Source: U.S. Department of Defence
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Asparagus (Frozen)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 100 00
ASPARAGUS (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
23 cal
4g
2g
0g
0 mg
74 mg
20 mg
Ingredient
Weight
Measure
Issue
ASPARAGUS,FROZEN,SPEARS,SLICED
18 lbs
2 gal 3-1/3 qts
WATER
8-1/3 lbs
1 gal
SALT
5/8 oz
1 tbsp
Method
1 Cook asparagus for 5 to 8 minutes. Bring water to a boil in a steam-jacketed kettle or stock pot.
2 Add salt. Return to a boil. Cover.
3 Place asparagus in serving pan. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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https://theodora.com/recipies/vegetables/asparagus_frozen.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 23 cal |
| Carbohydrates: | 4g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 74 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ASPARAGUS,FROZEN,SPEARS,SLICED | 18 lbs | 2 gal 3-1/3 qts | |
| WATER | 8-1/3 lbs | 1 gal | |
| SALT | 5/8 oz | 1 tbsp |
| Method: | |
|
1 Cook asparagus for 5 to 8 minutes. Bring water to a boil in a steam-jacketed kettle or stock pot. 2 Add salt. Return to a boil. Cover. 3 Place asparagus in serving pan. 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