MEASURE (FOR 100 SERVINGS)
Spinach, Frozen, Chopped, Cooked, #1621
36 pounds + 4 ounces
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
Thaw the spinach in the refrigerator overnight.
Melt the margarine. Combine the salt and pepper with the melted margarine.
Divide the mixture evenly between the pans of cooked spinach. Stir the spinach gently to combine the ingredients.
Serve the spinach immediately, or cover it and place in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Portion with a #8 scoop or perforated 4 ounce spoodle per serving. Each portion provides ½ cup serving of dark green vegetable.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.