Source: U.S. Department of Defence
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Cream Gravy
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 SAUCES, GRAVIES, AND DRESSINGS No.O 017 00
CREAM GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
53 cal
5g
2g
3g
1 mg
230 mg
44 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
12 oz
1 qts 1 cup
WATER,WARM
12-1/2 lbs
1 gal 2 qts
SHORTENING
10-7/8 oz
1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
SALT
1-7/8 oz
3 tbsp
1/8 oz
3/8 tsp
PEPPER,BLACK,GROUND
Method
1 Reconstitute milk; heat to just below boiling. DO NOT BOIL. Set aside for use in Step 3.
2 Add flour to shortening (and drippings) in roasting pan. Use brown particles remaining in pan. Cook about 5 minutes until light
brown, stirring until smooth.
3 Add hot milk from Step 1, stirring constantly.
4 Bring to a simmer and simmer 5 minutes until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Add salt and pepper. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 53 cal |
| Carbohydrates: | 5g |
| Protein: | 2g |
| Fat: | 3g |
| Cholesterol: | 1 mg |
| Sodium: | 230 mg |
| Calcium: | 44 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MILK,NONFAT,DRY | 12 oz | 1 qts 1 cup | |
| WATER,WARM | 12-1/2 lbs | 1 gal 2 qts | |
| SHORTENING | 10-7/8 oz | 1-1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 3/8 tsp |
| Method: | |
|
1 Reconstitute milk; heat to just below boiling. DO NOT BOIL. Set aside for use in Step 3. 2 Add flour to shortening (and drippings) in roasting pan. Use brown particles remaining in pan. Cook about 5 minutes until light brown, stirring until smooth. 3 Add hot milk from Step 1, stirring constantly. 4 Bring to a simmer and simmer 5 minutes until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 5 Add salt and pepper. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence