MEASURE (FOR 100 SERVINGS)
Carrots, Sliced, Low Sodium, #10 Can, #2807
5 #10 cans + 1 1/2 quarts
Margarine, Bulk, #1319
Spice Blend MS, Italian, No Salt, #2734
Open the cans of carrots and drain liquid from half of cans.
To steam carrots:
To heat vegetables:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process
Serve the Italian Carrots immediately, or 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 with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of red/orange 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 2 hours to 70 degrees F or lower and from 70 to 41 within an additional 4 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.
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