Issuu

Special Events Menu Diner Brunch

Physical Space, Atmosphere, & Ambiance

ELEVATE THE PLATE

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.

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.

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.

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

WE EAT WITH OUR EYES 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.

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

ADD SOME FLAME

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.

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 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.

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 Savoury Cheese Bite with Bacon Homemade Black Bean Soup Delightful blend served with crispy Tortilla Chips

MAINS Egg Benedict with Portobello Mushroom Elevated with rich Hollandaise Sauce, accompanied by golden Potato Hash Browns and a vibrant Corn & Pepper Salad

Turkey & Bacon Club Sandwich with Tomato Tantalizing combination, served with crispy French Fries and refreshing Creamy Coleslaw

DESSERTS Apple Pie Parfait Vanilla Ice Cream Sundae

BEVERAGES Classic Soft Drink & Chocolate Milkshake with Kit Kat Tea or Coffee

HALLOWEEN

DRINK IDEA

SNACK IDEA

ROOT BEER FLOAT

MINI DONUTS

Tip: Serve a trendy cold brew float with scoops of vanilla ice cream in a mason jar, topped with a cherry.

Tip: Create a stunning pyramid of mini donuts for an exquisite and inspiring display.

DECORATIONS & ACTIVITES

DECORATION IDEA

ACTIVITY IDEA

Table cover and radio: To create a warm atmosphere, drape tables with plaid tablecloths and add a retro radio for a vintage vibe.

Napkin Folding: Create a dining room club where residents can learn napkin folding techniques.

APPETIZER Savoury Cheese Bite with Bacon Homemade Black Bean Soup Delightful blend served with crispy Tortilla Chips

MAINS Egg Benedict with Portobello Mushroom Elevated with rich Hollandaise Sauce, accompanied by golden Potato Hash Browns and a vibrant Corn & Pepper Salad

Turkey & Bacon Club Sandwich with Tomato Tantalizing combination, served with crispy French Fries and refreshing Creamy Coleslaw

DESSERTS Apple Pie Parfait Vanilla Ice Cream Sundae

BEVERAGES Classic Soft Drink & Chocolate Milkshake with Kit Kat Tea or Coffee

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

Cheese Bite w/Bacon f/Raw (Bacon Cheese Bite) COOK TIME

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

45 Min

204.0 °C

Bake

60 g

32 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Butter, Unsalted

375 g

Water, Tap

625 mL

Bacon, Pork 18-22ct Raw

21 slice

Flour, All Purpose

625 mL

Egg, Whole Liquid

729 mL

Cheese, Cheddar Shredded/Grated

575 g

Mustard, Dijon

20 mL

Chives, Fresh

125 mL

Salt, Table

20 mL

Pepper, Black Grd

20 mL

Cubed

Cook Bacon and drain. Crumble Bacon and maintain >140F/60C until needed. Heat Butter and Water until Butter is melted and mixture is boiling.

Cooked Remove from heat and add Flour. Stir until dough forms a ball. Return to stove and dry dough over medium heat for 3 minutes, stirring constantly. Transfer to bowl and cool on counter. Beat in Eggs. Add Cheese, Mustard, Bacon, Chives, Salt and Pepper. Shape mixture into 25 cm ring and line on baking sheet.

Sliced Thin

Bake for 20 minutes at 400F/204C. Then reduce oven to 350F/176C and bake another 25 minutes.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

2026-07-31 | 09:22 AM

Page 1 of 92

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

CCP-Maintain >140F/60C; discard unused product.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 2 of 92

Cheese Cheddar Sliced f/Bulk (Cheddar Cheese Slice) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Chill

Tongs

30 g

0 seconds

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cheese, Cheddar Block

2026-07-31 | 09:22 AM

1.5 Kg

Slice into 30 gram portions. CCP-Maintain <40F/4C.

Page 3 of 92

Yogurt Plain f/Bulk (Plain Yogurt) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

1 2 Yogurt Plain Whole f/Bulk (See recipe details on page 92)

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 6.25 L

Portion yogurt and chill until service.

CCP-Maintain <40F/4C.

2026-07-31 | 09:22 AM

Page 4 of 92

Salmon Salad Sndw on White Snack (Salmon Salad on White) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

Tongs

1 half

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salmon Salad f/Cnd (See recipe

2 details on page 85) 3

PREPARATION STEP

Bread White

50 slice

Margarine, Bulk

250 mL

2026-07-31 | 09:22 AM

Filling: Prepare as per separate recipe.

Spread 5 mL of Margarine on each slice of Bread.

Sandwich Serving: Spread 1 #12 scoop of prepared Filling on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich in half and serve immediately or wrap. NOTE: When an odd number of servings is needed, cut remaining slice of Bread in half. Spread 40 mL of Filling on 1 half slice of Bread; top with other half slice. CCP-Maintain <40F/4C.

Page 5 of 92

Mcd.Salmon Salad Sandwich on White (Mcd.Salmon Salad on White) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

0.5 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Prepare as per separate recipe.

Salmon Salad f/Cnd (See recipe details on page 85)

Mince to desired consistency.

NOTE: Chill under refrigeration <40F/4C.

4 Bread White 5

2026-07-31 | 09:22 AM

50 slice

Spread 80 mL of Filling on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich as desired and serve immediately or wrap CCP-Maintain <40F/4C.

