Sugar Shack Menu Package - Sysco Nutrition Services- EN by Sysco Canada

Special Events Menu Sugar

Shack

Physical Space, Atmosphere, & Ambiance

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

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

ELEVATE THE PLATE

Sysco Nutrition Services

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

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

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

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

Chef David Pyper Culinary Specialist, Ontario

Plating Tips & Tricks

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

THE RIGHT TOOL FOR THE JOB

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

STAY SEASONAL

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

DESSERT AS A WORK OF ART

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

CRISP IT UP

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

MAKE COLOURS POP

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

WE EAT WITH OUR EYES

Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.

Attention to Details: Wipe any smudges or spills to enhance overall presentation.

Art Form: Remember, plating is creative; there are no strict rules.

ICE

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

ADD SOME FLAME

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

WIPE YOUR PLATES

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

USE THE TOPS

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

APPETIZER

Harvest Pea Soup

Balsamic Tossed Salad

MAINS

Maple Mustard Rosemary Carved Ham

with Roasted Potatoes and Pickled Beets

Sugar Shack Turkey Links

with Baked Beans & Homefries

DESSERTS

Skor Maple Cookies

Maple Mousse

BEVERAGES

Rustic Apple Cider

Tea or Coffee

DRINK IDEA SNACKIDEA SNACK CART IDEAS

Maple-Spiced Apple Cider

Tip: Prepare your classic cider with a hint of cinnamon and cloves

Mini Pancakes

Tip: Serveminipancakes stacked 2-3 high with a maple syrup dip

DECORATIONS & ACTIVITES

DECORATION

IDEA ACTIVITY

IDEA

Add a special touch to meal service with festive placemats and seasonal decor

Residents share memories of maple syrup season, apple picking or favourite sweets. Conversation starters could be “favourite sweet memory,” “best pancake topping,” and/or “favourite maple dessert”

APPETIZER

Harvest Pea Soup

Balsamic Tossed Salad

MAINS

Maple Mustard Rosemary Carved Ham

with Roasted Potatoes and Pickled Beets

Turkey Links with Baked Beans & Homefries

DESSERTS

Skor Maple Cookies

Maple Mousse

BEVERAGES

Rustic Apple Cider

Tea or Coffee

BeansGreenCutsf/Frz(GreenBeans)

DrainvegetableswellandtosswithMargarineuntilcombined

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

BeansNavyBkdf/Dryw/HmdSc(BakedBeans)

1 WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment

2 Beans,Navy Dry 2Kg

Preprep:WashBeansundercool,runningwater.PlaceBeansinboilingwaterandtakeoffheat.Letstandfor1hr.Cookinsame wateruntiltender,about1hr.Addmorewaterifnecessary.(Note:454gofdryBeanswillyieldapproximately1.5Lcooked.)

Addremainingingredients.Pourinto12x20x2"bakingpans.Bakeuncoveredat350F/176Cfor4-5hrs.Addmorewaterifneeded duringbaking.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Beets,Pickled 6.25L Drained Portionaccordingtoservingsize. 3 CCP-Maintain<40F/4C.

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 9L Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

CarrotsDicedf/Frz(DicedCarrots)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CookiesMapleSkorHmdw/Marshmallow(SkorMapleCookies)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Preheatyourto350F/175C.Linebakingsheetwithparchmentpaper

Margarine,Bulk 500mL Softened Inalargebowl,creamtogetherButter,BrownSugar,andSugaruntillightandfluffy,about3-4minutes

Sugar,BrownLight

Syrup

Flour,AllPurpose 1.25L Inaseparatebowl,whisktogetherFlour,BakingSoda,andSalt.Graduallyaddthedryingredientstothewetmixture, mixinguntilcombined

BakingSoda 10mL

Salt,Table 5mL

GentlyfoldinMarshmallow,Toffeebits,ChocolateChips,andGrahamCrackerCrumbsuntilevenlydistributed

Droproundedtablespoonsofdoughontothepreparedbakingsheets,spacingthemabout2inchesaparttoallowfor spreading

Bakeuntiltheedgesaregoldenbrownandthecentersareset.Donotoverbakeasyouwantthecookiessoftand chewy

Allowthecookiestocoolonthebakingsheetfor5minutesbeforetransferringthemtoawireracktocoolcompletely

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityand warmenvironmentsasitmaypromotemoldgrowth.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CookieDough, Sugar 100 each Prepareproductasperpackageinstructions. 3

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarmenvironments asitmaypromotemoldgrowth.

Discardunusedproduct.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

3 Discardunusedproduct.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Beets,Pickled 6.25L Drained Portionaccordingtoservingsize. 3 CCP-Maintain<40F/4C.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 HamCarvedw/MapleMustardRosemary(Seerecipedetailson page14-15)

DicedConsistency:Dicetodesiredconsistency.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15secondsonetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Ham,Buffet FlatBnls

PlaceHamfatsideuponarackinbakingpan(s).Scorethetopfatandsidesofcarvedhamindiamondpatterncuttingonlya1/4"deepwitha knifeaboutevery2inches.Place125mls/1/2cupofwaterinpan.Bakeat300F/150Cinconvectionovenforapproximately18-20minutesper lb/0.5kg. 3 Sugar,Brown LightBulk

Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:20minutes/lb 2026-02-12|02:31PM

Dcd.LettuceSaladf/Mixw/ItalianDrsg(Dcd.MixedSaladwithItalianDressing)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 LettuceSaladf/Mixw/ItalianDrsg(Seerecipedetailsonpage17) 6.25L Dicetodesiredconsistency

3 CCP-Maintain<40F/4C.

LettuceSaladf/Mixw/ItalianDrsg(MixedSaladwithItalianDressing)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Dressing,ItalianBulk 500mL Inalargebowl,tossSaladwithDressingtocoat

Lettuce,SaladMix 2Kg Rinsed&Drained 3 CCP-Maintain<40F/4C

Dcd.PorkCubesSauteedSeasoned(Dcd.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page19) 4.5Kg

G-FLSGravyBrownf/DryMix(See recipedetailsonpage20) 750mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork&Gravy:Prepareasperseparaterecipe

Pork&Gravy:Dicetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved,if necessary.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly 5

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PorkCubesSauteedSeasoned(SeasonedPorkCubes)

SauteMeatwithPanSprayovermediumheatuntilbrowned

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

G-FLSGravyBrownf/DryMix(BrownGravy)

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

Dcd.SausageTurkeyRTC(Dcd.TurkeySausage)

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 DrinkMix,AppleCiderDry 800mL Prepareproductasperpackageinstructions.

FrittataPepper&Basilf/Freshw/Parmesan(RedPepper&BasilFrittataw/ParmesanCheese)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Oil, Vegetable 20mL SauteOnion&PeppersinOilinaskilletovermediumheatuntiltender;seasonwithsalt.

Peppers,Bell RedWhole Fresh 600g Chopped

Salt,Table 10mL

Onion,Yellow WholeFresh 3Kg Diced

Egg,Whole Liquid 4.5L Thawed

Milk,2%Bulk 1.5L

Pepper,Black Grd 10mL

Basil,Fresh 250mL Chopped

PanCoating, Spray 30mL

2026-02-12|02:31PM

CombineCheese,Egg,MilkandPepperOnionMixtureandstir.AddBasilandmixlightlytoavoidproducingairbubbles.Spraypie pan(s)withnon-stickcookingsprayandpourEggmixturehalfwayupsides.Stiroftenwhileseparatingthemixturebetweenpans tokeepVegetablesevenlydistributed.

Bakeat350F/176Cforabout20minutesto;untilEggsaresetandthetophassomebrownspecklingbeginningtooccur.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Ham,Buffet FlatBnls

Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:20minutes/lb 2026-02-12|02:31PM

LettuceSaladf/Mixw/ItalianDrsg(MixedSaladwithItalianDressing)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Dressing,ItalianBulk 500mL Inalargebowl,tossSaladwithDressingtocoat

Lettuce,SaladMix 2Kg Rinsed&Drained 3 CCP-Maintain<40F/4C

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Tomato,WholeFresh 1.5L Chopped Portion125mLSaladMix,60mLchoppedTomato,and30mLDressingseasonedwithSaltandPepperper serving Lettuce,SpringMix 1.1Kg

CCP-Maintain<40F/4C.

Mcd.BeansGreenCutsf/Frz(Mcd.GreenBeans)

BeansGreenCutsf/Frz(See recipedetailsonpage1) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage5) 15L 3

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Beans&Broth:Prepareasperseparaterecipe

Beans&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

BeansGreenCutsf/Frz(GreenBeans)

DrainvegetableswellandtosswithMargarineuntilcombined

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

BrothVegf/DryG-FRSBase(VegetableBroth)

Water,Tap 15L Prepareproductasperpackageinstructions.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 4

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 7

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

BeansNavyBkdf/Dryw/HmdSc(BakedBeans)

1 WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment

2 Beans,Navy Dry 2Kg

Addremainingingredients.Pourinto12x20x2"bakingpans.Bakeuncoveredat350F/176Cfor4-5hrs.Addmorewaterifneeded duringbaking.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Mcd.BeetsPickledf/RTS(Mcd.PickledBeets)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 BeetsPickledf/RTS(Seerecipedetails onpage4) 6.25L Mincetodesiredconsistency

3 CCP-Maintain<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

Mcd.CarrotsDicedf/frz(Mcd.DicedCarrots)

CarrotsDicedf/Frz(See recipedetailsonpage6)

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

CarrotsDicedf/Frz(DicedCarrots)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Mcd.FrittataPepper&Basilf/Freshw/Parmesan(Mcd.PepperBasilFrittata)

2 FrittataPepper&Basilf/Fresh w/Parmesan(Seerecipedetailsonpage 22-24) 9L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe 3

MincedConsistency:Mincetodesiredconsistency.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 8

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

FrittataPepper&Basilf/Freshw/Parmesan(RedPepper&BasilFrittataw/ParmesanCheese) 2026-02-12|02:31PM

Oil, Vegetable 18mL

Peppers,Bell RedWhole Fresh 535g Chopped

Salt,Table 9mL

Onion,Yellow WholeFresh 2.65Kg Diced

Egg,Whole Liquid 4.0L Thawed

Milk,2%Bulk 1.35L

Pepper,Black Grd 9mL

Basil,Fresh 222mL Chopped

PanCoating, Spray 27mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

SauteOnion&PeppersinOilinaskilletovermediumheatuntiltender;seasonwithsalt.

Bakeat350F/176Cforabout20minutesto;untilEggsaresetandthetophassomebrownspecklingbeginningtooccur.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Mincedconsistency:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntil desiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetime only.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 LettuceSaladf/Mixw/ItalianDrsg(Seerecipe detailsonpage17)

Mincetodesiredconsistency

3 CCP-Maintain<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosen andrequiredthicknessorconsistency.

Mcd.PorkCubesSauteedSeasoned(Mcd.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page19)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage20)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork&Gravy:Prepareasperseparaterecipe

Pork&Gravy:Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 PotatoBoiledDoublef/Fresh(See recipedetailsonpage45)

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality. 5 Discardunusedproduct. 6

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PotatoBoiledDoublef/Fresh(DoubleBoiledPotato)

PlacePotatoesinWatertocoverandbringtoaboilfor3-5Minutes.DrainoffthecookingWaterandfinishcookingwithfreshboiling WateruntilPotatoesaretender

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Mcd.PotatoRstdf/Fresh(Mcd.RoastedPotatoes)

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 PotatoRstdf/Fresh(See recipedetailsonpage47)

