This document provides information on several Asian cuisine products for the USDA National School Lunch Program, including spicy chicken, tangerine chicken, New Orleans Cajun/Mandarin chicken, and vegetable fried rice. It includes the ingredients, nutrition facts, heating instructions, and other details for each product. The products are packaged in cases containing multiple bags of chicken and sauce or rice servings.

1. Member
Asian Cuisine
USDA
National School Lunch
Program
Property of Asian Food Solutions, Inc. 9-22

2. Spicy Chicken
#73003
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
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.
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: FOR MORE INFORMATION
Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com
73003 16.32x12.875x12.875 1.68 8x6 44.2 lbs
*pending approval
Property of Asian Food Solutions, Inc.

3. Tangerine
Chicken #72001
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, ¾ BREAD
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.
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: FOR MORE INFORMATION
Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com
72001 16.32x12.875x12.875 1.68 8x6 44.2 lbs
*pending approval
Property of Asian Food Solutions, Inc.

4. New Orleans
Cajun/Mandarin
Chicken #73002
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
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.
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: FOR MORE INFORMATION
Item # Case L x W x H Cube TI x HI Gr. Cs Wt Contact: info@asianfoodsolutions.com
73002 16.32x12.875x12.875 1.68 8x6 44.2 lbs
*pending approval
Property of Asian Food Solutions, Inc.

5. Vegetable Fried Rice
(Brown) #78001
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. 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

6. RTU White Rice
#78002
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/
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.

7. Vegetable Egg Rolls
#79001
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. *
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.

8. Pork Egg Rolls
#79002
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. *
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.

9. 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 Veggie
Cup
•1 Bread (1/2
Cup) 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.