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Turnips (Fresh)
Source: U.S. Department of Defence

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VEGETABLES No.Q 129 00
TURNIPS (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
37 cal
8g
1g
0g
0 mg
162 mg
42 mg
Ingredient
Weight
Measure
Issue
WATER
9-3/8 lbs
1 gal 1/2 qts
SALT
5/8 oz
1 tbsp
TURNIPS,FRESH
30 lbs
6 gal 2-1/8 qts
37 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add turnips; bring water back to a boil. Cover; cook turnips 15 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place turnips in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.



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Turnips (Fresh)

Yield: 100 Portion: 3/4 Cup
Calories: 37 cal
Carbohydrates: 8g
Protein: 1g
Fat: 0g
Cholesterol: 0 mg
Sodium: 162 mg
Calcium: 42 mg

Ingredient Weight Measure Issue
WATER 9-3/8 lbs 1 gal 1/2 qts
SALT 5/8 oz 1 tbsp
TURNIPS,FRESH 30 lbs 6 gal 2-1/8 qts 37 lbs

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence