Afs Nutritional Information Individual Product Sheets 07 2008 V1b

761 views

Published on

Published in: Self Improvement, Business
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
761
On SlideShare
0
From Embeds
0
Number of Embeds
5
Actions
Shares
0
Downloads
6
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide
  • Afs Nutritional Information Individual Product Sheets 07 2008 V1b

    1. 1. USDA National School Lunch Program Asian Cuisine Property of Asian Food Solutions, Inc. 9-22 Member
    2. 2. Property of Asian Food Solutions, Inc. Spicy Chicken #73003 INGREDIENTS: NO MSG ADDED, ZERO TRANSFATS CHICKEN - CHICKEN 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, NATURAL AND 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 HYDROGENATED 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, CHICKEN FLAVOR (MALTODEXTRIN, CHICKEN BROTH, SALT, DISODIUM INOSINATE AND DISODIUM GUANYLATE) CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 73003 16.32x12.875x12.875 1.68 8x6 44.2 lbs FOR MORE INFORMATION Contact: [email_address] BASIC HEATING INSTRUCTIONS: Per (1) 7.1 lbs chicken with sauce Convection/Conventional Oven (best) – Pre-heat oven to 350°F / 400°F. Place chicken 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 in skillet 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 sealed chicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to 35-40 minutes if frozen. Serving: Make sure food temperature is 165°F or above. Place cooked chicken in a serving pan. Mix well and then serve. Tender strips of seasoned chicken in our unique spicy ginger and garlic sauce. Avg 240 / 2.85 oz; 42.9 lbs case; (6) 7.15 lbs chicken & sauce, CN*=2 M/MA *pending approval
    3. 3. Property of Asian Food Solutions, Inc. Tangerine Chicken #72001 INGREDIENTS: NO MSG ADDED, ZERO TRANSFATS CHICKEN-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}, MODIFIED CORN 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, REDUCED IRON, 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}, MODIFIED CORN 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, MUSHROOM FLAVORED 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 : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 72001 16.32x12.875x12.875 1.68 8x6 44.2 lbs FOR MORE INFORMATION Contact: [email_address] *pending approval BASIC HEATING INSTRUCTIONS: Per (1) 5 lbs fried chicken pieces, (1) 2.1 lbs sauce FRIED CHICKEN PIECES Deep 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 if frozen 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 until boiling hot. Boil in Bag (good) - Place entire sauce-in-bag into hot boiling water/steamer for 10-12 minutes or until content is hot. Serving: Make sure food temperature is 165°F or above. Place hot chicken in a serving pan. Pour hot sauce over chicken. Toss contents together then serve. Lightly battered boneless chicken chunk tossed 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, 1/2 BREAD
    4. 4. Property of Asian Food Solutions, Inc. New Orleans Cajun/Mandarin Chicken #73002 INGREDIENTS: NO MSG ADDED, ZERO TRANSFATS CHICKEN 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, NATURAL AND 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 HYDROGENATED VEGETABLE OIL, SALT], AUTOLYZED YEAST AND POTASSIUM CHLORIDE, POTASSUM PHOSPHATE), BROWN SUGAR, OYSTER FLAVORED SAUCE [OYSTER EXTRACTIVES {OYSTER, WATER, SALT}, SUGAR, WATER, SALT, MODIFIED CORN STARCH, CARAMEL COLOR], WATER, MODIFIED FOOD STARCH, SHERRY WINE REDUCTION, MODIFIED POTATO STARCH CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 73002 16.32x12.875x12.875 1.68 8x6 44.2 lbs FOR MORE INFORMATION Contact: [email_address] Grilled marinated chicken strips covered in our sweet savory sauce Avg 240 / 2.85 oz; 42.9 lbs case; (6) 7.15 lbs chicken & sauce, CN*=2 M/MA *pending approval BASIC HEATING INSTRUCTIONS: Per (1) 7.1 lbs chicken with sauce Convection/Conventional Oven (best) – Pre-heat oven to 350°F / 400°F. Place chicken 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 in skillet 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 sealed chicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to 35-40 minutes if frozen. Serving: Make sure food temperature is 165°F or above. Place cooked chicken in a serving pan. Mix well and then serve.
    5. 5. Property of Asian Food Solutions, Inc. Vegetable Fried Rice – Lower Sodium (Brown) #78001 INGREDIENTS: No Added MSG or Transfats Brown Rice, Water, Seasoning [Maltodextrin, Soy Sauce Powder (Soy Beans, Wheat, Salt) Hydrolyzed Corn Protien, Salt, Dextrose, Cooked Chicken and Skin ( Chicken Broth, Natural Flavor) Natural Flavors including Dairy, Chicken Fat, Green Onion, Carmel Color, Disodium Inosinate and Guanylate. Less than 2% silicon dioxide added to prevent caking.] Soy Sauce (water, salt, soybeans, wheat flour), Vegetables, Corn, Peas and Carrots. Allergens: Wheat. CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 78001 16.32x12.875x12.875 1.68 8x6 41.25 lbs FOR MORE INFORMATION Contact: [email_address] A Healthier version of a traditional favorite. Brown Rice lightly seasoned with Soy Sauce tossed with Mixed Vegetables. CN* - 1 Veggie Serving and 1 Bread . 142 4.5 oz Servings per case, 15.63 lbs Net Wt. <ul><li>BASIC HEATING INSTRUCTIONS: </li></ul><ul><li>(8) 5 lb bags of Vegetable Fried Rice – </li></ul><ul><li>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. </li></ul><ul><li>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. </li></ul><ul><li>Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. </li></ul>
    6. 6. Property of Asian Food Solutions, Inc. RTU White Rice #78002 INGREDIENTS: No Added MSG or Transfats Rice, Water. CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 78002 16.32x12.875x12.875 1.68 8x6 41.25 lbs FOR MORE INFORMATION Contact: [email_address] Ready to Eat white rice. A quick and easy solution for white rice. CN* - 1 Bread . 213 3.0 oz Servings per case, 15.63 lbs Net Wt. <ul><li>BASIC HEATING INSTRUCTIONS: </li></ul><ul><li>(8) 5 lb bags of RTU White Rice – </li></ul><ul><li>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. </li></ul><ul><li>Better – Place bag in a microwave for 3 ½ minutes if frozen, 2 ½ minutes if defrosted/ </li></ul><ul><li>Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. </li></ul>
    7. 7. Property of Asian Food Solutions, Inc. Vegetable Fried Rice (White) #78003 INGREDIENTS: No Added MSG or Transfats Brown Rice, Water, Seasoning [Maltodextrin, Soy Sauce Powder (Soy Beans, Wheat, Salt) Hydrolyzed Corn Protien, Salt, Dextrose, Cooked Chicken and Skin ( Chicken Broth, Natural Flavor) Natural Flavors including Dairy, Chicken Fat, Green Onion, Carmel Color, Disodium Inosinate and Guanylate. Less than 2% silicon dioxide added to prevent caking.] Soy Sauce (water, salt, soybeans, wheat flour), Vegetables, Corn, Peas and Carrots. Allergens: Wheat. CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 78001 16.32x12.875x12.875 1.68 8x6 41.25 lbs FOR MORE INFORMATION Contact: [email_address] A traditional favorite. White Rice lightly seasoned with Soy Sauce tossed with Mixed Vegetables. 142 4.5 oz Servings per case, 15.63 lbs Net Wt. <ul><li>BASIC HEATING INSTRUCTIONS: </li></ul><ul><li>(8) 5 lb bags of Vegetable Fried Rice – </li></ul><ul><li>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. </li></ul><ul><li>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. </li></ul><ul><li>Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. </li></ul>
    8. 8. Property of Asian Food Solutions, Inc. Vegetable Egg Rolls #79001 INGREDIENTS: No Added MSG or Transfats Cabbage, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid, Enzymes), Water, Bok Choy, Celery, Enriched Durum Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Carrot, Water Chestnut, Bamboo Shoots, Cottonseed Oil, Sugar, Spices, Salt, Modified Food Starch, Roasted Garlic Base ( Roasted Garlic, Salt, Maltodextrin [From Corn], Natural Flavorings, Corn Starch, Canola Oil, And Sesame Oil), Dried Whole Eggs, Wheat Protein, Sesame Oil, Disodium Inosinate And Disodium Guanylate, Sodium Benzoate. Fried in cottonseed, soybean and/or canola oil. Allergens: Egg and Wheat. CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 79001 15.875x10.875x7.125 .71 10x6 16.625 lbs FOR MORE INFORMATION Contact: [email_address] A tasty blend of cabbage, carrots, water chesnuts, bamboo shoots, and roasted garlic wrapped tightly in a crispy wonton skin. CN* - 1 Veggie Serving 100 2.5 oz Servings per case, 15.63 lbs Net Wt. <ul><li>BASIC HEATING INSTRUCTIONS: </li></ul><ul><li>(15) 2.5 Egg rolls. Cooking instructions are based on 15 pieces </li></ul><ul><li>Fryer – Deep fry egg rolls at 350ºF for 7-8 minutes if frozen and 4-5 minutes if . </li></ul><ul><li>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. * </li></ul><ul><li>Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. </li></ul>
    9. 9. Property of Asian Food Solutions, Inc. Pork Egg Rolls #79002 INGREDIENTS: No Added MSG or Transfats Cabbage, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid, Enzymes), Water, Bok Choy, Celery, Enriched Durum Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Pork, Carrot, Water Chestnut, Bamboo Shoots, Cottonseed Oil, Sugar, Spices, Salt, Modified Food Starch, Roasted Garlic Base ( Roasted Garlic, Salt, Maltodextrin [From Corn], Natural Flavorings, Corn Starch, Canola Oil, And Sesame Oil), Dried Whole Eggs, Wheat Protein, Sesame Oil, Disodium Inosinate And Disodium Guanylate, Sodium Benzoate. Fried in cottonseed, soybean and/or canola oil. Allergens: Egg and Wheat. CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 79002 15.875x10.875x7.125 .71 10x6 16.625 lbs FOR MORE INFORMATION Contact: [email_address] A tasty blend of Pork, cabbage, carrots, water chesnuts, bamboo shoots, and roasted garlic wrapped tightly in a crispy wonton skin. CN* - 1 Veggie Serving 100 2.5 oz Servings per case, 15.63 lbs Net Wt. <ul><li>BASIC HEATING INSTRUCTIONS: </li></ul><ul><li>(15) 2.5 Egg rolls. Cooking instructions are based on 15 pieces </li></ul><ul><li>Fryer – Deep fry egg rolls at 350ºF for 7-8 minutes if frozen and 4-5 minutes if . </li></ul><ul><li>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. * </li></ul><ul><li>Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat. </li></ul>
    10. 10. Property of Asian Food Solutions, Inc. Meal Planning Template Fully Reimbursable FOR MORE INFORMATION Contact: [email_address] Meal Planning Example – Fully Reimbursable <ul><li>Summary </li></ul><ul><li>2 Meats – 2 oz </li></ul><ul><li>2 Veggies (1/2 Cup </li></ul><ul><li>1 Bread (1/2 Cup) </li></ul>

    ×