Source: U.S. Department of Defence
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Rutabagas (Fresh)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 128 00
RUTABAGAS (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
49 cal
11 g
2g
0g
0 mg
98 mg
65 mg
Ingredient
Weight
Measure
Issue
WATER
9-3/8 lbs
1 gal 1/2 qts
SALT
5/8 oz
1 tbsp
RUTABAGAS,FRESH
30 lbs
6 gal 1/4 qts
35-1/4 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add rutabagas; bring water back to a boil. Cover; cook rutabagas 15 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place rutabagas 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: | 49 cal |
| Carbohydrates: | 11 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 98 mg |
| Calcium: | 65 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 9-3/8 lbs | 1 gal 1/2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| RUTABAGAS,FRESH | 30 lbs | 6 gal 1/4 qts | 35-1/4 lbs |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Add rutabagas; bring water back to a boil. Cover; cook rutabagas 15 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place rutabagas 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