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Hamburger Parmesan
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 060 00
HAMBURGER PARMESAN
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
334 cal
16 g
28 g
17 g
101 mg
451 mg
203 mg
Ingredient
Weight
Measure
Issue
PIZZA SAUCE
1 gal
BEEF,GROUND,BULK,RAW,90% LEAN
18-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER,WARM
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
9-5/8 oz
1-1/8 cup
BREADCRUMBS,DRY,GROUND,FINE
2-3/8 lbs
2 qts 2 cup
CHEESE,PARMESAN,GRATED
2-2/3 oz
3/4 cup
CHEESE,MOZZARELLA,SLICED
6-1/4 lbs
1 gal 2-1/4 qts
Method
1
Prepare Pizza Sauce, Recipe No. O 012 00. Set aside for use in Step 8.
2
Dredge patties in flour, shake off excess.
3
Reconstitute milk; and eggs. Stir to blend well.
4
Dip patties in milk and egg mixture. Drain well.
5
Combine crumbs and cheese. Dredge patties in crumb-cheese mixture; shake off excess.
6
Fry 2-1/2 minutes in 350 F. deep fat or until evenly browned. Drain well in basket or on absorbent paper. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
7 Place 20 patties in each sheet pan. Top each patty with 1 slice cheese.
8 Pour about 2 tablespoons of sauce evenly over patties in each pan.
9 Using a convection oven, bake at 325 F. 4 to 5 minutes or cheese is melted and patties are cooked, on high fan, closed vent. CCP:
Hold at 140 F. or higher for service.



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Hamburger Parmesan

Yield: 100 Portion: 5 Ounces
Calories: 334 cal
Carbohydrates: 16 g
Protein: 28 g
Fat: 17 g
Cholesterol: 101 mg
Sodium: 451 mg
Calcium: 203 mg

Ingredient Weight Measure Issue
PIZZA SAUCE 1 gal
BEEF,GROUND,BULK,RAW,90% LEAN 18-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
WATER,WARM 2 lbs 3-3/4 cup
EGGS,WHOLE,FROZEN 9-5/8 oz 1-1/8 cup
BREADCRUMBS,DRY,GROUND,FINE 2-3/8 lbs 2 qts 2 cup
CHEESE,PARMESAN,GRATED 2-2/3 oz 3/4 cup
CHEESE,MOZZARELLA,SLICED 6-1/4 lbs 1 gal 2-1/4 qts

Method:
1
Prepare Pizza Sauce, Recipe No. O 012 00. Set aside for use in Step 8.
2
Dredge patties in flour, shake off excess.
3
Reconstitute milk; and eggs. Stir to blend well.
4
Dip patties in milk and egg mixture. Drain well.
5
Combine crumbs and cheese. Dredge patties in crumb-cheese mixture; shake off excess.
6
Fry 2-1/2 minutes in 350 F. deep fat or until evenly browned. Drain well in basket or on absorbent paper. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
7 Place 20 patties in each sheet pan. Top each patty with 1 slice cheese.
8 Pour about 2 tablespoons of sauce evenly over patties in each pan.
9 Using a convection oven, bake at 325 F. 4 to 5 minutes or cheese is melted and patties are cooked, on high fan, closed vent. CCP:
Hold at 140 F. or higher for service.

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/hamburger_parmesan.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence