Source: U.S. Department of Defence
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Pineapple Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 009 00
PINEAPPLE SAUCE
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
71 cal
18 g
0g
0g
0 mg
2 mg
5 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
4-1/8 lbs
2 qts
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
CORNSTARCH
5-5/8 oz
1-1/4 cup
WATER,COLD
2-1/8 lbs
1 qts
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
6-5/8 lbs
3 qts
NUTMEG,GROUND
1/8 oz
1/4 tsp
JUICE,LEMON
4-1/3 oz
1/2 cup
LEMON RIND,GRATED
3/8 oz
2 tbsp
Method
1 Combine sugar and boiling water; stir until dissolved.
2 Blend cornstarch and cold water to make a smooth paste. Add paste to hot water, stirring constantly. Cook for 10 minutes or until
thick and clear, stirring constantly.
3 Add pineapple, nutmeg, lemon juice, and rind; mix and return to a boil. Reduce heat; cover and simmer for about 5 minutes. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.
4 Serve hot. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/dressings_gravies_sauces/pineapple_sauce.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 71 cal |
| Carbohydrates: | 18 g |
| Protein: | 0g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 2 mg |
| Calcium: | 5 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER,BOILING | 4-1/8 lbs | 2 qts | |
| SUGAR,GRANULATED | 2-2/3 lbs | 1 qts 2 cup | |
| CORNSTARCH | 5-5/8 oz | 1-1/4 cup | |
| WATER,COLD | 2-1/8 lbs | 1 qts | |
| PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS | 6-5/8 lbs | 3 qts | |
| NUTMEG,GROUND | 1/8 oz | 1/4 tsp | |
| JUICE,LEMON | 4-1/3 oz | 1/2 cup | |
| LEMON RIND,GRATED | 3/8 oz | 2 tbsp |
| Method: | |
|
1 Combine sugar and boiling water; stir until dissolved. 2 Blend cornstarch and cold water to make a smooth paste. Add paste to hot water, stirring constantly. Cook for 10 minutes or until thick and clear, stirring constantly. 3 Add pineapple, nutmeg, lemon juice, and rind; mix and return to a boil. Reduce heat; cover and simmer for about 5 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Serve hot. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence