| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Peas and Carrots (Frozen)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 127 00
PEAS AND CARROTS (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
65 cal
14 g
4g
1g
0 mg
169 mg
35 mg
Ingredient
Weight
Measure
Issue
WATER
15-2/3 lbs
1 gal 3-1/2 qts
SALT
5/8 oz
1 tbsp
PEAS & CARROTS,FROZEN
27 lbs
5 gal 1-7/8 qts
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add peas; stir well. Return to a boil; cover.
4
Reduce heat; cook peas 7 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place vegetables in serving pan. 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/peas_and_carrots_frozen.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Peas and Carrots (Frozen)

Yield: 100 Portion: 3/4 Cup
Calories: 65 cal
Carbohydrates: 14 g
Protein: 4g
Fat: 1g
Cholesterol: 0 mg
Sodium: 169 mg
Calcium: 35 mg

Ingredient Weight Measure Issue
WATER 15-2/3 lbs 1 gal 3-1/2 qts
SALT 5/8 oz 1 tbsp
PEAS & CARROTS,FROZEN 27 lbs 5 gal 1-7/8 qts

Method:
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add peas; stir well. Return to a boil; cover.
4
Reduce heat; cook peas 7 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place 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/peas_and_carrots_frozen.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence