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Seasonal Vegetables 3

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  • ingredients
Ingredients
Amount
Unit
Broccolli, Crown
2.2
kg
Carrot, Fresh
5
lbs
Garlic Spread
2
tsp
Salt & Pepper Mix PREP
1
tsp
  • Recipe Instructions:
  • TOOLS: Measuring spoon, measuring cup, stock pot, cutting board, chef knife, weigh scale
  • STORAGE: insert with lid
  • HOLD TIME: RAW = 3 days & BLANCHED = 24 hours
  • YIELD: approximately 30 portions, 4 ounce each portion
  • QUALITY INDICATOR: bright in colour, crisp & fresh.
  • Procedure

Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.

  • 1. Peel 5 pounds of carrots. Cut & discard ends. Next, wash in cold water.
  • 2. Bring 4 litres of water to a boil.
  • 3. Cut carrots on a 45 degree angle, rotating ¼” every cut to form diagonal shapes. Put in mixing bowl.
  • 4. Wash broccoli, cut & discard ends.
  • 5. Blanche carrots in boiling water until tender, approx. 4 minutes. (CCP3) Immediately place in ice bath to cool. (CCP4)
  • 6. Blanche broccoli for 30 seconds in boiling water (CCP3) & place in ice bath to cool. (CCP4)
  • 7. Store carrots & broccoli in separate containers, label, date & store in cooler until use 35F-40F/3.5C-4C (CCP1)
  • SERVICE:
    - CARROT: Heat 2 ounces of carrots (approx. 4 pieces) in sauté pan with 1 teaspoon of garlic butter, salt & pepper.
    - BROCCOLI: Heat 2 ounces of broccoli in sauté pan (4 pieces) with 1 teaspoon garlic butter, salt & pepper. (CCP3) IMPORTANT NOTE:
    - Plate vegetables according to Plating BSM
  • STEP BY STEP PHOTOS
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Step 1

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Step 2

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Step 3

  • Allergy Information
  • TBD
  • TOOLS: green cutting board, chef knife, weigh scale
  • YIELD: 4 oz., trimmed and chopped
  • HOLD TIME: 3 days
  • YIELD: 48 sticks each
  • QUALITY INDICATOR: celery is crisp & bright green