Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Bring 9.5 L of water to a full rolling boil. Gradually add pasta to boiling water, stir and return to a full boil. Stir occasionally to prevent pasta from sticking. Cook pasta to preferred tenderness. Pasta should be firm to the bite when finished. Drain pasta immediately. 2] Rinse in cold water. Place in colander and allow to drain. Transfer to a storage container. Add 30 ml of oil. Mix thoroughly. Cover storage container and refrigerate until needed. CCP: Refrigerate at 5ºC, or below. Cooked yield 2.72 kg. 3] Dissolve 2 oz. of vegetable base in 1 gal. of hot water. Warm as needed for service, or place in a covered storage container and refrigerate until needed. CCP: Refrigerate at 5ºC, or below.
To prepare à la carte:
Wash hands. 1] Add 15 ml of oil to a heated sauté pan. Add 7 shrimp to the pan. Cook shrimp until opaque. CCP: Final internal cooking temperature must reach a minimum of 63ºC, held for a minimum of 15 seconds. Add 42 g of broccoli, 56 g of carrots and 30 g of celery. Sauté vegetables until cooked but still firm to the bite. Add 240 g of pasta and 30 g of mushrooms. Season to taste with salt and pepper. Toss pan over heat until warmed. 2] Place the pasta mixture in a warmed serving bowl. Ladle 283 ml of warmed vegetable stock over the pasta mixture. Sprinkle 1 g of cilantro and 1 g of sesame seeds over the pasta mixture