Special Events Menu St. Patrick’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
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.
ST. PATRICK’S DAY APPETIZ ER Creamy Parsnip & Pear Soup Cucumber Slices & Homemade Guacamole
MAINS Broccoli Feta & Dill Quiche With Zest Orzo Pasta & Carrot & Zucchini Ribbons
Dill Pickle Chicken Salad Sandwich With Honey Dijon Pear & Pecan on Greens
DESS ERTS ‘Pot of Gold’ Chocolate Caramel Cake Key Lime Leprechaun Square
BEV ERAG ES Apple Lime Punch Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
IRISH CREAM COFFEE
RICE KRISPY TREATS
Tip: Add a splash of Irish creamer to coffee for a St. Patrick's Day touch
Tip: Get creative by using different cereals, adding sprinkles or coloured marshmallows
DECORATION & ACTIVITES
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a St. Patrick’s Day Card
Organize a fun St’ Patrick’s Day themed Bingo Night
APPETIZ ER Creamy Parsnip & Pear Soup Cucumber Slices & Homemade Guacamole
MAINS Broccoli Feta & Dill Quiche With Zest Orzo Pasta & Carrot & Zucchini Ribbons
Dill Pickle Chicken Salad Sandwich With Honey Dijon Pear & Pecan on Greens
DESS ERTS ‘Pot of Gold’ Chocolate Caramel Cake Key Lime Leprechaun Square
BEV ERAG ES Apple Lime Punch Tea or Coffee
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Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology Providing solutions for communities ranging from independent senior living through complex acute care, MealSuite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.
Why choose a complete foodservice management technology? Put Time Back in Your Day Streamlined operations mean less administrative load, boosted efficiencies and more time for staff to spend with patients and residents
Enhance Patient and Resident Experience MealSuite provides a comprehensive card file with the ability to keep record of resident likes, dislikes, allergens, food textures and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.
Take Worry Off Your To-do List We know you’re busy, let our in-house team of dietitians do your heavy lifting. With MealSuite, it’s easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modified diets.
MealSuite technology makes it easy to juggle all your foodservice tasks Scan the code to schedule a demo & check out our free industry resources: LOW LABOR MENU FORTIFIED RECIPES E-BOOKS
Our Commitment to You is Unparalleled More than just a software provider, MealSuite is your partner. You, as our customer, always come first. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.
sysco.ca/healthcare/synergy-tech-suite
MEALTIME JOKE CARDS
PRINTABLE “THANK YOU” CARDS
EHR INTEGRATION
The Complete Foodservice Ecosystem
EFFORTLESS MENU & RECIPE PLANNING
BEDSIDE ORDERING VIA TABLET
OPTIMIZED PURCHASING
Healthcare and Senior Living Dietary, Point of Sale and Kitchen Management Solution
ONLINE ORDERING
(Picture of kitchen)
Menu Planning Use the dynamic recipe database, pre-coded ingredients, and reporting & forecasting capabilities to easily plan menus that meet budgets, ensure quality, cut waste and meet nutritional goals. Nutritional Analysis Use our tools to analyze nutritional values based on exact ingredients and recipe volumes.
TOUCHSCREEN MENU BOARDS
PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM
FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE
Recipe Management Enjoy 9,000+ built-in regular and therapeutic recipes curated by registered dietitians. Use or modify our recipes or create your own. Many are HACCP-ready, complete with dislike & allergen flags.
Point of Sale Take orders on tablets or self-service kiosks and send them to kitchen screens and printers. Offer a range of meal plans & charge options for residents and staff, all with MealSuite-supported hardware!
Optimized Buying MealSuite integrates with major food distributors so you can enjoy a seamless purchasing experience and live pricing to help you stay on budget.
TOUCH Technology Provide front and back-of-house automation, in a paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards & ordering tablets.
Production Management Streamline production by forecasting your service requirements. Know what to make, when to make it and where it’s going. Print production reports by area or display production requirements on screens in your kitchen.
Personalized Meal Service MealSuite supports non-select, advance select, select, tableside, and in-room dining. From tableside orders to tray tickets, snack labels and individualized menus, bolster your workflow with the reports you need to deliver personalization.
MEALSUITE
Customize your solution with technology extensions so you can be fully supported in all aspects of your foodservice ecosystem.
MealSuite CONNECT: EHR Integration Instantly transfer ADT, Allergies, Diet Orders and resident photos from your EHR provider into your MealSuite system, so you can save time, mitigate risk of keystroke error and improve resident dining experience.
