White Pepper Gravy: Difference between revisions

Latest revision as of 13:09, 11 April 2024

Quick Reference

Storage	Recipe - Full Batch	Recipe - Half Batch	Prep Temp	Holding TIme	Quality Serving Temp
50°F - 70°F Dry Storage	1 package white pepper gravy mix 1 quart tap water 3 quarts boiling water	24 ounces white pepper gravy mix 16 ounces hot tap water 48 ounces boiling water	208°F	6 hours Steam well	150°F to 160°F

☆ QA Standard: Gravy base should have white appearance. Discard gravy that becomes beige to brown in color.

Tools Needed

Measuring cup
Wire whisk
Ladle
1/3 size pan with slotted lid
1/6 size pan with slotted lid

Work Safe

Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
Any tools and/or utensils used should be washed, and sanitized every four hours
Use caution when pouring hot water into pan
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

White pepper gravy mix is delivered and stored at room temperature (50°F - 70°F) in the dry storage area

Preparing and Holding

Full Batch

Use a measuring cup to measure 1 quart hot tap water and pour into a 1/3 size, 6 inch deep pan
Add one package of white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free
Use a measuring cup to measure 3 quarts of boiling water from the hot water maker
Add the boiling water to the gravy mix
Stir continuously with a wire whisk until well blended
Gravy should thicken within 30 seconds
Hold on the steam well set to maintain a temperature of 150°F to 160°F
White pepper gravy can be held for up to 6 hours
Mark the discard time on the rim of the pan
The pan of gravy should be covered with a slotted lid
Stir gravy every time the quality store timer sounds
If a crust develops on the gravy that cannot be dissolved, discard the gravy

Half Batch

Use a measuring cup to measure 16 ounces hot tap water and pour into a 1/6 size, 6 inch deep pan
Measure 24 ounces of white pepper gravy mix into a measuring cup. Do not pack down
Add the white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free
Use a measuring cup to measure 48 ounces of boiling water from the hot water maker
Add the boiling water to the gravy mix
Stir continuously with a wire whisk until well blended
Gravy should thicken within 30 seconds
Hold on the steam well set to maintain a temperature of 150°F to 160°F
White pepper gravy can be held for up to 6 hours
Mark the discard time on the rim of the pan
The pan of gravy should be covered with a slotted lid
Stir gravy every time the quality store timer sounds.
If a crust develops on the gravy that cannot be dissolved, discard the gravy

@@ Line 1: / Line 1: @@
+== Quick Reference ==
+{| class="wikitable"
+!Storage
+!Recipe - Full Batch
+!Recipe - Half Batch
+!Prep Temp
+!Holding TIme
+!Quality
+Serving Temp
+|-
+|50°F - 70°F
+Dry Storage
+|
+* 1 package white pepper gravy mix
+* 1 quart tap water
+* 3 quarts boiling water
+|
+* 24 ounces white pepper gravy mix
+* 16 ounces hot tap water
+* 48 ounces boiling water
+|208°F
+|6 hours
+Steam well
+|150°F to 160°F
+|}
 ☆ QA Standard: Gravy base should have white appearance. Discard gravy that becomes beige to brown in color.
 == Tools Needed ==
-Measuring cup
-Wire whisk
+* Measuring cup
+* Wire whisk
+* Ladle
+* 1/3 size pan with slotted lid
+* 1/6 size pan with slotted lid
-Ladle
+== Work Safe ==
-/3 size pan with slotted lid
+* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
+* Any tools and/or utensils used should be washed, and sanitized every four hours
+* Use caution when pouring hot water into pan
+* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
-/6 size pan with slotted lid
+== Receiving and Storing ==
-WORKSAFE
+* White pepper gravy mix is delivered and stored at room temperature (50°F - 70°F) in the dry storage area
-uWash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards.
+== Preparing and Holding ==
-uAny tools and/or utensils used should be washed, and sanitized every four hours.
+=== Full Batch ===
-uUse caution when pouring hot water into pan.
+* Use a measuring cup to measure 1 quart hot tap water and pour into a 1/3 size, 6 inch deep pan
+* Add one package of white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free
+* Use a measuring cup to measure 3 quarts of boiling water from the hot water maker
+* Add the boiling water to the gravy mix
+* Stir continuously with a wire whisk until well blended
+* Gravy should thicken within 30 seconds
+* Hold on the steam well set to maintain a temperature of 150°F to 160°F
+* White pepper gravy can be held for up to 6 hours
+* Mark the discard time on the rim of the pan
+* The pan of gravy should be covered with a slotted lid
+* Stir gravy every time the quality store timer sounds
+* If a crust develops on the gravy that cannot be dissolved, discard the gravy
-uWash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated.
+=== Half Batch ===
-RECEIVING & STORING
+* Use a measuring cup to measure 16 ounces hot tap water and pour into a 1/6 size, 6 inch deep pan
+* Measure 24 ounces of white pepper gravy mix into a measuring cup. Do not pack down
-White pepper gravy mix is delivered and stored at room temperature (50°F - 70°F) in the dry storage area.
+* Add the white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free
+* Use a measuring cup to measure 48 ounces of boiling water from the hot water maker
-PREPARING & HOLDING (Full Batch)
+* Add the boiling water to the gravy mix
+* Stir continuously with a wire whisk until well blended
-Use a measuring cup to measure 1 quart hot tap water and pour into a 1/3 size, 6 inch deep pan.
+* Gravy should thicken within 30 seconds
+* Hold on the steam well set to maintain a temperature of 150°F to 160°F
-Add one package of white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free.
+* White pepper gravy can be held for up to 6 hours
+* Mark the discard time on the rim of the pan
-Use a measuring cup to measure 3 quarts of boiling water from the hot water maker.
+* The pan of gravy should be covered with a slotted lid
+* Stir gravy every time the quality store timer sounds.
-Add the boiling water to the gravy mix.
+* If a crust develops on the gravy that cannot be dissolved, discard the gravy
-Stir continuously with a wire whisk until well blended.
-Gravy should thicken within 30 seconds.
-Hold on the steam well set to maintain a temperature of 150°F to 160°F.
-White pepper gravy can be held for up to 6 hours.
-Mark the discard time on the rim of the pan.
-The pan of gravy should be covered with a slotted lid.
-Stir gravy every time the quality store timer sounds.
-If a crust develops on the gravy that cannot be dissolved, discard the gravy.
-PREPARING & HOLDING (Half Batch)
-Use a measuring cup to measure 16 ounces hot tap water and pour into a 1/6 size, 6 inch deep pan.
-Measure 24 ounces of white pepper gravy mix into a measuring cup. Do not pack down.
-Add the white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free.
-Use a measuring cup to measure 48 ounces of boiling water from the hot water maker.
-Add the boiling water to the gravy mix.
-Stir continuously with a wire whisk until well blended.
-Gravy should thicken within 30 seconds.
-Hold on the steam well set to maintain a temperature of 150°F to 160°F.
-White pepper gravy can be held for up to 6 hours.
-Mark the discard time on the rim of the pan.
-The pan of gravy should be covered with a slotted lid.
-Stir gravy every time the quality store timer sounds.
-If a crust develops on the gravy that cannot be dissolved, discard the gravy.