Source: MRS 2020
MRS: 1058 — Vegetables (1000s)

Cheesy California Vegetables

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)
  •  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.

Defrost frozen vegetables in the refrigerator overnight.

2.

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.

3.

Prepare the cheese sauce according ot package directions.

4.

Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.

5.

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.

6.

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 2 hours.

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
43
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