Penne Pasta Dippers with Cheese Sauce

Step 1

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull pasta from dry storage and place at work station.
Wash hands thoroughly.

Step 2

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.

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 3

Hold: Hold pasta, covered and drained above 135°F

CCP: Hold above 135°F

Step 4

Prep: Pull cheese sauce. If not cook in bag open carefully.
Wash hands thoroughly.

Step 5

Cook: Empty cheese sauce into large sauce pan and heat over low heat for 20 minutes or until the sauce reaches 165°F.
If sauce is cook in the bag, leave sauce in bags and place in boiling water or in a steamer. Take the temperature of pouches by folding one in half over thermometer.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

Step 6

Hold: Place covered cheese sauce or unopened pouches in warming cart and hold above 135⁰F until service.

CCP: Hold above 135°F

Step 7

Serve: 1 cup of Whole Grain Penne Pasta using 1 - 8 oz. spoodle.
In a 4 ounce Soufflé cup serve 3 ounces cheese sauce using 1 #12 disher.
Each serving is 8 ounces or 225.5 grams.

CCP: Hold above 135°F