Source: U.S. Department of Defence
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Chili Dog with Cheese and Onions
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 041 00
CHILI DOG WITH CHEESE AND ONIONS
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
342 cal
26 g
14 g
20 g
36 mg
948 mg
145 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
CHEESE,AMERICAN,SHREDDED
2-1/2 lbs
2 qts 2 cup
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
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 temperature must reach 145 F. or higher for 15 seconds.
2 Keep hot until served. CCP: Hold for service at 140 F. or higher.
3 Thoroughly heat chili. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Place frankfurter in roll.
5 Place 1 ounce hot chili over each frankfurter.
6 Place 2 tablespoons cheese and 1/2 teaspoon onions on top of chili.
7 CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 342 cal |
| Carbohydrates: | 26 g |
| Protein: | 14 g |
| Fat: | 20 g |
| Cholesterol: | 36 mg |
| Sodium: | 948 mg |
| Calcium: | 145 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 | |
| CHEESE,AMERICAN,SHREDDED | 2-1/2 lbs | 2 qts 2 cup | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 3 cup | 1-1/8 lbs |
| 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 temperature must reach 145 F. or higher for 15 seconds. 2 Keep hot until served. CCP: Hold for service at 140 F. or higher. 3 Thoroughly heat chili. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 4 Place frankfurter in roll. 5 Place 1 ounce hot chili over each frankfurter. 6 Place 2 tablespoons cheese and 1/2 teaspoon onions on top of chili. 7 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