*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Speed scratch easy pasta bake with Barilla Whole Grain Elbows, a kicked up USDA salsa, savory turkey crumbles & fresh cilantro for a Tex Mex Fiesta!
HACCP Process #3 Complex Food Service
Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/2 cup red/orange vegetable and 1/4 cup starchy vegetable
Prep: Pull pasta from dry storage. Wash hands thoroughly.
Cook – Boiling Method:
Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible.
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.
Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
CCP: Hold below 41°F
Pull turkey crumbles from freezer. Wash hands thoroughly.
Place turkey crumble pouches on parchment paper lined sheet pans and date stamp.
Place turkey on lowest shelf in the cooler to thaw overnight.
CCP: Hold below 41°F
Day of Service
Clean and sanitize prep area.
Pull cilantro from cooler.
Wash cilantro and dry.
Wash hands thoroughly and cover with gloves.
Pull cilantro leaves off and roughly chop.
Place in food safe container, to yield 4 cups.
Cover and refrigerate until service.
CCP: Prepare foods at room temperature in two hours or less.
SOP: Never handle ready to eat foods with bare hands.
Pull salsa, corn and spices from dry storage.
Wipe off lids on salsa and corn, open and carefully discard lids.
Whisk seasonings together.
Pull 4 deep steam table pans.
Pull whole grain pasta and turkey crumbles from cooler.