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Tangerine Chicken #72001 Whole Grain Whole grain battered chicken chunks tossed with a sweet and tangy sauce. INGREDIENTS: NO MSG ADDED, ZERO GRAMS TRANS FAT PER SERVING Serving Size 3.9oz (110g) Servings Per Container about 176 190 35 6% 5% 4g 1g Diced Chicken Leg Meat, Water, Sodium Phosphates. BATTERED AND BREADED WITH: Whole Wheat Flour, Water, Corn Starch, Salt, Modified Corn Starch, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Dextrose, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Garlic Powder, Onion Powder, Spices, Extractives Of Paprika, Spice Extractives. PREDUSTED WITH: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Wheat Gluten, Dried Egg Whites, Salt, Sodium Acid Pyrophosphate, Leavening (Sodium Bicarbonate), Extractives of Paprika. TANGERINE SAUCE: Water, Brown Sugar, Distilled White Vinegar, Soy Sauce (Water, Soybeans, Salt, Wheat Flour), Contains Less Than 2% Of Tangerine Juice Concentrate, Spices, Garlic, Crushed Chili Peppers, Yeast Extract, Citric Acid, Modified Com Starch, Cultured Dextrose, Maltodextrin, Xanthan Gum. CONTAINS: EGGS, SOY , WHEAT 0g 45mg 15% 16% 380mg 25g 2g 9% 8% Per (1) 5 lb bag of breaded chicken pieces & (1) 2.15 lb bag of sauce 13g (product must be thawed) 14g 0% 0% Vitamin C 0% Iron 8% Convection/Conventional oven (Best) Boil in Bag/Steamer (Best) Pre-heat oven to 350ºF/400ºF. Spread chicken pieces evenly on a sheet pan with parchment paper. Bake frozen in oven for 40-45 minutes until golden brown and crispy. Place entire sauce in bag into hot boiling water or steamer for 10-12 minutes or until content is 165ºF. Microwave (Good) Place entire sauce in bag into microwave for 3 minutes or until content is 165ºF. (176) 3.9 oz servings per case. 42.9 lb Net Wt. (6) 5 lb chicken & (6) 2.15 lb sauce. Case Information: Item# 72001 Case L x W x H: 16.32” x 14.06” x 10.63” Cube: 1.41 TI x HI:8x6 Gr. Cs Wt: 45.12 lb Shelf Life: Frozen 12 months at 0ºF +/- 10ºF Equipment and times may vary. Use thermometer to ensure food temperature is 165ºF or above. Place hot chicken in a serving pan. Pour hot sauce over chicken. Gently combine chicken with sauce and serve. #12 scoop is recommended. Portioning size may vary by individual practice. Asian Food Solutions, Inc. For more information contact: © Asian Food Solutions, Inc. JULY 2014. CN Equivalency = 2 M/MA & 0.5G [email protected] 101031 – Rice, Brown, Long-Grain, Parboiled Category: Grains (Whole Grain) PRODUCT DESCRIPTION This item is U.S. No. 1 long grain, parboiled brown rice. This product is available in 25-pound bags. CREDITING/YIELD One 25-pound bag yields about 400 oz. equivalents of grain. CN Crediting: 1 ounce dry or ½ cup cooked rice credits as 1 oz. equivalent of grain. NUTRITION FACTS Serving size: 1/2 cup (98 g) cooked brown rice Amount Per Serving Calories 108 Total Fat 1g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 5mg CULINARY TIPS AND RECIPES Serve brown rice as a base for dishes such as stews and stir fry or use brown rice as an ingredient in main dishes such as casseroles, soups, burritos, or fried rice dishes. Add herbs and spices, onions, mixed vegetables, or crushed tomatoes to brown rice for a flavorful side dish. Using brown rice in recipes can help meet whole grain-rich requirements for the updated school meal patterns. To find culinary techniques and many recipe ideas visit NFSMI or Team Nutrition. Total Carbohydrate 22g Dietary Fiber 2g Sugars 0g Protein 3g Source: USDA National Nutrient Database Allergen Information: Please refer to allergen statement on the outside of the product package for vendor-specific information. For more information, please contact the product manufacturer. Nutrient values in this section are from the USDA National Nutrient Database for Standard Reference or are representative values from USDA Foods vendor labels. Please refer to the product’s Nutrition Facts label or ingredient list for productspecific information. FOOD SAFETY INFORMATION For more information on safe storage and cooking temperatures, and safe handling practices, please refer to: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles. Visit us at www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets August 2014