Cream Sauce

Cook Time: 20 Min.

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Heat Cook Temp.: 145°F

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Nutritional Content

Allergens: wheat, soy, milk

Calories: 80 Kcal

Carbohydrates: 7 g

Protein: 2 g

Total Fat: 5 g

Calcium: 40 mg

Sodium: 85 mg

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Ingredients

10 Servings

• 2 oz margarine

• 2 oz all purpose flour

• 1 1/4 cup 2% milk

• 2 tsp chicken base, paste, low sodium

• 1 1/4 cup water

• 1/8 tsp white pepper, ground

25 Servings

• 4.5 oz margarine

• 4.5 oz all purpose flour

• 3 1/8 cup 2% milk

• 1 Tbsp 2 tsp chicken base, paste, low sodium

• 3 1/8 cup water

• 1/4 tsp white pepper, ground

50 Servings

• 9.5 oz margarine

• 9.5 oz all purpose flour

• 1 1/2 QT 2% milk

• 3 Tbsp chicken base, paste, low sodium

• 1 1/2 QT water

• 1/2 tsp white pepper, ground

100 Servings

• 1 lb 3 oz margarine

• 1 lb 3 oz all purpose flour

• 3 1/8 QT 2% milk

• 1/3 cup chicken base, paste, low sodium

• 3 1/8 QT water

• 3/4 tsp white pepper, ground

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Heat margarine. Add flour gradually. Stir with whip and cook 10 min.

3. Scald milk. Add gradually to above. Stir until smooth.

4. Combine chicken base and water. Add to sauce. Stir until smooth.

5. Add seasonings to above. Simmer 5-10 min.

6. CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.

7. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

8. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

9. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
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