Honey Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood)

Transcription

1 Honey Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood) Dinner Roll Banana Cream Pie (Chef Pierre)

2 Easter Daily Spreadsheet Holiday Menu General Mech Soft Pureed LCS Easter Honey Baked Ham with Glaze (3 oz pro) grd/broth (3 oz pro= #8 scoop + 1 oz broth) pur (#8 scoop) X Potato Salad (1/2 cup) no cel/on (1/2 cup) pur (#8 scoop) X Deviled Egg (2 halves) X pur (#12 scoop) X Green Bean Casserole (1/2 cup) X pur (#8 scoop) X Dinner Roll (1 ea) X pur roll* (#24 scoop) X Banana Cream Pie (1/8) X pur (#10) 1/16 Margarine (1 tsp) X X X *Pureed bread, cakes & cookies per facility policy. **Mech Soft: Soft toast w/margarine & jelly; all vegetables cooked until soft. NAS= No Salt Packet on Tray Signed by: Bland Diet: No pepper packets, no caffeine. High Fiber: Whole wheat bread and prune juice. X=Same as General Diet 0=No Serving Date: Printed 2/28/2017 at 4:34 PM iit/sourcetech Menus & Recipes 2017 Integrated Inventory Technology, Inc.

3 Holiday Menu Easter

4 Honey Baked Ham with Glaze Serving Size: 3 oz pro Ingredient 48 Servings 96 Servings 144 Servings 192 Servings 240 Servings Orange Juice 6 oz 12 oz 18 oz 24 oz 30 oz Brown sugar 1/4 cup 1/2 cup 3/4 cup 1 cup 1-1/4 cup Honey 1/2 cup 1 cup 1-1/2 cup 2 cups 2-1/2 cups Thawed Pit Ham 14 lb 28 lb 42 lb 56 lb 70 lb Wash hands. Slice ham into desired portions and place in baking pans, with slices overlapping. Combine honey, sugar, and OJ and pour over ham. Bake sliced ham at 325 degrees F. in oven. Pork Products Hot Cooking - Cook to an internal product temperature of 155 degrees F (68.3 degrees C) or higher for 15 seconds. All Hot Holding - Hold for hot service at 141 degrees F (60 degrees C) or above. Never mix old product with new. All Hot Cooling - Store uncovered while cooling if health code in area permits. Cool to 40 degrees F (4.4 degrees C) or less within 4 hours. Cool quickly in prechilled shallow pans with a product depth of 4 or less. Cover and label with date prepared. Store on higher shelves in the refrigerator above raw products. Stir if able to decrease cooling time. Use an ice bath or cold-jacketed kettle if necessary. All Hot Reheating - Reheat only foods that have been cooled and refrigerated for two days or less. Reheat one time to a product temperature of 165 degrees F (73.9 degrees C) or higher for 15 seconds within 2 hours. Never mix leftover foods with fresh food. Steam tables, bains-marie, warmers, and other types of holding equipment may not be used for reheating. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. All Foods Safety and Sanitation - Measure all temperatures with a thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use has been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing from raw meats, poultry, and other seafood or between raw and ready-to-use products. Return product to refrigerator storage if preparation is interrupted. Page 3 of 23

5 Thawed Pit Ham Ingredient 50 Servings 75 Servings 100 Servings 125 Servings 150 Servings 175 Servings 200 Servings Pit style ham 14-1/2 pounds 22 pounds 29 pounds 36-1/2 pounds 44 pounds 51 pounds 58-1/2 pounds Pull pit ham from freezer. Thaw under refrigeration. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. All Cold Holding - Hold at 41 degrees F (5 degrees C) or lower. Cover and label with use-by date. Do not store directly on ice. Freezers must keep frozen foods frozen solid 0 degrees F or less. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 4 of 23

6 Ground Honey Baked Ham Serving Size: 3 oz pro= #8 scoop + 1 oz broth Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Honey Baked Ham with Glaze 3 oz pro 5 servings (3 oz pro) 10 servings (3 oz pro) 15 servings (3 oz pro) 20 servings (3 oz pro) 25 servings (3 oz pro) 30 servings (3 oz pro) Chicken broth 2 Tbsp 10 Tbsp 1-1/4 cup 2 cup 2-1/2 cup 3-1/4 cup 3-3/4 cup Wash hands. Place ham portion in food chopper. Grind to appropriate texture. Reheat to an internal temperature of 165 degrees F. Hold at minimum 135 degrees F throughout meal service. Serve #8 scoop= 3 oz ground ham with 2 Tbsp thickened chicken broth. All Hot Reheating - Reheat only foods that have been cooled and refrigerated for two days or less. Reheat one time to a product temperature of 165 degrees F (73.9 degrees C) or higher for 15 seconds within 2 hours. Never mix leftover foods with fresh food. Steam tables, bains-marie, warmers, and other types of holding equipment may not be used for reheating. All Hot Holding - Hold for hot service at 141 degrees F (60 degrees C) or above. Never mix old product with new. Page 5 of 23

7 Chicken broth Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Chicken base 1/8 tsp 1/2 tsp 1 tsp 1-3/8 tsp 1-7/8 tsp 2-3/8 tsp 2-7/8 tsp Water 1 ounce 5 ounces 10 ounces 15 ounces 2-1/2 c 25 ounces 3-3/4 c Boil water. Add boiling water to chicken base. Stir until mixed. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Soup Hot Cooking - Cook to an internal temperature of 165 degrees F (57.2 degrees C) or higher for 15 seconds. All Hot Holding - The internal temperature of potentially hazardous food requiring hot storage shall be 135 degrees F (57.2 degrees C) or above except during necessary periods of preparation or when time is used as the public health control. Never mix old product with new. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 6 of 23

8 Pureed Honey-Baked Ham Serving Size: #8 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Honey Baked Ham with Glaze 3 oz pro 5 servings (3 oz pro) 10 servings (3 oz pro) 15 servings (3 oz pro) 20 servings (3 oz pro) 25 servings (3 oz pro) 30 servings (3 oz pro) Chicken broth 2 Tbsp 10 Tbsp 1-1/4 cup 2 cup 2-1/2 cup 3-1/4 cup 3-3/4 cup Wash hands. Place ham in food processor with hot broth. Blend to a smooth consistency. Reheat to an internal temperature of 165 degrees F. Hold at minimum 135 degrees F throughout meal service. Portion with a #8 scoop. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Pureed Hot Heating - Heat until product reaches 165 degrees F (73.9 degrees C) or higher for 15 seconds. Discard leftover product after meal service. All Hot Holding - The internal temperature of potentially hazardous food requiring hot storage shall be 135 degrees F (57.2 degrees C) or above except during necessary periods of preparation or when time is used as the public health control. Never mix old product with new. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 7 of 23

9 Chicken broth Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Chicken base 1/8 tsp 1/2 tsp 1 tsp 1-3/8 tsp 1-7/8 tsp 2-3/8 tsp 2-7/8 tsp Water 1 ounce 5 ounces 10 ounces 15 ounces 2-1/2 c 25 ounces 3-3/4 c Boil water. Add boiling water to chicken base. Stir until mixed. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Soup Hot Cooking - Cook to an internal temperature of 165 degrees F (73.9 degrees C) or higher for 15 seconds. All Hot Holding - The internal temperature of potentially hazardous food requiring hot storage shall be 135 degrees F (57.2 degrees C) or above except during necessary periods of preparation or when time is used as the public health control. Never mix old product with new. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 8 of 23

10 Potato Salad Serving Size: 1/2 cup Ingredient 48 Servings 84 Servings 108 Servings 132 Servings 156 Servings 180 Servings 204 Servings Baker potatoes Hard boiled egg 8 eggs 14 eggs 18 eggs 22 eggs 26 servings (1 egg) 30 servings (1 egg) 34 servings (1 egg) Diced celery 2 cup 3-1/2 cups 4-1/2 cups 5-1/2 cups 6-1/2 cups 7-1/2 cups 8-1/2 cups Chopped onion 1 cup 1 3/4 cup 2 1/4 cup 2 3/4 cup 3 1/4 cup 3 3/4 cup 4 1/4 cup Mayonnaise salad dressing Pickle relish 2 cups 3-1/2 cups 4-1/2 cups 5-1/2 cup 6-1/2 cup 7-1/2 cup 8-1/2 cup 3/4 cup 1-1/4 cup, 1 Tbsp 1-1/2 cup, 3 Tbsp 2 cups, 1 Tbsp 2-1/4 cup, 3 Tbsp 2-3/4 cups, 1 Tbsp 3 cups, 3 Tbsp Mustard 2 Tbsp 3 Tbsp, 1-1/2 tsp 1/4 cup, 2 tsp 5 Tbsp, 2 tsp 6 Tbsp, 2 tsp 7 Tbsp, 2 tsp 1/2 cup, 2 tsp Salt 1-1/2 tsp 2-5/8 tsp 3-3/8 tsp 4-1/8 tsp 4-7/8 tsp 5-1/2 tsp 6-1/2 tsp Paprika 1/2 tsp 7/8 tsp 1-1/8 tsp 1-3/8 tsp 1-5/8 tsp 1-7/8 tsp 2-1/8 tsp Wash hands. Peel and boil potatoes until tender. When cool, dice potatoes and set aside. Boil eggs; cool and chop. Chop celery and green onions. Mix together mayonnaise, relish, mustard, chopped celery, onions, salt and chopped eggs. Pour over potatoes. Mix gently. Garnish with paprika. Keep below 41 degrees throughout meal service. Portion with a #8 scoop. 1/2 c. Potato Salad = 1 CHO, 1 Fat 2gm Sodium: Omit salt in recipe. Low Residue: Omit celery in recipe. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Eggs Hot Cooking - Cook to an internal temperature of 155 degrees F (68.3 degrees C) or higher for 15 seconds if not being prepared for immediate service. Page 9 of 23

11 Unpasteurized eggs when cooked to order in response to resident request and to be eaten promptly after cooking shall be cooked to an internal temperature of 145 degrees F for 15 seconds; until the white is completely set and the yolk is congealed. Salads Containing Potentially Hazardous Food Prep - Make sure leftover meat and poultry have been properly cooked, held, cooled, and stored before using them in salads. Leave foods in the refrigerator until all ingredients are ready to be mixed. Consider chilling all ingredients and utensils before making salad. Prepare in small batches. All Cold Holding - Hold at 41 degrees F (5 degrees C) or lower. Cover and label with use-by date. Do not store directly on ice. Freezers must keep frozen foods frozen solid 0 degrees F or less. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 10 of 23

12 Hard boiled egg Ingredient 50 Servings 80 Servings 100 Servings 130 Servings 150 Servings 180 Servings 200 Servings Medium eggs 8-1/ Water 33 ounces 6-3/4 c 8-1/4 c 2 quarts, 2-3/4 c 3 quarts, 1/2 c 3 quarts, 3 c 1 gallon, 3/4 c Take eggs directly from refrigerator. Place eggs in a large pot and add enough water to cover eggs. Bring to boiling quickly. Then boil eggs for 15 minutes and remove from heat and hold at 135 F or above. Serve as soon as possible. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Eggs Hot Cooking - Cook to an internal temperature of 155 degrees F (68.3 degrees C) or higher for 15 seconds if not being prepared for immediate service. Unpasteurized eggs when cooked to order in response to resident request and to be eaten promptly after cooking shall be cooked to an internal temperature of 145 degrees F for 15 seconds; until the white is completely set and the yolk is congealed. All Hot Holding - The internal temperature of potentially hazardous food requiring hot storage shall be 135 degrees F (57.2 degrees C) or above except during necessary periods of preparation or when time is used as the public health control. Never mix old product with new. All Cold Holding - Hold at 41 degrees F (5 degrees C) or lower. Cover and label with use-by date. Do not store directly on ice. Freezers must keep frozen foods frozen solid 0 degrees F or less. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 11 of 23

13 No celery/onion Serving Size: 1/2 cup Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Potato Salad 1/2 cup 2-1/2 cups 5 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups Prepare the same was the Regular potato salad without celery or onion. Page 12 of 23

14 Pureed Potato Salad Serving Size: #8 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Potato Salad 1/2 cup 2-1/2 cups 5 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups 2% milk 1 ounce 5 ounces 10 ounces 15 ounces 2-1/2 c 25 ounces 3-3/4 c Wash hands. Place prepared potato salad in food processor. Blend, adding milk, until smooth. Cover and refrigerate at or below 41 degrees F and hold temperature throughout meal service. Portion with a #8 scoop. Page 13 of 23

15 Deviled Egg Serving Size: 2 halves Ingredient 50 Servings 80 Servings 100 Servings 130 Servings 150 Servings 180 Servings 200 Servings Medium eggs % milk 5 ounces 1 c 10 ounces 13 ounces 15 ounces 18 ounces 2-1/2 c Mayonnaise salad dressing 1-3/4 cup, 2 Tbsp 3 cups 3-3/4 cups 4-3/4 cup 2 Tbsp 5-3/4 cup 6-3/4 cup 7-1/2 cup Salt 2-1/2 tsp 4 tsp 5 tsp 6-1/2 tsp 7-1/2 tsp 3 Tbsp 10 tsp Mustard 10 tsp 5 Tbsp, 1 tsp 6 Tbsp, 2 tsp 1/2 cup, 2 tsp 1/2 cup, 2 Tbsp 3/4 cup 3/4 cup, 4 tsp White vinegar 3 Tbsp, 1-1/2 tsp 5 Tbsp, 1-1/2 tsp 6 Tbsp, 1-1/2 tsp 8 Tbsp, 1-1/2 tsp 5 ounces 6 ounces 6-1/2 ounces Paprika 5/8 tsp 1 tsp 1-1/4 tsp 1-5/8 tsp 1-7/8 tsp 2-1/4 tsp 2-1/2 tsp Wash hands. Take eggs directly from refrigerator at a temperature of 41 degrees F or below. Place eggs in a large pot and add enough water to cover eggs. Bring to boiling. Reduce heat to simmer and cook eggs for 15 minutes. Drain and cool quickly in iced cold water. Hold refrigerated at 41 degrees F until ready to use. Peel shells when completely chilled. Cut eggs in half lengthwise. Remove yolks and place in a mixing bowl. Arrange the egg whites on a paper towel lined tray (to prevent egg whites from sliding). Mash yolks; add milk, mayonnaise, salt, mustard and vinegar. Mix until well blended. Stuff egg whites with egg yolk mixture using a heaping tablespoon. Garnish with paprika. Keep at or below 41 degrees F throughout meal service. Serve 2 halves. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Eggs Hot Cooking - Cook to an internal temperature of 155 degrees F (68.3 degrees C) or higher for 15 seconds if not being prepared for immediate service. Page 14 of 23

16 Unpasteurized eggs when cooked to order in response to resident request and to be eaten promptly after cooking shall be cooked to an internal temperature of 145 degrees F for 15 seconds; until the white is completely set and the yolk is congealed. Eggs/Egg Mixtures Preparation - Clean and sanitize all equipment and utensils used to prepare eggs. Eggs are highly perishable and should be served the day prepared as close to time prepared as possible. All Cold Holding - Hold at 41 degrees F (5 degrees C) or lower. Cover and label with use-by date. Do not store directly on ice. Freezers must keep frozen foods frozen solid 0 degrees F or less. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 15 of 23

17 Pureed Deviled Egg Serving Size: #12 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Deviled Egg 2 halves 5 servings (2 halves) 10 servings (2 halves) 15 servings (2 halves) 20 servings (2 halves) 25 servings (2 halves) 30 servings (2 halves) 2% milk 1 Tbsp 5 Tbsp 5 ounces 7-1/2 ounces 10 ounces 13 ounces 15 ounces Wash hands. Place prepared deviled eggs in food processor. Add cold milk. Blend until smooth. Portion with a #12 scoop. Keep temperature at or below 41 degrees F throughout meal service. Page 16 of 23

18 Green Bean Casserole Serving Size: 1/2 cup Ingredient 50 Servings 80 Servings 100 Servings 130 Servings 150 Servings 180 Servings 200 Servings Frozen green beans 10 pounds 16 pounds 20 pounds 26 pounds 30 pounds 36 pounds 40 pounds Condensed cream of mushroom soup 5 cups 2 quarts 10 cups 2 cans 15 c 1 gallon, 2 c 1 gallon, 1 quart 2% milk 3-3/4 c 6 c= 1-1/2 quarts 7-1/2 c 9-3/4 c 2 quarts, 3-1/4 c 3 quarts, 1-1/2 c 3 quarts, 3 c Black pepper 5/8 tsp 1 tsp 1-1/4 tsp 1-5/8 tsp 1-7/8 tsp 2-1/4 tsp 2-1/2 tsp Onion powder 5/8 tsp 1 tsp 1-1/4 tsp 1-5/8 tsp 1-7/8 tsp 2-1/4 tsp 2-1/2 tsp French fried onions 3/4 cup, 3 Tbsp 1-1/2 cup 1-3/4 cup, 2 Tbsp 2-1/4 cup, 3 Tbsp 2-3/4 cups, 1 Tbsp 3-1/4 cups, 2 Tbsp 3-3/4 cups Wash Hands. Blend soup, milk and seasonings. Add green beans. Spray pan with vegetable spray. Pour mixture into pan. Bake at 350 degrees F for at least 30 minutes or until internal temperature reaches 165 degrees F. Top with french-fried onions and bake for additional 10 minutes. Hold for service at 135 degrees F or higher. Serve 1/2 cup using #8 scoop or 4 oz spoodle. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Casseroles and Stuffed Pastas Hot Cooking - Cook to an internal temperature of 165 degrees F (73.9 degrees C) or higher for 15 seconds. All Hot Holding - The internal temperature of potentially hazardous food requiring hot storage shall be 135 degrees F (57.2 degrees C) or above except during necessary periods of preparation or when time is used as the public health control. Never mix old product with new. All Hot Cooling - Store loosely covered while cooling. Cooked potentially hazardous food shall be cooled: (a) From 135 degrees F (57.2 degrees C) to 70 degrees F (21 degrees C) within 2 hours (if cooled food does not meet the previous standard, reheat to 165 degrees F (74 degrees C) and repeat cooling process. This may be completed only once) and (b) From 70 degrees F (21 degrees C) to 41 degrees F (4.5 degrees C), or below, within 4 more hours (or within a total of 6 hours). Cooling temperatures should be documented. Potentially hazardous foods of large volume or prepared in large quantities shall be rapidly cooled, utilizing such methods as limiting depth of food to 4 inches or less, agitation, quick chilling or water circulation external to the food container, and/or slicing large cuts of meat into smaller portions. Cover and label with use-by date. Store on higher shelves in the refrigerator above raw products. Page 17 of 23

19 All Hot Reheating - Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly, once, to at least 165 degrees F or higher for 15 seconds throughout before being served or before being placed in a hot food storage facility. Never mix leftover foods with fresh food. Steam tables, bains-marie, warmers, and other types of holding equipment may not be used for reheating. Reheating for hot holding shall be done rapidly, and the time during which the food is between 41 degrees F (4.5 degrees C) and 165 degrees F (74 degrees C) may not exceed 2 hours. Food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F (74 degrees C) and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 18 of 23

20 Pureed Green Bean Casserole Serving Size: #8 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Green Bean Casserole 1/2 cup 2-1/2 cups 5 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups Chicken broth 1 Tbsp 5 Tbsp 10 Tbsp 15 Tbsp 1-1/4 cup 1-1/2 cup 2 cup Wash hands. Place green bean casserole in a blender or food processor and puree to desired consistency, adding hot broth as needed. Serve using #8 scoop. Pureed Hot Heating - Heat until product reaches 165 degrees F (73.9 degrees C) or higher for 15 seconds. Discard leftover product after meal service. All Hot Holding - Hold for hot service at 141 degrees F (60 degrees C) or above. Never mix old product with new. Page 19 of 23

21 *Roll Serving Size: #24 scoop Ingredient 7 Servings 14 Servings 21 Servings 28 Servings 35 Servings Puree bread, biscuit and roll mix 1 cup 2 cups 3 cups 4 cups 5 cups Water 1 c 2 c 3 c 4 c= 1 quart 5 c Vegetable salad oil 2 Tbsp 1/4 cup 6 Tbsp 1/2 cup 1/2 cup, 2 Tbsp PUREED BREAD OPTIONS: PREFERRED METHOD: Wash hands. Place Puree bread, biscuit & roll mix into a large mixing bowl. Add vegetable oil and water to mix, blend well with spatula. If serve cold, cover and refrigerate at or below 41 degrees F and hold temperature throughout meal service. If serve hot, reheat to 165 degrees F. Hold for service at 135 degrees F. Use #24 scoop to portion on plate. Serving suggestions: garnish with margarine, jelly, or cinnamon sugar. PUREED BREAD: Puree 1 slice bread with milk and 1 teaspoon margarine. Hold refrigerated at 41 degrees F until ready to serve. Serve with a #16 dipper. SOAKED BREAD: Soak each slice bread with 1/4 cup milk and 1 tsp melted margarine. Refrigerate at 41 degrees F until ready to serve. CUBED BREAD: Cube bread; set aside. Heat milk with margarine, pour hot milk mixture over bread cubes. Place in steam table pan. Hold for service at minimum of 135 degrees F. Portion with a #16 dipper. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Pureed Hot Heating - Heat until product reaches 165 degrees F (73.9 degrees C) or higher for 15 seconds. Discard leftover product after meal service. All Hot Holding - The internal temperature of potentially hazardous food requiring hot storage shall be 135 degrees F (57.2 degrees C) or above except during necessary periods of preparation or when time is used as the public health control. Never mix old product with new. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize Page 20 of 23

22 surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 21 of 23

23 Banana Cream Pie Serving Size: 1/8 Ingredient 48 Servings 80 Servings 104 Servings 128 Servings 152 Servings 176 Servings 200 Servings Banana cream pies Wash Hands Thaw Pie Keep chilled at 41 F or below during meal service. Page 22 of 23

24 Pureed Banana Cream Pie Serving Size: #10 Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Banana Cream Pie 1/8 5 servings (1/8) 10 servings (1/8) 15 servings (1/8) 20 servings (1/8) 25 servings (1/8) 30 servings (1/8) 2% milk 1 ounce 5 ounces 10 ounces 15 ounces 2-1/2 c 25 ounces 3-3/4 c Wash Hands. Follow recipe for General Diet. Break pie into smaller pieces and place in food processor or blender. Add milk and blend until smooth consistency is reached. Cover and refrigerate at or below 41 degrees F and hold temperature throughout meal service. Serve using #10 scoop. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Pureed Cold Holding - Chill to 41 degrees F (5 degrees C) or lower before serving. Hold at this temperature during service. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Wash hands between glove changes. Do not handle ready-to-eat food with bare hands. Do not let the temperature of foods fall within the danger zone, 41 degrees F degrees F. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Frequent monitoring of the temperature by food service workers while food is on the steam table is essential. Wash hands thoroughly before serving trays and after collecting soiled plates and food waste. All Foods Safety and Sanitation - Measure all temperatures with a calibrated thermometer or other approved temperature measuring device. Wash hands before handling food, after handling raw food, and after any interruption that may contaminate foods. Prepare food with minimal hand contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Clean, rinse, and sanitize surfaces and utensils each time there is a change in processing different foods, including raw and ready-to-use products. Return product to refrigerator or storage if preparation is interrupted. Page 23 of 23