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Special Events Menu

Easter Celebration

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

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. 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.

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.

DRINK IDEA SNACKIDEA SNACK CART IDEAS

LEMONADE STAND

Tip: Organizeyourcartwith avarietyoftasty lemonades forresidentstochoose from

CARROTS & HUMMUS

Tip: Scopehummusinto smalldisposablebeverage cupswithslicedcarrots placedontop

DECORATIONS & ACTIVITES

DECORATION

IDEA ACTIVITY

IDEA

Add a special touch to meal service with an Easter card

Organize a fun Easter egg hunt!

APPETIZER

Everything Bagel Seasoned Salmon Dip with Pita

Carrot & Fusion Vegetable Soup

MAINS

Maple, Mustard & Rosemary Easter Ham

with Carrot Couscous Pilaf & Tasty Green Beans and Peppers

Garden Veggie & Feta Omelette

with Parslied Sliced Potatoes & Roasted Spring Asparagus

DESSERTS

Fresh Berry Bread Pudding

Cranberry Lemon Poppyseed Muffin

BEVERAGES

Pink Lemonade

Tea or Coffee

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MENUS

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Emergency Menus

Special Event Menus

RESOURCES:

Nourishing News Magazine

Nourishing Kitchen Recipes

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

Nourished Aging Toolkits Series

For more information and resources,contactyourSysco account representativeor visit www.sysco.ca/healthcare

AsparagusSpearsRstdf/Frz(RoastedAsparagus)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Asparagus, SpearsFrz 4.65Kg PlaceAsparagusinwellgreasedbakingpan(s). 3

Margarine, Bulk 120mL Melted DrizzleMargarineandSeasoningovertop.Bakeat400F/204Cforabout20minutesoruntilbrownedandtender,turningonce. BasteoftenwithMargarineinpan(s). Juice,Lemon Bulk 10mL

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Peppers,Bell RedDicedFrz 300g

CCP-Maintain>140F/60C;discardunusedproduct. BeansGreen&PeppersRedf/Frzw/Paprika(TastyGreenBeans&RedPeppers)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CombineGreenBeansandRedPeppers Steamorboiluntiltender

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. GreenBeans, CutFrz 625Kg

AddMargarine,PaprikaandPepper,tossuntilwellcoated.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

BreadPuddingHmdw/BerriesFrz(MixedBerryBreadPudding)

BreadWW 6.25L Diced MixcubedBreadwithMixedBerriesanddistributeevenlyinbottomofpan.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Preheatovento350F/180C.Lightlygreasea9”x12”pan(orhalfhotelpan)withpanreleasespray. 3

Milk,2%Bulk 4.15L WhisktogetherMilk,LiquidWholeEggs,meltedButter,BrownSugar,Vanilla,Cinnamon,NutmegandSaltinalarge bowl.

Egg,WholeLiquid 1.65L

Sugar,BrownLight Bulk 1L

Cinnamon,Ground 40mL

BerriesMixed,Frz 1.75L 4

Nutmeg,Ground 20mL

Salt,Table 10mL

Margarine,Bulk 166mL Melted

Extract,Vanilla Imitation 20mL

PourtheEggmixtureevenlyovertheBreadmixtureinthebakingpan,ensuringallBreadiswellcoated.LetMixturesitforabout 15minutestoensureEggmixtureiswellabsorbed.

Bakeat350F/180Cforapproximately50to55minutesoruntilsetinthemiddle. CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Letcool. Divideinto3”x3”piecesforserving.

CookTime:10-20mins

BreadWhite(WhiteBread)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Prepareproductasperpackageinstructions.

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 9L Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

CoffeeorTea:Prepareproductasperpackageinstructions

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee, Regular Ground 100mL

3 Serveperresident'schoice.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.

CookiesTurnoverBlueberry(BlueberryTurnoverCookie)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

3 Discardunusedproduct.

CookiesTurnoverBlueberry(BlueberryTurnoverCookie)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

3 Discardunusedproduct.

CouscousPilafw/Carrots&Cilantro(Couscousw/Carrots&Cilantro)

Base,VegetableDryG-FRS 180mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CombineVegetableBrothandWaterandstiruntildissolved. Water,Tap 3.65L Hot

Oil,Olive 115mL

Onion,YellowDicedFrz 800g

Garlic,Chopped/Minced 40mL

4 Carrots,DicedFrz 425g

Cinnamon,Ground 10mL

Pepper,Cayenne 10mL

Couscous,Dry 2Kg

Cilantro,BunchFresh 275g Chopped

HeatOil,addOnionsandGarlicandsauteuntiltender,about5minutes.

AddBroth,Carrots,andSeasonings;bringtoaboil.

Removefromheat,stirinCouscousthencoverandletstand5minutes,fluffwithafork;stirinCilantro.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Couscousw/G-FRSVegBase(Couscous)

recipedetailsonpage7)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 30mL Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

CrackersSoda/SaltineNAS(UnsaltedSodaCrackers)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 HamCarvedw/MapleMustardRosemary(Seerecipedetailson page17-18)

DicedConsistency:Dicetodesiredconsistency.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15secondsonetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

Discardunusedproduct. 7

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Ham,Buffet FlatBnls

PlaceHamfatsideuponarackinbakingpan(s).Scorethetopfatandsidesofcarvedhamindiamondpatterncuttingonlya1/4"deepwitha knifeaboutevery2inches.Place125mls/1/2cupofwaterinpan.Bakeat300F/150Cinconvectionovenforapproximately18-20minutesper lb/0.5kg. 3 Sugar,Brown LightBulk

Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:20minutes/lb 2026-02-12|02:23PM

Dcd.PorkCubesSauteedSeasoned(Dcd.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page20) 4.5Kg

G-FLSGravyBrownf/DryMix(See recipedetailsonpage21) 750mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork&Gravy:Prepareasperseparaterecipe

Pork&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly 5

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PorkCubesSauteedSeasoned(SeasonedPorkCubes)

SauteMeatwithPanSprayovermediumheatuntilbrowned

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

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

Fish,SalmonFillet/PortionsSknls Raw 1.65Kg

Oil,Olive 50mL

Salt,Kosher 10mL

Pepper,BlackGrd 5mL

CreamCheesef/bulk(Seerecipe detailsonpage24) 850g

YogurtGreekPlainWhole

f/Bulk(Seerecipedetailsonpage 25) 400g

Shallots,WholeFresh 83mL Chopped Garlic,Powder 10mL Onion,Powder 10mL

Seeds,Poppy 30mL

Seeds,Sesame 50mL DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PlaceSalmononparchmentlinedbakingsheet.DrizzleSalmonwithOliveOilandseasonwithSaladand Pepper.

CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.

Inamixingbowl,combineCreamCheese,Yogurt,Shallots,GarlicPowder,OnionPowder,PoppySeedsand SesameSeeds.FlakeFishwithforkandstirintoCreamCheeseMixture.SeasonwithSaltandPepper.Mixwell.

NOTE:Chillunderrefrigeration<40F/4C.

5 CCP-Maintain<40F/4C.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 CreamCheese,Plain 850mL Portionaccordingtoservingsize.

3 CCP-Maintain<40F/4C.

YogurtGreekPlainWholef/Bulk(PlainGreekYogurt)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Beans,KidneyWhiteCnd 225L Blendallingredientstogetheruntilsmooth

CCP-Maintain<40F/4C.

Discardunusedproduct.

DrinkPinkLemonadef/Mix(PinkLemonade)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareproductasperpackageinstructions.

CCP-Maintain<40F/4C

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 EggOmelettePlain 50each Thawed

Preheatconvectionovento300°F/150C. Bakeomelettefor~11minutes. 3

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Seasoning,Greek 30mL Inaskillet,heatoilovermedium-highheat.Addthedicedonionsandpeppers;sautéfor~3-5minutes;thenaddthediced zucchiniandtheseasonings Sautéforanadditional3-5minutesuntiltheyaretender Pepper,BlackGrd 15mL

Peppers,BellRed WholeFresh

Squash,Zucchini GreenWholeFresh

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. EggOmelettef/Frzw/Feta&Vegf/Fresh(GardenVeggie&FetaOmelette)

Atpointofservice,place1omeletteontheplate Topwith60mlofsautéedgardenfreshvegetablesovereachomelette Topwith7gofcrumbledfetacheese

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

MuffinCarrotG-F 17each Prepare/thawMuffinsaccordingtopackagedirections Serve1Muffinperresident'schoice

MuffinLemonBlueberryG-F 17each

CCP-Maintain<40F/4C

1 Milk,2%Bulk 25L WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment WhiskEggs,VanillaandMilktogether

Egg,Whole Liquid 1L

Extract,Vanilla Imitation 15mL

2 BreadRaisin G-F 15Kg 1"Squares PlacehalfthecubedBreadintogreasedpans.

3 Banana Medium Fresh 680g Sliced

Note:Maybeservedwarmorchilled,pleasefollowproperCCPstandardsforbothmethods. G-FPuddingBreadf/RaisinBreadw/Fruit&Choc(G-FChocolate&FruitBreadPudding)

DistributeBananasovertopofBread

4 Sugar,Brown LightBulk 225g SprinkleBrownSugar,CinnamonandChocolateChipsontopofFruit. Cinnamon, Ground 15mL BakingChips, Semi-Sweet 150g 5

PlacetheremainderofcubedBreadontopofFruitandpourMilk/Eggmixtureovertop;pressdowngentlyandbakeuncoveredin adoublepanwaterbath.Cooktoan*internaltemperatureof165F/74Cheldforatleast15seconds.

CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Referto localorregionalpublichealthregulationsforspecifictimes.

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.

CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Ham,Buffet FlatBnls

Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:20minutes/lb 2026-02-12|02:23PM

Mcd.BeansGreen&PeppersRedf/Frzw/Paprika(Mcd.TastyGreenBeans&RedPimentos)

BeansGreen&PeppersRedf/Frz w/Paprika(Seerecipedetailsonpage 2) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage7)

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.MincepreparedProductintopiecesno largerthan0.5cmcubed.StirenoughLiquidintoProducttoachievedesiredconsistency(thickenermayneedtobe added).

*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct.

NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/or thickenerused.

Peppers,Bell RedDicedFrz 300g

CCP-Maintain>140F/60C;discardunusedproduct. BeansGreen&PeppersRedf/Frzw/Paprika(TastyGreenBeans&RedPeppers)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CombineGreenBeansandRedPeppers Steamorboiluntiltender

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. GreenBeans, CutFrz 625Kg

AddMargarine,PaprikaandPepper,tossuntilwellcoated.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 EggOmelettef/Frzw/Feta&Veg f/Fresh(Seerecipedetailsonpage2729) 50each

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 EggOmelettePlain 50each Thawed

Preheatconvectionovento300°F/150C. Bakeomelettefor~11minutes. 3

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Peppers,BellRed WholeFresh

Squash,Zucchini GreenWholeFresh

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. EggOmelettef/Frzw/Feta&Vegf/Fresh(GardenVeggie&FetaOmelette)

Atpointofservice,place1omeletteontheplate Topwith60mlofsautéedgardenfreshvegetablesovereachomelette Topwith7gofcrumbledfetacheese

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntil desiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetime only.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Omelettef/Liquid(Seerecipe detailsonpage42-43) 50each Omelette:Prepareasperseparaterecipe

Omelette:Mincetodesiredconsistency. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 8

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Egg,Whole Liquid 5.15L Inamixingbowl,whisktogetherEggs,Salt,andPepper.

Pour80mLEggmixtureforindividualOmeletsongreasedgriddle.Cookuntilbottomisgoldenbrown.Donotstir.Ifnecessary,gentlyliftcooked portionwithaspatulatopermituncookedmixturetoflowunderneath.ContinuecookinguntilEggsareset.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

FoldOmeletinhalforthirdsmakingalongovalshapedOmelet.Serveimmediately.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

INGREDIENTS

2026-02-12|02:23PM

CookTime:3-5min.

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 PeasSugarSnapf/Frz(See recipedetailsonpage45) 6.25L Mincetodesiredconsistency

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

5 Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PeasSugarSnapf/Frz(SugarSnapPeas)

AddSeasoningsandmixwell

SnapFrz

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Mcd.PorkCubesSauteedSeasoned(Mcd.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page20)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage21)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork&Gravy:Prepareasperseparaterecipe

Pork&Gravy:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PotatoBoiledDoublef/Fresh(See recipedetailsonpage48)

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct. 6

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PotatoBoiledDoublef/Fresh(DoubleBoiledPotato)

PlacePotatoesinWatertocoverandbringtoaboilfor3-5Minutes.DrainoffthecookingWaterandfinishcookingwithfreshboiling WateruntilPotatoesaretender

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PotatoSteamedf/Freshw/Parsley(ParsliedSlicedPotatoes)

Margarine, Bulk

Melted PlacePotatoesingreasedcounterpan.DrizzleMargarineandParsleyoverPotatoesandcoverwithfoil.Bake(seeabove)until tenderandcookedthrough.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Mcd.VegtMeatloaff/Crumbles(Mcd.VegtMeatloaf)

VegtMeatloaff/Crumbles(See recipedetailsonpage51-53) 4.5Kg

BrothVegf/DryG-FRSBase(See recipedetailsonpage7) 15L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

VegtMeatloaf&Broth:Prepareasperseparaterecipe

VegtMeatloaf&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyis achieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

VegtMeatloaff/Crumbles(VegtMeatloaf)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Crumbs,BreadPlain 750mL CombineallIngredientsinmixer.Mixatlowspeeduntiljustcombined.Donotover-mix.

Milk,SoyOriginalBulk 75mL

Onion,YellowDicedFrz 250mL

Celery,DicedFrz 250mL

Applesauce,Unsweetened 1.5L

Ketchup,Bulk 500mL

Sauce,SoyBulk 25mL

Pepper,BlackGrd 5mL

Vegan,MeatCrumbles 55Kg

3 Placemixtureintoloafpan(s)andbakeinovenuntilcookedthrough.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:45-60min

MuffinCranberryLemonLargew/Poppyseedf/Batter(CranberryLemonPoppyseedMuffin)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Seeds,Poppy 605g Preheatovento325F/162C Mixpoppyseedandbatteruntilwellblended.

MuffinBatter,LemonCranberry 2.75Kg

Place#10scooppreparedBatterinmuffinpans.Followmanufacturesinstructionsforbaking. 4 CCP-Maintain<40F/4C.

5 Discardunusedproduct.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Egg,Whole Liquid 5.15L Inamixingbowl,whisktogetherEggs,Salt,andPepper.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

FoldOmeletinhalforthirdsmakingalongovalshapedOmelet.Serveimmediately.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

INGREDIENTS

CookTime:3-5min. 2026-02-12|02:23PM

P.BeansGreen&PeppersRedf/Frzw/Paprika(TastyGreenBeans&RedPimentos)

BeansGreen&PeppersRedf/Frzw/Paprika(Seerecipedetails onpage2)

BrothVegf/DryG-FRSBase(Seerecipedetailsonpage7) 1.5L

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.. PureepreparedProductwithenoughLiquidtoachievedesiredconsistency(thickenermay needtobeadded).

*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct.

NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/or thickenerused

P.BreadWhite(P.WhiteBread)

required NOTE:Chillunderrefrigeration<40F/4C.

NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CookiesTurnoverBlueberry 50each Prepareproductasperpackageinstructions. 3 JuiceApplef/BIB(Seerecipedetailsonpage60) 750mL PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.

CCP-Maintain<40F/4C.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareproductasperpackageinstructions.

CCP-Maintain<40F/4C

Discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods. 6

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.CouscousPilafw/Carrots&Cilantro(P.Couscousw/Carrots&Cilantro)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

CouscousPilafw/Carrots& Cilantro(Seerecipedetailsonpage10 -12) 6.25L Prepareasperseparaterecipe

Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

recipedetailsonpage7)

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

CouscousPilafw/Carrots&Cilantro(Couscousw/Carrots&Cilantro)

Base,VegetableDryG-FRS 180mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CombineVegetableBrothandWaterandstiruntildissolved. Water,Tap 3.65L Hot

Oil,Olive 115mL

Onion,YellowDicedFrz 800g

Garlic,Chopped/Minced 40mL

4 Carrots,DicedFrz 425g

Cinnamon,Ground 10mL

Pepper,Cayenne 10mL

Couscous,Dry 2Kg

Cilantro,BunchFresh 275g Chopped

HeatOil,addOnionsandGarlicandsauteuntiltender,about5minutes.

AddBroth,Carrots,andSeasonings;bringtoaboil.

Removefromheat,stirinCouscousthencoverandletstand5minutes,fluffwithafork;stirinCilantro.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

recipedetailsonpage22-23)

PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyis achieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickener typechosenandrequiredthicknessorconsistency.

DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)

Fish,SalmonFillet/PortionsSknls Raw 1.65Kg

Oil,Olive 50mL

Salt,Kosher 10mL

Pepper,BlackGrd 5mL

CreamCheesef/bulk(Seerecipe detailsonpage24) 850g

YogurtGreekPlainWhole

f/Bulk(Seerecipedetailsonpage 25) 400g

Shallots,WholeFresh 83mL Chopped

Garlic,Powder 10mL Onion,Powder 10mL

Seeds,Poppy 30mL

Seeds,Sesame 50mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PlaceSalmononparchmentlinedbakingsheet.DrizzleSalmonwithOliveOilandseasonwithSaladand Pepper.

CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.

Inamixingbowl,combineCreamCheese,Yogurt,Shallots,GarlicPowder,OnionPowder,PoppySeedsand SesameSeeds.FlakeFishwithforkandstirintoCreamCheeseMixture.SeasonwithSaltandPepper.Mixwell.

NOTE:Chillunderrefrigeration<40F/4C.

5 CCP-Maintain<40F/4C.

Prepareasperseparaterecipe.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 EggOmelettef/Frzw/Feta&Veg f/Fresh(Seerecipedetailsonpage2729) 50each

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Discardunusedproduct.

G-FMuffinAssortedf/RTS(Seerecipedetailsonpage30) 50each WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PureeMuffinwithenoughMilktoachievedesiredconsistency(thickenermayneedtobeadded).

2 CCP–Maintainat<40F/4C. DiscardunusedProduct.

NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

MuffinCarrotG-F 17each Prepare/thawMuffinsaccordingtopackagedirections Serve1Muffinperresident'schoice

MuffinLemonBlueberryG-F 17each

CCP-Maintain<40F/4C

2 G-FPuddingBreadf/RaisinBreadw/Fruit&Choc(Seerecipe detailsonpage31-32)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe.

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblend untildesiredconsistencyisachieved

CCP-Maintain<40F/4C.

1 Milk,2%Bulk 2.5L WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.WhiskEggs,VanillaandMilktogether.

Egg,Whole Liquid 1L

Extract,Vanilla Imitation 15mL

2 BreadRaisin G-F 15Kg 1"Squares PlacehalfthecubedBreadintogreasedpans.

3 Banana Medium Fresh 680g Sliced

DistributeBananasovertopofBread

4 Sugar,Brown LightBulk 225g SprinkleBrownSugar,CinnamonandChocolateChipsontopofFruit. Cinnamon, Ground 15mL BakingChips, Semi-Sweet 150g 5

PlacetheremainderofcubedBreadontopofFruitandpourMilk/Eggmixtureovertop;pressdowngentlyandbakeuncoveredin adoublepanwaterbath.Cooktoan*internaltemperatureof165F/74Cheldforatleast15seconds.

Note:Maybeservedwarmorchilled,pleasefollowproperCCPstandardsforbothmethods.

CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Referto localorregionalpublichealthregulationsforspecifictimes.

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.

CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.

Pureedconsistency:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntil desiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetime only.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.MuffinLemonCranberryLargef/Batter(P.LemonCranberryMuffin)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 MuffinLemonCranberryLargef/Batter(Seerecipe detailsonpage75) 50each Muffin:Prepareasperseparaterecipe 3

Muffin:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyis achieved.

NOTE:Thickenermayberequired.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 MuffinBatter,Lemon Cranberry 5Kg Portionintogreasedorlinedmuffinpanswith#10scoop Prepareproductasperpackageinstructions

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.

Discardunusedproduct.

P.Omelettef/Liquid(P.Omelette)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Omelettef/Liquid(Seerecipe detailsonpage42-43) 50each Omelette:Prepareasperseparaterecipe

3 Milk,2%Bulk

2.25L Omelette&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

Milk,2%BulkLacF 250mL WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PourLiquidintoblenderorfoodprocessor.AddpreparedProduct.Coversecurely;blenduntilsmooth.Scrapedown sidesandbottomofbowl.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto165/74Cheldfor 15sec.

Omelettef/Liquid(See recipedetailsonpage4243) 50each Prepared

CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.Refertolocalorregionalpublichealthregulationsforspecifictimes. Discardunusedproduct.

Note:ServingsizesusingscoopswillvarydependingontheamountofLiquidand/orThickenerused.

P.PeasSugarSnapf/Frz(P.SugarSnapPeas)

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 PeasSugarSnapf/Frz(See recipedetailsonpage45) 6.25L Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.PorkCubesSauteedSeasoned(P.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page20)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage21)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork&Gravy:Prepareasperseparaterecipe

Pork&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.PotatoBoiledDoublef/Fresh(P.DoubleBoiledPotato)

PotatoBoiledDoublef/Fresh(See recipedetailsonpage48)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.PotatoBoiledf/Freshw/Parsley(P.ParsliedPotatoes)

PotatoBoiledf/Fresh w/Parsley(Seerecipedetailson page82) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage7)

Potato&Broth:Prepareasperseparaterecipe

Potato&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PotatoBoiledf/Freshw/Parsley(ParsliedPotatoes)

DrizzlemeltedMargarineoverPotatoes.Bake(seeabove)untiltenderandcookedthrough.SprinklewithParsleyandcoverwithfoil.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

P.PuddingBreadHmd(P.BreadPudding)

1 PuddingBreadHmd(Seerecipe detailsonpage84) 50#12 scoop

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Addpreparedproducttoblenderorfoodprocessor.Coversecurely.Blenduntilsmooth.Scrapedownsidesandbottomof bowl.Continueblendinguntilpudding-likeconsistencyisreached.

CCP-Reheatto165F/74Cheldfor15sec.

CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.

PuddingBreadHmd(BreadPudding)

1 Egg,Whole Liquid 480mL

2 Sugar, Granulated Bulk 288mL

Milk,2% Bulk 640mL

Extract, Vanilla Imitation 19mL

3 Milk,2% Bulk 2.25L

4 Bread White 32slice Cubed

Nutmeg, Ground 6mL Cinnamon, Ground 2mL

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. BeatEggsslightly.EggMixtureshouldbeheld<40F/4Cwhennotbeingused.

AddSugar,firstportionofcoldMilkandVanilla.Mixonlowspeedonlyuntilblended.Maintain<40F/4C.

ScaldMilk.Addtoaboveandblend.

PlacecubedBreadinpans.PourMilk/EggmixtureoverBreadCubesandletstanduntilsoftened.Soakat<40F/4Cfor2hoursto allowBreadtobecomecompletelysaturated.SprinklewithNutmegandcinnamon.Bakeat350F/176Cfor40-45minto*internal tempof165F/74Cheldfor15secoruntilaknifeinsertedcomesoutclean.

5 CCP--Keepchilledat<40F/4C Discardunusedproduct

6 CookTime:40-45min

P.RiceWhitef/Dry(P.FluffyRice)

RiceWhitef/Dry(Seerecipe detailsonpage86) 6.25L

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved

BrothVegf/DryG-FRSBase(See recipedetailsonpage7)

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

RiceWhitef/Dry(FluffyRice)

PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

P.SoupCarrotVegHmdBroth(P.Carrot&FusionVegetableSoup)

1 SoupCarrotVegw/TortillaGarnish/Hmd Broth(Seerecipedetailsonpage88-89)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Carrots,DicedFrz 11.25 Kg

Juice,LemonBulk

Honey,Bulk

Cilantro,BunchFresh 750mL Chopped

Dill,Fresh 750mL Chopped

VegMixFusionf/Frz(Seerecipe detailsonpage90) 1.75L

BrothVegf/DryG-FRS

Base(Seerecipedetailson page7) 7L

4 ChipsTortillaTri-Colorf/Bulk (Seerecipedetailsonpage91)

BoilCarrots,drainandplaceintoblender.Blenduntilsmooth.

PourCarrotsintopot,addremainingingredientsexcludingTortillas;returntoasimmer.CCP-Cooktoaninternal temperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain>140F/60C;discardunusedproduct.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality. SoupCarrotVegw/TortillaGarnish/HmdBroth(Carrot&FusionVegetableSoup)

each Crushed Garnisheachportionwith2crushedTortillachips. 5

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 8

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Chips,TortillaTriColorBulk 50g Prepareproductasperpackageinstructions. 3 Discardunusedproduct. 4

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

P.VegtMeatloaff/Crumbles(P.VegtMeatloaf)

VegtMeatloaff/Crumbles(See recipedetailsonpage51-53)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage21)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

VegtMeatloaf&Gravy:Prepareasperseparaterecipe

VegtMeatloaf&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyis achieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PeasSugarSnapf/Frz(SugarSnapPeas)

AddSeasoningsandmixwell

SnapFrz

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

PorkCubesSauteedSeasoned(SeasonedPorkCubes)

SauteMeatwithPanSprayovermediumheatuntilbrowned

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

PotatoBoiledDoublef/Fresh(DoubleBoiledPotato)

DrainoffthecookingWaterandfinishcookingwithfreshboiling WateruntilPotatoesaretender

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

PotatoSteamedf/Freshw/Parsley(ParsliedSlicedPotatoes)

PlacePotatoesingreasedcounterpan.DrizzleMargarineandParsleyoverPotatoesandcoverwithfoil.Bake(seeabove)until tenderandcookedthrough.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

RiceWhitef/Dry(FluffyRice)

PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Carrots,DicedFrz 11.25 Kg

Juice,LemonBulk

Honey,Bulk

Cilantro,BunchFresh 750mL Chopped

Dill,Fresh 750mL Chopped

VegMixFusionf/Frz(Seerecipe detailsonpage90) 1.75L

BrothVegf/DryG-FRS

Base(Seerecipedetailson page7) 7L

4 ChipsTortillaTri-Colorf/Bulk (Seerecipedetailsonpage91)

BoilCarrots,drainandplaceintoblender.Blenduntilsmooth.

PourCarrotsintopot,addremainingingredientsexcludingTortillas;returntoasimmer.CCP-Cooktoaninternal temperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain>140F/60C;discardunusedproduct.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality. SoupCarrotVegw/TortillaGarnish/HmdBroth(Carrot&FusionVegetableSoup)

each Crushed Garnisheachportionwith2crushedTortillachips. 5

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 8

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

VegtMeatloaff/Crumbles(VegtMeatloaf)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Crumbs,BreadPlain 750mL CombineallIngredientsinmixer.Mixatlowspeeduntiljustcombined.Donotover-mix.

Milk,SoyOriginalBulk 75mL

Onion,YellowDicedFrz 250mL

Celery,DicedFrz 250mL

Applesauce,Unsweetened 1.5L

Ketchup,Bulk 500mL

Sauce,SoyBulk 25mL

Pepper,BlackGrd 5mL

Vegan,MeatCrumbles 55Kg

3 Placemixtureintoloafpan(s)andbakeinovenuntilcookedthrough.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:45-60min

1 BreadWhlGG-F 50slice WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.Prepareperpackageinstructions.

BreadWhlGG-F 50slice

Margarine,Bulk 250g Melted

1.5L

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. PureeBreadwithenoughLiquidtoachievedesiredconsistency(Thickenermayneedtobeadded).*Chill<40F/4C.

CCP-Maintain<40F/4C. Discardunusedproduct.

NOTE:ServingsizesusingscoopswillvarydependingontheamountofLiquidand/orThickenerused.