Canada Day Special Event Menu

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All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®. Spring Summer Special Events Menu

2024 Calendar of Events

MARCH

March Equinox Tuesday March 19th, 2024

Purim Sunday March 24th 2024

Good Friday March 29th, 2024

Easter Sunday March 31st, 2024

APRIL

Easter Monday April 1st, 2024

Eid A Fitr Wednesday April 10th, 2024

Passover Tuesday April 23rd, 2024 to Tuesday April 30th

MAY

Cinco de Mayo May 5, 2024

Mother’s Day Sunday May 12th, 2024

Victoria Day Monday May 20th, 2024

JUNE

Father’s Day Sunday June 16th, 2024

June Solistice Thursday June 20th, 2024

National Indigenous Peoples Day June 21, 2024

2024 Calendar of Events

JULY Canada Day Monday July 1, 2024 AUGUST Civic Holiday Monday August 5th, 2024 W I S H I N G Y O U A F U N - F I L L E D SPRING & SUMMER S E A S O N !

CANADA DAY

Appetizer

Garlic & Cheese Breadsticks

Tomato Basil Soup

Mains

BBQ Chicken Drumsticks with Potato Salad & Honey Dijon Pear & Pecan Salad

Swiss Cheese & Mushroom Beef Burger with Summer Grilled Vegetables

Desserts

Mini Pancakes with Strawberries

Peach Cobbler

Beverages

Caesar Mocktail

Tea or Coffee

CANADA DAY

Snack Cart Ideas

Drink IDea: Canadian caesar mocktail

Tip: Serve drink with a plastic wine glass and a red beverage napkin

Snack IDea: raspberry tart

Tip: Portion tarts into sandwich bags to easily share during snack service

Spruce up tray service with Canada Day tray covers and napkins

Add a special touch to meal service with a Canada Day card

CANADA DAY DECORATIONS & activities

BreadStickCheeseGarlicRtB(Garlic&CheeseBreadStick)

ForService:Allmeals

1

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Placefrozenbreadsticksonsheetpanandbake.

2 Portionaccordingtoservingsize

3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

4 Discardunusedproduct.

COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 5Min 218.0°C Bake 1each 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of16

SoupBisqueTomatow/CondSoup(HerbedTomatoBisque)

ForService:Allmeals

INGREDIENTS AMOUNT PREPARATIONSTEP

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Soup, Tomato Cond 3.75L

Water 625mL

CombineallIngredientsinlargestockpotovermediumheat.Heattoboilingreduceheatandsimmerfor5min.tointernaltemperatureof 165F/74Cheldforatleast15sec.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

2

Tomatoes, DicedCnd 2.5L

Sugar, Granulated 75mL

Seasoning, Italian 30mL

3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

4 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

5 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

6 CCP-Maintain>140F/60C;discardunusedproduct.

7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
11Dec2023|9:12PM Page2of16

ChickenBkdf/Drumw/BBQSauce(BBQSauceGlazedChickenDrumsticks)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Chicken,DrumsticksIQF 100each CoatChickenevenlywithBBQSauce.Placeonbakingsheet.

Sauce,BBQ 3.5L

CCP-Cooktoaninternaltemperatureof180F/82Cheldforatleast15seconds.

CCP-Maintain>140F/60C

3 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

4

5

6

7

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

CookTime:11/2-2hours

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake Tongs 2each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page3of16

BurgerBeef&SwissonWhiteBunw/Mshrm(SwissMushroomBeefBurger)

ForService:Allmeals

1

2 Cheese,Swiss 750g SlicedThin

3 Beef,BurgerPattyRaw 4z 50each patty

4

Margarine,Solids 30mL

Mushroom,PiecesCnd 2.25L Drained

5 BunHamburgerWhite 50whole

6

7

8

9

11Dec2023|9:12PM

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

SliceCheesein30gpieces.

NOTE:Chillunderrefrigeration<40F/4C.

PlaceBeefPattiesonsheetpansandbakefor20min

CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.

Transfertopansandcover

SauteMushroomsinMargarine;simmerfor10min.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

Place1(60g)PattyonBun;topwithCheeseslice(15g)and60gofMushroomstotop.Coverwithtopof Bun.

CCP-Maintain>140F/60C

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct.

COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 20Min 148.0°C Bake 1each 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page4of16

10

Mayonnaisef/Bulk(Mayonnaise)

ForService:Allmeals

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Mayonnaise,Bulk 750mL Portion15mLperserving.

3 CCP-Maintain<40F/4C;discardunusedproduct.

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD SauceontheSide 1zLadle 15mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page5of16

PotatoSaladRedf/Freshw/Tomato&Vinaigrette(RedPotatoSaladw/Vinagrette)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Potato,FreshRed/New 575Kg Cubed BoilPotatoesfor10-12minutesoruntilforktender.Drain.

3 Bacon,PorkSlicedRaw 200mL CookBaconuntilCrisp.Chop.

4 Onions,FreshRed 520mL Sliced TosscubedPotatoes,choppedBacon,slicedOnions,choppedTomatoes,andBasilinalargebowl.

Tomatoes,FreshMed 520mL Chopped

Basil,DryLeaf 10mL

Dressing,Italian 200mL MixDressing,Mayonnaise,andMustard.PouroverPotatomixtureandtosslightly.

5

Mayonnaise,Bulk 175mL

Mustard,Dijon 40mL

6

NOTE:Chillunderrefrigeration<40F/4C.

7 CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Mix&Chill #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of16

LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)

ForService:Allmeals

1

2 BaconPorkStrip f/RawLS 100 slice Chopped

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Bacon:Prepareasperseparaterecipe.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

NOTE:Chillunderrefrigeration<40F/4C

3 Nuts,Pecan Pieces 850mL ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool.

4 Honey 1L CombineMustard,Honey,Salt,Sugar,VinegarandOil Setaside MixtogetherChives,Pears,Lettuce,Bacon,andPecans;add Dressingandtossgentlytocombined Setaside

Salt,Table 3mL

Sugar,Granulated 3mL

Vinegar,White

Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Oil,Vegetable 1.15L Chives,Fresh 1.5L Chopped Lettuce,SaladMix 4.4L BiteSize
Distilled 375mL
11Dec2023|9:12PM Page7of16

LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)

ForService:Allmeals

5 Cheese,Asiago 300mL ChoppedFine

Portionsaladandtopwith10mLCheese.

CCP-Maintain<40F/4C

6 CCP-Maintain<40F/4C;discardunusedproduct.

7 Discardunusedproduct.

Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP Lettuce,GreenLeaf 4.4L BiteSize Pears,FreshBartlett 25each Mustard,WholeGrain 1.15L
11Dec2023|9:12PM Page8of16

BaconPorkStripf/RawLS(LSBacon)

1 Bacon,Sliced 16/18LS 100 slice

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

CookBacontoan*internaltempof160F/71Cheldfor15seconds.

CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalor regionalpublichealthregulationsforspecifictimes.

CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.

CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.

COOKMETHOD SERVINGSIZE YIELD Cook 2slice 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
2
11Dec2023|9:12PM Page9of16

Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)

ForService:Allmeals

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 Sugar,Brown 230mL MixBrownSugarandJuicewithSeasonings;setaside.

Juice,LemonBulk 30mL

Garlic,Minced 1Tbsp

Salt,Table 1Tbsp

3 Oil,Olive 250mL DrizzleOiloverVegetablesandtosstocoat;addSeasoningmixture,toss.

Peppers,GreenFresh 5each Sliced

Peppers,RedFresh Swt 5each Sliced

Squash,Zucchini

PlaceVegetablesdirectlyonpreheatedgrillorlargebroilerpan.GrillorbroilovermediumheatuntilVegetablesareforktender,about10min.Turnfrequently.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds

Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Grill 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
YellowFresh
10each Sliced
11Dec2023|9:12PM Page10of16

Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)

ForService:Allmeals

4

5

Serve2slicesofPeppersand2slicesofZucchiniperserving.

CCP-Maintain>140F/60C

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

7

8

CCP-Maintain>140F/60C;discardunusedproduct.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page11of16

PancakesMiniw/Strawberries&ChocolateSc(MiniPancakesw/Berries&ChocSc)

ForService:Allmeals

1

2 Poffertjes,MiniPancakes

3 Syrup,Chocolate

4 Strawberries,FrzWholeUnsweet

5 Sugar,Powdered

DustwithPowderedSugar.

6 CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make SolidSpoon 4each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
200each
MiniPancakes:Prepareasperpackagedirections.Keepwarm.
750mL
Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
500mL Place3SlicesofthawedStrawberriesontopofPancakesasgarnish.
125mL
11Dec2023|9:12PM Page12of16

CobblerPeachf/Pastryw/RTUFilling(PeachCobbler)

1

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2 PanCoating,Spray 5g SprayPanCoatingevenlyinbakingpan(s).PourFillingintopan(s).

PieFilling,PeachCnd 5L

3 PastryPuffDough,Sheet 1.15Kg RollPastrytofitpan(s).PlaceontopofFilling.Sealedgestosideofpan(s).PerforatetopofPastry.

4

5

6

7

ForService:Allmeals 11Dec2023|9:12PM

Bakeat425F/218Cfor20-25mins,untilgoldenbrown.

CCP-Cooktoaninternaltemperatureof155F/68Cheldforatleast15seconds.

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

NOTE:Chillunderrefrigeration<40F/4C.

CookTime:20-25min

COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 218.0°C Bake 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
Page13of16

CocktailCaesarw/V8Juice(CaesarCocktail)

ForService:Allmeals

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2

Juice,LemonBulk

Sauce,Worcestershire 250mL

CelerySalt 100mL

3

CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGSIZE YIELD Make 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
JuiceV8RTSBulk 6.25L MixV8Juice,LemonJuice,WorcestershireSauceandCelerySalt.Blendwell.
250mL
11Dec2023|9:12PM Page14of16

1

3 Discardunusedproduct. JuiceV8RTSBulk(V8Juice)

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Portionaccordingtoservingsize.

2 CCP-Maintain<40F/4C.

SERVINGSIZE YIELD 125mL 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page15of16

CoffeeorTea250ml(CoffeeorTea)

ForService:Allmeals

INGREDIENTS AMOUNT PREPARATIONSTEP

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Coffee, Regular Ground 72mL

CoffeeorTea:Prepareproductasperpackageinstructions.

Water 4.5L

TeaBag,Indv 18each

Water 4.5L

3 Serveperresident'schoice.

4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

5 Discardunusedproduct.

SERVINGSIZE YIELD 180mL 50
11Dec2023|9:12PM Page16of16

Happy Canada Day!

Happy Canada Day!

Happy Canada Day!

Happy Canada Day!

Happy Canada Day!

Happy Canada Day!

Happy Canada Day!

Happy Canada Day!

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