MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Stalks, Cooked, #1602
Sauce, Cheese, Nacho Flavor, Bulk, #2255
Water, Municipal, Mississippi
To boil broccoli:
CCP: Heat to 145 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 pouring consistency. See picture for suggested consistency.
Pour approximately 1½ cups of cheese sauce over each pan of cooked broccoli.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Measure a ½ cup portion to determine how many spears to serve with portion tongs.
Portion ½ cup for each serving. Each serving provides ½ cup of dark green vegetable.
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 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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