Source: U.S. Department of Defence
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Mixed Vegetables (Frozen)
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 VEGETABLES No.Q 126 00
MIXED VEGETABLES (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
78 cal
16 g
4g
1g
0 mg
130 mg
32 mg
Ingredient
Weight
Measure
Issue
WATER
18-3/4 lbs
2 gal 1 qts
SALT
5/8 oz
1 tbsp
VEGETABLES,MIXED,FROZEN
27 lbs
4 gal 7/8 qts
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add mixed vegetables; stir well. Return to a boil; cover.
4
Reduce heat; cook mixed vegetables 7 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place mixed vegetables in serving pan. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 78 cal |
| Carbohydrates: | 16 g |
| Protein: | 4g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 130 mg |
| Calcium: | 32 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 18-3/4 lbs | 2 gal 1 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| VEGETABLES,MIXED,FROZEN | 27 lbs | 4 gal 7/8 qts |
| Method: | |
|
1 Bring water to a boil in a steam-jacketed kettle or stock pot. 2 Add salt. 3 Add mixed vegetables; stir well. Return to a boil; cover. 4 Reduce heat; cook mixed vegetables 7 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 5 Place mixed vegetables in serving pan. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence