Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Chili Dog (Canned Chili Con Carne)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SANDWICHES No.N 041 01
CHILI DOG (CANNED CHILI CON CARNE)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
297 cal
26 g
11 g
16 g
25 mg
874 mg
74 mg
Ingredient
Weight
Measure
Issue
FRANKFURTERS
9-2/3 lbs
100 each
WATER
10-1/2 lbs
1 gal 1 qts
CHILI CON CARNE,CANNED,NO BEANS
6-3/4 lbs
3 qts
9-3/8 lbs
100 each
BUN,HOTDOG
Method
1 Pierce each frankfurter; cover with water in steam-jacketed kettle or stock pot; bring to a boil; reduce heat; simmer 10 minutes.
Drain. CCP: Internal temperaturemust reach 145 F. or higher for 15 seconds.
2 Thoroughly heat chili. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Place frankfurter in roll.
4 Place 1 ounce hot chili over each frankfurter.
5 CCP: Hold for service at 140 F.or higher.
 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/sandwiches/chili_dog_canned_chili_con_carne.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 297 cal |
| Carbohydrates: | 26 g |
| Protein: | 11 g |
| Fat: | 16 g |
| Cholesterol: | 25 mg |
| Sodium: | 874 mg |
| Calcium: | 74 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FRANKFURTERS | 9-2/3 lbs | 100 each | |
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| CHILI CON CARNE,CANNED,NO BEANS | 6-3/4 lbs | 3 qts | |
| BUN,HOTDOG | 9-3/8 lbs | 100 each |
| Method: | |
|
1 Pierce each frankfurter; cover with water in steam-jacketed kettle or stock pot; bring to a boil; reduce heat; simmer 10 minutes. Drain. CCP: Internal temperaturemust reach 145 F. or higher for 15 seconds. 2 Thoroughly heat chili. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Place frankfurter in roll. 4 Place 1 ounce hot chili over each frankfurter. 5 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