SQUASH, SUMMER (FRESH)

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
33 cal 7 g 2 g 0 g 0 mg 73 mg 33 mg

Portion

3/4 Cup

Yield

100


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