MEASURE (FOR 100 SERVINGS)
Peas, Green, Frozen, #1612
Carrots, Baby, Frozen, Cooked, #1603
10 pound(s) + 8 ounce(s)
Margarine, Bulk, #1319
Combine frozen peas and carrots.
To steam vegetables:
To boil vegetables:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process
Melt margarine and distribute evenly over steamtable pans of vegetables.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
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 6 hours to 41 degrees F or lower.
If using canned peas and carrots, 5 #10 cans will provide 100 ¼ cup red/orange vegetable and ¼ cup starchy vegetable.
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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