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Special Events Menu Lunar New Year

Physical Space, Atmosphere, & Ambiance

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

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

ELEVATE THE PLATE Sysco Nutrition Services

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

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

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

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

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

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

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

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

Chef David Pyper Culinary Specialist, Ontario

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

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

WE EAT WITH OUR EYES Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest. Attention to Details: Wipe any smudges or spills to enhance overall presentation. Art Form: Remember, plating is creative; there are no strict rules.

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

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

ADD SOME FLAME

CRISP IT UP

WIPE YOUR PLATES

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

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

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

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

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

APPETIZ ER Chinese Longevity Soup Pork & Beef Egg Rolls

MAINS Turkey Stir Fry With ‘Year of the Snake’ Broccoli Florets

Pork Stew & Dumplings With Sauteed Bok Choy & Vegetable Fried Rice

DESS ERTS Cinnamon Rice Pudding Fresh Mango

BEV ERAG ES Fruit Tea Punch Tea or Coffee

SNACK CART IDEAS

DRINK IDEA

SNACK IDEA

LYCHEE SODA

SPRING ROLLS

Tip: Mix Lychee juice with sparkling water for a refreshing beverage. Top with mint.

Tip: Serve individually wrapped warmed spring rolls with individual cups of sweet and sour sauce.

DECORATIONS & ACTIVITES

DECORATION IDEA

ACTIVITY IDEA

Add a special touch to meal services with a Lunar New Year Card

Host a Lunar New Year celebration and learn more about the Year of the Dragon.

Lunar New Year 2026

APPETIZ ER Chinese Longevity Soup Pork & Beef Egg Rolls

MAINS Turkey Stir Fry With ‘Year of the Snake’ Broccoli Florets

Pork Stew & Dumplings With Sauteed Bok Choy & Vegetable Fried Rice

DESS ERTS Cinnamon Rice Pudding Fresh Mango

BEV ERAG ES Fruit Tea Punch 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

Egg Roll Pork Beef (Meat Egg Roll)

INGREDIENTS

COOK-END TEMP

SERVING SIZE

YIELD

74 °C

1 each

AMOUNT

PREPARATION STEP

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

Prepare product as per package instructions.

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

Portion according to serving size.

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

2026-07-31 | 09:30 AM

Page 1 of 77

Sauce Sweet & Sour Hmd (Sweet & Sour Sauce)

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

30 mL

N/A

INGREDIENTS

AMOUNT

Sugar, Granulated Bulk

300 g

Cornstarch

90 mL

Vinegar, Apple Cider

360 mL

2 Water, Tap Sauce, Soy Bulk

3 Ketchup, Bulk

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Combine Sugar and Cornstarch in kettle with stove at medium heat. Add Vinegar, Water, and Soy Sauce to dry ingredients and stir until smooth.

720 mL 90 mL 270 mL

Stir Ketchup into mixture in kettle. Cook until translucent, stirring constantly. Serve 30 mL. CCP - Maintain >140F/60C for only 4 hrs.

2026-07-31 | 09:30 AM

CCP - Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP - Reheat: To temp of 165F/74C held for 15 sec, within 1 hr - one time only.

Page 2 of 77

Crackers Soda/Saltine NAS (Unsalted Soda Crackers)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

2 each

PREPARATION STEP

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

Portion according to serving size.

2026-07-31 | 09:30 AM

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Soup w/Rice Noodle Pork Cabbage f/Dry G-F RS Base (Chinese Longevity Soup) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

180 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

Prepare stock in soup pot. Bring to a boil.

2 Base (See recipe details on page

3 Noodles, Rice/Vermicelli Dry

500 g

Reduce heat to medium high and add noodles. Cook for 4 minutes.

Pork, Diced Raw

2.25 Kg

Add remaining ingredients and simmer until pork is cooked.

Sauce, Soy Bulk

100 mL

Carrots, Fresh

2.75 Kg

Peeled & Sliced

Cabbage, Bok Choy Fresh

2.75 Kg

Chopped

Water, Tap

1.75 L

Ginger, Ground

15 g

Vinegar, Rice

100 mL

Cabbage, Green Shredded

500 g

72)

2026-07-31 | 09:30 AM

CCP - Cook to an internal temperature of 145F/63C held for at least 15 seconds.

