Today’s kids love the Food Network and I can gain insight on what kids are “watching” even commercials and cartoons will give me ideas, whatever my customer is going to be exposed to.
| INGREDIENTS | DIRECTIONS |
|---|---|
6 lbs 8 ounces, fresh blueberries 2 tsp lemon juice Topping 6 oz 12 tablespoons, Margarine, melted 6 oz rolled oats 4 oz brown sugar 4 oz granulated sugar 1 cup whole wheat flour (5 ounces) ½ tsp cinnamon |
1 Preheat convection oven to 350˚ F. 2 Weigh, then rinse blueberries under running water. Drain well using colander or perforated pan. 3 Spray 2 inch full size steamtable pan with pan release. Use one pan for 25 servings. 4 Place 6 lbs. 8 oz. of fresh blueberries in each prepared pan. 5 Add 2 teaspoons of lemon juice to each pan of berries. 6 Melt margarine. In large mixing bowl combine melted margarine, flour, sugar, rolled oats, brown sugar, and cinnamon. 7 Use mixer paddle or gloved hands to mix topping until crumbly. 8 For each pan, place 1 ½ quart of topping mixture over fruit. 9 Bake at 350° F for approximately 30 minutes until golden brown. CCP: Internal temperature should reach at least 135˚F. 10 CCP: Hold and serve at 135˚F or above. 11 Serve using no. 8 disher. |
Ingredients
Directions
Preheat convection oven to 350˚ F.
Weigh, then rinse blueberries under running water. Drain well using colander or perforated pan.
Spray 2 inch full size steamtable pan with pan release. Use one pan for 25 servings.
Place 6 lbs. 8 oz. of fresh blueberries in each prepared pan.
Add 2 teaspoons of lemon juice to each pan of berries.
Melt margarine. In large mixing bowl combine melted margarine, flour, sugar, rolled oats, brown sugar, and cinnamon.
Use mixer paddle or gloved hands to mix topping until crumbly.
For each pan, place 1 ½ quart of topping mixture over fruit.
Bake at 350° F for approximately 30 minutes until golden brown. CCP: Internal temperature should reach at least 135˚F.
CCP: Hold and serve at 135˚F or above.
Serve using no. 8 disher.