Source: U.S. Department of Defence
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Pasta Provencal
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 510 00
PASTA PROVENCAL
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
295 cal
46 g
16 g
6g
31 mg
1288 mg
212 mg
Ingredient
Weight
Measure
Issue
WATER
54-1/3 lbs
6 gal 2 qts
SALT
1-1/2 oz
2-1/3 tbsp
OIL,SALAD
1/3 oz
1/3 tsp
PASTA,PENNE
10 lbs
7 gal 1-7/8 qts
OIL,SALAD
5-3/4 oz
3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
14-2/3 oz
3-3/8 cup
WATER,WARM
10-1/2 lbs
1 gal 1 qts
MILK,NONFAT,DRY
1-1/8 lbs
1 qts 3-1/2 cup
CHICKEN BROTH
1 gal 1 qts
CHEESE,PARMESAN,GRATED
7 oz
2 cup
1-1/4 oz
2 tbsp
SALT
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
THYME LEAVES,DRIED,GROUND
5/8 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
BASIL,SWEET,WHOLE,CRUSHED
5/8 oz
1/4 cup 1/3 tbsp
OREGANO,CRUSHED
7/8 oz
1/4 cup 1-2/3 tbsp
PEPPER,RED,CRUSHED
1/8 oz
1 tbsp
12-1/8 lbs
1 gal 1-1/2 qts
TOMATOES,CANNED,DICED,DRAINED
BEANS,CANNELLINI,CANNED
8-1/2 lbs
3 qts 3 cup
SPINACH,FROZEN
4 lbs
2 qts 1-1/2 cup
ONIONS,FRESH,CHOPPED
4-3/8 lbs
3 qts 3/8 cup
4-7/8 lbs
HAM,CANNED,COOKED,DICED
4 lbs
3-3/4 lbs
3 qts 1-1/4 cup
4-5/8 lbs
CARROTS,FRESH,CHOPPED
CELERY,FRESH,CHOPPED
2-3/4 lbs
2 qts 2-3/8 cup
3-3/4 lbs
3/4 oz
1 cup
PARSLEY,DEHYDRATED,FLAKED
Method
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add pasta slowly while stirring constantly until water boils again. Cook 7 to 9 minutes or until tender, stirring occasionally. DO
NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly.
4 Blend salad oil and flour together to form a roux. Using a wire whip, stir until smooth. Cook roux for 3 minutes in a
steam-jacketed kettle or stockpot stirring constantly.
5 Reconstitute milk in warm water.
6 Gradually add milk and broth to roux while stirring constantly. Bring to a boil. Cover; reduce heat; simmer 5 minutes or until
thickened, stirring frequently to prevent sticking.
7 Add parmesan cheese, salt, garlic powder, thyme, black pepper, basil, oregano and red pepper to thickened sauce. Stir to blend
well.
8 Add tomatoes, beans, spinach, onions, ham, carrots, celery and parsley to thickened sauce. Bring to a boil. Cover; reduce heat;
simmer 7 to 10 minutes until tender, stirring occasionally.
9 Add pasta to thickened sauce and vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the pasta with the
vegetable sauce. CCP: Temperature must register 165 F. or higher for 15 seconds.
10 Pour 3-1/8 gal pasta-vegetable mixture into 3 ungreased steam table pans; cover. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 295 cal |
| Carbohydrates: | 46 g |
| Protein: | 16 g |
| Fat: | 6g |
| Cholesterol: | 31 mg |
| Sodium: | 1288 mg |
| Calcium: | 212 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 54-1/3 lbs | 6 gal 2 qts | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| OIL,SALAD | 1/3 oz | 1/3 tsp | |
| PASTA,PENNE | 10 lbs | 7 gal 1-7/8 qts | |
| OIL,SALAD | 5-3/4 oz | 3/4 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 14-2/3 oz | 3-3/8 cup | |
| WATER,WARM | 10-1/2 lbs | 1 gal 1 qts | |
| MILK,NONFAT,DRY | 1-1/8 lbs | 1 qts 3-1/2 cup | |
| CHICKEN BROTH | 1 gal 1 qts | ||
| CHEESE,PARMESAN,GRATED | 7 oz | 2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| THYME LEAVES,DRIED,GROUND | 5/8 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 5/8 oz | 1/4 cup 1/3 tbsp | |
| OREGANO,CRUSHED | 7/8 oz | 1/4 cup 1-2/3 tbsp | |
| PEPPER,RED,CRUSHED | 1/8 oz | 1 tbsp | |
| TOMATOES,CANNED,DICED,DRAINED | 12-1/8 lbs | 1 gal 1-1/2 qts | |
| BEANS,CANNELLINI,CANNED | 8-1/2 lbs | 3 qts 3 cup | |
| SPINACH,FROZEN | 4 lbs | 2 qts 1-1/2 cup | |
| ONIONS,FRESH,CHOPPED | 4-3/8 lbs | 3 qts 3/8 cup | 4-7/8 lbs |
| HAM,CANNED,COOKED,DICED | 4 lbs | ||
| CARROTS,FRESH,CHOPPED | 3-3/4 lbs | 3 qts 1-1/4 cup | 4-5/8 lbs |
| CELERY,FRESH,CHOPPED | 2-3/4 lbs | 2 qts 2-3/8 cup | 3-3/4 lbs |
| PARSLEY,DEHYDRATED,FLAKED | 3/4 oz | 1 cup |
| Method: | |
|
1 Add salt and salad oil to water; heat to a rolling boil. 2 Add pasta slowly while stirring constantly until water boils again. Cook 7 to 9 minutes or until tender, stirring occasionally. DO NOT OVERCOOK. 3 Drain. Rinse with cold water; drain thoroughly. 4 Blend salad oil and flour together to form a roux. Using a wire whip, stir until smooth. Cook roux for 3 minutes in a steam-jacketed kettle or stockpot stirring constantly. 5 Reconstitute milk in warm water. 6 Gradually add milk and broth to roux while stirring constantly. Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking. 7 Add parmesan cheese, salt, garlic powder, thyme, black pepper, basil, oregano and red pepper to thickened sauce. Stir to blend well. 8 Add tomatoes, beans, spinach, onions, ham, carrots, celery and parsley to thickened sauce. Bring to a boil. Cover; reduce heat; simmer 7 to 10 minutes until tender, stirring occasionally. 9 Add pasta to thickened sauce and vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the pasta with the vegetable sauce. CCP: Temperature must register 165 F. or higher for 15 seconds. 10 Pour 3-1/8 gal pasta-vegetable mixture into 3 ungreased steam table pans; cover. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence