Special Events Menu Hawaiian Luau
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZER
Caramelized Onion Dip & Pita Bread
Fiesta Chicken Chowder
MAINS
Grilled Haddock with Fresh Mango Salsa
with Rice Pilaf & Pineapple Cucumber Salad
Fruit Glazed Hawaiian Ham
with Sugar Snap Peas & Macaroni Salad
DESSERTS
Aloha Orange Blossom Cake
Tropical Fruit Cocktail with Coconut
BEVERAGES
Fruit Punch Cocktail
Tea or Coffee
HALLOWEEN
DRINK IDEA SNACKIDEA SNACK CART IDEAS
PINA COLADA
Tip: Serve in a wine glass with a slice of pineapple to garnish
CHIPS & GUACAMOLE
Tip: Serve chips or soft tortillas with guacamole portions in a food tray
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Hand out Hawaiian leis as residents enter the dining room
Provide residents with seashells to paint in bright, beachy colours. Scatter the dried shells on your Dining Room tables as centerpieces.
Caramelized Onion Dip & Pita Bread
Fiesta Chicken Chowder
MAINS
Grilled Haddock with Fresh Mango Salsa
with Rice Pilaf & Pineapple Cucumber Salad
Fruit Glazed Hawaiian Ham
with Sugar Snap Peas & Macaroni Salad
DESSERTS
Aloha Orange Blossom Cake
Tropical Fruit Cocktail with Coconut
BEVERAGES
Fruit Punch Cocktail
Tea or Coffee
BeansGreenCutsf/Frz(GreenBeans)
DrainvegetableswellandtosswithMargarineuntilcombined
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
BreadPita(PitaBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
BreadPita(PitaBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
BreadWhite(WhiteBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 9L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
Discardunusedproduct
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
Discardunusedproduct.
CoffeeorTea:Prepareproductasperpackageinstructions
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee, Regular Ground 100mL
3 Serveperresident'schoice.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
CrackersSoda/SaltingNASPC(UnsaltedCrackers)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
HamGlazedPineappleBkd f/Bnls(Seerecipedetailsonpage1314) 4.5Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
HamGlazedPineappleBkdf/Bnls(GlazedHam)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Ham,BuffetFlat Bnls 5.5Kg PourWateroverHaminbakingpan(s).Coverwithfoilandbakeat325F/162Cfor3-3.5hrs
3 Water,Tap 600mL CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4 Sugar,Brown LightBulk
Pancake/Waffle
CombineremainingIngredientsforGlaze Setaside
5 Assembly:ServeHamwith15mLGlazeoverHam 6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 8
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CookTime:3-3.5h
Dcd.PorkRstf/BnlsButt(Dcd.PorkRoast)
PorkRstf/BnlsButt(Seerecipe detailsonpage16) 4.5Kg
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 17) 750mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pork&Gravy:Prepareasperseparaterecipe
Pork&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
PorkRstf/BnlsButt(PorkRoast)
CombineSeasoningsandrubonPork PlacePorkfatsideupinroastingpan(s) Bakeat350F/176Cforapprox30minutesperpound
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
G-FLSGravyBrownf/DryMix(BrownGravy)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
VegMixAsianf/Frz(See recipedetailsonpage19)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
VegMixAsianf/Frz(AsianVegetables)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Dcd.VegtGardenPattyf/RTC(Dcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage21) 50each
Patty&Gravy:Prepareasperseparaterecipe
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 17) 750mL 3
Patty&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
VegtGardenPattyf/RTC(VegtGardenPatty)
1 VegtPatty 50each *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
VegtPepperGardenBurger&Rice Stuffed(Seerecipedetailsonpage2224) 50each Prepareasperseparaterecipe
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
VegtPepperGardenBurger&RiceStuffed(VegtStuffedPepper)
1
Peppers,BellGreenWhole Fresh 25each
2
Salt,Table 5mL ToSeason
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CutPeppersinhalf,removecoreandplaceinpan,opensideup.SprinklewithSalt.Steamfor6minutes,drainand arrangeonbakingsheet.
3 Onion,YellowDicedFrz 250mL
BraiseOnionsandPeppersinMargarinefor15minutes.Setaside.
Peppers,BellGreenDiced Frz 250mL
Peppers,BellRedDiced Frz 250mL
Margarine,Bulk 73mL
4 VegtPatty 1.5L Crumbled
Rice,BrownDry 565mL
5
Water,Tap 1.15L
6 Water,Tap 550mL
PrepareBurgerPattyasperpackageinstructions. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
PrepareRiceasperpackageinstructions.PlacepreparedRiceinmixingbowlthenaddbraisedVegetablesand crumbledBurger.Mixwell.
StirinWaterandTomatoPaste.Bringtoboilandsimmerfor10min.
AddSeasoningsandthickenwithCornstarchifnecessary.
Place#12scoopofVegetableBurgermixtureineachhalfPepper;bakefor30minat325F/162C,removefromovenand sprinklegratedCheeseoverstuffedPeppersandreturntoovenuntilmelted.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
DipOnionCaramelized(CaramelizedOnionDip)
1
SourCreamf/Bulk(Seerecipe detailsonpage26)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatOilinalargepanovermediumheat.AddOnionsandcookuntilbrownandcaramelized,for20minutes. TransferOnionstoasmallbowlandchilluntilcold
NOTE:Chillunderrefrigeration<40F/4C.
BlendOnions,SourCream,ButtermilkandSaltuntilwellcombined.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 SourCream,Bulk 1.5L PortionSourcream Serveasdesired 3 CCP-Maintain<40F/4C.
Prepareproductasperpackageinstructions.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
CCP-Maintain<40F/4C
FishHaddockGrldf/Fillet(GrilledHaddock)
1
2 Fish,Haddock FilletRaw 50each 4z
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GrillFishongreasedgrillovermediumheat3to4minutespersideuntilnolongeropaque
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 4
5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
FishHaddockGrldf/Filletw/MangoSalsa(GrilledHaddockw/MangoSalsa)
Margarine,Bulk
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Inapot,combineMargarine,Sugar,Garlic,Juice,andSoySauce.StirovermediumheatuntiltheSugardissolves.
PrepareMangoSalsaasperseparaterecipe. 4 Fish,HaddockFilletRaw 50 each(6z)
CoattheFishinthewarmSauceimmediatelypriortogrilling.Heatgrilltomedium-highheat.PlaceFishongrill. Cookfor5mineachside,bastingwithsauceduringcooking.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
Servewith30mLMangoSalsa.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality 7
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SalsaMangow/FreshTomato(MangoSalsa)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tomato,WholeFresh 28mL Diced CombineTomatoes,Peppers,Mango,andOnionsinabowl;Tosstogether.
Peppers,BellRedWhole Fresh 5mL Diced
2
Mango,Fresh 14mL Diced
Onion,Green/SpringWhole 3mL Chopped 3
Juice,LimeBulk 3mL Combineremainingingredientsandwhisktoincorporate;PouroverVegetable/Fruitmixture,chilluntil15min priorservice.
Coriander,Dried 1mL
Vinegar,AppleCider 1mL
Honey,Bulk 1mL
Salt,Table 1mL
Pepper,BlackGrd 1mL
Sauce,Tabasco 1mL 4 CCP-Maintain<40F/4C.
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 FruitSalad,Tropical Cnd 6.5L OpencananddrainFruit,reservingJuice Portion125mLofFruitintoservingdishesandifdesireddividereservedJuiceoverFruit Chill at<40F/4Cuntilservice.
3 CCP-Maintain<40F/4C.
FruitTropicalf/Cndw/Coconut(TropicalFruitwithCoconut)
1 FruitSalad,TropicalCnd 6.25L Drained *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coconut,ShreddedSweet 480mL GentlystirinCoconut Chillbeforeserving
3 CCP-Maintain<40F/4C.
G-FLSGravyBrownf/DryMix(BrownGravy)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Lemon,Fresh 6.25each Cleaned WashanddryfreshLemons CuteachLemoninhalf;cuteachhalfinto4quartersorwedges PortiononeLemonwedge
HamGlazedPineappleBkdf/Bnls(GlazedHam)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Ham,BuffetFlat Bnls 5.5Kg PourWateroverHaminbakingpan(s).Coverwithfoilandbakeat325F/162Cfor3-3.5hrs
3 Water,Tap 600mL CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4 Sugar,Brown LightBulk
Pancake/Waffle
CombineremainingIngredientsforGlaze Setaside
5 Assembly:ServeHamwith15mLGlazeoverHam 6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 8
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CookTime:3-3.5h
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Hummus,Plain 3L Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
JuiceLemonPC(LemonJuice)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pasta,Elbow/MacaroniDry 850g Wash,drainandseparateLettuceLeaves CookMacaroni;drainandrinseincoldwater
Carrots,Fresh 1.65Kg Shredded
2
Lettuce,IcebergWhole 575g Onion,YellowWholeFresh 40g Chopped
Sugar,GranulatedBulk 20mL Saladdressing:MixSugar,Vinegar,andMayonnaiseuntilSugarisdissolved;addSeasoning.
Vinegar,WhiteBulk 75mL
3
Mayonnaise,Bulk 590mL
Parsley,Dried 35mL
Paprika,Regular 20mL
4 MixVegetables,MacaroniandDressingmixture.LineplatewithLettuceLeaf.Topwith125mLofSalad. 5 CCP-Maintain<40F/4C.
Mcd.BeansGreenCutsf/Frz(Mcd.GreenBeans)
BeansGreenCutsf/Frz(See recipedetailsonpage2) 6.25L
BrothVegf/DryG-FRSBase(See recipedetailsonpage7) 15L 3
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Beans&Broth:Prepareasperseparaterecipe
Beans&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
BeansGreenCutsf/Frz(GreenBeans)
DrainvegetableswellandtosswithMargarineuntilcombined
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 15L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
Mcd.FishHaddockGrldf/Fillet(Mcd.GrilledHaddock)
1 FishHaddockGrldf/Fillet(Seerecipedetails onpage28)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. BreakpreparedFishintosmallpieceswithafork(flake)asappropriatefortextureofFishvariety.*Reheatto 165F/74Cheldfor15sec.
CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.
FishHaddockGrldf/Fillet(GrilledHaddock)
1
2 Fish,Haddock FilletRaw 50each 4z
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GrillFishongreasedgrillovermediumheat3to4minutespersideuntilnolongeropaque
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 4
5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency.
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 FruitSalad,Tropical Cnd 6.5L OpencananddrainFruit,reservingJuice Portion125mLofFruitintoservingdishesandifdesireddividereservedJuiceoverFruit Chill at<40F/4Cuntilservice.
3 CCP-Maintain<40F/4C.
Mcd.HamGlazedPineappleBkdf/Bnls(Mcd.GlazedBakedHam)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HamGlazedPineappleBkd f/Bnls(Seerecipedetailsonpage1314) 4.5Kg Prepareasperseparaterecipe
750mL Mincetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 MacaroniSaladHmd(Seerecipedetails onpage40) 6.25L Mincetodesiredconsistency
3 CCP-Maintain<40F/4C.
4
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pasta,Elbow/MacaroniDry 850g Wash,drainandseparateLettuceLeaves CookMacaroni;drainandrinseincoldwater
Carrots,Fresh 1.65Kg Shredded
2
Lettuce,IcebergWhole 575g Onion,YellowWholeFresh 40g Chopped
Sugar,GranulatedBulk 20mL Saladdressing:MixSugar,Vinegar,andMayonnaiseuntilSugarisdissolved;addSeasoning.
Vinegar,WhiteBulk 75mL
3
Mayonnaise,Bulk 590mL
Parsley,Dried 35mL
Paprika,Regular 20mL
4 MixVegetables,MacaroniandDressingmixture.LineplatewithLettuceLeaf.Topwith125mLofSalad. 5 CCP-Maintain<40F/4C.
Mcd.PorkRstf/BnlsButt(Mcd.PorkRoast)
PorkRstf/BnlsButt(Seerecipe detailsonpage16)
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 17)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pork&Gravy:Prepareasperseparaterecipe
Pork&Gravy:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 PotatoSaladf/Freshw/CeleryEgg&Onions(See recipedetailsonpage53)
Mincetodesiredconsistency
3 CCP-Maintain<40F/4C.
4
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
PotatoSaladf/Freshw/CeleryEgg&Onions(PotatoSalad)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,YellowFresh 5.65Kg Peeled&Cubed SteamorboilPotatoesuntiltender;drain*maintain>140F/60C
3 Oil,Vegetable 140mL CombineOil,Vinegar,LemonJuice,Sugar,andSeasonings.AddtoPotatoesandmixgently.
Vinegar,WhiteBulk 140mL
Juice,LemonBulk 20mL
Sugar,GranulatedBulk 35mL
Pepper,BlackGrd 5mL
4 Egg,Hardboiled 10each Chopped AddEggs.
5 Celery,Fresh 560g ChoppedFine Mixremainingingredients.AddMixturetoPotatoesandmixlightly.
Relish,PickleSweet 200mL
Mayonnaise,Bulk 565mL Onion,YellowWholeFresh 240g Diced 6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7 Discardunusedproduct.
