Cheesy California Vegetables (Frozen)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Vegetables, California Blend, Frozen, #1623	19 pounds
Sauce, Mix, Cheese, Dry, #2504	1/2 package
Water, Hot, Municipal	2 quarts

DIRECTIONS

1.	COOKING METHODS To steam: Place no more than 5 pounds of vegetables in each perforated steamtable pasn (12" x 20" x 2½"). Steam them for 5 to 7 minutes. Place the vegetables in solid steamtable pans for seasoning and service. If using solid steamtable pans to steam, drain the liquids from the pans prior to seasoning and service. To heat: Place the vegetables in braising pans, steam jacketed kettle, or stockpot. Cover the vegetables with water and bring them to a boil. Decrease the heat until the water simmers and cook the vegetables for 10 to12 minutes, or until they are thoroughly heated. Drain the liquid from pans. Transfer the vegetables to solid steamtable pans for seasoning and service. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
2.	Prepare the cheese sauce according ot package directions.
3.	Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.
4.	Serve the vegetables immediately, or cover them and place in a warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
5.	Portion with a 4 ounce spoodle or a #8 scoop per serving. Each portion provides ½ cup of other vegetables. 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 4 hours.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
"Culinary Techniques for Healthy School Meals: Preparing Vegetables" provides excellent seasoning and serving ideas for vegetables.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving

Calories

Carbohydrates

6.53 g

Dietary Fiber

2.03 g

Protein

2.27 g

Sodium

118.68 mg

Total Fat

0.49 g

Sat. Fat

0.24 g

Trans Fat

0.00 g

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Cheesy California Vegetables (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving