Cook Time: see recipe

Serving Size: 1 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F

Nutritional Content

Allergens: N/A

Calories: 0 Kcal

Carbohydrates: 0 g

Protein: 0 g

Total Fat: 0 g

Calcium: 0 mg

Sodium: 30 mg

Ingredients

10 Servings

• 2 tsp beef base paste, low sodium

• 1 1/4 cup water

• 1/8 tsp black pepper, ground

25 Servings

• 1 Tbsp 2 tsp beef base paste, low sodium

• 3 1/8 cup water

• 1/4 tsp black pepper, ground

50 Servings

• 3 Tbsp 1 tsp beef base paste, low sodium

• 1 1/2 QT water

• 1/2 tsp black pepper, ground

100 Servings

• 1/3 cup beef base paste, low sodium

• 3 1/8 QT water

• 3/4 tsp black pepper, ground

Instructions

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

2. In sauce pan, heat water. Add base and pepper stirring constantly until smooth and hot.

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

4. 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.

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

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