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 !
Eid al - F itr
Appetizer
Vegetable Samosa
Carrot Ginger Soup
Mains
Chicken Korma
with Sautéed Spinach & Vegetable Biryani
Lamb Curry
with Seasoned Carrots & Roasted Potatoes
Desserts
Sheer Khurma
Fruity Pineapple Custard
Beverages
Sweet Lassi
Tea or Coffee
Snack Cart Ideas
Drink IDea: Sweet lassi
Tip: Try adding fruit like mango or strawberry to a Lassi for a refreshing flavour
Snack IDea: Vegetable Samosa
Tip: Serve warmed samosas in an easy to-go container
eid al-fitr
eid al-fitr DECORATIONS & activities
Spruce up meal or cart service with colourful napkins
Add a special touch to meal service with a Eid Al-fitr card
SamosaVegetableRtC(VegetableSamosa)
ForService:Dinner
1
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Heatperpackageinstructions.CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
2 Portionaccordingtoservingsize
3 CCP-Maintain>135F/60C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Heat 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:11PM Page1of27
SoupCarrotGingerSmoothw/DryG-FRSBase(CreamyCarrotGingerSoup)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrots,Baby WholeFrz 4Kg SteamorboilCarrotsuntiltender.DrainanyexcessWater.TransferCarrotstoblender.
3 BrothVegf/DryGFRSBase 6L PrepareBrothasperseparaterecipe.AddBrothandSpicestoblender.Blenduntilsmooth.ReturntopotandaddCream.Placeover mediumheat.
Ginger,Ground 30mL
Pepper,BlackGrd 10mL
Cream,Half&Half 10%milkfat 1L
4 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
8 Discardunusedproduct.
9
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:11PM Page2of27
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|9:11PM Page3of27
RiceBasmatiPilaff/Dryw/Vegetables(VegetableBiryani)
ForService:Dinner
1
Oil,Olive 280mL
Onions,FreshYellow 1.25L Diced
Garlic,Minced 90mL
2
Ginger,Ground 30mL
Tomatoes,Plum(Roma) Fresh
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
AddOliveOilinalargepanovermedium-highheat.AddOnionandcookuntiltranslucent.StirinGarlic,Ginger, TomatoesandWater.
3
PeasGreenf/Frz 750mL
CarrotsSlicedf/Frz 625mL
Celery,DicedFrz 500mL
BringtoasimmerandcookuntilWaterhasevaporated,about10minutes.AddinPeas,Carrot,Pepper,Celeryand Cauliflowerandstirwell.
Page1of3 COOKMETHOD SERVINGSIZE YIELD Make 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
625mL
Diced
Water 775mL
11Dec2023|9:11PM Page4of27
RiceBasmatiPilaff/Dryw/Vegetables(VegetableBiryani)
ForService:Dinner
4
Peppers,GreenFresh 750mL Diced
Cauliflowerf/Frz 1.5L
Salt,Kosher 15mL ToTaste AddinSalt,Pepper,GaramMasala,Turmeric,CuminandCinnamon,stirwell.
Pepper,BlackGrd 30mL
Spice,GaramMasala 60mL
Coriander,Dried 30mL
Turmeric,Ground 10mL
Cumin,Powder 30mL
Cinnamon,Ground 10mL
BrothVegf/DryG-FRS
Base 6.25L
RiceBasmatif/Dry 3.15L
5
AddinVegetableBrothandbringtoaboil.AddinBasmatiRice,reducetolowheatandcookfor18-20minutes. CCP-
Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Page2of3 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:11PM Page5of27
RiceBasmatiPilaff/Dryw/Vegetables(VegetableBiryani)
ForService:Dinner
8
9
10
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page3of3 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:11PM Page6of27
PeasGreenf/Frz(GreenPeas)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peas,Frz 45Kg SteamorboilVegetablesuntiltender AddMargarineandmixwell
Margarine, Solids 125mL
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 Steam #8scoop 125mL 50 INGREDIENTS AMOUNT
PREPARATIONSTEP
11Dec2023|9:11PM Page7of27
CarrotsSlicedf/Frz(SlicedCarrots)
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrots, SlicedFrz 4.5Kg
SteamorboilCarrots Prepareproductasperpackageinstructions
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
3 Margarine, Solids 125mL AddMargarine.Mixlightly.
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 Heat 4zSolidSpoodle 125mL 50
11Dec2023|9:11PM Page8of27
Cauliflowerf/Frz(Cauliflower)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cauliflower, Frz 5.25Kg SteamorboilCaulifloweruntiltender AddMargarineandmixwell
Margarine, Solids 125mL
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 Cook 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:11PM Page9of27
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|9:11PM Page10of27
RiceBasmatif/Dry(BasmatiRice)
1
Rice, Basmati 1.15Kg
2
Margarine, Solids 125mL
Water 315L Boiled
3
4
5
6
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
PlaceRiceandMargarineinshallowbakingpan.AddboilingWaterpermanufacturer'sinstruction.Stir.Coverpanwithheavyduty foil
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
7 Discardunusedproduct.
8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 35Min 176.0°C Bake #8scoop 125mL 50
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:11PM Page11of27
*NONE(NONE)
ForService:Dinner
SERVINGSIZE YIELD 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:11PM Page12of27
SpinachGarlicSauteedf/Frz(SauteedSpinach)
ForService:Dinner
1
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Oil,Canola 185mL HeatOilinasaucepanovermediumheatandaddSpinachandGarlicPowder;CookuntilSpinachistender.
Spinach, ChoppedFrz 4Kg Thawed
Garlic Powder 20mL
3
4
5
6
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
7 Discardunusedproduct.
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Saute 4zSolidSpoodle 125mL 50
11Dec2023|9:11PM Page13of27
ChickenKormaf/BreastBnlsSknls(ChickenKorma)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Inalargemixingbowl,mixChickenwithfirstgroupofSpicesandhalfoftheCanolaOil.Marinadeinthefridgefor1 hour.
Spice,GaramMasala 80mL
2 Chicken,BreastBnls Sknls4zIQF 4.5Kg
Coriander,Dried 10mL
CurryPowder 10mL
3 Oil,Canola 200mL
CCP-Maintain<40F/4C;discardunusedproduct
Inalargerondeau,heatOilonamediumheat.AddmarinatedChicken.Cookuntilgoldenbrown,about10minutes. Removeformpan,diceandreserve.
4 Onions,FreshWhite 4each Diced Usingsamepan,cookOnionsonmediumheatuntilcaramelized,about10minutes.
AddremainingSpices,GarlicandTomatoPaste.Cookfor2minutes.
Spice,GaramMasala 80mL
Coriander,Dried 10mL
5 CurryPowder 10mL
Garlic,Minced 120mL
TomatoPaste,Cnd 250mL
Page1of2 SERVINGSIZE YIELD 250mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:11PM Page14of27
ChickenKormaf/BreastBnlsSknls(ChickenKorma)
ForService:Dinner
CCP-Maintain>140F/60C;discardunusedproduct. 10
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP 6 Milk,2%Bulk 1L AddMilk,CoconutMilkandSoup.Simmer15minutes.AddChickensimmeradditional10minutes. Milk,Coconut 750mL Soup,CreamofChickenCond 1L 7 Peas,Frz 2L AddremainingIngredients.Simmer5minutes. Cilantro,RawBunch 60g Chopped Juice,LemonBulk 120mL
8 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds 9
11
12 Discardunusedproduct.
13
11Dec2023|9:11PM Page15of27
StewLambCurryf/Dicedw/Carrots&Potato(LambCurry)
ForService:Dinner
1
2 Lamb,Diced 4.65Kg
Oil,Olive 93mL
Onions,Diced Frz 1.4Kg
Garlic,Minced 15mL
3
Ginger, Ground 7mL
CurryPowder 93mL
4 BrothBeef f/DryBase 2.35L
5 Potato,Yukon Gold 1.75Kg
CarrotsDiced f/Frz 1.15Kg
Peas,Frz 781mL
Peeled& Cubed
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatOiloverhighheat,addLambandbrown;removeandsetaside.
Reduceheattomedium,addOnion,GarlicandGinger,cookstirringfor5-6minutes;addCurryandcook2-3minutesuntilOnions aretender.
ReturnLambtopot,addBeefBrothandbringtoaboil;reduceheatandsimmerfor30minutes.
AddPotatoes,Carrots,PeasandCoconutMilkandcontinuecooking25to30minutesuntilVegetablesaretender.Cooktoan *internaltemperatureof165F/74Cheldforatleast15seconds.
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer #8scoop 250mL 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:11PM Page16of27
StewLambCurryf/Dicedw/Carrots&Potato(LambCurry)
ForService:Dinner
6
7
8
9
10
11
Milk,Coconut 1.25L
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:11PM Page17of27
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. BrothBeeff/DryBase(BeefBroth)
INGREDIENTS AMOUNT PREPARATIONSTEP
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Water 9L Inastockpotovermediumheat,combineWaterandBaseasperpackageinstructionsandbringtoaboil Stirwelluntildissolvedandheat
Base,Beef Dry 300mL
3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
11Dec2023|9:11PM Page18of27
CarrotsDicedf/Frz(DicedCarrots)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrots, DicedFrz 4.5Kg
Margarine, Solids 120mL
SteamorboilCarrotsuntiltender AddMargarineandtoss
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
4 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
5 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
6 Discardunusedproduct.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Steam 4zSolidSpoodle 125mL 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:11PM Page19of27
RiceVermicellif/DryPuddingw/Fruit(SheerKhurma)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Butter,GheeClarified 85g HeatGheeinapanandaddCashews,Almonds,DatesandRaisin.Fryuntilgolden,removeandsetaside.
Nuts,CashewWhole
Raw 125mL Chopped
2
Nuts,AlmondsWhole 80mL Chopped
Raisins 40mL
Dates,PittedDry 125mL
3
Noodles,VermicelliRice Dry 1.15L
Milk,2%Bulk 4.15L
Milk,Sweetened CondensedCnd 1.15L
4
Inthesamepan,addVermicelliandfryuntilGolden.Removeandsetaside. Addtopan,Milkandbringtoasimmer.AddinfriedCashews,Almonds,Raisins,DatesandVermicelli.
MixwellandcookuntilVermicelliiscooked,about2-3minutes.AddCondensedMilk,SaffronandCardamom.Let simmeruntilslightlythickenedandcreamy.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Page1of2 COOKMETHOD SERVINGSIZE YIELD Boil 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:11PM Page20of27
RiceVermicellif/DryPuddingw/Fruit(SheerKhurma)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Saffron 15mL
Cardamom, Ground 15mL
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
8 CCP-Maintain>140F/60C;discardunusedproduct
9 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
11Dec2023|9:11PM Page21of27
CustardPineappleHmdf/Cnd(BakedPineappleCustard)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pineapple, CrushedJcPk 1L Drained DrainPineappleandreserveSyrup.Place1stportionofSugarwithdrainedPineapplein"custard"pan(s).Heat,stirring constantlyuntilSugardissolves.SpreadPineappleevenlyintocustardcups.
2
Sugar, Granulated 250mL
Sugar, Granulated 250mL Inabowl,blendtogetherEggs,Vanilla,Milk,secondSugarportion,andreservedJuice(Syrup).
Egg,Liquid
Whole 2.5L
3
Extract,Vanilla 100mL
Milk,2%Bulk 3L
Extract,Vanilla 2Tbsp
4 Carefullypourinto"custard"pan(s).
Coverwithfoilandplace"custard"pan(s)inalargerpancontaininghotWater.Bakeuntilset,approximately1hour.
5
11Dec2023|9:11PM
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Page1of2 COOKTEMP COOKMETHOD SERVINGSIZE YIELD 162.0°C Bake 125mL 50
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page22of27
ForService:Dinner
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP 6 7 CCP-Maintain<40F/4C;discardunusedproduct. 8 CookTime:40-60mins CustardPineappleHmdf/Cnd(BakedPineappleCustard)
11Dec2023|9:11PM Page23of27
DrinkYogurtPlainf/Bulk(SweetLassiDrink)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 YogurtPlain f/Bulk 2.25L AddYogurtandIceCubesintoablenderandblendonlowuntilfrothy.AddWaterandSugartoblenderandblendonlowspeeduntilwellmixed.
IceCubes 1L
Water 4.65L Sugar, Granulated 375mL
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Blenderize 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:11PM Page24of27
YogurtPlainf/Bulk(PlainYogurt)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 YogurtPlainBulk 6.25L Portionyogurtandchilluntilservice
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill #8scoop 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:11PM Page25of27
SERVINGSIZE YIELD 125g 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:11PM Page26of27
IceCubes(IceCubes)
CoffeeorTea250ml(CoffeeorTea)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL
CoffeeorTea:Prepareproductasperpackageinstructions.
Water 4.5L
TeaBag,Indv 18each
Water 4.5L
3 Serveperresident'schoice.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 Discardunusedproduct.
SERVINGSIZE YIELD 180mL 50
11Dec2023|9:11PM Page27of27