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SAUCE BECHAMEL

RECIPE DETAILS

Item ID: SD040

Batch Quantity: 736

Serving Size: 1

Serving Measure: FL OZ

Serving Description: 1 FL OZ

Nutrition Link: 80363

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: SD040

Batch Quantity: 736

Serving Size: 1

Serving Measure: FL OZ

Serving Description: 1 FL OZ

Nutrition Link: 80363

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Roux: Heat butter and oil in tilt skillet until melted then add flour.
Continuously whisk until a blond roux is achieved being very careful not to overcook.
Roux can be made a day ahead.

Preparation

If roux is hot, add cold milk and water to combine.
If roux is cold, milk and water mixture must be hot before adding it to the roux.

Once roux and liquid are combined, whisk until thickened and simmering.


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: 25.82
Dark Green: 0 Milk: 0 Sat. Fat: 20.27%
Red Orange: 0 Grains: 0 Sodium: 10.88
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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