Source: U.S. Department of Defence
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Broccoli (Fresh)
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 VEGETABLES No.Q 105 02
BROCCOLI (FRESH)
Yield 100
Portion 3 Stalks
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
38 cal
7g
4g
0g
0 mg
112 mg
69 mg
Ingredient
Weight
Measure
Issue
WATER
37-5/8 lbs
4 gal 2 qts
SALT
5/8 oz
1 tbsp
BROCCOLI,FRESH,CHOPPED
30 lbs
9 gal 2-5/8 qts
49-1/8 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add broccoli; bring water back to a boil. Cover; cook for 10 to 15 minutes.
4
Place broccoil in serving pans. CCP: Heat to 145 F. or higher for 15 seconds for service. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3 Stalks |
| Calories: | 38 cal |
| Carbohydrates: | 7g |
| Protein: | 4g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 112 mg |
| Calcium: | 69 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| BROCCOLI,FRESH,CHOPPED | 30 lbs | 9 gal 2-5/8 qts | 49-1/8 lbs |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Add broccoli; bring water back to a boil. Cover; cook for 10 to 15 minutes. 4 Place broccoil in serving pans. CCP: Heat to 145 F. or higher for 15 seconds for service. 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