Seasonal Vegetables 5
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Garlic Spread
| 2 | tsp |
Roasted Red Pepper Seasoning | 0.25 | g |
Zucchini | 60 | oz (wt) |
- 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. Wash bell peppers with cold water. Split in halves, remove seeds & slice lengthwise 1/4" thick slices.
- 2. Bring 4 litres of water to a boil.
- 3. Wash zucchini, cut & discard ends. Slice into quarter inch thick rounds.
- 4. Blanche zucchini for 30 seconds in boiling water (CCP3) & place in ice bath to cool. (CCP4)
- 5. Store bell peppers (RAW) & zucchini in separate containers, label, date & store in cooler until use 35F40F/3.5C-4C (CCP1)
-
SERVICE:
- BELL PEPPERS: Heat 2 ounces of sliced bell peppers (approx. 6 pieces) in sauté pan with 1 teaspoon of garlic butter, roasted red pepper spice (CCP3)
- ZUCCHINI: Heat 2 ounces of zucchini in sauté pan (6 pieces) with 1 teaspoon garlic butter, roasted red pepper spice (CCP3)
IMPORTANT NOTE:
- Plate vegetables according to Plating BSM
- Allergy Information
- TBD