Source: U.S. Department of Defence
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Cauliflower (Frozen)
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 VEGETABLES No.Q 109 00
CAULIFLOWER (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
26 cal
5g
2g
0g
0 mg
98 mg
26 mg
Ingredient
Weight
Measure
Issue
WATER
27-7/8 lbs
3 gal 1-1/3 qts
SALT
5/8 oz
1 tbsp
CAULIFLOWER,FROZEN
30 lbs
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add cauliflower; stir well.
4
Return to a boil; cover.
5
Reduce heat; cook cauliflower for 4 to 8 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
6
Place cauliflower in serving pan. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 26 cal |
| Carbohydrates: | 5g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 98 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 27-7/8 lbs | 3 gal 1-1/3 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| CAULIFLOWER,FROZEN | 30 lbs |
| Method: | |
|
1 Bring water to a boil in a steam-jacketed kettle or stock pot. 2 Add salt. 3 Add cauliflower; stir well. 4 Return to a boil; cover. 5 Reduce heat; cook cauliflower for 4 to 8 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 6 Place cauliflower in serving pan. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence