .5MMA
1 oz
2 oz
0 Cup
0 Cup
0 Cup
Toasted cheese sandwich
1. Spray sheet pans with pan spray (not listed).
· Line sheet pan with bread.
· Top bread with 2 slices (1 oz) cheese.
NOTE: Be sure to stagger slices of cheese on bread or the cheese will not melt.
· Close sandwich with second slice of bread.
· Spray tops of sandwiches with pan spray (not listed).
NOTE: For best quality, batch cook sandwiches within 15 minutes of service.
OVEN METHOD: CCP-- Bake in 350°F standard (conventional) oven for 5 minutes or until cheese is melted
and bread is golden brown with internal temperature of 140°F or above.
CCP--Hold hot at 140°F or above for service.
FLAT TOP METHOD: Grill on 350°F flat top on each side until until golden brown and cheese is melted with
minimum internal temperature is 140°F or above.
CCP--Hold hot at 140° F. or above for service.
2. Serve immediately.
Portion: Serve 1 sandwich.
Food Based Contribution: 1 sandwich provides 1oz M/MA + 2 servings of creditable grain
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (1 sandwich)
Calories
230 kcal Cholesterol
20.00 mg
Total Fat
9.00 g
Sodium
410.00 mg
Saturated Fat
4.50 g
Carbohydrate
28.00 g
Trans Fat²
0.00 g
Dietary Fiber
4.00 g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
13.00
1002.00
9.60
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
801.00
2.04
*N/A*
*4.00*
mg
mg
g
g
35.22%
17.61%
0.00%
48.70%
22.61%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 21
Recipe Master List
851080 - HAMBURGER 68001 GIULIANO K5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
GIULIANOS
COMMERCIAL
850683 BEEF PATTY FLAME BROILED SMART PICK 68001...
850701 BUN HAMBURGER WHEAT GIULIANO'S 3.5"...............
1 EACH
1 EACH
1.5 oz
2 oz
0 Cup
0 Cup
0 Cup
1. CCP--Bake hamburger patties from frozen state as close to service as possible. Batch cook as time allows.
Conventional Oven: preheat oven to 350°F. Heat for 12-13 minutes until minimum internal temperature is 140°
F. or above (for 15 seconds).
Convection Oven: preheat oven to 350°F. Heat for 6-7 minutes until minimum internal temperature is 140° F. or
above (for 15 seconds).
2. Hold patties covered so they do not dry out. If burgers are held too long, this makes them susceptible to
"pinking"
3. Place 1 hamburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold hot at 140° F.
or above for service.
NOTE: If preparing off site- send items separately, in bulk, burgers may be heated, but highly recommended
that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x
1 foil wrap if item is to be satelited or placed in a sandwich slide for service.
Portion: Serve 1 sandwich.
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
240 kcal Cholesterol
Total Fat
10.00 g
Sodium
Saturated Fat
3.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
30.00
330.00
23.00
3.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
2.00
14.00
0.00
6.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
20.00
1.80
*N/A*
*N/A*
mg
mg
g
g
37.50%
13.12%
0.00%
38.33%
23.33%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 22
Recipe Master List
851053 - HAMBURGER 68001 GOLDSTAR K5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
GOLD STAR BUN
COMMERCIAL
850683 BEEF PATTY FLAME BROILED SMART PICK 68001...
850687 BUN HAMBURGER 51%WG 3" 112954..........................
1 EACH
1 EACH 1.84 OZ BUN
1.5 oz
1.75 oz
0 Cup
0 Cup
0 Cup
1. CCP--Bake hamburger patties from frozen state as close to service as possible. Batch cook
as time allows.
Conventional Oven: preheat oven to 350°F. Heat for 12-13 minutes until minimum internal
temperature is 140° F. or above (for 15 seconds).
Convection Oven: preheat oven to 350°F. Heat for 6-7 minutes until minimum internal
temperature is 140° F. or above (for 15 seconds).
2. Hold patties covered so they do not dry out. If burgers are held too long, this makes them
susceptible to "pinking"
3. Place 1 hamburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold
hot at 140° F. or above for service.
NOTE: If preparing off site- send items separately, in bulk, burgers may be heated, but highly
recommended that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or
above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide
for service.
Portion: Serve 1 sandwich.
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
250 kcal Cholesterol
Total Fat
10.00 g
Sodium
Saturated Fat
3.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
30.00
290.00
26.00
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
3.00
12.00
15.00
6.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
40.00
2.16
*N/A*
*N/A*
mg
mg
g
g
36.00%
10.80%
0.00%
41.60%
19.20%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 23
Recipe Master List
851081 - HAMBURGER 69001 GIULIANO K5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
GIULIANOS
COMMODITY
850530 BEEF PATTY FLAME BROILED SMART PICK 69001...
850701 BUN HAMBURGER WHEAT GIULIANO'S 3.5"...............
1 EACH
1 EACH
1.5 oz
2 oz
0 Cup
0 Cup
0 Cup
1. CCP--Bake hamburger patties from frozen state as close to service as possible. Batch cook as time allows.
Conventional Oven: preheat oven to 350°F. Heat for 12-13 minutes until minimum internal temperature is 140°
F. or above (for 15 seconds).
Convection Oven: preheat oven to 350°F. Heat for 6-7 minutes until minimum internal temperature is 140° F. or
above (for 15 seconds).
2. Hold patties covered so they do not dry out. If burgers are held too long, this makes them susceptible to
"pinking"
3. Place 1 hamburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold hot at 140° F.
or above for service.
NOTE: If preparing off site- send items separately, in bulk, burgers may be heated, but highly recommended
that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x
1 foil wrap if item is to be satelited or placed in a sandwich slide for service.
Portion: Serve 1 sandwich.
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
230 kcal Cholesterol
Total Fat
9.00 g
Sodium
Saturated Fat
3.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
30.00
330.00
23.00
3.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
2.00
14.00
0.00
6.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
20.00
1.80
*N/A*
*N/A*
mg
mg
g
g
35.22%
11.74%
0.00%
40.00%
24.35%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 24
Recipe Master List
851054 - HAMBURGER 69001 GOLDSTAR K5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
GOLD STAR BUN
COMMODITY
850530 BEEF PATTY FLAME BROILED SMART PICK 69001...
850687 BUN HAMBURGER 51%WG 3" 112954..........................
1 EACH
1 EACH 1.84 OZ BUN
1.5 oz
1.75 oz
0 Cup
0 Cup
0 Cup
1. CCP--Bake hamburger patties from frozen state as close to service as possible. Batch cook
as time allows.
Conventional Oven: preheat oven to 350°F. Heat for 12-13 minutes until minimum internal
temperature is 140° F. or above (for 15 seconds).
Convection Oven: preheat oven to 350°F. Heat for 6-7 minutes until minimum internal
temperature is 140° F. or above (for 15 seconds).
2. Hold patties covered so they do not dry out. If burgers are held too long, this makes them
susceptible to "pinking"
3. Place 1 hamburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold
hot at 140° F. or above for service.
NOTE: If preparing off site- send items separately, in bulk, burgers may be heated, but highly
recommended that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or
above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide
for service.
Portion: Serve 1 sandwich.
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
240 kcal Cholesterol
Total Fat
9.00 g
Sodium
Saturated Fat
2.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
30.00
290.00
26.00
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
3.00
12.00
15.00
6.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
40.00
2.16
*N/A*
*N/A*
mg
mg
g
g
33.75%
9.38%
0.00%
43.33%
20.00%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 25
Recipe Master List
850915 - HOT DOG TURKEY 51% WW GIULIANO
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
GIULIANOS
850692 TURKEY FRANK 8/1UNCURED...................................
850165 BUN HOT DOG CRKD WHEAT GIULIANO'S 30840...
1 FRANK 2oz
1 EACH
2 oz
2 oz
0 Cup
0 Cup
0 Cup
1. CCP--Heat frankfurters to minimum internal temperature of 140° F. using one of the following methods:
Kettle Method: Place frankfurters in water. Bring to a boil. Remove from water.
Steamer Method: Place frankfurters in perforated pan. Steam for 8 to 10 minutes.
Oven Method: Place frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or
below for 1 hour to temper. Make 3 diagonal cuts in each frankfurter. Bake in a 500° F. oven for 12 to 15
minutes or until browned.
Grill Method: Arrange frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F.
or below for 1 hour to temper. Make 3 diagonal cuts in each frankfurter. Grill at 325° F. for 5 minutes,
turning to evenly brown.
2. CCP--Hold hot (140° F. or above) for service. As needed for service, place 1 frankfurter in each bun.
Serve immediately.
Portion: Serve 1 hot dog.
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
260 kcal Cholesterol
Total Fat
11.50 g
Sodium
Saturated Fat
3.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
60.00
550.00
28.00
3.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
4.00
13.00
20.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
120.00
2.52
*N/A*
*N/A*
mg
mg
g
g
39.81%
10.38%
0.00%
43.08%
20.00%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 26
Recipe Master List
850563 - HOT DOG TURKEY 51% WW GOLDSTAR
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
FREUND/GOLDSTAR
850692 TURKEY FRANK 8/1UNCURED...
850170 BUN HOT DOG 50% WG 2656.....
1 FRANK 2oz
1 EACH
Jul 2, 2015
2 oz
2 oz
0 Cup
0 Cup
0 Cup
1. CCP--Heat frankfurters to minimum internal temperature of 140° F. using one of the following methods:
Kettle Method: Place frankfurters in water. Bring to a boil. Remove from water.
Steamer Method: Place frankfurters in perforated pan. Steam for 8 to 10 minutes.
Oven Method: Place frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or below for 1 hour
to temper. Make 3 diagonal cuts in each frankfurter. Bake in a 500° F. oven for 12 to 15 minutes or until browned.
Grill Method: Arrange frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or below for 1 hour
to temper. Make 3 diagonal cuts in each frankfurter. Grill at 325° F. for 5 minutes, turning to evenly brown.
2. CCP--Hold hot (140° F. or above) for service. As needed for service, place 1 frankfurter in each bun. Serve immediately.
Portion: Serve 1 hot dog.
Shelf Life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
280 kcal Cholesterol
Total Fat
11.00 g
Sodium
Saturated Fat
3.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
60.00
490.00
32.00
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
14.00
0.00
9.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
160.00
2.88
*N/A*
*N/A*
mg
mg
g
g
35.36%
9.64%
0.00%
45.71%
20.00%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 27
Recipe Master List
850934 - MEXI SLAW
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 7
Size of Portion: 1/2 CUP
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Mexican Slaw
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
825384 HERB CILANTRO...........................
850380 LIME JUICE.....................................
825243 SUGAR GRANULATED..................
1/4 CUP, chopped
1/2 CUP
4 TBSP
1. Wash cilantro and pat dry. Pull leaves from stem and mince.
825526 CABBAGE GREEN SHREDDED....
7 1/4 CUP
2. Combine shredded cabbage and dressing in a non-reactive bowl. Mix well. Allow to ingredients to meld for a
minimum of 30 minutes.
CCP--Hold refrigerated at 40°F or below for service.
2. To make dressing, whisk together minced cilantro, lime juice and sugar. Mix well.
Portion: Serve 4 oz spoodle (2.6 oz)
Food Based Contribution: 2.6 oz (1/2 cup) provides 1/2 cup other vegetable.
Shelf life: Use within 24 to 48 hours.
Original Recipe Yield: 7 - 1/2 cup servings = 3-1/2 cups = 1.15 pounds
1/4 cup (1.3 oz) = 1/4 cup other veg
1/2 cup (2.6 oz) = 1/2 cup other veg
*Nutrients are based upon 1 Portion Size (1/2 CUP)
Calories
59 kcal Cholesterol
Total Fat
0.08 g
Sodium
Saturated Fat
0.02 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
13.90
14.29
1.80
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
0.97
161.89
32.75
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
29.29
0.36
*N/A*
*N/A*
mg
mg
g
g
1.19%
0.33%
0.00%
97.37%
6.60%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 28
Recipe Master List
851079 - NACHOS CHEESE SHRD & PINTO K-8
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 37
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
CA FRESH PICK
PINTO BEANS
850367 CHIP TORTILLA MISSION 2 OZ IW 34024......................
850038 BEANS PINTO CANNED 35213.......................................
850702 CHEESE JACK/CHEDDAR BLEND SHRED TALAMO....
2 oz
2 oz
0 Cup
0 Cup
0 Cup
37 PKG 2 OZ
1 #10 CAN UNDRAINED
37 OZ
1. CCP-- HEAT BEANS ACCORDING TO MANUFACTURER'S INSTRUCTIONS TO A
MINIMUM INTERNAL TEMPERATURE OF 140 DEGREES F. CCP-- HOLD ABOVE 140
DEGREES F. FOR NO LONGER THAN 2 HOURS.
2. TO ASSEMBLE NACHOS :
- PLACE #16 SCOOP (1/4 CUP) OF DRAINED BEANS ON PLATE
- PLACE 1 OZ (BY WEIGHT) OR #16 SCOOP (1MMA) OF SHREDDED CHEESE ON
TOP OF BEANS
- PLACE IW 2 OZ BAG OF CHIPS ON PLATE
NOTE: IF POSSIBLE USE THE BULK CHIPS AND LAYER BEANS AND CHEESE ON TOP
OF 2 OZ BY WEIGHT OF CHIPS
-OFFER SALSA AS A CONDIMENT
3. SERVE IMMEDIATELY.
PORTION : 1 EACH.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE.
CONTRIBUTION: 1 OZ SHREDDED CHEESE BY WEIGHT =1MMA + 1/4 CUP BEANS =
1MMA + 2 OZ CHIPS = 2 GRAINS.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
396 kcal Cholesterol
Total Fat
21.00 g
Sodium
Saturated Fat
6.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
30.00
411.70
36.58
5.97
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
1.32
12.97
306.62
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
266.48
1.91
*N/A*
*N/A*
mg
mg
g
g
47.70%
13.63%
0.00%
36.93%
13.10%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 29
Recipe Master List
850679 - PARFAIT TROPICAL K-5
Jul 2, 2015
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 parfait
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1 oz
2 oz
0.5 Cup
0 Cup
0 Cup
Tangy strawberry yogurt layered with a tropical fruit blend and topped with crunchy granola.
850402 FRUIT CALIFORNIA MIXED/TROPICAL IQF 2126...
1/2 CUP
825274 YOGURT STRAWBERRY PARFAIT PRO.................
850623 CEREAL GRANOLA BULK 27111..............................
1/2 CUP
1/2 CUP
NOTE: Parfaits may be assembled in advance, omitting the granola and stored under refrigeration. Top with
granola immediately before serving.
1. CCP--Thaw fruit under 40°F or below refrigeration.
NOTE: This will remove excess water that will make the parfait runny.
2. Place 1/2 cup (#8 scoop) yogurt in the bottom of a 14 oz parfait cup.
3. Add 1/2 cup (#8 scoop) fruit blend on top of yogurt.
4. Top each parfait with 1/2 cup (#8 scoop) granola.
5. Cover parfait with lid and label with appropriate station identifier label.
This is a complete reimbursable meal with 3/5 components including 1/2 cup of fruit.
CCP--Hold refrigerated at 40°F or below for service.
Portion: 1 parfait
Food Based Contribution: 1 parfait provides 1 oz M/MA + 2 oz eq Grain + 1/2 cup fruit.
Shelf life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (1 parfait)
Calories
303 kcal Cholesterol
Total Fat
6.75 g
Sodium
Saturated Fat
1.17 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
2.50
197.74
55.79
3.31
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*10.67*
7.39
818.32
64.12
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
122.35
0.72
*N/A*
*N/A*
mg
mg
g
g
20.02%
3.46%
0.00%
73.56%
9.74%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 30
Recipe Master List
850823 - PASTA ALFREDO JTM 5722
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 22.667
Size of Portion: #6 SCOOP
850423 PASTA ELBOWS WG 611443.....................
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1 LB + 14 OZ
2 oz
1.25 oz
0 Cup
0 Cup
0 Cup
1. Bring 2 gallons of water to boil in a stock pot.
2. Add pasta to water and stir.
3. Boil for 6-8 minutes until pasta is al dente (still a little firm).
4. Drain & Rinse Pasta.
850478 ALFREDO SAUCE REDUCED FAT 5722...
1 BAG 5#
5. Combine alfredo cheese sauce in a full size 2" deep hotel pan. Cover with plastic wrap then aluminum foil.
825548 CHEESE CHEDDAR SHRED......................
4 OZ
6. Place in 350°F standard (conventional) oven and bake 15 minutes.
7. Carefully remove sauce mixture from oven. Add pasta and shredded cheese (by weight). Blend well.
CCP--Cover and hold hot at 140°F or above for service.
Portion: Serve 6 oz spoodle or heaping #6 scoop.
Food Based Contribution: 6 oz spoodle or #6 scoop provides 2 oz M/MA + 1.25 oz eq Grain
All grade levels serve with a dinner roll.
Shelf life: If left over, do not reuse.
6 oz spoodle (6.6 oz) = 2.107 oz M/MA + 1.412 oz eq Grain
*Nutrients are based upon 1 Portion Size (#6 SCOOP)
Calories
320 kcal Cholesterol
41.94 mg
Total Fat
12.24 g
Sodium
753.06 mg
Saturated Fat
6.67 g
Carbohydrate
36.44 g
Trans Fat²
0.00 g
Dietary Fiber
3.35 g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
17.50
486.88
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
415.13
1.81
*N/A*
*N/A*
mg
mg
g
g
34.38%
18.74%
0.00%
45.51%
21.85%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 31
Recipe Master List
851061 - PHILLY CHEESE STEAK SUB K5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 37
Size of Portion: EACH
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
COMMERCIAL
GOLD STAR 5"
850691 BEEF PHILLY STEAK 5813CE.......
825545 CHEESE MOZZARELLA SHRED...
Jul 2, 2015
1 BAG 5 LBS
1 LB + 3 OZ
2 oz
2 oz
0 Cup
0.25 Cup
0 Cup
1. CCP-- Heat beef steak in oven on sheet pan for 8-10 minutes at 350°F- until minimum internal temperature is 140° F. or
above (for 15 seconds).
2. Blend beef and shredded cheese together. CCP--Hold hot at 140° F. or above for service.
825108 PEPPER GREEN BELL...................
825016 ONION YELLOW.............................
850522 OIL CANOLA 58500.........................
8 CUP, diced
8 CUP, diced
5 TBSP
3. COMBINE DICED GREEN PEPPERS, ONIONS AND OIL. TOSS EVENLY TO COAT.
850178 ROLL HOAGIE 51% 5"....................
37 EACH
5. Split rolls in half lengthwise, leaving one side hinged.
4. SPREAD VEGETABLES IN AN EVEN LAYER ON PARCHMENT LINED SHEET PAN. PLACE IN 350° OVEN FOR 13
MINUTES OR UNTIL VEGETABLES ARE TENDER AND LIGHTLY CARMELIZED. STIR VEGETABLES IF NEEDED FOR
EVEN COOKING.
6. To build sub:
Spread one #12 scoop of meat & cheese blend onto roll
Spread one #16 scoop of veggies on top of meat
7. Serve immediately
NOTE: Assemble in bulk if possible. CCP--Hold hot at 140° F. or above for service. Wrap in 5 X 1 foil wrap if item is to be
satelited or placed in a sandwich slide for service.
Portion: Serve 1 sandwich.
2.145oz Philly and 0.5 oz. cheese = 2.64 oz by weight/#12 scoop = 2MMA + hoagie = 2G
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
336 kcal Cholesterol
Total Fat
13.14 g
Sodium
Saturated Fat
4.54 g
Carbohydrate
Trans Fat²
0.02 g
Dietary Fiber
37.94
613.52
36.33
3.24
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*4.51*
19.64
281.30
46.41
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
160.50
2.40
*N/A*
*N/A*
mg
mg
g
g
35.21%
12.16%
0.05%
43.26%
23.39%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 32
Recipe Master List
850006 - PIZZA SMART CHEESE 100%, WG
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: PIECE
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Cheese Pizza Square
850008 PIZZA SMART CHEESE 100% MOZZ 78697....
1 PIECE
2 oz
2 oz
0 Cup
0.125 Cup
0 Cup
1. CCP--Cook pizza according to package directions to minimum internal temperature of 140° F. (for 15 seconds).
CCP--Hold hot (140° F. or above) for service.
Portion: Serve 1 slice.
Shelf Life: 10 minutes. If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (PIECE)
Calories
300 kcal Cholesterol
Total Fat
11.00 g
Sodium
Saturated Fat
5.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
25.00
560.00
34.00
4.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
18.00
400.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
300.00
1.80
*N/A*
*N/A*
mg
mg
g
g
33.00%
15.00%
0.00%
45.33%
24.00%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 33
Recipe Master List
851051 - PROTEIN PACK w/sunflower seed
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 3
Size of Portion: CONTAINER
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
ENERGY TO GO
850476 SUNFLOWER SEEDS HNY RST AZAR.......................
850217 CHEESE MOZZARELLA STRING LOL 59701..............
850363 GOLDFISH PRETZEL 14396.........................................
850336 GRAHAM CRACKER HONEY 3 PK 91822...................
850679 CRAISINS DRIED CRAN BLUBERRY IW 23446..........
850678 CRAISINS DRIED CRAN CHERRY IW 23444..............
850680 CRAISINS DRIED CRAN STRAWBERRY IW 23445....
825649 CLAM SHELL SM 6"x6"x3"............................................
3 PKG 1 OZ
3 EACH STICK
3 EACH .75 OZ
3 PKG
1 POUCH
1 POUCH
1 POUCH
3 CONTAINER
2 oz
2 oz
0.5 Cup
0 Cup
0 Cup
1. PLACE ONE PACKAGE SUNFLOWER SEEDS INTO CLEAR SALAD CONTAINER.
2. PLACE ONE STRING CHEESE NEXT TO SUNFLOWER SEEDS.
3. PLACE 1 PKG GOLDFISH PRETZLES NEXT TO STRING CHEESE.
4. PLACE 1 PGK. GRAHAM CRACKERS LAYERED OVER PRETZEL
BAG.
5. PLACE 1 BAG OF DRIED CRANBERRIES NEXT TO GRAHAM CRACKERS.
6. CLOSE CONTAINER, PLACE LABEL ON CONTAINER AND KEEP REFRIGERATED AT 40°F OR
BELOW UNTIL SERVICE. CCP
PORTION: 1 CONTAINER = REIMBURSABLE MEAL = 2MMA + 2 GRAIN EQUVALENT + 1/2 CUP
FRUIT (1/4 CUP DRIED FRUIT = 1/2 CUP FRUIT)
*NOTE: THE GRAHAM CRACKER COUNTS AS A GRAIN BASED DESSERT SO MAY NOT BE
SERVED MORE THAN TWICE IN ONE WEEK DEPENDING ON OTHER MENU ITEMS.
*NOTE: ALL FLAVORS OF CRANRAISINS HAVE SAME NUTRITIONAL VALUE, THEREFORE CAN
ALL BE IN ONE RECIPE.
*Nutrients are based upon 1 Portion Size (CONTAINER)
Calories
538 kcal Cholesterol
15.00
Total Fat
24.82 g
Sodium
569.20
Saturated Fat
4.98 g
Carbohydrate
68.91
Trans Fat²
0.00 g
Dietary Fiber
6.98
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*26.96*
15.94
734.81
*0.00*
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
*319.75*
*2.51*
*0.00*
*0.00*
mg
mg
g
g
41.52%
8.33%
0.00%
51.25%
11.85%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 34
Recipe Master List
850504 - QUESADILLA CHEESE K-5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Quesadilla
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824...
1.75 oz
1.75 oz
0 Cup
0 Cup
0 Cup
1 EACH
1. SPRAY SHEET PANS WITH PAN SPRAY (NOT LISTED). LINE SHEET PAN WITH TORTILLAS. TOP EACH
TORTILLA WITH:
1.75 oz BY WEIGHT SHREDDED CHEESE
FOLD TORTILLA IN HALF. SPRAY TOPS OF FOLDED TORTILLAS WITH PAN SPRAY (NOT LISTED).
NOTE: FOR BEST QUALITY, COOK QUESADILLAS AS CLOSE TO SERVICE AS POSSBILE.
825548 CHEESE CHEDDAR SHRED...........................
1 3/4 OZ
2. PREHEAT OVEN TO 350 DEGREES. PLACE SHEET PANS IN OVEN. COOK UNTIL CHEESE IS MELTED,
ABOUT 5-6 MINUTES. CCP-- HOLD HOT AT 140 DEGREES F. OR ABOVE FOR SERVICE.
ALTERNATE METHOD:
PREHEAT FLAT TOP GRILL TO 350 DEGREES F. PLACE QUESADILLA ON GRILL. CCP-- GRILL UNTIL GOLDEN
BROWN ON BOTH SIDES, CHEESE IS MELTED AND MINIMUM INTERNAL TEMPERATURE IS 140 DEGREES F.
OR ABOVE. CCP--HOLD HOT AT 140 DEGREES F OR ABOVE FOR SERVICE.
3. CUT QUESADILLAS IN HALF TO SERVE.
PORTION SIZE: SERVE 1 QUESADILLA.
SHELF LIFE: IF LEFT OVER, DO NOT REUSE.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
343 kcal Cholesterol
Total Fat
19.75 g
Sodium
Saturated Fat
9.75 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
52.50
515.00
24.00
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
2.00
16.25
535.00
0.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
450.00
1.44
*N/A*
*N/A*
mg
mg
g
g
51.90%
25.62%
0.00%
28.03%
18.98%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 35
Recipe Master List
850725 - ROLL DINNER 2 OZ WG ARTISAN
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
GOLD STAR
850431 ROLL ARTISAN WG 2 OZ...
1 EACH
Jul 2, 2015
0 oz
2 oz
0 Cup
0 Cup
0 Cup
1. THAW AT ROOM TEMPERATURE.
SERVING SIZE IS 1 ROLL = 2WGR
*Nutrients are based upon 1 Portion Size (EACH)
Calories
180 kcal Cholesterol
Total Fat
2.50 g
Sodium
Saturated Fat
0.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
260.00
37.00
5.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
5.00
0.00
9.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
80.00
1.80
*N/A*
*N/A*
mg
mg
g
g
12.50%
0.00%
0.00%
82.22%
11.11%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 36
Recipe Master List
850798 - SALAD ASIAN CHICKEN KOCH: K-8
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: PORTION
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
MANDARIN CHICKEN SALAD
850447 CHICKEN FAJITA KOCH 88406.............................
Jul 2, 2015
2 oz
0 oz
0.25 Cup
0.75 Cup
0 Cup
1 CN: 2.9 OZ = 2MMA
1. Mix chicken with 1 Tbsp dressing.
825138 LETTUCE SALAD MIX.............................................
1 CUP
2. Place 1 cup of greens in plastic container. Top lettuce with #10 scoop (2.9 oz by weight) chicken.
825139 CARROTS MATCHSTICKS.....................................
825333 CUCUMBER............................................................
825108 PEPPER GREEN BELL...........................................
1/8 CUP
4 SLICE, pared
4 TBSP, sliced
3. Top chicken with 4 slices of cucumber, 4 strips julienne green pepper and 1/8 cup (1 oz) matchstick
carrots.
850374 MANDARIN ORANGE SEGMENTS 64040.............
1/4 CUP
4. Place #16 scoop (1/4 cup) mandarin oranges in center of container.
850373 DRESSING ASIAN SESAME DRESSING 85656...
1 TBSP + 1 1/2 OZ
5. Place 1.5 oz of dressing into container and close container. Place label on container.
6. Hold in self-service refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 salad.
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (PORTION)
Calories
410 kcal Cholesterol
67.14 mg
Total Fat
25.34 g
Sodium
1340.71 mg
Saturated Fat
4.42 g
Carbohydrate
27.21 g
Trans Fat²
0.09 g
Dietary Fiber
2.28 g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
18.21
3197.56
39.46
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
44.03
1.61
*N/A*
*N/A*
mg
mg
g
g
55.65%
9.71%
0.20%
26.56%
17.78%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 37
Recipe Master List
850636 - SALAD ASIAN CHICKEN SHRED: K-5
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: PORTION
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
MANDARIN CHICKEN SALAD
850665 CHICKEN PULLED & DICED (SHREDDED) 25560-928....
Jul 2, 2015
1.75 oz
0 oz
0.25 Cup
0.75 Cup
0 Cup
1 7/8 OZ
1. Mix 1.8 oz by weight (#8 scoop) of chicken with 1 Tbsp dressing.
825138 LETTUCE SALAD MIX........................................................
1 CUP
2. Place 1 cup of greens in plastic container. Top lettuce with #8 scoop shredded chicken.
825139 CARROTS MATCHSTICKS................................................
825333 CUCUMBER........................................................................
825108 PEPPER GREEN BELL......................................................
1/8 CUP
4 SLICE, pared
4 TBSP, sliced
3. Top chicken with 4 slices of cucumber, 4 strips julienne green pepper and 1/8 cup (1 oz)
matchstick carrots.
850374 MANDARIN ORANGE SEGMENTS 64040........................
1/4 CUP
4. Place #16 scoop (1/4 cup) mandarin oranges in center of container.
850373 DRESSING ASIAN SESAME DRESSING 85656...............
1 TBSP + 1 1/2 OZ
5. Place 1.5 oz of dressing into container and close container. Place label on container.
6. Hold in self-service refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 salad.
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (PORTION)
Calories
389 kcal Cholesterol
36.09 mg
Total Fat
25.17 g
Sodium
842.74 mg
Saturated Fat
4.51 g
Carbohydrate
27.15 g
Trans Fat²
0.00 g
Dietary Fiber
2.20 g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
14.26
3142.71
39.41
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
33.68
1.18
*N/A*
*N/A*
mg
mg
g
g
58.29%
10.43%
0.00%
27.95%
14.68%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 38
Recipe Master List
850594 - SALAD CAESAR BULK SIDE
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 52
Size of Portion: CUP
850214 CROUTON BULK 74541..........................
825547 CHEESE PARMESAN GRATED.............
850359 DRESSING CAESAR CREAMY 85655....
825062 LETTUCE ROMAINE...............................
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
10 OZ
2 CUP
3 CUP
3 1/4 GAL
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. PLACE 3.25 GALLONS (8 POUNDS) OF SHREDDED ROMAINE LETTUCE IN 2 SEPARATE 4" FULL PANS
HOLD AT 40°f OR BELOW UNTIL READY FOR SERVICE.
JUST PRIOR TO SERVICE, ADD 10 OZ (6 CUPS) OF SEASONED CROUTONS, 2 CUPS GRATED PARMESAN AND 3
CUPS LITE CAESAR SALAD DRESSING. TOSS THOROUGHLY UNTIL THE DRESSING IS EVENLY BLENDED.
SERVING SIZE: 1 CUP
*Nutrients are based upon 1 Portion Size (CUP)
Calories
101 kcal Cholesterol
Total Fat
8.25 g
Sodium
Saturated Fat
1.78 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
10.00
299.28
5.31
0.61
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
2.83
2518.63
1.16
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
43.39
0.56
*N/A*
*N/A*
mg
mg
g
g
73.82%
15.93%
0.00%
21.10%
11.24%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 39
Recipe Master List
851046 - SALAD CHEF:K5 NO EGG
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 salad
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Chef Salad
825846R SALAD MIX........................................................................
850567 TURKEY HAM SLICED NATURAL 2568-21........................
850689 TURKEY OVEN ROASTED SLICES NATURAL 2318-12...
825333 CUCUMBER.........................................................................
825207 TOMATO FRESH.................................................................
825548 CHEESE CHEDDAR SHRED...............................................
825649 CLAM SHELL SM 6"x6"x3"...................................................
1 CUP
1 SLICE
1 SLICE .74 OZ
3 SLICE, unpared
2 wedge, 1/8 cut
3/4 OZ
1 CONTAINER
1.75 oz
0 oz
0 Cup
0.75 Cup
0 Cup
Preparation:
NOTE: Keep ingredients refrigerated at internal temperature of 40°F for use in recipe.
Step 1: Gather and organize all ingredients in quantities needed to produce the number required
for daily production.
Step 2: Prepare salad mix according to recipe.
Step 3: Stack 1 slice ham and 2 slices turkey on top of each other and roll them up into a tubeshape. Cut each tube into 4 even pinwheel pieces.
Step 4: Cut cucumber slices in halves.
Assembly:
Step 1: Lay out clam shell containers into an assembly line format for the total number of salads
you are preparing. If space is limited, place the bottom section of the shell into the top section of
the previous container.
Step 2: Spread 1 cup (2.5 oz by weight) salad mix evenly into clam shell container.
Step 3: Fan 3 cucumber halves in the top right corner and 3 cucumber halves in the bottom left
corner.
Step 4: Top each cucumber fans with 1 tomato wedge.
Step 5: Place 4 meat pinwheels in a diagonal line stretching from 11 o'clock across the middle of
salad.
Step 7: Sprinkle 3 Tbsp. (0.75 oz by weight) cheese over the assembled ingredients.
Step 8: Close container lid and place appropriate label on container.
CCP--Hold in self-service refrigerated case at 40°F or below for service.
Portion: 1 salad
Food Based Contribution: 1 salad provides 1.75 oz M/MA + 1/8 cup red/orange + 1/4 cup dark
green + 3/8 cup other totaling 3/4 cup vegetable
Shelf life: Use within 24 hours.
*Nutrients are based upon 1 Portion Size (1 salad)
Calories
131 kcal Cholesterol
Total Fat
7.87 g
Sodium
Saturated Fat
4.02 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
37.56
361.27
2.80
0.72
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
12.44
1145.06
6.34
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
165.10
0.55
*0.00*
*0.00*
mg
mg
g
g
53.88%
27.54%
0.00%
8.51%
37.85%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 40
Recipe Master List
851020 - SALAD CHICKEN CAESAR shred K-5
Source: REGIONAL
Number of Portions: 1
Size of Portion: PORTION
Alternate Menu Name:
CROUTONS DO NOT COUNT AS
GRAIN EQUIV
Jul 2, 2015
Recipe HACCP Process: #1 No Cook
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
825062 LETTUCE ROMAINE..........................................................
850665 CHICKEN PULLED & DICED (SHREDDED) 25560-928....
1 CUP
1 7/8 OZ
850214 CROUTON BULK 74541.....................................................
825547 CHEESE PARMESAN GRATED........................................
850359 DRESSING CAESAR CREAMY 85655..............................
1/4 OZ
1 TBSP
1 1/2 OZ
1.75 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. Place 1 cup of chopped romaine in plastic container. Top lettuce with 1.8 oz by weight (#8 Scoop)
shredded chicken.
2. Top chicken with 0.19 oz by weight croutons and 1 tbsp grated parmesan cheese. Place 1.5 oz. container
of dressing into container. Close container with lid. Place label on container.
3. Hold in self-service refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 salad. Offer with 2 oz dinner roll.
Shelf Life: If leftover, do not reuse.
Croutons do not count as a grain equivalent since they are less than 1/4 oz.
*Nutrients are based upon 1 Portion Size (PORTION)
Calories
317 kcal Cholesterol
63.00 mg
Total Fat
25.89 g
Sodium
755.28 mg
Saturated Fat
5.58 g
Carbohydrate
6.87 g
Trans Fat²
0.00 g
Dietary Fiber
0.61 g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
16.59
2518.63
1.16
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
78.87
0.99
*N/A*
*N/A*
mg
mg
g
g
73.58%
15.85%
0.00%
8.67%
20.96%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 41
Recipe Master List
850992 - SALAD GREEK w/shredded:K5
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 salad
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Greek Salad
825846R SALAD MIX.......................................................................
1 CUP
850681 CLAM SHELL SM 6"x6"x3".................................................
850665 CHICKEN PULLED & DICED (SHREDDED) 25560-928....
850037 BEANS GARBANZO CANNED 74213................................
850375 OLIVES BLACK SLICED 83246000067..............................
825333 CUCUMBER........................................................................
825207 TOMATO FRESH................................................................
825039 ONION RED........................................................................
825547 CHEESE PARMESAN GRATED........................................
1 CONTAINER
1 1/8 OZ
1/4 CUP
2 TBSP
2 SLICE, unpared
2 wedge, 1/8 cut
2 TBSP, sliced
1 TBSP
2 oz
0 oz
0 Cup
0.875 Cup
0 Cup
Preparation:
NOTE: Keep ingredients refrigerated at internal temperature of 40°F for use in recipe.
Step 1: Gather and organize all ingredients in quantities needed to produce the number required for
daily production.
Step 2: Prepare salad mix according to recipe
Assembly:
Step 1: Lay out clam shell containers into an assembly line format for the total number of salads
you are preparing. If space is limited, place the bottom section of the shell into the top section of
the previous container.
Step 2: Spread 1 cup (2.5 oz) salad mix evenly into clam shell container.
Step 3: Sprinkle #16 scoop (1.1 oz by weight) shredded chicken and #16 scoop beans evenly
across the surface of the lettuce bed.
Step 4: Place 1 cucumber slice in the top left and 1 cucumber slice in the bottem right corners.
Step 5: Place 1 tomato wedge on top of each cucumber slice.
Step 6: Spread 2 TBSP (0.6 oz) onion ring slices diagonally across the center of the salad,
stretching from the bottom left to the top right.
Step 7: Sprinkle 1 TBSP parmesan cheese and 2 TBSP black olives evenly on top of all
ingredients.
Step 8: Close container lid and place appropriate label on container.
CCP--Hold in self-service refrigerated case at 40°F or below for service.
Portion: 1 salad
Food Based Contribution: 1 salad provides 2 oz M/MA + 1/8 cup red/orange + 1/4 cup dark green +
1/2 cup other totaling 0.875 cup vegetable
Shelf life: Use within 24 hours.
*Nutrients are based upon 1 Portion Size (1 salad)
Calories
175 kcal Cholesterol
Total Fat
6.47 g
Sodium
Saturated Fat
1.57 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
27.00
530.53
14.41
4.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
13.15
911.66
7.85
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
67.37
1.19
*0.00*
*0.00*
mg
mg
g
g
33.37%
8.12%
0.00%
33.01%
30.14%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 42
Recipe Master List
850773 - SALAD GREEN TOSSED BULK SIDE
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 100
Size of Portion: CUP
825138 LETTUCE SALAD MIX.......
825046 SPINACH FRESH..............
850214 CROUTON BULK 74541....
825207 TOMATO FRESH...............
825333 CUCUMBER......................
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
10 LB
3 LB
3 OZ
3 1/4 LB
3 1/4 LB
Jul 2, 2015
0 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. PLACE 10 POUNDS OF SALAD MIX IN 4 SEPARATE 4" FULL PANS.
2. DIVIDE 3 POUNDS OF SPINACH BETWEEN THE 4 PANS AND MIX TOGETHER.
3. CUT 3.25 POUNDS OF TOMATOES INTO WEDGES, DICE OR CHERRY TOMATOES IN HALVES.
4. CUT 3.25 POUNDS OF CUCUMBERS INTO WEDGES.
5. JUST PRIOR TO SERVICE ADD 2 CUPS (3 OZ.) CROUTONS, TOMATOES AND CUCUMBER SLICES.
6. TOSS THOROUGHLY
SERVING SIZE: 1 CUP
*Nutrients are based upon 1 Portion Size (CUP)
Calories
14 kcal Cholesterol
Total Fat
0.24 g
Sodium
Saturated Fat
0.02 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
23.05
2.45
0.69
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
0.83
1491.58
6.88
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
19.21
0.54
*N/A*
*N/A*
mg
mg
g
g
15.38%
1.34%
0.00%
70.38%
23.84%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 43
Recipe Master List
850926 - SALAD ITALIAN CHOPPED K5
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: PORTION
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Peppi Pizza Salad
825846R SALAD MIX....................................................
825185 PORK PEPPERONI.........................................
850567 TURKEY HAM SLICED NATURAL 2568-21...
825545 CHEESE MOZZARELLA SHRED....................
Jul 2, 2015
1 CUP
8 EACH .06oz
2 SLICE
1 OZ
2 oz
0 oz
0 Cup
0.5 Cup
0 Cup
1. Place 1 cup of mixed greens in plastic container. Fan 8 pepperoni slices diagonally from top left corner to bottom
right corner of lettuce.
2. Cut 2 slices of ham into strips and place in top right corner of container.
825690 TOMATO CHERRY..........................................
1 whole
3. Place 1 oz by weight cheese in bottom left corner of container.
4. Place 2 tomato halves on top left and bottom right of container (on ends of pepperoni shingle). Close container
lid. Place label on container.
Portion: Serve 1 salad.
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (PORTION)
Calories
192 kcal Cholesterol
40.86 mg
Total Fat
13.66 g
Sodium
603.16 mg
Saturated Fat
6.20 g
Carbohydrate
3.30 g
Trans Fat²
0.00 g
Dietary Fiber
0.48 g
Sugars
Protein
Vitamin A
Vitamin C
*0.24*
16.10
1017.44
4.37
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
210.31
0.54
*N/A*
*N/A*
mg
mg
g
g
64.12%
29.10%
0.00%
6.89%
33.60%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 44
Recipe Master List
851068 - SALAD TACO BEEF K-5 1-320410
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 SALAD
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
COMMODITY 1-320410-20
851065R BEEF TACO FILLING 1-320410..................
1 1/2 (1 MMA)
825572 LETTUCE ICEBERG SHREDDED.................
825207 TOMATO FRESH............................................
825548 CHEESE CHEDDAR SHRED.........................
850367 CHIP TORTILLA MISSION 2 OZ IW 34024...
1 CUP
1 TBSP, diced
1/2 OZ
1 PKG 2 OZ
2 oz
2 oz
0 Cup
0.5 Cup
0 Cup
1. PREPARE TACO FILLING ACCORDING TO RECIPE 851065.
--CCP- HEAT TO MINIMUM INTERNAL TEMPERATURE OF 140°F.
2. TO ASSEMBLE SALAD :
- PLACE 1 CUP LETTUCE ON PLATE OR IN CLAM SHELL CONTAINER
- TOP LETTUCE WITH 1 TBSP DICED TOMATOES
- TOP TOMATOES WITH #8 SCOOP TACO FILLING.
- TOP BEEF WITH 1/8 CUP (1/2 OZ) SHREDDED CHEDDAR.
- IF USING CONTAINER, CLOSE LID AND PLACE LABEL ON TOP. SERVE IMMEDIATELY OR PLACE IN
REFRIGERATOR AT 40°F OR BELOW UNTIL SERVICE. CCP
- SERVE WITH 2 OZ TORTILLA CHIPS
- OFFER SALSA AS A CONDIMENT
PORTION : 1 EACH.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE.
THIS IS A REIMBURSABLE MEAL = 2G + 2 MMA + 1/2 CUP VEGETABLE
*Nutrients are based upon 1 Portion Size (1 SALAD)
Calories
375 kcal Cholesterol
Total Fat
22.79 g
Sodium
Saturated Fat
5.84 g
Carbohydrate
Trans Fat²
0.01 g
Dietary Fiber
33.75
246.58
27.50
3.56
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.05*
13.39
742.97
5.93
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
161.09
2.15
*76.12*
*0.51*
mg
mg
g
g
54.69%
14.01%
0.02%
29.32%
14.28%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 45
Recipe Master List
851069 - SALAD TACO BEEF K-5 320410
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 SALAD
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
COMMERCIAL 320410-20
2 oz
2 oz
0 Cup
0.5 Cup
0 Cup
851066R BEEF TACO FILLING 320410......................
850367 CHIP TORTILLA MISSION 2 OZ IW 34024...
1 1/2 (1 MMA)
1 PKG 2 OZ
1. PREPARE TACO FILLING ACCORDING TO RECIPE 851037.
--CCP- HEAT TO MINIMUM INTERNAL TEMPERATURE OF 140°F.
825572 LETTUCE ICEBERG SHREDDED.................
825207 TOMATO FRESH............................................
825548 CHEESE CHEDDAR SHRED.........................
1 CUP
1 TBSP, diced
1/2 OZ
2. TO ASSEMBLE SALAD :
- PLACE 1 CUP LETTUCE ON PLATE OR IN CLAM SHELL CONTAINER
- TOP LETTUCE WITH 1 TBSP DICED TOMATOES
- TOP TOMATOES WITH #8 SCOOP TACO FILLING.
- TOP BEEF WITH 1/8 CUP (1/2 OZ) SHREDDED CHEDDAR.
- IF USING CONTAINER, CLOSE LID AND PLACE LABEL ON TOP. SERVE IMMEDIATELY OR PLACE IN
REFRIGERATOR AT 40°F OR BELOW UNTIL SERVICE. CCP
- SERVE WITH 2 OZ TORTILLA CHIPS
- OFFER SALSA AS A CONDIMENT
PORTION : 1 EACH.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE.
THIS IS A REIMBURSABLE MEAL = 2G + 2 MMA + 1/2 CUP VEGETABLE
*Nutrients are based upon 1 Portion Size (1 SALAD)
Calories
375 kcal Cholesterol
Total Fat
22.79 g
Sodium
Saturated Fat
5.84 g
Carbohydrate
Trans Fat²
0.01 g
Dietary Fiber
33.75
246.58
27.50
3.56
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.05*
13.39
742.97
5.93
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
161.09
2.15
*76.12*
*0.51*
mg
mg
g
g
54.69%
14.01%
0.02%
29.32%
14.28%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 46
Recipe Master List
850556 - SALAD TACO VEGETARIAN K-8
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 SALAD
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
TACO SALAD
825572 LETTUCE ICEBERG SHREDDED.................
825207 TOMATO FRESH............................................
850038 BEANS PINTO CANNED 35213.....................
825548 CHEESE CHEDDAR SHRED.........................
850367 CHIP TORTILLA MISSION 2 OZ IW 34024...
Jul 2, 2015
1 CUP
1 TBSP, diced
3 OZ
1/2 OZ
1 PKG 2 OZ
2 oz
2 oz
0 Cup
0.5 Cup
0 Cup
1. TO ASSEMBLE SALAD :
- PLACE 1 CUP LETTUCE ON PLATE OR IN CLAM SHELL CONTAINER
-PLACE 1 TBSP DICED TOMATOES ON TOP OF LETTUCE
- TOP TOMATOES WITH#10 SCOOP OF DRAINED BEANS
- TOP BEANS WITH 1/8 CUP (1/2 OZ BY WEIGHT) SHREDDED CHEDDAR.
-CLOSE LID AND PLACE LABEL ON TOP.
- SERVE WITH 2 OZ TORTILLA CHIPS
- OFFER SALSA AS A CONDIMENT
2. SERVE IMMEDIATELY OR REFRIGERATE AT 40°F OR BELOW UNTIL SERVICE. CCP
PORTION : 1 EACH + 1 BAG TORTILLA CHIPS.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE.
THIS IS A REIMBURSABLE MEAL = 2G + 2MMA + 1/2 CUP VEGETABLES
*Nutrients are based upon 1 Portion Size (1 SALAD)
Calories
355 kcal Cholesterol
Total Fat
16.68 g
Sodium
Saturated Fat
3.52 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
15.00
336.03
39.17
7.37
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*1.36*
10.52
543.03
5.14
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
183.79
2.38
*76.12*
*0.38*
mg
mg
g
g
42.26%
8.93%
0.00%
44.10%
11.84%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 47
Recipe Master List
850601 - SAND COLD AMERICAN SUB GS
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
HAM TURKEY CHEESE SUB WW
FREUND/GOLDSTAR
850178 ROLL HOAGIE 51% 5".........................................................
850689 TURKEY OVEN ROASTED SLICES NATURAL 2318-12...
850567 TURKEY HAM SLICED NATURAL 2568-21........................
850655 CHEESE CHEDDAR SLICED RF LOL 44224......................
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1 EACH
2 SLICE .74 OZ
1 SLICE
1 SLICE .5MMA
2 oz
2 oz
0 Cup
0 Cup
0 Cup
1. To build sandwich:
-Place 2 slices turkey onto open french roll.
-Place 1 slice of ham onto turkey.
- Top meat with 1 slice of cheese.
- Close french roll.
2. Cut sandwich in half on diagonal. Serve immediately. CCP-- Or, wrap and hold in self-service
refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 sandwich.
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
250 kcal Cholesterol
Total Fat
6.63 g
Sodium
Saturated Fat
2.50 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
33.87
659.06
29.50
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*3.00*
19.05
516.00
12.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
400.50
2.01
*N/A*
*2.00*
mg
mg
g
g
23.83%
8.99%
0.00%
47.16%
30.46%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 48
Recipe Master List
851059 - SAND COLD TURKEY & PROV GS K5
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Roasted Turkey & Prov
FREUND/GOLDSTAR
850178 ROLL HOAGIE 51% 5".........................................................
850689 TURKEY OVEN ROASTED SLICES NATURAL 2318-12...
850690 CHEESE PROVOLONE SLICED 99813..............................
1 EACH
2 SLICE .74 OZ
1 SLICE .75MMA
1.75 oz
2 oz
0 Cup
0 Cup
0 Cup
1. To build sandwich:
- Place 2 slices turkey into open sandwich roll.
- Top turkey with 2 slice of cheese.
- Close sandwich roll.
2. Cut sandwich in half on diagonal. Serve immediately. CCP-- Or, wrap and hold in self-service
refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 sandwich. Each sandwich provides 1.75 meat/meat alternate and 2 grains (whole
grain).
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
265 kcal Cholesterol
Total Fat
8.25 g
Sodium
Saturated Fat
3.00 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
32.62
641.56
29.00
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*3.00*
18.05
215.00
12.00
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
190.00
1.62
*N/A*
*N/A*
mg
mg
g
g
28.00%
10.18%
0.00%
43.73%
27.23%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 49
Recipe Master List
850542 - SAND PB & J GIULIANO'S
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
PB & J Sandwich
GIULIANO'S
850604 BREAD WHOLE WHEAT GIULIANO'S 30727...
850366 PEANUT BUTTER SMOOTH 100396.................
850294 JELLY GRAPE 0139............................................
2 SLICE
2 TBSP
1 TBSP
1 oz
2 oz
0 Cup
0 Cup
0 Cup
1. To build sandwich:
- Place 2 Tbsp peanut butter on one slice of bread.
- Spread 1 tbsp (1/2 oz) jelly on top of peanut butter.
- Top jelly with 2nd slice of bread.
2. Cut sandwich in half on diagonal. Serve immediately. CCP-- Or, wrap and hold in self-service refrigerated case at
40° F. or below for same day service.
Portion: Serve 1 sandwich = 2G + 1MMA. Offer 1 string cheese for additional 1MMA.
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
381 kcal Cholesterol
Total Fat
18.10 g
Sodium
Saturated Fat
3.09 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
436.62
46.46
3.89
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*4.00*
11.18
22.56
2.42
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
58.07
2.17
*N/A*
*N/A*
mg
mg
g
g
42.77%
7.30%
0.00%
48.79%
11.74%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 50
Recipe Master List
850744 - SAND PB & J GOLD STAR
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: EACH
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
PB & J Sandwich
GOLD STAR
850415 BREAD WHOLE WHEAT 100% 352.....
850366 PEANUT BUTTER SMOOTH 100396...
850294 JELLY GRAPE 0139...............................
Jul 2, 2015
2 SLICE
2 TBSP
1 TBSP
1 oz
2 oz
0 Cup
0 Cup
0 Cup
1. To build sandwich:
- Place 2 Tbsp peanut butter on one slice of bread.
- Spread 1 tbsp (1/2 oz) jelly on top of peanut butter.
- Top jelly with 2nd slice of bread.
2. Cut sandwich in half on diagonal. Serve immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or
below for same day service.
Portion: Serve 1 sandwich = 2G + 1MMA. Offer 1 string cheese for additional 1MMA.
Shelf Life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (EACH)
Calories
381 kcal Cholesterol
Total Fat
18.10 g
Sodium
Saturated Fat
3.09 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
376.62
48.46
5.89
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
13.18
2.56
9.62
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
98.07
2.17
*N/A*
*N/A*
mg
mg
g
g
42.77%
7.30%
0.00%
50.89%
13.84%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 51
Recipe Master List
850335 - SAND SB & JELLY GIULIANOS
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 sandwich
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Sunbutter & Jelly
GIULIANO'S
850604 BREAD WHOLE WHEAT GIULIANO'S 30727...
850049 SUN BUTTER 19212...........................................
850294 JELLY GRAPE 0139............................................
Jul 2, 2015
1 oz
2 oz
0 Cup
0 Cup
0 Cup
2 SLICE
2 TBSP
1 TBSP
1. To build sandwich:
· Place 2 Tbsp sunbutter on one slice of bread.
· Spread 1 tbsp (1/2 oz) jelly on top of sun butter.
· Top jelly with 2nd slice of bread.
2. Cut sandwich in half on diagonal. Serve immediately.
CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 sandwich = 2G + 1MMA. Offer 1 string cheese for additional 1MMA.
Shelf life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (1 sandwich)
Calories
390 kcal Cholesterol
0.00 mg
Total Fat
18.01 g
Sodium
402.25 mg
Saturated Fat
2.00 g
Carbohydrate
45.67 g
Trans Fat²
0.00 g
Dietary Fiber
6.07 g
Sugars
Protein
Vitamin A
Vitamin C
*4.00*
11.05
22.56
2.42
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
60.81
2.91
*N/A*
*N/A*
mg
mg
g
g
41.55%
4.62%
0.00%
46.84%
11.33%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 52
Recipe Master List
850747 - SAND SB & JELLY GOLD STAR
Recipe HACCP Process: #1 No Cook
Source: REGIONAL
Number of Portions: 1
Size of Portion: SANDWICH
850415 BREAD WHOLE WHEAT 100% 352...
850049 SUN BUTTER 19212............................
850294 JELLY GRAPE 0139.............................
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
2 SLICE
2 TBSP
1 TBSP
Jul 2, 2015
1 oz
2 oz
0 Cup
0 Cup
0 Cup
1. To build sandwich:
· Place 2 Tbsp sunbutter on one slice of bread.
· Spread 1 tbsp (1/2 oz) jelly on top of sun butter.
· Top jelly with 2nd slice of bread.
2. Cut sandwich in half on diagonal. Serve immediately.
CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.
Portion: Serve 1 sandwich = 2G + 1MMA. Offer 1 string cheese for additional 1MMA.
Shelf life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (SANDWICH)
Calories
390 kcal Cholesterol
0.00
Total Fat
18.01 g
Sodium
342.25
Saturated Fat
2.00 g
Carbohydrate
47.67
Trans Fat²
0.00 g
Dietary Fiber
8.07
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*N/A*
13.05
2.56
9.62
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
100.81
2.91
*N/A*
*N/A*
mg
mg
g
g
41.55%
4.62%
0.00%
48.89%
13.38%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 53
Recipe Master List
851077 - SHAKER SW BLACK BEAN &RICE K5
Source: REGIONAL
Number of Portions: 32
Size of Portion: SHAKER
Alternate Menu Name:
SOUTHWEST BLACK BEAN &
CA BLEND RICE SHAKER
851070R RICE SAC VALLEY BLEND.........
850380 LIME JUICE....................................
850625 SPICE CUMIN GROUND...............
825001 SPICE SALT KOSHER...................
825318 SPICE PEPPER BLACK.................
850522 OIL CANOLA 58500.......................
825063 PEPPER RED BELL.......................
825384 HERB CILANTRO...........................
850039 BEANS BLACK CANNED 32213....
850448 CORN CANNED 15483..................
850697 CUP CLEAR PORTION 2oz...........
850696 LID CLEAR PORTION 2oz.............
825654 CUP CLEAR 12-14oz.....................
850698 LID CLEAR FLAT NO SLOT..........
850695 LID CLEAR DOME 12-21oz...........
Jul 2, 2015
Recipe HACCP Process: #2 Same Day Service
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
32 (1/2 CUP)
3 CUP
3 TBSP
2 TBSP + 1/2 TBSP
1 TBSP, ground + 1/2 TBSP, ground
3 CUP
16 CUP, chopped
4 CUP, chopped
16 CUP
16 CUP
32 CUP 2oz
32 LID
32 CUP 12-14oz
32 LID
32 DOME LID 12-21 oz
2 oz
1 oz
0 Cup
1 Cup
0 Cup
1. COOK THE CA BLEND WILD RICE USING RECIPE 851070.
2. DRAIN WELL AND COOL COMPLETELY ON A SHEET PAN.
3. WHISK TOGETHER THE LIME JUICE, CUMIN, SALT, PEPPER & OIL. (NOTE: IF USING TABLE
SALT, REDUCE TO 2 TBSP)
4. FILL 2 OZ DRESSING CUPS WITH 1.5 OZ OF DRESIING (CUP WILL BE 3/4 FULL) AND COVER
EACH WITH A LID.
5. LAYER INGREDIENTS INTO 12 OZ CLEAR CUPS AS FOLLOWS:
1- #8 SCOOPS OF RICE BLEND
1- #8 SCOOP OF BELL PEPPER
2 TBSP CHOPPED CILANTRO
1- #8 SCOOP BLACK BEANS DRAINED
1- #8 SCOOP CORN DRAINED
6. COVER THE CUP WITH A FLAT LID. PLACE THE DRESSING CUP ON TOP OF THE FLAT LID.
PLACE THE DOME LID ON TOP OF THE SALAD CUP AND PRESS TO SEAL.
7. STUDENTS: TO MAKE THE SALAD, REMOVE LIDS FROM CUP. POUR CONTENTS OF THE
DRESSING CONTAINER INTO THE CUP. REPLACE THE DOME LID ONLY AND SHAKE THE
SALAD UNTIL INGREDIENTS ARE MIXED.
PORTION: ONE SALAD SHAKER PER STUDENT = REIMBURSABLE MEAL
ONE SHAKER = 1 GRAINS + 2MMA + 1/2 CUP STARCHY VEG + 1/2 CUP RED/ORANGE VEG
*Nutrients are based upon 1 Portion Size (SHAKER)
Calories
510 kcal Cholesterol
0.00 mg
Total Fat
22.00 g
Sodium
1222.32 mg
Saturated Fat
1.63 g
Carbohydrate
64.60 g
Trans Fat²
*0.21* g
Dietary Fiber
12.16 g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
14.65
781.76
86.56
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
96.89
8.08
*74.05*
*0.07*
mg
mg
g
g
38.84%
2.87%
*0.37%*
50.68%
11.49%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 54
Recipe Master List
851003 - TACO CHICKEN SHRED CORN double
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 36
Size of Portion: 1 Double Taco
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
CHICKEN STREET TACO
850665 CHICKEN PULLED & DICED (SHREDDED) 25560-928....
850380 LIME JUICE.........................................................................
850589 TACO SEASONING............................................................
825396 SPICE GARLIC POWDER..................................................
Jul 2, 2015
5 LB
1 CUP
1 TBSP
1 TSP
2 oz
2.25 oz
0 Cup
0 Cup
0 Cup
PREPARE BOATS:
1. PLACE 16 TWO POUND BOATS ON A SHEET PAN. STACK ANOTHER SHEET PAN ON TOP AND
PLACE 16 MORE BOATS. KEEP DOING THIS UNTIL YOU HAVE ENOUGH TRAYS FOR THE NUMBER
OF SERVINGS YOU PLAN TO MAKE.
PREPARATION OF SHREDDED CHICKEN:
1. LINE A 6 INCH DEEP HOTEL PAN WITH AN OVEN BAG. PLACE 5 POUNDS OF SHREDDED
CHICKEN IN THE PAN.
2. ADD LIME JUICE, TACO SEASONING AND GARLIC POWDER. MIX WELL.
3. CLOSE THE BAG AROUND THE CHICKEN SO THE CHICKEN WILL STEAM AND NOT DRY OUT.
4. PLACE THE CHICKEN IN A 300°F OVEN AND HEAT FOR ABOUT 45 MINUTES OR UNTIL THE
CHICKEN IS 145°F OR ABOVE. (CCP)
850607 TORTILLA CORN 10630.....................................................
72 EACH
5. RECORD THE TEMPERATURE ON THE PRODUCTION RECORD AND PLACE IN THE HOT
HOLDING CABINET. HOLD AT 140°F OR ABOVE.
HEAT THE CORN TORTILLAS:
1. TURN YOUR OVEN TO 500° F
2. PUT A PAN LINER ON A SHEET PAN. SPRAY WITH VEGETABLE SPRAY. LAY 15-16 TORTILLAS ON
THE PAN. SPRAY WITH VEGETABLE SPRAY. PUT A PAN LINER ON TOP OF THE TORTILLAS AND
SPRAY WITH VEGETABLE SPRAY. PUT ANOTHER LAYER OF TORTILLAS ON AND AGAIN SPRAY
WITH VEGETABLE SPRAY. MAKE A THIRD LAYER. PAPER, SPRAY, TORTILLAS, SPRAY.
3. PUT THEM IN THE OVEN AND HEAT FOR ABOUT 2 MINUTES.
4. TRANSFER THE TORTILLAS TO A HOTEL PAN AND KEEP COVERED. KEEP MAKING TRAYS OF
TORTILLAS UNTIL YOU HAVE MADE ENOUGH.
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 55
Recipe Master List
Jul 2, 2015
ASEMBLE TACOS:
1. MAKE SURE THE CHICKEN IS ALL SHREDDED = NO BIG PIECES. EASY WAY TO DO THIS IS PUT
ON CUT GLOVES AND COVER WITH FOOD GLOVES ON TOP. THEN PUT YOUR HANDS IN THE
CHICKEN AND SHRED THE BIG CHUNKS UP.
2. LAY CORN TORTILLAS OUT ON TABLE, TWO PER STACK FOR A DOUBLE TACO. USE A #6
SCOOP OF CHICKEN PER DOUBLE TORTILLA.
3. SERVE IMMEDIATELY OR PLACE IN HOT HOLDING CABINET AND HOLD AT 140°F OR ABOVE
UNTIL SERVICE FOR MINIMAL AMOUNT OF TIME. (CCP) CORN TORTILLAS MAY BREAK IF HELD
FOR TOO LONG.
SERVICE: SERVE 1 DOUBLE TACO PER STUDENT
1 DOUBLE TACO = 2MMA + 2.25 GRAIN EQUIVALENTS
DISCARD ALL LEFTOVERS
*Nutrients are based upon 1 Portion Size (1 Double Taco)
Calories
220 kcal Cholesterol
44.44
Total Fat
5.74 g
Sodium
115.93
Saturated Fat
1.11 g
Carbohydrate
29.61
Trans Fat²
0.00 g
Dietary Fiber
2.06
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.02*
18.89
102.07
2.64
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
1.22
2.05
*N/A*
*0.06*
mg
mg
g
g
23.45%
4.55%
0.00%
53.81%
34.32%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 56
Recipe Master List
851074 - TACO FISH:K12
Recipe HACCP Process: #3 Complex Food Preparation
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 double taco
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Baja Fish Tacos
850934R MEXI SLAW................................
850948R SALSA BASE:cnd REGIONAL....
850699 FISH FILLET 2.6oz IQF.................
850607 TORTILLA CORN 10630...............
Jul 2, 2015
1/8 CUP
2 TBSP
1 FILLET 2.6oz
2 EACH
2 oz
2.25 oz
0 Cup
0.25 Cup
0 Cup
Street tacos with fresh cilantro lime slaw, fish and fresh salsa.
1. Prepare slaw and salsa according to recipes, 850934 & 850948.
CCP--Hold refrigerated at 40°F or below for use in recipe.
2. NOTE: Before cooking fish fillets, lightly spray tops with pan spray (not listed) to help keep the fillet moist during cooking.
3. CCP--Bake fish fillets in a single-layer on parchment lined sheet pan in a 300°F convection oven for 6-8 minutes or until
minimum internal temperature is 145°F or above for 15 seconds. NOTE: Be careful not to over cook above 145°F as the fish
will dry out.
2. Transfer and shingle fish fillets in 2" full size hotel pan. Cover with plastic wrap.
CCP--Hold hot at 140°F or above for use in recipe.
3. To assemble:
-Layer two corn tortillas on top of each other.
-Top tortillas with one fish filet (2.6 oz).
-Top fish with 2 TBSP mexi slaw
-Top mexi slaw with 2 TBSP salsa
-Serve taco immediately.
Portion: Serve 1 double taco
Food Based Contribution: 1 taco provides 2 oz M/MA + 2.25 oz eq Grain + 1/4 cup other vegetable
Shelf life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (1 double taco)
Calories
205 kcal Cholesterol
50.00
Total Fat
2.03 g
Sodium
434.93
Saturated Fat
0.01 g
Carbohydrate
33.95
Trans Fat²
0.00 g
Dietary Fiber
3.14
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.00*
18.70
156.76
9.70
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
28.89
2.13
*0.00*
*N/A*
mg
mg
g
g
8.92%
0.03%
0.00%
66.17%
36.44%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 57
Recipe Master List
850568 - TACO TURKEY CARNITAS 2156-34
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 44
Size of Portion: 2 EACH
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
SHREDDED TURKEY TACOS
850569R CARNITAS TURKEY 2156-34........................
850652 TORTILLA ULTRA GRAIN 6" FLOUR 33822...
44 (3.22 oz)
88 EACH
825548 CHEESE CHEDDAR SHRED...........................
11 OZ
2.25 oz
2 oz
0 Cup
0 Cup
0 Cup
1. PREPARE TURKEY FILLING ACCORDING TO CARNITAS TURKEY RECIPE 850569.
2. AT SERVICE, DIVIDE BELOW SCOOPS BETWEEN TWO TACOS
#12 SCOOP (3.22 OZ BY WEIGHT) DRAINED TACO FILLING.
1 TBSP (1/4 OZ) SHREDDED CHEDDAR.
NOTE: Provide shredded lettuce and tomatoes on condiment bar or Garden Bar.
3. SERVE IMMEDIATELY.
PORTION : SERVE 2 TACOS.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE
2 tacos: 2 tortillas = 2WGR, 3.22 oz by weight taco meat = 2MMA, 1/4 oz cheese = .25MMA for a total of 2WGR &
2.25MMA
*Nutrients are based upon 1 Portion Size (2 EACH)
Calories
329 kcal Cholesterol
Total Fat
13.18 g
Sodium
Saturated Fat
3.73 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
61.85
702.55
29.58
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*2.55*
22.57
87.73
3.10
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
170.00
2.51
*N/A*
*N/A*
mg
mg
g
g
36.07%
10.22%
0.00%
35.98%
27.46%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 58
Recipe Master List
850922 - TACO TURKEY CARNITAS CORN TORT
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 44
Size of Portion: 2 EACH
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
SHREDDED TURKEY TACOS
850569R CARNITAS TURKEY 2156-34....
850607 TORTILLA CORN 10630..............
44 (3.22 oz)
88 EACH
Jul 2, 2015
2.25 oz
2.25 oz
0 Cup
0 Cup
0 Cup
1. PREPARE TURKEY FILLING ACCORDING TO CARNITAS TURKEY RECIPE 850569.
2. AN HOUR PRIOR TO ASSEMBLY, PUT THE CORN TORTILLAS IN A HOLDING OVEN/WARMER. PLACE A PAN ON TOP
OF THE TORTILLAS SO THEY REMAIN FLAT.
825548 CHEESE CHEDDAR SHRED.......
11 OZ
3. AT SERVICE, DIVIDE BELOW SCOOPS BETWEEN TWO TACOS
#12 SCOOP (3.22 OZ BY WEIGHT) DRAINED TACO FILLING.
1 TBSP (1/4 OZ) SHREDDED CHEDDAR.
NOTE: Provide shredded lettuce and tomatoes on condiment bar or Garden Bar.
4. SERVE IMMEDIATELY.
PORTION : SERVE 2 TACOS.
SHELF LIFE : IF LEFT OVER, DO NOT REUSE
2 tacos: 2 tortillas = 2WGR, 3.22 oz by weight taco meat = 2MMA, 1/4 oz cheese = .25MMA for a total of 2WGR & 2.25MMA
*Nutrients are based upon 1 Portion Size (2 EACH)
Calories
269 kcal Cholesterol
Total Fat
10.18 g
Sodium
Saturated Fat
2.73 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
61.85
452.55
29.58
2.00
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*0.55*
20.57
77.73
3.10
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
50.00
2.51
*N/A*
*N/A*
mg
mg
g
g
34.08%
9.15%
0.00%
44.01%
30.61%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 59
Recipe Master List
850608 - VEGETABLE LO MEIN K-12
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 50
Size of Portion: 3/4 cup
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Vegetable Lo Mein
850424 PASTA SPAGHETTI WG 611442...
Jul 2, 2015
3 LB + 2 OZ
0 oz
1 oz
0 Cup
0.25 Cup
0 Cup
1. Bring 3 gallons water to boil in a stock pot.
2. Break spaghetti into 3 or 4 pieces (about 2 to 3 inches long). Add 3 pound + 2 oz of pasta to water and stir.
3. Boil for 8-12 minutes until pasta is al dente (still a little firm).
825026 BROCCOLI FLORETS.....................
825139 CARROTS MATCHSTICKS.............
825427 ONION GREEN................................
850372 SAUCE SOY 50...............................
850371 SAUCE STIR FRY 2072..................
825396 SPICE GARLIC POWDER...............
6 1/2 CUP, chopped
6 1/2 CUP
1 CUP, sliced on bias
34 OZ
4 1/4 CUP
3 TBSP
4. Drain & Rinse Pasta.
5. Combine spaghetti, broccoli, carrots, garlic powder, and stir fry and soy sauces in non-reactive bowl. Pour onto
parchment lined sheet pans evenly distribute into single layer.
6. CCP--Bake at 350°F standard (conventional) oven for 8-10 mintues and until broccoli is tender.
CCP--Hold hot at 140°F or above for service.
Portion: Serve 6 oz spoodle (3/4 cup)
Food Based Contribution: 3/4 cup (6 oz spoodle) provides 1 serving creditable grain + 1/8 cup dark green vegetable +
1/8 cup red/orange vegetable
Shelf life: If leftover, do not reuse.
*Nutrients are based upon 1 Portion Size (3/4 cup)
Calories
150 kcal Cholesterol
Total Fat
0.81 g
Sodium
Saturated Fat
0.01 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
1974.36
28.57
3.50
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*1.01*
6.84
2891.39
11.76
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
22.83
1.56
*N/A*
*N/A*
mg
mg
g
g
4.84%
0.03%
0.00%
76.04%
18.20%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 60
Recipe Master List
850564 - WRAP CHICKEN CAESAR K-5 shred
Recipe HACCP Process: #3 Complex Food Preparation
Source: REGIONAL
Number of Portions: 1
Size of Portion: WRAP
Alternate Menu Name:
Jul 2, 2015
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
Chicken Caesar Wrap
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824.....................
825572 LETTUCE ICEBERG SHREDDED.....................................
850665 CHICKEN PULLED & DICED (SHREDDED) 25560-928....
825547 CHEESE PARMESAN GRATED........................................
850359 DRESSING CAESAR CREAMY 85655..............................
1 EACH
1/2 CUP
2 1/4 OZ
2 TSP
1 TBSP
2 oz
1.75 oz
0 Cup
0.25 Cup
0 Cup
NOTE: CCP-- KEEP INGREDIENTS REFRIGERATED AT INTERNAL TEMPERATURE OF 40 DEGREES
F. OR BELOW FOR USE.
NOTE: BEGIN WITH THAWED CHICKEN AND SHRED BEFORE USING
1. TO BUILD WRAP:
- ARRANGE 1/2 CUP OF SHREDDED LETTUCE DOWN CENTER OF WRAP, LEAVING A 1" BORDER
AROUND EDGE.
- TOP LETTUCE WITH #8 SCOOP (2.2 0Z BY WEIGHT) SHREDDED CHICKEN
- DRIZZLE 1 TBSP DRESSING OVER CHICKEN
- SPRINKLE 2 Tsp PARMESAN CHEESE OVER DRESSING
ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN. CUT WRAP IN HALF ON
BIAS.
2. SERVE IMMEDIATELY. CCP-- OR, WRAP AND HOLD IN SELF-SERVICE REFRIGERATED CASE AT
40 DEGREES F. OR BELOW FOR SAME DAY SERVICE.
PORTION SIZE: SERVE 1 WRAP
SHELF LIFE: IF LEFT OVER, DO NOT REUSE.
*Nutrients are based upon 1 Portion Size (WRAP)
Calories
328 kcal Cholesterol
Total Fat
15.74 g
Sodium
Saturated Fat
4.03 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
54.83
537.91
26.06
2.56
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*2.00*
20.90
140.97
1.55
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
144.21
2.17
*38.06*
*0.19*
mg
mg
g
g
43.14%
11.04%
0.00%
31.74%
25.46%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 61
Recipe Master List
851073 - WRAP CHICKEN FIERY DRAGON:K-8
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 wrap
Alternate Menu Name:
Fiery Dragon Wrap
Jul 2, 2015
Recipe HACCP Process: #2 Same Day Service
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
2 oz
1.75 oz
0.125 Cup
0.75 Cup
0 Cup
826342R SAUCE HOT MUSTARD..................................................
