Special Events Menu Hanukkah
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.
APPETIZER Matzo Chicken Vegetable Soup Garlic Mashed Potato Knishes
MAINS Potato Latkes Egg Benedict With Tomato Cucumber Salad
Braised Beef Brisket With Bow Tie Pasta & Horseradish Carrots & Parsnips
DESSERTS Lemon Poppy Seed Loaf Macaroon Bar
BEVERAGES Sparkling Water Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
HANNUKKAH HOT CHOCOLATE
BAKLAVA
Tip: Prepare hot chocolate and serve from a slow cooker or soup kettle on carts
Tip: Portion baklava into paper food bags. Add stickers or ribbons to bags for an added touch
DECORATIONS & ACTIVITES
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a Hanukkah Card
Host Menorah lighting ceremonies in the evening of each of the eight nights of Hanukkah
APPETIZER Matzo Chicken Vegetable Soup Garlic Mashed Potato Knishes
MAINS Potato Latkes Egg Benedict With Tomato Cucumber Salad
Braised Beef Brisket With Bow Tie Pasta & Horseradish Carrots & Parsnips
DESSERTS Lemon Poppy Seed Loaf Macaroon Bar
BEVERAGES Sparkling Water Tea or Coffee
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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
Knish Potato Garlic Hmd (Garlic Mashed Potato Knishes) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Shell Medium
2.5 each
Oil, Vegetable
310 mL
Flour, All Purpose
1.25 L
Baking Powder
5 mL
Salt, Kosher
5 mL
Garlic, Whole Fresh
60 g
Oil, Olive
10 mL
Onion, Yellow Whole Fresh
150 g
Onion, Green/Spring Whole
75 mL
Egg, Shell Medium
5 each
2026-07-31 | 09:28 AM
Beat 1 Egg (save remaining Eggs for egg wash) and Vegetable Oil. Add Flour, Baking Powder and Salt and knead dough until it is no longer sticky. Cover and refrigerate for 1 hour.
Sauteed
To Taste Drizzle Garlic with Olive Oil and wrap in aluminum foil to roast in oven until Garlic is soft.
Cook Onions in Oil and Salt until caramelized.
Boil Potatoes. Remove from heat and let cool. Add into a mixing bowl with Garlic, Onions, Scallions, Eggs, Salt and Pepper.
Page 1 of 62
5
INGREDIENTS
AMOUNT
INGREDIENT PREP
Salt, Kosher
5 mL
To Taste
Pepper, Black Grd
5 mL
To Taste
Potato, Yellow Fresh
150 g
Peeled & Cubed
PREPARATION STEP
6
Remove dough from refrigerator and roll out thin. Cut out 3 inch rounds, add in 15 mL of Potato filling and scrunch up dough to form a knish. Wash with egg and bake until golden brown.
7
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
8
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.
9
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
10
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
11
CCP-Maintain >140F/60C; discard unused product.
12
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 2 of 62
Crackers Soda/Salting NAS PC (Unsalted Crackers)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
2 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
2026-07-31 | 09:28 AM
Page 3 of 62
Soup Chicken f/Dry G-F RS Base w/Matzo (Matzo Chicken Vegetable Soup) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
180 mL
48 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable
150 mL
Garlic, Chopped/Minced
100 mL
Onion, Yellow Whole Fresh
625 g
Carrots Diced f/Frz (See recipe details on page 39)
625 mL
Celery, Diced Frz
625 mL
Chicken, Thigh Bnls Sknls Raw
3.5 Kg
Broth Chicken f/Dry G-F RS Base (See recipe details on page 6)
15 L
Water, Tap
5L
Pepper, Black Grd
50 mL
Dill, Fresh
100 g
Egg, Shell Medium
30 each
Oil, Vegetable
450 mL
2026-07-31 | 09:28 AM
Saute Garlic, Onion, Celery and Carrots in Vegetable Oil over medium heat until Onions are soft. Add Chicken Breast, Chicken Broth, Water, Pepper and Dill Sprigs to pot. Bring to a boil and reduce to a simmer for 30 minutes. Diced
While Soup is simmering, mix Matzo ball dough. In a bowl, whisk Egg and Vegetable Oil. Add Matzo mix, Salt, Baking Powder and Pepper to Egg and Oil mix. Stir until combined. Add Water and stir until smooth. Refrigerate for 30 minutes.
Page 4 of 62
3
INGREDIENTS
AMOUNT
Matzo, Ball Mix
1.75 L
Salt, Kosher
10 mL
Baking Powder
20 mL
Pepper, Black Grd
50 mL
Water, Tap
450 mL
INGREDIENT PREP
PREPARATION STEP
4
After Soup has simmered, remove Chicken to shred and add back in. Remove Matzo from refrigerator and roll into small balls. Drop into soup and simmer for 20 minutes covered.
5
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
6
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.
7
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
CCP-Maintain >140F/60C; discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 5 of 62
Broth Chicken f/Dry G-F RS Base (Chicken Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
9L
Base, Chicken Dry G-F RS
300 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
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 | 09:28 AM
Page 6 of 62
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
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2
PREPARATION STEP
Base, Vegetable Dry G-F RS
9L
Prepare product as per package instructions.
300 mL
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
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 | 09:28 AM
Page 7 of 62
Benedict Egg Poached w/Potato Latkes (Potato Latkes Eggs Benedict) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 each
1 hour and 9 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Yellow Fresh
4 Kg
Shredded
Shred potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
Onion, Yellow Whole Fresh
190 mL
Garlic, Chopped/Minced
30 mL
Egg, Shell Medium
12 each
Flour, All Purpose
190 mL
Salt, Table
10 mL
Oil, Vegetable
500 mL
Egg, Shell Medium
50 each
Fish, Salmon Smoked/Lox
1.5 Kg
2026-07-31 | 09:28 AM
Minced
Place Potatoes in a large bowl. Add Onions, Eggs, Garlic, Flour and Salt and reserved starch and combine. Heat up Oil in a large sauté pan. Scoop 30 mL of the potato mixture and flatten lightly. Fry until golden brown, about 3-5 minutes.
Poach Eggs. Top latkes with 2 slices of Smoked Salmon and a Poached Egg.
Sliced
Page 8 of 62
5
INGREDIENTS
AMOUNT
Sauce, Hollandaise
300 mL
INGREDIENT PREP
PREPARATION STEP
Prepare Hollandaise Sauce as per manufacturing guideline. Drizzle the Hollandaise Sauce over Eggs.
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
CCP-Maintain >140F/60C; discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 9 of 62
Egg Poached (Poached Egg) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
177.0 °C
Poach
Solid Spoon
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Shell Medium
50 each
2 Water, Tap
1.5 L
Vinegar, White Bulk
20 mL
Combine Water and Vinegar in shallow pan. Break Eggs into pan. Bake or Steam Eggs at 350F/177C for baking or until yolk is set.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Cook Time: 5-7 min
2026-07-31 | 09:28 AM
Page 10 of 62
Mcd.Egg Scrambled f/Liquid (Mcd.Scrambled Eggs) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Scrambled f/Liquid (See
2 recipe details on page 57 - 58)
3L
Egg: Prepare as per separate recipe.
3
Egg: Mince to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 11 of 62
P.Egg Scrambled f/Liquid (P.Scrambled Eggs) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Egg Scrambled f/Liquid (See
2 recipe details on page 57 - 58) 3 Milk, 2% Bulk
3L 2.25 L
Eggs: Prepare as per separate recipe.
Eggs & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 12 of 62
Beef Brisket Brsd (Braised Beef Brisket) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 Min
Bake
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef, Brisket Raw
2 Salt, Table
3
PREPARATION STEP
Place Beef in roasting pan(s) and rub with Seasonings. Bake at 375F/190C for 1 hr until brown. Drain excess fat.
4.5 Kg 10 mL
Pepper, Black Grd
8 mL
Carrots, Fresh
400 g
Diced
Add Vegetables and Water to Beef. Cover and bake.
Celery, Fresh
200 g
Diced
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Water, Tap
1.5 L
Onion, Yellow Whole Fresh
400 g
Diced
4
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
5
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.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
2026-07-31 | 09:28 AM
Page 13 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 14 of 62
Dcd.Beef Brisket Brsd (Dcd.Braised Beef Brisket)
1
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Beef Brisket Brsd (See recipe details on page 13 - 14)
4.5 Kg
Gravy Beef f/Dry G-F RS Broth Base (See recipe details on page 60)
500 mL
2 3
2026-07-31 | 09:28 AM
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. Stir enough Liquid into Product to achieve desired consistency. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.
CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 15 of 62
Mcd.Beef Brisket Brsd (Mcd.Braised Beef Brisket)
1
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Beef Brisket Brsd (See recipe details on page 13 - 14)
4.5 Kg
Gravy Beef f/Dry G-F RS Broth Base (See recipe details on page 60)
750 mL
2 3
2026-07-31 | 09:28 AM
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Mince prepared Product into pieces no larger than 0.5 cm cubed. Stir enough Liquid into Product to achieve desired consistency. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 16 of 62
P.Beef Brisket Brsd (P.Braised Beef Brisket)
1
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Beef Brisket Brsd (See recipe details on page 13 - 14)
4.5 Kg
Gravy Beef f/Dry G-F RS Broth Base (See recipe details on page 60)
1.5 L
2 3
2026-07-31 | 09:28 AM
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Puree prepared Product with enough Liquid to achieve desired consistency (thickener may need to be added). *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 17 of 62
Vegt Weiner f/RTC (Vegt Weiner) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Frank/Hot
2 Dog, Vegt
50 each
Prepare Franks as per package instructions.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 18 of 62
Dcd.Vegt Weiner f/RTC (Dcd.Vegt Weiner) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Weiner f/RTC (See recipe details on page 18)
50 each
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 59)
750 mL
Vegt Weiner & Gravy: Prepare as per separate recipe.
3
Vegt Weiner & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 19 of 62
Mcd.Vegt Weiner f/RTC (Mcd.Vegt Weiner) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Weiner f/RTC (See recipe details on page 18)
50 each
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
1.5 L
Vegt Weiner & Broth: Prepare as per separate recipe.
3
Vegt Weiner & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 20 of 62
P.Vegt Weiner f/RTC (P.Vegt Weiner) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Weiner f/RTC (See recipe details on page 18)
50 each
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 59)
2.25 L
Vegt Weiner & Gravy: Prepare as per separate recipe.
3
Vegt Weiner & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 21 of 62
Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
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.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
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.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Discard unused product.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:28 AM
Page 22 of 62
Pasta Bow Tie Buttered (Bow Tie Pasta) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta, Bow
2 Tie Dry
Margarine,
3 Bulk
1.9 Kg
125 mL
Prepare Pasta according to manufacturer's instructions.
Add Margarine to Pasta and mix well.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
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.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 23 of 62
Mcd.Pasta Bow Tie Buttered (Mcd.Bow Tie Pasta) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta Bow Tie Buttered (See recipe details on page 23)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
1.5 L
Pasta & Broth: Prepare as per separate recipe.
3
Pasta & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 24 of 62
P.Pasta Bow Tie Buttered (P.Bow Tie Pasta) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta Bow Tie Buttered (See recipe details on page 23)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
1.5 L
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
3
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
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.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 25 of 62
G-F Pasta Penne Buttered f/Dry (G-F Buttered Penne) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
20 L
Salt, Table
10 mL
2 Pasta, Penne Dry G-F
Margarine, Bulk
Bring Salt and Water to a boil. Add Pasta and cook until tender. Drain. Add Margarine.
2.25 Kg
125 mL
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 26 of 62
Mcd.G-F Pasta Penne Buttered f/Dry (Mcd.G-F Buttered Penne) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Penne Buttered f/Dry (See recipe details on page 26)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
1.5 L
Pasta & Broth: Prepare as per separate recipe.
3
Pasta & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 27 of 62
P.G-F Pasta Penne Buttered f/Dry (P.G-F Buttered Penne) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Penne Buttered f/Dry (See recipe details on page 26)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
1.5 L
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
3
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
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.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 28 of 62
Tomato & Cucumber Salad f/Fresh w/Drsg (Tomato Cucumber Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
Solid Spoon
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vinegar, White Bulk
250 mL
Oil, Vegetable
250 mL
In a mixing bowl whisk Vinegar, Oil and Spices until thoroughly blended.
Sugar, Granulated Bulk
90 g
Dill, Weed Dry
10 mL
Tomato, Whole Fresh
3.15 Kg
Diced
Cucumber, Fresh
3.15 Kg
Sliced
Add Vegetables to Dressing and mix well.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:28 AM
Page 29 of 62
Dcd.Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (Dcd.Mixed Greens Salad) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
1 Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (See recipe details on
2 page 34)
6.25 L
3
2026-07-31 | 09:28 AM
Dice to desired consistency.
CCP-Maintain <40F/4C.
Page 30 of 62
Mcd.Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (Mcd.Mixed Greens Salad) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
1 Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (See recipe details on
2 page 34)
6.25 L
Prepare as per separate recipe.
3
Mince to desired consistency.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:28 AM
Page 31 of 62
Mcd.Carrots Sliced f/Frz (Mcd.Sliced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Sliced f/Frz (See recipe details on page 56)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
1.5 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 32 of 62
P.Lettuce Salad Iceberg&Romaine w/Raspberry (P.Mixed Greens Salad) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (See
2 recipe details on page 34)
6.25 L
3 Dressing, Vinaigrette Raspberry
750 mL
Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:28 AM
Page 33 of 62
Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (Mixed Greens Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
Tongs
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce, Iceberg Whole
3.65 Kg
Chopped
Lettuce, Romaine Whole
1.9 Kg
Chopped
3 Dressing, Vinaigrette Raspberry 4
2026-07-31 | 09:28 AM
1.5 L
Toss Lettuce together.
Serve 30 ml Dressing on each Salad or on the side. CCP-Maintain <40F/4C.
Page 34 of 62
P.Carrots Sliced f/Frz (P.Sliced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Sliced f/Frz (See recipe details on page 56)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 7)
2.25 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 35 of 62
Carrots & Parsnips Mashed f/Frz w/Horseradish (Horseradish Carrots & Parsnips) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Fresh
3.5 Kg
Peeled & Chopped
Parsnips, Whole Fresh
3.5 Kg
Peeled & Chopped
Margarine,
2 Bulk
Steam Carrots and Parsnips until tender. Place the drained and cooked vegetables in a mixter and blend until smooth. Add Butter and Horseradish Sauce, mix well. Garish with Fresh Parsley.
400 g
Sauce, Horseradish
1L
Parsley, Fresh
50 g
Chopped
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:28 AM
Page 36 of 62
INGREDIENTS
AMOUNT
8
2026-07-31 | 09:28 AM
INGREDIENT PREP
PREPARATION STEP
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 37 of 62
P.Carrots Diced f/Frz (P.Diced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Diced f/Frz (See
2 recipe details on page 39)
6.25 L
Prepare as per separate recipe.
3
Puree product to desired consistency. Blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 38 of 62
Carrots Diced f/Frz (Diced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Diced Frz
4.5 Kg
Margarine, Bulk
120 mL
Steam or boil Carrots until tender. Add Margarine and toss.
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:28 AM
Page 39 of 62
Mcd.Carrots Diced f/frz (Mcd.Diced Carrots) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Diced f/Frz (See
2 recipe details on page 39)
6.25 L
Prepare as per separate recipe.
3
Mince to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
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.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 40 of 62
Loaf Lemon Poppyseed f/Hmd (Lemon Poppyseed Loaf) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
50 Min
176.0 °C
Bake
Tongs
1 slice
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Flour, All Purpose
1.5 L
2 Baking Soda
15 mL
Salt, Table
2 mL
Margarine, Bulk
355 g
3 Sugar, Granulated Bulk
950 mL
Egg, Whole Liquid
300 mL
Juice, Lemon Bulk
245 mL
Yogurt Plain Whole f/Bulk (See recipe details on page 48)
350 mL
Lemon, Fresh
1 each
Seeds, Poppy
240 mL
4
5
PREPARATION STEP
Sift together Flour, Baking Soda and Salt. Set aside.
Cream Butter and Sugar until light and fluffy. Gradually adding in Eggs, beating between additions.
Combine Juice and Yogurt. Gradually add to Butter mixture, alternating with the sifted Flour mixture. Mix until just combined.
Grated
Stir in Lemon Zest and Poppy Seeds. Pour mixture in greased pans and smooth tops.
6
Bake until browned and knife inserted in center comes out clean. Let cool for 15 minutes before turning out of pans. Cut each Loaf in 12 slices.
7
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
2026-07-31 | 09:28 AM
Page 41 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
8
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.
9
Discard unused product.
2026-07-31 | 09:28 AM
Page 42 of 62
Loaf Banana f/Batter (Banana Loaf) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
25 Min
204.0 °C
Bake
Tongs
1 slice
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Muffin Batter,
2 Banana
2.5 Kg
Thawed
Scoop Batter into greased loaf pans. Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
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.
5
To Serve: Slice into 1" slices
6
Discard unused product.
2026-07-31 | 09:28 AM
Page 43 of 62
P.Loaf Banana f/Batter (P.Banana Loaf) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Loaf Banana f/Batter (See recipe details
2 on page 43)
50 slice
3 Milk, 2% Bulk
2.25 L
Loaf: Prepare as per separate recipe.
Loaf & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 44 of 62
P.Loaf Blueberry f/Batter (P.Blueberry Loaf) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
Loaf Blueberry f/Batter (See recipe details on page 63)
50 slice
Juice Apple f/Frz Conc (See
1 recipe details on page 62)
500 mL
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Pour Liquid in 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. *Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused portion.
2026-07-31 | 09:28 AM
Page 45 of 62
Muffin Carrot G-F (G-F Carrot Muffin)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Portion according to serving size.
5
Discard unused product.
2026-07-31 | 09:28 AM
Page 46 of 62
P.G-F Muffin Carrot (P.G-F Carrot Muffin) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
Muffin Carrot G-
1 F
AMOUNT
50 each
2 Milk, 2% Bulk
1.5 L
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Prepare as per separate recipe
3
Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 47 of 62
Yogurt Plain Whole f/Bulk (Plain Yogurt) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Yogurt, Plain
2 Whole Bulk
350 mL
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
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 | 09:28 AM
Page 48 of 62
Bar Macaroon Hmd (Macaroon Bars) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Bake
1 (2" sq)
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sugar, Powdered
184 mL
Crumbs, Graham Cracker Mix
1.5 L
Margarine, Bulk
375 mL
Coconut, Shredded Sweet
1.75 L
Baking Chips, Semi-Sweet
125 g
Milk, Condensed Swt Cnd
740 mL
5
Combine Crumbs, Margarine and Powdered Sugar. Press Crust Mixture firmly into bottom of pan(s).
Melted Sprinkle Coconut and Chocolate Chips over crust.
Pour Milk over crust.
Bake at 350F/176C until set, but not brown, about 18-22 min. Allow to cool. Portion into 2" Squares. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
6
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.
7
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
2026-07-31 | 09:28 AM
Page 49 of 62
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
9
CCP-Maintain >140F/60C; discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 50 of 62
Bar Blonde f/Mix (Blonde Bars) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Off-Set Spatula
1 (2x2")
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, White/Vanilla
1.25 Kg
Sugar, Brown Light Bulk
300 mL
2 Margarine, Bulk
3
PREPARATION STEP
150 mL
Egg, Whole Liquid
224 mL
Water, Tap
223 mL
Pan Coating, Spray
1 mL
Blend all Ingredients on low speed until mixed well.
Melted
Grease shallow pan with Pan Coating. Spread Cake mixture into the pans. Bake at 350F/176C for 25-30 min or until a knife inserted comes out clean.
4
Cut into 2x2" squares.
5
CCP-Maintain <40F/4C.
6
Cook Time: 25-30 min
2026-07-31 | 09:28 AM
Page 51 of 62
P.Bar Blonde f/Mix (P.Blonde Bar) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bar Blonde f/Mix (See recipe details on
2 page 51)
Juice Apple f/BIB (See recipe details on
3 page 61)
50 (2x2") 2.25 L
Bar: Prepare as per separate recipe.
Bar & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:28 AM
Page 52 of 62
Mousse Tiramisu f/Mix (Tiramisu Mousse) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mousse Mix, Tiramisu
810 g
Milk, 2% Bulk
2.65 L
Prepare product as per package instructions.
Cold
3
NOTE: Chill under refrigeration <40F/4C.
4
CCP-Maintain <40F/4C. Please note: recipe yield is approximate and final recipe yield may vary due to product used, kitchen equipment and preparation techniques. Always refer to product specific manufacturer instructions
5
6
2026-07-31 | 09:28 AM
Discard unused product.
Page 53 of 62
Water Carbonated (Carbonated Water) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
125 mL
3 minutes
50
INGREDIENTS
1
Water, Seltzer Bulk
2
2026-07-31 | 09:28 AM
AMOUNT
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pour into glass and serve.
Page 54 of 62
Coffee or Tea 180ml (Coffee or Tea)
INGREDIENTS
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 mL
7 minutes
50
AMOUNT
1
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
3
Serve per resident's choice.
4
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.
5
Discard unused product.
2026-07-31 | 09:28 AM
Page 55 of 62
Carrots Sliced f/Frz (Sliced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
4z Solid Spoodle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Sliced Frz
4.5 Kg
Steam or boil Carrots. Prepare product as per package instructions.
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
3
Margarine, Bulk
125 mL
Add Margarine. Mix lightly.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
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.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:28 AM
Page 56 of 62
Egg Scrambled f/Liquid (Scrambled Eggs) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
#16 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Whole Liquid
3L
Milk, 2% Bulk
500 mL
Combine Eggs and Milk. Beat until blended.
3
To Prepare in STEAMER: Pour Egg mixture into each pan(s). Steam for 6-8 mins. Until eggs are set.
4
To Prepare in OVEN: Pour Egg mixture into each pan(s). Bake in preheated 350F/176C conventional (325F/162C convention) oven for 20 min, stirring once during baking process. Bake until eggs are set
5
To Prepare on GRILL: Spray grill with non-stick Vegetable spray. Preheat to 350F/176C. Pour Egg mixture onto grill in batches (keep uncooked mixture refrigerated at <40F/4C), and cook, using a spatula, for 3-5 min until eggs are set
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
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.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
10
Discard unused product.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 57 of 62
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
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS
225 mL
Water, Tap
2.25 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
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.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
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 | 09:28 AM
Page 58 of 62
Gravy Beef f/Dry G-F RS Broth Base (Beef Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
2z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
58 mL
Cornstarch
19 mL
Base, Beef Dry G-F RS
20 mL
Prepare Base with Water as per package directions. Stir Stock into Roux stirring constantly with wire whip until thickened and smooth, about 510 min.
Water, Tap
750 mL
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Pepper, Black
4 Grd
1 mL
Over medium heat melt margarine, blend in Cornstarch and cook stirring for 2 minutes to make a roux.
Add Pepper; mix well.
5
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.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 59 of 62
Juice Apple f/BIB (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
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.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
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.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:28 AM
Page 60 of 62
Juice Apple f/Frz Conc (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
83 mL
Water, Tap
400 mL
3
2026-07-31 | 09:28 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 61 of 62
Loaf Blueberry f/Batter (Blueberry Loaf)
1
COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
25 Min
Bake
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
Muffin Batter, Blueberry
2.9 Kg
2
2026-07-31 | 09:28 AM
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Defrost Batter under refrigeration<40F/4C. Pour Batter into greased loaf pans. Bake according to package directions until lightly golden browned on top. Turn out on wire rack allow to cool. Slice 1" slices. Use immediately or *chill <40F/4C.
Page 62 of 62