macaroni salad 50 100

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Author : mhopps
Created : D:20190805
Creationdate : 2019-August-23
Creator : Acrobat PDFMaker 19 for Word
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Title : Macaroni_Salad_50-100

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United States Department of Agriculture


Macaroni Salad


USDA Recipe for Schools











Macaroni Salad combines whole-grain pasta and fresh vegetables,

including bell peppers, celery, and carrots, in a light dressing.




NSLP/SBP CREDITING INFORMATION

¾ cup (6 fl oz spoodle) provides ⅛ cup red/orange vegetable,


⅛ cup other vegetable, and 1 oz equivalent grains.





















50 SERVINGS


100 SERVINGS

Weight


Measure


Weight


Measure


DIRECTIONS


6 gal




1 Heat water to a rolling boil.







1 gal 1 qt


3 cups











2 Slowly add macaroni. Stir constantly until water boils


again. Cook about 10–12 minutes or until al dente.


Stir occasionally. DO NOT OVERCOOK. Drain well.


Set aside for step 4.










































INGREDIENTS


Water


Whole-grain elbow

macaroni




White vinegar



Sugar


Mustard


3 lb 2 oz






6 lb 4 oz


















1 lb



4 oz













3 gal




2 qt


3 ½ cups




½ cup





2 cups







¼ cup

2 Tbsp



























1 cup




1 qt



¾ cup





2 lb



8 oz

















Mayonnaise, low-fat



1 lb 5 ⅓ oz







2 cups




2 lb 10 ⅔ oz







1 qt



3 Dressing: Combine mayonnaise, vinegar, sugar, and



mustard in a small bowl. Stir well. Set aside for step 5.























Food and Nutrition Service




Page 1 of 3



United States Department of Agriculture


Macaroni Salad




INGREDIENTS



*Fresh red bell peppers,

diced






*Fresh green bell

peppers, diced




Pimientos, canned,


diced, drained



1 lb


1 lb


2 oz



50 SERVINGS

100 SERVINGS

Weight

Measure

Weight

Measure


DIRECTIONS



4 Combine macaroni, bell peppers, pimientos, carrots,

celery, onions, salt, and pepper in a large bowl.

Mix well.













2 lb


1 qt 2 cups







2 lb


1 qt 2 cups







4 oz



½ cup












































*Fresh carrots, shredded





1 lb 2 oz






1 qt 1 ½ cups






2 lb 4 oz






2 qt 3 cups







*Fresh celery, diced





1 lb


2 lb


1 qt 2 ¼ cups





*Fresh red onions, diced





10 oz



1 lb 4 oz






1 qt



Salt





Black or white pepper,

ground




1 Tbsp




2 tsp






























3 cups





3 cups




¼ cup


3 cups
2 Tbsp

2 cups





1 ½ tsp







1 tsp

























































5 Pour dressing over vegetable and pasta mixture.











Mix well.

6 Transfer 1 gal 2 qt (about 6 lb 7½ oz) Macaroni Salad
























to a steam table pan (12” x 20” x 2½”).



For 50 servings, use 2 pans.


For 100 servings, use 4 pans.





















7 Critical Control Point:

Cool to 41 °F or lower within 4 hours.















8 Critical Control Point:


Hold at 41 °F or below.








10 Portion with 6 fl oz spoodle ( ¾ cup).











Paprika

2 tsp




1 Tbsp 1 tsp







9 Garnish with paprika.





Food and Nutrition Service | USDA is an equal opportunity provider, employer, and lender. | 2019










Page 2 of 3





















United States Department of Agriculture


Macaroni Salad



MARKETING GUIDE

Food as Purchased for

50 Servings

100 Servings







Mature red onions

Red bell peppers



Green bell peppers


Celery
Carrots

12 oz


1 lb 4 oz




1 lb 4 oz
1 lb 4 oz





1 lb 6 oz







1 lb 8 oz



2 lb 8 oz




2 lb 8 oz
2 lb 8 oz



2 lb 11 ½ oz









NUTRITION INFORMATION


For ¾ cup (6 fl oz spoodle).











NUTRIENTS

Calories



Total Fat





Saturated Fat

Cholesterol

Sodium

Total Carbohydrate
Dietary Fiber
Total Sugars

Protein


Vitamin D
Calcium
Iron
Potassium

N/A=data not available.

AMOUNT

153


2 g


0 g


2 mg


185 mg


31 g
3 g
8 g
N/A
5 g

0 IU
23 mg
1 mg
96 mg

Added Sugars included

*See Marketing Guide for p urchasing information on foods that will change during
preparation or when a variation of the ingredients is available.

Cooking Process #2: Same D ay Service.

YIELD/VOLUME

50 Servings

100 Servings

About 12 lb 15 oz







About 25 lb 14 oz







SOURCE
USDA Standardized Recipes Project.





About 1 gal 2 qt 2 cups/2 steam table

pans (12" x 20" x 2 ½")


















About 3 gal 1 qt/4 steam table pans



(12" x 20" x 2 ½")





















NOTES





Food and Nutrition Service | USDA is an equal opportunity provider, employer, and lender. | 2019










Page 3 of 3


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