Special Events Menu Indigenous Inspired Menu
Spring/Summer 2025
2025 Calendar of Events
MARCH
Purim Thursday March 13th 2025
March Equinox Thursday March 20th, 2025
Eid Al Fitr Saturday March 29th, 2025
APRIL
Good Friday April 18th, 2025
Passover Saturday April 12th, 2025 –
Sunday April 20th, 2025
Easter Sunday April 20th, 2025
Easter Monday April 21st, 2025
MAY
Cinco de Mayo Monday May 5th, 2025
Mother’s Day Sunday May 11th, 2025
Victoria Day Monday May 19th, 2025
JUNE
Father’s Day Sunday June 15th, 2025
June Solstice Friday June 20th, 2025
National Indigenous Peoples Day
Saturday June 21st, 2025
JULY
Canada Day Tuesday July 1st, 2025
AUGUST
Civic Holiday Monday August 4th, 2025
Physical Space, Atmosphere, & Ambiance
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.
ELEVATE THE PLATE
Sysco Nutrition Services
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections. This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, and taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
Cultural Cuisine Special Events Days
Special events provide a fantastic opportunity to infuse your home with Indigenous food and culture. Whether it's honouring National Indigenous Peoples Day or a regional celebration, incorporating traditional dishes can be both a meaningful culinary experience and a homage to cultural heritage. Below is a list of days of importance as well as key events that you may wish to celebrate in your home.
SPECIAL EVENTS IDEATION: DAYS OF IMPORTANCE
MARCH 31: National Indigenous Languages Day
MAY 5: National Day of Awareness for Missing and Murdered Indigenous Women, Girls and 2SLGBTQIA+ Peoples (MMIWAG2SLGTBQQIA+), also known as Red Dress Day
MONTH OF JUNE: National Indigenous History Month
JUNE 21: National Indigenous Peoples Day
AUGUST 9: International Day of the World’s Indigenous People
SEPTEMBER 30: National Day for Truth and Reconciliation and Orange Shirt Day
NOVEMBER 7: International Inuit Day
NOVEMBER 8: National Indigenous Veterans Day
NOVEMBER 16: Louis Riel Day
INCLUDE RESIDENTS & COMMUNITY MEMBERS
Incorporating residents and community members in planning Indigenous celebrations within your home is not only an act of inclusivity but also a gesture of respect for Indigenous traditions and values. Elders hold a revered position within Indigenous communities, serving as custodians of wisdom, cultural knowledge, and ancestral heritage. Their guidance and input are invaluable in ensuring that celebrations authentically reflect Indigenous customs and teachings. By engaging Elders and community members in the planning process, you foster a sense of belonging and ownership, empowering them to share their insights, stories, and traditions. This collaborative approach not only enriches the celebration but also strengthens community bonds and promotes intergenerational learning and understanding.
Hopewell Rocks Provincial Park, NB
INDIGENOUS INSPIRED MENU
BREAKFAST
French Toast with Mixed Berries & Pure Maple Syrup
Golden French toast served with a medley of fresh berries and a drizzle of pure maple syrup.
LUNCH
DINNER
APPETIZER
Three Sisters Soup
A hearty blend of corn, beans, and squash simmered in a flavorful broth, honouring the tradition of the Three Sisters.
MAINS
Salmon & Bloomed Wild Rice Salad
Tender salmon atop a bed of wild rice, mixed with greens, corn, pumpkin seeds, dried cranberries, and feta cheese, all tossed in a tangy apple cider.
Pan Seared Halibut over Three Sisters Succotash, served with Roasted Fingerling Potatoes
Delicately seared halibut served over a colourful Three Sisters succotash, paired with roasted fingerling potatoes.
DESSERT
Wild Rice Pudding
A rich and creamy dessert made with wild rice, sweetened with maple syrup and a touch of cinnamon.
MAINS
Rubbaboo Stew served with a Side of Baked Canadian Bannock
A traditional Indigenous stew made with tender rabbit, wild rice and root vegetables, served with baked bannock
Cranberry Marinated Salmon served with a side of Mashed Potatoes and Paradisio Vegetables
Cranberry-marinated salmon encompassing sweet and tart flavours, perfectly paired with silky masked potatoes and vibrant vegetables.
DESSERT
Sumac and Rhubarb Pound Cake
A tender pound cake infused with the tartness of sumac and rhubarb.
Sleeping Giant Provincial Park, ON
DRINK IDEA SNACK IDEA SNACK CART IDEAS
BEVERAGES
Incorporate Indigenous beverages into the menu and/or hydration stations, such as herbal teas made from Indigenous plants like sage, cedar, or Labrador tea, or offer specialty coffee drinks flavored with Indigenous spices.
BAKED CANADIAN BANNOCK
This humble bread not only nourished the body but also complemented traditional foods
DECORATIONS & ACTIVITES DECORATION IDEA ACTIVITY IDEA
Decorate communal areas with Indigenous artwork, such as paintings, sculptures, or traditional crafts, to create a visually immersive environment.
Start a storytelling book club focusing on literature written by Indigenous authors or featuring Indigenous themes, providing residents with opportunities to discuss and reflect on Indigenous stories together
Looking for more information and resources?
The Sysco Canada Nutrition Services Team is excited to introduce the Cultural Nourishment: Honouring and Incorporating Indigenous Food & Culture in Healthcare and Senior Living toolkit a new resource designed to help our customers enrich their menus and celebrate Indigenous heritage within healthcare and senior living environments.
Here’s what you’ll find inside this first-of-its-kind toolkit:
CULTURAL COMPETENCY & SENSITIVITY
Gain insights into the diverse Indigenous groups across Canada, including the unique ingredients and traditional foods that are integral to Indigenous cuisine.
MENU PLANNING: Recipes and menu ideas, developed by Sysco Corporate Chef Brent Durec, showcasing the benefits of traditional Indigenous ingredients.
HONOURING INDIGENOUS CULTURE: Ideas for organizing special events that celebrate Indigenous culture within healthcare and senior living environments.
SYSCO’S COMMITMENT: Learn about our partnerships and initiatives with Indigenous communities. This toolkit is available in both English and French to support you in creating meaningful and inclusive menus for those that you care for. Contact your Sysco representative today to get your copy!
5L Prepareproductasperpackageinstructions
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2
CCP-Maintain<40F/4C;discardunusedproduct.
1 BerriesMixed,Frz 6.75Kg Thawed *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
CerealOatmealCinnamon(CinnamonOatmeal)
Oats,Quick 1.75L
StirOatsgraduallyintoWater,usingwirewhisk.Cook5minutes.Coverandremovefromheat.Letstand5minutes.Cerealshouldbe thickandcreamybutnotsticky.Donotstirexcessively-overstirringorovercookingmakesasticky,gummyproduct.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CerealBranFlakesBulk(BranFlakesCereal)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portion180mLandserveasdesired
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
ToPrepareinSTEAMER:PourEggmixtureintoeachpan(s).Steamfor6-8mins.Untileggsareset.
ToPrepareinOVEN:PourEggmixtureintoeachpan(s).Bakeinpreheated350F/176Cconventional(325F/162Cconvention)ovenfor20min, stirringonceduringbakingprocess.Bakeuntileggsareset
ToPrepareonGRILL:Spraygrillwithnon-stickVegetablespray.Preheatto350F/176C.PourEggmixtureontogrillinbatches(keepuncooked mixturerefrigeratedat<40F/4C),andcook,usingaspatula,for3-5minuntileggsareset
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
PeanutButterSmoothf/Bulk(PeanutButter)
1 PeanutButter, SmoothBulk 1.5L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2 Portioninto30ml.
3
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
FrenchToastTexasHmd(TexasFrenchToast)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Egg,Whole Liquid 2L BeatEggs AddMilk,Salt,andSugartoEggs Mixwell
Milk,2%Bulk 3L
Salt,Table 10mL Sugar, Granulated 220mL
3 BreadWhite ThickSlice
100 slice DipBreadintoEggMixture.DonotletBreadsoak.GrillBreadimmediately;flippingonce.
Grillonwellgreasedgriddle;turningonceuntilgoldenbrownoneachside.SprinklewithPowderedSugar.
4 Sugar, Powdered 55g
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct
9 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 BreadWW 100slice RunBreadthroughtoasteruntilheatedandslightlybrowned
3 Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionasdesired
CCP-Maintain<40F/4C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Milk,2%Bulk 12.5L PourMilkintotheappropriatebeveragecup
3 CCP-Maintain<40F/4C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
SoupThreeSistersw/DryG-FRSBase(ThreeSistersSoup)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 VegetableMix, MirepoixFrz 1.5L
Oil,Vegetable 95mL
Insoupkettleorpot,heatoilatmediumhigh,cookmirepoixmixuntilsoftened.
3 Garlic,Chopped 60mL Addgarlicandsautefor1minute.
Corn,Whole KernelFrz 500mL
4
Beans,Black Cnd 500mL Rinsed& Drained
Squash,Diced Frz 500mL
5 BrothVegf/Dry G-FRSBase 6L
6
Addremainingvegetablesandsautefor3-5minutes.
Addbroth.Bringtoaboilandsimmerfor10-12minutes. Seasontotaste
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
8
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
BrothVegf/DryG-FRSBase(VegetableBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 60L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
Base,Vegetable
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
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.
SalmonSaladw/BloomedWildRice&PotatoesHmd(Salmon&BloomedWildRiceSalad)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
RiceWildBloomedHmd 940g Prepared HalvetheBoiledPotatoes.Layertheingredientsinservingbowls/onplates.
Lettuce,Arugula 750g
Cranberries,Dried Sweetened 815g
2
Seeds,PumpkinRoasted 750g
Potato,YellowFresh 2Kg Boiled
Corn,WholeKernelFrz 815g Cooked
Onion,Green/SpringWhole 315g Chopped
3 Vinegar,AppleCider 375mL Preparedressingbycombiningallingredientsinajarandshakeorblendtocombine.
Oil,Olive 115L
Garlic,Chopped 30mL
Sugar,Granulated 60mL
Pepper,BlackGrd 10mL
4 Salmon,Loin 3Kg Cooked& Sliced
Tosssaladwithdressingatthetimeofserviceuntilcoated.TopwithSalmonandFetaCheese.Serve immediately.
NOTE:Chillunderrefrigeration<40F/4C.
Discardunusedproduct.
RiceWildBloomedHmd(BloomedRice)
Rinsericewithcoldwateruntilwaterrunsclearandisnolongerstarchy.
Placericeinacoveredcontainerandfillwithwatertocovertherice.Letsitatroomtemperaturefor24hours,changingthewatertwice(every4-6 hours).
Oncericehasbloomed(itwilllooksimilartocookedriceandcanalsobetestedbytexture),rinseitagainwithcoldwater.Coveritwithwaterand storeitinthefridge.Drainandrinsebeforeusinginrecipe.
FishHalibutPanSearedf/Fillet(PanSearedHalibut)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
HeatVegetableOilinalargepanandsearfilletsformingacrustononeside.Transfertoabakingsheetandfinish cookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoesBkdFingerlingf/Freshw/Thyme(RoastedFingerlingPotatoeswithThyme)
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
VegetableSuccotashHmd(ThreeSistersSuccotash)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Vegetable 150mL
2
Garlic,Chopped 60g
Onion,WhiteWholeFresh 1Kg DicedSmall
Squash,ZucchiniGreen Fresh 1.3Kg Chopped
Corn,WholeKernelFrz 1.6Kg Thawed
Peas,Frz 1.3Kg Thawed
Inalargepan,heatVegetableOilovermediumhighheat.AddGarlicandOnionsandsautéuntilfragrant.
Addremainingvegetablestothepanandcookuntilallvegisforktenderandbrightincolour.TopwithMargarine andsetaside.
3
Kale,ChoppedFrz 650g Thawed
Beans,KidneyRedLSCnd 1Kg Rinsed& Drained
Margarine,Bulk 300g
4
5
6
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
VegetableSuccotashHmd(ThreeSistersSuccotash)
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
PuddingWildRicew/Blueberries&MapleSyrup(WildRicePudding)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 RiceWildf/Dry 4L Prepared Prepareaccordingtopackagedirections.Setasidetocoolslightlyonatray. 3
Milk,2%Bulk 2.5L Inalargepot,addingredients.Bringtoasimmerovermediumheatandallowtocookfor10-20minutesoruntilmostof theliquidisabsorbed.
Milk,WholeBulk 2.5L
Sugar,Brown 300g
Margarine,Bulk 200mL
Extract,Vanilla Imitation 30mL
Syrup, Pancake/Maple 150mL 4 Blueberries,Frz 750g Thawed PortionandtopwithBlueberriesandadditionalSyrupifdesired.
RiceWildf/Dry(WildRice)
Rice,Wild Dry 1.3Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceallIngredientsinshallowbakingpan AddboilingWateramountaccordingtomanufacturer'sinstruction Stir Coverpanwithheavyduty foil.Bakefor35minutesat350F/176Cuntilliquidisabsorbed.Fluffwithfork.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
PeachesDicedf/CndJcPk(ChilledDicedPeaches)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Peaches,DicedCndJcPk 6.25L OpencananddrainFruit Portionintoservingdishes 3 CCP-Maintain<40F/4C;discardunusedproduct.
RabbitStewRubabooHmdw/Bacon&Potatoes(RubabooStew)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Bacon,PorkLSSliced 1.9Kg DicedSmall
Inalargepot,addtheBaconandcookuntilcrisp.RemovetheBaconfromthepotandsetaside,leavingtheBacon fatinthepot.
AddtheRabbitandfrytheoutsideoftheRabbitintheBaconfatuntilgolden.RemoveRabbitsfromthepotandset aside. 4
Carrots,DicedFrz 750g
Addthevegetablestothepotandsautéuntilsoftened.AddtheBaconpiecesandRabbitbacktothepot. Onion,DicedFrz 1.2Kg Garlic,Chopped 45g
AddBrothandCorn.Simmeruntilproteinistenderandcookedthrough.
Flour,Oat 150g
Margarine,Bulk 60mL
RemovetheRabbitfromthepotandsetasideandallowtocoolslightly.Onceslightlycooled,separateallthemeat fromthebones.
Remove200mlofbrothfromthepotandmixwithFlourandMargarinetomakeRoux.
RabbitStewRubabooHmdw/Bacon&Potatoes(RubabooStew)
Incorporatetherouxmixturebackintothestewandsimmeruntilflourtasteisgone.AddtheRabbitmeatpiecesbacktothepot alongwiththeBloomedriceandPotatoes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothVegf/DryG-FRSBase(VegetableBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 225L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
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.
RiceWildBloomedHmd(BloomedRice)
Rinsericewithcoldwateruntilwaterrunsclearandisnolongerstarchy.
Placericeinacoveredcontainerandfillwithwatertocovertherice.Letsitatroomtemperaturefor24hours,changingthewatertwice(every4-6 hours).
Oncericehasbloomed(itwilllooksimilartocookedriceandcanalsobetestedbytexture),rinseitagainwithcoldwater.Coveritwithwaterand storeitinthefridge.Drainandrinsebeforeusinginrecipe.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Onion,YellowWhole Fresh 500g Diced Addallingredientsintoafoodprocessorandblendtillalmostsmooth.
Cranberries,Frz 2Kg Thawed
Garlic,Chopped 60g
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds. SalmonPanSearedf/FilletMarinatedw/Cranberry(CranberryMarinatedSalmon)
Syrup, Pancake/Maple
3 Salmon,SockeyeFrz 5Kg Pourmarinadeintoalargepanandplacesalmonskinsideup.Marinateinthefridgefor2-10hours.
CCP-Maintain<40F/4C.
Preheatovento300F.Aftermarinating,patthesalmondryandreservemarinade.
Inalargepan,heatoilandsearthesalmonfor1-2minutes,oruntil½cookedandacrustforms.Transfertoabaking sheetandfinishcookingintheoven.
OPTIONAL:Insteadofsearing,placefilletsonbakingsheetandcookintheoven.
WhileSalmoncooks,placethemarinadeinalargepotandprinttoaboil,addingwatertothinslightlyifneededtomakea sauce.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
PotatoMashedf/Pearls(MashedPotatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
VegMixParadisioBlendf/Frz(ParadisioVegetables)
1 VegetableMix,ParadisioBlendFrz 6.25Kg WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SteamorboilVegetablesuntiltender.AddMargarineandmixwell.
CCP--Maintain>140F/60Cforonly4hrs.
2
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.Maintain<40F/4C.
CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin2hrs-onetimeonly.
BreadBannockBakedf/Hmd(BakedCanadianBannock)
1
2
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preheatovento350F/175C.Linebakingsheetswithparchmentpaper.
Flour,All Purpose 225Kg Inalargebowl,combinealldryingredientsandmixuntilcombined.
3
Salt,Table 5mL
4 Margarine, Bulk 625mL
AddtheMargarineandcutintothedryingredientsuntilit’sasmallpeacrumble
5 Milk,2%Bulk 1.4L MakeawellinthedryingredientsandaddtheMilk.Mixuntilthemilkisfullyincorporatedbutdonotovermix.
RolloutBannockonalightlyflouredsurfacetoformdiscsthatare8”indiameterand1”thick.PokeholesinthetopofeachBannockwithafork. Cuteachrounddiscinto8pieces. 7
TransfertheBannockpiecestothepreparedbakingsheets,placingthem1”apart.Placeintheovenandbakeuntilgoldenbrown(about20 minutes).ServewithRadJamzandmargarine. 8 Maintainfor2hoursonly,orasperlocalorregionalpublichealthregulations
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
BreadBannockBakedf/Hmd(BakedCanadianBannock)
11
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Preheatovenandpositionrackinthecentre.
3 PanCoating,Spray 2mL Linealargesheetpanwithparchmentandsprayedgeswithnon-stickcookspray 4 Sugar,Brown 210g Packed Makecrumbtopping:Inabowl,addingredientsandmixuntilcombined.
Flour,AllPurpose 260g Oats,LargeFlake 95g Spice,Sumac 62mL Salt,Table 6mL 5 Margarine,Bulk 260mL Softened AddinMargarineandrubinbetweenfingersuntilacrumbforms Setaside
Sugar,Brown 625g Packed Makecake:Inalargebowlcombineingredientsandwisklightlyuntilcombinedandslightlyfoamy.
Addremainingwetingredientsandwhiskuntilcombined.Setaside.
Flour,All Purpose 665g
Inaseparatebowl,combinedryingredientsandwhiskuntilcombined Slowlyaddthedryingredientstothewetingredient mixture,justuntilcombined
Drainandchoprhubarbinto1/2"piecesifneeded.Usingaspatula,foldinthechoppedrhubarbjustuntilcombined.The battershouldbethick.
Pourthebatterintothepreparedsheetpanandspreaditoutevenly.Tapthesheetpanonthecounterlightlytoremoveany airpockets Sprinklethecrumbtoppingevenlyoverthetop
Placebakingsheetinthecentreoftheovenandbakefor50-60minutesoruntilacaketestercomesoutclean.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Pears,DicedCndJcPk 6.25L Drained Note:Drainexcessjuicefromfruitandvegetables
Portionintoservingdishes.
CCP-Maintain<40F/4C;discardunusedproduct.