Diwali Special Event Menu

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Fall Winter Special Events Menu

All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®.

2024/2025 Calendar of Events

September

Oktoberfest Saturday September 21st – Sunday

October 6, 2024

National Day of Truth and Reconciliation

Monday September 30th, 2024

October

National Seafood Day Tuesday October 1, 2024

National Taco Day Friday October 4, 2024

Yom Kippur Friday October 11th – Saturday

October 12, 2024

World Egg Day Friday October 11, 2024

Thanksgiving Monday October 14th, 2024

World Food Day Wednesday October 16, 2024

National Pasta Day Thursday October 17, 2024

Halloween Thursday October 31st, 2024

November

Diwali Friday November 1, 2024

Remembrance Day Monday November 11, 2024

2024/2025 Calendar of Events

December

Advent Begins Sunday December 1, 2024

Hanukkah Wednesday December 25, 2024 – Thursday January 2, 2025

Christmas Eve Tuesday December 24, 2024

Christmas Day Wednesday December 25, 2024

New Years Eve Tuesday December 31, 2024

January

New Years Day Wednesday January 1, 2025

Elvis Presley’s Birthday Wednesday January 8th, 2025

Lunar New Year Wednesday January 29, 2025

February

Valentines Day Friday February 14, 2025

March

St. Patrick’s Day Monday March 17, 2025

W I S H I N G Y O U A

F U N - F I L L E D Fall & Winter

S E A S O N !

DIWALI

A P P E T I Z E R

Indian Barley Soup

Vegetable Samosa

M A IN S

Chicken & Tofu Green Curry with Sweet Potato

With Sauteed Spinach & Naan Bread

Chickpea Chana Masala

With Seasoned Cauliflower & Turmeric Basmati Rice

D E S S E R T S

Coconut Ladoo

Fruit Custard

B E V E R A G E S

Spiced Chai Tea

Tea or Coffee

DIWALI SNACK CART IDEAS

DRINK IDEA SNACK IDEA

MASALA CHAI

Did you know?

In Hindi masala means spiced and chai means tea, so Masala Chai translates to spiced tea.

RICE PUDDING

Tip: Serve rice pudding in a small ramekin or disposable bowl with lid

DIWALI

DECORATIONS & ACTIVITES

DECORATION IDEA ACTIVITY IDEA

Add a special touch to meal services with a Diwali Card

Host a craft activity for residents to create their own diyas.

Did you know? Diyas symbolize goodness and purity.

SamosaVegetableRtC(VegetableSamosa)

ForService:Allmeals

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Heatperpackageinstructions.CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

2 Portionaccordingtoservingsize

3 CCP-Maintain>135F/60C;discardunusedproduct.

ForService:Allmeals

SoupLentil&BarleyHmd(IndianLentilSoup)

ForService:Allmeals

1

2 Barley,Pot Dry 830g

Oil, Vegetable 250mL

Mustard, Seed 40mL

Cumin, Seed 40mL

3

BayLeaf, Whole 5leaf

Cloves, Whole 40g

Cinnamon, Stick 5each

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CookBarleyasperpackagedirections.SetAside.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

HeatOilinpanandfryMustardSeeds,CuminSeeds,Bayleafs,Cloves,CinnamonandTurmericuntilfragrant.AddinOnionand Garlicandcookfor5-8minutes.StirinParsnips,ButternutSquashandSweetPotatoesandmixthoroughly.SprinklewithPaproka, Corianderandstiragain.

ForService:Allmeals

Turmeric,Ground 40mL

Onions,FreshWhite 2.05L Diced

Parsnips,Frz 830g

Potato,SweetDicedFrz 1.65Kg

Paprika 42mL

Coriander,Dried 40mL

6

Beans,LentilsRedDry 1.65Kg

TomatoDicedf/Fresh 1.05L

Squash,DicedFrz 165Kg 4

AddinLentils,Barley,TomatoesandWater.Bringtoaboilandthensimmeruntilvegetablesaretender.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

TomatoDicedf/Fresh(DicedTomatoes)

1 Tomatoes,FreshMed 6.25L Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PrepareTomatoes.Portionandserve.

2 CCP--Maintain<40F/4C.

ChickenCurriedf/Ckdw/Tofu(Chicken&TofuGreenCurry)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

ChickenCurry Sweet 3.65Kg Poursoupandstockintoalargestockpot,reserving100mlofbroth.Bringtoasimmer.

BrothChicken f/DryG-FRSBase 1.5L 3

Potato,Sweet Fresh 1L Peeled& Cubed Addinsweetpotatoesandtofu,simmerfor15minutes.

Tofu,Firm 3.5Kg Cubed

4 Cornstarch 100mL Inabowlcombinecornstarchandreservedbrothandmixuntilsmooth,slowlystirintosoupmix.

Addsalttotaste

5 Salt,Kosher 5mL

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Rice,Basmati 7.5L Cooked Serve150mLcookedRicewith100mLofsoupmixovertop.GarnishwithCilantroandLimewedge.

Cilantro,Raw Bunch 250mL Chopped

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

ChickenCurrySweet(SweetCurryChicken)

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Prepareproductasperpackageinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

2 Portionaccordingtoservingsize.

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

BrothChickenf/DryG-FRSBase(ChickenBroth)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions Base,Chicken

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:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

ChickpeaMasalaf/Cnd(ChanaMasala)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Tomatoes,Fresh Med 25each BlendTomatoesinfoodprocessororblender.DrainandrinseChickpeas.CookChickpeasinpressurecookerorboiluntil soft.

2

Beans, Chickpeas/Garbanzo Cnd 6.25L

Oil,Vegetable 500mL HeatOil.AddCuminSeeds.Whentheysputter,addOnions.FryuntilOnionsaretransparent.

3

Cumin,Seed 60mL

Onions,FreshWhite 12each Chopped

Garlic,Minced 60mL Puree AddGingerandGarlicpurees.Fryforabout5secondsandaddTomatopuree.Cookfor7-8min.AddGaramMasala,Chili Powder,Coriander,andcookedChickpeaswithitswater.Cookfor5min.

GingerRoot,Fresh 60mL Puree

4

Spice,GaramMasala 75mL

ChiliPowder,Mild 60mL

Coriander,Dried 60mL

ChickpeaMasalaf/Cnd(ChanaMasala)

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:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

RiceJasminef/Dryw/Turmeric(TurmericSeasonedJasmineRice)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Oil,Olive 375mL Inamediumsaucepanovermediumheat,addOliveOil.AddOnionsandGarlicsandsauteuntilsoftened.AddRiceand Turmeric.Stiruntilcombined.AddChickenBrothandBayLeafs,coverandbringtoaboil.

Onions,Fresh Yellow 375mL Diced

Garlic,Minced 750mL

RiceJasminef/Dry 3.15L

BrothChicken f/DryG-FRSBase 4.65L

BayLeaf,Whole 12.5leaf

Salt,Table 5mL ToTaste

Pepper,BlackGrd 5mL ToTaste

Turmeric,Ground 250mL

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds

RiceJasminef/Dryw/Turmeric(TurmericSeasonedJasmineRice)

Reduceheat,allowtosimmeruntilwaterisabsorbed.Removefromheat,removeBayLeafandfluffwithfork.

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:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

RiceJasminef/Dry(JasmineRice)

Rice,Jasmine 900g WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

PlaceRiceandMargarineinshallowbakingpan.AddboilingWaterpermanufacturer'sinstruction.Stir.Coverpanwithheavydutyfoil.Bakefor 35minat350F/176C.

CCP--Maintain>140F/60Cforonly4hrs.

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof 165F/74Cheld15secwithin1hr-onetimeonly.

BrothChickenf/DryG-FRSBase(ChickenBroth)

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions Base,Chicken

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:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

SpinachGarlicSauteedf/Fresh(SauteedSpinach)

CleanandrinseSpinach.Drywell.HeatOilandaddSpinachandGarlicPowder;gentlysautéuntilSpinachiswiltedandtender.

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

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

CauliflowerRstdSeasonedf/Freshw/Onions(RoastedCauliflower)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

Cauliflower, Fresh 9L

Thyme, Fresh 250mL

Margarine, Solids 250mL Melted

Oil,Olive 125mL

Onions, Fresh Yellow 2.75Kg Diced

Salt,Table 5mL

Pepper, BlackGrd 15mL

3

4

MixCauliflowerwithThyme,Margarine,OilOlive,Onions,Salt&Pepper.Tosstogether.Roastinoven400F/204Cuntiltender.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

CauliflowerRstdSeasonedf/Freshw/Onions(RoastedCauliflower)

ForService:Allmeals

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

BreadNaan(NaanBread)

CustardHmd(BakedCustard)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Egg,Liquid Whole 115Kg InsertEggsintobowlandbeatslightly. 3

Sugar, Granulated 500mL

Salt,Table 5mL

AddSugar,Salt,VanillaandfirstportionofMilktoEggs.Mixonlowspeeduntilblended.*Maintain<40F/4C.Scaldsecondportionof Milkbybringingittoapointjustbelowboiling.SlowlyaddtoEggmixtureandmixwell.

Nutmeg, Ground 10mL PourMixtureintocustardcupsthathavebeenarrangedinbakingpan(s).SprinkleNutmegovertopmixture.PourWateraround custardcups.Baketoan*internaltemp165F/74Cfor15sec.

DessertCoconutHmdw/Cardamom(CoconutLadoo)

ForService:Allmeals

1

2 Coconut, Shredded Unsweet 2L Ground

Milk,2%Bulk 1L

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

BlendShreddedCoconutinablenderandblenduntilfine.

HeatMilkinaskilletovermediumheat.AddOilandSugarandmixwell.Bringmixturetoaboilfor4-5minutes.Removefrom heatandmixinblendedCoconutandCardamom.Mixwellandsetasidetocool.

3

Oil,Vegetable 20mL Sugar, Granulated 750mL Cardamom, Ground 8mL 4 Coconut, Shredded Unsweet 1L

Begintorollmixtureintoballsusingabout1-2Tbspofthemixture.Rollballintoshreddedcoconutandserve.

5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 6 CCP-Maintain<40F/4C;discardunusedproduct.

TeaSpicedChaif/Bag(SpicedChaiTea)

ForService:Allmeals

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2

TeaBag,SpicedChai 50bag Prepareproductasperpackageinstructions.

9L Boiled 3 CCP-Maintain>140F/60C;discardunusedproduct.

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Coffee, Regular Ground 72mL CoffeeorTea:Prepareproductasperpackageinstructions.

Serveperresident'schoice.

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

Discardunusedproduct.

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