Source: MRS 2015
MRS: 1056 — Vegetables (1000s)

Cheesy Broccoli and Cauliflower

Meal Component Contribution:
¼ cup serving dark green vegetable, ¼ cup serving other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other) Vegetables (Dark Green)
  •  Vegetables (Other)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Chopped, #1601
9 pound(s) + 12 ounce(s)
Cauliflower, Frozen
9 pound(s) + 4 ounce(s)
Sauce, Mix, Cheese, Dry, #2504
1/2 package(s)
Water, Hot, Municipal
2 quart(s)
DIRECTIONS

1.

Combine frozen broccoli and cauliflower.

2.

COOKING METHODS

To steam vegetables:

  • Place frozen vegetables in solid steamtable pans.
  • Steam for 2 - 4 minutes.
  • Drain off liquid.

To boil vegetables:

  • Bring water to boil. (For 100 servings, use 1 - 3 quarts of water.)
  • Add frozen vegetables and cook for 12 - 15 minutes.
  • Drain off liquid.
  • Transfer to steamtable pans.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

In mixing bowl, combine cheese sauce and hot water to achieve a pouring consistency.

4.

Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.

5.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/4 cup serving of dark green vegetables and 1/4 cup serving of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use commodity products when available.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
"Culinary Techniques for Healthy School Meals: Preparing Vegetables" provides excellent seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
32
Carbohydrates
5.15 g
Dietary Fiber
2.46 g
Protein
2.16 g
Sodium
200.38 mg
Total Fat
0.71 g
Sat. Fat
0.28 g
Trans Fat
0.00 g