MEASURE (FOR 100 SERVINGS)
Spinach, Frozen, Chopped, Cooked, #1621
36 pound(s) + 4 ounce(s)
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
To boil spinach:
Melt margarine and add to cooked spinach. Sprinkle salt and pepper over cooked spinach and stir to mix.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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.