BBQ Ribs. Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie

Transcription

1 BBQ Ribs (Hormel) Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie (Chef Pierre)

2 Memorial Day Daily Spreadsheet Holiday Menu General Mech Soft Pureed LCS Menorial Day BBQ Pork Ribs (3 oz grd bbq ribs (3 oz pur (#8 scoop) X Loaded Potato Salad (1/2 cup) no bacon/onion (1/2 cup) pur (no bacon,onion) (#8 scoop) X Marinated Three Bean Salad (1/2 cup) no onion (1/2 cup) pur (#8 scoop) X Peach Pie (1/8) X pur (#10 scoop) 1/16 Cornbread (1 sq) X pur bread* (1sl=#24 scoop) 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 4/6/2017 at 11:13 AM iit/sourcetech Menus & Recipes 2017 Integrated Inventory Technology, Inc.

3 Holiday Menu Menorial Day

4 BBQ Pork Ribs Serving Size: 3 oz pro Ingredient 50 Servings 75 Servings 100 Servings 125 Servings 150 Servings 175 Servings 200 Servings Cooked St.Louis style pork rib Barbecue sauce 20 pounds 30 pounds 40 pounds 50 pounds 60 pounds 70 pounds 80 pounds 1 gallon, 1 quart 1-3/4 gallon, 2 cups 2-1/2 gallon 3 gallon, 2 c 3-3/4 gallons 4-1/4 gallons, 2 c 5 gallons Black pepper 5 tsp 7-1/2 tsp 10 tsp 1/4 cup, 1 tsp 5 Tbsp 6 Tbsp 6 Tbsp, 2 tsp Garlic powder 10 tsp 5 Tbsp 6 Tbsp, 2 tsp 1/2 cup, 1 tsp 1/2 cup, 2 Tbsp 1/2 cup, 11 tsp 3/4 cup, 4 tsp Salt 2-1/2 tsp 3-3/4 tsp 5 tsp 6-1/2 tsp 7-1/2 tsp 3 Tbsp 10 tsp Seasoned salt 2-1/2 tsp 3-3/4 tsp 5 tsp 6-1/2 tsp 7-1/2 tsp 3 Tbsp 10 tsp Place ribs on baking pan. Combine all other ingredients. Spread half of sauce over ribs and cook in 350-degree F oven for minutes until internal temperature of meat is 165 degrees F. Halfway through cooking, remove ribs and coat with remaining sauce. Serve 3 oz weighed meat- do not include weight of bones Hold for service at 135 degrees F or higher. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. 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 - 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 3 of 19

5 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 4 of 19

6 Ground BBQ Ribs Serving Size: 3 oz pro Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings BBQ Pork Ribs 3 oz pro 5 servings (3 oz 10 servings (3 oz 15 servings (3 oz 20 servings (3 oz 25 servings (3 oz 30 servings (3 oz Pull and chop cooked meat and grind to correct consistency. Add broth or sauce, if needed. Reheat to 165 degrees F and hold for service at 145 degrees F. Serve 3 oz cooked meat. Page 5 of 19

7 Pureed BBQ Pork Ribs Serving Size: #8 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings BBQ Pork Ribs 3 oz pro 5 servings (3 oz 10 servings (3 oz 15 servings (3 oz 20 servings (3 oz 25 servings (3 oz 30 servings (3 oz Beef broth 2 Tbsp - 1 oz 10 Tbsp 1-1/4 cup 2 cup 2-1/2 cup 3-1/4 cup 3-3/4 cup Pull and cut cooked rib meat into small pieces. Place in food processor with broth or sauce. Blend until smooth. Reheat to 165 degrees F. Keep above 145 degrees F throughout meal service. Serve using #8 scoop. Page 6 of 19

8 Beef broth Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Beef 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 beef 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 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 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 19

9 Loaded Potato Salad Serving Size: 1/2 cup Ingredient 48 Servings 84 Servings 108 Servings 132 Servings 156 Servings 180 Servings 204 Servings Diced potatoes 2 cans 3 cans, 5 c 4 cans, 5 c 5 cans, 5 c 6 cans, 5 c 7 cans, 5 c 8 cans, 5 c Bacon strips Green onions Shredded cheddar cheese Mayonnaise salad dressing 6 cups 10-1/2 cups 13-1/2 cups 1 gallon, 1/2 cup 1 gallon, 3-1/2 cups 1 gallon, 6-1/2 cups 1 gallon, 9-1/2 cups 3 cups 5-1/4 cup 6-3/4 cup 8-1/4 cup 9-3/4 cup 11-1/4 cup 12-3/4 cup Lemon juice 2 ounces 7 Tbsp 9 Tbsp 5-1/2 ounces 6-1/2 ounces 7-1/2 ounces 8-1/2 ounces 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 Black pepper 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 Drain potatoes well. Refrigerate at 41 degrees F until ready to use. Cook bacon, drain grease and crumble. Chop green onions. Mix together mayonnaise, lemon juice, chopped green onion, salt and pepper. Add cheese to mixture. Pour over potatoes and mix until well combined. Keep below 41 degrees throughout meal service. Portion with a #8 scoop. For mech soft and puree omit bacon and onion. Low Fat/Low Chol omit bacon. 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 40 degrees F (4.4 degrees C) or lower. Cover and label with date of preparation. Do not store directly on ice. All Food Serving - Use clean and sanitized serving utensils with long handles. Serve food with tongs or gloves. Page 8 of 19

10 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 9 of 19

11 Potato Salad, No Bacon or Onion Serving Size: 1/2 cup Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Loaded Potato Salad 1/2 cup 2-1/2 cups 5 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups Prepare as main recipe omitting bacon and onion. Portion with a #8 scoop. 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. 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 19

12 Pureed Loaded Potato Salad Serving Size: #8 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Loaded 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 Tbsp 5 Tbsp 5 ounces 7-1/2 ounces 10 ounces 13 ounces 15 ounces 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. Pureed Cold Holding - Chill to 40 degrees F (4.4 degrees C) or lower before serving. Hold at this temperature during service. All Cold Holding - Hold at 40 degrees F (4.4 degrees C) or lower. Cover and label with date of preparation. Do not store directly on ice. 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 11 of 19

13 Marinated Three Bean Salad Serving Size: 1/2 cup Ingredient 45 Servings 75 Servings 105 Servings 135 Servings 150 Servings 180 Servings 210 Servings Black pepper 1-1/2 tsp 2-1/2 tsp 3-1/2 tsp 4-1/2 tsp 5 tsp 2 Tbsp 7 tsp Wax beans 3 c 5 c = 1/2 can 7 c 9 c 1 can 1 can, 2 c 1 can, 4 c Vegetable salad oil 3/4 cup 1-1/4 cup 1-3/4 cup 2-1/4 cup 2-1/2 cups 3 cups 3-1/2 cups Soy sauce 3 Tbsp 5 Tbsp 7 Tbsp 9 Tbsp 5 ounces 6 ounces 7 ounces Chopped onion 1 1/2 cup 2 1/2 cup 3 1/2 cup 4 1/2 cup 5 cup 6 cup 7 cup Frozen green beans 1 pound, 14 ounces 3-1/4 pounds 4-1/2 pounds 5-3/4 pounds 6-1/4 pounds 7-1/2 pounds 8-3/4 pounds White vinegar 18 ounces 3-3/4 c 5-1/4 c 6-3/4 c 7-1/2 c 9 c 2 quarts, 2-1/2 c Kidney beans 5-1/2 c 9 c 1 can, 2-1/2 c 1 can, 6 c 1 can, 7-1/2 c 2 cans, 1 c 2 cans, 4-1/2 c Celery salt 3/4 tsp 1-1/4 tsp 1-3/4 tsp 2-1/4 tsp 2-1/2 tsp 1 Tbsp 3-1/2 tsp Diced green pepper, no /4 cup 1-1/4 cup 1-3/4 cup 2-1/4 c 2-1/2 cups 3 cups 3-1/2 cups Granulated sugar 2-1/4 cup 3-3/4 cups 5-1/4 cup 6-3/4 cup 7-1/2 cup 9 cups 10-1/2 cup Salt 3/8 tsp 5/8 tsp 7/8 tsp 1-1/8 tsp 1-1/4 tsp 1-1/2 tsp 1-3/4 tsp Drain green and wax beans. Drain and rinse kidney beans. Mix beans together. Add chopped onions, chopped green pepper and seasonings. Cover. Marinate overnight in the refrigerator. Just before serving, drain vegetables; add oil and toss lightly. Keep below 41 degrees throughout meal service. DIET 3 BEAN SALAD: Page 12 of 19

14 Omit salt, celery salt and soy sauce. Reduce sugar to 1/4c per 25 servings. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. Vegetables Raw Prep - Wash raw vegetables thoroughly in potable water before cutting, cooking, or combining with other ingredients. Make sure vegetables do not come in contact with surfaces exposed to raw meat and poultry. Wear gloves when handling raw vegetables. 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 13 of 19

15 Pureed Three Bean Salad Serving Size: #8 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Marinated Three Bean Salad 3/4 cup 3-3/4 cup 7-1/2 cups 11-1/2 cups 15 cups 1 gallon, 3 cups 1 gallon, 6-1/2 cups Place salad in food processor. Blend until smooth. adding liquid if needed. Cover and refrigerate at 41 degrees F and hold temperature throughout meal service. Portion with a #8 scoop. Pureed Cold Holding - Chill to 40 degrees F (4.4 degrees C) or lower before serving. Hold at this temperature during service. All Cold Holding - Hold at 40 degrees F (4.4 degrees C) or lower. Cover and label with date of preparation. Do not store directly on ice. 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. Follow the chart information below if necessary to meet facility policy. Page 14 of 19

16 Peach Pie Serving Size: 1/8 Ingredient 48 Servings 80 Servings 104 Servings 128 Servings 152 Servings 176 Servings 200 Servings Peach pies Bake pie according to package directions. Cut each pie into 8 pieces. Serve 1 piece. Page 15 of 19

17 Pureed Peach Pie Serving Size: #10 scoop Ingredient 1 Serving 5 Servings 10 Servings 15 Servings 20 Servings 25 Servings 30 Servings Peach 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) Apple Juice 1 Tbsp 3 oz 5 oz 8 oz 10 oz 13 oz 15 oz Place pie in food processor. Gradually add juice and blend until a smooth consistency. If served warm, keep above 140 F throughout meal service. If served cold, keep below 41 F throughout meal service. Portion with a #10 scoop. Pureed Cold Holding - Chill to 40 degrees F (4.4 degrees C) or lower before serving. Hold at this temperature during service. All Cold Holding - Hold at 40 degrees F (4.4 degrees C) or lower. Cover and label with date of preparation. Do not store directly on ice. 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 16 of 19

18 Peach Pie Serving Size: 1/16 Ingredient 2 Servings 6 Servings 10 Servings 16 Servings 20 Servings 26 Servings 30 Servings Peach Pie 1/8 3 servings (1/8) 5 servings (1/8) 8 servings (1/8) 10 servings (1/8) 13 servings (1/8) 15 servings (1/8) Take 1/8 slice of prepared peach pie and cut in half for two, 1/16 servings. Serve 1, 1/16 slice of pie. Local and State Sanitation Regulations may vary and will supersede the HACCP guidelines below. 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 17 of 19

19 Cornbread Serving Size: 1 sq Ingredient 48 Servings 96 Servings 120 Servings 144 Servings 168 Servings 192 Servings 216 Servings Cornbread mix packages / / /2 Combine all ingredients according to package directions and bake. Serve 1 piece. Pan size: Half size pan (10x12x2) yields 24 servings - cut 4x6. Full size pan (20x12x2) yields 48 servings - cut 12x4. 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 18 of 19

20 *Bread Serving Size: 1sl=#24 scoop Ingredient 14 Servings 28 Servings 42 Servings Water 14 ounces 3-1/2 c 5-1/4 c Puree bread, biscuit and roll mix 2 cups 4 cups 6 cups Vegetable salad oil 1/4 cup 1/2 cup 3/4 cup Place Puree Mix into a large mixing bowl. Add cold water and vegetable oil to dry mix and blend well with whisk. Serve at room temperature- product may be held up to 2 hours. If being held longer than this, cover and store in refrigerator at 41 degree F or below prior to meal service. Portion using #24 scoop. Garnish with margarine, jelly or cinnamon sugar. 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 19 of 19