Herbed Penne Pasta
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings
Nutritional Content
Allergens: Milk, Eggs, Soy, Wheat
Calories: 160 Kcal
Carbohydrates: 26 g
Protein: 5 g
Total Fat: 4.5 g
Calcium: 20 mg
Sodium: 170 mg
Ingredients
10 Servings
Pasta, Penne, 10 oz
Water, Tap 2 3/4 Qt
Oil, Vegetable, 1 Tbsp 2 tsp
Pepper, Black Ground, 1/2 tsp
Salt, Iodized, 1/2 tsp
Margarine, Solids, 1 Tbsp, 2 tsp
Basil, Fresh, .5 oz
Parsley, Fresh, .5 oz
25 Servings
Pasta, Penne 1 lb 14 oz
Water, Tap, 1 Gal 5 Cup
Oil, Vegetable, 1/4 Cup
Pepper, Black Ground, 1 tsp
Salt, Iodized, 1 1/2 tsp
Margarine, Solids, 1/4 Cup
Basil, Fresh, 1 oz
Parsley, Fresh, 1 oz
50 Servings
Pasta, Penne, 3 lb 12 oz
Water, Tap, 3 Gal 3 Cup
Oil, Vegetable 1/2 Cup
Pepper, Black Ground, 2 tsp
Salt, Iodized, 1 Tbsp
Margarine, Solids, 1/2 Cup
Basil, Fresh, 2 oz
Parsley, Fresh, 2 oz
100 Servings
Pasta, Penne, 7 lb 8 oz
Water, Tap, 7 Gal
Oil, Vegetable, 1 Cup
Pepper, Black Ground, 1 Tbsp 1 tsp
Salt, Iodized, 2 Tbsp
Margarine, Solids, 1 Cup
Basil, Fresh, 4 oz
Parsley, Fresh, 4 oz
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Bring water to boil and add oil. Add Pasta and stir continuously until pasta is tender to the bite. Do not over cook. Drain and plunge in ice water. Drain again *Maintain <40F. until ready to proceed.
To serve steam for 3 min in perforated 2" pan. Season with seasoning and stir in margarine
Heat to internal temp of 165F held 15 sec.
*CCP--Maintain>140F. Temperature should be taken every 2 hours during holding.
CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.