Pasta, Chicken Marinara
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | 4 oz | Elementary | 10 Tbsp | Elementary | 1 |
| Secondary | 8 oz | Secondary | 1 C, 4 Tbsp | Secondary | 1 |
| Recipe Total Yield | |
|---|---|
| Volume | 8 gal, 1.2 qt |
| Weight | 54 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 1.5 | 1 | 0.25 |
| Secondary | 2 | 2 | 0.5 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Pasta, Penne | Al Dente | 21 lb | 6 gal, 2.75 qt | ||
| Sauce, Chicken Marinara | 34 lb | 4 gal | |||
| Cheese, Mozzarella Shrd Low Fat | Elementary | 12.5 lb | 12.5 lb | ||
| Cheese, Mozzarella Shrd Low Fat | Secondary | 6.25 lb | 6.25 lb |
Method
- One day prior to service:
- Thaw frozen mozzarella cheese.
- Mix cold pasta with cold sauce.
- Portion sauced pasta into 2.5- inch deep full hotel pans, 13.5# per pan. Loss due to evaporation during cooking will yield final weight 12.5# per pan.
- Cover with parchment paper and foil (tightly wrapped) and reheat at 350 to an internal temperature of 165 degrees.
- Hold hot for service according to HACCP SOP.
- For Service: Before service, check that heaping spoodle of pasta product is appropriate weight in order to get correct pan yield. Serve 1 oz shredded mozzarella with pasta per customer desire - offer versus serve.
Serving Guidelines
| Type of Pans Needed: | 2.5" Hotel Pan |
| Number of Pans Needed: | 4 |
| Weight Per Pan: | 13.5 lb |
| Elementary Portions Per Pan: | 50 |
| Secondary Portions Per Pan: | 25 |
| Elementary Serving Utensil: | 4 oz spoodle heaping |
| Secondary Serving Utensil: | 8 oz spoodle heaping |