SA503 - CUCUMBER 1/4 PAN

Recipe Source: COOKB
  • 1
  • 1
  • Serving Measure: QUARTER PAN
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 QUARTER PAN
  • Nutrition Link: 80208
  • Food Category: Vegetable recipes
  • HACCP: VEGET
  • HACCP Process Category: NoCook

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Unpared cucumbers yield 98%

  • Preparation Instructions:

    Wash cucumbers.
    Trim.
    Slice cucumbers into half moon pieces or rounds, depending on size of cucumbers.

    Place 2# sliced cucumbers into each half fish tub.
    4# sliced cucumbers fit into each fish tub.
    Label, date, refrigerate until transport.

  • Serving Instructions:

    One half tub sliced cucumbers fills one salad bar 1/4 pan.

    One full fish tub fills two salad bar 1/4 pans.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 6.375 Meat/Meat Alternative: 0 Calories: 140.33
Dark Green: 0 Milk: 0 Sat. Fat: 2.22%
Red Orange: 0 Grains: 0 Sodium: 18.71
Legumes: 0
Starchy: 0
Other: 6.375
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.