MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Chopped, #1601
9 pounds + 12 ounces
9 pounds + 4 ounces
Sauce, Mix, Cheese, Dry, #2504
Water, Hot, Municipal
Combine frozen broccoli and cauliflower.
To steam vegetables:
To boil vegetables:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
In mixing bowl, combine cheese sauce and hot water to achieve a pouring consistency.
Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
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 F or lower.
Use commodity products when available.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
"Culinary Techniques for Healthy School Meals: Preparing Vegetables" provides excellent seasoning and serving ideas for vegetables.
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