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Gyros
Source: U.S. Department of Defence

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SANDWICHES No.N 002 00
GYROS
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
447 cal
49 g
37 g
11 g
79 mg
725 mg
244 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,PRE COOKED
20 lbs
ONIONS,FRESH,SLICED
2 lbs
1 qts 3-7/8 cup
2-1/4 lbs
TOMATOES,FRESH,CHOPPED
8-1/2 lbs
1 gal 1-3/8 qts
8-2/3 lbs
3-1/8 lbs
1 gal 2-1/2 qts
3-1/3 lbs
LETTUCE,ICEBERG,FRESH,SHREDDED
YOGURT,PLAIN,NONFAT
6-1/2 lbs
3 qts
2-5/8 lbs
2 qts 2 cup
3-1/8 lbs
CUCUMBER,FRESH,CHOPPED
DILL WEED,DRIED
1/2 oz
1/4 cup 1-1/3 tbsp
GARLIC POWDER
5/8 oz
2 tbsp
21 lbs
100 each
BREAD,PITA,GYROS,8-INCH
Method
1 Slice beef thin, about 20 slices per pound. Place 4 pounds, about 80 slices, on each pan for use in Step 5. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
2 Separate onion slices into rings. Chop tomatoes and shred lettuce. Set aside for use in Step 6.
3 Peel, seed and chop cucumbers. Combine yogurt, cucumbers, dill weed and garlic powder. Mix well. CCP: Refrigerate at 41 F. or
lower for use in Step 6.
4 Cut pita bread in half, forming 2 pockets. Place on pans. Using a convection oven, bake at 325 F. for 5 minutes or until warm and
pliable on high fan, closed vent.
5 Place 2 slices beef in each pita pocket.
6 Top each pita with 1 tablespoon yogurt-cucumber sauce, 2 onion rings, 2 tablespoons diced tomatoes and 2 tablespoons lettuce.



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Gyros

Yield: 100 Portion: 1 Sandwich
Calories: 447 cal
Carbohydrates: 49 g
Protein: 37 g
Fat: 11 g
Cholesterol: 79 mg
Sodium: 725 mg
Calcium: 244 mg

Ingredient Weight Measure Issue
BEEF,OVEN ROAST,PRE COOKED 20 lbs
ONIONS,FRESH,SLICED 2 lbs 1 qts 3-7/8 cup 2-1/4 lbs
TOMATOES,FRESH,CHOPPED 8-1/2 lbs 1 gal 1-3/8 qts 8-2/3 lbs
LETTUCE,ICEBERG,FRESH,SHREDDED 3-1/8 lbs 1 gal 2-1/2 qts 3-1/3 lbs
YOGURT,PLAIN,NONFAT 6-1/2 lbs 3 qts
CUCUMBER,FRESH,CHOPPED 2-5/8 lbs 2 qts 2 cup 3-1/8 lbs
DILL WEED,DRIED 1/2 oz 1/4 cup 1-1/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
BREAD,PITA,GYROS,8-INCH 21 lbs 100 each

Method:
1 Slice beef thin, about 20 slices per pound. Place 4 pounds, about 80 slices, on each pan for use in Step 5. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
2 Separate onion slices into rings. Chop tomatoes and shred lettuce. Set aside for use in Step 6.
3 Peel, seed and chop cucumbers. Combine yogurt, cucumbers, dill weed and garlic powder. Mix well. CCP: Refrigerate at 41 F. or
lower for use in Step 6.
4 Cut pita bread in half, forming 2 pockets. Place on pans. Using a convection oven, bake at 325 F. for 5 minutes or until warm and
pliable on high fan, closed vent.
5 Place 2 slices beef in each pita pocket.
6 Top each pita with 1 tablespoon yogurt-cucumber sauce, 2 onion rings, 2 tablespoons diced tomatoes and 2 tablespoons lettuce.

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/gyros.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence