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JICAMA, PREPPED

RECIPE DETAILS

Item ID: SA505

Batch Quantity: 1

Serving Size: 1

Serving Measure: QUARTER PAN

Serving Description: 1 QUARTER PAN

Nutrition Link: 80210

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: NoCook

Recipe Source: COOKB

RECIPE DETAILS

Item ID: SA505

Batch Quantity: 1

Serving Size: 1

Serving Measure: QUARTER PAN

Serving Description: 1 QUARTER PAN

Nutrition Link: 80210

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: NoCook

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Jicama yields 89%

Preparation

Place jicama on cutting board on cut end.

Peel with chef knife, cutting down contour of the jicama.

Cut in half longitudinally (through center of cut end to cut end).

Place wide, newly cut side down on cutting board.

Depending on size of jicama, cut in three to four slices lengthwise.

Keep pieces together.

Place on sheet pan as one piece, slices standing on end.

Set Globe processor at 1/4 to 3/8 inch.

Keeping jicama cut halves together, place in processor hopper and process.

This method will keep jicama sticks relatively uniform and they don’t bounce around and get chopped irregularly.

Place 1.75# jicama in each half tub (3.5# per fish tub).
Label, date, refrigerate until transport.

Serving

One 1.75# half tub jicama fills one salad bar 1/4 pan.


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 306.3
Dark Green: 0 Milk: 0 Sat. Fat: 0.36%
Red Orange: 0 Grains: 0 Sodium: 31.86
Legumes: 0
Starchy: 0
Other: 0
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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