Smart Service Suite Take orders and send tickets to the kitchen instantly via tablet or computer from the tableside, bedside or your snack cart. Use our Advance Ordering module to take orders up to 7 days ahead of time!
Portal & Menu Boards Save on labor by allowing patients/residents and staff to self-order & pay, see their account history, view menus and more. Encourage engagement with interactive touch screen menu displays or set up behind a counter to display the rolling menu.
Paperless Kitchen Automate your production processes while meeting the highest level of compliance. Paperless Kitchen Technology takes recipes, production steps and HACCP tracking digital, with real-time reports and alerts, including wireless temperature monitoring.
sysco.ca/healthcare/synergy-tech-suite | 1-866-877-4977 Powered By
MENUS Sysco Menu Emergency Menus Special Event Menus
Reach Out To Your Sysco Representative For Access To The Menus!
RESOURCES: Nourishing News Magazine Nourishing Kitchen Recipes Nourished Aging Toolkits Series
Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
Cucumber Sliced f/Fresh (Cucumber Slices) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cucumber, Fresh
3
2026-07-31 | 09:35 AM
3.25 Kg
Slice Cucumbers as desired. CCP-Maintain <40F/4C.
Page 1 of 70
Guacamole Hmd f/Fresh Veg (Fresh Guacamole) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Chill
#60 scoop
1 #60 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Avocado, Fresh
16.25 each
Tomato, Whole Fresh
590 mL
Diced
220 mL
Diced
2 Onion, Chopped Fresh
Juice, Lemon Bulk
35 mL
Salt, Table
10 mL
Mash avocado. Add remaining ingredients to above. Mix well. Place in suitable covered container in refrigerator to chill.
3
Portion: Serve #60 scoop.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:35 AM
Page 2 of 70
Crackers Soda/Saltine NAS (Unsalted Soda Crackers)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
2 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
2026-07-31 | 09:35 AM
Page 3 of 70
Soup f/Broth GF RS w/Parsnip & Pear (Creamy Parsnip & Pear Soup) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
180 mL
51 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broth Chicken f/Dry G-F RS Base (See recipe details on page 7)
7.5 L
Oil, Olive
125 mL
Onion, Yellow Whole Fresh
1.75 Kg
Parsnips, Diced Frz
1.75 Kg
Pear Halves f/Cnd JcPk (See recipe details on page 8)
1.5 Kg
Yogurt Greek Plain Whole f/Bulk (See recipe details on page 9)
88 mL
Mix the preparation in a food processor until smooth. Return to the pan and add the Yogurt. Cook the soup on low heat for 2 minutes.
Salt, Kosher
8 mL
Season to taste with Salt and Pepper. Pour into bowls and sprinkle with grated Nutmeg.
Pepper, Black Grd
8 mL
Nutmeg, Ground
15 mL
6
2026-07-31 | 09:35 AM
Chicken Broth: Prepare as per manufacturer guidelines.
Minced
In a heavy-duty pan, heat the Oil and sauté the Onions and the Parsnips on medium heat for a few minutes while stirring, until the vegetables are tender. Add the Chicken Broth and cook for 20 minutes on low heat. Add the Pear and cook for another 5 minutes.
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Page 4 of 70
INGREDIENTS
7
AMOUNT
INGREDIENT PREP
PREPARATION STEP
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
10
CCP-Maintain >140F/60C; discard unused product.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 5 of 70
Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2
PREPARATION STEP
Base, Vegetable Dry G-F RS
9L
Prepare product as per package instructions.
300 mL
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:35 AM
Page 6 of 70
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
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
7.5 L
Base, Chicken Dry G-F RS
250 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:35 AM
Page 7 of 70
Pear Halves f/Cnd JcPk (Chilled Pear Halves) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pears, Halves Cnd
2 JcPk 3
2026-07-31 | 09:35 AM
1.55 L
Open can and drain Fruit, reserving Juice. Portion 125mL of Fruit into individual serving dishes and if desireddivide reserved Juice over Fruit. CCP-Maintain <40F/4C.
Page 8 of 70
Yogurt Greek Plain Whole f/Bulk (Plain Greek Yogurt ) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Yogurt, Greek Plain
2 Whole Bulk
88 mL
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:35 AM
Page 9 of 70
Quiche Broccoli Feta Dill f/RTB Shell (Broccoli Feta & Dill Quiche) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
204.0 °C
Bake
Tongs
1 slice
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable
125 mL
Onion, Yellow Whole Fresh
625 g
Chopped
Broccoli, Florets Fresh
1.65 L
Thawed
Pie Shell, 10 in
8.33 each
Thawed
Dill, Weed Dry
125 mL
Cheese, Feta Block
1.05 L
Milk, 2% Bulk
1.05 L
Egg, Whole Liquid
2.1 L
Pepper, Black Grd
21 mL
Pepper, Cayenne
8 mL
2026-07-31 | 09:35 AM
Heat Oil in a skillet over medium heat and cook Onions and Garlic until softened. Add Broccoli and cook for about 3 minutes, stirring to combine. Spread in bottom of Pie Shell. Sprinkle with Dill and Feta.
Crumbled Whisk together Milk, Liquid Egg, Salt and Pepper. Pour evenly over the Broccoli and Feta mixture in Pie Shells.
If Desired
Page 10 of 70
INGREDIENTS
AMOUNT
4
INGREDIENT PREP
PREPARATION STEP
Bake for 15 minutes at 400°F (200°C). Then reduce temperature to 350°F (160°C) and bake 20-25 minutes longer or until set until internal temperature of 165°F (74°C). CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 11 of 70
Mcd.Quiche Broccoli Feta Dill f/RTB Shell (Mcd.Broccoli Feta & Dill Quiche) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Quiche Broccoli Feta Dill f/RTB Shell (See recipe details on page
2 10 - 11)
50 slice
Quiche:Prepare as per separate recipe.
3
Minced Consistency: Mince to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:35 AM
Page 12 of 70
P.Quiche Broccoli Feta Dill f/RTB Shell (P.Broccoli Feta & Dill Quiche) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Quiche Broccoli Feta Dill f/RTB Shell (See recipe details on page 10 11)
75 slice
Broth Veg f/Dry G-F RS Base (See recipe details on page 6)
2.25 L
Quiche: Prepare as per separate recipe.
3
Quiche & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 13 of 70
Omelette f/Liquid (Omelette) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
162.0 °C
Grill
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
3
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Whole Liquid
5.15 L
Pepper, White Grd
2 mL
Salt, Table
5 mL
Oil, Vegetable
120 mL
In a mixing bowl, whisk together Eggs, Salt, and Pepper.
Pour 80 mL Egg mixture for individual Omelets on greased griddle. Cook until bottom is golden brown. Do not stir. If necessary, gently lift cooked portion with a spatula to permit uncooked mixture to flow underneath. Continue cooking until Eggs are set. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
Fold Omelet in half or thirds making a long oval shaped Omelet. Serve immediately.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 14 of 70
INGREDIENTS
AMOUNT
10
2026-07-31 | 09:35 AM
PREPARATION STEP
Cook Time: 3-5 min.
Page 15 of 70
Mcd.Omelette f/Liquid (Mcd.Omelette) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe
2 details on page 14 - 15)
50 each
Omelette: Prepare as per separate recipe.
3
Omelette: Mince to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 16 of 70
P.Omelette f/Liquid (P.Omelette) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe
2 details on page 14 - 15)
50 each
3 Milk, 2% Bulk
2.25 L
Omelette: Prepare as per separate recipe.
Omelette & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 17 of 70
Chicken Salad Sndw w/Pickle & Dill on WW (Dill Pickle Chicken Sld Sandwich) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
Bread WW
100 slice
3
PREPARATION STEP
4
2026-07-31 | 09:35 AM
Minced
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Assemble Sandwich: Place 1 #12scp Chicken Salad filling between 2 slices of bread. Cut as desired and serve. CCP-Maintain <40F/4C.
Page 18 of 70
Mcd.Chicken Salad Sndw w/Pickle & Dill on WW (Mcd.Dill Pickle Chicken Sld Sndw) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
3 4
PREPARATION STEP
Minced
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Minced Consistency: Mince to desired consistency. Bread WW
100 slice
Assemble Sandwich: Place 1 #12scp Mcd.Chicken Salad filling between 2 slices of bread. Cut as desired and serve.
5
CCP-Maintain <40F/4C.
6
Discard unused product.
2026-07-31 | 09:35 AM
Page 19 of 70
DyMcd.Chicken Salad Sndw w/Pickle & Dill on WW (DyMcd.Dill Pickle Chkn Sld Sndw) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
3
Minced
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Minced Consistency: Mince to desired consistency. P.Bread WW (See recipe details on page
4 68) 5
100 #16 scoop
Prepare as per separate recipe.
Assemble Sandwich: Place 1 #12scp Mcd.Chicken Salad filling with 2 #16scp P.Bread.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
2026-07-31 | 09:35 AM
Page 20 of 70
P.Chicken Salad Sndw w/Pickle & Dill on WW (P.Dill Pickle Chkn Sld Sndw) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Minced
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
In a large bowl, mix together, relish/pickles, pickle brine, mayonnaise, dill and shredded chicken.
Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.
3 P.Bread WW (See recipe details on page
4 68) 5
100 #16 scoop
Prepare as per separate recipe.
Assemble Sandwich: Place 1 #12scp P.Chicken Salad filling with 2 #16scp P.Bread.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
2026-07-31 | 09:35 AM
Page 21 of 70
G-F Chicken Salad Sndw w/Pickle & Dill on Whlg (G-F Dill Pickle Chicken Sld Sndw) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
Bread WhlG G-F
100 slice
3
PREPARATION STEP
4
2026-07-31 | 09:35 AM
Minced
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Assemble Sandwich: Place 1 #12scp Chicken Salad filling between 2 slices of bread. Cut as desired and serve. CCP-Maintain <40F/4C.
Page 22 of 70
Mcd.G-F Chkn Sld Sndw w/Pickle & Dill on Whlg (Mcd.G-F Dill Pckle Chkn Sld Sndw) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Mayonnaise, Bulk
750 mL
2 Pickle, Spear Dill
280 g
Juice, Lemon Bulk
180 mL
Chicken, Pulled/Shredded Ckd
2.3 Kg
3 4
PREPARATION STEP
Minced
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Minced
Thawed Minced Consistency: Mince to desired consistency.
Bread WhlG G-F
100 slice
Assemble Sandwich: Place 1 #12scp Mcd.Chicken Salad filling between 2 slices of bread. Cut as desired and serve.
5
CCP-Maintain <40F/4C.
6
Discard unused product.
2026-07-31 | 09:35 AM
Page 23 of 70
G-F DyMcd.Chkn Sld Sndw w/Pckl & Dill on Whlg (GF DyMcd.Dill Pckl Chkn Sld Sndw) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
3
Minced
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Minced Consistency: Mince to desired consistency. P.G-F Bread WG (See recipe details on page
4 69) 5
100 #16 scoop
Prepare as per separate recipe.
Assemble Sandwich: Place 1 #12scp Mcd.Chicken Salad filling with 2 #16scp P.Bread.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
2026-07-31 | 09:35 AM
Page 24 of 70
P.G-F Chkn Sld Sndw w/Pickle & Dill on Whlg (P.G-F Dill Pickle Chkn Sld Sndw) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dill, Fresh
60 mL
Minced
Mayonnaise, Bulk
750 mL
2 Juice, Lemon Bulk
180 mL
Pickle, Spear Dill
280 g
Minced
Chicken, Pulled/Shredded Ckd
2.3 Kg
Thawed
In a large bowl, mix together, relish/pickles, lemon juice, mayonnaise, dill and shredded chicken.
Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.
3 P.G-F Bread WG (See recipe details on
4 page 69) 5
100 #16 scoop
Prepare as per separate recipe.
Assemble Sandwich: Place 1 #12scp P.Chicken Salad filling with 2 #16scp P.Bread.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
2026-07-31 | 09:35 AM
Page 25 of 70
Chickpea Salad Sndw on WW (Chickpea Salad Sndw on WW) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salad Chickpea f/Cnd w/Peppers (See recipe
2 details on page 70 - 71)
3
PREPARATION STEP
Bread WW
4L 100 slice
Chickpea Salad: Prepare as per separate recipe. Chill until required.
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. Chill. NOTE: Chill under refrigeration <40F/4C.
4
2026-07-31 | 09:35 AM
CCP-Maintain <40F/4C.
Page 26 of 70
Mcd.Chickpea Salad Sndw on WW (Mcd.Chickpea Salad Sndw on WW) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chickpea Salad Sndw on WW (See recipe details on
2 page 26)
50 each
Prepare as per separate recipe.
3
Mince filling separately.
4
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
5
Discard unused product.
6
CCP-Maintain <40F/4C.
2026-07-31 | 09:35 AM
Page 27 of 70
DyMcd.Chickpea Salad Sndw on WW (DyMcd.Chickpea Salad Sndw on WW) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 P.Bread WW (See recipe details on page 68) Salad Chickpea f/Cnd w/Peppers (See recipe details on
3 page 70 - 71)
Vegan, Mayonnaise
4
100 #16 scoop 4L
750 mL
Bread: Prepare as per separate recipe.
