Farmer Market Day Special Event Menu

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MARCH

March Equinox Tuesday March 19th, 2024

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Good Friday March 29th, 2024

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APRIL

Easter Monday April 1st, 2024

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Cinco de Mayo May 5, 2024

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Father’s Day Sunday June 16th, 2024

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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 !

Farmer Market Day

Appetizer

Hummus w/Pretzels

Turkey Vegetable Soup

Mains

Chicken Cobb Salad

with French Baguette

Apricot Honey Pork Chops

with Wild Rice & Balsamic Spring Salad

Desserts

Triple Berry Crumble

Easy Banana Walnut Cookie

Beverages

Lemonade

Tea or Coffee

Farmer Market Day

Snack Cart Ideas

Drink Idea: Raspberry Refresher

Tip: Sass up your raspberry juice with a refreshing twist of mint, tangy lime juice and some bubbly club soda.

Snack Idea: Tea Biscuit

Tip: Add a dallop of jam, lemon curd, or creamy butter to your tea biscuits and voila – a perfect match made in pastry heaven.

Farmer Market Day

Decorations & Activities

Farmers Market Day

Throw a berry bash and let the residents whip up some scrumptious strawberry pies!

Add a special touch to a meal service with a Farmers Market Day card.

HummusClassicw/PretzelsRTS(ClassicHummusw/Pretzels)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize.

SERVINGSIZE YIELD 1each 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of11

SoupTurkeyVegetableCreamy(CreamyTurkeyVegetableSoup)

ForService:Allmeals

1

INGREDIENTS AMOUNT PREPARATIONSTEP

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Prepareproductasperpackageinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

2 Portionaccordingtoservingsize

3 CCP-Maintain>140F/60C.

4 Discardunusedproduct.

SERVINGSIZE YIELD 180mL 50
11Dec2023|9:12PM Page2of11

ChickenCobbSaladw/Peppers&Tomatoes(ChickenCobbSalad)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Lettuce,Iceberg 485g WashLettucesandSpinach.Breakorcutintobite-sizepieces.PortionintoindividualSaladbowls.

Lettuce,RomaineFresh 485g

Spinach,Fresh 485g

Lettuce,GreenLeaf 485g

3 Chicken,DicedCkd 3Kg Arrange60gChickenontopofLettuce.

4 Peppers,GreenFresh 15Kg Julienne Add30gGreenPepperslices,1/4ofaTomato,and1/2EggineachSalad

Tomatoes,FreshMed 2.65Kg Quartered

Egg,WholeHardboiled 25each Halved

5

6

COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 0.0°C Make Tongs 1each 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
Dressing,FrenchLoCal 1.5L Serve30mLDressingwitheachSalad.
CCP-Maintain<40F/4C.
11Dec2023|9:12PM Page3of11

PorkChopBkdBnlsw/ApricotHoneyMustardSc(ApricotHoneyPorkChops)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Pork,ChopBnls 3.5zRaw 50each PlacePorkinsteampans.Inamixingbowl,combineDressing,GingerandJam.Whisktocombine.PourSauceevenlyoverPork.Coverwith foilandbake30-35min.

CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds. Dressing, HoneyMustard 1L

Ginger,Ground 10mL

Jam,Apricot Bulk 750mL

3

4

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

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

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

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

7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

8 CookTime:30-35min

COOKTEMP COOKMETHOD SERVINGSIZE YIELD 176.0°C Bake 1each 50 INGREDIENTS
AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page4of11

RiceWildf/Dry(WildRice)

ForService:Allmeals

INGREDIENTS AMOUNT PREPARATIONSTEP

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Rice,Wild 2Kg PlaceallIngredientsinshallowbakingpan.AddboilingWateramountaccordingtomanufacturer'sinstruction.Stir.Coverpanwithheavyduty foil.Bakefor35minutesat350F/176Cuntilliquidisabsorbed.Fluffwithfork.

Margarine, Solids 110mL

Salt,Table 15mL

3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

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

7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 35Min 176.0°C Bake #8scoop 125mL 50
11Dec2023|9:12PM Page5of11

LettuceSaladSpringf/Mixw/Tomatoes&Drsg(BalsamicSpringSalad)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

Tomatoes,FreshMed 1.5L Chopped Portion125mLSaladMix,60mLchoppedTomato,and30mLDressingseasonedwithSaltandPepperper serving.

Lettuce,SpringMix 11Kg

2

Dressing,Vinaigrette Balsamic 15L

Salt,Table 5mL

Pepper,BlackGrd 5mL

3

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

COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of11

BaguetteFrench(FrenchBaguette)

ForService:Allmeals

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Portionaccordingtoservingsize

3 Discardunusedproduct.

SERVINGSIZE YIELD 0.26each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page7of11

CakeTripleberryCrumbleRTS(TripleberryCrumble)

ForService:Allmeals

1

WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Prepareproductasperpackageinstructions.

2 Portionaccordingtoservingsize

3 CCP-Maintain<40F/4C.

COOKMETHOD SERVINGSIZE YIELD Chill 1slice 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page8of11

CookieHmdw/BananaCoconut&Walnut(EasyBananaWalnutCookie)

ForService:Allmeals

1

2

3 Linebakingsheetwithparchmentpaper. Using#16scp,scoopbatterontolinedbakingtray.Pressdowntoshape. Bakefor20minutesuntillightlybrownedandfirmtotouch.

4 CCP-Maintain<40F/4C.

COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 176.0°C Bake Tongs 2each 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Nuts,WalnutPieces 110g
Coconut,ShreddedSweet 235g xBananas,Fresh 625g Mashed
Preheatovento350F/176C. Combineallingredients,ensureingredientsarewellcombine.
11Dec2023|9:12PM Page9of11

DrinkLemonadef/Mix(LemonadeDrink)

ForService:Allmeals

2

3

COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
1
Water 6.25L Prepareproductasperpackageinstructions. DrinkMix,LemonadeCrystals 625mL
CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:12PM Page10of11

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 Page11of11

Farmers Market Day

Farmers Market Day

Farmers Market Day

Farmers Market Day

Farmers Market Day

Farmers Market Day

Farmers Market Day

Farmers Market Day

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