FHINI0IN ; ; 11-OCT-1995
;;5.0;Dietetics;;Oct 11, 1995
Q:'DIFQR(114) F I=1:2 S X=$T(Q+I) Q:X="" S Y=$E($T(Q+I+1),4,999),X=$E(X,4,999) S:$A(Y)=126 I=I+1,Y=$E(Y,2,999)_$E($T(Q+I+1),5,99) S:$A(Y)=61 Y=$E(Y,2,999) X NO E S @X=Y
Q Q
;;^UTILITY(U,$J,114,149,"X",4,0)
;;=3) COMBINE BACON DRIPPINGS AND FLOUR TO FORM ROUX. COOK 5 MINUTES.
;;^UTILITY(U,$J,114,149,"X",5,0)
;;=4) RECONSTITUTE MILK POWDER IN SECOND WATER LISTING. MAY ALSO USE POTATO
;;^UTILITY(U,$J,114,149,"X",6,0)
;;= WATER. ADD TO ROUX.(STEP 3). COOK UNTIL SLIGHTLY THICKENED.
;;^UTILITY(U,$J,114,149,"X",7,0)
;;=5) ADD COOKED VEGETABLES (STEP 1), SEASONINGS, CHOPPED BACON (STEP 2) AND
;;^UTILITY(U,$J,114,149,"X",8,0)
;;= CHOPPED PARSLEY. HEAT, BUT DO NOT BOIL.
;;^UTILITY(U,$J,114,150,0)
;;=ORANGE DRINK^32^8-FLOZ^^^^1^N^A-20^^M^^.03
;;^UTILITY(U,$J,114,150,"I",0)
;;=^114.01PA^2^2
;;^UTILITY(U,$J,114,150,"I",1,0)
;;=992^1
;;^UTILITY(U,$J,114,150,"I",2,0)
;;=847^2^2021
;;^UTILITY(U,$J,114,150,"X",0)
;;=^^1^1^2890801^^^^
;;^UTILITY(U,$J,114,150,"X",1,0)
;;=RECONSTITUTE BASE TO MAKE 2 GALLONS. PORTION AS NEEDED.
;;^UTILITY(U,$J,114,151,0)
;;=FRENCH FRIED POTATOES^100^1.5-OZ^15 MIN^^^7^Y^P-11^^S
;;^UTILITY(U,$J,114,151,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,151,"E",1,0)
;;=4
;;^UTILITY(U,$J,114,151,"I",0)
;;=^114.01PA^2^2
;;^UTILITY(U,$J,114,151,"I",1,0)
;;=214^16^1525^16
;;^UTILITY(U,$J,114,151,"I",2,0)
;;=230^.125^1598^.125
;;^UTILITY(U,$J,114,151,"X",0)
;;=^^6^6^2890724^
;;^UTILITY(U,$J,114,151,"X",1,0)
;;=1) BLANCH POTATOES: PREHEAT FAT IN DEEP FAT FRYER TO 360 DEG. F.
;;^UTILITY(U,$J,114,151,"X",2,0)
;;= PLACE POTATO STRIPS IN FRY BASKET AND FRY 3-5 MINUTES UNTIL
;;^UTILITY(U,$J,114,151,"X",3,0)
;;= TENDER BUT WITHOUT COLOR. REMOVE AND DRAIN THOROUGHLY.
;;^UTILITY(U,$J,114,151,"X",4,0)
;;=2) REHEAT FAT TO 375 DEG. FRY BLANCHED POTATO STRIPS FOR 2 MINUTES
;;^UTILITY(U,$J,114,151,"X",5,0)
;;= OR UNTIL GOLDEN BROWN. DRAIN THOROUGHLY.
;;^UTILITY(U,$J,114,151,"X",6,0)
;;=3) SPRINKLE SALT OVER COOKED POTATOES.
