Source: U.S. Department of Defence
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Potatoes, White (Fresh)
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 VEGETABLES No.Q 119 02
POTATOES, WHITE (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
137 cal
32 g
3g
0g
0 mg
83 mg
16 mg
Ingredient
Weight
Measure
Issue
WATER
37-5/8 lbs
4 gal 2 qts
SALT
5/8 oz
1 tbsp
POTATOES,WHITE,FRESH
35 lbs
6 gal 1-1/2 qts
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add potatoes; bring water back to a boil. Cover; cook potatoes 20 to 25 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place potatoes in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 137 cal |
| Carbohydrates: | 32 g |
| Protein: | 3g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 83 mg |
| Calcium: | 16 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| POTATOES,WHITE,FRESH | 35 lbs | 6 gal 1-1/2 qts |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Add potatoes; bring water back to a boil. Cover; cook potatoes 20 to 25 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place 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