MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
100 medium potato(es)
Margarine, PC, #1320
100 PC pack(s)
Wash potatoes and scrub with vegetable brush.
To Bake Potatoes:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion 1 potato with 1 packet of margarine per serving. Each portion provides ½ cup starchy vegetable.
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.
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