MEASURE (FOR 100 SERVINGS)
Peas, Green, Frozen, #1612
10 pounds + 8 ounces
Carrots, Baby, Frozen, Cooked, #1603
9 pounds + 4 ounces
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
Defrost the frozen vegetables in the refrigerator overnight.
Combine frozen peas and carrots.
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 in the pans.
Serve the peas and carrots immediately, or cover them 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 1064 for the Peas and Carrots recipe that uses canned 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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.