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Squash, Fall and Winter (Fresh)
Source: U.S. Department of Defence

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VEGETABLES No.Q 123 02
SQUASH, FALL AND WINTER (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
54 cal
12 g
3g
1g
0 mg
81 mg
20 mg
Ingredient
Weight
Measure
Issue
WATER
9-3/8 lbs
1 gal 1/2 qts
SALT
5/8 oz
1 tbsp
SQUASH,HUBBARD,FRESH
30 lbs
7 gal 1-1/3 qts
33-3/4 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add squash; bring water back to a boil. Cover; cook squash 15 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place squash in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.



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Squash, Fall and Winter (Fresh)

Yield: 100 Portion: 3/4 Cup
Calories: 54 cal
Carbohydrates: 12 g
Protein: 3g
Fat: 1g
Cholesterol: 0 mg
Sodium: 81 mg
Calcium: 20 mg

Ingredient Weight Measure Issue
WATER 9-3/8 lbs 1 gal 1/2 qts
SALT 5/8 oz 1 tbsp
SQUASH,HUBBARD,FRESH 30 lbs 7 gal 1-1/3 qts 33-3/4 lbs

Method:
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add squash; bring water back to a boil. Cover; cook squash 15 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place squash 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence