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Sauces, Gravies & Dressings Guide

This document provides an index and guidelines for preparing sauces, gravies, and dressings. It lists over 30 different types of sauces and gravies with their corresponding card numbers. The guidelines section discusses key ingredients used in preparation like liquids, thickening agents, and fats. It also outlines common methods for combining sauces/gravies, preventing skins, reheating, and making adjustments. Recipes for specific sauces like white sauce and cheese sauce are also included.

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Ngan Kim
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0% found this document useful (0 votes)
399 views56 pages

Sauces, Gravies & Dressings Guide

This document provides an index and guidelines for preparing sauces, gravies, and dressings. It lists over 30 different types of sauces and gravies with their corresponding card numbers. The guidelines section discusses key ingredients used in preparation like liquids, thickening agents, and fats. It also outlines common methods for combining sauces/gravies, preventing skins, reheating, and making adjustments. Recipes for specific sauces like white sauce and cheese sauce are also included.

Uploaded by

Ngan Kim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 56

O. SAUCES, GRAVIES AND DRESSINGS No.

0 (1)
INDEX

Card No....................................................................... Card No.

O 001 00 White Sauce O 016 00 Brown Gravy


O 001 01 Cheese Sauce O 016 02 Chicken or Turkey Gravy
O 002 00 Barbecue Sauce O 016 03 Chili Gravy
O 003 00 Cherry Sauce (for Meat) O 016 04 Giblet Gravy
O 004 00 Marinara Sauce O 016 05 Mushroom Gravy
O 004 01 Marinara Sauce with Clams O 016 06 Onion Gravy
O 005 00 Creole Sauce O 016 07 Quick Onion Gravy
O 005 01 Spanish Sauce O 016 08 Vegetable Gravy
O 005 02 Cajun Creole Sauce O 016 09 Onion and Mushroom Gravy
O 006 00 Mustard Sauce O 017 00 Cream Gravy
O 007 00 Taco Sauce O 017 01 Cream Onion Gravy
O 007 01 Salsa O 018 00 Natural Pan Gravy (Au Jus)
O 008 00 Sweet and Sour Sauce O 019 00 Tomato Gravy
O 009 00 Pineapple Sauce O 020 00 Corn Bread Dressing
O 009 01 Raisin Sauce O 021 00 Bread Dressing
O 010 00 Szechwan Sauce O 021 01 Apple Bread Dressing
O 011 00 Seafood Cocktail Sauce O 021 02 Sausage Bread Dressing
O 012 00 Pizza Sauce O 021 03 Oyster Bread Dressing
O 012 01 Pizza Sauce (Canned) O 022 00 Chinese Mustard Sauce
O 013 00 Tartar Sauce O 023 00 Horseradish Sauce
O 014 00 Teriyaki Sauce O 024 00 Yogurt-Cucumber Sauce
O 015 00 Tomato Sauce O 025 00 Herbed Mayonnaise
O. SAUCES, GRAVIES AND DRESSINGS No. 0 (1)

Card No.......................................................................

O 026 00 Oriental Sweet and Sour Sauce


O 027 00 Dill Sauce
O 028 00 Horseradish Dijon Sauce
O 029 00 Honey Mustard Sauce
O 030 00 Tropical Fruit Salsa
O 030 01 Pineapple Salsa
O 030 02 Tropical Fruit Salsa (Canned)
O 031 00 Shrimp Sauce
O 801 00 Dressing, Traditional Mix
O 801 01 Dressing, Cornbread Mix
O-G. SAUCES, GRAVIES, AND DRESSINGS No. 1(1)

GUIDELINES FOR PREPARING SAUCES AND GRAVIES

Sauces and gravies are thickened liquids or stocks. They are served with meat, fish, poultry, vegetables, and desserts to
add flavor and garnish.

A. INGREDIENTS USED IN PREPARATION OF SAUCES AND GRAVIES:


1. Liquids - Vegetable juice, fruit juice, milk, meat or poultry stock maybe used. Liquid and browned particles from meat
drippings should be added to stock for flavor and color. In large quantity preparation, liquid should be just below boiling
point when thickening agent is added because most starches thicken immediately in 180° F. to 190° F. liquids.
NOTE: It is important to keep the temperature of the reconstituted nonfat dry milk to just below the boiling point because
the proteins in milk tend to coagulate at boiling temperature and give the sauce a rough texture.
2. Thickening Agents
a. Roux is a French word for a mixture of flour and fat, cooked to eliminate the raw, uncooked taste of flour.
(1) Blonde or Light Roux - A smooth mixture of melted fat and flour that must be cooked to eliminate the raw,
uncooked taste of flour but should not be browned.
(2) Brown Roux - A browned mixture of fat and flour. Flour is added to hot fat and cooked over low heat until a
golden brown color is formed, about 10 minutes with continuous stirring to prevent scorching. Roux may also be
browned in 350° F. to 375° F. oven (about 30 minutes).
b. Slurry - A lump-free mixture made by dissolving cornstarch into cold water and/or other cold liquids.
O-G. SAUCES, GRAVIES, AND DRESSINGS No. 1(1)

3. Fats - Fat gives flavor, body, and a finish to sauces and gravies. Fat is also valuable because it separates the starch
granules and decreases the chance of lumping. Whenever possible, use fat from meat or poultry drippings. Separate clear
fat from meat or poultry drippings to use in roux. Butter, margarine, or shortening may also be used. DO NOT use meat
juice; it causes lumps.
B. METHODS USED IN PREPARATION OF SAUCES AND GRAVIES:
Sauces and gravies should be cooked in a heavy saucepan, double boiler, steam-jacketed kettle or stock pot.
1. Combining Sauces and Gravies - Roux and Paste - When sauces or gravies are prepared in more than 1/2 gallon
volumes, it is preferable to add the near-boiling liquid slowly to the roux or paste while stirring with wire whip. Follow
recipe directions, cook ingredients at low heat, stirring constantly until mixture is smooth, thickened, and no longer has a
starchy taste.
2. Prevention of skin on surface of sauce or gravy - Cover with lid immediately, or spread a thin film of melted butter,
margarine, or shortening over surface. Whip thoroughly before serving.
3. Reheating Sauces or Gravies - Cold sauces and gravies will scorch easily over direct heat. If possible, reheat in double
boiler, steam-jacketed kettle, or over hot water, stirring occasionally.
4. Adjustments - If sauce or gravy is too thin, sprinkle a small amount of potato granules into hot mixture, stirring
constantly. A mixture of cornstarch and cold water may also be added, stirring constantly until mixture no longer has a
starchy taste. If sauce or gravy is too thick, thin with a small amount of hot liquid.
SAUCES, GRAVIES, AND DRESSINGS No.O 001 00
WHITE SAUCE

Yield 100 Portion 1 Ounce

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

41 cal 3g 1g 3g 8 mg 110 mg 27 mg

Ingredient Weight Measure Issue


BUTTER,MELTED 12 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
WATER,WARM 7-7/8 lbs 3 qts 3 cup
SALT 5/8 oz 1 tbsp

Method
1 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth.
2 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
3 Add milk gradually to roux stirring constantly.
4 Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary. CCP: Internal temperature must reach 145 F. or higher for
15 seconds. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 001 01
CHEESE SAUCE

Yield 100 Portion 1 Ounce

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

61 cal 3g 2g 4g 13 mg 142 mg 64 mg

Ingredient Weight Measure Issue


BUTTER,MELTED 12 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
WATER,WARM 7-7/8 lbs 3 qts 3 cup
SALT 5/8 oz 1 tbsp
CHEESE,CHEDDAR,SHREDDED 1-1/8 lbs 1 qts 1/2 cup

Method
1 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth.
2 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
3 Add milk gradually to roux stirring constantly.
4 Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
5 Add shredded American or Cheddar Cheese. Stir until blended CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 002 00
BARBECUE SAUCE

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

56 cal 14 g 1g 0g 0 mg 569 mg 19 mg

Ingredient Weight Measure Issue


VINEGAR,DISTILLED 1-1/3 lbs 2-1/2 cup
TOMATO PASTE,CANNED 3-1/2 lbs 1 qts 2 cup
CATSUP 3-2/3 lbs 1 qts 3 cup
WATER 3-2/3 lbs 1 qts 3 cup
SUGAR,BROWN,PACKED 1 lbs 3-1/4 cup
SALT 1-7/8 oz 3 tbsp
MUSTARD,PREPARED 8-7/8 oz 1 cup
PEPPER,RED,GROUND 1/4 oz 1 tbsp
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
CHILI POWDER,DARK,GROUND 1/4 oz 1 tbsp
LIQUID SMOKE 1-7/8 oz 3 tbsp

Method
1 Combine vinegar, tomato paste, catsup, water, sugar, salt, mustard, red pepper, onions, celery, garlic, chili powder, and liquid
smoke (optional).
2 Bring to a boil; reduce heat; cover and simmer for 40 minutes or until sauce is blended. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 003 00
CHERRY SAUCE (FOR MEAT)

Yield 100 Portion 3 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

69 cal 17 g 0g 0g 1 mg 6 mg 4 mg

Ingredient Weight Measure Issue


CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS 6-1/2 lbs 3 qts
CORNSTARCH 4-1/2 oz 1 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
WATER 1 lbs 2 cup
RESERVED LIQUID 3-1/8 lbs 1 qts 2 cup
BUTTER 2 oz 1/4 cup 1/3 tbsp
FOOD COLOR,RED 1/8 oz 1/8 tsp
JUICE,LEMON 4-1/3 oz 1/2 cup

Method
1 Drain cherries; reserve juice for use in Step 3; reserve cherries for use in Step 4.
2 Combine cornstarch and sugar in mixer bowl; add water and stir until smooth.
3 Add water to reserved juice to make recipe amount. Bring to boil and add cornstarch-sugar mixture stirring constantly. Cook 10
minutes or until thick and clear. Remove from heat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Add cherries, butter or margarine, food coloring and lemon juice. Mix well.
5 Serve hot or cold. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 004 00
MARINARA SAUCE

Yield 100 Portion 3/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

93 cal 21 g 4g 1g 0 mg 891 mg 66 mg

Ingredient Weight Measure Issue


GARLIC POWDER 7/8 oz 3 tbsp
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
SHORTENING,VEGETABLE,MELTED 1-3/4 oz 1/4 cup 1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 10 lbs 1 gal 1/3 qts
WATER 8-1/3 lbs 1 gal
BAY LEAF,WHOLE,DRIED 1/4 oz 6 lf
OREGANO,CRUSHED 1/3 oz 2 tbsp
BASIL,DRIED,CRUSHED 1/3 oz 2 tbsp
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
THYME,GROUND 1/3 oz 2 tbsp

Method
1 Saute garlic and onions in shortening, salad oil, or olive oil until tender.
2 Combine sauteed onions and garlic with tomatoes, tomato paste, water, bay leaves, oregano, basil, salt, sugar and thyme. Mix well.
3 Bring to a boil; reduce heat and simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves before serving. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 004 01
MARINARA SAUCE WITH CLAMS

Yield 100 Portion 3/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

95 cal 21 g 4g 1g 2 mg 1013 mg 74 mg

Ingredient Weight Measure Issue


GARLIC POWDER 7/8 oz 3 tbsp
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
OIL,OLIVE 1-7/8 oz 1/4 cup 1/3 tbsp
CLAMS,CANNED,CHOPPED 12-1/2 lbs 1 gal 1-7/8 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 10 lbs 1 gal 1/3 qts
WATER 8-1/3 lbs 1 gal
BAY LEAF,WHOLE,DRIED 1/4 oz 6 lf
OREGANO,CRUSHED 1/3 oz 2 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/3 oz 2 tbsp
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
THYME,GROUND 1/3 oz 2 tbsp

Method
1 Saute garlic and onions in salad oil or olive oil until tender.
2 Drain clams and reserve clam liquid. CCP: Refrigerate clams at 41 F. or lower for use in Step 3. Add water to clam liquid to
equal 1 gallon per 100 portions. Combine clam liquid with sauteed onions, garlic, tomatoes, tomato paste, water, bay leaves,
oregano, basil, salt, sugar and thyme. Mix well.
3 Bring to a boil; reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Add clams. Stir and simmer about 5
minutes, stirring constantly. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold
for service at 140 F. or higher. Remove bay leaves before serving.
SAUCES, GRAVIES, AND DRESSINGS No.O 005 00
CREOLE SAUCE

Yield 100 Portion 1/3 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

43 cal 8g 1g 1g 0 mg 212 mg 28 mg

Ingredient Weight Measure Issue


ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/2 lbs 1 qts 1-5/8 cup 2 lbs
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 14-7/8 lbs 1 gal 2-3/4 qts
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE 1 oz 2 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup
WATER 8-1/3 oz 1 cup

Method
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, pepper, sugar, and Worcestershire sauce to vegetables. Bring to a boil; reduce heat; cover and simmer for 10
minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 005 01
SPANISH SAUCE

Yield 100 Portion 1/3 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

45 cal 8g 2g 1g 0 mg 247 mg 29 mg

Ingredient Weight Measure Issue


ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 5/8 cup 1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/4 lbs 1 qts 3/4 cup 1-3/4 lbs
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 14-7/8 lbs 1 gal 2-3/4 qts
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE 1 oz 2 tbsp
HOT SAUCE <1/16th oz <1/16th tsp
BAY LEAF,WHOLE,DRIED <1/16th oz 1 lf
CHILI POWDER,DARK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/8 oz 1/8 tsp
MUSHROOMS,CANNED,SLICED,DRAINED 1-3/4 lbs 1 qts 1-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup
WATER 8-1/3 oz 1 cup

Method
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, pepper, sugar, Worcestershire sauce, hot sauce, bay leaf, chili powder, garlic, and canned sliced drained
mushrooms to vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly.
4 Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 005 02
CAJUN CREOLE SAUCE

Yield 100 Portion 1/3 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

45 cal 8g 2g 1g 0 mg 212 mg 35 mg

Ingredient Weight Measure Issue


ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/2 lbs 1 qts 1-5/8 cup 2 lbs
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 14-7/8 lbs 1 gal 2-3/4 qts
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp
OREGANO,CRUSHED 3/8 oz 2-2/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 3/8 oz 2-2/3 tbsp
THYME,GROUND 3/8 oz 2-2/3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
PAPRIKA,GROUND 1/4 oz 1 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE 1 oz 2 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup
WATER 8-1/3 oz 1 cup

Method
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, black pepper, red pepper, oregano, basil, thyme, garlic powder, paprika, sugar, and Worcestershire sauce to
vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 006 00
MUSTARD SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

19 cal 3g 0g 1g 1 mg 221 mg 6 mg

Ingredient Weight Measure Issue


CHICKEN BROTH 2 qts 3 cup
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp
CORNSTARCH 7-7/8 oz 1-3/4 cup
SUGAR,GRANULATED 1-1/3 oz 3 tbsp
WATER,COLD 8-1/3 oz 1 cup
MUSTARD,PREPARED 8-7/8 oz 1 cup
HORSERADISH,PREPARED 6-1/3 oz 3/4 cup
VINEGAR,DISTILLED 2-1/8 oz 1/4 cup 1/3 tbsp
BUTTER 2 oz 1/4 cup 1/3 tbsp

Method
1 Prepare broth according to directions.
2 Combine pepper, cornstarch, sugar, and water to make a smooth paste. Stir gradually into hot stock. Cook until smooth and
thickened, stirring constantly.
3 Add mustard, horseradish, vinegar and butter or margarine; stir until smooth. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 007 00
TACO SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

12 cal 3g 0g 0g 0 mg 225 mg 11 mg

Ingredient Weight Measure Issue


TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 6-5/8 lbs 3 qts
ONIONS,FRESH,CHOPPED 8-1/2 oz 1-1/2 cup 9-3/8 oz
PEPPERS,JALAPENOS,CANNED,CHOPPED 4-3/4 oz 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
SUGAR,GRANULATED 7/8 oz 2 tbsp

Method
1 Combine tomatoes, onions, peppers, salt, and sugar; blend well.
2 Cover and refrigerate at 41 F. or lower at least 1 hour before serving.
SAUCES, GRAVIES, AND DRESSINGS No.O 007 01
SALSA

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

13 cal 3g 1g 0g 0 mg 228 mg 12 mg

Ingredient Weight Measure Issue


TOMATOES,CANNED,DICED,DRAINED 7-1/8 lbs 3 qts 1 cup
ONIONS,FRESH,CHOPPED 8-1/2 oz 1-1/2 cup 9-3/8 oz
PEPPERS,JALAPENOS,CANNED,CHOPPED 4-3/4 oz 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
SUGAR,GRANULATED 7/8 oz 2 tbsp

Method
1 Combine coarsely chopped canned tomatoes or finely chopped fresh tomatoes with onions, peppers, salt, and sugar. Blend well.
2 Cover and refrigerate at 41 F. or lower at least 1 hour before serving.
SAUCES, GRAVIES, AND DRESSINGS No.O 008 00
SWEET AND SOUR SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

94 cal 25 g 0g 0g 0 mg 46 mg 8 mg

Ingredient Weight Measure Issue


JAM,PEACH 8-1/2 lbs 3 qts
VINEGAR,DISTILLED 12-1/2 oz 1-1/2 cup
WATER 4-1/8 oz 1/2 cup
SOY SAUCE 1-7/8 oz 3 tbsp

Method
1 Combine jam, vinegar, water, and soy sauce; optional. Blend well.
SAUCES, GRAVIES, AND DRESSINGS No.O 009 00
PINEAPPLE SAUCE

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

71 cal 18 g 0g 0g 0 mg 2 mg 5 mg

Ingredient Weight Measure Issue


WATER,BOILING 4-1/8 lbs 2 qts
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
CORNSTARCH 5-5/8 oz 1-1/4 cup
WATER,COLD 2-1/8 lbs 1 qts
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS 6-5/8 lbs 3 qts
NUTMEG,GROUND 1/8 oz 1/4 tsp
JUICE,LEMON 4-1/3 oz 1/2 cup
LEMON RIND,GRATED 3/8 oz 2 tbsp

Method
1 Combine sugar and boiling water; stir until dissolved.
2 Blend cornstarch and cold water to make a smooth paste. Add paste to hot water, stirring constantly. Cook for 10 minutes or until
thick and clear, stirring constantly.
3 Add pineapple, nutmeg, lemon juice, and rind; mix and return to a boil. Reduce heat; cover and simmer for about 5 minutes. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.
4 Serve hot. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 009 01
RAISIN SAUCE

Yield 100 Portion 3 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

49 cal 13 g 0g 0g 0 mg 4 mg 10 mg

Ingredient Weight Measure Issue


SUGAR,BROWN,PACKED 1 lbs 3-1/4 cup
WATER,BOILING 6-1/4 lbs 3 qts
RAISINS 1-7/8 lbs 1 qts 2 cup
CORNSTARCH 4-1/2 oz 1 cup
WATER 2-1/8 lbs 1 qts
CINNAMON,GROUND 1/8 oz 1/8 tsp
CLOVES,GROUND <1/16th oz 1/8 tsp
JUICE,LEMON 3-1/4 oz 1/4 cup 2-1/3 tbsp

Method
1 Combine packed brown sugar and boiling water. Stir until sugar is dissolved.
2 Add raisins and bring to a boil.
3 Blend cornstarch and cold water to make a smooth paste.
4 Add ground cinnamon and ground cloves. Blend well.
5 Slowly add cornstarch mixture to boiling raisin mixture, stirring constantly.
6 Bring to a boil; cook for 5 minutes or until thick and clear, stirring constantly. Remove from heat. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds.
7 Add lemon juice and stir well. Serve hot. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 010 00
SZECHWAN SAUCE

Yield 100 Portion 1/3 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

130 cal 13 g 1g 9g 0 mg 569 mg 5 mg

Ingredient Weight Measure Issue


WATER 4-2/3 lbs 2 qts 1 cup
OIL,SALAD 1-7/8 lbs 1 qts
VINEGAR,DISTILLED 2-1/8 lbs 1 qts
SUGAR,GRANULATED 1-3/4 lbs 1 qts
SOY SAUCE 1-7/8 lbs 3 cup
CATSUP 1-5/8 lbs 3 cup
PEPPER,RED,CRUSHED 2/3 oz 1/2 cup
CORNSTARCH 6-3/4 oz 1-1/2 cup
WATER,COOL 2-1/8 lbs 1 qts

Method
1 Combine water, salad oil, vinegar, sugar, soy sauce, catsup, and pepper in steam jacketed kettle or stock-pot; bring to a boil.
Reduce heat and simmer for 5 minutes.
2 Combine water and cornstarch. Blend until smooth. Add to mixture slowly while stirring. Bring to a boil; reduce heat and simmer
for 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Notes
1 This sauce is peppery hot.
SAUCES, GRAVIES, AND DRESSINGS No.O 011 00
SEAFOOD COCKTAIL SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

32 cal 8g 0g 0g 0 mg 357 mg 7 mg

Ingredient Weight Measure Issue


CATSUP 6-1/3 lbs 3 qts
HORSERADISH,PREPARED 12-2/3 oz 1-1/2 cup
HOT SAUCE 1/2 oz 1 tbsp

Method
1 Combine catsup, thawed horseradish, and hot sauce; blend well.
2 Cover and refrigerate at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 012 00
PIZZA SAUCE

Yield 100 Portion 2-1/2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

23 cal 5g 1g 0g 0 mg 221 mg 20 mg

Ingredient Weight Measure Issue


OIL,SALAD 1/2 oz 1 tbsp
ONIONS,FRESH,CHOPPED 12-2/3 oz 2-1/4 cup 14-1/8 oz
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 8-1/4 lbs 3 qts 3 cup
TOMATO PASTE,CANNED 1-1/2 lbs 2-5/8 cup
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
BASIL,DRIED,CRUSHED 1/3 oz 2 tbsp
BAY LEAF,WHOLE,DRIED 1/8 oz 3 each
GARLIC POWDER 1/8 oz 1/8 tsp
OREGANO,CRUSHED 1/3 oz 2 tbsp

Method
1 Saute onions in shortening, salad or olive oil until tender.
2 Add tomatoes, tomato paste, sugar, salt, pepper, basil, bay leaves, garlic, and oregano. Bring to a boil; reduce heat and simmer for
1 hour. Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 012 01
PIZZA SAUCE (CANNED)

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

20 cal 3g 1g 0g 1 mg 67 mg 23 mg

Ingredient Weight Measure Issue


SAUCE,PIZZA,CANNED 8 lbs 3 qts 1-1/4 cup
BASIL,DRIED,CRUSHED 1/3 oz 2 tbsp
OREGANO,CRUSHED 1/3 oz 2 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp

Method
1 Heat canned pizza sauce to simmer. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140
F. or higher.
2 If desired, crushed basil, crushed oregano, garlic powder, and black pepper may be added to the pizza sauce.
SAUCES, GRAVIES, AND DRESSINGS No.O 013 00
TARTAR SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

103 cal 6g 0g 9g 6 mg 189 mg 1 mg

Ingredient Weight Measure Issue


SALAD DRESSING,MAYONNAISE TYPE 4 lbs 2 qts
PICKLE RELISH,SWEET 2-1/8 lbs 1 qts
PARSLEY,FRESH,BUNCH,CHOPPED 1/2 oz 1/4 cup 1/3 tbsp 1/2 oz
PIMIENTO,CANNED,DRAINED,CHOPPED 5-1/8 oz 3/4 cup
ONIONS,FRESH,CHOPPED 2-7/8 oz 1/2 cup 3-1/8 oz
PAPRIKA,GROUND <1/16th oz 1/8 tsp
PEPPER,BLACK,GROUND <1/16th oz <1/16th tsp

Method
1 Combine salad dressing, relish, parsley, pimientos, onions, paprika, and pepper.
2 Cover and refrigerate to chill. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 014 00
TERIYAKI SAUCE