Chickpea Salad: Prepare as per separate recipe.
Chickpea Salad: Mince to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved. NOTE: Chill under refrigeration <40F/4C. CCP-Maintain <40F/4C; discard unused product.
5
2026-07-31 | 09:35 AM
Sandwich Serving: At time of service, place 1 #12 scoop of prepared Filling beside 2 #16 scoops of Bread. Serve immediately.
Page 28 of 70
P.Chickpea Salad Sndw on WW (P.Chickpea Salad Sndw on WW) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
1 each
0 seconds
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. P.Bread WW (See recipe
2 details on page 68)
3
PREPARATION STEP
100 #16 Puree Bread: Prepare as per separate recipe. scoop
Salad Chickpea f/Cnd w/Peppers (See recipe details on page 70 - 71)
6.25 L
Mayonnaise f/Bulk (See recipe details on page 67)
500 mL
Chickpea Salad: Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.
4
Pureed Sandwich: At time of service, place 1 #12 scoop of pureed filling beside 2 #16 scoops of pureed bread. Serve immediately.
5
CCP-Maintain <40F/4C.
6
NOTE: Thickener may be required.
7
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.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 29 of 70
Pasta Orzo Lemon Garlic w/Veg & Italian Drsg (Zesty Orzo Pasta) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta, Orzo Dry
3 Kg
Onion, Red Whole Fresh
500 g
Chopped
250 mL
Chopped
Tomato, Whole Fresh
2 Kg
Diced
Cucumber, Fresh
1 each
Diced
Lemon, Fresh
2 each
SEE NOTE
Pepper, Black Grd
5 mL
Garlic, Chopped/Minced
15 mL
Dressing, Italian Bulk
500 mL
2 Parsley, Fresh
3
PREPARATION STEP
Cook Pasta according to package directions. Drain and set aside to cool. Add Vegetables to cooked/cooled Pasta.
Mix Dressing with remaining Ingredients and toss with Pasta.
4
NOTE: Chill under refrigeration <40F/4C.
5
CCP-Maintain <40F/4C.
6
Discard unused product.
2026-07-31 | 09:35 AM
Page 30 of 70
Pasta Rotini w/Greek Drsg (Greek Pasta) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta, Rotini Plain Dry Water, Tap Dressing, Greek Feta
4
2026-07-31 | 09:35 AM
1.65 Kg 20 L 750 mL
Pasta:Prepare product as per package instructions. Add Salt to Water. Boiled
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. Toss Pasta Salad in Greek Dressing. CCP-Maintain <40F/4C.
Page 31 of 70
Mcd.Pasta Rotini w/Greek Drsg. (Mcd.Greek Pasta) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta Rotini w/Greek Drsg (See
2 recipe details on page 31)
6.25 L
Prepare as per separate recipe.
3
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
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 | 09:35 AM
Page 32 of 70
P.Pasta Rotini w/Greek Drsg. (P.Greek Pasta) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta Rotini w/Greek Drsg (See
2 recipe details on page 31)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 6)
6.25 L
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.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
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 | 09:35 AM
Page 33 of 70
G-F Pasta Penne Buttered f/Dry (G-F Buttered Penne) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
20 L
Salt, Table
10 mL
2 Pasta, Penne Dry G-F
Margarine, Bulk
Bring Salt and Water to a boil. Add Pasta and cook until tender. Drain. Add Margarine.
2.25 Kg
125 mL
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 34 of 70
P.G-F Pasta Penne Buttered f/Dry (P.G-F Buttered Penne) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Penne Buttered f/Dry (See recipe details on page 34)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 6)
1.5 L
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
3
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 35 of 70
Carrot & Zucchini Ribboned f/Fresh (Carrot & Zucchini Ribbons) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Fresh
2 Squash, Zucchini Green Whole Fresh
3 Oil, Olive
2.25 Kg
Trim Vegetables and cut lengthwise into 1/16th" thick ribbons with a vegetable peeler. Have a bowl of ice water ready.
2.25 Kg
125 mL
Cook Carrots in a large pot of salted water for 2 min. Add Zucchini and cook until tender crisp, 1-2 min. Drain Vegetables and transfer to ice water bath, then drain in colander. Heat Oil in skillet over moderate heat until hot but not smoking, then cook Vegetables, tossing, until heated through.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 36 of 70
Dcd.Carrots Baby f/Frz (Dcd.Steamed Baby Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Baby f/Frz (See
2 recipe details on page 63) 3
6.25 L
Prepare as per separate recipe.
Dice to desired consistency. CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 37 of 70
Mcd.Carrots Baby f/Frz (Mcd.Steamed Baby Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Baby f/Frz (See
2 recipe details on page 63) 3
6.25 L
Prepare as per separate recipe.
Mince to desired consistency. CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
6
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 38 of 70
P.Carrots Baby f/Frz (P.Steamed Baby Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Baby f/Frz (See recipe details on page 63)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 6)
2.25 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 39 of 70
Lettuce Pear Salad w/Bacon/Nuts/Cheese/Hmd Drsg (Honey Dijon Pear & Pecan on Greens) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bacon Pork Strip f/Raw (See recipe details on page 49)
100 slice
Chopped
2
Bacon: Prepare as per separate recipe.
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs. NOTE: Chill under refrigeration <40F/4C.
3 Nuts, Pecan Pieces
4
Toast Pecans on baking sheets at 375F/190C until golden brown, about 3-5 min. Let cool.
850 mL
Honey, Bulk
1L
Salt, Table
3 mL
Sugar, Granulated Bulk
3 mL
Vinegar, White Bulk
375 mL
Oil, Vegetable
1.15 L
Chives, Fresh
1.5 L
Chopped
Lettuce, Salad Mix
4.4 L
Bite Size
Lettuce, Green Leaf
4.4 L
Bite Size
Pears, Whole Fresh
25 each
2026-07-31 | 09:35 AM
Combine Mustard, Honey, Salt, Sugar, Vinegar and Oil. Set aside. Mix together Chives, Pears, Lettuce, Bacon, and Pecans; add Dressing and toss gently to combined. Set aside.
Page 40 of 70
5
INGREDIENTS
AMOUNT
Mustard, WhlG
1.15 L
Cheese, Asiago Shredded
300 mL
INGREDIENT PREP
Chopped Fine
PREPARATION STEP
Portion salad and top with 10mL Cheese.
CCP-Maintain <40F/4C
6
CCP-Maintain <40F/4C.
7
Discard unused product.
2026-07-31 | 09:35 AM
Page 41 of 70
Dcd.Lettuce Salad Mixed Green w/Italian Drsg (Dcd.Mixed Green Italian Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Lettuce Salad Mixed Green w/Italian Drsg (See recipe details on
2 page 66)
6.25 L
Dice to desired consistency.
3
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
4
Discard unused product.
2026-07-31 | 09:35 AM
Page 42 of 70
Lettuce Pear Salad w/Nuts/Cheese/Hmd Drsg (Honey Dijon Pear & Pecan on Greens) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Nuts, Pecan Pieces
3
PREPARATION STEP
Toast Pecans on baking sheets at 375F/190C until golden brown, about 3-5 min. Let cool.
850 mL
Honey, Bulk
1L
Salt, Table
3 mL
Sugar, Granulated Bulk
3 mL
Vinegar, White Bulk
375 mL
Oil, Vegetable
1.15 L
Chives, Fresh
1.5 L
Chopped
Lettuce, Salad Mix
4.4 L
Bite Size
Lettuce, Green Leaf
4.4 L
Bite Size
Pears, Whole Fresh
25 each
Mustard, WhlG
1.15 L
2026-07-31 | 09:35 AM
Combine Mustard, Honey, Salt, Sugar, Vinegar and Oil. Set aside. Mix together Chives, Pears, Lettuce, and Pecans; add Dressing and toss gently to combined. Set aside.
Page 43 of 70
4
INGREDIENTS
AMOUNT
Cheese, Asiago Shredded
300 mL
INGREDIENT PREP
Chopped Fine
PREPARATION STEP
Portion salad and top with 10mL Cheese.
CCP-Maintain <40F/4C
5
CCP-Maintain <40F/4C.
6
Discard unused product.
2026-07-31 | 09:35 AM
Page 44 of 70
Mcd.Lettuce Salad Mixed Green w/Italian Drsg (Mcd.Mixed Green Italian Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce Salad Mixed Green w/Italian Drsg (See recipe
2 details on page 66)
6.25 L
Prepare as per separate recipe.
3
Mince to desired consistency.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 45 of 70
Mcd.Cabbage Green Shrd Buttered f/Fresh (Mcd.Buttered Cabbage) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cabbage Green Shrd Buttered f/Fresh (See recipe details on page 62)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 6)
1.5 L
Cabbage & Broth: Prepare as per separate recipe.
