Steamed Broccoli Spears (Frozen)

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

Vegetables (Dark Green)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Broccoli, Frozen, Stalks, Cooked, #65	18 pound(s)
Margarine, Bulk, #119	8 ounce(s), melted
Salt, Table, #343	1 tablespoon(s)

DIRECTIONS

1.	COOKING METHODS To steam broccoli: Place frozen broccoli in perforated steamtable pans. Steam for 5 minutes. To boil broccoli: Bring water to a boil. (For 100 servings, use 1-3 quarts of water.) Add frozen broccoli and cook for 8-10 minutes.
2.	Place cooked broccoli in a solid steamtable pan. Pour melted margarine and salt over broccoli.
3.	Serve immediately or cover with plastic wrap and place in warmer until ready for service.
4.	Measure a 1/2 cup serving to determine how many spears to serve. Portion 1/2 cup with spoon or tongs per serving. Each portion provides 1/2 cup dark green 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

4.38 g

Dietary Fiber

2.45 g

Protein

2.53 g

Sodium

108.15 mg

Total Fat

1.87 g

Sat. Fat

0.82 g

Trans Fat

0.00 g

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Steamed Broccoli Spears (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving