Recipe Name: Corn and Summer Squash
Category / Sub-Category:

Serving Guidelines
Type of Pan:2" Hotel Pan
Number of Pans Needed:4.3
Elementary Portions Per Pan:27
Secondary Portions Per Pan:27
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.57
Secondary Cost per Serving:$0.57
Recipe Total Yield
Volume5 gal, 2 qt
Weight35 lb

ServingsBy WeightBy VolumeEachTotal
Elementary Servings4 oz12 TbspN/A
Secondary Servings4 oz12 TbspN/A

AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75


IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Corn, Frozen14 lb14 lb3 gal
Vegetable Oil1 C8 oz1 C
Onion, Yellowsmall diced6 lb5.38 lb3 qt
Zucchinismall diced21.32 lb20 lb5 gal, 2 qt
Garlic, Freshminced4.54 oz4 oz1 C
Salt, Kosher1.5 oz1.5 oz3 Tbsp
Basil, Freshchopped8.93 oz5 oz1 qt

Method

  1. Thaw frozen corn on sheet pans overnight under refrigeration. Drain well in a colander.
  2. Heat oil in a pan or tilt skillet over medium high heat.
  3. Add garlic and salt and cook briefly taking care not to over cook the zucchini.
  4. If cooking for same day service, add corn and cook through.
  5. Add basil and mix well.
  6. Portion into 2 inch hotel pans and hold hot for service according to HACCP SOP.
  7. If cooking for following day service, cool the zucchini on sheet pans until below 40 degrees.
  8. Combine cold zucchini, corn and basil.
  9. Portion into 2 inch hotel pans.
  10. Refrigerate until ready to serve.
  11. Reheat, covered in a 350 degree oven until internal temperature reaches 165.

Shopping List

Stock NumberCase DescriptionLoc.CasesBroken UnitsUnit Description
2505CORN KERN FZN 24#03.5PKGE (4LB)
1309OIL VEGETABLE 6/1GAL00.06GALLON (1)
2413ONION YELLOW JUMBO #60LB
2426SQUASH, ZUCCHINI MEDIUM11.32LB
2416GARLIC WHL PER LB00.28LB
1011SALT KOSHER00.03BOX (3 LB)
2434HERBS, BASIL PER 1/4# 20.93OZ