Seafood Pasta Primavera

Cook Time: 40 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

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Nutritional Content

Allergens: Shellfish, Crustacean, Eggs, Wheat, Fish, Soy, Milk

Calories: 280 Kcal

Carbohydrates: 35 g

Protein: 16 g

Total Fat: 9 g

Calcium: 175 mg

Sodium: 510 mg

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Ingredients

10 Servings

• Carrot, Fresh 3 oz, Julienne

• Broccoli, Florets Frz 3 oz

• Margarine, Solids 2.5 oz

• Onion, Yellow 1 oz, Chopped Fine

• Garlic, Powder 1/2 tsp

• Flour, All Purpose 2/5 oz

• Water, Tap 2 1/8 Cup

• Milk, 2% Bulk 2 1/8 Cup

• Base, Chicken Paste LS G-F 1 Tbsp 2 tsp

• Crab, Imitation 13.5 oz

• Mushrooms, Pieces Cnd, 1.5 oz

• Basil, Dried Leaves, 1 Tbsp 2 tsp

• Parsley, Dried, 1 Tbsp 2 tsp

• Fish, Pollock 2-4z, 12 oz

• Pasta, Fettuccini Dry 8 oz

• Water, Tap 3 1/14 Qt

25 Servings

• Carrot, Fresh 8 oz, Julienne

• Broccoli, Florets Frz 8 oz

• Margarine, Solids 6 oz

• Onion, Yellow 2 oz, Chopped Fine

• Garlic, Powder 1 tsp

• Flour, All Purpose 6 oz

• Water, Tap 1 1/4 Qt

• Milk, 2% Bulk 1 1/4 Qt

• Base, Chicken Paste LS G-F 1/4 Cup

• Crab, Imitation, 2 lb 1 oz

• Mushrooms, Pieces Cnd 4oz

• Basil, Dried Leaves, 1.4 Cup

• Parsley, Dried, 1/4 Cup

• Fish, Pollock 2-4z 1 lb 14 oz

• Pasta, Fettuccini Dry 1 lb 4 oz

• Water, Tap 2 Gal

50 Servings

• Carrot, Fresh 1 lb, Julienne

• Broccoli, Florets Frz 1 lb

• Margarine, Solids 12 oz

• Onion, Yellow 4 oz, Chopped Fine

• Garlic, Powder, 12 oz

• Flour, All Purpose 12 oz

• Water, Tap 2 1/4 Qt

• Milk, 2% Bulk 2 1/2 Qt

• Base, Chicken Paste LS G-F 1/2 Cup

• Crab, Imitation, 4 lb 2 oz

• Mushrooms, Pieces Cnd 8 oz

• Basil, Dried Leaves 1.2 Cup

• Parsley, Dried, 1/2 Cup

• 3 lb 12 oz

• Pasta, Fettuccini Dry 2 lb 8 oz

• Water, Tap 4 Gal

100 Servings

• Carrot, Fresh 2 lb, Julienne

• Broccoli, Florets Frz 2 lb

• Margarine, Solids 1 lb 8 oz

• Onion, Yellow 8.5 oz, Chopped Fine

• Garlic, Powder 1 Tbsp, 1 tsp

• Flour, All Purpose 1 lb 8 oz

• Water, Tap 1 Gal 2 Cup

• Milk, 2% Bulk 1 Gal 2 Cup

• Base, Chicken Paste LS G-F 1 Cup

• Crab, Imitation 8 lb 4 oz

• Mushrooms, Pieces Cnd 1 lb

• Basil, Dried Leaves, 1 Cup

• Parsley, Dried, 1 Cup

• 7 lb 8 oz

• Pasta, Fettuccini Dry 5 lb

• Water, Tap 8 Gal

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cut Fish in bite-size pieces and hold at <40F. Steam Carrots and Broccoli to tender-crisp. Save for later step.

3. Saute Onion in Margarine until tender. Add Garlic Powder. Add Flour. Stir with wire whip until Flour is mixed stirring often for about 5 min to make roux.

4. Combine Water, Milk, and Base. Gradually add to roux, stirring with wire whip. Cook stirring often, until thickened. *Maintain >140F.

5. Add Seasoning, Bite size Meat, Mushrooms, Carrots and Broccoli to hot Sauce.

6. PASTA: Cook Pasta per package instructions for 5-10 min until firm to the touch. Gently fold in Pasta to Meat Cream Sauce. Cook in 12x20x2" pan. Scale 13 lb per pan.

7. Sprinkle 3 oz Parmesan Cheese per pan. Bake at 325F for 30-40 min. to *internal 2 Oz 4.5 Oz 9 Oz 1 lb 2 Oz temp >165Ffor 15 sec.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

10. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

    
    
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