RECIPES S E N I O R L I V I N G

Transcription

1 RECIPES

2 TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Apple Buckle Dessert Smoked Apple & BBQ Pork Sandwich BBQ Chicken Quarter Carolina Pork Rub Chopped Country Cole Slaw Corn Pudding Vinegar Cole Slaw Western Carolina Barbecue Sauce Dry Rubbed Baby Back Ribs Carolina Pork Rub Southern Whiskey Barbecue Sauce Blueberry Buckle Dessert Chopped Country Cole Slaw Classic Hamburger Pineapple Relish Hot Dog, All Beef Lemon Berry Parfait Pulled Pork Sandwich with Mango BBQ Sauce Mango BBQ Sauce Sweet Mango Slaw Mango BBQ Sauce BBQ Chicken Sandwich with Sweet Slaw Crispy Creole Cabbage Slaw Fresh Fruit Parfaits Southwestern-Style Potato Salad * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 2

3 TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Strawberry BBQ Ribs BBQ Rub Strawberry Barbecue Sauce White Cake with Vanilla Icing Vanilla Cream Icing Quinoa & Potato Salad with Roasted Peppers * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 3

4 Apple Buckle Dessert (3354.1) Revision Date: Feb 22, 2010 Layers of moist cake and crisp apples.. Category: Desserts - Cakes/Cupcakes Production Area: Bakery Source: *Morrison Portion: 1 slice Minimum Batch: 32 (*) Indicates servings have been adjusted in accordance with assigned batch sizes *32 Servings *64 Servings 1 Water (7641) AP 1 cup 2 cup 3 cup 2 Yellow Cake Mix (3914) AP 2 lb, 8 oz 5 lb 7 lb, 8 oz 3 Water (7641) AP 1 cup 2 cup 3 cup 4 Water (7641) AP 3/4 cup 1-1/2 cup 2-1/4 cup 5 Apple Cobbler Filling (1811) AP 4 lb 8 lb 12 lb 7 Granulated Sugar (7493) AP 1/4 cup 1/2 cup 3/4 cup 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Pour 1st water into mixing bowl. 2 Add cake mix to bowl. Using cake paddle, mix at medium speed for 1 minute. 3 While mixing on medium speed, add 2nd water gradually to bowl. Stop mixer. Scrape down bowl and paddle. Mix at medium speed for 3 minutes. 4 While mixing on low speed, add 3rd water gradually to bowl. Scrape down bowl and paddle. Mix for 1 minute. Coat one No. 200 pan with nonstick spray for every 32 servings. Pour approximately 2 pounds of batter in the bottom of each No. 200 pan. Spread batter evenly over pan. Reserve remainder of batter for use in step 5. 5 Pour the contents of 2 pouches of filling over batter in each No. 200 pan. Spread filling evenly over batter. 6 Pour approximately 2 pounds of batter over filling in each No. 200 pan. Spread batter evenly over filling. 7 Sprinkle 1/4 cup of sugar over each No. 200 pan. Bake until golden brown and toothpick inserted in center of cake comes out clean. Regular oven: 300F for 28 to 30 minutes; Convection oven: at 250F for 20 to 25 minutes. 8 Cut each No. 200 pan into 32 equal slices or 8x4. Portion 1 slice of Apple Buckle in each serving dish. Hold warm for service. Note: 1. Each pouch contains 2 pounds of filling. Service Milk, Wheat, Gluten, Egg, Tree Nuts, Soy 4

5 Apple Promo- Smoked Apple & BBQ Pork Sandwich (21132) Delicious smoked apple and bbq pork sandwich Category: Main Entree - Pork Entree Revision Date: Nov 19, 2012 Production Area: Hot Entree Source: Compass-Public Website Portion: 1 ea 2 Boston Butt Pork Roast, Super Trim (7014) AP 5 lb, 4 oz 10 lb, 8 oz 21 lb Classic Barbecue Sauce (16043) AP 3 lb, 12 oz 7 lb, 8 oz 15 lb Apple Juice Concentrate, 5:1 (19057) AP 1 cup 2 cup 1 qt 3 Fresh Peeled Apples, Sliced (139) AP 3 lb 6 lb 12 lb Vegetable Oil (4202) AP 2 oz 4 oz 8 oz Ground Cinnamon (7359) AP 1 tbsp 2 tbsp 1/4 cup 4 Bread, Kaiser Roll, 4.5" (7133) AP 24 ea 48 ea 96 ea 1 Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service 2 Combine pork, barbeque sauce and apple juice concentrate in saucepan. Cook over medium-low heat until heated through, stirring occasionally. 3 Meanwhile, grill apples over medium-high heat 5 to 8 minutes or until crisp-tender, turning and brushing occasionally with the oil. Remove apples from heat; sprinkle evenly with the cinnamon sugar. 4 For each serving: Spoon 1 cup of the pork mixture into each roll and top with 1 apple slice. Service Wheat, Gluten, Egg, Mustard, Soy, Garlic, Onion, Tomato Cost per Serving: 0.95 Selling Price: 3.94 Food Cost: 24% 5

6 BBQ Chicken Quarter ( ) Revision Date: Dec 04, 2012 Simple BBQ Chicken Category: Main Entree - Chicken Entree Production Area: Hot Entree Source: *Morrison Portion: 1 serving 10 mins 45 mins 2 Whole Fryer Chicken (7945) AP 15 lb 30 lb 60 lb Oil, Olive (4206) AP 2 tbsp 1/4 cup 1/2 cup Barbecue Spice (8225) AP 1/4 cup 1/2 cup 1 cup 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Trim and Truss Chicken Preheat oven to 425F. Using butchers twine truss the chicken. Drizzle with olive oil and season with salt and pepper. 3 Roast Chicken Bake chicken at 425 F for 15 minutes. Reduce the heat of the oven to 275 F and continue to roast for another minutes or until the juices run clear and an internal temperature of 165 F has been reached. Cut chicken into quarters to serve. Serve immediately or cool down to 40 F in 2 hours or If preparing for later use: Cover and label with recipe name and expiration date, 2 days from the current date. Chill until internal temperature reaches 41F or less within 4 hours. Use by expiration date. 4 Smoker Heat a smoker to 350F degrees with 20% humidity, place the chicken on smoker rack and cook until tender for 1 hour and 10 mintues. Cut the chicken into quarters to serve. Hold hot for hot service. Size of the chicken will denote its cooking time as well as the start Roast Chicken Service Garlic, Onion, Tomato 6

7 BBQ Promotion - Carolina Pork Rub (17476) Revision Date: Feb 06, 2012 Classic Carolina barbecue rub Category: Sauce/Gravy/Marinade - Marinade/Spice/Mix Production Area: Hot Entree Source: Compass - BE - Promotions Portion: 1 tbsp 10 mins 1 Salt (7410) AP 2 tbsp, 2-1/2 1/3 cup, 1 2/3 cup, 2 Granulated Sugar (7493) AP 2 tbsp, 2-1/2 1/3 cup, 1 2/3 cup, 2 Dark Brown Sugar (7491) AP 2 tbsp, 2-1/2 1/3 cup, 1 2/3 cup, 2 Ground Cumin (7367) AP 2 tbsp, 2-1/2 1/3 cup, 1 2/3 cup, 2 Chili Powder (7356) AP 2 tbsp, 2-1/2 1/3 cup, 1 2/3 cup, 2 Ground Black Pepper (7390) AP 2 tbsp, 2-1/2 1/3 cup, 1 2/3 cup, 2 Cayenne Pepper (7393) AP 1 tbsp, 1-1/4 2 tbsp, 2-1/2 1/3 cup, 1 Ground Paprika (7387) AP 1/3 cup, 1 2/3 cup, 2 1-1/3 cup, 1 tbsp, 3/4 Granulated Garlic (7373) AP 1 tbsp, 1-1/4 2 tbsp, 2-1/2 1/3 cup, 1 1 Refer to HACCP Plan Form HFS#007: Non-Refrigerated Mixes. Combine all ingredients in a small bowl and mix well. Transfer to a storage container. Seal and label. Carolina Pork Rub Use as a dry rub for pulled pork barbecue and baby back ribs This a dry rub recipe for ribs Service Garlic Cost per Serving: 0.08 Selling Price: 0.35 Food Cost: 24% 7

8 BBQ Promotion - Chopped Country Cole Slaw (17429) Old fashioned slaw - perfect for pork barbecue Category: Side Salad - Side Salad Revision Date: Jun 20, 2013 Production Area: Cold Prep Source: Compass - BE - Promotions Portion: 3/4 cup 20 mins 1 Cider Vinegar (7629) AP 1-1/4 cup, 1-3/4 2-1/2 cup, 1 tbsp, 1/2 1 qt, 1 cup, 2 tbsp Celery Seed (7355) AP 1 tbsp, 2-1/8 3 tbsp, 1-1/4 1/3 cup, 1 tbsp, 1-1/2 Kosher Salt (7411) AP 1 tbsp, 2-1/8 3 tbsp, 1-1/4 1/3 cup, 1 tbsp, 1-1/2 Ground Black Pepper (7390) AP 1-3/4 1 tbsp, 1/2 2 tbsp, 3/4 Green Cabbage, Chopped (1188) EP 4 lb, 5 oz 8 lb, 8 oz 17 lb, 4 oz Carrots, Fresh, Grated (1253) EP 13-1/2 oz 1 lb, 11-1/2 oz 3 lb, 7 oz Red Onions, Fresh, Chopped Fine (4258) EP 6-3/4 oz 13-1/2 oz 1 lb, 11-1/2 oz Granulated Sugar (7493) AP 3/4 cup, 1 tbsp, 2-1/8 1-2/3 cup, 2-1/4 3-1/3 cup, 1 tbsp, 1-1/2 2 Mayonnaise (3809) AP 2-1/2 cup, 1 tbsp, 1/2 1 qt, 1 cup, 2 tbsp 2 qt, 2-1/4 cup, 1 tbsp 1 Refer to HACCP Plan Form HFS#004: Prepared Cold for Cold Service. Combine cabbage, carrots, and onions in a bowl. Mix vinegar, sugar, celery seed, salt and pepper; pour over vegetables and toss to combine. Refrigerate overnight. 2 Add mayonnaise and mix well, do this two hours before service. Cover and refrigerate. Portion size: 3/4 cup. Service Egg, Soy, Onion Chopped Country Cole Slaw 8

9 BBQ Promotion - Corn Pudding (17561) Revision Date: Feb 23, 2012 A "home comfort" addition to a barbecue meal Category: Starch/Grain - Stuffing/Misc Production Area: Hot Side Source: Compass - BE - Promotions Portion: 1/2 cup 15 mins 45 mins 1 Corn, Cut, Frozen (1886) AP 2 qt, 2/3 cup, 1 tbsp 1 gal, 1-1/2 cup 2 gal, 3 cup All Purpose Flour (2690) AP 1/4 cup, 1-1/8 1/2 cup, 2-1/8 1 cup, 1 tbsp, 1-1/4 Kosher Salt (7411) AP 2-1/8 1 tbsp, 1-1/4 2 tbsp, 2-3/4 Cayenne Pepper (7393) AP 1/2 1-1/8 2-1/8 Ground Nutmeg (7381) AP 1/4 1/2 1-1/8 2 Fresh Egg, Beaten (2263) AP 8-3/4 ea 17-1/2 ea 35 ea Heavy Whipping Cream, 36% (1946) AP 1 qt, 1/3 cup 2 qt, 2/3 cup, 1 tbsp 1 gal, 1-1/2 cup Whole Milk, Gallon (3889) AP 1 cup, 1 tbsp, 1-1/4 2 cup, 2 tbsp, 2-3/4 1 qt, 1/3 cup Unsalted Butter, Solid (7943) AP 1/4 cup, 1-1/8 1/2 cup, 2-1/8 1 cup, 1 tbsp, 1-1/4 1 Refer to HACCP Form HFS# 001: Prepared Hot for Hot Service. In a large bowl, mix the flour with the salt, pepper and nutmeg. Add the corn and toss to coat evenly with the flour mixture. 2 Melt the butter in a small saucepan. In a separate bowl mix the eggs, cream, milk and melted butter. Pour over the corn and stir to combine. Transfer to a 2 inch half pan that has been lightly sprayed with food release. 3 Cover with foil and place pan in a water bath (that comes up about an inch on the outside of the corn pan). Bake in a 350F degree preheated oven for 35 minutes. Remove the foil cover and bake for approximately 10 minutes more (or until internal temperature of 165 degrees is reached.) Hold hot for hot service. Portion size: 1/2 cup. Service Milk, Wheat, Gluten, Egg Corn Pudding 9

10 BBQ Promotion - Vinegar Cole Slaw (17423) Revision Date: Dec 03, 2013 Tangy Cole Slaw Category: Side Salad - Side Salad Production Area: Hot Side Source: Compass - BE - Promotions Portion: 3/4 cup 15 mins 5 mins 1 Shredded Green Cabbage, Fresh (1185) EP 5 lb, 4 oz 10 lb, 4 oz 20 lb, 8 oz Onions, Fresh, Chopped (4181) EP 5-1/4 oz 10-1/2 oz 1 lb, 4-1/2 oz Granulated Sugar (7493) AP 1-2/3 cup, 2-1/4 3-1/3 cup, 1 tbsp, 1 qt, 2-3/4 cup, 2 tbsp 1-1/2 Cider Vinegar (7629) AP 1-2/3 cup, 2-1/4 3-1/3 cup, 1 tbsp, 1 qt, 2-3/4 cup, 2 tbsp 1-1/2 Canola Oil (4208) AP 1-1/4 cup, 1-3/4 2-1/2 cup, 1 tbsp, 1/2 1 qt, 1 cup, 2 tbsp Dry Mustard (7380) AP 1-3/4 1 tbsp, 1/2 2 tbsp, 3/4 Celery Seed (7355) AP 1-3/4 1 tbsp, 1/2 2 tbsp, 3/4 Kosher Salt (7411) AP 1 tbsp, 2-1/8 3 tbsp, 1-1/4 1/3 cup, 1 tbsp, 1-1/2 1 Refer to HACCP Plan Form HFS#003: Prepared Hot, Chilled for Cold Service. Place cabbage and onion in bowl, top with sugar. Combine vinegar, oil, dry mustard, celery seed and salt in a pan and bring to a boil. Pour hot liquid over cabbage and onion mixture. Cover and refrigerate overnight. Portion size: 3/4 cup. Service Vinegar Cole Slaw Mustard, Onion 10

11 BBQ Promotion - Western Carolina Barbecue Sauce (17431) Sweet and tangy tomato barbecue sauce Category: Sauce/Gravy/Marinade Revision Date: May 23, 2012 Production Area: Hot Side Source: Compass - BE - Promotions Portion: 1 ladle1oz 10 mins 27 mins 1 Cider Vinegar (7629) AP 3/4 cup 1-1/2 cup 3 cup Water (7641) AP 3/4 cup 1-1/2 cup 3 cup Dark Brown Sugar (7491) AP 1 tbsp, 1-1/2 3 tbsp 1/3 cup, 2 Dark Molasses (4075) AP 3 tbsp 1/3 cup, 2 3/4 cup Ground Black Pepper (7390) AP 3/4 1-1/2 1 tbsp Kosher Salt (7411) AP 2-1/4 1 tbsp, 1-1/2 3 tbsp Chopped Garlic Cloves, Fresh (2883) EP 1-1/8 2-1/4 1 tbsp, 1-1/2 Cayenne Pepper (7393) AP 1/2 3/4 1-1/2 2 Worcestershire Sauce (7213) AP 1 tbsp, 1-1/2 3 tbsp 1/3 cup, 2 Ketchup, Canned (3724) AP 1-1/2 cup 3 cup 1 qt, 2 cup 1 Refer to HACCP Plan Form HFS#002: Prepared Hot, Chilled for Cold Storage. Combine all ingredients and simmer for 20 minutes. 2 Add ketchup and Worcestershire and bring to a boil, remove from heat and cool quickly to less than 41º. Cover, label and refrigerate until ready for use. Western Carolina Barbeque Sauce For use with Western Carolina Pulled Pork Barbecue and baby back ribs Service Fish, Wheat, Gluten, Soy, Garlic, Onion, Tomato 11

12 BBQ Promotion-Dry Rubbed Baby Back Ribs (17401) Tender, spicy pork ribs without all the sauce Category: Main Entree - Pork Entree Revision Date: Feb 06, 2012 Production Area: Hot Entree Source: Compass - BE - Promotions Portion: 1 serving 30 mins 135 mins 1 Baby Back Ribs, 2.5 Down (14139) AP 24 lb 48 lb 96 lb BBQ Promotion - Carolina Pork Rub (17476) 1 cup, 3 tbsp, 1/2 2-1/3 cup, 1 tbsp, 1/4 1 qt, 3/4 cup, 1 tbsp 2 Celery, Fresh (1353) EP 1 lb, 3 oz 2 lb, 6-1/2 oz 4 lb, 13 oz Onions, Fresh, Quartered (4223) EP 2 lb, 6-1/2 oz 4 lb, 13 oz 9 lb, 8 oz Carrots, Fresh (1247) EP 1 lb, 3 oz 2 lb, 6-1/2 oz 4 lb, 13 oz Garlic Cloves, Peeled, Fresh (2892) AP 4-3/4 oz 9-1/2 oz 1 lb, 3 oz Whole Bay Leaf (7352) AP 7-1/4 ea 14-1/2 ea 28-3/4 ea 1 Refer to HACCP Plan Form HFS#001: Prepared Hot for Hot Service. If ribs have the "skin" (connective tissue) on the back side, pull away from the rib and discard. Rub the spice mix evenly over all of the ribs to coat. Wrap and refrigerate for a minimum of two hours, or overnight. 2 Place ribs in a roasting pan on top of mirepoiz (rough cut washed celery, yellow onion, peeled carrot, garlic and bay leaves). Cover with foil, making sure that the foil does not touch the meat. 3 Roast at 275ºF for 2 hours, or until tender and internal temperature of 165F degrees is reached. Cut into 2-rib sections. Place approximately 8 oz of ribs per order on grill to get a light mark. Serve immediately. Option to serve with a side of barbecue. Dry Rubbed Baby Back Ribs Service Garlic, Onion 12

13 BBQ Promotion - Carolina Pork Rub (17476) Revision Date: Feb 06, 2012 Sub Recipe For BBQ Promotion-Dry Rubbed Baby Back Ribs (17401) Portion: 1 tbsp 1 cup, 3 tbsp, 1/2 10 mins 2-1/3 cup, 1 tbsp, 1/4 1 qt, 3/4 cup, 1 tbsp 20 Servings 39 Servings 77 Servings 1 Salt (7410) AP 2 tbsp, 1 1/4 cup, 1-3/4 1/2 cup, 1 tbsp, 1/8 Granulated Sugar (7493) AP 2 tbsp, 1 1/4 cup, 1-3/4 1/2 cup, 1 tbsp, 1/8 Dark Brown Sugar (7491) AP 2 tbsp, 1 1/4 cup, 1-3/4 1/2 cup, 1 tbsp, 1/8 Ground Cumin (7367) AP 2 tbsp, 1 1/4 cup, 1-3/4 1/2 cup, 1 tbsp, 1/8 Chili Powder (7356) AP 2 tbsp, 1 1/4 cup, 1-3/4 1/2 cup, 1 tbsp, 1/8 Ground Black Pepper (7390) AP 2 tbsp, 1 1/4 cup, 1-3/4 1/2 cup, 1 tbsp, 1/8 Cayenne Pepper (7393) AP 1 tbsp, 1/2 2 tbsp, 1 1/4 cup, 1-1/2 Ground Paprika (7387) AP 1/4 cup, 2-1/8 1/2 cup, 1 tbsp, 1/2 1 cup, 2 tbsp, 1/4 Granulated Garlic (7373) AP 1 tbsp, 1/2 2 tbsp, 1 1/4 cup, 1-1/2 1 Refer to HACCP Plan Form HFS#007: Non-Refrigerated Mixes. Combine all ingredients in a small bowl and mix well. Transfer to a storage container. Seal and label. Carolina Pork Rub Use as a dry rub for pulled pork barbecue and baby back ribs This a dry rub recipe for ribs Service Garlic 13

14 BBQ: Southern Whiskey Barbecue Sauce ( ) Revision Date: May 23, 2012 BBQ sauce enhanced with whiskey and molasses Category: Accompany - Spreads/Dips/Salsas Production Area: Cold Prep Source: Compass - BE - Promotions Portion: 2 tbsp 10 mins 1 Classic Barbecue Sauce (16043) AP 2-1/3 cup, 1 tbsp, 2 1 qt, 3/4 cup, 2 tbsp 2 qt, 1-3/4 cup Irish Whiskey (19) AP 3 tbsp 1/3 cup, 2 3/4 cup Dark Molasses (4075) AP 1/3 cup, 2 3/4 cup 1-1/2 cup 1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Place all ingredients into a blender and puree until smooth. Portion size: 2 tbsp. Hold cold for cold service. Service Mustard, Garlic, Onion, Tomato Southern Whiskey BBQ Sauce Cost per Serving: 0.16 Selling Price: 0.67 Food Cost: 24% 14

15 Blueberry Buckle Dessert (3354) Revision Date: Feb 23, 2010 Layers of moist cake and tangy blueberries. Category: Desserts - Cakes/Cupcakes Production Area: Bakery Source: *Morrison Portion: 1 slice Minimum Batch: 32 (*) Indicates servings have been adjusted in accordance with assigned batch sizes *32 Servings *64 Servings 1 Water (7641) AP 1 cup 2 cup 3 cup 2 Yellow Cake Mix (3914) AP 2 lb, 8 oz 5 lb 7 lb, 8 oz 3 Water (7641) AP 1 cup 2 cup 3 cup 4 Water (7641) AP 3/4 cup 1-1/2 cup 2-1/4 cup 5 Blueberry Cobbler Filling (1821) AP 4 lb 8 lb 12 lb 7 Granulated Sugar (7493) AP 1/4 cup 1/2 cup 3/4 cup 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Pour 1st water into mixing bowl. 2 Add cake mix to bowl. Using cake paddle, mix at medium speed for 1 minute. 3 While mixing on medium speed, add 2nd water gradually to bowl. Stop mixer. Scrape down bowl and paddle. Mix at medium speed for 3 minutes. 4 While mixing on low speed, add 3rd water gradually to bowl. Scrape down bowl and paddle. Mix for 1 minute. Coat one #200 pan with nonstick spray for every 32 servings. Pour approximately 2 pounds of batter in the bottom of each #200 pan. Spread batter evenly over pan. Reserve remainder of batter for use in step 5. 5 Pour the contents of 2 pouches of filling over batter in each No. 200 pan. Spread filling evenly over batter. 6 Pour approximately 2 pounds of batter over filling in each No. 200 pan. Spread batter evenly over filling. 7 Sprinkle 1/4 cup of sugar over each No. 200 pan. Bake until golden brown and toothpick inserted in center of cake comes out clean. Regular oven: 300F for 28 to 30 minutes; Convection oven: at 250F for 20 to 25 minutes. 8 Cut each No. 200 pan into 32 equal slices or 8x4. Portion 1 slice of Blueberry Buckle in each serving dish. Hold warm for service. Note: 1. Each pouch contains 2 pounds of filling. Service Milk, Wheat, Gluten, Egg, Tree Nuts, Soy Cost per Serving: 0.40 Selling Price: 1.68 Food Cost: 24% 15

16 Chopped Country Cole Slaw ( ) Revision Date: May 07, 2012 Old fashioned slaw - perfect for pork barbecue Category: Side Salad - Side Salad Production Area: Cold Prep Source: *Morrison Portion: 1/2 cup 20 mins 1 Cider Vinegar (7629) AP 1-1/4 cup, 1-3/4 2-1/2 cup, 1 tbsp, 1/2 1 qt, 1 cup, 2 tbsp Celery Seed (7355) AP 1 tbsp, 2-1/8 3 tbsp, 1-1/4 1/3 cup, 1 tbsp, 1-1/2 Kosher Salt (7411) AP 1-3/4 1 tbsp, 1/2 2 tbsp, 3/4 Ground Black Pepper (7390) AP 1-3/4 1 tbsp, 1/2 2 tbsp, 3/4 Green Cabbage, Chopped (1188) EP 4 lb, 5 oz 8 lb, 8 oz 17 lb, 4 oz Carrots, Fresh, Grated (1253) EP 14-1/2 oz 1 lb, 13 oz 3 lb, 10 oz Granulated Sugar (7493) AP 3/4 cup, 1 tbsp, 2-1/8 1-2/3 cup, 2-1/4 3-1/3 cup, 1 tbsp, 1-1/2 2 Mayonnaise, Light (3812) AP 2-1/2 cup, 1 tbsp, 1/2 1 qt, 1 cup, 2 tbsp 2 qt, 2-1/4 cup, 1 tbsp 1 Refer to HACCP Plan Form HFS#004: Prepared Cold for Cold Service. Combine cabbage and carrots in a bowl. Mix vinegar, sugar, celery seed, salt and pepper; pour over vegetables and toss to combine. Refrigerate overnight. 2 Add mayonnaise and mix well, do this two hours before service. Cover and refrigerate. Portion size: 1/2 cup. Service Chopped Country Cole Slaw Egg, Soy 16

17 Grill Station: Classic Hamburger (37214) Revision Date: Nov 30, 2012 Juicy and Hot Beef Burger on a Soft Bun Category: Main Entree - Sandwich Hot Production Area: Hot Entree Source: *Morrison Portion: 1 sandwich 5 mins 8 mins 2 Bun, Hamburger, Whole Wheat (9338) AP 24 ea 48 ea 96 ea Lettuce,Romaine, Individual Leaf (3755) EP 24 ea 48 ea 96 ea Tomatoes, Fresh, 1/4" Each Slice (16479) AP 48 ea 96 ea 192 ea Beef Patty, 20% Fat, Raw, 4 oz (670) AP 24 ea 48 ea 96 ea 1 HACCP Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Grill Beef Patty On a griddle, flat top or broiler cook the hamburgers for approximately 4 minutes on each side until the internal temperature reaches 155 F. Place each burger on toasted bun along with a romaine lettuce leaf. Optional serve with onion slices by customer request and 4 oz. of french fries can be purchased on the sideas seen in photo. Beef Burger- shown with onion, fries and pickles Service Wheat, Gluten, Soy, Tomato 17

18 Hot Dog Promo: Pineapple Relish ( ) Revision Date: Apr 16, 2010 Fresh pineapple with onions, chilies, cilantro and lime juice Category: Accompany - Condiments Production Area: Cold Prep Source: Compass - BE - Promotions Portion: 1/2 cup 15 mins 1 Pineapple, Fresh, Diced 1/4" (16477) EP 2 qt 1 gal 2 gal Onions, Red, Fresh, Diced (4257) EP 1 cup 2 cup 1 qt Serrano Peppers, Fresh, Seeded, Minced (7711) EP 4 ea 8 ea 16 ea Cilantro, Fresh, Chopped (1781) EP 1/2 cup 1 cup 2 cup Minced Garlic Cloves, Fresh (2893) EP tbsp, 1 Diced Tomatoes, Fresh, 1/4" (7551) EP 1 qt 2 qt 1 gal Less Sodium Soy Sauce (7204) AP 1 tbsp, 1 2 tbsp, 2 1/3 cup Lime Juice, Fresh (3542) AP 2 1 tbsp, 1 2 tbsp, 2 1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service Toss ingredients together in a bowl. Portion size: 1/2 cup. Hold cold for cold service. Vegetarian, Vegan Pineapple Relish Great on fish. Service Wheat, Gluten, Soy, Garlic, Onion, Tomato 18

19 Ingredient: Hot Dog, All Beef, 8:1 (62310) Revision Date: Sep 11, 2013 Category: Main Entree - Beef Entree Production Area: Hot Entree Source: *FLIK Portion: 1 ea Hot Dog, All Beef, 2 oz (9042) AP 24 ea 48 ea 96 ea Component Station Signage Service Cost per Serving: 0.37 Selling Price: 1.54 Food Cost: 24% 19

20 Lemon Berry Parfait, Flavors 450 ND (33520) Revision Date: Dec 29, 2010 Lemon Mousse with Fresh Strawberries, Blueberries and Raspberries topped off with Whipped Cream. Category: Desserts - Pudding/Parfait/Frozen Production Area: Cold Prep Source: MMS-Flavor 450 Portion: 1 ea 2 mins 2 Strawberries, Fresh, Diced (7482) AP 1-1/2 cup 3 cup 1 qt, 2 cup Fresh Blueberries (7799) AP 1-1/2 cup 3 cup 1 qt, 2 cup Fresh Raspberries (7811) AP 1-1/2 cup 3 cup 1 qt, 2 cup Sugar Free Whipped Topping, On Top (7656) AP 3/4 cup 1-1/2 cup 3 cup Mint Sprig, Fresh (3884) AP 24 ea 48 ea 96 ea Lemon Cream Mousse, Pipeable (33538) AP 1 lb, 8 oz 3 lb 6 lb 1 Refer to HACCP Plan Form HFS# 005: Prepared Cold for Cold Storage. Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. 2 Place 1 Tbsp. Diced Strawberries in bottom of sweet street disposable mousse cup. Top Strawberries with 1 oz. Lemon Mousse. Top Mousse with 5 Blueberries and 3 Raspberries, reserve 1 Blueberry and 1 Raspberry. Top Blueberries and Raspberries with 1/2 Tbsp. of Whipped Topping. Garnish Whipped Topping with 1 Blueberry and 1 Raspberry, place Mint Sprig stem side down in Whipped Topping. Place lid on the mousse cup to serve. Hold cold at 41F or less. Service Milk, Wheat, Gluten, Egg, Strawberry 20

21 Mango Promo, Pulled Pork Sandwich With Mango BBQ Sauce (24537) Category: Main Entree - Sandwich Hot Revision Date: May 23, 2012 Production Area: Hot Entree Source: *Morrison Portion: 1 ea 10 mins 20 mins 2 Ground Cumin (7367) AP 2 tbsp 1/4 cup 1/2 cup Garlic Powder (7371) AP 2 tbsp 1/4 cup 1/2 cup Oregano, Dried, Crumbled (7384) AP 2 tbsp 1/4 cup 1/2 cup Boneless Pork Loin Roast, Trimmed AP 6 lb 12 lb 24 lb (7032) Canola Oil (4208) AP 3 tbsp 1/3 cup, 2 3/4 cup 3 Mango Promo: Mango BBQ Sauce (24535) 2 qt 1 gal 2 gal 4 Bread, Kaiser Roll, 4.5" (7133) AP 24 ea 48 ea 96 ea Sweet Mango Slaw (24550) 1 qt, 2 cup 3 qt 1 gal, 2 qt 1 HACCP Refer to HACCP Plan Form HFS# 001 Prepared Hot for Hot Service 2 Cook Pork Rub Pork loin with cumin, garlic powder, oregano and oil.roast at low heat for 2 1/2 hours or until meat shreds easily with a fork. 3 Add BBQ Sauce Add Mango Barbecue sauce to shredded pork, mix well add to sauce pot and reheat to 165 F. 4 Finish/Plating Place 4 oz of pulled Mango Barbeque Pork on kaiser roll and garnish with 2 ounces of Sweet Mango Slaw. Service Wheat, Gluten, Egg, Mustard, Soy, Garlic, Onion, Tomato 21

22 Mango Promo: Mango BBQ Sauce (24535) Revision Date: May 23, 2012 Sub Recipe For Mango Promo, Pulled Pork Sandwich With Mango BBQ Sauce (24537) Portion: 1 ladle1oz 2 qt 10 mins 15 mins 1 gal 2 gal 64 Servings 128 Servings 256 Servings 2 Barbecue Sauce (7177) AP 1 qt, 3/4 cup, 1 tbsp 2 qt, 1-1/2 cup, 2 tbsp 1 gal, 3-1/4 cup Lime Juice (3543) AP 1/4 cup, 3/4 1/2 cup, 1-1/2 1 cup, 1 tbsp, 1/4 Dark Brown Sugar (7491) AP 1/3 cup, 1 tbsp, 1/4 3/4 cup, 2-1/2 1-1/2 cup, 1 tbsp, 1-3/4 Franks Original Hot Sauce (7973) AP 1/4 cup, 3/4 1/2 cup, 1-1/2 1 cup, 1 tbsp, 1/4 Mango Chunks, Frozen (3747) AP 1 lb, 1 oz 2 lb, 2 oz 4 lb, 4 oz 1 HACCP Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service 2 Preparing the sauce Prepare the sauce by stirring together all sauce ingredients in a small saucepan and bring to a boil; reduce heat and simmer, covered, for 15 minutes. Finish by pureeing sauce until smooth. Internal temperature must reach 165F. Service Mustard, Garlic, Onion, Tomato Mango Barbecue Sauce 22

23 Sweet Mango Slaw (24550) Revision Date: Feb 01, 2013 Sub Recipe For Mango Promo, Pulled Pork Sandwich With Mango BBQ Sauce (24537) Portion: 1/2 cup 1 qt, 2 cup 10 mins 3 qt 1 gal, 2 qt 12 Servings 2 Green Onions, Bunch, Sliced (4232) EP 1/2 cup 1 cup 2 cup Honey (3190) AP 1/4 cup 1/2 cup 1 cup Cider Vinegar (7629) AP 1 tbsp 2 tbsp 1/4 cup Salt (7410) AP 1/2 1 2 Ground Black Pepper (7390) AP 1/4 1/2 1 Red Bell Peppers, Fresh, Julienne Sliced (4118) EP 1/2 cup 1 cup 2 cup Mango, Fresh, Peeled, Sliced (25505) EP 6 oz 12 oz 1 lb, 8 oz Shredded Cabbage Slaw (25416) AP 1 lb, 8 oz 3 lb 6 lb 1 HACCP Refer to HACCP Plan Form HFS# 004 Prepared Cold for Cold Service 2 Preparing The Coleslaw Place coleslaw, mango, bell pepper and green onion in a large bowl. Whisk together remaining ingredients in a seperate bowl and add to coleslaw mixture; toss well to coat. Maintain internal temperature of 41F or less. Portion Size: 1/2 cup. Hold Cold for Cold Service. FIT, Vegetarian Service Onion 23

24 Mango Promo: Mango BBQ Sauce (24535) Revision Date: May 23, 2012 Category: Sauce/Gravy/Marinade - Sauce/Gravy Production Area: Hot Side Source: *Morrison Portion: 1 ladle1oz 10 mins 15 mins 2 Barbecue Sauce (7177) AP 1-3/4 cup, 2-1/2 3-1/2 cup, 1 tbsp, 1 qt, 3 cup, 3 tbsp 1-3/4 Lime Juice (3543) AP 1 tbsp, 1-3/4 3 tbsp, 1/2 1/3 cup, 1 tbsp, 1/4 Dark Brown Sugar (7491) AP 2 tbsp, 1-1/4 1/4 cup, 2-1/2 1/2 cup, 1 tbsp, 1-3/4 Franks Original Hot Sauce (7973) AP 1 tbsp, 1-3/4 3 tbsp, 1/2 1/3 cup, 1 tbsp, 1/4 Mango Chunks, Frozen (3747) AP 6-1/2 oz 13 oz 1 lb, 9-1/2 oz 1 HACCP Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service 2 Preparing the sauce Prepare the sauce by stirring together all sauce ingredients in a small saucepan and bring to a boil; reduce heat and simmer, covered, for 15 minutes. Finish by pureeing sauce until smooth. Internal temperature must reach 165F. Service Mustard, Garlic, Onion, Tomato Mango Barbecue Sauce Cost per Serving: 0.09 Selling Price: 0.37 Food Cost: 24% 24

25 OBuy BBQ Chicken Sandwich with Sweet Slaw ( ) BBQ Chicken sandwich with Sweet Slaw Category: Main Entree - Chicken Entree Revision Date: Oct 05, 2011 Production Area: Hot Entree Source: *Morrison Portion: 1 serving 20 mins 120 mins 1 Shredded Barbecue Chicken in Sauce (26147) AP 6 lb 12 lb 24 lb 2 African American Promotion: Crispy Creole Cabbage Slaw (22469) 2 lb, 4 oz 4 lb, 8 oz 9 lb Bun, Hamburger, Whole Wheat (1126) AP 24 ea 48 ea 96 ea 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare BBQ Chicken according to manufacturer instructions 2 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Prepare cabbage slaw according to recipe. Portion size: 1 roll, cut in half, top with 4 oz BBQ Chicken, 1.5 oz coleslaw. Service Milk, Wheat, Gluten, Egg, Mustard, Soy, Garlic, Onion, Tomato, Sulphites Cost per Serving: 1.00 Selling Price: 4.16 Food Cost: 24% 25

26 African American Promotion: Crispy Creole Cabbage Slaw (22469) Sub Recipe For OBuy BBQ Chicken Sandwich with Sweet Slaw ( ) Portion: 2-1/4 oz 2 lb, 4 oz 15 mins 15 mins 4 lb, 8 oz Revision Date: Aug 09, lb 17 Servings 33 Servings 65 Servings 1 Dressing, Honey Mustard (13798) AP 3/4 cup, 3 tbsp, 1-3/4 1-3/4 cup, 2 tbsp, 3/4 3-2/3 cup, 2-3/4 Mayonnaise (3809) AP 1/2 cup, 1-1/2 1 cup, 1-1/2 2 cup, 1-1/2 Cajun Bayou Seasoning (7241) AP 1-1/2 2-3/4 1 tbsp, 2-1/2 Dry Mustard (7380) AP 1-1/2 2-3/4 1 tbsp, 2-1/2 2 Shredded Green Cabbage, Fresh (1185) EP 13 oz 1 lb, 9 oz 3 lb, 1 oz Shredded Red Cabbage (1202) AP 5-3/4 oz 11 oz 1 lb, 5-1/2 oz Carrots, Shredded (1276) AP 5-3/4 oz 11 oz 1 lb, 5-1/2 oz Green Onions, Bunch, Thin Sliced (4229) EP 1-1/2 oz 2-3/4 oz 5-1/2 oz 1 Make Dressing Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Mix all ingredients and set aside. 2 Toss salad Combine vegetables in a bowl and toss with dressing. Portion size: 2 1/4 oz. Hold cold for cold service. Crispy Creole Cole Slaw Adapted from Chef Ericlee Reed Service Milk, Egg, Mustard, Soy, Garlic, Onion, Sulphites 26

27 Oreo Promo: Fresh Fruit Parfaits (46485) Revision Date: Mar 08, 2012 Category: Desserts - Fruit Desserts Production Area: Cold Prep Source: *Morrison Portion: 1 ea 2 Strawberries, Fresh, Capped, 1/4" Sliced (7480) AP 1 qt, 2 cup 3 qt 1 gal, 2 qt Banana, Fresh, Sliced (374) AP 1 qt, 2 cup 3 qt 1 gal, 2 qt Fat Free French Vanilla Yogurt (15097) AP 1 qt, 2 cup 3 qt 1 gal, 2 qt Oreo Cookie Crumbs (2028) AP 1 qt, 1/2 cup 2 qt, 1 cup 1 gal, 2 cup Sweetened Coconut, Shredded, Toasted (1842) AP 1-1/2 cup 3 cup 1 qt, 2 cup 1 HACCP Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. 2 Make Parfaits Layer 1/4 cup (#16 scoop) each of the strawberries, banana and yogurt in each of 24 (10-oz.) parfait glasses or dessert cups. Sprinkle each with 3 Tbsp. of the Oreo pieces and 1 Tbsp. of the coconut; cover. Service Milk, Wheat, Gluten, Tree Nuts, Soy, Strawberry, Sulphites Cost per Serving: 0.63 Selling Price: 2.64 Food Cost: 24% 27

28 Southwestern-Style Potato Salad (5702) Revision Date: Jan 30, 2013 Corn, peppers, red potatoes, all tossed with a balsamic vinegar and honey-chipotle dressing Category: Side Salad - Side Salad Production Area: Cold Prep Source: *Morrison Portion: 1/2 cup 2 Red Bliss Potatoes, Fresh (7072) AP 3 lb, 6 oz 6 lb, 12 oz 13 lb, 8 oz 3 Mayonnaise (3809) AP 1-3/4 cup, 2 tbsp, 3-3/4 cup, 1 tbsp, 1 qt, 3-2/3 cup 2-1/4 1-1/4 Vinegar, Balsamic (7627) AP 3 tbsp, 2-1/2 1/3 cup, 2 tbsp, 1 3/4 cup, 3 tbsp, 1-1/8 Cilantro, Fresh, Chopped (1781) AP 3 tbsp, 2-1/2 1/3 cup, 2 tbsp, 1 3/4 cup, 3 tbsp, 1-1/8 Honey (3190) AP 1 tbsp, 2-3/4 3 tbsp, 2-1/2 1/3 cup, 2 tbsp, 1 Chipotle Peppers, Canned, Minced (7696) AP 1 tbsp, 2-3/4 3 tbsp, 2-1/2 1/3 cup, 2 tbsp, 1 4 Onions, Red, Fresh, Chopped (4246) EP 1-3/4 cup, 2 tbsp, 2-1/4 3-3/4 cup, 1 tbsp, 1-1/4 1 qt, 3-2/3 cup Green Bell Peppers, Fresh, Chopped (6154) EP 3/4 cup, 3 tbsp, 1-1/8 1-3/4 cup, 2 tbsp, 2-1/4 3-3/4 cup, 1 tbsp, 1-1/4 Whole Kernal Corn, Canned, Drained (1876) AP 1-3/4 cup, 2 tbsp, 2-1/4 3-3/4 cup, 1 tbsp, 1-1/4 1 qt, 3-2/3 cup Roasted Red Peppers, Canned, Diced, Drained (7689) AP 3/4 cup, 3 tbsp, 1-1/8 1-3/4 cup, 2 tbsp, 2-1/4 3-3/4 cup, 1 tbsp, 1-1/4 Green Onions, Bunch, Chopped (4237) AP 3/4 cup, 3 tbsp, 1-1/8 1-3/4 cup, 2 tbsp, 2-1/4 3-3/4 cup, 1 tbsp, 1-1/4 Pickle Relish, Sweet (6966) AP 2/3 cup, 2-1/2 1-1/3 cup, 1 tbsp, 2 2-3/4 cup, 2 tbsp, 1/4 5 Salt (7410) AP 1/2 1 2 Ground Black Pepper (7390) AP 1/ Refer to HACCP Plan Form: HFS #003 Prepared Hot, Chilled for Cold Service. Thoroughly wash all produce. Pre-chill ingredients. 2 Dice unpeeled potatoes into 1/2" chunks. Steam potatoes until tender when poked with a fork. 3 Combine mayonnaise, vinegar, cilantro, honey and chipotle peppers to make dressing. 4 In large mixing bowl, combine onions, peppers, relish, and corn. Toss to mix. 28

29 5 While still hot, add potatoes to vegetables. Add dressing, salt and pepper and toss gently to coat. Cover and refrigerate. Internal temperature must reach 41F or less prior to service. 6 Portion 1/2 cup salad in each serving dish. Hold cold for service. Service Wheat, Gluten, Egg, Soy, Garlic, Onion, Tomato, Sulphites 29

30 Strawberry BBQ Ribs (48665) Revision Date: May 07, 2012 Be.Group-Baby back ribs, done with our Signature BBQ rub and Signature Strawberry BBQ Sauce Category: Main Entree - Pork Entree Production Area: Hot Entree Source: MMS-Be.Group Signature Portion: 1 serving 2 Baby Back Ribs, 2.5 Down (14139) AP 11 lb, 12 oz 23 lb, 4 oz 46 lb, 8 oz BBQ Rub (48621) 2-1/4 cup 1 qt, 1/2 cup 2 qt, 1 cup 3 Cool Water (7644) AP 1 cup, 2 tbsp 2-1/4 cup 1 qt, 1/2 cup Strawberry Barbecue Sauce (48625) 3 lb 6 lb 12 lb 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Pre-Prep Prepare BBQ Rub according to the recipe. Cut full rack in half. Sprinkle 2 Tbsp of the BBQ rub on each side of each half; using 8 Tbsps total for each rack. Wrap in plastic wrap. Refrigerate overnight. 3 Cooking the Ribs Preheat oven to 275F, fan setting low if possible. Unwrap ribs over sheets of foil catching any liquid. Using foil create packet as shown in photos, adding water on last fold, approximately 1/4 cup per packet. Place in oven and bake for 1 1/2 hours until bone rotates in meat or ribs will break if bent. Remove ribs to warm area and brush each half rack with 1/2 cup of sauce; let rest for minutes before placing in refrigerator for cooling or if cooking immediately before placing on the grill. Follow HACCP procedures for cooling, cover label and date if not being used immediately. 4 Finish To cook, retherm in the oven to 165F and then place on char broiler to mark, basting with remaining sauce. Can be rethermed in oven, basting with remaining sauce as needed. Under both circumstances, product must be reheated to 165F for 15 seconds before serving. Portion size is 6 ounces. Service Wheat, Gluten, Sesame Seeds, Soy, Garlic, Onion, Tomato, Orange, Strawberry 30

31 BBQ Rub (48621) Revision Date: Apr 26, 2012 Sub Recipe For Strawberry BBQ Ribs (48665) Portion: 4 tbsp 2-1/4 cup 1 qt, 1/2 cup 2 qt, 1 cup 9 Servings 18 Servings 36 Servings 2 Salt Free 17 Seasoning (36559) AP 1/3 cup, 1 tbsp, 3/4 3/4 cup, 1 tbsp, 1/4 1-1/2 cup, 2 tbsp, 1/2 Light Brown Sugar (7492) AP 3/4 cup, 1 tbsp, 1/4 1-1/2 cup, 2 tbsp, 1/2 3-1/4 cup, 1 Smoked Paprika (16255) AP 2 tbsp, 1-1/4 1/4 cup, 2-3/4 1/2 cup, 1 tbsp, 2-1/2 Kosher Salt (7411) AP 1 tbsp, 2 3 tbsp, 3/4 1/3 cup, 1 tbsp, 3/4 1 HACCP Refer to HACCP Plan Form HFS# 007: Non-Refrigerated Mixes 2 Mix Combine all ingredients. Cover, label and date. 3 Use Directions Use 2 Tbsp inside the cavity of each chicken and then 2 Tbsp outside to season before roasting. For Ribs 4 Tbsp per rack or as needed. Dry Rub Used to create a great flavor profile with less salt Service Sesame Seeds, Garlic, Onion, Orange 31

32 Strawberry Barbecue Sauce (48625) Revision Date: Apr 27, 2012 Sub Recipe For Strawberry BBQ Ribs (48665) Portion: 2 oz 3 lb 6 lb 12 lb 47 Servings 94 Servings 2 Strawberries, Fresh, Capped, Whole EP 8 oz 15-1/2 oz 1 lb, 15-1/2 oz (7481) Strawberry Preserves (7082) AP 2 cup 3-3/4 cup, 2 tbsp, 2 1 qt, 3-3/4 cup, 1 tbsp Ketchup, Canned (3724) AP 10 oz 1 lb, 3-1/2 oz 2 lb, 7 oz Dark Molasses (4075) AP 2 tbsp 3 tbsp, 2-3/4 1/3 cup, 2 tbsp, 1-1/2 Less Sodium Soy Sauce (7204) AP 2 tbsp 3 tbsp, 2-3/4 1/3 cup, 2 tbsp, 1-1/2 Jalapeno Peppers, Fresh, Minced (7702) EP 1-1/2 1 tbsp 2 tbsp Lime Juice (3543) AP 1 tbsp 2 tbsp 3 tbsp, 2-3/4 Ginger Root, Fresh, Minced (3070) EP 1 tbsp, 1-1/2 2 tbsp, 2-3/4 1/3 cup, 1-3/4 Shallots, Fresh Peeled, Chopped (7272) EP 1 tbsp, 1-1/2 2 tbsp, 2-3/4 1/3 cup, 1-3/4 Cool Water (7644) AP 1/2 cup 3/4 cup, 3 tbsp, 2 1-3/4 cup, 3 tbsp, 1 Tabasco Sauce (7189) AP tbsp, 1 1 HACCP Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service. 2 Make Sauce Make sure to remove all of the seeds and membranes from the jalapeno before mincing! Place all ingredients into a non-reactive stock pot and place over medium heat. Stir frequently, to keep sugar from burning. Cook until the strawberries and vegetables are soft. Place into a blender and puree until smooth. 3 Store/Use Chill to 40F before serving, Cover, label and date. Can be used immediatly if served hot; follow HACCP procedure for reheating. Created by Chef Brandon Wolf at Twelve Oaks Service Wheat, Gluten, Soy, Garlic, Onion, Tomato, Strawberry 32

33 White Cake with Vanilla Icing (5882) Revision Date: Feb 25, 2011 Moist and delicious. Category: Desserts - Cakes/Cupcakes Production Area: Bakery Source: *Morrison Portion: 1 slice Minimum Batch: 30 (*) Indicates servings have been adjusted in accordance with assigned batch sizes *30 Servings *60 Servings *120 Servings 2 Water (7641) AP 1 cup, 2 tbsp, 2 2-1/3 cup 1 qt, 2/3 cup 3 White Cake Mix (3915) AP 2 lb, 8 oz 5 lb 10 lb 4 Water (7641) AP 2-1/3 cup 1 qt, 2/3 cup 2 qt, 1-1/3 cup 7 Vanilla Cream Icing (324) 1 lb, 8 oz 3 lb 6 lb 1 Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods. Grease and flour cake pan(s). 2 Pour water into mixing bowl. 3 Add cake mix to bowl. Using cake paddle, mix on medium speed for 1 minute. 4 While mixing on medium speed, add water gradually to bowl. Stop mixer to scrape down bowl and paddle. 5 Mix on low speed for 2 minutes. Do not over mix. Pour approximately 1 pound 7 ounces of batter into each cake pan. 6 Bake until toothpick inserted into center of pan comes out clean. Regular oven: 350F for 25 minutes; Convection oven: 300F for 20 minutes. Cool on racks. 7 Prepare Vanilla Cream Icing according to recipe. 8 Scale 8 ounces of icing for each individual cake. Spread evenly over cake. Cut each cake into 10 equal slices.. 9 Portion 1 slice of cake on each dessert plate. Service Milk, Wheat, Gluten, Egg, Tree Nuts, Soy Cost per Serving: 0.24 Selling Price: 0.99 Food Cost: 24% 33

34 Vanilla Cream Icing (324) Revision Date: May 29, 2008 Sub Recipe For White Cake with Vanilla Icing (5882) Portion: 1 oz 30 Servings 1 lb, 8 oz 60 Servings 3 lb 120 Servings 6 lb 1 Powdered Sugar (7495) AP 1 lb, 1-1/2 oz 2 lb, 3-1/2 oz 4 lb, 7 oz Butter,Softened (1166) AP 3 oz 6 oz 12 oz 2 Imitation Vanilla Extract (2543) AP 1-1/8 2-1/4 1 tbsp, 1-1/2 3 Whole Milk, Gallon (3889) AP 1/3 cup, 1-3/4 2/3 cup, 1 tbsp, 1/2 1-1/3 cup, 2 tbsp, 1 1 Refer to HACCP Plan Form: HFS# 004 Prepared Cold for Cold Service or Refer to HACCP Plan Form: HFS# 005 Prepared Cold for Cold Storage. Place confectioners sugar and softened butter in mixing bowl. Cream until well blended. 2 Add vanilla to mixing bowl. Blend well. 3 Add a small amount of milk to mixing bowl. Blend well. Add just enough milk to mixing bowl to make proper consistency for spreading. 4 Use immediately or cover and refrigerate. Use within 3 days. Service Milk 34

35 Whole Grains: Quinoa & Potato Salad with Roasted Peppers ( ) Roasted Potatoes, Quinoa & Peppers in a Honey Mustard Dressing Category: Side Salad - Side Salad Revision Date: Feb 18, 2014 Production Area: Cold Prep Source: Compass - BE - Promotions Portion: 1 cup 25 mins 20 mins 2 Eggplant, Fresh, Diced (2286) AP 1 qt, 3/4 cup, 1 tbsp 2 qt, 1-1/2 cup, 2 tbsp 1 gal, 3-1/4 cup Red Quinoa, Dry (9597) AP 3-1/2 cup, 1 tbsp, 1 qt, 3 cup, 3 tbsp 3 qt, 2-1/3 cup, 1 tbsp 1-3/4 Water (7641) AP 1 qt, 3 cup, 3 tbsp 3 qt, 2-1/3 cup, 1 tbsp 1 gal, 3 qt, 3/4 cup Red Bliss Potatoes, Fresh, Quartered (7075) AP 2 lb, 6-1/2 oz 4 lb, 13 oz 9 lb, 8 oz Canola Oil (4208) AP 2 tbsp, 1-1/4 1/4 cup, 2-1/2 1/2 cup, 1 tbsp, 1-3/4 Rosemary, Fresh, Minced (7138) AP 2 tbsp, 1-1/4 1/4 cup, 2-1/2 1/2 cup, 1 tbsp, 1-3/4 3 Roasted Red Peppers, Canned, Diced, Drained (7689) AP 2-1/3 cup, 1 tbsp, 1/4 1 qt, 3/4 cup, 1 tbsp 2 qt, 1-1/2 cup, 2 tbsp Yellow Bell Peppers, Finely Diced (7683) EP 2-1/3 cup, 1 tbsp, 1/4 1 qt, 3/4 cup, 1 tbsp 2 qt, 1-1/2 cup, 2 tbsp Parsley, Fresh, Chopped (4321) AP 1/2 cup, 1 tbsp, 1-3/4 1 cup, 3 tbsp, 1/2 2-1/3 cup, 1 tbsp, 1/4 Dressing, Honey Mustard (13798) AP 14-1/2 oz 1 lb, 13 oz 3 lb, 10 oz 1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service. 2 For the Eggplant: Spray the sheet pan with cooking spary, place eggplant on the sheet pan and place in 425F oven. Bake until eggplant starts to turn brown and soften about 10 minutes. For the Potatoes: Add potatoes, oil and rosemary to a bowl. Toss gently to coat potatoes without breaking them up. Place potatoes on baking sheet. Bake at 425F about minutes or until golden brown and internal temperature reaches 140F. For the Quinoa: Combine the quinoa with the water and place over medium-high heat. Bring to a simmer and cover with a tightly fitting lid. Reduce the heat to low and allow to cook for minutes until water is absorbed and quinoa is tender. Spread quinoa onto a sheet pan and allow to cool under refrigeration for 5-7 minutes or until cool. Set aside for use later. 3 In a large mixing bowl combined all ingredients and mix well. Internal temperature must reach 41F or less. To portion place 1 Cup of the Quinoa Potato Salad into serving plate. Hold cold for cold service. 35

36 Quinoa Potato Salad with Roasted Peppers The Quinoa in this recipe can be Substituted for any other Grain or Rice. Service Milk, Egg, Mustard, Soy, Onion, Sulphites Cost per Serving: 0.68 Selling Price: 2.85 Food Cost: 24% 36