White Pepper Gravy: Difference between revisions

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+== 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.