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

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CANTONESE SPARERIBS Yield 100 Portion 8 Ounces Calories 585 cal Ingredient Carbohydrates 13 g PORK,SPARERIBS,FROZEN,RAW WATER SOY SAUCE SUGAR,GRANULATED CATSUP Method 1 2 3 4 5 Protein 41 g Fat 40 g MEAT, FISH, AND POULTRY No.L 095 00 Cholesterol Weight 161 mg 75 lbs 33-1/2 lbs 5-1/8 lbs 2 lbs 2-1/8 lbs Sodium 1529 mg Measure 4 gal 2 qts 1 qts 1/2 cup 1 qts Calcium Cut ribs into 10 to 12 ounce pieces, about 2 to 4 ribs. Place in stock pot or steam-jacketed kettle. Cover with cold water; bring to a boil; cook 30 minutes. Drain. Place ribs in stainless steel pan. Combine soy sauce, sugar, <strong>and</strong> catsup. Pour marinade over ribs; marinate at least 1 hour. CCP: Marinate under refrigeration at 41 F. or lower. Remove ribs from marinade; place an equal quantity of ribs in each steam table pan. Bake at 400 F. for 1-1/2 to 2 hours, basting ribs frequently with marinade. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 72 mg Issue
ROAST FRESH HAM Yield 100 Portion 4 Ounces Calories 247 cal Ingredient Carbohydrates 0 g PORK,HAM,FRESH,BONELESS,RAW Method 1 2 3 4 Protein 31 g Fat 12 g MEAT, FISH, AND POULTRY No.L 096 00 Cholesterol Weight 45 lbs 82 mg Sodium 2082 mg Measure 6 gal 7/8 qts Calcium 11 mg Issue Place hams in pans. Insert meat thermometer into thickest part of ham. DO NOT ADD WATER. DO NOT COVER. Using a convection oven, bake at 300 F. for 4 hours. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Let st<strong>and</strong> 20 minutes. Remove string or netting before slicing. CCP: Hold for service at 140 F. or higher.
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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
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/
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GROUND BEEF CORDON BLEU Yield 100 P
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Page 41 and 42:
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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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
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Page 67 and 68:
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
Page 85 and 86:
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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Page 105 and 106:
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
Page 111 and 112:
BEEF AND BEAN TOSTADAS Yield 100 Po
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Page 115 and 116:
TURKEY CUTLET Yield 100 Portion 4-1
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Page 119 and 120:
CREAMED CHIPPED BEEF Yield 100 Port
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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
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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
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ENCHILADAS (GROUND TURKEY) Yield 10
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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 151 and 152: MEAT, FISH, AND POULTRY No.L 070 01
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 and 192: GRILLED SAUSAGE PATTIES Yield 100 P
Page 195 and 196: BRAISED SPARERIBS Yield 100 Portion
Page 197: SWEET AND SOUR SPARERIBS Yield 100
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
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
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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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