Italian Sliced Carrots (Canned)

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

Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Carrots, Sliced, Low Sodium, #10 Can, #254	5 #10 can(s) + 6 1/2 cup(s)
Oil, Liquid for Fryer, #396	3/4 cup(s)
Spice Blend MS, Italian, No Salt, #561	2 tablespoon(s)

DIRECTIONS

COOKING METHODS

To steam carrots:

Place carrots and other ingredients in steamtable pans.
Stir carefully to avoid breaking carrots.
Steam for 4-6 minutes.

To boil carrots:

Place carrots and other ingredients in stock pot or steam-jacketed kettle.
Stir carefully to avoid breaking carrots.
Bring to a boil. Add additional water if necessary.
Reduce heat and simmer for 5-6 minutes.
Transfer to steamtable pans.

CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of 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.

Nutrients Per Serving

Calories

Carbohydrates

5.87 g

Dietary Fiber

1.59 g

Protein

0.68 g

Sodium

116.47 mg

Total Fat

1.84 g

Sat. Fat

0.20 g

Trans Fat

0.00 g

Search the recipe database

Italian Sliced Carrots (Canned)

DIRECTIONS

Nutrients Per Serving