Mcd.VegMixAsianf/Frz(Mcd.AsianVegetables)
VegMixAsianf/Frz(Seerecipe detailsonpage19) 6.25L
BrothVegf/DryG-FRSBase(See recipedetailsonpage7) 15L 3
VegMix&Broth:Prepareasperseparaterecipe
VegMix&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
Mcd.VegtGardenPattyf/RTC(Mcd.VegtGardenPatty)
3
VegtGardenPattyf/RTC(See recipedetailsonpage21) 50each
BrothVegf/DryG-FRSBase(See recipedetailsonpage7) 15L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Patty&Broth:Prepareasperseparaterecipe
Patty&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
2
VegtPepperGardenBurger&Rice Stuffed(Seerecipedetailsonpage2224) 50each
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareasperseparaterecipe
3
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage7) 750mL
Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
P.BeansGreenCutsf/Frz(P.GreenBeans)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BeansGreenCutsf/Frz(See recipedetailsonpage2) 6.25L
BrothVegf/DryG-FRSBase(See recipedetailsonpage7) 225L 3
Beans&Broth:Prepareasperseparaterecipe
Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.BreadWhite(P.WhiteBread)
required NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.
P.CakeOrangeIcedRTS(P.IcedOrangeCake)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
CakeOrangeIced 50slice Pureetodesiredconsistency GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved
2
JuiceApplef/FrzConc(Seerecipedetails onpage60) 15L
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Juice,AppleConc5:1 250mL Prepareproductasperpackageinstructions.
P.FishHaddockGrldf/Fillet(P.GrilledHaddock)
1
FishHaddockGrld f/Fillet(Seerecipe detailsonpage28)
4.5Kg
SauceCrmf/Mix(See recipedetailsonpage 62) 1.5L
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Combine¾GravywithpreparedMeatinblenderorfoodprocessor.Coversecurely.Blenduntilsmooth.Scrapedownsidesand bottomofbowl.AddremainderofGravyasneeded.Continueblendinguntilpudding-likeconsistencyisreached.CCP-Reheatto 165F/74Cheldfor15sec.AdditionalGravycanbeservedoverpureeMeatportion.
CCP-Maintain>140F/60Cforonly4hrs.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SauceMix, CreamG-FRS 150g Prepareproductasperpackageinstructions.
Serve30mLofSauce.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Discardunusedproduct.
Blenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency.
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Margarine,Bulk 250mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
2
BreadWhiteG-F 50slice Milk,2%Bulk 15L 3
CCP-Maintain<40F/4C. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
P.G-FCakePeanutButter&Chocolate(P.G-FPeanutButter&ChocCake)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CakePeanutButterChocolateG-F 50each Cake:Prepareasperseparaterecipe 3 JuiceApplef/BIB(Seerecipedetailson page66) 2.25L Cake&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Juice,Apple Conc5:1 450mL Prepareproductasperpackageinstructions.
CCP-Maintain<40F/4C
Discardunusedproduct.
5
6
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.HamGlazedPineappleBkdf/Bnls(P.GlazedBakedHam)
f/Bnls(Seerecipedetailsonpage1314)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
P.MacaroniSaladHmd(P.MacaroniSalad)
MacaroniSaladHmd(Seerecipedetails onpage40)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
Pureetodesiredconsistency GraduallyaddinMilkandblenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
P.PorkRstf/BnlsButt(P.PorkRoast)
PorkRstf/BnlsButt(Seerecipe detailsonpage16)
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 17)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pork&Gravy:Prepareasperseparaterecipe
Pork&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.PotatoSaladf/Freshw/CeleryEgg&Onions(P.PotatoSalad)
PotatoSaladf/Freshw/CeleryEgg&Onions(See recipedetailsonpage53)
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Potato:Prepareasperseparaterecipe
3
Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyis achieved. 4
CCP-Maintain<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.
P.RiceWhitef/Dry(P.FluffyRice)
RiceWhitef/Dry(Seerecipe detailsonpage72) 6.25L
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved
3
BrothVegf/DryG-FRSBase(See recipedetailsonpage7)
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
RiceWhitef/Dry(FluffyRice)
PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
P.SoupChickenChowderFiestaf/DryG-FRSBase(P.FiestaChickenChowder)
1 SoupChickenChowderFiestaf/DryG-F RSBase(Seerecipedetailsonpage7375) 9L Prepared WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
StrainSoupsolidsfromliquid.Blendsolidsuntilsmooth.Scrapedownsidesandbottomofbowl. Continueblendinguntilpudding-likeconsistencyisreached.Combinepureesolidswithliquid.*Reheat to165F/74Cheldfor15sec.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescan affectfoodquality.Refertolocalorregionalpublichealthregulationsforspecifictimes. Discardunusedproduct.
SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Chicken,ThighBnlsSknls Raw 20each Chopped CombineMeat,Onions,Garlic,BayLeaf,BaseandWater.Bringtoaboil;thensimmerfor20-25min.
Onion,YellowWhole Fresh 450g Chopped
Garlic,Chopped/Minced 35mL
BayLeaf,Whole 4leaf
Water,Tap 4L
Base,ChickenDryG-F RS 15mL
Celery,DicedFrz 565g Addremainingingredients.Bringtoaboilandsimmer20-30minto*internaltemp>165F/74Cheldfor15sec. RemoveBayLeafbeforeserving.
Tomato,DicedCnd 2L
3
Corn,WholeKernelFrz 250g
Beans,BlackCnd 250mL
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 7
8
CCP-Maintain>140F/60C;discardunusedproduct
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.VegMixAsianf/Frz(P.AsianVegetables)
VegMixAsianf/Frz(Seerecipe detailsonpage19) 6.25L
BrothVegf/DryG-FRSBase(See recipedetailsonpage7) 2.25L 3
Veg&Broth:Prepareasperseparaterecipe
Veg&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.VegtGardenPattyf/RTC(P.VegtGardenPatty)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 VegtGardenPattyf/RTC(See recipedetailsonpage21) 50each Patty&Gravy:Prepareasperseparaterecipe 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage7)
Patty&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
VegtPepperGardenBurger&Rice Stuffed(Seerecipedetailsonpage2224) 50each
Prepareasperseparaterecipe 3
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage7)
Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
PeasSugarSnapf/Frz(SugarSnapPeas)
AddSeasoningsandmixwell
SnapFrz
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PorkRstf/BnlsButt(PorkRoast)
CombineSeasoningsandrubonPork PlacePorkfatsideupinroastingpan(s) Bakeat350F/176Cforapprox30minutesperpound
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoSaladf/Freshw/CeleryEgg&Onions(PotatoSalad)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,YellowFresh 5.65Kg Peeled&Cubed SteamorboilPotatoesuntiltender;drain*maintain>140F/60C
3 Oil,Vegetable 140mL CombineOil,Vinegar,LemonJuice,Sugar,andSeasonings.AddtoPotatoesandmixgently.
Vinegar,WhiteBulk 140mL
Juice,LemonBulk 20mL
Sugar,GranulatedBulk 35mL
Pepper,BlackGrd 5mL
4 Egg,Hardboiled 10each Chopped AddEggs.
5 Celery,Fresh 560g ChoppedFine Mixremainingingredients.AddMixturetoPotatoesandmixlightly.
Relish,PickleSweet 200mL
Mayonnaise,Bulk 565mL Onion,YellowWholeFresh 240g Diced 6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7 Discardunusedproduct.
RiceWhitef/Dry(FluffyRice)
PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
RiceWhitef/Dryw/Veg(RicewithVegetables)
1
Rice,WhiteDry 1.5L
2
Water,Tap 3L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Rice/Water:Prepareproductasperpackageinstructions.Keepwarmuntilrequired.
CCP-Maintain>140F/60C;discardunusedproduct.
Mushroom,Pieces Cnd 500g Drained MeltMargarineoverMedium/Highheat;sauteVegetablesuntiltendercrisp.
Celery,Fresh 375g Chopped
Peppers,BellRed
3
DicedFrz 375g
Carrots,Fresh 375g Chopped
Peas,Frz 375g
Margarine,Bulk 125mL
4
5
GentlycombineVegetablesandRice;continuetocookfor5minutesuntilexcessliquidhasbeenabsorbedandproductis heatedtoservingtemperature
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
RiceWhitePilafw/Carrots&Celery(RicePilaf)
1
Onion,Chopped Fresh 600g
Carrots,Fresh 500g Chopped Fine
Celery,Fresh 500g Chopped Fine Margarine,Bulk 100g
2 Rice,WhiteDry 2.5L
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SauteVegetablesinMargarineonmediumheatuntiltender.Donotbrown.
AddRice.StiroverheatuntilcompletelycoatedwithMargarine.PlaceRiceinpan.
AddSeasonings,Base,andWater.Stirwell.Covertightlywithfoil.Bakeat(seeabove)orsteamuncoveredfor30min. Stirbeforeserving.
Pepper,BlackGrd 5mL
3 BayLeaf,Whole 2leaf
Base,ChickenDryG-F RS 30mL Water,Tap 69L 4
CCP-Maintain>140F/60Cforonly4hrs.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Totempof165F/74Cheldfor15sec,within2hrs-onetimeonly.
SaladPineapple&Cucumber(Pineapple&CucumberSalad)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CombineLimeZest,LimeJuice,SaltandChiliPowder
Pineapplef/Fresh(Seerecipedetailsonpage87) 7.8L Cubed
CombinePineapple,CucumberandOnions.MixwithSeasoningevenly.
3.75L Sliced Onion,RedWholeFresh 781mL SlicedThin 4 Cilantro,BunchFresh 781mL Chopped AddCilantroontop. 5 CCP-Maintain<40F/4C.
Pineapplef/Fresh(FreshPineapple)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 Pineapple, Whole Fresh 15.25 Kg
RemovecrownbyholdingPineappleinonehandandcrowninother,thentwistinginoppositedirections TrimtopofPineappleandcutoffbase Usingasharpknife,removepeelbyusingadownwardcuttingmotion.Removeeyesbymakingnarrowwedge-shapedgroovesintoPineapple. CutdiagonallyaroundFruit,followingpatternofeyes.CutawayaslittleofFruitaspossible.CutPineappleverticallyintoeights,thencuthard centercorefromeachspear.TomakePineappleChunks,cuteachspearintopiecesofdesiredsize.
3 CCP-Maintain<40F/4C.
SoupChickenChowderFiestaf/DryG-FRSBase(FiestaChickenChowder)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Chicken,ThighBnlsSknls Raw 20each Chopped CombineMeat,Onions,Garlic,BayLeaf,BaseandWater.Bringtoaboil;thensimmerfor20-25min.
Onion,YellowWhole Fresh 450g Chopped
Garlic,Chopped/Minced 35mL
BayLeaf,Whole 4leaf
Water,Tap 4L
Base,ChickenDryG-F RS 15mL
Celery,DicedFrz 565g Addremainingingredients.Bringtoaboilandsimmer20-30minto*internaltemp>165F/74Cheldfor15sec. RemoveBayLeafbeforeserving.
Tomato,DicedCnd 2L
3
Corn,WholeKernelFrz 250g
Beans,BlackCnd 250mL
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 7
8
CCP-Maintain>140F/60C;discardunusedproduct
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VegtGardenPattyf/RTC(VegtGardenPatty)
1 VegtPatty 50each *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
VegtPepperGardenBurger&RiceStuffed(VegtStuffedPepper)
1
Peppers,BellGreenWhole Fresh 25each
2
Salt,Table 5mL ToSeason
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CutPeppersinhalf,removecoreandplaceinpan,opensideup.SprinklewithSalt.Steamfor6minutes,drainand arrangeonbakingsheet.
3 Onion,YellowDicedFrz 250mL
BraiseOnionsandPeppersinMargarinefor15minutes.Setaside.
Peppers,BellGreenDiced Frz 250mL
Peppers,BellRedDiced Frz 250mL
Margarine,Bulk 73mL
4 VegtPatty 1.5L Crumbled
Rice,BrownDry 565mL
5
Water,Tap 1.15L
6 Water,Tap 550mL
PrepareBurgerPattyasperpackageinstructions. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
PrepareRiceasperpackageinstructions.PlacepreparedRiceinmixingbowlthenaddbraisedVegetablesand crumbledBurger.Mixwell.
StirinWaterandTomatoPaste.Bringtoboilandsimmerfor10min.
AddSeasoningsandthickenwithCornstarchifnecessary.
Place#12scoopofVegetableBurgermixtureineachhalfPepper;bakefor30minat325F/162C,removefromovenand sprinklegratedCheeseoverstuffedPeppersandreturntoovenuntilmelted.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.