Yield 100 Portion 2-1/2 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

89 cal 9g 4g 4g 0 mg 1934 mg 15 mg

Ingredient Weight Measure Issue


SOY SAUCE 7-5/8 lbs 3 qts
OIL,SALAD 1 lbs 2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 3-1/3 lbs 1 qts 2 cup
WATER 4-1/8 lbs 2 qts
GARLIC POWDER 1/4 oz 3/8 tsp
GINGER,GROUND 1-1/8 oz 1/4 cup 2-1/3 tbsp
SUGAR,BROWN,PACKED 1 lbs 3-1/4 cup
JUICE,LEMON 6-1/2 oz 3/4 cup
VINEGAR,DISTILLED 8-1/3 oz 1 cup
ONIONS,FRESH,CHOPPED 12-2/3 oz 2-1/4 cup 14-1/8 oz

Method
1 Combine soy sauce, salad oil, pineapple juice, and water.
2 Add garlic, ginger, brown sugar, lemon juice, vinegar, and onions. Stir to mix well.
3 Pour sauce over meat; cover and refrigerate. Marinate meat 2 hours before cooking. Drain well.
SAUCES, GRAVIES, AND DRESSINGS No.O 015 00
TOMATO SAUCE

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

47 cal 7g 1g 2g 0 mg 263 mg 9 mg

Ingredient Weight Measure Issue


ONIONS,FRESH,CHOPPED 1-1/4 lbs 3-1/2 cup 1-3/8 lbs
SHORTENING,VEGETABLE,MELTED 7-1/4 oz 1 cup
FLOUR,WHEAT,GENERAL PURPOSE 7-3/4 oz 1-3/4 cup
WATER 10-1/2 lbs 1 gal 1 qts
TOMATO PASTE,CANNED 4 lbs 1 qts 3 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
PEPPER,RED,GROUND <1/16th oz 1/8 tsp
GARLIC POWDER <1/16th oz <1/16th tsp

Method
1 Saute onions in shortening, salad or olive oil in steam jacketed kettle or stock pot for 5 minutes or until onions are tender.
2 Add flour to sauteed mixture; stir until well blended. Cook for 5 minutes.
3 Combine water, tomato paste, sugar, salt, pepper, red pepper, and garlic powder. Add to flour and onion mixture.
4 Bring to a boil; reduce heat and simmer for 15 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 00
BROWN GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

73 cal 5g 1g 5g 0 mg 363 mg 3 mg

Ingredient Weight Measure Issue


SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan.
2 Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir
frequently to avoid over-browning.
3 Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 02
CHICKEN OR TURKEY GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

47 cal 3g 1g 3g 0 mg 414 mg 6 mg

Ingredient Weight Measure Issue


SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
CHICKEN BROTH 1 gal 2-1/4 qts
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Combine melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 2
minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 03
CHILI GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

54 cal 5g 1g 4g 0 mg 421 mg 9 mg

Ingredient Weight Measure Issue


SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
TOMATO PASTE,CANNED 1-1/2 lbs 2-1/2 cup
CHILI POWDER,DARK,GROUND 2-3/8 oz 1/2 cup 1 tbsp
CUMIN,GROUND 5/8 oz 3 tbsp
BEEF BROTH 1 gal 2 qts
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Use melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 20
minutes.
2 Add canned tomato paste, chili powder, and ground cumin; blend well.
3 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes
or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 04
GIBLET GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

87 cal 5g 3g 6g 32 mg 402 mg 7 mg

Ingredient Weight Measure Issue


CHICKEN,GIBLETS,FROZEN 3 lbs 1 qts 1-5/8 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
SHORTENING,VEGETABLE,MELTED 1-1/8 lbs 2-1/2 cup
CHICKEN BROTH 1 gal 2 qts
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Wash and clean giblets.
2 Cover with water; bring to a boil; reduce heat and simmer for 1 hour or until tender. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
3 Drain; reserve liquid for use as part of stock for chicken gravy or turkey gravy.
4 Sprinkle flour evenly over shortening in bottom of pan. Cook at low heat on top of range, in a steam-jacketed kettle or in 375 F.
oven 30 minutes until flour is a rich brown color. Stir frequently to avoid overbrowning.
5 Use reserved liquid from giblets when preparing chicken broth from mix. Add stock to roux, stirring constantly. Bring to a boil;
reduce heat; simmer 10 minutes or until thickened, stirring constantly.
6 Chop giblets coarsely; add to thickened chicken or turkey gravy.
7 Add pepper. Stir to blend. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 05
MUSHROOM GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

77 cal 6g 1g 6g 0 mg 404 mg 4 mg

Ingredient Weight Measure Issue


SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts
MUSHROOMS,CANNED,DRAINED 2 lbs 1 qts 1-3/4 cup
MARGARINE 1 oz 2 tbsp
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes
or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute drained canned mushrooms in butter or margarine; drain well. Add to gravy.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 06
ONION GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

84 cal 6g 1g 6g 0 mg 363 mg 5 mg

Ingredient Weight Measure Issue


SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts
ONIONS,FRESH,SLICED 2-1/4 lbs 2 qts 1 cup 2-1/2 lbs
SHORTENING 2-3/4 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare stock according to package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10
minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute thinly sliced, fresh onions in melted shortening or salad oil until onions are tender. Drain and add to gravy.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 07
QUICK ONION GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

78 cal 7g 1g 5g 0 mg 307 mg 7 mg

Ingredient Weight Measure Issue


SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
SOUP,DEHYDRATED,ONION 12 oz 2-5/8 cup
WATER,BOILING 13 lbs 1 gal 2-1/4 qts

Method
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Use boiling water combined with canned, dehydrated onion soup; simmer for 10 minutes.
3 Add soup mixture to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes or until thickened, stirring
constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 08
VEGETABLE GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

85 cal 7g 1g 6g 0 mg 365 mg 6 mg

Ingredient Weight Measure Issue


SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts
CARROTS,FRESH,CHOPPED 15 oz 3-3/8 cup 1-1/8 lbs
ONIONS,FRESH,CHOPPED 12 oz 2-1/8 cup 13-1/3 oz
SHORTENING 1-3/4 oz 1/4 cup 1/3 tbsp
PEAS,GREEN,FROZEN 1 lbs 3-1/8 cup
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil. Reduce heat; simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute diced fresh carrots and chopped onions in melted shortening or salad oil until tender.
4 Add onions, carrots, and frozen peas to boiling stock. Reduce heat and simmer for 10 minutes or until thickened, stirring constantly.
5 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 016 09
ONION AND MUSHROOM GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

