Steamed Carrots (Frozen)

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, Baby, Frozen, Cooked, #66	19 pound(s)
Margarine, Bulk, #119	8 ounce(s), melted
Salt, Table, #343	1 tablespoon(s)

DIRECTIONS

COOKING METHODS

To steam carrots:

Place frozen carrots in solid steamtable pans.
Steam for 3 minutes.

To boil carrots:

Bring water to boil. (For 100 servings, use approximately 1 quart of water to cover.)
Add frozen carrots and cook for 10-20 minutes.
Transfer into solid steamtable pans.

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

Pour melted margarine and salt over carrots.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

7.11 g

Dietary Fiber

3.02 g

Protein

1.03 g

Sodium

139.40 mg

Total Fat

1.88 g

Sat. Fat

0.83 g

Trans Fat

0.00 g

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Steamed Carrots (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving