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

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YANKEE POT ROAST Yield 100 Portion 3-1/2 Ounces Calories 419 cal Ingredient Carbohydrates 9 g Protein 36 g BEEF,POT ROAST,RAW WATER,BOILING SALT PEPPER,BLACK,GROUND ONIONS,FRESH,SLICED GARLIC POWDER CARROTS,FRESH,CHOPPED PARSLEY,FRESH,BUNCH,CHOPPED TOMATOES,CANNED,DICED,INCL LIQUIDS ALLSPICE,GROUND BAY LEAF,WHOLE,DRIED THYME,GROUND VINEGAR,DISTILLED FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD RESERVED STOCK Method 1 2 3 4 5 Fat 26 g MEAT, FISH, AND POULTRY No.L 010 02 Cholesterol Weight 114 mg 40 lbs 8-1/3 lbs 3 oz 1/2 oz 3 lbs 1/3 oz 2 lbs 2 oz 6-3/8 lbs 1/4 oz 1/8 oz
SIMMERED BEEF Yield 100 Portion 4 Ounces Calories 397 cal Ingredient Carbohydrates 4 g BEEF,POT ROAST,RAW WATER,BOILING CARROTS,FRESH,CHOPPED CELERY,FRESH,CHOPPED ONIONS,FRESH,CHOPPED BAY LEAF,WHOLE,DRIED CLOVES,WHOLE SALT PEPPER,BLACK,GROUND Method 1 2 3 4 Protein 35 g Fat 26 g MEAT, FISH, AND POULTRY No.L 011 00 Cholesterol Weight 114 mg 40 lbs 33-1/2 lbs 2 lbs 2 lbs 4 lbs 1/8 oz 4-2/3 oz 2-7/8 oz 1/4 oz Sodium 416 mg Measure 4 gal 1 qts 3-1/8 cup 1 qts 3-1/2 cup 2 qts 3-3/8 cup 4 each 20 each 1/4 cup 2/3 tbsp 1 tbsp Calcium 34 mg Issue 2-1/2 lbs 2-3/4 lbs 4-1/2 lbs Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water to cover. Add carrots, celery, onions, bay leaves, cloves, salt and pepper. Simmer 2-1/2 to 3 hours or until tender. DO NOT BOIL OR OVERCOOK. 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; remove bay leaves and cloves. Let roast stand 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.
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 and 30: SPINACH LASAGNA Yield 100 Portion 9
Page 31: GINGER POT ROAST Yield 100 Portion
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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