Peas and Carrots (Frozen)

Meal Component Contribution:
1/4 cup red/orange vegetable, 1/4 cup starchy vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Starchy)
Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Peas, Green, Frozen, #74	10 pound(s)
Carrots, Baby, Frozen, Cooked, #66	10 pound(s) + 8 ounce(s)
Margarine, Bulk, #119	8 ounce(s)

DIRECTIONS

1.	Combine frozen peas and carrots.
2.	COOKING METHODS To steam vegetables: Place frozen vegetables in solid steamtable pans. Steam for 2-3 minutes. To boil vegetables: Bring water to boil. (For 100 servings, use approximately 1-3 quarts water.) Add frozen vegetables and cook for 12-15 minutes. Transfer to solid steamtable pan. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process
3.	Melt margarine and distribute evenly over steamtable pans of vegetables.
4.	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 1/4 cup serving of red/orange vegetable and 1/4 cup serving 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

10.40 g

Dietary Fiber

4.16 g

Protein

2.90 g

Sodium

85.38 mg

Total Fat

1.96 g

Sat. Fat

0.84 g

Trans Fat

0.00 g

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Peas and Carrots (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving