All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®. Spring Summer Special Events Menu
2024 Calendar of Events
MARCH
March Equinox Tuesday March 19th, 2024
Purim Sunday March 24th 2024
Good Friday March 29th, 2024
Easter Sunday March 31st, 2024
APRIL
Easter Monday April 1st, 2024
Eid A Fitr Wednesday April 10th, 2024
Passover Tuesday April 23rd, 2024 to Tuesday April 30th
MAY
Cinco de Mayo May 5, 2024
Mother’s Day Sunday May 12th, 2024
Victoria Day Monday May 20th, 2024
JUNE
Father’s Day Sunday June 16th, 2024
June Solistice Thursday June 20th, 2024
National Indigenous Peoples Day June 21, 2024
2024 Calendar of Events
JULY Canada Day Monday July 1, 2024 AUGUST Civic Holiday Monday August 5th, 2024 W I S H I N G Y O U A F U N - F I L L E D SPRING & SUMMER S E A S O N !
Cinco de Mayo
Appetizer
Mango Cilantro Salsa with Chips
Tasty Tortilla Soup
Mains
Quinoa Chickpea Taco & Adobo Crema with Sweet Potato Fries & Sautéed Corn and Peppers
Bean & Cheese Empanada Casserole with Mexican Vegetable Mix
Desserts
Churros with Chocolate Drizzle
Key Lime Pie
Beverages
Non-Alcoholic Margarita
Tea or Coffee
Snack Cart Ideas
Drink IDea: non-alcoholic Margarita
Tip: Mix up a refreshing cocktail and serve with salted rim and lime slice
Snack IDea: Seven-Layer dip with chips
Tip: Create individual portioned cups served with tortilla chips or tortilla wraps
cinco de mayo
cinco de mayo
DECORATIONS & activities
Throw a Cinco de Mayo party and learn more about the history of the day!
Add a special touch to meal service with a Cinco de Mayo card
Did you know? Cinco de Mayo celebrations date back to 1862 & originated in Puebla, Mexico
ChipsTortillaCorn(TortillaChips)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
3 Discardunusedproduct.
SERVINGSIZE YIELD 30g 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:14PM Page1of25
SalsaMangoCilantroHmd(MangoSalsa)
ForService:Allmeals
3
Mango,Fresh
Peppers,RedFreshSwt 2each ChoppedFine
Onions,FreshGreen/Spring 6each ChoppedFine
Cilantro,RawBunch
Peppers,ChiliFreshRedHot
Juice,Lime
Juice,LemonBulk
Chopped
ChoppedFine
CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 30mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP 1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
10each Mixallingredientsinalargebowl.Coverandchill
185mL
6.25each
45mL
45mL
11Dec2023|9:14PM Page2of25
SoupBlackBeanHmdw/TortillaChips(MexicanTortillaSoup)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BrothVegf/DryGFRSBase 12.5L
2
ChiliPowder,Mild 225mL
PreparetheVegetableSoupBaseaccordingtopackageinstructions.AddtheChiliPowder,keepwarmandsetaside.
3 Oil,Olive 300mL Inalargepot,addOliveOilandheatupovermediumheat.Oncehot,addOnionsandsautéuntiltranslucent.
Onions,Fresh White 10each Chopped
Carrots,Fresh 1.9Kg
Peeled& Chopped AddinCarrots,Tomatoes,CornandBeansandcontinuecookingforafewminutes,stirringfrequently.
Tomatoes,Diced LSCnd 5L Drained
4
Corn,Whole KernelCnd 1.9L
Beans,BlackCnd 1.9L
5 ChipsTortillaCorn 375g
Rinsed& Drained
Rinsed& Drained
PourtheBrothintothepotwiththeVegetablesandletthesoupcookforabout20minutes.Portionthesoupinbowlsand garnishwithAvocado,TortillaChips,CilantroandLime.
11Dec2023|9:14PM
Page1of2 SERVINGSIZE YIELD 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page3of25
SoupBlackBeanHmdw/TortillaChips(MexicanTortillaSoup)
ForService:Allmeals
Avocado,Raw 10each
Cilantro,RawBunch 250mL
Lime,Fresh 12.5each Quartered
6 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
7 CCP-Maintain>140F/60C;discardunusedproduct.
8 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
9 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
10 Discardunusedproduct.
11
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2 INGREDIENTS AMOUNT
INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:14PM Page4of25
BrothVegf/DryG-FRSBase(VegetableBroth)
PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
Base,Vegetable DryG-FRS 300mL
3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 CCP-Maintain>140F/60C;discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
AMOUNT
INGREDIENTS
11Dec2023|9:14PM Page5of25
ChipsTortillaCorn(TortillaChips)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize
3 Discardunusedproduct.
SERVINGSIZE YIELD 30g 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:14PM Page6of25
Chickpea&QuinoaTacow/AdoboCrema(Quinoa&ChickPeaTaco)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 TacoFillingf/Chickpea&Quinoa 50#16scoop TacoFilling&AdoboSauce:Prepareasperseparaterecipe
SauceAdoboCremaf/FlavourConc 750mL
3 Place1#16scoopofTacoFillingintoCornTortilla.Drizzlewith15mLAdoboCremaSauce.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
5 Discardunusedproduct
COOKMETHOD SERVINGSIZE YIELD Make 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:14PM Page7of25
TacoFillingf/Chickpea&Quinoa(Quinoa&ChickPeaTacoFilling)
1
2 Base,FlavourConcPaste
Vegetable 20mL
3 Oil,Olive 30mL
Onions,FreshYellow 1L Diced
Base,FlavourConcPaste
RoastedGarlic 60mL
4
Base,FlavourConcPaste
Ancho 60mL
5 Quinoa,Dry 500g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
VegetableBase:Prepareasmanufacturerinstructions
PlaceOliveOilinalargepot,heatovermediumhighheat.AddOnionsandmix.Reducetomediumheatandsaute untilOnionsbegintoturntranslucent.
AddRoastedGarlicBaseandAnchoBaseandstir.Ensureallproductisbrokendown.Sautefor1minute.
6 Beans,ChickpeasGarbanzoCnd 2.1Kg
7
8
11Dec2023|9:14PM
AddQuinoaandpreparedVegetableStock.Mixwell.Bringtoaboil.Reducetosimmer,coverandletsitfor20 minutes.Removepotfromheat.Letstandcoveredfor5additionalminutes.
Removelid,fluffQuinoawithfork.AddChickPeas,mix.Cover&standfor5minutes. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Removelidandstir.Strainoffanyexcessliquid.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #16scoop 1#16sc. 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
Page8of25
TacoFillingf/Chickpea&Quinoa(Quinoa&ChickPeaTacoFilling)
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly. 10
CCP-Maintain>140F/60C;discardunusedproduct. 11
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
9
11Dec2023|9:14PM Page9of25
SauceAdoboCremaf/FlavourConc(AdoboCrema)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeallingredientsinabowlandmixtocombine
2
SourCream,RealBulk
Lime,Fresh 4each JuiceOnly
Base,FlavourConcPasteChipotle 15mL
Base,FlavourConcPasteAncho 15mL
3
CCP-Maintain<40F/4C;discardunusedproduct
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 30mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
250mL
Mayonnaise,Bulk
750mL
11Dec2023|9:14PM Page10of25
EmpanadaCasserolew/RTCEmpanada/VegFresh(Bean&CheeseEmpanadaCasserole)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 PerogiesBean&
CheeseEmpanada RTS 4.5Kg Thawed PlaceEmpanadaPerogiesinasinglelayeronParchmentlinedbakingsheets.
3 PanCoating,Spray 1mL
SprayEmpanada'swithCookingSpray.Cookasperpackageinstructions. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Tomatoes,FreshMed 2Kg Diced Removefromoven.TopwithVegetablesandCheese.
Peppers,RedFresh Swt 1Kg Diced
4
Peppers,GreenFresh 1Kg Diced
Cheese,Mozzarella 2Kg Shredded
Onions,Fresh
Green/Spring 125mL Chopped Fine
5 SourCream,RealBulk 1L
Bakeforanadditional5-10minutes.GarnishwithSourCreamifdesired.
6 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
7
11Dec2023|9:14PM
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
Page1of2 COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 45Min 190.0°C Bake 6zSolidSpoodle 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page11of25
EmpanadaCasserolew/RTCEmpanada/VegFresh(Bean&CheeseEmpanadaCasserole)
ForService:Allmeals
8
9
10
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:14PM Page12of25
PerogiesBean&CheeseEmpanadaRTS(Bean&CheeseEmpanadaPerogies)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
3 Portionaccordingtoservingsize.
4 CCP-Maintain>140F/60C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Heat 3each 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:14PM Page13of25
PotatoSwtFrenchFriesf/Frz(SweetPotatoFries)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 PotatoSweet FriesRTC 4.5Kg Prepareasperpackageinstructions.
3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 Discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake Tongs 125mL 50
11Dec2023|9:14PM Page14of25
PotatoSweetFriesRTC(SweetPotatoFrenchFries)
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
2 Portionaccordingtoservingsize.
3 CCP-Maintain>140F/60C.
4 Discardunusedproduct.
SERVINGSIZE YIELD 85g 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:14PM Page15of25
*NONE(NONE)
ForService:Allmeals
SERVINGSIZE YIELD 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:14PM Page16of25
CornWholeKernelMexicanf/Cndw/Peppers(MexicanCorn)
ForService:Allmeals
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Corn,Whole KernelCnd 475Kg
Peppers, GreenFresh 333 each Diced
Peppers,Red DicedFrz 50g
CombineallIngredients.Steamuntiltender.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
4 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
5 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
6 CCP-Maintain>140F/60C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Steam 4zSolidSpoodle 125mL 50
11Dec2023|9:14PM Page17of25
VegMixMexicanParsliedf/Frz(MexicanMixedVegetables)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 VegetableMix, MexicanFrz 5Kg SteamorboilVegetablesuntiltender.AddSeasoning,Margarine,Parsleyandmixwell.
Margarine, Solids 120g
Parsley,Dried 15mL
3 CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
4 CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 CCP-Maintain>140F/60C;discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Cook 4zSolidSpoodle 125mL 50 INGREDIENTS
AMOUNT PREPARATIONSTEP
11Dec2023|9:14PM Page18of25
ChurrosRTBfrz(Churros)
ForService:Allmeals
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Removefrozenproductfromcaseandplaceonsheetpans.Bake.
2 Rollincinnamon&sugarmixture
3 Portionaccordingtoservingsize.
4 CCP-Maintain>140F/60C.
5 Discardunusedproduct.
6 CookTime:4-6min.
COOKTEMP COOK-ENDTEMP SERVINGSIZE YIELD 190.0°C 74°C 2each 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:14PM Page19of25
SauceChocolateDrizzlef/Bulk(ChocolateDrizzle)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Syrup,Chocolate 750mL HeatorServeCold
3 CCP-Maintain<40F/4C;discardunusedproductorCCP-Maintain>140F/60C;discardunusedproduct.
COOKTEMP SERVINGSIZE YIELD 0.0°C 15mL 50 INGREDIENTS AMOUNT
PREPARATIONSTEP
11Dec2023|9:14PM Page20of25
PieKeyLimeHmd(KeyLimePie)
ForService:Allmeals
1
2 PieShell,10inch 6.25(8z each)
3 Egg,LiquidWhole
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BakePieShellsaccordingtopackagedirections.
937mL CombineEggs,CondensedMilkandLimeJuice.PourintobakedPieShell.Bakeat350F/176Cfor30-35minoruntilcenter isset.
Milk,SweetenedCondensed Cnd 2.15L
Juice,Lime 625mL
4 CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
5 WhipTopping,RtSFrz 3L
6
7
SpreadPieswithWhippedTopping.CuteachPieinto8slices.
CCP-Maintain<40F/4C
Discardunusedproduct.
COOKTEMP COOKMETHOD SERVINGSIZE YIELD 176.0°C Bake 1slice 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:14PM Page21of25
JuiceOrangef/BIB&Limef/FreshMargarita(Non-AlcoholicMargarita)
1
Juice,Lime 500mL
Sugar,Granulated 1.55L
2 IceCubes 4.7L
3 Lime,Fresh 7each 1"Slices
AddOrangeJuice,LimeJuice,SugarandIceCubesintoablenderandblenduntilslushy.
Portioninto180mLservingsandgarnishwithLimeslice.
4 CCP-Maintain<40F/4C.
5 Discardunusedproduct.
ForService:Allmeals 11Dec2023|9:14PM
SERVINGSIZE YIELD 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
JuiceOrangef/BIB 1.55L *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Page22of25
SERVINGSIZE YIELD 125g 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:14PM Page23of25
IceCubes(IceCubes)
JuiceOrangef/BIB(OrangeJuice)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 Juice,OrangeConcBIB4:1 125L Prepareproductasperpackageinstructions
Water 5L
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:14PM Page24of25
CoffeeorTea250ml(CoffeeorTea)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 100mL
CoffeeorTea:Prepareproductasperpackageinstructions.
Water 6.25L
TeaBag,Indv 25each
Water 6.25L
3 Serveperresident'schoice.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 Discardunusedproduct.
SERVINGSIZE YIELD 250mL 50
11Dec2023|9:14PM Page25of25