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Special Events Menu Halloween

Physical Space, Atmosphere, & Ambiance

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

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

ELEVATE THE PLATE Sysco Nutrition Services

This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: Sight, Sound, Smell and Taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.

CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.

APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.

TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.

DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.

MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.

SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.

Plating Tips & Tricks Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.

Chef David Pyper Culinary Specialist, Ontario

THE RIGHT TOOL FOR THE JOB A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.

STAY SEASONAL Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.

WE EAT WITH OUR EYES Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest. Attention to Details: Wipe any smudges or spills to enhance overall presentation. Art Form: Remember, plating is creative; there are no strict rules.

ICE Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.

DESSERT AS A WORK OF ART Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.

ADD SOME FLAME

CRISP IT UP

WIPE YOUR PLATES

Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.

Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.

Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.

USE THE TOPS MAKE COLOURS POP Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.

Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.

APPETIZ ER Spooky Black Bean Pumpkin Soup Deviled Eggs

MAINS Pork Stuffed Peppers With Sweet Potato Fries

Mushroom Ravioli with Tomato Sauce With Yellow & Green Beans

DESS ERTS Candy Corn Fruit Parfait Vegetarian Chocolate Pudding

BEV ERAG ES Cranberry Orange Cocktail Tea or Coffee

SNACK CART IDEAS

DRINK IDEA

SNACK IDEA

VAMPIRE PUNCH

RICE KRISPY TREAT

Tip: Mix Fruit Punch and Club Soda for a sparkling, Halloween drink

Tip: Serve some Halloween decorated Rice Crispy Treats!

DECORATIONS & ACTIVITES

DECORATION IDEA

ACTIVITY IDEA

Add a special touch to meal services with a Halloween Day Card

Host a pumpkin carving event and use battery operated tea lights to decorate outside of resident’s rooms

APPETIZ ER Spooky Black Bean Pumpkin Soup Deviled Eggs

MAINS Pork Stuffed Peppers With Sweet Potato Fries

Mushroom Ravioli with Tomato Sauce With Yellow & Green Beans

DESS ERTS Candy Corn Fruit Parfait Vegetarian Chocolate Pudding

BEV ERAG ES Cranberry Orange Cocktail Tea or Coffee

Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology Providing solutions for communities ranging from independent senior living through complex acute care, MealSuite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.

Why choose a complete foodservice management technology? Put Time Back in Your Day Streamlined operations mean less administrative load, boosted efficiencies and more time for staff to spend with patients and residents

Enhance Patient and Resident Experience MealSuite provides a comprehensive card file with the ability to keep record of resident likes, dislikes, allergens, food textures and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.

Take Worry Off Your To-do List We know you’re busy, let our in-house team of dietitians do your heavy lifting. With MealSuite, it’s easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modified diets.

MealSuite technology makes it easy to juggle all your foodservice tasks Scan the code to schedule a demo & check out our free industry resources:  LOW LABOR MENU  FORTIFIED RECIPES  E-BOOKS

Our Commitment to You is Unparalleled More than just a software provider, MealSuite is your partner. You, as our customer, always come first. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.

sysco.ca/healthcare/synergy-tech-suite

 MEALTIME JOKE CARDS

 PRINTABLE “THANK YOU” CARDS

EHR INTEGRATION

The Complete Foodservice Ecosystem

EFFORTLESS MENU & RECIPE PLANNING

BEDSIDE ORDERING VIA TABLET

OPTIMIZED PURCHASING

Healthcare and Senior Living Dietary, Point of Sale and Kitchen Management Solution

ONLINE ORDERING

(Picture of kitchen)

Menu Planning Use the dynamic recipe database, pre-coded ingredients, and reporting & forecasting capabilities to easily plan menus that meet budgets, ensure quality, cut waste and meet nutritional goals. Nutritional Analysis Use our tools to analyze nutritional values based on exact ingredients and recipe volumes.

TOUCHSCREEN MENU BOARDS

PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM

FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE

Recipe Management Enjoy 9,000+ built-in regular and therapeutic recipes curated by registered dietitians. Use or modify our recipes or create your own. Many are HACCP-ready, complete with dislike & allergen flags.

Point of Sale Take orders on tablets or self-service kiosks and send them to kitchen screens and printers. Offer a range of meal plans & charge options for residents and staff, all with MealSuite-supported hardware!

Optimized Buying MealSuite integrates with major food distributors so you can enjoy a seamless purchasing experience and live pricing to help you stay on budget.

TOUCH Technology Provide front and back-of-house automation, in a paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards & ordering tablets.

Production Management Streamline production by forecasting your service requirements. Know what to make, when to make it and where it’s going. Print production reports by area or display production requirements on screens in your kitchen.

Personalized Meal Service MealSuite supports non-select, advance select, select, tableside, and in-room dining. From tableside orders to tray tickets, snack labels and individualized menus, bolster your workflow with the reports you need to deliver personalization.

MEALSUITE

Customize your solution with technology extensions so you can be fully supported in all aspects of your foodservice ecosystem.

MealSuite CONNECT: EHR Integration Instantly transfer ADT, Allergies, Diet Orders and resident photos from your EHR provider into your MealSuite system, so you can save time, mitigate risk of keystroke error and improve resident dining experience.

Smart Service Suite Take orders and send tickets to the kitchen instantly via tablet or computer from the tableside, bedside or your snack cart. Use our Advance Ordering module to take orders up to 7 days ahead of time!

Portal & Menu Boards Save on labor by allowing patients/residents and staff to self-order & pay, see their account history, view menus and more. Encourage engagement with interactive touch screen menu displays or set up behind a counter to display the rolling menu.

Paperless Kitchen Automate your production processes while meeting the highest level of compliance. Paperless Kitchen Technology takes recipes, production steps and HACCP tracking digital, with real-time reports and alerts, including wireless temperature monitoring.

sysco.ca/healthcare/synergy-tech-suite | 1-866-877-4977 Powered By

MENUS Sysco Menu Emergency Menus Special Event Menus

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

RESOURCES: Nourishing News Magazine Nourishing Kitchen Recipes Nourished Aging Toolkits Series

Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare

Egg Deviled Hmd (Deviled Eggs) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Chill

Tongs

2 halves

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2 Egg, Hardboiled

50 each

Cut Eggs in half lengthwise. Remove Yolks to mixer bowl. Arrange Whites on a tray.

Mayonnaise, Bulk

300 mL

Mash Yolks. Add remaining Ingredients and mix until smooth. Refill Whites with mashed Yolks. (Use approximately 15 mL for each half.) Sprinkle over top with Paprika.

Salt, Table

2 mL

Mustard, Powder

15 mL

Vinegar, White Bulk

60 mL

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:26 AM

Page 1 of 63

Egg Salad f/Shell (Egg Salad) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

#8 scoop

80 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2 Egg Boiled Hard f/Shell (See recipe details on page 57)

3.2 Kg

Mayonnaise, Bulk

480 mL

3 Pepper, White Grd

3 mL

Onion, Powder

19 mL

2026-07-31 | 09:26 AM

Minced

Hard Boiled Egg: Prepare as per separate recipe. Let cool. Combine all ingredients and gently stir. Chill until required.

CCP-Maintain <40F/4C.

Page 2 of 63

P.Egg Salad f/Shell (P.Egg Salad) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Salad f/Shell (See

2 recipe details on page 2)

6.25 L

3 Mayonnaise, Bulk

2.25 L

Egg Salad: Prepare as per separate recipe.

Egg Salad & Mayo: Puree to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 3 of 63

Crackers Soda/Saltine NAS (Unsalted Soda Crackers)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

2 each

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Portion according to serving size.

2026-07-31 | 09:26 AM

Page 4 of 63

Soup Pumpkin Black Bean w/Dry G-F RS Base (Pumpkin Black Bean Soup) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

180 mL

26 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Onion, Red Whole Fresh

400 mL

Garlic, Chopped/Minced

30 mL

Cumin, Powder

40 mL

Salt, Table

10 mL

Cinnamon, Ground

10 mL

Allspice, Ground

10 mL

Pepper, Black Grd

10 mL

Oil, Olive

200 mL

Tomato Diced Stewed f/Cnd w/Veg (See recipe details on page 9 10)

1.5 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 8)

Beans, Black Cnd

Pumpkin, Cnd

1.5 L

2026-07-31 | 09:26 AM

Diced

In a large pot, sauté Red Onion, Garlic, Cumin, Salt, Cinnamon, Allspice and Pepper in Oil on low-medium heat until Red Onion and Garlic are brown.

To Taste

In a food processor or blender, puree Black Beans and Tomatoes with half of Vegetable Base. Blend until smooth. Add pureed ingredients, Pumpkin and the rest of the Vegetable Base to the pot.

Drained

Page 5 of 63

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Simmer uncovered until soup is thick, stirring often.

4 CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 6 of 63

P.Soup Pumpkin Black Bean w/Dry G-F RS Base (P.Pumpkin Black Bean Soup) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

6z Ladle

180 mL

N/A

INGREDIENTS

Soup Pumpkin Black Bean w/Dry G-F RS

1 Base (See recipe details on page 5 - 6)

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.

2026-07-31 | 09:26 AM

Page 7 of 63

Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

180 mL

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

PREPARATION STEP

Base, Vegetable Dry G-F RS

Prepare product as per package instructions.

300 mL

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

2026-07-31 | 09:26 AM

Page 8 of 63

Tomato Diced Stewed f/Cnd w/Veg (Stewed Tomatoes) COOK TIME

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

20 Min

Cook

4z Solid Spoodle

1 each

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable

14 mL

Heat Oil over medium heat and cook Celery, Peppers, and Onions until just tender.

Celery, Fresh

95 g

Diced

Peppers, Bell Green Whole Fresh

95 g

Diced

Onion, Yellow Whole Fresh

95 g

Chopped

Cornstarch

24 mL

Tomato, Diced Cnd

1.45 L

Sugar, Granulated Bulk

14 mL

Pepper, Black Grd

1 mL

Add Cornstarch to small amount of Juice from canned Tomatoes; make paste. Combine Tomatoes with Vegetables and Seasonings and heat to boiling. Add Cornstarch mixture; stirring constantly, cook until thick.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

2026-07-31 | 09:26 AM

Page 9 of 63

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:26 AM

Page 10 of 63

Pork Stuffed Pepper f/Ckd Pulled w/Feta (Pork Stuffed Peppers) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

190.0 °C

Bake

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peppers, Bell Green Whole Fresh

50 each

Oil, Vegetable

60 mL

Onion, Chopped Fresh

1.5 L

Tomato Diced f/Fresh (See recipe details on page 23)

3.15 L

Add Tomatoes and Rice. Cook for 30 min until Rice is tender. Stir Parsley and 1st portion of Mint into Pork mixture. Place 125mL Pork mixture into each Pepper. Top with Tomato liquid and cover.

Pork, Pulled w/o Sauce Ckd

4.65 Kg

Bake at 375F/190C until *internal temp >165F/71C held for 15 sec.

Parsley, Fresh

520 mL

Chopped

Mint, Fresh

260 mL

Chopped

Rice, Basmati Dry

1.5 L

Margarine, Bulk

364 mL

Flour, All Purpose

364 mL

Milk, 2% Bulk

3.15 L

Mint, Fresh

312 mL

Cheese, Feta Block

2.5 L

2026-07-31 | 09:26 AM

Cut Green Peppers in half and discard seeds. Arrange Green Peppers in baking pans and set aside.

Heat Oil. Add Onions and cook for 4-6 min until Onions are transparent. Drain Pork and add to Onions.

Melt Margarine. Stir in Flour. Slowly add Milk, stirring constantly. Continue to cook until Sauce begins to thicken. Add 2nd portion of Mint and Feta Cheese. Stir to melt Cheese.

Chopped

Page 11 of 63

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

To serve: Top each Pepper with 60mL Sauce.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

2026-07-31 | 09:26 AM

Page 12 of 63

Mcd.Pork Stuffed Pepper f/Ckd Pulled w/Feta (Mcd.Pork Stuffed Peppers) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Mince

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Stuffed Pepper f/Ckd Pulled

2 w/Feta (See recipe details on page 11 12)

Broth Chicken f/Dry G-F RS Base (See

3 recipe details on page 56)

100 each

Prepare as per separate recipe.

Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 13 of 63

P.Pork Stuffed Pepper f/Ckd Pulled w/Feta (P.Pork Stuffed Peppers) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

#8 scoop

2 #8

N/A

INGREDIENTS

Pork Stuffed Pepper f/Ckd Pulled

1 w/Feta (See recipe details on page 11 12)

AMOUNT

100 each

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

2026-07-31 | 09:26 AM

Page 14 of 63

Pork & Rice Casserole f/Cubes (Pork Rice Casserole) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

60 Min

176.0 °C

Bake

#6 scoop

250 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2 3

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice, White Dry

1.5 Kg

Rice: Prepare product as per package instructions. Set aside.

Oil, Vegetable

30 mL

Heat Oil and brown Pork on all sides.

Pork, Diced Raw

4.5 Kg

CCP-Maintain >140F/60C; discard unused product.

Peas Green f/Frz (See recipe details on page 63)

125 mL

Celery, Diced Frz

250 mL

Margarine, Bulk

60 mL

Mushroom, Fresh

480 g

Sliced

Peppers, Bell Red Whole Fresh

110 mL

Diced

Onion, Yellow Diced Frz

125 mL

Base, Beef Dry G-F RS

45 mL

Add Flour and stir to blend.

Water, Tap

1.9 L

Add Milk, Base, and Water. Cook until thickened, stirring constantly until thickened.

Cornstarch

480 mL

2026-07-31 | 09:26 AM

Melt Margarine and saute Onions, Celery, Peppers, and Mushrooms until tender crisp.

Page 15 of 63

INGREDIENTS

Milk 2% LacF (See recipe details on page 62)

AMOUNT

INGREDIENT PREP

PREPARATION STEP

1.6 L

Layer Rice 1/2 inch deep in greased pans. Arrange Pork evenly over Rice. Pour Vegetable Sauce evenly over Pork, about 1 L per pan. Cover tightly and bake at 350F/176C for 50-60 min.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 16 of 63

Mcd.Pork & Rice Casserole f/Cubes (Mcd.Pork Rice Casserole) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork & Rice Casserole f/Cubes (See recipe details on page 15 - 16)

12.5 L

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 59)

1.5 L

Casserole & Gravy: Prepare as per separate recipe.

Casserole & Gravy: Mince to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 17 of 63

P.Pork & Rice Casserole f/Cubes (P.Pork Rice Casserole) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork & Rice Casserole f/Cubes (See recipe details on page 15 - 16)

12.5 L

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 59)

2.25 L

Casserole & Gravy: Prepare as per separate recipe.

Casserole & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Thickener may be required.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 18 of 63

Vegt Pepper Stfd w/Crumbles & Veg (Vegt Stuffed Pepper) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

162.0 °C

Bake

Tongs

1 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salt, Table

16 mL

Peppers, Bell Green Whole Fresh

25 each

Vegan, Meat Crumbles

1.5 Kg

Rice, Brown Dry

399 mL

Peppers, Bell Green Diced Frz

75 mL

Onion, Yellow Diced Frz

225 mL

Cornstarch

50 mL

Thyme, Leaves Dry

3 mL

Basil, Leaves Dry

3 mL

Paprika, Regular

8 mL

Garlic, Powder

8 mL

Sugar, Brown Light Bulk

37 mL

2026-07-31 | 09:26 AM

Cut Peppers in half, remove cores, and place in pan, open side up. Sprinkle with Salt. Steam 6 mm. Drain. Arrange on baking sheet.

Prepare Rice as per manufacturer’s instructions. Place Rice in mixing bowl;

add Veggie Beef Crumbles. Mix well.

Braise Onion, Green Pepper in Margarine for 15 min. Add Water and Tomato Paste. Bring to boil and simmer for 10 mm.

Add Sugar, Spices and Seasonings and thicken with Cornstarch if necessary. Add to Sauce to Rice.

Page 19 of 63

INGREDIENTS

AMOUNT

Tomato, Paste Cnd

300 mL

Water, Tap

900 mL

Margarine, Bulk

75 mL

Cheese, Cheddar Shredded/Grated

1.25 L

PREPARATION STEP

Place #16 scoop of mixture in each half Pepper. Bake 30 min at 325F/162C. Sprinkle Cheese over stuffed Peppers and return to oven until melted.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 20 of 63

Mcd.Vegt Pepper Stfd w/Crumbles & Veg (Mcd.Vegt Stuffed Pepper) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#6 scoop

1.5 #6 scoop

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

Vegt Pepper Stfd w/Crumbles & Veg (See recipe details on page 19 - 20)

75 each

Prepared

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Mince prepared Product to desired consistency. *Reheat to 165F/74C held for 15 sec.

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. Discard unused product. NOTE: Serving sizes using scoops will vary depending on the amount of Liquid and/or Thickener used.

2026-07-31 | 09:26 AM

Page 21 of 63

P.Vegt Pepper Stfd w/Crumbles & Veg (P.Vegt Stuffed Pepper) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#6 scoop

1.5 #6 scoop

N/A

INGREDIENT PREP

INGREDIENTS

AMOUNT

Sauce, Tomato

1.15 L

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

75 each

Pour Liquid into blender or food processor. Add prepared Product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. Amount of Liquid needed may vary due to a variety of factors. Adjust Liquid as needed to obtain desired consistency. *Reheat to 165F/74C held for 15 sec.

Vegt Pepper Stfd w/Crumbles & Veg (See recipe details on page 19 - 20)

Prepared

PREPARATION STEP

CCP -- Maintain >140F/60C for only 4 hrs. Discard unused product. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. NOTE: Serving sizes using scoops will vary depending on the amount of Liquid and/or Thickener used.

2026-07-31 | 09:26 AM

Page 22 of 63

Tomato Diced f/Fresh (Diced Tomatoes) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Chill

4z Solid Spoodle

1 each

N/A

INGREDIENTS

Tomato, Whole Fresh

2026-07-31 | 09:26 AM

AMOUNT

3.15 L

INGREDIENT PREP

Diced

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Prepare Tomatoes. Portion and serve. CCP -- Maintain <40F/4C.

Page 23 of 63

Pasta Ravioli Mushroom f/RTC (Mushroom Ravioli) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Slotted Spoon

250 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta, Ravioli

2 Mushroom

12.5 L

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

2026-07-31 | 09:26 AM

Page 24 of 63

Mcd.Ravioli Mushroom f/RTC (Mcd.Mushroom Ravioli) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Mince

#8 scoop

2 #8scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta Ravioli Mushroom

2 f/RTC (See recipe details on page 24)

Broth Veg f/Dry G-F RS Base (See

3 recipe details on page 8)

300 each

2.25 L

Prepare as per separate recipe.

Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 25 of 63

P.Ravioli Mushroom f/RTC (P.Mushroom Ravioli) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

#8 scoop

2 #8scp

N/A

INGREDIENTS

Pasta Ravioli Mushroom

1 f/RTC (See recipe details on page 24)

AMOUNT

300 each

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare as per separate recipe. Broth Veg f/Dry G-F RS Base (See

3 recipe details on page 8)

2.25 L

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

2026-07-31 | 09:26 AM

Page 26 of 63

Ravioli Beef f/RTC (Beef Ravioli) COOK TIME

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

10 Min

Boil

#8 scoop

250 mL

9 minutes

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta,

2 Ravioli Beef

12.5 L

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 27 of 63

Mcd.Ravioli Beef f/RTC (Mcd.Beef Ravioli) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ravioli Beef f/RTC (See recipe

2 details on page 27)

Broth Beef f/Dry G-F RS Base (See

3 recipe details on page 55)

12.5 L

750 mL

Prepare as per separate recipe.

Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 28 of 63

P.Ravioli Beef f/RTC (P.Beef Ravioli) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ravioli Beef f/RTC (See recipe

2 details on page 27)

Broth Beef f/Dry G-F RS Base (See

3 recipe details on page 55)

12.5 L

1.5 L

Prepare as per separate recipe.

Pureed consistency: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 29 of 63

G-F Pasta Spaghetti f/Dry w/Meat Sc f/RTS (G-F Spaghetti & Meat Sauce) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Heat

#8 scoop

250 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

G-F Pasta Spaghetti (See recipe details on page 60)

6.25 L

Sauce, Meat

6.25 L

Prepare as per separate recipe.

Meat Sauce: Prepare product as per package instructions.

CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.

Portion 125 mL Meat Sauce over 125 mL Pasta.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 30 of 63

Mcd.G-F Pasta Spaghetti f/Dry w/Meat Sc f/RTS (Mcd.G-F Spaghetti & Meat Sauce) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Spaghetti f/Dry w/Meat Sc

2 f/RTS (See recipe details on page 30)

12.5 L

Prepare as per separate recipe.

Mince product to desired consistency.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 31 of 63

P.G-F Pasta Spaghetti f/Dry w/Meat Sc f/RTS (P.G-F Spaghetti & Meat Sauce) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Spaghetti f/Dry w/Meat Sc

2 f/RTS (See recipe details on page 30)

12.5 L

Prepare as per separate recipe.

Puree product to desired consistency. Blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 32 of 63

Sauce Tomato & Herb (Tomato & Herb Sauce) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

2z Ladle

30 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Olive

7 mL

Tomato, Diced Cnd

384 mL

Tomato, Paste

3 Cnd

625 mL

Water, Tap

625 mL

Garlic, Whole

Add Tomato Paste and cook for 5 minutes.

58 mL

Soup, Cream of Chicken Cond

4 Fresh

Heat Oil on medium high; add Tomatoes and saute until soft.

28 mL

Thyme, Leaves Dry

5 mL

Basil, Leaves Dry

5 mL

Add Soup, Water, Garlic, Thyme and Basil. Bring to a boil, reduce heat to a simmer for 10 minutes.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. Roasted & Chopped

Blend Sauce until smooth. CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

2026-07-31 | 09:26 AM

Page 33 of 63

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 34 of 63

Mayonnaise Chipotle f/Bulk (Chipotle Mayonnaise) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Sauce on the Side

15 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mayonnaise, Chipotle

2026-07-31 | 09:26 AM

750 mL

Portion 15 mL per serving. CCP-Maintain <40F/4C.

Page 35 of 63

Potato Sweet Fries Straight Cut f/RTC (Sweet Fries Potato) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Tongs

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Sweet Fries

2 Straight Cut

6.25 L

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

2026-07-31 | 09:26 AM

Page 36 of 63

Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

#8 scoop

125 mL

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Mashed Pearls

1 Kg

Water, Tap

4.75 L

Margarine, Bulk

125 mL

Combine Potato Pearls and Water. Stir constantly using wire whisk.

Boiled Add Margarine.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:26 AM

Page 37 of 63

Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Green & Yellow Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Green Beans, Cut Frz

2.25 Kg

Beans, Wax Cut Frz

2.25 Kg

Margarine,

2 Bulk

Combine green and yellow beans, steam or boil Vegetables until tender. Drain vegetables and toss with Seasonings and Margarine, to combine.

120 g

Paprika, Regular

10 mL

Oregano, Dry

5 mL

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 38 of 63

Dcd.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Dcd.Green & Yellow Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chop

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 38)

6.25 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Using a chef’s knife and cutting board, dice prepared product into pieces no larger than 1.5 cm cubed. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.

CCP - *Maintain >140F/60C, refer to operational standards for length of hot holding. Discard unused product.

Note: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

2026-07-31 | 09:26 AM

Page 39 of 63

Mcd.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Mcd.Green & Yellow Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 38)

6.25 L

Prepare as per separate recipe.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Mince to desired consistency.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 40 of 63

P.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (P.Green & Yellow Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 38)

6.25 L

Broth & Veg: Prepare as per separate recipe.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 41 of 63

Mandarin Orange & Pineapple Parfait (Candy Corn Fruit Parfait) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

125 mL

1 hour and 1 minute

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pineapple Chunks f/Cnd JcPk (See recipe details on page 47)

2 Orange Mandarin f/Cnd JcPk (See recipe details on page 46)

Topping, Whip Non-Dairy

Prepare in individual cups by portioning 60 mL Pineapple on the bottom, followed by 60 mL Mandarin Orange, topped with 30 mL Whipped Topping.

3L 1.5 L

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:26 AM

Page 42 of 63

Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (Mandarin Pineapple Cup) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

4z Perforated Spoodle

125 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Orange, Mandarin Cnd JcPk

3.15 L

Pineapple, Tidbits Cnd JcPk

3.15 L

2026-07-31 | 09:26 AM

Pour un-drained Mandarin Oranges into un-drained Pineapple, mix gently; Portion and chill until service.

NOTE: Chill under refrigeration <40F/4C.

Page 43 of 63

Mcd.Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (Mcd.Mandarin Pineapple Cup) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (See

2 recipe details on page 43)

6.25 L

Drain fruit and reserve juices.

Minced consistency: Mince to desired consistency. Gradually add in Juice and blend until desired consistency is achieved. Chill until service.

NOTE: Chill under refrigeration <40F/4C.

2026-07-31 | 09:26 AM

Page 44 of 63

P.Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (P.Mandarin Pineapple Cup) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Orange Mandarin & Pineapple Tidbits f/Cnd 2 JcPk (See recipe details on page 43)

Drain fruit and reserve juice. 6.25 L

Pureed consistency: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.

NOTE: Chill under refrigeration <40F/4C.

NOTE: Thickener may be required.

NOTE: When preparing thickened product follow specific manufacturer guidelines for the thickener of your choice. Quantity of thickener required, thickening method and yield will vary based on product thickener choice, food type and temperature. Following specific guidelines for thickener used will help to ensure an appropriate consistency is achieved.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 45 of 63

Orange Mandarin f/Cnd JcPk (Mandarin Oranges) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

1 each

N/A

INGREDIENTS

AMOUNT

1 2 Orange, Mandarin Cnd JcPk

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 3L

Open can and drain Fruit. Portion into serving dishes.

NOTE: Chill under refrigeration <40F/4C.

Discard unused product.

2026-07-31 | 09:26 AM

Page 46 of 63

Pineapple Chunks f/Cnd JcPk (Chilled Pineapple) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

1 each

N/A

INGREDIENTS

1 Pineapple, Chunks Cnd Syrup

AMOUNT

3.1 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Lightly drain Fruit. May use canned or pail

CCP-Maintain <40F/4C.

2026-07-31 | 09:26 AM

Page 47 of 63

Vegt Pudding Chocolate Hmd w/Oat Milk (Vegetarian Chocolate Pudding) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

125 mL

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sugar, Granulated Bulk

1.1 L

Cocoa Powder, Unswt

492 mL

Cornstarch

369 mL

Salt, Table

4 mL

Milk, Oat Plain Bulk

4375 L

In a large saucepan, whisk together dry ingredients.

Slowly add in oat milk, whisking to prevent lumps. Bring to boil over medium heat, whisking constantly.

PREPARATION STEP

Reduce heat and simmer for 8-10min or until pudding thickens. Margarine, Bulk

260 mL

Extract, Vanilla

31 mL

Remove from heat. Whisk in margarine and vanilla until melted and smooth.

CCP-Maintain <40F/4C.

Optional: garnish with almond slices.

2026-07-31 | 09:26 AM

Page 48 of 63

Cookies Sugar f/Dough (Sugar Cookies) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

Tongs

2 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookie Dough,

2 Sugar

100 each

Prepare product as per package instructions.

NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.

Discard unused product.

2026-07-31 | 09:26 AM

Page 49 of 63

P.Cookies Sugar f/Dough (P.Sugar Cookie) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 #16 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Sugar f/Dough (See recipe details

2 on page 49)

Juice Apple f/BIB (See recipe details on

3 page 61)

100 each 2.25 L

Cookies: Prepare as per separate recipe.

Cookies & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:26 AM

Page 50 of 63

Drink Cranberry Orange w/Gingerale (Cranberry Orange Gingerale Drink) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

125 mL

6 minutes

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice Orange f/BIB (See recipe details on page 53)

2 Juice Cranberry f/BIB (See recipe details on page 52)

Drink Soft Ginger Ale Bulk

Mix Orange Juice, Cranberry Juice and Ginger Ale well.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:26 AM

Page 51 of 63

Juice Cranberry f/BIB (Cranberry Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Water, Tap

1.6 L

Juice, Cranberry Conc 4:1

400 mL

2026-07-31 | 09:26 AM

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Page 52 of 63

Juice Orange f/BIB (Orange Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Juice, Orange Conc 4:1

400 mL

Water, Tap

1.6 L

2026-07-31 | 09:26 AM

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Page 53 of 63

Coffee or Tea 180ml (Coffee or Tea)

INGREDIENTS

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

180 mL

7 minutes

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground

100 mL

2 Water, Tap

4.5 L

Tea, Bag Black Water, Tap

Coffee or Tea: Prepare product as per package instructions.

25 each 4.5 L

Serve per resident's choice.

Discard unused product.

2026-07-31 | 09:26 AM

Page 54 of 63

Broth Beef f/Dry G-F RS Base (Beef Broth) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

750 mL

Base, Beef Dry G-F RS

25 mL

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

2026-07-31 | 09:26 AM

Page 55 of 63

Broth Chicken f/Dry G-F RS Base (Chicken Broth) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

1.5 L

Base, Chicken Dry G-F RS

50 mL

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

2026-07-31 | 09:26 AM

Page 56 of 63

Egg Boiled Hard f/Shell (Hard Boiled Egg) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Shell Medium

100 each

Water, Tap

30 L

Place Egg in boiling water and boil until desired hard boiled consistency is reached NOTE: Remove shell before serving if desired

Boiled

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 57 of 63

Egg Salad f/Shell (Egg Salad) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

#8 scoop

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2 Egg Boiled Hard f/Shell (See recipe details on page 57)

5 Kg

Mayonnaise, Bulk

750 mL

3 Pepper, White Grd

5 mL

Onion, Powder

30 mL

2026-07-31 | 09:26 AM

Minced

Hard Boiled Egg: Prepare as per separate recipe. Let cool. Combine all ingredients and gently stir. Chill until required.

CCP-Maintain <40F/4C.

Page 58 of 63

G-F LS Gravy Brown f/Dry Mix (Brown Gravy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

1z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS

150 mL

Water, Tap

1.5 L

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

2026-07-31 | 09:26 AM

Page 59 of 63

G-F Pasta Spaghetti (G-F Spaghetti) COOK TIME

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

20 Min

Boil

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta,

2 Spaghetti Dry G-F

1 Kg

Cook Spaghetti according to package directions. Serve 125 mL Pasta.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 60 of 63

Juice Apple f/BIB (Apple Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1

450 mL

Water, Tap

1.8 L

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Discard unused product.

NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:26 AM

Page 61 of 63

Milk 2% LacF (Lactose-Free Milk) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Milk, 2% Bulk LacF

2026-07-31 | 09:26 AM

1.6 L

Pour Milk into the appropriate beverage cup. CCP-Maintain <40F/4C.

Page 62 of 63

Peas Green f/Frz (Green Peas) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

#8 scoop

1 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peas, Frz

90 g

Margarine, Bulk

3 mL

Steam or boil Vegetables until tender. Add Margarine and mix well.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:26 AM

Page 63 of 63