Special Events Menu Thanksgiving
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.
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.
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.
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.
APPETIZ ER White Bean Soup Pumpkin Hummus with Crackers
MAINS Turkey & Butternut Squash Bake With Zesty Herb & Walnut Carrots
Cranberry Sage Salmon With Red Cabbage Salad & Roasted Fingerling Potatoes
DESS ERTS Caramel Chocolate Almond Loaf Apple Cobbler with Vanilla Ice Cream
BEV ERAG ES Warmed Apple Cider Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
CINNAMON SPICED APPLE SIDER
BUTTER TARTS & PECAN TARTS
Tip: Served a warmed drink with a cinnamon stick
Tip: Serve individually wrapped tarts as a sweet treat or a snack to save for later
DECORATION & ACTIVITY
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a Thanksgiving Card
Create a ‘Thankful For’ Board – have each resident write down things they are thankful for to add to the board!
APPETIZ ER White Bean Soup Pumpkin Hummus with Crackers
MAINS Turkey & Butternut Squash Bake With Zesty Herb & Walnut Carrots
Cranberry Sage Salmon With Red Cabbage Salad & Roasted Fingerling Potatoes
DESS ERTS Caramel Chocolate Almond Loaf Apple Cobbler with Vanilla Ice Cream
BEV ERAG ES Warmed Apple Cider Tea or Coffee
Powered By
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
Crackers Wheat Round (Breton 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.
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Hummus Pumpkin f/Cnd (Pumpkin Spice Hummus) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
30 mL
10 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans, Chickpeas/Garbanzo Cnd
1L
Garlic, Chopped/Minced
6 mL
Pumpkin, Cnd
450 mL
Salt, Table
6 mL
Cumin, Powder
6 mL
Juice, Lemon Bulk
50 mL
Syrup, Maple Pure Bulk
6 mL
Oil, Olive
6 mL
Drained
Add Chickpeas, Pumpkin Puree, Salt, Cumin, Lemon Juice, Maple Syrup and Olive Oil to blender. Blend thoroughly until smooth.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
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Page 2 of 66
Soup Bean Kidney White f/Cnd w/G-F RS Base (White Bean Soup) COOK TIME
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
80 Min
Simmer
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pepper, Black Grd
5 mL
Onion, Yellow Whole Fresh
700 g
Oil, Olive
75 mL
Base, Garlic Rstd Paste
33 mL
Pepper, Cayenne
3 mL
Cumin, Powder
8 mL
Oregano, Dry
10 mL
Bay Leaf, Whole
3 leaf
Beans, Kidney White Cnd
5.65 L
Water, Tap
3.25 L
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Heat oil. Add onions & black pepper cook until soft. (8 minutes)
Diced
Add roasted garlic base, stir for 30 seconds.
Add celery, veg base, water, beans, bay leaves, oregano, cayenne and cumin. Bring to a boil. Cover, reduce to a simmer and cook.
Rinsed & Drained
Page 3 of 66
INGREDIENTS
AMOUNT
Base, Vegetable Dry G-F RS
65 mL
Celery, Fresh
1.15 Kg
INGREDIENT PREP
Diced
5
6
PREPARATION STEP
Remove 1/3rd of soup and puree. Add pureed soup back to pot and simmer for 10 minutes. Parsley, Fresh
350 mL
Juice, Lemon Bulk
90 mL
Chopped
Turn off or remove from heat. Stir in lemon juice, oil and parsley. Season with salt & pepper to taste.
7
Optional: Drizzle with extra virgin olive oil at point of service.
8
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.
9
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
10
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
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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 | 09:37 AM
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Casserole Turkey f/Ckd w/Squash (Turkey and Butternut Squash Bake) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180.0 °C
Bake
250 mL
16 minutes
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable
30 mL
Celery, Diced Frz
500 g
Garlic, Chopped/Minced
40 mL
Onion, Yellow Diced Frz
500 g
2 Turkey, Diced Ckd
4.5 Kg
Parsley, Dried
50 mL
Rosemary, Dried
30 mL
Cheese, Parmesan Shredded/Grated
200 mL
Squash, Butternut Diced Frz
2 Kg
3
4 2026-07-31 | 09:37 AM
Heat Oil in pan and saute Onions, Celery and Garlic until tender. Place remaining ingredients, except Parmesan cheese, in large baking dish and stir well. Sprinkle top with Parmesan.
Cover and bake. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. 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. Page 6 of 66
INGREDIENTS
AMOUNT
PREPARATION STEP
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.
2026-07-31 | 09:37 AM
Page 7 of 66
Mcd.Turkey Casserole Squash Bake f/Ckd Diced (Mcd.Turkey Butternut Bake) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Casserole Squash
2 Bake f/Ckd Diced (See recipe details on page 64 - 65)
Broth Chicken f/Dry G-F RS
3 Base (See recipe details on page 59)
13.5 L
2.25 L
Prepare as per separate recipe.
Minced Consistency: Mince 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
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
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.
2026-07-31 | 09:37 AM
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P.Turkey Casserole Squash Bake f/Ckd Diced (P.Turkey Butternut Bake) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
Turkey Casserole Squash Bake f/Ckd Diced (See recipe details on page 64 - 65)
13.5 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
3.4 L
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: 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.
2026-07-31 | 09:37 AM
Page 9 of 66
Turkey Rst f/Ckd Breast (Roast Turkey Breast) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
1 Turkey Breast Whole Ckd f/RTS (See recipe details on page 2 63)
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
4.5 Kg
Prepare product as per package instructions.
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
3
Slice Turkey and layer in shallow pan.
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 | 09:37 AM
Page 10 of 66
Dcd.Turkey Rst f/Ckd Breast (Dcd.Roast Turkey Breast) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Rst f/Ckd Breast (See recipe details on page 10)
4.5 Kg
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 60)
750 mL
Turkey & Gravy: Prepare as per separate recipe.
3
Turkey & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.
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 | 09:37 AM
Page 11 of 66
Mcd.Turkey Rst f/Ckd Breast (Mcd.Roast Turkey Breast) 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. Turkey Rst f/Ckd Breast (See recipe details on page 10)
4.5 Kg
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 60)
1.5 L
Turkey & Gravy: Prepare as per separate recipe.
3
Turkey & Gravy: Mince to desired consistency. Gradually add in Gravy 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 | 09:37 AM
Page 12 of 66
P.Turkey Rst f/Ckd Breast (P.Roast Turkey Breast) 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. Turkey Rst f/Ckd Breast (See recipe details on page 10)
4.5 Kg
G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 60)
2.25 L
Turkey & Gravy: Prepare as per separate recipe.
3
Turkey & Gravy: Puree to desired consistency. Gradually add in Gravy 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 | 09:37 AM
Page 13 of 66
Vegt Chicken Noodle Casserole f/Breast (Vegt Chicken Noodle Casserole) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
30 Min
176.0 °C
Bake
Solid Spoon
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Onion, Chopped Fresh
395 g
Celery, Fresh
85 g
Margarine, Bulk
167 mL
Water, Tap
10.4 L
Noodles, Egg Medium Dry
2.35 Kg
Vegan Chicken Breast
3.7 Kg
Cheese, Cheddar Shredded/Grated
3.75 Kg
Soup, Cream of Mushroom Cond
5.95 L
Saute Onion and Celery in Margarine until tender and transparent.
Diced
Boiled
Diced
Boil Noodles according to package directions. Drain and Rinse.
In a pan over medium heat, saute Chicken until lightly browned.
Combine all ingredients, except 1/2 of Cheese. Place mixture evenly in greased steam table pan(s). Sprinkle remaining Cheese on the top. Bake until cooked through.
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
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.
2026-07-31 | 09:37 AM
Page 14 of 66
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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
Discard unused product.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:37 AM
Page 15 of 66
Mcd.Vegt Chicken Noodle Casserole f/Breast (Mcd.Vegt Chicken Noodle Casserole) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Vegt Chicken Noodle Casserole f/Breast (See 2 recipe details on page 14 15)
Prepare as per separate recipe.
Broth Veg f/Dry G-F RS
3 Base (See recipe details on page 5)
13.5 L
3.4 L
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
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
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.
2026-07-31 | 09:37 AM
Page 16 of 66
P.Vegt Chicken Noodle Casserole f/Breast (P.Vegt Chicken Noodle Casserole) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Vegt Chicken Noodle Casserole f/Breast (See 2 recipe details on page 14 15)
Prepare as per separate recipe.
Broth Veg f/Dry G-F RS
3 Base (See recipe details on page 5)
13.5 L
3.4 L
Pureed Consistency: Puree product 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
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
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.
2026-07-31 | 09:37 AM
Page 17 of 66
Salmon f/Fillet Raw w/Cranberry & Sage Sauce (Cranberry Sage Salmon) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
90 g
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salt, Kosher
5 mL
Pepper, Black Grd
5 mL
Sage, Ground
15 mL
Shallots, Whole Fresh
125 mL
Mustard, Dijon
350 mL
Sauce, Cranberry Whole
1.75 L
Fish, Salmon Fillet/Portions Sknls 3 Raw
5.5 Kg
2
PREPARATION STEP
In a large mixing bowl combine Salt, Pepper, Sage, Shallots, Cranberry Sauce and Mustard.
Place Salmon on parchment lined baking sheet. Top each Salmon portion with Cranberry mixture. Bake until golden brown.
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
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:37 AM
Page 18 of 66
INGREDIENTS
8
2026-07-31 | 09:37 AM
AMOUNT
PREPARATION STEP
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 19 of 66
Mcd.Salmon f/Fillet Raw w/Cranberry & Sage Sc (Mcd.Cranberry Sage Salmon) 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. Salmon f/Fillet Raw w/Cranberry & Sage Sauce (See recipe details on page 18 - 19)
4.5 Kg
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
1.5 L
Salmon & Broth: Prepare as per separate recipe.
3
Salmon & 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: 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 | 09:37 AM
Page 20 of 66
P.Salmon f/Fillet Raw w/Cranberry & Sage Sc (P.Cranberry Sage Salmon) 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. Salmon f/Fillet Raw w/Cranberry & Sage Sauce (See recipe details on page 18 - 19)
4.5 Kg
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
1.5 L
Salmon & Broth: Prepare as per separate recipe.
3
Salmon & 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 | 09:37 AM
Page 21 of 66
Quiche Mushroom & Swiss f/RTB Shell (Mushroom & Swiss Quiche) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Off-Set Spatula
1 slice
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pie Shell, 10 in
8.33 each
Margarine, Bulk
30 g
Onion, Chopped Fresh
250 g
Mushroom, Pieces Cnd
1.45 L
Egg, Whole Liquid
3.1 L
Milk, 2% Bulk
1.05 L
Pepper, Black Grd
5 mL
Cheese, Swiss Block
750 g
Parsley, Dried
31 mL
2026-07-31 | 09:37 AM
Partially bake Shells at 375F / 190C for about 10 min. Place Pie Shells on baking sheet.
Saute Onion and Mushroom in Margarine on medium heat until tender. Divide Mushrooms and Onion evenly over bottom of partially baked shells.
Drained Combine remaining Ingredients. Divide Egg mixture evenly between shells.
Shredded
Page 22 of 66
INGREDIENTS
AMOUNT
5
INGREDIENT PREP
PREPARATION STEP
Bake in a 350F / 176C oven for 30 - 35 minutes until Eggs are set. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
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
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
CCP-Maintain >140F/60C; discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
11
Cook Time: 30-35 m
2026-07-31 | 09:37 AM
Page 23 of 66
Mcd.Quiche Mushroom & Swiss f/RTB Shell (Mcd.Mushroom & Swiss Quiche) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#6 scoop
1 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Quiche Mushroom & Swiss f/RTB
2 Shell (See recipe details on page 22 23)
50 slice
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: 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 | 09:37 AM
Page 24 of 66
P.Quiche Mushroom & Swiss f/RTB Shell (P.Mushroom & Swiss Quiche) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#6 scoop
1 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Quiche Mushroom & Swiss f/RTB
2 Shell (See recipe details on page 22 -
50 slice
3 Milk, 2% Bulk
2.25 L
23)
Quiche: Prepare as per separate recipe.
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 | 09:37 AM
Page 25 of 66
Rice White f/Dry (Fluffy Rice) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
30 Min
176.0 °C
Bake
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice, White Dry
2 Margarine, Bulk
Water, Tap
Place Rice and Margarine in shallow baking pan; add Water and cover pan with heavy duty foil then Bake in the oven.
2.15 L
250 mL 3.65 L
Boiled
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 | 09:37 AM
Page 26 of 66
P.Rice White f/Dry (P.Fluffy Rice) 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. Rice White f/Dry (See recipe details on page 26)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
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 | 09:37 AM
Page 27 of 66
Potatoes Bkd Fingerling f/Fresh w/Thyme (Roasted Fingerling Potatoes with Thyme) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
190.0 °C
Bake
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Fingerline Fresh
5.9 Kg
Toss Potatoes in Margarine, Thyme, Salt, and Pepper and bake at 375F/190C until golden brown.
Margarine, Bulk
500 g
Melted
Thyme, Fresh
30 mL
Chopped Fine
Salt, Table
5g
To Taste
Pepper, Black Grd
5g
To Taste
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-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
Discard unused product.
2026-07-31 | 09:37 AM
Page 28 of 66
INGREDIENTS
AMOUNT
8
2026-07-31 | 09:37 AM
INGREDIENT PREP
PREPARATION STEP
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 29 of 66
Mcd.Potatoes Bkd Fingerling f/Frsh w/Thyme (Mcd.Roasted Fingerling Potatoes with Thyme) 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
Potatoes Bkd Fingerling f/Fresh
1 w/Thyme (See recipe details on page 28 29)
AMOUNT
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
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 | 09:37 AM
Page 30 of 66
P.Potatoes Bkd Fingerling f/Frsh w/Thyme (P.Roasted Fingerling Potatoes with Thyme) 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
Potatoes Bkd Fingerling f/Fresh
1 w/Thyme (See recipe details on page 28 29)
AMOUNT
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
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 | 09:37 AM
Page 31 of 66
Potato Whipped f/Pearls (Whipped Potatoes)
1
2
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Whip
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
Water, Tap
4.8 L
Boiled
Potato, Mashed Pearls
1.05 Kg
Margarine, Bulk
122 mL
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Combine Potato Pearls and Water. Stir constantly using wisk.
3
Add Margarine. Using a mixer, whip on high speed about 2 min.
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
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:37 AM
Page 32 of 66
Carrots Sliced Balsamic Sauteed f/Fresh w/Walnuts (Zesty Herb & Walnut Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Saute
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Dressing, Vinaigrette 2 Balsamic
3
PREPARATION STEP
Heat Dressing over medium heat. Add Carrots, cover, and cook, stirring occasionally, 8-10 minutes or until tender-crisp and glazed.
500 mL
Carrots, Fresh
4 Kg
Sliced
Parsley, Fresh
250 mL
Chopped
Nuts, Walnuts Whole
125 g
Chopped
Toss with Parsley and Nuts. Serve.
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 | 09:37 AM
Page 33 of 66
Carrots Sliced Balsamic Sauteed f/Frz (Zesty Balsamic Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Saute
4z Solid Spoodle
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dressing, Vinaigrette Balsamic
2
PREPARATION STEP
Heat Dressing over medium heat. Add Carrots; cover and cook, stirring occasionally 8-10 minutes or until tender and glazed.
520 mL
Carrots, Sliced Frz
5 Kg
Parsley, Fresh
250 mL
Chopped
3
Toss with Parsley and serve.
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
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:37 AM
Page 34 of 66
Mcd.Carrots Sliced Balsamic Sauteed f/Frz (Mcd.Zesty Balsamic Carrots) 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. Carrots Sliced Balsamic Sauteed f/Frz (See recipe details on page 34 - 35)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
1.5 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & 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 | 09:37 AM
Page 35 of 66
P.Carrots Sliced Balsamic Sauteed f/Frz (P.Zesty Balsamic 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 Sliced Balsamic Sauteed f/Frz (See recipe details on page 34 - 35)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 5)
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 | 09:37 AM
Page 36 of 66
Cabbage & Cauliflower Salad w/Bacon & Italian Drsg (Red Cabbage Salad) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bacon, Pork 18-22ct Raw
900 g
Cook Bacon in large skillet. Cook over medium heat until evenly brown. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Cabbage, Red Whole
4 head
Dressing, Italian Bulk
900 mL
Cauliflower, Fresh
4 bunch
Pepper, Black Grd
5 mL
Shredded
In a mixing bowl, combine Cabbage and Dressing. Toss and refrigerate <40F/4C overnight.
Chopped
Before serving, toss together Cabbage mixture, Cauliflower, Bacon, and Pepper.
5
CCP-Maintain <40F/4C.
6
Discard unused product.
2026-07-31 | 09:37 AM
Page 37 of 66
Dcd.Cabbage & Cauliflower Salad w/ Italian Drsg (Dcd.Red Cabbage Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Diced
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
1 Cabbage & Cauliflower Salad w/ Italian Drsg (See recipe details on page 40)
AMOUNT
PREPARATION STEP
6.25 L
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
Diced Consistency: Dice to desired consistency.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:37 AM
Page 38 of 66
Cabbage & Cauliflower Salad w/ Italian Drsg (Red Cabbage Salad) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Red Whole
4 head
Dressing, Italian Bulk
900 mL
Cauliflower, Fresh
4 bunch
Pepper, Black Grd
5 mL
Shredded
In a mixing bowl, combine Cabbage and Dressing. Toss and refrigerate <40F/4C overnight.
Chopped
Before serving, toss together Cabbage mixture, Cauliflower, Bacon, and Pepper.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:37 AM
Page 39 of 66
Mcd.Cabbage & Cauliflower Salad w/ Italian Drsg (Mcd.Red Cabbage Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
Cabbage & Cauliflower Salad w/ Italian
1 Drsg (See recipe details on page 40)
AMOUNT
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
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-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 | 09:37 AM
Page 40 of 66
Loaf Caramel Chocolate f/Batter w/Almonds (Caramel Chocolate Almond Loaf) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
163.0 °C
Bake
Tongs
1 slice
17 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Muffin Batter, Caramel Coffee
2 Muffin Batter, Double Chocolate
1.5 L
Thawed
1.5 L
Thawed
Preheat oven to 325F/163C.
Grease and line loaf pans with parchment paper.
Pour muffin batter side by side, marble the batters by gently drawing a knife through from side to side.
3
Nuts, Almonds Slivered
95 g
Sprinkle with slivered almonds over top of marbled batter.
Follow manufactures instructions for baking. Bake for 30 minutes until center is cooked.
4
Slice into 1" slices.
5
CCP-Maintain <40F/4C.
6
NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.
2026-07-31 | 09:37 AM
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Loaf Caramel Chocolate f/Batter (Caramel Chocolate Loaf) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
163.0 °C
Bake
Tongs
1 slice
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Muffin Batter, Caramel Coffee
2 Muffin Batter, Double Chocolate
1.5 L
1.5 L
Preheat oven to 325F/163C.
Grease and line loaf pans with parchment paper.
Pour muffin batter side by side, marble the batters by gently drawing a knife through from side to side.
3
Follow manufactures instructions for baking. Bake for 30 minutes until center is cooked.
4
Slice into 1" slices.
5
CCP-Maintain <40F/4C.
6
NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.
2026-07-31 | 09:37 AM
Page 42 of 66
P.Loaf Caramel Chocolate f/Batter (P.Caramel Chocolate Loaf) 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. Loaf Caramel Chocolate
2 f/Batter (See recipe details on page
50 slice
3 Milk, 2% Bulk
2.25 L
43)
Prepare as per separate recipe.
Pureed consistency: Puree to desired consistency. Gradually add in Milk 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 | 09:37 AM
Page 43 of 66
Loaf Lemon Cranberry f/Batter (Lemon Cranberry Loaf) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
25 Min
Bake
Tongs
1 slice
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Muffin Batter, Lemon
2 Cranberry
2.5 Kg
Scoop Batter into greased loaf pans. Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.
5
To serve cut into 1" slices
6
Discard unused product.
2026-07-31 | 09:37 AM
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P.Loaf Lemon Cranberry f/Batter (P.Lemon Cranberry Loaf) 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. Loaf Lemon Cranberry f/Batter (See recipe
2 details on page 45)
50 slice
3 Milk, 2% Bulk
2.25 L
Loaf: Prepare as per separate recipe.
Loaf & 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 | 09:37 AM
Page 45 of 66
Muffin Lemon Blueberry G-F (G-F Lemon Blueberry Muffin )
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 each
50
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 | 09:37 AM
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P.G-F Muffin Lemon Blueberry (P.G-F Lemon Blueberry Muffin) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Tongs
1 #10 scp
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Juice Apple f/BIB (See recipe details on page 61) Muffin Lemon Blueberry G-F
1.5 L
Prepare product as per package instructions.
50 each
3
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.
2026-07-31 | 09:37 AM
Page 47 of 66
Cobbler Apple f/Mix w/RTU Filling (Apple Cobbler) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
204.0 °C
Bake
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pie Filling,
2 Apple
3
PREPARATION STEP
Spread Apple Pie Filling in pan(s).
4.75 L
Milk, 2% Bulk
480 mL
Sugar, Granulated Bulk
480 mL
Margarine, Bulk
250 mL
Scone Mix, Plain
1.9 L
4
Sift together Scone Mix, Milk, Sugar and Margarine. until blended; drop by spoonfuls on top of Filling.
Melted
Bake 20-25 min, until golden brown. Serve warm 125 mL. 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.
2026-07-31 | 09:37 AM
Page 48 of 66
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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 | 09:37 AM
Page 49 of 66
P.Cobbler Apple f/Mix w/RTU Filling (P.Apple Cobbler) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Cobbler Apple f/Mix w/RTU Filling (See recipe details on page 49 - 50)
6.25 L
Juice Apple f/Frz Conc (See recipe
1 details on page 62)
500 mL
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
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 | 09:37 AM
Page 50 of 66
Cake Crumble Apple (Apple Crumble Cake)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 (2x3")
50
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 | 09:37 AM
Page 51 of 66
P.Cake Apple Crumble RTS (P.Cake Apple Crumble) 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 Cake Crumble Apple Juice Apple f/BIB (See recipe details on
3 page 61)
50 (1x1) 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 | 09:37 AM
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Cake Shortcake Strawberry G-F (G-F Strawberry Shortcake)
INGREDIENTS
SERVING UTENSIL
SERVING SIZE
YIELD
Cake Server
1 (2x3)
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
Discard unused product.
2026-07-31 | 09:37 AM
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P.G-F Cake Strawberry Shortcake RTS (P.G-F Strawberry Shortcake) 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 Shortcake Strawberry
2 G-F
50 (2x3)
3 Milk, 2% Bulk
2.25 L
Cake: Prepare product as per package instructions.
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 | 09:37 AM
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Ice Cream Vanilla f/Bulk (Vanilla Ice Cream) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ice Cream Vanilla Bulk
3
2026-07-31 | 09:37 AM
6.25 L
Portion according to serving size. CCP-Maintain <0F/-18C.
Page 55 of 66
Drink Apple Cider f/Mix (Apple Cider) 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. Drink Mix, Apple Cider Dry
800 mL
Water, Tap
5.8 L
3
2026-07-31 | 09:37 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 56 of 66
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 | 09:37 AM
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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
1.5 L
Base, Chicken Dry G-F RS
50 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 | 09:37 AM
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G-F LS Gravy Poultry f/Dry Mix (Poultry Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Poultry Dry G-F RS
190 mL
Water, Tap
1.25 L
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 | 09:37 AM
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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 | 09:37 AM
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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
83 mL
Water, Tap
400 mL
3
2026-07-31 | 09:37 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 61 of 66
Turkey Breast Whole Ckd f/RTS (Turkey Breast) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey, Breast
2 Whole Ckd
4.5 Kg
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
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 | 09:37 AM
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Turkey Casserole Squash Bake f/Ckd Diced (Turkey Butternut Bake) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable
30 mL
Heat Oil and saute Onions, Celery, and Garlic for 5 minutes or until tender.
Onion, Yellow Whole Fresh
470 g
Chopped
Celery, Fresh
470 g
Chopped
Turkey, Diced Ckd
3.5 Kg
Thawed
Garlic, Whole Fresh
8 cloves
Chopped
Squash, Butternut Diced Frz
2.15 Kg
Diced
Parsley, Dried
50 mL
Rosemary, Dried
30 mL
Cheese, Parmesan Shredded/Grated
200 mL
Grated
Mix all remaining Ingredients, with the exception of the Cheese.
Place all ingredients in Hotel pan(s). Sprinkle with Cheese. Cover and Bake.
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.
2026-07-31 | 09:37 AM
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INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
Cook Time: 55-60 min
2026-07-31 | 09:37 AM
Page 64 of 66
Vegt Chicken Noodle Casserole f/Breast (Vegt Chicken Noodle Casserole) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
30 Min
176.0 °C
Bake
Solid Spoon
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Onion, Chopped Fresh
285 g
Celery, Fresh
60 g
Margarine, Bulk
120 mL
Water, Tap
7.5 L
Noodles, Egg Medium Dry
1.7 Kg
Vegan Chicken Breast
2.65 Kg
Cheese, Cheddar Shredded/Grated
2.7 Kg
Soup, Cream of Mushroom Cond
4.3 L
Saute Onion and Celery in Margarine until tender and transparent.
Diced
Boiled
Diced
Boil Noodles according to package directions. Drain and Rinse.
In a pan over medium heat, saute Chicken until lightly browned.
Combine all ingredients, except 1/2 of Cheese. Place mixture evenly in greased steam table pan(s). Sprinkle remaining Cheese on the top. Bake until cooked through.
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
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.
2026-07-31 | 09:37 AM
Page 65 of 66
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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
Discard unused product.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:37 AM
Page 66 of 66