Source: U.S. Department of Defence
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Potatoes, Sweet (Fresh)
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 VEGETABLES No.Q 118 02
POTATOES, SWEET (FRESH)
Yield 100
Portion 3 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
164 cal
38 g
3g
0g
0 mg
95 mg
38 mg
Ingredient
Weight
Measure
Issue
SWEET POTATOES,FRESH
34-1/2 lbs
7 gal 1-3/8 qts
WATER
37-5/8 lbs
4 gal 2 qts
SALT
5/8 oz
1 tbsp
Method
1
Cut sweet potatoes into 1 inch pieces.
2
Add salt to water. Bring water to a boil in steam-jacketed kettle or stock pot.
3
Add sweet potatoes; bring water back to a boil. Cover; cook 25 to 35 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place sweet potatoes in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3 Pieces |
| Calories: | 164 cal |
| Carbohydrates: | 38 g |
| Protein: | 3g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 95 mg |
| Calcium: | 38 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SWEET POTATOES,FRESH | 34-1/2 lbs | 7 gal 1-3/8 qts | |
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp |
| Method: | |
|
1 Cut sweet potatoes into 1 inch pieces. 2 Add salt to water. Bring water to a boil in steam-jacketed kettle or stock pot. 3 Add sweet potatoes; bring water back to a boil. Cover; cook 25 to 35 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place sweet potatoes 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