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  • Beef Ravioli (Frozen) : Meat, Fish, and Poultry No.L 031 00

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    David Bradley
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    100 Calories 330 cal Carbohydrates 39 g Protein 15 g Fat 12 g portion 8 Ounces Cholesterol 81 mg Sodium 754 mg Calcium 141 mg Measure 10 gal 3 gal 2-1 / 2 qts 3 gal Issue Method 1 Heat water to a boil. 2 Place ravioli in boiling water. Cook 12 to 15 minutes or until tender. Drain. Serve over hot ravioli. Each portion is 4 ravioli (5 ounces) with 1 /

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    L03100

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    100 Calories 330 cal Carbohydrates 39 g Protein 15 g Fat 12 g portion 8 Ounces Cholesterol 81 mg Sodium 754 mg Calcium 141 mg Measure 10 gal 3 gal 2-1 / 2 qts 3 gal Issue Method 1 Heat water to a boil. 2 Place ravioli in boiling water. Cook 12 to 15 minutes or until tender. Drain. Serve over hot ravioli. Each portion is 4 ravioli (5 ounces) with 1 /

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    Attribution Non-Commercial (BY-NC)
    Baixe no formato PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    10 visualizações1 página

    Beef Ravioli (Frozen) : Meat, Fish, and Poultry No.L 031 00

    Enviado por

    David Bradley
    100 Calories 330 cal Carbohydrates 39 g Protein 15 g Fat 12 g portion 8 Ounces Cholesterol 81 mg Sodium 754 mg Calcium 141 mg Measure 10 gal 3 gal 2-1 / 2 qts 3 gal Issue Method 1 Heat water to a boil. 2 Place ravioli in boiling water. Cook 12 to 15 minutes or until tender. Drain. Serve over hot ravioli. Each portion is 4 ravioli (5 ounces) with 1 /

    Direitos autorais:

    Attribution Non-Commercial (BY-NC)
    Baixe no formato PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    de 1

    MEAT, FISH, AND POULTRY No.

    L 031 00

    BEEF RAVIOLI (FROZEN)


    Yield 100 Calories 330 cal Carbohydrates 39 g Protein 15 g Fat 12 g Portion 8 Ounces Cholesterol 81 mg Sodium 754 mg Calcium 141 mg

    Ingredient
    WATER RAVIOLI,W/O SAUCE,FROZEN SAUCE,PIZZA,CANNED

    Weight
    83-5/8 lbs 27-1/4 lbs 28-7/8 lbs

    Measure
    10 gal 3 gal 2-1/2 qts 3 gal

    Issue

    Method
    1 Heat water to a boil. 2 Place ravioli in boiling water. Cook 12 to 15 minutes or until tender. Drain. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 3 Bring sauce to a boil. Serve over hot ravioli. Each portion is 4 Ravioli (5 ounces) with 1/2 cup sauce (3-1/2 ounces).

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