Guacamole

Meal Component Contribution:
1/8 cup other vegetable
Number of Portions: 96 Size of Portion: 2-ounce portion cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 96 SERVINGS)
Guacamole, Bulk, Frozen, #1629	5 pounds

Thaw the bags of guacamole in the refrigerator overnight.

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.

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.

Calories

152

Carbohydrates

6.07 g

Dietary Fiber

4.05 g

Protein

1.01 g

Sodium

334.00 mg

Total Fat

15.17 g

Sat. Fat

2.53 g

Trans Fat

0.00 g