Issuu

Special Events Menu Pajama Party

Physical Space, Atmosphere, & Ambiance

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

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

ELEVATE THE PLATE Sysco Nutrition Services

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

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

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

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

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

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

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

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

Chef David Pyper Culinary Specialist, Ontario

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

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

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

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

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

ADD SOME FLAME

CRISP IT UP

WIPE YOUR PLATES

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

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

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

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

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

APPETIZ ER Cheesy Sausage in a Blanket Loaded Baked Potato Soup

MAINS Eggs Benedict with Peameal & Hollandaise Sauce Served with a side of home fries and tossed salad with Italian dressing.

Belgian Waffles with Pineapple, Strawberry, & Kiwi Topped with whipped cream and chocolate syrup

DESS ERTS Chocolate Lava Cake Strawberry Banana Yogurt Parfait

BEV ERAG ES Orange Infused Water Tea or Coffee

SNACK CART IDEAS

DRINK IDEA

SNACK IDEA

HOT CHOCOLATE BAR

DESSERT BAR

Tip: Create your very own Hot Chocolate Bar with delicious toppings.

Tip: Sweeten up your day with ice cream and baked goods.

DECORATIONS & ACTIVITES

DECORATION IDEA

ACTIVITY IDEA

Decorate your snack cart or table with balloons and a table skirt

Color Your Own Sleeping Mask Activity Set up a photo booth for fun and memorable pictures using props.

Pajama

Party

Pajama

Party

Pajama Party

Party

Pajama

Party

APPETIZ ER Cheesy Sausage in a Blanket Loaded Baked Potato Soup

MAINS Eggs Benedict with Peameal & Hollandaise Sauce Served with a side of home fries and tossed salad with Italian dressing.

Belgian Waffles with Pineapple, Strawberry, & Kiwi Topped with whipped cream and chocolate syrup

DESS ERTS Chocolate Lava Cake Strawberry Banana Yogurt Parfait

BEV ERAG ES Orange Infused Water Tea or Coffee

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

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

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

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

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

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

sysco.ca/healthcare/synergy-tech-suite

 MEALTIME JOKE CARDS

 PRINTABLE “THANK YOU” CARDS

EHR INTEGRATION

The Complete Foodservice Ecosystem

EFFORTLESS MENU & RECIPE PLANNING

BEDSIDE ORDERING VIA TABLET

OPTIMIZED PURCHASING

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

ONLINE ORDERING

(Picture of kitchen)

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

TOUCHSCREEN MENU BOARDS

PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM

FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE

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

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

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

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

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

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

MEALSUITE

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

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

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

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

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

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

MENUS Sysco Menu Emergency Menus Special Event Menus

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

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

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

Sausage Pork Country Wrapped w/Cheese & Puff Pastry (Cheesy Sausage in a Blanket) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

350.0 °C

Bake

Tongs

1 each

N/A

INGREDIENTS

Pastry Dough, Puff Sheet

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2 Kg

Roll out a 40g square of Puff Pastry into a rectangular shape to fully enclose 1 Sausage. Sausage Pork Country Link Sknls RTC

50 each

2 Cheese, Cheddar Block

1.5 Kg

Shredded

Onion, Green/Spring Whole

400 g

Chopped

Egg, Shell Medium

5 each

On each piece of rolled out Puff Pastry, place 1 Sausage, 30g Cheese and 8g of Onions; roll the Puff Pastry up to create a sealed Pastry log with the Sausage, Cheese and Onions inside.

Crack Eggs and whisk; with a pastry brush, brush the seams of the sealed log with the Egg mixture. Place on a greased baking sheet(s), place logs and brush the Egg Wash over the entire pastry log and bake to an *internal temperature of 165F/74C held for at least 15 seconds. CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

*Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held for at least 15 seconds within 2 hrs - one time only.

2026-07-31 | 09:32 AM

Cook Time: 20-30 min

Page 1 of 73

Dcd.Sausage Pork Country Wrapped w/Cheese & Puff Pastry (Dcd.Cheesy Sausage in a Blanket)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chop

#8 scoop

1 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Sausage Pork Country Wrapped w/Cheese & Puff Pastry (See recipe details on page 1)

50 each

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dice prepared product to desired consistency; stir in liquid. *Reheat to 165F/74C held for 15 sec.

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 62)

750 mL

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

2026-07-31 | 09:32 AM

Page 2 of 73

Mcd.Sausage Pork Country Wrapped w/Cheese & Puff Pastry (Mcd.Cheesy Sausage in a Blanket)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#8 scoop

1 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Sausage Pork Country Wrapped w/Cheese & Puff Pastry (See recipe details on page 1)

50 each

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mince prepared product to desired consistency; stir in liquid. *Reheat to 165F/74C held for 15 sec.

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 62)

750 mL

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

2026-07-31 | 09:32 AM

Page 3 of 73

P.Sausage Pork Country Wrapped w/Cheese & Puff Pastry (P.Cheesy Sausage in a Blanket) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#8 scoop

1 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Sausage Pork Country Wrapped w/Cheese & Puff Pastry (See recipe details on page 1)

50 each

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Puree consistency: Pour Liquid into blender or food processor. Add prepared product. Cover securely; blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165/74C held for 15 sec.

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 1 62)

1.5 L

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

2026-07-31 | 09:32 AM

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

Page 4 of 73

Soup Potato Baked Loaded f/Dry Base (Loaded Baked Potato Soup) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

180 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bacon, Pork 18-22ct Raw

20 strip

Diced

In a large saucepan over medium heat, cook Bacon until crisp. Drain, discard drippings. Set Bacon aside. CCP-Maintain <40F/4C; discard unused product.

Onion, Yellow Whole Fresh

500 g

Garlic, Chopped/Minced

50 mL

Margarine, Bulk

250 g

3 Flour, All Purpose

250 mL

Salt, Table

15 mL

Pepper, White Grd

15 mL

Thyme, Leaves Dry

25 mL

Water, Tap

PREPARATION STEP

2.5 Kg

Cream, Half & Half Bulk

1.75 L

Saute Onion and Garlic in Margarine until tender. Stir in Flour, and Seasoning; mix well.

Gradually add Water, Base and Potatoes. Bring to boil and stir for 2 minutes. Simmer until Potatoes are soft. Using hand blender or robocoupe, puree until smooth. Slowly add Cream and Pepper Sauce. Bring to simmer.

Potato Bkd f/Fresh (See recipe details on page 9)

2026-07-31 | 09:32 AM

Chopped

Peeled & Cubed

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

Page 5 of 73

INGREDIENTS

AMOUNT

Sauce, Tabasco

15 mL

Base, Chicken Dry G-F RS

100 mL

Cheese, Cheddar

5 Shredded/Grated

200 g

INGREDIENT PREP

PREPARATION STEP

Garnish with Bacon and Cheese.

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

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

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

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

2026-07-31 | 09:32 AM

Page 6 of 73

P.Soup Crm of Potato f/Dry Chkn Base w/Cheese (P.Cream of Potato Soup w/Cheese) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

6z Ladle

180 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup Crm of Potato f/Dry Chkn Base

2 w/Cheese (See recipe details on page 69 70)

Prepare as per separate recipe.

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

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

Discard unused product.

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

NOTE: Thickener may be required.

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

2026-07-31 | 09:32 AM

Page 7 of 73

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

180 mL

N/A

INGREDIENTS

AMOUNT

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

PREPARATION STEP

Base, Vegetable Dry G-F RS

Prepare product as per package instructions.

300 mL

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

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

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

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

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

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

2026-07-31 | 09:32 AM

Page 8 of 73

Potato Bkd f/Fresh (Baked Potato) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

204.0 °C

Bake

Tongs

1 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

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

120 mL

Potato, Yellow Fresh

25 each

Scrub Potatoes and remove blemishes. Arrange on baking sheet(s). Brush lightly with Oil and bake until tender.

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

Cut Potatoes in Half and serve 1 Half per person.

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

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

Discard unused product.

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

Cook Time: 45-60 min

2026-07-31 | 09:32 AM

Page 9 of 73

Egg Benedict w/Peameal & Hollandaise Sc f/mix (Eggs Benedict w/Peameal & Hollandaise Sc) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

Water, Tap

1.5 L

1 Vinegar, White Bulk

20 mL

Egg, Shell Medium

50 each

2 Bacon, Peameal Sliced

1.5 Kg

Sauce Hollandaise

3 f/Mix (See recipe details on

1.5 L

4 Bread English Muffin WW

25 each

page 25)

2026-07-31 | 09:32 AM

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Combine Water and Vinegar in a shallow pan. Break Eggs into shallow pan. Bake at 350F/177C until yolk is set and product has reached an *internal temperature of 165F/74C.

Slice Peameal into 30g slices and cook as per manufacturers instruction. Cook to an *internal temperature of 160F/71C held for at least 15 seconds and maintain at >140F/60C until service. Prepare Hollandaise according to separate recipe and *maintain at >140F/60C until service.

Split English Muffins in half and lightly toast. To serve, place 1/2 English Muffin on plate. Top with one 30g slice Peameal Bacon, one Poached Egg, and 30 mL Hollandaise Sauce. CCP - Maintain >140F/60C for only 4 hours. Discard unused product.

Page 10 of 73

Egg Benedict Meatless w/Hollandaise Sc f/Mix (Eggs Benedict w/Hollandaise Sc) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

1.5 L

Combine Water and Vinegar in a shallow pan; carefully break Eggs into pan ensuring yolks remain intact. Bake at 350F/177C until Egg white and yolk is set.

Vinegar, White Bulk

20 mL

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

Egg, Shell Medium

50 each

Sauce Hollandaise f/Mix (See recipe details on page 25)

Bread English Muffin WW

1.5 L 25 each

Hollandaise: Prepare as per separate recipe.

Slice English Muffins in half and lightly toast. Top 1/2 of an English Muffin with 1 Egg and 30mL of Sauce. Serve immediately. CCP-Maintain >140F/60C; discard unused product.

Eggs & Sauce:

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

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

Discard unused product.

2026-07-31 | 09:32 AM

Page 11 of 73

INGREDIENTS

2026-07-31 | 09:32 AM

AMOUNT

PREPARATION STEP

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

Page 12 of 73

Mcd.Egg Benedict Meatless w/Hollandaise Sc f/Mix (Mcd.Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

Egg Benedict Meatless w/Hollandaise Sc f/Mix (See recipe details on page 11 - 12)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Serve half of the toasted English Muffin topped with a Poached Egg and 30 mL of Hollandaise.

2026-07-31 | 09:32 AM

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: In order to provide Resident-centred care and reduce choking risk, please follow facility policy for crusts on sandwiches. Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used. Scoop sizes used in prep steps are an estimate of the final yield.

Page 13 of 73

DyMcd.Egg Benedict (DyMcd.Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#12 scoop

1 each

N/A

INGREDIENTS

AMOUNT

Egg Poached (See recipe details on page 60)

50 each

Sauce Hollandaise f/Mix (See recipe details on page 25)

750 mL

P.Bread WW (See recipe details

2 on page 64) 3 4

2026-07-31 | 09:32 AM

50 #12 scoop

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Mince prepared Egg into pieces no larger than 0.5 cm cubed. Stir enough Hollandaise into Product to achieve desired consistency. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. Serve 1 #12 scoop of P.Bread and 1 #12 scoop of Egg on the same plate.

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 14 of 73

P.Egg Benedict (P.Eggs Benedict)

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

1 each

N/A

INGREDIENTS

AMOUNT

Egg Poached (See recipe details on page 60)

50 each

Sauce Hollandaise f/Mix (See recipe details on page 25)

750 mL

P.Bread WW (See recipe details on

2 page 64) 3 4

2026-07-31 | 09:32 AM

50 #12 scoop

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Puree prepared Egg with enough Hollandaise to achieve desired consistency (thickener may need to be added). *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. Serve 1 #12 scoop of P.Bread and 1 #16 scoop of Egg on the same plate.

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 15 of 73

Turkey Sl Sndw on White w/Cran Mayonnaise (Turkey Sandwich w/Cranberry Mayo) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 68)

Prepared

Turkey Breast Whole Ckd f/RTS (See recipe details on page 73)

3 Kg

Sliced Thin

3 Bread White

100 slice

Prepare as per separate recipes.

Spread each slice of Bread with 10 ml of Cranberry Mayonnaise.

Sandwich Serving: Place 60 grams of Meat on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich as desired and serve immediately or wrap.

CCP-Maintain <40F/4C.

2026-07-31 | 09:32 AM

Page 16 of 73

Mcd.Turkey Sndw on White w/Cran Mayo (Mcd.Turkey & Cranberry on White) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Breast Whole Ckd f/RTS (See recipe details on page 73) Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 68)

3 Bread White

3 Kg

Sliced Thin

750 mL

Prepared

100 slice

Prepare as per separate recipe.

Turkey: Mince to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

Sandwich Serving: Spread 1 #12 scoop of prepared Filling on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich in half and serve immediately or wrap.

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 17 of 73

DyMcd.Turkey Sliced Sndw on White w/Cranberry Sc (DyMcd.Turkey & Cranberry on White) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Dysphasia

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. P.Bread White (See recipe details on page 65) Turkey Breast Whole Ckd f/RTS (See recipe

2 details on page 73)

Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 68)

100 #16 scoop

Prepare as per separate recipe.

3 Kg

Sliced Thin

750 mL

Prepared Turkey: Mince to desired consistency. Gradually add in Sauce and blend until desired consistency is achieved. CCP-Maintain <40F/4C; discard unused product.

At time of service, place 1 #12 scoop of prepared Filling beside 2 #16 scoops of Bread. Serve immediately.

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 18 of 73

P.Turkey Sndw on White w/Cran Mayo (P.Turkey & Cranberry on White) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. P.Bread White (See recipe details on page 65)

100 #16 scoop

Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 68)

750 mL

Prepared

3 Kg

Sliced Thin

Turkey Breast Whole Ckd f/RTS (See recipe

3 details on page 73)

Bread & Mayo: Prepare as per separate recipe.

Turkey: Puree to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

Sandwich Serving: At time of service, place 1 #12 scoop of prepared Filling beside 2 #16 scoops of Bread. Serve immediately.

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 19 of 73

G-F Egg Benedict on WhlG f/Shell Egg (G-F Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

Egg, Yolk Liquid

230 g

Thawed

Juice, Lemon Bulk

100 mL

Pepper, Black Grd

10 g

Pepper, Cayenne

Margarine,

2 Bulk

Water, Tap Vinegar,

3 White Bulk Egg, Shell Medium Bread

4 WhlG G-F

900 g

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Add Egg Yolks, Lemon Juice, and Seasonings to a blender. Blend mixture on medium for approximately 30 seconds until it lightens in color.

Melted

Once the Yolks have lightened in color turn the blender down to it's lowest setting. Pour Margarine in slowly and continue blending until all Ingredients are incorporated. Warm Sauce in a double boiler, stirring continuously to an *internal temperature of 160F/71C held for at least 15 seconds and maintain >140F/60C until service. Combine Water and Vinegar in a shallow pan(s). Break Eggs into the pan(s). Bake at 350F/177C until yolk has set. Cook to an *internal temperature of 160F/71C held for at least 15 seconds.

20 mL

50 each

25 slice

Slice Bread in half and lightly toast. Serve one half of Toast topped with 1 poached Egg, and 30 mL of Sauce.

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

2026-07-31 | 09:32 AM

Page 20 of 73

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

2026-07-31 | 09:32 AM

Page 21 of 73

Mcd.G-F Egg Benedict (Mcd.G-F Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

G-F Egg Benedict on WhlG f/Shell Egg (See recipe details on page 20 - 21)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Serve one slice of Bread topped with 1 Poached Egg, and 30 mL of Sauce.

2026-07-31 | 09:32 AM

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: In order to provide Resident-centred care and reduce choking risk, please follow facility policy for crusts on sandwiches. Remove crusts only if appropriate. Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used. Scoop sizes used in prep steps are an estimate of the final yield.

Page 22 of 73

G-F DyMcd.Egg Benedict (G-F DyMcd.Eggs Benedict) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#12 scoop

1 each

N/A

INGREDIENTS

AMOUNT

Egg Poached (See recipe details on page 60)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

1 P.G-F Bread White (See recipe 100 #16 Mince prepared Egg into pieces no larger than 0.5 cm cubed. Stir enough Hollandaise into Product to achieve desired details on page 67)

scoop

Sauce Mix, Hollandaise G-F

750 mL

2 3

2026-07-31 | 09:32 AM

consistency. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 23 of 73

G-F P.Egg Benedict (G-F P.Eggs Benedict) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#12 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

P.G-F Bread White (See recipe 100 #16 WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. details on page 67) scoop

1 Sauce Mix, Hollandaise G-F

750 mL

P.Egg Poached (See recipe details on page 66)

50 #16 scoop

2 3

2026-07-31 | 09:32 AM

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 24 of 73

Sauce Hollandaise f/Mix (Hollandaise Sauce) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

#30 scoop

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Sauce Mix, Hollandaise

400 g

Water Tap (See recipe details on page 26)

2026-07-31 | 09:32 AM

Prepare product as per package instructions.

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

Page 25 of 73

Water Tap (Water) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

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

2026-07-31 | 09:32 AM

Pour into glass and serve.

Page 26 of 73

Waffle Belgian (Belgian Waffle) COOK-END TEMP

SERVING UTENSIL

SERVING SIZE

YIELD

74 °C

Tongs

1 each

INGREDIENTS

AMOUNT

PREPARATION STEP

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

Prepare product as per package instructions.

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

Portion according to serving size.

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

2026-07-31 | 09:32 AM

Page 27 of 73

P.Waffle Belgian RTS (P.Belgian Waffle)

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#16 scoop

2 #16 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Waffle Belgian

50 each

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Milk, 2% Bulk

250 mL

Pour Liquids in blender or food processor. Add prepared product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec.

Margarine, Bulk

250 mL

Syrup, Pancake/Waffle Bulk

750 mL

CCP - Maintain >140F/60C for only 4 hrs.

Discard unused product.

NOTE: Condiments appropriate to product can be served over puree. Example: Jelly, Syrup, Cream Cheese, etc.

2026-07-31 | 09:32 AM

Page 28 of 73

Waffle Belgian Hmd (Belgian Waffle) COOK TIME

COOK TEMP

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

4 Min

0.0 °C

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Flour, All Purpose

2.65 L

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Baking Powder

107 mL

Combine Dry Ingredients in mixer bowl. Blend on low speed for 10 sec.

Salt, Table

26 mL

Sugar, Granulated Bulk

107 mL

2 Egg, Shell Medium

16.36 each

Separate Egg Yolks from Whites. *Reserve Whites at temp <40F/4C until ready to use.

Milk, 2% Bulk

Combine Yolks, Milk, and Melted Shortening. Add to Dry Ingredients. Mix on low speed just enough to moisten dry ingredients.

Shortening, Vegetable

410 g

Melted Beat Egg Whites until stiff but not dry. Fold into batter.

Use No. 10 dipper to place batter on pre-heated waffle iron. Bake about 4 min.

2026-07-31 | 09:32 AM

Page 29 of 73

P.Waffle Belgian Hmd (P.Belgian Waffle)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 #16 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Waffle Belgian Hmd (See recipe details on page 29)

50 each

Margarine, Bulk

1.0 Cup

Milk, 2% Bulk

3 1/8 Cup

CCP - Maintain >140F/60C for only 4 hrs.

Syrup, Pancake/Waffle Bulk

3 1/8 Cup

Discard unused product.

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Pour Liquids in blender or food processor. Add prepared product. Cover securely. Blend until smooth, pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec.

NOTE: Condiments appropriate to product can be served over puree. Example: Jelly, Syrup, Cream Cheese, etc.

2026-07-31 | 09:32 AM

Page 30 of 73

Syrup Chocolate f/Bulk (Chocolate Syrup) SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 mL

N/A

INGREDIENTS

Syrup, Chocolate

2026-07-31 | 09:32 AM

AMOUNT

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Drizzle over as desired.

Page 31 of 73

Topping Whipped (Whipped Topping) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

30 mL

N/A

INGREDIENTS

AMOUNT

1 2 Topping, Whip Non-Dairy 3

2026-07-31 | 09:32 AM

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 1.5 L

Prepare product as per package instructions. CCP-Maintain <40F/4C.

Page 32 of 73

Potato Home Fries f/Fresh Diced w/Onion (Homefries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Saute

#8 scoop

125 mL

30 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

2 Potato, Diced Frz

4.75 Kg

Place Potatoes in pan(s) and Steam for 10-15 minutes to soften.

Margarine, Bulk

250 mL

Heat Margarine. Add Onions, Potatoes, and Seasonings. Saute over medium heat for 10-15 minutes or until Potatoes are browned.

Onion, Yellow Whole Fresh

1.25 L

Salt, Table

15 mL

Pepper, Black Grd

20 mL

Diced

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

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

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

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

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

Cook Time: 20-30 min

2026-07-31 | 09:32 AM

Page 33 of 73

Lettuce Salad Greens w/Carrot/Italian Drsg (Tossed Salad & Italian Dressing) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

Tongs

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce, Iceberg Whole

2 Lettuce, Green Leaf Lettuce, Romaine Whole

650 g 450 g 675 g

3 Carrots, Fresh

300 g

4 Dressing, Italian Bulk

750 mL

2026-07-31 | 09:32 AM

Clean and drain Greens. Tear Lettuce into bite-sized pieces and mix together in a mixing bowl.

Shredded

Add Carrots and mix lightly. Just before serving add Dressing and toss to mix. Serve immediately. CCP-Maintain <40F/4C.

Page 34 of 73

Dcd.Beans Green Cuts Seasoned f/Frz (Dcd.Seasoned Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chop

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Beans Green Cuts Seasoned

2 f/Frz (See recipe details on page 56 57)

6.25 L

Dice to desired consistency.

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

Discard unused product.

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

2026-07-31 | 09:32 AM

Page 35 of 73

Mcd.Beans Green Cuts f/Frz (Mcd.Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Beans Green Cuts f/Frz (See recipe details on page 58)

6.25 L

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

1.5 L

Beans & Broth: Prepare as per separate recipe.

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

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

Discard unused product.

Note: Drain excess juice from fruit and vegetables.

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

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

2026-07-31 | 09:32 AM

Page 36 of 73

P.Beans Green Cuts f/Frz (P.Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green Cuts f/Frz (See recipe details on page 58)

6.25 L

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

2.25 L

Beans & Broth: Prepare as per separate recipe.

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

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

Discard unused product.

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

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

2026-07-31 | 09:32 AM

Page 37 of 73

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

60 mL

N/A

INGREDIENTS

1 Pineapple, Chunks Cnd Syrup

AMOUNT

3.1 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Lightly drain Fruit. May use canned or pail

CCP-Maintain <40F/4C.

2026-07-31 | 09:32 AM

Page 38 of 73

Pineapple Crushed f/Cnd JcPk (Crushed Pineapple) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

60 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2 Pineapple, Crushed Cnd JcPk 3

2026-07-31 | 09:32 AM

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 2.9 L

Drained

Portion into serving dishes. CCP-Maintain <40F/4C.

Page 39 of 73

P.Pineapple Bulk (P.Pineapple)

INGREDIENTS

SERVING UTENSIL

SERVING SIZE

YIELD

#10 scoop

125 mL

AMOUNT

PREPARATION STEP

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

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:32 AM

Page 40 of 73

Strawberries & Kiwis Sliced f/Fresh (Fresh Strawberry and Kiwi) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Solid Spoon

60 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Strawberries, Fresh

1.45 L

Hulled & Sliced

Kiwi, Fresh

1.45 L

Peeled & Sliced

2026-07-31 | 09:32 AM

Wash Fruits before preparation. Portion into serving dishes.

CCP-Maintain <40F/4C.

Page 41 of 73

Mcd.Strawberries Whole f/Frz (Mcd.Strawberries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Strawberries Whole f/Frz (See recipe details

2 on page 71)

6.25 L

Mince to desired consistency.

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

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

Discard unused product.

2026-07-31 | 09:32 AM

Page 42 of 73

P.Fruit Cocktail f/Cnd JcPk (P.Fruit Cocktail) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10scp

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Fruit Cocktail f/Cnd JcPk (See recipe details on page 61)

6.25 L

Juice Apple f/Frz Conc (See recipe details on page 63)

1.5 L

Prepare as per separate recipe.

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

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:32 AM

Page 43 of 73

Strawberries f/Fresh (Strawberries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

4z Solid Spoodle

60 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Strawberries, Fresh

2026-07-31 | 09:32 AM

Wash Fruit well and remove stems. Portion 125 ml per serving. CCP-Maintain <40F/4C.

Page 44 of 73

Mcd.Strawberries f/Fresh (Mcd.Strawberries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Strawberries f/Fresh (See recipe details

2 on page 44)

6.25 L

Mince to desired consistency.

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 45 of 73

Cake Chocolate Lava Indv (Chocolate Lava Cake)

INGREDIENTS

COOK METHOD

SERVING SIZE

YIELD

Thaw

1 each

AMOUNT

PREPARATION STEP

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

Prepare product as per package instructions.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:32 AM

Page 46 of 73

P.Cake Chocolate Lava Indv (P.Chocolate Lava Cake) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 Lava Indv

50 each

3 Juice Apple Bulk

2.25 L

Prepare as per separate recipe.

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

CCP-Maintain <40F/4C.

Discard unused product.

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

2026-07-31 | 09:32 AM

Page 47 of 73

Cake Pound (Pound Cake)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 slice

PREPARATION STEP

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

Prepare product as per package instructions.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:32 AM

Page 48 of 73

P.Cake Pound RTS (P.Pound Cake) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12 scoop

N/A

INGREDIENTS

AMOUNT

*CCP-WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Pound

PREPARATION STEP

Juice Apple f/Frz Conc (See recipe details on page 63)

50 piece Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved. 1.5 L

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 49 of 73

Brownie G-F (G-F Fudge Brownie)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 each

PREPARATION STEP

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

Prepare product as per package instructions.

Portion according to serving size.

Discard unused product.

2026-07-31 | 09:32 AM

Page 50 of 73

Parfait Yogurt Strawberry Banana w/Granola (Strawberry Banana Yogurt Parfait) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Mix & Chill

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

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

Mashed

60 mL

Yogurt Vanilla LF f/Bulk (See recipe details on page 54)

Granola Maplenut

1.5 L

Strawberries, Fresh

25 each

Halved

Banana Whole f/Fresh (See recipe details on page 53)

12 each

Sliced

2026-07-31 | 09:32 AM

Mash 1st portion of Strawberries and mix with Sugar.

To serve: Layer 30 mL of Yogurt, 3 Banana slices, 15 mL mashed Strawberries and 15 mL Granola. Repeat layer and garnish with Strawberry half.

CCP-Maintain <40F/4C.

Page 51 of 73

Sorbet Orange Bulk (Orange Sorbet)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

125 mL

PREPARATION STEP

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

Portion according to serving size.

CCP-Maintain <0F/-18C.

2026-07-31 | 09:32 AM

Page 52 of 73

Banana Whole f/Fresh (Banana) SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 Fresh

1.45 Kg

Serve as desired.

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 53 of 73

Yogurt Vanilla LF f/Bulk (Vanilla Yogurt ) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#8 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 LF Bulk

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Discard unused product.

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

2026-07-31 | 09:32 AM

Page 54 of 73

Water Infused w/Oranges (Orange Infused Water) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

180 mL

15 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

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

2026-07-31 | 09:32 AM

9L 3 each

Wash and slice oranges. Add sliced oranges to water in clean jugs. Cover and Chill. Sliced Thin

*Make a day ahead to enhance flavour. CCP-Maintain <40F/4C.

Page 55 of 73

Beans Green Cuts Seasoned f/Frz (Seasoned Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

4z Solid Spoodle

1 each

22 minutes

INGREDIENTS

AMOUNT

PREPARATION STEP

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

4.75 Kg

Vegetables: Prepare product as per package instructions. Drain Well.

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

Margarine, Bulk

125 mL

Pepper, Black Grd

8 mL

Basil, Leaves Dry

10 mL

Rosemary, Dried

10 mL

Paprika, Regular

10 mL

Toss Vegetables with Margarine and Seasonings to combine.

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

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

2026-07-31 | 09:32 AM

Page 56 of 73

INGREDIENTS

AMOUNT

PREPARATION STEP

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

Discard unused product.

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

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

2026-07-31 | 09:32 AM

Page 57 of 73

Beans Green Cuts f/Frz (Green Beans) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

4z Solid Spoodle

1 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

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

4.75 Kg

Margarine, Bulk

125 mL

Vegetables: Prepare product as per package instructions. Drain vegetables well and toss with Margarine until combined.

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

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

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

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

Discard unused product.

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

2026-07-31 | 09:32 AM

Page 58 of 73

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

100 mL

Base, Chicken Dry G-F RS

3 mL

Prepare product as per package instructions.

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

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

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

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

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

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

2026-07-31 | 09:32 AM

Page 59 of 73

Egg Poached (Poached Egg) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

177.0 °C

Poach

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

43.5 each

2 Water, Tap

1.3 L

Vinegar, White Bulk

17 mL

Combine Water and Vinegar in shallow pan. Break Eggs into pan. Bake or Steam Eggs at 350F/177C for baking or until yolk is set.

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

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

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

Discard unused product.

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

Cook Time: 5-7 min

2026-07-31 | 09:32 AM

Page 60 of 73

Fruit Cocktail f/Cnd JcPk (Fruit Cocktail) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Fruit Cocktail, Cnd JcPk

7.1 L

Open can and drain Fruit. Portion Fruit into serving dishes.

