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

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MEAT, FISH, AND POULTRY No.L 041 01 SWEDISH MEATBALLS (GROUND TURKEY) Yield 100 Portion 3-1/2 Ounces Calories 186 cal Ingredient Carbohydrates 11 g BREAD,WHITE,SLICED MILK,NONFAT,DRY WATER,WARM EGGS,WHOLE,FROZEN SALT NUTMEG,GROUND PEPPER,BLACK,GROUND ALLSPICE,GROUND TURKEY,GROUND,90% LEAN,RAW ONIONS,FRESH,CHOPPED CHICKEN BROTH FLOUR,WHEAT,GENERAL PURPOSE WATER NUTMEG,GROUND PEPPER,BLACK,GROUND GARLIC POWDER PAPRIKA,GROUND Method 1 2 3 4 5 6 7 8 9 10 11 12 Protein 19 g Fat 7 g Cholesterol Weight 70 mg Sodium 917 mg Measure 2 lbs 1-3/4 oz 2 lbs 10-3/4 oz 1-1/4 oz 1/8 oz 1/8 oz 1/8 oz 20 lbs 11-1/4 oz 2 cup 1-3/8 lbs 2-5/8 lbs 1/4 oz 1/4 oz 1/8 oz 1/4 oz 1 gal 2-1/2 qts 3/4 cup 3-3/4 cup 1-1/4 cup 2 tbsp 1/3 tsp 1/4 tsp 1/4 tsp 2 gal 1-3/4 qts 1 qts 1 cup 1 qts 1 cup 1 tbsp 1 tbsp 1/8 tsp 1 tbsp Calcium 48 mg Issue 12-1/2 oz Place bread in mixer bowl; mix at medium speed 5 minutes or until crumbs are formed. Reconstitute milk. Blend in egg substitute, salt, nutmeg, pepper and allspice. Pour over bread; mix at low speed 1/2 minute; let stand 10 minutes. Add turkey and onions to bread mixture. Mix at low speed 1 minute. Do not overmix. Shape into balls weighing 1-1/3 ounces each; place 100 meatballs on each sheet pan. Using a convection oven, bake 8-10 minutes at 350 F. on high fan, closed vent or until browned and done. Remove meatballs to steam table pans. Set aside for use in Step 10. Prepare stock according to package directions. Combine flour and water, stirring until smooth; add to stock, bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add nutmeg, pepper, and garlic powder; stir well. Pour 3-1/2 quarts gravy over meatballs in each pan. Using a convection oven, bake at 350 F. 15 minutes or until heated thoroughly on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Sprinkle each pan with 1 teaspoon paprika before serving. CCP: Hold for service at 140 F. or higher.
MEAT, FISH, AND POULTRY No.L 042 00 CHILI CONQUISTADOR (GROUND BEEF) Yield 100 Portion 8-1/2 Ounces Calories 462 cal Ingredient Carbohydrates 45 g RICE,LONG GRAIN WATER,COLD SALT BEEF,GROUND,BULK,RAW,90% LEAN TOMATOES,CANNED,DICED,DRAINED ONIONS,FRESH,CHOPPED CHILI POWDER,DARK,GROUND SALT GARLIC POWDER PEPPER,RED,GROUND CORN BREAD MIX Method 1 2 3 4 5 6 7 8 9 Protein 29 g Fat 18 g Cholesterol Weight 86 mg 2-1/8 lbs 5-3/4 lbs 1/2 oz 24 lbs 19-7/8 lbs 2-1/8 lbs 5-5/8 oz 1-7/8 oz 1/3 oz
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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
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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
Page 51 and 52: MEAT, FISH, AND POULTRY No.L 021 00
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 61 and 62: LASAGNA (GROUND TURKEY) Yield 100 P
Page 63 and 64: LASAGNA (CANNED PIZZA SAUCE) Yield
Page 67 and 68: TURKEY BALLS STROGANOFF Yield 100 P
Page 69 and 70: CHILI MACARONI Yield 100 Portion 1-
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 99 and 100: STUFFED GREEN PEPPERS (FROZEN) Yiel
Page 101: MEAT, FISH, AND POULTRY No.L 041 00
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 115 and 116: TURKEY CUTLET Yield 100 Portion 4-1
Page 119 and 120: CREAMED CHIPPED BEEF Yield 100 Port
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 133 and 134: HAMBURGER PARMESAN Yield 100 Portio
Page 135 and 136: TEXAS HASH (GROUND TURKEY) Yield 10
Page 139 and 140: ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142: ENCHILADAS (GROUND TURKEY) Yield 10
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
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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
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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
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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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Page 217 and 218:
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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TERIYAKI CHICKEN (THIGHS) Yield 100
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MACARONI TUNA SALAD Yield 100 Porti
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BAKED FISH Yield 100 Portion 4 Ounc
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ONION-LEMON BAKED FISH Yield 100 Po
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HERBED BAKED FISH Yield 100 Portion
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FISH AMANDINE Yield 100 Portion 4 O
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BAKED STUFFED FISH Yield 100 Portio
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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
Page 257 and 258:
FRENCH FRIED FISH NUGGETS Yield 100
Page 259 and 260:
FRIED OYSTERS Yield 100 Portion 6 E
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BOILED LOBSTER, WHOLE Yield 100 Por
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Page 265 and 266:
SALMON CAKES Yield 100 Portion 2 Ca
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SCALLOPED SALMON AND PEAS Yield 100
Page 269 and 270:
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
Page 275 and 276:
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
Page 281 and 282:
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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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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