Barilla Whole Grain Rotini is a hearty bed for this Mediterranean salad with vegetarian proteins and lots of flavors.
HACCP Process #3 Complex Food Service
Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable and 1/4 cup other vegetable.
12 pounds 8 ounces Barilla Whole Grain Rotini
2.5 - #10 cans USDA garbanzo beans, material #100360
9 pounds 12 ounces fresh cucumber
16 pounds fresh romaine lettuce, chopped, RTU
11 pounds 8 ounces fresh tomatoes, diced, RTU
6 pounds 4 ounces feta cheese crumbles
1 - #10 can California sliced ripe olives
1 gallon balsamic vinaigrette
Prior to Day of Service
Pre-prep:
- Clean and sanitize prep area.
- 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.
Prep:
- Pull beans, olives and vinaigrette from dry storage.
- Wipe off vinaigrette lid and place in cooler.
- Wipe off lids for beans and olives and open, carefully discarding lids.
- Wash hands thoroughly and cover with gloves.
- Drain beans and olives.
- Place contents of each into separate water proof containers.
- Cover and date stamp and place in cooler.
SOP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.
Day of Service
Pre-prep:
- Clean and sanitize prep area.
- Pull cucumbers from cooler and clean thoroughly.
- Wash hands thoroughly and cover with gloves.
- Peel and dice cucumbers, to yield 6 quarts plus 1 cup and cover until assembly.
SOP: Never handle ready to eat foods with bare hands.
Pre-prep:
- Pull pasta, vinaigrette, lettuce, beans, olives, tomatoes and feta cheese from cooler.
- Lay out ingredients for an assembly line.
- Pull serving utensils for all ingredients.
- Wash hands thoroughly and cover with gloves.
SOP: Never handle ready to eat foods with bare hands.
CCP: Prepare foods at room temperature in two hours or less.
Prep:
- Mix vinaigrette with the pasta, tossing gently to coat thoroughly.
- Wash hands thoroughly and cover with gloves.
- In bottom of entree salad dish place 1 cup of romaine lettuce using 8 ounce spoodle.
- Top with 1 cup of seasoned whole grain rotini using 8 ounce spoodle.
- Sprinkle 1/4 cup beans using 2 ounce spoodle.
- Sprinkle 1/4 cup tomatoes using 2 ounce spoodle.
- Add 1 ounce of feta crumbles using 2 ounce spoodle.
- Sprinkle each with 1 tablespoon sliced ripe olives.
- Cover tightly and date stamp.
Hold: Refrigerate until service.
CCP: Hold below 41°F.
Serve: 3 cups of salad.
Each serving is 14.1 ounces or 401 grams.
CCP: Hold below 41°F
CCP: Discard cold potentially hazard foods after four hours if they have not been properly held below 40ºF.