Source: U.S. Department of Defence
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Baked Fish Portions
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 MEAT, FISH, AND POULTRY No.L 124 00
BAKED FISH PORTIONS
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
278 cal
24 g
16 g
12 g
114 mg
594 mg
20 mg
Ingredient
Weight
Measure
Issue
FISH,PORTIONS,BREADED,FRZ
25 lbs
Method
1 Place fish on ungreased sheet pans. Portions should not touch. DO NOT THAW FISH before baking.
2 Using a convection oven, bake 20 to 22 minutes at 400 F. or until browned on high fan, open vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 278 cal |
| Carbohydrates: | 24 g |
| Protein: | 16 g |
| Fat: | 12 g |
| Cholesterol: | 114 mg |
| Sodium: | 594 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,PORTIONS,BREADED,FRZ | 25 lbs |
| Method: | |
|
1 Place fish on ungreased sheet pans. Portions should not touch. DO NOT THAW FISH before baking. 2 Using a convection oven, bake 20 to 22 minutes at 400 F. or until browned on high fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 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