MEASURE (FOR 100 SERVINGS)
Broccoli, Florets, Frozen, #1601
14 pounds + 8 ounces
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
To heat broccoli:
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 mixture over the steamed broccoli.
Serve the broccoli immediately, or cover it and place the broccoli in warmer for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion ½ cup with with #8 scoop or 4 ounce spoodle. Each portion provides ½ cup dark green vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes.
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 additional flavor, season with Lemon Pepper or Italian Spice Blend.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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