Father's Day Menu Package - Sysco Nutrition Services- EN by Sysco Canada

Special Events Menu

Father’s Day

Physical Space, Atmosphere, & Ambiance

TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.

LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.

ELEVATE THE PLATE

Sysco Nutrition Services

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

Caprese Salad

Minestrone Soup

MAINS

Maui Pineapple Pork

with Herbed Potatoes & Asparagus

Creamy Chicken Potato Casserole

with Balsamic Spring Salad

DESSERTS

Ice Cream Sundae in Cookie Bowl

Apple Strudel

BEVERAGES

Cold Non-Alcoholic Beer

Tea or Coffee

HALLOWEEN

DRINK IDEA SNACKIDEA SNACK CART IDEAS

ICED COLD “BEER”

Tip: Serve in a beer mug or with a beverage napkin

PRETZEL TWIST & CHEESE SAUCE

Tip: Serve pretzels with cheese sauce portions in a food tray

DECORATIONS & ACTIVITES

DECORATION

IDEA ACTIVITY

IDEA

Have fun decorating your very own popcorn bag! Movie Night with Classic Films

APPETIZER

Caprese Salad

Minestrone Soup

MAINS

Maui Pineapple Pork

with Herbed Potatoes & Asparagus

Creamy Chicken Potato Casserole

with Balsamic Spring Salad

DESSERTS

Ice Cream Sundae in Cookie Bowl

Apple Strudel

BEVERAGES

Cold Non-Alcoholic Beer

Tea or Coffee

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

NOTE:Chillunderrefrigeration<40F/4C ApplesauceUnswtf/Cndw/Cinnamon(CinnamonApplesauce)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Applesauce,Unsweetened 625L MixApplesaucetogetherwithCinnamon MixwellforSpicetodistributeevenly

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.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Beer,Non-Alcoholic 6.25L PourBeerintoGlass,serveasperresidentrequest

3 CCP-Maintain<40F/4C.

BrothBeeff/DryG-FRSBase(BeefBroth)

Water,Tap 9L 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.

instructionsforproductspecificpreparationmethods

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Chicken,ThighBnlsSknlsRaw

Thawed Bakechickenthighsuntilcooked. 3

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Sauteonionandgarlic,andaddmustard,broth,potatoes,chickensoup,creamandherbs. Reduceheatandsimmerfor10minutes

BrothChickenf/DryG-FRSBase(Seerecipe detailsonpage7)

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

BrothChickenf/DryG-FRSBase(ChickenBroth)

Water,Tap 1L 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

ChickenCasserolef/DcdCkdw/Mshrm&Rice(ChickenRiceBake)

Rice,WhiteDry 750mL WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. MixallIngredientstogetherinamixingbowl.Pourintobakingpan(s),coverandbakeat350F/176Cfor35minutesuntilan*internal temperatureof165F/74Cisheldforatleast15seconds.

Chicken,Diced Ckd 4.5Kg

Mushroom,Pieces Cnd 500mL

Water,Tap 1.5L

Onion,Powder 20mL

Garlic,Powder 20mL

Sage,Ground 20mL

Parsley,Dried 30mL

Base,ChickenDry G-FRS 20mL

Paprika,Regular 30mL

CCP--Maintain>140F/60Cforonly4hrs.

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.Maintain<40F/4C.

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

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.

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

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarmenvironments asitmaypromotemoldgrowth.

Discardunusedproduct.

CrackersSoda/SaltineNAS(UnsaltedSodaCrackers)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

2 CasseroleChicken&Potatof/Thigh BnlsSknls (Seerecipedetailsonpage4 -6) 125L Prepared

3 BrothChickenf/DryG-FRSBase(See recipedetailsonpage7) 750mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe.

DicedConsistency:Dicetodesiredconsistency.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

Discardunusedproduct.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Chicken,ThighBnlsSknlsRaw

Thawed Bakechickenthighsuntilcooked. 3

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Sauteonionandgarlic,andaddmustard,broth,potatoes,chickensoup,creamandherbs. Reduceheatandsimmerfor10minutes

BrothChickenf/DryG-FRSBase(Seerecipe detailsonpage7)

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 LettuceSaladf/Mixw/ItalianDrsg(Seerecipedetailsonpage16) 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

DicedConsistency:Dicetodesiredconsistency.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Sauce,SoyBulk 400mL Preheatovento325F/165C. Placesoysauceinsaucepanoverstovetop.Addgingerandgarlicandsimmerfor5minutes.

Ginger,Root Fresh 40mL Grated Fine

Garlic, Chopped/Minced 60mL

3 Onion, Green/Spring Whole 60g Chopped Removefromheat,addhoney,pineappletidbitsandgreenonions.

Pineapple,Tidbits CndJcPk 500mL Drained Honey,Bulk 120mL

4 Pork,ChopBnls Raw 4.5Kg Thawed Placethawedporkchopsonaparchment-linedbakingsheet.Withabrush,glazebothsidesofthepork.Placeporkintheoven andheatfor20minutes.Flipporkafter~10minutesandbrushtheglazeontheotherside.

5 CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.

6 Serve1porkchopwith60mlsoyagingerpineapplesauce.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Dcd.PorkCubesSauteedSeasoned(Dcd.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page21) 4.5Kg

G-FLSGravyBrownf/DryMix(See recipedetailsonpage22) 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

Dcd.VegtGardenPattyf/RTC(Dcd.VegtGardenPatty)

VegtGardenPattyf/RTC(See recipedetailsonpage24) 50each

Patty&Gravy:Prepareasperseparaterecipe

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 22) 750mL 3

Patty&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

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.

IceCreamSundaeinCookieBowlf/Dough(IceCreamSundaeinCookieBowl)

CookieDough, Chocolate Chunk 3Kg

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Placeportion60groffrozencookiedoughintoeachgreasedmuffintin Prepareproductasperpackageinstructions Removefromoven whiledoughisstillhot,pressdownoncenterofbakedcookieusingobjectlikehandleofspoontoformabowlshape.Chilltoretainshape.

NOTE:Chillunderrefrigeration<40F/4C.

AtpointofservicefilleachCookiebowlwith30mlofVanillaicecreamthendrizzlewith5mlchocolatesyrup.Serveimmediately.

Cookie:CCP-Maintain<40F/4C;discardunusedproduct

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

IceCream VanillaBulk

Syrup, Chocolate 250mL

IceCreamSundaeVanillaf/Bulk(IceCreamSundae)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

IceCreamVanillaBulk 625L Portion125mlofIceCreamtoppedwith5mlofeachSyrup,and5mlWhippedTopping Serveimmediately

Syrup,Chocolate

Topping,WhipNon-Dairy

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.

Mcd.CarrotsDicedf/frz(Mcd.DicedCarrots)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CarrotsDicedf/Frz(See recipedetailsonpage30)

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.

2 CasseroleChicken&Potatof/Thigh BnlsSknls (Seerecipedetailsonpage4 -6) 125L Prepared

3 BrothChickenf/DryG-FRSBase(See recipedetailsonpage7) 1.5L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe.

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners.

ChickenCasserolef/DcdCkd w/Mshrm&Rice(Seerecipedetails onpage8)

BrothChickenf/DryG-FRS Base(Seerecipedetailsonpage7)

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. EnsurethatProductdoesnothavecrispyorhardedges.MincepreparedProductintopiecesnolargerthan0.5cmcubed. StirenoughLiquidintoProducttoachievedesiredconsistency.*Reheattoaninternaltemperatureof165F/74Cheldfor atleast15seconds.

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

NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.

ChickenCasserolef/DcdCkdw/Mshrm&Rice(ChickenRiceBake)

Chicken,Diced Ckd 4.5Kg

Mushroom,Pieces Cnd 500mL

Water,Tap 1.5L

Onion,Powder 20mL

Garlic,Powder 20mL

Sage,Ground 20mL

Parsley,Dried 30mL

Base,ChickenDry G-FRS 20mL

Paprika,Regular 30mL

CCP--Maintain>140F/60Cforonly4hrs.

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.Maintain<40F/4C.

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

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 LettuceSaladf/Mixw/ItalianDrsg(Seerecipe detailsonpage16)

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

Mincetodesiredconsistency

3 CCP-Maintain<40F/4C.

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 PeasSugarSnapf/Frz(See recipedetailsonpage36) 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.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

BrothVegf/DryG-FRSBase(Seerecipe detailsonpage38) 1.5L Prepareasperseparaterecipe.

PorkChopBnlsMauiw/SoyGingerPnpl Sc(Seerecipedetailsonpage18-19) 45Kg

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency Alwaysfollowmanufacturerinstructionswhenusingthickeners

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

Mcd.PorkCubesSauteedSeasoned(Mcd.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page21)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage22)

*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.

Mcd.VegtGardenPattyf/RTC(Mcd.VegtGardenPatty)

VegtGardenPattyf/RTC(See recipedetailsonpage24) 50each

Patty&Broth:Prepareasperseparaterecipe

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

BrothVegf/DryG-FRSBase(See recipedetailsonpage38) 15L

Patty&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

Mcd.VegtShepherd'sPief/RTCGardenPatty(Mcd.VegtShepherd'sPie)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

VegtShepherd'sPief/RTCGarden Patty(Seerecipedetailsonpage41-43) 50 (3x4")

BrothVegf/DryG-FRSBase(Seerecipe detailsonpage38) 15L 3

Shepherd'sPie&Broth:Prepareasperseparaterecipe

Shepherd'sPie&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyis achieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

VegtShepherd'sPief/RTCGardenPatty(VegtShepherd'sPie)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

VegtPatty 45each CubeBurgers.DredgeCubesinFlourandbrowninOil.

Flour,All Purpose 600mL

Oil, Vegetable 600mL

Potato, DicedFrz 1.4Kg

Water,Tap 5L Boiled

Carrots, DicedFrz 725g

Onion, Yellow DicedFrz 375g

Celery, DicedFrz 400g

Peas,Frz 1.15Kg

Basil, LeavesDry 1mL

CookPotatoesinboilingWaterfor5min.AddCarrots,OnionandCelery.Simmeruntiltendercrisp;drainreservingWater.CookPeas separatelyuntilnotquitedone,topreserveflavorandcolor.AddBurgerCubestoVegetables.AddenoughreservedWatertomakea stewconsistency.

AddBase,BasilandBayLeaf.Bringtoboil.Simmerafewminutestothicken.Pourintosteamtablepans.

PotatoMashedf/Pearls(See recipedetailsonpage44)

PrepareMashedPotatoesasperseparaterecipe.CombinewithMargarineandfluteovertopofeachpan. Bakeinovenuntillightlybrowned.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

PotatoMashedf/Pearls(MashedPotatoes)

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

P.CarrotsDicedf/Frz(P.DicedCarrots)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CarrotsDicedf/Frz(See recipedetailsonpage30) 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.

2 CasseroleChicken&Potatof/Thigh BnlsSknls (Seerecipedetailsonpage4 -6) 125L Prepared

3 BrothChickenf/DryG-FRSBase(See recipedetailsonpage7) 2.25L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe.

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntil desiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Discardunusedproduct.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners.

P.ChickenCasserolef/DcdCkdw/Mshrm&Rice(P.ChickenRiceBake)

ChickenCasserolef/DcdCkd w/Mshrm&Rice(Seerecipedetails onpage8)

BrothChickenf/DryG-FRSBase(See recipedetailsonpage7)

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. EnsurethatProductdoesnothavecrispyorhardedges.PureepreparedProductwithenoughLiquidtoachievedesired consistency(thickenermayneedtobeadded).*Reheattoaninternaltemperatureof165F/74Cheldforatleast15 seconds.

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

NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.

P.CookiesSugarf/Dough(P.SugarCookie)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 CookiesSugarf/Dough(Seerecipedetails onpage10) 100 each Cookies:Prepareasperseparaterecipe

JuiceApplef/BIB(Seerecipedetailson page50) 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.

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.PeasSugarSnapf/Frz(P.SugarSnapPeas)

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 PeasSugarSnapf/Frz(See recipedetailsonpage36) 6.25L Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.PieApplef/RTBShellw/RTUFilling(P.ApplePie)

PieApplef/RTBShellw/RTU Filling(Seerecipedetailsonpage 53) 50slice

JuiceApplef/FrzConc(Seerecipe detailsonpage54) 500mL

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

PourJuiceinblenderorfoodprocessor.Addpreparedproduct.Coversecurely.Blenduntilsmooth.Scrapedownsidesand bottomofbowl.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto165F/74Cheldfor15sec. CCP-Maintain>140F/60Cforonly4hrs. Discardunusedportion.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PieShell,10in 561each FilleachShellwithapproximately700mLFillingperPie CoverwithtopCrust PricktopCrustwithfork

PieFilling,Apple 4.05L

PieShell,10in 561(8zeach) 3

Bakefor15minutesat400F/204Candfor30minutesat350F/176C.CoolandcuteachPieinto10slices.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. 4

CCP-Maintain<40F/4C. 5 CookTemp:seeprepinstructions

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Juice,AppleConc5:1 83mL Prepareproductasperpackageinstructions.

CCP-Maintain<40F/4C

BrothVegf/DryG-FRSBase(Seerecipe detailsonpage38)

PorkChopBnlsMauiw/SoyGingerPnpl Sc(Seerecipedetailsonpage18-19) 45Kg

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Discardunusedproduct.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency Alwaysfollowmanufacturerinstructionswhenusingthickeners

P.PorkCubesSauteedSeasoned(P.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page21)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage22)

*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.

SoupMinestronew/DryG-FRS Base(Seerecipedetailsonpage5759) 9L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Soup:Prepareasperseparaterecipe

Soup:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

SoupMinestronew/DryG-FRSBase(MinestroneSoup)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Celery,Fresh 200g Chopped Inastockpot,overmediumheat,sauteGarlic,Onions,Celery,andCarrots.CookuntilOnionsaretransparent.Add Potatoes.

Carrots,Fresh 250g Chopped

Potato,YellowFresh 300g Peeled& Chopped

Garlic, Chopped/Minced 15mL

Onion,YellowWhole Fresh 200g Chopped

Base,VegetableDry G-FRS 125mL

Water,Tap 7L

Tomato,DicedCnd 1L

Beans,KidneyWhite Cnd 500g

AddBase,Water,Tomatoes,Beans,andPasta.Bringtoaboil.Reduceheattoasimmer.Cooktointernaltemperatureof 165F/74Cforatleast15seconds.

AddSeasonings,cookfor40minutesoruntilPastaistender.

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

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.StrudelApplePastryf/RTU(P.AppleStrudel)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 StrudelApplePastryf/RTU(Seerecipedetails onpage60-62) 6.25L Prepareasperseparaterecipe

3 JuiceApplef/BIB(Seerecipedetailsonpage 50)

Pureedconsistency:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyis achieved.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency.

StrudelApplePastryf/RTU(AppleStrudel)

Apple Granny Smith 7L Peeled& Sliced

Sugar, Granulated Bulk 210mL

Cinnamon, Ground 15mL

Flour,All Purpose 210mL

Nuts, Walnuts Whole 875mL Chopped

Sugar, Brown LightBulk 210mL

3 Pastry Dough, PuffSheet 7sheet Thawed

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Preheatovento375F(190C).Linebakingsheetwithparchmentpaper.Setaside.TossappleswithSugar,FlourandCinnamonina largebowl.Letstandfor20minutes.Inanotherbowl,stirtogethertheWalnutsandBrownSugar.Setaside

Placepastryonpreparedbakingsheet.SprinkleWalnutmixturealonglongedge,leavinga2.5cmborder.SpreadApplemixtureover toppfwalnutmixture.Startingwithborderclosesttoyou,liftpastryupandoverApplemixture,rollingtocovercompletely.Place seamsidedownonpan;pinchendstosealandtuckunderstrudel.Repeatwiththeremainingsheets.

WhiskEggwithWater;brushoverthetopofthestrudels.Withasmallsharpknife,cut3or4slitsinthetoptoallowsteamto release.Bakefor40-45minutesoruntilpastryisgoldenbrown.

Sliceeachstrudelinto8pieces.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.VegtGardenPattyf/RTC(P.VegtGardenPatty)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 VegtGardenPattyf/RTC(See recipedetailsonpage24) 50each Patty&Gravy:Prepareasperseparaterecipe 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage38)

Patty&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved. 4

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

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency

P.VegtShepherd'sPief/RTCGardenPatty(P.VegtShepherd'sPie)

VegtShepherd'sPief/RTCGarden Patty(Seerecipedetailsonpage41-43) 50 (3x4")

G-FLSGravyBrownf/DryMix(See recipedetailsonpage22) 2.25L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pie&Gravy:Prepareasperseparaterecipe

Pie&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

PeasSugarSnapf/Frz(SugarSnapPeas)

AddSeasoningsandmixwell

SnapFrz

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

PieApplef/RTBShellw/RTUFilling(HomemadeApplePie)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PieShell,10in 5each FilleachShellwithapproximately700mLFillingperPie CoverwithtopCrust PricktopCrustwithfork

Bakefor15minutesat400F/204Candfor30minutesat350F/176C.CoolandcuteachPieinto10slices.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain<40F/4C. 5 CookTemp:seeprepinstructions

PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Sauce,SoyBulk 400mL Preheatovento325F/165C. Placesoysauceinsaucepanoverstovetop.Addgingerandgarlicandsimmerfor5minutes.

Ginger,Root Fresh 40mL Grated Fine

Garlic, Chopped/Minced 60mL

3 Onion, Green/Spring Whole 60g Chopped Removefromheat,addhoney,pineappletidbitsandgreenonions.

Pineapple,Tidbits CndJcPk 500mL Drained Honey,Bulk 120mL

5 CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.

6 Serve1porkchopwith60mlsoyagingerpineapplesauce.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

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.

PotatoMashedf/Pearls(MashedPotatoes)

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

PotatoRstdMinif/Freshw/Rosemary(MiniRosemaryRoastedPotatoes)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Margarine, Bulk 120mL Melted Preheatovenat400F

CombinePotatoes,Margarine,andRosemary Mixwell Roastpotatoesinthepreheatedovenfor25-35mintuesuntilgoldenbrown

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. Rosemary, Dried 50mL

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.

SaladTomatoandMozzarellaw/BalsamicGlaze(CapreseSalad)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Tomato,WholeFresh 235Kg 1"Slices CombineTomato,MozzarellaandBasilinamixingbowl AddBalsamicGlaze,OliveOilandSaltand PeppertoTaste Gentlycombine CheeseMozzarellaSlice(Seerecipedetails onpage74)

3 NOTE:Chillunderrefrigeration<40F/4C. 4 CCP-Maintain<40F/4C.

CheeseMozzarellaSlice(MozzarellaCheeseSlice)

1 Cheese,MozzarellaBlock 2.15Kg

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SliceCheeseinto30gslices.Portion1sliceperserving. CCP-Maintain<40F/4C.

SoupMinestronew/DryG-FRSBase(MinestroneSoup)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Celery,Fresh 200g Chopped Inastockpot,overmediumheat,sauteGarlic,Onions,Celery,andCarrots.CookuntilOnionsaretransparent.Add Potatoes.

Carrots,Fresh 250g Chopped

Potato,YellowFresh 300g Peeled& Chopped

Garlic, Chopped/Minced 15mL

Onion,YellowWhole Fresh 200g Chopped

Base,VegetableDry G-FRS 125mL

Water,Tap 7L

Tomato,DicedCnd 1L

Beans,KidneyWhite Cnd 500g

AddBase,Water,Tomatoes,Beans,andPasta.Bringtoaboil.Reduceheattoasimmer.Cooktointernaltemperatureof 165F/74Cforatleast15seconds.

AddSeasonings,cookfor40minutesoruntilPastaistender.

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

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

StrudelApplePastryf/RTU(AppleStrudel)

Apple Granny Smith 7L Peeled& Sliced

Sugar, Granulated Bulk 210mL

Cinnamon, Ground 15mL

Flour,All Purpose 210mL

Nuts, Walnuts Whole 875mL Chopped

Sugar, Brown LightBulk 210mL

3 Pastry Dough, PuffSheet 7sheet Thawed

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Preheatovento375F(190C).Linebakingsheetwithparchmentpaper.Setaside.TossappleswithSugar,FlourandCinnamonina largebowl.Letstandfor20minutes.Inanotherbowl,stirtogethertheWalnutsandBrownSugar.Setaside

WhiskEggwithWater;brushoverthetopofthestrudels.Withasmallsharpknife,cut3or4slitsinthetoptoallowsteamto release.Bakefor40-45minutesoruntilpastryisgoldenbrown.

Sliceeachstrudelinto8pieces.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

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.

VegtShepherd'sPief/RTCGardenPatty(VegtShepherd'sPie)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

VegtPatty 45each CubeBurgers.DredgeCubesinFlourandbrowninOil.

Flour,All Purpose 600mL

Oil, Vegetable 600mL

Potato, DicedFrz 1.4Kg

Water,Tap 5L Boiled

Carrots, DicedFrz 725g

Onion, Yellow DicedFrz 375g

Celery, DicedFrz 400g

Peas,Frz 1.15Kg

Basil, LeavesDry 1mL

AddBase,BasilandBayLeaf.Bringtoboil.Simmerafewminutestothicken.Pourintosteamtablepans.

PotatoMashedf/Pearls(See recipedetailsonpage44)

PrepareMashedPotatoesasperseparaterecipe.CombinewithMargarineandfluteovertopofeachpan. Bakeinovenuntillightlybrowned.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits