Source: U.S. Department of Defence
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Ground Beef Cordon Bleu
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 014 00
GROUND BEEF CORDON BLEU
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
377 cal
7g
36 g
22 g
124 mg
766 mg
296 mg
Ingredient
Weight
Measure
Issue
BREAD,WHITE,CUBED
2-1/2 lbs
2 gal 1/8 qts
GARLIC POWDER
1/3 oz
1 tbsp
WATER
4-2/3 lbs
2 qts 1 cup
BEEF,GROUND,BULK,RAW,90% LEAN
22-1/2 lbs
ONIONS,FRESH,CHOPPED
1-3/8 lbs
1 qts
1-5/8 lbs
6-3/8 oz
3/4 cup
EGGS,WHOLE,FROZEN
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
6-1/4 lbs
100 sl
CHEESE,SWISS,SLICED
HAM,COOKED,BONELESS,SLICED
3-3/4 lbs
100 sl
Method
1 Combine bread, garlic, and water. Let stand 10 minutes until water is absorbed.
2 Add ground beef, onions, eggs, salt, and pepper; mix well. Shape into 200, 2-1/2 ounce patties. Flatten patties to 3-1/2 inch
diameter.
3 Cut cheese slices in half. Place halved cheesed slices on 100 patties. Place another halved cheese slice on top of ham. Fold ham
around cheese. Fold ham and cheese no larger than 3 by 3 inches to fit inside patties and ensure a good seal. Add remaining ham
slices. Place remaining patties on top; enclose securely by sealing edges together.
4 Using a convection oven, bake in 350 F. for 15 minutes or until done on high fan, closed vent. CCP: Internal temperature must
reach 155 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/ground_beef_cordon_bleu.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 377 cal |
| Carbohydrates: | 7g |
| Protein: | 36 g |
| Fat: | 22 g |
| Cholesterol: | 124 mg |
| Sodium: | 766 mg |
| Calcium: | 296 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BREAD,WHITE,CUBED | 2-1/2 lbs | 2 gal 1/8 qts | |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| WATER | 4-2/3 lbs | 2 qts 1 cup | |
| BEEF,GROUND,BULK,RAW,90% LEAN | 22-1/2 lbs | ||
| ONIONS,FRESH,CHOPPED | 1-3/8 lbs | 1 qts | 1-5/8 lbs |
| EGGS,WHOLE,FROZEN | 6-3/8 oz | 3/4 cup | |
| SALT | 3 oz | 1/4 cup 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| CHEESE,SWISS,SLICED | 6-1/4 lbs | 100 sl | |
| HAM,COOKED,BONELESS,SLICED | 3-3/4 lbs | 100 sl |
| Method: | |
|
1 Combine bread, garlic, and water. Let stand 10 minutes until water is absorbed. 2 Add ground beef, onions, eggs, salt, and pepper; mix well. Shape into 200, 2-1/2 ounce patties. Flatten patties to 3-1/2 inch diameter. 3 Cut cheese slices in half. Place halved cheesed slices on 100 patties. Place another halved cheese slice on top of ham. Fold ham around cheese. Fold ham and cheese no larger than 3 by 3 inches to fit inside patties and ensure a good seal. Add remaining ham slices. Place remaining patties on top; enclose securely by sealing edges together. 4 Using a convection oven, bake in 350 F. for 15 minutes or until done on high fan, closed vent. CCP: Internal temperature must reach 155 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