Special Events Menu Taste of Thailand
Physical Space, Atmosphere, & Ambiance
ELEVATE THE PLATE
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
Sysco Nutrition Services This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, and taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Plating Tips & Tricks Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
Chef David Pyper Culinary Specialist, Ontario
WE EAT WITH OUR EYES THE RIGHT TOOL FOR THE JOB A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest. Attention to Details: Wipe any smudges or spills to enhance overall presentation. Art Form: Remember, plating is creative; there are no strict rules.
ICE Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
DESSERT AS A WORK OF ART
ADD SOME FLAME
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES CRISP IT UP Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZ ER Thai Vegetable Soup Mini Spring Rolls
MAINS Thai Red Curry Salmon With Parslied Rice and Thai Stir Fry Vegetables
Baked Sweet Thai Chili Tempeh With Sesame Soba Noodles & Bok Choy
DESS ERTS Coconut Pudding Mango
BEV ERAG ES Tropical Punch Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
Coconut Milk Drink
Handheld Snack
Tip: Blend coconut milk with a splash of pineapple juice or vanilla for a smooth, lightly sweet drink—easy to fortify and serve in thickened textures if needed.
Tip: Offer small, handheld snacks (like mini spring rolls or rice balls) for easy eating and independence on the cart.
DECORATIONS & ACTIVITES
DECORATION IDEA
ACTIVITY IDEA
Tip: Display photos of Thai landmarks and incorporate gold accents in napkins, trays, or signage to add a simple, traditional touch.
Tip: Create a sensory station with familiar Thai aromas like lemongrass, lime, coconut, and basil for residents to smell and explore.
APPETIZ ER Thai Vegetable Soup Mini Spring Rolls
MAINS Thai Red Curry Salmon With Parslied Rice and Thai Stir Fry Vegetables
Baked Sweet Thai Chili Tempeh With Sesame Soba Noodles & Bok Choy
DESS ERTS Coconut Pudding Mango
BEV ERAG ES Tropical Punch Tea or Coffee
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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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Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
Spring Roll Veg Mini f/RTB (Mini Spring Roll)
1
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
205.0 °C
Cook
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
Spring Roll, Vegetable Mini
50 each
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Keep frozen until ready to cook. Deep Fry: 350F/176C for 4 1/2 minutes for 25 pieces;
3
Conventional Oven: 400F/205C 10-20 Minutes for 25 pieces on sheet pan(s). Turn pieces over and continue cooking for another 10-11 minutes.
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: 10-20 mins
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Mcd.Spring Roll Veg (Mcd.Veg Spring Roll) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Spring Roll Veg Mini f/RTB (See recipe details on page 1)
50 each
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
750 mL
Mince 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.
2026-07-31 | 10:03 AM
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P.Spring Roll Vegetable (P.Veg Spring Roll) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Spring Roll Veg Mini f/RTB (See recipe details on page 1)
50 each
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
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 | 10:03 AM
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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.
2026-07-31 | 10:03 AM
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Soup Veg Thai w/Dry G-F RS Base (Thai Vegetable Soup) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
8L
Bring Broth to boil. Add carrots, peppers and onions. Add chili sauce.
Carrots, Fresh
150 g
Shredded
Peppers, Bell Red Whole Fresh
150 g
Julienne
Onion, Red Whole Fresh
150 g
Julienne
Sauce, Chili Sweet
100 mL
Lime, Fresh
5 each
Zest and juice the limes. Add both the juice and the zest to the soup. Boil until vegetables are tender.
Basil, Fresh
30 g
Chopped
4 Cilantro, Bunch Fresh
50 g
Chopped
Ginger, Root Fresh
30 g
Minced
Add Basil, Cilantro and Ginger just before service.
5
CCP-Cook to an internal temperature of 165F/74C 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.
2026-07-31 | 10:03 AM
Page 5 of 67
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 10:03 AM
Page 6 of 67
P.Soup Veg Thai w/Dry G-F RS Base (P.Thai Vegetable Soup) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Soup Veg Thai w/Dry G-F RS
2 Base (See recipe details on page 5 6)
9L
Puree product to desired consistency. Gradually add in liquid 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 | 10:03 AM
Page 7 of 67
Salmon Bkd Thai Red Curry Hmd (Thai Red Curry Salmon) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
205.0 °C
Bake
90 g
1 hour and 16 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salt, Table
50 mL
Fish, Salmon Fillet/Portions Sknls Raw
4.5 Kg
Preheat oven to 400F/205C.
Thawed
Line baking sheet with parchment paper. Arrange salmon in single layer, season with salt.
Bake for 8-10 minutes. Transfer salmon fillets to a large hotel pan(s) in a single layer only.
3
4
CCP-Cook to an internal temperature of 158F/70C held for at least 15 seconds. Cilantro, Bunch Fresh
240 mL
Chopped Fine
Ginger, Root Fresh
50 mL
Grated Fine
Onion, Yellow Whole Fresh
480 mL
Diced
Garlic, Chopped/Minced
80 mL
Oil, Vegetable
180 mL
Paste, Curry Red
50 mL
2026-07-31 | 10:03 AM
In a saucepan over medium heat, combine the vegetable oil, ginger, garlic, onions and coriander to release aromatics. Sauté for 2-4 minutes.
Add the lemongrass, red curry paste and brown sugar. Sauté another 3 minutes or until sugar is dissolved.
Page 8 of 67
5
6 7
INGREDIENTS
AMOUNT
Sugar, Brown Light Bulk
120 mL
Lemongrass, Fresh
240 mL
Juice, Lime Bulk
240 mL
Sauce, Fish
50 mL
Milk, Coconut Bulk
1.9 L
8 9
INGREDIENT PREP
PREPARATION STEP
Chopped Fine Deglaze with lime juice and fish sauce.
Add the coconut milk and simmer for 15 minutes. Gently pour (or ladle) the Thai Red Curry sauce over the salmon fillets and bake for 3-4 minutes in the oven.
Lime, Fresh
8 each
Sliced Thin Serve 90g of salmon with 60ml of prepared sauce. Garnish with slice of lime.
10
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.
11
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
12
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
13
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 10:03 AM
Page 9 of 67
Mcd.Salmon Bkd Thai Red Curry Hmd (Mcd.Thai Red Curry Salmon) 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. Salmon Bkd Thai Red Curry
2 Hmd (See recipe details on page 8 9)
4.5 Kg
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
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 | 10:03 AM
Page 10 of 67
P.Salmon Bkd Thai Red Curry Hmd (P.Thai Red Curry Salmon) 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
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salmon Bkd Thai Red Curry Hmd (See recipe details on page 8 9)
4.5 Kg
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
2.25 L
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 | 10:03 AM
Page 11 of 67
Salmon Bkd f/Fillet w/Lemon (Baked Lemon Salmon) 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
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pan Coating, Spray
2 Fish, Salmon
3
PREPARATION STEP
5g
Spray Pan Coating on baking pan(s). Place Fish on pan(s).
Fillet/Portions Sknls Raw
5 Kg
Juice, Lemon Bulk
500 mL
Drizzle Lemon Juice over Fish and sprinkle with Pepper. Bake in a 350F/176C oven for 10-15 minutes or until Fish flakes easily.
Pepper, Black Grd
30 mL
CCP-Cook to an internal temperature of 158F/70C 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
Cook Time: 10-15 min
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Mcd.Salmon Bkd f/Fillet w/Lemon (Mcd.Baked Lemon Salmon) 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. Salmon Bkd f/Fillet w/Lemon (See recipe details on page 12)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 62)
1.5 L
Salmon & Gravy: Prepare as per separate recipe.
3
Salmon & 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
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 | 10:03 AM
Page 13 of 67
P.Salmon Bkd f/Fillet w/Lemon (P.Baked Lemon Salmon) 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. Salmon Bkd f/Fillet w/Lemon (See recipe details on page 12)
4.5 Kg
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 62)
2.25 L
Fish & Gravy: Prepare as per separate recipe.
3
Fish & 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 | 10:03 AM
Page 14 of 67
Tofu Fried w/Peanut Sc (Fried Tofu & Peanut Sauce) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Cook
250 mL
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Oil, Vegetable
44 mL
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Ginger, Root Fresh
10 g
Heat Oil in a large kettle over medium heat. Cook Vegetables until tender. Mix in Ginger and Salt and Pepper to taste. Remove from kettle and set aside. *Maintain >140F/60C for 4 hrs only.
1 Salt, Table
2
3 mL
Pepper, Black Grd
3 mL
Vegetable Mix, Asian Frz
5 Kg
Egg, Whole Liquid
571 mL
Cornstarch
715 g
Salt, Table
7 mL
Pepper, Black Grd
7 mL
Tofu, Firm
9.25 Kg
Oil, Vegetable
142 mL
Sauce PB Hmd (See
3 recipe details on page 64)
1.15 L
Place Eggs in bowl. In a separate bowl, mix Cornstarch with seasoings. Cut Tofu into cubes. Dip cubes in Eggs and then Cornstarch mixture to coat well. Shake off all excess Cornstarch.
Heat remaining Oil in kettle over medium heat and cook coated Tofu for 5 min or until lightly browned. Stir in Peanut Sauce. Continue to cook and stir Sauce until it has thickened and Tofu is well coated. Return cooked Vegetables to kettle cook to *internal temp of 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs.
2026-07-31 | 10:03 AM
Page 15 of 67
4
INGREDIENTS
AMOUNT
PREPARATION STEP
CCP - Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP - Reheat: To temp of 165F/74C held for 15 sec, within 1 hr - one time only.
5
2026-07-31 | 10:03 AM
Cook Time: 45-50 min
Page 16 of 67
Mcd.Tofu Fried w/Peanut Sc (Mcd.Fried Tofu & Peanut Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
Tofu Fried w/Peanut Sc (See recipe details on page 15 - 16)
1
AMOUNT
12.5 L
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Mince prepared product to desired consistency. *Reheat to 165F/74C held for 15 sec. CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 10:03 AM
Page 17 of 67
P.Tofu Fried w/Peanut Sc (P.Fried Tofu & Peanut Sauce) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
Tofu Fried w/Peanut Sc (See recipe details on page 15 - 16)
12.5 L
Broth Veg f/Dry G-F RS Base (See recipe details on 1 page 61)
750 mL
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Pour Liquid in blender or food processor. Add prepared product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. *Reheat to 165F/74C held for 15 sec.
CCP - Maintain >140F/60C for only 4 hrs. Discard unused product.
2026-07-31 | 10:03 AM
Page 18 of 67
Tempeh Baked w/Sweet Chili Sauce (Baked Sweet Thai Chili Tempeh) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
20 Min
200.0 °C
Bake
3z Solid Spoodle
90 g
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Tempeh
Sauce, Chili
3 Sweet
4.5 Kg
1.7 L
Cut into 1/2" Squares
Place Tempeh into an insert pan so that each piece can lay flat. Pour the sauce over the Tempeh, and turn to coat in the mixture. Cover and let marinate for at least 30 minutes up to overnight. Flip the tempeh halfway through marinating time.
Preheat convection oven to 400F/200C. Transfer the marinated pieces of Tempeh to the baking sheet using a slotted spoon, reserving the extra marinade. Bake for 10 minutes, remove from the oven and brush with the reserved marinade. Return to the oven and bake for another 10 minutes until golden brown and crispy on the edges.
4
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
5
Optional: Garnish with Green Onions.
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-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 10:03 AM
Page 19 of 67
Mcd.Tempeh Baked w/Sweet Chili Sauce (Mcd.Baked Sweet Thai Chili Tempeh) 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
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tempeh Baked w/Sweet Chili
2 Sauce (See recipe details on page 19)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 61)
4.5 Kg
1.5 L
Prepared
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 | 10:03 AM
Page 20 of 67
P.Tempeh Baked w/Sweet Chili Sauce (P.Baked Sweet Thai Chili Tempeh) 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
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tempeh Baked w/Sweet Chili
2 Sauce (See recipe details on page 19)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 61)
4.5 Kg
2.25 L
Prepared
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 | 10:03 AM
Page 21 of 67
Tofu Fried Spiced w/Honey (Spiced Tofu w/Honey) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Paprika, Regular
208 mL
Cumin, Powder
208 mL
Coriander, Ground
83 mL
Pepper, Black Grd
35 mL
Salt, Table
7 mL
Water, Tap
764 mL
Juice, Lemon Bulk
521 mL
Honey, Bulk
1.05 L
4
Tofu, Firm
8.35 Kg
5
Oil, Olive
243 mL
2
3
PREPARATION STEP
2026-07-31 | 10:03 AM
Mix Paprika, Cumin, Coriander, Salt, and Pepper.
Boiled
In a separate bowl combine Water, Lemon Juice, and Honey. Set aside.
Bite Size
Dredge Tofu liberally with Spice mixture, coating all sides. Heat Oil over medium-high heat. Add Tofu. Cook on one side, without stirring until bottom becomes golden brown. Then flip and cook for another 3 minutes Page 22 of 67
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
Add Honey mixture to pan, shake to coat the Tofu. Serve immediately.
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
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
10
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
11
Discard unused product.
12
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 10:03 AM
Page 23 of 67
Tofu Fried Spiced w/Honey (Spiced Tofu w/Honey) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
2 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Paprika, Regular
1 mL
Cumin, Powder
1 mL
Coriander, Ground
1 mL
Pepper, Black Grd
1 mL
Salt, Table
1 mL
Water, Tap
5 mL
Juice, Lemon Bulk
3 mL
Honey, Bulk
6 mL
4
Tofu, Firm
50 g
5
Oil, Olive
1 mL
2
3
PREPARATION STEP
2026-07-31 | 10:03 AM
Mix Paprika, Cumin, Coriander, Salt, and Pepper.
Boiled
In a separate bowl combine Water, Lemon Juice, and Honey. Set aside.
Bite Size
Dredge Tofu liberally with Spice mixture, coating all sides. Heat Oil over medium-high heat. Add Tofu. Cook on one side, without stirring until bottom becomes golden brown. Then flip and cook for another 3 minutes Page 24 of 67
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
Add Honey mixture to pan, shake to coat the Tofu. Serve immediately.
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
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
10
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
11
Discard unused product.
12
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 10:03 AM
Page 25 of 67
Mcd.Tofu Fried Spiced w/Honey (Mcd.Spiced Tofu w/Honey) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#6 scoop
250 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tofu Fried Spiced w/Honey (See
2 recipe details on page 22 - 23)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 61)
2250 L
250 L
Prepare as per separate recipe.
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: 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 | 10:03 AM
Page 26 of 67
Mcd.Tofu Fried Spiced w/Honey (Mcd.Spiced Tofu w/Honey) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tofu Fried Spiced w/Honey (See
2 recipe details on page 22 - 23)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 61)
13.5 L
1.5 L
Prepare as per separate recipe.
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: 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 | 10:03 AM
Page 27 of 67
P.Tofu Fried Spiced w/Honey (P.Spiced Tofu w/Honey) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Tofu Fried Spiced w/Honey (See recipe details on page 22 - 23)
13.5 L
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 62)
3.4 L
Tofu & Gravy: Prepare as per separate recipe.
3
Tofu & 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 | 10:03 AM
Page 28 of 67
Rice White Parslied f/Dry (Parslied Rice) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
15 Min
Boil
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2 Rice, White Dry
Salt, Table Parsley,
3 Dried
1.5 L
1.75 Kg
Boiled
Add Rice to boiling Water. Stir and cover tightly . Cook on low heat for 15 minutes. Remove from heat and let stand covered 5-10 minutes. CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5g 25 mL
Add Parsley. Fluff with fork
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.
2026-07-31 | 10:03 AM
Page 29 of 67
P.Rice White Parslied f/Dry (P.Parslied 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 Parslied f/Dry (See recipe details on page 29)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
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 | 10:03 AM
Page 30 of 67
Noodles Soba Sesame w/Bok Choy (Sesame Soba Noodles & Bok Choy) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
125 mL
33 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Noodles, Soba Dry
2.5 Kg
Oil, Olive
30 mL
Onion, Yellow Diced Frz
250 g
Cabbage, Bok Choy Fresh
1.5 Kg
Carrots, Julienne Fresh
750 g
Vinegar, Rice
100 mL
Oil, Sesame
75 mL
Ginger, Root Fresh
40 g
Sauce, Soy Bulk
30 mL
5
2026-07-31 | 10:03 AM
Bring water to a boil and cook Noodles according to package directions
While noodles are cooking, heat Canola Oil in a skillet and Onion, Bok Choy, and Carrot. Stirfry for 3-4 minutes over med-high heat.
Sliced Thin
Once noodles are cooked, drain and add to stirfried vegetables. Add Soy Sauce, Rice Vinegar, Sesame Oil, and Ginger. Toss together to coat noodles and mix the vegetables through.
Minced
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Page 31 of 67
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
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.
11
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 10:03 AM
Page 32 of 67
Mcd.Noodles Soba Sesame w/Bok Choy (Mcd.Sesame Soba Noodles and Bok Choy) 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. Noodles Soba Sesame w/Bok
2 Choy (See recipe details on page 31 32)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 61)
6.25 L
1.5 L
Prepare as per separate recipe.
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
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 | 10:03 AM
Page 33 of 67
P.Noodles Soba Sesame w/Bok Choy (P.Sesame Soba Noodles and Bok Choy) 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. Noodles Soba Sesame w/Bok
2 Choy (See recipe details on page 31 32)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 61)
6.25 L
2.25 L
Prepare as per separate recipe.
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
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-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
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 | 10:03 AM
Page 34 of 67
Noodles Egg Buttered Seasoned (Buttered Egg Noodles) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
10 Min
Make
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
10 L
Noodles, Egg Medium Dry
2.25 Kg
Margarine, Bulk
250 mL
Garlic, Powder
30 mL
3 Parsley, Dried
30 mL
Salt, Table
5 mL
Pepper, Black Grd
8 mL
2
PREPARATION STEP
Boiled
Add Noodles to Water gradually while stirring. Reheat to boiling temp. Cook uncovered at a fast boil until tender, but firm about 5-10 min. Stir occasionally to prevent sticking. Drain.
Stir in Margarine and Seasonings.
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.
2026-07-31 | 10:03 AM
Page 35 of 67
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 10:03 AM
Page 36 of 67
Mcd.Noodles Egg Buttered Seasoned (Mcd.Buttered Egg Noodles) 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. Noodles Egg Buttered Seasoned (See recipe details on page 35 - 36)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
1.5 L
Noodles & Broth: Prepare as per separate recipe.
3
Noodles & 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 | 10:03 AM
Page 37 of 67
P.Noodles Egg Buttered Seasoned (P.Buttered Egg Noodles) 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. Noodles Egg Buttered Seasoned (See recipe details on page 35 - 36)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
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 | 10:03 AM
Page 38 of 67
G-F Pasta Spaghetti (G-F Spaghetti) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
20 Min
Boil
Tongs
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta,
2 Spaghetti Dry G-F
1 Kg
Cook Spaghetti according to package directions. Serve 125 mL Pasta.
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.
2026-07-31 | 10:03 AM
Page 39 of 67
Mcd.G-F Pasta Spaghetti (Mcd.G-F Spaghetti) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Spaghetti (See recipe details on page 39)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
1.5 L
Prepare as per separate recipe.
3
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.
2026-07-31 | 10:03 AM
Page 40 of 67
P.G-F Pasta Spaghetti (P.G-F Spaghetti) 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. G-F Pasta Spaghetti (See recipe details on page 39)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
2.25 L
Prepare as per separate recipe.
3
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 | 10:03 AM
Page 41 of 67
Veg Mix Thai Stir Fry f/Frz (Thai Stir Fry Vegetables)
1
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Stir Fry
4z Solid Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
Vegetable Mix, Stir Fry Thai
6.25 Kg
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Margarine, Bulk
120 g
Melt Margarine in large skillet over medium heat. Saute Vegetable mix until tender. CCP -- Maintain >140F/60C for only 4 hrs.
2
CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. Maintain <40F/4C. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.
2026-07-31 | 10:03 AM
Page 42 of 67
Dcd.Veg Mix Thai Stir Fry f/Frz (Dcd.Thai Stir Fry Vegetables) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Veg Mix Thai Stir Fry f/Frz (See recipe details on page 42)
6.25 L
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Using a chef’s knife and cutting board, dice prepared Product into pieces no larger than 1.5 cm cubed. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.
2 3
2026-07-31 | 10:03 AM
CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 43 of 67
Mcd.Broccoli Florets f/Frz (Mcd.Broccoli Florets) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli Florets f/Frz (See recipe details on page 60)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
1.5 L
Broccoli & Broth: Prepare as per separate recipe.
3
Broccoli & 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 | 10:03 AM
Page 44 of 67
Mcd.Veg Mix Thai Stir Fry f/Frz (Mcd.Thai Stir Fry Vegetables) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Veg Mix Thai Stir Fry f/Frz (See recipe details on page 42)
6.25 L
1 Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
750 mL
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Mince prepared Product into pieces no larger than 0.5 cm cubed. Stir enough Liquid into Product to achieve desired consistency (thickener may need to be added). *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.
2 3
2026-07-31 | 10:03 AM
CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 45 of 67
P.Veg Mix Thai Stir Fry f/Frz (P.Thai Stir Fry Vegetables) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Veg Mix Thai Stir Fry f/Frz (See recipe details on page 42)
6.25 L
1 Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
1.5 L
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment..
Puree prepared Product with enough Liquid to achieve desired consistency (thickener may need to be added). *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.
2 3
2026-07-31 | 10:03 AM
CCP – Maintain at >140F/60C for only 4 hours. Discard unused Product. NOTE: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
Page 46 of 67
Carrots Sliced Parslied f/Frz (Parsley Carrots) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
4z Solid Spoodle
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
1 2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Carrots, Sliced Frz
4.5 Kg
Margarine, Bulk
125 mL
Parsley, Dried
125 mL
Steam or boil carrots until tender.
Add margarine and parsley. Mix well.
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
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 10:03 AM
Page 47 of 67
Dcd.Carrots Sliced Parslied f/Frz (Dcd.Parsley Carrots) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Carrots Sliced Parslied f/Frz (See
2 recipe details on page 47)
6.25 L
Carrots: Prepare as per separate recipe.
3
Carrots: 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
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 | 10:03 AM
Page 48 of 67
Mcd.Carrots Sliced Parslied f/Frz (Mcd.Parsley Carrots) 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. Carrots Sliced Parslied f/Frz (See recipe details on page 47)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
1.5 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & 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 | 10:03 AM
Page 49 of 67
P.Carrots Sliced Parslied f/Frz (P.Parsley Carrots) 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. Carrots Sliced Parslied f/Frz (See recipe details on page 47)
6.25 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 61)
2.25 L
Carrots & Broth: Prepare as per separate recipe.
3
Carrots & Broth: 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 | 10:03 AM
Page 50 of 67
Pudding Vanilla f/Inst w/Coconut (Coconut Pudding) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
1 Milk, 2% Bulk
4.95 L
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
1.1 L
Pour Milk into large mixing bowl. Blend in Instant Pudding Mix at low speed (about 30 seconds). Scrape down sides and bottom of bowl. Continue to mix until smooth (5-7 minutes).
Pudding Mix,
2 Vanilla Dry Coconut,
3 Shredded Sweet
750 mL
Stir in Coconut. Portion 125 mL into individual serving dishes.
4
NOTE: Chill under refrigeration <40F/4C.
5
CCP-Maintain <40F/4C.
6
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.
7
Discard unused product.
2026-07-31 | 10:03 AM
Page 51 of 67
Pudding Vanilla f/Inst LacR (LacR Vanilla Pudding) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pudding Mix, Vanilla Dry
1L
Milk, 2% Bulk LacF
5L
Prepare product as per package instructions.
3
NOTE: Chill under refrigeration <40F/4C.
4
CCP-Maintain <40F/4C.
5
Discard unused product.
6
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 10:03 AM
Page 52 of 67
Cookies Sugar f/Dough (Sugar Cookies) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Tongs
2 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookie Dough,
2 Sugar
100 each
Prepare product as per package instructions.
3
NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.
4
Discard unused product.
2026-07-31 | 10:03 AM
Page 53 of 67
P.Cookies Sugar f/Dough (P.Sugar Cookie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Sugar f/Dough (See recipe details
2 on page 53)
Juice Apple f/BIB (See recipe details on
3 page 63)
100 each 2.25 L
Cookies: Prepare as per separate recipe.
Cookies & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
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 | 10:03 AM
Page 54 of 67
Mango f/Frz (Mango) 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 Mango, Frz 3
2026-07-31 | 10:03 AM
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 5.6 Kg
Thawed
Portion 125 mL Mango into individual serving dishes. NOTE: Chill under refrigeration <40F/4C.
Page 55 of 67
Mcd.Mango f/Frz (Mcd.Mango) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mango f/Frz (See recipe details on
2 page 55)
6.25 L
Mange: Mince to desired consistency.
3
CCP-Maintain <40F/4C.
4
Note: Drain excess juice from fruit and vegetables.
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 | 10:03 AM
Page 56 of 67
P.Mango f/Frz (P.Mango) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mango f/Frz (See recipe details on
2 page 55)
6.25 L
Mango: Puree product to desired consistency. Blend until desired consistency is achieved.
3
CCP-Maintain <40F/4C.
4
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 10:03 AM
Page 57 of 67
Drink Tropical Punch f/Mix (Tropical Punch) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
5.9 L
Drink Mix, Fruit Punch Tropical Dry
730 g
3
2026-07-31 | 10:03 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 58 of 67
Coffee or Tea 250ml (Coffee or Tea)
INGREDIENTS
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 mL
N/A
50
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
72 mL
2 Water, Tap
4.5 L
Tea, Bag Black Water, Tap
Coffee or Tea: Prepare product as per package instructions.
18 each 4.5 L
3
Serve per resident's choice.
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.
2026-07-31 | 10:03 AM
Page 59 of 67
Broccoli Florets f/Frz (Broccoli Florets) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
4z Solid Spoodle
1 each
0 seconds
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Broccoli, Florets Frz
4.5 Kg
Margarine, Bulk
120 mL
Vegetable: Prepare product as per package instructions. Add Margarine and toss gently.
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 | 10:03 AM
Page 60 of 67
Broth Veg f/Dry G-F RS Base (Vegetable 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, Vegetable 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 | 10:03 AM
Page 61 of 67
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 | 10:03 AM
Page 62 of 67
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 | 10:03 AM
Page 63 of 67
Sauce PB Hmd (Peanut Butter Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
Solid Spoon
1 each
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peanut Butter, Smooth Bulk
750 mL
Sauce, Soy Bulk
23 mL
2 Sugar, Granulated Bulk
3
PREPARATION STEP
150 mL
Sauce, Tabasco
11 mL
Garlic, Chopped/Minced
4 mL
Water, Tap
375 mL
Juice, Lemon Bulk
45 mL
4
2026-07-31 | 10:03 AM
Stir together Peanut Butter, Soy Sauce, Sugar, Hot Sauce and Garlic until well mixed.
Gradually stir in the Water and Juice until texture is smooth and creamy. Chill.
CCP-Maintain <40F/4C.
Page 64 of 67
Spring Roll Veg Mini f/RTB (Mini Spring Roll) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
205.0 °C
Cook
Tongs
1 each
N/A
50
INGREDIENTS
1
Spring Roll, Vegetable Mini
2
AMOUNT
100 each
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Keep frozen until ready to cook. Deep Fry: 350F/176C for 4 1/2 minutes for 25 pieces;
3
Conventional Oven: 400F/205C 10-20 Minutes for 25 pieces on sheet pan(s). Turn pieces over and continue cooking for another 10-11 minutes.
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: 10-20 mins
2026-07-31 | 10:03 AM
Page 65 of 67
Tofu Fried Spiced w/Honey (Spiced Tofu w/Honey) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Cook
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Paprika, Regular
150 mL
Cumin, Powder
150 mL
Coriander, Ground
60 mL
Pepper, Black Grd
25 mL
Salt, Table
5 mL
Water, Tap
550 mL
Juice, Lemon Bulk
375 mL
Honey, Bulk
750 mL
4
Tofu, Firm
6 Kg
5
Oil, Olive
175 mL
2026-07-31 | 10:03 AM
Mix Paprika, Cumin, Coriander, Salt, and Pepper.
Boiled
In a separate bowl combine Water, Lemon Juice, and Honey. Set aside.
Bite Size
Dredge Tofu liberally with Spice mixture, coating all sides. Heat Oil over medium-high heat. Add Tofu. Cook on one side, without stirring until bottom becomes golden brown. Then flip and cook for another 3 minutes Page 66 of 67
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
Add Honey mixture to pan, shake to coat the Tofu. Serve immediately.
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
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
10
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
11
Discard unused product.
12
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
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