Special Events Menu Valentine’s Day
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: Sight, Sound, Smell and Taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Plating Tips & Tricks Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
Chef David Pyper Culinary Specialist, Ontario
THE RIGHT TOOL FOR THE JOB A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
WE EAT WITH OUR EYES Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest. Attention to Details: Wipe any smudges or spills to enhance overall presentation. Art Form: Remember, plating is creative; there are no strict rules.
ICE Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
DESSERT AS A WORK OF ART Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
ADD SOME FLAME
CRISP IT UP
WIPE YOUR PLATES
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
USE THE TOPS MAKE COLOURS POP Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZ ER Roasted Red Pepper Soup Red Beet Citrus Salad
MAINS Beef Wellington with Apple & Sage Gravy With Mini Roasted Rosemary Potato & Cinnamon Honey Glazed Carrots
Brussels & Gruyere Potato Casserole With Lemon Parmesan Asparagus
DESS ERTS Butterscotch Ice Cream Chocolate Mini Brownies
BEV ERAG ES Lemon Cherry Cooler Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
STRAWBERRY MILKSHAKE
CHOCOLATE STRAWBERRIES
Tip: Set up a milkshake bar and serve freshly made strawberry milkshakes
Tip: Set up a milkshake bar and serve freshly made strawberry milkshakes
DECORATION & ACTIVITY
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a Valentine’s Day Card
Organize a Valentine’s Day card decoration activity. Allow residents to create their own cards for friends and family.
APPETIZ ER Roasted Red Pepper Soup Red Beet Citrus Salad
MAINS Beef Wellington with Apple & Sage Gravy With Mini Roasted Rosemary Potato & Cinnamon Honey Glazed Carrots
Brussels & Gruyere Potato Casserole With Lemon Parmesan Asparagus
DESS ERTS Butterscotch Ice Cream Chocolate Mini Brownies
BEV ERAG ES Lemon Cherry Cooler Tea or Coffee
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Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology Providing solutions for communities ranging from independent senior living through complex acute care, MealSuite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.
Why choose a complete foodservice management technology? Put Time Back in Your Day Streamlined operations mean less administrative load, boosted efficiencies and more time for staff to spend with patients and residents
Enhance Patient and Resident Experience MealSuite provides a comprehensive card file with the ability to keep record of resident likes, dislikes, allergens, food textures and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.
Take Worry Off Your To-do List We know you’re busy, let our in-house team of dietitians do your heavy lifting. With MealSuite, it’s easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modified diets.
MealSuite technology makes it easy to juggle all your foodservice tasks Scan the code to schedule a demo & check out our free industry resources: LOW LABOR MENU FORTIFIED RECIPES E-BOOKS
Our Commitment to You is Unparalleled More than just a software provider, MealSuite is your partner. You, as our customer, always come first. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.
sysco.ca/healthcare/synergy-tech-suite
MEALTIME JOKE CARDS
PRINTABLE “THANK YOU” CARDS
EHR INTEGRATION
The Complete Foodservice Ecosystem
EFFORTLESS MENU & RECIPE PLANNING
BEDSIDE ORDERING VIA TABLET
OPTIMIZED PURCHASING
Healthcare and Senior Living Dietary, Point of Sale and Kitchen Management Solution
ONLINE ORDERING
(Picture of kitchen)
Menu Planning Use the dynamic recipe database, pre-coded ingredients, and reporting & forecasting capabilities to easily plan menus that meet budgets, ensure quality, cut waste and meet nutritional goals. Nutritional Analysis Use our tools to analyze nutritional values based on exact ingredients and recipe volumes.
TOUCHSCREEN MENU BOARDS
PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM
FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE
Recipe Management Enjoy 9,000+ built-in regular and therapeutic recipes curated by registered dietitians. Use or modify our recipes or create your own. Many are HACCP-ready, complete with dislike & allergen flags.
Point of Sale Take orders on tablets or self-service kiosks and send them to kitchen screens and printers. Offer a range of meal plans & charge options for residents and staff, all with MealSuite-supported hardware!
Optimized Buying MealSuite integrates with major food distributors so you can enjoy a seamless purchasing experience and live pricing to help you stay on budget.
TOUCH Technology Provide front and back-of-house automation, in a paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards & ordering tablets.
Production Management Streamline production by forecasting your service requirements. Know what to make, when to make it and where it’s going. Print production reports by area or display production requirements on screens in your kitchen.
Personalized Meal Service MealSuite supports non-select, advance select, select, tableside, and in-room dining. From tableside orders to tray tickets, snack labels and individualized menus, bolster your workflow with the reports you need to deliver personalization.
MEALSUITE
Customize your solution with technology extensions so you can be fully supported in all aspects of your foodservice ecosystem.
MealSuite CONNECT: EHR Integration Instantly transfer ADT, Allergies, Diet Orders and resident photos from your EHR provider into your MealSuite system, so you can save time, mitigate risk of keystroke error and improve resident dining experience.
Smart Service Suite Take orders and send tickets to the kitchen instantly via tablet or computer from the tableside, bedside or your snack cart. Use our Advance Ordering module to take orders up to 7 days ahead of time!
Portal & Menu Boards Save on labor by allowing patients/residents and staff to self-order & pay, see their account history, view menus and more. Encourage engagement with interactive touch screen menu displays or set up behind a counter to display the rolling menu.
Paperless Kitchen Automate your production processes while meeting the highest level of compliance. Paperless Kitchen Technology takes recipes, production steps and HACCP tracking digital, with real-time reports and alerts, including wireless temperature monitoring.
sysco.ca/healthcare/synergy-tech-suite | 1-866-877-4977 Powered By
MENUS Sysco Menu Emergency Menus Special Event Menus
Reach Out To Your Sysco Representative For Access To The Menus!
RESOURCES: Nourishing News Magazine Nourishing Kitchen Recipes Nourished Aging Toolkits Series
Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
Soup Pepper Rstd w/Potato f/Dry G-F RS Base (Roasted Red Pepper Soup) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peppers, Red Sliced Rstd Cnd
4 Kg
Water, Tap
4.5 L
Onion, Chopped Fresh
200 g
Base, Vegetable Dry G-F RS
90 mL
Potato, Diced Frz
600 g
Basil, Leaves Dry
25 mL
Oregano, Dry
25 mL
Garlic, Powder
25 mL
Pepper, Black Grd
15 mL
Sour Cream f/Bulk (See recipe details on page 5)
500 mL
Place Roasted Red Peppers in a blender or food processor, and blend until smooth.
In a large saucepan, mix Peppers, Potatoes, Water, Base, Onion. Cook Potatoes until tender.
Season with Basil, Oregano, Garlic Powder and Pepper. Bring mixture to a boil. Lower heat and simmer on low heat for 30 minutes.
5
Add sour cream to soup as garnish at time of service
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
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Page 1 of 69
INGREDIENTS
AMOUNT
PREPARATION STEP
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.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
10
CCP-Maintain >140F/60C; discard unused product.
11
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:39 AM
Page 2 of 69
P.Soup Pepper Rstd w/Potato f/Dry G-F RS Base (P.Roasted Red Pepper Soup) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup Pepper Rstd w/Potato f/Dry G-F RS
2 Base (See recipe details on page 1 - 2)
9L
Soup: Prepare as per separate recipe.
3
Soup: Puree product to desired consistency. 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 | 09:39 AM
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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 | 09:39 AM
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Sour Cream f/Bulk (Sour Cream) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sour Cream, Bulk
3
2026-07-31 | 09:39 AM
500 mL
Portion Sour cream. Serve as desired. CCP-Maintain <40F/4C.
Page 5 of 69
Beef Wellington f/RTC (Beef Wellington) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef
2 Wellinton RTC
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
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 | 09:39 AM
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Mcd.Beef Wellington f/RTC (Mcd.Beef Wellington) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Beef Wellington f/RTC (See recipe details on page 6)
4.5 Kg
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 67)
750 mL
Mince prepared product to desired consistency. Stir in Gravy.
1
CCP - Reheat 165F/74C held 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 09:39 AM
Page 7 of 69
P.Beef Wellington f/RTC (P.Beef Wellington) 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
Beef Wellington f/RTC (See recipe details on page 6)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on 1 page 67)
1.5 L
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Combine ¾ Gravy with Meat in blender or food processor. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Add remainder of Gravy as needed. Continue blending until pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 09:39 AM
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Beef Brsd f/Cubes (Seasoned Beef Cubes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
#10 scoop
90 g
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
60 mL
Garlic, Powder
10 mL
Salt, Table
10 mL
2 Pepper, Black
In a pan over medium heat, melt Margarine and saute Onions until translucent. Add Meat, Seasonings and Spices. Brown Meat. Do not overcook.
8 mL
Grd
Onion, Yellow Whole Fresh
500 g
Beef, Diced Raw
5 Kg
3
Diced
Cover and simmer, stirring occasionally, until Meat is tender. CCP-Cook to an internal temperature of 160F/71C 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.
2026-07-31 | 09:39 AM
Page 9 of 69
INGREDIENTS
AMOUNT
7
2026-07-31 | 09:39 AM
INGREDIENT PREP
PREPARATION STEP
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 10 of 69
Dcd.Beef Brsd f/Cubes. (Dcd.Seasoned Beef) 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. Beef Brsd f/Cubes (See recipe details on page 9 - 10)
4.5 Kg
G-F LS Gravy Beef f/Dry Mix (See recipe details on page 66)
750 mL
Beef & Gravy: Prepare as per separate recipe.
3
Beef & 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 | 09:39 AM
Page 11 of 69
Mcd.Beef Brsd f/Cubes (Mcd.Seasoned Beef) 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. Beef Brsd f/Cubes (See recipe details on page 9 - 10)
4.5 Kg
G-F LS Gravy Beef f/Dry Mix (See recipe details on page 66)
1.5 L
Beef & Gravy: Prepare as per separate recipe.
3
Beef & 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
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 | 09:39 AM
Page 12 of 69
P.Beef Brsd f/Cubes (P.Seasoned Beef Cubes) 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. Beef Brsd f/Cubes (See recipe details on page 9 - 10)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 67)
2.25 L
Beef & Gravy: Prepare as per separate recipe.
3
Beef & 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
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 | 09:39 AM
Page 13 of 69
Vegt Meatloaf f/Crumbles (Vegt Meatloaf) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Off-Set Spatula
90 g
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Crumbs, Bread Plain
750 mL
Milk, Soy Original Bulk
75 mL
Onion, Yellow Diced Frz
250 mL
Celery, Diced Frz
250 mL
Applesauce, Unsweetened
1.5 L
Ketchup, Bulk
500 mL
Sauce, Soy Bulk
25 mL
Pepper, Black Grd
5 mL
Vegan, Meat Crumbles
5.5 Kg
3
2026-07-31 | 09:39 AM
Combine all Ingredients in mixer. Mix at low speed until just combined. Do not over-mix.
Place mixture into loaf pan(s) and bake in oven until cooked through.
Page 14 of 69
INGREDIENTS
AMOUNT
PREPARATION STEP
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
Cook Time: 45-60 min
2026-07-31 | 09:39 AM
Page 15 of 69
Dcd.Vegt Meatloaf f/Crumbles (Dcd.Vegt Meatloaf) 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. Vegt Meatloaf f/Crumbles (See recipe details on page 14 - 15)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 67)
750 mL
Vegt Meatloaf & Gravy: Prepare as per separate recipe.
3
Vegt Meatloaf & 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 | 09:39 AM
Page 16 of 69
Mcd.Vegt Meatloaf f/Crumbles (Mcd.Vegt Meatloaf) 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. Vegt Meatloaf f/Crumbles (See recipe details on page 14 - 15)
4.5 Kg
Broth Veg f/Dry G-F RS Base (See recipe details on page 4)
1.5 L
Vegt Meatloaf & Broth: Prepare as per separate recipe.
3
Vegt Meatloaf & 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 | 09:39 AM
Page 17 of 69
P.Vegt Meatloaf f/Crumbles (P.Vegt Meatloaf) 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. Vegt Meatloaf f/Crumbles (See recipe details on page 14 - 15)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 67)
2.25 L
Vegt Meatloaf & Gravy: Prepare as per separate recipe.
3
Vegt Meatloaf & 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 | 09:39 AM
Page 18 of 69
Potato Brussels Sprout Gruyere Casserole Hmd (Brussels & Gruyere Potato Casser) COOK TIME
COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
40 Min
190.0 °C
Bake
250 mL
1 hour and 22 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Tots/Puffs
4.25 Kg
Prepared
Preheat oven to 375F/190. Grease 2" hotel pans.
Prepare potato tots as per manufacturer instructions (deep fryer or oven). Season with salt and pepper to taste, set aside.
3
4
5
Egg, Whole Liquid
1.3 L
Cream, Half & Half Bulk
480 mL
Cheese, Gruyere Block
1.9 Kg
Basil, Fresh
237 mL
Parsley, Fresh
237 mL
Garlic, Chopped/Minced
125 mL
Fennel, Fresh
3.8 Kg
Cored & Sliced
Brussels Sprouts, Fresh
2.85 Kg
Halved
2026-07-31 | 09:39 AM
In a large bowl, whisk eggs, cream and salt to taste.
Shredded
Stir in cheese, herbs and garlic.
Chopped
In another large bowl, toss all ingredients with egg mixture until well combined.
Page 19 of 69
INGREDIENTS
6
AMOUNT
INGREDIENT PREP
PREPARATION STEP
Portion into greased hotel pans and cover with foil. Bake for 30-40 minutes until custard is set. Remove foil and bake for another 5-8 minutes until lightly browned.
7
CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.
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.
2026-07-31 | 09:39 AM
Page 20 of 69
Mcd.Potato Brussels Sprout Gruyere Casserole Hmd (Mcd.Brussels & Gruyere Potato Casser) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Brussels Sprout Gruyere Casserole
2 Hmd (See recipe details on page 19 - 20)
12.5 L
3 Milk, 2% Bulk
1.5 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-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. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:39 AM
Page 21 of 69
P.Potato Brussels Sprout Gruyere Casserole Hmd (P.Brussels & Gruyere Potato Casser) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Brussels Sprout Gruyere Casserole
2 Hmd (See recipe details on page 19 - 20)
12.5 L
3 Milk, 2% Bulk
2.25 L
Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
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 | 09:39 AM
Page 22 of 69
Omelette f/Liquid (Omelette) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
162.0 °C
Grill
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
3
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Whole Liquid
5.15 L
Pepper, White Grd
2 mL
Salt, Table
5 mL
Oil, Vegetable
120 mL
In a mixing bowl, whisk together Eggs, Salt, and Pepper.
Pour 80 mL Egg mixture for individual Omelets on greased griddle. Cook until bottom is golden brown. Do not stir. If necessary, gently lift cooked portion with a spatula to permit uncooked mixture to flow underneath. Continue cooking until Eggs are set. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
Fold Omelet in half or thirds making a long oval shaped Omelet. Serve immediately.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:39 AM
Page 23 of 69
INGREDIENTS
AMOUNT
10
2026-07-31 | 09:39 AM
PREPARATION STEP
Cook Time: 3-5 min.
Page 24 of 69
Mcd.Omelette f/Liquid (Mcd.Omelette) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe
2 details on page 23 - 24)
50 each
Omelette: Prepare as per separate recipe.
3
Omelette: Mince to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:39 AM
Page 25 of 69
P.Omelette f/Liquid (P.Omelette) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe
2 details on page 23 - 24)
50 each
3 Milk, 2% Bulk
2.25 L
Omelette: Prepare as per separate recipe.
Omelette & Milk: Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:39 AM
Page 26 of 69
Gravy Apple & Sage f/Dry G-F RS Broth Base (Apple & Sage Gravy) COOK TIME
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
5 Min
Boil
30 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 30)
2.5 L
Prepare Poultry Gravy as per recipe
Drink Apple Cider f/Mix (See recipe details on page 29)
1.25 L
Sage, Fresh
500 mL
Salt, Table
5g
To Taste
Pepper, Black Grd
5g
To Taste
Prepare Apple Cider as per recipe
In a sauce pan, pour Apple Cider and bring to a boil. Reduce by half
4
Meanwhile, gradually add the Poultry Gravy to 125 mL of water in a bowl while whisking. Set aside
5
Add 250 mL of water to the Apple Cider reduction and bring to a boil. Add in Poultry Gravy to sauce pan while whisking, reduce heat and simmer for 3 minutes, stirring occasionally
6 7
2026-07-31 | 09:39 AM
Add chopped Sage stir well. Add in Salt and Pepper to taste, stir well and serve. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Page 27 of 69
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:39 AM
Page 28 of 69
Drink Apple Cider f/Mix (Apple Cider) 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. Drink Mix, Apple Cider Dry
160 mL
Water, Tap
1.15 L
3
2026-07-31 | 09:39 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 29 of 69
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
317 mL
Water, Tap
2.1 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 | 09:39 AM
Page 30 of 69
Potato Rstd Mini w/Rosemary (Mini Rosemary Roasted Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
#8 scoop
125 mL
10 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
120 mL
Rosemary, Dried
50 mL
Potato Parisienne f/Fresh (See recipe details on page 33 - 34)
4 Kg
Melted
Combine Potatoes, Margarine, and Rosemary. Mix well. Prepare Potatoes according to package directions. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
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.
