Alfredo Sauce

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Alfredo Sauce (thawed) | 64 | oz (fl) |
- Recipe Instructions:
- TOOLS: measuring spoon, whisk, mixing bowl, measuring spoons, rubber spatula (stock pot: for hot holding)
- STORAGE: storage container with lid
- HOLD TIME: 3 days
- HOT HOLDING = 4 hours (CCP5)
- COLD HOLDING =3 days in cooler (CCP5) YIELD: 3.5 litres or as per par
- QUALITY INDICATOR: smooth, rich & creamy in texture, off-white in colour
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Pour defrosted pouch into an insert with lid.
- 2. Place the leftover pouch in an air tight container, label, date and store in the cooler at 35F-40F/3.5C-4C (CCP1)
- HOT HOLDING:
- 1. Heat alfredo mix in a sauce pot over medium-low heat and bring to a simmer. (CCP6) NOTE: do not bring to a rapid boil, cream will burn.
- 2. Alfredo sauce will reach an internal temperature of 165F/74C maintaining for 15 seconds or more. (CCP6)
- 3. Pour into a metal insert and hold in the baine marie for up to 4 hours at a time. Replace and reheat as needed until use. (CCP5)