Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Spaghetti with Meat Sauce, RTU (Ground Turkey)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 038 02
SPAGHETTI WITH MEAT SAUCE, RTU (GROUND TURKEY)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
433 cal
55 g
24 g
12 g
51 mg
1127 mg
74 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
18 lbs
SAUCE,SPAGHETTI,CANNED,RTU
46-1/3 lbs
5 gal 1 qts
SALT
2-1/3 oz
1/4 cup
WATER,BOILING
83-5/8 lbs
10 gal
SPAGHETTI NOODLES,DRY
12 lbs
3 gal 1 qts
Method
1 Cook turkey in steam-jacketed kettle or stock pot until turkey loses its pink color, stirring to break apart.
2 Add spaghetti sauce to meat; stir well to distribute meat.
3 Cook at medium heat until sauce comes to a boil; reduce heat, simmer 5 minutes to blend flavors, stirring as necessary. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
4 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook 10 to 12 minutes or until
tender, stirring occasionally. Drain thoroughly.
 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/spaghetti_with_meat_sauce_rtu_ground_turkey.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 433 cal |
| Carbohydrates: | 55 g |
| Protein: | 24 g |
| Fat: | 12 g |
| Cholesterol: | 51 mg |
| Sodium: | 1127 mg |
| Calcium: | 74 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,GROUND,90% LEAN,RAW | 18 lbs | ||
| SAUCE,SPAGHETTI,CANNED,RTU | 46-1/3 lbs | 5 gal 1 qts | |
| SALT | 2-1/3 oz | 1/4 cup | |
| WATER,BOILING | 83-5/8 lbs | 10 gal | |
| SPAGHETTI NOODLES,DRY | 12 lbs | 3 gal 1 qts |
| Method: | |
|
1 Cook turkey in steam-jacketed kettle or stock pot until turkey loses its pink color, stirring to break apart. 2 Add spaghetti sauce to meat; stir well to distribute meat. 3 Cook at medium heat until sauce comes to a boil; reduce heat, simmer 5 minutes to blend flavors, stirring as necessary. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 4 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender, stirring occasionally. Drain thoroughly. |
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