MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Florets, Cooked, #1602
14 pounds + 8 ounces
Sauce, Cheese, Nacho Flavor, Bulk, #2255
Water, Municipal, Mississippi
To heat broccoli:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Heat 1 quart of water.
In a mixing bowl, combine the cheese sauce and hot water to achieve pouring consistency.
Pour approximately 1½ cups of cheese sauce over each pan of cooked broccoli.
Serve the broccoli immediately, or cover it and place in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion ½ cup with a #8 scoop or 4 ounce spoodle for each serving. Each serving provides ½ cup of dark green vegetable.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
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.
1 serving of Cheesy Broccoli
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