MEASURE (FOR 100 SERVINGS)
Corn, Cob, 5", #1605
100 cob(s) (5”)
Margarine, Bulk, #1319
To steam corn:
To boil corn:
Pour melted margarine over cooked corn. Cover with plastic wrap and hold in warmer until ready for service.
Portion one 5-inch ear with tongs per serving. Each portion provides ½ cup of starchy vegetable.
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 USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
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