Recipes

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Place baking paper on sheet pans.

5. Place frozen chicken strips onto sheet pans in a single layer. Cover the sheet pans with aluminum foil.

6. Place the chicken strips into a preheated 350 ° F convection oven, or a 375 ° F standard oven. Heat strips to a minimum internal temperature of 145 ° F , for approximately 14 – 16 minutes. Record temperature on temperature log sheet.

7. Heat the orange sauce packets in boiling water until the sauce reaches a minimum internal temperature of 145 ° F.

8. Combine the heated chicken strips with the heated orange sauce in a mixing bowl to coat the chicken. Transfer to an appropriate storage container, cover and hold warm until ready to use.

9. *Hold in warmer – keep the orange chicken strips and tortillas at a minimum internal food temperature of 140 ° F.

10. To build the Orange Chicken Street Tacos arrange 1-ounce of the Roasted Vegetable Rice down the middle of 1 tortilla. Top the rice with 2-½-ounces of orange chicken strips, and then top the orange chicken strips with ¾-ounce of Asian-Style Veggie Slaw.

* Record temperature of product on temperature log sheet. Serve immediately with a gloved hand. Two Orange Chicken Street Tacos

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Prepare all the vegetables.

5. Combine all the diced vegetables in a stainless steel bowl and mix well.

6. Arrange the diced vegetables onto sheet pans in a single layer.

7. Place the diced vegetables into a preheated 350 ° F convection oven, or a 375 ° F standard oven, and roast until tender, approximately 10 – 12 minutes. Record temperature on temperature log sheet.

8. Transfer to an appropriate storage container, cover and hold warm until ready to use.

9. Cook the white rice according to the manufacturer’s instructions. Transfer to an appropriate storage container, cover and hold warm until ready to use.

10. Combine the cooked white rice and the cooked vegetables in a mixing bowl. Transfer to an appropriate storage container, cover and hold warm until ready to use.

11. *Hold in warmer – keep the Roasted Vegetable Rice at a minimum internal food temperature of 140 ° F until ready to use.

* Record temperature of product on temperature log sheet.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Mix the broccoli slaw mix, cole slaw mix and Veggie Slaw Dressing in a stainless steel bowl until combined well.

5. Transfer to an appropriate container, cover and hold under refrigeration until ready to use.

6. *NOTE: Do not hold for more than 3 hours.

7. * Record temperature of product on temperature log sheet.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Combine the yogurt, sour cream, mayonnaise, sambal chili sauce and rice wine vinegar in a non-reactive mixing bowl until completely incorporated.

5. Transfer to an appropriate container, cover and hold under refrigeration until ready to use.

6. * Record temperature of product on temperature log sheet.