|PASTA,ANGEL HAIR||12 lbs||8 gal 3-7/8 qts|
|SALT||5-1/8 oz||1/2 cup|
|WATER||66-7/8 lbs||8 gal|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|VEGETABLE,STIR FRY,FROZEN||12 lbs||1 gal 3-1/2 qts|
|ONIONS,FRESH,CHOPPED||6 lbs||1 gal 1/4 qts||6-2/3 lbs|
|GARLIC POWDER||1-1/4 oz||1/4 cup 1/3 tbsp|
|SAUCE,TERIYAKI||2-1/4 lbs||1 qts|
1 CCP: Thaw shrimp under refrigeration at 41 F. or below.
2 Angel Hair Pasta: Bring water to a boil. Add salt to boiling water. Break pasta into 6 inch pieces. Add to boiling water while
stirring constantly. Cook 6 to 8 minutes, or until tender. Drain. Rinse with hot water. Drain thoroughly. Divide between two
steam table pans.
3 Spray griddle with non-stick cooking spray. Cook onions and vegetables for five minutes, stirring frequently with spatula. Add
shrimp. Grill three minutes. CCP: Internal temperature must reach 145 or higher for 15 seconds.
4 Add garlic to shrimp mixture. Mix well. Divide shrimp and vegetables between the two steam table pans of pasta. Add two cups
teriyaki sauce. Toss to mix well. CCP: Hold for service at 140 F. or higher.
|212 cal||27 g||20 g||3 g||152 mg||1792 mg||74 mg|