Download 72001 - Tangerine Chicken Whole Grain.cdr

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