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    Afs Nutritional Information Individual Produ Afs Nutritional Information Individual Produ Presentation Transcript

    • MemberAsian Cuisine USDANational School Lunch Program Property of Asian Food Solutions, Inc. 9-22
    • Spicy Chicken #73003Tender strips of seasoned chicken in ourunique spicy ginger and garlic sauce. Avg 240 / 2.85 oz; 42.9 lbs case;(6) 7.15 lbs chicken & sauce, CN*=2 M/MABASIC HEATING INSTRUCTIONS:Per (1) 7.1 lbs chicken with sauceConvection/Conventional Oven (best) – Pre-heat oven to 350°F / 400°F. Placechicken on a sheet pan. Bake in oven for 18-20 minutes until it reaches 165°F,steamy hot. Reduce time to 6-8 minutes if product is thawed.Skillet/Pan Fry (products must be thawed) (better) – Place thawed chicken inskillet or frying pan and heat contents to a minimum of 165°F for at least 15 seconds.Boil in Bag (thawing product first is recommended) (good) - Place sealedchicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to35-40 minutes if frozen.Serving:Make sure food temperature is 165°F or above. Place cooked chicken in a servingpan. Mix well and then serve.INGREDIENTS: NO MSG ADDED, ZERO TRANSFATSCHICKEN - CHICKEN THIGH STRIPS (WITH WATER, SOY SAUCE [WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUMBENZOATE] ISOLATED SOY PROTEIN PRODUCT, MUSHROOM FLAVORED SOY SAUCE [{WATER, SALT SOYBEANS, WHEAT FLOUR}, CARAMEL COLOR, SUGAR,NATURAL AND ARTIFICIAL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 6-GUANYLATE, SODIUM BENZOATE] SEASONING [SUGAR, PEPPER, MUSTARDSEED, GARLIC, WHEAT FLOUR, FRUCTOSE, THYME, CELERY SEED, XANTHAN GUM, BASIL, MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, PARTIALLYHYDROGENATED VEGETABLE OIL, SALT], AUTOLYZED YEAST AND POTASSIUM CHLORIDE, POTASSUM PHOSPHATE), WATER, OYSTER FLAVORED SAUCE[OYSTER EXTRACTIVES {OYSTER, WATER, SALT}, SUGAR, WATER, SALT, MODIFIED CORN STARCH, CARAMEL COLOR]}, SOY SAUCE (WATER, SALT, SOYBEANS,SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE), SAUCE - BROWN SUGAR, MODIFIED FOOD STARCH, GARLIC POWDER, SPICES,MUSHROOM FLAVORED SOY SAUCE [{WATER, SALT, SOYBEANS, WHEAT FLOUR} CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICAIL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 5-GUANYLATE, SODIUM BENZOATE], CRUSHED CHILI PEPPERS MODIFIED POTATOE STARCH SHERRY WINE REDUCTION, CHICKENFLAVOR (MALTODEXTRIN, CHICKEN BROTH, SALT, DISODIUM INOSINATE AND DISODIUM GUANYLATE)CASE INFORMATION: FOR MORE INFORMATIONItem # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com73003 16.32x12.875x12.875 1.68 8x6 44.2 lbs *pending approval Property of Asian Food Solutions, Inc.
