MEASURE (FOR 50 SERVINGS)
Cucumber with Peel, Whole, Fresh, #4101
10 pounds + 8 ounces
Dressing, Fat Free Ranch, 12 gram, #2208
Rinse the cucumbers under cold running water, then drain them thoroughly
Place six sticks in each cup to equal a 1/2 cup serving.
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.
Portion six cucumber sticks in a serving cup 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.
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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