Special Events Menu Carnival
Physical Space, Atmosphere, & Ambiance
ELEVATE THE PLATE
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and 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.
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.
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, and taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
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.
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.
Chef David Pyper Culinary Specialist, Ontario
WE EAT WITH OUR EYES 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.
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.
DESSERT AS A WORK OF ART
ADD SOME FLAME
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.
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 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.
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.
APPETIZ ER Corn nachos topped with melting cheese, vibrant chipotle salsa, and creamy sour cream Potato & Bacon Chowder Soup
MAINS Crispy chicken strips and tenders Paired with sweet and sour sauce, alongside the indulgence of poutine and fresh coleslaw
Pulled pork on a Kaiser bun Accompanied by crunchy celery and carrot sticks, with ranch dipping sauce for that perfect touch
DESS ERTS Rich ice cream sundae in a Cookie Bowl Colourful Melon & Apple Fruit Kebabs
BEV ERAG ES Lemonade & Iced Tea Tea or Coffee
HALLOWEEN
SNACK CART IDEAS
DRINK IDEA Sparkling Ginger Lemonade Tip: Serve this refreshing drink with a touch of mint on top in a beautiful wine glass. It’s the small details that can make such a delightful difference!
SNACK IDEA Cotton Candy Tip: When serving cotton candy, consider offering it in individual bags or on paper cones for easy handling and to reduce mess. Additionally, you can set up a cotton candy bar with various toppings and flavors for a fun and interactive experience.
DECORATIONS & ACTIVITES
DECORATION IDEA
ACTIVITY IDEA
Enhance your space with a vibrant banner adorned with flags. It will surely bring a cheerful atmosphere!
In this fun activity, you can select floating ducks from a water-filled area. Some of the ducks have hidden fun prizes and markers to increase the excitement of winning.
APPETIZ ER Corn nachos topped with melting cheese, vibrant chipotle salsa, and creamy sour cream Potato & Bacon Chowder Soup
MAINS Crispy chicken strips and tenders Paired with sweet and sour sauce, alongside the indulgence of poutine and fresh coleslaw
Pulled pork on a Kaiser bun Accompanied by crunchy celery and carrot sticks, with ranch dipping sauce for that perfect touch
DESS ERTS Rich ice cream sundae in a Cookie Bowl Colourful Melon & Apple Fruit Kebabs
BEV ERAG ES Lemonade & Iced Tea Tea or Coffee
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Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology Providing solutions for communities ranging from independent senior living through complex acute care, MealSuite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.
Why choose a complete foodservice management technology? Put Time Back in Your Day Streamlined operations mean less administrative load, boosted efficiencies and more time for staff to spend with patients and residents
Enhance Patient and Resident Experience MealSuite provides a comprehensive card file with the ability to keep record of resident likes, dislikes, allergens, food textures and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.
Take Worry Off Your To-do List We know you’re busy, let our in-house team of dietitians do your heavy lifting. With MealSuite, it’s easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modified diets.
MealSuite technology makes it easy to juggle all your foodservice tasks Scan the code to schedule a demo & check out our free industry resources: LOW LABOR MENU FORTIFIED RECIPES E-BOOKS
Our Commitment to You is Unparalleled More than just a software provider, MealSuite is your partner. You, as our customer, always come first. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.
sysco.ca/healthcare/synergy-tech-suite
MEALTIME JOKE CARDS
PRINTABLE “THANK YOU” CARDS
EHR INTEGRATION
The Complete Foodservice Ecosystem
EFFORTLESS MENU & RECIPE PLANNING
BEDSIDE ORDERING VIA TABLET
OPTIMIZED PURCHASING
Healthcare and Senior Living Dietary, Point of Sale and Kitchen Management Solution
ONLINE ORDERING
(Picture of kitchen)
Menu Planning Use the dynamic recipe database, pre-coded ingredients, and reporting & forecasting capabilities to easily plan menus that meet budgets, ensure quality, cut waste and meet nutritional goals. Nutritional Analysis Use our tools to analyze nutritional values based on exact ingredients and recipe volumes.
TOUCHSCREEN MENU BOARDS
PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM
FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE
Recipe Management Enjoy 9,000+ built-in regular and therapeutic recipes curated by registered dietitians. Use or modify our recipes or create your own. Many are HACCP-ready, complete with dislike & allergen flags.
Point of Sale Take orders on tablets or self-service kiosks and send them to kitchen screens and printers. Offer a range of meal plans & charge options for residents and staff, all with MealSuite-supported hardware!
Optimized Buying MealSuite integrates with major food distributors so you can enjoy a seamless purchasing experience and live pricing to help you stay on budget.
TOUCH Technology Provide front and back-of-house automation, in a paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards & ordering tablets.
Production Management Streamline production by forecasting your service requirements. Know what to make, when to make it and where it’s going. Print production reports by area or display production requirements on screens in your kitchen.
Personalized Meal Service MealSuite supports non-select, advance select, select, tableside, and in-room dining. From tableside orders to tray tickets, snack labels and individualized menus, bolster your workflow with the reports you need to deliver personalization.
MEALSUITE
Customize your solution with technology extensions so you can be fully supported in all aspects of your foodservice ecosystem.
MealSuite CONNECT: EHR Integration Instantly transfer ADT, Allergies, Diet Orders and resident photos from your EHR provider into your MealSuite system, so you can save time, mitigate risk of keystroke error and improve resident dining experience.
Smart Service Suite Take orders and send tickets to the kitchen instantly via tablet or computer from the tableside, bedside or your snack cart. Use our Advance Ordering module to take orders up to 7 days ahead of time!
Portal & Menu Boards Save on labor by allowing patients/residents and staff to self-order & pay, see their account history, view menus and more. Encourage engagement with interactive touch screen menu displays or set up behind a counter to display the rolling menu.
Paperless Kitchen Automate your production processes while meeting the highest level of compliance. Paperless Kitchen Technology takes recipes, production steps and HACCP tracking digital, with real-time reports and alerts, including wireless temperature monitoring.
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Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
Corn Nachos w/Cheese (Cheese Nachos) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chips Tortilla f/Bulk (See recipe details on page 2)
1.5 Kg
Cheese, Nacho Shredded
1.5 Kg
Top Tortilla's with Cheese place in oven and allow Cheese to slightly melt. Serve
3
CCP-Maintain >140F/60C; discard unused product.
4
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
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Chips Tortilla f/Bulk (Tortilla Chips ) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chips, Tortilla
2 Bulk
280 g
Prepare product as per package instructions.
3
Discard unused product.
4
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
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Salsa Chipotle f/Flavour Conc (Bean Chipotle Salsa) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#30 scoop
30 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans, Black Cnd
545 mL
Drained
Tomato, Whole Fresh
155 mL
Diced
2 Onion, Red Whole Fresh
235 mL
Diced
Cilantro, Bunch Fresh
57 mL
Chopped
Corn, Whole Kernel Frz
210 g
Thawed
Base, Chipotle Paste
40 mL
Oil, Vegetable
155 mL
4 Vinegar, Red Wine
155 mL
5 Onion, Green/Spring Whole
155 mL
3
PREPARATION STEP
6
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Place Beans and Vegetables, except Green Onions, in a bowl. Mix.
Place Chipotle in a separate bowl. Add small amount of Oil. Mix to combine.
Add remaining Oil and Vinegar to Chipotle mixture. Mix well. Chopped Fine
Mix in Green Onions and Vegetables to Chipotle mixture. Mix well. CCP-Maintain <40F/4C.
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Sour Cream f/Bulk (Sour Cream) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
1z Ladle
30 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sour Cream, Bulk
3
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1.5 L
Portion Sour cream. Serve as desired. CCP-Maintain <40F/4C.
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Crackers Soda/Salting NAS PC (Unsalted Crackers)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
2 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
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Soup Chowder Potato Bacon f/Dry Base (Bacon & Potato Chowder)
1
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
Bacon, Pork 1822ct Raw
255 g
Chopped
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Fry Meat until crisp. Drain well. *Chill <40F/4C until ready to use. Potato,
2 Baking/Russet Fresh
3.15 Kg
Margarine, Bulk
175 g
3 Flour, All Purpose
202 mL
Pepper, White Grd
11 mL
Water, Tap
4.9 L
Milk, 2% Bulk
2.75 L
Base, Chicken Dry G-F RS
88 mL
Onion, Chopped Fresh
315 g
Celery, Diced Frz
155 g
4
5
Diced
Steam or boil Potatoes until tender. *Maintain >140F/60C.