Page 4 of 77

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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.

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

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

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

2026-07-31 | 09:30 AM

Page 5 of 77

P.Soup Chinese w/Noodle Pork Cabbage f/Frz RS Conc (P.Chinese Longevity Soup) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

6z Ladle

180 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup w/Rice Noodle Pork Cabbage f/Dry G-F

2 RS Base (See recipe details on page 4 - 5)

Prepare as per separate recipe.

Pureed Consistency: 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.

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

Discard unused product.

2026-07-31 | 09:30 AM

Page 6 of 77

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 | 09:30 AM

Page 7 of 77

Turkey Stir Fry f/Diced w/Fresh Veg (Asian Turkey Stir Fry) COOK TIME

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

Saute

250 mL

54 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ginger, Root Fresh

125 mL

Grated

Peppers, Bell Red Whole Fresh

2.5 L

Sliced

Carrots, Fresh

3.15 L

Julienne

Cabbage, Green Shredded

3.15 L

Oil, Sesame

180 mL

Water, Tap

1.5 L

Sauce, Teriyaki

1.1 L

Turkey, Diced Ckd

1.5 Kg

Heat sesame oil in a large skillet or grill top over medium heat; add carrots, cabbage, red peppers, and ginger. Sauté for approximately five minutes, stirring regularly to stir fry vegetables. Remove and transfer to a 4 inch insert pan with lid.

In the same skillet over medium heat, add teriyaki sauce and water; mix well. Add diced turkey to skillet and mix well to coat. Add in the sautéed vegetable mixture and combine gently.

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

Seeds, Sesame

2026-07-31 | 09:30 AM

60 mL

Optional: garnish with chopped green onions and/or sesame seeds.

Page 8 of 77

INGREDIENTS

Onion, Green/Spring Whole

AMOUNT

INGREDIENT PREP

180 mL

Chopped

PREPARATION STEP

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.

2026-07-31 | 09:30 AM

Page 9 of 77

Mcd.Turkey Stir Fry f/Diced w/Fresh Veg (Mcd.Asian Turkey Stir Fry) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Mince

#8 scoop

2 #8scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Stir Fry f/Diced w/Fresh Veg (See recipe details on page 8 - 9)

12.5 L

Broth Chicken f/Dry G-F RS Base (See recipe details on page 72)

1.5 L

Prepare as per separate recipe.

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

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 | 09:30 AM

Page 10 of 77

P.Turkey Stir Fry f/Diced w/Fresh Veg (P.Asian Turkey Stir Fry) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

#8 scoop

2 #8scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Stir Fry f/Diced w/Fresh Veg (See recipe details on page 8 - 9)

12.5 L

Broth Chicken f/Dry G-F RS Base (See recipe details on page 72)

2.25 L

Prepare as per separate recipe.

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

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 | 09:30 AM

Page 11 of 77

Turkey Rst f/Ckd Breast (Roast Turkey Breast) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Heat

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

1 Turkey Breast Whole Ckd f/RTS (See recipe details on page 2 77)

PREPARATION STEP

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

4.5 Kg

Prepare product as per package instructions.

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

Slice Turkey and layer in shallow pan.

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 | 09:30 AM

Page 12 of 77

Dcd.Turkey Rst f/Ckd Breast (Dcd.Roast Turkey Breast) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Rst f/Ckd Breast (See recipe details on page 12)

4.5 Kg

G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 73)

750 mL

Turkey & Gravy: Prepare as per separate recipe.

Turkey & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.

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 | 09:30 AM

Page 13 of 77

Mcd.Turkey Rst f/Ckd Breast (Mcd.Roast Turkey Breast) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Rst f/Ckd Breast (See recipe details on page 12)

4.5 Kg

G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 73)

1.5 L

Turkey & Gravy: Prepare as per separate recipe.

Turkey & Gravy: Mince to desired consistency. Gradually add in Gravy 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 | 09:30 AM

Page 14 of 77

P.Turkey Rst f/Ckd Breast (P.Roast Turkey Breast) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Turkey Rst f/Ckd Breast (See recipe details on page 12)

4.5 Kg

G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 73)

2.25 L

Turkey & Gravy: Prepare as per separate recipe.

Turkey & Gravy: Puree to desired consistency. Gradually add in Gravy 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 | 09:30 AM

Page 15 of 77

Tofu Stir Fry w/Onion & Tomato (Tofu & Tomato Stir Fry) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Stir Fry

#8 scoop

250 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

500 mL

Oil, Vegetable

150 mL

Onion, Yellow Whole Fresh

1.5 Kg

Sliced

Tofu, Firm

6 Kg

Cubed

Garlic, Chopped/Minced

250 mL

Wine, Cooking Burgundy

Sugar, Granulated Bulk

60 mL

Oil, Sesame

150 mL

Tomato, Whole Fresh

25 each

Sauce, Worcestershire

10 mL

Ketchup, Bulk

550 mL

2026-07-31 | 09:30 AM

In a saucepan, heat oil and saute Onions and Garlic over medium heat. Add Tofu, continue to saute.

Combine Wine, Soy Sauce, 1st portion of Sugar, and Sesame Oil. Add to Tofu. Add Tomato. Stir fry for 5-6 min.

Diced

Whisk remaining Ingredients together, add to Tofu. Cook 5-10 min

Page 16 of 77

INGREDIENTS

AMOUNT

Sugar, Granulated Bulk

60 mL

Water, Tap

350 mL

Cornstarch

45 mL

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.

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

2026-07-31 | 09:30 AM

Page 17 of 77

Mcd.Tofu Stir Fry w/Onion & Tomato (Mcd.Tofu & Tomato Stir Fry) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tofu Stir Fry w/Onion & Tomato (See

2 recipe details on page 16 - 17)

12.5 L

Tofu: Prepare as per separate recipe.

Tofu: 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 | 09:30 AM

Page 18 of 77

P.Tofu Stir Fry w/Onion & Tomato (P.Tofu & Tomato Stir Fry) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#8 scoop

2 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tofu Stir Fry w/Onion & Tomato (See recipe details on page 16 - 17)

12.5 L

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 33)

2.25 L

Tofu & Gravy: Prepare as per separate recipe.

Tofu & Gravy: Puree to desired consistency. Gradually add in Gravy 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 | 09:30 AM

Page 19 of 77

Stew Pork & Dumplings w/Dry Gravy Mix (Pork Stew & Dumplings) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Cook

8z Ladle

250 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable

PREPARATION STEP

60 mL

Heat Oil and add Potatoes, Turnips and Carrots. Cook until Potatoes begin to soften. Add Onions and Garlic. Continue to cook until Onions are transparent.

Potato, Yellow Fresh

Peeled & Cubed

Turnips, Whole Fresh

Peeled & Cubed

Carrots, Fresh

Peeled & Cubed

Onion, Yellow Whole Fresh

450 mL

Garlic, Chopped/Minced

30 mL

Pork, Pulled w/o Sauce Ckd

4 Kg

Wine, Cooking Burgundy

700 mL

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 33)

Flour, All Purpose

2.15 L

Salt, Table

20 mL

2026-07-31 | 09:30 AM

Cut Pork into 1 inch pieces. Fold Pork and Liquid into prepared Gravy. Add Pork to Vegetables. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. Place Pork in steam pan.

Prepared

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

Dumplings: Combine Flour, Salt, Baking Powder and Dill. Stir with fork to combine. Add Oil and Milk. Do not over stir.

Page 20 of 77

INGREDIENTS

AMOUNT

Baking Powder

50 mL

Dill, Weed Dry

125 mL

Oil, Vegetable

315 mL

Milk, 2% Bulk

780 mL

INGREDIENT PREP

PREPARATION STEP

Drop 60mL of Dumpling Batter on top of Stew. Cover pan. Bake at 450F/232C for 10-15 min until Dumplings have risen and are firm.

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.

