Sweet Apples and Carrots State (Michigan) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Carrot and apple blended in a sweet sauce offers up an attractive side dish.
NSLP/SBP CREDITING INFORMATION:
¾ cup provides ¼ cup fruit, ⅜ cup red/orange vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Michigan Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 3 votes
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes

Ingredients
 

50 Servings

    Weight

    • 7 lbs *Carrots, washed, pared for blemishes, peeled
    • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
    • ½ oz Butter, unsalted
    • - - Brown sugar, packed
    • - - Cinnamon, ground
    • - - Nutmeg, ground
    • - - Cloves, ground
    • - - Ginger, ground
    • - - Vanilla
    • - - Buttermilk
    • - - Apple juice

    Measure

    • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
    • 1 gal *Apples, Granny Smith,peeled, and cored
    • 1 Tbsp Butter, unsalted
    • ½ cup Brown sugar, packed
    • 2 tsp Cinnamon, ground
    • 1 tsp Nutmeg, ground
    • ½ tsp Cloves, ground
    • ½ tsp Ginger, ground
    • 2 Tbsp Vanilla
    • 1 ½ cups Buttermilk
    • 1 ½ cups Apple juice

    100 Servings

      Weight

      • 14 lbs *Carrots, washed, paredfor blemishes, peeled
      • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
      • 1 oz Butter, unsalted
      • - - Brown sugar, packed
      • - - Cinnamon, ground
      • - - Nutmeg, ground
      • - - Cloves, ground
      • - - Ginger, ground
      • - - Vanilla
      • - - Buttermilk
      • - - Apple juice

      Measure

      • 3 gal *Carrots, washed, paredfor blemishes, peeled
      • 2 gal *Apples, Granny Smith,peeled, and cored
      • 2 Tbsp Butter, unsalted
      • 1 cup Brown sugar, packed
      • 1 Tbsp 1 tsp Cinnamon, ground
      • 2 tsp Nutmeg, ground
      • 1 tsp Cloves, ground
      • 1 tsp Ginger, ground
      • ¼ cup Vanilla
      • 3 cups Buttermilk
      • 3 cups Apple juice

      Quantity
       

      50 Servings

        Weight

        • 7 lbs *Carrots, washed, pared for blemishes, peeled
        • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
        • ½ oz Butter, unsalted
        • - - Brown sugar, packed
        • - - Cinnamon, ground
        • - - Nutmeg, ground
        • - - Cloves, ground
        • - - Ginger, ground
        • - - Vanilla
        • - - Buttermilk
        • - - Apple juice

        Measure

        • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
        • 1 gal *Apples, Granny Smith,peeled, and cored
        • 1 Tbsp Butter, unsalted
        • ½ cup Brown sugar, packed
        • 2 tsp Cinnamon, ground
        • 1 tsp Nutmeg, ground
        • ½ tsp Cloves, ground
        • ½ tsp Ginger, ground
        • 2 Tbsp Vanilla
        • 1 ½ cups Buttermilk
        • 1 ½ cups Apple juice

        100 Servings

          Weight

          • 14 lbs *Carrots, washed, paredfor blemishes, peeled
          • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
          • 1 oz Butter, unsalted
          • - - Brown sugar, packed
          • - - Cinnamon, ground
          • - - Nutmeg, ground
          • - - Cloves, ground
          • - - Ginger, ground
          • - - Vanilla
          • - - Buttermilk
          • - - Apple juice

          Measure

          • 3 gal *Carrots, washed, paredfor blemishes, peeled
          • 2 gal *Apples, Granny Smith,peeled, and cored
          • 2 Tbsp Butter, unsalted
          • 1 cup Brown sugar, packed
          • 1 Tbsp 1 tsp Cinnamon, ground
          • 2 tsp Nutmeg, ground
          • 1 tsp Cloves, ground
          • 1 tsp Ginger, ground
          • ¼ cup Vanilla
          • 3 cups Buttermilk
          • 3 cups Apple juice

          Ingredients
           

          50 Servings

            Weight

            • 7 lbs *Carrots, washed, pared for blemishes, peeled
            • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
            • ½ oz Butter, unsalted
            • - - Brown sugar, packed
            • - - Cinnamon, ground
            • - - Nutmeg, ground
            • - - Cloves, ground
            • - - Ginger, ground
            • - - Vanilla
            • - - Buttermilk
            • - - Apple juice

            Measure

            • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
            • 1 gal *Apples, Granny Smith,peeled, and cored
            • 1 Tbsp Butter, unsalted
            • ½ cup Brown sugar, packed
            • 2 tsp Cinnamon, ground
            • 1 tsp Nutmeg, ground
            • ½ tsp Cloves, ground
            • ½ tsp Ginger, ground
            • 2 Tbsp Vanilla
            • 1 ½ cups Buttermilk
            • 1 ½ cups Apple juice

            100 Servings

              Weight

              • 14 lbs *Carrots, washed, paredfor blemishes, peeled
              • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
              • 1 oz Butter, unsalted
              • - - Brown sugar, packed
              • - - Cinnamon, ground
              • - - Nutmeg, ground
              • - - Cloves, ground
              • - - Ginger, ground
              • - - Vanilla
              • - - Buttermilk
              • - - Apple juice

              Measure

              • 3 gal *Carrots, washed, paredfor blemishes, peeled
              • 2 gal *Apples, Granny Smith,peeled, and cored
              • 2 Tbsp Butter, unsalted
              • 1 cup Brown sugar, packed
              • 1 Tbsp 1 tsp Cinnamon, ground
              • 2 tsp Nutmeg, ground
              • 1 tsp Cloves, ground
              • 1 tsp Ginger, ground
              • ¼ cup Vanilla
              • 3 cups Buttermilk
              • 3 cups Apple juice

              Quantity
               

              50 Servings

                Weight

                • 7 lbs *Carrots, washed, pared for blemishes, peeled
                • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                • ½ oz Butter, unsalted
                • - - Brown sugar, packed
                • - - Cinnamon, ground
                • - - Nutmeg, ground
                • - - Cloves, ground
                • - - Ginger, ground
                • - - Vanilla
                • - - Buttermilk
                • - - Apple juice

                Measure

                • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                • 1 gal *Apples, Granny Smith,peeled, and cored
                • 1 Tbsp Butter, unsalted
                • ½ cup Brown sugar, packed
                • 2 tsp Cinnamon, ground
                • 1 tsp Nutmeg, ground
                • ½ tsp Cloves, ground
                • ½ tsp Ginger, ground
                • 2 Tbsp Vanilla
                • 1 ½ cups Buttermilk
                • 1 ½ cups Apple juice

                100 Servings

                  Weight

                  • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                  • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                  • 1 oz Butter, unsalted
                  • - - Brown sugar, packed
                  • - - Cinnamon, ground
                  • - - Nutmeg, ground
                  • - - Cloves, ground
                  • - - Ginger, ground
                  • - - Vanilla
                  • - - Buttermilk
                  • - - Apple juice

                  Measure

                  • 3 gal *Carrots, washed, paredfor blemishes, peeled
                  • 2 gal *Apples, Granny Smith,peeled, and cored
                  • 2 Tbsp Butter, unsalted
                  • 1 cup Brown sugar, packed
                  • 1 Tbsp 1 tsp Cinnamon, ground
                  • 2 tsp Nutmeg, ground
                  • 1 tsp Cloves, ground
                  • 1 tsp Ginger, ground
                  • ¼ cup Vanilla
                  • 3 cups Buttermilk
                  • 3 cups Apple juice
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 7 lbs *Carrots, washed, pared for blemishes, peeled
                    • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                    • ½ oz Butter, unsalted
                    • - - Brown sugar, packed
                    • - - Cinnamon, ground
                    • - - Nutmeg, ground
                    • - - Cloves, ground
                    • - - Ginger, ground
                    • - - Vanilla
                    • - - Buttermilk
                    • - - Apple juice

                    Measure

                    • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                    • 1 gal *Apples, Granny Smith,peeled, and cored
                    • 1 Tbsp Butter, unsalted
                    • ½ cup Brown sugar, packed
                    • 2 tsp Cinnamon, ground
                    • 1 tsp Nutmeg, ground
                    • ½ tsp Cloves, ground
                    • ½ tsp Ginger, ground
                    • 2 Tbsp Vanilla
                    • 1 ½ cups Buttermilk
                    • 1 ½ cups Apple juice

                    100 Servings

                      Weight

                      • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                      • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                      • 1 oz Butter, unsalted
                      • - - Brown sugar, packed
                      • - - Cinnamon, ground
                      • - - Nutmeg, ground
                      • - - Cloves, ground
                      • - - Ginger, ground
                      • - - Vanilla
                      • - - Buttermilk
                      • - - Apple juice