;;^UTILITY(U,$J,114,152,0)
;;=BLAND CREAM OF CARROT SOUP^10^6-FLOZ^25 MIN^^10^10^Y^A-94^^S^^.091
;;^UTILITY(U,$J,114,152,"E",0)
;;=^114.05P^1^1
;;^UTILITY(U,$J,114,152,"E",1,0)
;;=7
;;^UTILITY(U,$J,114,152,"I",0)
;;=^114.01PA^6^6
;;^UTILITY(U,$J,114,152,"I",1,0)
;;=297^.15625^372^.15625
;;^UTILITY(U,$J,114,152,"I",2,0)
;;=628^.07813^1998^.07813
;;^UTILITY(U,$J,114,152,"I",3,0)
;;=157^.42188^138^.42188
;;^UTILITY(U,$J,114,152,"I",4,0)
;;=1005^.4375^2021^3.6575
;;^UTILITY(U,$J,114,152,"I",5,0)
;;=528^1^6449^1
;;^UTILITY(U,$J,114,152,"I",6,0)
;;=230^.03125^1598^.03125
;;^UTILITY(U,$J,114,152,"X",0)
;;=^^7^7^2890724^
;;^UTILITY(U,$J,114,152,"X",1,0)
;;=1) COMBINE MARGARINE AND FLOUR TO FORM ROUX. DO NOT BROWN.
;;^UTILITY(U,$J,114,152,"X",2,0)
;;=2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER. ADD MILK SLOWLY TO\
;;^UTILITY(U,$J,114,152,"X",3,0)
;;= ROUX AND BLEND THOROUGHLY. COOK UNTIL MIXTURE IS THICKENED.
;;^UTILITY(U,$J,114,152,"X",4,0)
;;=3) ADD SALT TO CARROT PUREE. ADD MIXTURE TO CREAM SAUCE. MIX TO
;;^UTILITY(U,$J,114,152,"X",5,0)
;;= DISTRIBUTE.
;;^UTILITY(U,$J,114,152,"X",6,0)
;;=4) NOTE: 1. AJUST SEASONING TO TASTE. 2. 1/3 OZ MINCED ONION MAY
;;^UTILITY(U,$J,114,152,"X",7,0)
;;= BY ADDED.
;;^UTILITY(U,$J,114,153,0)
;;=APPLE JUICE, BULK^100^4-FLOZ^^^^1^N^A-27^^C^^.074
;;^UTILITY(U,$J,114,153,"I",0)
;;=^114.01PA^1^1
;;^UTILITY(U,$J,114,153,"I",1,0)
;;=486^3.125^1809^27.3375
;;^UTILITY(U,$J,114,153,"X",0)
;;=^^1^1^2890801^^
;;^UTILITY(U,$J,114,153,"X",1,0)
;;=PORTION INTO 4-OZ SERVING.
;;^UTILITY(U,$J,114,154,0)
;;=LYONNAISE POTATOES^100^3-OZ^30 MIN^^^7^Y^P-12^^S^^.007
;;^UTILITY(U,$J,114,154,"E",0)
;;=^114.05P^2^2
;;^UTILITY(U,$J,114,154,"E",1,0)
;;=6
;;^UTILITY(U,$J,114,154,"E",2,0)
;;=2
;;^UTILITY(U,$J,114,154,"I",0)
;;=^114.01PA^5^5
;;^UTILITY(U,$J,114,154,"I",1,0)
;;=211^6.79688
;;^UTILITY(U,$J,114,154,"I",2,0)
;;=725^.125^1384^.125
;;^UTILITY(U,$J,114,154,"I",3,0)
;;=230^.125^1598^.125
;;^UTILITY(U,$J,114,154,"I",4,0)
;;=192^.01563^288^.01563
;;^UTILITY(U,$J,114,154,"I",5,0)
;;=289^1.5^363^1.5
;;^UTILITY(U,$J,114,154,"X",0)
;;=^^5^5^2890724^
;;^UTILITY(U,$J,114,154,"X",1,0)
;;=1) RECONSTITUTE POTATOES.
;;^UTILITY(U,$J,114,154,"X",2,0)
;;=2) STEAM UNTIL JUST TENDER. DO NOT OVERCOOK. CHILL SLIGHTLY.
;;^UTILITY(U,$J,114,154,"X",3,0)
;;=3) RECONSTITUTE ONIONS. ADD TO CHILLED POTATOES TOGETHER WITH
;;^UTILITY(U,$J,114,154,"X",4,0)
;;= SEASONINGS; MIX TO DISTRIBUTE.
;;^UTILITY(U,$J,114,154,"X",5,0)
;;=4) BROWN POTATOES ON GRILL, TURNING FREQUENTLY.
;;^UTILITY(U,$J,114,155,0)
;;=APPLE JUICE, 6OZ IND^100^1-EACH^^^^1^N^A-30^^I^^.17
;;^UTILITY(U,$J,114,155,"I",0)
;;=^114.01PA^1^1
;;^UTILITY(U,$J,114,155,"I",1,0)
;;=141^100^1809
FHINI0IN ; ; 11-OCT-1995
+1 ;;5.0;Dietetics;;Oct 11, 1995
+2 IF 'DIFQR(114)
QUIT
FOR I=1:2
SET X=$TEXT(Q+I)
IF X=""
QUIT
SET Y=$EXTRACT($TEXT(Q+I+1),4,999)
SET X=$EXTRACT(X,4,999)
IF $ASCII(Y)=126
SET I=I+1
SET Y=$EXTRACT(Y,2,999)_$EXTRACT($TEXT(Q+I+1),5,99)
IF $ASCII(Y)=61
SET Y=$EXTRACT(Y,2,999)
XECUTE NO
IF '$TEST
SET @X=Y
Q QUIT
+1 ;;^UTILITY(U,$J,114,149,"X",4,0)
+2 ;;=3) COMBINE BACON DRIPPINGS AND FLOUR TO FORM ROUX. COOK 5 MINUTES.
+3 ;;^UTILITY(U,$J,114,149,"X",5,0)
+4 ;;=4) RECONSTITUTE MILK POWDER IN SECOND WATER LISTING. MAY ALSO USE POTATO
+5 ;;^UTILITY(U,$J,114,149,"X",6,0)
+6 ;;= WATER. ADD TO ROUX.(STEP 3). COOK UNTIL SLIGHTLY THICKENED.
+7 ;;^UTILITY(U,$J,114,149,"X",7,0)
+8 ;;=5) ADD COOKED VEGETABLES (STEP 1), SEASONINGS, CHOPPED BACON (STEP 2) AND
+9 ;;^UTILITY(U,$J,114,149,"X",8,0)
+10 ;;= CHOPPED PARSLEY. HEAT, BUT DO NOT BOIL.
+11 ;;^UTILITY(U,$J,114,150,0)
+12 ;;=ORANGE DRINK^32^8-FLOZ^^^^1^N^A-20^^M^^.03
+13 ;;^UTILITY(U,$J,114,150,"I",0)
+14 ;;=^114.01PA^2^2
+15 ;;^UTILITY(U,$J,114,150,"I",1,0)
+16 ;;=992^1
+17 ;;^UTILITY(U,$J,114,150,"I",2,0)
+18 ;;=847^2^2021
+19 ;;^UTILITY(U,$J,114,150,"X",0)
+20 ;;=^^1^1^2890801^^^^
+21 ;;^UTILITY(U,$J,114,150,"X",1,0)
+22 ;;=RECONSTITUTE BASE TO MAKE 2 GALLONS. PORTION AS NEEDED.
+23 ;;^UTILITY(U,$J,114,151,0)
+24 ;;=FRENCH FRIED POTATOES^100^1.5-OZ^15 MIN^^^7^Y^P-11^^S
+25 ;;^UTILITY(U,$J,114,151,"E",0)
+26 ;;=^114.05P^1^1
+27 ;;^UTILITY(U,$J,114,151,"E",1,0)
+28 ;;=4
+29 ;;^UTILITY(U,$J,114,151,"I",0)
+30 ;;=^114.01PA^2^2
+31 ;;^UTILITY(U,$J,114,151,"I",1,0)
+32 ;;=214^16^1525^16
+33 ;;^UTILITY(U,$J,114,151,"I",2,0)
+34 ;;=230^.125^1598^.125
+35 ;;^UTILITY(U,$J,114,151,"X",0)
+36 ;;=^^6^6^2890724^
+37 ;;^UTILITY(U,$J,114,151,"X",1,0)
+38 ;;=1) BLANCH POTATOES: PREHEAT FAT IN DEEP FAT FRYER TO 360 DEG. F.
+39 ;;^UTILITY(U,$J,114,151,"X",2,0)
+40 ;;= PLACE POTATO STRIPS IN FRY BASKET AND FRY 3-5 MINUTES UNTIL
+41 ;;^UTILITY(U,$J,114,151,"X",3,0)
+42 ;;= TENDER BUT WITHOUT COLOR. REMOVE AND DRAIN THOROUGHLY.
+43 ;;^UTILITY(U,$J,114,151,"X",4,0)
+44 ;;=2) REHEAT FAT TO 375 DEG. FRY BLANCHED POTATO STRIPS FOR 2 MINUTES
+45 ;;^UTILITY(U,$J,114,151,"X",5,0)
+46 ;;= OR UNTIL GOLDEN BROWN. DRAIN THOROUGHLY.
+47 ;;^UTILITY(U,$J,114,151,"X",6,0)
+48 ;;=3) SPRINKLE SALT OVER COOKED POTATOES.
+49 ;;^UTILITY(U,$J,114,152,0)
+50 ;;=BLAND CREAM OF CARROT SOUP^10^6-FLOZ^25 MIN^^10^10^Y^A-94^^S^^.091
+51 ;;^UTILITY(U,$J,114,152,"E",0)
+52 ;;=^114.05P^1^1
+53 ;;^UTILITY(U,$J,114,152,"E",1,0)
+54 ;;=7
+55 ;;^UTILITY(U,$J,114,152,"I",0)
+56 ;;=^114.01PA^6^6
+57 ;;^UTILITY(U,$J,114,152,"I",1,0)
+58 ;;=297^.15625^372^.15625
+59 ;;^UTILITY(U,$J,114,152,"I",2,0)
+60 ;;=628^.07813^1998^.07813
+61 ;;^UTILITY(U,$J,114,152,"I",3,0)
+62 ;;=157^.42188^138^.42188
+63 ;;^UTILITY(U,$J,114,152,"I",4,0)
+64 ;;=1005^.4375^2021^3.6575
+65 ;;^UTILITY(U,$J,114,152,"I",5,0)
+66 ;;=528^1^6449^1
+67 ;;^UTILITY(U,$J,114,152,"I",6,0)
+68 ;;=230^.03125^1598^.03125
+69 ;;^UTILITY(U,$J,114,152,"X",0)
+70 ;;=^^7^7^2890724^
+71 ;;^UTILITY(U,$J,114,152,"X",1,0)
+72 ;;=1) COMBINE MARGARINE AND FLOUR TO FORM ROUX. DO NOT BROWN.
+73 ;;^UTILITY(U,$J,114,152,"X",2,0)
+74 ;;=2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER. ADD MILK SLOWLY TO\
+75 ;;^UTILITY(U,$J,114,152,"X",3,0)
+76 ;;= ROUX AND BLEND THOROUGHLY. COOK UNTIL MIXTURE IS THICKENED.
