Source: U.S. Department of Defence
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Glazed Carrots
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 017 01
GLAZED CARROTS
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
73 cal
14 g
1g
2g
5 mg
166 mg
25 mg
Ingredient
Weight
Measure
Issue
CARROTS,FROZEN,SLICED
18 lbs
WATER,BOILING
18-3/4 lbs
2 gal 1 qts
SALT
5/8 oz
1 tbsp
8 oz
1 cup
BUTTER
GINGER,GROUND
5/8 oz
3 tbsp
1-1/4 lbs
2-3/4 cup
SUGAR,GRANULATED
SALT
3/8 oz
1/3 tsp
Method
1
Cook carrots 10 to 13 minutes.
2
Drain; reserve carrots for use in Step 5.
3
Melt butter in a steam-jacketed kettle or tilting frying pan; add ginger and stir until well blended.
4
Add sugar and stir. Mixture will resemble a thick roux.
5
Toss carrots in sauce until well coated; cook 5 minutes, tossing occasionally. 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: | 73 cal |
| Carbohydrates: | 14 g |
| Protein: | 1g |
| Fat: | 2g |
| Cholesterol: | 5 mg |
| Sodium: | 166 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CARROTS,FROZEN,SLICED | 18 lbs | ||
| WATER,BOILING | 18-3/4 lbs | 2 gal 1 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| BUTTER | 8 oz | 1 cup | |
| GINGER,GROUND | 5/8 oz | 3 tbsp | |
| SUGAR,GRANULATED | 1-1/4 lbs | 2-3/4 cup | |
| SALT | 3/8 oz | 1/3 tsp |
| Method: | |
|
1 Cook carrots 10 to 13 minutes. 2 Drain; reserve carrots for use in Step 5. 3 Melt butter in a steam-jacketed kettle or tilting frying pan; add ginger and stir until well blended. 4 Add sugar and stir. Mixture will resemble a thick roux. 5 Toss carrots in sauce until well coated; cook 5 minutes, tossing occasionally. 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