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

    Custom Search
    Feedback form






img
VEGETABLES No.Q 116 01
PEAS (CANNED)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
95 cal
18 g
6g
0g
0 mg
448 mg
32 mg
Ingredient
Weight
Measure
Issue
PEAS,GREEN,CANNED,INCL LIQUIDS
39-1/2 lbs
4 gal 2-1/8 qts
Method
1
Pour off half the liquid.
2
Place peas in steam-jacketed kettle or stock pot.
3
Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place peas in serving pans. Garnish if 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/peas_canned.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Peas (Canned)

Yield: 100 Portion: 3/4 Cup
Calories: 95 cal
Carbohydrates: 18 g
Protein: 6g
Fat: 0g
Cholesterol: 0 mg
Sodium: 448 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
PEAS,GREEN,CANNED,INCL LIQUIDS 39-1/2 lbs 4 gal 2-1/8 qts

Method:
1
Pour off half the liquid.
2
Place peas in steam-jacketed kettle or stock pot.
3
Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place peas in serving pans. Garnish if 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence