Carrot Dippers

1. If carrot sticks are not prewashed, rinse under cool running water.

BOILING METHOD:

1. Fill a large pot or tilt skillet with water and bring to a rapid boil.
2. Immerse carrots in boiling water 30 seconds to 1 minute, depending on amount added. Smaller quantities will take 30 seconds. A large batch of carrots will take 1 minute.
3. Remove from boiling water and immediately immerse in ice water to chill. Quickly place, in an even layer, on sheet trays and place in the cooler to chill.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

4. Blanch carrots the day prior to service and hold cold, covered, and labeled.

Hold at 41°F or below.

STEAMER METHOD:

1. Place carrot sticks in 2-inch perforated hotel pans.

Take care not to overcrowd or carrots will not blanch evenly.

2. Steam for 1 1/2 minutes.
3. Remove from steamer and immediately immerse in ice water to chill. Quickly place, in an even layer, on sheet trays and place in the cooler to chill.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

4. Blanch carrots the day prior to service and hold cold, covered, and labeled.

Hold at 41°F or below.

SERVICE:

No bare hand contact with ready to eat food.

1. Portion 1/2 cup blanched carrot sticks, about 6 sticks, into serving containers.
2. Serve with students favorite dressing for dipping.