MEASURE (FOR 100 SERVINGS)
Peas, Green, Canned, Low Sodium, #10 Can, #2812
2 #10 cans + 14 ounces
Carrots, Sliced, Low Sodium, #10 Can, #2807
2 #10 cans + 12 ounces
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
Open the cans of peas and carrots and drain the liquid from half of the cans.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process
Serve it immediately, or cover it and place 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 ¼ cup serving of red/orange vegetable and ¼ cup serving of starchy 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.
See MRS 1062 for a Peas and Carrots recipe that uses frozen vegetables.
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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