| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 5 | Leaves BREAD SNDWICH 22OZ #51 | |
| 3 | Leaves BREAD WHEAT 16 OZ #53 | |
| 1 | Leaf BREAD AMER RYE 16OZ #55 | |
| 1 | Leaf BREAD RAISIN 16 OZ #57 |
INSTRUCTIONS
FOOD SERVICE PERSONNEL WILL PLACE LOAVES OF THE TYPES OF BREAD IN THE BREAD DISPENSER 15 MINUTES PRIOR TO THE SERVING SCHEDULE FOR SELF SERVICE BY DINERS. ASSORTED BREADS SHOULD BE MADE AVAILABLE THROUGHOUT SERVING PERIOD. WHEN REPLENISHING THE BREAD INTO CONSIDERATION THE AMOUNT OF TIME LEFT TO SERVE THE MEAL TO PREVENT FOOD WASTE. THEY WILL USE THE CORRECT BREAD CODE. AFTER SERVING AMOUNT AND TYPE USED WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET. Recipe Number: S00800 SERVING SIZE: 2 SLICES From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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