Beach Party Special Event Menu

Page 1

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 !

BEACH PARTY

Appetizer

Crispy Shrimp Tempura with Sweet & Sour Sauce

Summer Gazpacho

Mains

Sweet Salmon & Pineapple Skewers with Sautéed Peppers and Lemon Rice

Mushroom Goat Cheese Puff Pizza with Mixed Green Salad

Desserts

Fresh Watermelon

Chocolate Ice Cream Bar

Beverages

Tropical Fruit Punch

Tea or Coffee

BEACH PARTY

Snack Cart Ideas

Drink IDea: Tropical Fruit Punch

Tip: Serve drink with an umbrella placed inside for an added touch

Snack IDea: mango ice cream

Tip: Portion into bowls with lids & place bowls in an insulated insert or ice bath for service

Spruce up meal or cart service with colourful napkins

Add a special touch to meal service with a Beach Party card

BEACH PARTY DECORATIONS & activities

ShrimpBatteredTempuraRtS(ShrimpTempura)

ForService:Allmeals

1

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

Cookperpackageinstructionsto*internaltemp>165F/74Cheldfor15sec.

2 Portionaccordingtoservingsize

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

COOKMETHOD SERVINGSIZE YIELD Cook 90g 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of15

SoupGazpachow/HmdBroth(Gazpacho)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Mushroom,Pieces Cnd 438mL Chopped Fine SauteMushroominOiluntillightbrown.

2

Oil,Vegetable 33mL

Garlic,Fresh 3.41 clove Minced Combineremainingingredientsinglassorstainlesssteelcontainer.AddMushrooms.Coverandchill<40F/4C.Makeat leastonedayaheadforflavorstoblend.

Tomatoes,DicedCnd 3.45L

Onions,FreshFinely Chopped 438mL Chopped Fine

3

Celery,Fresh 225mL Chopped Fine

Cucumber,Fresh 1.55Kg Chopped Fine

Peppers,GreenDiced 275g Chopped Fine

Vinegar,White Distilled 138mL

Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill 6zLadle 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page2of15

SoupGazpachow/HmdBroth(Gazpacho)

ForService:Allmeals

Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP Sauce,HotPepper 3mL JuiceTomatoRTSBulk 2.15L Cumin,Seed 3mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:12PM Page3of15

JuiceTomatoRTSBulk(TomatoJuice)

1

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Portionaccordingtoservingsize.

2 CCP-Maintain<40F/4C.

3 Discardunusedproduct.

SERVINGSIZE YIELD 250mL 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page4of15

SalmonSkewerGrldf/Filletw/Pineapple(Salmon&PineappleSkewers)

1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.

2

Sauce,SoyBulk 1.65L MixtogetherSoySauce,VinegarandBrownSugaruntilSugarisdissolved.AddGarlic,Ginger,1stportionmincedGreen Onions,CrushedPepperandOil.

Vinegar,Rice 750mL

Sugar,Brown 750mL

Garlic,Minced 375mL

GingerRoot, Fresh 375mL Minced

Onions,Fresh Green/Spring 185g Minced

Pepper,Red Crushed 25mL

Oil,Vegetable 375mL

3 Salmon,Fillet Raw 6Kg Cubed PlacecubedSalmoninmarinadeandcoatcompletely.Coverandchillinrefrigerator<40F/4Cfor1-2hrs.RemoveSalmonfrom marinade.Maintain<40F/4C.Bringmarinadetoaboil,thensimmerfor10min.

4 Pineapple,Fresh 6Kg Cubed CutPineappleinto11/2inchchunksandOnioninto1inchsegments.ThreadSalmon,PineappleandOnionpiecesonskewers.

ForService:Allmeals 11Dec2023|9:12PM

Page1of2 COOKMETHOD SERVINGSIZE YIELD Grill 2each 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page5of15

SalmonSkewerGrldf/Filletw/Pineapple(Salmon&PineappleSkewers)

ForService:Allmeals

Onions,FreshGreen/Spring 750mL Cubed

5

6

GrillandbastewithSaucefrequently.

CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

CCP-*Maintain>140F/60Cfor4hrsonly.Discardunusedproduct.

Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of15

PizzaMushroomGoatCheesef/PuffPastry(MushroomGoatCheesePuffPizza)

1

2 PastryPuffDough, Sheet 12.5 sheet

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

Preheatovento425F/220C.Linebakingsheetwithparchmentpaper. Placepuffpastrysheetsonpreparedbakingsheet.Setaside.

3 Wine,White 750mL Meltmargarineinalargeskilletovermediumheat.Sautémushroomsandgarlicfor5to7minutesoruntilgoldenbrown; pourinwineandseasontotastewithsaltandpepper.

Garlic,Chopped 250mL

Mushroom,Fresh 2.2L Sliced

Margarine,Solids 190mL

4 SoupBisqueTomato RedPepper 1.55L

5

Cookfor3to4minutesmore,oruntilwinehasmostlyevaporated.Removefromheatandsetaside.

Assemblepizzas:Spreadsoupevenlyovereachpieceofpuffpastryhalf,leavinga1/2-inch(1cm)borderuncovered.

Tomatoes,Grape 250g Halved Sprinkleeachpieceevenlywithmozzarella,cookedmushrooms&tomatoes,pressingdownlightlywithbackofspatula. Bakefor20to25minutes,oruntilpastryisgoldenbrown;removefromoven.

Cheese,Mozzarella

Shredded 3.1L

6 Basil,Fresh 150g SlicedThin Sprinkleeachpizzawithcrumbledgoatcheese;letsitfor10minutes.Sprinklewithbasil.Cuteachpizzaasdesiredbefore serving.

ForService:Allmeals 11Dec2023|9:12PM

Page1of2 COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 220.0°C Bake Tongs 1slice 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page7of15

PizzaMushroomGoatCheesef/PuffPastry(MushroomGoatCheesePuffPizza)

ForService:Allmeals

7

8

9

10

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

Cheese, Goat 750mL Crumbled

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

Page2of2
11Dec2023|9:12PM Page8of15

SoupBisqueTomatoRedPepper(TomatoRoastedRedPepperBisque)

INGREDIENTS AMOUNT PREPARATIONSTEP

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Prepareproductasperpackageinstructions

3 Portionaccordingtoservingsize.

4 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

COOK-ENDTEMP SERVINGSIZE YIELD 74°C 180mL 50
11Dec2023|9:12PM Page9of15

PeppersRed&GreenSauteedf/Fresh(SauteedRed&GreenPeppers)

ForService:Allmeals

INGREDIENTS AMOUNT PREPARATIONSTEP

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Peppers,Red FreshSwt 2.25Kg WashandslicePeppersin1/8"julienneslices.

2

Peppers, GreenFresh 2.25Kg

3 Oil,Vegetable 120mL HeatOilandsautéPepperswithseasoningsuntiltendercrisp.

Salt,Table 10mL

Pepper,Black Grd 5mL

4 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

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

8 Discardunusedproduct.

9 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Saute 4zSolidSpoodle 125mL 50
11Dec2023|9:12PM Page10of15

LettuceSaladMixedGreenw/ItalianDrsg(MixedGreenItalianSalad)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Dressing,ItalianGolden 750mL RinseanddrainVegetables.Tearintobitesizedpieces.

Spinach,Fresh 350g Trimmed

Lettuce,Iceberg 675g Trimmed

Lettuce,GreenLeaf 475g

3 TossinalargebowlwithDressing,serveimmediately.

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

5 Discardunusedproduct.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page11of15

WatermelonChunksFresh(FreshWatermelonChunks)

ForService:Allmeals

SERVINGSIZE YIELD 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:12PM Page12of15

IceCreamBarVanillaChocolateCoated(VanillaChocolateIceCreamBar)

ForService:Allmeals

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Portionaccordingtoservingsize.

2 CCP--Maintain<32F/0C

3 Discardunusedproduct.

SERVINGSIZE YIELD 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page13of15

DrinkTropicalPunchf/Mix(TropicalPunch)

ForService:Allmeals

3

COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Water 5.9L Prepareproductasperpackageinstructions. DrinkMix,TropicalPunchCrystals 730g
CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:12PM Page14of15

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 Page15of15

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