Source: MRS 2015
MRS: 1023 — Vegetables (1000s)

Baby Carrots (Fresh)

Meal Component Contribution:
½ cup red/orange vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Red/Orange)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Carrotines, Snack Pack, 3 Ounce Bag, Fresh #4001
50  bag(s)
DIRECTIONS

1.

Portion one 3-ounce bag per serving. Each portion provides ½ cup of red/orange vegetable.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

Production Notes

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.

Nutrients Per Serving
Calories
30
Carbohydrates
6.93 g
Dietary Fiber
2.46 g
Protein
0.54 g
Sodium
66.00 mg
Total Fat
0.10 g
Sat. Fat
0.02 g
Trans Fat
0.00 g