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Corn Dog
Source: U.S. Department of Defence

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SANDWICHES No.N 034 00
CORN DOG
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
258 cal
20 g
8g
16 g
35 mg
674 mg
49 mg
Ingredient
Weight
Measure
Issue
FRANKFURTERS
10 lbs
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
CORN MEAL
1-2/3 lbs
1 qts 1-1/2 cup
BAKING POWDER
1-1/3 oz
2-2/3 tbsp
SALT
1 oz
1 tbsp
3-1/2 oz
1/2 cup
SUGAR,GRANULATED
MUSTARD,DRY
3-1/8 oz
1/2 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
WATER
3-7/8 lbs
1 qts 3-1/2 cup
EGGS,WHOLE,FROZEN
9-5/8 oz
1-1/8 cup
OIL,SALAD
5-3/4 oz
3/4 cup
Method
1
Insert 1 stirring stick lengthwise into each thawed frankfurter. Dry surface of frankfurter with paper towel.
2
Combine flour, cornmeal, baking powder, salt, sugar, mustard flour and milk.
3
Add water, eggs and salad oil or melted shortening to dry ingredients. Blend well.
4
Dip frankfurters in cornmeal mixture; allow excess batter to drain slightly; fry 2 to 4 minutes or until golden brown in 375 F. deep
fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Drain on absorbent paper.
6 Serve hot. CCP: Hold for service at 140 F. or higher.
Notes
1 18-3/4 lbs frozen corn dogs may also be used.



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Corn Dog

Yield: 100 Portion: 1 Sandwich
Calories: 258 cal
Carbohydrates: 20 g
Protein: 8g
Fat: 16 g
Cholesterol: 35 mg
Sodium: 674 mg
Calcium: 49 mg

Ingredient Weight Measure Issue
FRANKFURTERS 10 lbs
FLOUR,WHEAT,GENERAL PURPOSE 3-1/3 lbs 3 qts
CORN MEAL 1-2/3 lbs 1 qts 1-1/2 cup
BAKING POWDER 1-1/3 oz 2-2/3 tbsp
SALT 1 oz 1 tbsp
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
MUSTARD,DRY 3-1/8 oz 1/2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER 3-7/8 lbs 1 qts 3-1/2 cup
EGGS,WHOLE,FROZEN 9-5/8 oz 1-1/8 cup
OIL,SALAD 5-3/4 oz 3/4 cup

Method:
1
Insert 1 stirring stick lengthwise into each thawed frankfurter. Dry surface of frankfurter with paper towel.
2
Combine flour, cornmeal, baking powder, salt, sugar, mustard flour and milk.
3
Add water, eggs and salad oil or melted shortening to dry ingredients. Blend well.
4
Dip frankfurters in cornmeal mixture; allow excess batter to drain slightly; fry 2 to 4 minutes or until golden brown in 375 F. deep
fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Drain on absorbent paper.
6 Serve hot. CCP: Hold for service at 140 F. or higher.
Notes
1 18-3/4 lbs frozen corn dogs may also be used.

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/corn_dog.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence