RECIPE DETAILS
Item ID: DR005
Batch Quantity: 2
Serving Size: 1/2
Serving Measure: GALLON
Serving Description: 1/2 GALLON
Nutrition Link: 80413
Food Category: Dressings, gravies, marinades, sauces
HACCP: CSAUC
HACCP Process Category: NoCook
Recipe Source: BVSD
RECIPE DETAILS
Item ID: DR005
Batch Quantity: 2
Serving Size: 1/2
Serving Measure: GALLON
Serving Description: 1/2 GALLON
Nutrition Link: 80413
Food Category: Dressings, gravies, marinades, sauces
HACCP: CSAUC
HACCP Process Category: NoCook
Recipe Source: BVSD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Preparation
Blend all ingredients together, label date and rotate.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 9166.11 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 10.26% | |
| Red Orange: 0 | Grains: 0 | Sodium: 15010.62 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
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.
