PREPARATION INSTRUCTIONS:
VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE
MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED.
COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL.
PARTIALLY THAW.
TAP LIGHTLY TO BREAK UP SOLID BLOCKS.
PEPPER IS OPTIONAL.
STEAM-JACKETED KETTLE / STOCK POT METHOD.
1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.
2. ADD SALT.
3. ADD VEGETABLES; STIR WELL.
4. RETURN TO A BOIL; COVER.
5. REDUCE HEAT; COOK GENTLY FOR 4 TO 6 MINUTES OR UNTIL VEGETABLE IS JUST
TENDER.
6. DRAIN; RESERVING INDICATE AMOUNT RESERVED LIQUID FOR USE IN STEP 7.
PLACE VEGETABLES IN SERVING PANS.
7. COMBINE PEPPER, AND RESERVED LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN.
GARNISH AS DESIRED.
STEAM METHOD REFER TO A02100
1. OMIT SALT WATER AND RESERVE LIQUID.
2. NOT USED.
3. PLACE 3 TO 4 SMALL BLOCKS IN STEAM TABLE
PANS IF AVAILABLE TO LIMIT HANDLING OF COOKED VEGETABLES.
4. AT 5 LB PRESSURE COOK 5-10 MINUTES OR UNTIL JUST TENDER.
OR
AT 15 LB PRESSURE COOK 3-4 MINUTES OR UNTIL JUST TENDER.
5. PLACE VEGETABLES IN SERVING PANS.
6. NOT USED.
7. SHAKE PEPPER LIGHTLY OVER VEGETABLES IN EACH PAN. GARNISH AS DESIRED.
:
NOTES:
1. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME;
SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS; COOK
NO MORE THAN 50 PORTIONS AT A TIME.
