Source: MRS 2015
MRS: 1042 — Vegetables (1000s)

Seasoned Green Beans, Cut (Frozen)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Green, Whole, Frozen, USDA, #A061
17 pound(s) + 8 ounce(s)
Onion Powder, #2714
1 tablespoon(s) + 1 teaspoon(s)
Garlic Powder, #2709
1 tablespoon(s)
Pepper, Black, Ground, #2718
1 tablespoon(s) + 1 teaspoon(s)
Margarine, Bulk, #1319
8 ounce(s), melted
DIRECTIONS

1.

COOKING METHODS
To steam green beans:

  • Place frozen green beans in solid steamtable pans.
  • Mix seasonings and spinkle over beans.
  • Steam for 2 minutes.

To boil green beans:

  • Bring water to a boil. (For 100 servings, use 1 to 3 quarts of water.)
  • Add frozen green beans and seasonings and cook for 6 to 8 minutes.
  • Transfer to solid steamtable pan.

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

2.

Pour melted margarine over green beans. Cover and place in warmer until ready for service.

3.

Portion with a perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup 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 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
39
Carbohydrates
5.31 g
Dietary Fiber
2.42 g
Protein
1.22 g
Sodium
18.72 mg
Total Fat
1.92 g
Sat. Fat
0.84 g
Trans Fat
0.00 g