Summer Squash (Frozen)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Other)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Onions, Frozen, Chopped, #72	1 pound(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Margarine, Bulk, #119	4 ounce(s)
Squash, Summer, Yellow,Slice, Frozen	13 pound(s)
Salt, Table, #343	1 tablespoon(s)

DIRECTIONS

Chop onions or use pre-cut diced onions.
Spray braising pan or steam-jacketed kettle with food release spray. Sauté fresh onions and set aside.

COOKING METHODS

To steam squash:

Place squash in solid steamtable pans (12"x20"x2 1/2").
Add margarine, sautéed onions and salt.
Steam for 4 minutes.
Drain excess liquids.
Transfer to steamtable pans.

To saute squash:

Place squash in braising pan with sautéed onions.
Add margarine and salt and sauté for 8 - 10 minutes or until just tender.
Drain excess liquids.
Transfer to steamtable pans.

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

Portion with a #8 scoop or a 4 ounce spoodle per serving. Each portion provides 1/2 cup of other 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

6.26 g

Dietary Fiber

1.58 g

Protein

1.05 g

Sodium

166.27 mg

Total Fat

1.96 g

Sat. Fat

0.81 g

Trans Fat

0.00 g

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Summer Squash (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving