Source: U.S. Department of Defence
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Carrots (1/4 Inch Slices) (Fresh)
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 VEGETABLES No.Q 108 02
CARROTS (1/4 INCH SLICES) (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
59 cal
14 g
1g
0g
0 mg
121 mg
39 mg
Ingredient
Weight
Measure
Issue
WATER
25-1/8 lbs
3 gal
SALT
5/8 oz
1 tbsp
CARROTS,FRESH,SLICED
30 lbs
6 gal 2-5/8 qts
36-5/8 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 to 25 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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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 59 cal |
| Carbohydrates: | 14 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 121 mg |
| Calcium: | 39 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 25-1/8 lbs | 3 gal | |
| SALT | 5/8 oz | 1 tbsp | |
| CARROTS,FRESH,SLICED | 30 lbs | 6 gal 2-5/8 qts | 36-5/8 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 to 25 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence