MEASURE (FOR 50 SERVINGS)
Margarine, Bulk, #1319
Lemon Juice, Canned/Bottled, #2247
Onions, Frozen, Diced, #1610
3/4 cup(s) + 2 tablespoon(s)
Garlic Powder, #2709
Parsley, Dried, Chopped, #2717
Basil Leaves, Dried, #2700
Pepper, Black, Ground, #2718
Onion Powder, #2714
Cheese, Parmesan, Grated, #1304
Bun, Hamburger, WGR, #1228
5 1/4 bun(s)
Broccoli, Frozen, Stalks, Cooked, #1602
5 pound(s) + 8 ounce(s)
If breadcrumbs have not been prepared, half hamburger buns and then toast in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.
Heat margarine in a stock pot until browned.
Add onions, garlic powder, basil, parsley, pepper, onion powder, parmesan cheese, and bread crumbs to browned margarine.
Place broccoli and cauliflower in separate steamtable pans (12" x 20" x 2 ½").
Combine 3 pounds of cooked broccoli and 2½ pounds of cooked cauliflower in each steamtable pan (12" x 20" x 2 ½") which has been lightly sprayed with pan release spray.
Sprinkle 2 cups of bread crumb mixture over each pan of vegetables before serving. Brown bread crumbs on pan for 5 minutes at 350 degrees F.
Portion with #8 scoop per serving. Each portion provides ¼ cup of dark green vegetable and ¼ cup of other vegetable.
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.
For best results use perforated pan to steam vegetables.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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.
Processed bread crumbs
3 pounds of cooked broccoli combined with 2½ pounds of cooked cauliflower
1 serving of Herbed Broccoli and Cauliflower (Frozen)
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