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It also includes CCPs for room-temperature holding and for avoiding bare-handed handling of ready-to-eat foods.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the cooking and cooling temperature requirements?",{"text":68,"@type":64},"Broccoli is steamed until bright green and still crisp, then cooled immediately in an ice bath. Mushrooms are roasted in a preheated 400°F convection oven, then rested at room temperature. CCPs require holding below 41°F, including refrigeration overnight.",{"name":70,"@type":61,"acceptedAnswer":71},"What is included in one cup serving of the salad?",{"text":72,"@type":64},"A one-cup serving by volume provides 1/2 cup cooked pasta, 1/4 cup dark green vegetables, 1/8 cup other vegetables, and 1/8 cup red/orange vegetables. 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Ingredients: |\n|  | USDA Broccoli Florets, IQF, Material \\#110473 | 14 LB. |  |\n|  | USDA IQF Mushrooms, Diced, Frozen, Material \\#110421 | 4 LB. + 2 OZ | |\n|  | Fresh Diced Tomatoes, RTU | 8 LB. + 12 OZ |  |\n|  | Italian Salad Dressing | 3 QUART + 1/2 CUP | |\n|  | Crushed Red Pepper Flakes | 1/2 CUP |  |\n|  | Fresh Basil | 1 CUP CHOPPED |  |\n|  | Tap Water | 9 LB. + 4 OZ |  |\n|  |  |  | 2. One Day Prior to Service:\u003Cbr>Pre-prep: Clean and sanitize work station.\u003Cbr>Pull pasta from dry storage and cook according to your recipe, reduce cooking time by one minute for salads.\u003Cbr>Cool pasta immediately to stop cooking process.\u003Cbr>CCP: Wash hands for 20 seconds in a handsink, dry properly, and put on gloves before beginning preparation. Repeat process as often as needed per HACCP guidelines. |\n|  |  |  | 3. Prep: pull broccoli and mushrooms from freezer.\u003Cbr>Place broccoli in perforated steam pans.\u003Cbr>Cover with wrap.\u003Cbr>Cook: Steam broccoli for 12 minutes or until broccoli is bright green and still crisp.\u003Cbr>Pull from steamer and cool immediately in an ice bath to stop cooking.\u003Cbr>CCP: Heat until an internal temperature is reached of 140°F for 15 seconds |\n|  |  |  | 4. Prep: place mushrooms on a sheet pan lined with parchment paper.\u003Cbr>Cook: Roast mushrooms in a 400° F pre-heated convection oven for 15 minutes. Pull mushrooms out and toss to mix mushrooms. Place back into the over for an additional 15 minutes.\u003Cbr>Pull from oven and let rest at room temperature for 15 minutes. Drain well and add to pasta. |\n|  |  |  | 5. Prep: Pull Italian salad dressing and crushed red pepper flakes. Whisk together.\u003Cbr>CCP: Wash hands for 20 seconds in a handsink, dry properly, and put on gloves before beginning preparation. Repeat process as often as needed per HACCP guidelines. |\n|  |  |  | 6. Prep: Pull fresh basil and tomatoes from cooler and place at work station.\u003Cbr>Wash hands thoroughly and put on gloves.\u003Cbr>Chopped basils lightly by rolling leaves into \"cigars\" and then slicing to avoid bruising.\u003Cbr>Add diced tomatoes and basil to the pasta mix.\u003Cbr>Add cooled broccoli florets to the pasta mixture. Fold all together without mashing the pasta.\u003Cbr>Add seasoned salad dressing and fold into pasta mixture. Cover and date stamp and place in cooler. |\n\n| CCP: Prepare foods at room temperature in two hours or\u003Cbr>less.\u003Cbr>CCP: Never handle ready to eat foods with bare hands |\n| --- |\n| 7. Cool: Refrigerate overnight to allow flavors to mingle and merge. CCP: Hold below 41°F |\n| 8. Serve: Serve one cup of pasta as a tasty part of your meal. Each one cup serving by volume provides ½ cup cooked pasta,\u003Cbr>¼ dark green vegetables and 1/8 cup other vegetables and 1/8\u003Cbr>cup red/orange vegetables.\u003Cbr>CCP: Hold below 41°F |\n\nNotes:  \nProduction Notes: Nutritional information is based on Material Information Sheets for USDA Foods and the Food Buying Guide  \nServing Notes: Serve: Serve one cup of pasta as a tasty part of your meal.  \nEach one cup serving by volume provides ½ cup cooked pasta, ¼ dark green vegetables and 3/8 cup other vegetables and 1/8 cup red/orange vegetables.  \nEach one cup serving weighs 215.44 grams or 7.6 ounces.  \nNutrients Per Serving: (per 1 Cup)  \n\n| Calories Protein (gm) Carb (gm) Tot Fat (gm) Sat Fat (gm) | 200.583\u003Cbr>6.132 29.198\u003Cbr>7.497 1.021 | Trans Fat (gm) 0.000* Chol (mg) 0.000 Vit A (IU) 875.012* Vit C (mg) 23.300* | Iron (mg) Calc (mg) Sodium (mg) Fiber (gm) Sugars (gm) | 0.541* 18.457*\u003Cbr>246.843\u003Cbr>4.765 3.117* |\n| --- | --- | --- | --- | --- |\n| Note","cbCaifpb8Ua3ZRWm","https://ap.wps.com/l/cbCaifpb8Ua3ZRWm","pdf",634711,"English","# Recipe\n## Ingredients and Measurements\n## Directions with HACCP Controls\n## Cooling, Serving, and Notes\n## Nutrition Per Serving","[{\"question\":\"How is HACCP handled during preparation?\",\"answer\":\"The recipe requires sanitizing the workstation, washing hands for 20 seconds, drying properly, and using gloves before preparation, repeated as needed per HACCP guidelines. It also includes CCPs for room-temperature holding and for avoiding bare-handed handling of ready-to-eat foods.\"},{\"question\":\"What are the cooking and cooling temperature requirements?\",\"answer\":\"Broccoli is steamed until bright green and still crisp, then cooled immediately in an ice bath. Mushrooms are roasted in a preheated 400°F convection oven, then rested at room temperature. CCPs require holding below 41°F, including refrigeration overnight.\"},{\"question\":\"What is included in one cup serving of the salad?\",\"answer\":\"A one-cup serving by volume provides 1/2 cup cooked pasta, 1/4 cup dark green vegetables, 1/8 cup other vegetables, and 1/8 cup red/orange vegetables. The serving weight is 215.44 grams (7.6 ounces).\"}]","Peppy Pasta Salad - Recipe | PDF",1790519440]