Source: MRS 2015
MRS: 1062 — Vegetables (1000s)

Peas and Carrots (Frozen)

Meal Component Contribution:
¼ cup red/orange vegetable, ¼ cup starchy vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy) Vegetables (Red/Orange)
  •  Vegetables (Starchy)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Peas, Green, Frozen, #1612
10 pound(s)
Carrots, Baby, Frozen, Cooked, #1603
10 pound(s) + 8 ounce(s)
Margarine, Bulk, #1319
8 ounce(s)
DIRECTIONS

1.

Combine frozen peas and carrots.

2.

COOKING METHODS

To steam vegetables:

  • Place frozen vegetables in solid steamtable pans.
  • Steam for 2 to 3 minutes.

To boil vegetables:

  • Bring water to boil. (For 100 servings, use approximately 1 to 3 quarts water.)
  • Add frozen vegetables and cook for 12 to 15 minutes.
  • Transfer to solid steamtable pan.

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

3.

Melt margarine and distribute evenly over steamtable pans of vegetables.

4.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ¼ cup serving of red/orange vegetable and ¼ cup serving of starchy 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


If using canned peas and carrots, 5 #10 cans will provide 100 ¼ cup red/orange vegetable and ¼ cup starchy vegetable.

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
69
Carbohydrates
10.40 g
Dietary Fiber
4.16 g
Protein
2.90 g
Sodium
85.38 mg
Total Fat
1.96 g
Sat. Fat
0.84 g
Trans Fat
0.00 g