Farmer's Market Menu Package - Sysco Nutrition Services- EN by Sysco Canada

Special Events Menu Farmers

Market Day

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.

APPETIZER

Hummus w/Pretzels

Cream of Turkey Soup

MAINS

Chicken Cobb Salad with French Baguette

Apricot Honey Pork Chops with Spiced Rice Pilaf & Balsamic Spring Salad

DESSERTS

Triple Berry Crumble

Skor Cookies

BEVERAGES Lemonade Tea or Coffee

DRINK IDEA SNACKIDEA SNACK CART IDEAS

RASPBERRY REFRESHER

Tip: Sass up your raspberry juice with a refreshing twist of mint, tangy lime juice and some bubbly club soda

TEA BISCUIT

Tip: Add a dallop of jam, lemon curd, or creamy butter to your tea biscuits and voila –a perfect match made in pastry heaven

DECORATIONS & ACTIVITES

DECORATION

IDEA ACTIVITY

IDEA

Add a special touch to meal service with a Farmers Market Day card.

Throw a berry bash and let the residents whip up some scrumptious strawberry pies!

APPETIZER

Hummus w/Pretzels

Cream of Turkey Soup

MAINS

Chicken Cobb Salad with French Baguette

Apricot Honey Pork Chops with Spiced Rice Pilaf & Balsamic Spring Salad

DESSERTS

Triple Berry Crumble

Skor Cookies

BEVERAGES

Lemonade Tea or Coffee

BreadBaguetteFrench(FrenchBaguette)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

3 Discardunusedproduct.

BrothChickenf/DryG-FRSBase(ChickenBroth)

Water,Tap 9L Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 9L Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.

CCP-Maintain<40F/4C.

Discardunusedproduct

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareproductasperpackageinstructions.

Portionaccordingtoservingsize.

Discardunusedproduct.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Lettuce,IcebergWhole 485g WashLettucesandSpinach Breakorcutintobite-sizepieces PortionintoindividualSaladbowls

Lettuce,RomaineWhole 485g

Spinach,Fresh 485g

Lettuce,GreenLeaf 485g

3 Chicken,DicedCkd 3Kg Arrange60gChickenontopofLettuce. 4 Peppers,BellGreenWholeFresh 1.5Kg Julienne Add30gGreenPepperslices,1/4ofaTomato,and1/2EggineachSalad.

2.65Kg

1 ChickenSaladf/CkdDiced(Seerecipe detailsonpage9) 4L

2 BreadWhite

3 CCP-Maintain<40F/4C ChickenSaladSndwonWhite(ChickenSaladSndwonWhite)

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. PrepareFillingasperseparaterecipeand*maintain<40F/4C.

100 slice Spread80mLofFillingon1sliceofBread;topwithasecondsliceofBread.CutSandwichinhalfandserve immediatelyorwrapand*maintain<40F/4C.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Chicken,DicedCkd 23Kg Minced CombineallIngredients&mixwell Chilluntilservice

Pepper,WhiteGrd 10mL

Juice,LemonBulk 16mL Mayonnaise,Bulk 480mL 3

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C.

ChickenSaladSndwonWW(ChickenSaladSndwonWW)

2 ChickenSaladf/CkdDiced(Seerecipe detailsonpage9) 4L

3 BreadWW

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenSalad:Prepareasperseparaterecipe Chilluntilrequired

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut Sandwichinhalfandserveimmediatelyorwrap.Chill.

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C.

2 SaladChickpeaf/Cndw/Peppers(See recipedetailsonpage12)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickpeaSalad:Prepareasperseparaterecipe Chilluntilrequired

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread. CutSandwichinhalfandserveimmediatelyorwrap.Chill.

NOTE:Chillunderrefrigeration<40F/4C.

4 CCP-Maintain<40F/4C.

2 Beans,Chickpeas/Garbanzo Cnd 2.55L

Garlic,Chopped/Minced 19mL

Onion,Green/SpringWhole 290g Chopped

Mayonnaise,Bulk 288mL

Celery,Fresh 384mL Chopped

Pickle,SpearDill 385g ChoppedFine

Peppers,BellRedWholeFresh 385g ChoppedFine

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Inalargebowl,mashtheChickpeaswithapotatomasherorfoodprocessoruntilflakedintexture.

StirintheCelery,GreenOnions,Pickles,BellPeppers,Mayonnaise,andGarlicuntilcombined.

Chopped

StirintheMustardandDill,andseasonwiththeLemonJuice,Salt,andPepper,adjustingthequantitiesto taste.

Discardunusedproduct.

Coffee, Regular Ground 100mL

CoffeeorTea:Prepareproductasperpackageinstructions

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Serveperresident'schoice.

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

CookiesMapleSkorHmdw/Marshmallow(SkorMapleCookies)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Preheatyourto350F/175C.Linebakingsheetwithparchmentpaper

Margarine,Bulk 500mL Softened Inalargebowl,creamtogetherButter,BrownSugar,andSugaruntillightandfluffy,about3-4minutes Sugar,BrownLight

BeatintheEggsoneatatime,ensuringeachisfullyincorporatedbeforeaddingthenext.StirintheVanillaExtractand Syrup

Flour,AllPurpose 1.25L Inaseparatebowl,whisktogetherFlour,BakingSoda,andSalt.Graduallyaddthedryingredientstothewetmixture, mixinguntilcombined

BakingSoda 10mL

Salt,Table 5mL

GentlyfoldinMarshmallow,Toffeebits,ChocolateChips,andGrahamCrackerCrumbsuntilevenlydistributed

Droproundedtablespoonsofdoughontothepreparedbakingsheets,spacingthemabout2inchesaparttoallowfor spreading

Bakeuntiltheedgesaregoldenbrownandthecentersareset.Donotoverbakeasyouwantthecookiessoftand chewy

Allowthecookiestocoolonthebakingsheetfor5minutesbeforetransferringthemtoawireracktocoolcompletely

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityand warmenvironmentsasitmaypromotemoldgrowth.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CookieDough, Sugar 100 each Prepareproductasperpackageinstructions. 3

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarmenvironments asitmaypromotemoldgrowth.

Discardunusedproduct.

CookiesWaferVanillaG-F(G-FVanillaWafer)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

3 Discardunusedproduct.

CrackersSoda/SaltineNAS(UnsaltedSodaCrackers)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

Dcd.LettuceSaladf/Mixw/ItalianDrsg(Dcd.MixedSaladwithItalianDressing)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 LettuceSaladf/Mixw/ItalianDrsg(Seerecipedetailsonpage20) 6.25L Dicetodesiredconsistency

3 CCP-Maintain<40F/4C.

LettuceSaladf/Mixw/ItalianDrsg(MixedSaladwithItalianDressing)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Dressing,ItalianBulk 500mL Inalargebowl,tossSaladwithDressingtocoat

Lettuce,SaladMix 2Kg Rinsed&Drained 3

CCP-Maintain<40F/4C

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PorkChopBkdBnlsw/ApricotHoney MustardSc(Seerecipedetailsonpage22) 50each Prepareasperseparaterecipe.

3 G-FLSGravyBrownf/DryMix(Seerecipe detailsonpage23) 750mL DicedConsistency:Dicetodesiredconsistency.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality. 6 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

Discardunusedproduct.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork,ChopBnls Raw 50each PlacePorkinsteampans Inamixingbowl,combineDressing,GingerandJam Whisktocombine PourSauceevenlyoverPork Coverwith foilandbake30-35min.

CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds. Dressing, HoneyMustard 1L

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.

CookTime:30-35min

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PorkCubesw/HoneyMustard(HoneyMustardPorkBites)

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

DrinkLemonadef/Mix(LemonadeDrink)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

625L Prepareproductasperpackageinstructions.

625mL 3 CCP-Maintain<40F/4C

G-FChickenSndwonWhlGf/CkdSlcBreast(G-FSlicedChickenSandwich)

COOKMETHOD

1 Spread5mLofMargarineoneachsliceofBread.

2 BreadWhlGG-F 100 slice *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Margarine,Bulk 500mL

3 Chicken,BreastSliced Ckd 3Kg SandwichServing:Place60gramsofMeaton1sliceofBread;topwithasecondsliceofBread.CutSandwichasdesiredandserve immediatelyorwrap.

4 CCP-Maintain<40F/4C.

HummusPlainw/PretzelsPC(PlainHummusw/Pretzels)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

IceCreamVanillaf/Bulk(VanillaIceCream)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 IceCreamVanillaBulk 6.25L Portionaccordingtoservingsize.

3 CCP-Maintain<0F/-18C.

LettuceSaladf/Mixw/ItalianDrsg(MixedSaladwithItalianDressing)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Dressing,ItalianBulk 500mL Inalargebowl,tossSaladwithDressingtocoat

Lettuce,SaladMix 2Kg Rinsed&Drained 3

CCP-Maintain<40F/4C

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Tomato,WholeFresh 1.5L Chopped Portion125mLSaladMix,60mLchoppedTomato,and30mLDressingseasonedwithSaltandPepperper serving Lettuce,SpringMix 1.1Kg

CCP-Maintain<40F/4C.

Cabbage&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

requiredthicknessorconsistency.

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.

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

ChickenSaladf/CkdDiced(Seerecipe detailsonpage9)

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. MincepreparedFillingwithenoughMayonnaisetoachievedesiredconsistency(thickenermayneedtobeadded). *Maintain<40F/4C.

Spread80mLofFillingon1sliceofBread;topwithasecondsliceofBread.CutSandwichinhalfandserve immediatelyorwrapand*maintain<40F/4C.

3 CCP-*Maintain<40F/4C;discardunusedproduct.

NOTE:InordertoprovideResident-centredcareandreducechokingrisk,pleasefollowfacilitypolicyforcrustson sandwiches.Removecrustsonlyifappropriate.

2 ChickenSaladf/CkdDiced(See recipedetailsonpage9)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenSalad:Prepareasperseparaterecipe

Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyis achieved.

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut

Sandwichinhalfandserveimmediatelyorwrap.Chilluntilservice.

NOTE:Chillunderrefrigeration<40F/4C.

page11)

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved.

2 SaladChickpeaf/Cndw/Peppers(See recipedetailsonpage12)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickpeaSalad:Prepareasperseparaterecipe Chilluntilrequired

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread. CutSandwichinhalfandserveimmediatelyorwrap.Chill.

NOTE:Chillunderrefrigeration<40F/4C.

4 CCP-Maintain<40F/4C.

2 ChickenSaladf/CkdDiced(See recipedetailsonpage9) 4L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenFilling:Prepareasperseparaterecipe

ChickenFilling:Mincetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved. Chilluntilrequired.

NOTE:Chillunderrefrigeration<40F/4C.

SpreadBreadsliceswith5mlMargarine.

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut Sandwichinhalfandserveimmediatelyorwrap.Chillunderrefrigerationuntilservice.

NOTE:Chillunderrefrigeration<40F/4C.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 LettuceSaladf/Mixw/ItalianDrsg(Seerecipe detailsonpage20)

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency. Mcd.LettuceSaladf/Mixw/ItalianDrsg(Mcd.MixedSaladwithItalianDressing)

Mincetodesiredconsistency

3 CCP-Maintain<40F/4C.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PorkChopBkdBnlsw/ApricotHoney MustardSc(Seerecipedetailsonpage22) 50each Prepareasperseparaterecipe. 3 G-FLSGravyBrownf/DryMix(Seerecipe detailsonpage23)

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PorkCubesw/Honey Mustard(Seerecipedetailson page25)

Mincetodesiredconsistency.GraduallyaddinSauceandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Soybean&BrownRiceCasserolef/Cnd w/Mozz(Seerecipedetailsonpage43-45)

BrothVegf/DryG-FRSBase(Seerecipe detailsonpage4)

Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4

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

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

Soybean&BrownRiceCasserolef/Cndw/Mozz(Bean&RiceCasserolew/Cheese)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Rice,BrownDry 1.65Kg

Water,Tap 4.3L Boiled

PrepareRiceaspermanufacturer'sinstructions.

PlacehalfofcookedRiceonbottomof4"fullpan(s).CoverwithVegetables.

Celery,DicedFrz 1Kg

Thyme,LeavesDry 10mL

Tomato,PasteCnd 500mL

Garlic, Chopped/Minced 10mL

CombineYeast,Thyme,GarlicandTomatoPasteinseparatebowl.SpreadTomatoPastemixtureoverVegetablesand coverallwithremaininghalfofcookedRice.

5 Soybeans,Frz 3.9Kg Drained EvenlydivideSoybeansoverTomatomixture.

6 Cheese,Mozzarella Shredded 1Kg SprinklewithgratedCheese.

7 Margarine,Bulk 355mL

DotwithMargarineandbakeuncovered.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.CabbageSauteed(P.CabbageSauteed)

1 xCabbageSauteed(See recipedetailsonpage47)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pureeconsistency:Addpreparedproduct.Coversecurely;blenduntilsmooth.Scrapedownsidesandbottomofbowl.Continue blendinguntilpudding-likeconsistencyisreached.*Reheatto165/74Cheldfor15sec.

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

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refer tolocalorregionalpublichealthregulationsforspecifictimes.

Discardunusedproduct.

2 NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.

xCabbageSauteed(xSauteedCabbage)

1 Cabbage,Green Whole 5.4Kg Shredded

Margarine,Bulk 221mL

Onion,Chopped Fresh 1Kg

Pepper,BlackGrd 1tsp

Bacon,PorkLSSliced 50slice

WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment

SteamorboilCabbagefor10mintosoften.

MeltMargarineandsauteOnions.AddCabbagealongwithPepper.

FryBaconandcrumble.AddtoCabbagemixtureandmix.Cookabout15min.untilinternaltempof160F/71Cheldfor 15sec.

CCP--Maintain>140F/60Cforonly4hrs

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

CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin1hr-onetimeonly.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved JuiceApplef/BIB(Seerecipedetailsonpage49)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Juice,Apple Conc5:1 450mL Prepareproductasperpackageinstructions.

CCP-Maintain<40F/4C

Discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.CarrotsDicedf/Frz(P.DicedCarrots)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CarrotsDicedf/Frz(See recipedetailsonpage51) 6.25L Prepareasperseparaterecipe 3

Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

CarrotsDicedf/Frz(DicedCarrots)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

P.ChickenSaladSndwonWhite(P.ChickenSaladSndwonWhite)

PBreadWhite(See recipedetailson page53) 100#16 scoop

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PureeBread:Prepareasperseparaterecipe 3

ChickenSaladf/Ckd Diced(Seerecipe detailsonpage9) 4L

ChickenSalad:Prepareasperseparaterecipe.

ChickenSalad:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved.Chilluntil required.

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C;discardunusedproduct.

SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately.

NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityofthickener required,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Followingspecific guidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

P.BreadWhite(P.WhiteBread)

500mL Melted Bread:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.Chilluntil required

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.

P.ChickenSaladSndwonWW(P.ChickenSaladSndwonWW)

2 PBreadWW(See recipedetailson page55) 100#16 scoop

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PureeBread:Prepareasperseparaterecipe 3

ChickenSaladf/Ckd Diced(Seerecipe detailsonpage9) 4L

ChickenSalad:Prepareasperseparaterecipe. 4 Mayonnaise,Bulk

ChickenSalad:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved.

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C;discardunusedproduct.

SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

100 slice

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Bread:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.Chilluntil required

NOTE:Chillunderrefrigeration<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.ChickpeaSaladSndwonWW(P.ChickpeaSaladSndwonWW)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

PBreadWW(See recipedetailsonpage 55) 100#16 scoop

PureeBread:Prepareasperseparaterecipe

SaladChickpeaf/Cnd w/Peppers(Seerecipe detailsonpage12)

6.25L

Mayonnaisef/Bulk(See recipedetailsonpage 57) 500mL

ChickpeaSalad:Prepareasperseparaterecipe.

PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.

PureedSandwich:Attimeofservice,place1#12scoopofpureedfillingbeside2#16scoopsofpureedbread.Serveimmediately.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency

P.CookiesSugarf/Dough(P.SugarCookie)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 CookiesSugarf/Dough(Seerecipedetails onpage16) 100 each Cookies:Prepareasperseparaterecipe

JuiceApplef/BIB(Seerecipedetailson page49) 2.25L

Cookies&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyis achieved.

4 CCP-Maintain<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CookieDough, Sugar 100 each Prepareproductasperpackageinstructions. 3

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarmenvironments asitmaypromotemoldgrowth.

Discardunusedproduct.

3 Milk,2%Bulk

2.25L Cheesecake&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

Bread:Prepareasperseparaterecipe

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PG-FBreadWhite (Seerecipedetailson page62) 100#16 scoop

ChickenBreastSlicedf/Ckd(Seerecipe detailsonpage63) 3Kg

Chicken:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyis achieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency. P.G-FChickenSlicedSndwonWhite(P.G-FSlicedChickenSandwich)

SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serve immediately.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Margarine,Bulk 500mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved

CCP-Maintain<40F/4C. 4

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

ChickenBreastSlicedf/Ckd(SlicedChickenBreast)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Chicken,Breast SlicedCkd 3Kg 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:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PorkChopBkdBnlsw/ApricotHoney MustardSc(Seerecipedetailsonpage22) 50each Prepareasperseparaterecipe. 3 G-FLSGravyBrownf/DryMix(Seerecipe detailsonpage23)

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Discardunusedproduct.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PorkCubesw/Honey Mustard(Seerecipedetailson page25)

recipedetailsonpage4)

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

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

Discardunusedproduct.

P.RiceWhitef/Dryw/Turmeric(P.YellowRice)

RiceWhitef/Dry w/Turmeric(Seerecipedetails onpage67)

BrothVegf/DryG-FRS

6.25L

Base(Seerecipedetailson page4) 1.5L

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

PourLiquidintoblenderorfoodprocessor.Addpreparedproduct.Coversecurely.Blenduntilsmooth.Scrapedownsides andbottomofbowl.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto165/74Cheldfor15sec. CCP–Maintain>140F/60Cforonly4hrs. Discardunusedproduct.

RiceWhitef/Dryw/Turmeric(YellowRice)

Rice,White Dry 1.1Kg WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Margarine, Bulk 125mL

PlaceRiceandMargarineinshallowbakingpan.AddboilingWaterpermanufacturer'sinstruction.AddTurmeric.Stir.Coverpanwithheavy dutyfoil.Bakefor35minat350F/176C.

CCP--Maintain>140F/60Cforonly4hrs.

Water,Tap 3L

Turmeric, Ground 250mL

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof 165F/74Cheld15secwithin1hr-onetimeonly.

P.SoupCrmofTurkeyw/DryG-FRSBase(P.CreamofTurkeySoup)

1 SoupCrmofTurkeyw/DryG-FRS Base(Seerecipedetailsonpage 69) 9L Prepared WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

StrainSoupsolidsfromliquid.Blendsolidsuntilsmooth.Scrapedownsidesandbottomofbowl.Continue blendinguntilpudding-likeconsistencyisreached.Combinepureesolidswithliquid.*Reheatto165F/74C heldfor15sec.

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

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.Refertolocalorregionalpublichealthregulationsforspecifictimes. Discardunusedproduct.

SoupCrmofTurkeyw/DryG-FRSBase(CreamofTurkeySoup)

Margarine,Bulk 270g WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. MeltMargarineandsauteCeleryuntiltender.AddFlourandstiruntilblended.Cookfor5min.

Celery,DicedFrz 410g

Flour,AllPurpose 806mL

Base,ChickenDryG-FRS 100g CombineWaterandBasetomakeStock.AddStock,SeasoningsandMilktoFlourmixture.Cookoverlowheatto consistencyofthinwhiteSauce.

Water,Tap 2.15L

Celery,SeedGround 7mL

Pepper,BlackGrd 5mL

Milk,2%Bulk 435L

3 TurkeyBreastWholeCkd f/RTS(Seerecipedetailson page70) 1.15Kg Diced

AddTurkeywhilestirring.*Heattointernaltemp>165F/74Cheldfor15sec.

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

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

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

TurkeyBreastWholeCkdf/RTS(TurkeyBreast)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

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.

P.Soybean&BrownRiceCasserolef/Cndw/Mozz(P.Bean&RiceBakew/Cheese)

Soybean&BrownRiceCasserolef/Cnd w/Mozz(Seerecipedetailsonpage43-45)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Casserole&Gravy:Prepareasperseparaterecipe

Casserole&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyis achieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.