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Special Events Menu Christmas Day

Physical Space, Atmosphere, & Ambiance

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.

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 and Taste. 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.

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

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.

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.

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.

ADD SOME FLAME

CRISP IT UP

WIPE YOUR PLATES

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.

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.

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.

USE THE TOPS 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.

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 Cauliflower & Red Pepper Soup Apple & Sweet Potato Flatbread

MAINS Pork Cutlet & Apple Relish With Green Bean Almondine, Stuffing Extraordinaire

Braised Beef Shortribs With Brown Sugar Squash & Paprika Potatoes

DESS ERTS Christmas Gift Chocolate Cake Plum Pudding

BEV ERAG ES Sparkling Pear Spritzer Tea or Coffee

SNACK CART IDEAS

DRINK IDEA CRANBERRY SPICED CIDER Tip: Serve up warmed Cranberry Spiced Cider with a cinnamon stick

SNACK IDEA CHRISTMAS GINGERBREAD COOKIES Tip: Portion cookies into paper snack bags. Add Christmas stickers to seal closed

DECORATIONS & ACTIVITES

DECORATION IDEA

ACTIVITY IDEA

Add a special touch to meal services with a Christmas Card

Play classic Christmas music during mealtime or at nursing stations for residents to enjoy.

APPETIZ ER Cauliflower & Red Pepper Soup Apple & Sweet Potato Flatbread

MAINS Pork Cutlet & Apple Relish With Green Bean Almondine, Stuffing Extraordinaire

Braised Beef Shortribs With Brown Sugar Squash & Paprika Potatoes

DESS ERTS Christmas Gift Chocolate Cake Plum Pudding

BEV ERAG ES Sparkling Pear Spritzer Tea or Coffee

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.

sysco.ca/healthcare/synergy-tech-suite | 1-866-877-4977 Powered By

MENUS Sysco Menu Emergency Menus Special Event Menus

Reach Out To Your Sysco Representative For Access To The Menus!

RESOURCES: Nourishing News Magazine Nourishing Kitchen Recipes Nourished Aging Toolkits Series

Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare

Flatbread Bkd w/Apples & Sweet Potato (Apple & Sweet Potato Flatbread) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

1 slice

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pizza Dough, Ball

3.75 Kg

Flour, All Purpose

150 mL

Cheese, Cheddar Block

2 Kg

Grated

Apple Red Delicious

2 Kg

Sliced

Potato, Sweet Fresh

1.5 Kg

Sliced

Onion, Red Whole Fresh

1 Kg

Sliced

Oil, Olive

250 mL

Rosemary, Fresh

250 mL

Salt, Kosher

5 mL

2026-07-31 | 09:21 AM

On a lightly floured surface, shape Pizza Dough into a large rectangle (at least 14 in. long); place on the prepared sheet and sprinkle with half the Cheese.

In a large bowl, toss Sweet Potato and Onion with Oil, Rosemary, and Salt and Pepper. Add Apple and remaining Cheese, toss, then scatter over prepared dough.

Page 1 of 82

INGREDIENTS

AMOUNT

Pepper, Black Grd

5 mL

INGREDIENT PREP

PREPARATION STEP

Bake until Potatoes are tender and crust is golden brown. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

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.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 2 of 82

Soup Cream of Cauliflower & Red Pepper f/Base (Cauliflower and Red Pepper Soup) COOK TIME

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

60 Min

260.0 °C

Simmer

180 mL

59 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peppers, Bell Red Whole Fresh

2.15 Kg

Cauliflower, Fresh

1.3 Kg

Oil, Olive

130 mL

Garlic, Chopped/Minced

115 g

Thyme, Leaves Dry

20 mL

Onion, Yellow Diced Frz

650 g

Pepper, Black Grd

1 mL

Base, Vegetable Dry G-F RS

4.25 L

Paprika, Regular

20 mL

Cheese, Goat Block

450 g

2026-07-31 | 09:21 AM

Set oven to broil. Place Red Peppers seed side down on a roasting pan, and broil until skins turn black, about 10 minutes. Remove from oven, and place Peppers in a resealable container, allowing them to steam and cool for 15-20 minutes. Chopped

While the Peppers steam, toss the Cauliflower with half of the Olive Oil and roast in the oven, turning half-way, until golden brown, about 20 minutes.

Meanwhile, sauté Onion with remaining Olive Oil until Onions are translucent. Add Garlic and Thyme, cook until fragrant, with occasional stirring.

To Season

Remove skins from the Red Peppers and add them to the pot. Add Vegetable Base, Paprika, roasted Cauliflower and Goat Cheese. Stir into incorporated well, then simmer for 15 minutes.

Crumbled

Page 3 of 82

INGREDIENTS

AMOUNT

INGREDIENT PREP

Salt, Kosher

1 mL

To Season

PREPARATION STEP

Use an immersion blender to achieve desired consistency. Add Salt and Pepper to taste.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 4 of 82

P.Soup Cream of Cauliflower & Red Pepper f/Base (P.Cauliflower and Red Pepper Soup) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

6z Ladle

180 mL

N/A

INGREDIENTS

Soup Cream of Cauliflower & Red Pepper

1 f/Base (See recipe details on page 3 - 4)

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. 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.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

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.

2026-07-31 | 09:21 AM

Page 5 of 82

Pork Cutlet Brd f/RTS w/Apple Relish (Pork Cutlet w/Apple Relish) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Cutlet Brd f/RTS (See recipe details on page 18)

Prepare Pork Cutlet as per package instructions.

50 each

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

Apple Red Delicious

6 each

Tomato, Crushed Cnd

1.6 L

Onion, Yellow Diced Frz

250 mL

Dressing, Vinaigrette Sweet

4 Onion

6 mL

Vinegar, White Bulk

120 mL

Sauce, Worcestershire

10 mL

Diced

Sauté Apples in a pan for two minutes; add Tomatoes and stir frequently to break up Tomatoes.

Add Onion, Vinegar, Sweet Onion Dressing and Worcestershire Sauce. Bring to a boil and then reduce heat to low; simmer for one hour or until thick. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

2026-07-31 | 09:21 AM

Page 6 of 82

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 7 of 82

Dcd.Pork Cutlet Brd f/RTS (Dcd.Breaded Pork Cutlet) 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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Cutlet Brd f/RTS (See recipe details on page 18)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

1.5 L

Pork & Gravy: Prepare as per separate recipe.

Pork: Dice to desired consistency. Stir in Gravy.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 8 of 82

Mcd.Pork Cutlet Brd f/RTS (Mcd.Breaded Pork Cutlet) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Cutlet Brd f/RTS (See recipe details on page 18)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

1.5 L

Pork & Gravy: Prepare as per separate recipe.

Pork & Gravy: Mince to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 9 of 82

P.Pork Cutlet Brd f/RTS (P.Breaded Pork Cutlet) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Cutlet Brd f/RTS (See recipe details on page 18)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

2.25 L

Pork & Gravy: Prepare as per separate recipe.

Pork: Puree to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Thickener may be required.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 10 of 82

Pork Rst f/Bnls Butt (Pork Roast) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

176.0 °C

Roast

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork, Butt Boston/Shoulder Bnls Raw

4.5 Kg

2 Garlic, Powder

30 mL

Parsley, Dried

15 mL

Paprika, Regular

15 mL

Combine Seasonings and rub on Pork. Place Pork fat side up in roasting pan(s). Bake at 350F/176C for approx 30 minutes per pound.

CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Cook Time: 2-4 h

2026-07-31 | 09:21 AM

Page 11 of 82

Dcd.Pork Rst f/Bnls Butt (Dcd.Pork Roast) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Rst f/Bnls Butt (See recipe details on page 11)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

750 mL

Pork & Gravy: Prepare as per separate recipe.

Pork & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 12 of 82

Mcd.Pork Rst f/Bnls Butt (Mcd.Pork Roast) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Rst f/Bnls Butt (See recipe details on page 11)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

1.5 L

Pork & Gravy: Prepare as per separate recipe.

Pork & Gravy: Mince to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 13 of 82

P.Pork Rst f/Bnls Butt (P.Pork Roast) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Rst f/Bnls Butt (See recipe details on page 11)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

2.25 L

Pork & Gravy: Prepare as per separate recipe.

Pork & Gravy: Puree to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 14 of 82

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

INGREDIENTS

1 Vegt Patty

AMOUNT

PREPARATION STEP

50 each

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare product as per package instructions.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

2026-07-31 | 09:21 AM

Page 15 of 82

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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Garden Patty f/RTC (See recipe details on page 15) Broth Veg f/Dry G-F RS Base (See recipe details on page 77)

50 each

Patty & Broth: Prepare as per separate recipe.

1.5 L

Patty & Broth: 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 16 of 82

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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Garden Patty f/RTC (See

2 recipe details on page 15)

Broth Veg f/Dry G-F RS Base (See

3 recipe details on page 77)

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.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 17 of 82

Pork Cutlet Brd f/RTS (Breaded Pork Cutlet) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

176.0 °C

Bake

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork, Cutlet Brd Raw

50 each

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 18 of 82

Beef Shortribs Brsd w/Mushrooms (Braised Beef Shortribs) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

176.0 °C

Bake

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef, Short Ribs Raw

4.6 Kg

Salt, Table

15 mL

Pepper, Black Grd

5 mL

Oil, Olive

30 mL

Garlic, Chopped/Minced

20 mL

Celery, Diced Frz

235 mL

Water, Tap

3.15 L

Onion, Chopped Fresh

190 mL

Pepper, Black Grd

2 mL

Base, Beef Dry GF RS

45 mL

Margarine, Bulk

190 mL

2026-07-31 | 09:21 AM

Separate Ribs into 180 g portions and place in baking dish. In a small bowl, mix Salt, Pepper, Oil and Garlic. Rub on Meat. Cook uncovered in oven at 350F/176C until browned lightly, about 30 min. Pour off excess fat.

Cover Ribs with Celery, Water, Base, 1st portion of Onion and Pepper and continue to bake another 20-30 min.

Gravy: In a pot melt Margarine and blend with Flour making a Roux. Cook until it becomes lightly brown in color. Remove Stock from cooked Ribs. Slowly add Stock liquid to Roux, continually sitrring. Simmer until thickened. Page 19 of 82

INGREDIENTS

AMOUNT

Flour, All Purpose

190 mL

Onion, Chopped Fresh

50 mL

Mushroom, Pieces Cnd

365 mL

PREPARATION STEP

In a seperate pan, saute 2nd portions of Onions and Mushrooms and add to Sauce.

Pour Sauce over Ribs and bake uncovered at 350F/176C 40-50 min. Uncover and bake an additional 20-30 min. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 20 of 82

Dcd.Beef Shortribs Brsd w/Mushrooms (Dcd.Braised Beef Shortribs)

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Beef Shortribs Brsd w/Mushrooms (See recipe details on page 19 - 20)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

500 mL

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

De-bone Meat. Using a chef’s knife and cutting board, dice prepared product into pieces no larger than 1 cm cubed. Stir in liquid. *Reheat to 165F/74C held for 15 sec. CCP – Maintain >140F/60C for only 4 hrs. Discard unused product.

2026-07-31 | 09:21 AM

Page 21 of 82

Mcd.Beef Shortribs Brsd w/Mushrooms (Mcd.Braised Beef Shortribs) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Beef Shortribs Brsd w/Mushrooms (See recipe details on page 19 - 20)

4.5 Kg

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

750 mL

Debone meat.

Mince prepared product to desired consistency. Stir in Gravy. CCP - Reheat 165F/74C held 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.

2026-07-31 | 09:21 AM

Page 22 of 82

P.Beef Shortribs Brsd w/Mushrooms (P.Braised Beef Shortribs) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Beef Shortribs Brsd w/Mushrooms (See recipe details on page 19 - 20)

4.5 Kg

G-F LS Gravy Brown f/Dry

1 Mix (See recipe details on page 81)

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

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.

2026-07-31 | 09:21 AM

Page 23 of 82

G-F Beef Patty f/Grd (G-F Beef Patty) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

176.0 °C

Bake

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef, Ground 80-85/20-15

4.5 Kg

Egg, Whole Liquid

445 mL

G-F Breadcrumbs White Plain (See recipe details on page 79)

760 mL

Milk, 2% Bulk

890 mL

Oregano, Dry

60 mL

Garlic, Powder

60 mL

Pepper, Black Grd

10 mL

Combine all Ingredients together until well-blended. Shape into 113 g (4 oz) patties. Place on baking sheet(s) and bake in 350 F oven for 30 minutes or until cooked through. Beaten

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

2026-07-31 | 09:21 AM

Page 24 of 82

INGREDIENTS

2026-07-31 | 09:21 AM

AMOUNT

INGREDIENT PREP

PREPARATION STEP

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Page 25 of 82

Mcd.G-F Beef Patty f/Grd (Mcd.G-F Beef Patty) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Beef Patty f/Grd (See

2 recipe details on page 24 - 25) G-F LS Gravy Beef f/Dry

3 Mix (See recipe details on page 80)

Beef Patty: Prepare as per separate recipe.

4.5 Kg

750 mL

Prepared

Beef Patty: Mince to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 26 of 82

P.G-F Beef Patty f/Grd (P.G-F Beef Patty) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Beef Patty f/Grd (See

2 recipe details on page 24 - 25) G-F LS Gravy Beef f/Dry

3 Mix (See recipe details on page 80)

Beef Patty: Prepare as per separate recipe.

4.5 Kg

1.5 L

Prepared

Pureed consistency: Puree to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 27 of 82

Vegt Beef Strips f/RTB (Vegt Beef Strips) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegan Beef Strips f/RTS (See

2 recipe details on page 84)

4.5 Kg

Beef:Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 28 of 82

Mcd.Vegt Beef Strips f/RTB (Mcd.Vegt Beef Strips) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Beef Strips f/RTB (See recipe details on page 28)

4.5 Kg

Broth Veg f/Dry G-F RS Base (See recipe details on page 77)

1.5 L

Vegt Beef Strips & Broth: Prepare as per separate recipe.

Vegt Beef Strips & Broth: 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 29 of 82

P.Vegt Beef Strips f/RTB (P.Vegt Beef Strips) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Beef Strips f/RTB (See recipe details on page 28)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 81)

2.25 L

Vegt Beef Strips & Gravy: Prepare as per separate recipe.

Vegt Beef Strips & Gravy: Puree to desired consistency. Gradually add in Gravy 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 30 of 82

Stuffing f/Hmd w/Veg (Stuffing Extraordinaire) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Butter, Unsalted

PREPARATION STEP

Melt Butter in large saucepan. Add Onions, Celery, Apple, Carrot, Sage, Poultry Seasoning and Thyme. Cook over medium heat for 10 minutes or until vegetables soften. Remove vegetable mixture from heat; allow to cool.

200 mL

Onion, Yellow Whole Fresh

Chopped

Celery, Fresh

Sliced

Apple Red Delicious

1 Kg

Chopped

Carrots, Fresh

500 mL

Chopped Fine

Sage, Fresh

40 g

Seasoning, Poultry

20 mL

Thyme, Leaves Dry

10 mL

Egg, Shell Medium

4 each

Broth Chicken f/Dry G-F RS Base (See recipe details on page 39)

1.7 L

2026-07-31 | 09:21 AM

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

Prepare Soup Base as per manufacturer guidelines.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

Page 31 of 82

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Parsley, Fresh

500 mL

Chopped

In a large bowl, combine Eggs, cooled Soup Base, Parsley, Salt and Pepper. Stir in vegetable mixture and bread cubes; toss to moisten. Baked until browned.

Bread WW

Cubed

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

Salt, Kosher

5 mL

Pepper, Black Grd

5 mL

CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 32 of 82

P.Stuffing f/Hmd w/Veg and Apple (P.Stuffing Extraordinaire)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

Stuffing f/Hmd w/Veg (See recipe details on page 31 - 32)

125 mL

Prepared

Broth Veg f/Dry G-F RS Base (See recipe details on page 77)

45 mL

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 33 of 82

G-F Stuffing f/Hmd w/Veg (GF Stuffing Extraordinaire) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Butter, Unsalted

PREPARATION STEP

200 mL

Onion, Yellow Whole Fresh

Chopped

Celery, Fresh

Sliced

Apple Red Delicious

1 Kg

Chopped

Carrots, Fresh

500 mL

Chopped Fine

Sage, Fresh

40 g

Seasoning, Poultry

20 mL

Thyme, Leaves Dry

10 mL

Egg, Shell Medium

4 each

Broth Chicken f/Dry G-F RS Base (See recipe details on page 39)

1.7 L

2026-07-31 | 09:21 AM

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

Prepare Soup Base as per manufacturer guidelines.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

Page 34 of 82

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Parsley, Fresh

500 mL

Chopped

In a large bowl, combine Eggs, cooled Soup Base, Parsley, Salt and Pepper. Stir in vegetable mixture and bread cubes; toss to moisten. Baked until browned.

Bread White G-F

Cubed

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

Salt, Kosher

5 mL

Pepper, Black Grd

5 mL

CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 35 of 82

P.G-F Stuffing f/Hmd w/Veg and Apple (P.G-F Stuffing Extraordinaire) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Stuffing f/Hmd w/Veg (See recipe details on

2 page 34 - 35)

Broth Veg f/Dry G-F RS Base (See recipe details on

3 page 77)

125 mL

45 mL

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 36 of 82

Rice White f/Dry w/Turmeric (Yellow Rice)

COOK TIME

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

35 Min

176.0 °C

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

Rice, White Dry

1.1 Kg

Margarine, Bulk

125 mL

Water, Tap

Turmeric, Ground

250 mL

2026-07-31 | 09:21 AM

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Place Rice and Margarine in shallow baking pan. Add boiling Water per manufacturer's instruction. Add Turmeric. Stir. Cover pan with heavy duty foil. Bake for 35 min at 350F/176C. CCP -- Maintain >140F/60C for only 4 hrs.

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 15 sec within 1 hr - one time only.

Page 37 of 82

P.Rice White f/Dry w/Turmeric (P.Yellow Rice) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Rice White f/Dry w/Turmeric (See recipe details on page 37)

6.25 L

Broth Veg f/Dry G-F RS

1 Base (See recipe details on page 77)

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Pour Liquid into blender or food processor. Add prepared product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165/74C held for 15 sec.

CCP – Maintain >140F/60C for only 4 hrs. Discard unused product.

2026-07-31 | 09:21 AM

Page 38 of 82

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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

1.7 L

Base, Chicken Dry G-F RS

57 mL

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:21 AM

Page 39 of 82

Potato Rstd Red f/Fresh w/Paprika (Paprika Potatoes) COOK TIME

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

204.0 °C

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Potato, Red/New 2 Fresh Oil, Vegetable

3 Salt, Table Paprika,

4 Regular

5 Kg

Drizzle Oil over Potatoes. Turn to coat well.

180 mL 15 mL 125 mL

Sprinkle Seasonings over Potatoes. Bake at 400F/204C for 30 min stirring occasionally. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 40 of 82

Mcd.Potato Bkd f/Fresh Sliced w/Paprika (Mcd.Baked Sliced Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Bkd f/Fresh Sliced

2 w/Paprika (See recipe details on page 83)

6.25 L

Mince to desired consistency.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 41 of 82

P.Potato Bkd f/Fresh Sliced w/Paprika (P.Baked Sliced Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Potato Bkd f/Fresh Sliced

2 w/Paprika (See recipe details on

6.25 L

3 Milk, 2% Bulk

2.25 L

page 83)

Potato: Prepare as per separate recipe.

Potato & Milk: Puree to desired consistency. Gradually add in Milk 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 42 of 82

Potato Boiled Double f/Fresh (Double Boiled Potato) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

125 mL

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato,

2 Yellow Fresh

5 Kg

Peeled & Cubed

Place Potatoes in Water to cover and bring to a boil for 3-5 Minutes. Drain off the cooking Water and finish cooking with fresh boiling Water until Potatoes are tender.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 43 of 82

P.Potato Boiled Double f/Fresh (P.Double Boiled Potato) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Boiled Double f/Fresh (See recipe details on page 43)

6.25 L

Milk, 2% Bulk

2.25 L

Potato: Prepare as per separate recipe.

Potato & Milk: Puree to desired consistency. Gradually add in Milk 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 44 of 82

Beans Green Cuts f/Frz w/Almonds (Green Beans Almondine) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Cook

4z Solid Spoodle

125 mL

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Green Beans, Cut Frz

4.65 Kg

2 Salt, Table

5 mL

Margarine, Bulk

125 g

Nuts, Almonds Slivered

375 g

Margarine, Bulk

125 g

PREPARATION STEP

Partially drain Vegetable. Steam or boil Vegetable until tender. Add Salt and 1st portion of Margarine.

Lightly brown Almonds in 2nd portion of Margarine, then add Beans. Fold gently.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 45 of 82

Dcd.Beans Green Cuts f/Frz w/Lemon & Oregano (Dcd.Oregano Green Beans)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chop

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Beans Green Cuts f/Frz w/Lemon & Oregano (See recipe details on page 50)

6.25 L

2026-07-31 | 09:21 AM

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Using a chef’s knife and cutting board, dice prepared Product into pieces no larger than 1.5 cm cubed. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product.

Page 46 of 82

Mcd.Beans Green Cuts f/Frz w/Lemon & Oregano (Mcd.Oregano Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Beans Green Cuts f/Frz w/Lemon & Oregano (See recipe details on page 50)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 77)

750 mL

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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 47 of 82

P.Beans Green Cuts f/Frz w/Lemon & Oregano (P.Oregano Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green Cuts f/Frz w/Lemon & Oregano (See recipe details on page 50)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 77)

750 mL

Puree 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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 48 of 82

Beans Green Cuts f/Frz w/Lemon & Oregano (Oregano Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Solid Spoodle

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Green Beans, Cut Frz

4.5 Kg

Vegetables: Prepare product as per package instructions.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds. Margarine, Bulk Oregano,

3 Dry

Juice, Lemon Bulk

100 mL

Toss Vegetables with Margarine, Oregano, and Lemon Juice to combine.

10 mL

15 mL

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 49 of 82

Squash Acorn Bkd f/Fresh w/Cinnamon (Brown Sugar Squash) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

176.0 °C

Bake

Tongs

0.5 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Squash, Acorn Whole Fresh

25 each

Margarine, Bulk

180 g

Sugar, Brown Light Bulk

300 mL

Cinnamon, Ground

10 mL

Halved

Place Squash cut-side down in shallow pan(s) with a small amount of Water. Bake for 20-25 min, or until just tender.

Turn Squash hollow side up. Brush cavities with Margarine and sprinkle with Seasoning.

Bake until Sugar is melted, 10-15 min.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 50 of 82

Squash Yellow Diced f/Frz (Yellow Squash) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Solid Spoodle

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Squash, Butternut Diced 2 Frz

3.5 Kg

Margarine, Bulk

120 g

Prepare Squash as per package instructions. Toss with Margarine.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 51 of 82

Mcd.Squash Yellow f/Frz (Mcd.Yellow Squash) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Squash Yellow Diced f/Frz (See recipe details on page 53)

6.25 L

Squash:Prepare as per separate recipe.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Mince to desired consistency.

Discard unused product.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

Page 52 of 82

P.Squash Yellow Diced f/Frz (P.Yellow Squash) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Squash Yellow Diced f/Frz (See recipe details on page 53)

6.25 L

Squash:Prepare as per separate recipe.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only. Broth Veg f/Dry G-F RS Base (See

3 recipe details on page 77)

1.5 L

Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 53 of 82

Carrots Sliced Parslied f/Fresh (Parsley Carrots) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Heat

4z Solid Spoodle

125 mL

N/A

INGREDIENTS

Carrots, Fresh

AMOUNT

5.15 Kg

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pare and cut Carrots into desired shapes (slices, strips, or quarters). Steam or boil until just tender.

2 Margarine, Bulk

90 mL

Add Seasoning.

3 Parsley, Dried

120 mL

CCP -- Maintain >140F/60C for only 4 hrs.

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 15 sec within 1 hr - one time only.

2026-07-31 | 09:21 AM

Page 54 of 82

Mcd.Carrots Sliced Parslied f/Frz (Mcd.Parsley Carrots) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Carrots Sliced Parslied f/Frz (See recipe details on page 78)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 77)

1.5 L

Carrots & Broth: Prepare as per separate recipe.

Carrots & Broth: 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.

Discard unused product.

Note: Drain excess juice from fruit and vegetables.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 55 of 82

P.Carrots Sliced Parslied f/Fresh (P.Parsley Carrots) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Carrots Sliced Parslied f/Fresh (See recipe details on page 56)

6.25 L

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Puree consistency: Add prepared product. Cover securely; blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165/74C held for 15 sec.

CCP -- Maintain >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. Refer to local or regional public health regulations for specific times. Discard unused product.

2026-07-31 | 09:21 AM

NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 56 of 82

Sauce Caramel f/Topping (Caramel Sauce) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Cook

30 mL

N/A

INGREDIENTS

AMOUNT

Topping, Caramel

Milk, 2% Bulk

500 mL

2026-07-31 | 09:21 AM

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Combine Caramel and Milk and heat on low. Cook to internal temp of 145F/62C held for 15 sec.

CCP -- Maintain >140F/60C for only 4 hrs. 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 15 sec within 1 hr - one time only.

Page 57 of 82

Cake Chocolate Christmas Gift (Christmas Gift Chocolate Cake)

INGREDIENTS

COOK METHOD

SERVING SIZE

YIELD

Thaw

1 each

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare product as per package instructions.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:21 AM

Page 58 of 82

P.Cake Chocolate w/Chocolate Coating Indv Frz (P.Chocolate Christmas Gift) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mousse Chocolate

2 Indv

Juice Apple f/BIB (See recipe

3 details on page 82)

50 each

2.25 L

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:21 AM

Page 59 of 82

Cake White f/Mix (Unfrosted White Cake) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

350.0 °C

Bake

Off-Set Spatula

1 (2x3")

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, White/Vanilla

2 Kg

Water, Tap

Prepared

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

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.

Cook Time: 25-30min

2026-07-31 | 09:21 AM

Page 60 of 82

P.Cake White f/Mix (P.Unfrosted White Cake) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake White f/Mix (See recipe details on page 62)

50 (2x3")

Juice Apple f/BIB (See recipe details on page 82)

2.25 L

Cake: Prepare as per separate recipe.

Cake & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 61 of 82

Cake Chocolate G-F (G-F Chocolate Cake)

INGREDIENTS

SERVING UTENSIL

SERVING SIZE

YIELD

Cake Server

1 (2x3)

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:21 AM

Page 62 of 82

P.G-F Cake Chocolate f/RTS (P.G-F Chocolate Cake) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Chocolate G-

2 F

50 (2x3)

3 Milk, 2% Bulk

2.25 L

Cake: Prepare as per separate recipe.

Cake & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 63 of 82

Pudding Plum w/Sauce (Plum Pudding w/ Sauce)

INGREDIENTS

SERVING SIZE

YIELD

125 mL

AMOUNT

PREPARATION STEP

2026-07-31 | 09:21 AM

Page 64 of 82

Pudding Bread Hmd (Bread Pudding)

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

176.0 °C

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

Egg, Whole Liquid

750 mL

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Beat Eggs slightly. Egg Mixture should be held <40F/4C when not being used. Sugar, Granulated Bulk

2 Milk, 2% Bulk

Extract, Vanilla Milk, 2%

3 Bulk

Bread White Nutmeg,

4 Ground

Cinnamon, Ground

Add Sugar, first portion of cold Milk and Vanilla. Mix on low speed only until blended. Maintain <40F/4C.

450 mL

30 mL Scald Milk. Add to above and blend.

3.5 L

50 slice

Cubed

Place cubed Bread in pans. Pour Milk/Egg mixture over Bread Cubes and let stand until softened. Soak at <40F/4C for 2 hours to allow Bread to become completely saturated. Sprinkle with Nutmeg and cinnamon. Bake at 350F/176C for 40-45 min to *internal temp of 165F/74C held for 15 sec or until a knife inserted comes out clean.

10 mL

3 mL

2026-07-31 | 09:21 AM

CCP -- Keep chilled at <40F/4C. Discard unused product.

Page 65 of 82

INGREDIENTS

AMOUNT

2026-07-31 | 09:21 AM

INGREDIENT PREP

PREPARATION STEP

Cook Time: 40-45 min

Page 66 of 82

P.Pudding Bread Hmd (P.Bread Pudding) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#12 scoop

1 #12 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Pudding Bread Hmd (See recipe details on page 67 - 68)

50 #12 scoop

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Add prepared product to blender or food processor. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. CCP - Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.

2026-07-31 | 09:21 AM

Page 67 of 82

Cookies Turnover Apple (Apple Turnover Cookie)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 each

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Portion according to serving size.

Discard unused product.

2026-07-31 | 09:21 AM

Page 68 of 82

P.Cookie Turnover Apple f/RTU (P.Apple Turnover Cookie) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 #16 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Turnover Apple

100 each

Juice Apple f/BIB (See recipe details on page 82)

1.5 L

Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:21 AM

Page 69 of 82

G-F Pudding Bread f/Raisin Bread w/Fruit & Choc (G-F Chocolate & Fruit Bread Pudding) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

90 Min

180.0 °C

Bake

#10 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

Milk, 2% Bulk

2.5 L

Egg, Whole

Bread Raisin

2 G-F

Banana

3 Medium Fresh

Sugar, Brown Light Bulk Cinnamon,

4 Ground

Baking Chips, Semi-Sweet

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Whisk Eggs, Vanilla and Milk together.

1 Liquid

Extract, Vanilla

INGREDIENT PREP

15 mL

1.5 Kg

1" Squares

680 g

Sliced

225 g

Place half the cubed Bread into greased pans.

Distribute Bananas over top of Bread.

Sprinkle Brown Sugar, Cinnamon and Chocolate Chips on top of Fruit.

15 mL

150 g Place the remainder of cubed Bread on top of Fruit and pour Milk/Egg mixture over top; press down gently and bake uncovered in a double pan water bath. Cook to an *internal temperature of 165F/74C held for at least 15 seconds.

2026-07-31 | 09:21 AM

Note: May be served warm or chilled, please follow proper CCP standards for both methods.

Page 70 of 82

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

CCP -- Maintain >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. 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.

2026-07-31 | 09:21 AM

Page 71 of 82

P.G-F Pudding Bread f/Raisin Bread w/Fruit & Choc (P.G-F Chocolate & Fruit Bread Pudding) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pudding Bread f/Raisin Bread w/Fruit & Choc (See recipe

2 details on page 72 - 73)

6.25 L

3 Milk, 2% Bulk

2.25 L

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:21 AM

Page 72 of 82

Coffee or Tea 250ml (Coffee or Tea)

INGREDIENTS

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

180 mL

N/A

AMOUNT

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

Serve per resident's choice.

Discard unused product.

2026-07-31 | 09:21 AM

Page 73 of 82

Drink Pear f/Bulk w/Seltzer & Wine (Sparkling Pear Spritzer) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

125 mL

19 minutes

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice Pear Bulk

Mix all ingredients together in a large pitcher. Serve and garnish with mint (optional).

Water, Seltzer Bulk

NOTE: Chill under refrigeration <40F/4C.

Wine, White Non-Alcoholic

2.15 L

Mint, Fresh

125 g

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:21 AM

Page 74 of 82

Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

1.5 L

Base, Vegetable Dry G-F RS

50 mL

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:21 AM

Page 75 of 82

Carrots Sliced Parslied f/Frz (Parsley Carrots) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

4z Solid Spoodle

1 each

0 seconds

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Sliced Frz

4.5 Kg

Margarine, Bulk

125 mL

Parsley, Dried

125 mL

Steam or boil carrots until tender.

Add margarine and parsley. Mix well.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:21 AM

Page 76 of 82

G-F Breadcrumbs White Plain (G-F Breadcrumbs) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

107.0 °C

Bake

Solid Spoon

1 each

25 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Bread White

2 G-F

9.12 slice

Cubed

Pulse bread in food processor to desired crumb size. Place Bread in oven at 225F/107C for 30-40 mins to allow Bread to brown.

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.

Cook Time: 30-40 mins

2026-07-31 | 09:21 AM

Page 77 of 82

G-F LS Gravy Beef f/Dry Mix (Beef Gravy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Heat

1z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Beef Dry G-F RS

70 g

2 Water, Tap

714 mL

Water, Tap

179 mL

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:21 AM

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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

INGREDIENTS

AMOUNT

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.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:21 AM

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Juice Apple f/BIB (Apple Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1

300 mL

Water, Tap

1.2 L

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Discard unused product.

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.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

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Potato Bkd f/Fresh Sliced w/Paprika (Baked Sliced Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

#8 scoop

1 each

0 seconds

INGREDIENTS

Potato,

AMOUNT

1 Yellow Fresh

6.9 Kg

Parsley, Dried

60 mL

Margarine,

2 Bulk

Paprika, Regular

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Pare, wash and slice Potatoes into counter pan(s). *Use immediately or cover and refrigerate at <40F/4C. Steam Potatoes until just tender.

125 mL

10 mL

Add Seasonings and bake for 15 min at 350F/176C. *Maintain >140F/60C.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:21 AM

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Vegan Beef Strips f/RTS (Vegan Beef Strips) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegan, Beef

2 Strips

4.5 Kg

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:21 AM

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