| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Glazed Carrots
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
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.



Please bookmark this page (add it to your favorites).
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/glazed_carrots.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Glazed Carrots

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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence