Special Events Menu Remembrance Day
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: Sight, Sound, Smell and Taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
Chef David Pyper Culinary Specialist, Ontario
THE RIGHT TOOL FOR THE JOB A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
WE EAT WITH OUR EYES Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest. Attention to Details: Wipe any smudges or spills to enhance overall presentation. Art Form: Remember, plating is creative; there are no strict rules.
ICE Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
DESSERT AS A WORK OF ART Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
ADD SOME FLAME
CRISP IT UP
WIPE YOUR PLATES
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
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.
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.
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 Autumn Vegetable Tapioca Soup Warmed Flatbread with Artichoke Dip
MAINS Prime Rib with Yorkshire Pudding With Scalloped Potatoes & Green Beans
Chicken Pot Pie With Gravy & Buttered Peas & Carrots
DESS ERTS Coconut Lemon Mousse Pie Chocolate Brownie
BEV ERAG ES Sparkling Water Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
CRANBERRY ORANGE PUNCH
LEMON POPPY SEED MUFFIN
Tip: Mix Cranberry and Orange Juice for a tangy, sweet beverage
Tip: Serve warmed Lemon Poppy Seed Muffins with Butter
DECORATION & ACTIVITIES
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a Remembrance Day Card
Hold a 2-minute moment of silence at 11AM in a common gathering area for residents to join
APPETIZ ER Autumn Vegetable Tapioca Soup Warmed Flatbread with Artichoke Dip
MAINS Prime Rib with Yorkshire Pudding With Scalloped Potatoes & Green Beans
Chicken Pot Pie With Gravy & Buttered Peas & Carrots
DESS ERTS Coconut Lemon Mousse Pie Chocolate Brownie
BEV ERAG ES Sparkling Water Tea or Coffee
Powered By
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
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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
Flatbread Herb w/Artichoke Dip (Warmed Flatbread with Dip) SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.5 each
20 minutes
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Flatbread Herb
25 each
Warm Flatbread in oven at 350 F/177 C for 10 minutes, until bread is warm but not crispy.
3 Dip, Spinach Artichoke
1.5 Kg
Cut warmed Flatbread in half and then into 1 inch strips. Serve 1/2 Flatbread with 30 g of Dip.
4
CCP-Maintain >140F/60C; discard unused product.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:34 AM
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P.Flatbread Herb w/Artichoke Dip (P.Warmed Flatbread with Dip)
1
COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#16 scoop
1 #16
N/A
50
INGREDIENTS
AMOUNT
Flatbread Herb w/Artichoke Dip (See recipe details on page 1)
25 each
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
2.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:34 AM
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Bread White (White Bread)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 slice
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
2026-07-31 | 09:34 AM
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P.Bread White (P.White Bread) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk Bread
2 White
Milk, 2% Bulk
250 mL
50 slice
Melted
Bread: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved. Chill until required. NOTE: Chill under refrigeration <40F/4C.
1.5 L
3
CCP-Maintain <40F/4C.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
NOTE: Thickener may be required.
6
NOTE: When preparing thickened product follow specific manufacturer guidelines for the thickener of your choice. Quantity of thickener required, thickening method and yield will vary based on product thickener choice, food type and temperature. Following specific guidelines for thickener used will help to ensure an appropriate consistency is achieved.
7
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
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
Portion according to serving size.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:34 AM
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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
50
INGREDIENTS
AMOUNT
1
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
3
CCP-Maintain <40F/4C.
4
NOTE: Thickener may be required.
5
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
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
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Soup Veg w/Soy Milk & Tapioca f/Dry G-F RS Base (Autumn Vegetable Tapioca Soup) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
180 mL
1 hour and 28 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Remove Zest from Oranges and squeeze out Juice.
Orange Whole Fresh
4.5 each
Rosemary, Fresh
30 mL
Chopped
Sage, Fresh
50 mL
Chopped
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
3.25 L
Radishes, Whole Fresh
6 Kg
Turnips, Whole Fresh
800 g
Potato, Sweet Fresh
390 g
Turmeric, Ground
10 mL
Milk, Soy Original Bulk
2.25 L
Ginger, Ground
23 mL
Curry, Powder
23 mL
2026-07-31 | 09:34 AM
In large saucepan, heat broth, orange juice, sage and rosemary over medium heat until boiling.
Quartered Add radishes, carrots, turnips, and sweet potatoes. Reduce heat and simmer for about 15 minutes or until vegetables are tender: set aside. Peeled & Sliced Peeled & Sliced In another saucepan, whisk together Silk, Curry powder, ginger and turmeric and heat over medium heat until simmering.
Page 8 of 68
6
INGREDIENTS
AMOUNT
Tapioca, Pearl
265 mL
INGREDIENT PREP
PREPARATION STEP
Sprinkle with tapioca and simmer gently, stirring occasionally for about 20 minutes or until tapioca becomes translucent. Add tapioca blend into broth, stirring.
Onion, Red Whole Fresh
225 g
Chopped Fine
Parsley, Fresh
50 mL
Chopped Fine
7
Stir in Onion, parsley and orange zest.
8
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
11
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
2026-07-31 | 09:34 AM
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P.Soup Veg w/Soy Milk & Tapioca f/Dry G-F RS Base (P.Autumn Vegetable Tapioca Soup) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup Veg w/Soy Milk & Tapioca f/Dry G-F
2 RS Base (See recipe details on page 8 - 9)
9L
Prepare as per separate recipe.
3
Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
2026-07-31 | 09:34 AM
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Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2
PREPARATION STEP
Base, Vegetable Dry G-F RS
9L
Prepare product as per package instructions.
300 mL
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
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Beef Rst f/Prime Rib w/Gravy & Horseradish (Prime Rib w/Horseradish & Gravy) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
240 Min
Bake
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef, Prime-Rib Bnls Raw
5.6 Kg
Pepper, Black Grd
1 1/2 tsp
Salt, Table
1 tsp
Rosemary, Dried
1 Tbsp
Garlic, Powder
1 1/2 tsp
3
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 65)
1.5 L
4
Sauce, Horseradish
750 mL
2
PREPARATION STEP
Place Beef in roasting pan; season with Pepper, Salt, Rosemary and Garlic. Bake uncovered for 30 min @ 425F/218C. Reduce temp to 325F/162C for 3-4 hrs to cook. CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.
Gravy: Prepare as per separate recipe.
Serve 90g Beef with 15 mL Horseradish and 30 mL Gravy.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:34 AM
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INGREDIENTS
AMOUNT
PREPARATION STEP
9
Discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:34 AM
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Dcd.Beef Rst f/Prime Rib w/Gravy & Horseradish (Dcd.Prime Rib w/Horseradish & Gravy) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Diced
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef Rst f/Prime Rib w/Gravy &
2 Horseradish (See recipe details on page 12 - 13)
G-F LS Gravy Beef f/Dry Mix (See recipe
3 details on page 64)
4.5 Kg
750 mL
Prepare as per separate recipe.
Diced Consistency: Dice to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
2026-07-31 | 09:34 AM
Page 14 of 68
Mcd.Beef Rst f/Prime Rib w/Gravy & Horseradish (Mcd.Prime Rib w/Horseradish & Gravy) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef Rst f/Prime Rib w/Gravy &
2 Horseradish (See recipe details on page 12 - 13)
G-F LS Gravy Beef f/Dry Mix (See recipe
3 details on page 64)
4.5 Kg
1.5 L
Prepare as per separate recipe.
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:34 AM
Page 15 of 68
P.Beef Rst f/Prime Rib w/Gravy & Horseradish (P.Prime Rib w/Horseradish & Gravy) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#10 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef Rst f/Prime Rib w/Gravy &
2 Horseradish (See recipe details on page 12 - 13)
G-F LS Gravy Beef f/Dry Mix (See recipe
3 details on page 64)
4.5 Kg
2.25 L
Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:34 AM
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Beef Brsd f/Cubes (Seasoned Beef Cubes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
#10 scoop
90 g
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Margarine, Bulk
60 mL
Garlic, Powder
10 mL
Salt, Table
10 mL
2 Pepper, Black
In a pan over medium heat, melt Margarine and saute Onions until translucent. Add Meat, Seasonings and Spices. Brown Meat. Do not overcook.
8 mL
Grd
Onion, Yellow Whole Fresh
500 g
Beef, Diced Raw
5 Kg
3
Diced
Cover and simmer, stirring occasionally, until Meat is tender. CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
2026-07-31 | 09:34 AM
Page 17 of 68
INGREDIENTS
AMOUNT
7
2026-07-31 | 09:34 AM
INGREDIENT PREP
PREPARATION STEP
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 18 of 68
Dcd.Beef Brsd f/Cubes. (Dcd.Seasoned Beef) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef Brsd f/Cubes (See recipe details on page 17 - 18)
4.5 Kg
G-F LS Gravy Beef f/Dry Mix (See recipe details on page 64)
750 mL
Beef & Gravy: Prepare as per separate recipe.
3
Beef & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 19 of 68
Mcd.Beef Brsd f/Cubes (Mcd.Seasoned Beef) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef Brsd f/Cubes (See recipe details on page 17 - 18)
4.5 Kg
G-F LS Gravy Beef f/Dry Mix (See recipe details on page 64)
1.5 L
Beef & Gravy: Prepare as per separate recipe.
3
Beef & Gravy: Mince to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 20 of 68
P.Beef Brsd f/Cubes (P.Seasoned Beef Cubes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beef Brsd f/Cubes (See recipe details on page 17 - 18)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 65)
2.25 L
Beef & Gravy: Prepare as per separate recipe.
3
Beef & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 21 of 68
Vegt Meatloaf f/Crumbles (Vegt Meatloaf) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Off-Set Spatula
90 g
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Crumbs, Bread Plain
750 mL
Milk, Soy Original Bulk
75 mL
Onion, Yellow Diced Frz
250 mL
Celery, Diced Frz
250 mL
Applesauce, Unsweetened
1.5 L
Ketchup, Bulk
500 mL
Sauce, Soy Bulk
25 mL
Pepper, Black Grd
5 mL
Vegan, Meat Crumbles
5.5 Kg
3
2026-07-31 | 09:34 AM
Combine all Ingredients in mixer. Mix at low speed until just combined. Do not over-mix.
Place mixture into loaf pan(s) and bake in oven until cooked through.
Page 22 of 68
INGREDIENTS
AMOUNT
PREPARATION STEP
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
Cook Time: 45-60 min
2026-07-31 | 09:34 AM
Page 23 of 68
Dcd.Vegt Meatloaf f/Crumbles (Dcd.Vegt Meatloaf) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Meatloaf f/Crumbles (See recipe details on page 22 - 23)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 65)
750 mL
Vegt Meatloaf & Gravy: Prepare as per separate recipe.
3
Vegt Meatloaf & Gravy: Dice to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved, if necessary.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 24 of 68
Mcd.Vegt Meatloaf f/Crumbles (Mcd.Vegt Meatloaf) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Meatloaf f/Crumbles (See recipe details on page 22 - 23)
4.5 Kg
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
1.5 L
Vegt Meatloaf & Broth: Prepare as per separate recipe.
3
Vegt Meatloaf & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 25 of 68
P.Vegt Meatloaf f/Crumbles (P.Vegt Meatloaf) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Meatloaf f/Crumbles (See recipe details on page 22 - 23)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 65)
2.25 L
Vegt Meatloaf & Gravy: Prepare as per separate recipe.
3
Vegt Meatloaf & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 26 of 68
Chicken Pot Pie (Chicken Pot Pie)
INGREDIENTS
COOK-END TEMP
SERVING SIZE
YIELD
74 °C
1 each
50
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
Portion according to serving size.
5
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:34 AM
Page 27 of 68
Mcd.Chicken Pot Pie RTC (Mcd.Chicken Pot Pie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Chicken Pot Pie G-F LS Gravy Brown f/Dry
3 Mix (See recipe details on page 65)
50 each
1.5 L
Pot Pie & Gravy: Prepare as per separate recipe. Mince to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:34 AM
Page 28 of 68
P.Chicken Pot Pie f/RTC (P.Chicken Pot Pie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Chicken Pot Pie G-F LS Gravy Brown f/Dry
3 Mix (See recipe details on page 65)
50 each
2.25 L
Pot Pie & Gravy: Prepare as per separate recipe. Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:34 AM
Page 29 of 68
Chicken Honey Mustard f/Bnls/Sknls Thigh (Honey Mustard Chicken)
1
2
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
176.0 °C
Bake
Tongs
90 g
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Mustard, Dijon
450 mL
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Honey, Bulk
650 mL
Combine Mustard and Honey in a mixing bowl. Blend well to form a Glaze. Pour 1/5 of the glaze into a smaller mixing bowl to reserve.
Pepper, Black Grd
10 mL
Sprinkle Pepper on Chicken, place on baking sheet(s) and Bake
Chicken, Thigh Bnls Sknls Raw
50 each
3
Brush Chicken with Glaze from the larger mixing bowl and return to oven. Bake for an additional 30 minutes to an *internal temperature of 160F/71C held for at least 15 seconds.
4
Remove Chicken from oven and brush reserved Glaze on Chicken just before serving. CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.
5
*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.
6
2026-07-31 | 09:34 AM
Cook Time: 45-60 min
Page 30 of 68
Dcd.Chicken Honey Mustard f/Bnls/Sknls Thigh (Dcd.Honey Mustard Chicken) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
Chicken Honey Mustard f/Bnls/Sknls Thigh (See recipe details on page 30)
4.5 Kg
Prepared
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Dice the product prepared desired consistency; stir in liquid
Broth Chicken f/Dry G-F RS Base (See recipe details on page 62)
750 mL
Prepared
*Reheat to 165F/74C held for 15 sec
CCP -- Maintain >140F/60C
1
Temperature should be taken every 2 hours during holding * Maintain the proper temperature not present a food safety problem; long hot periods of detention can affect the quality of the food Refer to local or regional public health regulations for specific times Discard unused portion
2
NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
2026-07-31 | 09:34 AM
Page 31 of 68
Mcd.Chicken Honey Mustard f/Bnls/Sknls Thigh (Mcd.Honey Mustard Chicken)
1
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
Chicken Honey Mustard f/Bnls/Sknls Thigh (See recipe details on page 30)
4.5 Kg
Prepared
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mince prepared product to desired consistency; stir in liquid. *Reheat to 165F/74C held for 15 sec.
Broth Chicken f/Dry G-F RS Base (See recipe details on page 62)
1.5 L
Prepared
CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding.
*Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. Discard unused product.
2
2026-07-31 | 09:34 AM
NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 32 of 68
P.Chicken Honey Mustard f/Bnls/Sknls Thigh (P.Honey Mustard Chicken) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Chicken Honey Mustard f/Bnls/Sknls Thigh (See recipe details on page 30)
4.5 Kg
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. puree consistency: Pour the liquid in blender or food processor
Broth Chicken f/Dry G-F RS Base (See recipe details on page 62)
2.25 L
Add prepared product
Attach the cover; blend until smooth Scrape down sides and bottom of bowl Continue blending until pudding-like consistency is reached
1
* Reheat at 165 / 74C held for 15 sec CCP -- Maintain >140F/60C Temperature should be taken every 2 hours during holding * Maintain the proper temperature not present a food safety problem; long hot periods of detention can affect the quality of the food Refer to local or regional public health regulations for specific times Discard unused portion
2
2026-07-31 | 09:34 AM
NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 33 of 68
Vegt Chickpea Butter f/Hmd (Vegt Butter Chickpeas) COOK TIME
COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
10 Min
176.0 °C
Bake
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Yogurt Plain Whole f/Bulk (See recipe details on page 68)
2.15 L
Chili Powder, Mild
75 mL
Curry, Powder
75 mL
Ginger, Root Fresh
125 mL
Juice, Lemon Bulk
250 mL
Garlic, Chopped/Minced
125 mL
Ginger, Root Fresh
125 mL
Chili Powder, Mild
125 mL
Beans, Chickpeas/Garbanzo Cnd
6.25 L
Onion, Yellow Whole Fresh
2 Kg
Margarine, Bulk
1.25 L
Garlic, Chopped/Minced
125 mL
2026-07-31 | 09:34 AM
Combine Yogurt, 1st portion of Chili Powder, Curry, 1st portion of Garlic, 1st portion of Ginger, and Lemon Juice. Add in Chickpeas. Refrigerate <40F/4C for at least 1 hour before baking.
Minced
Chopped
Heat Butter in saucepan over medium heat. Add Onions, 2nd portion of Ginger and Garlic. Fry until lightly browned. Add 2nd portion of Chili Powder.
Diced
Page 34 of 68
INGREDIENTS
Sauce, Tomato
4
AMOUNT
4L
Cream, Heavy Whipping
500 mL
Honey, Bulk
150 mL
INGREDIENT PREP
PREPARATION STEP
Add Tomato Sauce and cook for a 3-4 minutes. Finish with Cream and Honey. Add Chickpeas and simmer 20-30 minutes.
5
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
6
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
7
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
Discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:34 AM
Page 35 of 68
Mcd.Vegt Chickpea Butter f/Hmd (Mcd.Vegt Butter Chickpeas) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Chickpea Butter f/Hmd (See
2 recipe details on page 34 - 35)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 11)
12.5 L
1.5 L
Chickpeas & Broth: Prepare as per separate recipe.
Chickpeas & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 36 of 68
P.Vegt Chickpea Butter f/Hmd (P.Vegt Butter Chickpeas) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Vegt Chickpea Butter f/Hmd (See recipe details on page 34 - 35)
12.5 L
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 65)
2.25 L
Chickpeas & Gravy: Prepare as per separate recipe.
3
Chickpeas & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 37 of 68
Potato Scalloped f/Mix (Scalloped Potatoes) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
125 mL
10 minutes
50
INGREDIENTS
AMOUNT
1 2 Potato, Scalloped Mix
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 1.35 Kg
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain >140F/60C; discard unused product.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
Discard unused product.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:34 AM
Page 38 of 68
Mcd.Potato Scalloped f/Mix (Mcd.Scalloped Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato Scalloped
2 f/Mix (See recipe details on page 38)
6.25 L
Mince prepared product to desired consistency.
3
CCP-Reheat to 165F/74C held for 15 sec.
4
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.
5
Discard unused product.
2026-07-31 | 09:34 AM
Page 39 of 68
P.Potato Scalloped f/Mix (P.Scalloped Potatoes) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Potato Scalloped f/Mix (See
2 recipe details on page 38)
6.25 L
3 Milk, 2% Bulk
1.5 L
Prepare as per separate recipe.
Puree to desired consistency. Gradually add in Milk and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 40 of 68
Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Mashed Pearls
1 Kg
Water, Tap
4.75 L
Margarine, Bulk
125 mL
Combine Potato Pearls and Water. Stir constantly using wire whisk.
Boiled Add Margarine.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Discard unused product.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:34 AM
Page 41 of 68
Rice White Herbed f/Dry (Fluffy Rice) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Parsley, Dried
30 mL
Basil, Fresh
15 mL
Thyme, Leaves Dry
15 mL
Dill, Weed Dry
25 mL
Garlic, Powder
15 mL
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
3L
Rice, White Dry
2L
Combine all Ingredients and bring to a boil. Cook until Rice in tender and all the Water has been absorbed. Fluff with fork before serving. Hold hot for service. *Maintain >140F/60C for 4 hrs only.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
2026-07-31 | 09:34 AM
Page 42 of 68
INGREDIENTS
8
2026-07-31 | 09:34 AM
AMOUNT
PREPARATION STEP
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
Page 43 of 68
P.Rice White Herbed f/Dry (P.Fluffy Rice) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice White Herbed f/Dry (See recipe details on page 42 - 43)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
1.5 L
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
3
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 44 of 68
Beans Green Cuts f/Frz (Green Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Green Beans, Cut Frz
4.75 Kg
Margarine, Bulk
125 mL
Vegetables: Prepare product as per package instructions. Drain vegetables well and toss with Margarine until combined.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
Discard unused product.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:34 AM
Page 45 of 68
Mcd.Beans Green Cuts f/Frz (Mcd.Green Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Beans Green Cuts f/Frz (See recipe details on page 45)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
1.5 L
Beans & Broth: Prepare as per separate recipe.
3
Beans & Broth: Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
Note: Drain excess juice from fruit and vegetables.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 46 of 68
P.Beans Green Cuts f/Frz (P.Green Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green Cuts f/Frz (See recipe details on page 45)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 11)
2.25 L
Beans & Broth: Prepare as per separate recipe.
3
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 47 of 68
Peas & Carrots f/Frz (Peas & Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peas & Carrots, Frz
4.5 Kg
Margarine, Bulk
125 mL
Steam or boil Vegetables until tender. Add Margarine; mix well.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
Discard unused product.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:34 AM
Page 48 of 68
Mcd.Peas & Carrots f/Frz (Mcd.Peas & Carrots) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#12 scoop
1 #10scp
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
2026-07-31 | 09:34 AM
Page 49 of 68
P.Carrots Diced f/Frz (P.Diced Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots Diced f/Frz (See
2 recipe details on page 63)
6.25 L
Prepare as per separate recipe.
3
Puree product to desired consistency. Blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 50 of 68
Pie Lemon Coconut Mousse f/Mix w/RTU Shell (Coconut Lemon Mousse Pie) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 slice
29 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cream, Heavy Whipping
1.55 L
Add Lemon Mousse Mix to mixing bowl; stir in coconut milk and whipping cream.
2 Milk, Coconut Bulk
1.55 L
Mix on low speed for 1 minute, scrapping down sides of the bowl. Beat on high for 5 - 6 minutes until peaks form.
Mousse Mix, Lemon
965 g
Pie Shell, Graham Cracker 9 in
6.25 each
3
Divide filling evenly among graham cracker crusts; smooth tops.
Refrigerate for 2 hours before serving.
4
Drink Mix, Lemonade Dry
94 mL
Coconut, Shredded Sweet
280 g
Toss coconut with Lemonade Drink Crystals; let stand for 10 minutes. Toasted
Sprinkle coconut mixture evenly over each pie.
5
Cut in 8 servings and enjoy.
6
Discard unused product.
7
CCP-Maintain <40F/4C.
2026-07-31 | 09:34 AM
Page 51 of 68
Mousse Lemon f/Mix (Lemon Mousse) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mousse Mix, Lemon
810 g
Milk, 2% Bulk
2.65 L
Prepare product as per package instructions.
Cold
3
NOTE: Chill under refrigeration <40F/4C.
4
CCP-Maintain <40F/4C. Please note: recipe yield is approximate and final recipe yield may vary due to product used, kitchen equipment and preparation techniques. Always refer to product specific manufacturer instructions
5
6
2026-07-31 | 09:34 AM
Discard unused product.
Page 52 of 68
Mousse Lemon f/Mix LacR (LacR Lemon Mousse) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mousse Mix, Lemon
810 g
Milk, 2% Bulk LacF
2.65 L
Prepare product as per package instructions.
Cold
3
NOTE: Chill under refrigeration <40F/4C.
4
CCP-Maintain <40F/4C.
5
Discard unused product. Please note: recipe yield is approximate and final recipe yield may vary due to product used, kitchen equipment and preparation techniques. Always refer to product specific manufacturer instructions
6
2026-07-31 | 09:34 AM
Page 53 of 68
Brownie Chocolate f/Mix (Brownie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Off-Set Spatula
1 (2 "x2" sq)
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Brownie Mix, Chocolate
1.5 Kg
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
2026-07-31 | 09:34 AM
Page 54 of 68
P.Brownie Chocolate f/Mix (P.Brownie) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Brownie Chocolate f/Mix (See recipe details on page 54)
50 (2" sq)
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Juice Apple f/Frz Conc (See
1 recipe details on page 67)
1.5 L
Pour Liquid in blender or food processor. Add prepared product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Chill <40F/4C. CCP - Maintain <40F/4C. Discard unused portion.
2026-07-31 | 09:34 AM
Page 55 of 68
Cake Angel Food (Angel Food Cake)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
1 slice
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare product as per package instructions.
3
Portion according to serving size.
4
Discard unused product.
2026-07-31 | 09:34 AM
Page 56 of 68
P.Cake Angel Food RTS (P.Angel Food Cake) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#12 scoop
1 #12 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Cake Angel Food Juice Apple f/BIB (See recipe details on
3 page 66)
50 (2 x 3") 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.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:34 AM
Page 57 of 68
Pudding Chocolate f/Inst (Chocolate Pudding) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Milk, 2% Bulk Pudding Mix,
3 Chocolate Dry
5.55 L
Pour Milk into large mixing bowl.
1.1 Kg
Blend in Instant Pudding Mix at low speed long enough to dampen powder (about 30 seconds). Scrape down sides and bottom of bowl. Continue to mix until smooth (5-7 minutes). Portion 125 mL into individual serving dishes. Chill until set.
4
NOTE: 1071 mL of Instant Pudding Mix = 1Kg package, which yields 45 servings. 23 mL of Instant Pudding Mix + 111 mL of Milk = a 125 mL serving
5
NOTE: Chill under refrigeration <40F/4C.
6
CCP-Maintain <40F/4C.
7
Discard unused product.
8
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:34 AM
Page 58 of 68
Water Carbonated (Carbonated Water) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
125 mL
3 minutes
50
INGREDIENTS
1
Water, Seltzer Bulk
2
2026-07-31 | 09:34 AM
AMOUNT
6.25 L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pour into glass and serve.
Page 59 of 68
Coffee f/Grd (Coffee) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
175 g
Water, Tap
9.4 L
3
2026-07-31 | 09:34 AM
Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.
Page 60 of 68
Tea f/Bag Indv (Hot Tea) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steep
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tea, Bag Black Water, Tap
3
2026-07-31 | 09:34 AM
50 each 9L
Prepare product as per package instructions. Boiled CCP-Maintain >140F/60C; discard unused product.
Page 61 of 68
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
50
INGREDIENTS
AMOUNT
1
2
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.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:34 AM
Page 62 of 68
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
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Diced Frz
4.5 Kg
Margarine, Bulk
120 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.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:34 AM
Page 63 of 68
G-F LS Gravy Beef f/Dry Mix (Beef Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Beef Dry G-F RS
140 g
2 Water, Tap
1.45 L
Water, Tap
357 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:34 AM
Page 64 of 68
G-F LS Gravy Brown f/Dry Mix (Brown Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS
150 mL
Water, Tap
1.5 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:34 AM
Page 65 of 68
Juice Apple f/BIB (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
450 mL
Water, Tap
1.8 L
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:34 AM
Page 66 of 68
Juice Apple f/Frz Conc (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
250 mL
Water, Tap
1.2 L
3
2026-07-31 | 09:34 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 67 of 68
Yogurt Plain Whole f/Bulk (Plain Yogurt) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Yogurt, Plain
2 Whole Bulk
2.15 L
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:34 AM
Page 68 of 68