825790R BROCCOLI TREES:blanched..........................................
825846R SALAD MIX.......................................................................
850665 CHICKEN PULLED & DICED (SHREDDED) 25560-928....
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824.....................
825008 PINEAPPLE TIDBITS IN JUICE.........................................
1 TBSP
1/4 CUP
1/2 CUP
1 3/4 OZ
1 TORTILLA
2 TBSP
Preparation:
NOTE: Keep ingredients refrigerated at internal temperature of 40°F for use in recipe.
Step 1: Begin with thawed chicken. Shred the chicken so it is not clumped together.
Step 2: Gather and organize all ingredients in quantities needed to produce the number
required for daily production.
Step 3: Prepare hot mustard, broccoli and salad mix according to recipes.
825063 PEPPER RED BELL............................................................
825427 ONION GREEN...................................................................
825139 CARROTS MATCHSTICKS................................................
850476 SUNFLOWER SEEDS HNY RST AZAR............................
1 TBSP, diced
1 TBSP, sliced on bias
1 TBSP
1/4 OZ
Assembly:
Step 1: Lay out tortillas into an assembly line format for the total number of wraps you are
preparing.
Step 2: With gloved hands, place the following filling ingredients in the center of the tortilla,
spreading filling into a rectangle shape.
1 TBSP hot mustard
#10 scoop (1.75 oz by weight) shredded chicken
1/2 cup (1.25 oz) lettuce
2 oz spoodle broccoli
2 TBSP pineapple
1 TBSP red peppers
1 TBSP green onions
1 TBSP carrots
1 TBSP sunflower seeds
Step 3: To fold wrap (refer to build card):
a. Gently fold tortilla sides in over a few inches of the filling using your fingertips.
b. While still holding the sides, pull the bottom edge of tortilla over the top of the filling.
c. Place your hands over the top of the wrap and pull fingertips back toward yourself to tighten
the filling in the newly formed pocket.
d. Roll filling up to the top edge of the tortilla to finish the wrap. Properly formed wrap should
be tight and firm with no cracks or visible filling.
e. When ready for service, straight cut through the center to form two equal halves.
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 62
Recipe Master List
Jul 2, 2015
Service:
BUILT-TO-ORDER:
-Assemble and serve immediately.
-Properly displayed wrap should clearly show ingredients to customer.
FAST TAKES (refer to build card):
Step 1: On a clean work surface, place a 12"x12" sheet of plastic film with points out in a
diamond shape. Place the cut wrap with the halves stacked in center of the film and prepare to
wrap.
Step 2: Begin by folding the top point down toward you across the wrap to the bottom of the
wrap.
Step 3: Smooth out the side of hte film, making sure it is folded tight and firm.
Step 4: Bring first one, and then the other, side point of film across the center of the wrap to
the opposite side. Pull firmly as you do this to ensure a tight seal.
Step 5: To complete the wrapping, pull the remaining bottom point up away from you across
the wrap, and seal it tightly. Be sure that gathered film is on the bottom when labeling.
Step 6: Turn the wrap on its side and position the label on the smooth top side of the wrap.
Offset the placement so that the identifying name runs parallel to the cut side. Use only
approved Fast Takes labels for displaying. Properly displayed wrap should clearly show
ingredients to customer.
CCP--Hold wraps refrigerated at 40°F or below for service.
Portion: Serve 2 halves (1 full wrap)
Food Based Contribution: 1 full wrap (2 halves) provide 2 oz M/MA + 1.75 oz eq Grain + 1/8
cup fruit + 3/8 cup dark green + 1/4 cup other + 1/8 cup red/orange totaling 3/4 cup vegetable
This is a reimbursable meal.
Shelf life: Use within 10 hours.
*Nutrients are based upon 1 Portion Size (1 wrap)
Calories
311 kcal Cholesterol
Total Fat
10.82 g
Sodium
Saturated Fat
2.27 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
35.01
489.41
35.87
4.15
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*2.75*
18.02
2016.79
37.14
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
128.67
2.67
*0.00*
*0.00*
mg
mg
g
g
31.28%
6.57%
0.00%
46.10%
23.17%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 63
Recipe Master List
851060 - WRAP HUMMUS AVOCADO K-8
Recipe HACCP Process: #2 Same Day Service
Source: REGIONAL
Number of Portions: 1
Size of Portion: 1 wrap
Alternate Menu Name:
Jul 2, 2015
HUMMUS CUCUMBER AVOCADO
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824...
850400 HUMMUS CLASSIC 383452.............................
850141 BEANS GARBANZO CANNED USDA..............
825333 CUCUMBER......................................................
825207 TOMATO FRESH..............................................
825704 AVOCADO HASS..............................................
825062 LETTUCE ROMAINE........................................
825046 SPINACH FRESH.............................................
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
1 EACH
1/4 CUP
1/4 CUP
1/8 CUP, pared, sliced
1/8 CUP, sliced, 1/8" thick
2 SLICE 3/8"x3.5"
1/8 CUP
1/8 CUP
2 oz
1.75 oz
0 Cup
0.5 Cup
0 Cup
1. To build each wrap:
-Place room temperature tortilla on work station.
- Spread a #16 scoop of hummus onto the tortilla.
- Sprinkle #16 scoop (1/4 cup) garbanzo beans on top of hummus.
-Arrange a row each of cucumber, tomatoes and avocado down the center.
-Cover with 1/8 cup of Romaine Lettuce and 1/8 cup of fresh Spinach.
-Roll wrap up "burrito style" ending with seam side down. Cut wrap in half on bias.
2.
BUILT-TO-ORDER:
-Serve immediately.
BULK:
-Assemble and display in 2" serving pan.
-Cover with plastic wrap and CCP--hold wraps refrigerated at 40°F or below for service.
FAST TAKES:
-Assemble and wrap in cello bag. Label with appropriate Fast Takes label.
CCP--Hold wraps refrigerated at 40°F or below for service.
Portion: Serve 2 halves (1 full wrap)
Food Based Contribution: 1 full wrap (2 halves) provide 2 oz M/MA + 1.75 oz eq Grain + 1/8 cup dark
green + 1/8 cup red/orange + 0.25 cup other totaling 1/2 cup vegetable
Shelf life: If left over, do not reuse.
*Nutrients are based upon 1 Portion Size (1 wrap)
Calories
487 kcal Cholesterol
Total Fat
25.59 g
Sodium
Saturated Fat
2.99 g
Carbohydrate
Trans Fat²
0.00 g
Dietary Fiber
0.00
521.69
52.92
9.32
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*2.12*
13.65
1465.02
10.71
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
186.76
4.13
*29.06*
*0.63*
mg
mg
g
g
47.27%
5.53%
0.00%
43.44%
11.21%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 64
Recipe Master List
851063 - WRAP SRIRACHA K-8
Recipe HACCP Process: #3 Complex Food Preparation
Source: REGIONAL
Number of Portions: 8
Size of Portion: WRAP
Alternate Menu Name:
Meat/Alt:
Grains:
Fruit:
Vegetable:
Milk:
CA FRESH PICK
850326 DRESSING RANCH LIGHT GALLON 13449-HVR..........
825262 SAUCE SRIRACHA..........................................................
825495 LEMONS,RAW,WITH PEEL.............................................
Jul 2, 2015
6 OZ
2 OZ
2 OZ
2.25 oz
1.75 oz
0 Cup
0.25 Cup
0 Cup
NOTE: CCP-- KEEP INGREDIENTS REFRIGERATED AT INTERNAL TEMPERATURE OF 40 DEGREES F.
OR BELOW FOR USE.
1. TO MAKE DRESSING:
- MIX SRIRACHA SAUCE, LEMON JUICE AND RANCH DRESSING TOGETHER UNTIL BLENDED.
- PLACE IN REFRIGERATOR UNTIL NEEDED.
825062 LETTUCE ROMAINE........................................................
825572 LETTUCE ICEBERG SHREDDED...................................
825183 CELERY DICED................................................................
825118 CARROTS SHREDDED...................................................
2 CUP
2 CUP
4 OZ
2 OZ
2. TO MAKE SALAD:
- MIX TOGETHER ROMAINE LETTUCE, ICEBERG LETTUCE, DICED CELERY AND MATCHSTICK
CARROTS AND SET ASIDE
850653 TORTILLA ULTRA GRAIN 8" FLOUR 33824...................
850038 BEANS PINTO CANNED 35213.......................................
850702 CHEESE JACK/CHEDDAR BLEND SHRED TALAMO....
8 EACH
4 CUP
2 OZ
3. TO BUILD THE WRAP:
-LAY TORTILLAS OUT ON WORK TABLE.
- DIVIDE SALAD MIX EVENLY AND SPREAD DOWN THE MIDDLE OF EACH TORTILLA
- TOP LETTUCE WITH #8 SCOOP OF DRAINED CHILLED PINTO BEANS
- DRIZZLE 1.25 OZ DRESSING OVER THE BEANS
-SPRINKLE 1/4 OZ BY WEIGHT CHEESE OVER THE DRESSING
ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN. CUT WRAP IN HALF ON BIAS.
2. SERVE IMMEDIATELY. CCP-- OR, WRAP AND HOLD IN SELF-SERVICE REFRIGERATED CASE AT
40 DEGREES F. OR BELOW FOR SAME DAY SERVICE.
PORTION SIZE: SERVE 1 WRAP= 2.25MMA + 1.75G
SHELF LIFE: IF LEFT OVER, DO NOT REUSE.
*Nutrients are based upon 1 Portion Size (WRAP)
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
Sodexo K-12 Nutrition Program
Page 65
Calories
Total Fat
Saturated Fat
Trans Fat²
Recipe Master List
330
8.81
2.61
*0.00*
kcal
g
g
g
Cholesterol
Sodium
Carbohydrate
Dietary Fiber
10.96
1074.53
50.82
9.37
mg
mg
g
g
Sugars
Protein
Vitamin A
Vitamin C
*4.00*
12.44
2238.73
7.38
g
g
IU
mg
Calcium
Iron
Water¹
Ash¹
Jul 2, 2015
209.85
3.57
*25.22*
*0.12*
mg
mg
g
g
23.99%
7.11%
*0.00%*
61.52%
15.06%
Calories from Total Fat
Calories from Sat Fat
Calories from Trans Fat
Calories from Carbohydrates
Calories from Protein
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values
² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.