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Special Events Menu Oktoberfest

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.

APPETIZ ER Corned Beef & Onion Soup Mini Pretzel Bun with Cheese Sauce

MAINS Veal Schnitzel with Roasted Vegetables With German Potato Salad and Sauerkraut Country Chicken Stew With pretzel bun

DESS ERTS German Chocolate Cake Apple Strudel

BEV ERAG ES Cold Beer Tea or Coffee

SNACK CART IDEAS

DRINK IDEA Sparkling Apple Juice Tip: Turn plain sparkling apple juice into a festive Oktoberfest drink by serving it in clear cups or mugs with a thin apple slice or cinnamon stick garnish. You can also mix it half-and-half with non-alcoholic beer or ginger ale for a more authentic “festive” flavor.

SNACK IDEA Pretzel & Dip Snack Cart Tip: Serve warm, bite-sized soft pretzels with a variety of easy dips like mild mustard and cheese sauce, plus a sweet option like applesauce—simple to eat, festive, and perfect for offering quick choices to residents

DECORATIONS & ACTIVITES

DECORATION IDEA Use blue-and-white checkered tablecloths to instantly create an Oktoberfest feel—simple, low-cost, and an easy way to make dining tables look festive without extra setup.

ACTIVITY IDEA Set up a simple pretzel toss using soft pretzels or foam rings and small targets like cups or cones—an easy, seated-friendly game that encourages participation and adds fun without being physically demanding.

APPETIZ ER Corned Beef & Onion Soup Mini Pretzel Bun with Cheese Sauce

MAINS Veal Schnitzel with Roasted Vegetables With German Potato Salad and Sauerkraut Country Chicken Stew With pretzel bun

DESS ERTS German Chocolate Cake Apple Strudel

BEV ERAG ES Cold Beer Tea or Coffee

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

Bun Pretzel Mini (Mini Pretzel Bun)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 each

PREPARATION STEP

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

Prepare product as per package instructions.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

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Roll White (White Dinner Roll)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 each

PREPARATION STEP

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

Portion according to serving size.

Discard unused product.

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P.Roll White RTS (P.White Roll) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#16 scoop

1 #16 scoop

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Roll White Margarine,

2 Bulk

Milk, 2% Bulk

50 each 250 mL

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

1.5 L

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.

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Bread White G-F (White G-F Bread)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 slice

PREPARATION STEP

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

Prepare product as per package instructions.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

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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 #16 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 Margarine, Bulk

50 slice

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

250 mL

Milk, 2% Bulk

1.5 L

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.

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Crackers Soda/Salting NAS PC (Unsalted Crackers)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

2 each

PREPARATION STEP

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

Portion according to serving size.

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Soup Beef f/RTS w/Potato & Veg (Corned Beef & Onion Soup) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Cook

180 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup, French Onion Cond

Prepare Soup with Water as directed

Water, Tap

Potato, Yellow Fresh

1 Kg

Diced

Carrots, Fresh

750 mL

Diced

Celery, Fresh

750 mL

Diced

Salt, Table

1 mL

To Taste

Pepper, Black Grd

5 mL

Oil, Vegetable

50 mL

Beef Corned Frz RTC

1 Kg

Shredded

Saute Vegetables with Salt and Pepper with Oil for 5-8 minutes.

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

Stir in Vegetables and Corned Beef into Soup. Bring to a simmer

CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.

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

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INGREDIENTS

AMOUNT

INGREDIENT PREP

Cheese, Cheddar Block

500 mL

Shredded

Chives, Fresh

125 mL

Minced

PREPARATION STEP

To serve ladle 180 ml of soup into a bowl and top with Cheddar Cheese and Chives

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

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P.Soup Beef f/RTS w/Potato & Veg (P.Corned Beef & Onion Soup) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

180 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup Beef f/RTS w/Potato & Veg (See recipe

2 details on page 7 - 8)

Prepare as per seperate 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.

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 may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

6z Ladle

180 mL

N/A

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.

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Veal Schnitzel Baked f/Cutlet w/Apple & Onion (Veal Schnitzel with Roasted Veg) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

176.0 °C

Bake

90 g

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Veal Bkd f/Brd Cutlet (See recipe details on page 24)

Preheat oven to 350F/176C.

4.5 Kg

Lay out breaded Veal cutlets on a parchment lined baking sheet. Do not overlap cutlets or crowd the baking sheet. Bake in oven for 15-20 minutes.

Apple, Slices Frz

340 g

Onion, Yellow Diced Frz

170 g

Celery, Diced Frz

280 g

Oil, Vegetable

90 mL

3 Base, Chicken Dry G-F RS

In a medium pot, saute Apples, Onions, Celery with oil for 5-7 minutes, to a translucent state, stirring occasionally. Add all the remaining ingredients and turn down the heat to a simmer. Simmer for 20-25 minutes, stirring occasionally. The consistency should have no liquid left through evaporation. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

30 mL

Pepper, Black Grd

20 mL

Onion, Green/Spring Whole

90 mL

Chopped

Sage, Fresh

30 mL

Minced

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INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Serve 90g of crispy veal topped with the apple and vegetable topping on the side.

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

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

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Dcd.Veal Brd Bkd f/Cutlet (Dcd.Breaded Veal Cutlet) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chop & Add Gravy

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

Veal Bkd f/Brd Cutlet (See recipe

1 details on page 24)

G-F LS Gravy Brown f/Dry Mix (See

2 recipe details on page 76)

AMOUNT

4.5 Kg

750 mL

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Using a chef’s knife and cutting board, dice prepared product into pieces no larger than 1 cm cubed. Stir in liquid. *Reheat to 165F/74C held for 15 sec. CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.

*Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. 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 internal temp of 165F/74C held for at least 15 seconds within 2 hrs - one time only.

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Mcd.Veal Brd Bkd f/Cutlet (Mcd.Breaded Veal Cutlet) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

Veal Bkd f/Brd Cutlet (See recipe

1 details on page 24)

G-F LS Gravy Brown f/Dry Mix (See

2 recipe details on page 76)

AMOUNT

4.5 Kg

750 mL

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Mince prepared product to desired consistency. Stir in liquid. *Reheat 165F/74C held 15 sec.

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

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P.Veal Brd Bkd f/Cutlet (P.Breaded Veal Cutlet)

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

Veal Bkd f/Brd Cutlet (See recipe details on page 24)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 76)

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Combine ¾ Gravy with Meat in blender or food processor. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Add remainder of Gravy as needed. Continue blending until pudding-like consistency is reached.

CCP - Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.

Additional Hot Sauce or Gravy can be served over pureed Meat portion.

CCP - Maintain >140F. Discard unused portion.

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Veal Bkd f/Cutlet (Baked Veal Cutlet) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

190.0 °C

Bake

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Veal, Cutlet Raw

50 each

Oil, Vegetable

250 mL

Pepper, Black Grd

15 mL

Salt, Table

15 mL

Place Veal on baking sheet(s). Drizzle Oil over Cutlets. Bake until cooked through and Browned; turning once halfway through.

CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.

Sprinkle Spices over cooked Veal.

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: 15-20 min

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Dcd.Veal Bkd f/Cutlet (Dcd.Baked Veal Cutlet) 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. Veal Bkd f/Cutlet (See recipe details on page 16)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 76)

750 mL

Veal & Gravy: Prepare as per separate recipe.

Veal & 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.

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Mcd.Veal Bkd f/Cutlet (Mcd.Baked Veal Cutlet) 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. Veal Bkd f/Cutlet (See recipe details on page 16)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 76)

1.5 L

Veal & Gravy: Prepare as per separate recipe.

Veal & 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.

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P.Veal Bkd f/Cutlet (P.Baked Veal Cutlet) 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. Veal Bkd f/Cutlet (See recipe details on page 16)

4.5 Kg

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 76)

2.25 L

Veal & Gravy: Prepare as per separate recipe.

Veal & 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.

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Vegt Garden Patty f/RTC (Vegt Garden Patty) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Heat

Tongs

1 each

N/A

INGREDIENTS

1 Vegt Patty

AMOUNT

PREPARATION STEP

50 each

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

Prepare product as per package instructions.

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.

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Dcd.Vegt Garden Patty f/RTC (Dcd.Vegt Garden Patty) 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 Garden Patty f/RTC (See recipe details on page 20)

50 each

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 76)

750 mL

Patty & Gravy: Prepare as per separate recipe.

Patty & 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.

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Mcd.Vegt Garden Patty f/RTC (Mcd.Vegt Garden Patty) 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 Garden Patty f/RTC (See recipe details on page 20) Broth Veg f/Dry G-F RS Base (See recipe details on page 10)

50 each

Patty & Broth: Prepare as per separate recipe.

1.5 L

Patty & 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 | 10:01 AM

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P.Vegt Garden Patty f/RTC (P.Vegt Garden Patty) 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 Garden Patty f/RTC (See

2 recipe details on page 20)

Broth Veg f/Dry G-F RS Base (See

3 recipe details on page 10)

50 each

1.5 L

Patty & Gravy: Prepare as per separate recipe.

Patty & 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.

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Veal Bkd f/Brd Cutlet (Veal Cutlet)

COOK TEMP

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

1 each

N/A

INGREDIENTS

AMOUNT

Veal, Cutlet Brd Raw

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Prepare Veal according to manufacturer's instructions. CCP - Heat to internal temp of 160F/71C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs.

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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.

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Stew Chicken f/Dcd w/Peas & Corn (Creamy Country Chicken Stew) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Stew

250 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken, Thigh Bnls Sknls Raw

1.5 Kg

Salt, Table

8 mL

Pepper, Black Grd

8 mL

Oil, Vegetable

125 mL

Onion, Yellow Whole Fresh

400 mL

Toss Chicken with Salt and Pepper. Heat Oil in a large pot over high heat. Brown Chicken all over in batches. Adding more Oil as needed. Reserve.

Diced

Add Onions, Carrots, Garlic to the pot for about 10 minutes.

Carrots Diced f/Frz (See recipe details on page 37)

1 Kg

Soup, Cream of Chicken Cond

1.8 Kg

Garlic, Chopped/Minced

30 mL

Sauce, Worcestershire

30 mL

Stir in soup, broth and Worcestershire Sauce until well combined. Add Bay Leaf and bring to a simmer.

Bay Leaf, Whole

1 leaf

Return Chicken and any accumulated juices to stock pot. Simmer 30 minutes.

Broth Chicken f/Dry G-F RS Base (See recipe details on page 36)

Potato, Sweet Diced Frz

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1.9 Kg

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

Page 25 of 78

INGREDIENTS

Parsnips, Diced Frz

AMOUNT

INGREDIENT PREP

PREPARATION STEP

1 Kg

Peas Green f/Frz (See recipe details on page 39)

800 mL

Corn Whole Kernel f/Frz (See recipe details on page 38)

800 mL

Parsley, Fresh

600 mL

Pastry Shell, Puff

12 each

Chopped Add Sweet Potatoes and Parsnips. Simmer for about 45 minutes or until vegetables are cooked through. Stir in Peas and Corn CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

Pastry: Cook Pastry according to packaging. Cut and place rounds onto of stew.

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

2026-07-31 | 10:01 AM

Page 26 of 78

Dcd.Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (Dcd.Herb Baked Chicken Thighs) 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. Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (See recipe details on page 30 - 31)

4.5 Kg

G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 77)

1.5 L

Chicken & Gravy: Prepare product as per package instructions.

Chicken: Dice to desired consistency. Stir in Gravy.

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 | 10:01 AM

Page 27 of 78

Mcd.Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (Mcd.Herb Baked Chicken Thighs) 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. Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (See recipe details on page 30 - 31)

4.5 Kg

G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 77)

1.5 L

Chicken & Gravy: Prepare as per separate recipe.

Chicken: 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 | 10:01 AM

Page 28 of 78

P.Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (P.Herb Baked Chicken Thighs) 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

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (See recipe details on page 30 - 31)

4.5 Kg

G-F LS Gravy Poultry f/Dry Mix (See recipe details on page 77)

2.25 L

Chicken & Gravy: Prepare as per separate recipe.