Mincetodesiredconsistency

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

5 Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. 7

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PotatoRstdf/Fresh(RoastedPotatoes)

PlacePotatoesinbakingpan(s) DrizzleMargarineovertop StirtocombineMargarinewithPotatoes Bake(seeabove)until brownedandtender,turningonce BasteoftenwithMargarineinpan

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Mcd.SausageTurkeyRTC(Mcd.TurkeySausage)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 SausageTurkeyLinkRTC 50each

Prepareproductasperpackageinstructions

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

G-FLSGravyPoultryf/Dry Mix(Seerecipedetailsonpage 49)

Mincetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

G-FLSGravyPoultryf/DryMix(PoultryGravy)

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods

Mcd.VegtMeatloaff/Crumbles(Mcd.VegtMeatloaf)

VegtMeatloaff/Crumbles(See recipedetailsonpage50-52) 4.5Kg

BrothVegf/DryG-FRSBase(See recipedetailsonpage5) 15L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

VegtMeatloaf&Broth:Prepareasperseparaterecipe

VegtMeatloaf&Broth:Mincetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyis achieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

VegtMeatloaff/Crumbles(VegtMeatloaf)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Crumbs,BreadPlain 750mL CombineallIngredientsinmixer.Mixatlowspeeduntiljustcombined.Donotover-mix.

Milk,SoyOriginalBulk 75mL

Onion,YellowDicedFrz 250mL

Celery,DicedFrz 250mL

Applesauce,Unsweetened 1.5L

Ketchup,Bulk 500mL

Sauce,SoyBulk 25mL

Pepper,BlackGrd 5mL

Vegan,MeatCrumbles 55Kg

3 Placemixtureintoloafpan(s)andbakeinovenuntilcookedthrough.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:45-60min

MousseVanillaf/Mixw/MapleSyrup(MapleMousse)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Milk,2%Bulk 2.65L Cold Prepareproductasperpackageinstructions. MousseMix, Vanilla 810g 3 Syrup, Pancake/Waffle Bulk 750mL GentlyfoldinMapleSyrup.

Pleasenote:recipeyieldisapproximateandfinalrecipeyieldmayvaryduetoproductused,kitchenequipmentand preparationtechniques.Alwaysrefertoproductspecificmanufacturerinstructions

Discardunusedproduct.

P.BeansGreenCutsf/Frz(P.GreenBeans)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

BeansGreenCutsf/Frz(See recipedetailsonpage1) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage5) 225L 3

Beans&Broth:Prepareasperseparaterecipe

Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.BeansNavyBkdf/Dryw/HmdSc(P.BakedBeans)

BeansNavyBkdf/Dryw/Hmd Sc(Seerecipedetailsonpage2-3)

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pureeproducttodesiredconsistency Blenduntildesiredconsistencyisachieved

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.BeetsPickledf/RTS(P.PickledBeets)

2 BeetsPickled f/RTS(Seerecipe detailsonpage4) 6.25L

3 Dressing,Italian Bulk 500mL

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareasperseparaterecipe

Beets:Pureetodesiredconsistency.GraduallyaddinSauceandblenduntildesiredconsistencyisachieved.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

6 NOTE:Thickenermayberequired.

NOTE:Whenpreparingthickenedproductfollowspecificmanufacturerguidelinesforthethickenerofyourchoice.Quantityofthickener required,thickeningmethodandyieldwillvarybasedonproductthickenerchoice,foodtypeandtemperature.Followingspecific guidelinesforthickenerusedwillhelptoensureanappropriateconsistencyisachieved.

P.CabbageGreenShrdButteredf/Fresh(P.ButteredCabbage)

CabbageGreenShrdButtered f/Fresh(Seerecipedetailsonpage 58) 6.25L

BrothVegf/DryG-FRSBase(See recipedetailsonpage5)

Cabbage&Broth:Prepareasperseparaterecipe

Cabbage&Broth:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingat thepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

CabbageGreenShrdButteredf/Fresh(ButteredCabbage)

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

P.CarrotsDicedf/Frz(P.DicedCarrots)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CarrotsDicedf/Frz(See recipedetailsonpage6) 6.25L Prepareasperseparaterecipe 3

Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

1 CookiesTurnoverStrawberry 50each WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 JuiceApplef/BIB(Seerecipedetailson page61) 2.25L

Cookies&Juice:Pureetodesiredconsistency GraduallyaddinJuiceandblenduntildesiredconsistencyisachieved 3 CCP-Maintain<40F/4C. 4

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Juice,Apple Conc5:1 450mL Prepareproductasperpackageinstructions.

CCP-Maintain<40F/4C

Discardunusedproduct.

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.CookiesSugarf/Dough(P.SugarCookie)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 CookiesSugarf/Dough(Seerecipedetails onpage9) 100 each Cookies:Prepareasperseparaterecipe

JuiceApplef/BIB(Seerecipedetailson page61) 2.25L

Cookies&Juice:Pureetodesiredconsistency.GraduallyaddinJuiceandblenduntildesiredconsistencyis achieved.

4 CCP-Maintain<40F/4C.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 CookieDough, Sugar 100 each Prepareproductasperpackageinstructions. 3

NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarmenvironments asitmaypromotemoldgrowth.

Discardunusedproduct.

P.FrittataPepper&Basilf/Freshw/Parmesan(P.Pepper&BasilFrittata)

2 FrittataPepper&Basilf/Fresh w/Parmesan(Seerecipedetailsonpage 22-24) 9L

3 Milk,2%Bulk

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Frittata:Prepareasperseparaterecipe

Frittata&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintaining atthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenand requiredthicknessorconsistency.

Pureedconsistency:Pureetodesiredconsistency.GraduallyaddinBrothandblenduntil desiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetime only.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.PorkCubesSauteedSeasoned(P.SeasonedPorkCubes)

PorkCubesSauteed Seasoned(Seerecipedetailson page19)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage20)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Pork&Gravy:Prepareasperseparaterecipe

Pork&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.PotatoBoiledDoublef/Fresh(P.DoubleBoiledPotato)

PotatoBoiledDoublef/Fresh(See recipedetailsonpage45)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.PotatoRstdf/Fresh(P.RoastedPotatoes)

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2

PotatoRstdf/Fresh(See recipedetailsonpage47)

Potato:Prepareasperseparaterecipe

Potato&Milk:Pureetodesiredconsistency.GraduallyaddinMilkandblenduntildesiredconsistencyisachieved. 4

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 5

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

Discardunusedproduct

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

RollWW 50each Pureetodesiredconsistency GraduallyaddinLiquidsandblenduntildesiredconsistencyisachieved

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

P.SausageTurkeyRTC(P.TurkeySausage)

SausageTurkeyLinkRTC 50each

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareproductasperpackageinstructions

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

SoupPeaSplitf/DryRSBase(See recipedetailsonpage71-73)

Soup:Pureeproducttodesiredconsistency.Blenduntildesiredconsistencyisachieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Peas,SplitDry 1.5L

Water,Tap 4L 3

WashPeas;coverwithWater;soakovernight.

Ham,BuffetFlatBnls 500g ChoppedFine DrainPeasandaddtofreshWater.Bringtoaboilandreducetoasimmer. AddOnions,CeleryandHamtoPeas. Water,Tap 5.15L

Onion,ChoppedFresh 300g

Celery,Fresh 250g Chopped 4 Margarine,Bulk 70g

Flour,AllPurpose 30mL 5 Pepper,BlackGrd 5mL

Base,VegetableDryG-FRS 90mL

Inaseperatepanovermediumheat,stirMargarineandFlouruntilsmooth.

AddBaseandWatertoFlourmixture;stiruntilwellblended AddtoSouppot SeasonwithPepper

Simmerfor1-2hrs,oruntilPeasaresoft.Stirfrequently,soSoupdoesnotsticktobottomofpot.IfSoupbecomestoothick, addmoreWatertoStock.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

P.VegtMeatloaff/Crumbles(P.VegtMeatloaf)

VegtMeatloaff/Crumbles(See recipedetailsonpage50-52)

G-FLSGravyBrownf/DryMix(See recipedetailsonpage20)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

VegtMeatloaf&Gravy:Prepareasperseparaterecipe

VegtMeatloaf&Gravy:Pureetodesiredconsistency.GraduallyaddinGravyandblenduntildesiredconsistencyis achieved.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequired thicknessorconsistency.

PorkCubesSauteedSeasoned(SeasonedPorkCubes)

SauteMeatwithPanSprayovermediumheatuntilbrowned

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

PotatoBoiledDoublef/Fresh(DoubleBoiledPotato)

DrainoffthecookingWaterandfinishcookingwithfreshboiling WateruntilPotatoesaretender

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

PotatoHomeFriesf/FreshDicedw/Onion(Homefries)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Potato,DicedFrz 4.75Kg PlacePotatoesinpan(s)andSteamfor10-15minutestosoften

Margarine,Bulk 250mL HeatMargarine.AddOnions,Potatoes,andSeasonings.Sauteovermediumheatfor10-15minutesoruntilPotatoesare browned.Cooktointernaltempof165F/74Cheldfor15seconds.

Diced Salt,Table 15mL Pepper,BlackGrd 20mL

CCP-Maintain>140F/60C;discardunusedproduct.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits

CookTime:20-30min

PotatoMashedf/Pearls(MashedPotatoes)

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

PotatoRstdf/Fresh(RoastedPotatoes)

PlacePotatoesinbakingpan(s) DrizzleMargarineovertop StirtocombineMargarinewithPotatoes Bake(seeabove)until brownedandtender,turningonce BasteoftenwithMargarineinpan

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

PuddingChocolatef/Inst(ChocolatePudding)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Milk,2%Bulk 5.55L PourMilkintolargemixingbowl

3 PuddingMix, ChocolateDry 1.1Kg

BlendinInstantPuddingMixatlowspeedlongenoughtodampenpowder(about30seconds).Scrapedownsidesandbottomofbowl. Continuetomixuntilsmooth(5-7minutes)

Portion125mLintoindividualservingdishes.Chilluntilset.

NOTE:1071mLofInstantPuddingMix=1Kgpackage,whichyields45servings. 23mLofInstantPuddingMix+111mLofMilk=a125mLserving

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

PuddingChocolatef/InstLacR(LacRChocolatePudding)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Milk,2%BulkLacF 5L PourPuddingMixintolargemixingbowl AddMilkandmixuntilthoroughlyblended

NOTE:Actualservingsize,ingredientamount,yieldandpreparationstepsmaydifferdependingonproductsused.Alwaysfollow manufacturerinstructionsforproductspecificpreparationmethods.

RollMultigrain(MultigrainDinnerRoll)

2 Beans,Chickpeas/Garbanzo Cnd 4L

Garlic,Chopped/Minced 30mL

Onion,Green/SpringWhole 450g Chopped

Mayonnaise,Bulk 450mL

Celery,Fresh 600mL Chopped

Pickle,SpearDill 600g ChoppedFine

Peppers,BellRedWholeFresh 600g ChoppedFine

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Inalargebowl,mashtheChickpeaswithapotatomasherorfoodprocessoruntilflakedintexture

StirintheCelery,GreenOnions,Pickles,BellPeppers,Mayonnaise,andGarlicuntilcombined.

Chopped

StirintheMustardandDill,andseasonwiththeLemonJuice,Salt,andPepper,adjustingthequantitiesto taste.

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Prepareaccordingtomanufacturer'sinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

2 Portionaccordingtoservingsize.

3 CCP-Maintain>140F/60C;discardunusedproduct.

SausageTurkeyLinkRTC(TurkeySausage)