    • Tangerine Chicken #72001Lightly battered boneless chicken chunktossed with tangy sweet and mild chili sauce Avg 171.42 / 3.96 oz; 42.9 lbs case;(6) 5.0 lbs chicken & 2.15 lb sauce, CN*=2 M/MA, ¾ BREADBASIC HEATING INSTRUCTIONS:Per (1) 5 lbs fried chicken pieces, (1) 2.1 lbs sauceFRIED CHICKEN PIECESDeep fryer at 350° F (best) - Place chicken pieces in fryer basket into deep fryer.Deep fry for 5-6 minutes if frozen or 3-4 minutes if thawed until golden brown.Convection/Conventional oven (good) – Pre-heat oven to 350°F / 400°F.Spread chicken pieces evenly on a sheet pan. Bake in oven for 40-45 minutes iffrozen or 25-30 minutes if thawed until crispy.SAUCE in BAG (thaw content before preparation)Skillet/Pot (best) - Pour sauce into a pot or skillet and reheat for 2-3 minutes untilboiling hot.Boil in Bag (good) - Place entire sauce-in-bag into hot boiling water/steamer for10-12 minutes or until content is hot.Serving: Make sure food temperature is 165°F or above. Place hot chicken in aserving pan. Pour hot sauce over chicken. Toss contents together then serve.INGREDIENTS: NO MSG ADDED, ZERO TRANSFATSCHICKEN-FULLY COOKED BREADED DICED CHICKEN LEG MEAT (CHICKEN LEG MEAT [WITH WATER, SODIUM PHOSPHATE], BREADED WITH[BLEACHED ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, MODIFIEDCORN STARCH, RICE FLOUR, SALT, LEAVENING {SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE}, DEXTROSE, SPICES, SOYBEAN OIL,EXTRACTIVES OF PAPRIKA, ONION POWDER, GARLIC POWDER, SPICE EXTRACTIVES. DUSTED WITH [ENRICHED WHEAT FLOUR, {NIACIN, REDUCEDIRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, WHEAT FLOUR, WHEAT GLUTEN, EGG WHITES, SALT], BATTERED WITH [WATER,BLEACHED ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, MODIFIEDCORN STARCH, RICE FLOUR, SALT, LEAVENING {SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE}, DEXTROSE, SPICES, SOYBEAN OIL,EXTRACTIVES OF PAPRIKA, ONION POWDER, GARLIC POWDER, SPICE EXTRACTIVES. SAUCE-BROWN SUGAR, WATER, VINEGAR, SOY SAUCE[WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE], MODIFIED FOOD STARCH, MUSHROOMFLAVORED SOY SAUCE, ([WATER, SALT, SOYBEANS, WHEAT FLOUR], CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 5-GUANYLATE, SODIUM BENZOATE), MODIFIED POTATO STARCH, SPICES, CRUSHED GARLIC, SHERRY WINE REDUCTION,CHILI PEPPERS, MALTODEXTRIN, CHICKEN BROTH, TANGERINE.CASE INFORMATION: FOR MORE INFORMATIONItem # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com72001 16.32x12.875x12.875 1.68 8x6 44.2 lbs *pending approval Property of Asian Food Solutions, Inc.
    • New Orleans Cajun/Mandarin Chicken #73002Grilled marinated chicken strips covered inour sweet savory sauceAvg 240 / 2.85 oz; 42.9 lbs case;(6) 7.15 lbs chicken & sauce, CN*=2 M/MABASIC HEATING INSTRUCTIONS:Per (1) 7.1 lbs chicken with sauceConvection/Conventional Oven (best) – Pre-heat oven to 350°F / 400°F. Placechicken on a sheet pan. Bake in oven for 18-20 minutes until it reaches 165°F,steamy hot. Reduce time to 6-8 minutes if product is thawed.Skillet/Pan Fry (products must be thawed) (better) – Place thawed chicken inskillet or frying pan and heat contents to a minimum of 165°F for at least 15 seconds.Boil in Bag (thawing product first is recommended) (good) - Place sealedchicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to35-40 minutes if frozen.Serving:Make sure food temperature is 165°F or above. Place cooked chicken in a servingpan. Mix well and then serve.INGREDIENTS: NO MSG ADDED, ZERO TRANSFATSCHICKEN THIGH STRIPS (WITH WATER, SOY SAUCE [WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE]ISOLATED SOY PROTEIN PRODUCT, MUSHROOM FLAVORED SOY SAUCE [{WATER, SALT SOYBEANS, WHEAT FLOUR}, CARAMEL COLOR, SUGAR, NATURALAND ARTIFICIAL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 6-GUANYLATE, SODIUM BENZOATE] SEASONING [SUGAR, PEPPER, MUSTARD SEED, GARLIC,WHEAT FLOUR, FRUCTOSE, THYME, CELERY SEED, XANTHAN GUM, BASIL, MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, PARTIALLY HYDROGENATEDVEGETABLE OIL, SALT], AUTOLYZED YEAST AND POTASSIUM CHLORIDE, POTASSUM PHOSPHATE), BROWN SUGAR, OYSTER FLAVORED SAUCE [OYSTEREXTRACTIVES {OYSTER, WATER, SALT}, SUGAR, WATER, SALT, MODIFIED CORN STARCH, CARAMEL COLOR], WATER, MODIFIED FOOD STARCH, SHERRYWINE REDUCTION, MODIFIED POTATO STARCHCASE INFORMATION: FOR MORE INFORMATIONItem # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com73002 16.32x12.875x12.875 1.68 8x6 44.2 lbs *pending approval Property of Asian Food Solutions, Inc.
