Source: U.S. Department of Defence
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Noodles Jefferson
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 CEREALS AND PASTA PRODUCTS No.E 012 00
NOODLES JEFFERSON
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
241 cal
29 g
10 g
9g
58 mg
509 mg
143 mg
Ingredient
Weight
Measure
Issue
WATER,WARM
50-1/8 lbs
6 gal
SALT
1-7/8 oz
3 tbsp
OIL,SALAD
1-1/2 oz
3 tbsp
NOODLES,EGG
9 lbs
6 gal 2-7/8 qts
BUTTER,MELTED
1-1/4 lbs
2-1/2 cup
SALT
5/8 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
CHEESE,PARMESAN,GRATED
2 lbs
2 qts 1 cup
Method
1
Add salt and oil to water; heat to a rolling boil.
2
Slowly add noodles, stirring constantly, until water boils again. Cook about 8 to 10 minutes or until tender. Drain thoroughly.
3
Add butter, salt and pepper to noodles. Stir well.
4
Add cheese; toss well. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 241 cal |
| Carbohydrates: | 29 g |
| Protein: | 10 g |
| Fat: | 9g |
| Cholesterol: | 58 mg |
| Sodium: | 509 mg |
| Calcium: | 143 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER,WARM | 50-1/8 lbs | 6 gal | |
| SALT | 1-7/8 oz | 3 tbsp | |
| OIL,SALAD | 1-1/2 oz | 3 tbsp | |
| NOODLES,EGG | 9 lbs | 6 gal 2-7/8 qts | |
| BUTTER,MELTED | 1-1/4 lbs | 2-1/2 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| CHEESE,PARMESAN,GRATED | 2 lbs | 2 qts 1 cup |
| Method: | |
|
1 Add salt and oil to water; heat to a rolling boil. 2 Slowly add noodles, stirring constantly, until water boils again. Cook about 8 to 10 minutes or until tender. Drain thoroughly. 3 Add butter, salt and pepper to noodles. Stir well. 4 Add cheese; toss well. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence