MEASURE (FOR 100 SERVINGS)
Corn, Yellow, Canned, Cream Style, #10 Can, #2808
4 #10 cans + 6 1/2 cups
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
To steam corn:
To cook the corn:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Melt the margarine, then add the salt and pepper to the melted margarine.
Distribute the margarine mixture evenly over the pans of cooked corn.
Serve the corn immediately, or cover it and place in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Portion with #8 scoop per serving. Each portion provides ½ cup serving of starchy vegetable.
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 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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.