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Rissole Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 052 00
RISSOLE POTATOES
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
217 cal
32 g
3g
9g
0 mg
8 mg
13 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,SLICED
35 lbs
6 gal 1-1/2 qts
Method
1
Cook potatoes in steamer 5 to 7 minutes at 15 PSI or 12 to 15 minutes at 5 PSI. Drain.
2
Fry in deep fat until golden brown in 360 F. deep fat.
3
Drain well in basket or on absorbent paper.
4
CCP: Hold for service at 140 F. or higher.



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Rissole Potatoes

Yield: 100 Portion: 2/3 Cup
Calories: 217 cal
Carbohydrates: 32 g
Protein: 3g
Fat: 9g
Cholesterol: 0 mg
Sodium: 8 mg
Calcium: 13 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,SLICED 35 lbs 6 gal 1-1/2 qts

Method:
1
Cook potatoes in steamer 5 to 7 minutes at 15 PSI or 12 to 15 minutes at 5 PSI. Drain.
2
Fry in deep fat until golden brown in 360 F. deep fat.
3
Drain well in basket or on absorbent paper.
4
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/rissole_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence