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

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CHILI CON CARNE (WITH BEANS) Yield 100 Portion 1 Cup Calories 222 cal Ingredient Carbohydrates 29 g Protein 16 g ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED CHILI CON CARNE,CANNED,NO BEANS BEANS,KIDNEY,DARK RED,CANNED,DRAINED CHILI POWDER,DARK,GROUND Method 1 2 3 Fat 5 g MEAT, FISH, AND POULTRY No.L 059 00 Cholesterol Weight 13 mg 4-1/4 lbs 4 lbs 27 lbs 18-3/4 lbs 1/2 oz Sodium 866 mg Measure 3 qts 3 qts 3 gal 3 gal 2 tbsp Calcium 66 mg Issue 4-2/3 lbs 4-3/4 lbs Cook onions and peppers until onions are transparent in steam jacketed kettle or stock pot. Remove excess solid fat from surface of chili con carne cans. Add chili con carne, beans and chili powder to onions and peppers. Cover; bring to a boil; reduce heat; uncover; simmer 10 to 15 minutes or until thoroughly heated stirring frequently. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
HAMBURGER PARMESAN Yield 100 Portion 5 Ounces Calories 334 cal Ingredient Carbohydrates 16 g PIZZA SAUCE BEEF,GROUND,BULK,RAW,90% LEAN FLOUR,WHEAT,GENERAL PURPOSE MILK,NONFAT,DRY WATER,WARM EGGS,WHOLE,FROZEN BREADCRUMBS,DRY,GROUND,FINE CHEESE,PARMESAN,GRATED CHEESE,MOZZARELLA,SLICED Method 1 2 3 4 5 6 7 8 9 Protein 28 g Fat 17 g MEAT, FISH, AND POULTRY No.L 060 00 Cholesterol Weight 18-3/4 lbs 1-3/8 lbs 1-3/4 oz 2 lbs 9-5/8 oz 2-3/8 lbs 2-2/3 oz 6-1/4 lbs 101 mg Sodium 451 mg Measure 1 gal 1 qts 1 cup 3/4 cup 3-3/4 cup 1-1/8 cup 2 qts 2 cup 3/4 cup 1 gal 2-1/4 qts Calcium 203 mg Prepare Pizza Sauce, Recipe No. O 012 00. Set aside for use in Step 8. Dredge patties in flour, shake off excess. Reconstitute milk; and eggs. Stir to blend well. Dip patties in milk and egg mixture. Drain well. Combine crumbs and cheese. Dredge patties in crumb-cheese mixture; shake off excess. Fry 2-1/2 minutes in 350 F. deep fat or until evenly browned. Drain well in basket or on absorbent paper. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Place 20 patties in each sheet pan. Top each patty with 1 slice cheese. Pour about 2 tablespoons of sauce evenly over patties in each pan. Using a convection oven, bake at 325 F. 4 to 5 minutes or cheese is melted and patties are cooked, on high fan, closed vent. CCP: Hold at 140 F. or higher for service. Issue
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MEAT, FISH, AND POULTRY No.L 001 01
Page 15 and 16:
GRILLED BACON Yield 100 Portion 2 S
Page 17 and 18:
Page 19 and 20:
ROAST RIB OF BEEF Yield 100 Portion
Page 21 and 22:
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
Page 43 and 44:
Page 45 and 46:
BRAISED BEEF CUBES Yield 100 Portio
Page 47 and 48:
Page 49 and 50:
BEEF AND CORN PIE Yield 100 Portion
Page 51 and 52:
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
Page 59 and 60:
Page 61 and 62:
LASAGNA (GROUND TURKEY) Yield 100 P
Page 63 and 64:
LASAGNA (CANNED PIZZA SAUCE) Yield
Page 65 and 66:
Page 67 and 68:
TURKEY BALLS STROGANOFF Yield 100 P
Page 69 and 70:
CHILI MACARONI Yield 100 Portion 1-
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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 93 and 94: MEAT, FISH, AND POULTRY No.L 038 01
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 and 116: 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 131: MEAT, FISH, AND POULTRY No.L 058 00
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
Page 169 and 170: PORK CHOP SUEY Yield 100 Portion 1-
Page 171 and 172: ROAST PORK Yield 100 Portion 3-1/2
Page 173 and 174: BARBECUED PORK LOIN Yield 100 Porti
Page 175 and 176: CREOLE PORK CHOPS Yield 100 Portion
Page 177 and 178: BAKED STUFFED PORK CHOPS Yield 100
Page 179 and 180: BRAISED PORK CHOPS Yield 100 Portio
Page 183 and 184:
BREADED PORK STEAKS (FROZEN) Yield
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PORK CHOPS MEXICANA Yield 100 Porti
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Page 189 and 190:
GRILLED BRATWURST Yield 100 Portion
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GRILLED SAUSAGE PATTIES Yield 100 P
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Page 195 and 196:
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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Page 217 and 218:
OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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CORNED BEEF HASH Yield 100 Portion
Page 223 and 224:
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
Page 245 and 246:
BAKED STUFFED FISH Yield 100 Portio
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PAN FRIED FISH Yield 100 Portion 4
Page 249 and 250:
DEEP FAT FRIED FISH Yield 100 Porti
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BAKED FISH PORTIONS Yield 100 Porti
Page 253 and 254:
FRENCH FRIED FISH PORTIONS Yield 10
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FISH AND CHIPS Yield 100 Portion 6
Page 257 and 258:
FRENCH FRIED FISH NUGGETS Yield 100
Page 259 and 260:
FRIED OYSTERS Yield 100 Portion 6 E
Page 261 and 262:
BOILED LOBSTER, WHOLE Yield 100 Por
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Page 265 and 266:
SALMON CAKES Yield 100 Portion 2 Ca
Page 267 and 268:
SCALLOPED SALMON AND PEAS Yield 100
Page 269 and 270:
TUNA SALAD Yield 100 Portion 3/4 Cu
Page 271 and 272:
BAKED TUNA AND NOODLES Yield 100 Po
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FRIED SCALLOPS Yield 100 Portion 5
Page 275 and 276:
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
Page 281 and 282:
SHRIMP CURRY Yield 100 Portion 3/4
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SEAFOOD NEWBURG Yield 100 Portion 6
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Page 287 and 288:
HERBED CORNISH HENS Yield 100 Porti
Page 289 and 290:
MEXICAN BAKED CHICKEN (8 PC) Yield
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Page 297 and 298:
CHICKEN VEGA (8 PC) Yield 100 Porti
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MCO P10110.42B Meat, Fish and Poultry_1.pdf

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