MEASURE (FOR 100 SERVINGS)
Carrots, Baby, Frozen, Cooked, #1603
Margarine, Bulk, #1319
Sugar, Brown, #2024
1 cup , packed
Salt, Table, #2219
Parsley, Dried, Chopped, #2717
To steam carrots:
To boil carrots:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Combine the margarine, brown sugar, salt, and parsley (optional).
Bring the mixture to a boil, then remove it from the heat.
Distribute the seasoning mixture evenly among the pans of cooked carrots.
Serve the glazed carrots immediately, or cover them and place them in a warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion ½ cup with a perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of red/orange 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.
If using canned sliced carrots, 5 ½ #10 cans will provide 100 ½ cup vegetable servings.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.