MEASURE (FOR 50 SERVINGS)
Onions, Frozen, Diced, #1610
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Margarine, Bulk, #1319
Squash, Summer, Yellow,Slice, Frozen, #1622
12 pounds + 8 ounces
Salt, Table, #2219
Pepper, Black, Ground, #2718
Thaw frozen onions overnight in the refrigerator. Drain them thoroughly before preparing the recipe.
Spray a stockpot, braising pan or steam-jacketed kettle with pan release spray. Sauté the onions and set them aside.
To steam squash:
To saute squash:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve the squash 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
Portion with a #8 scoop or a 4 ounce spoodle per serving. Each portion provides ½ cup of other vegetable.
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.
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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