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Parmesan Croutons
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 016 02
PARMESAN CROUTONS
Yield 100
Portion 8 Croutons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
55 cal
4g
1g
4g
9 mg
105 mg
31 mg
Ingredient
Weight
Measure
Issue
BREAD,WHITE,STALE,SLICED
2 lbs
1 gal 2-1/2 qts
BUTTER,MELTED
12 oz
1-1/2 cup
CHEESE,PARMESAN,GRATED
5-1/4 oz
1-1/2 cup
Method
1 Trim crusts from bread; cut bread into 1/2-inch cubes.
2 Place bread cubes on sheet pans. Brown lightly in 325 F. oven, 20 to 25 minutes or in 375 F. convection oven, 6 minutes on high
fan, open vent.
3 Melt butter or margarine; blend in grated Parmesan cheese. Pour mixture over lightly browned croutons in steam table pans; toss
lightly.
Notes
1 In Step 1, 2 lbs bread will yield about 1 gallon lightly browned croutons.



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Parmesan Croutons

Yield: 100 Portion: 8 Croutons
Calories: 55 cal
Carbohydrates: 4g
Protein: 1g
Fat: 4g
Cholesterol: 9 mg
Sodium: 105 mg
Calcium: 31 mg

Ingredient Weight Measure Issue
BREAD,WHITE,STALE,SLICED 2 lbs 1 gal 2-1/2 qts
BUTTER,MELTED 12 oz 1-1/2 cup
CHEESE,PARMESAN,GRATED 5-1/4 oz 1-1/2 cup

Method:
1 Trim crusts from bread; cut bread into 1/2-inch cubes.
2 Place bread cubes on sheet pans. Brown lightly in 325 F. oven, 20 to 25 minutes or in 375 F. convection oven, 6 minutes on high
fan, open vent.
3 Melt butter or margarine; blend in grated Parmesan cheese. Pour mixture over lightly browned croutons in steam table pans; toss
lightly.
Notes
1 In Step 1, 2 lbs bread will yield about 1 gallon lightly browned croutons.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/parmesan_croutons.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence