Sodexo Page 8 Recipe Sizing Report Mar 1, 2015

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1 Page 8 Recipe Sizing Report Mar 1, SAND BURGER BAHAMA BEEF:G612 : rev 2/13 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 24 Grains: 2 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Bahama Burger Vegetable: cup Milk: Ingredients Measures Instructions Juicy Beef Burger Topped with Marinated Onions, Tomato, and Our Zesty Jamaican Pineapple Pepper Relish R SAUCE JAMAICAN FUSION SPREAD PEPPER JALAPENO SLICED CND HERB CILANTRO PEPPER RED BELL PEPPER GREEN BELL PINEAPPLE TIDBITS IN JUICE JUICE LIME R ONIONS MEXICAN PICKLED WATER MUNICIPAL JUICE LIME JUICE ORANGE SPICE SALT KOSHER ONION RED cups 1 TBSP (drnd) 2 1/2 TBSP (chopped) 3 TBSP (diced) 3 TBSP (diced) 1 PINT,drnd 1 Tbsp 1 1/2 cups 1 1/2 CUPS (boiling) 3/4 cup + 4 Tbsp 1/2 cup 3/8 tsp 2 1/4 CUPS (sliced) 1. Prepare spread and onions according to recipes. CCP--Hold spread and onions refrigerated of 40 F or below for service or use in recipe. 2. Wash and slice 6x6 tomatoes into 8 slices BEEF PATTY FLAMEBROILED (2M) BUN HAMBURGER WW 4" PATTY 2.5oz 24 BUN 2oz 3. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 4. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe.

2 Page 9 Recipe Sizing Report Mar 1, TOMATO FRESH slice, 1/8" thick 3. To build burger: -Spread 2 TBSP Jamaican spread on heel of each bun -Top sauce with 1 burger patty -Top beef patty with 1 slice tomato -Top tomato with 1 TBSP marinated onions -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 burger Food Based Contribution: 1 burger provides 2 oz M/MA + 2 oz eq grain + 1/8 cup other vegetable Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 315 kcal Cholesterol 37 mg Sugars *3.0* g Calcium mg 40.02% Calories from Total Fat Total Fat g Sodium 581 mg Protein g Iron 3.21 mg 13.90% Calories from Saturated Fat Saturated Fat 4.87 g Carbohydrates g Vitamin A IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 5.65 g Vitamin C 10.5 mg Ash¹ *N/A* g 40.33% Calories from Carbohydrates 24.05% Calories from Protein *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.

3 Page 10 Recipe Sizing Report Mar 1, SAND BURGER MAX MEX BEEF:G612 : rev 2/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 2 oz Number of Portions: 1 Grains: 2 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Maximum Mexican Burger Vegetable: Milk: Ingredients Measures Instructions Prepare salsa and chipotle lime mayonniase according to recipes R SALSA BASE:cnd... 1 Tbsp CCP--Hold refrigerated at 40 F or below for use in recipe TOMATO CRUSHED /4 tsp NOTE: Allow flavors to meld at least 30 minutes prior to use in recipe HERB CILANTRO ONION YELLOW PEPPER JALAPENO SLICED CND JUICE LIME... 1/2 TSP (chopped) 5/8 TSP (diced) 1/8 TSP (drnd) 1/4 tsp SPICE SALT KOSHER SPICE CUMIN GROUND SUGAR GRANULATED R SAUCE MAYO CHIPOTLE LIME PEPPER CHIPOTLE IN ADOBO... 1/2 Tbsp 1/4 tsp HERB CILANTRO MAYONNAISE LITE... 1 tsp MUSTARD YELLOW JUICE LIME HONEY SPICE GARLIC POWDER BEEF PATTY FLAMEBROILED (2M) BUN HAMBURGER WW 4"... 1 PATTY 2.5oz 1 BUN 2oz 2. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 3. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe.

4 Page 11 Recipe Sizing Report Mar 1, To build burger: -Spread 1/2 TBSP chipotle lime sauce on heel of each bun -Top sauce with 1 beef patty -Top beef patty with 1 TBSP salsa -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 burger Food Based Contribution: 1 burger provides 2 oz M/MA + 2 oz eq grain Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 315 kcal Cholesterol 37 mg Sugars *3.0* g Calcium mg 43.84% Calories from Total Fat Total Fat g Sodium 630 mg Protein g Iron 3.21 mg 14.38% Calories from Saturated Fat Saturated Fat 5.03 g Carbohydrates g Vitamin A IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 5.43 g Vitamin C 1.0 mg Ash¹ *N/A* g 36.52% Calories from Carbohydrates 23.99% Calories from Protein *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.

5 Page 12 Recipe Sizing Report Mar 1, SAND BURGER TRATTORIA BF:G612 : rev 1/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 2 oz Number of Portions: 1 Grains: 2 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Trattoria Burger Vegetable: Milk: Ingredients Measures Instructions R SAUCE MAYO PARMESAN MAYONNAISE LITE MUSTARD YELLOW SPICE GARLIC POWDER SEASONING ITALIAN CHEESE PARMESAN GRATED /2 Tbsp 1/2 Tbsp 1/8 tsp 1/8 tsp 1/8 tsp 1. Prepare parmesan sauce according to recipe. CCP--Hold refrigerated at 40 F or below for use in recipe BEEF PATTY FLAMEBROILED (2M) BUN HAMBURGER WW 4"... 1 PATTY 2.5oz 1 BUN 2oz 2. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 3. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe.

6 Page 13 Recipe Sizing Report Mar 1, PEPPER ROASTED RED CND... 1 TBSP (drnd, chopped) 3. To build burger: -Spread 1/2 TBSP parmesan sauce on heel of each bun -Top sauce with 1 beef patty -Top beef patty with 1 TBSP chopped roasted red peppers -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 burger Food Based Contribution: 1 burger provides 2 oz M/MA + 2 oz eq grain Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 319 kcal Cholesterol 38 mg Sugars *3.0* g Calcium mg 45.19% Calories from Total Fat Total Fat g Sodium 641 mg Protein g Iron 3.17 mg 14.53% Calories from Saturated Fat Saturated Fat 5.14 g Carbohydrates g Vitamin A 91.1 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 5.15 g Vitamin C 5.6 mg Ash¹ *N/A* g 35.05% Calories from Carbohydrates 23.65% Calories from Protein *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.

7 Page 22 Recipe Sizing Report Mar 1, SAND BURGER BUFFALO CKN:G612 : rev 2/13 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 1 Grains: 2.5 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Buffalo Chicken Burger Vegetable: Milk: Ingredients Measures Instructions DRESSING RANCH LITE... 1 Tbsp 1. Combine dressing with hot sauce SAUCE RED HOT... 1 Tbsp CCP--Hold refrigerated at 40 F or below for service CHICKEN PATTY WG BRD... 1 PATTY 3.15oz 3. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 4. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe BUN HAMBURGER WW 4"... 1 BUN 2oz 3. To build burger: -Spread 2 TBSP spicy dressing on heel of each bun -Top sauce with 1 burger patty -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 sandwich Food Based Contribution: 1 sandwich provides 2 oz M/MA oz eq grain Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 380 kcal Cholesterol 60 mg Sugars 3.5 g Calcium mg 41.45% Calories from Total Fat Total Fat g Sodium 1335 mg Protein g Iron 3.24 mg 7.70% Calories from Saturated Fat Saturated Fat 3.25 g Carbohydrates g Vitamin A IU Water¹ *N/A* g 0.00% Calories from Trans Fat

8 Page 23 Recipe Sizing Report Mar 1, 2015 Trans Fat² 0.00 g Dietary Fiber 5.00 g Vitamin C 0.0 mg Ash¹ *N/A* g 31.58% Calories from Carbohydrates 23.16% Calories from Protein *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.