Source: U.S. Department of Defence
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Asparagus (Fresh)
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 VEGETABLES No.Q 100 02
ASPARAGUS (FRESH)
Yield 100
Portion 4 Spears
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
21 cal
4g
2g
0g
0 mg
73 mg
20 mg
Ingredient
Weight
Measure
Issue
WATER
12-1/2 lbs
1 gal 2 qts
SALT
5/8 oz
1 tbsp
ASPARAGUS,FRESH,WASHED & TRIMMED
20 lbs
4 gal 7/8 qts
37-3/4 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add asparagus; bring water back to a boil. Cover; cook 10 to 20 minutes.
4
Place asparagus in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 4 Spears |
| Calories: | 21 cal |
| Carbohydrates: | 4g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 73 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 12-1/2 lbs | 1 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| ASPARAGUS,FRESH,WASHED & TRIMMED | 20 lbs | 4 gal 7/8 qts | 37-3/4 lbs |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Add asparagus; bring water back to a boil. Cover; cook 10 to 20 minutes. 4 Place asparagus in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
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