MCO P10110.42B Meat, Fish and Poultry_1.pdf

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CHALUPA Yield 100 Portion 1 Cup Calories 380 cal Ingredient Carbohydrates 27 g Protein 36 g BEANS,PINTO,DRY WATER,COLD PORK CUBES,RAW WATER ONIONS,FRESH,CHOPPED GARLIC POWDER SALT CHILI POWDER,DARK,GROUND CUMIN,GROUND OREGANO,CRUSHED PEPPERS,JALAPENOS,CANNED,CHOPPED Method 1 2 3 4 Notes Fat 14 g MEAT, FISH, AND POULTRY No.L 050 00 Cholesterol Weight 98 mg 8-1/2 lbs 25-1/8 lbs 32 lbs 41-3/4 lbs 1-3/4 lbs 1/2 oz 3-3/4 oz 5-1/4 oz 2-1/4 oz 3-3/4 oz 2-2/3 oz Sodium 543 mg Measure 1 gal 1 qts 3 gal 5 gal 1 qts 1 cup 1 tbsp 1/4 cup 2-1/3 tbsp 1-1/4 cup 1/2 cup 2-2/3 tbsp 1-1/2 cup 1/2 cup 1 tbsp Calcium Pick over beans, removing discolored beans <strong>and</strong> foreign matter. Wash beans thoroughly. Cover with water; bring to a boil; boil 2 minutes; turn off heat. Cover; let soak 1 hour. Drain beans. Combine pork, water, onions, garlic, salt, chili powder, cumin, oregano, <strong>and</strong> jalapeno peppers with beans in steam-jacketed kettle or stock pot; simmer 1-1/2 to 2 hours or until beans are tender. DO NOT COVER. Stir occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. 1 Chalupas can be served with shredded lettuce, chopped onions, chopped tomatoes, sour cream. 91 mg Issue 2 lbs
MEAT, FISH, AND POULTRY No.L 051 00 CHICKEN PARMESAN (PRECOOKED FILLET) Yield 100 Portion 7 Ounces Calories 559 cal Carbohydrates 25 g Protein 29 g Fat 38 g Cholesterol 77 mg Sodium 1224 mg Calcium Ingredient Weight Measure Issue CHICKEN FILLET,BREADED,PRECOOKED,FROZEN,5 OZ CHEESE,MOZZARELLA SAUCE,PIZZA,CANNED CHEESE,PARMESAN,GRATED Method 32 lbs 3 lbs 16-7/8 lbs 7 oz 2 qts 2-3/8 cup 1 gal 3 qts 2 cup 181 mg 1 Place 15 fillets on each sheet pan. Using a convection oven, bake at 375 F. 12 to 14 minutes on high fan, closed vent or until 2 3 4 5 thoroughly heated. Cut cheese slices in half. Place 1/2 slice cheese on each fillet. Heat sauce to a simmer. Pour about 1 quart over each sheet pan. Sprinkle about 4-1/2 tablespoons parmesan cheese over fillets in each pan. Using a convection oven, bake at 375 F. 5-10 minutes or until cheese is melted on high fan, closed vent. CCP: Hold for service at 140 F. or higher.
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MEAT, FISH, AND POULTRY No.L 001 01
Page 15 and 16:
GRILLED BACON Yield 100 Portion 2 S
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Page 19 and 20:
ROAST RIB OF BEEF Yield 100 Portion
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Page 23 and 24:
ROAST BEEF Yield 100 Portion 4 Ounc
Page 25 and 26:
SUKIYAKI Yield 100 Portion 1 Cup Ca
Page 27 and 28:
GRILLED TENDERLOIN STEAK Yield 100
Page 29 and 30:
SPINACH LASAGNA Yield 100 Portion 9
Page 31 and 32:
GINGER POT ROAST Yield 100 Portion
Page 33 and 34:
SIMMERED BEEF Yield 100 Portion 4 O
Page 35 and 36:
PEPPER STEAK Yield 100 Portion 5-1/
Page 37 and 38:
GROUND BEEF CORDON BLEU Yield 100 P
Page 39 and 40:
Page 41 and 42:
SWISS STEAK WITH BROWN GRAVY Yield
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Page 45 and 46:
BRAISED BEEF CUBES Yield 100 Portio
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Page 49 and 50:
BEEF AND CORN PIE Yield 100 Portion
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Page 53 and 54:
BEEF STEW Yield 100 Portion 1-1/4 C
Page 55 and 56:
EL RANCHO STEW Yield 100 Portion 1
Page 57 and 58:
STUFFED CABBAGE ROLLS Yield 100 Por
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Page 61 and 62:
LASAGNA (GROUND TURKEY) Yield 100 P
Page 63 and 64:
LASAGNA (CANNED PIZZA SAUCE) Yield
Page 65 and 66: MEAT, FISH, AND POULTRY No.L 026 01
Page 67 and 68: TURKEY BALLS STROGANOFF Yield 100 P
Page 69 and 70: CHILI MACARONI Yield 100 Portion 1-
Page 73 and 74: TURKEY PORCUPINES Yield 100 Portion
Page 75 and 76: CREAMED GROUND TURKEY Yield 100 Por
Page 77 and 78: CHEESE RAVIOLI (FROZEN) Yield 100 P
Page 79 and 80: PARMESAN FISH Yield 100 Portion 4 O
Page 81 and 82: ROAST BEEF HASH (CANNED) Yield 100
Page 83 and 84: TACOS (GROUND BEEF) Yield 100 Porti
Page 85 and 86: MEAT LOAF Yield 100 Portion 6 Ounce
Page 87 and 88: TOMATO MEAT LOAF Yield 100 Portion
Page 89 and 90: MINCED BEEF Yield 100 Portion 5 Oun
Page 91 and 92: GRILLED HAMBURGER STEAK Yield 100 P
Page 99 and 100: STUFFED GREEN PEPPERS (FROZEN) Yiel
Page 105 and 106: BEEF FAJITAS (FAJITA STRIPS) Yield
Page 107 and 108: TURKEY FAJITAS Yield 100 Portion 2
Page 109 and 110: STUFFED BEEF ROLLS Yield 100 Portio
Page 111 and 112: BEEF AND BEAN TOSTADAS Yield 100 Po
Page 115: TURKEY CUTLET Yield 100 Portion 4-1
Page 119 and 120: CREAMED CHIPPED BEEF Yield 100 Port
Page 123 and 124: GROUND TURKEY STROGANOFF Yield 100
Page 125 and 126: STEAK RANCHERO Yield 100 Portion 4-
Page 127 and 128: SOUTHERN FRIED CATFISH FILLETS Yiel
Page 129 and 130: HOT TAMALES WITH CHILI GRAVY Yield
Page 133 and 134: HAMBURGER PARMESAN Yield 100 Portio
Page 135 and 136: TEXAS HASH (GROUND TURKEY) Yield 10
Page 139 and 140: ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142: ENCHILADAS (GROUND TURKEY) Yield 10
Page 145 and 146: SAUERBRATEN Yield 100 Portion 3-1/2
Page 147 and 148: SCALLOPED HAM AND NOODLES Yield 100
Page 149 and 150: GRILLED HAM STEAK Yield 100 Portion
Page 153 and 154: BAKED HAM STEAK (CANNED HAM) Yield
Page 155 and 156: GRILLED HAM SLICE (CANNED HAM) Yiel
Page 161 and 162: BROCCOLI, CHEESE, AND RICE Yield 10
Page 163 and 164: CHEESE MANICOTTI Yield 100 Portion
Page 165 and 166: CHICKEN ADOBO (8 PC) Yield 100 Port
Page 167 and 168:
SWEET AND SOUR CHICKEN (8 PC) Yield
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PORK CHOP SUEY Yield 100 Portion 1-
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ROAST PORK Yield 100 Portion 3-1/2
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BARBECUED PORK LOIN Yield 100 Porti
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CREOLE PORK CHOPS Yield 100 Portion
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BAKED STUFFED PORK CHOPS Yield 100
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BRAISED PORK CHOPS Yield 100 Portio
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BREADED PORK STEAKS (FROZEN) Yield
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PORK CHOPS MEXICANA Yield 100 Porti
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GRILLED BRATWURST Yield 100 Portion
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GRILLED SAUSAGE PATTIES Yield 100 P
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BRAISED SPARERIBS Yield 100 Portion
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SWEET AND SOUR SPARERIBS Yield 100
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ROAST FRESH HAM Yield 100 Portion 4
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PORK ADOBO Yield 100 Portion 5 Ounc
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ITALIAN STYLE VEAL STEAKS Yield 100
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VEAL PARMESAN Yield 100 Portion 6-1
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JAEGERSCHNITZEL Yield 100 Portion 4
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ROAST VEAL Yield 100 Portion 4 Ounc
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BRAISED LIVER WITH ONIONS Yield 100
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BREADED LIVER Yield 100 Portion 4-1
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OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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CORNED BEEF HASH Yield 100 Portion
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NEW ENGLAND BOILED DINNER Yield 100
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SIMMERED CORNED BEEF Yield 100 Port
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TERIYAKI CHICKEN (THIGHS) Yield 100
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MACARONI TUNA SALAD Yield 100 Porti
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BAKED FISH Yield 100 Portion 4 Ounc
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ONION-LEMON BAKED FISH Yield 100 Po
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HERBED BAKED FISH Yield 100 Portion
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FISH AMANDINE Yield 100 Portion 4 O
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BAKED STUFFED FISH Yield 100 Portio
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PAN FRIED FISH Yield 100 Portion 4
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DEEP FAT FRIED FISH Yield 100 Porti
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BAKED FISH PORTIONS Yield 100 Porti
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FRENCH FRIED FISH PORTIONS Yield 10
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FISH AND CHIPS Yield 100 Portion 6
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FRENCH FRIED FISH NUGGETS Yield 100
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FRIED OYSTERS Yield 100 Portion 6 E
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BOILED LOBSTER, WHOLE Yield 100 Por
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SALMON CAKES Yield 100 Portion 2 Ca
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SCALLOPED SALMON AND PEAS Yield 100
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TUNA SALAD Yield 100 Portion 3/4 Cu
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BAKED TUNA AND NOODLES Yield 100 Po
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FRIED SCALLOPS Yield 100 Portion 5
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CREOLE FISH Yield 100 Portion 3-1/2
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CREOLE SHRIMP Yield 100 Portion 8 O
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TEMPURA SHRIMP Yield 100 Portion 4
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SHRIMP CURRY Yield 100 Portion 3/4
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SEAFOOD NEWBURG Yield 100 Portion 6
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HERBED CORNISH HENS Yield 100 Porti
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MEXICAN BAKED CHICKEN (8 PC) Yield
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CHICKEN VEGA (8 PC) Yield 100 Porti
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