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Cauliflower (Fresh)
Source: U.S. Department of Defence

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VEGETABLES No.Q 109 02
CAULIFLOWER (FRESH)
Yield 100
Portion 5 Flowerets
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
34 cal
7g
3g
0g
0 mg
116 mg
33 mg
Ingredient
Weight
Measure
Issue
WATER
37-5/8 lbs
4 gal 2 qts
SALT
5/8 oz
1 tbsp
CAULIFLOWER,FRESH
30 lbs
8 gal 2 qts
36-1/8 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add cauliflower; bring water back to a boil. Cover; cook for 12 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place cauliflower in serving pans. CCP: Hold for service at 140 F. or higher.



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Cauliflower (Fresh)

Yield: 100 Portion: 5 Flowerets
Calories: 34 cal
Carbohydrates: 7g
Protein: 3g
Fat: 0g
Cholesterol: 0 mg
Sodium: 116 mg
Calcium: 33 mg

Ingredient Weight Measure Issue
WATER 37-5/8 lbs 4 gal 2 qts
SALT 5/8 oz 1 tbsp
CAULIFLOWER,FRESH 30 lbs 8 gal 2 qts 36-1/8 lbs

Method:
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add cauliflower; bring water back to a boil. Cover; cook for 12 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place cauliflower in serving pans. 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/cauliflower_fresh.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence