Preferred Meal Systems, Inc. Product Specification Sheet KICKIN CHICKEN
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PREFERRED MEAL SYSTEMS, INC. BERKELEY, IL 60163 COOK AND SERVE SPICY CHICKEN BREAST FILET WITH RIB MEAT INGREDIENTS: BREADED FULLY COOKED FILET SHAPED PATTY "SPICY" CHICKEN BREAST FILET WITH RIB MEAT (chicken breast with rib meat, water, vegetable protein product (isolated soy protein, magnesium oxide, zinc oxide, niacinamide, ferrous sulfate, vitamin B12, copper gluconate, vitamin A palmitate, calcium pantothenate, pyridoxine hydrochloride, thiamine mononitrate, riboflavin), water, seasoning: salt, sugar, hydrolyzed corn gluten, modified food starch, wheat gluten, soy protein concentrate, yeast extract, natural flavors, disodium inosinate and disodium guanylate, canola oil, sodium phosphate, battered with: water, enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), modified food starch, gum arabic, wheat gluten, egg whites, yellow corn flour, natural flavor, salt, sugar, spices, soybean oil, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), extractives of paprika, corn starch, breaded with: enriched bleached wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), spice, salt, enriched corn flour (yellow corn flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, spice, soybean oil, sugar, natural flavor, yeast, partially hydrogenated soybean oil, extractives of paprika, iodized salt, dextrose, caramel color, calcium propionate, whey (milk), Yellow 5, Yellow 6. Breading is set in vegetable oil). CONTAINS: EGG, MILK, SOY, WHEAT 30014-CN1 One 3.00 oz unit of Spicy Chicken Breast Filet with Rib Meat provides 2.00 oz equivalent meat/meat alternate CN CN and 1 serving of bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 08-12.)
Copy not for documenting CN 160 3.00 OZ UNITS (NET WEIGHT 30.00 LBS) KEEP FROZEN INSTITUTIONAL USE ONLY Preferred Meal Systems, Inc. Product Specification Sheet HAMBURGER
Heat 10-15 minutes in a 325 degree F. oven
to a minimum of 165 degrees F. as verified
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PREFERRED MEAL SYSTEMS, INC. BERKELEY, IL 60163 COOK AND SERVE BEEF AND CHICKEN PATTY INGREDIENTS: BROILED BEEF AND CHICKEN PATTY (ground beef (not more than 24% fat), ground chicken, water, textured vegetable protein (soy protein concentrate, caramel color), salt, potassium chloride, flavor enhancer (hydrolyzed corn gluten, soy protein and wheat gluten, autolyzed yeast extract, partially hydrogenated soybean and cottonseed oil, dextrose, thiamine hydrochloride, disodium inosinate, disodium guanylate), black pepper, onion powder, garlic powder). CONTAINS: SOY, WHEAT HEATING INSTRUCTION: Heat 10-15 minutes in a 325° oven to a minimum of 165°F. as verified by a food thermometer. 30019-CN1 One 3.20 oz unit of Beef and Chicken Patty provides 3.00 oz equivalent meat/meat alternate for Child Nutrition CN Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 08-12.)
Copy not for documenting Federal Meal Requirements
160 3.20 OZ UNITS (NET WEIGHT 32.00 LBS) KEEP FROZEN INSTITUTIONAL USE ONLY Preferred Meal Systems, Inc. Product Specification Sheet Maple Baked Beans
Cook 29-32 minutes in a 325 degree F. oven
to a minimum of 165 degrees F as verified
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COOK AND SERVE PREFERRED MEAL SYSTEMS, INC. BERKELEY, IL 60163 SEASONED VEGETARIAN BEANS INGREDIENTS: Vegetarian beans (beans in tomato sauce) (prepared navy beans, water, sugar, tomato paste, salt, corn syrup, paprika, vinegar, calcium chloride added to help prevent matting, natural flavorings, onion powder, garlic powder), brown sugar, food starch-modified, molasses, yellow mustard (with mustard bran) (mustard seed, mustard bran, vinegar, salt, spices and turmeric), sugar, salt, onion powder, garlic powder, chili powder (chili pepper, dehydrated soybean oil, salt, garlic, oregano), caramel color, white pepper. CONTAINS: SOY COOKING INSTRUCTION: Temper under refrigeration at 36 to 40°F for approximately 24 hours before cooking. Cook 29-32 minutes in a preheated 325°F. convection oven to a minimum of 165°F. as verified by a food thermometer. M-N15167-PRE1 10 4.99 OZ SERVINGS PER TRAY KEEP FROZEN INSTITUTIONAL USE ONLY 4 TRAYS PER CASE (NET WEIGHT 12.48 LBS) Preferred Meal Systems, Inc. Product Specification Sheet Garden Green Peas
Heat 20-23 minutes in a 325 degree F. oven
to a minimum of 165 degrees F. as verified
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COOK AND SERVE PREFERRED MEAL SYSTEMS, INC. BERKELEY, IL 60163 INGREDIENTS: Peas, water, liquid margarine (soybean oil; water; partially hydrogenated cottonseed and soya oils, colored with beta carotene; propylene glycol, artificially flavored; corn oil, vitamin A palmitate). CONTAINS: SOY COOKING INSTRUCTION: Temper under refrigeration at 36 to 40°F for approximately 24 hours before cooking. Cook 20-23 minutes in a preheated 325°F. convection oven to a minimum of 165°F. as verified by a food thermometer. M-N15194-PRE1 10 3.40 OZ SERVINGS PER TRAY KEEP FROZEN INSTITUTIONAL USE ONLY 4 TRAYS PER CASE (NET WEIGHT 8.50 LBS) Preferred Meal Systems, Inc. Product Specification Sheet Refried Beans
Cook 20-25 minuts in a 325 degree F. oven
to a minimum of 165 degrees F. as verified
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COOK AND SERVE PREFERRED MEAL SYSTEMS, INC. BERKELEY, IL 60163 REFRIED BEANS INGREDIENTS: REFRIED BEANS (cooked beans, water, less than 2% of: canola oil, salt, distilled vinegar, chile pepper, onion powder, spices, garlic powder, natural flavor), CONTAINS: SOY. COOKING INSTRUCTION: Cook 20-25 minutes in a 325° oven to a minimum of 165°F. as verified by a food thermometer. M-N15272-PRE1 KEEP FROZEN INSTITUTIONAL USE ONLY 40 4.52 OZ UNITS (NET WEIGHT 11.30 LBS)
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CENTRO DE CIÊNCIAS DA SAÚDE/CURSO DE ODONTOLOGIA MESTRADO INTERINSTITUCIONAL EM ODONTOLOGIA ÁREA DE CONCENTRAÇÃO EM CLÍNICA INTEGRADA ETIOPATOGENIA DA HIPERTENSÃO ARTERIAL, RISCOS E CONDUTAS PREVENTIVAS A SEREM EMPREGADAS NO ATENDIMENTO ODONTOLÓGICO A PACIENTES HIPERTENSOS. Seminário apresentado à Disciplina de Fundamentos de Clínica Integrada. Professor Responsável: Pro
Preferred Meal Systems, Inc.
PREFERRED MEAL SYSTEMS, INC.
Preferred Meal Systems, Inc.
PREFERRED MEAL SYSTEMS, INC.
Preferred Meal Systems, Inc.
COOK AND SERVE
Preferred Meal Systems, Inc.
COOK AND SERVE
Preferred Meal Systems, Inc.
COOK AND SERVE