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Oven-Glo Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 050 02
OVEN-GLO POTATOES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
130 cal
23 g
2g
4g
10 mg
268 mg
14 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
23-7/8 lbs
4 gal 1-1/3 qts
29-1/2 lbs
WATER
16-3/4 lbs
2 gal
BUTTER,MELTED
1 lbs
2 cup
1-2/3 oz
2-2/3 tbsp
SALT
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
TOMATO PASTE,CANNED
1 lbs
1-3/4 cup
WATER
4-1/8 lbs
2 qts
GARLIC POWDER
1/4 oz
3/8 tsp
Method
1 Partially cook potatoes in steam-jacketed kettle or stock pot 10 minutes or partially cook potatoes in 15 pounds PSI steam cooker 5
to 7 minutes or 5 pounds PSI steam cooker, 12 to 15 minutes. Drain. Use steam table pans. Place about 7 pounds 15 ounce
partially cooked potatoes in each pan.
2 Thoroughly combine butter or margarine, salt, pepper, tomato paste, hot water and garlic powder; blend thoroughly.
3 Pour 2 pounds 2 ounce mixture over potatoes in each steam table pan.
4 Using a convection oven, bake at 400 F. for 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold at 140 F. or higher for service.



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Oven-Glo Potatoes

Yield: 100 Portion: 1/2 Cup
Calories: 130 cal
Carbohydrates: 23 g
Protein: 2g
Fat: 4g
Cholesterol: 10 mg
Sodium: 268 mg
Calcium: 14 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 23-7/8 lbs 4 gal 1-1/3 qts 29-1/2 lbs
WATER 16-3/4 lbs 2 gal
BUTTER,MELTED 1 lbs 2 cup
SALT 1-2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
TOMATO PASTE,CANNED 1 lbs 1-3/4 cup
WATER 4-1/8 lbs 2 qts
GARLIC POWDER 1/4 oz 3/8 tsp

Method:
1 Partially cook potatoes in steam-jacketed kettle or stock pot 10 minutes or partially cook potatoes in 15 pounds PSI steam cooker 5
to 7 minutes or 5 pounds PSI steam cooker, 12 to 15 minutes. Drain. Use steam table pans. Place about 7 pounds 15 ounce
partially cooked potatoes in each pan.
2 Thoroughly combine butter or margarine, salt, pepper, tomato paste, hot water and garlic powder; blend thoroughly.
3 Pour 2 pounds 2 ounce mixture over potatoes in each steam table pan.
4 Using a convection oven, bake at 400 F. for 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 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/ovenglo_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence