Source: MRS 2015
MRS: 1054 — Vegetables (1000s)

California Vegetables (Frozen)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Vegetables, California Blend, Frozen, #1623
21  pound(s) + 4  ounce(s)
Margarine, Bulk, #1319
8  ounce(s)
DIRECTIONS

1.

COOKING METHODS

To steam vegetables:

  • Place frozen vegetables in solid steamtable pans.
  • Steam for 5 to 7 minutes.
  • Drain off liquid.

To boil vegetables:

  • Bring water to a boil. (For 100 servings, use 1 to 3 quarts of water.)
  • Add frozen vegetables and cook for 10 to 12 minutes.
  • Drain off liquid.
  • Transfer to steamtable pans.

Do not overcook.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Melt margarine and distribute evenly over cooked vegetables in pans.

3.

Cover pans with plastic wrap and store in warmer until ready for service.
Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other vegetables.

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 or lower.

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
50
Carbohydrates
5.67 g
Dietary Fiber
2.27 g
Protein
2.27 g
Sodium
57.51 mg
Total Fat
1.78 g
Sat. Fat
0.81 g
Trans Fat
0.00 g