Cheesy Broccoli and Cauliflower

Meal Component Contribution:
1/4 cup serving dark green vegetable, 1/4 cup serving other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Dark Green)
Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Chopped, #64	9 pound(s) + 12 ounce(s)
Cauliflower, Frozen, #62	9 pound(s) + 4 ounce(s)
Sauce, Mix, Cheese, Dry, #292	1/2 package(s)
Water, Hot, Municipal	2 quart(s)

DIRECTIONS

1.	Combine frozen broccoli and cauliflower.
2.	COOKING METHODS To steam vegetables: Place frozen vegetables in solid steamtable pans. Steam for 2-4 minutes. Drain off liquid. To boil vegetables: Bring water to boil. (For 100 servings, use 1-3 quarts of water.) Add frozen vegetables and cook for 12-15 minutes. Drain off liquid. Transfer to steamtable pans. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
3.	In mixing bowl, combine cheese sauce and hot water to achieve a pouring consistency.
4.	Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.
5.	Serve immediately or cover with plastic wrap and place in warmer until ready for service. Portion with a 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/4 cup serving of dark green vegetables and 1/4 cup serving 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

7.09 g

Dietary Fiber

2.46 g

Protein

2.30 g

Sodium

242.50 mg

Total Fat

0.60 g

Sat. Fat

0.22 g

Trans Fat

0.00 g

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Cheesy Broccoli and Cauliflower

DIRECTIONS

Production Notes

Nutrients Per Serving