INGREDIENT | MEASURE (FOR 96 SERVINGS) |
---|---|
Guacamole, Bulk, Frozen, #1629 | 5 pounds |
1. | Thaw the bags of guacamole in the refrigerator overnight. |
2. | With a #16 scoop, portion a ¼ cup serving in a 2-ounce portion cup then cover with a lid. Hold in the refrigerator until ready for service. Prepare only what is needed for that day's service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | Portion one 2-ounce cup of guacamole per serving. Each portion provides 1/8 cup other vegetable. To prevent browning, keep product covered and refrigerated. CCP: Cover, label, and date any leftover s. Refrigerate at 41 degrees F or lower. |
To prevent browning, keep product covered and refrigerated.