MEASURE (FOR 100 SERVINGS)
Water, Municipal, Mississippi
Salt, Table, #2219
Peas, Field, Frozen, #1611
Heat water and salt to boiling in a braising pan, steam-jacketed kettle, or stockpot.
Add frozen vegetables.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Drain peas and place in serving pans.
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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