Source: MRS 2020
MRS: 1158 — Vegetables (1000s)

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
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 96 SERVINGS)
Guacamole, Bulk, Frozen, #1629
12  bags
DIRECTIONS

1.

Thaw bags of guacamole in refrigerator ovenight.

2.

Portion a 2 ounce serving in a 2-ounce portion cup. Cover with lid and refrigerate. 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.

Serving Notes

To prevent browning, keep product covered and refrigerated.

Nutrients Per Serving
Calories
113
Carbohydrates
3.78 g
Dietary Fiber
3.78 g
Protein
3.78 g
Sodium
227.00 mg
Total Fat
9.45 g
Sat. Fat
1.89 g
Trans Fat
0.00 g