Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Simmered Quarter Pound Frankfurter
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SANDWICHES No.N 030 03
SIMMERED QUARTER POUND FRANKFURTER
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
462 cal
21 g
17 g
34 g
69 mg
1396 mg
58 mg
Ingredient
Weight
Measure
Issue
FRANKFURTERS,BEEF
25 lbs
WATER
10-1/2 lbs
1 gal 1 qts
ROLL,FRENCH
8-3/8 lbs
100 each
Method
1 Pierce each frankfurter and 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 Serve hot on French rolls. 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/simmered_quarter_pound_frankfurter.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Each |
| Calories: | 462 cal |
| Carbohydrates: | 21 g |
| Protein: | 17 g |
| Fat: | 34 g |
| Cholesterol: | 69 mg |
| Sodium: | 1396 mg |
| Calcium: | 58 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FRANKFURTERS,BEEF | 25 lbs | ||
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| ROLL,FRENCH | 8-3/8 lbs | 100 each |
| Method: | |
|
1 Pierce each frankfurter and 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 Serve hot on French rolls. 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