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

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BOILED SHRIMP, FROZEN Yield 100 Portion 7 Shrimp Calories 49 cal Ingredient Carbohydrates 0 g SHRIMP,FROZEN,RAW,UNPEELED Method 1 2 3 Notes Protein 10 g Fat 0 g MEAT, FISH, AND POULTRY No.L 127 04 Cholesterol Weight 25 lbs 97 mg Sodium 112 mg Measure Place shellfish in perforated pans. Place perforated pans inside solid pans. Boil until done, approximately 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Do not over cook. Serve shrimp immediately. Over cooking will cause shellfish to be tough, rubbery, and dry. Calcium 1 Shrimp may be steamed. Steam in a 5 pound PSI steamer for 14 to 16 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. 19 mg Issue
SALMON CAKES Yield 100 Portion 2 Cakes Calories 212 cal Ingredient Carbohydrates 7 g SALMON,CANNED,PINK POTATO,WHITE,INSTANT,GRANULES MILK,NONFAT,DRY SALT BUTTER EGGS,WHOLE,FROZEN ONIONS,FRESH,CHOPPED PEPPER,BLACK,GROUND PARSLEY,DEHYDRATED,FLAKED PAPRIKA,GROUND MARGARINE,MELTED BREADCRUMBS,DRY,GROUND,FINE COOKING SPRAY,NONSTICK Method 1 2 3 4 5 6 7 Notes Protein 21 g Fat 11 g MEAT, FISH, AND POULTRY No.L 128 00 Cholesterol Weight 19 lbs 6-3/4 oz 1-3/4 oz 1-1/4 oz 8 oz 2 lbs 1-3/8 lbs 1/3 oz 1/8 oz 1/4 oz 12 oz 1-7/8 lbs 1 oz 78 mg Sodium 319 mg Measure 2 gal 3-2/3 qts 1 qts 3/4 cup 2 tbsp 1 cup 3-3/4 cup 3-7/8 cup 1 tbsp 1/4 cup 1/3 tbsp 1 tbsp 1-1/2 cup 2 qts 2 tbsp Calcium 240 mg Issue 1-1/2 lbs Drain salmon; reserve liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon; cover. Combine potatoes, milk, and salt; cover. Blend salmon liquid and butter or margarine. Mix well. Take liquid mixture and rapidly add water to equal 2-1/2 qts per 100 portions to potato mixture. Whip until smooth. Combine salmon, potato mixture, eggs, onions, pepper and parsley flakes. Mix thoroughly. Scoop and shape salmon into 3 inch diameter cakes by 1-1/2 inch thick, weighing about 2-1/2 ounces each. Combine crumbs, paprika and margarine or butter; cover. Lightly spray each sheet pan with non-stick cooking spray. Lightly coat each cake with crumb mixture. Brush off excess crumbs to ensure a thin coating. Place 34 cakes on each lightly sprayed sheet pan; cover. Using a convection oven, bake 16-18 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Serve immediately or hold for service at 140 F. or higher. 1 In Step 7, cakes may be cooked on a preheated 350 F. griddle. Lightly spray griddle with cooking spray. Grill salmon cakes 9 minutes; turn; grill second side 6 minutes. CCP: Internal temperature must reach 145 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
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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
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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 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
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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
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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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Page 195 and 196:
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
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
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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 and 262: BOILED LOBSTER, WHOLE Yield 100 Por
Page 263: MEAT, FISH, AND POULTRY No.L 127 03
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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