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

More documents

Recommendations

Info

LEMON BAKED FISH Yield 100 Portion 4 Ounces Calories 154 cal Ingredient Carbohydrates 0 g FISH,FLOUNDER/SOLE FILLET,RAW COOKING SPRAY,NONSTICK JUICE,LEMON MARGARINE,MELTED SALT PAPRIKA,GROUND PARSLEY,FRESH,BUNCH,CHOPPED Method Protein 26 g Fat 5 g MEAT, FISH, AND POULTRY No.L 119 03 Cholesterol Weight 30 lbs 2 oz 1-1/8 lbs 12 oz 1-7/8 oz 1/2 oz 1 oz 72 mg Sodium 354 mg Measure Calcium 21 mg Issue 1/4 cup 1/3 tbsp 2 cup 1-1/2 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 sheet 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.
HERBED BAKED FISH Yield 100 Portion 4 Ounces Calories 162 cal Ingredient Carbohydrates 0 g FISH,FLOUNDER/SOLE FILLET,RAW COOKING SPRAY,NONSTICK JUICE,LEMON MARGARINE,MELTED SALT BASIL,DRIED,CRUSHED THYME,GROUND TARRAGON,GROUND MARJORAM,SWEET,GROUND DILL WEED,DRIED Method Protein 26 g Fat 6 g MEAT, FISH, AND POULTRY No.L 119 04 Cholesterol Weight 72 mg 30 lbs 2 oz 12-7/8 oz 1 lbs 1-7/8 oz
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:
Page 115 and 116:
TURKEY CUTLET Yield 100 Portion 4-1
Page 117 and 118:
Page 119 and 120:
CREAMED CHIPPED BEEF Yield 100 Port
Page 121 and 122:
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 and 132:
Page 133 and 134:
HAMBURGER PARMESAN Yield 100 Portio
Page 135 and 136:
TEXAS HASH (GROUND TURKEY) Yield 10
Page 137 and 138:
Page 139 and 140:
ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142:
ENCHILADAS (GROUND TURKEY) Yield 10
Page 143 and 144:
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 151 and 152:
Page 153 and 154:
BAKED HAM STEAK (CANNED HAM) Yield
Page 155 and 156:
GRILLED HAM SLICE (CANNED HAM) Yiel
Page 157 and 158:
Page 159 and 160:
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 181 and 182:
Page 183 and 184:
BREADED PORK STEAKS (FROZEN) Yield
Page 185 and 186:
PORK CHOPS MEXICANA Yield 100 Porti
Page 187 and 188:
Page 189 and 190: GRILLED BRATWURST Yield 100 Portion
Page 191 and 192: GRILLED SAUSAGE PATTIES Yield 100 P
Page 193 and 194: MEAT, FISH, AND POULTRY No.L 091 00
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: ONION-LEMON BAKED FISH Yield 100 Po
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
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

Create successful ePaper yourself

Delete template?

Save as template?