VEAL CUBES PARMESAN

Ingredients

PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
VEAL,ROAST,BONELESS,THAWED,DICED 30 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
SALT 1-7/8 oz 3 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1/8 oz 1/8 tsp
OREGANO,CRUSHED 1/8 oz 1 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/8 oz 1 tbsp
TOMATO PASTE,CANNED 5 lbs 2 qts 3/4 cup
WATER 18-3/4 lbs 2 gal 1 qts
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts

Method

1 Brown veal in steam-jacketed kettle. Drain or skim off excess fat.
2 Add onions; saute until tender.
3 Mix salt, sugar, red pepper, garlic, oregano, basil, tomato paste, and water. Add to veal; bring to a boil. Reduce heat; cover;
simmer 1 hour 15 minutes or until veal is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Place 4-1/4 quarts of veal mixture in each steam table pan.
5 Sprinkle 1 cup cheese over mixture in each pan. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
276 cal 6 g 29 g 15 g 114 mg 568 mg 89 mg

Portion

5-1/2 Ounces

Yield

100


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