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South of the Border Broccoli
Source: U.S. Department of Defence

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VEGETABLES No.Q 076 00
SOUTH OF THE BORDER BROCCOLI
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
40 cal
7g
4g
0g
0 mg
421 mg
57 mg
Ingredient
Weight
Measure
Issue
BROCCOLI,FROZEN,CUT
20 lbs
3 gal 2-1/2 qts
SALT
7/8 oz
1 tbsp
WATER,BOILING
8 lbs
3 qts 3-3/8 cup
SAUCE,SALSA
11-1/4 lbs
1 gal 1-1/4 qts
CILANTRO,DRY
1/2 oz
1/2 cup
Method
1 Add broccoli to boiling salted water; return to a boil. Cook uncovered, 5 minutes or until tender-crisp. Drain; place 5 pounds
broccoli in each steam table pan.
2 Mix Salsa and cilantro. Heat to 145 F. or higher for 15 seconds. Pour 5 cups Salsa over broccoli in each pan. Mix lightly. CCP:
Hold for service at 140 F. or higher.
3 Use batch preparation techniques. Toss salsa and broccoli just before service to prevent discoloration of the broccoli.



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South of the Border Broccoli

Yield: 100 Portion: 2/3 Cup
Calories: 40 cal
Carbohydrates: 7g
Protein: 4g
Fat: 0g
Cholesterol: 0 mg
Sodium: 421 mg
Calcium: 57 mg

Ingredient Weight Measure Issue
BROCCOLI,FROZEN,CUT 20 lbs 3 gal 2-1/2 qts
SALT 7/8 oz 1 tbsp
WATER,BOILING 8 lbs 3 qts 3-3/8 cup
SAUCE,SALSA 11-1/4 lbs 1 gal 1-1/4 qts
CILANTRO,DRY 1/2 oz 1/2 cup

Method:
1 Add broccoli to boiling salted water; return to a boil. Cook uncovered, 5 minutes or until tender-crisp. Drain; place 5 pounds
broccoli in each steam table pan.
2 Mix Salsa and cilantro. Heat to 145 F. or higher for 15 seconds. Pour 5 cups Salsa over broccoli in each pan. Mix lightly. CCP:
Hold for service at 140 F. or higher.
3 Use batch preparation techniques. Toss salsa and broccoli just before service to prevent discoloration of the broccoli.

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/south_of_the_border_broccoli.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence