Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Steam

Nutritional Content

Allergens: AllergenSoy; Carrots; AllergenMilk

Calories: 50 Kcal

Carbohydrates: 8 g

Protein: 1 g

Total Fat: 2.5 g

Calcium: 40 mg

Sodium: 70 mg

Ingredients

10 Servings

• 2 lb Carrot, Baby Whole Fresh

• 1 Tbsp 2 tsp Margarine, Solids

• 1/2 tsp Dill, Weed Dried

25 Servings

• 5 lb Carrot, Baby Whole Fresh

• 1/4 Cup Margarine, Solids

• 1 tsp Dill, Weed Dried

50 Servings

• 10 lb Carrot, Baby Whole Fresh

• 1/2 Cup Margarine, Solids

• 2 tsp Dill, Weed Dried

100 Servings

• 20 lb Carrot, Baby Whole Fresh

• 1 Cup Margarine, Solids

• 1 Tbsp 1 tsp Dill, Weed Dried

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Steam or boil Vegetables until tender. (Approx. 15 minutes) Add Seasoning and mix well.

3. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

4. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

5. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 sec
   
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