Serving Size: 1/2 Cup Makes: 25/50/100 Servings Cook Method: Boil Allergens: AllergenEggs, AllergenWheat, AllergenMilk, AllergenSoy

NURTIIONAL CONTENT PER SERVING

CALORIES CARBOHYDRATES PROTEIN TOTAL FAT CALCIUM SODIUM

130 Kcal 22 g 4 g 3 g 30 mg 140 mg

Ingredients

25 Servings

• 1 lb 9 Oz Pasta, Rotini Tri-color Dry

• 1 Gal 2 C Water, Tap

• 1 1/8 tsp Salt, Iodized

• 1/3 C Margarine, Solids

• 1/3 C Parsley, Dried   

50 Servings

• 3lb 2 Oz Pasta, Rotini Tri-color Dry

• 2 Gal 5 C Water, Tap

• 2 tsp Salt, Iodized

• 2/3 C Margarine, Solids

• 2/3 C Parsley, Dried 

100 Servings

• 6lb 4 Oz Pasta, Rotini Tri-color Dry

• 5 Gal 3 C Water, Tap

• 1 TBSP 1 tsp Salt, Iodized

• 1 1/3 C Margarine, Solids

• 1 1/3 C Parsley, Dried 

Instructions

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

2. Prepare pasta according to package directions. Drain.

3. Lightly toss with margarine and parsley.

4. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

5. 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.

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

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

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