CARROTS (1/4 INCH SLICES) (FRESH)

Ingredients

Ingredient Weight Measure Issue
WATER 25-1/8 lbs 3 gal
SALT 5/8 oz 1 tbsp
CARROTS,FRESH,SLICED 30 lbs 6 gal 2-5/8 qts 36-5/8 lbs

Method

1 Bring water to a boil in steam-jacketed kettle or stock pot.
2 Add salt.
3 Add carrots; bring water back to a boil. Cover; cook carrots for 15 to 25 minutes.
4 Place carrots in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
59 cal 14 g 1 g 0 g 0 mg 121 mg 39 mg

Portion

3/4 Cup

Yield

100


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