RECIPE DETAILS
Item ID: FS012
Batch Quantity: 100
Serving Size: 2
Serving Measure: OZ
Serving Description: 2 oz weight or 1/4 cup volume
Nutrition Link: 80144
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP: HSAUC
HACCP Process Category: Complex
Recipe Source: BVSD
RECIPE DETAILS
Item ID: FS012
Batch Quantity: 100
Serving Size: 2
Serving Measure: OZ
Serving Description: 2 oz weight or 1/4 cup volume
Nutrition Link: 80144
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP: HSAUC
HACCP Process Category: Complex
Recipe Source: BVSD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Preparation
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
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: 0.5 | 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 |
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.