2026-07-31 | 09:39 AM
Page 31 of 69
Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Mashed Pearls
1 Kg
Water, Tap
4.75 L
Margarine, Bulk
125 mL
Combine Potato Pearls and Water. Stir constantly using wire whisk.
Boiled Add Margarine.
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
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Discard unused product.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:39 AM
Page 32 of 69
Potato Parisienne f/Fresh (Parisienne Potatoes) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
4z Solid Spoodle
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Yellow Fresh
Peel and cut Potatoes in desired shape; partially cook by boiling or steaming in enough Water to cover Potatoes, about 10 min, Drain well.
32 each
Water, Tap
1.9 L
Boiled
Oil, Olive
80 mL
Garlic, Whole Fresh
19 mL
Chopped Fine
Parsley, Fresh
19 mL
Chopped Fine
Pepper, Black Grd
19 mL
Paprika, Regular
19 mL
Place Potatoes on baking sheets greased well with half the Oil, Pour remaining Oil over Potatoes and sprinkle with Garlic, Parsley, Pepper, and Paprika.
4
Place Sheet Pan(s) in oven & cook turning once during cooking.
5
CCP-Cook to an internal temperature of 135F/57C 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.
2026-07-31 | 09:39 AM
Page 33 of 69
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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
Discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
11
Cook Time: 30-45 min.
2026-07-31 | 09:39 AM
Page 34 of 69
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 | 09:39 AM
Page 35 of 69
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 35)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 4)
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 | 09:39 AM
Page 36 of 69
Carrots Sliced f/Frz w/Cinnamon & Honey Glaze (Cinnamon Honey Glazed Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
125 mL
10 minutes
50
INGREDIENTS
AMOUNT
1 2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Sliced Frz
4.5 Kg
Steam or boil Carrots until tender.
Margarine, Bulk
120 g
Melt Margarine in a saucepan over medium heat and add Honey, Brown Sugar and Cinnamon. Heat until Sugar melts. Pour over Carrots. Gently mix.
Cinnamon, Ground
10 mL
Honey, Bulk
250 mL
Sugar, Brown Light Bulk
60 mL
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain >140F/60C; discard unused product.
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 | 09:39 AM
Page 37 of 69
P.Carrots Sliced f/Frz w/Cinnamon & Honey Glz (P.Honey Glazed Carrot) 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
Carrots Sliced f/Frz w/Cinnamon & Honey Glaze (See recipe details on page 37)
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Puree consistency: Add prepared product. Cover securely; blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165/74C held for 15 sec.
1
CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. Discard unused product.
2
2026-07-31 | 09:39 AM
NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 38 of 69
Asparagus Grld f/Fresh w/Lemon Parmesan Topping (Asparagus w/Lemon Parmesan Topping) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Grill
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cheese, Parmesan Shredded/Grated
50 mL
Juice, Lemon Bulk
560 mL
Oil, Olive
750 mL
Mustard, Dijon
190 mL
2 Garlic,
Chopped/Minced
3
PREPARATION STEP
Whisk together Cheese, Lemon Juice, Zest from fresh lemons, first portion Oil, Dijon, Garlic, Salt and Pepper. Cover and chill until ready to use.
2 Tbsp
Salt, Table
1 3/4 tsp
Pepper, Black Grd
1 3/4 tsp
Lemon, Fresh
2 each
Salt, Table
5 mL
Pepper, Black Grd
5 mL
Asparagus, Fresh
12.5 bunch
2026-07-31 | 09:39 AM
Grated
SEE NOTE Toss Asparagus with remaining Oil, Salt and Pepper. Place Asparagus on grill or in grill pan. Cook until crisp, turning frequently. Place on serving platter and drizzle with Lemon Parmesan Cheese topping.
Page 39 of 69
INGREDIENTS
AMOUNT
Oil, Olive
375 mL
INGREDIENT PREP
PREPARATION STEP
4
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:39 AM
Page 40 of 69
Beans Green & Yellow Whole f/Frz w/Oregano & Paprika (Whole Mixed Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
1
AMOUNT
PREPARATION STEP
Green Beans & Yellow, Frz
4.65 Kg
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Margarine, Bulk
120 mL
Steam or boil Vegetables until tender. Add Seasonings and mix well.
Paprika, Regular
10 mL
Oregano, Dry
5 mL
2
CCP -- Maintain >140F/60C for only 4 hr.
3
CCP --Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
4
CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 1 hr - one time only.
2026-07-31 | 09:39 AM
Page 41 of 69
Mcd.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Mcd.Green & Yellow Beans) 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. Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 65)
6.25 L
Prepare as per separate recipe.
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
3
Mince to desired consistency.
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 | 09:39 AM
Page 42 of 69
P.Beans Green & Yellow Whole f/Frz w/Oregano & Paprika (P.Whole Mixed Beans) 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
Beans Green & Yellow Whole f/Frz w/Oregano & Paprika (See recipe details on page 41)
6.25 L
Thickener, Dry Bulk
250 mL
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Blend seasoned Vegetables in blender or food processor. Gradually add Thickener. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product. NOTE: Proportion of Liquid to Thickener may vary according to manufacturer or type. Follow mixing instructions for brand purchased.
2026-07-31 | 09:39 AM
Page 43 of 69
Beet & Orange Mandarin Salad f/Cnd w/Drsg (Red Beet Citrus Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beets, Sliced Cnd
5.35 L
Drained
Orange, Mandarin Cnd JcPk
960 g
Drained
Vinegar, Apple Cider
100 mL
Juice, Lemon Bulk
125 mL
Honey, Bulk
100 mL
Pepper, Black Grd
5 mL
Place drained Beets and Mandarin Oranges into bowl.
Combine Vinegar, Juice, Honey and Pepper. Whisk together to blend. Pour Dressing over Beet mixture. Toss lightly to coat. Chill until service.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:39 AM
Page 44 of 69
Mcd.Beet & Orange Mandarin Salad f/Cnd w/Drsg (Mcd.Beet Citrus Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Beet & Orange Mandarin Salad f/Cnd w/Drsg (See recipe details on page 44)
6.25 L
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
1
Mince prepared product to desired consistency. CCP – Maintain <40F/4C. Discard unused product.
2026-07-31 | 09:39 AM
Page 45 of 69
P.Beet & Orange Mandarin Salad f/Cnd w/Drsg (P.Red Beet Citrus Salad)
1
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
Beet & Orange Mandarin Salad f/Cnd w/Drsg (See recipe details on page 44)
6.25 L
Oil, Vegetable
250 mL
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Place Liquid, Oil, Salad Dressing, Commercial Dressing, or other desired Liquid in blender or food processor. Add prepared Salad. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. CCP - Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused portion.
2026-07-31 | 09:39 AM
Page 46 of 69
Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (Mixed Greens Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
Tongs
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce, Iceberg Whole
3.65 Kg
Chopped
Lettuce, Romaine Whole
1.9 Kg
Chopped
3 Dressing, Vinaigrette Raspberry 4
2026-07-31 | 09:39 AM
1.5 L
Toss Lettuce together.
Serve 30 ml Dressing on each Salad or on the side. CCP-Maintain <40F/4C.
Page 47 of 69
Dcd.Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (Dcd.Mixed Greens Salad) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
1 Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (See recipe details on
2 page 47)
6.25 L
3
2026-07-31 | 09:39 AM
Dice to desired consistency.
CCP-Maintain <40F/4C.
Page 48 of 69
Mcd.Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (Mcd.Mixed Greens Salad) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
1 Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (See recipe details on
2 page 47)
6.25 L
Prepare as per separate recipe.
3
Mince to desired consistency.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:39 AM
Page 49 of 69
Mcd.Vegetable Salad Italian Marinated f/Frz (Mcd.Marinated Vegetables) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Vegetable Salad Italian Marinated f/Frz (See recipe
2 details on page 69)
6.25 L
Mince to desired consistency.
3
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
4
Discard unused product.
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 | 09:39 AM
Page 50 of 69
P.Lettuce Salad Iceberg&Romaine w/Raspberry (P.Mixed Greens Salad) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Mince
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Lettuce Salad Iceberg & Romaine w/Raspberry Vinaigrette (See
2 recipe details on page 47)
6.25 L
3 Dressing, Vinaigrette Raspberry
750 mL
Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:39 AM
Page 51 of 69
Ice Cream Butterscotch Bulk (Butterscotch Ice Cream)
INGREDIENTS
1
COOK METHOD
SERVING SIZE
YIELD
Chill
125 mL
50
AMOUNT
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Portion according to serving size.
2
CCP-Maintain <32F/0C.
3
Discard unused product.
2026-07-31 | 09:39 AM
Page 52 of 69
P.Cookies Sugar f/Dough (P.Sugar Cookie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Sugar f/Dough (See recipe details
2 on page 54)
Juice Apple f/BIB (See recipe details on
3 page 68)
100 each 2.25 L
Cookies: Prepare as per separate recipe.
Cookies & 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 | 09:39 AM
Page 53 of 69
Cookies Sugar f/Dough (Sugar Cookies) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Tongs
2 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookie Dough,
2 Sugar
100 each
Prepare product as per package instructions.
3
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.
4
Discard unused product.
2026-07-31 | 09:39 AM
Page 54 of 69
Brownie Chocolate f/Mix w/Chocolate Mint Frosting (Choco-Mint Brownie) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
1 (2x2)
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Brownie Mix, Chocolate
1.25 Kg
Frosting Vanilla Hmd (See recipe details on page 61)
650 g
Extract, Mint
10 mL
Food Colouring, Green
10 mL
Frosting Chocolate Hmd (See
3 recipe details on page 60)
650 g
Follow the package directions for preparing Brownie batter. Spread evenly in greased sheet pan and bake per package instructions. Allow Brownies to cool.
If Desired Prepare Vanilla Frostings per separate recipe. Add Mint and Green Coloring (optional); blend well. Cover Brownie with a thin layer of Mint Icing. Place in refrigerator and allow to set.
4
Prepare Chocolate Frosting per separate recipe. When Mint Icing has set, cover with thin layer of Chocolate Icing. Allow both Icing to set, into 2x2" squares. Refrigerate.
5
CCP-Maintain <40F/4C.
6
Discard unused product.
2026-07-31 | 09:39 AM
Page 55 of 69
P.Brownie Chocolate f/Mix w/Chocolate Mint Frosting (P.Choco-Mint Brownie) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
Brownie Chocolate f/Mix w/Chocolate Mint Frosting (See recipe details on page 55)
50 (2x2)
Juice Apple f/BIB (See recipe details on page
1 68)
1.5 L
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 | 09:39 AM
Page 56 of 69
Bar Blonde f/Mix (Blonde Bars) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Off-Set Spatula
1 (2x2")
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, White/Vanilla
1.25 Kg
Sugar, Brown Light Bulk
300 mL
2 Margarine, Bulk
3
PREPARATION STEP
150 mL
Egg, Whole Liquid
224 mL
Water, Tap
223 mL
Pan Coating, Spray
1 mL
Blend all Ingredients on low speed until mixed well.
Melted
Grease shallow pan with Pan Coating. Spread Cake mixture into the pans. Bake at 350F/176C for 25-30 min or until a knife inserted comes out clean.
4
Cut into 2x2" squares.
5
CCP-Maintain <40F/4C.
6
Cook Time: 25-30 min
2026-07-31 | 09:39 AM
Page 57 of 69
P.Bar Blonde f/Mix (P.Blonde Bar) 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. Bar Blonde f/Mix (See recipe details on
2 page 57)
Juice Apple f/BIB (See recipe details on
3 page 68)
50 (2x2") 2.25 L
Bar: Prepare as per separate recipe.
Bar & 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 | 09:39 AM
Page 58 of 69
Pudding Chocolate f/Inst (Chocolate Pudding) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Milk, 2% Bulk Pudding Mix,
3 Chocolate Dry
5.55 L
Pour Milk into large mixing bowl.
1.1 Kg
Blend in Instant Pudding Mix at low speed long enough to dampen powder (about 30 seconds). Scrape down sides and bottom of bowl. Continue to mix until smooth (5-7 minutes). Portion 125 mL into individual serving dishes. Chill until set.
4
NOTE: 1071 mL of Instant Pudding Mix = 1Kg package, which yields 45 servings. 23 mL of Instant Pudding Mix + 111 mL of Milk = a 125 mL serving
5
NOTE: Chill under refrigeration <40F/4C.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
8
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:39 AM
Page 59 of 69
Frosting Chocolate Hmd (Chocolate Frosting) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
Solid Spoon
1 each
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
173 mL
Sugar, Powdered
433 mL
Extract, Vanilla
7 mL
3 Milk, 2% Bulk
43 mL
2
PREPARATION STEP
Cocoa Powder, Unswt
4
2026-07-31 | 09:39 AM
Cream Margarine until fluffy using a mixer; add Sugar gradually on medium speed; mix until fluffy.
Add remaining Ingredients; blend until smooth.
54 mL CCP-Maintain <40F/4C.
Page 60 of 69
Frosting Vanilla Hmd (Vanilla Frosting) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
Solid Spoon
1 each
10 minutes
50
INGREDIENTS
1
2
AMOUNT
Margarine, Bulk
173 mL
Sugar, Powdered
433 mL
Extract, Vanilla
22 mL
Milk, 2% Bulk
43 mL
INGREDIENT PREP
Thawed
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Cream Margarine until fluffy; add Sugar gradually on medium speed; mix until fluffy.
3
Add remaining Ingredients; blend until smooth.
4
CCP-Maintain <40F/4C.
2026-07-31 | 09:39 AM
Page 61 of 69
Drink Lemonade f/RTS w/Syrup & Cherries (Lemon Cherry Cooler) 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 Lemonade PC
6.25 L
Syrup, Cherry
750 mL
Syrup, Vanilla
750 mL
Cherries, Maraschino
50 each
Combine Lemonade, Cherry Syrup and Vanilla Syrup. Chill. Garnish with a Cherry.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
2026-07-31 | 09:39 AM
Page 62 of 69
Coffee f/Grd (Coffee) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
175 g
Water, Tap
9.4 L
3
2026-07-31 | 09:39 AM
Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.
Page 63 of 69
Tea f/Bag Indv (Hot Tea) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steep
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tea, Bag Black Water, Tap
3
2026-07-31 | 09:39 AM
50 each 9L
Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.
Page 64 of 69
Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Green & Yellow Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Green Beans, Cut Frz
2.25 Kg
Beans, Wax Cut Frz
2.25 Kg
Margarine,
2 Bulk
Combine green and yellow beans, steam or boil Vegetables until tender. Drain vegetables and toss with Seasonings and Margarine, to combine.
120 g
Paprika, Regular
10 mL
Oregano, Dry
5 mL
3
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.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:39 AM
Page 65 of 69
G-F LS Gravy Beef f/Dry Mix (Beef Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Beef Dry G-F RS
140 g
2 Water, Tap
1.45 L
Water, Tap
357 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 | 09:39 AM
Page 66 of 69
G-F LS Gravy Brown f/Dry Mix (Brown Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS
75 mL
Water, Tap
750 mL
Prepare product as per package instructions.
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 | 09:39 AM
Page 67 of 69
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
300 mL
Water, Tap
1.2 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 | 09:39 AM
Page 68 of 69
Vegetable Salad Italian Marinated f/Frz (Marinated Vegetables) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli, Florets Frz
850 g
Carrots, Diced Frz
850 g
Cauliflower, Florets Frz
1.4 Kg
Onion, Yellow Diced Frz
310 g
Celery, Diced Frz
310 g
Mushroom, Pieces Cnd
850 g
Dill, Weed Dry
5 mL
3 Basil, Leaves Dry
5 mL
2
PREPARATION STEP
Dressing, Italian Bulk
Combine all Vegetables and steam according to package directions just until crisp tender.
Chopped
Drained Combine remaining ingredients; pour over Vegetable mixture and marinate for a minimum of 2 hours.
450 mL
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
Discard unused product.
2026-07-31 | 09:39 AM
Page 69 of 69