Special Events Menu Birthday Celebration
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE
Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, andtaste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZER
Warmed Flatbread with Dip
Creamy Broccoli Rotini Soup
MAINS
Ribeye with Red Wine Sauce with Herbed Potatoes& Grilled Peppers & Mushrooms
Poached Blue Cod with Lobster Salad
with Warm Cumin and Chickpea Salad & Rice Pilaf with Peas
DESSERTS
Chocolate Lava Cake
Vanilla Caramel Swirl Cake
BEVERAGES
Champagne Tea or Coffee
DRINK IDEA SNACKIDEA SNACK CART IDEAS
BANANA DAIQUIRI
Tip: Servedrinkwithawineglass andcherryontop
CHEESECAKE ASSORTED MINI
Tip: Slice the mini cheesecakes in half for easier sampling.
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to event with Gold Foil
Doorway Curtain
Entertain birthday guests with a fun balloon toss game.
APPETIZER
Warmed Flatbread with Dip
Creamy Broccoli Rotini Soup
MAINS
Ribeye with Red Wine Sauce
with Herbed Potatoes& Grilled Peppers & Mushrooms
Poached Blue Cod with Lobster Salad
with Warm Cumin and Chickpea Salad & Rice Pilaf with Peas
DESSERTS
Chocolate Lava Cake
Vanilla Caramel Swirl Cake
BEVERAGES
Champagne
Tea or Coffee
BeansChickpeaSaladCitrusf/Cndw/TomatoesCherry&Onions(WarmCumin&Chickpea Salad)
1
Oil,Olive
JuiceOrangef/BIB(See recipedetailsonpage3)
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
400mL MixOil,Juice,Vinegar,Cumin,andSaltinsaucepan.Bringtoboilovermediumheat.
400mL Prepared
Cumin,Powder 3Tbsp1 tsp
Salt,Table 21/2 tsp
Vinegar,RedWine 1/3Cup
3 Beans, Chickpeas/GarbanzoCnd 4.5Kg Rinsed& Drained StirinBeans,Tomatoes,andOnions.Cookandstir.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
4
Tomato,CherryWhole Fresh 2.4L Halved
Onion,Green/Spring Whole 150mL Chopped
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2
Juice,OrangeConc4:1 80mL Prepareproductasperpackageinstructions. Water,Tap 320mL 3 CCP-Maintain<40F/4C
BeefSteakf/Ribeyew/RedWineSc(Ribeyew/RedWineSauce)
Oil,Olive 60mL WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment Tomakesauce:HeatOilinlargeskilletovermedium highheat.CookGarlicinOiluntiltender.AddOnionsandsauteuntiltender.AddPaprika,Sugar,SaltandPeppertotaste,andWine toOnions.Stirtoblendwell.Maintain>140F/60Cforonly4hrs.
Garlic, Whole Fresh 65mL Minced
Onion, Yellow Whole Fresh 12each Grated
Paprika, Regular 60mL
Sugar, Granulated Bulk 250mL
Salt,Table 1mL
Pepper, BlackGrd 1mL
Wine, Cooking Burgundy 125mL
CutSteaksinto224gportions;laySteaksinbakingpans.Coverandcookat300F/148Cforapproximately1.5-2hrsuntilMeatis cooked.Cooktointernaltempof160F/71Cheldfor15sec.ServeSaucewithMeat.
CCP--Maintain>140F/60Cforonly4hrs.CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto 40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin1hr-onetimeonly.
Beef, Ribeye Raw 25 each(224g)
BreadWhite(WhiteBread)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 9L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
CakeChocolateG-F(G-FChocolateCake)
CakeChocolateLavaIndv(ChocolateLavaCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C. 5 Discardunusedproduct
CakeVanillaCaramel(VanillaCaramelSwirlCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct
CasseroleChickpeaw/CondTomatoSoup(ChickpeaTomatoCasserole)
1
Pepper,BlackGrd 15mL
Oil,Vegetable 360mL
2
Onion,YellowDicedFrz 1.4Kg
Garlic,Chopped/Minced 150g
3 Beans,Chickpeas/Garbanzo Cnd 7Kg Rinsed& Drained
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Addoiltothepot.Cookonionsfor5minutesstirringtoavoidburning.Addgarlicandcookanadditional3 minutes.
Addchickpeasandherbs.Stirtocombineuntilallchickpeasarecoated.Cookstirringfor5minutes.