    • Vegetable Fried Rice (Brown) #78001A Healthier version of a traditional favorite. BrownRice lightly seasoned with Soy Sauce tossed withMixed Vegetables.CN* - 1 Veggie Serving and 1 Bread.142 4.5 oz Servings per case, 15.63 lbs Net Wt. BASIC HEATING INSTRUCTIONS: (8) 5 lb bags of Vegetable Fried Rice –  Best Results – Oven - Place Baking tray spread out evenly and mix in a capful of cooking oil per 2.5 lbs. Preheat Oven to 350˚F for 10-15 minutes or until lightly crispy and golden brown.  Better – Place bag in steamer until 165°F, Open bag and place in 2” shallow full or half pan to allow moisture to evaporate before serving. Nutrition Facts Serving Size 128g Serving Suggestions: Ensure that internal temperature is at or above 165ºF or Servings Per Container above. Ready to Eat. Amount Per Serving Calories 137 Calories from Fat 132 INGREDIENTS: No Added MSG or Transfats % Daily Values* Total Fat 1 g 2% Saturated Fat 0 g 0% Brown Rice, Water, Seasoning [Maltodextrin, Soy Sauce Powder (Soy Beans, Wheat, Salt) Hydrolyzed Corn Trans Fat 0 g Protien, Salt, Dextrose, Cooked Chicken and Skin ( Chicken Broth, Natural Flavor) Natural Flavors including Cholesterol 0 mg 0% Sodium 341 mg 14% Dairy, Chicken Fat, Green Onion, Carmel Color, Disodium Inosinate and Guanylate. Less than 2% silicon Total Carbohydrate 28 g 9% dioxide added to prevent caking.] Soy Sauce (water, salt, soybeans, wheat flour), Vegetables, Corn, Peas Dietary Fiber 1 g 4% Sugars 0 g and Carrots. Protein 4 g Vitamin A 23% o Vitamin C 2% Allergens: Wheat. Calcium 3% o Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your CASE INFORMATION: FOR MORE INFORMATION calorie needs: Calories: 2000 2500 Total Fat Less than 65g 80g Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com Sat Fat Less than 20g 25 78001 16.32x12.875x12.875 1.68 8x6 41.25 lbs Cholesterol Less than Sodium Less than 300mg 2400mg 300mg 2400mg Property of Asian Food Solutions, Inc. Total Carbohydrate 300g 375g Dietary Fiber 25g 30g
    • RTU White Rice #78002Ready to Eat white rice. A quick and easy solutionfor white rice.CN* - 1 Bread.213 3.0 oz Servings per case, 15.63 lbs Net Wt. BASIC HEATING INSTRUCTIONS: (8) 5 lb bags of RTU White Rice –  Best – Place bag in steamer until 165°F, Open bag and place in 2” shallow full or half pan to allow moisture to evaporate before serving.  Better – Place bag in a microwave for 3 ½ minutes if frozen, 2 ½ minutes if defrosted/ Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. Nutrition Facts Serving Size 3.57oz (100g) Servings Per Container about 179 INGREDIENTS: No Added MSG or Transfats Amount Per Serving Calories 134.36 Calories from Fat .96 Rice, Water. % Daily Value * Total Fat .11 g Saturated Fat 0 g Cholesterol 0 mg Sodium 3.21 mg Total Carbohydrate 28.39g Dietary Fiber .64g Sugars .11g Protein 2.64g Vitamin A 0% Vitamin C 0% CASE INFORMATION: FOR MORE INFORMATION Calcium 1.8% Iron .29% * Percent Daily Values are based on a 2,000 calorie diet. Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com 78002 16.32x12.875x12.875 1.68 8x6 41.25 lbs Property of Asian Food Solutions, Inc.
    • Vegetable Egg Rolls #79001A tasty blend of cabbage, carrots, water chesnuts,bamboo shoots, and roasted garlic wrapped tightlyin a crispy wonton skin.CN* - 1 Veggie Serving100 2.5 oz Servings per case, 15.63 lbs Net Wt. BASIC HEATING INSTRUCTIONS: (15) 2.5 Egg rolls. Cooking instructions are based on 15 pieces  Fryer – Deep fry egg rolls at 350ºF for 7-8 minutes if frozen and 4-5 minutes if .  Oven – Place on baking pan in approximately ½” apart in a preheated convection/conventional oven at 350ºF/400ºF for 21-22 minutes if frozen and 14-15 minutes if thawed. * Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. Nutrition Facts Serving Size 1 Egg Roll (71g) Servings Per Container 100 INGREDIENTS: No Added MSG or Transfats Amount Per Serving Calories 120 Calories from Fat 35 % Daily Value* Cabbage, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Total Fat 4g 6% Saturated Fat 0g 0% Acid, Enzymes), Water, Bok Choy, Celery, Enriched Durum Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate Trans Fat 0g Cholesterol 5mg 2% [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Carrot, Water Chestnut, Bamboo Shoots, Cottonseed Oil, Sugar, Spices, Salt, Sodium 320 mg 13% Modified Food Starch, Roasted Garlic Base ( Roasted Garlic, Salt, Maltodextrin [From Corn], Natural Flavorings, Corn Starch, Canola Total Carbohydrate 18g 6% Dietary Fiber 1g 5% Oil, And Sesame Oil), Dried Whole Eggs, Wheat Protein, Sesame Oil, Disodium Inosinate And Disodium Guanylate, Sodium Benzoate. Sugars 2g Protein 3g Fried in cottonseed, soybean and/or canola oil. Vitamin A 10% ● Vitamin C 4% Calcium 2% ● Iron 6% * Percent Daily Values are based on a 2,000 calories Allergens: Egg and Wheat. diet. Your Daily Values may be higher or lower based on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g CASE INFORMATION: Sat. Fat Less than 20g 25g FOR MORE INFORMATION Cholesterol Sodium Less than Less than 300mg 300mg 2,400mg 2,400mg Total Carbohydrate 300g 375g Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com Dietary Fiber Calories per gram: 25g 30g Fat 9 ● Carbohydrate 4 ● Protein 4 79001 15.875x10.875x7.125 .71 10x6 16.625 lbs Property of Asian Food Solutions, Inc.
    • Pork Egg Rolls #79002A tasty blend of Pork, cabbage, carrots, waterchesnuts, bamboo shoots, and roasted garlicwrapped tightly in a crispy wonton skin.CN* - 1 Veggie Serving100 2.5 oz Servings per case, 15.63 lbs Net Wt. BASIC HEATING INSTRUCTIONS: (15) 2.5 Egg rolls. Cooking instructions are based on 15 pieces  Fryer – Deep fry egg rolls at 350ºF for 7-8 minutes if frozen and 4-5 minutes if .  Oven – Place on baking pan in approximately ½” apart in a preheated convection/conventional oven at 350ºF/400ºF for 21-22 minutes if frozen and 14-15 minutes if thawed. * Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. Nutrition Facts Serving Size 1 Egg Roll (71g) Servings Per Container 100 INGREDIENTS: No Added MSG or Transfats Amount Per Serving Calories 120 Calories from Fat 35 % Daily Value* Cabbage, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Total Fat 4g 6% Saturated Fat 0g 0% Acid, Enzymes), Water, Bok Choy, Celery, Enriched Durum Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate Trans Fat 0g Cholesterol 5mg 2% [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Pork, Carrot, Water Chestnut, Bamboo Shoots, Cottonseed Oil, Sugar, Spices, Salt, Sodium 320 mg 13% Modified Food Starch, Roasted Garlic Base ( Roasted Garlic, Salt, Maltodextrin [From Corn], Natural Flavorings, Corn Starch, Canola Total Carbohydrate 18g 6% Dietary Fiber 1g 5% Oil, And Sesame Oil), Dried Whole Eggs, Wheat Protein, Sesame Oil, Disodium Inosinate And Disodium Guanylate, Sodium Benzoate. Sugars 2g Protein 3g Fried in cottonseed, soybean and/or canola oil. Vitamin A 10% ● Vitamin C 4% Calcium 2% ● Iron 6% * Percent Daily Values are based on a 2,000 calories Allergens: Egg and Wheat. diet. Your Daily Values may be higher or lower based on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g CASE INFORMATION: Sat. Fat Less than 20g 25g FOR MORE INFORMATION Cholesterol Sodium Less than Less than 300mg 300mg 2,400mg 2,400mg Total Carbohydrate 300g 375g Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com Dietary Fiber Calories per gram: 25g 30g Fat 9 ● Carbohydrate 4 ● Protein 4 79002 15.875x10.875x7.125 .71 10x6 16.625 lbs Property of Asian Food Solutions, Inc.
    • Meal Planning Template Fully Reimbursable Meal Planning Example – Fully Reimbursable Summary•2 Meats – 2 oz New Orleans Cajun Veggie Egg Roll Chicken #73002 (2.5 oz) – (2.86 oz), CN* 2 #79001 – CN*•2 Veggies (1/2 Meats 1 VeggieCup•1 Bread (1/2Cup) Vegetable Fried Rice (4.5 oz) – #78001 – CN* 1 Bread, 1 Veggie FOR MORE INFORMATION Contact: info@asianfoodsolutions.com Property of Asian Food Solutions, Inc.