Cook Time: see recipe

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

Nutritional Content

Allergens: milk

Calories: 210 Kcal

Carbohydrates: 4g

Protein: 4 g

Total Fat: 21 g

Calcium: 100 mg

Sodium: 250 mg

Ingredients

10 Servings

• 2 1/8 cup heavy whipping cream

• 2.5 oz grated parmesan cheese

• 1 1/2 tsp garlic puree

• 1/2 tsp salt, iodized

• 1/4 tsp black pepper, ground

• 1 1/2 tsp cornstarch

• 1 1/2 tsp water

25 Servings

• 1 1/4 QT heavy whipping cream

• 6.5 oz grated parmesan cheese

• 1 Tbsp 1 tsp garlic puree

• 1 1/8 tsp salt, iodized

• 1/2 tsp black pepper, ground

• 1 Tbsp 1 tsp cornstarch

• 1 Tbsp 1 tsp water

50 Servings

• 2 3/4 QT heavy whipping cream

• 13.5 oz grated parmesan cheese

• 2 Tbsp 2 tsp garlic puree

• 2 tsp salt, iodized

• 1 tsp black pepper, ground

• 2 Tbsp 2 tsp cornstarch

• 2 Tbsp 2 tsp water

100 Servings

• 1 gal 2 cup heavy whipping cream

• 1 lb 11 oz grated parmesan cheese

• 1/3 cup garlic puree

• 1 Tbsp 1 tsp salt, iodized

• 2tsp black pepper, ground

• 1/3 cup cornstarch

• 1/3 cup water

Instructions

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

2. Combine cream, cheese, and garlic. Bring to a very slow simmer until garlic has completely blended into the sauce. Add salt and pepper.

3. Combine cornstarch and water, stir until thoroughly blended. Stir cornstarch mixture into sauce and blend until thickened to gravy-like consistency.

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

5. 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.

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

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

8. Discard unused product.
   
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