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Entree, Box, Charcuterie Board, Chocolate Chickpea, 1 each Lunch Entree Ingredients Quantity |
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M/MA, Chickpea Butter, Chocolate, 1.25 oz cup, Dry, 72/cs 1 portion cup M/MA, Cheese, Mozzarella, Low Moisture Part Skim, String, 1 oz, Cooler, 1 stick 360/cs Whole Grain, Pretzels, Heartzels, 0.7 oz bag, Dry, 104/cs 1 bag Whole Grain, Cracker, Graham, 1 oz bag, Dry, 200/cs 1 package Vegetable, R/O, Baby Carrots, Fresh, 4/5# 2 2/3 oz. Vegetable, Other, Celery, Sticks, Fresh, 5# 2 2/3 oz. Fruit, Strawberries, Whole, Fresh, 8/1# 2 2/3 oz. Fruit, Apple, Slices, Bulk, Fresh, 5/2# 2 oz. Milk, Skim, fluid, 8 oz carton, Cooler, 50/cs 1 carton |
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Preparation Instructions |
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HACCP Process: #1 - No Cook 1. Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
2. Remove product from refrigerator using oldest pack date first.
CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. Replace gloves after handling any other object.
3. Wash all raw fruits and vegetables thoroughly before combining with other ingredients including:
Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat. 4. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.
5. Remove any damaged or bruised areas. Cut celery into sticks and apple into slices, if not pre-cut. 6. Assemble charcuterie board box using the following items: 1 Chocolate Chickpea Butter Cup 1 String Cheese 1 bag of Graham Crackers 1 bag of Heartzel Pretzels 1/2 cup Baby Carrots (using a 4 oz spoodle) 1/2 cup Celery Sticks (approximately 6 - 4" x 1/2" sticks) 1/2 cup Strawberries (using a 4 oz spoodle) 1/2 cup Apple Slices (using a 4 oz spoodle) 1 carton of Skim Milk CCP: Ensure cold food is held at a temperature below 41° F.
7. Offer students 1 Charcuterie Board Box.
CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41. In the event the temperature of the cold item rises above 41 it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 or below.
CCP: Record time and internal temperature of completed recipe on daily log. |
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Charcuterie Board Box Serving Size: 1.00 box Yield: 1.00 |
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Nutrition Facts Serving Size 1 box Serving Weight 613.689 gm |
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Amounts Per Serving |
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Calories |
677.946 kcal |
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Total Fat |
22.132 gm |
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Saturated Fat |
7.517 gm |
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Trans Fat |
0.000 gm |
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Cholesterol |
25.000 mg |
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Sodium |
738.233 mg |
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Potassium |
926.000 mg* |
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Carbohydrates |
93.375 gm |
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Fiber |
11.404 gm |
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Sugars |
44.548 gm |
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Protein |
27.232 gm |
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Iron |
5.613 mg* |
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Calcium |
390.991 mg* |
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Vitamin A (IU) |
11528.119 iu* |
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Vitamin C |
87.522 mg* |
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Vitamin D |
2.000 mcg* |
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Saturated Fat % of Calories 9.98% |
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* = Indicates missing Nutrient |
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Information. |
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^ = Indicates user added nutrient. |
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WARNING: TRANS FAT VALUES |
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ARE PROVIDED FOR |
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INFORMATION PURPOSES |
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ONLY, NOT FOR MONITORING |
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PURPOSES. |
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Meal Components |
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2 Oz Of Meat/Meat Alternates 1 Oz (Eq) Of Whole Grain-Rich 1 Cups Of Fruits 0.5 Cups Of Red/Orange 0.5 Cups Of Other 1 Cups Of Nonfat Unflavored Milk 1 Oz (Eq) Of Whole Grain-Rich Based Desserts |
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Allergens |
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Soy, Wheat, Milk (from cheese & milk) |
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Attributes |
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Vegetarian |
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