MEASURE (FOR 50 SERVINGS)
Broccoli, Florets, Frozen, #1601
14 1/2 pound(s)
Margarine, Bulk, #1319
To boil broccoli:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Drain well and place in steamtable pans for service. Pour melted margarine over broccoli. Cover and place in warmer until ready for service.
Portion ½ cup with with #8 scoop or 4 ounce spoodle. Each portion provides ½ cup dark green 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.
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.
For additional flavor, season with Lemon Pepper or Italian Spice Blend.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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