RECIPE DETAILS
Item ID: FS012
Serving Description: 1/4 Cup (2oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS012
Serving Description: 1/4 Cup (2oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
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, and simmer until thickened and coats the back of a spoon.
3. Once a thick bechamel sauce is achieved, whisk in cheese and seasoning.
4. Cool in 2″ hotel pans if preparing ahead or shipping out.
Serving
Serving = 1/4 cup (2oz)
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: 1.5 | Calories: 201.03 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 29.53% | |
| Red Orange: 0 | Grains: 0 | Sodium: 605.09 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
