Source: U.S. Department of Defence
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Chicken Cordon Bleu
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 MEAT, FISH, AND POULTRY No.L 839 00
CHICKEN CORDON BLEU
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
567 cal
14 g
29 g
44 g
158 mg
1343 mg
22 mg
Ingredient
Weight
Measure
Issue
CHICKEN CORDON BLEU,FROZEN
44 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Follow manufacturer's cooking instructions on label.
2
Spray inside of five steam table pans with non-stick cooking spray.
3
Arrange 20 frozen Chicken Cordon Bleu in each of five pans.
4
Bake uncovered in convection oven at 300 F. with fan on for 30-45 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Each |
| Calories: | 567 cal |
| Carbohydrates: | 14 g |
| Protein: | 29 g |
| Fat: | 44 g |
| Cholesterol: | 158 mg |
| Sodium: | 1343 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN CORDON BLEU,FROZEN | 44 lbs | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Follow manufacturer's cooking instructions on label. 2 Spray inside of five steam table pans with non-stick cooking spray. 3 Arrange 20 frozen Chicken Cordon Bleu in each of five pans. 4 Bake uncovered in convection oven at 300 F. with fan on for 30-45 minutes. CCP: Internal temperature must reach 165 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence