MEASURE (FOR 100 SERVINGS)
Carrots, Baby, Frozen, Cooked, #1603
Margarine, Bulk, #1319
Lemon Juice, Canned/Bottled, #2247
Nutmeg, Ground, #2713
Salt, Table, #2219
To steam carrots:
To boil vegetables:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Melt the margarine, then add the lemon juice, nutmeg, and salt to the melted margarine.
Pour the glaze evenly over the drained, cooked carrots. Stir the carrots gently, to prevent the carrots from breaking.
Serve the carrots immediately, or cover them and place them in a warmer until ready for service.
Portion with a 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 degrees F within an additional 2 hours.
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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