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Tomatoes and Carrots with Dip
½ cup red/orange vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Tomatoes, Fresh, Grape, #4109 | 1 1/2 gallons + 1 cup |
Carrots, Raw, Mini, Peeled, #4002 | 8 pounds |
Dressing, Fat Free Ranch, 12 gram, #2208 | 50 packets |
Dressing, Fat Free 1000 Island, 12 gram, #2206 | 50 packets |
DIRECTIONS
1. | Rinse the tomatoes under cold running water, then drain them thoroughly. Either cherry or grape tomatoes may be used. |
2. | Place individual serving containers on sheet pans (18" x 26" x 1"). CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion 1 container of carrots and tomatoes with 1packet dressing per serving. Each protion provides ½ cup serving of red/orange vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
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.