Special Events Menu
Cinco de Mayo
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZER
Mango Cilantro Salsa with Chips
Spicy Chicken Soup
MAINS
Quinoa Chickpea Taco & Adobo Crema with Sweet Potato Fries & Sautéed Corn and Peppers
Bean & Cheese Empanada Casserole with Mexican Vegetable Mix
DESSERTS
Churros with Chocolate Drizzle
Coconut Lemon Mousse Pie
BEVERAGES
Non-Alcoholic Margarita
Tea or Coffee
DRINK IDEA SNACKIDEA SNACK CART IDEAS
NON-ALCOHOLIC MARGARITA
Tip: Mix up a refreshing cocktail and serve with salted rim and lime slice
SEVEN-LAYER DIP WITH CHIPS
Tip: Create individual portioned cups served with tortilla chips or tortilla wraps
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal service with a Cinco de Mayo card
Throw a Cinco de Mayo party and learn more about the history of the day!
Did you know?
Cinco de Mayo celebrations date back to 1862 & originated in Puebla, Mexico
APPETIZER
Mango Cilantro Salsa with Chips
Spicy Chicken Soup
MAINS
Quinoa Chickpea Taco & Adobo Crema with Sweet Potato Fries & Sautéed Corn and Peppers
Bean & Cheese Empanada Casserole with Mexican Vegetable Mix
DESSERTS
BEVERAGES
Nourishing
Nourished
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BlendallIngredientsonlowspeeduntilmixedwell
GreaseshallowpanwithPanCoating SpreadCakemixtureintothepans Bakeat350F/176Cfor25-30minoruntilaknifeinsertedcomesoutclean
BeefBrsdf/Cubes(SeasonedBeefCubes)
1
Margarine, Bulk 60mL
Garlic,Powder 10mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Inapanovermediumheat,meltMargarineandsauteOnionsuntiltranslucent.AddMeat,SeasoningsandSpices.BrownMeat. Donotovercook.
2
Coverandsimmer,stirringoccasionally,untilMeatistender.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothChickenf/DryG-FRSBase(ChickenBroth)
Water,Tap 9L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 9L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
1
TacoFillingf/Chickpea&Quinoa(Seerecipedetailsonpage 10-11)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
TacoFilling&AdoboSauce:Prepareasperseparaterecipe
2
SauceAdoboCremaf/FlavourConc(Seerecipedetailson page9)
3
Place1#16scoopofTacoFillingintoCornTortilla.Drizzlewith15mLAdoboCremaSauce. 4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hours duringholding.
Discardunusedproduct.
SauceAdoboCremaf/FlavourConc(AdoboCrema)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeallingredientsinabowlandmixtocombine
SourCream,Bulk 375mL
2 Mayonnaise,Bulk 125mL
Lime,Fresh 2each JuiceOnly
Base,ChipotlePaste 8mL
Base,AnchoPaste 8mL 3
CCP-Maintain<40F/4C.
7
8
Oil,Olive
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceOliveOilinalargepot,heatovermediumhighheat.AddOnionsandmix.Reducetomediumheatandsauteuntil Onionsbegintoturntranslucent.
AddRoastedGarlicBaseandAnchoBaseandstir.Ensureallproductisbrokendown.Sautefor1minute.
AddQuinoaandpreparedVegetableStock.Mixwell.Bringtoaboil.Reducetosimmer,coverandletsitfor20minutes. Removepotfromheat.Letstandcoveredfor5additionalminutes.
Removelid,fluffQuinoawithfork.AddChickPeas,mix.Cover&standfor5minutes.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Removelidandstir.Strainoffanyexcessliquid.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Chips,Tortilla Bulk 260g Prepareproductasperpackageinstructions.
3 Discardunusedproduct.
4
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize. 5
CCP-Maintain>140F/60C;discardunusedproduct
CoffeeorTea:Prepareproductasperpackageinstructions
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee, Regular Ground 100mL
3 Serveperresident'schoice.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
CornCreamstylef/Cnd(CreamedCorn)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CornWholeKernelMexicanf/Cndw/Peppers(MexicanCorn)
Peppers,Bell GreenWhole Fresh 333 each Diced
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
CrackersSoda/SaltingNASPC(UnsaltedCrackers)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
Dcd.BeefBrsdf/Cubes.(Dcd.SeasonedBeef)
BeefBrsdf/Cubes(Seerecipe detailsonpage3-4) 4.5Kg
G-FLSGravyBeeff/DryMix(See recipedetailsonpage21) 750mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Beef&Gravy:Prepareasperseparaterecipe
Beef&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
BeefBrsdf/Cubes(SeasonedBeefCubes)
1
Margarine, Bulk 60mL
Garlic,Powder 10mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Inapanovermediumheat,meltMargarineandsauteOnionsuntiltranslucent.AddMeat,SeasoningsandSpices.BrownMeat. Donotovercook.
2
Coverandsimmer,stirringoccasionally,untilMeatistender.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
G-FLSGravyBeeff/DryMix(BeefGravy)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GravyMix,Beef DryG-FRS 70g Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
EmpanadaCasserolew/RTCEmpanada/Veg Fresh(Seerecipedetailsonpage23-24) 9L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Casserole:Prepareasperseparaterecipe.
Dicetodesiredconsistency.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
2 PerogiesBeanCheeseEmpanada f/RTS(Seerecipedetailsonpage25) 4.5Kg
SprayEmpanada'swithCookingSpray.Cookasperpackageinstructions. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
PerogiesBeanCheeseEmpanadaf/RTS(Bean&CheeseEmpanadas)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
DrinkLemonadef/Mix(LemonadeDrink)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
625L Prepareproductasperpackageinstructions.
2
625mL 3 CCP-Maintain<40F/4C
1
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency. DyMcd.EggSaladSndwonWhite(DyMcd.EggSaladSndwonWhite)
2
EggSalad f/Shell(Seerecipe detailsonpage 28) 4L
3 P.Bread White(Seerecipe detailsonpage 30) 100#16 scoop
4
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
EggSalad:Prepareasperseparaterecipe
Bread:Prepareasperseparaterecipe.
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately.
NOTE:Thickenermayberequired.
CCP-Maintain<40F/4C.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityofthickener required,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Followingspecific guidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 EggBoiledHardf/Shell(Seerecipedetailsonpage29) 3.2Kg Minced
HardBoiledEgg:Prepareasperseparaterecipe Letcool
Combineallingredientsandgentlystir.Chilluntilrequired.
CCP-Maintain<40F/4C.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceEgginboilingwaterandboiluntildesiredhardboiledconsistencyisreachedNOTE:Removeshellbeforeservingifdesired
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
P.BreadWhite(P.WhiteBread)
500mL Melted Bread:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.Chilluntil required
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.
DyMcd.EggSaladSndwonWW(DyMcd.EggSaladSndwonWheat)
1
2
EggSalad f/Shell(Seerecipe detailsonpage 28) 4L
3 P.BreadWW(See recipedetailson page32) 100#16 scoop
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
EggSalad:Prepareasperseparaterecipe
Bread:Prepareasperseparaterecipe.
4
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately. 5
NOTE:Thickenermayberequired.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityofthickener required,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Followingspecific guidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved. 7
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
100 slice
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bread:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.Chilluntil required
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
DyMcd.G-FEggSaladSndwonWhite(DyMcd.G-FEggSaladonWhite)
1
2 EggSaladf/Shell(Seerecipedetails onpage28) 4L Prepared
3 P.G-FBreadWhite (Seerecipe detailsonpage34)
scoop
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread. Serveimmediately.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Margarine,Bulk 500mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
CCP-Maintain<40F/4C. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
EggSaladSndwonWhite(EggSaladSndwonWhite)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 EggSaladf/Shell(Seerecipe detailsonpage28) 4L Prepared EggSalad:Prepareasperseparaterecipe.
3 BreadWhite
SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut Sandwichinhalfandserveimmediatelyorwrap.Chilluntilrequired.
NOTE:Chillunderrefrigeration<40F/4C.
4 CCP-Maintain<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 EggSaladf/Shell(Seerecipe detailsonpage28) 4L Prepared EggSalad:Prepareasperseparaterecipe.
3 BreadWW
SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut Sandwichinhalfandserveimmediatelyorwrap.Chilluntilrequired.
NOTE:Chillunderrefrigeration<40F/4C.
4 CCP-Maintain<40F/4C.
2 PerogiesBeanCheeseEmpanada f/RTS(Seerecipedetailsonpage25) 4.5Kg
SprayEmpanada'swithCookingSpray.Cookasperpackageinstructions. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Falafel, Patty 150 each Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
G-FEggSaladSndwonWhlGf/ShellEgg(G-FEggSaladSandwich)
1
2 EggSaladf/Shell(Seerecipe detailsonpage28)
BreadWhlGG-F
3
4
5
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Filling:Prepareasperseparaterecipe
CCP-Maintain<40F/4C;discardunusedproduct.
slice SpreadBreadsliceswith5mlMargarine.
SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.CutSandwich inhalfandserveimmediatelyorwrap Chilluntilrequired
CCP-Maintain<40F/4C.
JuiceOrangef/BIB(Seerecipedetailsonpage42) 1.55L *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Ice,Cubes 4.6L AddOrangeJuice,LimeJuice,SugarandIceCubesintoablenderandblenduntilslushy.
3 Lime,Fresh 7each 1"Slices Portioninto180mLservingsandgarnishwithLimeslice. 4 CCP-Maintain<40F/4C. 5 Discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2 Juice,OrangeConc4:1 313mL Prepareproductasperpackageinstructions. Water,Tap 1.25L
Mcd.BeefBrsdf/Cubes(Mcd.SeasonedBeef)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BeefBrsdf/Cubes(Seerecipe detailsonpage3-4) 4.5Kg
G-FLSGravyBeeff/DryMix(See recipedetailsonpage21) 15L
3
Beef&Gravy:Prepareasperseparaterecipe
Beef&Gravy:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
Mcd.CasseroleBean&ChzEmpanadaf/RTCw/Veg(Mcd.EmpanadaCasserole)
EmpanadaCasserolew/RTCEmpanada/Veg Fresh(Seerecipedetailsonpage23-24)
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage6)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Casserole&Broth:Prepareasperseparaterecipe
Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 750mL Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
Mcd.EggSaladSandwichonWhite(Mcd.EggSaladSndwonWhite)
1
2 EggSaladf/Shell(Seerecipe detailsonpage28) 4L Prepared
3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
EggSalad:Prepareasperseparaterecipe.
MincedConsistency:Mincetodesiredconsistency. 4
SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread Cut Sandwichinhalfandserveimmediatelyorwrap.Chilluntilrequired.
NOTE:Chillunderrefrigeration<40F/4C. 5 CCP-Maintain<40F/4C.
Mcd.EggSldNoVegf/ShellSndwonWW(Mcd.EggSaladSndwonWheat)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 EggSaladf/Shell(Seerecipe detailsonpage28) 4L Prepared EggSalad:Prepareasperseparaterecipe.
3 BreadWW
SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread. CutSandwichinhalfandserveimmediatelyorwrap.
NOTE:Chillunderrefrigeration<40F/4C.
4 CCP-*Maintain<40F/4C;discardunusedproduct.
Mcd.FalafelPattiesf/RTS(Mcd.FalafelPatties)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
FalafelPattiesf/RTS(Seerecipe detailsonpage39) 150 each
BrothVegf/DryG-FRSBase(See recipedetailsonpage6) 15L
3
Falafel&Broth:Prepareproductasperpackageinstructions
Falafel&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Falafel, Patty 150 each Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
Mcd.G-FEggSaladSndwonWhitef/ShellEgg(Mcd.G-FEggSaladonWhite)
1
2 EggSaladf/Shell(Seerecipe detailsonpage28) 4L Prepared
3
4 BreadWhiteG-F 100 slice
5
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Filling:Prepareasperseparaterecipe.
CCP-Maintain<40F/4C;discardunusedproduct
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved.
SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread. CutSandwichinhalfandserveimmediatelyorwrap.
CCP-Maintain<40F/4C.
Mcd.VegMixMexicanParsliedf/Frz(Mcd.MexicanMixedVegetables)
1
VegMixMexicanParslied f/Frz(Seerecipedetailsonpage 52) 6.25L
BrothVegf/DryG-FRS
Base(Seerecipedetailsonpage 6) 750mL
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.MincepreparedProductintopiecesnolarger than0.5cmcubed.StirenoughLiquidintoProducttoachievedesiredconsistency(thickenermayneedtobeadded).
*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
2
3
CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.
VegMixMexicanParsliedf/Frz(MexicanMixedVegetables)
VegetableMix, Mexican 5Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
SteamorboilVegetablesuntiltender AddSeasoning,Margarine,Parsleyandmixwell
CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
MousseLemonf/Mix(LemonMousse)
Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipmentandpreparation techniques.Alwaysrefertoproductspecificmanufacturerinstructions
MousseLemonf/MixLacR(LacRLemonMousse)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
MousseMix, Lemon 810g Prepareproductasperpackageinstructions.
Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipmentandpreparation techniques.Alwaysrefertoproductspecificmanufacturerinstructions
P.BarBlondef/Mix(P.BlondeBar)
2
BarBlondef/Mix(Seerecipedetailson page2) 50 (2x2")
3
JuiceApplef/BIB(Seerecipedetailson page57) 2.25L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bar:Prepareasperseparaterecipe
Bar&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved. 4 CCP-Maintain<40F/4C.
5
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BlendallIngredientsonlowspeeduntilmixedwell
GreaseshallowpanwithPanCoating SpreadCakemixtureintothepans Bakeat350F/176Cfor25-30minoruntilaknifeinsertedcomesoutclean
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Juice,Apple Conc5:1 450mL Prepareproductasperpackageinstructions.
CCP-Maintain<40F/4C
Discardunusedproduct.
5
6
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.Bean&CheeseEmpanadaf/RTC(P.Bean&CheeseEmpanada)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
PerogiesBeanCheeseEmpanada f/RTS(Seerecipedetailsonpage25) 150 each PrepareEmpanadas&Brothasperseparaterecipes
BrothVegf/DryG-FRSBase(See recipedetailsonpage6) 15L
3 Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
P.BeefBrsdf/Cubes(P.SeasonedBeefCubes)
BeefBrsdf/Cubes(Seerecipe detailsonpage3-4)
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 60)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Beef&Gravy:Prepareasperseparaterecipe
Beef&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
G-FLSGravyBrownf/DryMix(BrownGravy)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
P.CornBulk(P.Corn)
Portionaccordingtoservingsize. 5
CCP-Maintain>140F/60C;discardunusedproduct
P.EggSaladSndwonWhite(P.EggSaladSndwonWhite)
1
2 PBread White(Seerecipe detailsonpage 30) 100#16 scoop
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bread:Prepareasperseparaterecipe
3
EggSalad f/Shell(See recipedetailson page28)
4 Mayonnaise, Bulk
EggSalad:Prepareasperseparaterecipe.
EggSalad:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved.Chill untilrequired.
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C;discardunusedproduct.
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately.
NOTE:Thickenermayberequired.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature. Followingspecificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.EggSaladSndwonWW(P.EggSaladSndwonWheat)
1
2 PBreadWW(See recipedetailson page32) 100#16 scoop
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bread:Prepareasperseparaterecipe
3
EggSalad f/Shell(See recipedetailson page28) 4L Prepared
4 Mayonnaise, Bulk 500mL
EggSalad:Prepareasperseparaterecipe.
5
EggSalad:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved.Chill untilrequired.
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C;discardunusedproduct.
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately.
NOTE:Thickenermayberequired.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature. Followingspecificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.FalafelPattiesf/RTS(P.FalafelPatties)
FalafelPattiesf/RTS(Seerecipe detailsonpage39)
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 60)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Falafel&Gravy:Prepareasperseparaterecipe
each
Falafel&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.G-FEggSaladSndwonWhite(P.G-FEggSaladonWhite)
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
EggSaladf/Shell(Seerecipedetailson page28) 4L Filling:
Prepareasperseparaterecipe.
Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved.
3 P.G-FBreadWhite (Seerecipedetails onpage34) 100#16 scoop Bread: Prepareasperseparaterecipe.
SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serve immediately.
CCP-Maintain<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
P.RiceWhiteParsliedf/Dry(P.ParsliedRice)
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
RiceWhiteParsliedf/Dry(See recipedetailsonpage67)
Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved BrothVegf/DryG-FRSBase(See recipedetailsonpage6)
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
RiceWhiteParsliedf/Dry(ParsliedRice)
Water,Tap 15L Boiled AddRicetoboilingWater Stirandcovertightly Cookonlowheatfor15minutes Removefromheatandletstandcovered5-10 minutes
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
P.SoupChickenSpicy(P.SpicyChickenSoup)
Prepareasperseparaterecipe.
PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.VegMixMexicanParsliedf/Frz(P.MexicanMixedVegetables)
1
VegMixMexicanParsliedf/Frz(Seerecipedetailson page52)
BrothVegf/DryG-FRSBase(Seerecipedetailsonpage 6)
2
3
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PureepreparedProductwithenoughLiquidtoachievedesiredconsistency(thickenermayneedto beadded).
*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused
AddLemonMousseMixtomixingbowl;stirincoconutmilkandwhippingcream Mixonlowspeedfor1minute,scrappingdownsidesofthebowl Beatonhighfor5-6minutesuntilpeaks form
Dividefillingevenlyamonggrahamcrackercrusts;smoothtops Refrigeratefor2hoursbeforeserving
TosscoconutwithLemonadeDrinkCrystals;letstandfor10minutes. Sprinklecoconutmixtureevenlyovereachpie.
PotatoSwtFrenchFriesf/Frz(SweetPotatoFries)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoSweetFriesStraightCutf/RTC(SweetFriesPotato)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
RiceWhiteParsliedf/Dry(ParsliedRice)
Water,Tap 15L Boiled AddRicetoboilingWater Stirandcovertightly Cookonlowheatfor15minutes Removefromheatandletstandcovered5-10 minutes
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
SalsaMangoCilantroHmd(MangoSalsa)
1
Mango,Fresh 10each
Peppers,BellRedWholeFresh 2each ChoppedFine
Onion,Green/SpringWhole 6each ChoppedFine
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Mixallingredientsinalargebowl Coverandchill
2
Cilantro,BunchFresh 185mL Chopped
Peppers,ChiliRedFresh 6.25each ChoppedFine
Juice,LimeBulk 45mL
Juice,LemonBulk 45mL 3 CCP-Maintain<40F/4C.
SauceChocolateDrizzlef/Bulk(ChocolateDrizzle)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Syrup,Chocolate 750mL HeatorServeCold
3 CCP-Maintain<40F/4C;discardunusedproductorCCP-Maintain>140F/60C;discardunusedproduct.
SoupChickenSpicy(SpicyChickenSoup)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
Portionaccordingtoservingsize.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
VegMixMexicanParsliedf/Frz(MexicanMixedVegetables)
VegetableMix, Mexican 5Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
SteamorboilVegetablesuntiltender AddSeasoning,Margarine,Parsleyandmixwell
CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.