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

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MEAT, FISH, AND POULTRY No.L 089 02 GRILLED SAUSAGE PATTIES (PREFORMED) Yield 100 Portion 1 Patty Calories 147 cal Ingredient Carbohydrates 0 g SAUSAGE PATTY,PORK,RAW,3 OZ Method 1 2 Notes Protein 8 g Fat 12 g Cholesterol Weight 18-3/4 lbs 33 mg Sodium 517 mg Measure Calcium 13 mg Issue Use frozen preformed pork sausage patties. Grill 7 minutes or until well done. Turn frequently to ensure even browning. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 1 Patties may be baked at 325 F. in convection oven, for 7 minutes on low fan. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
MEAT, FISH, AND POULTRY No.L 091 00 GRILLED SAUSAGE LINKS (COOKED PORK AND BEEF) Yield 100 Portion 2 Pieces Calories 176 cal Ingredient Carbohydrates 1 g SAUSAGE,PORK AND BEEF,SMOKED Method 1 2 Notes Protein 6 g Fat 16 g Cholesterol Weight 12 lbs 38 mg Sodium 461 mg Measure Calcium Heat sausage on griddle about 5 minutes. Turn frequently to ensure even browning. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 1 Sausages may be baked in a 400 F. oven for 10 minutes or until heated. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 5 mg Issue
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MEAT, FISH, AND POULTRY No.L 001 01
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GRILLED BACON Yield 100 Portion 2 S
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ROAST RIB OF BEEF Yield 100 Portion
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ROAST BEEF Yield 100 Portion 4 Ounc
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SUKIYAKI Yield 100 Portion 1 Cup Ca
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GRILLED TENDERLOIN STEAK Yield 100
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SPINACH LASAGNA Yield 100 Portion 9
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GINGER POT ROAST Yield 100 Portion
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SIMMERED BEEF Yield 100 Portion 4 O
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PEPPER STEAK Yield 100 Portion 5-1/
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GROUND BEEF CORDON BLEU Yield 100 P
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SWISS STEAK WITH BROWN GRAVY Yield
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BRAISED BEEF CUBES Yield 100 Portio
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BEEF AND CORN PIE Yield 100 Portion
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BEEF STEW Yield 100 Portion 1-1/4 C
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EL RANCHO STEW Yield 100 Portion 1
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STUFFED CABBAGE ROLLS Yield 100 Por
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Page 61 and 62:
LASAGNA (GROUND TURKEY) Yield 100 P
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LASAGNA (CANNED PIZZA SAUCE) Yield
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TURKEY BALLS STROGANOFF Yield 100 P
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CHILI MACARONI Yield 100 Portion 1-
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TURKEY PORCUPINES Yield 100 Portion
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CREAMED GROUND TURKEY Yield 100 Por
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CHEESE RAVIOLI (FROZEN) Yield 100 P
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PARMESAN FISH Yield 100 Portion 4 O
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ROAST BEEF HASH (CANNED) Yield 100
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TACOS (GROUND BEEF) Yield 100 Porti
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MEAT LOAF Yield 100 Portion 6 Ounce
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TOMATO MEAT LOAF Yield 100 Portion
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MINCED BEEF Yield 100 Portion 5 Oun
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GRILLED HAMBURGER STEAK Yield 100 P
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STUFFED GREEN PEPPERS (FROZEN) Yiel
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BEEF FAJITAS (FAJITA STRIPS) Yield
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TURKEY FAJITAS Yield 100 Portion 2
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STUFFED BEEF ROLLS Yield 100 Portio
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BEEF AND BEAN TOSTADAS Yield 100 Po
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TURKEY CUTLET Yield 100 Portion 4-1
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CREAMED CHIPPED BEEF Yield 100 Port
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GROUND TURKEY STROGANOFF Yield 100
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STEAK RANCHERO Yield 100 Portion 4-
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SOUTHERN FRIED CATFISH FILLETS Yiel
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HOT TAMALES WITH CHILI GRAVY Yield
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HAMBURGER PARMESAN Yield 100 Portio
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TEXAS HASH (GROUND TURKEY) Yield 10
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ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142: ENCHILADAS (GROUND TURKEY) Yield 10
Page 143 and 144: MEAT, FISH, AND POULTRY No.L 064 01
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
Page 185 and 186: PORK CHOPS MEXICANA Yield 100 Porti
Page 189 and 190: GRILLED BRATWURST Yield 100 Portion
Page 191: 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 217 and 218: OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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 231 and 232: TERIYAKI CHICKEN (THIGHS) Yield 100
Page 233 and 234: MACARONI TUNA SALAD Yield 100 Porti
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
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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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