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

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YAKISOBA (BEEF AND SPAGHETTI) Yield 100 Portion 1 Cup Calories 329 cal Ingredient Carbohydrates 31 g BEEF,OVEN ROAST,TEMPERED WATER,BOILING SALT SPAGHETTI NOODLES,DRY COOKING SPRAY,NONSTICK ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED WATER SOY SAUCE SALT GARLIC POWDER GINGER,GROUND PEPPER,BLACK,GROUND ONIONS,GREEN,FRESH,CHOPPED Method 1 2 3 4 5 6 Notes Protein 30 g Fat 8 g MEAT, FISH, AND POULTRY No.L 062 00 Cholesterol Weight 70 mg 25 lbs 50-1/8 lbs 1-2/3 oz 8 lbs 1 oz 4-1/4 lbs 4-1/4 lbs 4-1/8 lbs 1-5/8 lbs 3-1/8 oz 1 oz 1 oz 3/8 oz 11-1/8 oz Sodium 1002 mg Measure 6 gal 2-2/3 tbsp 2 gal 5/8 qts 2 tbsp 3 qts 3 qts 1 cup 2 qts 2-1/2 cup 1/4 cup 1-1/3 tbsp 3-1/3 tbsp 1/4 cup 1-1/3 tbsp 1 tbsp 3-1/2 cup Calcium 27 mg Issue 4-3/4 lbs 5-1/4 lbs Trim excess fat from roast. Slice beef into thin slices, 1/4-inch or less. Cut slices into strips 2-1/4x2-inches. Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook spaghetti in water until tender, about 10 to 12 minutes, stirring occasionally. Do not over cook. Drain thoroughly. Spray steam-jacketed kettle or tilt fry pan with non-stick cooking spray. Cook beef 3 to 4 minutes or until beef begins to lose red color, stirring constantly. Add onions and peppers; cook 4 minutes or until beef is done and vegetables are tender-crisp, stirring constantly. CCP: Internal temperature of beef must reach 145 F. or higher for 15 seconds. Combine water, soy sauce, garlic powder, ginger, and pepper. Add to meat mixture. Stir to distribute seasonings. Add spaghetti and green onions; stir until thoroughly mixed. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. 1 In Step 1, 18 pounds 12 ounces of ready-to-use beef cut for fajitas may be used per 100 portions. Cut into 2-inch pieces.
MEAT, FISH, AND POULTRY No.L 062 01 HAMBURGER YAKISOBA (GROUND BEEF) Yield 100 Portion 1 Cup Calories 393 cal Ingredient Carbohydrates 24 g SPAGHETTI NOODLES,DRY WATER,BOILING SALT BEEF,GROUND,BULK,RAW,90% LEAN PEPPERS,GREEN,FRESH,JULIENNE ONIONS,FRESH,CHOPPED SOY SAUCE SALT GARLIC POWDER GINGER,GROUND PEPPER,BLACK,GROUND WATER ONIONS,GREEN,FRESH,SLICED Method 1 2 3 4 Protein 35 g Fat 16 g Cholesterol Weight 106 mg 6 lbs 33-1/2 lbs 1-1/4 oz 30 lbs 5-1/4 lbs 4-1/4 lbs 1-1/4 lbs 2-1/2 oz 3/4 oz 3/4 oz 1/3 oz 4-1/8 lbs 12-1/3 oz Sodium 813 mg Measure 1 gal 2-1/2 qts 4 gal 2 tbsp 1 gal 3 qts 2 cup 1/4 cup 1/3 tbsp 2-2/3 tbsp 1/4 cup 1/3 tbsp 1 tbsp 2 qts 3-1/2 cup Calcium 28 mg Issue 6-3/8 lbs 4-3/4 lbs 13-3/4 oz Cook spaghetti in salted water until tender, 10 to 12 minutes. Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain and skim off excess fat. Combine beef with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature. CCP: Internal temperature must reach 155 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
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: MEAT, FISH, AND POULTRY No.L 038 01
Page 99 and 100: STUFFED GREEN PEPPERS (FROZEN) Yiel
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: 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
Page 153 and 154: BAKED HAM STEAK (CANNED HAM) Yield
Page 155 and 156: GRILLED HAM SLICE (CANNED HAM) Yiel
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 183 and 184: BREADED PORK STEAKS (FROZEN) Yield
Page 185 and 186: PORK CHOPS MEXICANA Yield 100 Porti
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Page 189 and 190:
GRILLED BRATWURST Yield 100 Portion
Page 191 and 192:
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
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
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Page 217 and 218:
OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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Page 221 and 222:
CORNED BEEF HASH Yield 100 Portion
Page 223 and 224:
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
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
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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 263 and 264:
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
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SEAFOOD NEWBURG Yield 100 Portion 6
Page 285 and 286:
Page 287 and 288:
HERBED CORNISH HENS Yield 100 Porti
Page 289 and 290:
MEXICAN BAKED CHICKEN (8 PC) Yield
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Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
CHICKEN VEGA (8 PC) Yield 100 Porti
Page 299 and 300:
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MCO P10110.42B Meat, Fish and Poultry_1.pdf

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