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Carrot Slices (Canned)
Source: U.S. Department of Defence

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VEGETABLES No.Q 108 01
CARROT SLICES (CANNED)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
41 cal
10 g
1g
0g
0 mg
427 mg
55 mg
Ingredient
Weight
Measure
Issue
CARROTS,CANNED,SLICED,INCL LIQUIDS
39-1/4 lbs
4 gal 2-1/8 qts
Method
1
Pour off half the liquid.
2
Place carrots in steam-jacketed kettle or stock pot.
3
Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place in serving pans. CCP: Hold for service at 140 F. or higher.



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Carrot Slices (Canned)

Yield: 100 Portion: 3/4 Cup
Calories: 41 cal
Carbohydrates: 10 g
Protein: 1g
Fat: 0g
Cholesterol: 0 mg
Sodium: 427 mg
Calcium: 55 mg

Ingredient Weight Measure Issue
CARROTS,CANNED,SLICED,INCL LIQUIDS 39-1/4 lbs 4 gal 2-1/8 qts

Method:
1
Pour off half the liquid.
2
Place carrots in steam-jacketed kettle or stock pot.
3
Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place in serving pans. CCP: 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence