Special Events Menu Diwali
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.
DIWALI APPETIZ ER Indian Barley Soup Vegetable Samosa
MAINS Chicken & Tofu Green Curry with Sweet Potato With Sauteed Spinach & Naan Bread
Chickpea Chana Masala With Seasoned Cauliflower & Turmeric Basmati Rice
DESS ERTS Coconut Ladoo Fruit Custard
BEV ERAG ES Spiced Chai Tea Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
MASALA CHAI
RICE PUDDING
Did you know? In Hindi masala means spiced and chai means tea, so Masala Chai translates to spiced tea.
Tip: Serve rice pudding in a small ramekin or disposable bowl with lid
DECORATIONS & ACTIVITES
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a Diwali Card
Host a craft activity for residents to create their own diyas. Did you know? Diyas symbolize goodness and purity.
APPETIZ ER Indian Barley Soup Vegetable Samosa
MAINS Chicken & Tofu Green Curry with Sweet Potato With Sauteed Spinach & Naan Bread
Chickpea Chana Masala With Seasoned Cauliflower & Turmeric Basmati Rice
DESS ERTS Coconut Ladoo Fruit Custard
BEV ERAG ES Spiced Chai Tea Tea or Coffee
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Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology Providing solutions for communities ranging from independent senior living through complex acute care, MealSuite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.
Why choose a complete foodservice management technology? Put Time Back in Your Day Streamlined operations mean less administrative load, boosted efficiencies and more time for staff to spend with patients and residents
Enhance Patient and Resident Experience MealSuite provides a comprehensive card file with the ability to keep record of resident likes, dislikes, allergens, food textures and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.
Take Worry Off Your To-do List We know you’re busy, let our in-house team of dietitians do your heavy lifting. With MealSuite, it’s easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modified diets.
MealSuite technology makes it easy to juggle all your foodservice tasks Scan the code to schedule a demo & check out our free industry resources: LOW LABOR MENU FORTIFIED RECIPES E-BOOKS
Our Commitment to You is Unparalleled More than just a software provider, MealSuite is your partner. You, as our customer, always come first. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.
sysco.ca/healthcare/synergy-tech-suite
MEALTIME JOKE CARDS
PRINTABLE “THANK YOU” CARDS
EHR INTEGRATION
The Complete Foodservice Ecosystem
EFFORTLESS MENU & RECIPE PLANNING
BEDSIDE ORDERING VIA TABLET
OPTIMIZED PURCHASING
Healthcare and Senior Living Dietary, Point of Sale and Kitchen Management Solution
ONLINE ORDERING
(Picture of kitchen)
Menu Planning Use the dynamic recipe database, pre-coded ingredients, and reporting & forecasting capabilities to easily plan menus that meet budgets, ensure quality, cut waste and meet nutritional goals. Nutritional Analysis Use our tools to analyze nutritional values based on exact ingredients and recipe volumes.
TOUCHSCREEN MENU BOARDS
PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM
FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE
Recipe Management Enjoy 9,000+ built-in regular and therapeutic recipes curated by registered dietitians. Use or modify our recipes or create your own. Many are HACCP-ready, complete with dislike & allergen flags.
Point of Sale Take orders on tablets or self-service kiosks and send them to kitchen screens and printers. Offer a range of meal plans & charge options for residents and staff, all with MealSuite-supported hardware!
Optimized Buying MealSuite integrates with major food distributors so you can enjoy a seamless purchasing experience and live pricing to help you stay on budget.
TOUCH Technology Provide front and back-of-house automation, in a paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards & ordering tablets.
Production Management Streamline production by forecasting your service requirements. Know what to make, when to make it and where it’s going. Print production reports by area or display production requirements on screens in your kitchen.
Personalized Meal Service MealSuite supports non-select, advance select, select, tableside, and in-room dining. From tableside orders to tray tickets, snack labels and individualized menus, bolster your workflow with the reports you need to deliver personalization.
MEALSUITE
Customize your solution with technology extensions so you can be fully supported in all aspects of your foodservice ecosystem.
MealSuite CONNECT: EHR Integration Instantly transfer ADT, Allergies, Diet Orders and resident photos from your EHR provider into your MealSuite system, so you can save time, mitigate risk of keystroke error and improve resident dining experience.
Smart Service Suite Take orders and send tickets to the kitchen instantly via tablet or computer from the tableside, bedside or your snack cart. Use our Advance Ordering module to take orders up to 7 days ahead of time!
Portal & Menu Boards Save on labor by allowing patients/residents and staff to self-order & pay, see their account history, view menus and more. Encourage engagement with interactive touch screen menu displays or set up behind a counter to display the rolling menu.
Paperless Kitchen Automate your production processes while meeting the highest level of compliance. Paperless Kitchen Technology takes recipes, production steps and HACCP tracking digital, with real-time reports and alerts, including wireless temperature monitoring.
sysco.ca/healthcare/synergy-tech-suite | 1-866-877-4977 Powered By
MENUS Sysco Menu Emergency Menus Special Event Menus
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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
Samosa Vegetable f/RTS (Vegetable Samosa) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Samosa,
2 Vegetable
50 each
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
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Soup Lentil & Barley Hmd (Indian Lentil Soup) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Barley, Pot Dry
835 g
Cook Barley as per package directions. Set Aside. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
Oil, Vegetable
250 mL
Mustard, Powder
30 mL
Cumin, Powder
30 mL
Bay Leaf, Whole
5 leaf
Cloves, Whole
40 g
Cinnamon, Stick
5 each
Turmeric, Ground
40 mL
Onion, Yellow Whole
3 Fresh
2.05 L
Parsnips, Diced Frz
835 g
Potato, Sweet Diced Frz
1.65 Kg
Paprika, Regular
42 mL
2026-07-31 | 09:24 AM
Heat Oil in pan and fry Mustard Seeds, Cumin Seeds, Bayleafs, Cloves, Cinnamon and Turmeric until fragrant. Add in Onion and Garlic and cook for 5-8 minutes. Stir in Parsnips, Butternut Squash and Sweet Potatoes and mix thoroughly. Sprinkle with Paproka, Coriander and stir again.
Diced
Page 2 of 62
INGREDIENTS
AMOUNT
Coriander, Ground
40 mL
Squash, Butternut Diced Frz
1.65 Kg
Beans, Lentils Red Dry
1.65 Kg
Tomato Diced
4 f/Fresh (See recipe details on page 6) Water, Tap
1.05 L
INGREDIENT PREP
PREPARATION STEP
Add in Lentils, Barley, Tomatoes and Water. Bring to a boil and then simmer until vegetables are tender. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
850 mL
5
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
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P.Soup Lentil &Barley Hmd (P.Indian Lentil Soup) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup Lentil & Barley Hmd (See
2 recipe details on page 2 - 3)
9L
Prepare as per separate recipe.
3
Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:24 AM
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Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2
PREPARATION STEP
Base, Vegetable Dry G-F RS
9L
Prepare product as per package instructions.
300 mL
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:24 AM
Page 5 of 62
Tomato Diced f/Fresh (Diced Tomatoes) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Chill
4z Solid Spoodle
1 each
N/A
50
INGREDIENTS
1
Tomato, Whole Fresh
2
2026-07-31 | 09:24 AM
AMOUNT
1.05 L
INGREDIENT PREP
Diced
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Prepare Tomatoes. Portion and serve. CCP -- Maintain <40F/4C.
Page 6 of 62
Crackers Soda/Salting NAS PC (Unsalted Crackers)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
2 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
2026-07-31 | 09:24 AM
Page 7 of 62
Chicken Curried f/Ckd w/Tofu (Chicken & Tofu Green Curry) COOK TIME
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
30 Min
Simmer
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4 5
6
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Curry Sweet Bulk
3.65 Kg
Pour soup and stock into a large stockpot, reserving 100 ml of broth. Bring to a simmer.
Broth Chicken f/Dry G-F RS Base (See recipe details on page 37)
1.5 L
Potato, Sweet Fresh
1L
Peeled & Cubed
Tofu, Firm
3.5 Kg
Cubed
Cornstarch
100 mL
In a bowl combine cornstarch and reserved broth and mix until smooth, slowly stir into soup mix.
Salt, Kosher
5 mL
Add salt to taste.
Add in sweet potatoes and tofu, simmer for 15 minutes.
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. Rice, Basmati Dry
7.5 L
Cooked
Serve 150 mL cooked Rice with 100 mL of soup mix over top. Garnish with Cilantro and Lime wedge.
Cilantro, Bunch Fresh
250 mL
Chopped
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.
Lime, Fresh
10 each
Sliced
7
2026-07-31 | 09:24 AM
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
Page 8 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
CCP-Maintain >140F/60C; discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 9 of 62
Mcd.Chicken Curried f/Ckd w/Tofu (Mcd.Chicken & Tofu Green Curry) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Curried f/Ckd w/Tofu (See
2 recipe details on page 8 - 9) Broth Chicken f/Dry G-F RS
3 Base (See recipe details on page 37)
12.5 L
1.5 L
Prepare as per separate recipe.
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:24 AM
Page 10 of 62
P.Chicken Curried f/Ckd w/Tofu & Potato (P.Chicken & Tofu Green Curry) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Curried f/Ckd w/Tofu (See
2 recipe details on page 8 - 9) Broth Chicken f/Dry G-F RS
3 Base (See recipe details on page 37)
12.5 L
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.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:24 AM
Page 11 of 62
Chicken Herb Bkd f/Bnls/Sknls Thigh (Herb Baked Chicken Thigh) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pan Coating, Spray
5 mL
Spray baking pan(s) with non-stick spray. Place a single layer of Chicken loosely on baking sheet(s).
Chicken, Thigh Bnls Sknls Raw
50 each
Sage, Ground
30 mL
In a bowl, combine all Seasonings. Sprinkle Chicken with Seasoning mixture.
Salt, Table
5 mL
Bake uncovered.
Pepper, Black Grd
15 mL
Paprika, Regular
20 mL
4
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 12 of 62
INGREDIENTS
10
2026-07-31 | 09:24 AM
AMOUNT
PREPARATION STEP
Cook Time: 35-45 min
Page 13 of 62
Dcd.Chicken Herb Bkd f/Bnls/Sknls Thigh (Dcd.Baked Chicken Thigh) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop & Add Gravy
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Herb Bkd f/Bnls/Sknls Thigh (See recipe details on page 12 - 13)
4.5 Kg
Prepared
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 30)
750 mL
Prepared
3
Chicken & Gravy: Prepare as per separate recipe.
Chicken: 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.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 14 of 62
Mcd.Chicken Herb Bkd f/Bnls/Sknls Thigh (Mcd.Baked Chicken Thigh) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Herb Bkd f/Bnls/Sknls Thigh (See recipe details on page 12 - 13)
4.5 Kg
Prepared
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 30)
1.5 L
Prepared
3
Chicken & Gravy: Prepare as per separate recipe.
Chicken: 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.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 15 of 62
P.Chicken Herb Bkd f/Bnls/Sknls Thigh (P.Baked Chicken Thigh) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Herb Bkd f/Bnls/Sknls Thigh (See recipe details on page 12 13)
4.5 Kg
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 30)
2.25 L
3
Chicken & Gravy: Prepare as per separate recipe.
Chicken: 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.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Thickener may be required.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 16 of 62
Stew Tofu Moroccan f/Cnd w/Chickpeas (Moroccan Stew) SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Onion, Yellow Whole Fresh
10 each
Carrots, Diced Frz
750 g
2 Parsnips, Diced Frz
500 g
Oil, Vegetable
150 mL
Garlic, Chopped/Minced
100 mL
Cumin, Powder
50 mL
Coriander, Ground
50 mL
Turmeric, Ground
25 mL
Paprika, Regular
25 mL
Tofu, Firm
4.5 Kg
Beans, Chickpeas/Garbanzo Cnd
2 Kg
3
4
5
PREPARATION STEP
2026-07-31 | 09:24 AM
Diced
In a large stock pot, heat oil over medium heat. Add onions, garlic, and parsnip. Sauté until onions are translucent.
Add cumin, coriander, turmeric, and paprika. Toast spiced until fragrant.
Add paprika and chili powder and saute until vegetables are coated.
Chopped Fine
Add, Tomatoes, chickpeas, and Tofu Simmer until blended and sauce is warm.
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Page 17 of 62
INGREDIENTS
AMOUNT
Tomato, Diced Cnd
1.5 Kg
INGREDIENT PREP
PREPARATION STEP
6
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.
7
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 18 of 62
Dcd.Stew Tofu Moroccan f/Cnd w/Chickpeas (Dcd.Moroccan Stew) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Diced
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Stew Tofu Moroccan f/Cnd
2 w/Chickpeas (See recipe details on page 17 - 18)
3
4
12.5 L
Prepare as per separate recipe.
Diced Consistency: Dice to desired consistency. 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-Maintain >140F/60C; discard unused product.
5
2026-07-31 | 09:24 AM
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 19 of 62
Mcd.Stew Tofu Moroccan f/Cnd w/Chickpeas (Mcd.Moroccan Stew) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Stew Tofu Moroccan f/Cnd w/Chickpeas (See recipe details on page 17 - 18)
12.5 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
1.5 L
3
4
Stew & Gravy: Prepare as per separate recipe.
Minced consistency: Mince to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved. 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-Maintain >140F/60C; discard unused product.
5
2026-07-31 | 09:24 AM
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 20 of 62
P.Stew Tofu Moroccan f/Cnd w/Chickpeas (P.Moroccan Stew) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Stew Tofu Moroccan f/Cnd w/Chickpeas (See recipe details on page 17 - 18)
12.5 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
2.25 L
3
4
Stew & Gravy: Prepare as per separate recipe.
Pureed Consistency: Puree to desired consistency. 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-Maintain >140F/60C; discard unused product.
5
2026-07-31 | 09:24 AM
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 21 of 62
Chickpea Masala f/Cnd (Chana Masala) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tomato, Whole Fresh
25 each
Beans, Chickpeas/Garbanzo Cnd
6.25 L
Oil, Vegetable
500 mL
Cumin, Powder
60 mL
Onion, Yellow Whole Fresh
12 each
Chopped
Garlic, Chopped/Minced
60 mL
Puree
Ginger, Root Fresh
60 mL
Puree
Spice, Garam Masala
75 mL
Chili Powder, Mild
60 mL
Coriander, Ground
60 mL
Salt, Table
45 mL
2026-07-31 | 09:24 AM
Blend Tomatoes in food processor or blender. Drain and rinse Chickpeas. Cook Chickpeas in pressure cooker or boil until soft.
Heat Oil. Add Cumin Seeds. When they sputter, add Onions. Fry until Onions are transparent.
Add Ginger and Garlic purees. Fry for about 5 seconds and add Tomato puree. Cook for 7-8 min. Add Garam Masala, Chili Powder, Coriander, and cooked Chickpeas with its water. Cook for 5 min.
Add Salt. Cook for 5-8 more min. Page 22 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
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.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
10
CCP-Maintain >140F/60C; discard unused product.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 23 of 62
Mcd.Chickpea Masala f/Cnd. (Mcd.Chana Masala) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
Chickpea Masala f/Cnd (See
1 recipe details on page 22 - 23)
AMOUNT
12.5 L
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Prepare as per separate recipe. Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 5)
1.5 L
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:24 AM
Page 24 of 62
P.Chickpea Masala f/Cnd. (P.Chana Masala) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#8 scoop
1 #8scp
N/A
50
INGREDIENTS
Chickpea Masala f/Cnd (See
1 recipe details on page 22 - 23)
AMOUNT
6.25 L
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Prepare as per separate recipe. Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 5)
1.15 L
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:24 AM
Page 25 of 62
Omelette f/Liquid (Omelette) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
162.0 °C
Grill
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
3
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Whole Liquid
5.15 L
Pepper, White Grd
2 mL
Salt, Table
5 mL
Oil, Vegetable
120 mL
In a mixing bowl, whisk together Eggs, Salt, and Pepper.
Pour 80 mL Egg mixture for individual Omelets on greased griddle. Cook until bottom is golden brown. Do not stir. If necessary, gently lift cooked portion with a spatula to permit uncooked mixture to flow underneath. Continue cooking until Eggs are set. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
Fold Omelet in half or thirds making a long oval shaped Omelet. Serve immediately.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 26 of 62
INGREDIENTS
AMOUNT
10
2026-07-31 | 09:24 AM
PREPARATION STEP
Cook Time: 3-5 min.
Page 27 of 62
Mcd.Omelette f/Liquid (Mcd.Omelette) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe
2 details on page 26 - 27)
50 each
Omelette: Prepare as per separate recipe.
3
Omelette: Mince to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 28 of 62
P.Omelette f/Liquid (P.Omelette) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe
2 details on page 26 - 27)
50 each
3 Milk, 2% Bulk
2.25 L
Omelette: Prepare as per separate recipe.
Omelette & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 29 of 62
G-F LS Gravy Poultry f/Dry Mix (Poultry Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1z Ladle
30 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Poultry Dry G-F RS
190 mL
Water, Tap
1.25 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:24 AM
Page 30 of 62
Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Mashed Pearls
1 Kg
Water, Tap
4.75 L
Margarine, Bulk
125 mL
Combine Potato Pearls and Water. Stir constantly using wire whisk.
Boiled Add Margarine.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Discard unused product.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:24 AM
Page 31 of 62
Rice Jasmine f/Dry w/Turmeric (Turmeric Seasoned Jasmine Rice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
125 mL
21 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Olive
375 mL
Onion, Yellow Whole Fresh
375 mL
Garlic, Chopped/Minced
750 mL
Rice Jasmine f/Dry (See recipe details on page 38)
3.15 L
2 Broth Chicken f/Dry G-F RS
Base (See recipe details on page 37)
4.65 L
Bay Leaf, Whole
12.5 leaf
In a medium saucepan over medium heat, add Olive Oil. Add Onions and Garlics and saute until softened. Add Rice and Turmeric. Stir until combined. Add Chicken Broth and Bay Leafs, cover and bring to a boil. Diced
Salt, Table
5 mL
To Taste
Pepper, Black Grd
5 mL
To Taste
Turmeric, Ground
250 mL
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
3
Reduce heat, allow to simmer until water is absorbed. Remove from heat, remove Bay Leaf and fluff with fork.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
2026-07-31 | 09:24 AM
Page 32 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 33 of 62
P.Rice Jasmine f/Dry w/Turmeric & Garlic (P.Turmeric Seasoned Jasmine Rice) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
Rice Jasmine f/Dry w/Turmeric (See
1 recipe details on page 32 - 33)
AMOUNT
6.25 L
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Prepare as per separate recipe. Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 5)
2.25 L
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:24 AM
Page 34 of 62
Bread White (White Bread)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 slice
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
2026-07-31 | 09:24 AM
Page 35 of 62
P.Bread White (P.White Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk Bread
2 White
Milk, 2% Bulk
250 mL
50 slice
Melted
Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. NOTE: Chill under refrigeration <40F/4C.
1.5 L
3
CCP-Maintain <40F/4C.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
NOTE: Thickener may be required.
6
NOTE: When preparing thickened product follow specific manufacturer guidelines for the thickener of your choice. Quantity of thickener required, thickening method and yield will vary based on product thickener choice, food type and temperature. Following specific guidelines for thickener used will help to ensure an appropriate consistency is achieved.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 36 of 62
Broth Chicken f/Dry G-F RS Base (Chicken Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
4.65 L
Base, Chicken Dry G-F RS
156 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:24 AM
Page 37 of 62
Rice Jasmine f/Dry (Jasmine Rice) COOK TIME
COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
35 Min
176.0 °C
Bake
1 each
0 seconds
50
INGREDIENTS
AMOUNT
Rice, Jasmine Dry
1.05 Kg
1 Margarine, Bulk
Water, Tap
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
78 mL 4.5 L
2
Place Rice and Margarine in shallow baking pan. Add boiling Water per manufacturer's instruction. Stir. Cover pan with heavy duty foil. CCP -- Maintain >140F/60C for only 4 hrs.
3
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
Maintain for 2 hours only, or as per local or regional public health regulations.
7
Discard unused product.
2026-07-31 | 09:24 AM
Page 38 of 62
Spinach Garlic Sauteed f/Fresh (Sauteed Spinach) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Saute
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Spinach, Fresh
4.75 Kg
2 Oil, Olive
180 mL
Garlic, Powder
20 mL
Clean and rinse Spinach. Dry well. Heat Oil and add Spinach and Garlic Powder; gently sauté until Spinach is wilted and tender.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 39 of 62
Mcd.Spinach Garlic Sauteed f/Fresh (Mcd.Sauteed Garlic Spinach) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Spinach Garlic Sauteed f/Fresh (See recipe details on page 39)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
1.5 L
Spinach & Broth: Prepare as per separate recipe.
3
Spinach & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
Discard unused product.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
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.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
9
Note: Drain excess juice from fruit and vegetables.
2026-07-31 | 09:24 AM
Page 40 of 62
P.Spinach Garlic Sauteed f/Fresh (P.Sauteed Garlic Spinach) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Spinach Garlic Sauteed f/Fresh (See recipe details on page 39)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
2.25 L
Spinach & Broth: Prepare as per separate recipe.
3
Spinach & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 41 of 62
Kale f/Fresh w/Nutmeg (Steamed Kale) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
4z Solid Spoodle
125 mL
42 minutes
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Nutmeg, Ground Margarine,
2 Bulk
Kale, Whole Fresh
5 mL
Steam or boil Vegetables until tender. Add Seasonings and mix well.
125 mL
5.5 Kg
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
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Mcd.Kale f/Fresh w/Nutmeg (Mcd.Steamed Kale) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Kale f/Fresh w/Nutmeg (See
2 recipe details on page 42)
6.25 L
Mince to desired consistency.
3
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
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P.Kale f/Fresh w/Nutmeg (P.Steamed Kale) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Kale f/Fresh w/Nutmeg (See
2 recipe details on page 42)
6.25 L
Puree product to desired consistency. Blend until desired consistency is achieved.
3
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 44 of 62
Cauliflower Rstd Seasoned f/Fresh w/Onions (Roasted Cauliflower) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
204.0 °C
Roast
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cauliflower, Fresh
9L
Thyme, Fresh
250 mL
Margarine, Bulk
250 mL
2 Oil, Olive
Mix Cauliflower with Thyme, Margarine, Oil Olive, Onions, Salt & Pepper. Toss together. Roast in oven 400F/204C until tender.
Melted
125 mL
Onion, Yellow Whole Fresh
2.75 Kg
Salt, Table
5 mL
Pepper, Black Grd
15 mL
Diced
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
2026-07-31 | 09:24 AM
Page 45 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 46 of 62
Dcd.Cauliflower Rstd Seasoned f/Fresh w/Onions (Dcd.Roasted Cauliflower) SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
125 mL
N/A
50
INGREDIENTS
AMOUNT
Cauliflower Rstd Seasoned f/Fresh w/Onions (See recipe details on page 45 - 46)
6.25 L
1
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 cm cubed. *Reheat to 165F/74C held for 15 sec. CCP – Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 09:24 AM
Page 47 of 62
Mcd.Cauliflower Rstd Seasoned f/Fresh w/Onions (Mcd.RoastedCauliflower) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Cauliflower Rstd Seasoned f/Fresh w/Onions (See recipe details on page 45 - 46)
6.25 L
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Mince prepared product to desired consistency. *Reheat to 165F/74C held for 15 sec.
1
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 | 09:24 AM
Page 48 of 62
P.Cauliflower Rstd Seasoned f/Fresh w/Onions (P.Roasted Cauliflower)
1
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Cauliflower Rstd Seasoned f/Fresh w/Onions (See recipe details on page 45 - 46)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
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. (Thickener may need to be added) *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 | 09:24 AM
Page 49 of 62
Bread Naan (Naan Bread)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
0.5 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
Portion according to serving size.
4
Discard unused product.
2026-07-31 | 09:24 AM
Page 50 of 62
P.Bread Naan (P.Naan) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread Naan
50 each
Milk, 2% Bulk
750 mL
Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
3
CCP-Maintain <40F/4C.
4
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 51 of 62
Bread White G-F (White G-F Bread)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 slice
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
Portion according to serving size.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:24 AM
Page 52 of 62
P.G-F Bread White_ (P.G-F White Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
250 mL
2 Bread White G-F
50 slice
Milk, 2% Bulk
1.5 L
Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
3
CCP-Maintain <40F/4C.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
2026-07-31 | 09:24 AM
Page 53 of 62
Custard Hmd (Baked Custard) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
40 Min
162.0 °C
Bake
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Whole
2 Liquid
1 Kg
Salt, Table
5 mL
Vanilla
Insert Eggs into bowl and beat slightly.
1.15 Kg
Sugar, Granulated Bulk
3 Extract,
4
PREPARATION STEP
Add Sugar, Salt, Vanilla and first portion of Milk to Eggs. Mix on low speed until blended. *Maintain <40F/4C. Scald second portion of Milk by bringing it to a point just below boiling. Slowly add to Egg mixture and mix well.
30 mL
Milk, 2% Bulk
3.5 L
Milk, 2% Bulk
1L
Nutmeg, Ground
10 mL
Water, Tap
500 mL
Pour Mixture into custard cups that have been arranged in baking pan(s). Sprinkle Nutmeg over top mixture. Pour Water around custard cups. Bake to an *internal temp 165F/74C for 15 sec. Boiled
5
CCP-Maintain <40F/4C.
6
NOTE: Chill under refrigeration <40F/4C.
2026-07-31 | 09:24 AM
Page 54 of 62
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
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, White/Vanilla
2 Kg
Water, Tap
1L
Prepared
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
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.
5
Cook Time: 25-30min
2026-07-31 | 09:24 AM
Page 55 of 62
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
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake White f/Mix (See recipe details on page 55)
50 (2x3")
Juice Apple f/BIB (See recipe details on page 62)
2.25 L
Cake: Prepare as per separate recipe.
3
Cake & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 56 of 62
Dessert Coconut Hmd w/Cardamom (Coconut Ladoo) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
2 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coconut,
2 Shredded
2L
Sweet
3
PREPARATION STEP
Milk, 2% Bulk
1L
Oil, Vegetable
20 mL
Sugar, Granulated Bulk
750 mL
Cardamom, Ground
8 mL
Coconut,
4 Shredded Sweet
1L
Ground
Blend Shredded Coconut in a blender and blend until fine.
Heat Milk in a skillet over medium heat. Add Oil and Sugar and mix well. Bring mixture to a boil for 4-5 minutes. Remove from heat and mix in blended Coconut and Cardamom. Mix well and set aside to cool.
Begin to roll mixture into balls using about 1-2 Tbsp of the mixture. Roll ball into shredded coconut and serve.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Maintain <40F/4C.
2026-07-31 | 09:24 AM
Page 57 of 62
Bar Butterscotch Hmd (Butterscotch Square) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
25 Min
162.0 °C
Bake
Off-Set Spatula
1 (2x2")
N/A
50
INGREDIENTS
AMOUNT
1 2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
405 mL
Sugar, Brown Light Bulk
1.65 L
Egg, Whole Liquid
335 mL
Extract, Vanilla
10 mL
Flour, All Purpose
1.15 L
Baking Powder
25 mL
Salt, Table
4 mL
Sugar, Powdered
80 mL
Cream together Margarine and Sugar on medium speed for 5 min, using flat beater.
Add Eggs, a little at a time, and Vanilla. Mix on low speed until blended.
Combine dry Ingredients. Add to creamed Mixture. Mix on low speed until blended.
5
Spread Batter evenly in lightly greased baking pan(s). Bake at 325F/162C for 25 min.
6
Cut into 2x2" squares. Dust with Powdered Sugar.
7
CCP-Maintain <40F/4C.
2026-07-31 | 09:24 AM
Page 58 of 62
P.Bar Butterscotch Hmd (P.Butterscotch Square) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bar Butterscotch Hmd (See recipe details
2 on page 58)
Juice Apple f/BIB (See recipe details on
3 page 62)
50 (2x2") 2.25 L
Bar: Prepare as per separate recipe.
Bar & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:24 AM
Page 59 of 62
Tea Spiced Chai f/Bag (Spiced Chai Tea) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Steep
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tea Bag, Chai
50 bag
Water, Tap
9L
3
2026-07-31 | 09:24 AM
Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.
Page 60 of 62
Coffee or Tea 180ml (Coffee or Tea)
INGREDIENTS
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 mL
7 minutes
50
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
100 mL
2 Water, Tap
4.5 L
Tea, Bag Black Water, Tap
Coffee or Tea: Prepare product as per package instructions.
25 each 4.5 L
3
Serve per resident's choice.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
2026-07-31 | 09:24 AM
Page 61 of 62
Juice Apple f/BIB (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
450 mL
Water, Tap
1.8 L
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:24 AM
Page 62 of 62