Source: U.S. Department of Defence
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Fish and Chips
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 MEAT, FISH, AND POULTRY No.L 124 04
FISH AND CHIPS
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
701 cal
70 g
27 g
35 g
171 mg
902 mg
46 mg
Ingredient
Weight
Measure
Issue
FISH,BATTER DIPPED,FROZEN
37-1/2 lbs
FRENCH FRIED POTATOES (3-1/2 OUNCE)
25-3/4 kg
100 unit
Method
1 Place fish on ungreased pans. Bake for 35 minutes in 425 F. oven. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
2 Prepare Recipe Nos. Q 045 01 or Q 045 05, French Fried Potatoes. Each portion is 6 ounces of fish and 1 cup French Fries.
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| Yield: 100 | Portion: 6 Ounces |
| Calories: | 701 cal |
| Carbohydrates: | 70 g |
| Protein: | 27 g |
| Fat: | 35 g |
| Cholesterol: | 171 mg |
| Sodium: | 902 mg |
| Calcium: | 46 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,BATTER DIPPED,FROZEN | 37-1/2 lbs | ||
| FRENCH FRIED POTATOES (3-1/2 OUNCE) | 25-3/4 kg | 100 unit |
| Method: | |
|
1 Place fish on ungreased pans. Bake for 35 minutes in 425 F. oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Prepare Recipe Nos. Q 045 01 or Q 045 05, French Fried Potatoes. Each portion is 6 ounces of fish and 1 cup French Fries. |
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