Source: U.S. Department of Defence
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Cauliflower Au Gratin
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 018 00
CAULIFLOWER AU GRATIN
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
125 cal
9g
5g
8g
23 mg
226 mg
105 mg
Ingredient
Weight
Measure
Issue
CAULIFLOWER,FROZEN
20 lbs
SALT
5/8 oz
1 tbsp
WATER,BOILING
25-1/8 lbs
3 gal
8-3/4 oz
3-5/8 cup
MILK,NONFAT,DRY
WATER,WARM
9-3/8 lbs
1 gal 1/2 qts
BUTTER,MELTED
1 lbs
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
11 oz
2-1/2 cup
CHEESE,CHEDDAR,SHREDDED
1-1/2 lbs
1 qts 2 cup
PEPPER,WHITE,GROUND
<1/16th oz
1/8 tsp
BREADCRUMBS,DRY,GROUND,FINE
1 lbs
1 qts
8 oz
1 cup
BUTTER,MELTED
Method
1
Add cauliflower to salted boiling water. Bring to a boil; cover. Simmer 4 to 8 minutes or until just tender.
2
Drain; place about 3-3/4 quarts cauliflower in each steam table pan. Set aside for use in Step 8.
3
Reconstitute milk; heat to just below boiling. DO NOT BOIL.
4
Blend butter and flour together; stir until smooth.
5
Add flour mixture to milk, stirring constantly. Simmer 5 minutes or until thickened.
6
Add cheese and pepper; stir until blended.
7
Pour 1-1/2 quarts sauce over cauliflower in each pan.
8
Mix crumbs and butter or margarine. Sprinkle 1 cup evenly over cauliflower in each pan.
9
Using a convection oven, bake at 325 F. for 10 minutes or until crumbs are browned. 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: 1/2 Cup |
| Calories: | 125 cal |
| Carbohydrates: | 9g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 23 mg |
| Sodium: | 226 mg |
| Calcium: | 105 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CAULIFLOWER,FROZEN | 20 lbs | ||
| SALT | 5/8 oz | 1 tbsp | |
| WATER,BOILING | 25-1/8 lbs | 3 gal | |
| MILK,NONFAT,DRY | 8-3/4 oz | 3-5/8 cup | |
| WATER,WARM | 9-3/8 lbs | 1 gal 1/2 qts | |
| BUTTER,MELTED | 1 lbs | 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 11 oz | 2-1/2 cup | |
| CHEESE,CHEDDAR,SHREDDED | 1-1/2 lbs | 1 qts 2 cup | |
| PEPPER,WHITE,GROUND | <1/16th oz | 1/8 tsp | |
| BREADCRUMBS,DRY,GROUND,FINE | 1 lbs | 1 qts | |
| BUTTER,MELTED | 8 oz | 1 cup |
| Method: | |
|
1 Add cauliflower to salted boiling water. Bring to a boil; cover. Simmer 4 to 8 minutes or until just tender. 2 Drain; place about 3-3/4 quarts cauliflower in each steam table pan. Set aside for use in Step 8. 3 Reconstitute milk; heat to just below boiling. DO NOT BOIL. 4 Blend butter and flour together; stir until smooth. 5 Add flour mixture to milk, stirring constantly. Simmer 5 minutes or until thickened. 6 Add cheese and pepper; stir until blended. 7 Pour 1-1/2 quarts sauce over cauliflower in each pan. 8 Mix crumbs and butter or margarine. Sprinkle 1 cup evenly over cauliflower in each pan. 9 Using a convection oven, bake at 325 F. for 10 minutes or until crumbs are browned. 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