MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
100 medium potatoes
Pan Release Spray, Butter Flavored #2516
20 second spray
Margarine, PC, #1320
100 PC packs
Use a vegetable brush to scrub the potatoes under cool, running water. Drain the potatoes thoroughly.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve them immediately, or loosely cover potatoes and place them in a warmer until ready for service.
Portion 1 potato with 1 packet of margarine per serving. Each portion provides ¾ cup starchy 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.
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