Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Onions (Fresh)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 VEGETABLES No.Q 115 02
ONIONS (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
52 cal
12 g
2g
0g
0 mg
79 mg
31 mg
Ingredient
Weight
Measure
Issue
WATER
37-5/8 lbs
4 gal 2 qts
SALT
5/8 oz
1 tbsp
ONIONS,FRESH,SLICED
30 lbs
7 gal 1-5/8 qts
33-1/3 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add onions; bring water back to a boil. Cover; cook onions 15 to 25 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place vegetables in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.
 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/onions_fresh.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 52 cal |
| Carbohydrates: | 12 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 79 mg |
| Calcium: | 31 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| ONIONS,FRESH,SLICED | 30 lbs | 7 gal 1-5/8 qts | 33-1/3 lbs |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Add onions; bring water back to a boil. Cover; cook onions 15 to 25 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place vegetables in serving pans. Garnish as desired. 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