Barilla Whole Grain Penne provides a hearty bed for a taste of the Southwest with USDA corn, fresh tomatoes and cilantro. USDA black beans and Mexican blend shredded cheese provide the proteins while the dressing gives a kick of spice to this vegetarian entree salad.
HACCP Process #3 Complex Food Service
Each serving of this recipe provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable and 1/4 cup starchy vegetable.
12 pounds 8 ounces Barilla Whole Grain Penne
1 quart 1 cup vegetable oil
1/2 cup ground cayenne pepper
1/4 cup ground cumin seed
1 cup fresh cilantro, cleaned, chopped
3.75 - #10 cans USDA black beans, material #1000359
2.6 - #10 cans USDA sweet corn, material #100313
16 pounds romaine lettuce, RTU, chopped
11 pounds 8 ounces fresh tomatoes, diced, RTU
6 pounds 4 ounces Mexican blend shredded cheese
Prior to Day of Service
Pre-prep: Clean and sanitize prep area.
Prep:
- Pull cilantro from cooler and place all at produce wash station.
- Trim and wash well. Let dry thoroughly.
- Pull canola oil, lime juice and spices from dry storage .
- Wash hands thoroughly and cover with gloves. Separate leaves and stems on cilantro.
- Chopped cilantro leaves.
- In large bowl whisk oil, lime juice, water, red pepper and cumin together.
- Add in cilantro and whisk again.
- Cover and set aside.
CCP: Prepare foods at room temperature in two hours or less.
Pre-prep:
- Pull pasta from 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.
Pre-Prep:
- Pull beans and corn from dry storage.
- Wipe off lids and open carefully discarding lids. Drain both well.
- Wash hands thoroughly.
- Empty corn and beans into a watertight container.
- Add lime vinaigrette.
- Fold gently to coat corn and beans.
- Cover tightly, date stamp and place in cooler.
CCP: 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 serving utensils for all ingredients.
Prep: Pull the pasta, corn and beans mix, romaine lettuce, diced tomatoes and shredded cheese from cooler.
Lay out ingredients for an assembly line.
Prep: 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:
- Place 1 cup chopped romaine in serving container using 1 – 8 ounce spoodle.
- Top with 1 cup of pasta using 1 – 8 ounce spoodle.
- Add 1/2 cup of the bean and corn mixture using 1 – 4 ounce spoodle.
- Add 1/4 cup tomatoes using 1 – 2 ounce spoodle.
- Top with 1/4 cup or 1 ounce shredded cheese.
- Cover tightly and date stamp.
- Refrigerate until service.
CCP: Hold below 41°F.
Serve: 3 cups.
Each serving is 13.75 ounces or 390 grams.
CCP: Hold below 41°F
CCP: Discard cold potentially hazardous foods after four hours if they have not been properly held below 40ºF.
