California Vegetables (Frozen)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Vegetables, California Blend, Frozen, #78	21 pound(s) + 4 ounce(s)
Margarine, Bulk, #119	8 ounce(s)

DIRECTIONS

COOKING METHODS

To steam vegetables:

Place frozen vegetables in solid steamtable pans.
Steam for 5-7 minutes.
Drain off liquid.

To boil vegetables:

Bring water to a boil. (For 100 servings, use 1 - 3 quarts of water.)
Add frozen vegetables and cook for 10 - 12 minutes.
Drain off liquid.
Transfer to steamtable pans.

Do not overcook.

CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

Melt margarine and distribute evenly over cooked vegetables in pans.

Cover pans with plastic wrap and store in warmer until ready for service.
Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of other vegetables.

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

Carbohydrates

5.67 g

Dietary Fiber

2.27 g

Protein

2.27 g

Sodium

57.51 mg

Total Fat

1.78 g

Sat. Fat

0.81 g

Trans Fat

0.00 g

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California Vegetables (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving