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Scalloped Potatoes (Dehydrated, Diced)
Source: U.S. Department of Defence

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VEGETABLES No.Q 055 02
SCALLOPED POTATOES (DEHYDRATED, DICED)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
88 cal
9g
2g
5g
12 mg
285 mg
64 mg
Ingredient
Weight
Measure
Issue
POTATO,WHITE,DEHYDRATED,DICED
5 lbs
WATER,BOILING
33-1/2 lbs
4 gal
SALT
1-7/8 oz
3 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
BUTTER,MELTED
1-1/8 lbs
2-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
9-7/8 oz
2-1/4 cup
MILK,NONFAT,DRY
1 lbs
1 qts 2-5/8 cup
WATER,WARM
17-3/4 lbs
2 gal 1/2 qts
PEPPER,WHITE,GROUND
1/8 oz
1/3 tsp
PAPRIKA,GROUND
1/4 oz
1 tbsp
Method
1 Add potatoes to boiling salted water. Cover. Bring quickly to a boil; reduce heat; simmer 15 to 25 minutes or until tender. Drain
well.
2 Lightly spray each steam table pan with non-stick cooking spray. Place about 7 pounds or 4-3/4 quarts cooked, drained potatoes
into each sprayed pan. Set aside for use in Step 5.
3 Blend butter or margarine and flour together; stir until smooth using a wire whip.
4 Reconstitute milk. Heat to just below boiling. DO NOT BOIL. Add milk to roux stirring constantly. Add pepper. Simmer 10 to 15
minutes or until thickened. Stir as necessary.
5 Pour 3 quarts sauce over mixture in each pan.
6 Sprinkle 1 teaspoon paprika over mixture in each pan.
7 Using a convection oven, bake at 325 F. for 30 minutes on open vent, low fan or until lightly brown. CCP: Hold at 140 F. or
higher for service.



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Scalloped Potatoes (Dehydrated, Diced)

Yield: 100 Portion: 2/3 Cup
Calories: 88 cal
Carbohydrates: 9g
Protein: 2g
Fat: 5g
Cholesterol: 12 mg
Sodium: 285 mg
Calcium: 64 mg

Ingredient Weight Measure Issue
POTATO,WHITE,DEHYDRATED,DICED 5 lbs
WATER,BOILING 33-1/2 lbs 4 gal
SALT 1-7/8 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 1-1/8 lbs 2-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 9-7/8 oz 2-1/4 cup
MILK,NONFAT,DRY 1 lbs 1 qts 2-5/8 cup
WATER,WARM 17-3/4 lbs 2 gal 1/2 qts
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method:
1 Add potatoes to boiling salted water. Cover. Bring quickly to a boil; reduce heat; simmer 15 to 25 minutes or until tender. Drain
well.
2 Lightly spray each steam table pan with non-stick cooking spray. Place about 7 pounds or 4-3/4 quarts cooked, drained potatoes
into each sprayed pan. Set aside for use in Step 5.
3 Blend butter or margarine and flour together; stir until smooth using a wire whip.
4 Reconstitute milk. Heat to just below boiling. DO NOT BOIL. Add milk to roux stirring constantly. Add pepper. Simmer 10 to 15
minutes or until thickened. Stir as necessary.
5 Pour 3 quarts sauce over mixture in each pan.
6 Sprinkle 1 teaspoon paprika over mixture in each pan.
7 Using a convection oven, bake at 325 F. for 30 minutes on open vent, low fan or until lightly brown. CCP: Hold at 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.

https://theodora.com/recipies/vegetables/scalloped_potatoes_dehydrated_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence