| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Teriyaki Chicken (8 PC)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 114 00
TERIYAKI CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
296 cal
6g
42 g
10 g
119 mg
1726 mg
34 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
WATER
11 lbs
1 gal 1-1/4 qts
SOY SAUCE
6-1/3 lbs
2 qts 2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED
5 lbs
2 qts 1 cup
GINGER,GROUND
4-5/8 oz
1-1/2 cup
PEPPER,BLACK,GROUND
1-1/3 oz
1/4 cup 2-1/3 tbsp
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place approximately 22 pounds in each
roasting pan.
2 Combine water, soy sauce, pineapple juice, ginger, pepper, and garlic powder; mix well. Pour 3-1/2 qt marinade over chicken in
each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Lightly spray chicken with cooking spray. Place chicken, meat side up, on lightly sprayed sheet pans.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with 1 cup reserved marinade per pan.
Discard remaining marinade. Bake an additional 20 minutes for a total of 40 minutes. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 2, 2 gallons of prepared teriyaki sauce may be used per 100 portions.



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/teriyaki_chicken_8_pc.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Teriyaki Chicken (8 PC)

Yield: 100 Portion: 8 Ounces
Calories: 296 cal
Carbohydrates: 6g
Protein: 42 g
Fat: 10 g
Cholesterol: 119 mg
Sodium: 1726 mg
Calcium: 34 mg

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
WATER 11 lbs 1 gal 1-1/4 qts
SOY SAUCE 6-1/3 lbs 2 qts 2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 5 lbs 2 qts 1 cup
GINGER,GROUND 4-5/8 oz 1-1/2 cup
PEPPER,BLACK,GROUND 1-1/3 oz 1/4 cup 2-1/3 tbsp
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp

Method:
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place approximately 22 pounds in each
roasting pan.
2 Combine water, soy sauce, pineapple juice, ginger, pepper, and garlic powder; mix well. Pour 3-1/2 qt marinade over chicken in
each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Lightly spray chicken with cooking spray. Place chicken, meat side up, on lightly sprayed sheet pans.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with 1 cup reserved marinade per pan.
Discard remaining marinade. Bake an additional 20 minutes for a total of 40 minutes. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 2, 2 gallons of prepared teriyaki sauce may be used per 100 portions.

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/teriyaki_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence