VEGETABLES No. Q 001 05
GREEN BEAN COMBO
| Yield: 100 | Portion: 3/4 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 77 cal | 10 g | 2 g | 4 g | 0 mg | 81 mg | 54 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,GREEN,FROZEN,FRENCH STYLE | 4 gal 1/2 qts | ||
| CARROTS,FROZEN,SLICED | 9 lbs | 1 gal 4 qts | |
| CELERY,FRESH,SLICED | 3 lbs | 2 qts 3-3/8 cup | 4-1/8 lbs |
| MARGARINE,MELTED | 1 lbs | 2 cup | |
| RESERVED LIQUID | 1-5/8 lbs | 3 cup |
Method
- Cook green beans 5 to 8 minutes and carrots and celery 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.
