Source: U.S. Department of Defence
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Fried Onions
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 036 00
FRIED ONIONS
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
101 cal
10 g
1g
7g
0 mg
3 mg
23 mg
Ingredient
Weight
Measure
Issue
OIL,SALAD
1-1/2 lbs
3 cup
ONIONS,FRESH,SLICED
25 lbs
6 gal 5/8 qts
27-3/4 lbs
Method
1 Heat 1-1/2 cups salad oil in each steam table pan.
2 Place 12 pounds 8 ounces onions in each pan. Cook 40 minutes in 400 F. oven or until tender and lightly brown, stirring
occasionally to prevent burning. 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: 1/4 Cup |
| Calories: | 101 cal |
| Carbohydrates: | 10 g |
| Protein: | 1g |
| Fat: | 7g |
| Cholesterol: | 0 mg |
| Sodium: | 3 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| OIL,SALAD | 1-1/2 lbs | 3 cup | |
| ONIONS,FRESH,SLICED | 25 lbs | 6 gal 5/8 qts | 27-3/4 lbs |
| Method: | |
|
1 Heat 1-1/2 cups salad oil in each steam table pan. 2 Place 12 pounds 8 ounces onions in each pan. Cook 40 minutes in 400 F. oven or until tender and lightly brown, stirring occasionally to prevent burning. 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