AddCondensedTomatoSoup.Stiruntilwellcombined.Bringtoaboil.Reduceheattoasimmer.Addspinach.Continueto simmerfor20-25minutesstirringoccasionally.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
ChampagneNonAlcoholic(Champagne)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Champagne 6.25L CCP-Maintain<40F/4C.
3 Discardunusedproduct.
CoffeeorTea:Prepareproductasperpackageinstructions
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee, Regular Ground 100mL
3 Serveperresident'schoice.
4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct.
CrackersSoda/SaltingNASPC(UnsaltedCrackers)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
BeefSteakf/Ribeyew/RedWineSc(Ribeyew/RedWineSauce)
Oil,Olive 60mL WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment Tomakesauce:HeatOilinlargeskilletovermedium highheat.CookGarlicinOiluntiltender.AddOnionsandsauteuntiltender.AddPaprika,Sugar,SaltandPeppertotaste,andWine toOnions.Stirtoblendwell.Maintain>140F/60Cforonly4hrs.
Garlic, Whole Fresh 65mL Minced
Onion, Yellow Whole Fresh 12each Grated
Paprika, Regular 60mL
Sugar, Granulated Bulk 250mL
Salt,Table 1mL
Pepper, BlackGrd 1mL
Wine, Cooking Burgundy 125mL
CutSteaksinto224gportions;laySteaksinbakingpans.Coverandcookat300F/148Cforapproximately1.5-2hrsuntilMeatis cooked.Cooktointernaltempof160F/71Cheldfor15sec.ServeSaucewithMeat.
CCP--Maintain>140F/60Cforonly4hrs.CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto 40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin1hr-onetimeonly.
Beef, Ribeye Raw 25 each(224g)
Dcd.LettuceSaladIceberg&Romainew/RaspberryVinaigrette(Dcd.MixedGreensSalad)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces& equipment.
2 LettuceSaladIceberg&Romainew/RaspberryVinaigrette(Seerecipedetailson page23) 6.25L Dicetodesiredconsistency.
3 CCP-Maintain<40F/4C.
Serve30mlDressingoneachSaladorontheside. 4 CCP-Maintain<40F/4C. LettuceSaladIceberg&Romainew/RaspberryVinaigrette(MixedGreensSalad)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Lettuce,IcebergWhole 365Kg Chopped TossLettucetogether
Lettuce,RomaineWhole 1.9Kg Chopped
3 Dressing,VinaigretteRaspberry 15L
Dcd.PeppersGreen&MushroomsJulienneGrldf/Fresh&Cnd(Dcd.GrilledPeppers& Mushrooms)
1 PeppersGreen&MushroomsJulienneGrld f/Fresh&Cnd(Seerecipedetailsonpage25)
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Usingachef’sknifeandcuttingboard,dicepreparedproductintopiecesnolargerthan1cmcubed.*Reheat to165F/74Cheldfor15sec.CCP–Maintain>140F/60Cforonly4hrs.Discardunusedproduct.
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Peppers,Bell GreenWhole Fresh 25Kg Julienne CookMushroomsandGreenPepperwithOilongrilluntildesiredtenderness.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
Dcd.VegtGardenPattyf/RTC(Dcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage27) 50each
Patty&Gravy:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 28) 750mL 3
Patty&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
VegtGardenPattyf/RTC(VegtGardenPatty)
1 VegtPatty 50each *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.
G-FLSGravyBrownf/DryMix(BrownGravy)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
FishCodBkd(BakedCod)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Fish,Cod LoinsRaw 5.65Kg PlaceFishontobakingsheetandsprinklewithSeasonings.
MeltMargarineinasaucepanovermediumheatandaddLemonJuice.DrizzleoverFish.
Bakeat375F/190Cfor20-35min;untilfishflakeseasily.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CookTime:20-35Minutes 2026-02-12|02:09PM
FishCodf/Filletw/LobsterSalad(PoachedBlueCodw/LobsterSalad)
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment 2 Fish,BlueCodFilletRaw 4.5Kg Placeallthedefrostedcodfilletsinto2"hotelpans.
Celery,DicedFrz
Inalargebowlmixcelery,onions,chives,lemonjuice,bayleafsandblackpepper.Spoonthemixontoeach fillet.Coverthehotelpanandcookthefish.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Maintain<40F/4C.
JuiceOrangef/BIB(Seerecipe detailsonpage3)
Lobstersalad:inalargebowlmixlobster,orangejuice,onions,greenpeppersandlemonjuice.Dothistask atleast45minutesbeforeservice.
CCP-Maintain<40F/4C.
