MEASURE (FOR 100 SERVINGS)
Carrots, Fresh, Raw, Sticks,4"x¼ "
7 pounds + 8 ounces
Broccoli, Fresh Florets, #4000
Bell Peppers, Green, Whole, Fresh, #4104
3 pounds + 8
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
Dressing, Fat Free Italian, 1.5 ounce, #2204
Rinse the carrots, broccoli, and bell pepper under cold, running water. Drain them thoroughly. Slice the peppers into strips.
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.
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 .
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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