Chicken: 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: 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.

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

2026-07-31 | 10:01 AM

Page 29 of 78

Chicken Lemon Garlic Bkd f/Bnls/Sknls Thigh (Lemon Herb Baked Chicken Thighs) COOK TIME

COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

60 Min

176.0 °C

Bake

Tongs

90 g

N/A

INGREDIENTS

AMOUNT

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

2 Bnls Sknls Raw

PREPARATION STEP

50 each

Juice, Lemon Bulk

180 mL

Parsley, Dried

60 mL

Paprika, Regular

10 mL

Basil, Leaves Dry

15 mL

Oregano, Dry

15 mL

Oil, Olive

100 mL

Garlic, Chopped/Minced

25 mL

Wash Chicken under cold running Water. Trim off all excess skin and fat. Drain Chicken thoroughly. Arrange on baking sheet.

Mix together remaining ingredients. Pour over Chicken.

Bake uncovered for 45-60 min at 350F/176C. Turn Chicken and continue baking until Chicken is brown. 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.

2026-07-31 | 10:01 AM

Page 30 of 78

INGREDIENTS

AMOUNT

PREPARATION STEP

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 | 10:01 AM

Page 31 of 78

Vegt Shepherd's Pie f/RTC Garden Patty (Vegt Shepherd's Pie) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

176.0 °C

Bake

Off-Set Spatula

1 (3x4")

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

45 each

Flour, All Purpose

600 mL

Oil, Vegetable

600 mL

Potato, Diced Frz

1.4 Kg

Water, Tap

Carrots, Diced Frz

725 g

Onion, Yellow Diced Frz

375 g

Celery, Diced Frz

400 g

Peas, Frz

1.15 Kg

Basil, Leaves Dry

1 mL

Bay Leaf, Whole

2 leaf

Base, Vegetable Dry G-F RS

25 mL

2026-07-31 | 10:01 AM

Cube Burgers. Dredge Cubes in Flour and brown in Oil.

Boiled

Cook Potatoes in boiling Water for 5 min. Add Carrots, Onion and Celery. Simmer until tender crisp; drain reserving Water. Cook Peas separately until not quite done, to preserve flavor and color. Add Burger Cubes to Vegetables. Add enough reserved Water to make a stew consistency.

Add Base, Basil and Bay Leaf. Bring to boil. Simmer a few minutes to thicken. Pour into steam table pans.

Page 32 of 78

INGREDIENTS

AMOUNT

Potato Mashed f/Pearls (See recipe details on page 79)

325 mL

Margarine, Bulk

300 mL

INGREDIENT PREP

PREPARATION STEP

Prepare Mashed Potatoes as per separate recipe. Combine with Margarine and flute over top of each pan. Bake in oven until lightly browned.

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 | 10:01 AM

Page 33 of 78

Mcd.Vegt Shepherd's Pie f/RTC Garden Patty (Mcd.Vegt Shepherd's Pie) 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. Vegt Shepherd's Pie f/RTC Garden Patty (See recipe details on page 32 - 33)

50 (3x4")

Broth Veg f/Dry G-F RS Base (See recipe details on page 10)

1.5 L

Shepherd's Pie & Broth: Prepare as per separate recipe.

Shepherd's Pie & 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 | 10:01 AM

Page 34 of 78

P.Vegt Shepherd's Pie f/RTC Garden Patty (P.Vegt Shepherd's Pie) 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. Vegt Shepherd's Pie f/RTC Garden Patty (See recipe details on page 32 - 33)

50 (3x4")

G-F LS Gravy Brown f/Dry Mix (See recipe details on page 76)

2.25 L

Pie & Gravy: Prepare as per separate recipe.

Pie & 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 | 10:01 AM

Page 35 of 78

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

Base, Chicken Dry G-F RS

67 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 | 10:01 AM

Page 36 of 78

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

720 g

Margarine, Bulk

19 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 | 10:01 AM

Page 37 of 78

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

575 g

Margarine, Bulk

16 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 | 10:01 AM

Page 38 of 78

Peas Green f/Frz (Green Peas) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

#8 scoop

1 each

0 seconds

INGREDIENTS

AMOUNT

PREPARATION STEP

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

575 g

Margarine, Bulk

16 mL

Steam or boil Vegetables 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.

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

2026-07-31 | 10:01 AM

Page 39 of 78

Sauce Cheese Hmd (Cheese Sauce) COOK TEMP

COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Simmer

30 mL

13 minutes

INGREDIENTS

AMOUNT

PREPARATION STEP

Margarine, Bulk

60 g

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Flour, All Purpose

70 g

Melt Margarine, remove from heat. Add Flour; stir until smooth. Cook 5 min. Add Milk gradually, stirring constantly with wire whip. Cook and stir as necessary until smooth and thick, about 15 min.

Milk, 2% Bulk

1.35 L

Cheese, Cheddar Shredded/Grated

500 g

2 Sauce, Worcestershire

10 mL

Fold in Cheese and Worcestershire Sauce and heat to *internal temp >155F/68C for 15 sec. CCP - Maintain >140F/60C for only 4 hrs.

2026-07-31 | 10:01 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 40 of 78

Potato Salad German f/Fresh (German Potato Salad) COOK TIME

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

30 Min

Steam

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

4.5 Kg

Peeled & Cubed

Steam Potatoes until just tender; about 30 min.

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

Bacon, Pork 1822ct Raw

490 g

Flour, All Purpose

50 mL

Onion, Yellow Whole Fresh

200 g

Sugar, Granulated Bulk

250 mL

Mix remaining Ingredients. In saucepan over medium heat boil 1 min. Add to Onion and Flour mixture gradually while stirring. Cook until slightly thickened to make a dressing.

Salt, Table

5 mL

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

Pepper, Black Grd

8 mL

Vinegar, Apple Cider

500 mL

Water, Tap

250 mL

2026-07-31 | 10:01 AM

Diced

Cook Bacon until crisp. Drain well. Reserve fat. Saute Onions in Bacon Fat on medium heat until lightly browned. Add Flour and stir until smooth. Cook 5 min.

Chopped

Page 41 of 78

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

Add Hot Dressing to warm Potatoes and Bacon. Mix lightly. Serve immediately.

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

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

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

Discard unused product.

2026-07-31 | 10:01 AM

Page 42 of 78

Mcd.Potato Boiled f/Fresh (Mcd.Boiled Potatoes) 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. Potato Boiled f/Fresh (See

2 recipe details on page 49)

6.25 L

Prepare as per separate recipe.

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 | 10:01 AM

Page 43 of 78

P.Potato Boiled f/Fresh (P.Boiled Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#10 scoop

1 #10scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Boiled f/Fresh (See

2 recipe details on page 49)

6.25 L

3 Milk, 2% Bulk

2.25 L

Potato: Prepare as per separate recipe.

Potato & 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 | 10:01 AM

Page 44 of 78

Potato Boiled Double f/Fresh (Double Boiled Potato) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

125 mL

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

2 Yellow Fresh

5 Kg

Peeled & Cubed

Place Potatoes in Water to cover and bring to a boil for 3-5 Minutes. Drain off the cooking Water and finish cooking with fresh boiling Water until Potatoes are 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 | 10:01 AM

Page 45 of 78

Mcd.Potato Boiled Double f/Fresh (Mcd.Double Boiled Potato) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Mince

#10 scoop

125 #10 scoop

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Boiled Double f/Fresh (See

2 recipe details on page 45)

781.25 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 | 10:01 AM

Page 46 of 78

Mcd.Potato Boiled Double f/Fresh (Mcd.Double Boiled Potato) 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. Potato Boiled Double f/Fresh (See

2 recipe details on page 45)

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 | 10:01 AM

Page 47 of 78

P.Potato Boiled Double f/Fresh (P.Double Boiled Potato) 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. Potato Boiled Double f/Fresh (See recipe details on page 45)

6.25 L

Milk, 2% Bulk

2.25 L

Potato: Prepare as per separate recipe.

Potato & 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 | 10:01 AM

Page 48 of 78

Potato Boiled f/Fresh (Boiled Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Boil

#8 scoop

125 mL

47 minutes

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

5 Kg

Peeled & Quartered

Steam or boil Potatoes until tender. Add Margarine and toss to coat well.

120 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 | 10:01 AM

Page 49 of 78

Roll WW (Whole Wheat Roll)

INGREDIENTS

SERVING SIZE

YIELD

1 each

AMOUNT

PREPARATION STEP

2026-07-31 | 10:01 AM

Page 50 of 78

Sauerkraut f/Cnd (Sauerkraut) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

4z Solid Spoodle

125 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

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

6.25 Kg

Cornstarch

60 mL

Drain off some of the Sauerkraut liquid. In a small bowl, add some of the liquid from the Sauerkraut. Mix in Cornstarch until dissolved. Slowly add dissolved Cornstarch to Sauerkraut and heat.

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

2026-07-31 | 10:01 AM

Page 51 of 78

Mcd.Sauerkraut f/Cnd (Mcd.Sauerkraut) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

0.0 °C

Mince

#10 scoop

1 #10 scoop

N/A

INGREDIENTS

Sauerkraut f/Cnd (See recipe details on page 51)

AMOUNT

6.25 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Mince prepared product to desired consistency. *Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.

2026-07-31 | 10:01 AM

Page 52 of 78

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 55)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 10)

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 | 10:01 AM

Page 53 of 78

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 55)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 10)

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 | 10:01 AM

Page 54 of 78

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Steam

4z Perforated Spoodle

125 mL

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 | 10:01 AM

Page 55 of 78

Dcd.Cabbage Green Shrd Buttered f/Fresh (Dcd.Buttered Cabbage) 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. Cabbage Green Shrd Buttered

2 f/Fresh (See recipe details on page 55)

6.25 L

Cabbage: Prepare as per separate recipe.

Cabbage: 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 | 10:01 AM

Page 56 of 78

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 | 10:01 AM

Page 57 of 78

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 57)

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 | 10:01 AM

Page 58 of 78

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 57)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 10)

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 | 10:01 AM

Page 59 of 78

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 57)

6.25 L

Broth Veg f/Dry G-F RS Base (See recipe details on page 10)

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 | 10:01 AM

Page 60 of 78

Cake Chocolate German (German Chocolate Cake)

INGREDIENTS

AMOUNT

SERVING SIZE

YIELD

1 slice

PREPARATION STEP

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

Prepare product as per package instructions.

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 10:01 AM

Page 61 of 78

Cake Chocolate f/Mix w/RTU Vanilla Icing (Vanilla Frosted Chocolate Cake) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Bake & Chill

1 (2x3")

N/A

INGREDIENTS

AMOUNT

1 2 3

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, Chocolate

2.1 Kg

Cake: Prepare product as per package instructions.

Frosting/Icing, Vanilla

677 mL

Icing: Prepare product as per package instructions.

2026-07-31 | 10:01 AM

Frost cake evenly. Cut into 2x3" squares. CCP-Maintain <40F/4C.

Page 62 of 78

P.Cake Chocolate f/Mix w/RTU Vanilla Icing (P.Vanilla Frosted Chocolate Cake) 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.

2 details on page 62)

Cake Chocolate f/Mix w/RTU Vanilla Icing (See recipe

50 (2x3")

Prepare as per separate recipe.

3 Juice Apple f/BIB (See recipe details on page 78)

1.5 L

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 | 10:01 AM

Page 63 of 78

Cake White f/Mix (Unfrosted White Cake) COOK TEMP

COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

350.0 °C

Bake

Off-Set Spatula

1 (2x3")

N/A

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cake Mix, White/Vanilla

2 Kg

Water, Tap

Prepared

Prepare product as per package instructions.

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

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.

Cook Time: 25-30min

2026-07-31 | 10:01 AM

Page 64 of 78

P.Cake White f/Mix (P.Unfrosted White Cake) 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. Cake White f/Mix (See recipe details on page 64)

50 (2x3")

Juice Apple f/BIB (See recipe details on page 78)

2.25 L

Cake: Prepare as per separate recipe.

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

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 | 10:01 AM

Page 65 of 78

Cake Chocolate G-F (G-F Chocolate Cake)

INGREDIENTS

SERVING UTENSIL

SERVING SIZE

YIELD

Cake Server

1 (2x3)

AMOUNT

PREPARATION STEP

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

Portion according to serving size.

CCP-Maintain <40F/4C.

Discard unused product.

2026-07-31 | 10:01 AM

Page 66 of 78

P.G-F Cake Chocolate RTS (P.G-F Chocolate Cake) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Puree

#12 scoop

1 #12scp

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

2 Chocolate GF

Juice Apple

3 Bulk

50 (2x3)

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-Maintain <40F/4C.

Discard unused product.

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 | 10:01 AM

Page 67 of 78

Strudel Apple f/RTS (Apple Strudel) SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

1 each

N/A

INGREDIENTS

1 Strudel Apple

2026-07-31 | 10:01 AM

AMOUNT

50 each

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Serve 1 Pastry per serving.

Page 68 of 78

P.Strudel Apple f/RTS (P.Apple Strudel) 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

Strudel Apple f/RTS (See recipe details on page 68)

50 each

Juice Apple f/BIB (See recipe details on page 78)

1.5 L

PREPARATION STEP

WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

Pour Liquid in blender or food processor. Add prepared product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. OR *Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused product.

2026-07-31 | 10:01 AM

Page 69 of 78

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

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Simmer

#8 scoop

125 mL

N/A

INGREDIENTS

AMOUNT

PREPARATION STEP

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

400 mL

Apple, Slices Frz

6.25 L

2 Margarine, Bulk

Combine all Ingredients in a pot over medium heat and cook off ½ of the liquid

250 g

Cinnamon, Ground

30 mL

Salt, Table

5 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.

Discard unused product.

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

2026-07-31 | 10:01 AM

Page 70 of 78

Mcd.Apple Slices Cinnamon Ckd f/Cnd (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

INGREDIENT PREP

PREPARATION STEP

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

2 f/frz (See recipe details on page 70 - 71)

6.25 L

Prepared

Prepare as per separate recipe.

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 | 10:01 AM

Page 71 of 78

P.Apple Slices Cinnamon Cooked f/Cnd (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

INGREDIENT PREP

PREPARATION STEP

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

2 f/frz (See recipe details on page 70 - 71)

Juice Apple f/BIB (See recipe

3 details on page 78)

6.25 L

750 mL

Prepared

Prepare as per separate recipe.

Puree to desired consistency. Gradually add in Juice 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 | 10:01 AM

Page 72 of 78

Beer Non-Alcoholic (Cold Beer) COOK METHOD

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Chill

125 mL

N/A

INGREDIENTS

AMOUNT

1 2

PREPARATION STEP

*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beer, Non-Alcoholic

2026-07-31 | 10:01 AM

6.25 L

Pour Beer into Glass, serve as per resident request. CCP-Maintain <40F/4C.

Page 73 of 78

Coffee or Tea 250ml (Coffee or Tea)

INGREDIENTS

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

180 mL

N/A

AMOUNT

PREPARATION STEP

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

72 mL

2 Water, Tap

4.5 L

Tea, Bag Black Water, Tap

Coffee or Tea: Prepare product as per package instructions.

18 each 4.5 L

Serve per resident's choice.

Discard unused product.

2026-07-31 | 10:01 AM

Page 74 of 78

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

75 mL

Water, Tap

750 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 | 10:01 AM

Page 75 of 78

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 | 10:01 AM

Page 76 of 78

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

300 mL

Water, Tap

1.2 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 | 10:01 AM

Page 77 of 78

Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD

SERVING UTENSIL

SERVING SIZE

TOTAL ESTIMATED PREP TIME

YIELD

Make

#8 scoop

1 each

0 seconds

INGREDIENTS

AMOUNT

INGREDIENT PREP

PREPARATION STEP

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

50 g

Water, Tap

247 mL

Margarine, Bulk

7 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 | 10:01 AM

Page 78 of 78