Buttered Spaghetti
Cook Time: 10 Min.
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil
Nutritional Content
Allergens: Soy, Wheat, Milk
Calories: 130 Kcal
Carbohydrates: 21 g
Protein: 4 g
Total Fat: 3 g
Calcium: 10mg
Sodium: 30 mg
Ingredients
10 Servings
Water, Tap 1 1/4 Qt
Pasta, Spaghetti Dry 9.5 oz
Margarine, Solids 2 Tbsp 1 tsp
25 Servings
Water, Tap, 3 1/4 Qt
Pasta, Spaghettir Dry 1 lb 8 oz
Margarine, Solids 1/3 Cup
50 Servings
Water, Tap 1 Gal 4 Cup
Pasta, Spaghetti Dry 3 lb
Margarine, Solids 3/4 Cup
100 Servings
Water, Tap 3 Gal 2 Cup
Pasta, Spaghetti Dry 6 lb
Margarine, Solids 1 1/2 Cup
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Bring water to a boil. Add pasta gradually while stirring. Reheat to boiling temp. Cook uncovered at a fast boil until tender, approximately 8-10 min. Test for doneness. Pasta should still be firm to the bite. Stir occasionally to help prevent sticking. Drain.
Mix in melted margarine until well blended. Stir in salt.
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.
CCP -- Cool: Product must reach 135F/57C 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.