Source: U.S. Department of Defence
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Chipper Fish
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 MEAT, FISH, AND POULTRY No.L 125 00
CHIPPER FISH
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
251 cal
10 g
29 g
10 g
85 mg
406 mg
113 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
SALAD DRESSING,FRENCH,PREPARED,L/C
4-5/8 lbs
2 qts
POTATO CHIPS
2 lbs
2-3/4 lbs
2 qts 3 cup
CHEESE,CHEDDAR,SHREDDED
Method
1 Separate fillets; cut into 4-1/2 ounce portions, if necessary. Dip fillets in French dressing; place in single layers on sheet pans.
2 Crush chips. Combine chips and cheese. Sprinkle about 1 quart mixture over fish in each pan.
3 Using a convection oven, bake 7 minutes at 350 F. on high fan, closed vent, or until done. 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: 4-1/2 Ounces |
| Calories: | 251 cal |
| Carbohydrates: | 10 g |
| Protein: | 29 g |
| Fat: | 10 g |
| Cholesterol: | 85 mg |
| Sodium: | 406 mg |
| Calcium: | 113 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,FLOUNDER/SOLE FILLET,RAW | 30 lbs | ||
| SALAD DRESSING,FRENCH,PREPARED,L/C | 4-5/8 lbs | 2 qts | |
| POTATO CHIPS | 2 lbs | ||
| CHEESE,CHEDDAR,SHREDDED | 2-3/4 lbs | 2 qts 3 cup |
| Method: | |
|
1 Separate fillets; cut into 4-1/2 ounce portions, if necessary. Dip fillets in French dressing; place in single layers on sheet pans. 2 Crush chips. Combine chips and cheese. Sprinkle about 1 quart mixture over fish in each pan. 3 Using a convection oven, bake 7 minutes at 350 F. on high fan, closed vent, or until done. 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