Cook Time: 50-60 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 135°F

Nutritional Content

Allergens: milk, wheat, soy

Calories: 110 Kcal

Carbohydrates: 12 g

Protein: 6 g

Total Fat: 5 g

Calcium: 175mg

Sodium: 150 mg

Ingredients

10 Servings

• 3 Tbsp 1 tsp yellow onion, diced

• 1.5 oz margarine

• 3 Tbsp 1 tsp all purpose flour

• 1/4 tsp white pepper

• 1 Tbsp chicken base, low sodium, paste

• 1 2/3 cup water

• 1 1/4 QT 2% milk

• 1 lb broccoli florets, frozen

25 Servings

• 1/2 cup yellow onion, diced

• 3.5 oz margarine

• 1/2 cup all purpose flour

• 1/2 tsp white pepper

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

• 1 QT water

• 3 QT 2% milk

• 2 lb 8 oz broccoli florets, frozen

50 Servings

• 1 cup yellow onion, diced

• 6.5 oz margarine

• 1 cup all purpose flour

• 1 tsp white pepper

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

• 2 QT water

• 1 Gal 3 cup 2% milk

• 5 lb broccoli florets, frozen

100 Servings

• 2 cup yellow onion, diced

• 13 oz margarine

• 2 cup all purpose flour

• 2 tsp white pepper

• 2/3 cup chicken base, low sodium, paste

• 1 Gal water

• 3 Gal 2% milk

• 10 lb broccoli florets, frozen

Instructions

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

2. In a stock pot or kettle melt margarine. Add onions and sauté until tender.

3. Add flour and pepper. Stir until blended. Cook 5 min stirring often. Add chicken base. Blend in

   milk and water stirring constantly. Reduce heat and cook until thickened, stirring often.

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.
   
   Print Recipe Here