RECIPE DETAILS
Item ID: 1982402
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: Salads, Vegetarian, Vegan
Allergens: Wheat
RECIPE DETAILS
Item ID: 1982402
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: Salads, Vegetarian, Vegan
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Cucumbers, unpeeled: 98%
- Cherry tomatoes, halved: 97%
Pre-Preparation
- Place 2 lbs 8 oz of bulgur and 1 gallon of water in each hotel pan.
- Cover each pan with parchment and foil.
- Steam for 10 minutes or until the bulgur is cooked through.
- Cool completely under HACCP procedures.
- Wash produce as needed.
- Slice ends off cucumbers, then dice into small 1/4-inch cubes.
- Slice cherry tomatoes in half.
- Finely chop parsley.
Preparation
- Toss together cold, cooked bulgur with the cucumbers, tomatoes, and parsley.
- Mix in the oil, lemon juice, and pepper.
- Hold cold until service at or below 41°F.
Serving
Serving size: 1/2 cup
Suggested serving utensil: spoodle
Serving suggestions: serve on a salad bar or as a side
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 100.90 kcal |
| Total Fat | 6.25 gm |
| Saturated Fat | 0.87 gm |
| Trans Fat | 0.00* gm |
| Sodium | 8.85 mg |
| Carbohydrates | 10.66 gm |
| Fiber | 1.93 gm |
| Sugars | 0.78 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
