| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Roast Beef
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 005 00
ROAST BEEF
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
276 cal
0g
39 g
12 g
112 mg
86 mg
11 mg
Ingredient
Weight
Measure
Issue
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
BEEF,OVEN ROAST,TEMPERED
40 lbs
Method
1 Place roasts fat side up in 18x20 roasting in pans according to size without crowding. Sprinkle with pepper.
2 Insert meat thermometer into center of thickest part of main muscle. DO NOT ADD WATER. DO NOT COVER.
3 Using a convection oven, roast 1 hour 45 minutes at 325 F., depending on size of roasts. Roast to desired degree of doneness.
CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
4 Let stand 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.
Notes
1
26 pounds of precooked roast beef may be used.
2
Frozen roasts will require 1 hour or longer cooking time.
3
Remove roasts from oven when meat thermometer registers 140 F. for rare; 160 F. for medium; and 170 F. for well done.
4
Internal temperature will rise about 10 degrees during 20 minute standing period.



Please bookmark this page (add it to your favorites).
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/roast_beef.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Roast Beef

Yield: 100 Portion: 4 Ounces
Calories: 276 cal
Carbohydrates: 0g
Protein: 39 g
Fat: 12 g
Cholesterol: 112 mg
Sodium: 86 mg
Calcium: 11 mg

Ingredient Weight Measure Issue
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
BEEF,OVEN ROAST,TEMPERED 40 lbs

Method:
1 Place roasts fat side up in 18x20 roasting in pans according to size without crowding. Sprinkle with pepper.
2 Insert meat thermometer into center of thickest part of main muscle. DO NOT ADD WATER. DO NOT COVER.
3 Using a convection oven, roast 1 hour 45 minutes at 325 F., depending on size of roasts. Roast to desired degree of doneness.
CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
4 Let stand 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.
Notes
1
26 pounds of precooked roast beef may be used.
2
Frozen roasts will require 1 hour or longer cooking time.
3
Remove roasts from oven when meat thermometer registers 140 F. for rare; 160 F. for medium; and 170 F. for well done.
4
Internal temperature will rise about 10 degrees during 20 minute standing period.

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/roast_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence