Source: U.S. Department of Defence
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Squash and Carrot Medley (Frozen)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 074 01
SQUASH AND CARROT MEDLEY (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
40 cal
8g
2g
0g
0 mg
140 mg
40 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
CARROTS,FROZEN,SLICED
8 lbs
1 gal 3-1/8 qts
SQUASH,ZUCCHINI,FROZEN
27 lbs
1-5/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
SALT
1 oz
1 tbsp
7/8 oz
1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
ONIONS,FRESH,CHOPPED
13-1/2 oz
2-3/8 cup
15 oz
Method
1 Lightly spray steam-jacketed kettle with non-stick spray; add carrots; cook 10 minutes.
2 Add zucchini, garlic, salt, basil, and pepper; stir well; cover; cook 5 minutes. Do not overcook. CCP: Heat to 145 F. or higher for
15 seconds. Hold at 140 F. or higher for service.
3 Transfer to serving pans; garnish with green onions.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 40 cal |
| Carbohydrates: | 8g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 140 mg |
| Calcium: | 40 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 3/4 oz | 1 tbsp | |
| CARROTS,FROZEN,SLICED | 8 lbs | 1 gal 3-1/8 qts | |
| SQUASH,ZUCCHINI,FROZEN | 27 lbs | ||
| 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 Lightly spray steam-jacketed kettle with non-stick spray; add carrots; cook 10 minutes. 2 Add zucchini, garlic, salt, basil, and pepper; stir well; cover; cook 5 minutes. Do not overcook. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. 3 Transfer to serving pans; garnish with green onions. |
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