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

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BOILED LOBSTER TAIL, FROZEN Yield 100 Portion 8 Ounces Calories 174 cal Ingredient Carbohydrates 2 g LOBSTER,FROZEN,SPINY,TAIL WATER,BOILING SALT PARSLEY,FRESH,BUNCH,CHOPPED Method 1 2 3 4 Protein 36 g Fat 1 g MEAT, FISH, AND POULTRY No.L 127 01 Cholesterol Weight 127 mg 50 lbs 33-1/2 lbs 2-1/2 oz 8 oz Sodium 957 mg Measure Calcium 114 mg Issue 4 gal 1/4 cup 1/3 tbsp 3-3/4 cup 8-3/8 oz Drop frozen tails into boiling salt water to cover, allow 1-1/3 tablespoons salt per gallon of water. Return water to a boil; simmer 15 minutes or until tails turn a brilliant red or bright orange. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Drain. Slit underside of tail lengthwise; remove membrane. Garnish with parsley. NOTES: Lobster tails may be steamed. Steam in a 5 pound PSI steamer for 12 to 15 minutes or in a 15 pound PSI steamer for 10 to 12 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
MEAT, FISH, AND POULTRY No.L 127 03 BOILED CRAB LEGS, ALASKAN KING, FROZEN Yield 100 Portion 5 Ounces Calories 173 cal Ingredient Carbohydrates 0 g CRAB LEGS,ALASKAN KING WATER,BOILING BAY LEAF,WHOLE,DRIED JUICE,LEMON PARSLEY,FRESH,BUNCH,CHOPPED Method 1 2 Protein 34 g Fat 3 g Cholesterol Weight 94 mg 50 lbs 58-1/2 lbs 1/4 oz 4-1/3 oz 8 oz Sodium 1906 mg Measure Calcium 113 mg Issue 7 gal 6 lf 1/2 cup 3-3/4 cup 8-3/8 oz Drop legs in boiling water in steam-jacketed kettle or larger stock pot. If desired, add 6 bay leaves <strong>and</strong> lemon juice. Bring water to boil; reduce heat. Cover. Simmer 10 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove legs. Garnish with parsley. NOTES: Crab legs may be steamed. Steam in a 5 pound PSI for 6 to 8 minutes or in a 15 pound PSI for 4 to 5 minutes. 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
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
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Page 97 and 98:
Page 99 and 100:
STUFFED GREEN PEPPERS (FROZEN) Yiel
Page 101 and 102:
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
Page 113 and 114:
Page 115 and 116:
TURKEY CUTLET Yield 100 Portion 4-1
Page 117 and 118:
Page 119 and 120:
CREAMED CHIPPED BEEF Yield 100 Port
Page 121 and 122:
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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Page 133 and 134:
HAMBURGER PARMESAN Yield 100 Portio
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TEXAS HASH (GROUND TURKEY) Yield 10
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Page 139 and 140:
ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142:
ENCHILADAS (GROUND TURKEY) Yield 10
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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 151 and 152:
Page 153 and 154:
BAKED HAM STEAK (CANNED HAM) Yield
Page 155 and 156:
GRILLED HAM SLICE (CANNED HAM) Yiel
Page 157 and 158:
Page 159 and 160:
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
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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
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
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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
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 and 260: FRIED OYSTERS Yield 100 Portion 6 E
Page 261: 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 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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