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cooking guidelines - simple control • 13
SECTION 4 - COOKING GUIDELINES
BEEF
Beef Brisket ................................................14
Beef Short Ribs ..........................................14
Beef Striploin .............................................14
Corned Beef ...............................................15
Prime Rib (#109) ........................................15
Prime Rib, Special ......................................15
Ribeye Roll ................................................. 16
Beef Round .................................................16
Beef Round, cafeteria/steamship ................16
Tenderloin ..................................................17
Veal Loin .................................................... 17
LAMB
Lamb, Leg ..................................................18
Lamb Racks (Frenched) .............................18
PORK
Pork Leg, Fresh .......................................... 19
Ham, Cured & Smoked .............................19
Pork Chops ................................................19
Pork Loin ...................................................20
Pork Shoulder ............................................20
Pork Ribs ....................................................20
Pig, Whole ..................................................21
PROCESSED MEATS
Sausage ......................................................21
POULTRY
Chicken, Pieces & Halves ..........................22
Chicken, Whole ..........................................22
Chicken, Fried two-step method .................23
Cornish Hens .............................................23
Duck, Whole ..............................................23
Turkey ........................................................24
Turkey Breast .............................................24
Turkey Roll ................................................24
FISH
Fish, Baked .................................................25
Salmon Steaks ............................................25
Trout ..........................................................25
MISCELLANEOUS
Quiche ........................................................26
Rice .............................................................26
Baked Egg Custard ....................................26
Sheet Cake .................................................27
Cheese Cake ............................................... 27
Frozen Convenience Entrée pans .................. 28-29
Frozen Convenience Entrée portioned .......28-29
Precooked Frozen Finger Foods ................ 30
Breakfast Sandwiches ................................30
Cookies.......................................................30
Proofing Dough .........................................31