Source: U.S. Department of Defence
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Herbed Broccoli
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 065 00
HERBED BROCCOLI
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
27 cal
5g
3g
0g
0 mg
23 mg
52 mg
Ingredient
Weight
Measure
Issue
WATER
10-1/2 lbs
1 gal 1 qts
BROCCOLI,FROZEN,CUT
20 lbs
3 gal 2-1/2 qts
ONIONS,FRESH,CHOPPED
7 oz
1-1/4 cup
7-7/8 oz
1/4 oz
1/4 cup 1/3 tbsp
MARJORAM,SWEET,GROUND
BASIL,DRIED,CRUSHED
1/2 oz
3 tbsp
Method
1
Bring water to a boil.
2
Add broccoli, onions, marjoram and basil to boiling water.
3
Return to boil; cover.
4
Reduce heat; cook 7 to 9 minutes or until tender.
5
Drain; reserve 1 quart liquid to pour over vegetables. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 27 cal |
| Carbohydrates: | 5g |
| Protein: | 3g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 23 mg |
| Calcium: | 52 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| BROCCOLI,FROZEN,CUT | 20 lbs | 3 gal 2-1/2 qts | |
| ONIONS,FRESH,CHOPPED | 7 oz | 1-1/4 cup | 7-7/8 oz |
| MARJORAM,SWEET,GROUND | 1/4 oz | 1/4 cup 1/3 tbsp | |
| BASIL,DRIED,CRUSHED | 1/2 oz | 3 tbsp |
| Method: | |
|
1 Bring water to a boil. 2 Add broccoli, onions, marjoram and basil to boiling water. 3 Return to boil; cover. 4 Reduce heat; cook 7 to 9 minutes or until tender. 5 Drain; reserve 1 quart liquid to pour over vegetables. CCP: 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