Source: U.S. Department of Defence
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Peas with Onions
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 VEGETABLES No.Q 041 03
PEAS WITH ONIONS
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
130 cal
22 g
7g
2g
0 mg
96 mg
40 mg
Ingredient
Weight
Measure
Issue
PEAS,GREEN,FROZEN
27 lbs
5 gal 1-1/4 qts
SALT
5/8 oz
1 tbsp
WATER,BOILING
2 gal
6-1/3 lbs
1 gal 1/2 qts
7 lbs
ONIONS,FRESH,CHOPPED
MARGARINE
8 oz
1 cup
Method
1
Add peas to salted boiling water.
2
Bring to a boil; cover; cook gently 6 to 8 minutes or until tender. Drain.
3
Saute onions in butter or margarine until tender.
Combine hot peas and sauteed onions; mix gently. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at
4
140 F. or higher for service.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 130 cal |
| Carbohydrates: | 22 g |
| Protein: | 7g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 96 mg |
| Calcium: | 40 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEAS,GREEN,FROZEN | 27 lbs | 5 gal 1-1/4 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| WATER,BOILING | 2 gal | ||
| ONIONS,FRESH,CHOPPED | 6-1/3 lbs | 1 gal 1/2 qts | 7 lbs |
| MARGARINE | 8 oz | 1 cup |
| Method: | |
|
1 Add peas to salted boiling water. 2 Bring to a boil; cover; cook gently 6 to 8 minutes or until tender. Drain. 3 Saute onions in butter or margarine until tender. Combine hot peas and sauteed onions; mix gently. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 4 140 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence