protein plus

Duck, domesticated, meat only, cooked, roasted
221
1/2 duck
51.89
Chicken, stewing, meat only, cooked, stewed
140
1 cup
42.59
Fish, halibut, Atlantic and Pacific, cooked, dry heat
159
1/2 fillet
42.44
Fish, salmon, sockeye, cooked, dry heat
155
1/2 fillet
42.33
Turkey, meat only, cooked, roasted
140
1 cup
41.05
Turkey, neck, meat only, cooked, simmered
152
1 neck
40.80
Chicken, broilers or fryers, giblets, cooked, simmered
145
1 cup
39.37
Fish, haddock, cooked, dry heat
150
1 fillet
36.36
Fish, rockfish, Pacific, mixed species, cooked, dry heat
149
1 fillet
35.82
Chicken, broilers, fryers, breast, meat and skin
140
1/2 breast
34.78
Fast foods, hamburger, large, double patty
226
1 sandwich
34.28
Fish, tuna salad
205
1 cup
32.88
Cheeseburger, large, single meat patty, with bacon
195
1 sandwich
32.00
Fast foods, hamburger, regular, double patty
215
1 sandwich
31.82
Fast foods, taco
263
1 large
31.77
Chicken, broilers or fryers, breast, meat and skin
98
1/2 breast
31.20
Cheese, cottage, lowfat, 2% milkfat
226
1 cup
31.05
Chicken, canned, meat only, with broth
142
5 oz
30.91
Veal, leg (top round), separable lean and fat
85
3 oz
30.74
Fish, flatfish (flounder and sole species)
127
1 fillet
30.68
Turkey, all classes, giblets, cooked, simmered
145
1 cup
30.29
Lamb, domestic, shoulder, arm, separable lean only
85
3 oz
30.21
Fast foods, submarine sandwich, with tuna salad
256
1sandwich,6"roll
29.70
Fast foods, submarine sandwich, with roast beef
216
1sandwich,6"roll
28.64
Soybeans, mature cooked, boiled, without salt
172
1 cup
28.62
Fast foods, cheeseburger, large, single patty
219
1 sandwich
28.19
Cheese, ricotta, part skim milk
246
1 cup
28.02
Cheese, cottage, lowfat, 1% milkfat
226
1 cup
28.00
Crustaceans, crab, blue, canned
135
1 cup
27.70
Cheese, ricotta, whole milk
246
1 cup
27.70
Fast foods, cheeseburger, regular, double patty, plain
155
1 sandwich
27.67
Chicken, broilers or fryers, light meat, meat only
84
3 oz
27.57
Pork, fresh, shoulder, arm picnic, separable lean only
85
3 oz
27.42
Pork, fresh, loin, center loin, bone-in, separable lean
85
3 oz
27.35
Fish, swordfish, cooked, dry heat
106
1 piece
26.91
Beef, round, bottom round, separable lean only
85
3 oz
26.85
Chicken, broilers or fryers, breast, meat only
86
1/2 breast
26.68
Beef, chuck, blade roast, separable lean only
85
3 oz
26.40
Cheese, cottage, creamed, large or small curd
210
1 cup
26.23
Sandwiches and hamburger, large, single meat patty
218
1 sandwich
25.83
Lamb, shoulder, arm, separable lean and fat, 1/4" fat, choice, cooked, braised
85
3 oz
25.83
Beef, top sirloin, separable lean only, 1/4" fat, all grades,cooked, broiled
85
85
25.81
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled
85
3 oz
25.66
Lamb, domestic, loin, separable lean only, 1/4" fat, choice, cooked, broiled
85
3 oz

Fish, tuna, yellowfin, fresh, cooked, dry heat
85
3 oz
25.47
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried
85
3 oz
25.42
Turkey, all classes, light meat, cooked, roasted
84
3 oz
25.12
Cheese sauce, prepared from recipe
243
1 cup
25.10
Cheese, cottage, nonfat, uncreamed, dry, large or small curd
145
1 cup
25.04
Pork, fresh, leg (ham), whole, separable lean only, cooked, roasted
85
3 oz
25.00
Fish, tuna, light, canned in oil, drained solids
85.05
3 oz
24.78
Beef, round, eye of round, separable lean only, 1/4" fat, all grades, cooked, roasted
85
3 oz
24.64
Fast foods, chili con carne
253
1 cup
24.62
Pork, fresh, loin, center rib (roasts), bone-in, separable lean only, cooked, roasted
85
3 oz
24.41
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled
85
3 oz
24.40
Chicken, broilers or fryers, dark meat, meat only, cooked, fried
84

24.35
Milk, canned, condensed, sweetened
306
1 cup
24.20
Cheese, cottage, creamed, with fruit
226
1 cup
24.16
Fast foods, chicken fillet sandwich, plain
182
1 sandwich
24.12
Lamb, domestic, leg, whole (shank and sirloin), separable lean only, 1/4" fat, choice, cooked, roasted
85
3 oz
24.06
Turkey, all classes, dark meat, cooked, roasted
84
3 oz
24.00
Pork, fresh, shoulder, arm picnic, separable lean and fat, cooked, braised
85
3 oz
23.79
Beef, top sirloin, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, broiled
85
3 oz
23.64
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
85
3 oz
23.32
Fish, salmon, sockeye, cooked, dry heat
85
3 oz
23.21
Beef, rib, whole (ribs 6-12), separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted
85
3 oz
23.16
Beef, cured, corned beef, canned
85.05
3 oz
23.05
Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted
85
3 oz
22.81
Beef, round, eye of round, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, roasted
85
3 oz
22.77
Fish, halibut, Atlantic and Pacific, cooked, dry heat
85
3 oz
22.69
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, braised
85
3 oz
22.58
Beef, variety meats and byproducts, liver, cooked, pan-fried
85
3 oz
22.54
Poultry food products, ground turkey, cooked
82
1 patty
22.44
Lamb, domestic, rib, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
85
3 oz
22.24
Soybeans, green, cooked, boiled, drained, without salt
180
1 cup
22.23
WORTHINGTON FOODS, MORNINGSTAR FARMS "Burger"Crumbles
110
1 cup
22.15
Fast foods, cheeseburger, regular, double patty and bun, plain
160
1 sandwich
22.13
Couscous, dry
173
1 cup
22.07
Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled
85
3 oz
22.04
Beef, ground, 80% lean meat / 20% fat, patty, cooked, broiled
85
3 oz
21.89
Fast foods, submarine sandwich, with cold cuts
228
1sandwich-6" roll
21.84
Beef, ground, 75% lean meat / 25% fat, patty, cooked, broiled
85
3 oz
21.73
Mollusks, clam, mixed species, canned, drained solids
85
3 oz
21.72
Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
85
3 oz
21.72
Fish, tuna, light, canned in water, drained solids
85
3 oz
21.68
Fast foods, roast beef sandwich, plain
139
1 sandwich
21.50
Lamb, domestic, loin, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled
85
3 oz
21.39
Pork, cured, ham, whole, separable lean only, roasted
85
3 oz
21.29
Fast foods, cheeseburger, regular, double patty, with condiments and vegetables
166
1 sandwich
21.25
Fish, sardine, Atlantic, canned in oil, drained solids with bone
85.05
3 oz
20.94
Snacks, trail mix, regular, with chocolate chips, salted nuts and seeds
146
1 cup
20.73
Fast foods, taco
171
1 small
20.66
Fish, trout, rainbow, farmed, cooked, dry heat
85
3 oz
20.63
Pork, fresh, backribs, separable lean and fat, cooked, roasted
85
3 oz
20.62
Fast foods, fish sandwich, with tartar sauce and cheese
183
1 sandwich
20.61
Fish, haddock, cooked, dry heat
85
3 oz
20.60
Fish, flatfish (flounder and sole species), cooked, dry heat
85
3 oz
20.54
Fish, rockfish, Pacific, mixed species, cooked, dry heat
85
3 oz
20.43
Veal, rib, separable lean and fat, cooked, roasted
85
3 oz
20.37
Fish, ocean perch, Atlantic, cooked, dry heat
85
3 oz
20.30
Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised
85
3 oz
20.29
Chili con carne with beans, canned entree
222
1 cup
20.18
Fish, tuna, white, canned in water, drained solids
85
3 oz
20.08
Fish, pollock, walleye, cooked, dry heat
85
3 oz
19.98
Barley, pearled, raw
200
1 cup
19.82
Crustaceans, shrimp, mixed species, canned
85.05
3 oz
19.63
Fast foods, chimichanga, with beef
174
1 chimichanga
19.61
Fish, cod, Pacific, cooked, dry heat
85
3 oz
19.51
Fish, cod, Atlantic, canned, solids and liquid
85
3 oz
19.35
Milk, canned, evaporated, nonfat
256
1 cup
19.33
Breakfast items, biscuit with egg and sausage
180
1 biscuit
19.15
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/4" fat, all grades, cooked, roasted
85
3 oz
19.13
Beans, white, mature seeds, canned
262
1 cup
19.02
Fast foods, shrimp, breaded and fried
164
6-8 shrimp
18.88
Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter
86
1 thigh
18.58
Pork, cured, ham, whole, separable lean and fat, roasted
85
3 oz
18.33
Crustaceans, shrimp, mixed species, cooked, breaded and fried
85
3 oz
18.18
Turkey roast, boneless, frozen, seasoned, light and dark meat, roasted
85.05
3 oz
18.13
Fast foods, chicken, breaded and fried, boneless pieces, plain
106
6 pieces
18.02
Lamb, domestic, rib, separable lean and fat, trimmed to 1/4" fat,choice, cooked, roasted
85
3 oz
17.95
Lentils, mature seeds, cooked, boiled, without salt
198
1 cup
17.86
Pork, cured, ham, extra lean and regular, canned, roasted
85
3 oz
17.80
Beans, baked, canned, with franks
259
1 cup
17.48
Fast foods, salad, vegetable, tossed, without dressing, with chicken
218
1-1/2 cups
17.44
Crustaceans, lobster, northern, cooked, moist heat
85
3 oz
17.43
Snacks, pork skins, plain
28.35
1 oz
17.38
Bulgur, dry
140
1 cup
17.21
Crustaceans, crab, blue, cooked, moist heat
85
3 oz
17.17
Milk, canned, evaporated, without added vitamin A
252
1 cup
17.16
Bread crumbs, dry, grated, seasoned
120
1 cup
17.04
Fish, salmon, pink, canned, solids with bone and liquid
85
3 oz
16.81
Mollusks, scallop, mixed species, cooked, breaded and fried
93
6 large
16.81
Fast foods, hot-dog, with corn flour coating (corndog)
175
1 corn dog
16.80
Fast foods, english muffin, with egg, cheese, and canadian bacon
137
1 muffin
16.69
Crustaceans, crab, alaska king, cooked, moist heat
85
3 oz
16.45
Wheat flour, whole-grain
120
1 cup
16.44
Wheat flour, white, bread, enriched
137
1 cup
16.41
Peas, split, mature seeds, cooked, boiled, without salt
196
1 cup
16.35
Oat bran, raw
94
1 cup
16.26
Fast foods, croissant, with egg, cheese, and bacon
129
1 croissant
16.23
Fast foods, tostada, with beans, beef, and cheese
225
1 tostada
16.09
Fish, roughy, orange, cooked, dry heat
85
3 oz
16.02
Fast foods, cheeseburger, regular, single patty, with condiments
113
1 sandwich
15.96
Beans, navy, mature seeds, cooked, boiled, without salt
182
1 cup
15.83
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried,batter
72
1 drumstick
15.80
Beans, pinto, mature seeds, cooked, boiled, without salt
171
1 cup
15.60
Fish, salmon, chinook, smoked
85.05
3 oz
15.55
Fish, catfish, channel, cooked, breaded and fried
85
3 oz
15.38
Beans, kidney, red, mature seeds, cooked, boiled, without salt
177
1 cup
15.35
Beans, black, mature seeds, cooked, boiled, without salt
172
1 cup
15.24
Buckwheat flour, whole-groat
120
1 cup
15.14
Sandwiches and burgers, cheeseburger, regular, single meat patty, plain
102
1 sandwich
14.77
Beans, great northern, mature seeds, cooked, boiled, without salt
177
1 cup
14.74
Lima beans, large, mature seeds, cooked, boiled, without salt
188
1 cup
14.66
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked,boiled, without salt
164
1 cup
14.53
Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained,without salt

