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

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FRIED OYSTERS (BREADED,FROZEN) Yield 100 Portion 6 Each Calories 219 cal Ingredient Carbohydrates 10 g OYSTERS,BREADED,IQF Method Protein 8 g Fat 16 g MEAT, FISH, AND POULTRY No.L 126 01 Cholesterol Weight 25 lbs 73 mg Sodium 378 mg Measure Calcium 1 Fry oysters for 3 to 5 minutes or until lightly browned in 375 F. deep fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher. 56 mg Issue
BOILED LOBSTER, WHOLE Yield 100 Portion 16 Ounces Calories 76 cal Ingredient Carbohydrates 1 g WATER,BOILING SALT LOBSTER,WHOLE,FROZEN BAY LEAF,WHOLE,DRIED PARSLEY,FRESH,BUNCH,CHOPPED Method Protein 16 g Fat 0 g MEAT, FISH, AND POULTRY No.L 127 00 Cholesterol Weight 58-1/2 lbs 5-3/4 oz 100 lbs 1/8 oz 8 oz 56 mg Sodium 930 mg Measure 7 gal 1/2 cup 1 tbsp Calcium 56 mg Issue 3 lf 3-3/4 cup 8-3/8 oz 1 Plunge the first batch, about 25 lobsters, individually into steam-jacketed kettle of fast boiling water. Water should cover lobsters. 2 3 4 5 6 Notes 1 2 3 4 Add salt and bay leaves to water, if desired. Cover kettle. Bring water to a boil; reduce heat; simmer 15 minutes or until lobsters turn a brilliant red. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove lobsters. Follow Steps 1 and 2 for remaining batches. Replenish water as needed to ensure lobsters are covered. TO PREPARE FOR SERVING: Place lobster on back. Using a sharp knife, make quick incision at the mouth; draw knife quickly down entire length of body and tail. Be careful not to break the stomach or lady, a small sac just back of the head. Spread the body flat. Remove, with your hand, the black colored intestinal vein which runs from the head to the tail; throw away. Remove and discard the lobster's stomach or lady and the spongy tissue. Leave the green liver and the red coral roe, if any. Crack claws with a mallet. Cook lobsters in batches of 25. If using fresh, live lobsters, be sure each lobster is alive. When picked up, if the tail is stretched out flat, it should snap back. Garnish with parsley. Lobsters may be steamed. Steam lobster for 6 to 8 minutes in a 5 pound PSI steamer or for 4 to 6 minutes in a 15 pound PSI steamer. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
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MEAT, FISH, AND POULTRY No.L 001 01
Page 15 and 16:
GRILLED BACON Yield 100 Portion 2 S
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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
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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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Page 49 and 50:
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
Page 59 and 60:
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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Page 73 and 74:
TURKEY PORCUPINES Yield 100 Portion
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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
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TACOS (GROUND BEEF) Yield 100 Porti
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MEAT LOAF Yield 100 Portion 6 Ounce
Page 87 and 88:
TOMATO MEAT LOAF Yield 100 Portion
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MINCED BEEF Yield 100 Portion 5 Oun
Page 91 and 92:
GRILLED HAMBURGER STEAK Yield 100 P
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Page 97 and 98:
Page 99 and 100:
STUFFED GREEN PEPPERS (FROZEN) Yiel
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Page 105 and 106:
BEEF FAJITAS (FAJITA STRIPS) Yield
Page 107 and 108:
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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Page 153 and 154:
BAKED HAM STEAK (CANNED HAM) Yield
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GRILLED HAM SLICE (CANNED HAM) Yiel
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Page 161 and 162:
BROCCOLI, CHEESE, AND RICE Yield 10
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CHEESE MANICOTTI Yield 100 Portion
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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
Page 177 and 178:
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
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PORK CHOPS MEXICANA Yield 100 Porti
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GRILLED BRATWURST Yield 100 Portion
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GRILLED SAUSAGE PATTIES Yield 100 P
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Page 195 and 196:
BRAISED SPARERIBS Yield 100 Portion
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SWEET AND SOUR SPARERIBS Yield 100
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ROAST FRESH HAM Yield 100 Portion 4
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PORK ADOBO Yield 100 Portion 5 Ounc
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ITALIAN STYLE VEAL STEAKS Yield 100
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VEAL PARMESAN Yield 100 Portion 6-1
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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: MEAT, FISH, AND POULTRY No.L 109 00
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
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: FRIED OYSTERS Yield 100 Portion 6 E
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 297 and 298: CHICKEN VEGA (8 PC) Yield 100 Porti
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MCO P10110.42B Meat, Fish and Poultry_1.pdf

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