Onion,Green/SpringChoppedFresh
Peppers,BellGreenDicedFrz
Juice,LemonBulk
Lobster,TailsRaw
Diced
Toserve:90gCodtoppedwith20gLobstersalad.
CCP-Maintain<40F/4C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 FlatbreadHerb 25each WarmFlatbreadinovenat350F/177Cfor10minutes,untilbreadiswarmbutnotcrispy
3 Dip,SpinachArtichoke 1.5Kg CutwarmedFlatbreadinhalfandtheninto1inchstrips.Serve1/2Flatbreadwith30gofDip.
4 CCP-Maintain>140F/60C;discardunusedproduct.
5 Discardunusedproduct
6 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Serve30mlDressingoneachSaladorontheside. 4 CCP-Maintain<40F/4C. LettuceSaladIceberg&Romainew/RaspberryVinaigrette(MixedGreensSalad)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Lettuce,IcebergWhole 365Kg Chopped TossLettucetogether
Lettuce,RomaineWhole 1.9Kg Chopped
3 Dressing,VinaigretteRaspberry 15L
Mcd.BeefSteakf/Ribeyew/RedWineSc(Mcd.Ribeyew/RedWineSauce)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 BeefSteakf/Ribeyew/RedWine Sc(Seerecipedetailsonpage4-5) 4.5Kg Prepared Prepareasperseparaterecipe.
3 BrothBeeff/DryG-FRSBase(See recipedetailsonpage36) 750mL
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistency isachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
BrothBeeff/DryG-FRSBase(BeefBroth)
Water,Tap 750mL Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollowmanufacturer instructionsforproductspecificpreparationmethods
Mcd.CarrotsDicedf/frz(Mcd.DicedCarrots)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CarrotsDicedf/Frz(See recipedetailsonpage38)
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
CarrotsDicedf/Frz(DicedCarrots)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Soup(Seerecipedetailsonpage1315)
MincedConsistency:Mincetodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescan affectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners.
BrothVegf/DryG-FRSBase(VegetableBroth)
Water,Tap 15L Prepareproductasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods
CasseroleChickpeaw/CondTomatoSoup(ChickpeaTomatoCasserole)
1
Pepper,BlackGrd 15mL
Oil,Vegetable 360mL
2
Onion,YellowDicedFrz 1.4Kg
Garlic,Chopped/Minced 150g
3 Beans,Chickpeas/Garbanzo Cnd 7Kg Rinsed& Drained
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Addoiltothepot.Cookonionsfor5minutesstirringtoavoidburning.Addgarlicandcookanadditional3 minutes.
Addchickpeasandherbs.Stirtocombineuntilallchickpeasarecoated.Cookstirringfor5minutes.
AddCondensedTomatoSoup.Stiruntilwellcombined.Bringtoaboil.Reduceheattoasimmer.Addspinach.Continueto simmerfor20-25minutesstirringoccasionally.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Mcd.FishCodBkd(Mcd.BakedCod)
FishCodBkd(Seerecipedetails onpage29-30)
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 28)
Fish&Gravy:Prepareasperseparaterecipe
Fish&Gravy:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
FishCodBkd(BakedCod)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Fish,Cod LoinsRaw 5.65Kg PlaceFishontobakingsheetandsprinklewithSeasonings.
MeltMargarineinasaucepanovermediumheatandaddLemonJuice.DrizzleoverFish.
Bakeat375F/190Cfor20-35min;untilfishflakeseasily.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
CookTime:20-35Minutes 2026-02-12|02:09PM
Mcd.LettuceSaladIceberg&Romainew/RaspberryVinaigrette(Mcd.MixedGreensSalad)
1
2 LettuceSaladIceberg&Romainew/RaspberryVinaigrette(Seerecipedetailson page23)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces& equipment.
Prepareasperseparaterecipe.
3 Mincetodesiredconsistency. 4 CCP-Maintain<40F/4C.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PotatoBoiledDoublef/Fresh(See recipedetailsonpage49)
3
4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct. 6
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
PotatoBoiledDoublef/Fresh(DoubleBoiledPotato)
PlacePotatoesinWatertocoverandbringtoaboilfor3-5Minutes.DrainoffthecookingWaterandfinishcookingwithfreshboiling WateruntilPotatoesaretender
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Mcd.VegtGardenPattyf/RTC(Mcd.VegtGardenPatty)
VegtGardenPattyf/RTC(See recipedetailsonpage27) 50each
Patty&Broth:Prepareasperseparaterecipe
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BrothVegf/DryG-FRSBase(See recipedetailsonpage8) 15L
3
Patty&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
P.BeefSteakf/Ribeyew/RedWineSc(P.Ribeyew/RedWineSauce)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 BeefSteakf/Ribeyew/RedWine Sc(Seerecipedetailsonpage4-5) 4.5Kg Prepared Prepareasperseparaterecipe.
3 BrothBeeff/DryG-FRSBase(See recipedetailsonpage36) 15L
4
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Discardunusedproduct. 8
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.BreadWhite(P.WhiteBread)
required NOTE:Chillunderrefrigeration<40F/4C.
NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityof thickenerrequired,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Following specificguidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthickness orconsistency.
P.CakeChocolateLavaIndv(P.ChocolateLavaCake)
CakeChocolate LavaIndv 50each Prepareasperseparaterecipe.
JuiceAppleBulk 2.25L PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.Alwaysfollowmanufacturerinstructionswhenusingthickeners.
P.CakePoundRTS(P.PoundCake)
*CCP-WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
CakePound 50piece Pureetodesiredconsistency GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved
JuiceApplef/FrzConc(Seerecipedetails onpage55) 15L
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Juice,AppleConc5:1 250mL Prepareproductasperpackageinstructions.
P.CakeVanillaCaramelSwirlf/RtS(P.VanillaCaramelSwirlCake)
2 CakeVanillaCaramel 50(2x3) Cake:Prepareasperseparaterecipe
3 JuiceApplef/BIB(Seerecipedetailson page57)
2.25L Cake&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Juice,Apple Conc5:1 450mL Prepareproductasperpackageinstructions.
CCP-Maintain<40F/4C
Discardunusedproduct.
5
6
NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.CasseroleChickpeaw/CondTomatoSoup(P.ChickpeaTomatoCasserole)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 CasseroleChickpeaw/CondTomato Soup(Seerecipedetailsonpage1315) 9L Prepared Prepareasperseparaterecipe. 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage8)
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesired consistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescan affectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertype chosenandrequiredthicknessorconsistency.Alwaysfollowmanufacturerinstructionswhenusing thickeners.
P.FishCodBkd(P.BakedCod)
FishCodBkd(Seerecipedetails onpage29-30)
G-FLSGravyBrownf/Dry Mix(Seerecipedetailsonpage 28)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Fish&Gravy:Prepareasperseparaterecipe
Fish&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Margarine,Bulk 250mL Bread:Pureeproducttodesiredconsistency Graduallyaddinliquidandblenduntildesiredconsistencyisachieved
2
BreadWhiteG-F 50slice Milk,2%Bulk 15L 3
CCP-Maintain<40F/4C. 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
P.G-FCakeChocolateRTS(P.G-FChocolateCake)
2 Cake ChocolateGF 50(2x3) Prepareasperseparaterecipe. 3 JuiceApple Bulk 2.25L
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblenduntildesiredconsistencyisachieved.
Discardunusedproduct.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency Alwaysfollowmanufacturerinstructionswhenusingthickeners
P.G-FCakeTiramisuf/RTS(P.G-FTiramisuCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CakeTiramisuGF 50(2x3) Cake:Prepareasperseparaterecipe
3 Milk,2%Bulk 2.25L Cake&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4 CCP-Maintain<40F/4C.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.
1
2 LettuceSaladIceberg&Romainew/RaspberryVinaigrette(See recipedetailsonpage23)
3 Dressing,VinaigretteRaspberry
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareasperseparaterecipe
PureedConsistency:Pureeproducttodesiredconsistency.Graduallyaddinliquidandblend untildesiredconsistencyisachieved.
4 CCP-Maintain<40F/4C.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffect foodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency
P.PotatoBkdHerbf/Fresh(P.HerbedPotatoes)
PotatoBkdHerbf/Fresh(See recipedetailsonpage66-67)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
PotatoBkdHerbf/Fresh(HerbedPotatoes)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,Yellow Fresh 3.5Kg PlacePotatoesingreasedbakingpans.
Oil,Vegetable 240mL CombineOnion,Oil,andSpices.DrizzleSpicemixtureoverPotatoesandtosslightly.
3
Rosemary, Dried 100mL Parsley,Dried 100mL Onion,Yellow WholeFresh 500g Chopped 4 BakeuntilPotatoesaretender.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 8
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.RiceWhitef/Dry(P.FluffyRice)
RiceWhitef/Dry(Seerecipe detailsonpage69) 6.25L
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Pureetodesiredconsistency GraduallyaddinBrothandblenduntildesiredconsistencyisachieved
3
BrothVegf/DryG-FRSBase(See recipedetailsonpage8)
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.
RiceWhitef/Dry(FluffyRice)
PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SoupBroccoliRotiniCreamyw/DryG-FRS Base(Seerecipedetailsonpage70-72)
Soup:Prepareasperseparaterecipe 3
4
Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfood quality.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.
SoupBroccoliRotiniCreamyw/DryG-FRSBase(CreamyBroccoliRotiniSoup)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage8)
Broth&Pasta:Prepareasperseparaterecipe.DrainPastaandallowtocool.
5
Rinsed&
InastockpotheatOilovermediumhighheat,sauteOnionsandGarlicfor2minutes
MixtogetherMilkandCornstarchuntilsmooth.AddmixturetotheOnionsandGarlic.Cookwhile stirringforanother2minutes
BlendtheNavyBeansandhalfofthepreparedVegetableBrothwithahandmixeruntilsmooth. StirintoVegetable/Milkmixture.
AddSeasoningsandremainingBrothtoVeg/MilkMixtureandcookfor15minutesonmedium heat
AddBroccoliandCarrotsandcookfor5minutesonmediumheat.
StiringratedParmesanandcookedRotini.Heatthrough.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
P.VegtGardenPattyf/RTC(P.VegtGardenPatty)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 VegtGardenPattyf/RTC(See recipedetailsonpage27) 50each Patty&Gravy:Prepareasperseparaterecipe 3 BrothVegf/DryG-FRSBase(See recipedetailsonpage8)
Patty&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved. 4
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Peppers,Bell GreenWhole Fresh 25Kg Julienne CookMushroomsandGreenPepperwithOilongrilluntildesiredtenderness
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
PotatoBkdHerbf/Fresh(HerbedPotatoes)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,Yellow Fresh 3.5Kg PlacePotatoesingreasedbakingpans.
Oil,Vegetable 240mL CombineOnion,Oil,andSpices.DrizzleSpicemixtureoverPotatoesandtosslightly.
3
Rosemary, Dried 100mL Parsley,Dried 100mL Onion,Yellow WholeFresh 500g Chopped 4 BakeuntilPotatoesaretender. 5
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 8
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
PotatoBoiledDoublef/Fresh(DoubleBoiledPotato)
DrainoffthecookingWaterandfinishcookingwithfreshboiling WateruntilPotatoesaretender
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoWhippedf/Pearls(WhippedPotatoes)
4.8L Boiled *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
RiceWhitef/Dry(FluffyRice)
PlaceRiceandMargarineinshallowbakingpan;addWaterandcoverpanwithheavydutyfoilthenBakeintheoven
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
RiceWhitePilaff/Dryw/Onions&Peas(RicePilafwithPeas)
1 Onion,ChoppedFresh 680g Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SauteOnioninMargarineuntilitbeginstosoften.Donotbrown.
Margarine,Bulk 236mL
2 Rice,WhiteDry 1.4L
AddRice.StiroverheatuntilcompletelycoatedwithMargarine.PlaceRiceinpan.
AddfrozenPeas,Seasonings,Base,andWater.Stirwell.Covertightlywithfoil.
5
Garlic,Powder 16mL Paprika,Regular 10mL
Bakeat350F/176Cfor45minorsteamuncoveredfor30min.Stirbeforeserving.
CCP-Maintain>140F/60Cforonly4hrs.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Totempof165F/74Cheldfor15sec,within1hr-onetimeonly.
SoupBroccoliRotiniCreamyw/DryG-FRSBase(CreamyBroccoliRotiniSoup)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
BrothVegf/DryG-FRSBase(Seerecipe detailsonpage8)
Broth&Pasta:Prepareasperseparaterecipe.DrainPastaandallowtocool.
5
Rinsed&
InastockpotheatOilovermediumhighheat,sauteOnionsandGarlicfor2minutes
MixtogetherMilkandCornstarchuntilsmooth.AddmixturetotheOnionsandGarlic.Cookwhile stirringforanother2minutes
BlendtheNavyBeansandhalfofthepreparedVegetableBrothwithahandmixeruntilsmooth. StirintoVegetable/Milkmixture.
AddSeasoningsandremainingBrothtoVeg/MilkMixtureandcookfor15minutesonmedium heat
AddBroccoliandCarrotsandcookfor5minutesonmediumheat.
StiringratedParmesanandcookedRotini.Heatthrough.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VegtGardenPattyf/RTC(VegtGardenPatty)
1 VegtPatty 50each *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality 4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 5
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
Discardunusedproduct.