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Carrot Strips (Fresh)
Source: U.S. Department of Defence

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VEGETABLES No.Q 108 03
CARROT STRIPS (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
53 cal
12 g
1g
0g
0 mg
117 mg
36 mg
Ingredient
Weight
Measure
Issue
WATER
29-1/4 lbs
3 gal 2 qts
SALT
5/8 oz
1 tbsp
CARROTS,FRESH,2" STRIPS
27 lbs
6 gal 3-7/8 qts
32-7/8 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add carrots; bring water back to a boil. Cover; cook carrots for 15 minutes.
4
Place carrots 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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Carrot Strips (Fresh)

Yield: 100 Portion: 3/4 Cup
Calories: 53 cal
Carbohydrates: 12 g
Protein: 1g
Fat: 0g
Cholesterol: 0 mg
Sodium: 117 mg
Calcium: 36 mg

Ingredient Weight Measure Issue
WATER 29-1/4 lbs 3 gal 2 qts
SALT 5/8 oz 1 tbsp
CARROTS,FRESH,2" STRIPS 27 lbs 6 gal 3-7/8 qts 32-7/8 lbs

Method:
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add carrots; bring water back to a boil. Cover; cook carrots for 15 minutes.
4
Place carrots 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence