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Carrot Souffle
1/2 cup red/orange vegetable
Number of Portions: 24 Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 24 SERVINGS) |
|---|---|
Carrots, Sliced, Low Sodium, #10 Can, #254 | 1 #10 can(s) + 4 1/3 |
Margarine, Bulk, #119 | 1 1/3 cup(s) |
Eggs, Whole, Liquid, Frozen, #115 | 2 cup(s) |
Flour, All Purpose, Enriched, #358 | 2/3 cup(s) |
Baking Powder, Double Acting, #363 | 1 tablespoon(s) + 1 teaspoon(s) |
Sugar, Granulated, #404 | 2 cup(s) |
Cinnamon, Ground, #330 | 1 tablespoon(s) |
Flavoring, Vanilla, Imitation, #380 | 1 tablespoon(s) + 1 teaspoon(s) |
DIRECTIONS
1. | Drain canned carrots. |
2. | Mix all ingredients together in food processor or mixer depending on volume. |
3. | Bake until heated thoroughly. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Cover pans with plastic wrap and store in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion with 6 ounce spoodle or #6 scoop per serving. Each portion provides 1/2 cup red/orange 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
Illustrated Steps for Preparation of Carrot Souffle
| 1. |  one serving of carrot souffle |