Source: U.S. Department of Defence
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Hamburger Yakisoba (Ground Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 062 01
HAMBURGER YAKISOBA (GROUND BEEF)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
393 cal
24 g
35 g
16 g
106 mg
813 mg
28 mg
Ingredient
Weight
Measure
Issue
SPAGHETTI NOODLES,DRY
6 lbs
1 gal 2-1/2 qts
WATER,BOILING
33-1/2 lbs
4 gal
SALT
1-1/4 oz
2 tbsp
30 lbs
BEEF,GROUND,BULK,RAW,90% LEAN
PEPPERS,GREEN,FRESH,JULIENNE
5-1/4 lbs
1 gal
6-3/8 lbs
4-1/4 lbs
3 qts
4-3/4 lbs
ONIONS,FRESH,CHOPPED
SOY SAUCE
1-1/4 lbs
2 cup
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
3/4 oz
2-2/3 tbsp
GINGER,GROUND
3/4 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
WATER
4-1/8 lbs
2 qts
ONIONS,GREEN,FRESH,SLICED
12-1/3 oz
3-1/2 cup
13-3/4 oz
Method
1 Cook spaghetti in salted water until tender, 10 to 12 minutes.
2 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain and skim off excess fat.
3 Combine beef with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10
minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
4 Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature. CCP: Internal temperature must reach 155
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 393 cal |
| Carbohydrates: | 24 g |
| Protein: | 35 g |
| Fat: | 16 g |
| Cholesterol: | 106 mg |
| Sodium: | 813 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SPAGHETTI NOODLES,DRY | 6 lbs | 1 gal 2-1/2 qts | |
| WATER,BOILING | 33-1/2 lbs | 4 gal | |
| SALT | 1-1/4 oz | 2 tbsp | |
| BEEF,GROUND,BULK,RAW,90% LEAN | 30 lbs | ||
| PEPPERS,GREEN,FRESH,JULIENNE | 5-1/4 lbs | 1 gal | 6-3/8 lbs |
| ONIONS,FRESH,CHOPPED | 4-1/4 lbs | 3 qts | 4-3/4 lbs |
| SOY SAUCE | 1-1/4 lbs | 2 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| GARLIC POWDER | 3/4 oz | 2-2/3 tbsp | |
| GINGER,GROUND | 3/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| WATER | 4-1/8 lbs | 2 qts | |
| ONIONS,GREEN,FRESH,SLICED | 12-1/3 oz | 3-1/2 cup | 13-3/4 oz |
| Method: | |
|
1 Cook spaghetti in salted water until tender, 10 to 12 minutes. 2 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain and skim off excess fat. 3 Combine beef with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. 4 Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature. CCP: Internal temperature must reach 155 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