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Cauliflower Combo
Source: U.S. Department of Defence

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VEGETABLES No.Q 001 03
CAULIFLOWER COMBO
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
93 cal
13 g
4g
4g
0 mg
130 mg
35 mg
Ingredient
Weight
Measure
Issue
CAULIFLOWER,FROZEN
7-1/2 lbs
PEAS & CARROTS,FROZEN
22-1/2 lbs
4 gal 2-1/4 qts
MARGARINE,MELTED
1 lbs
2 cup
1-5/8 lbs
3 cup
RESERVED LIQUID
Method
1 Cook cauliflower 4 to 8 minutes and peas and carrots 6 to 8 minutes.
2 Drain; reserve liquid for use in Step 3.
3 Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an
equal quantity over each pan.
4 CCP: Vegetables must be heated to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



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Cauliflower Combo

Yield: 100 Portion: 3/4 Cup
Calories: 93 cal
Carbohydrates: 13 g
Protein: 4g
Fat: 4g
Cholesterol: 0 mg
Sodium: 130 mg
Calcium: 35 mg

Ingredient Weight Measure Issue
CAULIFLOWER,FROZEN 7-1/2 lbs
PEAS & CARROTS,FROZEN 22-1/2 lbs 4 gal 2-1/4 qts
MARGARINE,MELTED 1 lbs 2 cup
RESERVED LIQUID 1-5/8 lbs 3 cup

Method:
1 Cook cauliflower 4 to 8 minutes and peas and carrots 6 to 8 minutes.
2 Drain; reserve liquid for use in Step 3.
3 Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an
equal quantity over each pan.
4 CCP: Vegetables must be heated to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

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/cauliflower_combo.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence