Source: U.S. Department of Defence
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French Fried Onion Rings
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 035 00
FRENCH FRIED ONION RINGS
Yield 100
Portion 2-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
274 cal
40 g
7g
10 g
1 mg
656 mg
75 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,SLICED
20 lbs
4 gal 3-3/4 qts
22-1/4 lbs
WATER,COLD
16-3/4 lbs
2 gal
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 lbs
2 gal
5-3/4 oz
1/2 cup 1 tbsp
SALT
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
MILK,NONFAT,DRY
13-3/4 oz
1 qts 1-3/4 cup
WATER,WARM
7-7/8 lbs
3 qts 3 cup
Method
1
Separate onion slices into rings. Cover with cold water. Let stand 10 to 15 minutes. Drain.
2
Dredge onion rings in mixture of flour, salt and pepper; shake off excess. Reserve remaining seasoned flour for use in Step 4.
3
Reconstitute milk; dip floured onion rings into milk. Drain well.
4
Dredge onion rings in seasoned flour until well coated; shake off excess.
5
Fry 2 minutes in 350 F. deep fat or until golden brown.
6
Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2-1/2 Ounces |
| Calories: | 274 cal |
| Carbohydrates: | 40 g |
| Protein: | 7g |
| Fat: | 10 g |
| Cholesterol: | 1 mg |
| Sodium: | 656 mg |
| Calcium: | 75 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,SLICED | 20 lbs | 4 gal 3-3/4 qts | 22-1/4 lbs |
| WATER,COLD | 16-3/4 lbs | 2 gal | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 lbs | 2 gal | |
| SALT | 5-3/4 oz | 1/2 cup 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| MILK,NONFAT,DRY | 13-3/4 oz | 1 qts 1-3/4 cup | |
| WATER,WARM | 7-7/8 lbs | 3 qts 3 cup |
| Method: | |
|
1 Separate onion slices into rings. Cover with cold water. Let stand 10 to 15 minutes. Drain. 2 Dredge onion rings in mixture of flour, salt and pepper; shake off excess. Reserve remaining seasoned flour for use in Step 4. 3 Reconstitute milk; dip floured onion rings into milk. Drain well. 4 Dredge onion rings in seasoned flour until well coated; shake off excess. 5 Fry 2 minutes in 350 F. deep fat or until golden brown. 6 Drain well in basket or on absorbent paper. 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