HACCP Plan
HACCP Plan
Appetizer
Panzanella
Entrée
Chicken Marsala
W/ Risotto and Grilled Asparagus
Written By
Kyle Cummings
Appetizer: Panzanella
Yields: 20- 8 oz servings (240 g)
Ingredients Measurements
Bread 1 gal – 4 lt
Tomatoes, diced 21 oz – 630 g
Fresh Basil, chopped 2.5 oz – 75 g
Fresh Parsley, chopped 2.5 oz – 75 g
Red Bell Peppers, medium dice 5 oz – 150 g
Mushrooms, marinated and quartered 5 oz – 150 g
Dressing
Garlic, fine dice 2 tsp – 10 ml
Garlic salt TT
Fresh Ground Pepper TT
Olive Oil 5 fl oz – 150 ml
Red Wine Vinegar 2 fl oz – 75 ml
Juice of 1 Lime
Parmesan, grated For Garnish
Parsley For Garnish
Preparation
1. Rinse and chop herbs and return to refrigerated storage
2. Spread the bread cubes on a 9x13 sheet pan for 3-4 hours
3. Combine ingredients for salad dressing
4. Toss all ingredients in a bowl to evenly coat salad
Serving
1. Serve at room temp with parsley and grated parmesan on top
Holding
1. CCP: Hold at 41 F or below. If not reached within 4 hours, then discard.
Cooling
1. Place the remaining salad into a 200 half hotel pan and spread evenly to cool CCP: to 41 or below; if not reached within 2 hours, then discard.
Reheating
N/A
Sanitation Requirements:
1. Measure all temperatures with a thermocouple.
2. Wash your hands before and after handling any food or any activities that may contaminate your hands to prevent cross contamination.
3. Properly wash, rinse, and sanitize equipment or any utensils before and after using.
4. Return all ingredients to refrigerated storage if preparation is interrupted.
Entrée:
Chicken Marsala
Yields: 4 Servings
Ingredients Measurements
4 skinless, boneless, chicken breasts 1.5 lbs
All purpose Flour For Dredging
Kosher Salt TT
Ground Black pepper TT
Extra Virgin Olive
Appetizer
Panzanella
Entrée
Chicken Marsala
W/ Risotto and Grilled Asparagus
Written By
Kyle Cummings
Appetizer: Panzanella
Yields: 20- 8 oz servings (240 g)
Ingredients Measurements
Bread 1 gal – 4 lt
Tomatoes, diced 21 oz – 630 g
Fresh Basil, chopped 2.5 oz – 75 g
Fresh Parsley, chopped 2.5 oz – 75 g
Red Bell Peppers, medium dice 5 oz – 150 g
Mushrooms, marinated and quartered 5 oz – 150 g
Dressing
Garlic, fine dice 2 tsp – 10 ml
Garlic salt TT
Fresh Ground Pepper TT
Olive Oil 5 fl oz – 150 ml
Red Wine Vinegar 2 fl oz – 75 ml
Juice of 1 Lime
Parmesan, grated For Garnish
Parsley For Garnish
Preparation
1. Rinse and chop herbs and return to refrigerated storage
2. Spread the bread cubes on a 9x13 sheet pan for 3-4 hours
3. Combine ingredients for salad dressing
4. Toss all ingredients in a bowl to evenly coat salad
Serving
1. Serve at room temp with parsley and grated parmesan on top
Holding
1. CCP: Hold at 41 F or below. If not reached within 4 hours, then discard.
Cooling
1. Place the remaining salad into a 200 half hotel pan and spread evenly to cool CCP: to 41 or below; if not reached within 2 hours, then discard.
Reheating
N/A
Sanitation Requirements:
1. Measure all temperatures with a thermocouple.
2. Wash your hands before and after handling any food or any activities that may contaminate your hands to prevent cross contamination.
3. Properly wash, rinse, and sanitize equipment or any utensils before and after using.
4. Return all ingredients to refrigerated storage if preparation is interrupted.
Entrée:
Chicken Marsala
Yields: 4 Servings
Ingredients Measurements
4 skinless, boneless, chicken breasts 1.5 lbs
All purpose Flour For Dredging
Kosher Salt TT
Ground Black pepper TT
Extra Virgin Olive