Page 6 of 92

DyMcd.Salmon Salad Sndw Snack on White (DyMcd.Salmon Salad on White) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#16 scoop

2 #16 scoop

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salmon Salad f/Cnd (See recipe details on page 85)

PREPARATION STEP

Mayonnaise, Bulk

2L 125 mL

Filling:

Prepare as per separate recipe. Mince to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

P.Bread White (See recipe details on page 80)

50 #16 scoop

Bread:

Prepare as per separate recipe.

Sandwich Serving: Place 1 #16 scoop of prepared Filling beside 1 #16 scoop of Bread. Serve immediately.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 7 of 92

P.Salmon Salad Sndw Snack on White (P.Salmon Salad on White) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

2 #16 scoop

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salmon Salad f/Cnd (See recipe details on page 85)

PREPARATION STEP

Mayonnaise, Bulk

2L 250 mL

Filling:

Prepare as per separate recipe. Puree to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

P.Bread White (See recipe details on page 80)

50 #16 scoop

Bread:

Prepare as per separate recipe.

Sandwich Serving: Place 1 #16 scoop of prepared Filling beside 1 #16 scoop of Bread. Serve immediately.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 8 of 92

Soup Black Bean Hmd w/Tortilla Chips (Mexican Tortilla Soup) SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

180 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broth Veg f/Dry G-F RS Base (See recipe details on page 12)

12.5 L

Prepare the Vegetable Soup Base according to package instructions. Add the Chili Powder, keep warm and set aside.

Chili Powder, Mild

225 mL

Oil, Olive

300 mL

Onion, Yellow Whole Fresh

10 each

Chopped

Carrots, Fresh

1.9 Kg

Peeled & Chopped

Tomato, Diced Cnd

Drained

Beans, Black Cnd

1.9 L

Rinsed & Drained

Corn Whole Kernel f/Frz (See recipe details on page 14)

1.9 L

Thawed

Chips Tortilla f/Bulk (See recipe details on page 13)

375 g

Avocado, Fresh

10 each

Cilantro, Bunch Fresh

250 mL

In a large pot, add Olive Oil and heat up over medium heat. Once hot, add Onions and sauté until translucent.

Add in Carrots, Tomatoes, Corn and Beans and continue cooking for a few minutes, stirring frequently.

Pour the Broth into the pot with the Vegetables and let the soup cook for about 20 minutes. Portion the soup in bowls and garnish with Avocado, Tortilla Chips, Cilantro and Lime.

5 2026-07-31 | 09:22 AM

Page 9 of 92

INGREDIENTS

AMOUNT

INGREDIENT PREP

Lime, Fresh

12.5 each

Quartered

PREPARATION STEP

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Maintain >140F/60C; discard unused product.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 10 of 92

P.Soup Bean Black Hmd w/Dry Beans (P.Black Bean Soup) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

6z Ladle

180 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Soup Bean Black Hmd w/Dry

2 Beans (See recipe details on page 88 89)

Puree product to desired consistency. Blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

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.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 11 of 92

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

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

PREPARATION STEP

Base, Vegetable Dry G-F RS

Prepare product as per package instructions.

300 mL

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:22 AM

Page 12 of 92

Chips Tortilla f/Bulk (Tortilla Chips ) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chips, Tortilla

2 Bulk

70 g

Prepare product as per package instructions.

Discard unused product.

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 | 09:22 AM

Page 13 of 92

Corn Whole Kernel f/Frz (Buttered Corn) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Solid Spoodle

1 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Corn, Whole Kernel Frz

1.35 Kg

Margarine, Bulk

38 mL

Steam or boil Vegetables until tender. Add Margarine; mix well.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:22 AM

Page 14 of 92

Egg Benedict w/Portobello & Hollandaise (Portobello Egg Benedict) COOK TIME

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

10 Min

Saute

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Prepare Hollandaise sauce according to package instructions, keep warm and set aside. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

2 Sauce, Hollandaise

2.5 L

Mushroom, Portabella Fresh

50 each

Margarine, Bulk

250 mL

Salt, Table

3 mL

To Taste

Pepper, Black Grd

3 mL

To Taste

5 Egg, Shell Medium

50 each

Spinach, Fresh

2.5 L

Tomato, Whole Fresh

20 each

PREPARATION STEP

2026-07-31 | 09:22 AM

Remove steams from mushrooms. In a frying pan, heat margarine and saute mushroom caps, a few at a time.

Season each mushroom cap with salt and pepper in the pan

Poach eggs. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. Warm up Spinach. Assemble Mushroom Benedict; Mushroom top with Tomato slice, Spinach, Poached Egg and top with Hollandaise sauce Sliced CCP-Maintain >140F/60C; discard unused product.

Page 15 of 92

Dcd.Egg Benedict w/Portobello & Hollandaise (Dcd.Portobello Egg Benedict) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Diced

#10 scoop

1 #10scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Benedict w/Portobello &

2 Hollandaise (See recipe details on page 15)

100 each

Prepare as per separate recipe.

Diced Consistency: Dice to desired consistency.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

2026-07-31 | 09:22 AM

Page 16 of 92

Mcd.Egg Benedict w/Portobello & Hollandaise (Mcd.Portobello Egg Benedict) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Mince

#10 scoop

1 #10scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Benedict w/Portobello &

2 Hollandaise (See recipe details on page 15)

100 each

Prepare as per separate recipe.

Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:22 AM

Page 17 of 92

P.Egg Benedict w/Portobello & Hollandaise (P.Portobello Egg Benedict) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

#10 scoop

1 #10scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Benedict w/Portobello &

2 Hollandaise (See recipe details on page 15)

100 each

Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

2026-07-31 | 09:22 AM

Page 18 of 92

Egg Benedict Meatless w/Hollandaise Sc f/Mix (Eggs Benedict w/Hollandaise Sc) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

1.5 L

Combine Water and Vinegar in a shallow pan; carefully break Eggs into pan ensuring yolks remain intact. Bake at 350F/177C until Egg white and yolk is set.

Vinegar, White Bulk

20 mL

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

Egg, Shell Medium

50 each

Sauce Hollandaise f/Mix (See recipe details on page 86)

Bread English Muffin WW

1.5 L 25 each

Hollandaise: Prepare as per separate recipe.

Slice English Muffins in half and lightly toast. Top 1/2 of an English Muffin with 1 Egg and 30mL of Sauce. Serve immediately. CCP-Maintain >140F/60C; discard unused product.

Eggs & Sauce:

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

2026-07-31 | 09:22 AM

Page 19 of 92

INGREDIENTS

2026-07-31 | 09:22 AM

AMOUNT

PREPARATION STEP

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Page 20 of 92

Mcd.Egg Benedict Meatless w/Hollandaise Sc f/Mix (Mcd.Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

Egg Benedict Meatless w/Hollandaise Sc f/Mix (See recipe details on page 19 - 20)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Serve half of the toasted English Muffin topped with a Poached Egg and 30 mL of Hollandaise.

2026-07-31 | 09:22 AM

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: In order to provide Resident-centred care and reduce choking risk, please follow facility policy for crusts on sandwiches. Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used. Scoop sizes used in prep steps are an estimate of the final yield.

Page 21 of 92

DyMcd.Egg Benedict (DyMcd.Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#12 scoop

1 each

N/A

INGREDIENTS

AMOUNT

Egg Poached (See recipe details on page 76)

50 each

Sauce Hollandaise f/Mix (See recipe details on page 86)

750 mL

P.Bread WW (See recipe details

2 on page 79) 3 4

2026-07-31 | 09:22 AM

50 #12 scoop

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Mince prepared Egg into pieces no larger than 0.5 cm cubed. Stir enough Hollandaise into Product to achieve desired consistency. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. Serve 1 #12 scoop of P.Bread and 1 #12 scoop of Egg on the same plate.

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 22 of 92

P.Egg Benedict (P.Eggs Benedict)

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

1 each

N/A

INGREDIENTS

AMOUNT

Egg Poached (See recipe details on page 76)

50 each

Sauce Hollandaise f/Mix (See recipe details on page 86)

750 mL

P.Bread WW (See recipe details on

2 page 79) 3 4

2026-07-31 | 09:22 AM

50 #12 scoop

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Puree prepared Egg with enough Hollandaise to achieve desired consistency (thickener may need to be added). *Reheat to an internal temperature of 165F/74C held for at least 15 seconds. Serve 1 #12 scoop of P.Bread and 1 #16 scoop of Egg on the same plate.

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 23 of 92

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

INGREDIENTS

AMOUNT

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.

Fold Omelet in half or thirds making a long oval shaped Omelet. Serve immediately.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 24 of 92

INGREDIENTS

AMOUNT

2026-07-31 | 09:22 AM

PREPARATION STEP

Cook Time: 3-5 min.

Page 25 of 92

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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe

2 details on page 24 - 25)

50 each

Omelette: Prepare as per separate recipe.

Omelette: Mince to desired consistency.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 26 of 92

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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Omelette f/Liquid (See recipe

2 details on page 24 - 25)

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.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 27 of 92

G-F Egg Benedict on WhlG f/Shell Egg (G-F Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

Egg, Yolk Liquid

230 g

Thawed

Juice, Lemon Bulk

100 mL

Pepper, Black Grd

10 g

Pepper, Cayenne

Margarine,

2 Bulk

Water, Tap Vinegar,

3 White Bulk Egg, Shell Medium Bread

4 WhlG G-F

900 g

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Add Egg Yolks, Lemon Juice, and Seasonings to a blender. Blend mixture on medium for approximately 30 seconds until it lightens in color.

Melted

Once the Yolks have lightened in color turn the blender down to it's lowest setting. Pour Margarine in slowly and continue blending until all Ingredients are incorporated. Warm Sauce in a double boiler, stirring continuously to an *internal temperature of 160F/71C held for at least 15 seconds and maintain >140F/60C until service. Combine Water and Vinegar in a shallow pan(s). Break Eggs into the pan(s). Bake at 350F/177C until yolk has set. Cook to an *internal temperature of 160F/71C held for at least 15 seconds.

20 mL

50 each

25 slice

Slice Bread in half and lightly toast. Serve one half of Toast topped with 1 poached Egg, and 30 mL of Sauce.

CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

2026-07-31 | 09:22 AM

Page 28 of 92

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*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.

2026-07-31 | 09:22 AM

Page 29 of 92

Mcd.G-F Egg Benedict (Mcd.G-F Eggs Benedict)

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

G-F Egg Benedict on WhlG f/Shell Egg (See recipe details on page 28 - 29)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Serve one slice of Bread topped with 1 Poached Egg, and 30 mL of Sauce.

2026-07-31 | 09:22 AM

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: In order to provide Resident-centred care and reduce choking risk, please follow facility policy for crusts on sandwiches. Remove crusts only if appropriate. Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used. Scoop sizes used in prep steps are an estimate of the final yield.

Page 30 of 92

G-F DyMcd.Egg Benedict (G-F DyMcd.Eggs Benedict) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#12 scoop

1 each

N/A

INGREDIENTS

AMOUNT

Egg Poached (See recipe details on page 76)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

1 P.G-F Bread White (See recipe 100 #16 Mince prepared Egg into pieces no larger than 0.5 cm cubed. Stir enough Hollandaise into Product to achieve desired details on page 82)

scoop

Sauce Mix, Hollandaise G-F

750 mL

2 3

2026-07-31 | 09:22 AM

consistency. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 31 of 92

G-F P.Egg Benedict (G-F P.Eggs Benedict) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#12 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

P.G-F Bread White (See recipe 100 #16 WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. details on page 82) scoop

1 Sauce Mix, Hollandaise G-F

750 mL

P.Egg Poached (See recipe details on page 81)

50 #16 scoop

2 3

2026-07-31 | 09:22 AM

CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.

Page 32 of 92

Turkey & Bacon Club Sndw on WW w/Tomato (Turkey Club Sandwich on Wheat) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Chill

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread WW

150 slice

Turkey Breast Whole Ckd f/RTS (See recipe details on page 47)

1.5 Kg

Bacon, Pork 18-22ct Raw

100 slice

Toast Bread. Thinly Slice/Shave cooked Turkey.

Sliced Thin

Arrange Bacon slices on sheet pans. Bake at 375F/190C without turning, until crisp, about 6-8 minutes. Pour off fat. Drain onto paper towels or place in perforated pans for serving. CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.

Tomato, Whole Fresh

13 each

4 Lettuce, Green Leaf

1.5 Kg

Mayonnaise, Bulk

1.5 L

2026-07-31 | 09:22 AM

Sliced Thin Assembly: Spread 15mL of Mayonnaise on 2 out of every 3 Bread slices. On bottom slice of bread, place 2 slices of Bacon and 30g Turkey. Top with 2nd slice of Bread, Lettuce, and two slices of Tomato. Finish with remaining slice of Bread. Slice in quarters and secure each quarter with toothpick. Refrigerate <40F/4C.

Discard unused product.

Page 33 of 92

Turkey Sl Sndw on White w/Cran Mayonnaise (Turkey Sandwich w/Cranberry Mayo) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 87)

Prepared

Turkey Breast Whole Ckd f/RTS (See recipe details on page 47)

3 Kg

Sliced Thin

3 Bread White

100 slice

Prepare as per separate recipes.

Spread each slice of Bread with 10 ml of Cranberry Mayonnaise.

Sandwich Serving: Place 60 grams of Meat on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich as desired and serve immediately or wrap.

CCP-Maintain <40F/4C.

2026-07-31 | 09:22 AM

Page 34 of 92

Mcd.Turkey Sndw on White w/Cran Mayo (Mcd.Turkey & Cranberry on White) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Breast Whole Ckd f/RTS (See recipe details on page 47) Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 87)

3 Bread White

3 Kg

Sliced Thin

750 mL

Prepared

100 slice

Prepare as per separate recipe.

Turkey: Mince to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

Sandwich Serving: Spread 1 #12 scoop of prepared Filling on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich in half and serve immediately or wrap.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 35 of 92

DyMcd.Turkey Sliced Sndw on White w/Cranberry Sc (DyMcd.Turkey & Cranberry on White) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Dysphasia

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. P.Bread White (See recipe details on page 80) Turkey Breast Whole Ckd f/RTS (See recipe

2 details on page 47)

Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 87)

100 #16 scoop

Prepare as per separate recipe.

3 Kg

Sliced Thin

750 mL

Prepared Turkey: Mince to desired consistency. Gradually add in Sauce and blend until desired consistency is achieved. CCP-Maintain <40F/4C; discard unused product.

At time of service, place 1 #12 scoop of prepared Filling beside 2 #16 scoops of Bread. Serve immediately.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 36 of 92

P.Turkey Sndw on White w/Cran Mayo (P.Turkey & Cranberry on White) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. P.Bread White (See recipe details on page 80)

100 #16 scoop

Sauce Mayonnaise Cranberry f/Bulk & Cnd (See recipe details on page 87)

750 mL

Prepared

3 Kg

Sliced Thin

Turkey Breast Whole Ckd f/RTS (See recipe

3 details on page 47)

Bread & Mayo: Prepare as per separate recipe.

Turkey: Puree to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.

Sandwich Serving: At time of service, place 1 #12 scoop of prepared Filling beside 2 #16 scoops of Bread. Serve immediately.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 37 of 92

G-F Turkey Club Sndw on WhlG f/Ckd Roast (G-F Turkey Club Sandwich) SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

Tomato, Whole Fresh

3.15 Kg

Sliced Thin

1 Lettuce, Green Leaf

2.4 Kg

Preprep:

Bread WhlG G-F

150 slice

Wash Tomatoes and cut into thin slices. Wash Lettuce and separate leaves. Drain. Refrigerate <40F/4C. Toast Bread. Thinly Slice/Shave cooked Turkey.

Bacon, Pork 18-22ct

100 slice

Arrange Bacon slices on sheet pans. Bake 375F/190C without turning, until crisp, about 6-8 mins. Pour off fat. Drain into paper towels or place in perforated pans for serving.

Mayonnaise, Bulk

250 mL

Assembly: Spread 1/3 Toast slices with Salad Dressing. Place 2 Bacon slices, 2 Tomato slices, and a Lettuce Leaf over the Salad Dressing. Place 2nd slice Toast spread with Salad Dressing over Lettuce; add 60g shaved Turkey meat over Toast and top with last Toast slice. Slice in quarters and secure each quarter with toothpick. Refrigerate <40F/4C.

