Search the recipe database
Cucumber Slices with Dip (Fresh)
½ cup other vegetable
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Cucumber with Peel, Whole, Fresh, #4101 | 8 pounds + 4 ounces |
Dressing, Fat Free Ranch, 12 gram, #2208 | 50 packets |
DIRECTIONS
1. | Rinse the cucumbers under cold running water, then drain them thoroughly. |
2. | Measure ½ cup of cucumber slices. Place ½ cup of cucumber slices in each individual container. Cover them and place them in the refrigerator until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | Portion ½ cup of cucumber slices with one packet of dressing per serving. Each portion provides ½ cup of other vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
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.