PIZZA, FRENCH BREAD, CHEESE
Name of Product
Pizza, French bread, cheese
Description
Pizza, whole grain rich crust with part skim mozzarella cheese, frozen. Whole grain rich wheat crust, part skim mozzarella cheese
Main Ingredients
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards
One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required.
Total sodium not to exceed 500mg per portion and 35% or less calories from fat, no added trans-fats.
Unit on which Award is Made Cost per serving Pizza, WG French bread, cheese. Pizza, whole grain rich crust with part skim mozzarella cheese, frozen. Whole grain rich wheat crust, part skim mozzarella cheese. One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required. Total sodium not to exceed 500mg per portion and 35% or less calories from fat, no added trans-fats. Unit on which award is made, cost per serving.
TURKEY BREAST, SLICED
Name of Product
Turkey breast, sliced
Description
Pre-sliced, all natural minimally processed turkey breast
Main Ingredients
Turkey breast
Quality Indicators
Utilizes white turkey
Min/Max Size Pieces
.5 oz
Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards
CRAU turkey preferred. Total sodium not to exceed 480 mg per portion.
Unit on which Award is Made Cost per serving Turkey breast, sliced. Pre-sliced, all natural minimally processed turkey breast. Turkey breast utilizes white turkey, .5 oz minimum slice. One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required. CRAU turkey preferred. Total sodium not to exceed 480 mg per portion. Unit on which award is made, cost per serving.
25
K-12 SPECIFICATION GUIDE
Powered by FlippingBook