81 cal 6g 1g 6g 0 mg 380 mg 5 mg

Ingredient Weight Measure Issue


SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts
MUSHROOMS,CANNED,DRAINED 14 oz 2-1/2 cup
ONIONS,FRESH,SLICED 1-1/8 lbs 1 qts 1/2 cup 1-1/4 lbs
SHORTENING 1-3/4 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp

Method
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes
or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute drained canned mushrooms, and thinly sliced dry onions in melted shortening or salad oil until onions are tender.
4 Add mushrooms and onions to thickened gravy.
5 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 017 00
CREAM GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

53 cal 5g 2g 3g 1 mg 230 mg 44 mg

Ingredient Weight Measure Issue


MILK,NONFAT,DRY 12 oz 1 qts 1 cup
WATER,WARM 12-1/2 lbs 1 gal 2 qts
SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 3/8 tsp

Method
1 Reconstitute milk; heat to just below boiling. DO NOT BOIL. Set aside for use in Step 3.
2 Add flour to shortening (and drippings) in roasting pan. Use brown particles remaining in pan. Cook about 5 minutes until light
brown, stirring until smooth.
3 Add hot milk from Step 1, stirring constantly.
4 Bring to a simmer and simmer 5 minutes until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Add salt and pepper. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 017 01
CREAM ONION GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

59 cal 6g 2g 3g 1 mg 230 mg 47 mg

Ingredient Weight Measure Issue


MILK,NONFAT,DRY 12 oz 1 qts 1 cup
WATER,WARM 12-1/2 lbs 1 gal 2 qts
SHORTENING 10-7/8 oz 1-1/2 cup
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 3/8 tsp

Method
1 Reconstitute milk; heat to just below boiling. DO NOT BOIL. Set aside for use in Step 3.
2 Saute chopped fresh onions in shortening and (fat drippings) until tender. Add flour and blend together.
3 Add hot milk from Step 1, stirring constantly.
4 Bring to a simmer and simmer 5 minutes until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Add salt and pepper. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 018 00
NATURAL PAN GRAVY (AU JUS)

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

3 cal 0g 0g 0g 0 mg 251 mg 2 mg

Ingredient Weight Measure Issue


BEEF BROTH 3 qts
SALT 5/8 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp

Method
1 Prepare broth according to directions.
2 Add salt and pepper. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 019 00
TOMATO GRAVY

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

50 cal 4g 1g 3g 0 mg 315 mg 5 mg

Ingredient Weight Measure Issue


ONIONS,FRESH,CHOPPED 12-2/3 oz 2-1/4 cup 14-1/8 oz
SHORTENING 10-7/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
BEEF BROTH 3 qts 3 cup
JUICE,TOMATO,CANNED 5-1/3 lbs 2 qts 2 cup
PEPPER,BLACK,GROUND 1/8 oz 3/8 tsp

Method
1 Saute onions in drippings and shortening until tender.
2 Add flour to sauteed onions and stir until well blended.
3 Prepare broth according to package directions. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Combine tomato juice and broth.
5 Add tomato juice to warm roux, stirring constantly. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened.
6 Add pepper. CCP: Hold at 140 F. or higher for service.
SAUCES, GRAVIES, AND DRESSINGS No.O 020 00
CORN BREAD DRESSING

Yield 100 Portion 3-1/2 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

175 cal 25 g 5g 6g 35 mg 611 mg 97 mg

Ingredient Weight Measure Issue


CELERY,FRESH,CHOPPED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 3-3/8 lbs 2 gal 3 qts
CORN BREAD 50 pc
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SEASONING,POULTRY 1/2 oz 1/4 cup 1/3 tbsp
CHICKEN BROTH 1 gal 1 qts
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method
1 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
2 Combine breads, pepper, and poultry seasoning. Toss lightly.
3 Pour cooked vegetables over bread mixture and toss lightly.
4 Prepare stock according to directions. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
5 Mix stock and eggs together and pour over bread and vegetable mixture. Mix lightly but thoroughly.
6 Place 1-3/4 gallon mixture into each sprayed pan.
7 Using a convection oven, bake 300 F. 1 hour or until top is lightly browned, on high fan, open vent.
8 Cut each pan 5 by 10. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 021 00
BREAD DRESSING

Yield 100 Portion 3-1/2 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

142 cal 24 g 4g 3g 1 mg 682 mg 63 mg

Ingredient Weight Measure Issue


CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 10 lbs 8 gal 3/8 qts
CHICKEN BROTH 1 gal 2-1/2 qts
THYME,GROUND 1/3 oz 2 tbsp
SEASONING,POULTRY 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method
1 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
2 Pour cooked vegetables over bread; toss lightly.
3 Prepare chicken broth according to package directions.
4 Combine stock, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVERMIX.
5 Place 13 lb 1 oz (6-1/2 quart) mixture into each lightly sprayed pan.
6 Using a convection oven, bake at 325 F. 50 to 55 minutes or until top is lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. for 15 seconds.
7 Cut each pan 5 by 10. CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 021 01
APPLE BREAD DRESSING

Yield 100 Portion 3-1/2 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

151 cal 27 g 4g 3g 1 mg 517 mg 60 mg

Ingredient Weight Measure Issue


CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 10 lbs 8 gal 3/8 qts
APPLES,FRESH,PEELED,SLICED 4-3/4 lbs 1 gal 1/3 qts 6-1/8 lbs
CHICKEN BROTH 1 gal
SEASONING,POULTRY 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method
1 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
2 Combined bread and apples. Pour cooked vegetables over bread and apples; toss lightly.
3 Combine stock, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVERMIX.
4 Place 13 lb (6-3/4 quart) mixture into each lightly sprayed pan.
5 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. for 15
seconds.
6 Cut each pan 5 by 10.
7 CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 021 02
SAUSAGE BREAD DRESSING

