Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Steamed Pasta
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 CEREALS AND PASTA PRODUCTS No.E 013 00
STEAMED PASTA
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
207 cal
41 g
7g
1g
0 mg
293 mg
17 mg
Ingredient
Weight
Measure
Issue
WATER
75-1/4 lbs
9 gal
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
OIL,SALAD
1-7/8 oz
1/4 cup 1/3 tbsp
SPAGHETTI NOODLES,DRY
12 lbs
3 gal 1 qts
Method
1 Fill each steam table pan with 2-1/4 gallons water. Use perforated pan inside solid pan to facilitate draining.
2 Add 1 tablespoon salt and 1 tablespoon salad oil to each pan.
3 Place 3 pounds pasta in each pan. To prevent pastiness, pasta should be placed in pans just before steaming. Ensure pasta is
covered with water.
4 Place pans in preheated steam cooker. Time according to type of pasta and steam cooker pressure. GUIDELINES FOR TIMING:
Macaroni - 5 lb PSI, 16 minutes; 15 lb PSI, 11 minutes Noodles, Egg - 5 lb PSI, 22 minutes; 15 lb PSI, 17 minutes Spaghetti - 5 lb
PSI, 20 minutes; 15 lb PSI, 15 minutes Vermicelli - 5 lb PSI, 11 minutes; 15 lb PSI, 4 minutes
5 Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together. If cooked pasta is to be
combined with butter or a sauce immediately, rinsing is not necessary. CCP: Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/cereals_and_pasta_products/steamed_pasta.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 207 cal |
| Carbohydrates: | 41 g |
| Protein: | 7g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 293 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 75-1/4 lbs | 9 gal | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| OIL,SALAD | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
| SPAGHETTI NOODLES,DRY | 12 lbs | 3 gal 1 qts |
| Method: | |
|
1 Fill each steam table pan with 2-1/4 gallons water. Use perforated pan inside solid pan to facilitate draining. 2 Add 1 tablespoon salt and 1 tablespoon salad oil to each pan. 3 Place 3 pounds pasta in each pan. To prevent pastiness, pasta should be placed in pans just before steaming. Ensure pasta is covered with water. 4 Place pans in preheated steam cooker. Time according to type of pasta and steam cooker pressure. GUIDELINES FOR TIMING: Macaroni - 5 lb PSI, 16 minutes; 15 lb PSI, 11 minutes Noodles, Egg - 5 lb PSI, 22 minutes; 15 lb PSI, 17 minutes Spaghetti - 5 lb PSI, 20 minutes; 15 lb PSI, 15 minutes Vermicelli - 5 lb PSI, 11 minutes; 15 lb PSI, 4 minutes 5 Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together. If cooked pasta is to be combined with butter or a sauce immediately, rinsing is not necessary. 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