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Chicken Tetrazzini (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 152 02
CHICKEN TETRAZZINI (COOKED DICED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
270 cal
28 g
23 g
6g
52 mg
1028 mg
108 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
25-1/8 lbs
3 gal
SALT
1 oz
1 tbsp
OIL,SALAD
1/2 oz
1 tbsp
5 lbs
1 gal 1-3/8 qts
SPAGHETTI NOODLES,DRY
ONIONS,FRESH,CHOPPED
8-1/2 oz
1-1/2 cup
9-3/8 oz
7-7/8 oz
1-1/2 cup
9-5/8 oz
PEPPERS,GREEN,FRESH,CHOPPED
COOKING SPRAY,NONSTICK
1/8 oz
1/8 tsp
CHICKEN BROTH
1 gal 3 qts
WATER,COLD
4-1/8 lbs
2 qts
FLOUR,WHEAT,BREAD
2-3/8 lbs
2 qts
7-7/8 lbs
3 qts 3 cup
WATER,WARM
MILK,NONFAT,DRY
7-1/4 oz
3 cup
SALT
1-7/8 oz
3 tbsp
NUTMEG,GROUND
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
12 lbs
CHICKEN,COOKED,DICED
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS
5-1/8 lbs
3 qts 3 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
11-7/8 oz
1-3/4 cup
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
Method
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add spaghetti slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender; stir occasionally. DO
NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly. Reserve for use in Step 8.
4 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly.
5 Add chicken broth to cooked vegetables; stir to blend. Bring to a boil; reduce heat to a simmer.
6 Blend flour and water together to make a smooth slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
7 Reconstitute milk in warm water. Add salt, nutmeg and pepper; stir milk mixture into thickened broth. Bring to a boil. Cover;
reduce heat; simmer 2 minutes.
8 Stir chicken, spaghetti, mushrooms and pimientos gently into thickened sauce. Heat to a simmer.
9 Pour 1-1/2 gallons of chicken and spaghetti mixture into ungreased steam table pans. Sprinkle 1 cup parmesan cheese evenly over
chicken and spaghetti mixture in each pan.
10 Using a convection oven, bake at 325 F. for 15 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Chicken Tetrazzini (Cooked Diced)

Yield: 100 Portion: 1 Cup
Calories: 270 cal
Carbohydrates: 28 g
Protein: 23 g
Fat: 6g
Cholesterol: 52 mg
Sodium: 1028 mg
Calcium: 108 mg

Ingredient Weight Measure Issue
WATER,BOILING 25-1/8 lbs 3 gal
SALT 1 oz 1 tbsp
OIL,SALAD 1/2 oz 1 tbsp
SPAGHETTI NOODLES,DRY 5 lbs 1 gal 1-3/8 qts
ONIONS,FRESH,CHOPPED 8-1/2 oz 1-1/2 cup 9-3/8 oz
PEPPERS,GREEN,FRESH,CHOPPED 7-7/8 oz 1-1/2 cup 9-5/8 oz
COOKING SPRAY,NONSTICK 1/8 oz 1/8 tsp
CHICKEN BROTH 1 gal 3 qts
WATER,COLD 4-1/8 lbs 2 qts
FLOUR,WHEAT,BREAD 2-3/8 lbs 2 qts
WATER,WARM 7-7/8 lbs 3 qts 3 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
SALT 1-7/8 oz 3 tbsp
NUTMEG,GROUND 1/2 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CHICKEN,COOKED,DICED 12 lbs
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS 5-1/8 lbs 3 qts 3 cup
PIMIENTO,CANNED,DRAINED,CHOPPED 11-7/8 oz 1-3/4 cup
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts

Method:
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add spaghetti slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender; stir occasionally. DO
NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly. Reserve for use in Step 8.
4 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly.
5 Add chicken broth to cooked vegetables; stir to blend. Bring to a boil; reduce heat to a simmer.
6 Blend flour and water together to make a smooth slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
7 Reconstitute milk in warm water. Add salt, nutmeg and pepper; stir milk mixture into thickened broth. Bring to a boil. Cover;
reduce heat; simmer 2 minutes.
8 Stir chicken, spaghetti, mushrooms and pimientos gently into thickened sauce. Heat to a simmer.
9 Pour 1-1/2 gallons of chicken and spaghetti mixture into ungreased steam table pans. Sprinkle 1 cup parmesan cheese evenly over
chicken and spaghetti mixture in each pan.
10 Using a convection oven, bake at 325 F. for 15 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature
must reach 165 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence