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Corn Combo
Source: U.S. Department of Defence

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VEGETABLES No.Q 001 06
CORN COMBO
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
107 cal
18 g
3g
4g
0 mg
66 mg
36 mg
Ingredient
Weight
Measure
Issue
CORN,FROZEN,WHOLE KERNEL
11-1/4 lbs
1 gal 3-3/4 qts
BEANS,GREEN,FROZEN,CUT
11-1/4 lbs
2 gal 2-1/4 qts
CARROTS,FROZEN,SLICED
7-1/2 lbs
1 gal 2-5/8 qts
MARGARINE,MELTED
1 lbs
2 cup
RESERVED LIQUID
1-5/8 lbs
3 cup
Method
1 Cook corn for 4 to 6 minutes, beans for 5 to 8 minutes and carrots for 10 to 13 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: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



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Corn Combo

Yield: 100 Portion: 3/4 Cup
Calories: 107 cal
Carbohydrates: 18 g
Protein: 3g
Fat: 4g
Cholesterol: 0 mg
Sodium: 66 mg
Calcium: 36 mg

Ingredient Weight Measure Issue
CORN,FROZEN,WHOLE KERNEL 11-1/4 lbs 1 gal 3-3/4 qts
BEANS,GREEN,FROZEN,CUT 11-1/4 lbs 2 gal 2-1/4 qts
CARROTS,FROZEN,SLICED 7-1/2 lbs 1 gal 2-5/8 qts
MARGARINE,MELTED 1 lbs 2 cup
RESERVED LIQUID 1-5/8 lbs 3 cup

Method:
1 Cook corn for 4 to 6 minutes, beans for 5 to 8 minutes and carrots for 10 to 13 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: 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.

https://theodora.com/recipies/vegetables/corn_combo.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence