Teaspoon and Ricotta Cheese

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BHTM 370 – SANITATION AND HEALTH IN FOOD SERVICE

Instructor: Accaoui Antoine

Name: Sarah khalifeh
ID: 31030483
Section: A
Subject: Recipe of Lasagna, Polo Alfredo and Chicken Caesar, and HACCP chart from storing to serving

Recipe of Lasagna:
Ingredients:

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 table spoons white sugar
* 1 1/2 tea spoons dried basil leaves
* 1/2 tea spoon fennel seeds
* 1 tea spoon Italian seasoning
* 1 table spoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12lasagna noodles
* 16 ounces ricotta cheese
* 1egg
* 1/2 tea spoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

Directions:
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Onion; lasagna noodles
Spices
HACCP for Lasagna:
Ground beef
Eggs

Receiving

Storage:
Dry
Storage:
Freezer

Pre-preparation:
Thaw ground beef and eggs under refrigeration at 5̊ C

SOP1
Pre-preparation:
* Cook lasagna noodles in boiling water for 8 to 10 minutes * Arrange 6 noodles lengthwise over meat sauce

CCP1

Holding/Service:
Cover and hold at 375̊ C for 25 minutes

CCP2
Cooling:
Cool for 15 minutes before serving

CCP3

Polo Alfredo:
Ingredients:
* 1 (16 ounce) package lasagna noodles
* 1 (10 ounce) package frozen chopped spinach
* 3cooked, boneless chicken breast halves, diced
* 2 (16 ounce) jars Alfredo-style pasta sauce
* 4 cups shredded mozzarella cheese
* 2 pint ricotta cheese
* Salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain. 2. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir. 3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, layer on the final noodle layer and top with remaining 2 cups of...
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