1 cup
14.43
Spaghetti w/Meat Sauce, frozen entree
283
1 package
14.29
Beef Macaroni, frozen entree
240
1 package
14.14
Fish, pollock, walleye, cooked, dry heat
60
1 fillet
14.11
WORTHINGTON FOODS, MORNINGSTAR FARMS BETTER'NBURGERS, frozen
85
1 patty
13.91
Refried beans, canned
252
1 cup
13.83
Fast foods, hotdog, with chili
114
1 sandwich
13.51
Chicken, broilers or fryers, thigh, meat only, cooked, roasted
52
1 thigh
13.49
Beans, kidney, red, mature seeds, canned
256
1 cup
13.44
Beans, baked, canned, with pork and sweet sauce
253
1 cup
13.44
Entrees, fish fillet, battered or breaded, and fried
91
1 fillet
13.34
Cowpeas, common (blackeyes, crowder, southern), mature seeds,
172
1 cup
13.30
Fast foods, taco salad
198
1-1/2 cups
13.23
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried,
49
1 drumstick
13.21
Rice, white, long-grain, regular, raw, enriched
185
1 cup
13.19
Beans, baked, canned, with pork and tomato sauce
253
1 cup
13.05
Chicken pot pie, frozen entree
217
1 small pie
13.04
Entrees, pizza with cheese, meat, and vegetables
79
1 slice
13.01
Yogurt, plain, skim milk, 13 grams protein per 8 ounce
227
8-oz container
13.01
Wheat flour, white, all-purpose, enriched, bleached
125
1 cup
12.91
Fast foods, clams, breaded and fried
115
3/4 cup
12.82
Soup, chicken noodle, canned, chunky, ready-to-serve
240
1 cup
12.72
Soup, bean with ham, canned, chunky, ready-to-serve, commercial
243
1 cup
12.61
Rice, white, long-grain, parboiled, enriched, dry
185
1 cup
12.56
Chicken, broilers or fryers, drumstick, meat only, cooked, roasted
44
1 drumstick
12.45
Potatoes, au gratin, home-prepared from recipe using butter
245
1 cup
12.40
Wheat flour, white, all-purpose, self-rising, enriched
125
1 cup
12.36
Fast foods, hamburger, regular, single patty, with condiments
106
1 sandwich
12.32
Soup, chicken vegetable, canned, chunky, ready-to-serve
240
1 cup
12.31
Beans, baked, canned, plain or vegetarian
254
1 cup
12.17
Crustaceans, crab, blue, crab cakes
60
1 cake
12.13
Milk shakes, thick vanilla
313
11 fl oz
12.08
Fish, herring, Atlantic, pickled
85.05
3 oz
12.07
Lima beans, immature seeds, frozen, baby, cooked, boiled, drained,
180
1 cup
11.97
Fish, ocean perch, Atlantic, cooked, dry heat
50
1 fillet
11.94
Yogurt, plain, low fat, 12 grams protein per 8 ounce
227
8-oz container
11.92
Lima beans, large, mature seeds, canned
241
1 cup
11.88
Chickpeas (garbanzo beans, Bengal gram), mature seeds, canned
240
1 cup
11.88
Cornmeal, degermed, enriched, yellow
138
1 cup
11.70
Shake, fast food, vanilla
333
16 fl oz
11.66
Cornmeal, self-rising, degermed, enriched, yellow
138
1 cup
11.61
Pie crust, standard-type, prepared from recipe, baked
180
1 pie shell
11.52
Beef stew, canned entree
232
1 cup
11.46

Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.

Culinary Education
Catering
Chef Training
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Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products

I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.

Would you like a custom blend?
We do that!

Would you like your label on our product?
We do that!

Whole Sale or Grocer
We do that!


Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA


Position: Executive Chef





Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.





Schooling

Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9



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Chef Edward A. Rhinehart C.C.P.FMP, CRFC


Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court

Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280

Internationally Certified Culinary Professional (C.C.P.)

Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)

Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)

Featured segments monthly on WAFB (currently)

Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)

Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.

Appeared as guest chef on WWL News Morning Show.

Appeared as guest chef on AM 1880 Radio Cooking Show.

National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services

Serve Safe Certificate of Completion for Sanitation.

Louisiana DHH Food and Safety Certification


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Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart

ChefEd Preferred Products

I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.

Would you like a custom blend?
We do that!

Would you like your label on our product?
We do that!

Whole Sale or Grocer
We do that!


Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA


Position: Executive Chef





Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.





Schooling

Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9



We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star






Chef Edward A. Rhinehart C.C.P.FMP, CRFC


Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court

Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280

Internationally Certified Culinary Professional (C.C.P.)

Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)

Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)

Featured segments monthly on WAFB (currently)

Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)

Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.

Appeared as guest chef on WWL News Morning Show.

Appeared as guest chef on AM 1880 Radio Cooking Show.

National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services

Serve Safe Certificate of Completion for Sanitation.

Louisiana DHH Food and Safety Certification


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Spring 2006 Community Education Class Outline

Theme: International Cuisine

Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007

Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007

Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007

Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007

Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007

Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007

Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007

Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007