Squash Medley

Seasoned combination of zucchini and yellow squash served warm

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

1. Tap frozen squash in package to loosen.

Step 3

2. Bring water to a boil in large stock pot or saucepan or steam jacketed kettle; add squash and cook until fork tender and desired internal temperature is reached.

Step 4

CCP: Final internal cooking temperature 135°F.

Step 5

3. Drain squash slightly, leaving enough liquid in pan to retain heat. Add margarine, salt, and pepper.

Step 6

4. Transfer to steam table pans. Cover and hold until ready to serve.

Step 7

CCP: Maintain holding 135°F or above.

Step 8

Serve 4 oz. spdl.

Step 9

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 10

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.