Ingredient 25 Servings 50 Servings 75 Servings 100 Servings

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1 Bacon Yield: 50 (1.000 serving(s)) No. Ingredients: 1 Category: Meat, Pork sl. Bacon, Pork, Cured, Raw slice(s) slice(s) slice(s) slice(s) *Preheat oven to 375*F. *Arrange slices in rows, across pans with fat edges slightly overlapping lean edges. *Bake 375 degrees without turning minutes until bacon is slightly crisp. *Drain or skim off excess fat as needed. *Transfer to service pans & hold at 135*F> for service. Service Portion: 2 Slices of Bacon. Cook pork to 145 F (63 C) or above for 15 seconds. Do not thaw at room temperature Hold hot potentially hazardous foods no more than 4 hours at 140 F (60 C) or above. Label, date with UBD and place in approved storage wrap or container and freeze at 0 F (-17.7 C) or below and store in freezer according to safe storage practices and maximum storage dates. Thaw foods in cooler with proper food storage techniques and at a minimum temperature maintained < 41 F Wash hands when switching between working with raw food and ready-to-eat food. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Sunday, August 02, 2015

2 Oven Fried 8-Way Cut Chicken Yield: 100 (1.000 serving(s)) No. Ingredients: 8 Category: Combination Food, Dish, Poultry, Breaded lb. Chicken, RTC, 8 Pc Cut, Iqf pound(s) pound(s) pound(s) pound(s) 1 qt 3 1/4 cups (2 lb) all purpose flour ounce(s) pound(s) pound(s) pound(s) 1 qt 2 3/4 cups (1 lb) instant nonfat dry milk ounce(s) ounce(s) ounce(s) pound(s) 3 Tbsp poultry seasoning teaspoon(s) tablespoon(s) fluid ounce(s) fluid ounce(s) 2 Tbsp pepper teaspoon(s) tablespoon(s) tablespoon(s) fluid ounce(s) 1 Tbsp paprika teaspoon(s) teaspoon(s) teaspoon(s) tablespoon(s) 3 Tbsp garlic powder teaspoon(s) tablespoon(s) fluid ounce(s) fluid ounce(s) 3 cups vegetable oil fluid ounce(s) cup(s) pint(s) pint(s) WHOLE 8 WAY CUT FRESH/IQF CHICKEN: (Adjusted chicken amount and portion to account for weight-need 62.5 lb AP - 32% refuse (bone) x 16 oz/1 lb = 42lb). *Preheat oven to 400*F. *Rinse chicken in cold water. Drain well. *Combine flour, dry milk, poultry seasoning, pepper, paprika, and garlic powder. Mix well. *Place chicken pieces in large bowl. Toss with oil until coated well. *Coat oiled chicken with seasoned flour. *Place parchment lined sheet pans (18''x26''x1''), Bake 400*F F for 45 minutes -1hour, until golden brown, & internal temperature of 165*F is reached. *Transfer to service pans & hold at 135*F> for service. **When coating chicken in bowl; it should be done in manageable batches. Service portion: 1 bone-in breast or 1 thigh + 1 leg or 1 wing. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Cook all poultry to 165 F (74 C) or above for 15 seconds. Cover, Label and Date and refrigerate at 41 F or below for 3 days or less. Items containing pre-prepped items the 3 days counts from the initial day of preparation. Preparation day is always day #1 Hold hot potentially hazardous foods no more than 4 hours at 140 F (60 C) or above. Wash hands after handling soiled equipment or utensils. Tuesday, August 11, 2015

3 Creamy Mashed Potatoes Yield: 100 (0.500 cup(s)) No. Ingredients: 5 Category: Vegetable, Starchy lb. Potatoes, Russet, Flesh and Skin pound(s) pound(s) pound(s) pound(s) qt. Cream, Whipping, Heavy, Liquid pint(s) quart(s) quart(s) quart(s) lb. Butter, Unsalted ounce(s) pound(s) pound(s) pound(s) T. Salt, Table teaspoon(s) tablespoon(s) tablespoon(s) fluid ounce(s) T. Pepper, Black, Ground teaspoon(s) tablespoon(s) tablespoon(s) fluid ounce(s) *Wash, drain potatoes. Peel potatoes & cut into quarters. *Place potatoes in large pot. or steam kettle & cover with cold water. *Bring water to boil & cook potatoes until "fork tender" (tines of fork pass easily in & out of potatoes & potatoes reach 140*F>. (Alternately potatoes can be placed in perforated hotel pans & cooked in steamer until tender & 140*F). *When done drain potatoes in colander. *Using stand mixer with paddle attachemnt: Combine potatoes, cream, butter, salt & pepper.mix on low speed until potatoes are smooth. (If to dry add more cream, to liquid add more potato) *Transfer potatoes to service pans, cover, & hold at 135*F>. Service portion: 4oz (#8 Scoop) mashed potatoes. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Cook vegetables for hot holding to 140 F (60 C). Hold hot potentially hazardous foods no more than 4 hours at 140 F (60 C) or above. Keep food covered and store utensil in food Friday, December 04, 2015

4 Seasoned Broccoli Yield: 25 (4.051 ounce(s)) No. Ingredients: 2 Category: Vegetable, Dark Green, Cooked c. Broccoli, Spears, Frozen, Boiled, Drained pound(s) pound(s) pound(s) pound(s) t. Salt, Table fluid ounce(s) fluid ounce(s) fluid ounce(s) fluid ounce(s) Bring small amount of salted water to boil, add broccoli. Cook until desired doneness. Cook vegetables for hot holding to 140 F (60 C). Keep food covered and store utensil in food Label, date with UBD and place in approved storage wrap or container and freeze at 0 F (-17.7 C) or below and store in freezer according to safe storage practices and maximum storage dates. Thaw foods in cooler with proper food storage techniques and at a minimum temperature maintained < 41 F Wash raw fruits and vegetables thoroughly in water before any type of use. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Thursday, July 24, 2014

5 Biscuit Yield: 25 (2.152 ounce(s)) No. Ingredients: 1 Category: Baked Product, Breads svg. PILLSBURY GRANDS Biscuit, Buttermilk, Refrigerated Dough serving(s) serving(s) serving(s) serving(s) Bake according to manufacturer guideline Keep food covered and store utensil in food Prepare items according to manufacturer's guidelines. Follow recommended safe handling techniques for this product throughout preparation: i.e., receiving, thawing, cooking, holding and storage. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Monday, August 04, 2014

6 Pizza, Personal Yield: 25 (1.000 serving(s)) No. Ingredients: 1 Category: Combination Food, Pizzas item Pizza, Pepperoni, Frozen item(s) item(s) item(s) item(s) HEAT ACCORDING TO PACKAGE Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Wednesday, March 11, 2015

7 Fruited Jello Yield: 4.5 (4.500 serving(s)) No. Ingredients: 5 Category: Basic Food oz. Gelatin Dessert, Mix pound(s) pound(s) pound(s) pound(s) c. Water, Tap quart(s) quart(s) gallon(s) gallon(s) c. Water, Tap quart(s) quart(s) gallon(s) gallon(s) c. Fruit Cocktail, Canned in Juice quart(s) gallon(s) gallon(s) gallon(s) item Marshmallows item(s) item(s) item(s) item(s) Put entire contents of desired flowred gelatin powder into a medium bowl. Add 1 cup of boiling water to gelatin. Mix water and gelatin until powder dissolces completely. Add 1 cup of cold water and stir. Put the bowl in the refrigerator until the gelatin tickens. (this takes about 90 minutes.) **If using canned fruit-drain all liquid/syrup before adding. **If using frozed fruit-defrost before mixing. Use spoon to 1.5 cups mix fresh, canned or frozen fruit into gelatin. Return the bowl of gelatin and fruit to the refrigerator until the gelatin sets completely. (this takes about 4 hours) Serve. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Thursday, July 17, 2014

8 Chocolate Chip Cookie Dough *(Contains Egg Products) Yield: 100 (1.000 item(s)) No. Ingredients: 7 Category: Baked Product, Cookies c. Flour, All Purpose Wheat, White, Bleached, Enriched cup(s) pint(s) quart(s) quart(s) lb. Butter, Unsalted ounce(s) ounce(s) ounce(s) pound(s) c. Sugar, White Granulated fluid ounce(s) cup(s) cup(s) pint(s) c. Sugar, Brown fluid ounce(s) cup(s) pint(s) pint(s) item Egg, Raw item(s) item(s) item(s) item(s) t. Vanilla Extract teaspoon(s) teaspoon(s) teaspoon(s) tablespoon(s) c. Chocolate, Semisweet, Chips cup(s) pint(s) pint(s) quart(s) Wednesday, October 28, 2015 Page 1 of 2

9 Chocolate Chip Cookie Dough *(Contains Egg Products) NOTE: FOR 4 1/2" COOKIES USE 1/4 CUP DOUGH, 2 1/4" COOKIES 2Tbsp DOUGH. * Preheat oven to 350 degrees. * Using electric stand mixer, paddle attachment: Cream together butter & sugars on high speed (2-3 minutes) until pale & fluffy. * Add eggs 1 at a time to butter sugar mixture, continue mixing until well blended. * Reduce speed to low, add vanilla, & continue mixing until blended. Fold in chocolate chips. * Scoop desired portions of cookie dough onto parchment lined sheet pans. Space dough 1"-2" apart depending on desired size. * Gently flatten dough scoops. * Bake in 350*F oven for minutes until done. * Transfer sheet pans to cooling racks. Service Portion: 1-2 cookies. Kilocalories kcal Protein g Carbohydrate g Fat, Total g Cholesterol mg Saturated Fat g Sodium mg Vitamin A (RE) RE Vitamin C mg Calcium mg Iron mg Dietary Fiber, Total g Fresh Eggs: Store leftover eggs for no greater than 4 days Keep food covered and store utensil in food Wednesday, October 28, 2015 Page 2 of 2