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

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MEAT, FISH, AND POULTRY No.L 137 02 FRENCH FRIED SHRIMP (BREADED, FROZEN) Yield 100 Portion 4 Each Calories 332 cal Ingredient Carbohydrates 14 g SHRIMP,BREADED,FROZEN Method 1 2 3 Protein 26 g Fat 19 g Cholesterol Weight 38 lbs 214 mg Sodium 415 mg Measure Calcium 81 mg Issue Use shrimp, breaded, frozen. Do not allow shrimp to thaw before cooking. Fry at 350 F. for 3 to 4 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
SHRIMP CURRY Yield 100 Portion 3/4 Cup Calories 191 cal Ingredient Carbohydrates 12 g Protein 16 g Fat SHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED OIL,SALAD FLOUR,WHEAT,GENERAL PURPOSE OIL,SALAD WATER,WARM APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED CELERY,FRESH,CHOPPED CURRY POWDER GINGER,GROUND PEPPER,RED,GROUND GARLIC POWDER HORSERADISH,PREPARED SALT MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED JUICE,LEMON Method 9 g MEAT, FISH, AND POULTRY No.L 138 00 Cholesterol Weight 140 mg 20 lbs 25-1/8 lbs 3 lbs 2 lbs 3-7/8 oz 1-2/3 lbs 1-1/2 lbs 20-7/8 lbs 4-3/8 lbs 1-5/8 lbs 1-1/2 oz 3/8 oz 1/8 oz 3/4 oz 1-5/8 oz 2-1/2 oz 1-1/4 lbs 6-1/2 oz Sodium 480 mg Measure 3 gal 2 qts 1/2 cup 1 qts 2-1/8 cup 1/2 cup 1 qts 2 cup 3 cup 2 gal 2 qts 0 gal 4 qts 1 qts 2-1/8 cup 1/4 cup 3 tbsp 2 tbsp 1/3 tsp 2-2/3 tbsp 3 tbsp 1/4 cup 1/3 tbsp 3-3/4 cup 3/4 cup Calcium 45 mg Issue 3-1/3 lbs 2-1/2 lbs 5-5/8 lbs 2-1/4 lbs 1 Place shrimp in boiling water; cover, return to a boil. Reduce heat; simmer 3 to 5 minutes; drain. DO NOT OVERCOOK. CCP: 2 3 4 5 6 7 8 Hold at 41 F. or lower for use in Step 5. Saute onions and peppers in salad oil or shortening 10 minutes or until tender. Add flour to salad oil or shortening; blend thoroughly. Cook until well browned, stirring frequently. Gradually add water to flour mixture; cook until thick and smooth, stirring constantly. Add sauteed vegetables. Add apples, celery, curry powder, ginger, red pepper, garlic, horseradish and salt; simmer 20 minutes. Add shrimp, mushrooms and lemon juice; simmer 2 to 3 minutes, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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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
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
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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
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
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Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
STUFFED GREEN PEPPERS (FROZEN) Yiel
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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
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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
Page 129 and 130:
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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Page 145 and 146:
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
Page 165 and 166:
CHICKEN ADOBO (8 PC) Yield 100 Port
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SWEET AND SOUR CHICKEN (8 PC) Yield
Page 169 and 170:
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
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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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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
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ROAST VEAL Yield 100 Portion 4 Ounc
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BRAISED LIVER WITH ONIONS Yield 100
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BREADED LIVER Yield 100 Portion 4-1
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OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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CORNED BEEF HASH Yield 100 Portion
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NEW ENGLAND BOILED DINNER Yield 100
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SIMMERED CORNED BEEF Yield 100 Port
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Page 229 and 230: MEAT, FISH, AND POULTRY No.L 113 01
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 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: TEMPURA SHRIMP Yield 100 Portion 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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