MEASURE (FOR 100 SERVINGS)
Carrots, Raw, Mini, Peeled, #4002
Celery, Raw, Sticks, Cupped 4", #4006
3 pound(s) + 4 ounce(s)
Cucumber with Peel, Whole, Fresh, #4101
Dressing, Fat Free Ranch, 12 gram, #2208
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
Wash cucumbers under cool running water, then drain.
If carrots and celery sticks are not prewashed, wash under cool running water and drain.
Portion ¼ cup carrot sticks in individual serving containers. Add 1/8 cup each of celery sticks and sliced cucumbers to each container.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Place on refrigerated line for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
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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