Pre-Prep: Clean and sanitize prep area.
Pull Barilla® Whole Grain Spaghetti 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, date stamped, containers in walk-in, store for service below 40°F.
CCP: Hold below 41°F
Pre-Prep: Clean and sanitize prep area .
Pull soy sauce, sriracha and pineapple juice.
Prep: Wash hands thoroughly.
In large pitcher, add juice, soy sauce and sriracha and whisk well.
Cover and set aside.
Pre-Prep: Pull stir fry vegetables and eggs from freezer.
Pull pasta from cooler.
Wash hands thoroughly.
Prep: Place pasta into 4 lightly sprayed steam table pans using 6 quarts plus 1 cup per pan.
Pour pineapple juice mixture over pasta using 3 quart per pan.
Toss lightly to mix.
Prep: Pan vegetables in 4 shallow steam table pans, using 4 pounds 8 ounces per pan.
Prep: Place scrambled eggs (4 lbs.) in full-size steamer pan sprayed with no-stick cooking spray and cover pan tightly with foil. . (Optional: add 1/2 to 3/4 cup of water to pan).
Cook: Place sauced pasta into a preheated 350°F convection oven.
Bake for 15 minutes or until liquid is absorbed and pasta is glazed.
SOP: Batch cook as necessary to insure best end product and nutritional.
Hold: Cover pasta and place in warming cart and hold above 135°F.
CCP: Hold above 135°F
Cook: Bake scrambled eggs at 250°F for 20 -25 minutes, stirring if necessary.
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds
SOP: Batch cook as necessary to insure best end product and nutritional.
Hold: Place eggs in warmer and hold above 135°F.
CCP: Hold above 135°F
Cook: Place vegetables in steamer. Steam for 15 minutes or until vegetables have reached 140°F.
CCP: Heat until an internal temperature is reached of 140°F for 15 seconds
SOP: Batch cook as necessary to insure the best nutritional and end product
Hold: Place vegetables in warmer and hold for service.
CCP: Hold above 135°F
Serve: 1 cup of pasta using 1 – 8 oz. spoodle.
Top with 1/2 cup of stir fry vegetables using 1 – 4 oz. spoodle.
Top with 1/4 cup scrambled eggs using 1 – #16 disher.
Each serving is 14 Ounces or 399 Grams.
CCP: Hold above 135°F
Each serving of this recipe provides 2 oz. eq. grains, 2 oz. eq. m/ma and 1/2 cup other vegetable.