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Source: MRS 2014
MRS: 1154 — Vegetables (1000s)
Sweet Potato Sticks with Dip
Meal Component Contribution:
1/2 cup red/orange vegetable
Number of Portions: 70 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/2 cup red/orange vegetable
Number of Portions: 70 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 70 SERVINGS) |
|---|---|
Sweet Potato Sticks, Fresh, #643 | 5 pound(s) |
Dressing, Fat Free Ranch, 12 gram, #419 | 35 packet(s) |
Dressing, Fat Free 1000 Island, 12 gram, #420 | 35 packet(s) |
DIRECTIONS
1. | Place individual serving containers on sheet pans (18" x 26" x 1"). CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
2. | Portion 1/2 cup sweet potato sticks with 1 PC of fat free dressing per serving. Each portion provides 1/2 cup of red/orange vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
48
Carbohydrates
10.86 g
Dietary Fiber
0.97 g
Protein
0.56 g
Sodium
123.24 mg
Total Fat
0.04 g
Sat. Fat
0.01 g
Trans Fat
0.00 g