Afs Nutritional Information Individual Produ

USDA National School Lunch

Program

Asian CuisineMember

Property of Asian Food Solutions, Inc. 9-22

Property of Asian Food Solutions, Inc.

Spicy Chicken#73003

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:Item # Case L x W x H Cube TI x HI Gr. Cs Wt73003 16.32x12.875x12.875 1.68 8x6 44.2 lbs

FOR MORE INFORMATIONContact: [email protected]

BASIC HEATING INSTRUCTIONS:Per (1) 7.1 lbs chicken with sauceConvection/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


Tangerine Chicken #72001

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.



*pending approval

BASIC 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 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 sauceAvg 171.42 / 3.96 oz; 42.9 lbs case;

(6) 5.0 lbs chicken & 2.15 lb sauce, CN*=2 M/MA, ¾ BREAD


New Orleans Cajun/Mandarin

Chicken #73002

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 STARCH



Grilled marinated chicken strips covered in our sweet savory sauceAvg 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 sauceConvection/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.


Vegetable Fried Rice (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.



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.

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.

Serving Suggestions: Ensure that internal temperature is at or above 165ºF or above. Ready to Eat.

Nutrition FactsServing Size 128gServings Per Container

Amount Per ServingCalories 137 Calories from Fat 132

% Daily Values*Total Fat 1 g 2% Saturated Fat 0 g 0%Trans Fat 0 gCholesterol 0 mg 0%Sodium 341 mg 14%Total Carbohydrate 28 g 9% Dietary Fiber 1 g 4% Sugars 0 g Protein 4 g

Vitamin A 23% o Vitamin C 2% 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 calorie needs:

Calories: 2000 2500Total Fat Less than 65g 80gSat Fat Less than 20g 25Cholesterol Less than 300mg 300mgSodium Less than 2400mg 2400mgTotal Carbohydrate 300g 375gDietary Fiber 25g 30g


RTU White Rice #78002


Rice, Water.



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.

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/


Amount Per Serving

% Daily Value *Total Fat .11 gSaturated Fat 0 gCholesterol 0 mgSodium 3.21 mgTotal Carbohydrate 28.39gDietary Fiber .64gSugars .11gProtein 2.64g

Vitamin A 0% Vitamin C 0%Calcium 1.8% Iron .29%* Percent Daily Values are based on a 2,000 calorie diet.

Calories 134.36 Calories from Fat .96

Servings Per Container about 179Serving Size 3.57oz (100g)

Nutrition Facts


Vegetable Egg Rolls #79001


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 Wt79001 15.875x10.875x7.125 .71 10x6 16.625 lbs


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.

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. *


Nutrition Facts Serving Size 1 Egg Roll (71g) Servings Per Container 100

Amount Per Serving Calories 120 Calories from Fat 35

% Daily Value* Total Fat 4g 6% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 5mg 2% Sodium 320 mg 13% Total Carbohydrate 18g 6% Dietary Fiber 1g 5% Sugars 2g Protein 3g

Vitamin A 10% ● Vitamin C 4% Calcium 2% ● Iron 6% * Percent Daily Values are based on a 2,000 calories 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 Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 ● Carbohydrate 4 ● Protein 4


Pork Egg Rolls #79002


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 Wt79002 15.875x10.875x7.125 .71 10x6 16.625 lbs


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.

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. *


Nutrition Facts Serving Size 1 Egg Roll (71g) Servings Per Container 100

Amount Per Serving Calories 120 Calories from Fat 35

% Daily Value* Total Fat 4g 6% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 5mg 2% Sodium 320 mg 13% Total Carbohydrate 18g 6% Dietary Fiber 1g 5% Sugars 2g Protein 3g

Vitamin A 10% ● Vitamin C 4% Calcium 2% ● Iron 6% * Percent Daily Values are based on a 2,000 calories 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 Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 ● Carbohydrate 4 ● Protein 4


Meal Planning Template

Fully Reimbursable


Meal Planning Example – Fully Reimbursable

Vegetable Fried Rice (4.5 oz) – #78001 – CN* 1 Bread, 1

Veggie

Veggie Egg Roll (2.5 oz) –

#79001 – CN* 1 Veggie

New Orleans Cajun Chicken #73002 (2.86 oz), CN* 2

Meats

Summary

•2 Meats – 2 oz

•2 Veggies (1/2 Cup

•1 Bread (1/2 Cup)

Self Improvement

Afs Nutritional Information Individual Produ