                      Measure

                      • 3 gal *Carrots, washed, paredfor blemishes, peeled
                      • 2 gal *Apples, Granny Smith,peeled, and cored
                      • 2 Tbsp Butter, unsalted
                      • 1 cup Brown sugar, packed
                      • 1 Tbsp 1 tsp Cinnamon, ground
                      • 2 tsp Nutmeg, ground
                      • 1 tsp Cloves, ground
                      • 1 tsp Ginger, ground
                      • ¼ cup Vanilla
                      • 3 cups Buttermilk
                      • 3 cups Apple juice

                      Quantity
                       

                      50 Servings

                        Weight

                        • 7 lbs *Carrots, washed, pared for blemishes, peeled
                        • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                        • ½ oz Butter, unsalted
                        • - - Brown sugar, packed
                        • - - Cinnamon, ground
                        • - - Nutmeg, ground
                        • - - Cloves, ground
                        • - - Ginger, ground
                        • - - Vanilla
                        • - - Buttermilk
                        • - - Apple juice

                        Measure

                        • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                        • 1 gal *Apples, Granny Smith,peeled, and cored
                        • 1 Tbsp Butter, unsalted
                        • ½ cup Brown sugar, packed
                        • 2 tsp Cinnamon, ground
                        • 1 tsp Nutmeg, ground
                        • ½ tsp Cloves, ground
                        • ½ tsp Ginger, ground
                        • 2 Tbsp Vanilla
                        • 1 ½ cups Buttermilk
                        • 1 ½ cups Apple juice

                        100 Servings

                          Weight

                          • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                          • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                          • 1 oz Butter, unsalted
                          • - - Brown sugar, packed
                          • - - Cinnamon, ground
                          • - - Nutmeg, ground
                          • - - Cloves, ground
                          • - - Ginger, ground
                          • - - Vanilla
                          • - - Buttermilk
                          • - - Apple juice

                          Measure

                          • 3 gal *Carrots, washed, paredfor blemishes, peeled
                          • 2 gal *Apples, Granny Smith,peeled, and cored
                          • 2 Tbsp Butter, unsalted
                          • 1 cup Brown sugar, packed
                          • 1 Tbsp 1 tsp Cinnamon, ground
                          • 2 tsp Nutmeg, ground
                          • 1 tsp Cloves, ground
                          • 1 tsp Ginger, ground
                          • ¼ cup Vanilla
                          • 3 cups Buttermilk
                          • 3 cups Apple juice
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 7 lbs *Carrots, washed, pared for blemishes, peeled
                            • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                            • ½ oz Butter, unsalted
                            • - - Brown sugar, packed
                            • - - Cinnamon, ground
                            • - - Nutmeg, ground
                            • - - Cloves, ground
                            • - - Ginger, ground
                            • - - Vanilla
                            • - - Buttermilk
                            • - - Apple juice

                            Measure

                            • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                            • 1 gal *Apples, Granny Smith,peeled, and cored
                            • 1 Tbsp Butter, unsalted
                            • ½ cup Brown sugar, packed
                            • 2 tsp Cinnamon, ground
                            • 1 tsp Nutmeg, ground
                            • ½ tsp Cloves, ground
                            • ½ tsp Ginger, ground
                            • 2 Tbsp Vanilla
                            • 1 ½ cups Buttermilk
                            • 1 ½ cups Apple juice

                            100 Servings

                              Weight

                              • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                              • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                              • 1 oz Butter, unsalted
                              • - - Brown sugar, packed
                              • - - Cinnamon, ground
                              • - - Nutmeg, ground
                              • - - Cloves, ground
                              • - - Ginger, ground
                              • - - Vanilla
                              • - - Buttermilk
                              • - - Apple juice

                              Measure

                              • 3 gal *Carrots, washed, paredfor blemishes, peeled
                              • 2 gal *Apples, Granny Smith,peeled, and cored
                              • 2 Tbsp Butter, unsalted
                              • 1 cup Brown sugar, packed
                              • 1 Tbsp 1 tsp Cinnamon, ground
                              • 2 tsp Nutmeg, ground
                              • 1 tsp Cloves, ground
                              • 1 tsp Ginger, ground
                              • ¼ cup Vanilla
                              • 3 cups Buttermilk
                              • 3 cups Apple juice

                              Quantity
                               

                              50 Servings

                                Weight

                                • 7 lbs *Carrots, washed, pared for blemishes, peeled
                                • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                                • ½ oz Butter, unsalted
                                • - - Brown sugar, packed
                                • - - Cinnamon, ground
                                • - - Nutmeg, ground
                                • - - Cloves, ground
                                • - - Ginger, ground
                                • - - Vanilla
                                • - - Buttermilk
                                • - - Apple juice

                                Measure

                                • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                                • 1 gal *Apples, Granny Smith,peeled, and cored
                                • 1 Tbsp Butter, unsalted
                                • ½ cup Brown sugar, packed
                                • 2 tsp Cinnamon, ground
                                • 1 tsp Nutmeg, ground
                                • ½ tsp Cloves, ground
                                • ½ tsp Ginger, ground
                                • 2 Tbsp Vanilla
                                • 1 ½ cups Buttermilk
                                • 1 ½ cups Apple juice

                                100 Servings

                                  Weight

                                  • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                                  • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                                  • 1 oz Butter, unsalted
                                  • - - Brown sugar, packed
                                  • - - Cinnamon, ground
                                  • - - Nutmeg, ground
                                  • - - Cloves, ground
                                  • - - Ginger, ground
                                  • - - Vanilla
                                  • - - Buttermilk
                                  • - - Apple juice

                                  Measure

                                  • 3 gal *Carrots, washed, paredfor blemishes, peeled
                                  • 2 gal *Apples, Granny Smith,peeled, and cored
                                  • 2 Tbsp Butter, unsalted
                                  • 1 cup Brown sugar, packed
                                  • 1 Tbsp 1 tsp Cinnamon, ground
                                  • 2 tsp Nutmeg, ground
                                  • 1 tsp Cloves, ground
                                  • 1 tsp Ginger, ground
                                  • ¼ cup Vanilla
                                  • 3 cups Buttermilk
                                  • 3 cups Apple juice
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 7 lbs *Carrots, washed, pared for blemishes, peeled
                                    • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                                    • ½ oz Butter, unsalted
                                    • - - Brown sugar, packed
                                    • - - Cinnamon, ground
                                    • - - Nutmeg, ground
                                    • - - Cloves, ground
                                    • - - Ginger, ground
                                    • - - Vanilla
                                    • - - Buttermilk
                                    • - - Apple juice

                                    Measure

                                    • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                                    • 1 gal *Apples, Granny Smith,peeled, and cored
                                    • 1 Tbsp Butter, unsalted
                                    • ½ cup Brown sugar, packed
                                    • 2 tsp Cinnamon, ground
                                    • 1 tsp Nutmeg, ground
                                    • ½ tsp Cloves, ground
                                    • ½ tsp Ginger, ground
                                    • 2 Tbsp Vanilla
                                    • 1 ½ cups Buttermilk
                                    • 1 ½ cups Apple juice

                                    100 Servings

                                      Weight

                                      • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                                      • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                                      • 1 oz Butter, unsalted
                                      • - - Brown sugar, packed
                                      • - - Cinnamon, ground
                                      • - - Nutmeg, ground
                                      • - - Cloves, ground
                                      • - - Ginger, ground
                                      • - - Vanilla
                                      • - - Buttermilk
                                      • - - Apple juice

                                      Measure

                                      • 3 gal *Carrots, washed, paredfor blemishes, peeled
                                      • 2 gal *Apples, Granny Smith,peeled, and cored
                                      • 2 Tbsp Butter, unsalted
                                      • 1 cup Brown sugar, packed
                                      • 1 Tbsp 1 tsp Cinnamon, ground
                                      • 2 tsp Nutmeg, ground
                                      • 1 tsp Cloves, ground
                                      • 1 tsp Ginger, ground
                                      • ¼ cup Vanilla
                                      • 3 cups Buttermilk
                                      • 3 cups Apple juice

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 7 lbs *Carrots, washed, pared for blemishes, peeled
                                        • 4 lbs 11 oz *Apples, Granny Smith, peeled, and cored
                                        • ½ oz Butter, unsalted
                                        • - - Brown sugar, packed
                                        • - - Cinnamon, ground
                                        • - - Nutmeg, ground
                                        • - - Cloves, ground
                                        • - - Ginger, ground
                                        • - - Vanilla
                                        • - - Buttermilk
                                        • - - Apple juice

                                        Measure

                                        • 1 gal 2 qt *Carrots, washed, paredfor blemishes, peeled
                                        • 1 gal *Apples, Granny Smith,peeled, and cored
                                        • 1 Tbsp Butter, unsalted
                                        • ½ cup Brown sugar, packed
                                        • 2 tsp Cinnamon, ground
                                        • 1 tsp Nutmeg, ground
                                        • ½ tsp Cloves, ground
                                        • ½ tsp Ginger, ground
                                        • 2 Tbsp Vanilla
                                        • 1 ½ cups Buttermilk
                                        • 1 ½ cups Apple juice

                                        100 Servings

                                          Weight

                                          • 14 lbs *Carrots, washed, paredfor blemishes, peeled
                                          • 9 lb 6 oz *Apples, Granny Smith,peeled, and cored
                                          • 1 oz Butter, unsalted
                                          • - - Brown sugar, packed
                                          • - - Cinnamon, ground
                                          • - - Nutmeg, ground
                                          • - - Cloves, ground
                                          • - - Ginger, ground
                                          • - - Vanilla
                                          • - - Buttermilk
                                          • - - Apple juice

                                          Measure

                                          • 3 gal *Carrots, washed, paredfor blemishes, peeled
                                          • 2 gal *Apples, Granny Smith,peeled, and cored
                                          • 2 Tbsp Butter, unsalted
                                          • 1 cup Brown sugar, packed
                                          • 1 Tbsp 1 tsp Cinnamon, ground
                                          • 2 tsp Nutmeg, ground
                                          • 1 tsp Cloves, ground
                                          • 1 tsp Ginger, ground
                                          • ¼ cup Vanilla
                                          • 3 cups Buttermilk
                                          • 3 cups Apple juice
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Slice carrots on the bias in ¼ inch slices.
                                          • Preheat convection oven to 350 °F or conventional oven to 375 °F.
                                          • To blanch the carrots, prepare a large pot of boiling water. Use 1 gallon of water per pound of carrots. Prepare an ice water bath (60 °F or below) of equal volume for shocking the carrots following the blanching step.
                                          • Slice apples in ¼ inch slices. Place in a large mixing bowl and cover.
                                            Critical Control Point: Hold prepared apples at 41 °F or below until carrots have been blanched and shocked.
                                          • Place 1 lb of sliced carrots in boiling water, return water to boiling. Time for 2 minutes. Remove the carrots using a wire mesh skimmer and immediately place them in the ice water bath to stop the cooking process. Time for 2 minutes. Remove carrots from the ice water bath with a wire mesh skimmer and drain excess liquid by placing them in a colander.
                                          • Combine blanched and shocked carrots with sliced apples.
                                            Critical Control Point: Hold mixture at 41 °F or below until sauce is prepared.
                                          • Prepare 4-inch deep half steam table pans by spraying them with cooking spray.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • In a medium saucepan or small steam jacketed kettle, prepare the sauce. Melt butter over medium heat. Add brown sugar and spices, stirring constantly until sugar is dissolved, about 1-2 minutes. Whisk in vanilla, buttermilk, and apple juice. Remove from heat.
                                          • Divide carrot and apple mixture between prepared pans placing about 1 gal 1 qt 1 cup in each pan. Fold an equal amount of sauce into each pan making sure all carrots and apples are coated.
                                          • Cover with parchment paper and foil. Bake in preheated oven for 55 minutes until heated through, and bubbly and tender. Use a fork to test carrots and apples for desired doneness.
                                            Critical Control Point: Heat to 170 °F or higher for at least 15 seconds.
                                          • Remove from oven and hold covered.
                                            Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion ¾ cup with 6 fl oz spoodle.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Sweet Apples and Carrots State (Michigan) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ¾ cup (6 fl oz spoodle spoodle)
                                          Calories 65 Calories from Fat 9
                                          % Daily Value*
                                          Total Fat 1g2%
                                          Saturated Fat 0g0%
                                          Cholesterol 1mg0%
                                          Sodium 56mg2%
                                          Total Carbohydrate 15g5%
                                          Dietary Fiber 2g8%
                                          Total Sugars 11g12%
                                          Protein 1g2%
                                          Calcium 35mg4%
                                          Iron 0mg0%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Carrots, fresh, without tops: 8 lb 7 oz
                                          Apples, Granny Smith, fresh, 125-138 count: 6 lb
                                          100 Servings:
                                          Carrots, fresh, without tops: 16 lb 14 oz
                                          Apples, Granny Smith, fresh, 125-138 count: 12 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          About 12 lb
                                          About 2 gal 2 qt 1 cup/2 half size steam table pans (12” x 10” x 4”)
                                          100 Servings:
                                          About 24 lb
                                          About 5 gal 2 cup/4 half size steam table pans (12” x 10” x 4“)