Recipe Book - Multiple Portions

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1 Thai Red Curry Chicken Salad Wrap Portion: 1 Wrap $ Portions $ Portions $ Portions $ Portions Red Curry Chicken Salad RECIPE $ LB + 4 OZ 12 LB + 4 OZ 18 LB + 8 OZ 24 LB + 8 OZ $16.47 $32.93 $49.40 $ " Hearty Grains Ultra Flour Tortilla Chinese (Napa) Cabbage, Fresh SHREDDED Carrots, Fresh BLANCHED, JULIENNE Thai Basil Leaves, Fresh LEAVES 24 Tortillas 48 Tortillas 72 Tortillas 96 Tortillas $4.69 $9.38 $14.08 $ LB + 4 OZ 4 LB + 8 OZ 6 LB + 12 OZ 9 LB $2.81 $5.61 $8.42 $ LB + 8 OZ 3 LB 4 LB + 8 OZ 6 LB $0.97 $1.94 $2.91 $ OZ 12 OZ 1 LB + 2 OZ 1 LB + 8 OZ $9.44 $18.87 $28.31 $37.74 Monday, May 09, :32:14 Sodexo Central System Files 2015 Sodexo, Inc. Page 3 of 5

2 Thai Red Curry Chicken Salad Wrap Portion: 1 Wrap $ Portions $ Portions $ Portions $ Portions Kikkoman Sweet Thai Chili Sauce (CONV) $ CUP 1 PT 1 PT + 1 CUP 1 QT $1.18 $2.35 $3.53 $4.70 Pre Prep: 1. Prepare all sub recipes according to recipes. 2. Spray tortilla with vegetable oil spray (not listed). Place tortilla on a Panini press or griddle to warm. 3. Place #8 scoop chicken salad mixture in center of tortilla. Spread mixture down the center of the tortilla. 4. Layer 1 1/2 oz cabbage and 1/2 oz carrots on top of chicken salad in center of tortilla. 5. Place 1/4 oz basil on top of vegetables. Top with 2 tsp Thai sweet chili sauce. 6. Tightly wrap tortilla and filling burrito-style finishing with seam side down. Fold ends of tortilla over. Serve immediately. Portion: Serve 1 wrap. Shelf Life: If left over, do not reuse. Simply to Go Assembly Procedures: 1. Assemble as above, but do not warm tortilla. 2. Cut wrap in half on a 45 degree angle. Place wrap halves, cut side out, in wrap packaging. Fold side edges in and top half down. Place label on the top center of wrap packaging. See wrap packaging procedure in visual training aid. CCP-- Hold refrigerated at internal temperature of 40 degrees F. or below for use within 24 hours. Per Portion: 1 each 10" hearty grains ultra flour tortilla #8 scoop chicken salad 1 1/2 oz cabbage and 1 oz carrot 1/4 oz Thai basil 2 tsp Thai sweet chili sauce Shelf Life: Use within 24 hours. Monday, May 09, :32:14 Sodexo Central System Files 2015 Sodexo, Inc. Page 4 of 5

3 Thai Red Curry Chicken Salad Wrap Portion: 1 Wrap $ Portions $ Portions $ Portions $ Portions $ Chef Tips: For wrapped and boxed sandwiches: If condensation occurs on packaging, build sandwiches or subs and place under refrigeration at internal temperature of 40 degrees F. for 45 minutes to 1 hour before wrapping or boxing. Nutritional Data Per: 1 Wrap Calories: 367 KCAL Potassium: MG Total Fat: 11 Gram Total Carb: 42 Gram Saturated Fat: 2.6 Gram Dietary Fiber: 5.1 Gram Trans Fat: 0.3 Gram Cholesterol: 55.4 MG Sugars: Sodium: MG Protein: 24.5 Gram Vitamin A: IU Vitamin C: 16.3 MG Calcium: MG Iron: 2.6 MG Monday, May 09, :32:14 Sodexo Central System Files 2015 Sodexo, Inc. Page 5 of 5

4 Red Curry Chicken Salad Portion: #8 Scoop $ Portions $ Portions $ Portions $ Portions Poached Chicken Breast (RANDOM, MED) REC COLD, DICED 1/2" Red Curry Mayonnaise RECIPE 4 LB 8 LB 12 LB 16 LB $12.93 $25.86 $38.79 $ PT 1 QT 1 1/2 QT 2 QT $2.35 $4.70 $7.05 $9.40 $65.87 Celery, Fresh SLICED 1/4" ON BIAS Green Onions, Fresh GREEN ONLY, SLICED 1/4" ON BIAS 9 3/4 OZ 1 LB + 3 1/2 OZ 1 LB + 13 OZ 2 LB + 6 1/2 OZ $0.32 $0.63 $0.95 $ /4 OZ 9 3/4 OZ 14 1/2 OZ 1 LB + 3 1/2 OZ $0.87 $1.74 $2.61 $3.48 Pre Prep: 1. Prepare all sub-recipes according to recipes. 2. If salad is to be held for more than 24 hours, blanch raw celery for 20 seconds. (When raw celery is used in cold salads, the finished product cannot be held for more than 24 hours.) 3. In a mixing bowl, combine chicken, celery and scallions. 4. Fold red curry mayonnaise into chicken mixture, being careful not to break up chicken. CCP-- Hold refrigerated at internal temperature of 40 degrees F. or below for use. Portion: Serve #8 scoop or as directed in recipes or menus. Shelf Life: Use within 24 to 48 hours if blanched celery was used. Salads made with raw celery must be discarded after the meal period (or maximum of 24 hours). Nutritional Data Per: #8 Scoop Calories: KCAL Potassium: MG Total Fat: 5.7 Gram Total Carb: 3.6 Gram Saturated Fat: 1 Gram Dietary Fiber: 0.6 Gram Trans Fat: 0.1 Gram Cholesterol: 55.3 MG Sugars: Sodium: MG Protein: 17.8 Gram Vitamin A: IU Vitamin C: 1.5 MG Calcium: 19.1 MG Iron: 0.5 MG Monday, May 09, :57:28 Sodexo Central System Files 2015 Sodexo, Inc. Page 3 of 4

5 Poached Chicken Breast Portion: 3 oz $ Portions $ Portions $ Portions $ Portions CHICK Breast, BNLS,SKNLS,Raw,Random,MED THAWED 6 LB 12 LB + 4 OZ 18 LB + 4 OZ 24 LB + 4 OZ $14.47 $28.94 $43.41 $57.89 $57.89 NOTE: Identify large breasts, and butterfly as needed to ensure even cooking. 1. Place 2" perforated hotel pans into 2" hotel pans. Arrange breasts, laying flat in a single layer. Do not overcrowd. 2. Place pans in steamer. CCP-- Cook for 12 to 17 minutes or until minimum internal temperature is at least 165 degrees F. (for 15 seconds). CCP-- Cool quickly (per HACCP) to internal temperature of 40 degrees F. or below for use. Portion: Use as directed in recipes. Shelf Life: Use within 24 to 48 hours. CCP-- Reheat quickly (per HACCP) to internal temperature of 165 degrees F. (for 15 seconds). Nutritional Data Per: 3 oz Calories: KCAL Total Fat: 2.2 Gram Saturated Fat: 0.5 Gram Trans Fat: 0 Gram Cholesterol: 62.1 MG Sugars: Potassium: MG Total Carb: 0 Gram Dietary Fiber: 0 Gram Sodium: 38.3 MG Protein: 19.1 Gram Vitamin A: 21.3 IU Vitamin C: 0 MG Calcium: 4.3 MG Iron: 0.3 MG Monday, May 09, :57:28 Sodexo Central System Files 2015 Sodexo, Inc. Page 1 of 4

6 Red Curry Mayonnaise Portion: 1 Tbsp $ Portions $ Portions $ Portions $ Portions Low Calorie, No Cholesterol Mayonnaise 1 CUP + 2 TBS 1 PT + 1/4 CUP 1 PT + 1 1/4 CUP 1 QT + 1/2 CUP $0.66 $1.32 $1.98 $2.64 $7.02 Non Fat Plain Greek Yogurt Red Curry Paste Unseasoned Rice Vinegar 1/4 CUP + 3 TBS $0.45 3/4 CUP + 3 TBS $ /4 CUP + 2 $ /4 CUP + 2 $1.80 TBS TBS 3 TBS + 1 TSP 1/4 CUP + 3 TBS 1/2 CUP + 2 TBS 3/4 CUP + 1 TBS $0.52 $1.04 $1.56 $ TBS + 1/4 TSP $ TBS + 3/4 TSP $ TBS + 1 TSP $0.37 1/4 CUP + 1 1/2 $0.49 TSP 1. In a mixing bowl, combine all ingredients. Mix well. CCP-- Hold refrigerated at internal temperature of 40 degrees F. or below for use. Portion: Use as directed in recipes or menus. Shelf Life: Use within 24 to 48 hours. Nutritional Data Per: 1 Tbsp Calories: 35.9 KCAL Potassium: 5.8 MG Total Fat: 2.8 Gram Total Carb: 2.2 Gram Saturated Fat: 0.4 Gram Dietary Fiber: 0.2 Gram Trans Fat: 0 Gram Cholesterol: 0.3 MG Sugars: Sodium: 151 MG Protein: 0.6 Gram Vitamin A: 71 IU Vitamin C: 0.1 MG Calcium: 5.1 MG Iron: 0.1 MG Monday, May 09, :57:28 Sodexo Central System Files 2015 Sodexo, Inc. Page 2 of 4