Special Events Menu Canada Day
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZER
Garlic & Cheese Breadsticks
Mediterranean Tomato Tempeh Soup
MAINS
BBQ Chicken Drumsticks with Potato Salad & Honey Dijon Pear & Pecan Salad
Swiss Cheese & Mushroom Beef Burger with Summer Grilled Vegetables
DESSERTS
Mini Pancakes with Strawberries
Peach Cobbler
BEVERAGES
Caesar Mocktail
Tea or Coffee
HALLOWEEN
SNACK CART IDEAS
DRINK IDEA SNACKIDEA
WATERMELON & MINT LEMONADE
Tip: Servedrinkwithawineglass andared beveragenapkin
RASPBERRY TART
Tip: Portiontartsintosandwich bagstoeasilyshare duringsnack service
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with homemade Maple leaf 'bouquet
Talk about memories:Discuss your loved one's memories of Canada, such as their military service or immigration.
APPETIZER
Garlic & Cheese Breadsticks
Mediterranean Tomato Tempeh Soup
MAINS
BBQ Chicken Drumsticks
with Potato Salad & Honey Dijon Pear & Pecan Salad
Swiss Cheese & Mushroom Beef Burger
with Summer Grilled Vegetables
DESSERTS
Mini Pancakes with Strawberries
Peach Cobbler
BEVERAGES
Caesar Mocktail
Tea or Coffee
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize. 4 CCP-Maintain<40F/4C. 5 Discardunusedproduct
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 9L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
PlaceBeefPattiesonsheetpansandbakefor20min
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds. Transfertopansandcover.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SandwichServing:Place1pattyon1halfofBun;topwithasecondhalfofBun.CutSandwichasdesiredandserve immediatelyorwrap.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Oatmeal&MushroomPattyHmd(OatmealMushroomPatty)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Peppers,BellRedDiced Frz 350mL Minced MixallIngredientstogetherblendingwell.ShapeintoroundPattiesandplaceonhotlightlygreasedgrill,grill5min oneachside.
Mushroom,Fresh 1Kg Minced
Oats,Quick 4L
Egg,WholeLiquid 695mL
Thyme,LeavesDry 6mL
Onion,Powder 6mL
Mustard,Dijon 30mL
Sauce,Worcestershire 80mL
Onion,YellowWhole Fresh 500g Diced
Salt,Table 10mL
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ChickenBkdf/Drum(ChickenDrumsticks)
Paprika,Regular 30mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Pepper,BlackGrd 30mL
Salt,Table 15mL
Chicken,Drumstick
Raw 100 each Rinsed& Drained 3
PlaceChickenonbakingsheet,skinsideup.*Maintain<40F/4Cuntilreadytocontinue.SprinkleChickenwithSpices. Bakeat350F/176Cuncovered
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Chicken,DrumstickRaw 100each CoatChickenevenlywithBBQSauce Placeonbakingsheet
CCP-Cooktoaninternaltemperatureof180F/82Cheldforatleast15seconds.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
CookTime:11/2-2hours
Bakeat425F/218Cfor20-25mins,untilgoldenbrown.
CCP-Cooktoaninternaltemperatureof155F/68Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
CookTime:20-25min
CocktailCaesarw/V8Juice(CaesarCocktail)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
JuiceVegetableBulk 625L MixV8Juice,LemonJuice,WorcestershireSauceandCelerySalt Blendwell
Juice,LemonBulk 250mL
2
Sauce,Worcestershire
Celery,Salt
3 CCP-Maintain<40F/4C.
CoffeeorTea:Prepareproductasperpackageinstructions
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee, Regular Ground 100mL
3 Serveperresident'schoice.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
CrackersSoda/SaltineNAS(UnsaltedSodaCrackers)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
Dcd.ChickenBkdf/Drum(Dcd.ChickenDrumstick)
ChickenBkdf/Drum(Seerecipedetailsonpage8)
100 each WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
De-boneMeat.Usingachef’sknifeandcuttingboard,dicepreparedproductintopiecesnolargerthan1 cmcubed.Stirinliquid.
G-FLSGravyPoultryf/DryMix(Seerecipedetails onpage16) 750mL
*Reheatto165F/74Cheldfor15sec. CCP–Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
ChickenBkdf/Drum(ChickenDrumsticks)
Paprika,Regular 30mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Pepper,BlackGrd 30mL
Salt,Table 15mL
Chicken,Drumstick
Raw 100 each Rinsed& Drained 3
PlaceChickenonbakingsheet,skinsideup.*Maintain<40F/4Cuntilreadytocontinue.SprinkleChickenwithSpices. Bakeat350F/176Cuncovered
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
G-FLSGravyPoultryf/DryMix(PoultryGravy)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
ChickenBkdf/Drumw/BBQSauce(Seerecipedetails onpage9)
Sauce,BBQBulk
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
De-boneMeat.Usingachef’sknifeandcuttingboard,dicepreparedproductintopiecesnolargerthan1 cmcubed.Stirinliquid.
*Reheatto165F/74Cheldfor15sec.
CCP–Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Chicken,DrumstickRaw 5806each CoatChickenevenlywithBBQSauce Placeonbakingsheet
CCP-Cooktoaninternaltemperatureof180F/82Cheldforatleast15seconds.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
CookTime:11/2-2hours
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 LettuceSaladMixedGreenw/ItalianDrsg(Seerecipedetailson page20)
Dicetodesiredconsistency 3
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4C within4hrs. 4 Discardunusedproduct.
LettuceSaladMixedGreenw/ItalianDrsg(MixedGreenItalianSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Dressing,ItalianBulk 750mL RinseanddrainVegetables Tearintobitesizedpieces
Spinach,Fresh 400g Trimmed
Lettuce,IcebergWhole 800g Trimmed
Lettuce,GreenLeaf
3
TossinalargebowlwithDressing,serveimmediately. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
5 Discardunusedproduct.
Dcd.Peppers&SquashSlicedLemonGarlicGrldf/Fresh(Dcd.GrilledVegetables)
1 Peppers&SquashSlicedLemonGarlicGrld f/Fresh(Seerecipedetailsonpage21-23)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Usingachefsknifeandcuttingboard,dicepreparedproductintopiecesnolargerthan1cmcubed.*Reheat to165F/74Cheldfor15sec.CCP–Maintain>140F/60Cforonly4hrs.Discardunusedproduct.
Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)
1 WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment
Sugar,BrownLightBulk 230mL MixBrownSugarandJuicewithSeasonings;setaside.
Juice,LemonBulk 30mL
2
Garlic,Chopped/Minced 1Tbsp Salt,Table 1Tbsp 3
Oil,Olive
Peppers,BellGreenWhole
Peppers,BellRedWhole
Squash,ZucchiniGreen
Sliced
Sliced
Sliced
DrizzleOiloverVegetablesandtosstocoat;addSeasoningmixture,toss.
PlaceVegetablesdirectlyonpreheatedgrillorlargebroilerpan.GrillorbroilovermediumheatuntilVegetablesare fork-tender,about10min.Turnfrequently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
Serve2slicesofPeppersand2slicesofZucchiniperserving.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 VegtMeatballsTeriyaki(See recipedetailsonpage25) 4.5Kg
VegtMeatballs:Prepareasperseparaterecipe 3 Sauce,Teriyaki
750mL
4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency Dcd.VegtMeatballsTeriyaki1.6z(Dcd.VegtTeriyakiMeatballs)
VegtMeatballs&Sauce:Dicetodesiredconsistency.GraduallyaddinSauceandblenduntildesiredconsistencyisachieved,if necessary.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VegtMeatballsTeriyaki(VegtTeriyakiMeatballs)
VeganMeatballsf/RTC(See recipedetailsonpage26)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceMeatballsinbakingpan(s)coverwithSauce Heat/Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. Sauce,Teriyaki
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VeganMeatballsf/RTC(VeganMeatballs)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
instructionsforproductspecificpreparationmethods.
G-FBurgerBeeff/CkdPattyonWGrnBread(G-FHamburgeronBread)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Margarine,Bulk 500mL Softened Spread5mLMargarineoneachsliceofBread.
BreadWhlGG-F 100 slice 3
G-FBeefPattyf/Grd(See recipedetailsonpage28) 50each
BeefPatty:Prepareasperseparaterecipe.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
Attimeofserviceplace1PattyononesliceofBreadandtopwithanothersliceofBread.CutSandwichintodesired sectionsandserveimmediately
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
G-FBeefPattyf/Grd(G-FBeefPatty)
Egg,WholeLiquid 445mL Beaten G-FBreadcrumbsWhite Plain(Seerecipedetailson page29)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CombineallIngredientstogetheruntilwell-blended.Shapeinto113g(4oz)patties.Placeonbakingsheet(s)and bakein350Fovenfor30minutesoruntilcookedthrough
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
G-FBreadcrumbsWhitePlain(G-FBreadcrumbs)
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Pulsebreadinfoodprocessortodesiredcrumbsize.PlaceBreadinovenat225F/107Cfor30-40minstoallowBreadtobrown.
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
CookTime:30-40mins
IceCreamVanillaf/Bulk(VanillaIceCream)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 IceCreamVanillaBulk 6.25L Portionaccordingtoservingsize.
3 CCP-Maintain<0F/-18C.
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bacon:Prepareasperseparaterecipe.
2 BaconPorkStripf/RawLS(See recipedetailsonpage33) 100 slice Chopped
Honey,Bulk 1L
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
3 Nuts,PecanPieces 850mL ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool. 4
CombineMustard,Honey,Salt,Sugar,VinegarandOil.Setaside.MixtogetherChives,Pears,Lettuce,Bacon, andPecans;addDressingandtossgentlytocombined.Setaside.
5 Cheese,AsiagoShredded 300mL ChoppedFine
Portionsaladandtopwith10mLCheese.
CCP-Maintain<40F/4C
CCP-Maintain<40F/4C.
Discardunusedproduct.
BaconPorkStripf/RawLS(LSBacon)
1 Bacon,PorkLS Sliced 100 slice WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. CookBacontoan*internaltempof160F/71Cheldfor15seconds.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
2
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalor regionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
LettucePearSaladw/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Nuts,Pecan Pieces 850mL ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool. 3
Honey,Bulk
1L CombineMustard,Honey,Salt,Sugar,VinegarandOil.Setaside.MixtogetherChives,Pears,Lettuce,andPecans;add Dressingandtossgentlytocombined.Setaside.
Salt,Table 3mL
Sugar, GranulatedBulk 3mL
Vinegar,White Bulk 375mL Oil,Vegetable 1.15L Chives,Fresh 1.5L Chopped
Lettuce,Salad Mix
Portionsaladandtopwith10mLCheese.
CCP-Maintain<40F/4C
CCP-Maintain<40F/4C.
Discardunusedproduct.
LettuceSaladf/Mixw/ItalianDrsg(MixedSaladwithItalianDressing)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Dressing,ItalianBulk 500mL Inalargebowl,tossSaladwithDressingtocoat
Lettuce,SaladMix 2Kg Rinsed&Drained 3 CCP-Maintain<40F/4C
ChickenBkdf/Drum(Seerecipedetailsonpage8)
G-FLSGravyPoultryf/DryMix(Seerecipedetailsonpage16) 750mL Mcd.ChickenBkdf/Drum(Mcd.ChickenDrumsticks)
100each WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Debonemeat.
Mincepreparedproducttodesiredconsistency.Stirinliquid.
CCP-Reheat165F/74Cheld15sec.
CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
1
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. Mcd.BurgerBeeff/CkdPattyonWhiteBun(Mcd.BeefBurgeronWhiteBun)
2 BurgerBeeff/RawPatty(See recipedetailsonpage40) 3Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BeefPatty:Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
3 G-FLSGravyBeeff/DryMix(See recipedetailsonpage41) 1.5L
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct. 4
Spread5mlofMargarineoneachBunhalf.
Burger:Spread1#12scoop ofpreparedFillingonbottomofBun;topwithotherhalfofbun.CutSandwichinhalfandserve immediately.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 7
BurgerBeeff/RawPatty(BeefPatty)
PanCoating, Spray 5g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Greasebakingsheet(s)usingPanSpray PlacePattiesonbakingsheet(s) Donotoverlap Bakeina350F/176Cforapproximately15-20 minutesuntilbrownedandcookedthrough.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
Note:PattiescanalsobeGrilled,Microwaved,orflattopped.Refertomanufacturersinstructionsforappropriatecookingmethodandtime.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CookTime:15-20min.
G-FLSGravyBeeff/DryMix(BeefGravy)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GravyMix,Beef DryG-FRS 140g Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oatmeal&MushroomPatty Hmd(Seerecipedetailsonpage57) 50each Prepareasperseparaterecipe
Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
recipedetailsonpage3)
SandwichServing:Spread1#12scoop ofpreparedFillingon1halfofBun;topwithasecondsliceofBun.CutSandwich inhalfandserveimmediatelyorwrap.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 1L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
Cabbage&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
requiredthicknessorconsistency.
CabbageGreenShrdButteredf/Fresh(ButteredCabbage)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
1 ChickenBkdf/Drumw/BBQSauce(Seerecipedetailson page9)
CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct. Mcd.ChickenBkdf/Drumw/BBQSce(Mcd.BBQChickenDrumstick)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
De-boneMeat.Mincepreparedproducttodesiredconsistency.Stirinliquid.*Reheatto165F/74C heldfor15sec.
2 G-FBeefPattyf/Grd(Seerecipe detailsonpage28) 4.5Kg
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. Mcd.G-FBurgerBeeff/RawPattyonWhiteBun(Mcd.G-FHamburgeronBun)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BeefPatty:Prepareasperseparaterecipe
BunHamburgerG-F 50each Spread5mLofMargarineoneachhalfofBun.
Margarinef/Bulk(Seerecipe detailsonpage48)
G-FLSGravyBeeff/DryMix(See recipedetailsonpage41) 1.5L
Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
SandwichServing:Spread1#12scoopofpreparedFillingonbottomsliceofBun;topwithsecondhalfofBun.Serve immediately.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Mincetodesiredconsistency.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
Mcd.PancakesMiniw/berries&ChocSc(Mcd.MiniPancakesw/Berries&Sc)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pancakes,Mini 250each MiniPancakes:Prepareasperpackagedirections Keepwarm
Mcd.StrawberriesWholef/Frz(Seerecipedetailsonpage51) 50#16scoop
3 Syrup,Chocolate
750mL Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
4 Prepareasperseparaterecipe.
5 Add1#16scoopofstrawberriestopancakes.
6 Sugar,Powdered 125mL DustwithPowderedSugar.
7 CCP-Maintain<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 StrawberriesWholef/Frz(Seerecipedetails onpage52)
3
4
Mincetodesiredconsistency
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
5 Discardunusedproduct.
StrawberriesWholef/Frz(Strawberries)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Strawberries,WholeUnswtFrz 3.45Kg ThawStrawberriesandportionintoservingdishes 3 NOTE:Chillunderrefrigeration<40F/4C.
Mcd.Peppers&SquashSlicedLemonGarlicGrldf/Fresh(Mcd.GrilledVegetables)
1 Peppers&SquashSlicedLemonGarlicGrldf/Fresh(Seerecipedetailsonpage2123)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces& equipment.
Mincepreparedproducttodesiredconsistency.
CCP-Reheat165F/74Cheld15sec.
CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
Mcd.PotatoSaladf/Freshw/Egg(Mcd.Potato&EggSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 PotatoSaladf/Freshw/Egg (See recipedetailsonpage55) 6.25L MincedConsistency:Mincetodesiredconsistency.
3 CCP-Maintain<40F/4C.
4
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,YellowFresh 5.65Kg Peeled&Cubed SteamorboilPotatoesuntiltender;drain*maintain>140F/60C
3 Oil,Vegetable 140mL CombineOil,Vinegar,LemonJuice,Sugar,andSeasonings.AddtoPotatoesandmixgently.
Vinegar,WhiteBulk 140mL
Juice,LemonBulk 20mL
Sugar,GranulatedBulk 35mL
Pepper,BlackGrd 5mL
Egg,Hardboiled 10each Chopped AddEggsandMayonnaiseandmixgently.
4
Mayonnaise,Bulk 565mL
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
VegtMeatballsTeriyaki(See recipedetailsonpage25) 4.5Kg
BrothVegf/DryG-FRSBase(See recipedetailsonpage3) 15L
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
VegtMeatballs&Broth:Prepareasperseparaterecipe
VegtMeatballs&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyis achieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
P.BreadstickCheese&Garlicf/RTB(P.Cheese&GarlicBreadstick)
2
BreadstickCheese&Garlicf/RTB(Seerecipedetails onpage59)
3
50each Prepared
WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment
PureepreparedProductwithenoughLiquidtoachievedesiredconsistency(thickenermay needtobeadded).
*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP–*Maintain>140F/60Cfor4hrsonly. Discardunusedproduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/or thickenerused
ServedWarm: CCP-Maintain>140F/60C;discardunusedproduct.
ServeCooled:
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
P.BurgerBeeff/CkdPattyonWhiteBun(P.BeefBurgeronWhiteBun)
1
2 P.BreadWhite(Seerecipe detailsonpage62) 100#16 scoop
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bread:Prepareasperseparaterecipe.
BeefPatty:Prepareproductasperpackageinstructions.
3 BurgerBeeff/RawPatty(See recipedetailsonpage40) 3Kg
4 G-FLSGravyBeeff/DryMix(See recipedetailsonpage41) 2.25L
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct
BeefPatty:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
5
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately. 6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
7
8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Thickenermayberequired
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityofthickener required,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Followingspecificguidelines forthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
P.BreadWhite(P.WhiteBread)
Margarine, Bulk 500mL Melted Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved Chilluntil required
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.
P.BurgerOatmeal&MushroomonWW(P.OatmealMushroomBurger)
Oatmeal&MushroomPatty Hmd(Seerecipedetailsonpage57) 50each
PattyandBread:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
P.BreadWhite(Seerecipedetails onpage62) 100#16 scoop 3
BrothVegf/DryG-FRSBase(See recipedetailsonpage3)
5
Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.ChickenBkdf/Drum(P.ChickenDrumsticks)
1
ChickenBkd
f/Drum(Seerecipe detailsonpage8)
G-FLSGravyPoultry
f/DryMix(Seerecipe detailsonpage16)
100 each
1.5L
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
De-boneMeat.Combine¾GravywithpreparedMeatinblenderorfoodprocessorandBlenduntilsmooth.Scrapedownsidesand bottomofbowl.AddremainderofGravyasneeded.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto 165F/74Cheldfor15sec.AdditionalGravycanbeservedoverpureeMeatportion.
CCP-Maintain>140F/60Cforonly4hrs.
Discardunusedproduct.
P.ChickenBkdf/Drumw/BBQSce(P.BBQChickenDrumsticks)
ChickenBkdf/Drum w/BBQSauce(Seerecipe detailsonpage9)
4.5Kg
Sauce,BBQBulk 750mL
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
De-boneMeat.Combine¾GravywithpreparedMeatinblenderorfoodprocessorandBlenduntilsmooth.Scrapedownsidesand bottomofbowl.AddremainderofGravyasneeded.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto 165F/74Cheldfor15sec.AdditionalGravycanbeservedoverpureeMeatportion.
CCP-Maintain>140/60Cforonly4hrs.
Discardunusedproduct.
P.CobblerPeachf/Pastryw/RTUFilling(P.PeachCobbler)
CobblerPeachf/Pastryw/RTUFilling(Seerecipedetailson page10)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PureepreparedProductwithenoughLiquidtoachievedesiredconsistency(thickenermayneed tobeadded).
CCP-*Maintainat<40F/4C.Discardunusedproduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickener used.
Bakeat425F/218Cfor20-25mins,untilgoldenbrown.
CCP-Cooktoaninternaltemperatureof155F/68Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
CookTime:20-25min
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Juice,AppleConc5:1 250mL Prepareproductasperpackageinstructions.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BreadWhiteGF 50slice Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
P.G-FBurgerBeeff/RawPattyonWhiteBun(P.G-FHamburgeronWhite)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
P.G-FBreadWhite (See recipedetailsonpage72) 100#16 scoop
G-FBeefPattyf/Grd(See recipedetailsonpage28) 4.5Kg
3
G-FLSGravyBeeff/Dry Mix(Seerecipedetailson page41) 2.25L Prepared
Bread&BeefPatty:Prepareasperseparaterecipe.
PureedConsistency:PureePattytodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread Serve immediately
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits 7
NOTE:Thickenermayberequired. 8
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature. Followingspecificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Margarine,Bulk 500mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
CCP-Maintain<40F/4C. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
JuiceApplef/BIB(Seerecipedetailson page74) 1.5L Prepareproductasperpackageinstructions.
2
MuffinLemonBlueberryG-F 50each
3
PureedConsistency:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesired consistencyisachieved. 4 CCP-Maintain<40F/4C 5 Discardunusedproduct.
P.G-FMuffinLemonBlueberry(P.G-FLemonBlueberryMuffin)
5
6
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
CCP-Maintain<40F/4C
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
P.PancakesMinif/RTSw/berries&ChocSc(P.MiniPancakesw/berries&Choc)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Milk2%250mL(Seerecipedetailsonpage77) 4L Prepareasperseparaterecipe
2
PancakesMiniw/Strawberries&ChocolateSc(See recipedetailsonpage78)
3
each
Pureedconsistency:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesired consistencyisachieved. 4
CCP-Maintain<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Milk,2%Bulk 4L PourMilkintotheappropriatebeveragecup
3 CCP-Maintain<40F/4C.
6 CCP-Maintain<40F/4C. PancakesMiniw/Strawberries&ChocolateSc(MiniPancakesw/Berries&ChocSc)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pancakes,Mini 250each MiniPancakes:Prepareasperpackagedirections Keepwarm
3 Syrup,Chocolate 938mL Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
4 Strawberries,WholeUnswtFrz 938mL Place3SlicesofthawedStrawberriesontopofPancakesasgarnish.
5 Sugar,Powdered 156mL DustwithPowderedSugar.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PancakesMinif/RTSw/CinnamonSugar(Seerecipe detailsonpage80) 250 each Prepareasperseparaterecipe
2
Milk2%250mL(Seerecipedetailsonpage77) 4L
3
Pureedconsistency:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesired consistencyisachieved. 4 CCP-Maintain<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
1
CCP-Maintain<40F/4C. PancakesMinif/RTSw/CinnamonSugar(MiniPancakesw/CinnamonSugar)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cinnamon,Ground 125mL MixCinnamonandSugarinamixingbowlandsetaside Sugar,Powdered 650mL
Poffertjes:Prepareproductasperpackageinstructions.
3 Pancakes,Mini 250each
4
CCP-Maintain>140F/60C;discardunusedproduct.
Serve5Poffertjesdustedwith5mLofcinnamonsugar. 5
P.Peppers&SquashSlicedLemonGarlicGrldf/Fresh(P.GrilledVegetables)
1 Peppers&SquashSlicedLemonGarlic Grldf/Fresh(Seerecipedetailsonpage 21-23)
2
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Addpreparedproducttoblender/foodprocessor.Coversecurely;blenduntilsmooth.Scrapedownsidesand bottomofbowl(thickenermayneedtobeadded).Continueblendinguntilpudding-likeconsistencyisreached.
*Reheatto165/74Cheldfor15sec.
Discardunusedproduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.Refertolocalorregionalpublichealthregulationsforspecifictimes.
P.PotatoSaladf/Freshw/Egg(P.Potato&EggSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PotatoSaladf/Freshw/Egg (See recipedetailsonpage55) 6.25L Potato:Prepareasperseparaterecipe
2
3
4
Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.
CCP-Maintain<40F/4C. 5
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.PotatoSaladf/Freshw/EggLacR(P.LacRPotato&EggSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PotatoSaladf/Freshw/Egg (See recipedetailsonpage55) 6.25L Potato:Prepareasperseparaterecipe
2
3
4
5
Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.
CCP-Maintain<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
RollWhite 50each PureedConsistency:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyis achieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.RollWhiteRTSLacR(P.LacRWhiteRoll)
RollWhite 50each Prepared WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Milk,2%Bulk LacF 15L
1
Margarine,Bulk 250mL Melted
PureeBreadwithenoughLiquidtoachievedesiredconsistency(Thickenermayneedtobeadded)andsetaside.*Maintain <40F/4C.
CCP--Maintain<40F/4C. Discardunusedproduct.
NOTE:Condimentsappropriatetoproductcanbeservedoverpuree.Example:Jelly,Syrup,CreamCheese,etc.
Note:ServingsizesusingscoopswillvarydependingontheamountofLiquidand/orThickenerused.
w/Tempeh(Seerecipedetailsonpage 86-88)
PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tempeh 1.1Kg 1/4"Diced HeathalfoftheOilinafryingpanonmediumheatandaddTempehcubes.Sautéuntilbrownonallsides;gentlystir.Remove fromheatandsetasideforalaterstep.
Oil,Vegetable 120mL
Onion,Yellow DicedFrz 600g
3
Celery,Diced Frz 650g
Water,Tap 4.5L
4
VegetableMix, 5-Way 600g
Soup,Tomato Cond 6L
Pasta,Fusilli Dry 300g Cooked& Drained
5
Seasoning, Italian 30mL
Inapotheattheremainingoilovermedium-highheat;addtheOnionsandsautéforapproximately5minutes.StirinCelery andcontinuetocookfor5minutesormore.
AddTomatoSoupandWater,andstiruntilwellcombined.BringsouptoaboilandaddinVegetablemix.AddTempehcubes andreducesouptoasimmerandcookfor30minutes.
AddPasta,ItalianseasoningandPeppertothesoup.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.VegtMeatballsTeriyaki1.6z(P.VegtTeriyakiMeatballs)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 VegtMeatballsTeriyaki(See recipedetailsonpage25)
VegtMeatballs:Prepareasperseparaterecipe 3 Sauce,Teriyaki
2.25L VegtMeatballs&Sauce:Pureetodesiredconsistency.GraduallyaddinSauceandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Cinnamon,Ground 100mL MixCinnamonandSugarinamixingbowlandsetaside Sugar,Powdered 520mL
Poffertjes:Prepareproductasperpackageinstructions.
CCP-Maintain<40F/4C. PancakesMinif/RTSw/CinnamonSugar(MiniPancakesw/CinnamonSugar)
3 Pancakes,Mini
4
CCP-Maintain>140F/60C;discardunusedproduct.
Serve5Poffertjesdustedwith5mLofcinnamonsugar. 5
PancakesMiniw/Strawberries&ChocolateSc(MiniPancakesw/Berries&ChocSc)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pancakes,Mini 200each MiniPancakes:Prepareasperpackagedirections Keepwarm
3 Syrup,Chocolate 750mL Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
4 Strawberries,WholeUnswtFrz 750mL Place3SlicesofthawedStrawberriesontopofPancakesasgarnish.
5 Sugar,Powdered 125mL DustwithPowderedSugar.
6 CCP-Maintain<40F/4C.
6 CCP-Maintain<40F/4C. PancakesMiniw/Strawberries&ChocolateSc(MiniPancakesw/Berries&ChocSc)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Pancakes,Mini 250each MiniPancakes:Prepareasperpackagedirections Keepwarm
3 Syrup,Chocolate 938mL Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
4 Strawberries,WholeUnswtFrz 938mL Place3SlicesofthawedStrawberriesontopofPancakesasgarnish.
5 Sugar,Powdered 156mL DustwithPowderedSugar.
Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Sugar,BrownLightBulk 230mL MixBrownSugarandJuicewithSeasonings;setaside.
Juice,LemonBulk 30mL
2
Garlic,Chopped/Minced 1Tbsp
Salt,Table 1Tbsp 3 Oil,Olive
Peppers,BellGreenWhole
Peppers,BellRedWhole
Squash,ZucchiniGreen
Sliced
Sliced
Sliced
DrizzleOiloverVegetablesandtosstocoat;addSeasoningmixture,toss.
PlaceVegetablesdirectlyonpreheatedgrillorlargebroilerpan.GrillorbroilovermediumheatuntilVegetablesare fork-tender,about10min.Turnfrequently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
Serve2slicesofPeppersand2slicesofZucchiniperserving.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
PotatoMashedf/Pearls(MashedPotatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PotatoSaladf/Freshw/CeleryEgg&Onions(PotatoSalad)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,YellowFresh 5.65Kg Peeled&Cubed SteamorboilPotatoesuntiltender;drain*maintain>140F/60C
3 Oil,Vegetable 140mL CombineOil,Vinegar,LemonJuice,Sugar,andSeasonings.AddtoPotatoesandmixgently.
Vinegar,WhiteBulk 140mL
Juice,LemonBulk 20mL
Sugar,GranulatedBulk 35mL
Pepper,BlackGrd 5mL
4 Egg,Hardboiled 10each Chopped AddEggs.
5 Celery,Fresh 560g ChoppedFine Mixremainingingredients.AddMixturetoPotatoesandmixlightly.
Relish,PickleSweet 200mL
Mayonnaise,Bulk 565mL Onion,YellowWholeFresh 240g Diced 6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7 Discardunusedproduct.
TosscubedPotatoes,choppedBacon,slicedOnions,choppedTomatoes,andBasilinalargebowl.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
3 Discardunusedproduct.
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tempeh 1.1Kg 1/4"Diced HeathalfoftheOilinafryingpanonmediumheatandaddTempehcubes.Sautéuntilbrownonallsides;gentlystir.Remove fromheatandsetasideforalaterstep.
Oil,Vegetable 120mL
Onion,Yellow DicedFrz 600g
3
Celery,Diced Frz 650g
Water,Tap 4.5L
4
VegetableMix, 5-Way 600g
Soup,Tomato Cond 6L
Pasta,Fusilli Dry 300g Cooked& Drained
5
Seasoning, Italian 30mL
Inapotheattheremainingoilovermedium-highheat;addtheOnionsandsautéforapproximately5minutes.StirinCelery andcontinuetocookfor5minutesormore.
AddTomatoSoupandWater,andstiruntilwellcombined.BringsouptoaboilandaddinVegetablemix.AddTempehcubes andreducesouptoasimmerandcookfor30minutes.
AddPasta,ItalianseasoningandPeppertothesoup.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VegtMeatballsTeriyaki(VegtTeriyakiMeatballs)
VeganMeatballsf/RTC(See recipedetailsonpage26)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceMeatballsinbakingpan(s)coverwithSauce Heat/Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. Sauce,Teriyaki
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.