VEGETABLES No. Q 106 00
BRUSSELS SPROUTS (FROZEN)
| Yield: 100 | Portion: 3/4 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 57 cal | 11 g | 5 g | 0 g | 0 mg | 104 mg | 34 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 18-3/4 lbs | 2 gal 1 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| BRUSSELS SPROUTS,FROZEN | 30 lbs | 5 gal 2 qts |
Method
- Bring water to a boil in a steam-jacketed kettle or stock pot.
- Add salt.
- Add brussels sprouts; stir well. Return to a boil; cover.
- Reduce heat; cook brussels sprouts for 7 to 9 minutes.
- Place brussels sprouts in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
