Source: U.S. Department of Defence
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Vegetable Soup (Canned)
Source: U.S. Department of Defence | |
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 SOUPS No.P 009 09
VEGETABLE SOUP (CANNED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
84 cal
14 g
2g
2g
0 mg
956 mg
26 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,VEGETABLE
31-1/4 lbs
3 gal 2-3/8 qts
WATER
23 lbs
2 gal 3 qts
Method
1 Place soup in steam-jacketed kettle or stock pot.
2 Add water to soup. Mix well.
3 Heat, do not boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/vegetable_soup_canned.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 84 cal |
| Carbohydrates: | 14 g |
| Protein: | 2g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 956 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,VEGETABLE | 31-1/4 lbs | 3 gal 2-3/8 qts | |
| WATER | 23 lbs | 2 gal 3 qts |
| Method: | |
|
1 Place soup in steam-jacketed kettle or stock pot. 2 Add water to soup. Mix well. 3 Heat, do not boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 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