2 Raw

3 Turkey Rstd f/Bnls

Raw (See recipe details on page 90)

2026-07-31 | 09:22 AM

2.9 Kg

PREPARATION STEP

WASH HANDS beginning preparation. SANITIZE surfaces & equipment.

Sliced Thin

Page 38 of 92

Mcd.Turkey & Bacon Club Sndw on WW w/Tomato (Mcd.Turkey Club Sndw on WW) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Turkey & Bacon Club Sndw on WW w/Tomato (See recipe details on page 33)

50 each

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.. Mince prepared Filling. Add Condiments/Gravy as needed.

CCP - Chill <40F/4C. Spread between Bread/Bun slices. Wrap securely. CCP - Maintain <40F/4C. Discard unused product.

2026-07-31 | 09:22 AM

Page 39 of 92

Mcd.G-F Turkey Club Sandwich (McdG-F Turkey Club Sndw) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

G-F Turkey Club Sndw on WhlG f/Ckd Roast (See recipe details on page 38)

50 each

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Mayonnaise, Bulk

250 mL

Mince prepared Filling. Stir in Mayo.

*Chill <40F/4C. Spread between Bread/Bun slices. Wrap securely. CCP - Maintain <40F/4C. Discard unused product.

2026-07-31 | 09:22 AM

Page 40 of 92

DyMcd.G-F Turkey Club Sandwich (DyMcdG-F Turkey Club Sndw) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.

NOTE: Chill under refrigeration <40F/4C.

G-F Turkey Club Sndw on WhlG f/Ckd Roast (See recipe details on page 38)

50 each

Mayonnaise, Bulk

250 mL

CCP-Maintain <40F/4C.

Discard unused product.

NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.

2026-07-31 | 09:22 AM

Page 41 of 92

P.G-F Turkey Club Sandwich (P.G-F Turkey Club Sndw)

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

1 each

N/A

INGREDIENTS

AMOUNT

G-F Turkey Club Sndw on WhlG f/Ckd Roast (See recipe details on page 38)

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Remove Tomatoes.

Milk, 2% Bulk

1.5 L

Bread:

Margarine, Bulk

250 mL

Break Bread/Bun in baking pan, add Milk and mix. Bake approximately 15 min until heated thoroughly to *internal temp 165F/74C held for 15 sec. Melt Margarine and stir completely into baked Bread. Do not allow product to dry out. *Chill <40F/4C.

Mayonnaise, Bulk

250 mL

Filling: Place Sandwich Filling in blender or food processor. Add Condiments/Gravy. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Chill <40F/4C. Sandwich Serving: Place #12 scoop Filling between 2 #12 scoops Bread. Serve additional Condiments on side as desired. *Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused portion.

2026-07-31 | 09:22 AM

Page 42 of 92

Chickpea Salad Sndw on WW (Chickpea Salad Sndw on WW) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salad Chickpea f/Cnd w/Peppers (See recipe

2 details on page 83 - 84)

PREPARATION STEP

Bread WW

4L 100 slice

Chickpea Salad: Prepare as per separate recipe. Chill until required.

Sandwich Serving: Spread 1 #12 scoop of prepared Filling on 1 slice of Bread; top with a second slice of Bread. Cut Sandwich in half and serve immediately or wrap. Chill. NOTE: Chill under refrigeration <40F/4C.

2026-07-31 | 09:22 AM

CCP-Maintain <40F/4C.

Page 43 of 92

Mcd.Chickpea Salad Sndw on WW (Mcd.Chickpea Salad Sndw on WW) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chickpea Salad Sndw on WW (See recipe details on

2 page 43)

50 each

Prepare as per separate recipe.

Mince filling separately.

Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

Discard unused product.

CCP-Maintain <40F/4C.

2026-07-31 | 09:22 AM

Page 44 of 92

DyMcd.Chickpea Salad Sndw on WW (DyMcd.Chickpea Salad Sndw on WW) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2 P.Bread WW (See recipe details on page 79) Salad Chickpea f/Cnd w/Peppers (See recipe details on

3 page 83 - 84)

Vegan, Mayonnaise

100 #16 scoop 4L

750 mL

Bread: Prepare as per separate recipe.

Chickpea Salad: Prepare as per separate recipe.

Chickpea Salad: Mince to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved. NOTE: Chill under refrigeration <40F/4C. CCP-Maintain <40F/4C; discard unused product.

2026-07-31 | 09:22 AM

Sandwich Serving: At time of service, place 1 #12 scoop of prepared Filling beside 2 #16 scoops of Bread. Serve immediately.

Page 45 of 92

P.Chickpea Salad Sndw on WW (P.Chickpea Salad Sndw on WW) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

1 each

0 seconds

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. P.Bread WW (See recipe

2 details on page 79)

PREPARATION STEP

100 #16 Puree Bread: Prepare as per separate recipe. scoop

Salad Chickpea f/Cnd w/Peppers (See recipe details on page 83 - 84)

6.25 L

Mayonnaise f/Bulk (See recipe details on page 78)

500 mL

Chickpea Salad: Prepare as per separate recipe.

Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.

Pureed Sandwich: At time of service, place 1 #12 scoop of pureed filling beside 2 #16 scoops of pureed bread. Serve immediately.

CCP-Maintain <40F/4C.

NOTE: Thickener may be required.

NOTE: When preparing thickened product follow specific manufacturer guidelines for the thickener of your choice. Quantity of thickener required, thickening method and yield will vary based on product thickener choice, food type and temperature. Following specific guidelines for thickener used will help to ensure an appropriate consistency is achieved.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 46 of 92

Turkey Breast Whole Ckd f/RTS (Turkey Breast) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey, Breast

2 Whole Ckd

1.5 Kg

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:22 AM

Page 47 of 92

Potato Hashbrown f/Frz Diced (Diced Hashbrown) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

#8 scoop

125 mL

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Diced

2 Unseasoned Ckd

6.25 L

Prepare Potatoes per manufacturer's instructions.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:22 AM

Page 48 of 92

Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

#8 scoop

125 mL

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

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.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Discard unused product.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:22 AM

Page 49 of 92

Potato French Fries Straight Cut f/Frz (French Fries) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

Tongs

10 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Fries

2 Straight Cut

4.25 Kg

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:22 AM

Page 50 of 92

Corn & Pepper Salad f/Frz w/Onions & Drsg (Corn Salad) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Corn, Whole Kernel Frz

3.5 Kg

Onion, Yellow Diced Frz

450 g

Peppers, Bell Green Diced Frz

550 g

Vinegar, White Bulk

250 mL

Oil, Vegetable

500 mL

Sugar, Granulated Bulk

500 mL

Pepper, Black Grd

8 mL

2026-07-31 | 09:22 AM

Thawed

Combine Corn, Onions and Peppers in a bowl.

Diced Mix together remaining ingredients for Dressing. Mix well with wire whip. Pour Dressing over Corn Mixture, toss to coat.

CCP-Maintain <40F/4C.

Page 51 of 92

Corn Creamstyle f/Cnd (Creamed Corn) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Solid Spoodle

125 mL

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Corn, Cream Style Cnd

6.25 L

Margarine, Bulk

120 mL

Pepper, Black Grd

5 mL

Combine Corn and Seasonings.

Steam or bake Corn.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.

2026-07-31 | 09:22 AM

Page 52 of 92

P.Corn Creamstyle f/Cnd (P.Creamed Corn) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Corn Creamstyle f/Cnd (See recipe details on page 52)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 12)

1.5 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.

Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 53 of 92

Coleslaw Creamy f/Shrd w/Drsg (Coleslaw) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Green Shredded Dressing, Coleslaw

2026-07-31 | 09:22 AM

2 Kg

Pour Coleslaw mix into large mixing bowl. Combine Dressing. Mix and toss to coat.

750 mL CCP-Maintain <40F/4C.

Page 54 of 92

Mcd.Coleslaw Creamy f/Shrd Mix w/Drsg (Mcd.Coleslaw) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

1 2 Coleslaw Creamy f/Shrd w/Drsg (See recipe details on page 54) 3

2026-07-31 | 09:22 AM

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. 6.25 L

Mince prepared product to desired consistency. CCP - Maintain <40F/4C; discard unused product.

Page 55 of 92

Mcd.Cabbage Green Shrd Buttered f/Fresh (Mcd.Buttered Cabbage) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cabbage Green Shrd Buttered f/Fresh (See recipe details on page 74)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 12)

1.5 L

Cabbage & Broth: Prepare as per separate recipe.

Cabbage & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

Note: Drain excess juice from fruit and vegetables.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 56 of 92

P.Cabbage Green Shrd Buttered f/Fresh (P.Buttered Cabbage) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cabbage Green Shrd Buttered f/Fresh (See recipe details on page 74)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 12)

2.25 L

Cabbage & Broth: Prepare as per separate recipe.

Cabbage & Broth: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 57 of 92

Ice Cream Sundae Vanilla f/Bulk (Ice Cream Sundae) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ice Cream Vanilla Bulk

2 Syrup, Chocolate Topping, Whip Non-Dairy

2026-07-31 | 09:22 AM

6.25 L

Portion 125 ml of Ice Cream topped with 5 ml of each Syrup, and 5 ml Whipped Topping. Serve immediately.

250 mL 250 mL CCP-Maintain <0F/-18C.

Page 58 of 92

Cookies Sugar f/Dough (Sugar Cookies) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

Tongs

2 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookie Dough,

2 Sugar

100 each

Prepare product as per package instructions.

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.

Discard unused product.

2026-07-31 | 09:22 AM

Page 59 of 92

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

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Sugar f/Dough (See recipe details

2 on page 59)

Juice Apple f/BIB (See recipe details on

3 page 77)

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.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 60 of 92

Parfait Apple Pie f/RTB Pie (Apple Pie Parfait) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 Oz

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2 Pie Apple RTB

PREPARATION STEP

1.25 slice

Topping Whipped (See recipe details on page 66)

1.5 L

Cinnamon, Ground

50 mL

2026-07-31 | 09:22 AM

Prepare product as per package instructions. Cool pie until can safely handle. Chop pies into bite size or smaller pieces.

Assemble Parfaits:

In individual clear glasses, bowls or parfait dishes place 1 x #30 (30 ml) scoop of Apple Pie, top with 15 ml Whipped Toping repeat. Garnish with a dusting of Cinnamon. Chill until service. CCP-Maintain <40F/4C.

Page 61 of 92

P.Pie Apple 44z RTS (P.Apple Pie) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#12 scoop

1 #12 sc

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2 Pie Apple RTB Juice Apple f/BIB (See recipe details on

3 page 77)

50 slice 1.5 L

Prepare as per separate recipe. Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 62 of 92

Apple Slices Cinnamon Ckd f/Frz (Hot Spiced Apples) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

Slotted Spoon

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Sugar, Granulated Bulk

500 mL

Apple, Slices Frz

3 Kg

Margarine, Bulk

200 g

Cinnamon, Ground

20 mL

Combine Apple, Sugar, Margarine and Cinnamon. Heat Apples over low heat until tender.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 63 of 92

Mcd.Apple Slices Cinnamon Ckd f/Frz (Mcd.Hot Spiced Apples) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Apple Slices Cinnamon Ckd

2 f/Frz (See recipe details on page 63)

6.25 L

Mince to desired consistency.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 64 of 92

P.Apple Slices Cinnamon Ckd f/Frz (P.Hot Spiced Apples) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Apple Slices Cinnamon Ckd

2 f/Frz (See recipe details on page 63)

6.25 L

Puree product to desired consistency. Blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 65 of 92

Topping Whipped (Whipped Topping) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 each

N/A

INGREDIENTS

AMOUNT

1 2 Topping, Whip Non-Dairy 3

2026-07-31 | 09:22 AM

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 1.5 L

Prepare product as per package instructions. CCP-Maintain <40F/4C.

Page 66 of 92

Drink Soft Cola PC (Cola)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

355 mL

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Portion according to serving size.

2026-07-31 | 09:22 AM

Page 67 of 92

Milkshake Chocolate f/Ice Cream w/Kit Kat (Chocolate Fantasy Milkshake) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Blenderize

1 each

45 minutes

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chocolate, Baking Unswt

2 Chocolate, Kit Kat Crushed

375 mL

Baking Chips, Semi-Sweet

375 mL

Topping, Caramel

375 mL

3 Ice Cream Vanilla Bulk

6.25 L

Milk, 2% Bulk

Dip Serving glass in Chocolate and sprinkle with Chocolate Chips and Kit Kat.

Blend Ice Cream, Milk and Caramel until you reach a smooth consistency

3.5 L

Pour into Glass and Garnish with remaining Chocolate.

CCP-Maintain <40F/4C.

2026-07-31 | 09:22 AM

Page 68 of 92

Ice Cream Vanilla f/Bulk (Vanilla Ice Cream) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ice Cream Vanilla Bulk

2026-07-31 | 09:22 AM

6.25 L

Portion according to serving size. CCP-Maintain <0F/-18C.

Page 69 of 92

Sorbet Raspberry (Raspberry Sorbet)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

125 mL

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

Portion according to serving size.

CCP-Maintain <0F/-18C.

2026-07-31 | 09:22 AM

Page 70 of 92

Tea f/Bag Indv (Hot Tea) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steep

180 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tea, Bag Black Water, Tap

2026-07-31 | 09:22 AM

50 each 9L

Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.

Page 71 of 92

Coffee f/Grd (Coffee) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

180 mL

N/A

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

2026-07-31 | 09:22 AM

Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.

Page 72 of 92

Broth Chicken f/Dry G-F RS Base (Chicken Broth) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

639 mL

Base, Chicken Dry G-F RS

21 mL

Prepare product as per package instructions.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

CCP-Maintain >140F/60C; discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

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 | 09:22 AM

Page 73 of 92

Cabbage Green Shrd Buttered f/Fresh (Buttered Cabbage) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Perforated Spoodle

1 each

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Green Whole

3.5 Kg

Margarine, Bulk

125 mL

Shredded

Steam or boil Cabbage until tender. Add Margarine and mix well.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 74 of 92

Egg Benedict w/Portobello & Hollandaise (Portobello Egg Benedict) COOK TIME

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

10 Min

Saute

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

2 Sauce, Hollandaise

Mushroom, Portabella Fresh

100 each

Margarine, Bulk

500 mL

Salt, Table

5 mL

To Taste

Pepper, Black Grd

5 mL

To Taste

5 Egg, Shell Medium

100 each

Poach eggs. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

Spinach, Fresh

Warm up Spinach. Assemble Mushroom Benedict; Mushroom top with Tomato slice, Spinach, Poached Egg and top with Hollandaise sauce

Tomato, Whole Fresh

40 each

2026-07-31 | 09:22 AM

Remove steams from mushrooms. In a frying pan, heat margarine and saute mushroom caps, a few at a time.

Season each mushroom cap with salt and pepper in the pan

Sliced CCP-Maintain >140F/60C; discard unused product.

Page 75 of 92

Egg Poached (Poached Egg) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

177.0 °C

Poach

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Shell Medium

43.5 each

2 Water, Tap

1.3 L

Vinegar, White Bulk

17 mL

Combine Water and Vinegar in shallow pan. Break Eggs into pan. Bake or Steam Eggs at 350F/177C for baking or until yolk is set.

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Cook Time: 5-7 min

2026-07-31 | 09:22 AM

Page 76 of 92

Juice Apple f/BIB (Apple Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1

450 mL

Water, Tap

1.8 L

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Discard unused product.

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.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 77 of 92

Mayonnaise f/Bulk (Mayonnaise) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Sauce on the Side

1z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mayonnaise, Bulk

2026-07-31 | 09:22 AM

500 mL

Portion 15 mL per serving. CCP-Maintain <40F/4C.

Page 78 of 92

P.Bread WW (P.Wheat Bread) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread WW

2 Margarine, Bulk

Milk, 2% Bulk

100 slice 500 mL

Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. Melted

NOTE: Chill under refrigeration <40F/4C.

CCP-Maintain <40F/4C.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 79 of 92

P.Bread White (P.White Bread) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk Bread

2 White

Milk, 2% Bulk

500 mL 100 slice

Melted

Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. NOTE: Chill under refrigeration <40F/4C.

CCP-Maintain <40F/4C.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

NOTE: Thickener may be required.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 80 of 92

P.Egg Poached (P.Poached Egg) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Poached (See recipe

2 details on page 76)

50 each

3 Milk, 2% Bulk

250 mL

Prepare as per separate recipe.

Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 81 of 92

P.G-F Bread White (P.G-F White Bread) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bread White GF

2 Margarine, Bulk

100 slice

Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.

500 mL

Milk, 2% Bulk

CCP-Maintain <40F/4C.

NOTE: Thickener may be required.

NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

2026-07-31 | 09:22 AM

Page 82 of 92

Salad Chickpea f/Cnd w/Peppers (Chickpea Salad) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans, Chickpeas/Garbanzo

2 Cnd

PREPARATION STEP

In a large bowl, mash the Chickpeas with a potato masher or food processor until flaked in texture.

2.55 L

Garlic, Chopped/Minced

19 mL

Onion, Green/Spring Whole

290 g

Mayonnaise, Bulk

288 mL

Celery, Fresh

384 mL

Chopped

Pickle, Spear Dill

385 g

Chopped Fine

Peppers, Bell Red Whole Fresh

385 g

Chopped Fine

Salt, Table

10 mL

Pepper, Black Grd

10 mL

4 Mustard, Bulk

48 mL

Dill, Fresh

64 mL

Juice, Lemon Bulk

96 mL

2026-07-31 | 09:22 AM

Stir in the Celery, Green Onions, Pickles, Bell Peppers, Mayonnaise, and Garlic until combined. Chopped

Stir in the Mustard and Dill, and season with the Lemon Juice, Salt, and Pepper, adjusting the quantities to taste.

Chopped

CCP-Maintain <40F/4C.

Page 83 of 92

INGREDIENTS

2026-07-31 | 09:22 AM

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Discard unused product.

Page 84 of 92

Salmon Salad f/Cnd (Salmon Salad) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Fish, Salmon Pink Cnd/Pouch

1.6 Kg

Mayonnaise, Bulk

200 mL

2 Juice, Lemon Bulk

14 mL

Pepper, White Grd

2 mL

Relish, Pickle Sweet

24 mL

2026-07-31 | 09:22 AM

Drained

Combine all Ingredients in a large mixing bowl and mix well. Place mixture in a covered container and Chill. NOTE: Chill under refrigeration <40F/4C.

CCP-Maintain <40F/4C.

Page 85 of 92

Sauce Hollandaise f/Mix (Hollandaise Sauce) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

#30 scoop

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Sauce Mix, Hollandaise

400 g

Water Tap (See recipe details on page 91)

2026-07-31 | 09:22 AM

Prepare product as per package instructions.

CCP-Maintain >140F/60C; discard unused product.

Page 86 of 92

Sauce Mayonnaise Cranberry f/Bulk & Cnd (Cranberry Mayonnaise Sauce)

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Mayonnaise, Bulk

350 mL

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Sauce, Cranberry Jellied

350 mL

Blend together Cranberry Sauce and Mayonnaise using a whisk or robot coupe. *Keep chilled <40F/4C until ready for use.

2026-07-31 | 09:22 AM

CCP - *Maintain <40F/4C.

Page 87 of 92

Soup Bean Black Hmd w/Dry Beans (Black Bean Soup) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Beans, Black Dry

1.4 Kg

Soak Beans overnight and drain and rinse.

Water, Tap

7.65 L

Add Water to Beans and bring to a boil. Boil for 2 min. Cover. Turn off heat and allow to stand for 1 hr.

Paprika, Regular

15 mL

Add Seasonings to Beans. Simmer until almost tender, about 45 min. If Beans become too thick, add more Water.

Cumin, Powder

10 mL

Pepper, Black Grd

5 mL

Thyme, Leaves Dry

15 mL

Oregano, Dry

15 mL

Garlic, Whole Fresh

15 mL

Chopped Fine

Onion, Chopped Fresh

490 g

Chopped

Tomato, Diced Cnd

Peppers, Bell Green Diced Frz

190 g

2026-07-31 | 09:22 AM

Add remaining Ingredients. Simmer until tender and *internal temp reaches 165F/74C for 15 sec. Add more Water as needed.

Chopped Page 88 of 92

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 89 of 92

Turkey Rstd f/Bnls Raw (Roast Turkey) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

45 Min

176.0 °C

Bake

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broth Chicken f/Dry G-F RS

2 Base (See recipe details on page

639 mL

Turkey, Whole Semi Bnls Raw

2.9 Kg

73)

PREPARATION STEP

Prepare Broth as per separate recipe.

Pour Broth over Turkey. Roast Turkey in oven, basting every 45 minutes. CCP-Cook to an internal temperature of 180F/82C held for at least 15 seconds.

Slice Meat and layer in shallow pan(s).

CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.

CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.

Discard unused product.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

2026-07-31 | 09:22 AM

Page 90 of 92

Water Tap (Water) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap

2026-07-31 | 09:22 AM

Pour into glass and serve.

Page 91 of 92

Yogurt Plain Whole f/Bulk (Plain Yogurt) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#8 scoop

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Yogurt, Plain

2 Whole Bulk

6.25 L

Prepare product as per package instructions.

CCP-Maintain <40F/4C.

Discard unused product.

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 | 09:22 AM

Page 92 of 92