Shake up your vegetarian salad selection with a bed of BARILLA Whole Grain Rotini Pasta, seasoned USDA black beans and USDA cheese provide the protein while USDA sweet corn, fresh bell peppers, tomatoes and green onions bring color, flavor and crunch.
HACCP Process #3 Complex Food Service
Each Southwest Shaker Salad provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, 1/4 cup other vegetable.
1 pound 9 ounces Barilla Whole Grain Rotini
2 tablespoons plus 1 teaspoon southwest seasoning mix
1 pound 6 ounces sweet bell peppers, assorted
1 pound 14 ounces green onions
1- # 10 can USDA black beans, LS, material #100359
3 cups plus 2 tablespoons USDA sweet corn, material #100313
1 pound 8 ounces fresh diced tomatoes, RTU
1 pound 9 ounces USDA #100012 shredded cheddar cheese, RF
Prior to Day of Service
Pre-prep: Clean and sanitize prep area.
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.
Cool: Place drained, cooled pasta in sealed containers in walk-in, store for service below 41°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.
Hold: Refrigerate until ready use.
CCP: Hold below 41°F.
Prep:
- Pull beans and corn from dry storage.
- Wipe off lids and open carefully discarding lids.
- Drain both well.
- Wash hands thoroughly.
- Empty corn into a watertight container.
- Empty black beans into watertight container.
- Add southwest seasoning mix to beans, fold in.
- Cover both tightly.
CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.
Hold: Date Stamp and place in cooler.
CCP: Hold below 41°F.
Prep:
- Pull green onions and sweet bell peppers from cooler.
- Clean well and dry.
- Wash hands and cover with gloves.
- Chop green onions.
- Place in watertight container.
- Dice sweet bell peppers.
- Place in watertight container.
- Cover both and date stamp.
SOP: Never handle ready to eat foods with bare hands.
Hold: Place in cooler until service.
CCP: Hold below 41°F.
Day of Service
Pre-prep: Clean and sanitize prep area.
Prep: Pull the pasta, corn, seasoned beans, chopped peppers, diced tomatoes, green onions and shredded cheese from cooler.
CCP: Prepare foods at room temperature in two hours or less.
Prep:
- Pull serving utensils for all ingredients
- Pull 25- 12 oz. “Parfait” Cups with flat lids.
- Lay out ingredients for an assembly line.
- Wash hands thoroughly and cover with gloves.
SOP: Never handle ready to eat foods with bare hands.
Prep:
- Place 1/2 cup of rotini in bottom of each cup using a 4 oz. spoodle.
- Top with 1/4 cup Southwest seasoned black beans using a 2 oz. spoodle.
- Add 1/8 cup corn using a #30 disher.
- Add 1/8 cup mixed peppers using a #30 disher.
- Add 1/8 cup diced tomatoes using a #30 disher.
- Add 1/8 cup chopped green onions using a #30 disher.
- Top with 1 oz. of shredded cheese using a #30 disher.
- Cover with flat lid.
Note: Include salad dressing between flat lid and dome lid for best appearance.
Hold: Date stamp and place in coolers for service.
CCP: Hold below 41°F.
Serve: 1 Southwest Salad with choice of dressing.
Each Southwest Shaker Salad weighs 8.2 ounces or 233 grams.
CCP: Hold below 41°F.