Cheesy California Vegetables

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	22 pound(s) + 8 ounce(s)
Sauce, Mix, Cheese, Dry, #292	1/2 package(s)
Water, Hot, Municipal	2 quart(s)

DIRECTIONS

COOKING METHODS

To steam vegetables:

Place frozen vegetables in solid steamtable pans.
Steam for 3-4 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 12-15 minutes.
Drain off liquid.
Transfer into steamtable pans for service.

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

Prepare cheese sauce according to package directions.
Pour approximately 1 quart of cheese sauce over each pan of cooked vegetables.

Cover pans with plastic wrap and store in warmer until ready for service.
Portion with a 4 ounce spoodle or a #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 F or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

9.67 g

Dietary Fiber

2.51 g

Protein

2.89 g

Sodium

169.21 mg

Total Fat

0.38 g

Sat. Fat

0.19 g

Trans Fat

0.00 g

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Cheesy California Vegetables

DIRECTIONS

Production Notes

Nutrients Per Serving