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COOK ING P ROCE DURE GUIDELINE INDEX
NOTE: ALL CAPACITIES SHOWN
IN THIS MANUAL ARE
BASED ON U
.S. PAN SIZES.
GASTRONORM PANS MAY
HOLD MORE OR LESS
THAN THE FOOD
QUANTITIES INDICATED
.
21.
COOKING PROCEDURES GUIDELINE INDEX
BE EF
Beef Brisket 23 Ribeye Roll 30
Beef Striploin 24 Beef Round 31
Beef Short Ribs 25 Beef Round, Cafeteria or Steamship 32
Corned Beef 26 Tenderloin 33
Hamburgers 27 Veal Loin 34
Prime Rib (#109) 28
SMOKING
Prime Rib, Special 29 Smoked Beef Brisket 73
LA MB
Lamb, Leg 35
Lamb Racks (FRENCHED) 36
PO RK
Ham, Fresh 37 Pork Shoulder 42
Ham, Cured & Smoked 38 Sausage 43
Pork Loin 39
SMOKING
Pork Ribs 40 Smoked Fresh Hams 74
Pork Chops, Pork Chops, Stuffed 41 Smoked Pork Ribs 75
PO ULTRY
Chicken Breasts 44 Turkey Breast 50
Chicken, Pieces & Halves 45 Turkey Roll 51
Chicken, Whole 46
SMOKING
Cornish Hens 47 Smoked Duck, Whole 76
Duck, Whole 48 Smoked Turkey 77
Turkey, Whole 49
FI SH
Fish, Baked 52
SMOKING
Salmon Steaks 53 Smoked Cod 78
Trout 54 Smoked Salmon 79
Smoked Shrimp 80
MI SC E LL AN EO US
Potatoes, Baked 55 Breakfast Sandwiches 65
Quiche 56 Cookies 66
Rice 57 Doughnuts 67
Baked Egg Custard 58 Dough Proofing 68
Sheet Cake 59 Procedure Blank 69
Cheese Cake 60 Smoked Beans 81
Precooked Frozen Finger Foods 61
SMOKING
Frozen Convenience Entrée PANS 62-63 Cold Smoked Salmon 82-83
Frozen Convenience Portioned Entrées 64