FS012 - SAUCE CHEESE

Hot
Recipe Source: BVSD
  • 100
  • 2
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 2 oz weight or 1/4 cup volume
  • Nutrition Link: 80144
  • Food Category: Dressings, gravies, marinades, sauces
  • HACCP: HSAUC
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

  • Preparation Instructions:

    1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
    2. Whisk in milk until well combined. Bring to a simmer.
    3. Once a thick bechamel sauce is achieved, whisk in cheese and seasoning.
    4. Cool in 2" hotel pans

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0.5 Calories: 78.02
Dark Green: 0 Milk: 0 Sat. Fat: 29.49%
Red Orange: 0 Grains: 0 Sodium: 236.7
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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