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

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GRILLED LUNCHEON MEAT Yield 100 Portion 3 Ounces Calories 407 cal Ingredient Carbohydrates 2 g LUNCHEON MEAT,CANNED SHORTENING Method 1 2 Notes 1 Protein 14 g Fat 38 g MEAT, FISH, AND POULTRY No.L 117 01 Cholesterol Weight 60 mg Sodium 1408 mg Measure 24 lbs 9 oz 1-1/4 cup Calcium 10 mg Issue Cut luncheon meat into 1-3/4 ounce slices. Grill meat on a lightly greased 350 F. griddle 1 minute per side or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Luncheon meat may be oven cooked. Using a convection oven, bake at 325 F. 5 minutes on low fan, open vent.
BAKED FISH Yield 100 Portion 4 Ounces Calories 162 cal Ingredient Carbohydrates 0 g COOKING SPRAY,NONSTICK FISH,FLOUNDER/SOLE FILLET,RAW JUICE,LEMON MARGARINE,MELTED SALT PAPRIKA,GROUND PARSLEY,FRESH,BUNCH,CHOPPED Method Protein 26 g Fat 6 g MEAT, FISH, AND POULTRY No.L 119 00 Cholesterol Weight 2 oz 30 lbs 12-7/8 oz 1 lbs 1-7/8 oz 1/2 oz 1 oz 72 mg Sodium 364 mg Measure 1/4 cup 1/3 tbsp Calcium 22 mg Issue 1-1/2 cup 2 cup 3 tbsp 2 tbsp 1/4 cup 1 oz 1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. Lightly spray pans with non-stick cooking spray. Arrange 2 3 single layers of fish on pans. Combine lemon juice, butter or margarine, salt <strong>and</strong> paprika. Mix well. Drizzle 3/4 cup mixture over fish in each pan. Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Garnish with parsley before serving.
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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
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
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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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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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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
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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
Page 79 and 80:
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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Page 99 and 100:
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
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SCALLOPED HAM AND NOODLES Yield 100
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GRILLED HAM STEAK Yield 100 Portion
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BAKED HAM STEAK (CANNED HAM) Yield
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GRILLED HAM SLICE (CANNED HAM) Yiel
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BROCCOLI, CHEESE, AND RICE Yield 10
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CHEESE MANICOTTI Yield 100 Portion
Page 165 and 166:
CHICKEN ADOBO (8 PC) Yield 100 Port
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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
Page 185 and 186: PORK CHOPS MEXICANA Yield 100 Porti
Page 187 and 188: MEAT, FISH, AND POULTRY No.L 088 01
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 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 235: MEAT, FISH, AND POULTRY No.L 116 02
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 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
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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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