Field Peas (Frozen)

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

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Water, Municipal, Mississippi	3 quart(s)
Salt, Table, #343	2 tablespoon(s)
Peas, Field, Frozen, #73	18 pound(s)

1.	Heat water and salt to boiling in a braising pan, steam-jacketed kettle, or stock pot.
2.	Add frozen vegetables. Return to a rolling boil and simmer for 30-45 minutes or until vegetables are tender. Make sure peas are slightly covered with water. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
3.	Drain peas and place in serving pans. Serve immediately or cover and place in warmer until ready for service. Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of starchy 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.

Use commodity products when available.

Calories

121

Carbohydrates

21.17 g

Dietary Fiber

4.03 g

Protein

8.06 g

Sodium

157.44 mg

Total Fat

1.01 g

Sat. Fat

0.00 g

Trans Fat

0.00 g