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

Discard unused product.

2026-07-31 | 09:32 AM

Page 61 of 73

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

1z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

75 mL

Water, Tap

750 mL

Prepare product as per package instructions.

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

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

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

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

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

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

2026-07-31 | 09:32 AM

Page 62 of 73

Juice Apple f/Frz Conc (Apple Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

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

250 mL

Water, Tap

1.2 L

2026-07-31 | 09:32 AM

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Page 63 of 73

P.Bread WW (P.Wheat Bread) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

2 Margarine, Bulk

Milk, 2% Bulk

67.8 slice 339 mL

Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. Melted

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

2.05 L

CCP-Maintain <40F/4C.

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

2026-07-31 | 09:32 AM

Page 64 of 73

P.Bread White (P.White Bread) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk Bread

2 White

Milk, 2% Bulk

500 mL 100 slice

Melted

Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. NOTE: Chill under refrigeration <40F/4C.

CCP-Maintain <40F/4C.

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

NOTE: Thickener may be required.

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

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

2026-07-31 | 09:32 AM

Page 65 of 73

P.Egg Poached (P.Poached Egg) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Poached (See recipe

2 details on page 60)

50 each

3 Milk, 2% Bulk

250 mL

Prepare as per separate recipe.

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

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

Discard unused product.

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

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

2026-07-31 | 09:32 AM

Page 66 of 73

P.G-F Bread White (P.G-F White Bread) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread White GF

2 Margarine, Bulk

100 slice

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

500 mL

Milk, 2% Bulk

CCP-Maintain <40F/4C.

NOTE: Thickener may be required.

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

2026-07-31 | 09:32 AM

Page 67 of 73

Sauce Mayonnaise Cranberry f/Bulk & Cnd (Cranberry Mayonnaise Sauce)

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Mayonnaise, Bulk

467 mL

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Sauce, Cranberry Jellied

467 mL

Blend together Cranberry Sauce and Mayonnaise using a whisk or robot coupe. *Keep chilled <40F/4C until ready for use.

2026-07-31 | 09:32 AM

CCP - *Maintain <40F/4C.

Page 68 of 73

Soup Crm of Potato f/Dry Chkn Base w/Cheese (Cream of Potato Soup w/Cheese) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

In a large saucepan over medium heat, cook Bacon until crisp. Drain, discard drippings. Set Bacon aside and maintain <40F/4C or >140F/60C. Onion, Yellow Whole Fresh

500 g

Garlic, Chopped/Minced

50 mL

Margarine, Bulk

250 g

2 Flour, All Purpose

250 mL

Salt, Table

15 mL

Pepper, White Grd

15 mL

Thyme, Leaves Dry

25 mL

Water, Tap Broth Chicken f/Dry G-F RS Base (See recipe details on page 59)

Saute Onion and Garlic in Margarine until tender. Stir in Flour, Salt, Thyme and Pepper; mix well.

100 mL

Potato Bkd f/Fresh (See 3 recipe details on page 9)

2.5 Kg

Cream, Half & Half Bulk

1.75 L

2026-07-31 | 09:32 AM

Chopped

Peeled & Cubed

Page 69 of 73

INGREDIENTS

AMOUNT

Sauce, Tabasco

15 mL

Cheese, Cheddar

4 Shredded/Grated

200 g

INGREDIENT PREP

PREPARATION STEP

Garnish with Cheese.

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

2026-07-31 | 09:32 AM

Page 70 of 73

Strawberries Whole f/Frz (Strawberries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

1 each

N/A

INGREDIENTS

AMOUNT

1 2 Strawberries, Whole Unswt Frz 3

2026-07-31 | 09:32 AM

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 5.5 Kg

Thaw Strawberries and portion into serving dishes. NOTE: Chill under refrigeration <40F/4C.

Page 71 of 73

Strawberries f/Fresh (Strawberries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

4z Solid Spoodle

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Strawberries, Fresh

2026-07-31 | 09:32 AM

6.25 L

Wash Fruit well and remove stems. Portion 125 ml per serving. CCP-Maintain <40F/4C.

Page 72 of 73

Turkey Breast Whole Ckd f/RTS (Turkey Breast) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 Whole Ckd

3 Kg

Prepare product as per package instructions.

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

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

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

Discard unused product.

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

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

2026-07-31 | 09:32 AM

Page 73 of 73