Source: U.S. Department of Defence
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Squash, Summer (Fresh)
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 VEGETABLES No.Q 122 02
SQUASH, SUMMER (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
33 cal
7g
2g
0g
0 mg
73 mg
33 mg
Ingredient
Weight
Measure
Issue
WATER
1-5/8 lbs
3 cup
SALT
5/8 oz
1 tbsp
SQUASH,FRESH,SUMMER,SLICED
36 lbs
9 gal 1/8 qts
37-7/8 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 10 to 20 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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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 33 cal |
| Carbohydrates: | 7g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 73 mg |
| Calcium: | 33 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 1-5/8 lbs | 3 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| SQUASH,FRESH,SUMMER,SLICED | 36 lbs | 9 gal 1/8 qts | 37-7/8 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 10 to 20 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence