Strawberry Social Menu Package - Sysco Nutrition Services- EN by Sysco Canada

Special Events Menu

Strawberry Social

Physical Space, Atmosphere, & Ambiance

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

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

ELEVATE THE PLATE

Sysco Nutrition Services

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

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

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

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

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

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

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

Chef David Pyper Culinary Specialist, Ontario

Plating Tips & Tricks

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

THE RIGHT TOOL FOR THE JOB

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

STAY SEASONAL

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

DESSERT AS A WORK OF ART

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

CRISP IT UP

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

MAKE COLOURS POP

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

WE EAT WITH OUR EYES

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

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

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

ICE

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

ADD SOME FLAME

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

WIPE YOUR PLATES

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

USE THE TOPS

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

APPETIZER

Mini Raspberry Danish

Creamy Vegetable Soup

MAINS

Turkey & Berry Delight Pinwheel Sandwich with Strawberry Fields Salad

Spinach Mushroom Quiche with Parslied Carrots

DESSERTS

Strawberries & Cream Cake

Sweet Strawberry Gelatin

BEVERAGES

Sparkling Lemon Sangria Mocktail

Tea or Coffee

DRINK IDEA SNACKIDEA SNACK CART IDEAS

Strawberry Infused Water

Tip: Add sliced strawberries & mint or basil to a jug of chilled water for a fresh, colourfulhydration option.

Strawberry Cream Cheese

Tea Sandwiches

Tip: Blend thawed strawberries into cream cheese for a soft, sweet sandwich spread

DECORATIONS & ACTIVITES

DECORATION

IDEA ACTIVITY IDEA

Add a few bunches of red, white, and pink balloons to brighten the room Strawberry Bingo: Bingo cards filled with strawberry themed images (berries, baskets, shortcake, lemonade).

APPETIZER

MAINS

Spinach Mushroom Quiche

Strawberries & Cream Cake

Sparkling Lemon Sangria Mocktail

BreadWhlGG-F(G-FWholeGrainBread)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

3 Discardunusedproduct.

CakeCarrotG-F(G-FCarrotCake)

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

Discardunusedproduct.

CakeWhitef/Mix(UnfrostedWhiteCake)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CakeMix, White/Vanilla 2Kg Prepared Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.

CookTime:25-30min

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CakeWhitef/Mix(Seerecipedetailson page4) 50 (2x3")

Cake:Prepareasperseparaterecipe.Allowtocool.Donotslice. 3 Strawberries,SlicedSwtFrz 1.5Kg Puree GentlyfoldpureedStrawberriesintoWhipTopping.SpreadoversurfaceofcooledCake.Chilluntil service.

Topping,WhipNon-Dairy 1.5L Thawed

CCP-Maintain<40F/4C.

CakeWhitef/Mix(UnfrostedWhiteCake)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CakeMix, White/Vanilla 2Kg Prepared Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.

CookTime:25-30min

CarrotsSlicedParsliedf/Frz(ParsleyCarrots)

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

ChickenSaladSndwonWW(ChickenSaladSndwonWW)

2 ChickenSaladf/CkdDiced(Seerecipe detailsonpage9) 4L

3 BreadWW

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenSalad:Prepareasperseparaterecipe Chilluntilrequired

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut Sandwichinhalfandserveimmediatelyorwrap.Chill.

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Chicken,DicedCkd 23Kg Minced CombineallIngredients&mixwell Chilluntilservice

Pepper,WhiteGrd 10mL

Juice,LemonBulk 16mL Mayonnaise,Bulk 480mL 3

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 DanishDough, RaspberryMini 2.25Kg Prepareproductasperpackageinstructions. 3 Discardunusedproduct. 4

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

Dcd.CarrotsSlicedParsliedf/Frz(Dcd.ParsleyCarrots)

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

CarrotsSlicedParsliedf/Frz(See recipedetailsonpage7) 6.25L Carrots:Prepareasperseparaterecipe

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

CarrotsSlicedParsliedf/Frz(ParsleyCarrots)

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

LettuceSaladw/Strawberry(Seerecipedetailsonpage14)

Prepareasperseparaterecipe.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Strawberries,Fresh 15L Sliced Serve125mlSaladGreenswith30mlofStrawberries Addyourpreferreddressing

2Kg

Dcd.VeganMeatballsf/RTC(Dcd.VeganMeatballs)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 VeganMeatballsf/RTC(See recipedetailsonpage17) 150 each Prepareasperseparaterecipe.