+77 ;;^UTILITY(U,$J,114,152,"X",4,0)
+78 ;;=3) ADD SALT TO CARROT PUREE. ADD MIXTURE TO CREAM SAUCE. MIX TO
+79 ;;^UTILITY(U,$J,114,152,"X",5,0)
+80 ;;= DISTRIBUTE.
+81 ;;^UTILITY(U,$J,114,152,"X",6,0)
+82 ;;=4) NOTE: 1. AJUST SEASONING TO TASTE. 2. 1/3 OZ MINCED ONION MAY
+83 ;;^UTILITY(U,$J,114,152,"X",7,0)
+84 ;;= BY ADDED.
+85 ;;^UTILITY(U,$J,114,153,0)
+86 ;;=APPLE JUICE, BULK^100^4-FLOZ^^^^1^N^A-27^^C^^.074
+87 ;;^UTILITY(U,$J,114,153,"I",0)
+88 ;;=^114.01PA^1^1
+89 ;;^UTILITY(U,$J,114,153,"I",1,0)
+90 ;;=486^3.125^1809^27.3375
+91 ;;^UTILITY(U,$J,114,153,"X",0)
+92 ;;=^^1^1^2890801^^
+93 ;;^UTILITY(U,$J,114,153,"X",1,0)
+94 ;;=PORTION INTO 4-OZ SERVING.
+95 ;;^UTILITY(U,$J,114,154,0)
+96 ;;=LYONNAISE POTATOES^100^3-OZ^30 MIN^^^7^Y^P-12^^S^^.007
+97 ;;^UTILITY(U,$J,114,154,"E",0)
+98 ;;=^114.05P^2^2
+99 ;;^UTILITY(U,$J,114,154,"E",1,0)
+100 ;;=6
+101 ;;^UTILITY(U,$J,114,154,"E",2,0)
+102 ;;=2
+103 ;;^UTILITY(U,$J,114,154,"I",0)
+104 ;;=^114.01PA^5^5
+105 ;;^UTILITY(U,$J,114,154,"I",1,0)
+106 ;;=211^6.79688
+107 ;;^UTILITY(U,$J,114,154,"I",2,0)
+108 ;;=725^.125^1384^.125
+109 ;;^UTILITY(U,$J,114,154,"I",3,0)
+110 ;;=230^.125^1598^.125
+111 ;;^UTILITY(U,$J,114,154,"I",4,0)
+112 ;;=192^.01563^288^.01563
+113 ;;^UTILITY(U,$J,114,154,"I",5,0)
+114 ;;=289^1.5^363^1.5
+115 ;;^UTILITY(U,$J,114,154,"X",0)
+116 ;;=^^5^5^2890724^
+117 ;;^UTILITY(U,$J,114,154,"X",1,0)
+118 ;;=1) RECONSTITUTE POTATOES.
+119 ;;^UTILITY(U,$J,114,154,"X",2,0)
+120 ;;=2) STEAM UNTIL JUST TENDER. DO NOT OVERCOOK. CHILL SLIGHTLY.
+121 ;;^UTILITY(U,$J,114,154,"X",3,0)
+122 ;;=3) RECONSTITUTE ONIONS. ADD TO CHILLED POTATOES TOGETHER WITH
+123 ;;^UTILITY(U,$J,114,154,"X",4,0)
+124 ;;= SEASONINGS; MIX TO DISTRIBUTE.
+125 ;;^UTILITY(U,$J,114,154,"X",5,0)
+126 ;;=4) BROWN POTATOES ON GRILL, TURNING FREQUENTLY.
+127 ;;^UTILITY(U,$J,114,155,0)
+128 ;;=APPLE JUICE, 6OZ IND^100^1-EACH^^^^1^N^A-30^^I^^.17
+129 ;;^UTILITY(U,$J,114,155,"I",0)
+130 ;;=^114.01PA^1^1
+131 ;;^UTILITY(U,$J,114,155,"I",1,0)
+132 ;;=141^100^1809
