Special Events Menu Indigenous Inspired Menu
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections. This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
Cultural Cuisine Special Events Days
Special events provide a fantastic opportunity to infuse your home with Indigenous food and culture. Whether it's honouringNational Indigenous Peoples Day or a regional celebration, incorporating traditional dishes can be both a meaningful culinary experience and a homage to cultural heritage. Below is a list of days of importance as well as key events that you may wish to celebrate in your home.
SPECIAL EVENTS IDEATION: DAYS OF IMPORTANCE
MARCH 31: National Indigenous Languages Day
MAY 5: National Day of Awareness for Missing and Murdered Indigenous Women, Girls and 2SLGBTQIA+ Peoples (MMIWAG2SLGTBQQIA+), also known as Red Dress Day
MONTH OF JUNE: National Indigenous History Month
JUNE 21: National Indigenous Peoples Day
AUGUST 9: International Day of the World’s Indigenous People
SEPTEMBER 30: National Day for Truth and Reconciliation and Orange Shirt Day
NOVEMBER 7: International Inuit Day
NOVEMBER 8: National Indigenous Veterans Day
NOVEMBER 16: Louis Riel Day
INCLUDE RESIDENTS & COMMUNITY MEMBERS
Incorporating residents and community members in planning Indigenous celebrations within your home is not only an act of inclusivity but also a gesture of respect for Indigenous traditions and values. Elders hold a revered position within Indigenous communities, serving as custodians of wisdom, cultural knowledge, and ancestral heritage. Their guidance and input are invaluable in ensuring that celebrations authentically reflect Indigenous customs and teachings. By engaging Elders and community members in the planning process, you foster a sense of belonging and ownership, empowering them to share their insights, stories, and traditions. This collaborative approach not only enriches the celebration but also strengthens community bonds and promotes intergenerational learning and understanding.
Hopewell Rocks Provincial Park, NB
INDIGENOUS INSPIRED MENU
BREAKFAST
French Toast with Mixed Berries & Pure Maple Syrup
Golden French toast served with a medley of fresh berries and a drizzle of pure maple syrup.
LUNCH
APPETIZER
Three Sisters Soup
A hearty blend of corn, beans, and squash simmered in a flavorful broth, honouringthe tradition of the Three Sisters.
MAINS
Salmon & Bloomed Wild Rice Salad
Tender salmon atop a bed of wild rice, mixed with greens, corn, pumpkin seeds, dried cranberries, and feta cheese, all tossed in a tangy apple cider.
Pan Seared Halibut over Three Sisters Succotash, served with Roasted Fingerling Potatoes
Delicately seared halibut served over a colourfulThree Sisters succotash, paired with roasted fingerling potatoes.
DESSERT
Wild Rice Pudding
A rich and creamy dessert made with wild rice, sweetened with maple syrup and a touch of cinnamon.
DINNER
MAINS
Rubbaboo Stew served with a Side of Baked Canadian Bannock
A traditional Indigenous stew made with tender rabbit, wild rice and root vegetables, served with baked bannock.
Cranberry Marinated Salmon served with a side of Mashed Potatoes and ParadisioVegetables
Cranberry-marinated salmon encompassing sweet and tart flavours, perfectly paired with silky masked potatoes and vibrant vegetables.
DESSERT
Sumac and Rhubarb Pound Cake
A tender pound cake infused with the tartness of sumac and rhubarb.
Sleeping Giant Provincial Park, ON
HALLOWEEN
DRINK IDEA SNACKIDEA SNACK CART IDEAS
BEVERAGES
Incorporate Indigenous beverages into the menu and/or hydration stations, such as herbal teas made from Indigenous plants like sage, cedar, or Labrador tea, or offer specialty coffee drinks flavored with Indigenous spices.
BAKED CANADIAN BANNOCK
This humble bread not only nourished the body but also complemented traditional foods
DECORATIONS & ACTIVITES DECORATION IDEA ACTIVITY IDEA
Decorate communal areas with Indigenous artwork, such as paintings, sculptures, or traditional crafts, to create a visually immersive environment.
Start a storytelling book club focusing on literature written by Indigenous authors or featuring Indigenous themes, providing residents with opportunities to discuss and reflect on Indigenous stories together
Looking for more information and resources?
The Sysco Canada Nutrition Services Team is excited to introduce the Cultural Nourishment: Honouringand Incorporating Indigenous Food & Culture in Healthcare and Senior Living toolkit—a new resource designed to help our customers enrich their menus and celebrate Indigenous heritage within healthcare and senior living environments.
Here’s what you’ll find inside this first-of-its-kind toolkit:
CULTURAL COMPETENCY & SENSITIVITY
Gain insights into the diverse Indigenous groups across Canada, including the unique ingredients and traditional foods that are integral to Indigenous cuisine.
MENU PLANNING: Recipes and menu ideas, developed by Sysco Corporate Chef Brent Durec, showcasing the benefits of traditional Indigenous ingredients.
HONOURING INDIGENOUS CULTURE: Ideas for organizing special events that celebrate Indigenous culture within healthcare and senior living environments.
SYSCO’S COMMITMENT: Learn about our partnerships and initiatives with Indigenous communities.This toolkit is available in both English and French to support you in creating meaningful and inclusive menus for those that you care for. Contact your Sysco representative today to get your copy!
1 BerriesMixed,Frz 6.75Kg Thawed *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BreadBannockBakedf/Hmd(BakedCanadianBannock)
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preheatovento350F/175C.Linebakingsheetswithparchmentpaper.
Flour,All Purpose 225Kg Inalargebowl,combinealldryingredientsandmixuntilcombined.
3
Salt,Table 5mL
4 Margarine, Bulk 625mL
AddtheMargarineandcutintothedryingredientsuntilit’sasmallpeacrumble
5 Milk,2%Bulk 1.4L MakeawellinthedryingredientsandaddtheMilk.Mixuntilthemilkisfullyincorporatedbutdonotovermix.
RolloutBannockonalightlyflouredsurfacetoformdiscsthatare8”indiameterand1”thick.PokeholesinthetopofeachBannockwitha fork.Cuteachrounddiscinto8pieces. 7
TransfertheBannockpiecestothepreparedbakingsheets,placingthem1”apart.Placeintheovenandbakeuntilgoldenbrown(about20 minutes).ServewithRadJamzandmargarine. 8 Maintainfor2hoursonly,orasperlocalorregionalpublichealthregulations
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 2026-02-12|02:28PM
BreadBannockBakedf/Hmd(BakedCanadianBannock)
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preheatovento350F/175C.Linebakingsheetswithparchmentpaper.
Flour,All Purpose 225Kg Inalargebowl,combinealldryingredientsandmixuntilcombined.
3
Salt,Table 5mL
4 Margarine, Bulk 625mL
AddtheMargarineandcutintothedryingredientsuntilit’sasmallpeacrumble
5 Milk,2%Bulk 1.4L MakeawellinthedryingredientsandaddtheMilk.Mixuntilthemilkisfullyincorporatedbutdonotovermix.
RolloutBannockonalightlyflouredsurfacetoformdiscsthatare8”indiameterand1”thick.PokeholesinthetopofeachBannockwitha fork.Cuteachrounddiscinto8pieces. 7
TransfertheBannockpiecestothepreparedbakingsheets,placingthem1”apart.Placeintheovenandbakeuntilgoldenbrown(about20 minutes).ServewithRadJamzandmargarine. 8 Maintainfor2hoursonly,orasperlocalorregionalpublichealthregulations
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 2026-02-12|02:28PM
BreadWhite(WhiteBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
BreadWhite(WhiteBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
BreadWW(WholeWheatBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 9L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
Preheatovenandpositionrackinthecentre.
SourCream, Bulk 685g
Salt,Table 10mL
Extract,Vanilla Imitation 62mL
Margarine,Bulk 521mL Melted
Flour,All Purpose 665g
Addremainingwetingredientsandwhiskuntilcombined.Setaside.
Inaseparatebowl,combinedryingredientsandwhiskuntilcombined.Slowlyaddthedryingredientstothewetingredient mixture,justuntilcombined. BakingPowder
Rhubarb,Frz 625g Thawed
Drainandchoprhubarbinto1/2"piecesifneeded.Usingaspatula,foldinthechoppedrhubarbjustuntilcombined.The battershouldbethick.
Pourthebatterintothepreparedsheetpanandspreaditoutevenly.Tapthesheetpanonthecounterlightlytoremove anyairpockets.Sprinklethecrumbtoppingevenlyoverthetop.
Placebakingsheetinthecentreoftheovenandbakefor50-60minutesoruntilacaketestercomesoutclean.
Allowtocoolonawirerackbeforeslicing.
Preheatovenandpositionrackinthecentre.
SourCream, Bulk 685g
Salt,Table 10mL
Extract,Vanilla Imitation 62mL
Margarine,Bulk 521mL Melted
Flour,All Purpose 665g
Addremainingwetingredientsandwhiskuntilcombined.Setaside.
Inaseparatebowl,combinedryingredientsandwhiskuntilcombined.Slowlyaddthedryingredientstothewetingredient mixture,justuntilcombined. BakingPowder
Rhubarb,Frz 625g Thawed
Drainandchoprhubarbinto1/2"piecesifneeded.Usingaspatula,foldinthechoppedrhubarbjustuntilcombined.The battershouldbethick.
Pourthebatterintothepreparedsheetpanandspreaditoutevenly.Tapthesheetpanonthecounterlightlytoremove anyairpockets.Sprinklethecrumbtoppingevenlyoverthetop.
Placebakingsheetinthecentreoftheovenandbakefor50-60minutesoruntilacaketestercomesoutclean.
Allowtocoolonawirerackbeforeslicing.
CakeVanillaCaramel(VanillaCaramelSwirlCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct
CerealBranFlakesBulk(BranFlakesCereal)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portion180mLandserveasdesired
CerealChexRiceG-FBulk(G-FRiceChexCereal)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
Discardunusedproduct.
CerealCornFlakesBulk(CornFlakesCereal)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portion180mLandserveasdesired.
2 Discardunusedportion.
CerealCreamofRice(CreamofRice)
Stiruntilsomethickeningisapparent.ReduceheatandcookuntilCerealreachesdesiredconsistency.Cerealshouldbethickand creamybutnotsticky.Donotstirexcessively-overstirringorovercookingmakesasticky,gummyproduct.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CerealCreamofWheat180mL(CreamofWheat)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Water,Tap 8.9L BringWatertoaboilinsaucepanorsteamjacketedkettleoverhighheat
3 Cereal,Cream ofWheat 1.75L StirCerealgraduallyintoWater,usingwirewhisk.Cook10-15minutes.Coverandremovefromheat.Letstand5minutes. 4 Cerealshouldbethickandcreamybutnotsticky.NOTE:Donotstirexcessively-over-stirringorovercookingmakesasticky,gummyproduct.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:10-15mins
CerealOatmealCinnamon(CinnamonOatmeal)
StirOatsgraduallyintoWater,usingwirewhisk.Cook5minutes.Coverandremovefromheat.Letstand5minutes.Cerealshould bethickandcreamybutnotsticky.Donotstirexcessively-overstirringorovercookingmakesasticky,gummyproduct.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
Portionaccordingtoservingsize.
Discardunusedproduct.
ChickpeaSaladw/BloomedWildRice&PotatoesHmd(ChickpeaBloomedWildRiceSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
RiceWildBloomedHmd(Seerecipedetailsonpage27) 940g Prepared HalvetheBoiledPotatoes.Layertheingredientsinservingbowls/onplates.
Lettuce,Arugula
Cranberries,DriedSweetened
Seeds,PumpkinRstd
Potato,YellowFresh 2Kg Boiled
Corn,WholeKernelFrz 815g Cooked
Onion,Green/SpringWhole
Chopped
Preparedressingbycombiningallingredientsinajarandshakeorblendto combine.
Tosssaladwithdressingatthetimeofserviceuntilcoated.TopwithChickpeasandFetaCheese.Serve immediately.
RiceWildBloomedHmd(BloomedRice)
Rinsericewithcoldwateruntilwaterrunsclearandisnolongerstarchy.
481mL Placericeinacoveredcontainerandfillwithwatertocovertherice.Letsitatroomtemperaturefor24hours,changingthewatertwice(every4-6 hours).
Oncericehasbloomed(itwilllooksimilartocookedriceandcanalsobetestedbytexture),rinseitagainwithcoldwater.Coveritwithwaterand storeitinthefridge.Drainandrinsebeforeusinginrecipe.
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/SaltineNAS(UnsaltedSodaCrackers)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
CreamCheesePC(CreamCheese)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandChickpeas.
27)
DicedConsistency:Dicetodesiredconsistency.
Preparedressingbycombiningallingredientsinajarandshakeorblendto combine.
Prepareasperseparaterecipe.
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C.
Discardunusedproduct.
Dcd.MeatballsVegetarian1.6zf/RTC(Dcd.VegetarianMeatballs)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 VeganMeatballsf/RTC(See recipedetailsonpage34) 250 each VegetarianMeatballs:Prepareasperpackagedirections
4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
7
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VeganMeatballsf/RTC(VeganMeatballs)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
instructionsforproductspecificpreparationmethods.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandSalmon.
DicedConsistency:Dicetodesiredconsistency.
DicedConsistency:Dicetodesiredconsistency.
CCP-Maintain<40F/4C.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandSalmon.
DicedConsistency:Dicetodesiredconsistency.
Discardunusedproduct. 2026-02-12|02:28PM
Dcd.VegMixParadisioBlendf/Frz(Dcd.ParadisioVegetables)
1 VegMixParadisioBlendf/Frz(Seerecipedetailsonpage 40)
2
3
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Usingachef’sknifeandcuttingboard,dicepreparedProductintopiecesnolargerthan1.5cm cubed.
*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickener used.
VegMixParadisioBlendf/Frz(ParadisioVegetables)
1 VegetableMix,Paradisio 6.25Kg WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SteamorboilVegetablesuntiltender.AddMargarineandmixwell.
Margarine,Bulk 120g
2
CCP--Maintain>140F/60Cforonly4hrs.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.Maintain<40F/4C.
CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin2hrs-onetimeonly.
Dcd.VegtGardenPattyf/RTC(Dcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage42) 50each
Patty&Gravy:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 43) 750mL 3
Patty&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary. 4
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.
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
1
Potato,YellowFresh 2Kg Boiled
2
VegMixCaliforniaf/Frz(Seerecipedetails onpage46) 2Kg Cooked 3
Vinegar,AppleCider 375mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandChickpeas.
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
Discardunusedproduct.
VegMixCaliforniaf/Frz(CaliforniaVegetables)
California 2Kg
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
1
2 Potato,YellowFresh 2Kg Boiled
VegMixCaliforniaf/Frz(Seerecipedetails onpage46) 2Kg Cooked 3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandSalmon.
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
5 Prepareasperseparaterecipe
Discardunusedproduct.
1
2 Potato,YellowFresh 2Kg Boiled
VegMixCaliforniaf/Frz(Seerecipedetails onpage46)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandSalmon.
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
5 Prepareasperseparaterecipe
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
ToPrepareinSTEAMER:PourEggmixtureintoeachpan(s).Steamfor6-8mins.Untileggsareset.
ToPrepareinOVEN:PourEggmixtureintoeachpan(s).Bakeinpreheated350F/176Cconventional(325F/162Cconvention)ovenfor20min, stirringonceduringbakingprocess.Bakeuntileggsareset
ToPrepareonGRILL:Spraygrillwithnon-stickVegetablespray.Preheatto350F/176C.PourEggmixtureontogrillinbatches(keepuncooked mixturerefrigeratedat<40F/4C),andcook,usingaspatula,for3-5minuntileggsareset
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
FishHalibutPanSearedf/Fillet(PanSearedHalibut)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatVegetableOilinalargepanandsearfilletsformingacrustononeside.Transfertoabakingsheetandfinish cookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
FrenchToastTexasHmd(TexasFrenchToast)
Egg,Whole Liquid 2L BeatEggs.AddMilk,Salt,andSugartoEggs.Mixwell.
3L
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
DipBreadintoEggMixture.DonotletBreadsoak.GrillBreadimmediately;flippingonce.
Grillonwellgreasedgriddle;turningonceuntilgoldenbrownoneachside.SprinklewithPowderedSugar.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
FrenchToastTexasHmd(TexasFrenchToast)
Egg,Whole Liquid 2L BeatEggs.AddMilk,Salt,andSugartoEggs.Mixwell.
3L
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
DipBreadintoEggMixture.DonotletBreadsoak.GrillBreadimmediately;flippingonce.
Grillonwellgreasedgriddle;turningonceuntilgoldenbrownoneachside.SprinklewithPowderedSugar.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
FrenchToastTexasHmdLacR(LacRTexasFrenchToast)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Egg,Whole Liquid 2L BeatEggs.AddLacRMilk,Salt,andSugartoEggs.Mixwell.
2
Salt,Table 10mL Sugar, Granulated Bulk
3 BreadWhite ThickSlice 100 slice DipBreadintoEggMixture.DonotletBreadsoak.GrillBreadimmediately;flippingonce.
4 Sugar, Powdered 55g
5
Grillonwellgreasedgriddle;turningonceuntilgoldenbrownoneachside.SprinklewithPowderedSugar.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 6
7
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
G-FFrenchToastf/White&LiquidEgg(G-FFrenchToast)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Egg,Whole Liquid 1.5L BeatEgg AddMilktoEgg Mixwell Maintain<40F/4Cuntilreadytouse
DipBreadinEggmixture;donotletBreadsoak.Fryimmediately.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 BreadWhiteG-F 100slice RunBreadthroughseparateG-Ftoasteruntilheatedandslightlybrowned 3 Discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Water,Tap 5L Prepareproductasperpackageinstructions.
2
1.25L
MargarinePC(Margarine)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Portionaccordingtoservingsize. 3 Discardunusedproduct.
RiceWildBloomedHmd(Seerecipedetails onpage27)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandChickpeas.
MincedConsistency:Mincetodesiredconsistency Graduallyaddinliquidandblenduntildesired consistencyisachieved.
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2
EggScrambledf/Liquid(See recipedetailsonpage51)
Egg:Prepareasperseparaterecipe 3
Egg:Mincetodesiredconsistency.
4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency. 8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
ToPrepareinSTEAMER:PourEggmixtureintoeachpan(s).Steamfor6-8mins.Untileggsareset.
ToPrepareinOVEN:PourEggmixtureintoeachpan(s).Bakeinpreheated350F/176Cconventional(325F/162Cconvention)ovenfor20min, stirringonceduringbakingprocess.Bakeuntileggsareset
ToPrepareonGRILL:Spraygrillwithnon-stickVegetablespray.Preheatto350F/176C.PourEggmixtureontogrillinbatches(keepuncooked mixturerefrigeratedat<40F/4C),andcook,usingaspatula,for3-5minuntileggsareset
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Mcd.FishHalibutPanSearedf/Fillet(Mcd.PanSearedHalibut)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 15L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
FishHalibutPanSearedf/Fillet(PanSearedHalibut)
SeasonHalibutwithSaltandPepper
HeatVegetableOilinalargepanandsearfilletsformingacrustononeside.Transfertoabakingsheetandfinish cookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven.
VeganMeatballsf/RTC(See recipedetailsonpage34)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
250 each
BrothVegf/DryG-FRSBase(See recipedetailsonpage12) 1.5L
3
VegetarianMeatballs&Broth:Prepareasperseparaterecipe
Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Mcd.PeachesDicedf/CndJcPk(Mcd.ChilledDicedPeaches)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peaches,DicedCndJcPk 6.25L Mincetodesiredconsistency
3 CCP-Maintain<40F/4C.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareasperseparaterecipe. 3 MincedConsistency:Mincetodesiredconsistency.
CCP-Maintain<40F/4C. 5 Discardunusedproduct
Mcd.RabbitStewRubabooHmd(Mcd.RubabooStew)
recipedetailsonpage74-76)
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
RabbitStewRubabooHmd(RubabooStew)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Inalargepotaddoilandheatovermediumheat.AddtheRabbitandfrytheoutsideoftheRabbituntil golden.RemoveRabbitsfromthepotandsetaside.
Addthevegetablestothepotandsautéuntilsoftened.
Squash,ZucchiniGreenSlicedFrz 1Kg
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage12) 22.5L Prepared
AddBrothandZucchini.Simmeruntilproteinistenderandcookedthrough.
RemovetheRabbitfromthepotandsetasideandallowtocoolslightly.Onceslightlycooled,separate allthemeatfromthebones.
Remove200mlofbrothfromthepotandmixwithOatFlourandMargarinetomakeRoux
Incorporatetherouxmixturebackintothestewandsimmeruntilflourtasteisgone.AddtheRabbitmeat piecesbacktothepotalongwiththeBloomedrice.
Seasonandgarnishbeforeserving.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
Mcd.RabbitStewRubaboow/PotatoesHmd(Mcd.RubabooStew)
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
RabbitStewRubaboow/PotatoesHmd(RubabooStew)
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 200mL Inalargepotaddoilandheatovermediumheat.AddtheRabbitandfrytheoutsideoftheRabbituntil golden.RemoveRabbitsfromthepotandsetaside.
3 Carrots,DicedFrz 750g Addthevegetablestothepotandsautéuntilsoftened. Onion,YellowDicedFrz 1.2Kg
Garlic,Chopped/Minced 45g
CornCreamstylef/Cnd(Seerecipe detailsonpage80) 1.3Kg
4
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage12) 22.5L Prepared
AddBrothandCorn.Simmeruntilproteinistenderandcookedthrough.
5
RemovetheRabbitfromthepotandsetasideandallowtocoolslightly.Onceslightlycooled,separate allthemeatfromthebones.
6 Flour,Oat 150g Remove200mlofbrothfromthepotandmixwithOatFlourandMargarinetomakeRoux Margarine,Bulk
Incorporatetherouxmixturebackintothestewandsimmeruntilflourtasteisgone.AddtheRabbitmeat piecesbacktothepotalongwiththeBloomedriceandPotatoes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CornCreamstylef/Cnd(CreamedCorn)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 SalmonPanSearedf/FilletMarinated w/Cranberry(Seerecipedetailsonpage 82-83) 45Kg Prepared Prepareasperseparaterecipe. 3
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescan affectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners.
SalmonPanSearedf/FilletMarinatedw/Cranberry(CranberryMarinatedSalmon)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Onion,YellowWholeFresh 500g Diced Addallingredientsintoafoodprocessorandblendtillalmostsmooth.
Cranberries,Frz 2Kg Thawed
Garlic,Chopped/Minced 60g Dill,WeedDry
Syrup,Pancake/WaffleBulk
3 Fish,SalmonFillet/Portions SknlsRaw 5Kg
Pourmarinadeintoalargepanandplacesalmonskinsideup Marinateinthefridgefor2-10hours
CCP-Maintain<40F/4C.
Preheatovento300F.Aftermarinating,patthesalmondryandreservemarinade.
Inalargepan,heatoilandsearthesalmonfor1-2minutes,oruntil½cookedandacrustforms.Transfertoa bakingsheetandfinishcookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven 7 CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
WhileSalmoncooks,placethemarinadeinalargepotandprinttoaboil,addingwatertothinslightlyifneededtomakea sauce.
Topeachportionofsalmonwith15mlsauce.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CCP-Maintain>140F/60C;discardunusedproduct.
RiceWildBloomedHmd(Seerecipedetails onpage27)
Prepared
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandSalmon.
MincedConsistency:Mincetodesiredconsistency Graduallyaddinliquidandblenduntildesired consistencyisachieved.
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
RiceWildBloomedHmd(Seerecipedetails onpage27)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl,reservingtheFetaandSalmon.
MincedConsistency:Mincetodesiredconsistency Graduallyaddinliquidandblenduntildesired consistencyisachieved.
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
3
Soybean&BrownRiceCasserolef/Cnd w/Mozz(Seerecipedetailsonpage88-90)
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage12)
Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
Soybean&BrownRiceCasserolef/Cndw/Mozz(Bean&RiceCasserolew/Cheese)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Rice,BrownDry 1.65Kg
Water,Tap 4.3L Boiled
PrepareRiceaspermanufacturer'sinstructions.
PlacehalfofcookedRiceonbottomof4"fullpan(s).CoverwithVegetables.
3
Celery,DicedFrz 1Kg
Thyme,LeavesDry 10mL
Tomato,PasteCnd 500mL
Garlic, Chopped/Minced 10mL
CombineYeast,Thyme,GarlicandTomatoPasteinseparatebowl.SpreadTomatoPastemixtureoverVegetablesand coverallwithremaininghalfofcookedRice.
5 Soybeans,Frz 3.9Kg Drained EvenlydivideSoybeansoverTomatomixture.
6 Cheese,Mozzarella Shredded 1Kg SprinklewithgratedCheese.
7 Margarine,Bulk 355mL
DotwithMargarineandbakeuncovered.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Mcd.SquashZucchinif/Frzw/Oregano(Mcd.SeasonedZucchini)
SquashZucchinif/Frz w/Oregano(Seerecipedetailson page92)
Squash&Broth:Prepareasperseparaterecipe BrothVegf/DryG-FRSBase(See recipedetailsonpage12)
Squash&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
SquashZucchinif/Frzw/Oregano(SeasonedZucchini)
10mL TosszucchiniwithMargarineandOregano.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 StrawberriesWholef/Frz(Seerecipedetails onpage94)
3
4
Mincetodesiredconsistency
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
5 Discardunusedproduct.
StrawberriesWholef/Frz(Strawberries)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Strawberries,WholeUnswtFrz 5.5Kg ThawStrawberriesandportionintoservingdishes 3 NOTE:Chillunderrefrigeration<40F/4C.
Mcd.VegMixParadisioBlendf/Frz(Mcd.ParadisioVegetables)
1
VegMixParadisioBlendf/Frz(Seerecipe detailsonpage40) 6.25L
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage12)
2
3
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
MincepreparedProductintopiecesnolargerthan0.5cmcubed.StirenoughLiquidintoProducttoachieve desiredconsistency(thickenermayneedtobeadded).
*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused.
Mcd.VegtGardenPattyf/RTC(Mcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage42) 50each
Patty&Broth:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BrothVegf/DryG-FRSBase(See recipedetailsonpage12) 1.5L 3
Patty&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Milk,2%Bulk 12.5L PourMilkintotheappropriatebeveragecup
3 CCP-Maintain<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Milk,2%Bulk 6.25L PourMilkintotheappropriatebeveragecup
3 CCP-Maintain<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Milk,2%BulkLacF 12.5L PourMilkintotheappropriatebeveragecup
3 CCP-Maintain<40F/4C.
P.BreadBannockBakedf/Hmd(P.BakedCanadianBannock)
1
2 BreadBannockBaked f/Hmd(Seerecipedetailson page3-4)
Prepared
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareasperseparaterecipe. 3
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
BreadBannockBakedf/Hmd(BakedCanadianBannock)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Preheatovento350F/175C.Linebakingsheetswithparchmentpaper.
3
Flour,All Purpose 44Kg Inalargebowl,combinealldryingredientsandmixuntilcombined. Baking Powder
4 Margarine, Bulk 1.2L AddtheMargarineandcutintothedryingredientsuntilit’sasmallpeacrumble
5 Milk,2%Bulk 2.75L MakeawellinthedryingredientsandaddtheMilk.Mixuntilthemilkisfullyincorporatedbutdonotovermix.
RolloutBannockonalightlyflouredsurfacetoformdiscsthatare8”indiameterand1”thick.PokeholesinthetopofeachBannockwitha fork.Cuteachrounddiscinto8pieces. 7
TransfertheBannockpiecestothepreparedbakingsheets,placingthem1”apart.Placeintheovenandbakeuntilgoldenbrown(about20 minutes).ServewithRadJamzandmargarine. 8 Maintainfor2hoursonly,orasperlocalorregionalpublichealthregulations 9 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.BreadWhite(P.WhiteBread)
Margarine, Bulk 500mL Melted Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved Chilluntil required
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.
P.BreadWhite(P.WhiteBread)
Margarine, Bulk 250mL Melted Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved Chilluntil required
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved Chilluntil required
NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.CakePoundHmdw/Rhubarb&Sumac(P.SumacandRhubarbPoundCake)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2
CakePoundHmdw/Rhubarb& Sumac(Seerecipedetailsonpage1214) 50(2x3” slice) Prepared Prepareasperseparaterecipe. 3 JuiceAppleBulk
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
CCP-Maintain<40F/4C.
Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners
Preheatovenandpositionrackinthecentre.
SourCream, Bulk 690g
Salt,Table 10mL
Extract,Vanilla Imitation 63mL
Margarine,Bulk 521mL Melted
Flour,All Purpose 665g
Addremainingwetingredientsandwhiskuntilcombined.Setaside.
Inaseparatebowl,combinedryingredientsandwhiskuntilcombined.Slowlyaddthedryingredientstothewetingredient mixture,justuntilcombined. BakingPowder
Rhubarb,Frz 625g Thawed
Drainandchoprhubarbinto1/2"piecesifneeded.Usingaspatula,foldinthechoppedrhubarbjustuntilcombined.The battershouldbethick.
Pourthebatterintothepreparedsheetpanandspreaditoutevenly.Tapthesheetpanonthecounterlightlytoremove anyairpockets.Sprinklethecrumbtoppingevenlyoverthetop.
Placebakingsheetinthecentreoftheovenandbakefor50-60minutesoruntilacaketestercomesoutclean.
Allowtocoolonawirerackbeforeslicing.
P.CakeVanillaCaramelSwirlf/RtS(P.VanillaCaramelSwirlCake)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CakeVanillaCaramel 50(2x3) Cake:Prepareasperseparaterecipe
3 JuiceApplef/BIB(Seerecipedetailson page110)
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.
Milk,2%BulkLacF 3L Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Cereal&Milk:Pureetodesiredconsistency GraduallyaddinMilkandblenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
P.CerealOatmealCinnamon(P.CinnamonOatmeal)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CerealOatmealCinnamon(See recipedetailsonpage23) 9L Prepareasperseparaterecipe 3 Milk,2%Bulk
Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
CerealOatmealCinnamon(CinnamonOatmeal)
StirOatsgraduallyintoWater,usingwirewhisk.Cook5minutes.Coverandremovefromheat.Letstand5minutes.Cerealshould bethickandcreamybutnotsticky.Donotstirexcessively-overstirringorovercookingmakesasticky,gummyproduct.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl
PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyis achieved.
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine
RiceWhitef/Dry(FluffyRice)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
P.EggScrambledf/Liquid(P.ScrambledEggs)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 EggScrambledf/Liquid(See recipedetailsonpage51)
Eggs:Prepareasperseparaterecipe 3 Milk,2%Bulk
2.25L Eggs&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
Discardunusedproduct. 7
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.FishHalibutPanSearedf/Fillet(P.PanSearedHalibut)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 FishHalibutPanSeared f/Fillet(Seerecipedetailson page52)
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.FrenchToastTexasHmdLacR(P.LacRTexasFrenchToast)
FrenchToastTexasHmdLacR(See recipedetailsonpage57-58)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
slice Pureetodesiredconsistency GraduallyaddinMilkandblenduntildesiredconsistencyisachieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
FrenchToastTexasHmdLacR(LacRTexasFrenchToast)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Egg,Whole Liquid 2L BeatEggs.AddLacRMilk,Salt,andSugartoEggs.Mixwell.
2
Salt,Table 10mL Sugar, Granulated Bulk
3 BreadWhite ThickSlice 100 slice DipBreadintoEggMixture.DonotletBreadsoak.GrillBreadimmediately;flippingonce.
4 Sugar, Powdered 55g
5
Grillonwellgreasedgriddle;turningonceuntilgoldenbrownoneachside.SprinklewithPowderedSugar.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 6
7
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
P.FrenchToastTexasHmd_(P.TexasFrenchToast)
Milk,2%Bulk
FrenchToastTexasHmd(See recipedetailsonpage53-54)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pureetodesiredconsistency GraduallyaddinMilkandblenduntildesiredconsistencyisachieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
FrenchToastTexasHmd(TexasFrenchToast)
Egg,Whole Liquid 2L BeatEggs.AddMilk,Salt,andSugartoEggs.Mixwell.
3L
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
DipBreadintoEggMixture.DonotletBreadsoak.GrillBreadimmediately;flippingonce.
Grillonwellgreasedgriddle;turningonceuntilgoldenbrownoneachside.SprinklewithPowderedSugar.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BreadWhiteGF 50slice Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Margarine,Bulk 500mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
CCP-Maintain<40F/4C. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Cereal&Milk:Pureetodesiredconsistency GraduallyaddinMilkandblenduntildesiredconsistencyisachieved
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
3 Milk,2%Bulk
2.25L Cheesecake&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.G-FFrenchToastf/White&LiquidEgg(P.G-FFrenchToast)
Pureetodesiredconsistency.GraduallyaddinMilkandSyrupandblenduntildesiredconsistencyis achieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
andrequiredthicknessorconsistency.
G-FFrenchToastf/White&LiquidEgg(G-FFrenchToast)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Egg,Whole Liquid 1.5L BeatEgg AddMilktoEgg Mixwell Maintain<40F/4Cuntilreadytouse
DipBreadinEggmixture;donotletBreadsoak.Fryimmediately.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.MeatballsVegetarian1.6zf/RTC(P.VegetarianMeatballs)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
VeganMeatballsf/RTC(See recipedetailsonpage34) 250 each
BrothVegf/DryG-FRSBase(See recipedetailsonpage12) 225L
3
VegetarianMeatballs&Broth:Prepareasperseparaterecipe
Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Peaches,DicedCnd JcPk 6.25L Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved 3 CCP-Maintain<40F/4C. 4
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 PearsDicedf/CndJcPk(Seerecipedetailsonpage135) 6.25L Prepareasperseparaterecipe.
3 PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved. 4 CCP-Maintain<40F/4C. 5 Discardunusedproduct
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Pears,DicedCndJcPk 6.25L Drained Note:Drainexcessjuicefromfruitandvegetables
Portionintoservingdishes.
P.PuddingWildRicew/Blueberries&MapleSyrup(P.WildRicePudding)
2 PuddingWildRicew/Blueberries&Maple Syrup(Seerecipedetailsonpage137)
3 Milk,2%Bulk
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepared Prepareasperseparaterecipe.
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntil desiredconsistencyisachieved.
CCP-Maintain<40F/4C. 5 Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners
2 RiceWildf/Dry(Seerecipedetails onpage138)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepared Prepareaccordingtopackagedirections Setasidetocoolslightlyonatray
Inalargepot,addingredients.Bringtoasimmerovermediumheatandallowtocookfor10-20minutesor untilmostoftheliquidisabsorbed.
RiceWildf/Dry(WildRice)
Rice,Wild Dry 1.3Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceallIngredientsinshallowbakingpan AddboilingWateramountaccordingtomanufacturer'sinstruction Stir Coverpanwithheavyduty foil.Bakefor35minutesat350F/176Cuntilliquidisabsorbed.Fluffwithfork.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.RabbitStewRubabooHmd(P.RubabooStew)
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.RabbitStewRubaboow/PotatoesHmd(P.RubabooStew)
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.SalmonPanSearedf/FilletMarinatedw/Cran(P.CranberryMarinatedSalmon)
1
2 SalmonPanSearedf/FilletMarinated w/Cranberry(Seerecipedetailsonpage 82-83) 45Kg Prepared
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntil desiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescan affectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeingredientsinabowl
PureedConsistency:Pureeproducttodesiredconsistency Blenduntildesiredconsistencyis achieved.
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyis achieved
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyis
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C.
Discardunusedproduct.
PureedConsistency:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
SoupThreeSistersw/DryG-FRSBase(ThreeSistersSoup)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
VegetableMix,MirepoixFrz 15L Insoupkettleorpot,heatoilatmediumhigh,cookmirepoixmixuntilsoftened Oil,Vegetable 95mL
3 Garlic,Chopped/Minced 60mL
Addgarlicandsautefor1minute. 4 Corn,WholeKernelFrz
Addremainingvegetablesandsautefor3-5minutes. Beans,BlackCnd
Rinsed& Drained
BrothVegf/DryG-FRS Base(Seerecipedetailson page12) 6L
Addbroth.Bringtoaboilandsimmerfor10-12minutes. Seasontotaste.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits 8
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 9
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
P.Soybean&BrownRiceCasserolef/Cndw/Mozz(P.Bean&RiceBakew/Cheese)
Soybean&BrownRiceCasserolef/Cnd w/Mozz(Seerecipedetailsonpage88-90)
G-FLSGravyBrownf/DryMix(Seerecipe detailsonpage43)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Casserole&Gravy:Prepareasperseparaterecipe
Casserole&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyis achieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
P.SquashZucchinif/Frzw/Oregano(P.SeasonedZucchini)
SquashZucchinif/Frz w/Oregano(Seerecipedetailson page92) 6.25L
BrothVegf/DryG-FRSBase(See recipedetailsonpage12)
Squash&Broth:Prepareasperseparaterecipe
Squash&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.VegMixParadisioBlendf/Frz(P.ParadisioVegetables)
1
VegMixParadisioBlendf/Frz(Seerecipedetailson page40)
BrothVegf/DryG-FRSBase(Seerecipedetailsonpage 12)
2
3
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PureepreparedProductwithenoughLiquidtoachievedesiredconsistency(thickenermayneedtobe added).
*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP–Maintainat>140F/60Cforonly4hours. DiscardunusedProduct.
NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/orthickenerused
P.VegtGardenPattyf/RTC(P.VegtGardenPatty)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 VegtGardenPattyf/RTC(See recipedetailsonpage42) 50each Patty&Gravy:Prepareasperseparaterecipe 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage12)
Patty&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peaches,DicedCndJcPk 6.25L OpencananddrainFruit Portionintoservingdishes 3 CCP-Maintain<40F/4C.
PeanutButterSmoothf/Bulk(PeanutButter)
1 PeanutButter, SmoothBulk 1.5L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2 Portioninto30ml.
3
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Pears,DicedCndJcPk 6.25L Drained Note:Drainexcessjuicefromfruitandvegetables
PotatoMashedf/Pearls(MashedPotatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PotatoWhippedf/Pearls(WhippedPotatoes)
4.8L Boiled *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Potato, Fingerline Fresh 5.9Kg TossPotatoesinMargarine,Thyme,Salt,andPepperandbakeat375F/190Cuntilgoldenbrown.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 2026-02-12|02:28PM
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Potato, Fingerline Fresh 5.9Kg TossPotatoesinMargarine,Thyme,Salt,andPepperandbakeat375F/190Cuntilgoldenbrown.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 2026-02-12|02:28PM
2 RiceWildf/Dry(Seerecipedetails onpage138)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepared Prepareaccordingtopackagedirections Setasidetocoolslightlyonatray
Inalargepot,addingredients.Bringtoasimmerovermediumheatandallowtocookfor10-20minutesor untilmostoftheliquidisabsorbed.
2 RiceWildf/Dry(Seerecipedetails onpage138)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepared Prepareaccordingtopackagedirections Setasidetocoolslightlyonatray
Inalargepot,addingredients.Bringtoasimmerovermediumheatandallowtocookfor10-20minutesor untilmostoftheliquidisabsorbed.
RabbitStewRubabooHmd(RubabooStew)
1
2
Squash,ZucchiniGreenSlicedFrz 1Kg
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage12) 22.5L Prepared
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Inalargepotaddoilandheatovermediumheat.AddtheRabbitandfrytheoutsideoftheRabbituntil golden.RemoveRabbitsfromthepotandsetaside.
Addthevegetablestothepotandsautéuntilsoftened.
AddBrothandZucchini.Simmeruntilproteinistenderandcookedthrough.
RemovetheRabbitfromthepotandsetasideandallowtocoolslightly.Onceslightlycooled,separate allthemeatfromthebones.
Remove200mlofbrothfromthepotandmixwithOatFlourandMargarinetomakeRoux
Incorporatetherouxmixturebackintothestewandsimmeruntilflourtasteisgone.AddtheRabbitmeat piecesbacktothepotalongwiththeBloomedrice.
Seasonandgarnishbeforeserving.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
RabbitStewRubabooHmdw/Bacon&Potatoes(RubabooStew)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Diced Small Inalargepot,addtheBaconandcookuntilcrisp.RemovetheBaconfromthepotandsetaside, leavingtheBaconfatinthepot. 3
AddtheRabbitandfrytheoutsideoftheRabbitintheBaconfatuntilgolden.RemoveRabbits fromthepotandsetaside.
Addthevegetablestothepotandsautéuntilsoftened.AddtheBaconpiecesandRabbitbackto thepot.
AddBrothandCorn.Simmeruntilproteinistenderandcookedthrough.
detailsonpage12)
RemovetheRabbitfromthepotandsetasideandallowtocoolslightly.Onceslightlycooled, separateallthemeatfromthebones.
Remove200mlofbrothfromthepotandmixwithFlourandMargarinetomakeRoux.
Incorporatetherouxmixturebackintothestewandsimmeruntilflourtasteisgone.AddtheRabbitmeat piecesbacktothepotalongwiththeBloomedriceandPotatoes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
RabbitStewRubaboow/PotatoesHmd(RubabooStew)
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 200mL Inalargepotaddoilandheatovermediumheat.AddtheRabbitandfrytheoutsideoftheRabbituntil golden.RemoveRabbitsfromthepotandsetaside.
3 Carrots,DicedFrz 750g Addthevegetablestothepotandsautéuntilsoftened. Onion,YellowDicedFrz 1.2Kg
Garlic,Chopped/Minced 45g
CornCreamstylef/Cnd(Seerecipe detailsonpage80) 1.3Kg
4
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage12) 22.5L Prepared
AddBrothandCorn.Simmeruntilproteinistenderandcookedthrough.
5
RemovetheRabbitfromthepotandsetasideandallowtocoolslightly.Onceslightlycooled,separate allthemeatfromthebones.
6 Flour,Oat 150g Remove200mlofbrothfromthepotandmixwithOatFlourandMargarinetomakeRoux Margarine,Bulk
Incorporatetherouxmixturebackintothestewandsimmeruntilflourtasteisgone.AddtheRabbitmeat piecesbacktothepotalongwiththeBloomedriceandPotatoes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SalmonPanSearedf/FilletMarinatedw/Cranberry(CranberryMarinatedSalmon)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Onion,YellowWholeFresh 500g Diced Addallingredientsintoafoodprocessorandblendtillalmostsmooth.
Cranberries,Frz 2Kg Thawed
Garlic,Chopped/Minced 60g Dill,WeedDry
Syrup,Pancake/WaffleBulk
3 Fish,SalmonFillet/Portions SknlsRaw 5Kg
Pourmarinadeintoalargepanandplacesalmonskinsideup Marinateinthefridgefor2-10hours
CCP-Maintain<40F/4C.
Preheatovento300F.Aftermarinating,patthesalmondryandreservemarinade.
Inalargepan,heatoilandsearthesalmonfor1-2minutes,oruntil½cookedandacrustforms.Transfertoa bakingsheetandfinishcookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven 7 CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
WhileSalmoncooks,placethemarinadeinalargepotandprinttoaboil,addingwatertothinslightlyifneededtomakea sauce.
Topeachportionofsalmonwith15mlsauce.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CCP-Maintain>140F/60C;discardunusedproduct.
SalmonPanSearedf/FilletMarinatedw/Cranberry(CranberryMarinatedSalmon)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Onion,YellowWholeFresh 500g Diced Addallingredientsintoafoodprocessorandblendtillalmostsmooth.
Cranberries,Frz 2Kg Thawed
Garlic,Chopped/Minced 60g Dill,WeedDry
Syrup,Pancake/WaffleBulk
3 Fish,SalmonFillet/Portions SknlsRaw 5Kg
Pourmarinadeintoalargepanandplacesalmonskinsideup Marinateinthefridgefor2-10hours
CCP-Maintain<40F/4C.
Preheatovento300F.Aftermarinating,patthesalmondryandreservemarinade.
Inalargepan,heatoilandsearthesalmonfor1-2minutes,oruntil½cookedandacrustforms.Transfertoa bakingsheetandfinishcookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven 7 CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
WhileSalmoncooks,placethemarinadeinalargepotandprinttoaboil,addingwatertothinslightlyifneededtomakea sauce.
Topeachportionofsalmonwith15mlsauce.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CCP-Maintain>140F/60C;discardunusedproduct.
SalmonSaladw/BloomedWildRice&PotatoesHmd(Salmon&BloomedWildRiceSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
RiceWildBloomedHmd(Seerecipedetailsonpage27) 940g Prepared HalvetheBoiledPotatoes.Layertheingredientsinservingbowls/onplates.
Lettuce,Arugula
Cranberries,DriedSweetened
Seeds,PumpkinRstd
Potato,YellowFresh
Boiled
Corn,WholeKernelFrz 815g Cooked
Onion,Green/SpringWhole
Chopped
Preparedressingbycombiningallingredientsinajarandshakeorblendto combine.
SalmonSaladw/BloomedWildRice&PotatoesHmd(Salmon&BloomedWildRiceSalad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
RiceWildBloomedHmd(Seerecipedetailsonpage27) 940g Prepared HalvetheBoiledPotatoes.Layertheingredientsinservingbowls/onplates.
Lettuce,Arugula
Cranberries,DriedSweetened
Seeds,PumpkinRstd
Potato,YellowFresh
Boiled
Corn,WholeKernelFrz 815g Cooked
Onion,Green/SpringWhole
Chopped
Preparedressingbycombiningallingredientsinajarandshakeorblendto combine.
RiceWildBloomedHmd(Seerecipedetailson page27)
Prepared HalvetheBoiledPotatoes.Layertheingredientsinservingbowls/onplates.
Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine
NOTE:Chillunderrefrigeration<40F/4C.
CCP-Maintain<40F/4C.
Discardunusedproduct.
SoupThreeSistersw/DryG-FRSBase(ThreeSistersSoup)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
VegetableMix,MirepoixFrz 15L Insoupkettleorpot,heatoilatmediumhigh,cookmirepoixmixuntilsoftened Oil,Vegetable 95mL
3 Garlic,Chopped/Minced 60mL
Addgarlicandsautefor1minute. 4 Corn,WholeKernelFrz
Addremainingvegetablesandsautefor3-5minutes. Beans,BlackCnd
Rinsed& Drained
BrothVegf/DryG-FRS Base(Seerecipedetailson page12) 6L
Addbroth.Bringtoaboilandsimmerfor10-12minutes. Seasontotaste.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits 8
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 9
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Soybean&BrownRiceCasserolef/Cndw/Mozz(Bean&RiceCasserolew/Cheese)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Rice,BrownDry 1.65Kg
2
Water,Tap 4.3L Boiled
PrepareRiceaspermanufacturer'sinstructions.
PlacehalfofcookedRiceonbottomof4"fullpan(s).CoverwithVegetables.
3
Celery,DicedFrz 1Kg
Thyme,LeavesDry 10mL
Tomato,PasteCnd 500mL
Garlic, Chopped/Minced 10mL
CombineYeast,Thyme,GarlicandTomatoPasteinseparatebowl.SpreadTomatoPastemixtureoverVegetablesand coverallwithremaininghalfofcookedRice.
5 Soybeans,Frz 3.9Kg Drained EvenlydivideSoybeansoverTomatomixture.
6 Cheese,Mozzarella Shredded 1Kg SprinklewithgratedCheese.
7 Margarine,Bulk 355mL
DotwithMargarineandbakeuncovered.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SquashZucchinif/Frzw/Oregano(SeasonedZucchini)
10mL TosszucchiniwithMargarineandOregano.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Maintain<40F/4C
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2 BreadWhite 100slice RunBreadthroughtoasteruntilheatedandslightlybrowned
Discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 BreadWW 100slice RunBreadthroughtoasteruntilheatedandslightlybrowned
3 Discardunusedproduct.
VegMixParadisioBlendf/Frz(ParadisioVegetables)
1 VegetableMix,Paradisio 6.25Kg WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SteamorboilVegetablesuntiltender.AddMargarineandmixwell.
Margarine,Bulk 120g
2
CCP--Maintain>140F/60Cforonly4hrs.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.Maintain<40F/4C.
CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin2hrs-onetimeonly.
VeganMeatballsf/RTC(VeganMeatballs)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
instructionsforproductspecificpreparationmethods.
VegetableSuccotashHmd(ThreeSistersSuccotash)
Oil,Vegetable 150mL Inalargepan,heatVegetableOilovermediumhighheat.AddGarlicandOnionsandsautéuntilfragrant.
Garlic,Chopped/Minced 60g
Onion,YellowWholeFresh 1Kg DicedSmall
Squash,ZucchiniGreenWhole Fresh 1.3Kg Chopped
Corn,WholeKernelFrz 1.6Kg Thawed
Peas,Frz 1.3Kg Thawed
Kale,ChoppedFrz 650g Thawed
Beans,KidneyWhiteCnd 1Kg Rinsed& Drained
Addremainingvegetablestothepanandcookuntilallvegisforktenderandbrightincolour.Topwith Margarineandsetaside.
CCP-Maintain>140F/60C;discardunusedproduct.
7
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 2026-02-12|02:28PM
VegetableSuccotashHmd(ThreeSistersSuccotash)
Oil,Vegetable 150mL Inalargepan,heatVegetableOilovermediumhighheat.AddGarlicandOnionsandsautéuntilfragrant.
Garlic,Chopped/Minced 60g
Onion,YellowWholeFresh 1Kg DicedSmall
Squash,ZucchiniGreenWhole Fresh 1.3Kg Chopped
Corn,WholeKernelFrz 1.6Kg Thawed
Peas,Frz 1.3Kg Thawed
Kale,ChoppedFrz 650g Thawed
Beans,KidneyWhiteCnd 1Kg Rinsed& Drained
Addremainingvegetablestothepanandcookuntilallvegisforktenderandbrightincolour.Topwith Margarineandsetaside.
CCP-Maintain>140F/60C;discardunusedproduct.
7
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 2026-02-12|02:28PM
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.