3
Cabbage & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 46 of 70
P.Lettuce Salad Mixed Green w/Italian Drsg (P.Mixed Green Italian Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce Salad Mixed Green w/Italian Drsg (See recipe
2 details on page 66)
6.25 L
Prepare as per separate recipe.
3
Puree to desired consistency.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 47 of 70
Lettuce Salad f/Mix w/Italian Drsg (Mixed Salad with Italian Dressing) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dressing, Italian Bulk
500 mL
Lettuce, Salad Mix
2 Kg
3
2026-07-31 | 09:35 AM
In a large bowl, toss Salad with Dressing to coat. Rinsed & Drained CCP-Maintain <40F/4C.
Page 48 of 70
Bacon Pork Strip f/Raw (Bacon) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bacon, Pork 18-
2 22ct Raw
100 slice
Cook Bacon as per package directions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 49 of 70
Cake Chocolate Caramel (Chocolate Caramel Cake)
INGREDIENTS
COOK METHOD
SERVING SIZE
YIELD
Chill
1 slice
50
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
Portion according to serving size.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:35 AM
Page 50 of 70
P.Cake Chocolate Caramel f/RTS (P.Chocolate Caramel Cake) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Cake Chocolate Caramel Juice Apple f/BIB (See recipe
3 details on page 64)
50 slice
Prepare as per separate recipe.
2.25 L
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
6
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 | 09:35 AM
Page 51 of 70
Cake Vanilla f/Mix w/Caramel Topping (Vanilla Caramel Cake) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake & Chill
Cake Server
1 (2x3")
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, White/Vanilla
910 g
Egg, Whole Liquid
360 mL
Water, Tap
500 mL
Oil, Vegetable
130 mL
Topping, Caramel
780 mL
Prepare product as per package instructions. Allow to Cool
3
Drizzle 15 mL Caramel on each serving.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:35 AM
Page 52 of 70
P.Cake Vanilla f/Mix w/Caramel Topping (P.Vanilla Caramel Cake) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 details on page 52)
Cake Vanilla f/Mix w/Caramel Topping (See recipe
50 (2x3")
3 Juice Apple f/BIB (See recipe details on page 64)
2.25 L
Cake: Prepare as per separate recipe.
Cake & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 53 of 70
Cake Chocolate G-F (G-F Chocolate Cake)
INGREDIENTS
SERVING UTENSIL
SERVING SIZE
YIELD
Cake Server
1 (2x3)
50
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
2026-07-31 | 09:35 AM
Page 54 of 70
P.G-F Cake Chocolate f/RTS (P.G-F Chocolate Cake) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Chocolate G-
2 F
50 (2x3)
3 Milk, 2% Bulk
2.25 L
Cake: Prepare as per separate recipe.
Cake & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 55 of 70
Bar Key Lime Hmd (Key Lime Square) COOK TIME
COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
10 Min
218.0 °C
Bake
1 (2" sq)
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Crumbs, Graham Cracker Mix
2 Margarine, Bulk
750 g
415 g
Sugar, Granulated Bulk
415 g
Milk, Condensed Swt Cnd
1.35 L
3 Juice, Lime Bulk
Preprep: Whipped Topping per manufacturer's instructions.
Combine Margarine and Sugar with Graham Crackers and press into pan(s). Bake at 425F/218C until lightly browned, about 10 min. Cool.
Blend Milk and Cream Cheese until smooth. Add Lime Juice and mix thoroughly.
500 mL
Cream Cheese, Plain
750 g
4 Topping, Whip Non-Dairy
375 mL
Fold Whipped Topping into Cream Cheese mixture.
5 Food Colouring, Green
3.33 drops
Add Food Coloring one drop at the time; until chosen color.
6
Pour into baked Crust.
7
Garnish with grated Lime Rind. *Refrigerate 6 hrs <40F/4C.
8
CCP-Maintain <40F/4C.
9
Discard unused product.
2026-07-31 | 09:35 AM
Page 56 of 70
P.Bar Key Lime Hmd (P.Key Lime Square) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Bar Key Lime Hmd (See recipe details on page 56 - 57)
50 (2" sq)
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Juice Apple f/Frz Conc (See
1 recipe details on page 65)
1.4 L
Pour Liquid in blender or food processor. Add prepared product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused portion.
2026-07-31 | 09:35 AM
Page 57 of 70
Pudding Lemon f/Inst (Lemon Pudding) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pudding Mix,
2 Lemon Dry
1 Kg
3 Milk, 2% Bulk
5L
Pour Pudding Mix into large mixing bowl.
Add Milk and mix until thoroughly blended.
4
Portion 125 mL into individual serving dishes.
5
NOTE: Chill under refrigeration <40F/4C.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
8
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 | 09:35 AM
Page 58 of 70
Drink Apple Lime f/RTS w/Drink Soft (Apple Lime Punch) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice Apple Bulk
3.15 L
Combine ingredients. Chill.
Drink Lemonade PC
1.5 L
NOTE: Chill under refrigeration <40F/4C.
Drink Soft Lemon Lime PC
1.5 L
Juice, Lime Bulk
50 mL
3
2026-07-31 | 09:35 AM
CCP-Maintain <40F/4C.
Page 59 of 70
Coffee or Tea 180ml (Coffee or Tea)
INGREDIENTS
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 mL
7 minutes
50
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
100 mL
2 Water, Tap
4.5 L
Tea, Bag Black Water, Tap
Coffee or Tea: Prepare product as per package instructions.
25 each 4.5 L
3
Serve per resident's choice.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
2026-07-31 | 09:35 AM
Page 60 of 70
Cabbage Green Shrd Buttered f/Fresh (Buttered Cabbage) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
4z Perforated Spoodle
1 each
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Green Whole
3.5 Kg
Margarine, Bulk
125 mL
Shredded
Steam or boil Cabbage until tender. Add Margarine and mix well.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 61 of 70
Carrots Baby f/Frz (Steamed Baby Carrots) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Steam
4z Solid Spoodle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Baby Frz
4.5 Kg
Margarine, Bulk
120 g
Vegetables: Prepare product as per package instructions. Toss with Margarine.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 62 of 70
Juice Apple f/BIB (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
450 mL
Water, Tap
1.8 L
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:35 AM
Page 63 of 70
Juice Apple f/Frz Conc (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
234 mL
Water, Tap
1.15 L
3
2026-07-31 | 09:35 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 64 of 70
Lettuce Salad Mixed Green w/Italian Drsg (Mixed Green Italian Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dressing, Italian Bulk
750 mL
Rinse and drain Vegetables. Tear into bite sized pieces.
Spinach, Fresh
400 g
Trimmed
Lettuce, Iceberg Whole
800 g
Trimmed
Lettuce, Green Leaf
500 g
Trimmed
3
Toss in a large bowl with Dressing, serve immediately.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
Discard unused product.
2026-07-31 | 09:35 AM
Page 65 of 70
Mayonnaise f/Bulk (Mayonnaise) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Sauce on the Side
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mayonnaise, Bulk
3
2026-07-31 | 09:35 AM
500 mL
Portion 15 mL per serving. CCP-Maintain <40F/4C.
Page 66 of 70
P.Bread WW (P.Wheat Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread WW
2 Margarine, Bulk
Milk, 2% Bulk
100 slice 500 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.
3L
3
CCP-Maintain <40F/4C.
4
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 67 of 70
P.G-F Bread WG (P.G-F Whole Grain Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread WhlG 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
3L
3
CCP-Maintain <40F/4C.
4
NOTE: Thickener may be required.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:35 AM
Page 68 of 70
Salad Chickpea f/Cnd w/Peppers (Chickpea Salad) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans, Chickpeas/Garbanzo
2 Cnd
3
PREPARATION STEP
In a large bowl, mash the Chickpeas with a potato masher or food processor until flaked in texture.
2.55 L
Garlic, Chopped/Minced
19 mL
Onion, Green/Spring Whole
290 g
Mayonnaise, Bulk
288 mL
Celery, Fresh
384 mL
Chopped
Pickle, Spear Dill
385 g
Chopped Fine
Peppers, Bell Red Whole Fresh
385 g
Chopped Fine
Salt, Table
10 mL
Pepper, Black Grd
10 mL
4 Mustard, Bulk
48 mL
Dill, Fresh
64 mL
Juice, Lemon Bulk
96 mL
5
2026-07-31 | 09:35 AM
Stir in the Celery, Green Onions, Pickles, Bell Peppers, Mayonnaise, and Garlic until combined. Chopped
Stir in the Mustard and Dill, and season with the Lemon Juice, Salt, and Pepper, adjusting the quantities to taste.
Chopped
CCP-Maintain <40F/4C.
Page 69 of 70
INGREDIENTS
6
2026-07-31 | 09:35 AM
AMOUNT
INGREDIENT PREP
PREPARATION STEP
Discard unused product.
Page 70 of 70