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Squash, Summer (Frozen)
Source: U.S. Department of Defence

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VEGETABLES No.Q 122 00
SQUASH, SUMMER (FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
46 cal
10 g
3g
0g
0 mg
76 mg
49 mg
Ingredient
Weight
Measure
Issue
WATER
3-1/8 lbs
1 qts 2 cup
SALT
5/8 oz
1 tbsp
SQUASH,ZUCCHINI,FROZEN,CHOPPED
60 lbs
Method
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add squash; stir well. Return to a boil; cover.
4
Reduce heat; cook squash 7 to 9 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place squash in serving pans. CCP: Hold for service at 140 F. or higher.



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Squash, Summer (Frozen)

Yield: 100 Portion: 3/4 Cup
Calories: 46 cal
Carbohydrates: 10 g
Protein: 3g
Fat: 0g
Cholesterol: 0 mg
Sodium: 76 mg
Calcium: 49 mg

Ingredient Weight Measure Issue
WATER 3-1/8 lbs 1 qts 2 cup
SALT 5/8 oz 1 tbsp
SQUASH,ZUCCHINI,FROZEN,CHOPPED 60 lbs

Method:
1
Bring water to a boil in a steam-jacketed kettle or stock pot.
2
Add salt.
3
Add squash; stir well. Return to a boil; cover.
4
Reduce heat; cook squash 7 to 9 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5
Place squash in serving pans. 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_summer_frozen.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence