MEASURE (FOR 100 SERVINGS)
Vegetables, Mixed, Frozen, #1624
Margarine, Bulk, #1319
8 ounces , melted
Salt, Table, #2219
Pepper, Black, Ground, #2718
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Melt the margarine then add the salt and pepper.
-Evenly distribute the margarine mixture over the cooked vegetables. Stir the vegetables gently to combine all of the ingredients and avoid breaking the vegetables.
Serve mixed vegetables immediately, or cover them and place in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other vegetables.
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.
For younger students, the amount of pepper may be reduced.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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