Source: U.S. Department of Defence
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Roast Veal
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 106 00
ROAST VEAL
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
296 cal
0g
34 g
17 g
140 mg
127 mg
26 mg
Ingredient
Weight
Measure
Issue
VEAL,ROAST,BONELESS,RAW
38 lbs
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
Method
1 Place roasts fat side up in pans without crowding. Sprinkle roasts with pepper.
2 Insert meat thermometer into roasts. DO NOT ADD WATER; DO NOT COVER.
3 Using a convection oven, bake at 325 F. 3-1/2 hours on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds.
4 Let stand 20 minutes. Remove netting before slicing. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 4 Ounces |
| Calories: | 296 cal |
| Carbohydrates: | 0g |
| Protein: | 34 g |
| Fat: | 17 g |
| Cholesterol: | 140 mg |
| Sodium: | 127 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| VEAL,ROAST,BONELESS,RAW | 38 lbs | ||
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Place roasts fat side up in pans without crowding. Sprinkle roasts with pepper. 2 Insert meat thermometer into roasts. DO NOT ADD WATER; DO NOT COVER. 3 Using a convection oven, bake at 325 F. 3-1/2 hours on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Let stand 20 minutes. Remove netting before slicing. 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