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Chips with Salsa and Guacamole (WGR)-Briggs
1 oz. eq. whole grain, ¼ cup red/orange vegetable, ¼ cup other vegetable
Number of Portions: 96 Size of Portion: 1 portion - see Step 5 for portion size
Recipe HACCP Process: #1 - No cook
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 96 SERVINGS) |
|---|---|
Guacamole, PC Cup, Frozen #1629 | 96 PC packs |
Salsa, Bulk, #2823 | 1 1/2 gallons |
Chips, Corn, Bulk, WGR #2124 | 6 pounds , 1 pound each |
DIRECTIONS
1. | Thaw the portion containers of guacamole in the refrigerator overnight. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
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. | Portion 1 ounce of chips (13 chips) into a boat for service. Cover and hold for service. |
4. | On the serving line, place the guacamole and the salsa in the boat with chips and offer them to students. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
5. | Portion chips with salsa and guacamole per serving. Each portion provides 1 oz. eq. whole grains, ¼ cup red/orange vegetable, and ¼ cup other 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. Refrigerate at 41 degrees F or lower. |
Production Notes
- Thaw containers of guacamole in the refrigerator according to package directions.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
-Use USDA Foods or Department of Defense (DoD) products when available.