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Special Events Menu

Mother’s Day

Physical Space, Atmosphere, & Ambiance

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

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

ELEVATE THE PLATE

Sysco Nutrition Services

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

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

TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections. This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.

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

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

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

Chef David Pyper Culinary Specialist, Ontario

Plating Tips & Tricks

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

THE RIGHT TOOL FOR THE JOB

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

STAY SEASONAL

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

DESSERT AS A WORK OF ART

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

CRISP IT UP

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

MAKE COLOURS POP

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

WE EAT WITH OUR EYES

Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.

Attention to Details: Wipe any smudges or spills to enhance overall presentation.

Art Form: Remember, plating is creative; there are no strict rules.

ICE

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

ADD SOME FLAME

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

WIPE YOUR PLATES

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

USE THE TOPS

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

APPETIZER

Warmed Garlic &Cheese Bread Sticks

White Bean Soup

MAINS

Beautiful Butternut Squash Ravioli

with Lemon Green Beans

Maple Dijon Salmon

with Rice Pilaf and Sautéed Garlic Mushrooms

DESSERTS

Rosy Red Velvet Cake

Poached Apricot with Caramel Sauce

BEVERAGES

Sweet Mother's Day Lemon Sangria Mocktail

Tea or Coffee

DRINK IDEA SNACKIDEA SNACK CART IDEAS

FRESH "MOM-OSA" COCKTAIL

Tip: Spruce up the cocktail by adding a sugar-coated rim or orange slices

CINNAMON ROLL

Tip: Serve warmed cinnamon roll with a decorative doily to the plate for a special touch

DECORATIONS & ACTIVITES

DECORATION

IDEA ACTIVITY

IDEA

Add a special touch to meal service with a Mother's Day card

Host a Mother's Day card making activity!

APPETIZER

Warmed Garlic &Cheese Bread Sticks

White Bean Soup

MAINS

Beautiful Butternut Squash Ravioli

with Lemon Green Beans

Maple Dijon Salmon

with Rice Pilaf and Sautéed Garlic Mushrooms

DESSERTS

Rosy Red Velvet Cake

Poached Apricot with Caramel Sauce

BEVERAGES

Sweet Mother's Day Lemon Sangria Mocktail

Tea or Coffee

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MENUS

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RESOURCES:

Nourishing News Magazine

Nourishing Kitchen Recipes

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

Nourished Aging Toolkits Series

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

ApricotHalvesPoachedf/Cndw/CaramelSc(PoachedApricotsw/CaramelSauce)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Margarine,Bulk 575g MeltMargarine

3 Sugar,GranulatedBulk 1Kg StirinSugarandcookuntilSugarismeltedandlightbrown.

4 Cream,HeavyWhipping 1.5L

5 Apricot,HalvesCndJcPk 5.15Kg Drained

SlowlystirinCream.Letboil1min,thenreduceheattolow.

AdddrainedApricotstoCreamandcookuntilheatedthrough.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

6 Serve125mLperportion.

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

BeansGreenCutf/Frzw/Lemon(LemonyGreenBeans)

SteamorboilVegetablesuntiltender Drain AddSeasoningsandmixwell

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

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

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.

CCP-Maintain<40F/4C. 5 Discardunusedproduct

CakeChocolateG-F(G-FChocolateCake)

CakeRedVelvetIced(RedVelvetCake)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Portionaccordingtoservingsize.

Discardunusedproduct.

CakeWhitef/Mix(UnfrostedWhiteCake)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CakeMix, White/Vanilla 2Kg Prepared Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.

CookTime:25-30min

CrackersSoda/SaltingNASPC(UnsaltedCrackers)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

MushroomsSauteedf/Freshw/Parsley/Garlic(GarlicMushrooms)

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

Dcd.TofuFriedSpicedw/Honey(Dcd.SpicedTofuw/Honey)

TofuFriedSpicedw/Honey(See recipedetailsonpage12-14) 9L

G-FLSGravyBrownf/DryMix(See recipedetailsonpage12) 750mL

Tofu&Gravy:Prepareasperseparaterecipe

Tofu&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

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

TofuFriedSpicedw/Honey(SpicedTofuw/Honey)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Paprika, Regular 150mL MixPaprika,Cumin,Coriander,Salt,andPepper.

Cumin, Powder 150mL

Coriander, Dried 60mL

Pepper,Black Grd 25mL

Salt,Table 5mL

Water,Tap 550mL Boiled InaseparatebowlcombineWater,LemonJuice,andHoney.Setaside.

Juice,Lemon Bulk 375mL

Honey,Bulk 750mL

4 Tofu,Firm 6Kg BiteSize DredgeTofuliberallywithSpicemixture,coatingallsides.

5 Oil,Olive 175mL

HeatOilovermedium-highheat.AddTofu.Cookononeside,withoutstirringuntilbottombecomesgoldenbrown.Thenflip andcookforanother3minutes

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

AddHoneymixturetopan,shaketocoattheTofu.Serveimmediately.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

DrinkLemonadef/Mix(Seerecipedetailsonpage16) 551mL Prepared

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Mixingredientstogetherinlargecontainer

Atpointofservice,topwith30mlofsparklingwater

CCP-Maintain<40F/4C.

Discardunusedproduct.

DrinkLemonadef/Mix(LemonadeDrink)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2

Prepareproductasperpackageinstructions.

G-FPastaChickenAglioeOlio(G-FAglioeOlioPasta)

Pasta:Prepareasperseparaterecipe.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 G-FPastaSpaghetti(Seerecipedetailsonpage 19) 6.25Kg

Chicken,DicedCkd

Inaskillet,sautegarlic,chicken,pepper,chiliflakesandonioninoliveoil. Onion,Green/SpringWhole

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4C within4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-one timeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

G-FPastaSpaghetti(G-FSpaghetti)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

onpage21)

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Apricot,HalvesCndJcPk 6.25L OpencananddrainFruit Portionintoservingdishes

CCP-Maintain<40F/4C.

Mcd.BeansGreenWholef/Frzw/Lemon(Mcd.LemonyGreenBeans)

1 BeansGreenCutf/Frz w/Lemon(Seerecipedetailson page2)

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.Grindpreparedproducttodesired consistency.*Reheatto165Fheldfor15sec.CCP-Maintain>140foronly4hrs.Discardunusedproduct.

BeansGreenCutf/Frzw/Lemon(LemonyGreenBeans)

SteamorboilVegetablesuntiltender Drain AddSeasoningsandmixwell

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

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

Mcd.G-FPastaChickenAglioeOlio(Mcd.G-FAglioeOlioPasta)

1 G-FPastaChickenAglioeOlio(See recipedetailsonpage17-18)

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency Alwaysfollowmanufacturerinstructionswhenusingthickeners

G-FPastaChickenAglioeOlio(G-FAglioeOlioPasta)

Pasta:Prepareasperseparaterecipe.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 G-FPastaSpaghetti(Seerecipedetailsonpage 19) 6.25Kg

Chicken,DicedCkd

Inaskillet,sautegarlic,chicken,pepper,chiliflakesandonioninoliveoil. Onion,Green/SpringWhole

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4C within4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-one timeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Mcd.RavioliBeeff/RTC(Mcd.BeefRavioli)

2 RavioliBeeff/RTC(Seerecipe detailsonpage29)

BrothBeeff/DryG-FRSBase(See recipedetailsonpage31)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe

Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Discardunusedproduct.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency

RavioliBeeff/RTC(BeefRavioli)

PastaRavioliBeeff/RTC(See recipedetailsonpage30) 8Kg

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

PastaRavioliBeeff/RTC(BeefRavioli)

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods.

BrothBeeff/DryG-FRSBase(BeefBroth)

Water,Tap 750mL Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

RavioliButternutSquashf/RTCw/Tomato Sc(Seerecipedetailsonpage33-34)

Mincetodesiredconsistency.GraduallyaddinSauceandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency. Mcd.RavioliButternutSquashw/TomatoSc(Mcd.ButternutSquashRavioliw/Sauce)

2 PastaRavioliSquashButternutf/RTC(Seerecipe detailsonpage36)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Ravioli:Prepareasperpackagingdirections. 3 Oil,Olive

PeppersRedSlicedf/Fresh(Seerecipedetailsonpage 35) 1Kg

Inalargehighwalledskillet,addOilovermediumhighheat.AddPeppersandsautefor approximately2minutes.

AddBaseandTomatoes,tossandallowtocookfor3minutes.AddMarinaraSauce. Reduceheat.

AddRavioli,tossslightlytocoatwithSauce.Bringtoaboil.MixinSpinachandallowto wilt.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4C within4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 9

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Peppers,BellRedWholeFresh 440g WashandslicePeppersintoslices 3 CCP-Maintain<40F/4C.

PastaRavioliSquashButternutf/RTC(ButternutSquashRavioli)

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:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

Prepareasperseparaterecipe

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 SalmonBroiledf/Fillet(See recipedetailsonpage38)

BrothVegf/DryG-FRSBase(See recipedetailsonpage39)

Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency

DryFishFilletasmuchaspossible.BrushbothsideswithMargarinemixture.PlaceFishongreasedbroilerrackorpan.IfFishhasskin, placeskinsidedown..

Bakeat350F/176Cfor10minutes.Broilat500F/260Cfor5minutesfrom2-4inchesfromheatingunit.

CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 750mL 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

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

SalmonGlazedBkdf/Filletw/Dijon& Maple(Seerecipedetailsonpage41) 4.5Kg

BrothVegf/DryG-FRSBase(Seerecipe detailsonpage39) 15L

Fish&Broth:Prepareasperseparaterecipe

Fish:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Syrup,Pancake/Waffle Bulk 300mL CombineSyrup,MustardandSoySauce ArrangeSalmononbakingsheet;spoon15mLGlazeoverFish

Bakeat400F/204Cfor8-10minuntilFishflakeseasily

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

Mcd.TofuFriedSpicedw/Honey(Mcd.SpicedTofuw/Honey)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 TofuFriedSpicedw/Honey(See recipedetailsonpage12-14) 9L Prepareasperseparaterecipe 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage39) 1L

Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

MushroomsSauteedf/Freshw/Parsley/Garlic(GarlicMushrooms)

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

P.ApricotsHalvedf/CndJcPk(P.ChilledApricots)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 ApricotHalvesf/CndJcPk(Seerecipedetails onpage21)

Apricots:Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

P.BeansGreenWholef/Frzw/Lemon(P.LemonyGreenBeans)

BeansGreenCutf/Frz w/Lemon(Seerecipedetailson page2)

6.25L

Thickener,DryBulk 250mL

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. BlendseasonedVegetablesinblenderorfoodprocessor.GraduallyaddThickener.Blenduntilsmooth.Scrapedownsides andbottomofbowl.Continueblendinguntilpudding-likeconsistencyisreached.*Reheatto165F/74Cheldfor15sec. CCP–Maintain>140F/60Cforonly4hrs. Discardunusedproduct.

NOTE:ProportionofLiquidtoThickenermayvaryaccordingtomanufacturerortype.Followmixinginstructionsforbrand purchased.

P.BreadstickCheese&Garlicf/RTB(P.Cheese&GarlicBreadstick)

BreadstickCheese&Garlicf/RTB(Seerecipedetails onpage47)

50each Prepared

WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment

PureepreparedProductwithenoughLiquidtoachievedesiredconsistency(thickenermay needtobeadded).

*Reheattoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP–*Maintain>140F/60Cfor4hrsonly. Discardunusedproduct.

NOTE:Servingsizesusingscoopswillvarydependingontheamountofliquidand/or thickenerused

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

ServeCooled:

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.

P.CakeRedVelvetIcedRtS_(P.RedVelvetCake)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 CakeRedVelvetIced 50slice Prepareasperseparaterecipe.

3 JuiceApplef/BIB(Seerecipe detailsonpage49) 2.25L PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved.

4 CCP-Maintain<40F/4C.

5 Discardunusedproduct. 6

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Juice,Apple Conc5:1 450mL Prepareproductasperpackageinstructions.

CCP-Maintain<40F/4C

Discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.CakeWhitef/Mix(P.UnfrostedWhiteCake)

CakeWhitef/Mix(Seerecipedetailson page7) 50 (2x3")

JuiceApplef/BIB(Seerecipedetailson page49) 225L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Cake:Prepareasperseparaterecipe

Cake&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved.

CCP-Maintain<40F/4C

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

CakeWhitef/Mix(UnfrostedWhiteCake)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CakeMix, White/Vanilla 2Kg Prepared Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.

CookTime:25-30min

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

BreadWhiteGF 50slice Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

P.G-FCakeChocolatef/RTS(P.G-FChocolateCake)

3 Milk,2%Bulk 2.25L Cake&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

P.G-FPastaChickenAglioeOlio(P.G-FAglioeOlioPasta)

1 G-FPastaChickenAglioeOlio(See recipedetailsonpage17-18)

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved. 4

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

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency Alwaysfollowmanufacturerinstructionswhenusingthickeners

P.MushroomsSauteedf/Freshw/Parsley/Garlic(P.GarlicMushrooms)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

MushroomsSauteedf/Fresh w/Parsley/Garlic(Seerecipedetailson page10)

BrothVegf/DryG-FRSBase(Seerecipe detailsonpage39)

Mushrooms&Broth:Prepareasperseparaterecipe

Mushrooms:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Thickenermayberequired.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

P.PeachSlicesf/CndJcPk(P.ChilledPeachSlices)

2 PeachSlicesf/CndJcPk(Seerecipedetails onpage57) 6.25L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Peaches:Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved

CCP-Maintain<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

PeachSlicesf/CndJcPk(ChilledPeachSlices)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Peaches,SlicedCndJcPk 6.5L Drained Portionintoservingdishes

NOTE:Chillunderrefrigeration<40F/4C.

P.RavioliBeeff/RTC(P.BeefRavioli)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 RavioliBeeff/RTC(Seerecipe detailsonpage29)

Prepareasperseparaterecipe 3 BrothBeeff/DryG-FRSBase(See recipedetailsonpage31)

Pureedconsistency:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved. 4

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

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency

P.RavioliButternutSquashw/TomatoSc(P.ButternutSquashRavioliw/Sauce)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2 RavioliButternutSquashf/RTCw/Tomato Sc(Seerecipedetailsonpage33-34)

Ravioli:Prepareasperseparaterecipe 3 Sauce,Tomato 2.25L Pureetodesiredconsistency.GraduallyaddinSauceandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

P.RiceWhitef/Dry(P.FluffyRice)

RiceWhitef/Dry(Seerecipe detailsonpage61) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage39) 15L

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 4

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

Discardunusedproduct. 6

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 7

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.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

RollWhite 50each PureedConsistency:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyis achieved

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.RollWhiteRTSLacR(P.LacRWhiteRoll)

RollWhite 50each Prepared WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Milk,2%Bulk LacF 15L

Margarine,Bulk 250mL Melted

PureeBreadwithenoughLiquidtoachievedesiredconsistency(Thickenermayneedtobeadded)andsetaside.*Maintain <40F/4C.

CCP--Maintain<40F/4C. Discardunusedproduct.

NOTE:Condimentsappropriatetoproductcanbeservedoverpuree.Example:Jelly,Syrup,CreamCheese,etc.

Note:ServingsizesusingscoopswillvarydependingontheamountofLiquidand/orThickenerused.

P.SalmonBroiledf/Fillet(P.BroiledSalmon)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

SalmonBroiledf/Fillet(See recipedetailsonpage38)

Prepareasperseparaterecipe 3

BrothVegf/DryG-FRSBase(See recipedetailsonpage39)

Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

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

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

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency

P.SalmonGlazedBkdf/Filletw/Dijon&Maple(P.MapleGlazedSalmon)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

SalmonGlazedBkdf/Filletw/Dijon& Maple(Seerecipedetailsonpage41)

Fish&Broth:Prepareasperseparaterecipe BrothVegf/DryG-FRSBase(Seerecipe detailsonpage39)

Fish:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Thickenermayberequired.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

P.TofuFriedSpicedw/Honey(P.SpicedTofuw/Honey)

TofuFriedSpicedw/Honey(See recipedetailsonpage12-14) 9L

G-FLSGravyBrownf/DryMix(See recipedetailsonpage12) 2.25L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Tofu&Gravy:Prepareasperseparaterecipe

Tofu&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PeachSlicesf/CndJcPk(ChilledPeachSlices)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Peaches,SlicedCndJcPk 6.5L Drained Portionintoservingdishes

NOTE:Chillunderrefrigeration<40F/4C.

RavioliBeeff/RTC(BeefRavioli)

PastaRavioliBeeff/RTC(See recipedetailsonpage30) 8Kg

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

RavioliButternutSquashf/RTCw/TomatoSc(ButternutSquashRavioliw/Sauce)

Ravioli:Prepareasperpackagingdirections.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PastaRavioliSquashButternutf/RTC(Seerecipe detailsonpage36)

Inalargehighwalledskillet,addOilovermediumhighheat.AddPeppersandsautefor approximately2minutes.

PeppersRedSlicedf/Fresh(Seerecipedetailsonpage 35)

AddBaseandTomatoes,tossandallowtocookfor3minutes.AddMarinaraSauce. Reduceheat.

AddRavioli,tossslightlytocoatwithSauce.Bringtoaboil.MixinSpinachandallowto wilt.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4C within4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 9

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

RiceWhitef/Dry(FluffyRice)

PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

RiceWhitePilaff/Dryw/Onions&Peas(RicePilafwithPeas)

1 Onion,ChoppedFresh 680g Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SauteOnioninMargarineuntilitbeginstosoften.Donotbrown.

Margarine,Bulk 236mL

2 Rice,WhiteDry 1.4L

AddRice.StiroverheatuntilcompletelycoatedwithMargarine.PlaceRiceinpan.

AddfrozenPeas,Seasonings,Base,andWater.Stirwell.Covertightlywithfoil.

Garlic,Powder 16mL Paprika,Regular 10mL

Bakeat350F/176Cfor45minorsteamuncoveredfor30min.Stirbeforeserving.

CCP-Maintain>140F/60Cforonly4hrs.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Totempof165F/74Cheldfor15sec,within1hr-onetimeonly.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Portionaccordingtoservingsize.

3 Discardunusedproduct.