2026-07-31 | 09:30 AM

Page 21 of 77

Mcd.Stew Pork & Dumplings w/Dry Gravy Mix* (Mcd.Pork Stew & Dumplings) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Mince

#8 scoop

2 #8scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Stew Pork & Dumplings w/Dry Gravy

2 Mix (See recipe details on page 20 - 21) Broth Chicken f/Dry G-F RS Base (See

3 recipe details on page 72)

12.5 L

1.5 L

Prepare as per separate recipe.

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

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 | 09:30 AM

Page 22 of 77

P.Stew Pork & Dumplings w/Dry Gravy Mix* (P.Pork Stew & Dumplings) COOK-END TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

74 °C

Puree

#8 scoop

2 #8scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Stew Pork & Dumplings w/Dry Gravy

2 Mix (See recipe details on page 20 - 21) Broth Chicken f/Dry G-F RS Base (See

3 recipe details on page 72)

12.5 L

2.25 L

Prepare as per separate recipe.

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

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 | 09:30 AM

Page 23 of 77

Pork Chop Asian Bkd Bnls (Asian Pork Chop) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

177.0 °C

Bake

Tongs

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork, Chop Bnls Raw

0.56 each

Sauce, Hoisin

6 mL

Juice, Lime Bulk

2 mL

Oil, Vegetable

2 mL

Oil, Sesame

1 mL

Ginger, Ground

1 mL

Place Pork in steam pans. In a bowl, mix remaining Ingredients. Stir to combine. Pour evenly over Pork.

Cover pan with foil. Bake for 25-30 min

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.

2026-07-31 | 09:30 AM

Page 24 of 77

INGREDIENTS

AMOUNT

PREPARATION STEP

Discard unused product.

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

2026-07-31 | 09:30 AM

Page 25 of 77

Dcd.Pork Chop Asian Bkd Bnls (Dcd.Asian Pork Chop) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Chop Asian Bkd Bnls (See recipe details on page 24 - 25)

50 each

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 33)

750 mL

Pork & Gravy: Prepare as per separate recipe.

Pork & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.

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 | 09:30 AM

Page 26 of 77

Mcd.Pork Chop Asian Bkd Bnls (Mcd.Asian Pork Chop) 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. Pork Chop Asian Bkd Bnls (See recipe details on page 24 - 25) G-F LS Gravy Brown f/Dry Mix (See recipe details on page 33)

50 each

Pork & Gravy: Prepare as per separate recipe.

1.5 L

Pork & Gravy: 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: 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 | 09:30 AM

Page 27 of 77

P.Pork Chop Asian Bkd Bnls (P.Asian Pork Chop) 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. Pork Chop Asian Bkd Bnls (See recipe details on page 24 - 25)

50 each

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 33)

2.25 L

Pork & Gravy: Prepare as per separate recipe.

Pork & Gravy: Puree to desired consistency. Gradually add in Gravy 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 | 09:30 AM

Page 28 of 77

Vegt Meatballs Teriyaki (Vegt Teriyaki Meatballs) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake

6z Solid Spoodle

90 g

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegan Meatballs f/RTC (See recipe details on page 78)

4.5 Kg

Sauce, Teriyaki

1.5 L

Place Meatballs in baking pan(s) cover with Sauce. Heat / 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.

2026-07-31 | 09:30 AM

Page 29 of 77

Dcd.Vegt Meatballs Teriyaki 1.6z (Dcd.Vegt Teriyaki Meatballs) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Vegt Meatballs Teriyaki (See

2 recipe details on page 29)

4.5 Kg

3 Sauce, Teriyaki

750 mL

Vegt Meatballs: Prepare as per separate recipe.

Vegt Meatballs & Sauce: Dice to desired consistency. Gradually add in Sauce and blend until desired consistency is achieved, if necessary.

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 | 09:30 AM

Page 30 of 77

Mcd.Vegt Meatballs Teriyaki 1.6z (Mcd.Vegt Teriyaki Meatballs) 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. Vegt Meatballs Teriyaki (See recipe details on page 29)

4.5 Kg

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

1.5 L

Vegt Meatballs & Broth: Prepare as per separate recipe.

Vegt Meatballs & 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: 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 | 09:30 AM

Page 31 of 77

P.Vegt Meatballs Teriyaki 1.6z (P.Vegt Teriyaki Meatballs) 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. Vegt Meatballs Teriyaki (See

2 recipe details on page 29)

4.5 Kg

3 Sauce, Teriyaki

2.25 L

Vegt Meatballs: Prepare as per separate recipe.

Vegt Meatballs & Sauce: Puree to desired consistency. Gradually add in Sauce 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 | 09:30 AM

Page 32 of 77

G-F LS Gravy Brown f/Dry Mix (Brown Gravy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

1z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS Water, Tap

300 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 | 09:30 AM

Page 33 of 77

Rice Fried f/Dry w/Veg (Vegetable Fried Rice) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Stir Fry

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice, White Dry

1.25 L

Rice: Prepare as per manufacturer guidelines.

2 Water, Tap

2.5 L

Cook Peas slightly in steamer and drain. Set aside.

Peas, Frz

1.25 Kg

Onion, Yellow Diced Frz

450 g

Saute Onions and Carrots in Oil until tender.

Oil, Vegetable

175 mL

Add Rice and cook until heated.

Carrots Diced f/Frz (See recipe details on page 38)

255 g

Sauce, Soy Bulk

175 mL

Add Soy Sauce to Rice mixture, stirring to mix evenly. Stir in Peas. 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.

2026-07-31 | 09:30 AM

Page 34 of 77

Rice White f/Dry (Fluffy Rice) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

176.0 °C

Bake

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice, White Dry

2 Margarine, Bulk

Water, Tap

Place Rice and Margarine in shallow baking pan; add Water and cover pan with heavy duty foil then Bake in the oven.

2.15 L

250 mL 3.65 L

Boiled

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 | 09:30 AM

Page 35 of 77

P.Rice White f/Dry (P.Fluffy Rice) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice White f/Dry (See recipe details on page 36)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

1.5 L

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 | 09:30 AM

Page 36 of 77

Carrots Diced f/Frz (Diced Carrots) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Solid Spoodle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

185 g

Margarine, Bulk

5 mL

Steam or boil Carrots until tender. Add Margarine and toss.

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 | 09:30 AM

Page 37 of 77

Pasta Penne Buttered (Buttered Penne) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta, Penne Dry

2.5 Kg

Water, Tap

2.5 Kg

Margarine, Bulk

125 mL

Parsley, Dried

30 mL

Prepare Pasta in Water according to manufacturer's instructions. Drain and set aside.

In large saucepan, toss Pasta with Margarine and Parsley. Stir until Margarine is melted.

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 | 09:30 AM

Page 38 of 77

Mcd.Pasta Penne Buttered (Mcd.Buttered Penne) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#8 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta Penne Buttered (See

2 recipe details on page 39)

125 mL

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 | 09:30 AM

Page 39 of 77

P.Pasta Penne Buttered (P.Buttered Penne) 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. Pasta Penne Buttered (See recipe details on page 39)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

750 mL

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 | 09:30 AM

Page 40 of 77

G-F Pasta Penne Buttered f/Dry (G-F Buttered Penne) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

4z Solid Spoodle

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

20 L

Salt, Table

10 mL

2 Pasta, Penne Dry G-F

Margarine, Bulk

Bring Salt and Water to a boil. Add Pasta and cook until tender. Drain. Add Margarine.

2.25 Kg

125 mL

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 | 09:30 AM

Page 41 of 77

Mcd.G-F Pasta Penne Buttered f/Dry (Mcd.G-F Buttered Penne) 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. G-F Pasta Penne Buttered f/Dry (See recipe details on page 42)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

1.5 L

Pasta & Broth: Prepare as per separate recipe.

Pasta & 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: 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 | 09:30 AM

Page 42 of 77

P.G-F Pasta Penne Buttered f/Dry (P.G-F Buttered Penne) 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. G-F Pasta Penne Buttered f/Dry (See recipe details on page 42)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

1.5 L

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 | 09:30 AM

Page 43 of 77

Broccoli Florets f/Frz (Broccoli Florets) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

4z Solid Spoodle

125 mL

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli, Florets Frz

4.5 Kg

Margarine, Bulk

120 mL

Vegetable: Prepare product as per package instructions. Add Margarine and toss gently.

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 | 09:30 AM

Page 44 of 77

Dcd.Broccoli Florets f/Frz (Dcd.Broccoli Florets) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli Florets f/Frz (See

2 recipe details on page 45)

6.25 L

Broccoli: Prepare as per separate recipe.

Broccoli: Dice 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: Drain excess juice from fruit and vegetables.

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

2026-07-31 | 09:30 AM

Page 45 of 77

Mcd.Broccoli Florets f/Frz (Mcd.Broccoli Florets) 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. Broccoli Florets f/Frz (See recipe details on page 45)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

1.5 L

Broccoli & Broth: Prepare as per separate recipe.

Broccoli & 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 | 09:30 AM

Page 46 of 77

P.Broccoli Florets f/Frz (P.Broccoli Florets) 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. Broccoli Florets f/Frz (See recipe details on page 45)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

2.25 L

Broccoli & Broth: Prepare as per separate recipe.

Broccoli & 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 | 09:30 AM

Page 47 of 77

Bok Choy Sliced Garlic Sauteed f/Fresh w/Soy Sc (Sauteed Bok Choy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Stir Fry

4z Solid Spoodle

125 mL

0 seconds

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cabbage, Bok Choy Fresh

6.65 Kg

Garlic, Chopped/Minced

50 mL

Oil, Vegetable

50 mL

Sauce, Soy Bulk

250 mL

Salt, Table

5 mL

Cornstarch

5 mL

Wash and cut Bok Choy diagonally. Blanch Bok Choy in boiling Water. Drain. Do not overcook.

Brown Garlic in Oil. Stir in Bok Choy and stir-fry for a few minutes.

Combine Salt and Oyster Sauce. Stir into Bok Choy.

In a small bowl , dissolve Cornstarch in Water. Pour into wok. Stir and cook until thickened.

Note: Amount of Cornstarch may vary depending on the amount of water present in the final product. More water content may mean more cornstarch that will be needed.

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 | 09:30 AM

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INGREDIENTS

2026-07-31 | 09:30 AM

AMOUNT

PREPARATION STEP

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

Page 49 of 77

Dcd.Bok Choy Sliced Garlic Sauteed f/Fresh w/Oyster Sc (Dcd.Sauteed Bok Choy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chop

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bok Choy Sliced Garlic Sauteed f/Fresh

2 w/Soy Sc (See recipe details on page 49 50)

6.25 L

Dice 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.

2026-07-31 | 09:30 AM

Page 50 of 77

Mcd.Bok Choy Sliced Garlic Sauteed f/Fresh w/Oyster Sc (Mcd.Sauteed Bok Choy) 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. Bok Choy Sliced Garlic Sauteed f/Fresh

2 w/Soy Sc (See recipe details on page 49 50)

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 | 09:30 AM

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P.Bok Choy Sliced Sauteed f/Fresh (P.Sauteed Bok Choy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10 scoop

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bok Choy Sliced Garlic Sauteed f/Fresh w/Soy Sc (See recipe details on page 49 50)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

750 mL

Prepare as per separate recipe.

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

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 | 09:30 AM

Page 52 of 77

Corn Cobbette f/Frz (Corn Cobbette) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Corn, Cob Mini

50 each

Steam or boil Corn 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 | 09:30 AM

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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 | 09:30 AM

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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 55)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 7)

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 | 09:30 AM

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Mango f/Frz (Mango) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2 Mango, Frz 3

2026-07-31 | 09:30 AM

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 5.6 Kg

Thawed

Portion 125 mL Mango into individual serving dishes. NOTE: Chill under refrigeration <40F/4C.

Page 56 of 77

Mcd.Mango f/Frz (Mcd.Mango) 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. Mango f/Frz (See recipe details on

2 page 57)

6.25 L

Mange: Mince to desired consistency.

CCP-Maintain <40F/4C.

Note: Drain excess juice from fruit and vegetables.

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

2026-07-31 | 09:30 AM

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P.Mango f/Frz (P.Mango) 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. Mango f/Frz (See recipe details on

2 page 57)

6.25 L

Mango: Puree product to desired consistency. 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 | 09:30 AM

Page 58 of 77

Pudding Rice Hmd w/Cinnamon & Nutmeg (Rice Pudding) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

162.0 °C

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice, White Dry

Sugar, Granulated Bulk

125 mL

Salt, Table

5 mL

Milk, 2% Bulk

500 mL

Extract, Vanilla

5 mL

Milk, 2% Bulk

4.2 L

Egg, Whole Liquid

Rice: Prepare as per manufacturer guidelines.

Combine Sugar, Salt, 1st portion of Milk, and Vanilla. Using Mixer mix on low speed only until blended.

CCP-Maintain <40F/4C. Cold

Scald remaining Milk in a saucepan over medium high heat. Beat Eggs slightly. CCP-Maintain <40F/4C.

Blend hot Milk, Eggs, and Sugar/Milk mixture.

Margarine, Bulk

50 g

Nutmeg, Ground

5 mL

2026-07-31 | 09:30 AM

Add Rice and Margarine to mixture and mix. Portion 125mL into each Custard cup that has been arranged in a baking pan(s).

Sprinkle Nutmeg and Cinnamon over top.

Page 59 of 77

INGREDIENTS

AMOUNT

Cinnamon, Ground

5 mL

INGREDIENT PREP

PREPARATION STEP

Pour hot Water around cups. Bake (see above) or until a knife inserted comes out clean. 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.

2026-07-31 | 09:30 AM

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P.Pudding Rice Hmd w/Cinnamon & Nutmeg (P.Rice Pudding) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

AMOUNT

Pudding Rice Hmd w/Cinnamon & Nutmeg (See recipe details on page 60 - 61)

6.25 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Add prepared product to blender or food processor. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused portion.

2026-07-31 | 09:30 AM

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Pudding Rice Hmd w/Cinnamon & Nutmeg LacR (LacR Rice Pudding)

COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

162.0 °C

Bake

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Egg, Whole Liquid

605 mL

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Preprep: Cook Rice per package instructions. Beat Eggs slightly. * Maintain <40F/4C until ready to use.

Sugar, Granulated Bulk

2 Salt, Table Milk, 2% Bulk LacF

50 mL

Add Sugar, Salt, and 250 mL cold Milk, and Vanilla. Mix on low speed only until blended. *Maintain <40F/4C.

6 mL 5g

3 Extract, Vanilla

6 mL

Scald remaining Milk. Add to Egg mixture and blend.

Rice, White Dry

250 mL

Add Rice and Margarine to mixture and mix. Pour into Custard cups that have been arranged in baking pans.

Margarine, Bulk

50 mL

Nutmeg, Ground

6 mL

Cinnamon, Ground

6 mL

7 8 2026-07-31 | 09:30 AM

Sprinkle Nutmeg and Cinnamon over top.

Pour hot Water around cups. Bake at 325F/162C for 40-45 min to *internal temp 165F/74C for 15 sec until a knife inserted comes out clean. TO SERVE COLD -- CCP -- Maintain <40F/4C. TO SERVE HOT -- CCP -- Maintain >140F/60C. NOTE: Custard may be baked in 12x20x2" pan set in a pan of hot Water.

Page 62 of 77

INGREDIENTS

2026-07-31 | 09:30 AM

AMOUNT

PREPARATION STEP

Cook Time: 40-45 min

Page 63 of 77

P.Pudding Rice Hmd w/Cinnamon & Nutmeg LacR (P.LacR Rice Pudding) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Puree

#8 scoop

1 #8 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

Pudding Rice Hmd w/Cinnamon & Nutmeg LacR (See recipe details on page 63 - 64)

50 #8 scoop

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2026-07-31 | 09:30 AM

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Bar Butterscotch Hmd (Butterscotch Square) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

25 Min

162.0 °C

Bake

Off-Set Spatula

1 (2x2")

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

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

405 mL

Sugar, Brown Light Bulk

1.65 L

Egg, Whole Liquid

335 mL

Extract, Vanilla

10 mL

Flour, All Purpose

1.15 L

Baking Powder

25 mL

Salt, Table

4 mL

Sugar, Powdered

80 mL

Cream together Margarine and Sugar on medium speed for 5 min, using flat beater.

Add Eggs, a little at a time, and Vanilla. Mix on low speed until blended.

Combine dry Ingredients. Add to creamed Mixture. Mix on low speed until blended.

Spread Batter evenly in lightly greased baking pan(s). Bake at 325F/162C for 25 min.

Cut into 2x2" squares. Dust with Powdered Sugar.

CCP-Maintain <40F/4C.

2026-07-31 | 09:30 AM

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P.Bar Butterscotch Hmd (P.Butterscotch Square) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Bar Butterscotch Hmd (See recipe details

2 on page 66)

Juice Apple f/BIB (See recipe details on

3 page 74)

50 (2x2") 2.25 L

Bar: Prepare as per separate recipe.

Bar & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.

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 | 09:30 AM

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Coffee or Tea 180ml (Coffee or Tea)

INGREDIENTS

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

180 mL

7 minutes

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground

100 mL

2 Water, Tap

4.5 L

Tea, Bag Black Water, Tap

Coffee or Tea: Prepare product as per package instructions.

25 each 4.5 L

Serve per resident's choice.

Discard unused product.

2026-07-31 | 09:30 AM

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Tea Fruit Punch f/BIB & RTS w/Ginger Ale (Fruit Tea Punch) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

125 mL

13 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tea Spiced Chai f/Bag (See recipe details on page 71)

1.25 L

Prepared

Tea: Prepare as per separate recipe. Allow to cool down.

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. Sugar, Granulated Bulk

315 mL

Blend with Juices and Sugar; stir well to dissolve Sugar. Chill until service.

Juice Pineapple Bulk

1.25 L

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

Juice Orange f/BIB (See recipe details on page 70)

1.25 L

Juice, Lemon Bulk

315 mL

4 Drink Soft Ginger Ale Bulk

1.9 L

Add service time, add Ginger Ale and Ice Cubes to chill.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 09:30 AM

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Juice Orange f/BIB (Orange Juice) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mix & Chill

1 each

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Juice, Orange Conc 4:1 Water, Tap

2026-07-31 | 09:30 AM

500 mL

Prepare product as per package instructions.

2L CCP-Maintain <40F/4C.

Page 69 of 77

Tea Spiced Chai f/Bag (Spiced Chai Tea) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Steep

1 each

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tea Bag, Chai

13.89 bag

Water, Tap

2.5 L

2026-07-31 | 09:30 AM

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

Page 70 of 77

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

1.5 L

Base, Chicken Dry G-F RS

50 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 | 09:30 AM

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G-F LS Gravy Poultry f/Dry Mix (Poultry Gravy) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

1z Ladle

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Poultry Dry G-F RS

190 mL

Water, Tap

1.25 L

Prepare product as per package instructions.

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 | 09:30 AM

Page 72 of 77

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 | 09:30 AM

Page 73 of 77

Pork Chop Asian Bkd Bnls (Asian Pork Chop) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

177.0 °C

Bake

Tongs

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork, Chop Bnls Raw

80 each

Sauce, Hoisin

800 mL

Juice, Lime Bulk

240 mL

Oil, Vegetable

320 mL

Oil, Sesame

32 mL

Ginger, Ground

16 mL

Place Pork in steam pans. In a bowl, mix remaining Ingredients. Stir to combine. Pour evenly over Pork.

Cover pan with foil. Bake for 25-30 min

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.

2026-07-31 | 09:30 AM

Page 74 of 77

INGREDIENTS

AMOUNT

PREPARATION STEP

Discard unused product.

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

2026-07-31 | 09:30 AM

Page 75 of 77

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

4.5 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 | 09:30 AM

Page 76 of 77

Vegan Meatballs f/RTC (Vegan Meatballs) SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Solid Spoon

1 each

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 Meatballs

4.5 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 | 09:30 AM

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