COO KI NG PROC ED UR E GUIDELI NE IND EX
NOTE: ALL CAPA CITIES SHO WN IN THIS MAN.UAL. ARE . BASED ON U S PAN SIZES GASTRONOR M PANS MAY HOL D MORE OR LESS
THAN THE FO OD .
QU ANTITIES INDIC ATED
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| COOKING | GUIDE |
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| SMOKING | GUIDE | ||
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BEEF |
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Beef Brisket |
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| 23 |
| Smoked | Beef Brisket |
| 73 | |||||
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Beef Striploin |
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| 24 |
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Beef Short Ribs |
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| 25 |
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Corned |
| Beef |
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| 26 |
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Hamburgers |
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| 27 |
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Prime |
| Rib (#109) |
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| 28 |
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Prime |
| Rib, Special |
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| 29 |
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Ribeye |
| Roll |
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| 30 |
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Beef Round |
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| 31 |
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Beef Round, Cafeteria or Steamship | 32 |
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Tenderloin |
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| 33 |
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Veal Loin |
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| 34 |
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LAMB |
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Lamb, Leg |
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| 35 |
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Lamb Racks (FREN CHED ) |
| 36 |
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PORK |
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Ham, Fresh |
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| 37 |
| Smoked | Fresh Hams |
| 74 | |||||
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Ham, Cured & Smoked |
| 38 |
| Smoked | Pork Ribs |
| 75 | ||||||
Pork Loin |
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| 39 |
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Pork Ribs |
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| 40 |
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Pork Chops, Pork Chops, Stuffed | 41 |
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Pork Shoulder |
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| 42 |
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Sausage |
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| 43 |
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POULTRY |
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Chicken |
| Breasts |
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| 44 |
| Smoked | Duck, Whole |
| 76 | |||
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Chicken, |
| Pieces & Halves |
| 45 |
| Smoked | Turkey |
| 77 | ||||
Chicken, |
| Whole |
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| 46 |
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Cornish |
| Hens |
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| 47 |
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Duck, Whole |
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| 48 |
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Turkey, Whole |
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| 49 |
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Turkey Breast |
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| 50 |
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Turkey Roll |
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| 51 |
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FISH |
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Fish, Baked |
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| 52 |
| Smoked | Cod |
| 78 | |||||
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Salmon |
| Steaks |
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| 53 |
| Smoked | Salmon |
| 79 | |||
Trout |
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| 54 |
| Smoked | Shrimp |
| 80 |
MISCELLANEOUS |
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Potatoes, | Baked |
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| 55 |
| Smoked | Beans |
| 81 | ||||
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Quiche |
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| 56 |
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Rice |
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| 57 |
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| Cold Smoke |
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Baked Egg Custard |
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| 58 |
| Cold Smoked Salmon |
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Sheet | Cake |
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| 59 |
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Cheese |
| Cake |
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| 60 |
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Precooked Frozen Finger | Foods | 61 |
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Frozen |
| Convenience | Entrée PANS |
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Frozen |
| Convenience | Portioned Entrées | 64 |
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Breakfast | Sandwiches |
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| 65 |
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Cookies |
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| 66 |
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Doughnuts |
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| 67 |
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Dough Proofing |
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| 68 |
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Procedure | Blank |
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| 69 |
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21.
