Source: U.S. Department of Defence
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Tempura Vegetables
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 068 00
TEMPURA VEGETABLES
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
143 cal
19 g
5g
6g
36 mg
420 mg
72 mg
Ingredient
Weight
Measure
Issue
BROCCOLI,FRESH,CHOPPED
5 lbs
1 gal 2-1/2 qts
8-1/4 lbs
CAULIFLOWER FLORETS,FRESH
5 lbs
1 gal 1-2/3 qts
SQUASH,ZUCCHINI,FRESH,SLICED
5 lbs
1 gal 1 qts
5-1/4 lbs
4-1/2 lbs
1 gal 1/8 qts
FLOUR,WHEAT,GENERAL PURPOSE
BAKING POWDER
2-2/3 oz
1/4 cup 2 tbsp
SALT
2-7/8 oz
1/4 cup 2/3 tbsp
EGGS,WHOLE,FRESH
1-7/8 lbs
17 Eggs
WATER,COLD
6-2/3 lbs
3 qts 3/4 cup
Method
1
Wash and trim vegetables. Set aside for use in Step 6.
2
Sift together flour, baking powder, and salt in mixer bowl. Set aside for use in Step 4.
3
Separate eggs. Beat egg yolks. Set egg whites aside for use in Step 5.
Add half of ice water to egg yolks. Add to dry mixture beating at low speed until blended. Add remaining ice water; whip at high
4
speed until smooth.
5
Whip egg whites until stiff but not dry. Fold into batter.
6
Dip dry vegetables into batter.
7
Fry about 3 to 5 minutes or until golden brown in 365 F. deep fat fryer.
8
Drain well in basket or on absorbent paper. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 143 cal |
| Carbohydrates: | 19 g |
| Protein: | 5g |
| Fat: | 6g |
| Cholesterol: | 36 mg |
| Sodium: | 420 mg |
| Calcium: | 72 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BROCCOLI,FRESH,CHOPPED | 5 lbs | 1 gal 2-1/2 qts | 8-1/4 lbs |
| CAULIFLOWER FLORETS,FRESH | 5 lbs | 1 gal 1-2/3 qts | |
| SQUASH,ZUCCHINI,FRESH,SLICED | 5 lbs | 1 gal 1 qts | 5-1/4 lbs |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-1/2 lbs | 1 gal 1/8 qts | |
| BAKING POWDER | 2-2/3 oz | 1/4 cup 2 tbsp | |
| SALT | 2-7/8 oz | 1/4 cup 2/3 tbsp | |
| EGGS,WHOLE,FRESH | 1-7/8 lbs | 17 Eggs | |
| WATER,COLD | 6-2/3 lbs | 3 qts 3/4 cup |
| Method: | |
|
1 Wash and trim vegetables. Set aside for use in Step 6. 2 Sift together flour, baking powder, and salt in mixer bowl. Set aside for use in Step 4. 3 Separate eggs. Beat egg yolks. Set egg whites aside for use in Step 5. Add half of ice water to egg yolks. Add to dry mixture beating at low speed until blended. Add remaining ice water; whip at high 4 speed until smooth. 5 Whip egg whites until stiff but not dry. Fold into batter. 6 Dip dry vegetables into batter. 7 Fry about 3 to 5 minutes or until golden brown in 365 F. deep fat fryer. 8 Drain well in basket or on absorbent paper. CCP: 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence