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

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SHRIMP CHOP SUEY Yield 100 Portion 1-1/4 Cups Calories 221 cal Ingredient Carbohydrates 23 g Protein 19 g SHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING RESERVED LIQUID ONIONS,FRESH,CHOPPED CELERY,FRESH,CHOPPED CABBAGE,GREEN,FRESH,SHREDDED SOY SAUCE MOLASSES SALT GARLIC POWDER PEPPER,BLACK,GROUND GINGER,GROUND CORNSTARCH WATER NOODLES,CHOW MEIN,CANNED BEAN SPROUTS,CANNED,DRAINED Method Fat 6 g MEAT, FISH, AND POULTRY No.L 080 01 Cholesterol Weight 140 mg 20 lbs 25-1/8 lbs 20-7/8 lbs 10-1/8 lbs 9-1/2 lbs 3-1/3 lbs 3-3/4 lbs 5-3/4 oz 3-3/8 oz 1/4 oz 1/8 oz
ROAST PORK Yield 100 Portion 3-1/2 Ounces Calories 247 cal Ingredient Carbohydrates 0 g PORK,LOIN,BONELESS,RAW PEPPER,BLACK,GROUND Method 1 2 3 4 Protein 27 g Fat 14 g MEAT, FISH, AND POULTRY No.L 081 00 Cholesterol Weight 81 mg Sodium 59 mg Measure 31-1/4 lbs 7/8 oz 1/4 cup 1/3 tbsp Calcium 20 mg Issue Place roasts, fat side up in pans without crowding. Sprinkle with pepper. Insert meat thermometer in center of the thickest part of a roast. DO NOT ADD WATER. DO NOT COVER. Using a convection oven, roast 1 1/2 hours to 2 hours at 325 F. on high fan, closed vent, depending on size of roasts. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Let st<strong>and</strong> 20 minutes. Remove strings or netting before slicing. CCP: Hold for service at 140 F. or higher.
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MEAT, FISH, AND POULTRY No.L 001 01
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GRILLED BACON Yield 100 Portion 2 S
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ROAST RIB OF BEEF Yield 100 Portion
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ROAST BEEF Yield 100 Portion 4 Ounc
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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
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PEPPER STEAK Yield 100 Portion 5-1/
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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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BRAISED BEEF CUBES Yield 100 Portio
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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
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Page 61 and 62:
LASAGNA (GROUND TURKEY) Yield 100 P
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LASAGNA (CANNED PIZZA SAUCE) Yield
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TURKEY BALLS STROGANOFF Yield 100 P
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CHILI MACARONI Yield 100 Portion 1-
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TURKEY PORCUPINES Yield 100 Portion
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CREAMED GROUND TURKEY Yield 100 Por
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CHEESE RAVIOLI (FROZEN) Yield 100 P
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PARMESAN FISH Yield 100 Portion 4 O
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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
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TOMATO MEAT LOAF Yield 100 Portion
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MINCED BEEF Yield 100 Portion 5 Oun
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GRILLED HAMBURGER STEAK Yield 100 P
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STUFFED GREEN PEPPERS (FROZEN) Yiel
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BEEF FAJITAS (FAJITA STRIPS) Yield
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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
Page 121 and 122: MEAT, FISH, AND POULTRY No.L 053 01
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
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: PORK CHOP SUEY Yield 100 Portion 1-
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
Page 189 and 190: GRILLED BRATWURST Yield 100 Portion
Page 191 and 192: GRILLED SAUSAGE PATTIES Yield 100 P
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
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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
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FRENCH FRIED FISH NUGGETS Yield 100
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FRIED OYSTERS Yield 100 Portion 6 E
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BOILED LOBSTER, WHOLE Yield 100 Por
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SALMON CAKES Yield 100 Portion 2 Ca
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SCALLOPED SALMON AND PEAS Yield 100
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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
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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
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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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CHICKEN VEGA (8 PC) Yield 100 Porti
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MCO P10110.42B Meat, Fish and Poultry_1.pdf

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