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Squash and Carrot Medley (Fresh)
Source: U.S. Department of Defence

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VEGETABLES No.Q 074 00
SQUASH AND CARROT MEDLEY (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
42 cal
9g
2g
0g
0 mg
132 mg
38 mg
Ingredient
Weight
Measure
Issue
CARROTS,FRESH,SLICED
8 lbs
1 gal 3-1/8 qts
9-3/4 lbs
SQUASH,FRESH,SUMMER
13-1/2 lbs
14-1/4 lbs
SQUASH,ZUCCHINI,FRESH,JULIENNE
13-1/2 lbs
3 gal 1-5/8 qts
14-1/4 lbs
3/4 oz
1 tbsp
COOKING SPRAY,NONSTICK
GARLIC POWDER
1-5/8 oz
1/4 cup 1-2/3 tbsp
SALT
1 oz
1 tbsp
BASIL,DRIED,CRUSHED
7/8 oz
1/4 cup 1-2/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
13-1/2 oz
2-3/8 cup
15 oz
ONIONS,FRESH,CHOPPED
Method
1 Wash and trim fresh vegetables.
2 Lightly spray steam-jacketed kettle with non-stick spray; add carrots; stir-fry carrots 5 minutes.
3 Add yellow squash, zucchini, garlic, salt, basil, and pepper; stir well; cover; cook 5 minutes; uncover; stir-cook 3 to 4 minutes or
until squash is tender-crisp. Do not overcook.
4 Transfer to serving pans; garnish with green onions. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.


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Squash and Carrot Medley (Fresh)

Yield: 100 Portion: 3/4 Cup
Calories: 42 cal
Carbohydrates: 9g
Protein: 2g
Fat: 0g
Cholesterol: 0 mg
Sodium: 132 mg
Calcium: 38 mg

Ingredient Weight Measure Issue
CARROTS,FRESH,SLICED 8 lbs 1 gal 3-1/8 qts 9-3/4 lbs
SQUASH,FRESH,SUMMER 13-1/2 lbs 14-1/4 lbs
SQUASH,ZUCCHINI,FRESH,JULIENNE 13-1/2 lbs 3 gal 1-5/8 qts 14-1/4 lbs
COOKING SPRAY,NONSTICK 3/4 oz 1 tbsp
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
SALT 1 oz 1 tbsp
BASIL,DRIED,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
ONIONS,FRESH,CHOPPED 13-1/2 oz 2-3/8 cup 15 oz

Method:
1 Wash and trim fresh vegetables.
2 Lightly spray steam-jacketed kettle with non-stick spray; add carrots; stir-fry carrots 5 minutes.
3 Add yellow squash, zucchini, garlic, salt, basil, and pepper; stir well; cover; cook 5 minutes; uncover; stir-cook 3 to 4 minutes or
until squash is tender-crisp. Do not overcook.
4 Transfer to serving pans; garnish with green onions. CCP: Heat to 145 F. or higher for 15 seconds. 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/squash_and_carrot_medley_fresh.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence