Ice Cream Topping K.Desserts (Sauces and Toppings) No.013 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 2 Tablespoons| |------------------------------------------------------------------------------| |Pan Size: Temp.: | |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Jelly, Cherry | 9LB 4OZ| 3.25 Qrt | 1. Place jam or jelly in mixer | | | | | bowl; mix at low speed. | | | | | 2. Gradually add indicated amount | | | | | of cold water, while mixing 1 | | | | | minute or until water is | | | | | asorbed . | |--------------------|----------|----------|-----------------------------------| |Jelly, Strawberry | 7LB 11OZ| 3.00 Qrt | | |--------------------|----------|----------|-----------------------------------| |Jelly, Blackberry | 6LB 9OZ| 2.50 Qrt | 3. Blend in juice at low speed. | |--------------------|----------|----------|-----------------------------------| |Jelly, Apple | 7LB 4OZ| 3.00 Qrt | | -------------------------------------------------------------------------------- NOTE: 1. In Step 3, 1/4 lemon A.P. will yield 1 1/2 tsp lemon juice.