Mixed Vegetables (Frozen)

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, Mixed, Frozen, #77	20 pound(s)
Salt, Table, #343	2 tablespoon(s)
Pepper, Black, Ground, #336	2 tablespoon(s)
Margarine, Bulk, #119	8 ounce(s), melted

DIRECTIONS

COOKING METHODS

To steam frozen vegetables:

Place frozen vegetables, salt, and pepper in solid steamtable pans (12" X 20 X 2 1/2").
Steam for 15 minutes or until vegetables are tender.

To boil frozen vegetables:

Place frozen vegetables and all other ingredients in cooking utensil.
Bring water to a boil. (For 100 servings, use 1-3 quarts of water.)
Reduce heat to a simmer.
Cook for 10-20 minutes or until vegetables are tender.

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

Pour melted margarine over cooked vegetables. Mix vegetables and margarine.

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 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

12.18 g

Dietary Fiber

3.06 g

Protein

3.04 g

Sodium

214.78 mg

Total Fat

1.79 g

Sat. Fat

0.81 g

Trans Fat

0.00 g

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Mixed Vegetables (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving