Source: U.S. Department of Defence
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Broccoli Combo
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 001 01
BROCCOLI COMBO
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
107 cal
17 g
4g
4g
0 mg
67 mg
39 mg
Ingredient
Weight
Measure
Issue
BROCCOLI,FROZEN,SPEARS
12 lbs
2 gal 3/4 qts
CORN,FROZEN,WHOLE KERNEL
12 lbs
2 gal 1/4 qts
CARROTS,FROZEN,SLICED
6 lbs
1 lbs
2 cup
MARGARINE,MELTED
RESERVED LIQUID
1-5/8 lbs
3 cup
Method
1 Cook broccoli for 6 to 8 minutes, corn for 5 to 10 minutes and carrots for 10 to 13 minutes.
2 Drain; reserve liquid for use in Step 3.
3 Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an
equal quantity over each pan.
4 CCP: Vegetables must be heated to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 107 cal |
| Carbohydrates: | 17 g |
| Protein: | 4g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 67 mg |
| Calcium: | 39 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BROCCOLI,FROZEN,SPEARS | 12 lbs | 2 gal 3/4 qts | |
| CORN,FROZEN,WHOLE KERNEL | 12 lbs | 2 gal 1/4 qts | |
| CARROTS,FROZEN,SLICED | 6 lbs | ||
| MARGARINE,MELTED | 1 lbs | 2 cup | |
| RESERVED LIQUID | 1-5/8 lbs | 3 cup |
| Method: | |
|
1 Cook broccoli for 6 to 8 minutes, corn for 5 to 10 minutes and carrots for 10 to 13 minutes. 2 Drain; reserve liquid for use in Step 3. 3 Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. 4 CCP: Vegetables must be heated 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