Source: U.S. Department of Defence
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Brussels Sprouts (Frozen)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 106 00
BRUSSELS SPROUTS (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
57 cal
11 g
5g
0g
0 mg
104 mg
34 mg
Ingredient
Weight
Measure
Issue
WATER
18-3/4 lbs
2 gal 1 qts
SALT
5/8 oz
1 tbsp
BRUSSELS SPROUTS,FROZEN
30 lbs
5 gal 2 qts
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add brussels sprouts; stir well. Return to a boil; cover.
4
Reduce heat; cook brussels sprouts for 7 to 9 minutes.
5
Place brussels sprouts in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 57 cal |
| Carbohydrates: | 11 g |
| Protein: | 5g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 104 mg |
| Calcium: | 34 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 18-3/4 lbs | 2 gal 1 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| BRUSSELS SPROUTS,FROZEN | 30 lbs | 5 gal 2 qts |
| Method: | |
|
1 Bring water to a boil in a steam-jacketed kettle or stock pot. 2 Add salt. 3 Add brussels sprouts; stir well. Return to a boil; cover. 4 Reduce heat; cook brussels sprouts for 7 to 9 minutes. 5 Place brussels sprouts in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. 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