Source: U.S. Department of Defence
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Veal Cubes Parmesan
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 105 00
VEAL CUBES PARMESAN
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
276 cal
6g
29 g
15 g
114 mg
568 mg
89 mg
Ingredient
Weight
Measure
Issue
VEAL,ROAST,BONELESS,THAWED,DICED
30 lbs
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
SALT
1-7/8 oz
3 tbsp
1-3/4 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
GARLIC POWDER
1/8 oz
1/8 tsp
OREGANO,CRUSHED
1/8 oz
1 tbsp
BASIL,SWEET,WHOLE,CRUSHED
1/8 oz
1 tbsp
5 lbs
2 qts 3/4 cup
TOMATO PASTE,CANNED
WATER
18-3/4 lbs
2 gal 1 qts
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
Method
1 Brown veal in steam-jacketed kettle. Drain or skim off excess fat.
2 Add onions; saute until tender.
3 Mix salt, sugar, red pepper, garlic, oregano, basil, tomato paste, and water. Add to veal; bring to a boil. Reduce heat; cover;
simmer 1 hour 15 minutes or until veal is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Place 4-1/4 quarts of veal mixture in each steam table pan.
5 Sprinkle 1 cup cheese over mixture in each pan. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 5-1/2 Ounces |
| Calories: | 276 cal |
| Carbohydrates: | 6g |
| Protein: | 29 g |
| Fat: | 15 g |
| Cholesterol: | 114 mg |
| Sodium: | 568 mg |
| Calcium: | 89 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| VEAL,ROAST,BONELESS,THAWED,DICED | 30 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| SALT | 1-7/8 oz | 3 tbsp | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| OREGANO,CRUSHED | 1/8 oz | 1 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 1/8 oz | 1 tbsp | |
| TOMATO PASTE,CANNED | 5 lbs | 2 qts 3/4 cup | |
| WATER | 18-3/4 lbs | 2 gal 1 qts | |
| CHEESE,PARMESAN,GRATED | 14-1/8 oz | 1 qts |
| Method: | |
|
1 Brown veal in steam-jacketed kettle. Drain or skim off excess fat. 2 Add onions; saute until tender. 3 Mix salt, sugar, red pepper, garlic, oregano, basil, tomato paste, and water. Add to veal; bring to a boil. Reduce heat; cover; simmer 1 hour 15 minutes or until veal is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Place 4-1/4 quarts of veal mixture in each steam table pan. 5 Sprinkle 1 cup cheese over mixture in each pan. 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