Special Events Menu
Eid Al Fitr
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZER
Vegetable Samosa
CurriedSweet Potato LentilSoup
MAINS
Chicken Korma with Sautéed Spinach & Vegetable Biryani
Lamb Curry with Seasoned Carrots & Roasted Potatoes
DESSERTS
Sheer Khurma
Fruity Pineapple Custard
BEVERAGES
Sweet Lassi Tea or Coffee
DRINK IDEA SNACKIDEA SNACK CART IDEAS
SWEET LASSI
Tip: Try adding fruit like mango or strawberry to a Lassi for a refreshing flavour
VEGETABLE SAMOSA
Tip: Serve warmed samosas in an easy to-go container
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Add a special touch to meal service with an Eid Al-fitrcard
Spruce up meal or cart service with colourfulnapkins
APPETIZER
Vegetable Samosa
CurriedSweet Potato LentilSoup
MAINS
Chicken Korma
with Sautéed Spinach & Vegetable Biryani
Lamb Curry with Seasoned Carrots & Roasted Potatoes
DESSERTS
Sheer Khurma
Fruity Pineapple Custard
BEVERAGES
Sweet Lassi
Tea or Coffee
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
Discardunusedproduct
CabbageGreenShrdButteredf/Fresh(ButteredCabbage)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
ChickenKormaf/BreastBnlsSknls(ChickenKorma)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Chicken,BreastBnlsSknls
MediumRaw 4.5Kg
Spice,GaramMasala 80mL
2
Coriander,Dried 10mL
Curry,Powder 10mL
3 Oil,Vegetable 200mL
Inalargemixingbowl,mixChickenwithfirstgroupofSpicesandhalfoftheCanolaOil.Marinadeinthefridgefor 1hour.
CCP-Maintain<40F/4C;discardunusedproduct.
Inalargerondeau,heatOilonamediumheat.AddmarinatedChicken.Cookuntilgoldenbrown,about10 minutes.Removeformpan,diceandreserve.
4 Onion,YellowWholeFresh 4each Diced Usingsamepan,cookOnionsonmediumheatuntilcaramelized,about10minutes.
AddremainingSpices,GarlicandTomatoPaste.Cookfor2minutes.
Spice,GaramMasala 80mL
Coriander,Dried 10mL
5 Curry,Powder 10mL
Garlic,Chopped/Minced 120mL
Tomato,PasteCnd 250mL
2026-02-12|02:25PM
AddMilk,CoconutMilkandSoup.Simmer15minutes.AddChickensimmeradditional10minutes.
AddremainingIngredients.Simmer5minutes.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
ChickenLemonBkdf/Bnls/SknlsThigh(LemonChickenThighs)
1 Chicken,ThighBnlsSknls Raw 50each WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. WashandtrimfatfromChicken.Placeinshallowpans.
Juice,LemonBulk 650mL CombineremainingSpicesandOiltomakemarinade.PouroverChickenpieces.*Marinatefor3hrs<40F/4C.RemoveChickenand placeonbakingsheets.
Oil,Vegetable 60mL
Garlic,Powder 30mL
Salt,Table 30mL
Pepper,BlackGrd 30mL
Paprika,Regular 30mL
3
Bakeat350F/176Cfor35-40minto*internaltemp>165F/74Cfor15sec.Basteoccationallywithmarinate.
CCP--Maintain>140F/60Cforonly4hrs. 5
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltemp165F/74Cheld15secwithin1hr-onetimeonly.
CookTime:25-40min.
CoffeeorTea:Prepareproductasperpackageinstructions
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee, Regular Ground 100mL
3 Serveperresident'schoice.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
CrackersSoda/SaltineNAS(UnsaltedSodaCrackers)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
CustardPineappleHmdf/Cnd(BakedPineappleCustard)
Pineapple, CrushedCndJcPk 1L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Drained DrainPineappleandreserveSyrup.Place1stportionofSugarwithdrainedPineapplein"custard"pan(s).Heat,stirring constantlyuntilSugardissolves.SpreadPineappleevenlyintocustardcups.
Sugar,Granulated Bulk 250mL
Inabowl,blendtogetherEggs,Vanilla,Milk,secondSugarportion,andreservedJuice(Syrup).
Extract,Vanilla Imitation
Carefullypourinto"custard"pan(s).
Coverwithfoilandplace"custard"pan(s)inalargerpancontaininghotWater.Bakeuntilset,approximately1hour.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CookTime:40-60mins
Pineapple, CrushedCndJcPk 1L
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds CustardPineappleHmdf/CndLacR(LacRBakedPineappleCustard)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Drained DrainPineappleandreserveSyrup.Place1stportionofSugarwithdrainedPineapplein"custard"pan(s).Heat,stirring constantlyuntilSugardissolves.SpreadPineappleevenlyintocustardcups.
Milk,2%BulkLacF 3L
Inabowl,blendtogetherEggs,Vanilla,LacRMilk,secondSugarportion,andreservedJuice(Syrup).
Carefullypourinto"custard"pan(s).
Coverwithfoilandplace"custard"pan(s)inalargerpancontaininghotWater.Bakeuntilset,approximately1hour.
CCP-Maintain<40F/4C.
CookTime:40-60mins 2026-02-12|02:25PM
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CabbageGreenShrdButteredf/Fresh(ButteredCabbage)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
ChickenLemonBkdf/Bnls/Sknls Thigh(Seerecipedetailsonpage6) 4.5Kg
G-FLSGravyPoultryf/DryMix(See recipedetailsonpage17) 1.5L Prepared
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Usingachef’sknifeandcuttingboard,dicepreparedProductintopiecesnolargerthan1.5cmcubed.Stir inLiquid.*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP--Maintain>140F/60C
Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescan affectfoodquality.Refertolocalorregionalpublichealthregulationsforspecifictimes. Discardunusedproduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.
ChickenLemonBkdf/Bnls/SknlsThigh(LemonChickenThighs)
1 Chicken,ThighBnlsSknls Raw 50each WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. WashandtrimfatfromChicken.Placeinshallowpans.
Juice,LemonBulk 650mL CombineremainingSpicesandOiltomakemarinade.PouroverChickenpieces.*Marinatefor3hrs<40F/4C.RemoveChickenand placeonbakingsheets.
Oil,Vegetable 60mL
Garlic,Powder 30mL
Salt,Table 30mL
Pepper,BlackGrd 30mL
Paprika,Regular 30mL
3
Bakeat350F/176Cfor35-40minto*internaltemp>165F/74Cfor15sec.Basteoccationallywithmarinate.
CCP--Maintain>140F/60Cforonly4hrs. 5
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltemp165F/74Cheld15secwithin1hr-onetimeonly.
CookTime:25-40min.
G-FLSGravyPoultryf/DryMix(PoultryGravy)
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
Dcd.LambBrsdf/Cubes(Dcd.BraisedLamb)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
LambBrsdf/Cubes(Seerecipe detailsonpage20-21) 4.5Kg
G-FLSGravyBeeff/DryMix(See recipedetailsonpage19) 750mL
Lamb&Gravy:Prepareasperseparaterecipes
3
Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,ifnecessary.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
G-FLSGravyBeeff/DryMix(BeefGravy)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GravyMix,Beef DryG-FRS 70g Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
LambBrsdf/Cubes(BraisedLamb)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Margarine, Bulk 60mL
Inapanovermediumheat,meltMargarineandsauteOnionsuntiltranslucent.AddMeat,SeasoningsandSpices.BrownMeat. Donotovercook.
4
5
Coverandsimmer,stirringoccasionally,untilMeatistender.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
StewTofuMoroccanf/Cnd w/Chickpeas(Seerecipedetailsonpage 22-24)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
StewTofuMoroccanf/Cndw/Chickpeas(MoroccanStew)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Onion,YellowWhole Fresh 10each Diced
Carrots,DicedFrz 750g
Parsnips,DicedFrz 500g
Inalargestockpot,heatoilovermediumheat.Addonions,garlic,andparsnip.Sautéuntilonionsare translucent.
Addcumin,coriander,turmeric,andpaprika.Toastspiceduntilfragrant. Coriander,Dried 50mL
Addpaprikaandchilipowderandsauteuntilvegetablesarecoated.
Tofu,Firm 4.5Kg ChoppedFine Add,Tomatoes,chickpeas,andTofuSimmeruntilblendedandsauceiswarm.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Dcd.VegtGardenPattyf/RTC(Dcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage26) 50each
Patty&Gravy:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 27) 750mL 3
Patty&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
VegtGardenPattyf/RTC(VegtGardenPatty)
1 VegtPatty 50each *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
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
DrinkLemonadef/Mix(LemonadeDrink)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
625L Prepareproductasperpackageinstructions.
2
625mL 3 CCP-Maintain<40F/4C
DrinkYogurtPlainf/Bulk(SweetLassiDrink)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
YogurtPlainf/Bulk(Seerecipedetailson page30) 2.25L
2
AddYogurtandIceCubesintoablenderandblendonlowuntilfrothy AddWaterandSugartoblenderandblendon lowspeeduntilwell-mixed.
3 CCP-Maintain<40F/4C
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 YogurtPlainWholef/Bulk(Seerecipedetailsonpage31) 2.25L Portionyogurtandchilluntilservice 3 CCP-Maintain<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Yogurt,Plain WholeBulk 2.25L Prepareproductasperpackageinstructions. 3 CCP-Maintain<40F/4C.
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
GelatinPeach(PeachGelatin)
Water,Tap 3.35L Cold Prepareproductasperpackageinstructions.
Water,Tap 2.4L Boiled
GelatinMix, PeachDry 925g
NOTE:Chillunderrefrigeration<40F/4C.
Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipmentandpreparation techniques.Alwaysrefertoproductspecificmanufacturerinstructions
Discardunusedproduct.
GelatinMix, StrawberryDry 925g Prepareproductasperpackageinstructions.
NOTE:Chillunderrefrigeration<40F/4C.
Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipmentand preparationtechniques.Alwaysrefertoproductspecificmanufacturerinstructions
Discardunusedproduct.
GelatinStrawberry(StrawberryGelatin)
LambBrsdf/Cubes(BraisedLamb)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Margarine, Bulk 60mL
Inapanovermediumheat,meltMargarineandsauteOnionsuntiltranslucent.AddMeat,SeasoningsandSpices.BrownMeat. Donotovercook.
4
5
Coverandsimmer,stirringoccasionally,untilMeatistender.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Mcd.CabbageGreenShrdButteredf/Fresh(Mcd.ButteredCabbage)
CabbageGreenShrdButtered f/Fresh(Seerecipedetailsonpage3) 6.25L Cabbage&Broth:Prepareasperseparaterecipe
BrothVegf/DryG-FRSBase(See recipedetailsonpage37) 15L
Cabbage&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 15L 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
requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
ChickenKormaf/BreastBnlsSknls(ChickenKorma)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Chicken,BreastBnlsSknls
MediumRaw 4.5Kg
Spice,GaramMasala 80mL
2
Coriander,Dried 10mL
Curry,Powder 10mL
3 Oil,Vegetable 200mL
Inalargemixingbowl,mixChickenwithfirstgroupofSpicesandhalfoftheCanolaOil.Marinadeinthefridgefor 1hour.
CCP-Maintain<40F/4C;discardunusedproduct.
Inalargerondeau,heatOilonamediumheat.AddmarinatedChicken.Cookuntilgoldenbrown,about10 minutes.Removeformpan,diceandreserve.
4 Onion,YellowWholeFresh 4each Diced Usingsamepan,cookOnionsonmediumheatuntilcaramelized,about10minutes.
AddremainingSpices,GarlicandTomatoPaste.Cookfor2minutes.
Spice,GaramMasala 80mL
Coriander,Dried 10mL
5 Curry,Powder 10mL
Garlic,Chopped/Minced 120mL
Tomato,PasteCnd 250mL
2026-02-12|02:25PM
AddMilk,CoconutMilkandSoup.Simmer15minutes.AddChickensimmeradditional10minutes.
AddremainingIngredients.Simmer5minutes.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
G-FLSGravyPoultryf/DryMix(Seerecipedetailsonpage17) 750mL Mcd.ChickenLemonBkdf/Bnls/SknlsThigh(Mcd.LemonChicken)
ChickenLemonBkdf/Bnls/SknlsThigh(Seerecipedetailsonpage6) 4.5Kg WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Debonemeat.
Mincepreparedproducttodesiredconsistency.Stirinliquid.
CCP-Reheat165F/74Cheld15sec.
CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
Mcd.LambBrsdf/Cubes(Mcd.BraisedLamb)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
LambBrsdf/Cubes(Seerecipe detailsonpage20-21) 4.5Kg
G-FLSGravyBeeff/DryMix(See recipedetailsonpage19) 15L
3
Lamb&Gravy:Prepareasperseparaterecipes
Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,ifnecessary.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
recipedetailsonpage44)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency. Mcd.SpinachGarlicSauteedf/Frz(Mcd.SauteedSpinach)
SpinachGarlicSauteedf/Frz(SauteedSpinach)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Mcd.StewLambCurryf/Dicedw/Carrots&Potato(Mcd.LambCurry)
1 StewLambCurryf/Dicedw/Carrots& Potato(Seerecipedetailsonpage45-47)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.Mincepreparedproductto desiredconsistency.*Reheatto165F/74Cheldfor15sec.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.Refertolocalorregionalpublichealthregulationsforspecifictimes. Discardunusedproduct.
StewLambCurryf/Dicedw/Carrots&Potato(LambCurry)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
HeatOiloverhighheat,addLambandbrown;removeandsetaside.
Reduceheattomedium,addOnion,GarlicandGinger,cookstirringfor5-6minutes;addCurryandcook2-3 minutesuntilOnionsaretender. Garlic,Chopped/Minced 15mL
4 BrothBeeff/DryG-FRSBase(See recipedetailsonpage48)
ReturnLambtopot,addBeefBrothandbringtoaboil;reduceheatandsimmerfor30minutes
5 Potato,YellowFresh 175Kg Peeled& Cubed AddPotatoes,Carrots,PeasandCoconutMilkandcontinuecooking25to30minutesuntilVegetablesare tender.Cooktoan*internaltemperatureof165F/74Cheldforatleast15seconds. Peas,Frz 781mL
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothBeeff/DryG-FRSBase(BeefBroth)
Water,Tap 235L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods
Mcd.StewTofuMoroccanf/Cndw/Chickpeas(Mcd.MoroccanStew)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
StewTofuMoroccanf/Cnd w/Chickpeas(Seerecipedetailsonpage 22-24)
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage37)
Stew&Gravy:Prepareasperseparaterecipe
Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyis achieved.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Mcd.VegtGardenPattyf/RTC(Mcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage26) 50each
Patty&Broth:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BrothVegf/DryG-FRSBase(See recipedetailsonpage37) 15L
3
Patty&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.CabbageGreenShrdButteredf/Fresh(P.ButteredCabbage)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
CabbageGreenShrdButtered f/Fresh(Seerecipedetailsonpage3) 6.25L
BrothVegf/DryG-FRSBase(See recipedetailsonpage37) 225L 3
Cabbage&Broth:Prepareasperseparaterecipe
Cabbage&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
P.ChickenKormaf/BreastBnlsSknls(P.ChickenKorma)
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.ChickenLemonBkdf/Bnls/SknlsThigh(P.LemonChicken)
1 ChickenLemonBkdf/Bnls/Sknls
Thigh(Seerecipedetailson page6) 4.5Kg
G-FLSGravyPoultryf/Dry
Mix(Seerecipedetailsonpage 17) 1.5L
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Debonemeat.
Combine¾GravywithMeatinblenderorfoodprocessor.Coversecurely.Blenduntilsmooth.Scrapedownsidesand bottomofbowl.AddremainderofGravyasneeded.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto 165F/74Cheldfor15sec.
CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
1 CustardPineappleHmdf/Cnd(Seerecipedetailsonpage9-10)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Pureepreparedproducttodesiredconsistency.
CCP-Chill<40F/4C.
CCP-Maintain<40F/4C. Discardunusedportion.
NOTE:Mayaddthickenerasneeded.
CustardPineappleHmdf/Cnd(BakedPineappleCustard)
Pineapple, CrushedCndJcPk 1L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Drained DrainPineappleandreserveSyrup.Place1stportionofSugarwithdrainedPineapplein"custard"pan(s).Heat,stirring constantlyuntilSugardissolves.SpreadPineappleevenlyintocustardcups.
Sugar,Granulated Bulk 250mL
Inabowl,blendtogetherEggs,Vanilla,Milk,secondSugarportion,andreservedJuice(Syrup).
Extract,Vanilla Imitation
Carefullypourinto"custard"pan(s).
Coverwithfoilandplace"custard"pan(s)inalargerpancontaininghotWater.Bakeuntilset,approximately1hour.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CookTime:40-60mins
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 CustardPineappleHmdf/CndLacR(See recipedetailsonpage11-12) 6.25L Prepareasperseparaterecipe.
3 Milk,2%BulkLacF
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
CCP-Maintain<40F/4C.
Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
Pineapple, CrushedCndJcPk 1L
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds CustardPineappleHmdf/CndLacR(LacRBakedPineappleCustard)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Drained DrainPineappleandreserveSyrup.Place1stportionofSugarwithdrainedPineapplein"custard"pan(s).Heat,stirring constantlyuntilSugardissolves.SpreadPineappleevenlyintocustardcups.
Milk,2%BulkLacF 3L
Inabowl,blendtogetherEggs,Vanilla,LacRMilk,secondSugarportion,andreservedJuice(Syrup).
Carefullypourinto"custard"pan(s).
Coverwithfoilandplace"custard"pan(s)inalargerpancontaininghotWater.Bakeuntilset,approximately1hour.
CCP-Maintain<40F/4C.
CookTime:40-60mins 2026-02-12|02:25PM
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BreadWhiteGF 50slice Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
P.LambBrsdf/Cubes(P.BraisedLamb)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
LambBrsdf/Cubes(Seerecipe detailsonpage20-21) 4.5Kg
G-FLSGravyBeeff/DryMix(See recipedetailsonpage19) 225L
3
Lamb&Gravy:Prepareasperseparaterecipes
Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,ifnecessary.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
thicknessorconsistency.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.RiceBasmatif/Dry(P.BasmatiRice)
1
*CCP-WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
RiceBasmatif/Dry(Seerecipe detailsonpage63) 6.25L Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved BrothVegf/DryG-FRSBase(See recipedetailsonpage37)
3
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
RiceBasmatif/Dry(BasmatiRice)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceRiceandMargarineinshallowbakingpan AddboilingWaterpermanufacturer'sinstruction Stir Coverpanwithheavyduty foil
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
RollWhite 50each PureedConsistency:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyis achieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.SpinachGarlicSauteedf/Frz(P.SauteedSpinach)
recipedetailsonpage44)
BrothVegf/DryG-FRSBase(See recipedetailsonpage37)
Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.StewLambCurryf/Dicedw/Carrots&Potato(P.LambCurry)
StewLambCurryf/Diced w/Carrots&Potato(See recipedetailsonpage45-47)
BrothBeeff/DryG-FRS
Base(Seerecipedetailson page48)
2026-02-12|02:25PM
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.Pureeconsistency:PourLiquidintoblenderor foodprocessor.Addpreparedproduct.Coversecurely;blenduntilsmooth.Scrapedownsidesandbottomofbowl.Continue blendinguntilpudding-likeconsistencyisreached.*Reheatto165/74Cheldfor15sec.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refer tolocalorregionalpublichealthregulationsforspecifictimes. Discardunusedproduct.
P.StewTofuMoroccanf/Cndw/Chickpeas(P.MoroccanStew)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
StewTofuMoroccanf/Cnd w/Chickpeas(Seerecipedetailsonpage 22-24)
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage37)
Stew&Gravy:Prepareasperseparaterecipe
PureedConsistency:Pureetodesiredconsistency.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Maintain>140F/60C;discardunusedproduct. 5
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
VegtChickenHoneyGarlicf/Ckd Strips(Seerecipedetailsonpage69) 4.5Kg
G-FLSGravyBrownf/DryMix(See recipedetailsonpage27) 2.25L
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency. P.VegtChickenHoneyGarlicf/CkdStrips(P.VegtHoneyGarlicChicken)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
VegtChicken&Gravy:Prepareasperseparaterecipe
VegtChicken&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyis achieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
f/RTC(Seerecipedetailsonpage 70)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
VeganChickenStripsUnbrdf/RTC(VeganChickenStrips)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Vegan,Chicken StripsUnbrd 4.5Kg 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.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
PotatoMashedf/Pearls(MashedPotatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PuddingChaiTeaf/VanillaInstLacR(LacRChaiTeaPudding)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Milk,2%BulkLacF 2L Combineingredientsinastandmixer Mixatlowspeedfor1minute,scrapdownsidesofbowl Mixatlowforanother5 minutes.
2
TeaSpicedChaif/Bag(Seerecipe detailsonpage73) 18L
CCP-Maintain<40F/4C. 4
NOTE:Chillunderrefrigeration<40F/4C.
Discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Always followmanufacturerinstructionsforproductspecificpreparationmethods.
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
TeaBag,Chai 10bag
Prepareproductasperpackageinstructions. Water,Tap 1.8L Boiled 3
CCP-Maintain>140F/60C;discardunusedproduct
PuddingChaiTeaf/VanillaInstw/WhipCream(ChaiTeaPudding)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Cream,HeavyWhipping 450mL Whipwhippingcreaminmixeruntilitdoublesinvolumeandformspeaks Coverandchill Maintain<40F/4C
Milk,2%Bulk 2L Combineingredientsinastandmixer.Mixatlowspeedfor1minute,scrapdownsidesofbowl.Mixatlowforanother5 minutes
TeaSpicedChaif/Bag(Seerecipe detailsonpage73)
Chillinfridgeforupto30minutestosetpudding
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Always followmanufacturerinstructionsforproductspecificpreparationmethods.
RiceBasmatif/Dry(BasmatiRice)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceRiceandMargarineinshallowbakingpan AddboilingWaterpermanufacturer'sinstruction Stir Coverpanwithheavyduty foil
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
RiceBasmatiPilaff/Dryw/Vegetables(VegetableBiryani)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Olive 280mL AddOliveOilinalargepanovermedium-highheat.AddOnionandcookuntiltranslucent.StirinGarlic,Ginger, TomatoesandWater.
Onion,YellowWholeFresh 1.25L Diced
Garlic,Chopped/Minced 90mL
2
Ginger,Ground 30mL
Tomato,Plum/RomaWhole Fresh 625mL Diced
Water,Tap 775mL
Celery,DicedFrz 500mL BringtoasimmerandcookuntilWaterhasevaporated,about10minutes AddinPeas,Carrot,Pepper,Celeryand Cauliflowerandstirwell.
Peppers,BellGreenWhole Fresh 750mL Diced
3
Peas,Frz 750mL
Carrots,SlicedFrz 625mL
Cauliflower,FloretsFrz 1.5L
Pepper,BlackGrd 30mL
Spice,GaramMasala 60mL
Coriander,Dried 30mL
Turmeric,Ground 10mL
Cumin,Powder 30mL
Cinnamon,Ground 10mL
BrothVegf/DryG-FRS
Base(Seerecipedetailson page37) 6.25L
AddinSalt,Pepper,GaramMasala,Turmeric,CuminandCinnamon,stirwell.
AddinVegetableBrothandbringtoaboil.AddinBasmatiRice,reducetolowheatandcookfor18-20 minutes.CCP-
Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
RiceVermicellif/DryPuddingw/Fruit(SheerKhurma)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Butter, Ghee/Clarified 85g
Nuts,CashewsWhole Raw 125g Chopped Nuts,Almonds
HeatGheeinapanandaddCashews,Almonds,DatesandRaisin.Fryuntilgolden,removeandsetaside.
Noodles, Rice/VermicelliDry 1.15L
Milk,CondensedSwt Cnd 1.15L
Saffron,Dried 15mL
Inthesamepan,addVermicelliandfryuntilGolden.Removeandsetaside.
Addtopan,Milkandbringtoasimmer.AddinfriedCashews,Almonds,Raisins,DatesandVermicelli.
MixwellandcookuntilVermicelliiscooked,about2-3minutes.AddCondensedMilk,SaffronandCardamom.Letsimmer untilslightlythickenedandcreamy.
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>140F/60C;discardunusedproduct
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Portionaccordingtoservingsize.
3 Discardunusedproduct.
SamosaVegetablef/RTS(VegetableSamosa)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 31mL HeatOilinapotovermedium-highheat.AddOnionandsautefor3-4minutes,untilsoft.
Cilantro,BunchFresh 375mL Chopped AddCilantro,Garlic,andGingerandcookforanother1-2minutes,thenaddtheCurryPowderandstir untilheatedthroughandfragrant.
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage37) 6.25L
AddLentils,SweetPotato,Carrots,Stock,andSaltandbringtoaboil Reduceheatandsimmerfor30 minutesoruntiltheVegetablesareverysoft Beans,LentilsRedDry 815mL Potato,SweetFresh 135Kg Diced
StirinCoconutMilk,removefromtheheatandpureeorblenduntilsmooth.Returntostoveandheatthrough.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SpinachGarlicSauteedf/Frz(SauteedSpinach)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
StewLambCurryf/Dicedw/Carrots&Potato(LambCurry)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
HeatOiloverhighheat,addLambandbrown;removeandsetaside.
Reduceheattomedium,addOnion,GarlicandGinger,cookstirringfor5-6minutes;addCurryandcook2-3 minutesuntilOnionsaretender. Garlic,Chopped/Minced 15mL
4 BrothBeeff/DryG-FRSBase(See recipedetailsonpage48)
ReturnLambtopot,addBeefBrothandbringtoaboil;reduceheatandsimmerfor30minutes
5 Potato,YellowFresh 175Kg Peeled& Cubed AddPotatoes,Carrots,PeasandCoconutMilkandcontinuecooking25to30minutesuntilVegetablesare tender.Cooktoan*internaltemperatureof165F/74Cheldforatleast15seconds. Peas,Frz 781mL
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
StewTofuMoroccanf/Cndw/Chickpeas(MoroccanStew)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Onion,YellowWhole Fresh 10each Diced
Carrots,DicedFrz 750g
Parsnips,DicedFrz 500g
Inalargestockpot,heatoilovermediumheat.Addonions,garlic,andparsnip.Sautéuntilonionsare translucent.
Addcumin,coriander,turmeric,andpaprika.Toastspiceduntilfragrant. Coriander,Dried 50mL
Addpaprikaandchilipowderandsauteuntilvegetablesarecoated.
Tofu,Firm 4.5Kg ChoppedFine Add,Tomatoes,chickpeas,andTofuSimmeruntilblendedandsauceiswarm.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VegtGardenPattyf/RTC(VegtGardenPatty)
1 VegtPatty 50each *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.