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Source: MRS 2024
MRS: 5945 — Vegetables (5500s)
Salsa
Meal Component Contribution:
1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 soufflé cup
Recipe HACCP Process: #1 - No cook
1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 soufflé cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Salsa, Bulk, #2823 | 3 quarts + 1/2 cup |
DIRECTIONS
1. | Use a 1 ounce ladle to portion 1 fluid ounce of salsa in each soufflé cup for service. |
2. | Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion 1 soufflé cup per serving. Each portion provides 1/8 cup red/orange vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
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.
Nutrients Per Serving
Calories
10
Carbohydrates
2.00 g
Dietary Fiber
1.00 g
Protein
0.00 g
Sodium
70.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g