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Beef Cordon Bleu
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 055 00
BEEF CORDON BLEU
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
369 cal
9g
32 g
22 g
128 mg
727 mg
113 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,TEMPERED
25 lbs
HAM,COOKED,1 OZ SLICE
3-1/8 lbs
CHEESE,AMERICAN,SLICED
2-5/8 lbs
6-3/4 oz
1 qts
POTATO,WHITE,INSTANT,GRANULES
MILK,NONFAT,DRY
3-1/4 oz
1-3/8 cup
WATER
3-7/8 lbs
1 qts 3-1/2 cup
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
BREADCRUMBS
2-7/8 lbs
3 qts
3 oz
1/4 cup 1 tbsp
SALT
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1-3/4 lbs
1 qts
SHORTENING
Method
1
Slice beef into 1/4-inch thick slices, 4 ounces per slice.
2
Slice ham and cheese in 1/2. Place 1/2 slice ham and 1/2 slice cheese on each slice of beef.
3
Fold beef slice in half, enclosing ham and cheese. Pound edges of beef together to seal.
4
Dredge beef in instant potato granules. Set aside for use in Step 6.
5
Reconstitute milk; combine with eggs.
6
Dip beef in milk and egg mixture. Drain.
7
Dredge in mixture of bread crumbs, salt, and pepper; shake off excess.
8
Fry on griddle at 350 F. for 3 minutes on each side or until golden brown. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds. CCP: Hold for service at 140 F. or higher.



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Beef Cordon Bleu

Yield: 100 Portion: 5 Ounces
Calories: 369 cal
Carbohydrates: 9g
Protein: 32 g
Fat: 22 g
Cholesterol: 128 mg
Sodium: 727 mg
Calcium: 113 mg

Ingredient Weight Measure Issue
BEEF,OVEN ROAST,TEMPERED 25 lbs
HAM,COOKED,1 OZ SLICE 3-1/8 lbs
CHEESE,AMERICAN,SLICED 2-5/8 lbs
POTATO,WHITE,INSTANT,GRANULES 6-3/4 oz 1 qts
MILK,NONFAT,DRY 3-1/4 oz 1-3/8 cup
WATER 3-7/8 lbs 1 qts 3-1/2 cup
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
BREADCRUMBS 2-7/8 lbs 3 qts
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SHORTENING 1-3/4 lbs 1 qts

Method:
1
Slice beef into 1/4-inch thick slices, 4 ounces per slice.
2
Slice ham and cheese in 1/2. Place 1/2 slice ham and 1/2 slice cheese on each slice of beef.
3
Fold beef slice in half, enclosing ham and cheese. Pound edges of beef together to seal.
4
Dredge beef in instant potato granules. Set aside for use in Step 6.
5
Reconstitute milk; combine with eggs.
6
Dip beef in milk and egg mixture. Drain.
7
Dredge in mixture of bread crumbs, salt, and pepper; shake off excess.
8
Fry on griddle at 350 F. for 3 minutes on each side or until golden brown. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds. 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.

https://theodora.com/recipies/meat_fish_and_poultry/beef_cordon_bleu.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence