SPAGHETTI & MEATBALLS (SMB)

Regular Large
INGREDIENTS UOM (Batch 1) (Batch 2)
N Grams 150 grams 300 grams
SS using 3oz of laddle 1 1.5 oz laddle 2 1/2
MB pc 1 pc 2 pcs
RC Tsp 1 Tsp 1 Tsp

Flame Level : MEDIUM

Cooking Time : 2:00 mins

MEATBALLS FORMATION
Code : MB - F
INGREDIENTS CODE UOM 1 BATCH 2 BATCH
MEATBALLS MB pack 1 2
ROMANO CHEESE RC grams 38 76

Roasting : 10mins (2 full passes)

After Roasting : Blanch to Spag Sauce
Shelf Life : 4hrs (once cook)

Spag Sauce
Pre-Heat for 3mins with internal temp 165'C
Transfer to baine Marie - 155'C

Meatballs should be blanch in Spag Sauce

N - should be blanch 15sec into boling water
CCCP I NOODLES (Cooking)
INGREDIENTS 1 BATCH 2 BATCHES
WATER 7 quarts 8.5 quarts
IODIZED SALT 2 tbsp 3 tbsp
PALM OLEIN 2 tbsp 3 tbsp
NOODLE, RAW 1 pack 2 packs

CHA I SAUCE
INGREDIENTS 1 BATCH 2 BATCHES
UNSALTED BUTTER 105g 210g
MINCED ONION 140g 280g
MINCED GARLIC 70g 140g
CULINARY CREAM 980g 2960g
CHA MIX 7sachet 14sachet
Flame Level : MEDIUM
Cooking Time : 2:00 - 2:30 mins (starts after mixing of ingredients)
Storage : Chiller
Shelf Life : 4hrs
CHA CHX - C (Pre-cook)
INGREDIENTS 1 BATCH 2 BATCHES
OLIVE OIL 1 tbsp 2 tbsp
CF 2 540g 1080g
Flame Level : MEDIUM
Cooking Time : 2:00 - 2:30 mins
Storage : Chiller
Shelf Life : 4hrs

CHICKEN ALREDO PASTA (Per Order)

(Using CHA-S and CHAA CHX-C)
INGREDIENTS My Mix Regular Large
CHA CHX - C 3 pcs 35 grams 70 grams
CHA-S 1.5 oz laddle 3 oz ladle 6 oz ladle
N 75g 150 grams 300 grams
BO 5 pcs 5 grams 10 grams
RC 1tbsp 5 grams 10 grams
FSB 3 strips 4 strips 5 strips
 *Cut UB into 10cubes
*melt UB in wok (medium flame)
*add MG & MC till softened
*add CUL & Cha Mix
*set timer 2-2.5mins

2 - Large
140 grams
12 oz ladle
600 grams
20 grams
20 grams
5 strips
CCCP I NOODLES COOKING TIME
SIZE BOILING COME UP TIME
Half Batch 16:00-20:00 0:30-1:00
1 Batch 17:00-21:00 1:00-1:30
Large sized bubbles.Visible
Endpoint Water has returned to a boil
steam
CCCP I NOODLES
SIZE RINSING DRAINING
Half Batch 3:00, MAX. 7:00, MAX.
1 Batch 5:00, MAX. 15:00 MAX.
Immediately rinse after cooking
After coating, cover container & immediately store in chiller.
CHA I SAUCE COOKING (Medium Flame)
SIZE SAUTEING COOKING
1 Batch 2:00-2:30 3:30-4:30
2 Batch 2:30-3:30 9:30-10:30
Softened MG w/ minimal Medium sized bubbles at the center; quickly returns to
Endpoint golden brown parts. mixing.
CCCP I CHICKEN FILLET (CF1)
SIZE PRE-HEATING CRUSTING
Half Batch 2:00-3:00 2:30-3:00
1 Batch 2:30-3:30 3:00-3:30
Light brown to golden brown
Endpoint Oil Smokes crust

CHARLIE CHAN CHICKEN PASTA PAN COOKING

SIZE FLAME SETTING COME UP TIME (SAUCE)
MY MIX MEDIUM 1:15-1:30
REGULAR MEDIUM 1:30-2:00
LARGE MEDIUM 2:00-2:30
2L HIGH 2:00-2:30
 COOKING TIME
COOKING TOTAL COOKING TIME
7:00 7:30-9:00
8:00 10:30-13:00

Al-dente noodles with small uncooked dot in the middle.

STAND BY (ROOM TEMP) STAND BY (CHILLER)

20:00 MAX. 30:00 MAX.

TOTAL COOKING TIME

5:30-7:00
12:00-14:00
es at the center; quickly returns to a boil after
mixing.

FURTHER COOKING TOTAL COOKING TIME

3:00-3:30 7:30-9:00
5:00-6:00 10:30-13:00
Off white to white chicken with golden brown sears.

COME UP TIME (GOOEY & TACKY) COME UP TIME (NOODLES) TOTAL TIME
0:45-1:00 0:15-0:30 2.15-3.00
1:00-1:15 0:45-1:00 3.15-4.15
1:30-1:45 1:00-1:15 4.30-5.30
2:00-2:15 1:00-1:15 5.00-6.00