Source: MRS 2021
MRS: 1160 — 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
5  pounds
DIRECTIONS

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.

Serving Notes

To prevent browning, keep product covered and refrigerated.

Nutrients Per Serving
Calories
152
Carbohydrates
6.07 g
Dietary Fiber
4.05 g
Protein
1.01 g
Sodium
334.00 mg
Total Fat
151.70 g
Sat. Fat
2.53 g
Trans Fat
0.00 g