Source: MRS 2015
MRS: 1058 — Vegetables (1000s)

Cheesy California Vegetables

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 100  Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Vegetables, California Blend, Frozen, #1623
22  pound(s) + 8  ounce(s)
Sauce, Mix, Cheese, Dry, #2504
1/2 package(s)
Water, Hot, Municipal
2  quart(s)
DIRECTIONS

1.

COOKING METHODS

To steam vegetables:

  • Place frozen vegetables in solid steamtable pans.
  • Steam for 3 - 4 minutes.
  • Drain off liquid.

To boil vegetables:

  • Bring water to a boil. (For 100 servings, use 1 - 3 quarts of water.)
  • Add frozen vegetables and cook for 12 - 15 minutes.
  • Drain off liquid.
  • Transfer into steamtable pans for service.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Prepare cheese sauce according to package directions.
Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.

3.

Cover pans with plastic wrap and store in warmer until ready for service.
Portion with a 4 ounce spoodle or a #8 scoop per serving. Each portion provides 1/2 cup of other vegetables.

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.

Production Notes

Use commodity products 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
50
Carbohydrates
7.73 g
Dietary Fiber
2.51 g
Protein
2.75 g
Sodium
127.09 mg
Total Fat
0.49 g
Sat. Fat
0.24 g
Trans Fat
0.00 g