INGREDIENT | MEASURE (FOR 96 SERVINGS) |
---|---|
Guacamole, Bulk, Frozen, #1629 | 19 bags |
Salsa, Bulk, #2823 | 1 1/2 gallons |
Chips, Corn, Bulk, WGR #2124 | 6 pounds , 1 pound each |
1. | Thaw the bags of guacamole in the refrigerator overnight. |
2. | Portion ¼ cup of salsa with a #16 scoop into a 2-ounce container and cover with a lid. Refrigerate for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | As close as possible to the time of service, portion 3 ounces of guacamole with a #10 scoop into each individual servings container. Cover the guacamole with a lid and refrigerate. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
4. | Portion 1 ounce of chips (9 chips) into a boat for service. |
5. | On the serving line, place the guacamole and the salsa in the boat with chips and offer them to students. Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
To prevent browning, keep product covered and refrigerated.