COOK IN PERFORATED PANS
PRODUCT | TIME (minutes) | WEIGHT PER PAN |
VEGETABLES, (Cont'd.) |
|
|
Broccoli |
|
|
Spears, Frozen | 8 | 4 Lb. |
Spears, Fresh | 6 | 5 Lb. |
Flowerettes, Frozen | 6 | 5 Lb. |
Cabbage, Fresh, 1/6 Cut | 8 | 5 Lb. |
Carrots |
|
|
Baby Whole, Frozen | 8 | 7 Lb. |
Crinkle Cut, Frozen | 7 – 8 | 4 Lb. |
Sliced, Fresh | 11 | 9 Lb . |
Cauliflower, Flowerettes |
|
|
Frozen | 6 | 4 Lb. |
Fresh | 7 – 8 | 5 Lb. |
Celery, 1" Diagonal Cut | 7 | 5 Lb. |
Corn |
|
|
Yellow Whole Kernal, Frozen | 5 | 5 Lb. |
Cobbettes, Frozen | 8 | 27 Ears |
| 16 – 18 | 80 Ears |
10 – 12 | 18 Ears | |
| 16 – 18 | 54 Ears |
Peas, Green | 6 | 5 Lb. |
Potatoes, Whole Russet | 55 | 40 Lb. |
Spinach |
|
|
Chopped, Frozen | 17 | 6 Lb. |
Defrosted | 5 | 6 Lb. |
Fresh Cut | 3 | 2 Lb. |
Squash, Acorn Halves | 25 | 10 Halves |
Zucchini, Slices | 8 | 10 Lb. |
Frozen Mixed Vegetables | 6 – 7 | 5 Lb. |
FRUIT |
|
|
Fruit, Blanch for Peeling, |
|
|
Grapefruit, Oranges | 3 |
|
Pineapple, Whole for Cutting
4
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