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Strawberry Glaze Topping
Source: U.S. Department of Defence

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DESSERTS (SAUCES AND TOPPINGS) No.K 007 00
STRAWBERRY GLAZE TOPPING
Yield 100
Portion 2-1/2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
36 cal
9g
0g
0g
0 mg
2 mg
7 mg
Ingredient
Weight
Measure
Issue
STRAWBERRIES,FROZEN,THAWED
9 lbs
1 gal
CORNSTARCH
7-1/2 oz
1-5/8 cup
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
RESERVED LIQUID
4-2/3 lbs
2 qts 1 cup
Method
1 Drain strawberries. Set juice aside for use in Step 2; berries for use in Step 3.
2 Combine cornstarch, sugar and strawberry juice. Bring to a boil. Cook at medium heat, stirring constantly until thick and clear.
Remove from heat.
3 Fold strawberries per 100 portions into thickened mixture.
4 Chill topping.



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Strawberry Glaze Topping

Yield: 100 Portion: 2-1/2 Tablespoons
Calories: 36 cal
Carbohydrates: 9g
Protein: 0g
Fat: 0g
Cholesterol: 0 mg
Sodium: 2 mg
Calcium: 7 mg

Ingredient Weight Measure Issue
STRAWBERRIES,FROZEN,THAWED 9 lbs 1 gal
CORNSTARCH 7-1/2 oz 1-5/8 cup
SUGAR,GRANULATED 12-1/3 oz 1-3/4 cup
RESERVED LIQUID 4-2/3 lbs 2 qts 1 cup

Method:
1 Drain strawberries. Set juice aside for use in Step 2; berries for use in Step 3.
2 Combine cornstarch, sugar and strawberry juice. Bring to a boil. Cook at medium heat, stirring constantly until thick and clear.
Remove from heat.
3 Fold strawberries per 100 portions into thickened mixture.
4 Chill topping.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/desserts_sauces_and_toppings/strawberry_glaze_topping.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence