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Source: MRS 2025
MRS: 5675 — Vegetables (5500s)
Guacamole
Meal Component Contribution:
1/8 cup other vegetable
Number of Portions: 36 Size of Portion: 2-ounce portion cup
Recipe HACCP Process: #1 - No cook
1/8 cup other vegetable
Number of Portions: 36 Size of Portion: 2-ounce portion cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 36 SERVINGS) |
|---|---|
Guacamole, PC Cup, Frozen #1629 | 27 PC packs |
DIRECTIONS
1. | Thaw the portion containers of guacamole in the refrigerator overnight. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Portion one 2-ounce container of guacamole per serving. Each portion provides 1/8 cup other vegetable. CCP: Cover, label, and date any leftover s. Refrigerate at 41 degrees F or lower. |
Production Notes
- 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.
Nutrients Per Serving
Calories
100
Carbohydrates
4.00 g
Dietary Fiber
3.00 g
Protein
1.00 g
Sodium
250.00 mg
Total Fat
10.00 g
Sat. Fat
1.50 g
Trans Fat
0.00 g