RECIPE DETAILS
Item ID: 1807512
Serving Size: 2 Tbsp (1 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Condiments
Attributes: Sauces
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1807512
Serving Size: 2 Tbsp (1 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Condiments
Attributes: Sauces
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- In a large thick-bottomed pot over medium heat, melt the butter.
- Slowly whisk in the flour.
- Once all flour has been added, continue to cook while stirring constantly.
- Lower the heat as needed to avoid burning the roux.
- Cook the roux until it reaches a light golden color.
- Note: Roux will be extremely hot.
- Cool completely following HACCP procedures.
Preparation
- In a separate pot, bring water to a boil.
- Whisk in the chicken base and stir until fully dissolved.
- Slowly whisk in the cold roux into the hot stock mixture until the desired consistency is reached.
- Ensure the roux is completely blended and smooth with no lumps.
Note: You can switch out the chicken base for vegetable base to make this vegetarian.
Serving
Serving size: 2 tablespoons (1 oz) Suggested serving utensil: ladle Recipe Source: Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 23.63 kcal |
| Total Fat | 1.73 gm |
| Saturated Fat | 0.98 gm |
| Trans Fat | 0.00* gm |
| Sodium | 24.41 mg |
| Carbohydrates | 1.48 gm |
| Fiber | 0.06* gm |
| Sugars | 0.00* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