Melt Margarine in large stockpot over medium heat. Add Flour and Seasonings. Stir until mixed well.
Add Base, Water, and Milk, stirring constantly. Simmer for 10 min.
Add Meat and Vegetables. Simmer for approximately 1-1 1/2 hrs to *internal temp >165F/74C for 15 sec.
CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.
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INGREDIENTS
6
AMOUNT
INGREDIENT PREP
PREPARATION STEP
*Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held for at least 15 seconds within 2 hrs - one time only.
7
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Cook Time: 1 1/2 hr
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Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2
PREPARATION STEP
Base, Vegetable Dry G-F RS
9L
Prepare product as per package instructions.
300 mL
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
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Chicken Strips & Tenders Brd f/Ckd (Breaded Chicken Strips) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken,
2 Strips/Tenders Brd Ckd
4.5 Kg
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
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Dcd.Chicken Strips & Tenders Brd f/Ckd (Dcd.Chicken Strips & Tenders) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Diced
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Strips & Tenders Brd
2 f/Ckd (See recipe details on page 9)
Broth Chicken f/Dry G-F RS
3 Base (See recipe details on page 63)
4.5 Kg
750 mL
Prepared
Prepare as per separate recipe.
Diced Consistency: Dice to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
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Mcd.Chicken Lemon Bkd f/Bnls/Sknls Thigh (Mcd.Lemon Chicken) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Chicken Lemon Bkd f/Bnls/Sknls Thigh (See recipe details on page 14)
4.5 Kg
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 66)
750 mL
Debone meat.
1
Mince prepared product to desired consistency. Stir in liquid. CCP - Reheat 165F/74C held 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
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Mcd.Chicken Strips & Tenders Brd f/Ckd (Mcd.Chicken Strips & Tenders) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Strips & Tenders Brd
2 f/Ckd (See recipe details on page 9)
Broth Chicken f/Dry G-F RS
3 Base (See recipe details on page 63)
4.5 Kg
1.5 L
Prepared
Prepare as per separate recipe.
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
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P.Chicken Strips & Tenders Brd f/Ckd (P.Chicken Strips & Tenders) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Strips & Tenders Brd
2 f/Ckd (See recipe details on page 9)
Broth Chicken f/Dry G-F RS
3 Base (See recipe details on page 63)
4.5 Kg
2.25 L
Prepared
Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
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Chicken Lemon Bkd f/Bnls/Sknls Thigh (Lemon Chicken Thighs)
1
COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
90 g
N/A
50
INGREDIENTS
AMOUNT
Chicken, Thigh Bnls Sknls Raw
50 each
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Wash and trim fat from Chicken. Place in shallow pans.
2
Juice, Lemon Bulk
650 mL
Oil, Vegetable
60 mL
Garlic, Powder
30 mL
Salt, Table
30 mL
Pepper, Black Grd
30 mL
Paprika, Regular
30 mL
Combine remaining Spices and Oil to make marinade. Pour over Chicken pieces. *Marinate for 3 hrs <40F/4C. Remove Chicken and place on baking sheets.
3
Bake at 350F/176C for 35-40min to *internal temp >165F/74C for 15 sec. Baste occationally with marinate.
4
CCP -- Maintain >140F/60C for only 4 hrs.
5
CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
6
CCP -- Reheat: To internal temp 165F/74C held 15 sec within 1 hr - one time only.
7
Cook Time: 25-40 min.
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Dcd.Chicken Lemon Bkd f/Bnls/Sknls Thigh (Dcd.Lemon Chicken) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Chop & Add Gravy
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Chicken Lemon Bkd f/Bnls/Sknls Thigh (See recipe details on page 14)
4.5 Kg
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 66)
1.5 L
INGREDIENT PREP
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Prepared
Using a chef’s knife and cutting board, dice prepared Product into pieces no larger than 1.5 cm cubed. Stir in Liquid. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. CCP -- Maintain >140F/60C
1
Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. Discard unused product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
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P.Chicken Lemon Bkd f/Bnls/Sknls Thigh (P.Lemon Chicken)
1
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Chicken Lemon Bkd f/Bnls/Sknls Thigh (See recipe details on page 14)
4.5 Kg
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 66)
1.5 L
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Debone meat.
Combine ¾ Gravy with Meat in blender or food processor. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Add remainder of Gravy as needed. Continue blending until pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
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Vegt Garden Patty f/RTC (Vegt Garden Patty) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
Tongs
1 each
N/A
50
INGREDIENTS
1 Vegt Patty
AMOUNT
PREPARATION STEP
50 each
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
Discard unused product.
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Dcd.Vegt Garden Patty f/RTC (Dcd.Vegt Garden Patty) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Garden Patty f/RTC (See recipe details on page 17)
50 each
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 65)
750 mL
Patty & Gravy: Prepare as per separate recipe.
3
Patty & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 18 of 70
Mcd.Vegt Garden Patty f/RTC (Mcd.Vegt Garden Patty) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Garden Patty f/RTC (See recipe details on page 17) Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
50 each
Patty & Broth: Prepare as per separate recipe.
1.5 L
3
Patty & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 19 of 70
P.Vegt Garden Patty f/RTC (P.Vegt Garden Patty) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Garden Patty f/RTC (See
2 recipe details on page 17)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 8)
50 each
1.5 L
Patty & Gravy: Prepare as per separate recipe.
Patty & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 20 of 70
Pork Pulled Sndw on Kaiser Bun (Pulled Pork on Kaiser Bun)
1
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
Pork Pulled f/Ckd w/Tomato Veg Sc (See recipe details on page 33)
6.25 L
Prepared
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sandwich Serving: Spread 125 mL of Filling on 1 slice of Bread/Bun; top with a second slice of Bread/Roll *maintain >140F/60C.
Roll Kaiser
50 each CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.
2
*Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held for at least 15 seconds within 2 hrs - one time only.
3
2026-07-31 | 09:19 AM
Cook Time: 10-20 min
Page 21 of 70
Mcd.Pork Pulled Sndw on White Bun (Mcd.Pulled Pork on White Bun) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Pork Pulled f/Ckd (See recipe details on page 70)
3 Kg
3
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
750 mL
4
Bun Hamburger White
50 each
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
Mustard, Bulk
250 mL
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
Prepared
Pork & Broth: Prepare as per separate recipe.
Pork: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
6
Spread 5 mL of Mustard on top Bun half.
7
Sandwich Serving: At time of service, spread 1#12scp on bottom half of Bun; add top half of Bun. Cut Sandwich as desired and serve immediately.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 22 of 70
DyMcd.Pork Pulled Sndw on White Bun (DyMcd.Pulled Pork on White Bun) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#12 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe
2 details on page 70)
Broth Veg f/Dry G-F RS
3 Kg
3 Base (See recipe details on
750 mL
P.Bread White (See recipe
100 #16 scoop
page 8)
4 details on page 68)
Prepared
Filling and Bread:Prepare as per separate recipe.
Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Assembly: Place 1 # 12scp of Filling alongside 2#16scp of Bread
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 23 of 70
P.Pork Pulled Sndw on White Bun (P.Pulled Pork on Bun) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe details on page 70) P.Bread White (See recipe details on page 68) Broth Veg f/Dry G-F RS
3 Base (See recipe details on page 8)
3 Kg
Prepared
Filling and Bread:Prepare as per separate recipe.
100 #16 scoop
1.5 L
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Sandwich Serving: At time of service, place 1 #12 scoop of Filling beside 2 #16 scoops of Bread. Serve immediately.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 24 of 70
Pork Pulled Sndw on White Bun (Pulled Pork on White Bun) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe details on page
2 70)
3 Kg
Pork: Prepare as per separate recipe.
3 Mustard, Bulk
250 mL
Spread 5 mL Mustard on top Bun half.
4 Bun Hamburger White
50 each
Sandwich Serving: At time of service, place 60 grams of Meat on bottom Bun half; add top Bun half. Serve immediately.
5
2026-07-31 | 09:19 AM
CCP-Maintain >140F/60C; discard unused product.
Page 25 of 70
G-F Pork Pulled Sndw on WhlG f/RTC w/Mustard (G-F Pulled Pork Sandwich) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe details on page 70)
3 Kg
Pork: Prepare as per separate recipe.
CCP-Maintain >140F/60C
3
Bread WhlG G-F
100 slice
Mustard, Bulk
250 mL
Spread 5 mL of Mustard on half of the Bread and set aside.
4
Place 60 grams of Meat on 1 slice of plain Bread; top with 1 slice of Bread with Mustard. Cut sandwich as desired and serve immediately or wrap
5
CCP - *Maintain >140F/60C; discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 26 of 70
Mcd.G-F Pork Pulled Sndw (Mcd.G-F Pulled Pork Sandwich) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe details on
2 page 70)
Broth Veg f/Dry G-F RS Base (See recipe
3 Kg
3 details on page 8)
750 mL
Bread White G-F
100 slice
Mustard, Bulk
250 mL
4
PREPARATION STEP
Prepared
Prepare as per separate recipe.
Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
Spread 5 mL of Mustard on one Bread slice
5
Spread 1#12scp of Meat on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich as desired and serve immediately.
6
CCP - *Maintain >140F/60C; discard unused product.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 27 of 70
DyMcd.G-F Pork Pulled Sndw (DyMcd.G-F Pulled Pork Sandwich) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#12 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe details on page 70) P.G-F Bread White_ (See recipe details on page 69) Broth Veg f/Dry G-F RS
3 Base (See recipe details on page 8)
3 Kg
Prepared
Filling and Bread:Prepare as per separate recipe.
100 #16 scoop
750 mL
Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Sandwich Serving: At time of service, place 1 #12 scoop of Filling beside 2 #16 scoops of Bread. Serve immediately.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 28 of 70
P.G-F Pork Pulled Sndw (P.G-F Pulled Pork Sandwich) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Pulled f/Ckd (See recipe details on page 70) P.G-F Bread White_ (See recipe details on page 69) Broth Veg f/Dry G-F RS
3 Base (See recipe details on page 8)
3 Kg
Prepared
Filling and Bread:Prepare as per separate recipe.
100 #16 scoop
1.5 L
Warm
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Sandwich Serving: At time of service, place 1 #12 scoop of Filling beside 2 #16 scoops of Bread. Serve immediately.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 29 of 70
Burger Veg on White Bun (Veggie Burger on White Bun) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Patty
50 each
Cook Burger according to package directions. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
Bun
3 Hamburger White
50 bun
Place 1 Patty inside each Bun and serve.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 30 of 70
xMcd.Garden Burger on Bun-Vegan (xMcd.Garden Burger on Bun) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
Burger Veg on White Bun (See recipe details on page 30)
50 each
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Mince prepared Product to desired consistency. Reheat >165F/74C held 15 sec. *Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 09:19 AM
Page 31 of 70
xP.Garden Burger on Bun (xP.Garden Burger on Bun) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#12 scoop
3 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Milk, 2% Bulk
750 mL
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Burger Veg on White Bun (See recipe details on page 30)
50 each
Bread:
Milk, 2% Bulk
1.5 L
Break Bread/Bun in Baking Pan; add Milk and mix. Bake approximately 15 min until heated thoroughly to *internal temp >165F/74C for 15 sec; melt Margarine and stir completely into baked Bread.
Margarine, Bulk
250 mL
Filling:
1
Place Sandwich Filling in Blender or Food Processor. Add Condiments/ 1st Milk. Blend until smooth. *Chill <40F/4C for cold Sandwich or *Reheat >165F/74C held 15 sec for hot Sandwich. Sandwich Serving: Place #12 scoop Filling between 2 #12 scoops Bread/Bun. Serve additional Condiments on the side as desired. CCP - Maintain <40F/4C for only 4 hrs (Cold Sandwich). Maintain >140F/60C for only 4 hrs (Hot Sandwich). Discard unused portion.
2026-07-31 | 09:19 AM
Page 32 of 70
Pork Pulled f/Ckd w/Tomato Veg Sc (Pulled Pork in Tomato Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
#10 scoop
1 each
N/A
50
AMOUNT
Oil, Olive
100 mL
Celery, Fresh
835 mL
Sliced
835 mL
Sliced
Olives, Green Whole Pitted
415 mL
Sliced
Tomato, Sun Dried
415 mL
Chopped
Pork, Pulled w/o Sauce Ckd
3 Kg
Sauce, Tomato
415 mL
Peppers, Bell Green
1 Whole Fresh
2
INGREDIENT PREP
INGREDIENTS
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. In large skillet, heat Oil on medium-high heat for 2 min. Add Vegetables. Cook for 6-8 min until Vegetables are tender.
Drain Pork for 10-15 min. Add Pork and Tomato Sauce to Vegetables. Cook for 6-8 min to internal temp of 165F/74C held for 15 sec. Serve 125 ml Pork mixture. CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.
3
*Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held for at least 15 seconds within 2 hrs - one time only.
4
2026-07-31 | 09:19 AM
Cook Time: 10-20 min
Page 33 of 70
Sauce Sweet & Sour PC (Sweet and Sour Sauce)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
2026-07-31 | 09:19 AM
Page 34 of 70
Dressing Ranch f/Bulk (Ranch Dressing) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
1z Ladle
30 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dressing, Ranch
3
2026-07-31 | 09:19 AM
1.5 L
Portion Dressing into small cups or directly over prepared food. CCP-Maintain <40F/4C.
Page 35 of 70
Dressing Italian f/Bulk (Italian Dressing) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
Solid Spoon
30 mL
N/A
50
INGREDIENTS
AMOUNT
1 2 Dressing, Italian Bulk 3
2026-07-31 | 09:19 AM
PREPARATION STEP
*CCP-WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 1.5 L
Portion Dressing into small cups or directly over prepared food. CCP-Maintain <40F/4C.
Page 36 of 70
Poutine f/Wedges w/Cheese Curds & Syrup (Maple Potato Wedge Poutine) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Wedges Frz
Potato:Prepare product as per package instructions
3 Kg
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds. Cheese, Cheddar
3 White Curds
4
Place Potato wedges in serving dish, top with Cheese Curds ( cut curds into smaller pieces if necessary)
1 Kg
Syrup, Pancake/Waffle Bulk
350 mL
Peppers, Bell Red Whole Fresh
350 g
Lightly heat Syrup and drizzle over Cheese and Potatoes. Garnish with Peppers
Diced
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 37 of 70
Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Mashed Pearls
1 Kg
Water, Tap
4.75 L
Margarine, Bulk
125 mL
Combine Potato Pearls and Water. Stir constantly using wire whisk.
Boiled Add Margarine.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Discard unused product.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:19 AM
Page 38 of 70
Coleslaw Creamy f/Shrd w/Drsg (Coleslaw) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Green Shredded Dressing, Coleslaw
3
2026-07-31 | 09:19 AM
2 Kg
Pour Coleslaw mix into large mixing bowl. Combine Dressing. Mix and toss to coat.
750 mL CCP-Maintain <40F/4C.
Page 39 of 70
Mcd.Coleslaw Creamy f/Shrd Mix w/Drsg (Mcd.Coleslaw) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1 2 Coleslaw Creamy f/Shrd w/Drsg (See recipe details on page 39) 3
2026-07-31 | 09:19 AM
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. 6.25 L
Mince prepared product to desired consistency. CCP - Maintain <40F/4C; discard unused product.
Page 40 of 70
Mcd.Cabbage Green Shrd Buttered f/Fresh (Mcd.Buttered Cabbage) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cabbage Green Shrd Buttered f/Fresh (See recipe details on page 64)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
1.5 L
Cabbage & Broth: Prepare as per separate recipe.
3
Cabbage & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 41 of 70
P.Cabbage Green Shrd Buttered f/Fresh (P.Buttered Cabbage) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cabbage Green Shrd Buttered f/Fresh (See recipe details on page 64)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
2.25 L
Cabbage & Broth: Prepare as per separate recipe.
3
Cabbage & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 42 of 70
Carrot Sticks f/Raw (Carrot Sticks) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
60 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrot,
2 Sticks
1.65 Kg
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:19 AM
Page 43 of 70
Carrots Sliced f/Frz (Sliced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Sliced Frz
4.5 Kg
Steam or boil Carrots. Prepare product as per package instructions.
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
3
Margarine, Bulk
125 mL
Add Margarine. Mix lightly.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:19 AM
Page 44 of 70
Carrot Sticks f/Raw (Carrot Sticks) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrot,
2 Sticks
3.4 Kg
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:19 AM
Page 45 of 70
Mcd.Carrots Sliced f/Frz (Mcd.Sliced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Sliced f/Frz (See recipe details on page 44)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
1.5 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 46 of 70
P.Carrots Sliced f/Frz (P.Sliced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Sliced f/Frz (See recipe details on page 44)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
2.25 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 47 of 70
Celery Sticks f/Fresh (Fresh Celery Sticks) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
Tongs
60 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2 Celery, Sticks Fresh 3
2026-07-31 | 09:19 AM
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 1.8 Kg
Trimmed
Chop Celery sticks to 3 inches stalks. Portion 125 mL per serving. CCP-Maintain <40F/4C.
Page 48 of 70
Dcd.Broccoli Florets f/Frz (Dcd.Broccoli Florets) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli Florets f/Frz (See
2 recipe details on page 62)
6.25 L
Broccoli: Prepare as per separate recipe.
3
Broccoli: Dice to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 49 of 70
Celery Sticks f/Fresh (Fresh Celery Sticks) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
Tongs
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2 Celery, Sticks Fresh 3
2026-07-31 | 09:19 AM
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 3.75 Kg
Trimmed
Chop Celery sticks to 3 inches stalks. Portion 125 mL per serving. CCP-Maintain <40F/4C.
Page 50 of 70
Mcd.Broccoli Florets f/Frz (Mcd.Broccoli Florets) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli Florets f/Frz (See recipe details on page 62)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
1.5 L
Broccoli & Broth: Prepare as per separate recipe.
3
Broccoli & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 51 of 70
P.Broccoli Florets f/Frz (P.Broccoli Florets) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli Florets f/Frz (See recipe details on page 62)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
2.25 L
Broccoli & Broth: Prepare as per separate recipe.
3
Broccoli & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 52 of 70
Ice Cream Sundae in Cookie Bowl f/Dough (Ice Cream Sundae in Cookie Bowl) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake & Chill
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Cookie Dough, Chocolate 2 Chunk
3 Kg
Place portion 60 gr of frozen cookie dough into each greased muffin tin. Prepare product as per package instructions. Remove from oven while dough is still hot, press down on center of baked cookie using object like handle of spoon to form a bowl shape. Chill to retain shape.
NOTE: Chill under refrigeration <40F/4C.
3
Ice Cream Vanilla Bulk
1.5 L
Syrup, Chocolate
250 mL
At point of service fill each Cookie bowl with 30 ml of Vanilla ice cream then drizzle with 5 ml chocolate syrup. Serve immediately.
4
Cookie: CCP-Maintain <40F/4C; discard unused product.
5
Ice Cream: CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:19 AM
Page 53 of 70
Ice Cream Sundae Vanilla f/Bulk (Ice Cream Sundae) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ice Cream Vanilla Bulk
2 Syrup, Chocolate Topping, Whip Non-Dairy
3
2026-07-31 | 09:19 AM
6.25 L
Portion 125 ml of Ice Cream topped with 5 ml of each Syrup, and 5 ml Whipped Topping. Serve immediately.
250 mL 250 mL CCP-Maintain <0F/-18C.
Page 54 of 70
Cookies Sugar f/Dough (Sugar Cookies) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Tongs
2 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookie Dough,
2 Sugar
100 each
Prepare product as per package instructions.
3
NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.
4
Discard unused product.
2026-07-31 | 09:19 AM
Page 55 of 70
P.Cookies Sugar f/Dough (P.Sugar Cookie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Sugar f/Dough (See recipe details
2 on page 55)
Juice Apple f/BIB (See recipe details on
3 page 67)
100 each 2.25 L
Cookies: Prepare as per separate recipe.
Cookies & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 56 of 70
Melon & Apple Fruit Kebab w/Lime Juice (Fresh Fruit Kebabs) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Grill
1 each
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Melon, Honeydew Whole Fresh
5.5 each
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Dice Fruit into 1 1/2-inch cubes. Place Fruit on skewers, alternating Fruits for flavor and visual appeal. Place into a non-metallic shallow pan.
1 Melon, Cantaloupe Whole Fresh
5.5 each
Apple Red Delicious
22 each
Sugar, Granulated Bulk
1.4 L
2 Water, Tap Juice, Lime Bulk
Cook Sugar and Water together in a saucepan over low heat until Sugar dissolves (about 5 minutes). Allow syrup to cool. Stir in Lime Juice.
1.4 L 347 mL
3
Pour marinade over Fruit kebabs and marinate for at least 1 hour turning kebabs occasionally. CCP - Maintain <40F/4C.
4
Preheat grill to low heat and grill kebabs on both sides until you see brown grill marks and Fruit is warm, roughly 5 to 7 minutes.
5
CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 09:19 AM
Page 57 of 70
Applesauce Unswt f/Cnd (Applesauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2 Applesauce, Unsweetened 3
2026-07-31 | 09:19 AM
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 6.25 L
Portion Applesauce into individual serving dishes. CCP-Maintain <40F/4C.
Page 58 of 70
Drink Iced Tea f/Mix (Iced Tea Drink) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
125 mL
N/A
50
INGREDIENTS
1
AMOUNT
Drink Mix, Iced Tea Crystals
250 g
Water, Tap
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
2026-07-31 | 09:19 AM
Page 59 of 70
Drink Lemonade f/Mix (Lemonade Drink) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Water, Tap
6.25 L
Drink Mix, Lemonade Dry
625 mL
3
2026-07-31 | 09:19 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 60 of 70
Coffee or Tea 250ml (Coffee or Tea)
INGREDIENTS
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 mL
N/A
50
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
72 mL
2 Water, Tap
4.5 L
Tea, Bag Black Water, Tap
Coffee or Tea: Prepare product as per package instructions.
18 each 4.5 L
3
Serve per resident's choice.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
2026-07-31 | 09:19 AM
Page 61 of 70
Broccoli Florets f/Frz (Broccoli Florets) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
1 each
0 seconds
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli, Florets Frz
4.5 Kg
Margarine, Bulk
120 mL
Vegetable: Prepare product as per package instructions. Add Margarine and toss gently.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:19 AM
Page 62 of 70
Broth Chicken f/Dry G-F RS Base (Chicken Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
1.5 L
Base, Chicken Dry G-F RS
50 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:19 AM
Page 63 of 70
Cabbage Green Shrd Buttered f/Fresh (Buttered Cabbage) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
4z Perforated Spoodle
1 each
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Green Whole
3.5 Kg
Margarine, Bulk
125 mL
Shredded
Steam or boil Cabbage until tender. Add Margarine and mix well.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 64 of 70
G-F LS Gravy Brown f/Dry Mix (Brown Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS
75 mL
Water, Tap
750 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:19 AM
Page 65 of 70
G-F LS Gravy Poultry f/Dry Mix (Poultry Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Poultry Dry G-F RS
95 mL
Water, Tap
625 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:19 AM
Page 66 of 70
Juice Apple f/BIB (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
450 mL
Water, Tap
1.8 L
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:19 AM
Page 67 of 70
P.Bread White (P.White Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk Bread
2 White
Milk, 2% Bulk
500 mL 100 slice
Melted
Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. NOTE: Chill under refrigeration <40F/4C.
3L
3
CCP-Maintain <40F/4C.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
NOTE: Thickener may be required.
6
NOTE: When preparing thickened product follow specific manufacturer guidelines for the thickener of your choice. Quantity of thickener required, thickening method and yield will vary based on product thickener choice, food type and temperature. Following specific guidelines for thickener used will help to ensure an appropriate consistency is achieved.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:19 AM
Page 68 of 70
P.G-F Bread White_ (P.G-F White Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
500 mL
2 Bread White G-F
100 slice
Milk, 2% Bulk
3L
Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
3
CCP-Maintain <40F/4C.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
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Pork Pulled f/Ckd (Pulled Pork) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork, Pulled w/o
2 Sauce Ckd
3 Kg
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
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