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Source: MRS 2014
MRS: 1150 — Vegetables (1000s)

Steamed Broccoli Florets (Fresh)

Meal Component Contribution:
1/2 cup dark green vegetable
Number of Portions: 50  Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Dark Green)
  •  Vegetables (Dark Green)
INGREDIENT
MEASURE (FOR 50 SERVINGS)
Broccoli, Fresh Florets, #600
18 pound(s)
Margarine, Bulk, #119
8 ounce(s)
DIRECTIONS

1.

COOKING METHODS

To steam broccoli:

  • Place fresh broccoli in perforated steamtable pans.
  • Steam for 5 minutes. Place in solid steamtable pans for service.

To boil broccoli:

  • Bring water to a boil. (For 50 servings, use 1-3 quarts of water.)
    Add fresh broccoli and cook for 8-10 minutes.
  • Drain well and place in steamtable pans for service.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Pour melted margarine over steamed broccoli. Cover and place in warmer for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.

3.

Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup dark green 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 or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving
Calories
78
Carbohydrates
8.55 g
Dietary Fiber
6.90 g
Protein
4.88 g
Sodium
79.34 mg
Total Fat
4.14 g
Sat. Fat
1.71 g
Trans Fat
0.00 g
Updated: 3/30/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
1150

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