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Turkey Yakisoba
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 062 02
TURKEY YAKISOBA
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
315 cal
24 g
31 g
10 g
90 mg
871 mg
47 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
32 lbs
TURKEY,GROUND,90% LEAN,RAW
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-2/3 lbs
5-1/4 lbs
1 gal
6-3/8 lbs
PEPPERS,GREEN,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,CHOPPED
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 turkey in steam-jacketed kettle or stock pot until turkey loses its pink color, stirring to break apart. Drain and skim off excess
fat.
3 Combine turkey with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10
minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Turkey Yakisoba

Yield: 100 Portion: 1 Cup
Calories: 315 cal
Carbohydrates: 24 g
Protein: 31 g
Fat: 10 g
Cholesterol: 90 mg
Sodium: 871 mg
Calcium: 47 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
TURKEY,GROUND,90% LEAN,RAW 32 lbs
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 5-1/4 lbs 1 gal 6-3/8 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,CHOPPED 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 turkey in steam-jacketed kettle or stock pot until turkey loses its pink color, stirring to break apart. Drain and skim off excess
fat.
3 Combine turkey with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10
minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature. CCP: Internal temperature must reach 165
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.

https://theodora.com/recipies/meat_fish_and_poultry/turkey_yakisoba.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence