Technical Exhibit 4_General Food Portions.pdf

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Full Food Services at USCG TISCOM, Alexandria, VA- Amendment 0002
Solicitation number
70Z08420QAA552400
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TECHNICAL EXHIBIT 4

General Portion Size Guide

The portion sizes listed below are required portions. The sizes are given for cooked or ready to serve portions.

MENU PORTION SIZE

Breakfast Items

Bacon Slices, Pork and or Turkey 4 Slices Canadian Bacon Three 1 oz Slices Ham Slices Two 2 oz Slices Sausage Links, Pork and or Turkey Four 1 oz Links Sausage Patties/ Pork and or Turkey Two 2 oz Patties Creamed Ground Beef One cup, 8 oz Eggs, any Style 3 Eggs

Entrees Roast Rib of Beef 8 oz Roast Beef 4 oz Beef Pot Roast 4 oz Swiss Steak 6 oz Beef Stew (Meat) as Per Recipe Card 8 oz Lasagna 6 oz Chili Con Carne 6 oz Meat Loaf 6 oz Spaghetti w/Meatballs 6 oz Hamburger Patties 6 oz Baked Smoked Ham 4 oz Grilled Ham Steak 4 oz Roast Lamb Three 2 oz Slices Pork Chops One 4 oz Chop Polish Sausage Two 4 oz Pieces Pork Spare Ribs 3 to 4 Ribs, 8 oz total Roast Veal Two 2 oz Slices Corned Beef 4 oz Frankfurters 2 Franks Fish, any Style 1 Fillet, 4 oz Lobster, Maine 1 ea Lobster Tail 8 oz Shrimp, any Style 21-25 Size 6oz total Chicken, any Style 4-6 oz Turkey, any Style 4-6 oz

Other Sandwiches 1 Sandwich Cereal 2 oz Pasta 6 oz Vegetables (Fresh & Frozen) 1 cup Fruit 1 cup Soups 1 cup Desserts (Cake or Pie) 1 Piece Beverages 16 oz

File details come from the government source that posted it. Updated .