MEASURE (FOR 100 SERVINGS)
Broccoli, Fresh Florets, #4000
17 pounds + 8 ounces
Margarine, Bulk, #1319
Pepper, Black, Ground, #2718
Salt, Table, #2219
If needed, rinse the broccoli under cool, running water. Then drain them thoroughly. Cut the florets into bite-sized pieces.
To steam broccoli:
To heat vegetables:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Melt the margarine and combine it with the salt and pepper. Evenly distribute the butter over the steamed broccoli. Mix the ingredients gently to combine.
Serve the broccoli immediately or cover it and place it in a warmer for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F.
Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup dark green vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
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