VEGETABLES No. Q 001 02
BEAN COMBO
| Yield: 100 | Portion: 3/4 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 113 cal | 17 g | 4 g | 4 g | 0 mg | 83 mg | 53 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,GREEN,FROZEN,FRENCH STYLE | 15 lbs | 3 gal 1-3/4 qts | |
| BEANS,LIMA,FROZEN | 7-1/2 lbs | 1 gal 1-1/4 qts | |
| CARROTS,FROZEN,SLICED | 7-1/2 lbs | 1 gal 2-5/8 qts | |
| MARGARINE,MELTED | 1 lbs | 2 cup | |
| RESERVED LIQUID | 1-5/8 lbs | 3 cup |
tm-10-412-heading
- Cook green beans for 5 to 8 minutes, lima beans for 6 to 12 minutes and carrots for 10 to 13 minutes.
- Drain; reserve liquid for use in Step 3.
- Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan.
- CCP: Vegetables must be heated to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
