Father's 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 !

FATHER'S DAY

Appetizer

Fresh Caprese Salad

Minestrone Soup

Mains

Maui Pineapple Pork Chop

with Rosemary Red Potatoes & Asparagus Spears

Feta Cheese, Cucumber & Avocado Sandwich

with Balsamic Spring Mix Salad

Desserts

Apple Strudel

Ice Cream Sundae in Cookie Bowl

Beverages

Non-Alcoholic Beer

Tea or Coffee

FATHER'S DAY

Snack Cart Ideas

Drink IDea: Iced cold "Beer"

Tip: Serve in a beer mug or with a beverage napkin

Snack IDea: pretzel twist and cheese sauce

Tip: Serve pretzels with cheese sauce portions in a food tray

FATHER'S DAY DECORATIONS & activities

Host a Father's Day card making activity!

Add a special touch to meal service with a Father's Day card

SaladTomatoandMozzarellaw/BalsamicGlaze(CapreseSalad)

ForService:Dinner

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Tomato,LargeFresh 2.35Kg 1"Slices CombineTomato,MozzarellaandBasilinamixingbowl.AddBalsamicGlaze,OliveOilandSaltandPeppertoTaste. Gentlycombine.

CheeseMozzarella

Slice 2.15Kg

Basil,Fresh 50mL

2

Glaze,Balsamic 15L

Oil,Olive 150mL

Salt,Table 5mL ToTaste

Pepper,BlackGrd 5mL ToTaste

3 NOTE:Chillunderrefrigeration<40F/4C.

4

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

COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page1of16

CheeseMozzarellaSlice(MozzarellaCheeseSlice)

1 Cheese,Mozzarella 1.5Kg

WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SliceCheeseinto30gslices.Portion1sliceperserving. CCP-Maintain<40F/4C.

SERVINGSIZE YIELD 30g 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page2of16

SoupMinestronew/DryG-FRSBase(MinestroneSoup)

ForService:Dinner

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

Celery,Fresh 200g Chopped Inastockpot,overmediumheat,sauteGarlic,Onions,Celery,andCarrots.CookuntilOnionsaretransparent.Add Potatoes.

Carrots,Fresh 250g Chopped

2

Potato,Fresh 300g Peeled& Chopped

Garlic,Chopped 15mL

Onions,FreshYellow 200g Chopped

3 Base,VegetableDry G-FRS 125mL

Water 7L

Tomatoes,Diced Cnd 1L

Beans,KidneyCnd 500g

AddBase,Water,Tomatoes,Beans,andPasta.Bringtoaboil.Reduceheattoasimmer.Cooktointernaltemperatureof 165F/74Cforatleast15seconds.

AddSeasonings,cookfor40minutesoruntilPastaistender.

Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page3of16

SoupMinestronew/DryG-FRSBase(MinestroneSoup)

ForService:Dinner

Pasta, Macaroni ElbowDry 250g

Pepper,Black Grd 5mL

Basil,DryLeaf 15mL

Oregano,Dry 15mL

4 Spinach, ChoppedFrz 400g AddSpinach;simmer10-15minutesmore.Serveimmediately.

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

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

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

8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page4of16

PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

2 Sauce,SoyBulk 400mL Preheatovento325F/165C.

Placesoysauceinsaucepanoverstovetop.Addgingerandgarlicandsimmerfor5minutes.

GingerRoot, Fresh 40mL Grated Fine

Garlic,Chopped 60mL

3 Onions,Fresh Green/Spring 60g Chopped Removefromheat,addhoney,pineappletidbitsandgreenonions.

Pineapple, TidbitsJcPk 500mL Drained

Honey 120mL

4 Pork,ChopBnls 4z 4.5Kg Thawed Placethawedporkchopsonaparchment-linedbakingsheet.Withabrush,glazebothsidesofthepork.Placeporkintheoven andheatfor20minutes.Flipporkafter~10minutesandbrushtheglazeontheotherside.

5 CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.

6 Serve1porkchopwith60mlsoyagingerpineapplesauce.

Page1of2 COOKTEMP COOKMETHOD SERVINGSIZE YIELD 165.0°C Cook 90g 50
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page5of16

PorkChopBnlsMauiw/SoyGingerPnplSc(MauiPineapplePorkChop)

ForService:Dinner

7

8

9

10

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2
11Dec2023|9:12PM Page6of16

CheeseFetaCucumberSndwonWW(FetaCucumberAvocadoSandwich)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Cheese,Feta 1.3Kg SprinkleFetaCheeseCrumblesintothebowlofafoodprocessor.AddinWhippingCreamandsomefreshlygroundBlack Pepper.Processuntilsmooth.AddmoreWhippingCreamtoreachaspreadableconsistency,ifneeded

Cream, Whipping35% LacF 850mL

Pepper,Black Grd 5mL ToTaste

BreadWhole WheatRTS

100 slice LayslicesoftoastedBreadflatonworkingsurface.SpreadagenerousamountofwhippedFetaovereachslice.LayerAvocado, Cucumber,Appleoverhalfofeachslice.Closethesandwichesandsliceinhalf.Serveimmediately.

Avocado,Raw 13each Peeled& Sliced

3

Apple,Granny Smith 14each Sliced

Cucumber Slicedf/Fresh 900mL Sliced

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

COOKMETHOD SERVINGSIZE YIELD Make 1each 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page7of16

CucumberSlicedf/Fresh(CucumberSlices)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Cucumber,Fresh 3.25Kg SliceCucumbersasdesired

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

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page8of16

PotatoRstdMinif/Frzw/Rosemary(MiniRosemaryRoastedPotatoes)

ForService:Dinner

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Potato,Baby RoastedFrz 4Kg CombinePotatoes,Margarine,andRosemary.Mixwell.PreparePotatoesaccordingtopackagedirections.

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

Margarine, Solids 120mL Melted

Rosemary, Dried 50mL

3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

4

5

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

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

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

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

8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake #8scoop 125mL 50
11Dec2023|9:12PM Page9of16

AsparagusSpearsRstdf/Frz(RoastedAsparagus)

ForService:Dinner

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Asparagus, SpearsFrz 465Kg PlaceAsparagusinwellgreasedbakingpan(s).

3 Margarine, Solids 120mL Melted DrizzleMargarineandSeasoningovertop.Bakeat400F/204Cforabout20minutesoruntilbrownedandtender,turningonce. BasteoftenwithMargarineinpan(s).

Juice,Lemon Bulk 10mL

4

5

6

7

8

9

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

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

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

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

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

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 20Min 204.0°C Roast Tongs 5spears 50 INGREDIENTS AMOUNT INGREDIENT PREP
PREPARATIONSTEP
11Dec2023|9:12PM Page10of16

LettuceSaladSpringf/Mixw/Tomatoes&Drsg(BalsamicSpringSalad)

ForService:Dinner

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 Page11of16

StrudelApplePastryf/RTU(AppleStrudel)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Apple, Granny Smith 7L Peeled& Sliced Preheatovento375F(190C).Linebakingsheetwithparchmentpaper.Setaside.TossappleswithSugar,FlourandCinnamonina largebowl.Letstandfor20minutes.Inanotherbowl,stirtogethertheWalnutsandBrownSugar.Setaside

Sugar, Granulated 210mL

Cinnamon, Ground 15mL

2

Flour,All Purpose 210mL

Nuts, Walnuts 875mL Chopped

Sugar, Brown 210mL

3 PastryPuff Dough, Sheet 7sheet Thawed

Placepastryonpreparedbakingsheet.SprinkleWalnutmixturealonglongedge,leavinga2.5cmborder.SpreadApplemixtureover toppfwalnutmixture Startingwithborderclosesttoyou,liftpastryupandoverApplemixture,rollingtocovercompletely Place seamsidedownonpan;pinchendstosealandtuckunderstrudel Repeatwiththeremainingsheets

Page1of2 COOKMETHOD SERVINGSIZE YIELD Bake 125mL 50
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page12of16

StrudelApplePastryf/RTU(AppleStrudel)

ForService:Dinner

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

4 Egg,Shell Medium 3each WhiskEggwithWater;brushoverthetopofthestrudels.Withasmallsharpknife,cut3or4slitsinthetoptoallowsteamto release.Bakefor40-45minutesoruntilpastryisgoldenbrown.

Sliceeachstrudelinto8pieces. Water 60mL

5 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

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

7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2
11Dec2023|9:12PM Page13of16

IceCreamSundaeinCookieBowlf/Dough(IceCreamSundaeinCookieBowl)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 CookieDough, Chocolate Chunk 3Kg

Placeportion60groffrozencookiedoughintoeachgreasedmuffintin.Prepareproductasperpackageinstructions.Removefromoven whiledoughisstillhot,pressdownoncenterofbakedcookieusingobjectlikehandleofspoontoformabowlshape.Chilltoretainshape.

NOTE:Chillunderrefrigeration<40F/4C.

3 IceCream, VanillaBulk 1.5L AtpointofservicefilleachCookiebowlwith30mlofVanillaicecreamthendrizzlewith5mlchocolatesyrup.Serveimmediately.

Syrup, Chocolate 250mL

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

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

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake&Chill Tongs 1each 50 INGREDIENTS
AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page14of16

BeerNon-Alcoholic(ColdBeer)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Beer,Non-Alcoholic 625L PourBeerintoGlass,serveasperresidentrequest.

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

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

CoffeeorTea250ml(CoffeeorTea)

ForService:Dinner

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

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