Source: U.S. Department of Defence
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Cauliflower Polonaise
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 010 02
CAULIFLOWER POLONAISE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
52 cal
6g
2g
3g
24 mg
182 mg
24 mg
Ingredient
Weight
Measure
Issue
CAULIFLOWER,FROZEN
20 lbs
WATER,BOILING
16-3/4 lbs
2 gal
SALT
1 oz
1 tbsp
1 lbs
1 qts
BREADCRUMBS,DRY,GROUND,FINE
BUTTER,MELTED
8 oz
1 cup
1 lbs
9 Eggs
EGG,HARD COOKED,CHOPPED
Method
1 Add frozen cauliflower to boiling, salted water; return to boil; cover; reduce heat, allow cauliflower to simmer 4 minutes or until
tender. Drain. Place an equal quantity in each pan.
2 Brown crumbs in butter or margarine. Sprinkle 1 cup crumbs over cauliflower in each pan.
3 Garnish with hard cooked eggs. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 52 cal |
| Carbohydrates: | 6g |
| Protein: | 2g |
| Fat: | 3g |
| Cholesterol: | 24 mg |
| Sodium: | 182 mg |
| Calcium: | 24 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CAULIFLOWER,FROZEN | 20 lbs | ||
| WATER,BOILING | 16-3/4 lbs | 2 gal | |
| SALT | 1 oz | 1 tbsp | |
| BREADCRUMBS,DRY,GROUND,FINE | 1 lbs | 1 qts | |
| BUTTER,MELTED | 8 oz | 1 cup | |
| EGG,HARD COOKED,CHOPPED | 1 lbs | 9 Eggs |
| Method: | |
|
1 Add frozen cauliflower to boiling, salted water; return to boil; cover; reduce heat, allow cauliflower to simmer 4 minutes or until tender. Drain. Place an equal quantity in each pan. 2 Brown crumbs in butter or margarine. Sprinkle 1 cup crumbs over cauliflower in each pan. 3 Garnish with hard cooked eggs. CCP: Heat 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence