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Mixed Vegetables (Frozen)
Source: U.S. Department of Defence

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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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Mixed Vegetables (Frozen)

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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence