Source: U.S. Department of Defence
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Cauliflower Parmesan
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 024 02
CAULIFLOWER PARMESAN
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
67 cal
8g
5g
2g
5 mg
216 mg
130 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
1/8 oz
1/8 tsp
ONIONS,FRESH,CHOPPED
1-3/8 lbs
1 qts
1-5/8 lbs
MILK,NONFAT,DRY
7-1/4 oz
3 cup
5-3/4 lbs
2 qts 3 cup
WATER
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 oz
2 cup
2-1/8 lbs
1 qts
WATER
CHEESE,PARMESAN,GRATED
1-1/3 lbs
1 qts 2 cup
CAULIFLOWER,FROZEN
24 lbs
16-3/4 lbs
2 gal
WATER,BOILING
SALT
5/8 oz
1 tbsp
Method
1
Spray steam-jacketed kettle or stock pot with cooking spray. Add onions; stir well; cover; cook 5 to 7 minutes or until tender.
2
Reconstitute milk; add to onions in steam-jacketed kettle or stock pot. Heat to just below boiling. Do not boil.
3
Blend flour with water using wire whip to form slurry; stir until smooth.
4
Add slurry to milk mixture gradually, stirring constantly. Simmer 8 to 10 minutes or until thickened.
5
Add cheese; bring to a simmer, stirring until smooth. Do not boil.
6
Prepare cauliflower. Drain; place about 5-1/2 pounds cauliflower in each steam table pan.
7
Pour about 4-3/4 cups sauce over cauliflower in each pan. Using a convection oven, bake at 325 F. for 20 minutes on high fan,
open vent. 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: | 67 cal |
| Carbohydrates: | 8g |
| Protein: | 5g |
| Fat: | 2g |
| Cholesterol: | 5 mg |
| Sodium: | 216 mg |
| Calcium: | 130 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 1/8 oz | 1/8 tsp | |
| ONIONS,FRESH,CHOPPED | 1-3/8 lbs | 1 qts | 1-5/8 lbs |
| MILK,NONFAT,DRY | 7-1/4 oz | 3 cup | |
| WATER | 5-3/4 lbs | 2 qts 3 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 oz | 2 cup | |
| WATER | 2-1/8 lbs | 1 qts | |
| CHEESE,PARMESAN,GRATED | 1-1/3 lbs | 1 qts 2 cup | |
| CAULIFLOWER,FROZEN | 24 lbs | ||
| WATER,BOILING | 16-3/4 lbs | 2 gal | |
| SALT | 5/8 oz | 1 tbsp |
| Method: | |
|
1 Spray steam-jacketed kettle or stock pot with cooking spray. Add onions; stir well; cover; cook 5 to 7 minutes or until tender. 2 Reconstitute milk; add to onions in steam-jacketed kettle or stock pot. Heat to just below boiling. Do not boil. 3 Blend flour with water using wire whip to form slurry; stir until smooth. 4 Add slurry to milk mixture gradually, stirring constantly. Simmer 8 to 10 minutes or until thickened. 5 Add cheese; bring to a simmer, stirring until smooth. Do not boil. 6 Prepare cauliflower. Drain; place about 5-1/2 pounds cauliflower in each steam table pan. 7 Pour about 4-3/4 cups sauce over cauliflower in each pan. Using a convection oven, bake at 325 F. for 20 minutes on high fan, open vent. 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