MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
5 1/4 buns
Margarine, Bulk, #1319
Lemon Juice, Canned/Bottled, #2247
Onions, Frozen, Diced, #1610
1 cup + 2 tablespoons
Garlic Powder, #2709
Parsley, Dried, Chopped, #2717
Basil Leaves, Dried, #2700
Pepper, Black, Ground, #2718
Onion Powder, #2714
Cheese, Parmesan, Grated, #1304
Broccoli, Frozen, Florets, Cooked, #1602
7 pounds + 4 ounces
Pan Release Spray, Vegetable Oil, #2514
10 second spray
If the breadcrumbs have not been prepared, half the hamburger buns and then toast them in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool the hamburger buns before preparing crumbs.
Heat the margarine in a stock pot until it has browned.
Add the onions, garlic powder, basil, parsley, pepper, onion powder, parmesan cheese, and bread crumbs to the melted margarine.
To steam the broccoli:
To cook the broccoli:
CCP: Heat to 135 degrees F at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Divide the broccoli evenly between steamtable pans (12' x 20" x 2½") which have been lightly coated with food release spray. For 50 servings, use 2 pans.
Sprinkle 1½ cups of breadcrumb mixture over each pan of vegetables before serving.
Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion with #8 scoop per serving. Each portion provides ½ cup of dark green 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.
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.
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