Seasonal Vegetables 4
- ingredients
Ingredients | Amount | Unit |
---|---|---|
Carrot, Fresh
| 5 | lbs |
Corn Cob Cut | 30 | ea |
Garlic Spread | 2 | tsp |
Roasted Red Pepper Seasoning | 0.5 | tsp |
Salt & Pepper Mix PREP | 0.25 | 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 corn, cut & discard ends. Next, cut into equal quarter pieces.
- 5. Blanche carrots in boiling water until tender, approx. 4 minutes. (CCP3) Immediately place in ice bath to cool. (CCP4)
- 6. Blanche corn pieces for 15 minutes in boiling water (CCP3). Immediately place in ice bath to cool. (CCP4)
- 7. Store carrots & corn in separate inserts, 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.
- CORN: Heat quarter piece of corn in a hot water bath with 1 teaspoon garlic butter, salt & pepper. (CCP3)
IMPORTANT NOTE: - Plate vegetables according to Plating BSM
- Allergy Information
- TBD