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

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BEEF POT ROAST Yield 100 Portion 3-1/2 Ounces Calories 406 cal Ingredient Carbohydrates 6 g BEEF,POT ROAST,RAW WATER,BOILING SALT PEPPER,BLACK,GROUND ONIONS,FRESH,SLICED GARLIC POWDER FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD RESERVED STOCK Method 1 2 3 4 5 Protein 35 g Fat 26 g MEAT, FISH, AND POULTRY No.L 010 00 Cholesterol Weight 114 mg 40 lbs 8-1/3 lbs 3 oz 1/2 oz 3 lbs 1/3 oz 1-1/4 lbs 3-1/8 lbs 10-1/2 lbs Sodium 411 mg Measure 1 gal 1/4 cup 1 tbsp 2 tbsp 3 qts 1 tbsp 1 qts 1/2 cup 1 qts 2 cup 1 gal 1 qts Calcium 18 mg Issue 3-3/8 lbs Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water. Add salt, pepper, onions and garlic. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat from stock. Reserve stock for use in Step 4. Let roast stand 20 minutes; slice 1/8-inch thick. CCP: Hold for service at 140 F. or higher. Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened. Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds. Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.
GINGER POT ROAST Yield 100 Portion 3-1/2 Ounces Calories 415 cal Ingredient Carbohydrates 8 g Protein 36 g BEEF,POT ROAST,RAW WATER,BOILING SALT ONIONS,FRESH,CHOPPED TOMATOES,CANNED,DICED,INCL LIQUIDS GINGER,GROUND THYME,GROUND BAY LEAF,WHOLE,DRIED PEPPER,BLACK,GROUND GARLIC POWDER FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD RESERVED STOCK Method 1 2 3 4 5 Fat 26 g MEAT, FISH, AND POULTRY No.L 010 01 Cholesterol Weight 114 mg 40 lbs 8-1/3 lbs 3 oz 3 lbs 6-3/8 lbs 1/2 oz
Page 1 and 2: INDEX Card No......................
Page 13 and 14: MEAT, FISH, AND POULTRY No.L 001 01
Page 15 and 16: GRILLED BACON Yield 100 Portion 2 S
Page 19 and 20: ROAST RIB OF BEEF Yield 100 Portion
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: SPINACH LASAGNA Yield 100 Portion 9
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 41 and 42: SWISS STEAK WITH BROWN GRAVY Yield
Page 45 and 46: BRAISED BEEF CUBES Yield 100 Portio
Page 49 and 50: BEEF AND CORN PIE Yield 100 Portion
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 93 and 94:
MEAT, FISH, AND POULTRY No.L 038 01
Page 95 and 96:
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
Page 131 and 132:
Page 133 and 134:
HAMBURGER PARMESAN Yield 100 Portio
Page 135 and 136:
TEXAS HASH (GROUND TURKEY) Yield 10
Page 137 and 138:
Page 139 and 140:
ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142:
ENCHILADAS (GROUND TURKEY) Yield 10
Page 143 and 144:
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
Page 181 and 182:
Page 183 and 184:
BREADED PORK STEAKS (FROZEN) Yield
Page 185 and 186:
PORK CHOPS MEXICANA Yield 100 Porti
Page 187 and 188:
Page 189 and 190:
GRILLED BRATWURST Yield 100 Portion
Page 191 and 192:
GRILLED SAUSAGE PATTIES Yield 100 P
Page 193 and 194:
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 215 and 216:
Page 217 and 218:
OVEN FRIED CHICKEN FILLET (5 OZ) Yi
Page 219 and 220:
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 227 and 228:
Page 229 and 230:
Page 231 and 232:
TERIYAKI CHICKEN (THIGHS) Yield 100
Page 233 and 234:
MACARONI TUNA SALAD Yield 100 Porti
Page 235 and 236:
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 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
Page 283 and 284:
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
Page 291 and 292:
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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