White Pepper Gravy

☆ 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

WORKSAFE

uWash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards.

uAny tools and/or utensils used should be washed, and sanitized every four hours.

uUse caution when pouring hot water into pan.

uWash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated.

RECEIVING & STORING

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

PREPARING & 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.  

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.