MEASURE (FOR 100 SERVINGS)
Carrots, Baby, Frozen, Cooked, #1603
Margarine, Bulk, #1319
Sugar, Brown, #2024
1 cup(s) , packed
Salt, Table, #2219
Parsley, Dried, Chopped, #2717
To steam carrots:
To boil carrots:
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Combine margarine, brown sugar, salt, and parsley (optional). Bring to a boil. Remove from heat.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
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.
If using canned sliced carrots, 5 ½ #10 cans will provide 100 ½ cup vegetable servings.
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