Broccoli, Steamed

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.25 ozElementary12 TbspElementaryN/A
Secondary2.25 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume9 gal
Weight18.75 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Broccolicut into florets27 lb18.75 lb5 gal

Method

  1. Divide broccoli into 2-inch perforated full hotel pans.
  2. If a steamer is available, cook until tender, if not:
  3. Place pans into 4-inch full hotel pans containing an inch of water, cover.
  4. Bring water to a boil on a stove and steam broccoli until tender (10-12 minutes).
  5. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  6. Reheat, covered, in a 350 degree oven to 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:4.1
Weight Per Pan:4.69 lb
Elementary Portions Per Pan:32
Secondary Portions Per Pan:32
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.20
Secondary Cost per Serving:$0.20

1 Comments

ckrisjohnson Apr 19, 2013 12:44 pm.
If you butter the broccoli and nutrients in the broccoli are more available to the child, and it will be tastier. We have to stop being afraid of animal fat! It does not cause obesity or diabetes or heart disease. And your good animals fats make a meal that is more satisfying for kids.