Pork Gravy
Cook Time: 20 Min.
Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: simmer Cook Temp.: 145°F
Nutritional Content
Allergens: wheat, milk, pork, soy
Calories: 30 Kcal
Carbohydrates: 3 g
Protein: 0 g
Total Fat: 2 g
Calcium: 10 mg
Sodium: 45 mg
Ingredients
10 Servings
1 oz margarine
1 Tbsp 1 tsp all purpose flour
0.5oz ham base, paste
1 3/4 cup water
1 Tbsp 1 tsp cornstarch
1 3/4 cup water
1 1/2 tsp sauce, browning flavor enhancer
1 1/4 tsp white pepper, ground
25 Servings
2 oz margarine
3 Tbsp 1 tsp all purpose flour
1.5oz ham base, paste
1 1/8 QT water
3 Tbsp 1 tsp cornstarch
1 1/8 QT water
1 Tbsp 1 tsp sauce, browning flavor enhancer
1 Tbsp white pepper, ground
50 Servings
3.5 oz margarine
1/3 cup all purpose flour
2.5oz ham base, paste
2 1/4 QT water
1/3 cup cornstarch
2 1/4 QT water
2 Tbsp 1 tsp sauce, browning flavor enhancer
2 Tbsp white pepper, ground
100 Servings
7.5 oz margarine
3/4 cup all purpose flour
5 oz ham base, paste
1 gal 1 cup water
3/4 cup cornstarch
1 gal 1 cup water
1/3 cup sauce, browning flavor enhancer
1/4 cup white pepper, ground
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Make roux by stirring flour into melted margarine.
Make stock from pork base and 1st hot water. Whip roux into hot stock. Simmer, stirring constantly until thickened.
Combine cornstarch and 2nd water. Add kitchen bouquet and simmer until thickened.
CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.
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.
CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.
CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
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