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

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VEGETABLES No.Q 108 00
CARROT SLICES (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
53 cal
12 g
2g
0g
0 mg
152 mg
45 mg
Ingredient
Weight
Measure
Issue
WATER
12-1/2 lbs
1 gal 2 qts
SALT
5/8 oz
1 tbsp
CARROTS,FROZEN,SLICED
30 lbs
6 gal 2-5/8 qts
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add carrots; stir well. Return to a boil; cover.
4
Reduce heat; cook carrots 10 to 13 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place carrots in serving pan. CCP: Hold for service at 140 F. or higher.



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Carrot Slices (Frozen)

Yield: 100 Portion: 3/4 Cup
Calories: 53 cal
Carbohydrates: 12 g
Protein: 2g
Fat: 0g
Cholesterol: 0 mg
Sodium: 152 mg
Calcium: 45 mg

Ingredient Weight Measure Issue
WATER 12-1/2 lbs 1 gal 2 qts
SALT 5/8 oz 1 tbsp
CARROTS,FROZEN,SLICED 30 lbs 6 gal 2-5/8 qts

Method:
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add carrots; stir well. Return to a boil; cover.
4
Reduce heat; cook carrots 10 to 13 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place carrots in serving pan. 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_frozen.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence