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

More documents

Recommendations

Info

CHILIES RELLENOS Yield 100 Portion 1 Serving Calories 278 cal Ingredient Carbohydrates 27 g CHILIES RELLENOS,FROZEN,4 OZ Method 1 2 3 Protein 7 g Fat 17 g MEAT, FISH, AND POULTRY No.L 074 00 Cholesterol Weight 25 lbs 15 mg Sodium 582 mg Measure Put Chilies Rellenos in basket in single layer to prevent overcooking <strong>and</strong> bursting of filling. Fry 5 minutes at 350 F. or until golden brown. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher. Calcium 148 mg Issue
BROCCOLI, CHEESE, AND RICE Yield 100 Portion 1 Cup Calories 317 cal Ingredient Carbohydrates 28 g Protein 15 g RICE,LONG GRAIN WATER ONIONS,FRESH,CHOPPED SALT MILK,NONFAT,DRY WATER,WARM SOUP,CONDENSED,CREAM OF MUSHROOM GARLIC POWDER PEPPER,BLACK,GROUND OREGANO,CRUSHED BROCCOLI,FROZEN,SPEARS,THAWED,1/2"" CHEESE,AMERICAN MARGARINE,MELTED BREADCRUMBS,DRY,GROUND,FINE Method 1 2 3 4 5 6 7 8 Notes Fat 17 g MEAT, FISH, AND POULTRY No.L 075 00 Cholesterol Weight 35 mg 3-5/8 lbs 9-3/8 lbs 2-2/3 lbs 7/8 oz 7-3/4 oz 8-1/3 lbs 9-1/2 lbs 7/8 oz 1/2 oz 1/2 oz 26-7/8 lbs 8 lbs 8 oz 1 lbs Sodium 718 mg Measure 2 qts 3/4 cup 1 gal 1/2 qts 1 qts 3-1/2 cup 1 tbsp 3-1/4 cup 1 gal 1 gal 1/3 qts 3 tbsp 2 tbsp 3 tbsp 4 gal 3-1/2 qts 2 gal
Page 1 and 2:
INDEX Card No......................
Page 3 and 4:
INDEX Card No......................
Page 5 and 6:
INDEX Card No......................
Page 7 and 8:
INDEX Card No......................
Page 9 and 10:
INDEX Card No......................
Page 11 and 12:
INDEX Card No......................
Page 13 and 14:
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-
Page 71 and 72:
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:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
STUFFED GREEN PEPPERS (FROZEN) Yiel
Page 101 and 102:
Page 103 and 104:
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 113 and 114: MEAT, FISH, AND POULTRY No.L 048 00
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 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 159: MEAT, FISH, AND POULTRY No.L 073 00
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
Page 185 and 186: PORK CHOPS MEXICANA Yield 100 Porti
Page 189 and 190: GRILLED BRATWURST Yield 100 Portion
Page 191 and 192: GRILLED SAUSAGE PATTIES Yield 100 P
Page 195 and 196: BRAISED SPARERIBS Yield 100 Portion
Page 197 and 198: SWEET AND SOUR SPARERIBS Yield 100
Page 199 and 200: ROAST FRESH HAM Yield 100 Portion 4
Page 201 and 202: PORK ADOBO Yield 100 Portion 5 Ounc
Page 203 and 204: ITALIAN STYLE VEAL STEAKS Yield 100
Page 205 and 206: VEAL PARMESAN Yield 100 Portion 6-1
Page 207 and 208: JAEGERSCHNITZEL Yield 100 Portion 4
Page 209 and 210: ROAST VEAL Yield 100 Portion 4 Ounc
Page 211 and 212:
BRAISED LIVER WITH ONIONS Yield 100
Page 213 and 214:
BREADED LIVER Yield 100 Portion 4-1
Page 215 and 216:
Page 217 and 218:
OVEN FRIED CHICKEN FILLET (5 OZ) Yi
Page 219 and 220:
Page 221 and 222:
CORNED BEEF HASH Yield 100 Portion
Page 223 and 224:
NEW ENGLAND BOILED DINNER Yield 100
Page 225 and 226:
SIMMERED CORNED BEEF Yield 100 Port
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
TERIYAKI CHICKEN (THIGHS) Yield 100
Page 233 and 234:
MACARONI TUNA SALAD Yield 100 Porti
Page 235 and 236:
Page 237 and 238:
BAKED FISH Yield 100 Portion 4 Ounc
Page 239 and 240:
ONION-LEMON BAKED FISH Yield 100 Po
Page 241 and 242:
HERBED BAKED FISH Yield 100 Portion
Page 243 and 244:
FISH AMANDINE Yield 100 Portion 4 O
Page 245 and 246:
BAKED STUFFED FISH Yield 100 Portio
Page 247 and 248:
PAN FRIED FISH Yield 100 Portion 4
Page 249 and 250:
DEEP FAT FRIED FISH Yield 100 Porti
Page 251 and 252:
BAKED FISH PORTIONS Yield 100 Porti
Page 253 and 254:
FRENCH FRIED FISH PORTIONS Yield 10
Page 255 and 256:
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
Page 263 and 264:
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
Page 273 and 274:
FRIED SCALLOPS Yield 100 Portion 5
Page 275 and 276:
CREOLE FISH Yield 100 Portion 3-1/2
Page 277 and 278:
CREOLE SHRIMP Yield 100 Portion 8 O
Page 279 and 280:
TEMPURA SHRIMP Yield 100 Portion 4
Page 281 and 282:
SHRIMP CURRY Yield 100 Portion 3/4
Page 283 and 284:
SEAFOOD NEWBURG Yield 100 Portion 6
Page 285 and 286:
Page 287 and 288:
HERBED CORNISH HENS Yield 100 Porti
Page 289 and 290:
MEXICAN BAKED CHICKEN (8 PC) Yield
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
CHICKEN VEGA (8 PC) Yield 100 Porti
Page 299 and 300:
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?