YIELD: 100 Portions
EACH PORTION: See Note 10
| VEGETABLES | POUNDS | APPROX. AMOUNT OF WATER | APPROX. COOKING TIME |
|---|---|---|---|
| Asparagus | 18 lb. | 1 gal. | 5 to 8 min |
| Beans, green, wax or French style |
24 lb. | 2-1/4 gal. | 5 to 8 min |
| Beans, lima | 27 lb. | 2-1/4 gal. | 6 to 12 min |
| Broccoli | 30 lb. | 2-1/4 gal. | 6 to 8 min |
| Brussels sprouts | 30 lb. | 2-1/4 gal. | 7 to 9 min |
| Carrots, slices | 30 lb. | 1-1/2 gal. | 10 to 13 min |
| Cauliflower | 30 lb. | 3-1/3 gal. | 4 to 8 min |
| Corn-on-the-cob (100 ears) |
58 lb 5 oz. | 6 gal. | 5 to 10 min |
| Corn, whole kernel | 27 lb. | 1-1/2 gal. | 4 to 6 min |
| Greens, collard, mustard or turnip |
54 lb. | 3 gal. | 15 to 30 min |
| Okra | 27 lb. | 1-1/2 gal. | 4 to 7 min |
| Peas | 27 lb. | 1-7/8 gal. | 7 to 8 min |
| Peas and carrots | 27 lb. | 2-1/4 gal. | 6 to 8 min |
| Spinach | 27 lb. | 3 qt. | 4 to 6 min |
| Squash, summer | 60 lb. | 1-1/2 qt. | 7 to 9 min |
| Succotash | 27 lb. | 2-1/4 gal. | 6 to 12 min |
| Vegetables, mixed | 27 lb. | 2-1/4 gal. | 7 to 8 min |
| Cooking liquid, reserved |
3 cups | ||
| Butter or margarine, melted (optional) |
1 lb. | 2 cups |
- Bring water to a boil in a steam-jacketed kettle or stock pot.
- Add 1 tablespoon salt.
- Add vegetables; stir well.
- Return to a boil; cover.
- Reduce heat; cook gently for indicated time or until vegetable is just tender.
- Drain; reserving 3 cups cooking liquid for use in Step 7. Place vegetables in serving pans.
- Combine melted butter or margarine with reserved cooking liquid. Pour an equal amount over vegetables in each pan.
NOTE:
- 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.
- 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. - Tap lightly to break up solid blocks. Partially thaw spinach and other leafy green
vegetables. - To prevent breaking up, place asparagus, broccoli, Brussels sprouts and cauliflower
in a wire basket for immersion in boiling water. - To cook in steamer, see Guidelines for Steam Cooking Vegetables. Follow Step 7.
- Lima beans require 2 cups additional cooking liquid when held on steam table.
- In Step 7, 2 to 3 tsp black pepper may be added.
- In Step 7, 3 oz (1-1/2 cups) fresh chopped parsley may be added to carrots, cauliflower,
squash and succotash. - EACH PORTION: About 3/4 cup except serve 4 to 5 asparagus spears, 2 to 3 broccoli
spears, 7 Brussels sprouts or 5 to 6 cauliflower flowerets.