Cook Time: 20 Min.

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Heat Cook Temp.: 300°F

Nutritional Content

Allergens: milk, soy, wheat

Calories: 60 Kcal

Carbohydrates: 5 g

Protein: 2 g

Total Fat: 3.5 g

Calcium: 75 mg

Sodium: 45 mg

Ingredients

10 Servings

• 2 Tbsp margarine

• 1/4 cup all purpose flour

• 1/8 tsp black pepper, ground

• 2 1/8 cup 2% milk

25 Servings

• 1/3 cup margarine

• 2/3 cup all purpose flour

• 1/4 tsp black pepper, ground

• 1 1/4 QT 2% milk

50 Servings

• 2/3 cup margarine

• 1 1/4 cup all purpose flour

• 3/4 tsp black pepper, ground

• 2 1/2 QT 2% milk

100 Servings

• 1 1/4 cup margarine

• 2 1/2 cup all purpose flour

• 1 1/4 tsp black pepper, ground

• 1 gal 2 cup 2% milk

Instructions

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

2. Melt margarine, add flour and spices and blend. Cook 5 min.

3. Add milk gradually, stirring constantly with wire whip. Cook until smooth and thickened.

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.
   
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