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Celery, diced

RECIPE DETAILS

Item ID: SA502

Batch Quantity: 1

Serving Size: 1

Serving Measure: QUARTER PAN

Serving Description: 1 QUARTER PAN

Nutrition Link: 80207

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: NoCook

Recipe Source: COOKB

RECIPE DETAILS

Item ID: SA502

Batch Quantity: 1

Serving Size: 1

Serving Measure: QUARTER PAN

Serving Description: 1 QUARTER PAN

Nutrition Link: 80207

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: NoCook

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Celery yields 83%

Preparation

Scrub and trim celery.

Cut celery into sticks.

Place 1.75# celery in each half fish tub (3.5# per fish tub).

Label, date, refrigerate until transport.

Serving

One half fish tub celery fits in one salad bar 1/4 pan.

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


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 6.375 Meat/Meat Alternative: 0 Calories: 127.01
Dark Green: 0 Milk: 0 Sat. Fat: 2.36%
Red Orange: 0 Grains: 0 Sodium: 635.04
Legumes: 0
Starchy: 0
Other: 6.375
Additional: 0

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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