Sauce, Garlic for Pasta

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	N/A	Elementary	N/A	Elementary	N/A
Secondary	N/A	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Volume	1 gal, 2 qt
Weight	30 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	0	0
Secondary	0	0	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Soup Base, Chicken		0.38 EACH (16 OZ)	3.8 oz	12 Tbsp
WATER		3 Tbsp	12 lb	1 gal, 2 qt
Garlic, Fresh		1.75 lb	1.63 lb	1 pt, 1.5 C
Vegetable Oil		1 pt, 1.28 Tbsp	1 lb	1 pt
Bay Leaf		0.02 oz	0.02 oz		3
Celery	Sliced	2.9 BUNCH(32 OZ)	2 lb	1 pt, 1.5 C
Onion, Yellow	Small, Diced	2.2 lb	2 lb	1 pt, 1.5 C
Oregano, Dried		0.06 oz	0.06 oz	2 tsp
Parsley, Dried		0.03 oz	0.03 oz	2 tsp
Basil, Dried		0.12 oz	0.12 oz	2 tsp
Salt, Kosher		0.5 oz	0.5 oz
Black Pepper, Ground		0.5 oz	0.5 oz
Chicken, Diced Cooked	Defrosted under refrigeration	18.8 lb	18.8 lb	2 gal, 1.38 qt

Combine water and base according to base directions. Set aside.
Place the garlic cloves in roasting pans. Using some vegetable oil and stock, cover the garlic with half-oil/half-stock.
Add the roasted garlic puree to the onion, celery, spice mix and blend well.
Cool sauce according to HACCP.
Add cold chicken to cold sauce for later use.
Place, covered with foil, in a 350F degree oven and cook until tender. Remove from oven and allow to cool.
Meanwhile, heat the remaining stock in a steam kettle or large vessel. Add the bay leaf. Bring to a boil.
Taste for seasoning and adjust.
To boiling stick, add cornstarch mixed with cold water to thickness of heavy cream while whisking.
Cook until tender. Turn off the heat and add the vegetables to the vegetable stick.
Heat the remaining oil in a skillet. Saute onions and celery until they begin to soften. Add oregano, parsley, basil, salt and pepper.
Puree the roasted garlic and its cooking liquid in buckets with a vertical blender.