Yield 100 Portion 3-1/2 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

191 cal 24 g 7g 7g 12 mg 759 mg 66 mg

Ingredient Weight Measure Issue


CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 10 lbs 8 gal 3/8 qts
SAUSAGE,PORK,COOKED,DICED 3 lbs
CHICKEN BROTH 1 gal 1 qts
THYME,GROUND 1/3 oz 2 tbsp
SEASONING,POULTRY 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method
1 Lightly spray non-stick cooking spray in steam-jacketed kettle. Stir-cook celery and onions about 10 minutes, stirring constantly.
2 Combine bread and sausage. Pour cooked vegetables over bread and sausage; toss lightly.
3 Combine stock, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVER MIX.
4 Place 13 lb 2 oz (6-3/4 quart) mixture into each lighly sprayed pan.
5 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. for 15
seconds.
6 Cut each pan 5 by 10.
7 Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 021 03
OYSTER BREAD DRESSING

Yield 100 Portion 3-1/2 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

173 cal 26 g 8g 4g 22 mg 496 mg 63 mg

Ingredient Weight Measure Issue


OYSTERS,FROZEN 6 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 10 lbs 8 gal 3/8 qts
CHICKEN BROTH 3 qts
RESERVED LIQUID 2-1/8 lbs 1 qts
THYME,GROUND 1/3 oz 2 tbsp
SEASONING,POULTRY 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method
1 Thaw frozen oysters. Drain oysters; reserve and refrigerate liquid for use in Step 4. Chop oysters; reserve and refrigerate for use in
Step 4. CCP: Refrigerate at 41 F. or lower.
2 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
3 Pour cooked vegetables over bread; toss lightly.
4 Combine stock, oysters, reserved oyster liquid, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT
OVERMIX.
5 Lightly spray each pan with non-stick cooking spray. Place 12 lbs 9 oz (6-1/2 quart) mixture into each lightly sprayed pan.
6 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. or higher for
15 seconds.
7 Cut each pan 5 by 10.
8 CCP: Hold for service at 140 F. or higher.
SAUCES, GRAVIES, AND DRESSINGS No.O 022 00
CHINESE MUSTARD SAUCE

Yield 100 Portion 1 Teaspoon

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

17 cal 1g 1g 1g 0 mg 0 mg 19 mg

Ingredient Weight Measure Issue


WATER 12-1/2 oz 1-1/2 cup
MUSTARD,DRY 12-5/8 oz 2 cup

Method
1 Add water gradually to mustard and blend until smooth.
SAUCES, GRAVIES, AND DRESSINGS No.O 023 00
HORSERADISH SAUCE

Yield 100 Portion 1 Tablespoon

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

40 cal 2g 0g 3g 3 mg 62 mg 12 mg

Ingredient Weight Measure Issue


HORSERADISH,PREPARED 1-1/4 lbs 2-1/4 cup
SALAD DRESSING,MAYONNAISE TYPE 1-1/2 lbs 3 cup
MILK,NONFAT,DRY 2-3/8 oz 1 cup
GARLIC POWDER 1/8 oz 1/8 tsp
ONION POWDER 1/4 oz 1 tbsp
SUGAR,GRANULATED 7/8 oz 2 tbsp
PEPPER,WHITE,GROUND <1/16th oz 1/8 tsp
PEPPER,RED,GROUND <1/16th oz 1/8 tsp

Method
1 Combine horseradish, salad dressing, milk, garlic, onion powder, sugar, white pepper, and red pepper in mixer bowl. Blend on high
speed for 1 minute.
2 Cover and refrigerate to chill. CCP: Hold for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 024 00
YOGURT-CUCUMBER SAUCE

Yield 100 Portion 3 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

22 cal 3g 2g 0g 2 mg 21 mg 59 mg

Ingredient Weight Measure Issue


YOGURT,PLAIN,LOWFAT 6-1/2 lbs 3 qts
CUCUMBER,FRESH,CHOPPED 4-1/4 lbs 1 gal <1/16th qts 5 lbs
DILL WEED,DRIED 1/2 oz 1/4 cup 1 tbsp
GARLIC POWDER 1/2 oz 1 tbsp

Method
1 Combine yogurt, cucumbers, dill weed, and garlic powder. Mix well.
2 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 025 00
HERBED MAYONNAISE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

141 cal 4g 0g 14 g 10 mg 170 mg 4 mg

Ingredient Weight Measure Issue


SALAD DRESSING,MAYONNAISE TYPE 6-1/8 lbs 3 qts 1/2 cup
BASIL,DRIED,CRUSHED 1/3 oz 2 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp
OREGANO,CRUSHED 1/3 oz 2 tbsp
MARJORAM,SWEET,GROUND <1/16th oz 1/3 tsp

Method
1 Combine salad dressing, basil, pepper, and marjoram in mixer bowl. Blend well at medium speed; about 1 minute.
2 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 026 00
ORIENTAL SWEET AND SOUR SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

35 cal 9g 0g 0g 0 mg 41 mg 3 mg

Ingredient Weight Measure Issue


JUICE,PINEAPPLE,CANNED,UNSWEETENED 3-1/8 lbs 1 qts 1-3/4 cup
WATER 1-1/3 lbs 2-1/2 cup
SUGAR,GRANULATED 1-1/8 lbs 2-1/2 cup
VINEGAR,DISTILLED 14-5/8 oz 1-3/4 cup
SOY SAUCE 2-1/2 oz 1/4 cup 1/3 tbsp
GINGER,GROUND 1/8 oz 1/3 tsp
WATER 1 lbs 2 cup
CORNSTARCH 5-5/8 oz 1-1/4 cup

Method
1 Combine pineapple juice, water, sugar, vinegar, soy sauce, and ginger. Bring to a boil and reduce heat.
2 Dissolve cornstarch in water; stir until smooth. Add to sauce, stirring constantly. Simmer until thick and clear, about 5 minutes.
Serve hot or cold. CCP: To serve hot, hold for service at 140 F. or higher. CCP: To serve cold, hold for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 027 00
DILL SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

31 cal 3g 1g 1g 6 mg 22 mg 52 mg

Ingredient Weight Measure Issue


SOUR CREAM,LOW FAT 3-1/2 lbs 1 qts 3 cup
YOGURT,PLAIN,LOWFAT 3-1/4 lbs 1 qts 2 cup
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
DILL WEED,DRIED 5/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp

Method
1 Combine sour cream, yogurt, sugar, dill weed, and garlic powder.
2 Using a wire whip, mix at medium speed for 1 minute or until well blended.
3 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 028 00
HORSERADISH DIJON SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

34 cal 2g 1g 2g 9 mg 39 mg 38 mg

Ingredient Weight Measure Issue


SOUR CREAM,LOW FAT 5-1/2 lbs 2 qts 3 cup
HORSERADISH,PREPARED 1 lbs 2 cup
MUSTARD,DIJON 2-1/8 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp

Method
1 Place sour cream, horseradish, mustard, and garlic powder in mixer bowl.
2 Using a wire whip, mix on medium speed for 1 minute or until well blended.
3 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 029 00
HONEY MUSTARD SAUCE

Yield 100 Portion 2 Tablespoons

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

74 cal 19 g 1g 0g 0 mg 169 mg 13 mg

Ingredient Weight Measure Issue


HONEY 4-2/3 lbs 1 qts 2-1/4 cup
MUSTARD,DIJON 3-1/3 lbs 1 qts 2-1/4 cup

Method
1 Combine honey and mustard in mixer bowl.
2 Using a wire whip, mix on medium speed for 3 minutes or until well blended.
3 Whip or stir well before serving. CCP: Refrigerate at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 030 00
TROPICAL FRUIT SALSA

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

26 cal 6g 0g 0g 0 mg 1 mg 5 mg

Ingredient Weight Measure Issue


PINEAPPLE,FRESH,DICED 5-1/2 lbs 1 gal 10-1/2 lbs
MANGO,FRESH,DICED-1/2 IN 3-1/8 lbs 2 qts 1/2 cup 4-1/2 lbs
PEPPERS,RED FRESH,DICED 1-1/8 lbs 3-1/2 cup 1-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
ONIONS,RED,FRESH,CHOPPED 10-5/8 oz 1-7/8 cup 11-3/4 oz
JUICE,LIME 7 oz 3/4 cup 2 tbsp
CILANTRO,DRY 1/8 oz 1 tbsp

Method
1 Combine pineapple, mangoes, red and green peppers, red onion, lime juice, and cilantro. Mix lightly.
2 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 030 01
PINEAPPLE SALSA

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

27 cal 7g 0g 0g 0 mg 2 mg 7 mg

Ingredient Weight Measure Issue


PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED 5 lbs 2 qts 3-1/2 cup
PEACHES,CANNED,SLICED,JUICE PACK,DRAINED,CHOPPED 4-3/8 lbs 2 qts
PEPPERS,RED FRESH,DICED 1-1/8 lbs 3-1/2 cup 1-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
ONIONS,RED,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
JUICE,LIME 3 oz 1/4 cup 2-1/3 tbsp
CILANTRO,DRY 1/8 oz 1 tbsp
RESERVED LIQUID 6-1/4 oz 3/4 cup

Method
1 Drain fruit. Reserve pineapple juice. Combine pineapple, peaches, red and green peppers, red onion, pineapple juice, lime juice,
and cilantro. Mix lightly.
2 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 030 02
TROPICAL FRUIT SALSA (CANNED)

Yield 100 Portion 1/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

50 cal 13 g 0g 0g 0 mg 2 mg 9 mg

Ingredient Weight Measure Issue


FRUIT SALAD,TROPICAL,CANNED,HEAVY SYRUP,DRAINED 11-7/8 lbs 1 gal 1-1/4 qts
PEPPERS,RED FRESH,DICED 1-1/8 lbs 3-1/2 cup 1-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
ONIONS,RED,FRESH,CHOPPED 10-5/8 oz 1-7/8 cup 11-3/4 oz
JUICE,LIME 2-7/8 oz 1/4 cup 2 tbsp
RESERVED LIQUID 6-1/4 oz 3/4 cup
CILANTRO,DRY 1/8 oz 1 tbsp

Method
1 Drain canned fruit salad and reserve juice. Coarsely chop fruit pieces. Add red and green peppers, red onion, reserved juice, lime
juice, and cilantro. Mix lightly.
2 CCP: Refrigerate for service at 41 F. or lower.
SAUCES, GRAVIES, AND DRESSINGS No.O 031 00
SHRIMP SAUCE

Yield 100 Portion 3/4 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

178 cal 10 g 19 g 6g 130 mg 387 mg 188 mg

Ingredient Weight Measure Issue


SHRIMP,FROZEN,RAW,PEELED,DEVEINED 18 lbs
WATER 10-1/2 lbs 1 gal 1 qts
MARGARINE,MELTED 1-1/8 lbs 2-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
RESERVED LIQUID 27-1/8 lbs 3 gal 1 qts
MILK,NONFAT,DRY 1-2/3 lbs 2 qts 3 cup
GARLIC POWDER 3/4 oz 2-2/3 tbsp
ONION POWDER 5/8 oz 2-2/3 tbsp
SALT 5/8 oz 1 tbsp
DILL WEED,DRIED 5/8 oz 1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,WHITE,GROUND 1/3 oz 1 tbsp
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts
PARSLEY,FRESH,BUNCH,CHOPPED 2-1/8 oz 1 cup 2-1/4 oz

Method
1 CCP: Thaw shrimp under constant refrigeration at 41 F. or lower. Thoroughly rinse under cold running water; drain.
2 Bring water to a boil in steam-jacketed kettle or stock pot. Add shrimp; simmer 2 to 3 minutes. DO NOT OVERCOOK. Drain
immediately. Reserve liquid to reconstitute milk. Spread shrimp on sheet pans in single layer; cover loosely. Coarsely chop cooled
shrimp. Refrigerate product at 41 F. or lower for use in Step 6.
3 Blend together margarine and flour to form roux; stir until smooth. Cook roux 5 to 7 minutes.
4 Reconstitute milk; add garlic powder, onion powder, salt, dill weed, basil, and pepper. Stir to thoroughly rehydrate herbs.
5 Bring reconstituted milk mixture to a simmer; gradually add roux, stirring constantly. Simmer for 8 to 10 minutes or until thickened.
6 Add shrimp; simmer for 1 minute while stirring. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
7 Add cheese and parsley; stir. Remove immediately to serving pans. CCP: Hold for service at 140 F. or higher.

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