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Carrot, Pepper Strips & Broccoli
¼ cup red/orange vegetable, 1/8 cup dark green vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Carrots, Raw, Mini, Peeled, #4002 | 7 pounds + 8 ounces |
Broccoli, Fresh Florets, #4000 | 2 pounds |
Bell Peppers, Green, Whole, Fresh, #4104 | 3 pounds + 8 |
Dressing, Fat Free Ranch, 12 gram, #2208 | 50 packets |
Dressing, Fat Free 1000 Island, 12 gram, #2207 | 50 packets |
DIRECTIONS
1. | Rinse the carrots, broccoli, and bell pepper under cold, running water. Drain them thoroughly. Slice the peppers into strips. |
2. | Place individual serving containers on sheet pans (18" x 26"x 1"). CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Portion 1 container with 1 packet of fat free dressing for each serving. Each portion provides ¼ cup of red/orange vegetable, 1/8 cup of dark green vegetable, and 1/8 cup of other 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 the 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.