Cheesy Broccoli (Frozen)

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

Vegetables (Dark Green)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Stalks, Cooked, #65	21 pound(s)
Sauce, Cheese, Nacho Flavor, Bulk, #293	2 quart(s)
Water, Municipal, Mississippi	1 quart(s)

DIRECTIONS

1.	COOKING METHODS To steam broccoli: Place frozen broccoli in solid steamtable pans. Steam for 2-3 minutes. Drain water from broccoli. To boil broccoli: Bring water to a boil. (For 100 servings, use 1-3 quart of water.) Add frozen broccoli and cook for 15-20 minutes. Drain broccoli and place in steamtable pans for service. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
2.	In mixing bowl, combine cheese sauce and hot water to achieve pouring consistency.
3.	Pour approximately 1 1/2 cups of cheese sauce over each pan of cooked broccoli.
4.	Serve immediately or cover with plastic wrap and place in warmer until ready for service. Measure a 1/2 cup portion to determine how many spears to serve with portion tongs. Portion 1/2 cup for each serving. Each serving provides 1/2 cup of 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

Carbohydrates

7.03 g

Dietary Fiber

2.86 g

Protein

3.27 g

Sodium

202.35 mg

Total Fat

2.02 g

Sat. Fat

0.34 g

Trans Fat

0.00 g

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Cheesy Broccoli (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving