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Title: Seasoned Carrots Fresh
Categories: Blank
Yield: 100 Servings
| 2 | ga | WATER; BOILING |
| 2 | c | RESERVED LIQUID |
| 20 | lb | CARROTS FRESH |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1 | ts | SALT TABLE 5LB |
1. PLACE VEGETABLES IN STEAM-JACKETED KETTLE OR STOCK POT. 1. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT. 2. ADD HOT WATER TO JUST COVER OR AS INDICATED. 2. ADD 1 TSP SALT. 3. ADD I TSP SALT.
3. ADD VEGETABLES (E.P.) AND BRING WATER BACK TO A BOIL. COVER AND
4. BRING TO A BOIL; COVER.COOK FOR INDICATED TIME BELOW OR UNTIL VEGETABLE IS TENDER.
5. REDUCE HEAT; COOK GENTLY FOR THE INDICATED TIME OR UNTIL VEGETABLE IS JUST TENDER.
VEGETABLE COOKING TIME MINUTES (APPROX)
6. DRAIN; RESERVING 2 CUPS OF COOKING LIQUID FOR USE IN STEP 7. PLACE ASPARAGUS 10 TO 20 VEGETABLES IN SERVING PAN. BROCCOLI 10 TO 15
7. COMBINE MELTED BUTTER OR MARGARINE AND COOKING LIQUID. POUR AN EQUAL CABBAGE 10 AMOUNT OVER COOKED VEGETABLES. GARNISH AS DESIRED. CARROTS, 1/4 IN SLICES 25 TO 30 NOTE 1: VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE CARROTS, 2 IN STRIPS 20 THE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED. CAULIFLOWER 12 NOTE 2: COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL. CORN-ON-THE-COB (100 EARS) 5 TO 10 NOTE 3: USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME; GREENS, COLLARD 20 TO 30 SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS; GREENS, KALE 10 TO 20 USUALLY NO MORE THAN A 50 PORTION BATCH SHOULD BE COOKED AT A TIME. ONIONS 15 TO 20 NOTE 4: TAP VEGETABLE PACKAGES LIGHTLY TO BREAK UP SOLID BLOCKS. PARSNIPS 20 NOTE 5: TO COOK IN STEAMER, PLACE VEGETABLES IN PANS. SEE GUIDELINES FOR POTATOES, SWEET 25 TO 30 STEAM COOKING VEGETABLES (RECIPE NO. Q-G-6). PROCEED WITH STEP 7. POTATOES, WHITE 20 TO 25 NOTE 6. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS. SEE RFECIPE NO. A-4. RUTABAGAS 20 TO 30 SPINACH 3 TO 10 SQUASH, SUMMER 20 SQUASH, FALL AND WINTER 15 TO 20 TURNIPS 20 TO 30
4. DRAIN VEGETABLES AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP 5; PLACE VEGETABLES IN SERVING PANS.
5. GARNISH AS DESIRED. OPTIONAL: (MELT 1 LB (2 CUPS) BUTTER OR MARGARINE, COMBINE WITH RESERVED COOKING LIQUID; POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN.)
NOTE:
1. SEE RECIPE A00700 FOR CONVERSION FACTOR OF AS PURCHASED (A.P.) TO EDIBLE PORTIONS (E.P.).
2. CUT VEGETABLES INTO BIT SIZE PIECES. COOKING TIME WILL VARY ACCORDING TO THE THICKNESS (SIZE) OF PIECES.
3. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE MAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
4. SCHEDULE COMPLETION OF COOKING FOR FRESH VEGETABLES AS NEAR SERVING TIME AS POSSIBLE, NEVER MORE THAN 20 MINUTES BEFORE SERVING.
5. COOK ASPARAGUS, BROCCOLI, CAULIFLOWER, COLLARD, KALE, SPINACH, AND SQUASH IN QUANTITIES NO LARGER THAN 50 PORTION BATCHES.
6. TO COOK IN STEAMER, PLACE VEGETABLES IN PANS. SEE GUIDELINES FOR STEAM COOKING VEGETABLES (RECIPE NO. QG6000). FOLLOW STEP 5.
7. LEFTOVER LIQUID MAY BE USED IN MAKING SOUPS, SAUCES, AND GRAVIES.
8. ONE NO. 8 SCOOP MAY BE USED TO PORTION SOME VEGETABLES, E.G. CARROTS, ONIONS, RUTABAGAS, POTATOES, SQUASH, AND TURNIPS. SEE RECIPE NO. A00400.
Recipe Number: QG2002 SERVING SIZE: 1/2 CUP From the previous next