3 BrothVegf/DryG-FRSBase(See recipedetailsonpage16)

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 750mL Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

VeganMeatballsf/RTC(VeganMeatballs)

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

instructionsforproductspecificpreparationmethods.

DrinkLemonadef/Mix(Seerecipedetailsonpage19) 551mL Prepared

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Mixingredientstogetherinlargecontainer

Atpointofservice,topwith30mlofsparklingwater

CCP-Maintain<40F/4C.

Discardunusedproduct.

DrinkLemonadef/Mix(LemonadeDrink)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2

Prepareproductasperpackageinstructions.

ChickenSaladf/CkdDiced(See recipedetailsonpage9) 4L Prepared

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenSalad:Prepareasperseparaterecipe.

CCP-Maintain<40F/4C;discardunusedproduct

Spread5mlMargarineoneachsliceofBread.

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceof Bread.CutSandwichinhalfandserveimmediatelyorwrap.ChilluntilService.

NOTE:Chillunderrefrigeration<40F/4C

CCP-Maintain<40F/4C.

GelatinStrawberryw/WhipTopping(StrawberryGelatin)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

GelatinMix,StrawberryDry 925g Prepareproductasperpackageinstructions.

4 ToppingWhipped(See recipedetailsonpage22)

NOTE:Chillunderrefrigeration<40F/4C.

Servewith15mLwhippedtopping. 5 CCP-Maintain<40F/4C.

Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipment andpreparationtechniques Alwaysrefertoproductspecificmanufacturerinstructions 7 Discardunusedproduct.

3 CCP-Maintain<40F/4C. ToppingWhipped(WhippedTopping)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Topping,WhipNon-Dairy 1.4L Prepareproductasperpackageinstructions.

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Water,Tap 5L Prepareproductasperpackageinstructions.

1.25L

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Strawberries,Fresh 15L Sliced Serve125mlSaladGreenswith30mlofStrawberries Addyourpreferreddressing

2Kg

Mcd.BroccoliFloretsf/Frz(Mcd.BroccoliFlorets)

BroccoliFloretsf/Frz(Seerecipe detailsonpage26) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage16) 15L 3

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Broccoli&Broth:Prepareasperseparaterecipe

Broccoli&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

BroccoliFloretsf/Frz(BroccoliFlorets)

Broccoli, FloretsFrz 4.5Kg Vegetable:Prepareproductasperpackageinstructions AddMargarineandtossgently Margarine, Bulk 120mL

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Mcd.CarrotsSlicedParsliedf/Frz(Mcd.ParsleyCarrots)

CarrotsSlicedParsliedf/Frz(See recipedetailsonpage7) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage16) 15L 3

Carrots&Broth:Prepareasperseparaterecipe

Carrots&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

2 ChickenSaladf/CkdDiced(See recipedetailsonpage9)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenSalad:Prepareasperseparaterecipe

Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyis achieved.

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut

Sandwichinhalfandserveimmediatelyorwrap.Chilluntilservice.

NOTE:Chillunderrefrigeration<40F/4C.

2 ChickenSaladf/CkdDiced(See recipedetailsonpage9) 4L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

ChickenFilling:Prepareasperseparaterecipe

ChickenFilling:Mincetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved. Chilluntilrequired.

NOTE:Chillunderrefrigeration<40F/4C.

SpreadBreadsliceswith5mlMargarine.

SandwichServing:Spread1#12scoop ofpreparedFillingon1sliceofBread;topwithasecondsliceofBread.Cut Sandwichinhalfandserveimmediatelyorwrap.Chillunderrefrigerationuntilservice.

NOTE:Chillunderrefrigeration<40F/4C.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 LettuceSaladw/Strawberry(See recipedetailsonpage14) 6.25L Prepareasperseparaterecipe. 3 Dressing,ItalianBulk 2.25L MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Omelettef/Liquid(Seerecipe detailsonpage32-33) 50each Omelette:Prepareasperseparaterecipe

Omelette:Mincetodesiredconsistency. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 8

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Egg,Whole Liquid 5.15L Inamixingbowl,whisktogetherEggs,Salt,andPepper.

Pour80mLEggmixtureforindividualOmeletsongreasedgriddle.Cookuntilbottomisgoldenbrown.Donotstir.Ifnecessary,gentlyliftcooked portionwithaspatulatopermituncookedmixturetoflowunderneath.ContinuecookinguntilEggsareset.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

FoldOmeletinhalforthirdsmakingalongovalshapedOmelet.Serveimmediately.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

INGREDIENTS

2026-02-12|02:31PM

CookTime:3-5min.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

QuicheSpinachMushroomHmdw/SoyMilk LacR(Seerecipedetailsonpage34-36)

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

Milk,SoyOriginalBulk 271mL

Oil,Olive 521mL

Salt,Table 10mL

Flour,WholeWheat 365mL

Flour,AllPurpose 1.45L

Pepper,BlackGrd 4mL

Mushroom,Fresh 470g SlicedThin

Oil,Olive 94mL QuicheSpinachMushroomHmdw/SoyMilkLacR(SpinachMushroomQuiche)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Preheatovento350F/176F.

Crust:Inalargebowl,whisktogetherall-purposeflourandwholewheatflours,saltandpepper. StirinOilsandSilkuntilmixturestickstogethertoformaball.Dividedoughintoequalpieces. Usingflouredhands,presseachpieceintopieshellsevenlyontobottomandsides. Bakefor10minutesoruntillightgolden. Setasidetocool.

Heatoilinlargeskilletovermediumheat.Addmushroomsandsauté,stirringforabout10minutesoruntilbrown.

Stirin3/4ofthespinachandcook(reservingsome),stirforabout3minutesuntilspinachiswilted.Divideamongpiecrusts. Topeachwithremainingspinachleaves.

Inalargebowl,whisktogetherremainingingredients.Pourovermushroomspinachmixture.

Bakefor30to40minutesoruntilpuffedandknifeinsertedincentercomesoutclean.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Mcd.VeganMeatballsf/RTC(Mcd.VeganMeatballs)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 VeganMeatballsf/RTC(See recipedetailsonpage17) 150 each Prepareasperseparaterecipe. 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage16)

MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.

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

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

1 Prepareproductasperpackageinstructions. 2 MousseMix, Strawberry 750g

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipmentandpreparation techniques.Alwaysrefertoproductspecificmanufacturerinstructions

Discardunusedproduct.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Egg,Whole Liquid 5.15L Inamixingbowl,whisktogetherEggs,Salt,andPepper.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

FoldOmeletinhalforthirdsmakingalongovalshapedOmelet.Serveimmediately.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

INGREDIENTS

2026-02-12|02:31PM

CookTime:3-5min.

P.BroccoliFloretsf/Frz(P.BroccoliFlorets)

BroccoliFloretsf/Frz(Seerecipe detailsonpage26) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage16) 225L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Broccoli&Broth:Prepareasperseparaterecipe

Broccoli&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

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

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.CakeWhitef/Mix(P.UnfrostedWhiteCake)

CakeWhitef/Mix(Seerecipedetailson page4) 50 (2x3")

JuiceApplef/BIB(Seerecipedetailson page43) 225L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Cake:Prepareasperseparaterecipe

Cake&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved.

CCP-Maintain<40F/4C

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

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

CCP-Maintain<40F/4C

Discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.CarrotsSlicedParsliedf/Frz(P.ParsleyCarrots)

CarrotsSlicedParsliedf/Frz(See recipedetailsonpage7) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage16) 225L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Carrots&Broth:Prepareasperseparaterecipe

Carrots&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.ChickenSaladSndwonWW(P.ChickenSaladSndwonWW)

2 PBreadWW(See recipedetailson page46) 100#16 scoop

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

PureeBread:Prepareasperseparaterecipe 3

ChickenSaladf/Ckd Diced(Seerecipe detailsonpage9) 4L

ChickenSalad:Prepareasperseparaterecipe. 4 Mayonnaise,Bulk

ChickenSalad:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved.

NOTE:Chillunderrefrigeration<40F/4C.

CCP-Maintain<40F/4C;discardunusedproduct.

SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread.Serveimmediately.

NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityofthickener required,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Followingspecific guidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

100 slice

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Bread:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.Chilluntil required

NOTE:Chillunderrefrigeration<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Margarine,Bulk 250mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved

BreadWhiteG-F 50slice Milk,2%Bulk 15L 3

CCP-Maintain<40F/4C. 4

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

P.G-FCakeCarrot(P.G-FCarrotCake)

2 CakeCarrotG-F 50slice Cake:Prepareasperseparaterecipe

3 JuiceApplef/BIB(Seerecipedetailson page43)

2.25L Cake&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

P.G-FChickenSaladSndwWhlG(P.G-FChickenSaladSandwich)

P.G-FBread

WG(Seerecipe detailsonpage50) 100#16 scoop

ChickenSaladf/Ckd

Diced(Seerecipe detailsonpage9)

Bread&ChickenFilling:Prepareasperseparaterecipe.

ChickenFilling:Pureetodesiredconsistency.GraduallyaddinMayonnaiseandblenduntildesiredconsistencyisachieved. Chilluntilrequired.

NOTE:Chillunderrefrigeration<40F/4C.

SandwichServing:Attimeofservice,place1#12scoopofpreparedFillingbeside2#16scoopsofBread Serveimmediately

NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantity ofthickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature. Followingspecificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency

BreadWhlGGF 100 slice

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Graduallyaddinliquidandblenduntildesiredconsistencyisachieved

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

P.Omelettef/Liquid(P.Omelette)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Omelettef/Liquid(Seerecipe detailsonpage32-33) 50each Omelette:Prepareasperseparaterecipe

3 Milk,2%Bulk

2.25L Omelette&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

QuicheSpinachMushroomHmdw/SoyMilk LacR(Seerecipedetailsonpage34-36)

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.

P.RiceWhiteHerbedf/Dry(P.FluffyRice)

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

RiceWhiteHerbedf/Dry(See recipedetailsonpage54-55) 6.25L Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved

BrothVegf/DryG-FRSBase(See recipedetailsonpage16) 15L 3

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

RiceWhiteHerbedf/Dry(FluffyRice)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Parsley,Dried 30mL CombineallIngredientsandbringtoaboil.CookuntilRiceintenderandalltheWaterhasbeenabsorbed.Fluffwithfork beforeserving.Holdhotforservice.*Maintain>140F/60Cfor4hrsonly.

BrothVegf/DryG-FRSBase(See recipedetailsonpage16)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

50each Pureetodesiredconsistency.GraduallyaddinLiquidsandblenduntildesiredconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

RollWhite 50each PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

1 SoupCrmofVegf/DryBase(Seerecipe detailsonpage59-60) 9L

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Strainsoupsolidsfromliquid.Blendsolidsuntilsmooth.Scrapedownsidesandbottomofbowl.Continueblending untilpudding-likeconsistencyisreached.Combinepureesolidswithliquid.

CCP-Reheatto165F/74Cheldfor15sec.

CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Flour,AllPurpose 330mL SautéOnionandCeleryinMargarineovermediumheat.AddFlourandmixwell.Cookfor3minutes.

3 Pepper,WhiteGrd 10mL CombineBase,MilkandWater.AddslowlytotheVegetablemixtureandstiruntilathick,smoothmixtureisformed. Increasetemperaturebutdonotboil.AddPepper.

Water,Tap 2L

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

1 SoupCrmofVegf/FrzRTS(See recipedetailsonpage62) 9L

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Strainsoupsolidsfromliquid.Blendsolidsuntilsmooth.Scrapedownsidesandbottomofbowl.Continueblendinguntil pudding-likeconsistencyisreached.Combinepureesolidswithliquid.

CCP-Reheatto165F/74Cheldfor15sec.

CCP-Maintain>140F/60Cforonly4hrs. Discardunusedproduct.

SoupCrmofVegf/FrzRTS(CreamofVegetableSoup)

1 SoupCreamof Vegetable 9.2Kg WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PrepareSoupaccordingtopackagedirections.Heatto*internaltempof165F/74Cheldfor15sec.

CCP-Maintain>140F/60Cforonly4hrs.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP-Reheat:Totempof165F/74C heldfor15sec,within1hr-onetimeonly.

P.VeganMeatballsf/RTC(P.VeganMeatballs)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 VeganMeatballsf/RTC(See recipedetailsonpage17) 150 each Prepareasperseparaterecipe. 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage16)

PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyis achieved