Source: U.S. Department of Defence
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Spinach (Fresh)
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 VEGETABLES No.Q 121 02
SPINACH (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
27 cal
4g
4g
0g
0 mg
167 mg
122 mg
Ingredient
Weight
Measure
Issue
WATER
6-1/4 lbs
3 qts
SALT
5/8 oz
1 tbsp
SPINACH,FRESH,BUNCH
27 lbs
25 gal 2 qts
29-1/3 lbs
Method
1 Bring water to a boil in steam-jacketed kettle or stock pot.
2 Add salt.
3 Chop spinach. Add chopped spinach; bring water back to a boil. Cover; cook spinach 3 to 10 minutes. CCP: Heat to 145 F. or
higher for 15 seconds.
4 Place spinach 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: | 27 cal |
| Carbohydrates: | 4g |
| Protein: | 4g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 167 mg |
| Calcium: | 122 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 6-1/4 lbs | 3 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| SPINACH,FRESH,BUNCH | 27 lbs | 25 gal 2 qts | 29-1/3 lbs |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Chop spinach. Add chopped spinach; bring water back to a boil. Cover; cook spinach 3 to 10 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place spinach 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