MEASURE (FOR 100 SERVINGS)
Vegetables, California Blend, Frozen, #1623
22 pound(s) + 8 ounce(s)
Sauce, Mix, Cheese, Dry, #2504
Water, Hot, Municipal
To steam vegetables:
To boil vegetables:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Prepare cheese sauce according to package directions.
Cover pans with plastic wrap and store in warmer until ready for service.
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 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.
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