MEASURE (FOR 100 SERVINGS)
Vegetables, California Blend, Frozen, #1623
Sauce, Mix, Cheese, Dry, #2504
Water, Hot, Municipal
Defrost frozen vegetables in the refrigerator overnight.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Prepare the cheese sauce according ot package directions.
Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.
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.
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.
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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