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Corn, Whole Kernel (Frozen)
Source: U.S. Department of Defence

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VEGETABLES No.Q 110 00
CORN, WHOLE KERNEL (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
108 cal
26 g
4g
1g
0 mg
75 mg
6 mg
Ingredient
Weight
Measure
Issue
WATER
12-1/2 lbs
1 gal 2 qts
SALT
5/8 oz
1 tbsp
CORN,FROZEN,WHOLE KERNEL
27 lbs
4 gal 2-2/3 qts
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add corn; stir well. Return to a boil; cover.
4
Reduce heat; cook corn 4 to 6 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place corn in serving pans. CCP: Hold for service at 140 F. or higher.



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Corn, Whole Kernel (Frozen)

Yield: 100 Portion: 3/4 Cup
Calories: 108 cal
Carbohydrates: 26 g
Protein: 4g
Fat: 1g
Cholesterol: 0 mg
Sodium: 75 mg
Calcium: 6 mg

Ingredient Weight Measure Issue
WATER 12-1/2 lbs 1 gal 2 qts
SALT 5/8 oz 1 tbsp
CORN,FROZEN,WHOLE KERNEL 27 lbs 4 gal 2-2/3 qts

Method:
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add corn; stir well. Return to a boil; cover.
4
Reduce heat; cook corn 4 to 6 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place corn 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/corn_whole_kernel_frozen.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence