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Brussels Sprouts Combo
Source: U.S. Department of Defence

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VEGETABLES No.Q 001 04
BRUSSELS SPROUTS COMBO
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
114 cal
18 g
4g
4g
0 mg
73 mg
25 mg
Ingredient
Weight
Measure
Issue
BRUSSELS SPROUTS,FROZEN
12 lbs
2 gal 3/4 qts
CORN,FROZEN,WHOLE KERNEL
12 lbs
2 gal 1/4 qts
CARROTS,FROZEN,SLICED
6 lbs
1 gal 1-1/3 qts
MARGARINE,MELTED
1 lbs
2 cup
RESERVED LIQUID
1-5/8 lbs
3 cup
Method
1 Cook brussels sprouts 7 to 9 minutes, corn for 4 to 6 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 Vegetables must be heated to 145 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for service.



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Brussels Sprouts Combo

Yield: 100 Portion: 3/4 Cup
Calories: 114 cal
Carbohydrates: 18 g
Protein: 4g
Fat: 4g
Cholesterol: 0 mg
Sodium: 73 mg
Calcium: 25 mg

Ingredient Weight Measure Issue
BRUSSELS SPROUTS,FROZEN 12 lbs 2 gal 3/4 qts
CORN,FROZEN,WHOLE KERNEL 12 lbs 2 gal 1/4 qts
CARROTS,FROZEN,SLICED 6 lbs 1 gal 1-1/3 qts
MARGARINE,MELTED 1 lbs 2 cup
RESERVED LIQUID 1-5/8 lbs 3 cup

Method:
1 Cook brussels sprouts 7 to 9 minutes, corn for 4 to 6 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 Vegetables must be heated to 145 F. or higher for 15 seconds. CCP: 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.

https://theodora.com/recipies/vegetables/brussels_sprouts_combo.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence