ARMY 21-DAY CONOPS MENU - Quartermaster Corps

ARMY 21-DAY CONOPSMENU

ARMY CENTER OF EXCELLENCE, SUBSISTENCE

FORT LEE, VA 23801

TABLE OF CONTENTS PAGE

Orientation Statement 1

DAILY MENU 3

Food Service Management Tools: 40

Definition Charts 52

Metric Conversion Charts 54

Can Sizes, Weights, and Measures for Container Yield, 55

Conversion Of Quantities In Recipes 56 MENU:( FREQUENCY OF SERVICE DOCUMENT) 57

Breakfast, Lunch, Dinner Frequency with Short Order Menu 100

Salad Bar 121

Salad Bar Toppings SOP 123

Salad Dressings SOP 124

Desserts 125

Select Recipes 126

Recapitulation (RECAP) Summary 128

Summary 171

Required Forms: Refer to AR 30-22, AR 40-657, 171 and DA PAM 30-22 - Contingency Operations

Point of Contact's and WEBSITE 173

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The Army 21 Day CONOPS Menu

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ORIENTATION STATEMENT

ATSM-CES-QA TO: Food Service and Subsistence Operations Personnel

SUBJECT: Contingency Operations 21 DAY Menu CONCEPT: The Army Center of Excellence, Subsistence developed menu guides for food service support in stabilized base camp settings to address Commanders’ demands for greater menu variety and freshly prepared food products during prolonged operations in deployed sites. The intent of the Contingency Operations (CONOPS) menu concepts is to establish a standardized menu platform for sustained deployments. There are two packages to support different maturities in the phases of food service operations.

1. In the transition from fast paced, turbulent build up and conflict laden

operations to a more predictable operating environment, the Army may use the Supplemental Menus to the UGR-A (Unitized Group Rations-A). These will be used as a function of permissive METT-TC (mission, enemy, terrain, troops, time, civilians), climate and food service labor, refrigeration, sanitary storage and food preparation equipment being in place. These menus are dominated by convenience foods and contain 2 cyclic breakfast menus, 4 short order lunch/dinner menus with desserts, vegetables and condiments to provide greater variety and “fresher” products in a quick-to-prepare food concept.

2. This handbook focuses on the menu guide for more advanced, stabilized operations. Approaching garrison standards, the CONOPS 21 Day Line Item A (LIA) Menu, is intended for use ONLY in a well protected, very well resourced setting such as is typically found in contract operated Force Provider style systems. There are 3 cyclic breakfast menus, 4 robust cyclic short order menu with hot and cold entrees, and 42 main meal options. Each of the 21 lunch, 21 dinner menus have 2 entrees, 2 starches, 2 hot vegetables, specialty salads and a dessert. The self-serve selections have a broad array of beverages, breads, condiments and a complete daily salad bar. BACKGROUND: The Family of Operational Rations includes the Meals Ready to Eat (MRE), UGR-H&S (heat and serve), and UGR-A plus limited authorized supplements and enhancements such as ultra-high temperature pasteurized (UHT) milk, fresh fruit, salad materials and salad dressings, bread and breakfast cereals.

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Prolonged consumption of Operational Rations leads to menu fatigue. Deployed personnel often eat only select portions of the operational rations. With the unbalanced intake, they may have disproportionately high intakes of sodium, fat, protein and cholesterol, and lower levels of calcium, fiber, and other vitamins and minerals than is desirable for both long-term health and near term performance. Hot, freshly prepared meals are a significant morale booster and can improve the nutritive balance of the foods actually consumed. However, deployed forces have attempted to serve significantly more perishable products without ensuring that the supporting labor, refrigeration, and preparation facilities are in place. Problems with premature conversion and ad hoc local menus include inadequate requirements’ forecasting, limited theater Class I management for the requisition, distribution, and inventory of foods, and increased health risks associated with improper acquisition and handling of perishable foods. KEY POINTS: The CONOPS menu guides the logical progression of support in deployed locations. The requirements are defined; with troop strength data supplied for appropriate sites, the supply provider can acquire the right materials in the right quantities for timely delivery, and the food service manager can deliver high quality meals in a consistent pattern. The initial guidance can be modified over time to better fit the site-specific needs, but the kick-off platform is in place to prevent gross waste, frustration, disappointment, and to greatly enhance the quality of life at the end of the fork.

ACTION DESIRED: Commanders employ these options IAW conditional resourcing standards, after the Service Logistical headquarters concurs that METT-TC and logistical readiness are a “go”. ACTION OFFICER: Loraine Salerno/Priscilla Dolloff-Crane DSN 687-3366/3071 Commercial 804-734-3071, [email protected], [email protected]

Very Respectfully,

Donald P. Vtipil, Jr. LTC, QM Director, Army Center of Excellence, Subsistence

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Daily Menu

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Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update

DAY 1 BREAKFAST

JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED BREAKFAST BURRITO egg w/ cheese BACON SLICES /SAUSAGE PATTIES CREAMED BEEF/ CANADIAN BACON HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP ENGLISH MUFFIN / DANISH WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CREAM OF MUSHROOM SOUP CRACKERS GRILLED SALISBURY STEAK BROWN GRAVY CREOLE FISH PORTION CREOLE SAUCE OVEN GLO POTATOES NOODLES JEFFERSON GREEN BEANS NICOISE CAULIFLOWER POLONAISE MACARONI SALAD PICKLED GREEN BEAN SALAD CHILLED CND FRUIT COCKTAIL ICED CHOCOLATE CAKE SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 1

SHORT ORDER Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA GYROS POCKET SANDWICH FRIED CHICKEN TENDERS w/ Dipping Sauces FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BOLOGNA SANDWICH w/ CHEESE SALAMI SANDWICH TUNA SALAD SANDWICH ITALIAN PEPPER BEEF SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER VEGETABLE SOUP CRACKERS MEXICAN BAKED CHICKEN ROAST BEEF NATURAL PAN GRAVY (AU JUS) HORSERADISH SAUCE PARSLEY SEASONED POTATOES WILD RICE VEGETABLE STIR FRY SEASONED SUCCOTASH POTATO SALAD ITALIAN STYLE PASTA SALAD w/ VINEGAR & OIL SALAD DRESSING BLUEBERRY TURNOVER CHILLED CND PEACHES BAKING POWDER BISCUITS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 2

BREAKFAST JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS CROISSANT w/ HAM & CHEESE BACON SLICES /SAUSAGE PATTIES CREAMED BEEF/ SAUSAGE LINKS HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / BAGEL WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAM, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH BEEF NOODLE SOUP CRACKERS GRILLED STEAK w/ STEAK SAUCE SAUTEED MUSHROOMS & ONIONS NEW ENGLAND BOILED DINNER SPICY MUSTARD BAKED POTATO w/ SOUR CREAM SEASONED PEAS CABBAGE, APPLE, AND RAISIN SALAD GOLDEN GLOW GELATIN SALAD OATMEAL RAISIN COOKIE CHILLED CND PEARS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 2

SHORT ORDER Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or PEPPERONI INDIVIDUAL PIZZA MEATBALL & CHEESE POCKET SANDWICH CHICKEN FILLET w/ CHEESE SANDWICH FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH HAM & CHEESE WRAP CHICKEN SALAD PITA CHEESE FISHWICH w / TARTAR SAUCE SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM of CHICKEN SOUP CRACKERS JAEGERSCHNITZEL w/ BROWN GRAVY SWEET & SOUR PORK O'BRIEN POTATOES STEAMED RICE SEASONED CARROTS HERBED BROCCOLI WALDORF SALAD SPINACH SALAD CHERRY CRISP CHILLED CND APPLESAUCE TOASTED GARLIC BREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 3

BREAKFAST JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED ENGLISH MUFFIN SANDWICH (with EGG, CHEESE, CANADIAN BACON) BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/CORNED BEEF HASH HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST STICKS & SYRUP CROISSANT / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, BERRY JAM FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH TOMATO SOUP w/ CRACKERS SOUTHERN FRIED CATFISH FILLETS, w/ LEMON WEDGES & TARTAR SAUCE MEAT LOAF BAKED MACARONI & CHEESE MASHED POTATOES BROWN GRAVY CALICO CORN OKRA & TOMATO GUMBO COLE SLAW W/ CREAMY DRESSING CUCUMBER & ONION SALAD APPLE PIE CHILLED CND APRICOTS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES HOT CORNBREAD

DAY 3

SHORT ORDER Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS or CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE or SUPREME INDIVIDUAL PIZZA CHINESE PORK EGGROLL w/ SOY SAUCE FRIED CHICKEN NUGGETS w/ DIPPING SAUCES FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH TURKEY & MOZZARELLA SANDWICH HAM SALAD SANDWICH PHILLY CHEESESTEAK SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER VEGETABLE BEEF SOUP CRACKERS CHICKEN FAJITAS & BEEF FAJITAS w/ SALSA, SOUR CREAM BEEF & CHEESE ENCHILADAS BEEF ‘n BEAN BURRITO BEEF & CHICKEN TAMALES MEXICAN RICE OVEN BROWNED POTATOES REFRIED BEANS SEASONED MIXED VEGETABLES TACO SAUCE JALAPENOS PEPPERS MACARONI SALAD CHEF’S SALAD YELLOW CAKE w/ CHOCOLATE ICING CHILLED CND PINEAPPLE NACHOS w/ CHEESE SAUCE SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 4

BREAKFAST JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED BISCUIT w/ SAUSAGE & EGG BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/GRILLED HAM SLICE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP ENGLISH MUFFIN / DANISH WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CHICKEN NOODLE SOUP CRACKERS SUKIYAKI HONEY GLAZED CORNISH HENS PORK FRIED RICE FRANCONIA POTATOES TANGY SPINACH GLAZED CARROTS GERMAN STYLE TOMATO SALAD TACO SALAD APPLE CRUNCH CHILLED CND MANDARIN ORANGES SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 4

SHORT ORDER Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE OR PEPPERONI INDIVIDUAL PIZZA CHICKEN & BROCCOLI POCKET SANDWICH FRIED CHICKEN RAVIOLI FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BLT SANDWICH EGG SALAD SANDWICH ROAST TURKEY SANDWICH / SUB HOT PASTRAMI SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER MINESTRONE SOUP CRACKERS GRILLED HAM STEAK SPAGHETTI w/ MEAT BALLS w/ GRATED PARMESAN CHEESE LYONNAISE POTATOES HERBED BROCCOLI SEASONED PEAS PINEAPPLE COLE SLAW PASTA SALAD CHOCOLATE BROWNIES CHILLED CND PEARS TOASTED GARLIC BREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 5

BREAKFAST JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS BURRITO w/ EGG, BACON, & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CANADIAN BACON HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / BAGEL WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH TOMATO SOUP CRACKERS ITALIAN STYLE VEAL STEAK GRILLED SALISBURY STEAK BROWN GRAVY MASHED POTATOES ITALIAN BROCCOLI PASTA (hot) SEASONED STEAMED ASPARAGUS SEASONED MIXED VEGETABLES POTATO SALAD KIDNEY BEAN SALAD PEACH CRUNCH CHILLED CND FRUIT COCKTAIL SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 5

SHORT ORDER Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA PEPPERONI CALZONE FRIED CHICKEN TENDERS FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BOLOGNA SANDWICH W/ CHEESE SALAMI SANDWICH TUNA SALAD SANDWICH ITALIAN PEPPER BEEF SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER BEAN & BACON SOUP CRACKERS CHINESE FIVE SPICE CHICKEN BRAISED BEEF & NOODLES STEAMED RICE SEASONED GREEN BEANS BUTTERED CAULIFLOWER MACARONI SALAD COLE SLAW W/ VINEGAR DRESSING CARROT CAKE w/ CREAM CHEESE FROSTING CHILLED CND PEACHES DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 6

BREAKFAST JUICE: ORANGE, GRAPE, APPLE, EGGS: SCRAMBLED / HARD BOILED / FRIED BAGEL SANDWICH w/ HAM & CHEESE BACON SLICES /SAUSAGE PATTIES CREAMED BEEF/ TURKEY SAUSAGE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST & SYRUP CROISSANT / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, BERRY JAM FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CREAM OF MUSHROOM SOUP CRACKERS LIVER & ONION ONION & MUSHROOM GRAVY CHICKEN CORDON BLEU O'BRIEN POTATOES LYONNAISE RICE SEASONED CORN SEASONED STEAMED BROCCOLI w/

CHEESE SAUCE WALDORF SALAD POTATO SALAD w/ VINEGAR DRESSING BLUEBERRY CRUNCH CHILLED CND PEARS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 6

SHORT ORDER Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS OR CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE OR PEPPERONI INDIVIDUAL PIZZA CHINESE CHICKEN EGGROLL w/ SOY SAUCE CHICKEN FILLET w/ CHEESE SANDWICH FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH HAM & CHEESE WRAP CHICKEN SALAD PITA CHEESE FISHWICH w / TARTAR SAUCE SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER VEGETABLE SOUP CRACKERS BEEF RIB ROAST (PRIME RIB) HORSERADISH SAUCE NATURAL PAN GRAVY (AU JUS) PARMESAN FISH w/

LEMON WEDGES TARTAR SAUCE

OVEN GLO POTATOES BAKED MACARONI & CHEESE SEASONED LIMA BEANS SEASONED MIXED VEGETABLES COLE SLAW W/ CREAMY DRESSING COUNTRY STYLE TOMATO SALAD PEANUT BUTTER COOKIES CHILLED CND APPLESAUCE DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 7

BREAKFAST JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED BISCUIT w/ SAUSAGE & EGG BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/CORNED BEEF HASH COTTAGE FRIED POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP DANISH / ENGLISH MUFFIN WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH BEEF NOODLE SOUP CRACKERS SHRIMP JAMBALAYA w/ Rice, Ham ROAST TURKEY MASHED POTATOES TURKEY GRAVY CRANBERRY SAUCE FRIED CABBAGE GLAZED CARROTS MACARONI SALAD PICKLED GREEN BEAN SALAD PINEAPPLE UPSIDE DOWN CAKE WHIPPED TOPPING CHILLED CND APRICOTS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 7

SHORT ORDER Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA GYROS POCKET SANDWICH FRIED CHICKEN NUGGETS w/ DIPPING SAUCES FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH TURKEY & MOZZARELLA SANDWICH HAM SALAD SANDWICH PHILLY CHEESESTEAK SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM OF CHICKEN SOUP CRACKERS MEAT LOAF BROWN GRAVY BAKED STUFFED PORK CHOPS SPANISH RICE POTATO WEDGES VEGETABLE STIR FRY CORN ON THE COB CABBAGE, APPLE, AND RAISIN SALAD CHEF'S SALAD WHITE CAKE W/ CHOCOLATE ICING CHILLED CND FRUIT COCKTAIL HOT CORNBREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 8

BREAKFAST JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS BAGEL SANDWICH w/ SAUSAGE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ GRILLED HAM SLICE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / CROISSANT WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH TOMATO SOUP CRACKERS BBQ CHICKEN HUNGARIAN GOULASH STEAMED NOODLES POTATOES AU GRATIN FRENCH FRIED CAULIFLOWER LYONNAISE GREEN BEANS PINEAPPLE COLE SLAW PASTA SALAD CHEESE CAKE w/ FRUIT TOPPINGS or CHOCOLATE SAUCE CHILLED CND MANDARIN ORANGES SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 8

SHORT ORDER Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE OR PEPPERONI INDIVIDUAL PIZZA MEATBALL & CHEESE POCKET SANDWICH FRIED CHICKEN RAVIOLI FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BLT SANDWICH EGG SALAD SANDWICH ROAST TURKEY SANDWICH / SUB HOT PASTRAMI SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM OF BROCCOLI SOUP CRACKERS SHRIMP CREOLE GRILLED STEAK w/ STEAK SAUCE SAUTEED MUSHROOMS & ONIONS BAKED POTATOES w/ SOUR CREAM WILD RICE HOT SPICED BEETS PEAS W/ ONIONS GERMAN STYLE TOMATO SALAD CUCUMBER & ONION SALAD CHOCOLATE CHIP COOKIES CHILLED CND PEARS DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 9

BREAKFAST JUICE: ORANGE, GRAPE, APPLE EGGS: SCRAMBLED / HARD BOILED / FRIED CROISSANT w/ HAM & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CANADIAN BACON HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST & SYRUP BAGEL / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CREAM OF MUSHROOM SOUP CRACKERS BAKED HAM LASAGNA w/ GRATED PARMESAN CHEESE GRILLED POTATO CAKES SEASONED BRUSSELS SPROUTS SEASONED MIXED VEGETABLES MIXED FRUIT SALAD THREE BEAN SALAD CHOCOLATE BROWNIES CHILLED CND FRUIT COCKTAIL TOASTED GARLIC BREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 9

SHORT ORDER Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS or CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE or SUPREME INDIVIDUAL PIZZA FRIED CHICKEN TENDERS CHICKEN & BROCCOLI POCKET SANDWICH FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BOLOGNA SANDWICH W/ CHEESE SALAMI SANDWICH TUNA SALAD SANDWICH ITALIAN PEPPER BEEF SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER MINESTRONE SOUP, CRACKERS MUSHROOM QUICHE APPETIZER FRIED CHICKEN PORK HAM HOCKS MASHED POTATOES RICE PILAF SEASONED CARROTS BLACKEYE PEAS CHICKEN GRAVY MACARONI SALAD GERMAN COLE SLAW CHERRY PIE w/ WHIPPED TOPPING CHILLED CND PEACHES HOT CORNBREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 10

BREAKFAST JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED ENGLISH MUFFIN SANDWICH (with EGG, CHEESE, CANADIAN BACON) BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ TURKEY SAUSAGE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP CROISSANT/ DANISH WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH BEEF NOODLE SOUP CRACKERS STUFFED GREEN PEPPERS CHICKEN FRIED STEAK MUSHROOM GRAVY FRANCONIA POTATOES STEAMED NOODLES HERBED GREEN BEANS CORN ON THE COB COLE SLAW W/ CREAMY DRESSING POTATO SALAD W/ VINEGAR DRESSING CARROT CAKE w/ FROSTING CHILLED CND PEARS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 10

SHORT ORDER Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE OR PEPPERONI INDIVIDUAL PIZZA CHINESE PORK EGGROLL W/ SOY SAUCE CHICKEN FILLET w/CHEESE SANDWICH FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH HAM & CHEESE WRAP CHICKEN SALAD PITA CHEESE FISHWICH w / TARTAR SAUCE SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER BEAN & BACON SOUP CRACKERS BAKED TROUT FILLETS with

LEMON WEDGES & TARTAR SAUCE PORK CHOP SUEY SOY SAUCE CHOW MEIN NOODLES OVEN GLO POTATOES STEAMED RICE SEASONED SUCCOTASH SEASONED GREENS WALDORF SALAD ITALIAN STYLE PASTA SALAD VINEGAR & OIL SALAD DRESSING BLUEBERRY TURNOVER CHILLED CND APPLESAUCE DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 11

BREAKFAST JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS BAGEL SANDWICH w/ SAUSAGE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CORNED BEEF HASH HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / ENGLISH MUFFIN WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH VEGETABLE SOUP CRACKERS ROAST PORK TENDERLOIN MEAT LOAF BROWN GRAVY MASHED POTATOES BAKED MACARONI & CHEESE LOUISIANA STYLE SMOTHERED SQUASH BEAN COMBO CABBAGE, APPLE, AND RAISIN SALAD CUCUMBER & ONION SALAD OATMEAL RAISIN COOKIES CHILLED CND APRICOTS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 11

SHORT ORDER Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA PEPPERONI CALZONE FRIED CHICKEN NUGGETS w/ DIPPING SAUCES FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH TURKEY & MOZZARELLA SANDWICH HAM SALAD SANDWICH PHILLY CHEESESTEAK SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER TOMATO SOUP CRACKERS HONEY GLAZED ROCK CORNISH HENS VEAL PARMESAN w/ TOMATO SAUCE PASTA w/ SPAGHETTI SAUCE POTATOES AU GRATIN HERBED BROCCOLI HARVARD BEETS GERMAN STYLE TOMATO SALAD SPINACH SALAD BLUEBERRY CRUNCH CHILLED CND FRUIT COCKTAIL TOASTED PARMESAN BREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 12

BREAKFAST JUICE: ORANGE, GRAPE, APPLE EGGS: SCRAMBLED / HARD BOILED / FRIED BISCUIT with SUASAGE & EGG BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ GRILLED HAM SLICE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST & SYRUP CROISSANT / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, BERRY JAM FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CHICKEN NOODLE SOUP CRACKERS SHRIMP CURRY BEEF STROGANOFF w/ Beef Strips STEAMED NOODLES STEAMED RICE SEASONED GREEN BEANS SEASONED CARROTS MACARONI SALAD KIDNEY BEAN SALAD CHOCOLATE CAKE w/ frosting CHILLED CND MANDARIN ORANGES SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 12

SHORT ORDER Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS OR CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE OR PEPPERONI INDIVIDUAL PIZZA CHINESE CHICKEN EGGROLL w/ SOY SAUCE FRIED CHICKEN RAVIOLI FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BLT SANDWICH EGG SALAD SANDWICH ROAST TURKEY SANDWICH / SUB HOT PASTRAMI SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM OF BROCCOLI SOUP CRACKERS PEPPER STEAK HERB BAKED CHICKEN CHICKEN GRAVY RICE PILAF O'BRIEN POTATOES PEAS w/ MUSHROOMS SEASONED CORN POTATO SALAD COUNTRY STYLE TOMATO SALAD CHERRY CRUNCH CHILLED CND PINEAPPLE DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS including SOY SAUCE

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DAY 13

BREAKFAST JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED BURRITO WITH EGG & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CANADIAN BACON HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP ENGLISH MUFFIN / DANISH WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH MINESTRONE SOUP CRACKERS CHILI CONQUISTADOR BAKED STUFFED FISH w/

SEAFOOD COCKTAIL SAUCE & TARTAR SAUCE , LEMON WEDGES

WILD RICE BAKED MACARONI & CHEESE ONION RINGS SEASONED SPINACH CARROTS ORANGE AMANDINE COLE SLAW W/ CREAMY DRESSING TACO SALAD BERRY SHORTCAKE w/ WHIPPED TOPPING CHILLED CND FRUIT COCKTAIL SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 13

SHORT ORDER Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA FRIED CHICKEN TENDERS GYROS POCKET SANDWICH FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BOLOGNA SANDWICH W/ CHEESE SALAMI SANDWICH TUNA SALAD SANDWICH ITALIAN PEPPER BEEF SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER VEGETABLE BEEF SOUP CRACKERS BRAISED BEEF CUBES CANTONESE SPARERIBS FILIPINO FRIED RICE STEAMED NOODLES ORIENTAL STIR FRIED CABBAGE SEASONED LIMA BEANS PINEAPPLE COLE SLAW PASTA SALAD APPLE PIE w/ WHIPPED TOPPING CHILLED CND PEACHES DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS including SOY SAUCE

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DAY 14 BREAKFAST

JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS CROISSANT w/ HAM & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ TURKEY SAUSAGE COTTAGE FRIED POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / BAGEL WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH TOMATO SOUP CRACKERS BEEF MANICOTTI & CHEESE MANICOTTI w/ PARMESAN CHEESE SOUTHERN FRIED CATFISH FILLETS

TARTAR SAUCE LEMON WEDGES

O'BRIEN POTATOES HUSHPUPPIES MEXICAN CORN PEAS w/ ONIONS GERMAN COLE SLAW ITALIAN STYLE PASTA SALAD VINEGAR & OIL SALAD DRESSING CHOCOLATE CHIP COOKIES CHILLED CND PEARS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 14 SHORT ORDER

Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE OR PEPPERONI INDIVIDUAL PIZZA MEATBALL & CHEESE POCKET SANDWICH CHICKEN FILLET W/CHEESE SANDWICH FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH HAM & CHEESE WRAP CHICKEN SALAD PITA CHEESE FISHWICH w / TARTAR SAUCE SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER BEEF NOODLE SOUP CRACKERS ROAST TURKEY CRANBERRY SAUCE CORNBREAD DRESSING BBQ PORK LOIN MASHED POTATOES TURKEY GRAVY SCALLOPED POTATOES STEWED TOMATOES SEASONED CARROTS WALDORF SALAD MACARONI SALAD CHEESE CAKE w/ BLUEBERRY TOPPING CHILLED CND APPLESAUCE BAKING POWDER BISCUITS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 15 BREAKFAST

JUICE: ORANGE, GRAPE, APPLE EGGS: SCRAMBLED / HARD BOILED / FRIED ENGLISH MUFFIN SANDWICH with EGG, CHEESE, CANADIAN BACON BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CORNED BEEF HASH HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST & SYRUP CROISSANT / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, BERRY JAM FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH MINESTRONE SOUP CRACKERS BEEF STEW HOT ITALIAN SAUSAGE w/ SAUTEED PEPPERS & ONIONS RIGATONI PASTA RISSOLE POTATOES SEASONED PEAS & CARROTS CAULIFLOWER POLONAISE POTATO SALAD COUNTRY STYLE TOMATO SALAD CHERRY PIE CHILLED CND APRICOTS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 15 SHORT ORDER

Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS or CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE or SUPREME INDIVIDUAL PIZZA CHINESE PORK EGGROLL W/ SOY SAUCE FRIED CHICKEN NUGGETS w/ DIPPING SAUCES FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH TURKEY & MOZZARELLA SANDWICH HAM SALAD SANDWICH PHILLY CHEESESTEAK SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER BEAN & BACON SOUP CRACKERS HERBED BAKED CHICKEN SWEDISH MEATBALLS BAKED POTATOES w/ SOUR CREAM STEAMED NOODLES CORN COMBO SOUTHERN STYLE Turnip GREENS BROWN GRAVY CHEF’S SALAD GOLDEN GLOW GELATIN SALAD OATMEAL RAISIN COOKIES CHILLED CND PINEAPPLE HOT CORNBREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 16

BREAKFAST JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED BURRITO w/ EGG, BACON & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ GRILLED HAM SLICE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP ENGLISH MUFFIN / DANISH WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH VEGETABLE BEEF SOUP CRACKERS BAKED HAM VEAL PAPRIKA STEAKS STEAMED RICE POTATOES AU GRATIN SEASONED SUCCOTASH SEASONED STEAMED BROCCOLI GERMAN STYLE TOMATO SALAD PASTA SALAD PEACH CRISP CHILLED CND MANDARIN ORANGES SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 16

SHORT ORDER Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE OR PEPPERONI INDIVIDUAL PIZZA CHICKEN & BROCCOLI POCKET SANDWICH FRIED CHICKEN RAVIOLI FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BLT SANDWICH EGG SALAD SANDWICH ROAST TURKEY SANDWICH / SUB HOT PASTRAMI SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM OF MUSHROOM SOUP CRACKERS BEEF RIB (PRIME RIB) SPAGHETTI W/ MEAT SAUCE w/ GRATED PARMESAN CHEESE GARLIC MASHED POTATOES NATURAL PAN GRAVY (AU JUS) SEASONED GREEN BEANS VEGETABLE STIR FRY MIXED FRUIT SALAD CUCUMBER & ONION SALAD WHITE CAKE w/ CHOCOLATE FROSTING CHILLED CND PEARS TOASTED GARLIC BREAD HORSERADISH SAUCE SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 17

BREAKFAST JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS BISCUIT w/ SAUSAGE & EGG BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CANADIAN BACON HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / BAGEL WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CHICKEN NOODLE SOUP CRACKERS GRILLED STEAK w/ SAUTEED MUSHROOMS & ONIONS HERBED CORNISH HENS LYONNAISE POTATOES MASHED POTATOES SAVORY BAKED BEANS SEASONED STEAMED ASPARAGUS BROWN GRAVY COLE SLAW W/ CREAMY DRESSING SPINACH SALAD CHOCOLATE BROWNIES CHILLED CND FRUIT COCKTAIL SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS STEAK SAUCE

DAY 17

SHORT ORDER Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA FRIED CHICKEN TENDERS PEPPERONI CALZONE FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BOLOGNA SANDWICH W/ CHEESE SALAMI SANDWICH TUNA SALAD SANDWICH ITALIAN PEPPER BEEF SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER VEGETABLE SOUP CRACKERS HERBED BAKED FISH w/

TARTAR SAUCE LEMON WEDGES

CREOLE PORK CHOPS RICE PILAF QUICK BAKED POTATOES w/ CHEESE SAUCE HERBED GREEN BEANS SEASONED CARROTS TACO SALAD MACARONI SALAD PINEAPPLE UPSIDE DOWN CAKE & WHIPPED TOPPING CHILLED CND PEACHES DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 18 BREAKFAST

JUICE: ORANGE, GRAPE, APPLE EGGS: SCRAMBLED / HARD BOILED / FRIED BAGEL with HAM & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ TURKEY SAUSAGE HASHED BROWNED POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST & SYRUP CROISSANT / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, BERRY JAM FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CREAM OF BROCCOLI SOUP CRACKERS ROAST TURKEY w/ TURKEY GRAVY , CRANBERRY SAUCE BBQ RIBS BREAD DRESSING CANDIED SWEET POTATOES MASHED POTATOES HOPPING JOHN CORN ON THE COB HOT SPICED BEETS POTATO SALAD GERMAN COLE SLAW CHERRY PIE w/ WHIPPED TOPPING CHILLED CND PEARS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 18 SHORT ORDER

Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS OR CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE OR PEPPERONI INDIVIDUAL PIZZA CHINESE CHICKEN EGGROLL W/ SOY SAUCE CHICKEN FILLET W/CHEESE SANDWICH FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH HAM & CHEESE WRAP CHICKEN SALAD PITA CHEESE FISHWICH w / TARTAR SAUCE SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM OF CHICKEN SOUP CRACKERS BEEF & CHICKEN FAJITAS

SALSA SOUR CREAM VEGETABLE LASAGNA w/

GRATED PARMESAN CHEESE SPANISH RICE SEASONED MIXED VEGETABLES REFRIED BEANS SALSA PASTA SALAD CHEF'S SALAD PEANUT BUTTER COOKIES CHILLED CND APPLESAUCE HOT CORNBREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 19 BREAKFAST

JUICE: ORANGE, APPLE, GRAPE EGGS: SCRAMBLED / HARD BOILED / FRIED BURRITO w/ EGG & CHEESE BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ CORNED BEEF HASH HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS PANCAKES & SYRUP ENGLISH MUFFIN / DANISH WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, HONEY FRUITS: BANANA, GRAPEFRUIT, PLUM ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH CHICKEN NOODLE SOUP CRACKERS PINEAPPLE CHICKEN MEAT LOAF BROWN GRAVY MASHED POTATOES ORANGE RICE MUSTARD GREENS LYONNAISE WAX BEANS CABBAGE, APPLE, AND RAISIN SALAD KIDNEY BEAN SALAD BLUEBERRY CRUNCH CHILLED CND APRICOTS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 19 SHORT ORDER

Appetizer: BREADED JALAPENOS w/ CHEDDAR CHEESE HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE or SUPREME INDIVIDUAL PIZZA GYROS POCKET SANDWICH FRIED CHICKEN NUGGETS w/ DIPPING SAUCES FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH TURKEY & MOZZARELLA SANDWICH HAM SALAD SANDWICH PHILLY CHEESESTEAK SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER VEGETABLE BEEF SOUP CRACKERS STEAMED CRAB LEGS FRIED SHRIMP

SEAFOOD COCKTAIL SAUCE TARTAR SAUCE LEMON WEDGES

LOBSTER TAIL w/ DRAWN BUTTER BAKED POTATOES w/ SOUR CREAM NOODLES JEFFERSON PEAS W/ ONIONS SEASONED SUCCOTASH COLE SLAW W/ CREAMY DRESSING GOLDEN GLOW GELATIN SALAD BERRY SHORTCAKE w/ WHIPPED TOPPING CHILLED CND FRUIT COCKTAIL DINNER ROLLS SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 20

BREAKFAST JUICE: ORANGE, APPLE, GRAPE OMELET/ SCRAMBLED / HARD BOILED EGGS BISCUIT w/ SAUSAGE & EGG BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ GRILLED HAM SLICE HASHED BROWN POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS WAFFLES & SYRUP SWEET MUFFIN / BAGEL WHITE/ WHEAT/ RAISIN/ RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, CREAM CHEESE FRUITS: BANANA, GRAPES, ORANGE ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH BEEF NOODLE SOUP CRACKERS SWISS STEAK w/ MUSHROOM GRAVY KNOCKWURST w/ SAUERKRAUT MASHED POTATOES STEAMED NOODLES MUSHROOM GRAVY SEASONED STEAMED BROCCOLI POTATO SALAD THREE BEAN SALAD CHOCOLATE CAKE w/ ICING CHILLED CND MANDARIN ORANGES SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 20

SHORT ORDER Appetizer: HOT WINGS HAMBURGERS or CHEESEBURGERS FRANKFURTERS CHEESE OR PEPPERONI INDIVIDUAL PIZZA MEATBALL & CHEESE POCKET SANDWICH FRIED CHICKEN RAVIOLI FRENCH FRIES or POTATO WEDGES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH BLT SANDWICH EGG SALAD SANDWICH ROAST TURKEY SANDWICH / SUB HOT PASTRAMI SANDWICH SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER TOMAT0 SOUP CRACKERS PORK SCHNITZEL GRILLED SALISBURY STEAK RICE PILAF PAPRIKA POTATOES GLAZED CARROTS CAULIFLOWER AU GRATIN BROWN GRAVY PINEAPPLE COLE SLAW PASTA SALAD APPLE CRISP CHILLED CND PEARS TOASTED PARMESAN BREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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DAY 21 BREAKFAST

JUICE: ORANGE, GRAPE, APPLE EGGS: SCRAMBLED / HARD BOILED / FRIED ENGLISH MUFFIN SANDWICH with EGG, CHEESE, CANADIAN BACON BACON SLICES/ SAUSAGE PATTIES CREAMED BEEF/ TURKEY SAUSAGE COTTAGE FRIED POTATOES HOT GRITS ASSORTED INSTANT OATMEAL ASSORTED DRY CEREALS FRENCH TOAST & SYRUP CROISSANT / CINNAMON ROLL WHITE/ WHEAT/ RAISIN / RYE TOAST MARGARINE, PEANUT BUTTER, JELLY, BERRY JAM FRUITS: BANANA, PEAR, CUT-UP MELON ASSORTED YOGURT MILK (SKIM, 1%, 2% WHITE, CHOC ASSORTED FLAVORS (UHT) COCOA, COFFEE, TEA, ICED TEA LEMON, SUGAR, CREAMER, SUGAR SUBSTITUTE SALT, PEPPER, HOT SAUCE CATSUP, SALSA SAUCE, JALAPEÑOS

LUNCH BEAN & BACON SOUP CRACKERS FRIED CAJUN CATFISH FILLETS

LEMON WEDGES, TARTAR SAUCE CHUCK WAGON BEEF STEW BAKED MACARONI & CHEESE BAKED POTATOES w/ SOUR CREAM SOUTHERN STYLE GREENS OKRA & TOMATO GUMBO GARDEN COTTAGE CHEESE SALAD COUNTRY STYLE TOMATO SALAD CHOCOLATE CHIP COOKIES CHILLED CND PINEAPPLE SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

DAY 21 SHORT ORDER

Appetizer: MOZZARELLA CHEESE STICKS HAMBURGERS OR CHEESEBURGERS FRANKFURTERS OR CORNDOGS CHEESE or SUPREME INDIVIDUAL PIZZA CHINESE PORK EGGROLL w/ SOY SAUCE FRIED CHICKEN NUGGETS w/ DIPPING SAUCES FRENCH FRIES ONION RINGS BAKED BEANS POTATO CHIPS/ PRETZELS PEANUT BUTTER & JELLY SANDWICH TURKEY & MOZZARELLA SANDWICH HAM SALAD SANDWICH PHILLY CHEESESTEAK SELF SERVE SALADS & BREADS COOKIES/ BROWNIE/ ICE CREAM ASSORTED BEVERAGES CONDIMENTS

DINNER CREAM OF CHICKEN SOUP CRACKERS STEAK RANCHERO FRIED CHICKEN CHICKEN GRAVY MASHED POTATOES STEAMED RICE SEASONED MIXED VEGETABLES SEASONED GREEN BEANS PERFECTION SALAD TACO SALAD CHERRY PIE CHILLED CND APPLESAUCE FRENCH BREAD SELF SERVE SALADS & BREADS ASSORTED BEVERAGES CONDIMENTS

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FOOD SERVICE MANAGEMENT TOOLS

FOR MEASUREMENTS AND FOOD PREPARATION

All food should be prepared according to the recipes published in the Armed Forces Recipe Service, (AFRS) or the recipes that have been approved by the food service officer. Recipes in the AFRS are printed on 5-inch by 8-inch colored cards.

The use of standardized recipes ensures high quality in food preparation. It also eliminates guesswork and prevents variations in quality and quantity. The use of exact amounts of the various ingredients produces accurate yields, prevents leftovers, and promotes food cost control. The food items needed for the day's menu are requisitioned from the bulk issue room storekeeper by the watch captain.

YIELD - Each recipe in the AFRS is designed to yield 100 portions; however, the yield of some recipes is given in numbers or volume; for example, 2 pans, 8 loaves, and 6 1/2 gallons, depending upon the food to be prepared.

INGREDIENTS - Ingredients are listed in the order used. The specific form or variety of each ingredient is indicated; for example: Flour, general-purpose

Flour, bread

The shape, size, or form of an ingredient is specified; for example:

Ham. cooked, 1/2-inch cubes

Onions, dry, sliced

Nuts, unsalted, chopped

Temperatures of ingredients are specified in many recipes. descriptive terms are also used; for example:

Egg whites (room temperature)

Liver, sliced, partially thawed under refrigeration.

MEASURES AND WEIGHTS.- Measures and weights are the exact amount of each ingredient needed for 100 portions. Amounts are listed parallel to the list of ingredients. Quantities of dry ingredients weighing more than 1/2 ounce usually are given as both weights and measures. Most liquid ingredients are measured, not weighed.

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METHOD - Method describes how the ingredients are to be combined and cooked and represents the best-accepted cooking procedures. For example, the method will describe the best way to sift dry ingredients together, to thicken a sauce, or to fold in beaten egg whites. Methods are standardized since the same terms are used wherever the same technique appears. The method contains directions for the most efficient order of work, and eliminating unnecessary tools and equipment and unnecessary steps in preparation.

CONVERSION CHARTS

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Recipe Supplements

Recipe supplements are the written source that explains how to prepare certain types of basic food. Included, as recipe supplements are guideline cards, index cards, and index of recipes.

GUIDELINE CARDS. -Guideline cards found in some of the recipe sections are directions for preparing a basic type of food. For instance, a guideline card is used for the makeup of piecrust for a one-crust pie and a two-crust pie. This guideline card eliminates the need to repeat this information on the many different recipes using piecrust.

Guideline cards in the salad, fish, poultry, and vegetable sections include breakout information and the size, count, and recommended use of products. In other instances, a guideline card is used instead of, or as a summary of, recipe information. For instance, in the Vegetable section guideline cards are included for preparing canned, fresh, and frozen vegetables.

INDEX CARDS.- Index cards are found at the beginning of each section and give a complete listing in alphabetical order by type of food or dish of all recipes contained in that section.

An additional breakdown of the index is given for recipe variations. For example, under Yellow Cake, nine variations are listed alphabetically. Indexes are valuable tools for finding and using appropriate recipes.

INDEX OF RECIPES.- The separate, consolidated index of recipes in the AFRS is a valuable reference for menu planners. The recipes in this index are grouped conveniently as follows:

A. General Information

B. Appetizers and

C. Beverages

D. Breads and Sweet Doughs

E. Cereals and Pasta Products

F. Cheese and Eggs

G. Cakes, Fillings, and Frostings

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H. Cookies

1. Pastry and Pies

J. Puddings and Other Desserts

K. Desserts (Sauces and Toppings)

L. Meat

L. Fish

L. Poultry

M. Salads

M. Salad Dressings, and Relishes

N. Sandwiches

0. Sauces, Gravies, and Dressings

P. Soups

Q. Vegetables

The General Information section of the AFRS has guidelines for basic information. One of the first things you should do is become familiar with this section. Shown is a copy of the general information index card that lists the recipe card number by the basic information topic.

Recipe Adjustments

All the recipes contained in the AFRS are based on a standard of 100 portions. However, the number of patrons served per day (or per meal) changes constantly, requiring changes in the quantities of food being prepared. There are various types of recipe adjustments.

YIELD ADJUSTMENT.- To increase or decrease a recipe to obtain the desired number of portions, it is necessary to obtain a working factor. Multiply the quantity of each ingredient by the working factor and convert the quantity into a workable unit as follows:

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Step 1. To obtain a working factor, divide the number of portions desired by 100.

1.25 cornstarch (quantity in recipe) x 3.48 (working factor) = 4.35 lb cornstarch (quantity to use).

Step 2. To determine the quantity of each ingredient to use, multiply the quantity of each ingredient listed in the recipe by the working factor obtained in step 1.

QUANTITY ADJUSTMENT.- A recipe maybe adjusted on the basis of the quantity of an ingredient to be used. To obtain a working factor, divide the number of pounds you have to use by the number of pounds required to yield 100 portions:

102 lb (quantity to be used)

30 (number pounds to yield 100 portions) x (3.40 working factor) or

102=30=3.40.

SERVING SIZE ADJUSTMENT. -Recipes may be adjusted to yield a specific number of portions of a specific size as follows:

Step 1. Divide the desired portion size by standard portion of the recipe.

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Example:

2 lb cornstarch (quantity in recipe) x 2.61 (working factor) = 5.22 lb cornstarch (quantity to use).

BASIC FOOD PREPARATION

Cooking is the art of preparing food in such away that it will appeal to the eye, be tasty, be easily digested, and furnish nourishment. This section provides information on food types, methods of cooking, and specific preparation techniques that may be used to produce high-quality products. The sanitary aspects of food preparation will be considered first.

SANITARY ASPECTS

Every precaution should be taken in the handling of food to prevent contamination. The following paragraphs explain the procedures that must be followed during the preparing and handling of food.

Safe Holding Temperatures for Cooked Foods

All foods that are not served immediately after they are cooked must be either chilled to temperatures of 40°F and lower (but not frozen) or held at 140°F and higher. (To include; vegetables, meats, starches, soups, sauces, gravies, and milk).

Cooked foods that have been held at temperatures between 40°F and 140°F for more than 4 hours should be considered unsafe for consumption and discarded. The exception to this rule is reconstituted dehydrated egg mix. Reconstituted egg mixes, if not used immediately, must be placed in a tightly covered container in the refrigerator and used within 1 hour. If foods are refrigerated at intervals and then intermittently permitted to warm up, the total time of the various periods between 40°F and 140°F must not exceed 4 hours. Protein foods composed of ingredients that are hand-peeled, hand-sliced, or hand-diced after they are cooked should never be used as leftovers.

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The 4-hour limit between temperatures of 40°F and 140°F is usually taken up in preparing, chilling, and serving these foods. Such foods include, but are not necessarily limited to, potato, chicken, turkey, macaroni, shrimp, and egg salads. Hand preparation not only increases the chances of contamination, but also increases the length of time that these foods have been held at room temperature.

You should not return opened jars or bowls of mayonnaise and cooked salad dressings from salad bars to refrigerators for reuse at a later meal because of the danger of miscalculation of total lapsed time that these salad dressings have been held at temperatures between 40°F and 140°F. Instead, mayonnaise and cooked salad dressings should be placed on the salad bar in small quantities and must not be returned from the salad bar for reuse. If economically feasible, individual packets or servings of items such as catsup, mustard, and mayonnaise should be used on the salad bar. This will prevent waste and be more sanitary.

Care of Leftovers

When leftovers or warm foods are chilled, care should be taken to ensure prompt and thorough chilling using the two-step process to the center of the food mass. Foods that are to be refrigerated should be placed in shallow pans to a depth of not more than 3 inches and should be covered with lids or waxed paper. Large deep pans must not be used since the center of the food may remain warm long enough to permit the growth of harmful bacteria. Foods to be chilled must be placed in the chill box immediately and the containers labeled with the time and date of preparation. Do not save chilled leftovers for more than 24 hours. Freezing leftovers is prohibited. Hot foods must be chilled to 70 degrees Fahrenheit or below within 2 hours – an additional 4 hours is allotted to further reduce the temperature from 70 degrees to 40 degrees or below. All cooling of leftovers must be monitored and documented on DA Form 7460.

SANITATION

Sanitation was discussed in detail in TB MED 530. This addresses sanitation from the management position.

The dining facility manager is held directly responsible for any food borne illness that may result from improper or careless preparation, serving, or storage of food. Consequently, he or she must ensure the following accomplishments:

• Frequent inspections of equipment and personnel are conducted.

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• Formal and informal training is carried out as dictated.

• Medical clearance is required only when individuals have symptoms of diarrhea, fever with sore throat, upper respiratory infections, and other signs of infection or illness outlined in the TB MED 530. 530.

The dining facility manager is directly responsible for the maintenance and sanitary conditions of all foodservice spaces, equipment, and utensils.

In this position, you must prescribe and enforce the rules and regulations regarding the general cleanliness and sanitation of equipment, utensils, and working uniforms of food operations personnel. Additionally, you are responsible for the proper storage of food equipment and for the use of sanitary procedures in the preparation and service of food.

Frequency of Inspections

To make sure all foodservice section rules and directed procedures are being followed, the dining facility manager and the senior food service warrant officer should make both routine daily inspections and thorough weekly inspections of all foodservice personnel, spaces, and operations.

Training

Food operations personnel play an important role in the prevention of food borne illness by adhering to good personal hygiene procedures. For food operations personnel to understand these practices and procedures and appreciate their importance in preventing food borne illness, they must receive formal training as prescribed in DA PAM 30-22 and TB MED 530, in addition to their required skill level tasks training, supervised on-the-job instruction.

Physical Examinations

Physical examinations are a means of medically screening personnel for evidence of communicable disease before initial assignment in foodservice. They are conducted to, at a minimum, detect evidence of diseases that may be transmitted by food. TB MED 530 prescribes guidelines for initiating radical screening.

Monitoring Temperatures

Food operations personnel must exercise special and continuous close surveillance over all food items, foodservice spaces, and foodservice equipment

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to make sure prescribed temperatures are constantly maintained. You must make sure this action is taken to prevent the following conditions:

• Damage to food items

• Heat stress conditions in food preparation spaces • Improper preparation of food

• Inadequate holding temperatures for prepared food items

• Inadequate temperatures in the dishwashing and sanitizing process

DA PAM 30-22 prescribes procedures and forms to be used for monitoring the temperatures of these items.

FOOD ITEMS - You should supervise the length of time that foods are held at room temperatures during handling and preparation. This will aid in making sure contamination does not occur. Hand preparation not only increases the likelihood of contamination but increases the time foods are at room temperature. The following are some objectives you want to accomplish when regulating temperatures of food items from the time the food is broken out until it is consumed or discarded:

• Employ batch preparation to limit the amount of food held at room temperature. This will ensure foods are refrigerated except during actual preparation or serving.

• Keep time between preparation and consumption to a minimum.

• Keep frozen foods frozen until removal for preparation.

• Thaw food at temperatures between 36°F and 38°F.

• Never thaw food by exposure to heat. If water is used, it must be 70 degrees or less with a continuous flow over the food.

• Once thawed, never refrigerate food.

• Food items that will not be served immediately should be handled in the following manner: Place in shallow pans (food depth not more than 3 inches) and cover

Label the product with the time and date of preparation, name of product and person storing product, and expiration date of product.

Then immediately refrigerate at temperatures below 40°F.

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Leftovers should be avoided if possible. However, if unavoidable, they should be handled in the manner just described.

NOTE: Do not hold any hand-prepared item as a leftover.

FOOD PREPARATION AREAS - Food preparation areas must be monitored to ensure proper ventilation. Proper ventilation allows for a net flow of air into the spaces reducing excessive temperatures that may cause heat stress. Temperatures in foodservice spaces should not exceed 78°F. For additional information on heat stress monitoring, see TB MED 507 – Prevention, Treatment, and Control of Heat Injuries.

STORAGE SPACES - Storage spaces must be monitored to prevent the deterioration of perishable food items resulting from improper temperatures.

The following are causes of deterioration of perishable food items:

• Bacteria, yeasts, and molds. They are the primary causes of spoilage. Usually an objectional odor indicates spoilage by bacteria. Yeast induces spoilage for items of high sugar content, particularly if stored between 77°F and 90°F. Mold can be detected by visible threadlike filaments growing on the surface of food items.

• Age. All foodstuffs will spoil if kept in storage too long; issuing the oldest items first prevents this type of spoilage.

Storerooms for semi perishable items should be clean, cool, dry, lighted, and well ventilated.

You must maintain temperature logs for all refrigerated spaces. Temperatures of bulk refrigerated spaces must be taken from thermometers inside each space once each meal period. Maintain a separate log with temperatures taken from remote sensors. Temperature problems should be reported immediately.

It is important that fresh and frozen food items should be stored in three separate food categories. The following are the categories and associated requirements for proper temperature maintenance:

• Fresh fruit and vegetables. Air circulation is important-containers should be raised 6 inches off the floor. This is accomplished b y using stainless steel or plastic shelving. The use of a fan helps maintain air circulation in all parts of the room. Proper temperatures must be maintained at 32°F to 35°F. Humidity should be from 85 to 95 percent.

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• Dairy products and eggs. Air circulation maybe accomplished for these items by storing 6 inches off the floor using stainless steel or plastic shelving. Additionally, there should be a fan capable of keeping the air circulating. Proper temperatures must be maintained at 32°F to 34°F.

• Meat and other frozen products should not be stored on bare floors. The use of dunnage to raise items off the floor permits air to circulate under the items, temperatures for frozen products must be maintained at 0°F or below.

Acceptable temperature ranges for chilled and frozen storage or holding spaces are as follows:

• Dairy: 32°F to 34°F

• Reach-in refrigerators: 34°F to 38°F

• Chill and vegetables: 33°F to 36°F

• Thaw box: 36°F to 38°F

• Freezers: 0°F or below

There should be no frost buildup on the chill or freeze box coils. The chill and freeze boxes should be defrosted and cleaned regularly. This is best accomplished when provisions are low and just before loading out.

EQUIPMENT - Equipment such as ovens, griddles, fryers, and dishwashing and sanitizing equipment should be calibrated periodically. This is done to make sure they can maintain the required temperatures for their respective purposes.

Before calibrating ovens, griddles, fryers, and dishwashing and sanitizing equipment, you should always consult the manufacturer's technical manual before making any adjustment. These procedures are written as general guidelines.

Dishwashing and sanitizing equipment must be constantly inspected and periodically calibrated. This must be done to make sure the equipment is capable of maintaining the required temperatures for all stages of the dishwashing and sanitizing operation. Dishwashing and sanitizing are the most important steps in breaking the chain of infection. If dishes are not clean and sanitary, germs can grow and reproduce. No matter what method you use-by hand or the preferred machine method-the final results depend upon the operator.

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Proper machine washing temperatures are as follows:

• Wash: 150°F to 160°F

• Rinse: 160°F to 180°F

• Sanitize/final rinse: 180°F to 195°F

Manual dishwashing temperatures are as follows:

• Wash: 110°F

• Rinse: 120°F to 140°F (do not put hands in this water, use a dip basket)

• Sanitizing rinse: 171°F and above with a 30-second contact time (do not put hands in this water, use a dip basket); TB MED 530 prescribes standards when using a chemical sanitizing agent.

Allow all items to air dry and store clean dishware and equipment inverted.

Routine operational tests should be conducted to make sure the correct temperatures are maintained for both manual and mechanical dishwashing.

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A. GENERAL INFORMATION No. 2 (1)

DEFINITION OF TERMS USED IN FOOD PREPARATION

Bake ............................................................. To cook by dry heat in an oven, either covered or uncovered. Barbecue ....................................................... To roast or cook slowly, basting with a highly seasoned sauce. Baste ............................................................ To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to add flavor. Batch Preparation ......................................... A predetermined quantity or number of servings of food that is to be prepared at selected time intervals in progressive cookery for a given meal period to ensure fresh, high quality cooked food to customers. Beat .............................................................. To make a mixture smooth by using a fast regular circular and lifting motion which incorporates air into a product. Blanch........................................................... To partially cook in deep fat, boiling water or steam. Blend ............................................................ To mix two or more ingredients thoroughly. Boil .............................................................. To cook in liquid at boiling point (212° F.) in which bubbles rise and break at the surface. Braise............................................................ To brown in small amount of fat, then to cook slowly in small amount of liquid below the boiling point in a covered utensil. Bread ............................................................ To cover with crumbs or other suitable dry coating ingredient; or to dredge in a mixture of flour seasonings, and)or condiments, dip in a mixture of milk and slightly beaten eggs and then dredge in crumbs. Broil.............................................................. To cook by direct exposure to heat. Brown ........................................................... To produce a brown color on the surface of food by subjecting it to heat. Chop ............................................................ To cut food into irregular small pieces. Cream .......................................................... To mix until smooth, so that the resulting mixture is softened and thoroughly blended. Crimp............................................................ To pinch together in order to seal. Cube.............................................................. To cut any food into square-shaped pieces. Dice .............................................................. To cut into small cubes or pieces. Dock ............................................................ To punch a number of vertical impressions in a dough with a smooth round stick about the size of a pencil to allow for expansion and permit gases to escape during baking. Dredge ......................................................... To coat with crumbs, flour, sugar or corn meal. Fermentation ................................................ The process by which yeast acts on the sugar and starches in the dough to produce carbon dioxide gas and alcohol, resulting in expansion of the dough. During this period, the dough doubles in bulk. Flake ............................................................ To break lightly into small pieces. Fold .............................................................. To blend two or more ingredients together with a cutting and folding motion. Fry ............................................................... To cook in hot fat. Garnish ........................................................ To decorate with small pieces of colorful food. Glaze............................................................. A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup, icing, etc. Gluten .......................................................... A tough elastic protein that gives dough its strength and ability to retain gas. Grate ............................................................ To rub food on a grater and thus break it into tiny pieces. Grill ............................................................. To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid is added. Knead............................................................ To work dough by folding and pressing firmly with palms of hands, turning between foldings. Marinade....................................................... A preparation containing spices, condiments, vegetables, and aromatic herbs, and a liquid (acid or oil or combination of these) in which a food is placed for a period of time to enhance its flavor or to increase its tenderness. Marinate........................................................ To allow to stand in a marinade to add flavor or tenderness. Mince............................................................ To cut or chop into very small pieces. Panbroil ........................................................ To cook uncovered in a hot frying pan, pouring off fat as it accumulates. Pare ............................................................... To cut away outer covering. Peel .............................................................. To remove the outer layer of skin of a vegetable or fruit, etc.

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A. GENERAL INFORMATION No. 2 (2) Progressive Cookery ....................................The continuous preparation of food in successive steps during the entire serving period (i.e., continuous preparation of vegetables, cook-to-order hamburgers, steaks, fried eggs, pancakes). This procedure ensures fresh, high quality cooked food to customers on a continuous basis. See Batch Preparation. Proof..............................................................To allow shaped and panned yeast products like bread and rolls to double in size under controlled atmospheric conditions. Reconstitute ..................................................To restore to liquid state by adding water. Also to reheat frozen prepared foods. Rehydrate ......................................................To soak, cook, or use other procedures with dehydrated foods to restore water lost during drying. Roast .............................................................To cook by dry heat; usually uncovered, in an oven. Roux .............................................................Roux is a French word for a mixture of flour and fat, cooked to eliminate the raw, uncooked taste of flour. Saute .............................................................To brown or cook in small amount of fat. Scald..............................................................To heat a liquid over hot water or direct heat to a temperature just below the boiling point. Scale .............................................................To measure a portion of food by weighing. Scant .............................................................Not quite up to stated measure. Score .............................................................To make shallow cuts across top of a food item. Seasoned Flour or Crumbs ...........................A mixture of flour or crumbs with seasonings. Shred .............................................................To cut or tear into thin strips or pieces using a knife or a shredder attachment. Sift.................................................................To put dry ingredients through a sieve. Simmer ..........................................................To cook gently in a liquid just below the boiling point (190° F. - 210° F.); bubbles will form slowly and break at the surface. Slurry.............................................................A lump-free mixture made by whipping cornstarch or flour into cold water or other liquids Steam ............................................................To cook over or surrounded by steam. Stew...............................................................To simmer in enough liquid to cover solid foods. Stir ................................................................To mix two or more ingredients with a circular motion. Temper ..........................................................To remove from freezer and place under refrigeration for a period of time sufficient to facilitate separation and handling of frozen product. Internal temperature of the food should be approximately 26° F. to 28° F. Thaw .............................................................To remove from freezer and place under refrigeration approximately 18-48 hours. Internal temperature should be above 30° F. Toss ..............................................................To mix ingredients lightly. Wash .............................................................The liquid brushed on the surface of unbaked pies or turnovers to give a golden brown color to the crust or on the surface of proofed breads and rolls before baking and on baked bread and rolls to give a shine to the crust. Whip..............................................................To beat rapidly with wire whip to increase volume by incorporating air.

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A. GENERAL INFORMATION No. 27 (1)

CONVERSION OF U. S. CUSTOMARY TO METRIC UNITS

U. S. Customary Metric

Weight (or Mass) I ounce (oz) = 28.35 grams (g) 1 pound (lb) = 453.6 grams (g) or.4536 kilograms 2.2 pound (lb) = 1 kilogram (kg) or 1000 grams (g) Volume 1 tsp= 4.93 milliliters (mL) 1 tbsp = 14.79 milliliters (mL) I cup = 236.59 milliliters (mL) or.237 liters (L) 1 pint = .473 liters (L) I quart = .946 liters (L) 1 gallon = 3.785 liters (L) 1.06 quarts = 1 liter (L) or 1000 milliliters (mL) Length 1 inch = 2.54 centimeters (cm) 1 foot = .3048 meters (m) I yard = 30.48 centimeters (cm) or .9144 meters (m) 1.1 yards = I meter (m) or 100 centimeters (cm)

GUIDELINES FOR METRIC CONVERSION

The metric system is an international language of measurement. Its symbols are based on the International System of Units (SI). Of these, food service preparation will be primarily involved with the following metric base units:

Weight (mass) gram (g) kilogram (kg) Volume milliliter (mL) liter (L) Length centimeter (cm) meter (m) Temperature degree Celsius (C.)

While the U. S. metric system is voluntary and the food service industry in the United States has not converted to metric system, except for a few soft conversions (e. g., labeling), military food service dining facilities/general messes outside CONUS may experience the metric system in food and equipment support provided by the host country. The information furnished in this guideline card is primarily for these food service personnel.

GUIDELINES FOR METRIC CONVERSION Temperature Conversions

°F. °C. °F °C. 0 -18 212 100 26 -3 225 107 28 -2 228 109 30 -1 245 118 32 0 250 121 36 2 275 135 38 3 300 149 40 4 325 163 70 21 350 177 90 32 360 182 140 60 365 185 160 71 375 191 170 77 400 204 175 79 425 218 180 82 450 232 185 85 500 260 550 288

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44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

75G

RIL

LED

SA

LIS

BU

RY

STE

AK

S

OP

or L

0370

0L1

, L5,

D20

8905

-01-

E59

-631

4 be

efst

eak,

sal

ibur

y, p

re-c

k, fz

, 160

/4 o

z ea

, 40

LB C

AS

E75

B

RO

WN

GR

AV

YS

OP

or O

-016

00L1

, D2,

L3,

L5,

D7,

L11

, D15

, L1

7, L

19, D

2089

40 0

1 E

60 1

729

grav

y m

ix, b

eef,

16 o

z co

, 8/c

s U

I:CO

25C

RE

OLE

FIS

H P

OR

TIO

N

L13

501

L189

05-0

1-e5

9-73

92 fi

sh p

ollo

ck 4

oz

ea, 4

0 lb

/cs

UI:L

B

20

CR

EO

LE S

AU

CE

O-0

0500

L1, D

8 (L

17)

8915

01

373

4978

veg

, tom

atoe

s, d

iced

, 6/ #

10 U

I:CN

, plu

s ffv

: oni

ons,

swee

t gre

en p

eppe

rs, c

eler

y;oi

l, flo

ur &

spi

ces

50O

VE

N G

LO P

OTA

TOE

S

Q05

003

L1, D

6, D

1089

15-0

0-12

7-96

77 p

otat

oes,

whi

te,

#10

UI:C

N n

eed

tom

juic

e; u

se c

rush

ed/d

iced

tom

atoe

s50

NO

OD

LES

JE

FFE

RS

ON

E

0120

0L1

, D19

8920

-00-

126-

3388

egg

noo

dles

lb 5

lb b

x U

I:LB

plu

s 89

10-0

0-78

2-37

65 c

hees

e, p

arm

esan

gra

ted,

1lb

co

UI:C

O, o

il,

spic

es70

GR

EE

N B

EA

NS

NIC

OIS

E

Q00

703

L189

15-0

0-16

2-98

78 b

eans

, gre

en fz

n, 2

.5 lb

pg,

UI:L

B o

r 891

5-00

-616

-428

0 be

ans,

gre

en, #

10 U

I:CN

20C

AU

LIFL

OW

ER

PO

LON

AIS

E

Q01

002

L1, L

1589

15-0

0-16

0-61

56 c

aulif

low

er, f

z, 2

lb p

g U

I: LB

50M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D

1789

20-0

0-06

7-61

46 m

acar

oni,

elbo

w, 1

0 lb

bx,

UI:L

B p

lus

8950

01

E59

657

9 sa

lad

dres

sing

, 895

0 01

127

929

5 re

lish,

89

10 0

0 92

6 60

48 e

ggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, s

pice

s, o

il, v

ineg

ar, p

imie

ntos

25P

ICK

LED

GR

EE

N B

EA

N S

ALA

D

M04

501

L1, L

789

15 0

0 61

6 42

80 v

eg, b

eans

, gre

en 6

/#10

UI:C

N, p

lus

suga

r, vi

nega

r, oi

l, sp

ice

75C

HO

CO

LATE

CA

KE

w/ f

rost

ing

SO

PL1

, L12

, L20

alt

reci

pe

G01

201

w/ f

rost

ing

G00

500

8920

-01-

E59

-148

5 ca

ke, c

hoc,

she

et o

r 892

0-00

-823

-722

1cak

e m

is, d

evil's

food

, #10

UI:C

N w

/ 892

5 01

419

702

7 ic

ing

mix

, van

illa

50C

HIL

LED

CN

D F

RU

IT C

OC

KTA

IL

A01

317

L1, L

5, D

7, L

9, D

11, L

13, L

1789

15-0

0-28

6-54

82 fr

uit c

ockt

ail,

#10,

UI:C

N

DIN

NER

DA

Y 1

40V

EG

ETA

BLE

SO

UP

S

OP

D1,

D6,

L11

, D17

8935

-01-

e09-

7251

sou

p, c

onde

nsed

, veg

etab

le 5

0 oz

CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50M

EX

ICA

N B

AK

ED

CH

ICK

EN

L1

4301

D1

8905

01

369

4422

chi

cken

bre

ast,

fz, s

kinl

ess,

bnl

s, 4

to 5

oz,

10l

b bg

, 4/c

s U

I:LB

or 8

905

01 E

19 4

811

chi

cken

, qtr,

pre

-ck

, fz,

ove

n ro

aste

d, h

erb

seas

, 7-8

oz

ea o

r 890

5-01

-e60

-271

2 c

hick

en, q

uarte

red,

pre

-cke

d, fr

z, ro

tisse

rie s

tyle

, m

arin

ated

, 8 o

z ea

bib

zar

tic50

RO

AS

T B

EE

F

L005

01D

189

05-0

1-00

6-09

18 b

eef t

op ro

und,

fully

cke

d50

NA

TUR

AL

PA

N G

RA

VY

(AU

JU

S)

SO

P o

r O-0

1800

D1,

D6,

D16

8940

-01-

e59-

9728

gra

vy, a

u ju

s m

ix, 6

/24

oz p

kg y

ield

? 20

HO

RS

ER

AD

ISH

SA

UC

E

SO

P o

r O

-023

00D

1, D

6, D

1689

50 0

0 12

7 98

06 h

orse

radi

sh, p

rep,

32

oz, c

hl U

I:QT

50P

AR

SLE

Y S

EA

SO

NE

D P

OTA

TOE

S

Q03

3002

D1

8915

-00-

127-

9677

can

ned

who

le a

s al

tern

ativ

e ilo

fres

h2x

50

WIL

D R

ICE

E

8010

0D

1, D

8, L

13 d

ble

porti

on s

ize

to 1

cup

8920

01

226

3368

rice

, lon

g gr

ain

& w

ild ri

ce b

lend

, 36

oz U

I:BX

75V

EG

ETA

BLE

STI

R F

RY

Q

0250

0D

1, D

7, D

16m

ulti

ingr

edie

nt, i

nclu

fres

h ca

bbag

e, c

arro

t, ce

lery

, oni

on, p

eppe

r15

SE

AS

ON

ED

SU

CC

OTA

SH

Q

1240

0D

1, D

10, L

16, D

1989

15 0

0 14

3 09

83 v

eg, s

ucco

tash

, fz,

2.5

lb/p

g U

I:LB

75P

OTA

TO S

ALA

D

M04

000

D1,

L5,

D12

, L15

, L18

, L20

fresh

pot

atoe

s, 8

950

01 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, p

arsl

ey, a

nd s

pice

s, o

il, v

ineg

ar, p

imie

ntos

75IT

ALI

AN

STY

LE P

AS

TA S

ALA

D w

/ M

0290

0D

1, D

10, L

1489

20-0

1-41

2-50

91, m

acar

oni r

otin

i pas

ta tr

i-col

or. 1

0 LB

UI:C

O75

V

INE

GA

R &

OIL

SA

LAD

DR

ES

SIN

GS

OP

or M

-069

00D

1, D

10, L

1489

40 0

1 38

9 43

80 It

alia

n dr

essi

ng 1

6 0z

UI:B

T o

r 895

0 01

E59

211

9 dr

essi

ng, i

talia

n, 1

gal

UI:C

O

50B

LUE

BE

RR

Y T

UR

NO

VE

R

SO

PD

1, D

10ne

ed in

cat

alog

; us

e 89

40 0

0 47

8 90

73 p

ie fi

lling

, blu

eber

ry, 6

/ #10

UI:C

N p

lus

892

0 01

E09

431

3 pi

e sh

ell,

regu

lar 1

0"

pref

orm

ed, 2

4 ea

/cs

UI:C

O30

CH

ILLE

D C

ND

PE

AC

HE

S

A01

337

D1,

D5,

D9,

D13

, D17

8915

-00-

577-

4203

pea

ches

, can

ned

#10

UI:C

N80

BA

KIN

G P

OW

DE

R B

ISC

UIT

S

D00

101

D1,

D14

not

in c

atal

og- b

iscu

it m

ix; u

se 8

920

01 E

09 9

276

bisc

uits

, but

term

ilk fz

, slic

ed, 2

oz

ea, 1

20/c

o U

I:CO

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 2

40B

EE

F N

OO

DLE

SO

UP

S

OP

L2

, L7,

L10

, D14

, L20

8935

-01-

E09

-464

3 so

up, c

onde

nsed

, bee

f noo

dle

50 o

z U

I:CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

80G

RIL

LED

Stri

p Lo

in S

TEA

K

L007

00L2

,L17

(D

8=T)

8905

-01-

E59

-649

4 be

ef lo

in, s

trip

loin

ste

ak, b

nls,

fzn

8 oz

UI:L

B

60M

US

HR

OO

MS

& O

NIO

NS

Q

0300

1L2

, D8,

L17

fresh

oni

on p

lus

8915

-01-

e60-

1924

veg

, mus

hroo

ms,

cn,

slic

ed, 6

#10

cn

80S

TEA

K S

AU

CE

SO

PL2

, D8,

L17

8950

01

E09

568

1 sa

uce,

ste

ak, A

-1, 1

5OZ

btl,

12/c

s U

I:BT

or 8

950-

01-e

09-6

033

hein

z 57

ste

ak s

auce

12 1

0 oz

UI:B

T o

r 89

50 0

1 38

9 76

53 s

teak

sau

ce, a

ged,

15

fluid

oz

glas

s bo

ttle,

12/

CS

UI:B

T 89

50-0

1-e0

9-56

81 A

-1 1

2 15

oz;

895

0-01

-e19

-05

73 B

uff B

ob E

xtra

spi

cy 1

0 10

oz

20N

EW

EN

GLA

ND

BO

ILE

D D

INN

ER

L1

1100

L289

05 0

1 29

6 55

25 b

eef b

riske

t, co

rned

bee

f, fu

lly c

kd, f

z, 6

-7 L

B a

vg, 7

/cs

UI:L

BFU

LLY

CK

D, F

ZN, 6

-7 lb

avg

, 7pc

/cs

20S

PIC

Y M

US

TAR

DS

OP

L289

50-0

1-E

09-5

052

mus

tard

, 16

oz s

quee

ze,

24/C

S U

I:CO

80B

AK

ED

PO

TATO

Q

0440

0L2

, D8,

D15

, D19

, L21

FFV

list

60 w

/ SO

UR

CR

EA

MS

OP

L2, D

3, D

8, D

15, D

18, D

19, L

2189

10 0

1 E

19 7

252

sour

cre

am, c

hl, 2

00 g

m c

o (a

ppro

z 7

oz) 2

4/ca

se50

SE

AS

ON

ED

PE

AS

Q

1160

0L2

, D4

8915

00

127

8021

pea

s, g

reen

, fz,

12/

2.5

LB P

G/C

S U

I:LB

30C

AB

BA

GE

, AP

PLE

, AN

D R

AIS

IN S

ALA

D

M00

102

L2, D

7, L

11, L

19FF

V li

st p

lus

8915

-01-

419-

6695

rais

ins,

thom

pson

see

dles

s, 1

5 oz

UI:B

X b

ox20

GO

LDE

N G

LOW

GE

LATI

N S

ALA

D

M03

601

L2, D

15, D

1989

40-0

1-41

9-66

81 d

esse

rt pd

r gel

atin

, ora

nge,

foil

pg 1

2 /2

4 oz

pkg

UI:P

G o

rang

e ge

latin

ilo

lem

on p

lus

carr

ots,

&

pine

appl

e75

OA

TME

AL

RA

ISIN

CO

OK

IES

SO

P o

r H00

903

L2, L

11, D

1589

20-0

1-e0

9-66

74 c

ooki

e do

ugh,

oat

mea

l rai

sin,

pr-

cut,

fz, 2

40/c

o U

I:CO

25C

HIL

LED

CN

D P

EA

RS

A

0134

1L2

, D4,

L6,

D8,

L10

, L14

, D16

, L18

, D20

8915

00

616

0223

Pea

rs, c

anne

d, b

artle

tt, h

alve

s, s

yrup

pac

k,#1

0 si

ze U

I:CN

DIN

NER

DA

Y 2

40C

RE

AM

OF

CH

ICK

EN

SO

UP

S

OP

D2,

D7,

D18

, D21

8935

-01-

e09-

4653

sou

p, c

ream

of c

hick

en c

onde

nsed

12/

50

oz c

n/cs

UI:C

N40

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

55JA

EG

ER

SC

HN

ITZE

L w

/L1

0400

D2

8905

-01-

E59

-632

2 ve

al s

teak

, brd

, pre

-ck,

4 o

z ea

40L

B/c

s U

I:LB

55

BR

OW

N G

RA

VY

SO

P o

r O-0

1600

L1, D

2, L

3, L

5, D

7, L

11, D

15, L

17, L

19, D

2089

40 0

1 E

60 1

729

grav

y m

ix, b

eef,

16 o

z co

, 8/c

s U

I:CO

45S

WE

ET

& S

OU

R P

OR

K

L082

00D

289

05 0

0 75

3 65

03 d

iced

por

k, fz

, 55

lb /c

s U

I:LB

plu

s 89

50-0

1-e0

9-19

69 s

auce

, sw

eet &

sou

r 1 g

al c

o, 2

/CS

UI:C

O

45O

'BR

IEN

PO

TATO

ES

Q

0540

2D

2, L

6, D

12, L

14FF

V li

st fr

esh

or 8

915

00 1

39 7

426

veg,

pot

atoe

s, s

liced

, deh

y, 4

/5 L

B P

G, U

I:BG

55S

TEA

ME

D R

ICE

E

0050

0D

2, D

5, D

10, L

12, L

16, D

2189

20-0

1-25

0-65

57 ri

ce, p

arbo

iled

25 lb

bg

UI:B

G35

SE

AS

ON

ED

CA

RR

OTS

Q

1080

1D

2, D

9, L

12, D

14, D

1789

15 0

0 16

2 50

87 v

eg, c

arro

ts, s

liced

, fz,

12/

2 lb

pg

UI:L

B o

r 8

915

00 0

06 2

436

veg,

car

rots

, slic

ed, 6

/ #10

UI:C

N

55H

ER

BE

D B

RO

CC

OLI

Q

0650

0D

2, D

4, D

1189

15 0

0 12

9 08

25 v

eg, b

rocc

oli s

pear

s, fz

, 12/

2.5

# pg

, UI:L

B25

WA

LDO

RF

SA

LAD

M

0500

0D

2, L

6, D

10, D

14ffv

: app

les,

cel

ery,

lettu

ce; 8

925

01 E

09 6

077

wal

nuts

, she

lled,

uns

alte

d pi

eces

6/ 3

# co

UI:C

O20

SP

INA

CH

SA

LAD

M

0020

0D

2, D

11, L

17ffv

: spi

nach

, oni

ons,

mus

hroo

ms;

890

5-01

-E59

-215

8 ba

con,

pre

ck, s

liced

, fz,

200

sl/p

g, 6

pg/c

s, 2

4 lb

UI:L

B

8910

00

926

6048

egg

s, fr

esh,

30

dz/c

s, U

I:DZ

or 8

910

01 E

59 5

089

eggs

, ckd

, chl

12/

pg, 8

pg/

cs U

I:PG

60

CH

ER

RY

CR

ISP

J0

0801

D2

8940

-00-

616-

0227

pie

filli

ng, c

herr

ies,

#10

UI:C

N n

ot c

at::

892

0-00

-935

-326

4 oa

tmea

l coo

kie

mix

6-#

10 c

n 8

945

00 6

16

0078

mar

garin

e ,1

lb p

rint,

30/C

S U

I:LB

40C

HIL

LED

AP

PLE

SA

UC

E

A01

303

D2,

D6,

D10

, D14

, D18

, D21

8915

00

127

8272

fru

it, a

pple

sauc

e, 6

/ #10

UI:C

N10

0TO

AS

TED

GA

RLI

C B

RE

AD

D

0070

0D

2, D

4, L

9, D

16lo

calc

ontra

ct fr

ench

bre

ad; 8

945

00 6

16 0

078

mar

garin

e ,1

lb p

rint,

30/C

S U

I:LB

; 895

0 01

254

269

1 sp

ice,

gar

lic p

owde

r, 16

oz

UI:J

R

aps9759


aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 3

40TO

MA

TO S

OU

P

SO

P

L3, L

5, L

8, D

11, L

14, D

2089

35-0

1-e0

9-46

46 s

oup,

tom

ato,

con

dens

ed n

o. 5

siz

e ca

n, 1

2/C

S25

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O40

FRIE

D C

ATF

ISH

L0

5600

L3, L

14ne

ed in

cat

alog

: pla

in c

atfis

h fil

let;

use

8905

-01-

e19-

5285

cat

fish

fille

ts;

fz, b

rd, c

ajun

sty

le, R

TC, 4

-6 O

Z E

A, 1

5LB

UI:L

B

8920

-00-

616-

0024

cor

nmea

l, ye

llow

12/

24

oz U

I:BX

30LE

MO

N W

ED

GE

SS

OP

L3, D

6, D

10, L

13, L

14, D

17, D

19, L

21ffv

40TA

RTA

R S

AU

CE

S

OP

L3, D

6, D

10, L

13, L

14, D

17, D

19, L

21pc

895

0-01

-e09

-636

4 sa

uce,

tarta

r, 12

gm

pg,

200

/co

UI:

CO

60M

EA

T LO

AF

SO

P o

r L03

500

L3, D

7, L

11, L

1989

05 0

1 E

59 4

038

mea

tloaf

, bee

f, pr

e-ck

, fz,

,bul

k, 4

-5 lb

loaf

per

cs

50B

AK

ED

MA

CA

RO

NI &

CH

EE

SE

F0

0100

or S

OP

L3

, D6,

L11

, L13

, L21

8920

00

067

6146

mac

aron

i, el

bow

form

, 10

lb p

g, 3

/cs

UI:L

B &

891

0 01

418

746

7 ch

eese

, che

ddar

, shr

edde

d, 2

/5 lb

bg

/cs

UI:L

B o

r no

t cat

: 894

0-01

-e29

-185

6 m

ac &

che

ese,

bib

50M

AS

HE

D P

OTA

TOE

S

Q05

700

L3, L

5, L

7, D

9, L

11, D

14, L

17, L

18, L

19, L

20,

D21

8915

-00-

133-

5903

Pot

atoe

s, G

ran,

Deh

y. #

10 C

an p

lus

8910

01

091

7209

nfd

milk

#10

cn,

894

5 00

616

007

8 m

arga

rine,

sp

ices

50

B

RO

WN

GR

AV

YS

OP

or O

-016

00L1

, D2,

L3,

L5,

D7,

L11

, D15

, L17

, L19

, D20

8940

01

E60

172

9 gr

avy

mix

, bee

f, 16

oz

co, 8

/cs

UI:C

O

60C

ALI

CO

CO

RN

Q

0270

0L3

8915

00

127

8018

veg

, cor

n, fz

, 12/

2.5

lb p

g, U

I:LB

or 8

915

00 2

57 3

947

veg,

cor

n, 6

/ #10

UI:C

N p

lus

8905

-01-

E59

-21

58 b

acon

, pre

ck, s

liced

, fz,

200

sl/p

g, 6

pg/c

s, 2

4 lb

UI:L

B &

891

5 00

935

637

1 ve

g, p

imie

nto,

dic

ed 2

4/ #

2.5

UI:C

N

30O

KR

A a

nd T

OM

ATO

GU

MB

OQ

0310

0L3

, L21

8915

00

252

3785

veg

, okr

a, c

ut, f

z, 1

2/ 3

lb p

g U

I:LB

plu

s 89

15 0

1 37

3 49

78 v

eg, t

omat

oes

dice

d, 6

/ #10

UI:C

N

45C

OLE

SLA

W W

/ CR

EA

MY

DR

ES

SIN

G

M00

900

L3, D

6, L

10, L

13, L

17, D

19ffv

: cab

bage

plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

35C

UC

UM

BE

R &

ON

ION

SA

LAD

M

0150

0L3

, D8,

L11

, D16

ffv:

cucu

mbe

rs &

oni

ons,

plu

s sp

ices

, 895

0-01

-E09

-079

2 vi

nega

r, ci

der o

r dis

tille

d, 6

/ 1 g

al p

last

ic U

I:BT,

892

5-01

-413

-78

11 s

ugar

, gra

nula

ted,

4/ 1

0 lb

UI:B

G55

AP

PLE

PIE

SO

PL3

, D13

8920

01

E59

728

1 pi

e sl

ices

, app

le, f

z, 4

oz

ea in

d w

rap,

48/

UI:C

S o

r 892

0 01

E09

431

3 pi

e sh

ell,

reg

10" p

refo

rm, 2

4/cs

U

I:CO

plu

s 89

40 0

0 61

6 02

26 p

ie, f

illin

g, a

pple

, 6/ #

10 U

I:CN

35C

HIL

LED

CN

D A

PR

ICO

TS

A01

304

L3, L

7, L

11, L

15, L

1989

15-0

1-e0

9-25

81 fr

uit,

apric

ots,

6/ #

10 C

N75

HO

T C

OR

NB

RE

AD

Q01

500

L3, D

7, D

9, D

15, D

1889

20-0

1-e0

9-86

58 c

ornb

read

mix

6/ 5

lb U

I:BX

DIN

NER

DA

Y 3

50V

EG

ETA

BLE

BE

EF

SO

UP

S

OP

D

3, D

13, L

16, D

19ad

d to

cat

alog

: veg

etab

le b

eef s

oup

25C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50B

EE

Fand

/or C

HIC

KE

N F

AJI

TAS

L0

4300

/L04

302

D3,

D18

8905

-01-

388-

1164

bee

f, fa

jita

strip

s fz

, raw

, mar

inat

ed p

lus

890

5-01

-388

-106

4 ch

icke

n, b

reas

t, fa

jita

strip

s, ra

w,

mar

inat

ed 5

/ 10

lb p

g/cs

UI:L

B a

nd 8

920

00 0

80 9

096

torti

llas,

fz, w

heat

, 10"

dia

, 12/

12 c

t bg

UI:B

G50

SA

LSA

SO

PD

3, D

18 8

950

01 E

09 4

311

sals

, mild

4/ 1

gal

UI:

CO

50 w

/ SO

UR

CR

EA

MS

OP

L2, D

3, D

8, D

15, D

18, D

19, L

2189

10 0

1 E

19 7

252

sour

cre

am, c

hl, 2

00 g

m c

o (a

ppro

z 7

oz) 2

4/ca

se30

BE

EFa

nd/o

r CH

EE

SE

EN

CH

ILA

DA

S

SO

PD

389

40 0

1 E

09 4

255

ench

ilada

s, c

hees

e, fz

,w/o

sau

ce, 2

.5 o

z ea

, 72/

UI:C

S p

lus

8940

-01-

E59

-101

4 en

chila

das,

bee

f, fz

,w/o

sau

ce, 3

oz

ea, 7

2/ c

s U

I:EA

30B

EE

Fand

/or C

HE

ES

E T

AM

ALE

S

SO

PD

3 8

940

01 E

19 6

793

tam

ales

, chi

cken

, fz,

5 o

z 36

/ UI:C

S p

lus

8940

01

E19

688

5 ta

mal

es, b

eef,

fz, 5

oz

36/ U

I:CS

TA

MA

LES

, CH

ICK

EN

, FZN

,5 o

z ea

, 36/

case

30B

EE

F'n

BE

AN

BU

RR

ITO

S

OP

D3

8940

-00-

044-

1629

bur

ritos

, fz,

bee

f and

bea

n, 6

0/5

oz e

a U

I:??

50JA

LAP

EN

O P

EP

PE

RS

SO

PD

3, D

9, D

12, D

14, L

18, D

2189

50 0

1 E

09 0

300

pepp

ers,

jala

peno

6/

#10

UI:C

N50

TAC

O S

AU

CE

SO

PD

3 8

950-

01-E

19-3

817

sauc

e, ta

co, 5

00/ 9

gm

pg

UI:H

D S

AU

CE

, TA

CO

, 9G

M P

G, 5

00/C

S50

ME

XIC

AN

RIC

E

E01

100

D3

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

plu

s 89

15 0

1 37

3 49

78 v

eg, t

omat

oes

dice

d, 6

/ #10

UI:C

N25

OV

EN

BR

OW

NE

D P

OTA

TOE

S

Q05

004

D3

8915

00

127

9677

pot

atoe

s, w

hite

, cn

6/ #

10 U

I:CN

or 8

915

01 E

59 5

689

veg,

pot

atoe

s, w

edge

, bat

tere

d 6/

5 lb

bg

UI:B

G o

r ffv

: pot

ato,

roun

d40

RE

FRIE

D B

EA

NS

Q03

801

D3,

D18

8940

01

418

2700

bea

ns, r

efrie

d, 6

/ #10

UI:C

N55

SE

AS

ON

ED

MIX

ED

VE

GE

TAB

LES

Q

1260

0D

3, L

5, D

6, L

9, D

18, D

2189

15 0

0 93

5 66

20 v

eget

able

s, m

ixed

, fz

12/ 2

.5 lb

pg

UI:L

B

40M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D17

8920

-00-

067-

6146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

plu

s 89

50 0

1 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h,

8910

00

926

6048

egg

s or

891

0 01

E59

508

9 eg

gs, c

kd; f

fv: c

eler

y, o

nion

, spi

ces,

oil,

vin

egar

, pim

ient

os

30C

HE

F's

SA

LAD

M

0700

0D

3, D

7, D

15, D

18ffv

: let

tuce

, tom

ato,

cuc

umbe

r, ce

lery

, gre

en p

eppe

rs, c

abba

ge p

lus

swis

s ch

eese

, tur

key,

ham

, egg

s45

Ass

orte

d dr

essi

ngs

SO

PD

3, D

7, D

15, D

18 8

940

01 3

89 4

380

italia

n dr

essi

ng, 1

6 oz

, 6/ 1

6 oz

UI:B

T, 8

940

01 3

89 4

434

ranc

h dr

essi

ng, 1

6 oz

, 6/ 1

6 oz

UI:B

T, 8

940

01 3

89 6

155

frenc

h dr

essi

ng, 1

6 oz

, 6/ 1

6 oz

UI:B

T, 8

940

01 4

52 3

108

thou

sand

isla

nd d

ress

ing,

16

oz, 6

/ 16

oz U

I:BT

ITA

LIA

N D

RE

SS

ING

, FA

T FR

EE

,free

from

sep

arat

ion,

16

oz, 6

/CS

65Y

ELL

OW

CA

KE

(MIX

) W/

G01

000

D3

8920

00

823

7229

cak

e m

ix, y

ello

w, 6

/ #10

UI:C

N65

CH

OC

OLA

TE IC

ING

G

0090

0D

389

25 0

1 41

9 70

25 ic

ing

mix

, fud

ge a

dd w

ater

6/ 5

lb U

I:BG

10C

HIL

LED

CN

D P

INE

AP

PLE

A

0134

5D

3, D

12, D

15, L

2189

15 0

0 17

0 51

48 p

inea

pple

, slic

ed, 6

/# 1

0 U

I:CN

75N

AC

HO

S w

/ CH

EE

SE

SA

UC

ES

OP

D3

8950

01

E09

029

4 sa

uce,

che

ese

for n

acho

s, 6

/ #10

UI:C

N p

lus

8920

01

E09

440

5 ta

co s

hell,

reg,

200

ct

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 4

60C

HIC

KE

N N

OO

DLE

SO

UP

S

OP

L4

, L12

, L17

, L19

8935

-01-

e09-

4654

sou

p, c

hick

en n

oodl

e, c

onde

nsed

, 12/

51

oz U

I: C

N30

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

50S

UK

IYA

KI

L006

00L4

8905

-01-

388-

1164

bee

f, fa

jita

strip

s fz

, raw

, mar

inat

ed p

lus

8915

-01-

E60

-192

4 ve

g, m

ushr

oom

s, s

liced

, 6/ #

10 U

I:CN

, 89

15 0

1 E

09 4

519

veg,

bea

n sp

rout

s, 6

/ #10

UI:C

N, f

fv c

eler

y, o

nion

, pep

pers

, gre

en o

nion

50H

ON

EY

GLA

ZED

CO

RN

ISH

HE

NS

L1

4200

L4, D

1189

05-0

1-e5

9-07

06 c

orni

sh h

en, h

alve

d, fz

, 11o

z av

g, 2

4 ea

/cs

UI:L

B

60P

OR

K F

RIE

D R

ICE

E

0070

0L4

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

plu

s ffv

, egg

s, p

ork,

pim

ient

o40

FRA

NC

ON

IA P

OTA

TOE

S

Q05

001

L4, L

1089

15-0

0-12

7-96

77 p

otat

oes,

whi

te, 6

/ #1

0 U

I:CN

25TA

NG

Y S

PIN

AC

H

Q06

300

L489

15 0

0 14

3 09

31 v

eg, s

pina

ch 6

/ #10

UI:C

N;

fz b

ette

r; 50

GLA

ZED

CA

RR

OTS

Q

0170

1L4

, L7,

D20

8915

00

162

5087

veg

, car

rots

, slic

ed, 1

2/ 2

# pg

UI:L

B p

lus

butte

r, gi

nger

, sug

ar50

GE

RM

AN

STY

LE T

OM

ATO

SA

LAD

M

0530

0L4

, D8,

D11

, L16

ffv: t

omat

oes,

oni

on, p

arsl

ey, p

lus

8950

01

E59

657

9 dr

essi

ng, s

alad

, reg

ular

, 4/ 1

gal

co,

UI:C

O, a

nd c

ream

, bac

on

50TA

CO

SA

LAD

M

0280

0L4

, L13

, D17

, D21

892

0-00

-043

-535

2 ta

co s

hell

bow

ls, p

refo

rmed

, plu

s 89

40 0

0 12

6 33

94 c

hili

con

carn

e 6/

#10

UI:C

N, f

fv, c

hees

echi

ps,

sauc

e60

AP

PLE

CR

UN

CH

J0

1001

L489

40 0

0 61

6 02

26 p

ie fi

lling

, app

le, 6

/ #10

UI:C

N, 8

920

00 8

23 7

229

cake

mix

, yel

low

, 6/ #

10 U

I:CN

, coc

onut

, but

ter,

lem

on ju

ice

35C

HIL

LED

CN

D M

AN

DA

RIN

OR

AN

GE

S

A01

333

L4, L

8, L

12, L

16, L

2089

15 0

1 23

5 35

48 fr

uit,

oran

ge, m

anda

rin 6

/ #10

UI:C

N, 6

/CS

DIN

NER

DA

Y 4

40M

INE

STR

ON

E S

OU

P

SO

PD

4, D

9, L

13, L

1589

35-0

1-e0

9-72

53 s

oup,

min

estro

ne, c

onde

nsed

12/

50

oz U

I:CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

20G

RIL

LED

HA

M S

TEA

K

L069

01D

489

05-0

1-e5

9-37

23 h

am b

uffe

t 2ea

12

lb a

vg U

I:LB

80

SP

AG

HE

TTI W

/ ME

AT

BA

LLS

L0

3901

D4

8905

-01-

E59

-290

5 m

eatb

alls

, bee

f, pr

ckd,

fz 0

.5 o

z ea

, 10

lb c

s U

I:LB

plu

s :

rtu s

auce

895

0-01

-e09

-678

2 sa

uce,

spa

ghet

ti6

#10

UI:C

N; s

pagh

etti

8920

-00-

125-

9441

pas

ta, s

pagh

etti,

thin

, lon

g fo

rm, r

eg c

ook,

3/ 1

0 lb

bx

UI:

LB o

r BX

70

GR

ATE

D P

AR

ME

SA

N C

HE

ES

ES

OP

D4,

L9,

L14

, D16

, D18

8910

-00-

782-

3765

che

ese,

par

mes

an g

rate

d, 1

lb c

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00

129

0825

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ars,

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SO

NE

D P

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S

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600

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489

15 0

0 12

7 80

21 p

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gre

en, f

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5 LB

PG

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00 1

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148

pine

appl

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10

UI:C

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plus

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657

9 dr

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ular

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co

, UI:C

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0380

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13, L

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2089

20 0

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91 m

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g, 3

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ems,

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438

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oz,

6/ 1

6 oz

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CH

OC

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S

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892

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10, L

14, D

16, L

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ct fr

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078

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254

269

1 sp

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lic p

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for h

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ays

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ham

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oked

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ly c

kd, 2

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lb a

vg c

s, 3

0 lb

cs

aps9759


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V PE

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100

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r 892

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9 cr

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per p

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mat

oes,

use

891

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497

8 ve

g, to

mat

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dice

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Y S

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P o

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L1, L

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2089

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59-6

314

beef

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k, s

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fz, 1

60/4

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0 LB

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60

BR

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15, L

17, L

19, D

2089

40 0

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60 1

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9, L

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14, L

17, L

18, L

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20,

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Pot

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616

007

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arga

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sp

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20

ITA

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RO

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alf p

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40

dine

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s si

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need

tom

pas

te; p

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8915

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373

4978

veg

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6/ #

10 U

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, 891

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2.

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g, U

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892

0 01

412

509

1 m

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oni,

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i spi

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tri-c

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, 10

lb p

g, 3

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nion

s

25S

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NE

D A

SP

AR

AG

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Q

1000

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, L17

8915

00

404

6065

veg

, asp

arag

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uts

& ti

ps, f

z, 1

2/ 2

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pg

UI:L

B55

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AS

ON

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MIX

ED

VE

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TAB

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Q

1260

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5, D

6, L

9, D

18, D

2189

15 0

0 93

5 66

20 v

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s, m

ixed

, fz

12/ 2

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pg

UI:L

B

70P

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TO S

ALA

D

M04

000

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L5,

D12

, L15

, L18

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pot

atoe

s, 8

950

01 E

59 6

579

sala

d dr

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ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

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or 8

910

01 E

59 5

089

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oni

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AN

SA

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M

0310

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, L12

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8915

00

926

6793

veg

, bea

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6 02

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23 7

229

cake

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317

L1, L

5, D

7, L

9, D

11, L

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1789

15-0

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6-54

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uit c

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DA

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CK

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S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

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60C

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CH

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EN

L1

5300

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need

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hix;

890

5 01

369

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2 ch

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ski

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4 to

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UI:L

B o

r 890

5-01

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2

chic

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frz,

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8905

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177

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920

00 1

26 3

388

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les,

egg

3/

5 lb

pg

UI:L

B65

STE

AM

ED

RIC

E

E00

500

D2,

D5,

D10

, L12

, L16

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8920

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250-

6557

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g U

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SO

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D G

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AN

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L12

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8915

00

128

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# pg

UI:L

B o

r 891

5 00

162

987

8 eg

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nch

styl

e, fz

, 12/

2.5

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UI:L

B, o

r 891

5 00

616

428

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g, b

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0340

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8920

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mac

aron

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lb b

x, U

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plu

s 89

50 0

1 E

59 6

579

sala

d dr

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ng, 8

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01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

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oni

on, s

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/ VIN

EG

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DR

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SIN

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M00

901

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950-

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09-0

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gar,

cide

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6/ 1

gal

pla

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T, 8

925-

01-4

13-7

811

suga

r, gr

anul

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, 4/ 1

0 lb

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CA

RR

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w

/ CR

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M C

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5, D

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1789

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aker

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aps9759


SER

V PE

R

100

MEA

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REC

IPE

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OF

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SH

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35-0

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of m

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25C

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CK

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S

SO

PA

LL89

20 -0

1-20

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44 c

rack

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ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

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2 pe

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sal

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CO

10LI

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S

L107

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8905

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655-

8410

or n

apa

liver

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f cal

f, sl

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UI:L

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ND

MU

SH

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AV

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893

5 01

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and

grav

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se, b

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past

e, n

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sg, 1

lb U

I:CO

plu

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on a

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915-

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n,sl

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10 c

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CO

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ON

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3900

alt

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8905

01

369

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chi

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bre

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fz, s

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bnl

s,

4 to

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8950

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last

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and

950

00 1

27 9

789

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ato,

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PO

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Q

0540

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2, L

6, D

12, L

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RIC

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E00

501

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20-0

1-25

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57 ri

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25 lb

bg

UI:B

G p

lus

ffv: o

nion

s an

d 89

15 0

0 93

5 63

71 v

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dic

ed 2

4/ #

2.5

U

I:CN

40S

EA

SO

NE

D C

OR

N

Q11

000

L6, D

1289

15 0

0 12

7 80

18 v

eg, c

orn,

fz, 1

2/ 2

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pg,

UI:L

B o

r 891

5 00

257

394

7 ve

g, c

orn,

6/ #

10 U

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1050

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, L16

, L20

8915

00

129

0825

veg

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ccol

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ars,

fz 1

2/ 2

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I:LB

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ES

E S

AU

CE

S

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L6, D

1789

50-0

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4-42

88 c

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che

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WA

LDO

RF

SA

LAD

M

0500

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2, L

6, D

10, D

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les,

cel

ery,

lettu

ce; 8

925

01 E

09 6

077

wal

nuts

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lled,

uns

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6/ 3

# co

UI:C

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PO

TATO

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LAD

M

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2 L6

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8915

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127-

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pot

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s, w

hite

, #1

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plu

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8950

01

127

9295

relis

h, p

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/ #10

U

I:CN

, 891

5 00

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637

1 ve

g, p

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dic

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UI:C

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AR

DR

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SIN

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8950

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dis

tille

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last

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I:BT,

892

5-01

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gar,

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RR

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RU

NC

H

J010

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, D11

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8940

00

478

9073

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filli

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10 U

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0 00

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722

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w, 6

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N, c

ocon

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r, le

mon

juic

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CH

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D C

ND

PE

AR

S

A01

341

L2, D

4, L

6, D

8, L

10, L

14, D

16, L

18,

D20

8915

00

616

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Pea

rs, c

anne

d, b

artle

tt, h

alve

s, s

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pac

k,#1

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NER

DA

Y 6

45V

EG

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UP

S

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D1,

D6,

L11

, D17

8935

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7251

sou

p, c

onde

nsed

, veg

etab

le 5

0 oz

CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

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80B

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F R

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(Prim

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D6,

D16

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f Rib

Roa

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nls

napa

tbd

or 8

905

01 E

09 6

900

beef

, rib

eye

roll

UI:L

B20

HO

RS

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AD

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SA

UC

E

SO

P o

r O

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1, D

6, D

1689

50 0

0 12

7 98

06 h

orse

radi

sh, p

rep,

32

oz, c

hl U

I:QT

80N

ATU

RA

L P

AN

GR

AV

Y (A

U J

US

) S

OP

or O

-018

00D

1, D

6, D

1689

40-0

1-e5

9-97

28 g

ravy

, au

jus

mix

, 6/2

4 oz

pkg

yie

ld?

20P

AR

ME

SA

N F

ISH

L0

3200

D6

8905

01

E59

739

2 fis

h po

llock

por

tions

, brd

, raw

, fz

avg

160

ea 4

oz

UI:L

B p

lus

8910

-00-

782-

3765

che

ese,

par

mes

an

grat

ed, 1

lb c

o U

I:CO

and

spc

es10

LEM

ON

WE

DG

ES

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

ffv

20TA

RTA

R S

AU

CE

S

OP

L3, D

6, D

10, L

13, L

14, D

17, D

19, L

21pc

895

0-01

-e09

-636

4 sa

uce,

tarta

r, 12

gm

pg,

200

/co

UI:

CO

35O

VE

N G

LO P

OTA

TOE

S

Q05

003

L1, D

6, D

1089

15-0

0-12

7-96

77 p

otat

oes,

whi

te,

#10

UI:C

N n

eed

tom

juic

e; u

se c

rush

ed/d

iced

tom

atoe

s65

BA

KE

D M

AC

AR

ON

I & C

HE

ES

E

F001

00 o

r SO

P

L3, D

6, L

11, L

13, L

2189

20 0

0 06

7 61

46 m

acar

oni,

elbo

w fo

rm, 1

0 lb

pg,

3/c

s U

I:LB

& 8

910

01 4

18 7

467

chee

se, c

hedd

ar, s

hred

ded,

2/5

lb b

g/cs

U

I:LB

or

not c

at: 8

940-

01-e

29-1

856

mac

& c

hees

e, b

ib25

SE

AS

ON

ED

LIM

A B

EA

NS

Q

1020

0D

6, D

1389

15-0

0-12

7-79

84 li

ma

bean

s, fz

, bib

?pk

65

SE

AS

ON

ED

MIX

ED

VE

GE

TAB

LES

Q

1260

0D

3, L

5, D

6, L

9, D

18, D

2189

15 0

0 93

5 66

20 v

eget

able

s, m

ixed

, fz

12/ 2

.5 lb

pg

UI:L

B

50C

OLE

SLA

W W

/ CR

EA

MY

DR

ES

SIN

G

M00

900

L3, D

6, L

10, L

13, L

17, D

19ffv

: cab

bage

plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

50C

OU

NTR

Y S

TYLE

TO

MA

TO S

ALA

D

M05

301

D6,

D12

, L15

, L21

ffv: t

omat

oes,

oni

on, p

eppe

rs, c

eler

y pl

us o

il, v

ineg

ar, s

ugar

75P

EA

NU

T B

UTT

ER

CO

OK

IES

S

OP

D6,

D18

8920

01

E09

667

6 co

okie

dou

gh, p

eanu

t but

ter,

pre-

cut,

fz, 2

40/ 1

.3 o

z ea

UI:C

O25

CH

ILLE

D A

PP

LES

AU

CE

A

0130

3D

2, D

6, D

10, D

14, D

18, D

2189

15 0

0 12

7 82

72 f

ruit,

app

lesa

uce,

6/ #

10 U

I:CN

150

HO

T D

INN

ER

RO

LLS

SO

P

D5,

D6,

D8,

D10

, D12

, D13

, D17

, D19

loca

l bre

ad/b

aker

y co

ntra

ct

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 7

40B

EE

F N

OO

DLE

SO

UP

S

OP

L2

, L7,

L10

, D14

, L20

8935

-01-

E09

-464

3 so

up, c

onde

nsed

, bee

f noo

dle

50 o

z U

I:CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

60S

HR

IMP

JA

MB

ALA

YA

w/ R

ICE

& H

AM

L097

00L7

need

tom

pas

te p

lus

tom

cru

shed

; use

891

5 01

373

497

8 ve

g, to

mat

oes

dice

d, 6

/ #10

UI:C

N; 8

905

01 E

59 7

047

fish,

sh

rimp,

raw

p&

d, fz

26-

30 c

t, 36

lb c

s U

I:LB

; ffv

: oni

on, c

eler

y, p

eppe

rs a

nd 8

905

00 7

53 6

503d

iced

por

k,fz

n, 5

5 lb

avg

cs,

U

I:LB

, chi

x so

up b

ase,

spi

ces,

rice

50R

OA

ST

TUR

KE

Y

L162

00L7

, D14

, L18

use

bot

h ns

n89

05-0

1-E

19-1

811

turk

ey, b

nls,

pre

-ckd

, fz,

whi

te&

dark

, 4/c

s, a

vg 4

2 lb

/csa

nd 8

905-

01-E

09-9

149

turk

ey, b

east

, roa

st, r

aw,

fzin

foil

bag,

2/ 8

lb U

I:LB

50M

AS

HE

D P

OTA

TOE

S

Q05

700

L3, L

5, L

7, D

9, L

11, D

14, L

17, L

18, L

19, L

20,

D21

8915

-00-

133-

5903

Pot

atoe

s, G

ran,

Deh

y. #

10 C

an p

lus

8910

01

091

7209

nfd

milk

#10

cn,

894

5 00

616

007

8 m

arga

rine,

sp

ices

50

TUR

KE

Y G

RA

VY

SO

P

L7, D

14, L

1889

40 0

1 E

60 1

620

grav

y m

ix, t

urke

y in

st, 8

/ 16

oz U

I:CO

50

CR

AN

BE

RR

Y S

AU

CE

SO

PL7

, D14

, L18

8915

-01-

e19-

8012

cra

nber

ry s

auce

, jel

lied,

squ

at 6

-#10

1 cn

25FR

IED

CA

BB

AG

E

Q01

200

L7ffv

: cab

bage

plu

s oi

l, sp

ices

40G

LAZE

D C

AR

RO

TS

Q01

701

L4, L

7, D

2089

15 0

0 16

2 50

87 v

eg, c

arro

ts, s

liced

, 12/

2#

pg U

I:LB

plu

s bu

tter,

ging

er, s

ugar

60M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D17

8920

-00-

067-

6146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

plu

s 89

50 0

1 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, s

pice

s, o

il, v

ineg

ar, p

imie

ntos

20P

ICK

LED

GR

EE

N B

EA

N S

ALA

D

M04

501

L1, L

789

15 0

0 61

6 42

80 v

eg, b

eans

, gre

en 6

/#10

UI:C

N, p

lus

suga

r, vi

nega

r, oi

l, sp

ice

50P

INE

AP

PLE

UP

SID

E D

OW

N C

AK

E (M

IX)

G02

901

L7, D

1789

20 0

0 82

3 72

29 c

ake

mix

, yel

low

, 6/ #

10 U

I:CN

, 891

5 00

170

514

8 pi

neap

ple,

slic

ed, 6

/# 1

0 U

I:CN

, 891

5 01

078

927

1 fru

it, m

aras

chin

o ch

errie

s, 1

2/ 1

6 oz

UI:J

R, p

lus

brow

n su

gar,

mar

gerin

e50

WH

IPP

ED

TO

PP

ING

K

0020

0L7

, D9,

L13

, D13

, D17

, L18

, D19

8940

01

E09

365

7 to

ppin

g , w

hipp

ed, n

on-d

airy

rtu

in b

ag, 1

2/ 1

6 oz

CO

20C

HIL

LED

CN

D A

PR

ICO

TS

A01

304

L3, L

7, L

11, L

15, L

1989

15-0

1-e0

9-25

81 fr

uit,

apric

ots,

6/ #

10 C

N

DIN

NER

DA

Y 7

45C

RE

AM

OF

CH

ICK

EN

SO

UP

S

OP

D2,

D7,

D18

, D21

8935

-01-

e09-

4653

sou

p, c

ream

of c

hick

en c

onde

nsed

12/

50

oz c

n/cs

UI:C

N40

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

60M

EA

T LO

AF

SO

P o

r L03

500

L3, D

7, L

11, L

1989

05 0

1 E

59 4

038

mea

tloaf

, bee

f, pr

e-ck

, fz,

,bul

k, 4

-5 lb

loaf

per

cs

75

BR

OW

N G

RA

VY

SO

P o

r O-0

1600

L1, D

2, L

3, L

5, D

7, L

11, D

15, L

17, L

19, D

2089

40 0

1 E

60 1

729

grav

y m

ix, b

eef,

16 o

z co

, 8/c

s U

I:CO

40B

AK

ED

STU

FFE

D P

OR

K C

HO

PS

L0

8400

D7

8905

-01-

e60-

1030

por

k lo

in c

hops

, bon

e in

, cen

ter c

ut, m

arin

, fz,

6 o

z av

g 14

2 ct

/ 53

lb c

s U

I:LB

pl

us b

redc

rum

bs, s

pice

s,

onio

n45

SP

AN

ISH

RIC

E

E00

900

D7,

D18

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

plu

s cr

ushe

d to

m, b

acon

, ffv

: oni

ons,

pep

pers

and

spi

ces

55G

AR

LIC

RO

AS

TED

PO

TATO

WE

DG

ES

Q

0700

0D

7 8

915

01 E

59 5

689

veg,

pot

ato

wed

ges,

del

i bat

tere

d, 6

/ 5 lb

bag

UI:B

G50

VE

GE

TAB

LE S

TIR

FR

Y

Q02

500

D1,

D7,

D16

mul

ti in

gred

ient

, inc

lu fr

esh

cabb

age,

car

rot,

cele

ry, o

nion

, pep

per

60C

OR

N O

N T

HE

CO

B

Q11

100

D7,

L10

, L18

8915

-01-

e09-

2060

veg

, cor

n on

the

cob,

3",

96 c

t, 28

lb/c

s U

I: C

O

20C

AB

BA

GE

, AP

PLE

, AN

D R

AIS

IN S

ALA

D

M00

102

L2, D

7, L

11, L

19FF

V li

st p

lus

8915

-01-

419-

6695

rais

ins,

thom

pson

see

dles

s, 1

5 oz

UI:B

X b

ox30

CH

EF'

s S

ALA

D

M07

000

D3,

D7,

D15

, D18

ffv: l

ettu

ce, t

omat

o, c

ucum

ber,

cele

ry, g

reen

pep

pers

, cab

bage

plu

s sw

iss

chee

se, t

urke

y, h

am, e

ggs

45A

ssor

ted

dres

sing

sS

OP

D3,

D7,

D15

, D18

8940

01

389

4380

ital

ian

dres

sing

, 16

oz, 6

/ 16

oz U

I:BT,

894

0 01

389

443

4 ra

nch

dres

sing

, 16

oz, 6

/ 16

oz U

I:BT,

894

0 01

38

9 61

55 fr

ench

dre

ssin

g, 1

6 oz

, 6/ 1

6 oz

UI:B

T, 8

940

01 4

52 3

108

thou

sand

isla

nd d

ress

ing,

16

oz, 6

/ 16

oz U

I:BT

80W

HIT

E C

AK

E W

/ CH

OC

OLA

TE IC

ING

S

OP

D

7, D

16 o

r alt

reci

pe G

0300

1 w

/G00

900

8920

01

E19

726

1 ca

ke, w

hite

W/ V

AN

ILLA

ICIN

G, 4

she

ets/

CS

UI:

EA

she

et o

r 892

0 00

823

722

7 ca

ke m

ix, w

hite

6/

#10

UI:C

N p

lus

8925

01

419

7025

icin

g m

ix, f

udge

, add

wat

er 6

/ 5 lb

bg

UI:

BG

30C

HIL

LED

CN

D F

RU

IT C

OC

KTA

IL

A01

317

L1, L

5, D

7, L

9, D

11, L

13, L

1789

15-0

0-28

6-54

82 fr

uit c

ockt

ail,

#10,

UI:C

N10

0H

OT

CO

RN

BR

EA

DQ

0150

0L3

, D7,

D9,

D15

, D18

8920

-01-

e09-

8658

cor

nbre

ad m

ix 6

/ 5 lb

UI:B

X

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 8

25TO

MA

TO S

OU

P

SO

P

L3, L

5, L

8, D

11, L

14, D

2089

35-0

1-e0

9-46

46 s

oup,

tom

ato,

con

dens

ed n

o. 5

siz

e ca

n, 1

2/C

S25

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O65

BB

Q C

HIC

KE

N

L146

01L8

8905

-01-

e60-

2712

chi

cken

, qua

rtere

d, p

re-c

ked,

frz,

rotis

serie

st y

le, m

arin

ated

, 8 o

z ea

bib

zar

tic p

lus

8950

01

E09

596

6 ba

rbec

ue s

auce

, hic

kory

sm

oke,

4/ 1

gal

co

UI:C

O

35H

UN

GA

RIA

N G

OU

LAS

H

L065

00L8

8905

00

177

5017

bee

f, fz

n, d

iced

, raw

, sel

ect g

r, 8l

b bg

, 7/c

s U

I:LB

plu

s on

ion,

spi

ces,

& 8

920

00 1

26 3

388

nood

les,

egg

3/

5 lb

pg

UI:L

B20

STE

AM

ED

NO

OD

LES

(ad

ditio

nal p

ortio

ns)

E01

301

L8, L

10, L

12, D

13, D

15, L

2089

20 0

0 12

6 33

88 n

oodl

es, e

gg 3

/ 5 lb

pg

UI:L

B o

r 892

0-00

-067

-614

6 m

acar

oni,

elbo

w, 1

0 lb

bx,

UI:L

B50

AU

GR

ATI

N P

OTA

TOE

S

Q05

101

L8, D

11, L

1689

15 0

0 13

9 74

26 v

eg, p

otat

oes,

slic

ed, d

ehy,

4/ 5

lb b

g U

I:BG

plu

s 89

10 0

1 41

8 74

67ch

eese

, che

ddar

, shr

edde

d 2/

5 lb

ba

g U

I:LB

, bre

ad c

rum

bs, s

pice

s us

e: 8

920-

01-E

19-3

546

Bre

ad D

ress

ing

6/3.

5 LB

BG

s20

FRE

NC

H F

RIE

D C

AU

LIFL

OW

ER

Q

0200

0L8

8915

-00-

160-

6156

cau

liflo

wer

, fz,

2 lb

pg

UI:

LB, b

atte

r, pa

rmes

an c

hees

e55

LYO

NN

AIS

E G

RE

EN

BE

AN

S

Q00

700

L889

15-0

0-16

2-98

78 b

eans

, gre

en fz

n, 2

.5 lb

pg,

UI:L

B o

r 891

5-00

-616

-428

0 be

ans,

gre

en, #

10 U

I:CN

plu

s ffv

: oni

ons

20P

INE

AP

PLE

CO

LE S

LAW

M

0090

3D

4, L

8, D

13, D

20ffv

: cab

bage

, 891

5 00

170

514

8 pi

neap

ple,

slic

ed, 6

/# 1

0 U

I:CN

, pl

us 8

950

01 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al

co, U

I:CO

, vin

egar

50P

AS

TA S

ALA

D

M03

800

D4,

L8,

D13

, L16

, D20

8920

01

412

5091

mac

aron

i, ro

tini s

pira

l, tri

-col

or, 1

0 lb

pg,

3/C

S U

I:CO

plu

s ffv

item

s, 8

940

01 3

89 4

380

italia

n dr

essi

ng,

16 o

z, 6

/ 16

oz U

I:BT

60C

HE

ES

E C

AK

E w

/ S

OP

L8, D

1489

20 0

1e59

284

8 or

alt

napa

che

ese

cake

, fz,

slic

ed s

ize

& U

I:??

60

C

HO

CO

LATE

SA

UC

EK

0050

0L8

need

nsn

sq

btl;

use

coc

oa b

vg b

ase

as a

ltern

ativ

e in

reci

pe40

CH

ILLE

D C

ND

MA

ND

AR

IN O

RA

NG

ES

A

0133

3L4

, L8,

L12

, L16

, L20

8915

01

235

3548

frui

t, or

ange

, man

darin

6/ #

10 U

I:CN

, 6/C

S

DIN

NER

DA

Y 8

40C

RE

AM

OF

BR

OC

CO

LI S

OU

P

SO

PD

8, D

12, L

1889

35-0

1-e5

9-44

24 s

oup,

cre

am o

f bro

ccol

i, co

nden

sed

12/ 5

0 oz

UI:C

N

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50S

HR

IMP

CR

EO

LE

L136

00 w

/ O00

5D

8 89

05 0

1 E

59 7

047

fish,

shr

imp,

raw

p&

d, fz

26-

30 c

t, 36

lb c

s U

I:LB

plu

s 89

20-0

1-25

0-65

57 ri

ce, p

arbo

iled

25 lb

bg

UI:B

G

and

creo

le s

auce

ingr

edie

nts

150

C

RE

OLE

SA

UC

E (3

X s

auce

to s

hrim

p )

O-0

0500

L1, D

8 (L

17)

8915

01

373

4978

veg

, tom

atoe

s, d

iced

, 6/ #

10 U

I:CN

, plu

s ffv

: oni

ons,

swee

t gre

en p

eppe

rs, c

eler

y;oi

l, flo

ur &

spi

ces

50G

RIL

LED

T-b

one

STE

AK

L0

0700

D8=

T (L

2, L

17=s

trip)

89

05-0

1-e5

9-77

58 1

6 oz

bee

f loi

n, T

-bon

e st

eak,

fz 1

6 oz

UI:L

B75

STE

AK

SA

UC

ES

OP

L2, D

8, L

1789

50 0

1 E

09 5

681

sauc

e, s

teak

, A-1

, 15O

Z bt

l, 12

/cs

UI:B

T or

895

0-01

-e09

-603

3 he

inz

57 s

teak

sau

ce12

10

oz U

I:BT

or

895

0 01

389

765

3 st

eak

sauc

e, a

ged,

15

fluid

oz

glas

s bo

ttle,

12/

CS

UI:B

T 89

50-0

1-e0

9-56

81 A

-1 1

2 15

oz;

895

0-01

-e1

9-05

73 B

uff B

ob E

xtra

spi

cy 1

0 10

oz

60M

US

HR

OO

MS

& O

NIO

NS

Q

0300

1L2

, D8,

L17

fresh

oni

on p

lus

8915

-01-

e60-

1924

veg

, mus

hroo

ms,

cn,

slic

ed, 6

#10

cn

60B

AK

ED

PO

TATO

Q

0440

0L2

, D8,

D15

, D19

, L21

FFV

list

50 w

/ SO

UR

CR

EA

MS

OP

L2, D

3, D

8, D

15, D

18, D

19, L

2189

10 0

1 E

19 7

252

sour

cre

am, c

hl, 2

00 g

m c

o (a

ppro

z 7

oz) 2

4/ca

se2x

50

WIL

D R

ICE

E

8010

0D

1, D

8, L

13 d

ble

porti

on s

ize

to 1

cup

8920

01

226

3368

rice

, lon

g gr

ain

& w

ild ri

ce b

lend

, 36

oz U

I:BX

20H

OT

SP

ICE

D B

EE

TS

Q00

900

D8,

L18

8915

00

127

8835

veg

, bee

ts, s

liced

, 6/ #

10 U

I:CN

plu

s vi

nega

r, sp

ices

, sug

ars

50P

EA

S W

/ ON

ION

S

Q04

103

D8,

L14

, D19

ffv: o

nion

s pl

us 8

915

00 1

27 8

021

peas

, gre

en, f

z, 1

2/ 2

.5lb

pgU

I:LB

or 8

915

00 1

27 9

282

veg

, pea

s, s

wee

t 6/ #

10 U

I:CN

40G

ER

MA

N S

TYLE

TO

MA

TO S

ALA

D

M05

300

L4, D

8, D

11, L

16ffv

: tom

atoe

s, o

nion

, par

sley

, plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

, and

cre

am, b

acon

30C

UC

UM

BE

R &

ON

ION

SA

LAD

M

0150

0L3

, D8,

L11

, D16

ffv:

cucu

mbe

rs &

oni

ons,

plu

s sp

ices

, 895

0-01

-E09

-079

2 vi

nega

r, ci

der o

r dis

tille

d, 6

/ 1 g

al p

last

ic U

I:BT,

892

5-01

-413

-78

11 s

ugar

, gra

nula

ted,

4/ 1

0 lb

UI:B

G10

0C

HO

CO

LATE

CH

IP C

OO

KIE

S v

ary

type

sS

OP

D8,

L14

, L21

alt

reci

pe H

0200

189

20 0

1 E

09 6

671

cook

ie d

ough

, cho

c ch

ip, p

re-c

ut, f

z, 2

40/ 1

.3 O

Z ea

UI:C

O20

CH

ILLE

D C

ND

PE

AR

S

A01

341

L2, D

4, L

6, D

8, L

10, L

14, D

16, L

18,

D20

8915

00

616

0223

Pea

rs, c

anne

d, b

artle

tt, h

alve

s, s

yrup

pac

k,#1

0 si

ze U

I:CN

150

HO

T D

INN

ER

RO

LLS

SO

P

D5,

D6,

D8,

D10

, D12

, D13

, D17

, D19

loca

l bre

ad/b

aker

y co

ntra

ct

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 9

30C

RE

AM

OF

MU

SH

RO

OM

SO

UP

S

OP

L1, L

6, L

9, D

1689

35-0

1-e0

9-46

49 s

oup,

cond

ense

d cr

of m

ush,

UI C

N

30C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

30B

AK

ED

HA

M

L069

00L9

, L16

8905

-01-

e59-

3723

ham

, buf

fet,

fully

cke

d,bo

nele

ss, w

tr ad

d, c

hl 2

ea

in 2

4 lb

cs

UI:L

B70

LAS

AG

NA

L0

2502

L989

40 0

1 E

19 2

059

entré

e, la

sagn

a w

/ mea

t, m

ult-s

erve

, 4/ 6

lb U

I:CO

80

GR

ATE

D P

AR

ME

SA

N C

HE

ES

ES

OP

D4,

L9,

L14

, D16

, D18

8910

-00-

782-

3765

che

ese,

par

mes

an g

rate

d, 1

lb c

o U

I:CO

50G

RIL

LED

PO

TATO

CA

KE

S

Q05

701

L989

15-0

0-13

3-59

03 P

otat

oes,

Gra

n, D

ehy.

#10

Can

, flo

ur, e

ggs,

milk

, spi

ces

10S

EA

SO

NE

D B

RU

SS

ELS

SP

RO

UTS

Q

G03

07L9

8915

00

127

7991

veg

, bru

ssel

spr

outs

, 12/

2.5

lb b

g U

I:LB

70S

EA

SO

NE

D M

IXE

D V

EG

ETA

BLE

S

Q12

600

D3,

L5,

D6,

L9,

D18

, D21

8915

00

935

6620

veg

etab

les,

mix

ed, f

z 12

/ 2.5

lb p

g U

I:LB

50

MIX

ED

FR

UIT

SA

LAD

M03

500

L9, D

16ffv

: let

tuce

leaf

, 3 a

ssor

ted

fruits

20TH

RE

E (o

r fou

r) B

EA

N S

ALA

D

SO

P o

r M04

500

L9, L

2089

15-0

1-03

7-32

58 v

eg, b

ean

sala

d, fo

ur b

ean

6/ #

10 U

I:CN

80C

HO

CO

LATE

BR

OW

NIE

S

SO

P

D

4, L

9, L

17 a

lt re

cipe

H00

201

892

0 01

E09

707

5 br

owni

es, c

hoc,

fz, w

/nut

s, 7

1 oz

she

et, 4

/CS

UI:E

A (s

heet

)20

CH

ILLE

D C

ND

FR

UIT

CO

CK

TAIL

A

0131

7L1

, L5,

D7,

L9,

D11

, L13

, L17

8915

-00-

286-

5482

frui

t coc

ktai

l, #1

0, U

I:CN

100

TOA

STE

D G

AR

LIC

BR

EA

D

D00

700

D2,

D4,

L9,

D16

loca

lcon

tract

fren

ch b

read

; 894

5 00

616

007

8 m

arga

rine

,1 lb

prin

t, 30

/CS

UI:L

B; 8

950

01 2

54 2

691

spic

e, g

arlic

pow

der,

16

oz U

I:JR

DIN

NER

DA

Y 9

30M

INE

STR

ON

E S

OU

P

SO

PD

4, D

9, L

13, L

1589

35-0

1-e0

9-72

53 s

oup,

min

estro

ne, c

onde

nsed

12/

50

oz U

I:CN

30C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

20M

US

HR

OO

M Q

UIC

HE

app

etiz

erF0

1103

L9ne

ed li

q pa

steg

g w

hite

; 891

0 01

E59

692

9 e

ggs,

liqu

id p

aste

uriz

ed s

cram

bled

egg

fz, 6

/ 5 lb

UI:C

O 8

910

00 5

84 6

434

swis

s ch

eese

, oni

ons,

891

5-01

-e60

-192

4 ve

g, m

ushr

oom

s, fl

our,

nfd

milk

, spi

ces

90FR

IED

CH

ICK

EN

S

OP

or L

1560

1D

9, D

2189

05-0

1-e5

9-55

37 c

hick

en b

rded

'sup

er c

hix"

8 p

c, fu

lly c

ked,

fz 1

00 p

c/cs

UI:C

S

20P

OR

K H

AM

HO

CK

SF0

1103

L989

05-0

0-14

9-13

55 p

ork

shou

lder

hoc

ks, c

ured

& s

mok

ed, f

z, 4

0 lb

cs

UI:L

B55

MA

SH

ED

PO

TATO

ES

Q

0570

0L3

, L5,

L7,

D9,

L11

, D14

, L17

, L18

, L19

, L20

, D

2189

15-0

0-13

3-59

03 P

otat

oes,

Gra

n, D

ehy.

#10

Can

plu

s 89

10 0

1 09

1 72

09 n

fd m

ilk #

10 c

n, 8

945

00 6

16 0

078

mar

garin

e,

spic

es

45R

ICE

PIL

AF

E00

800

D9,

D12

, D17

, D20

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

, ffv

: oni

on, 8

935

01 E

09 8

162

soup

and

gra

vy b

ase,

chi

cken

6/1

6 O

Z U

I:CO

, spi

ces

45S

EA

SO

NE

D C

AR

RO

TS

Q10

801

D2,

D9,

L12

, D14

, D17

8915

00

162

5087

veg

, car

rots

, slic

ed, f

z, 1

2/ 2

lb p

g U

I:LB

or

891

5 00

006

243

6 ve

g, c

arro

ts, s

liced

, 6/ #

10 U

I:CN

30B

LAC

KE

YE

PE

AS

Q

G01

15D

989

15-0

0-00

7-53

09 v

eg, p

eas,

bla

ckey

e6/ #

10 U

I:CN

75C

HIC

KE

N G

RA

VY

S

OP

D9,

D12

, D21

8940

01

E60

162

3 gr

avy

mix

, chi

cken

, ins

t 8/ 1

6 oz

UI:

CO

50M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D17

8920

-00-

067-

6146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

plu

s 89

50 0

1 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, s

pice

s, o

il, v

ineg

ar, p

imie

ntos

35G

ER

MA

N C

OLE

SLA

W

M02

700

D9,

L14

, L18

ffv:

cabb

age,

oni

on, p

eppe

rs, c

eler

y, p

lus

spic

es, 8

950-

01-E

09-0

792

vine

gar,

cide

r or d

istil

led,

6/ 1

gal

pla

stic

UI:B

T, 8

925-

01-4

13-7

811

suga

r, gr

anul

ated

, 4/ 1

0 lb

UI:B

G, 8

915

00 9

35 6

371

veg,

pim

ient

o, d

iced

24/

# 2

.5 U

I:CN

60C

HE

RR

Y P

IES

OP

D9,

L15

, L18

, D21

8920

01

E59

728

2 pi

e sl

ices

, che

rry

fz, 4

oz

ind

wra

p, 4

8 /c

s U

I:CS

30W

HIP

PE

D T

OP

PIN

G

K00

200

L7, D

9, L

13, D

13, D

17, L

18, D

1989

40 0

1 E

09 3

657

topp

ing

, whi

pped

, non

-dai

ry rt

u in

bag

, 12/

16

oz C

O30

CH

ILLE

D C

ND

PE

AC

HE

S

A01

337

D1,

D5,

D9,

D13

, D17

8915

-00-

577-

4203

pea

ches

, can

ned

#10

UI:C

N80

HO

T C

OR

NB

RE

AD

Q01

500

L3, D

7, D

9, D

15, D

1889

20-0

1-e0

9-86

58 c

ornb

read

mix

6/ 5

lb U

I:BX

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 10

40B

EE

F N

OO

DLE

SO

UP

S

OP

L2

, L7,

L10

, D14

, L20

8935

-01-

E09

-464

3 so

up, c

onde

nsed

, bee

f noo

dle

50 o

z U

I:CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

25S

TUFF

ED

GR

EE

N P

EP

PE

RS

S

OP

or L

0400

1L1

089

40-0

1-e0

9-10

69 e

ntré

e, s

tuffe

d gr

een

pepp

ers

w/ s

auce

, sto

uffe

rs 4

/ 48C

T/TR

AY

UI:C

O75

CH

ICK

EN

FR

IED

STE

AK

SO

PL1

089

05 0

1 E

59 5

014

beef

stea

k, ra

w, c

hick

en fr

ied

stk,

btrd

& b

rd, f

z, 4

oz

ea 4

0LB

/cs

UI:L

B75

MU

SH

RO

OM

GR

AV

YO

-016

05L1

0, L

2089

35 0

1 E

09 8

579

soup

& g

ravy

bas

e, b

eef,

past

e, n

o m

sg, 1

lb U

I:CO

, flo

ur,s

pice

s, 8

915-

01-e

60-1

924

veg,

mus

hroo

ms,

cn

,slic

ed, 6

#10

cn

55FR

AN

CO

NIA

PO

TATO

ES

Q

0500

1L4

, L10

8915

-00-

127-

9677

pot

atoe

s, w

hite

, 6/

#10

UI:C

N50

STE

AM

ED

NO

OD

LES

E

0130

1L8

, L10

, L12

, D13

, D15

, L20

8920

00

126

3388

noo

dles

, egg

3/ 5

lb p

g U

I:LB

or 8

920-

00-0

67-6

146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

20H

ER

BE

D G

RE

EN

BE

AN

S

Q02

600

L10,

D17

8915

00

616

4280

veg

, bea

ns, g

reen

6/#

10 U

I:CN

plu

s ffv

:oni

ons,

cel

ery,

and

spi

ces

80C

OR

N O

N T

HE

CO

B

Q11

100

D7,

L10

, L18

8915

-01-

e09-

2060

veg

, cor

n on

the

cob,

3",

96 c

t, 28

lb/c

s U

I: C

O

40C

OLE

SLA

W W

/ CR

EA

MY

DR

ES

SIN

G

M00

900

L3, D

6, L

10, L

13, L

17, D

19ffv

: cab

bage

plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

40P

OTA

TO S

ALA

D

M04

002

L6, L

1089

15-0

0-12

7-96

77 p

otat

oes,

whi

te,

#10

UI:C

N p

lus

ffv: o

nion

s, c

eler

y an

d 89

50 0

1 12

7 92

95 re

lish,

pic

kle

swee

t 6/ #

10

UI:C

N, 8

915

00 9

35 6

371

veg,

pim

ient

o, d

iced

24/

# 2

.5 U

I:CN

40

W/ V

INE

GA

R D

RE

SS

ING

M00

901

L6, L

1089

50-0

1-E

09-0

792

vine

gar,

cide

r / d

istil

led,

6/ 1

gal

pla

stic

UI:B

T, 8

925-

01-4

13-7

811

suga

r, gr

anul

ated

, 4/ 1

0 lb

UI:B

G

80C

AR

RO

T C

AK

E

w/ C

RE

AM

CH

EE

SE

FR

OS

TIN

GS

OP

D5,

L10

alt

w/m

ix G

-13

& G

-27

frost

ing

8920

-01-

E59

-001

7 ca

ke, c

arro

t, fz

9" d

ia la

yer 4

/CS

UI:E

A

40C

HIL

LED

CN

D P

EA

RS

A

0134

1L2

, D4,

L6,

D8,

L10

, L14

, D16

, L18

, D20

8915

00

616

0223

Pea

rs, c

anne

d, b

artle

tt, h

alve

s, s

yrup

pac

k,#1

0 si

ze U

I:CN

DIN

NER

DA

Y 10

40B

EA

N w

/ BA

CO

N S

OU

P

SO

P

D5,

D10

, D15

, L21

8935

-01-

e59-

4417

sou

p, b

ean

with

bac

on, 1

2/ 5

0 O

Z U

I:CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

35B

AK

ED

TR

OU

T FI

LLE

TSL1

6901

D10

8905

-01-

e19-

4551

fish

, tro

ut, f

illet

8 o

z ra

w 2

-5 lb

bx

UI:L

B10

LEM

ON

WE

DG

ES

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

ffv

35TA

RTA

R S

AU

CE

S

OP

L3, D

6, D

10, L

13, L

14, D

17, D

19, L

21pc

895

0-01

-e09

-636

4 sa

uce,

tarta

r, 12

gm

pg,

200

/co

UI:

CO

65P

OR

K C

HO

P S

UE

Y

L080

00D

10m

olas

ses

need

ed; 8

905

00 7

53 6

503

pork

, dic

ed, f

zn, 5

5 lb

avg

cs

UI:L

B, 8

950

01 E

09 1

252

soy

sauc

e 4/

1 ga

l UI:B

T,

spic

es, f

fv: o

nion

, cel

ery,

cab

bage

: cor

n st

arch

24/

1 lb

UI:L

B ,

8915

01

E09

451

9 ve

g, b

ean

spro

uts

,6/#

10 C

N, 8

920

01

222-

0601

cho

w m

ein

nood

les,

6/ #

10 C

AN

65S

OY

SA

UC

ES

OP

D10

, L12

, D13

8950

01

E09

550

7 sa

uce,

soy

, 24/

5 o

z U

I:CO

; 89

50-0

1-e0

9-25

13 s

auce

, soy

0.5

oz,

500

/cs

UI:

CO

50C

HO

W M

EIN

NO

OD

LES

SO

PD

1089

20-0

0-22

2-06

01 n

oodl

es, c

how

mei

n, 6

#10

30

OV

EN

GLO

PO

TATO

ES

Q

0500

3L1

, D6,

D10

8915

-00-

127-

9677

pot

atoe

s, w

hite

, #1

0 U

I:CN

nee

d to

m ju

ice;

use

cru

shed

/dic

ed to

mat

oes

80S

TEA

ME

D R

ICE

E

0050

0D

2, D

5, D

10, L

12, L

16, D

2189

20-0

1-25

0-65

57 ri

ce, p

arbo

iled

25 lb

bg

UI:B

G20

SE

AS

ON

ED

SU

CC

OTA

SH

Q

1240

0D

1, D

10, L

16, D

1989

15 0

0 14

3 09

83 v

eg, s

ucco

tash

, fz,

2.5

lb/p

g U

I:LB

60S

EA

SO

NE

D G

RE

EN

S

Q11

300

D10

8915

-01-

E29

-065

7 C

olla

rd G

reen

s, fz

Boi

l-In

Bag

UI:?

? or

use

891

5 00

926

593

6 ve

g, g

reen

s, m

usta

rd, f

z, c

hopp

ed 1

2/ 3

lb

pg

UI:L

B o

r 891

5-01

-E29

-065

9 Tu

rnip

Gre

ens,

Boi

l-In-

Bag

UI:?

?20

WA

LDO

RF

SA

LAD

M

0500

0D

2, L

6, D

10, D

14ffv

: app

les,

cel

ery,

lettu

ce; 8

925

01 E

09 6

077

wal

nuts

, she

lled,

uns

alte

d pi

eces

6/ 3

# co

UI:C

O40

ITA

LIA

N S

TYLE

PA

STA

SA

LAD

w/

M02

900

D1,

D10

, L14

8920

-01-

412-

5091

, mac

aron

i rot

ini p

asta

tri-c

olor

. 10

LB U

I:CO

40

VIN

EG

AR

& O

IL S

ALA

D D

RE

SS

ING

SO

P o

r M-0

6900

D1,

D10

, L14

8940

01

389

4380

Ital

ian

dres

sing

16

0z U

I:BT

or 8

950

01 E

59 2

119

dres

sing

, ita

lian,

1 g

al U

I:CO

65

BLU

EB

ER

RY

TU

RN

OV

ER

S

OP

D1,

D10

need

in c

atal

og;

use

8940

00

478

9073

pie

filli

ng, b

lueb

erry

, 6/ #

10 U

I:CN

plu

s 8

920

01 E

09 4

313

pie

shel

l, re

gula

r 10"

pr

efor

med

, 24

ea/c

s U

I:CO

20C

HIL

LED

AP

PLE

SA

UC

E

A01

303

D2,

D6,

D10

, D14

, D18

, D21

8915

00

127

8272

fru

it, a

pple

sauc

e, 6

/ #10

UI:C

N15

0H

OT

DIN

NE

R R

OLL

SS

OP

D

5, D

6, D

8, D

10, D

12, D

13, D

17, D

19lo

cal b

read

/bak

ery

cont

ract

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 11

35V

EG

ETA

BLE

SO

UP

S

OP

D1,

D6,

L11

, D17

8935

-01-

e09-

7251

sou

p, c

onde

nsed

, veg

etab

le 5

0 oz

CN

35C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

45R

OA

ST

PO

RK

TE

ND

ER

LOIN

L0

8101

L11

8905

-01-

e19-

5159

por

k lo

in, b

nls,

pre

ck, f

z, li

ghtly

sea

sone

d, 8

/ 6 lb

avg

UI:L

B55

ME

AT

LOA

FS

OP

or L

0350

0L3

, D7,

L11

, L19

8905

01

E59

403

8 m

eatlo

af, b

eef,

pre-

ck, f

z,,b

ulk,

4-5

lb lo

af p

er c

s40

MA

SH

ED

PO

TATO

ES

Q

0570

0L3

, L5,

L7,

D9,

L11

, D14

, L17

, L18

, L19

, L20

, D

2189

15-0

0-13

3-59

03 P

otat

oes,

Gra

n, D

ehy.

#10

Can

plu

s 89

10 0

1 09

1 72

09 n

fd m

ilk #

10 c

n, 8

945

00 6

16 0

078

mar

garin

e,

spic

es

60B

AK

ED

MA

CA

RO

NI &

CH

EE

SE

F0

0100

or S

OP

L3

, D6,

L11

, L13

, L21

8920

00

067

6146

mac

aron

i, el

bow

form

, 10

lb p

g, 3

/cs

UI:L

B &

891

0 01

418

746

7 ch

eese

, che

ddar

, shr

edde

d, 2

/5 lb

bg

/cs

UI:L

B o

r no

t cat

: 894

0-01

-e29

-185

6 m

ac &

che

ese,

bib

30LO

UIS

IAN

A S

TYLE

SM

OTH

ER

ED

SQ

UA

SH

Q

0640

0L1

1 (s

umm

er s

quas

h)ffv

: squ

ash,

yel

low

or z

ucch

ini o

r 891

5 00

616

022

9 ve

g, s

quas

h, s

liced

, 12/

3 lb

pg

UI:

LB p

lus

onio

ns, p

eppe

rs, c

eler

y,

spic

es65

BE

AN

CO

MB

O

Q00

102

D11

8915

00

162

9878

veg

, bea

ns, g

reen

, fre

nch

styl

e, fz

, 12/

2.5

lb U

I:LB

; 891

5 01

E29

066

1 ve

g, b

eans

, lim

a, b

oil i

n ba

g 4/

6l

b co

UI:C

O ;

891

5 00

162

508

7 ve

g, c

arro

ts, s

liced

, fz,

12/

2 lb

pg

UI:L

B10

0

BR

OW

N G

RA

VY

SO

P o

r O-0

1600

L1, D

2, L

3, L

5, D

7, L

11, D

15, L

17, L

19, D

2089

40 0

1 E

60 1

729

grav

y m

ix, b

eef,

16 o

z co

, 8/c

s U

I:CO

40C

AB

BA

GE

, AP

PLE

, AN

D R

AIS

IN S

ALA

D

M00

102

L2, D

7, L

11, L

19FF

V li

st p

lus

8915

-01-

419-

6695

rais

ins,

thom

pson

see

dles

s, 1

5 oz

UI:B

X b

ox40

CU

CU

MB

ER

& O

NIO

N S

ALA

D

M01

500

L3, D

8, L

11, D

16ffv

: cu

cum

bers

& o

nion

s, p

lus

spic

es, 8

950-

01-E

09-0

792

vine

gar,

cide

r or d

istil

led,

6/ 1

gal

pla

stic

UI:B

T, 8

925-

01-4

13-

7811

sug

ar, g

ranu

late

d, 4

/ 10

lb U

I:BG

75O

ATM

EA

L R

AIS

IN C

OO

KIE

SS

OP

or H

0090

3L2

, L11

, D15

8920

-01-

e09-

6674

coo

kie

doug

h, o

atm

eal r

aisi

n, p

r-cu

t, fz

, 240

/co

UI:C

O20

CH

ILLE

D C

ND

AP

RIC

OTS

A

0130

4L3

, L7,

L11

, L15

, L19

8915

-01-

e09-

2581

frui

t, ap

ricot

s, 6

/ #10

CN

DIN

NER

DA

Y 11

20TO

MA

TO S

OU

P

SO

P

L3, L

5, L

8, D

11, L

14, D

2089

35-0

1-e0

9-46

46 s

oup,

tom

ato,

con

dens

ed n

o. 5

siz

e ca

n, 1

2/C

S20

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

40H

ON

EY

GLA

ZED

CO

RN

ISH

HE

NS

L1

4200

L4, D

1189

05-0

1-e5

9-07

06 c

orni

sh h

en, h

alve

d, fz

, 11o

z av

g, 2

4 ea

/cs

UI:L

B

60V

EA

L P

AR

ME

SA

N w

ith

L103

00D

11ne

ed m

ozar

ella

che

ese;

890

5-01

-E59

-632

2 ve

al s

teak

, pre

ck, b

rd, f

z, 1

60-4

oz

ea/c

s U

I:LB

,par

mes

an,

60

TO

MA

TO S

AU

CE

O

0150

0D

11ne

ed to

mat

o pa

ste

or to

mat

o ju

ice

conc

entra

te; p

lus

ffv: o

nion

s, fl

our,

spic

es60

PA

STA

W

/E

0040

0D

1189

20-0

0-12

5-94

41 p

asta

, spa

ghet

ti, th

in, 3

/ 10

lb U

I:BX

60

MA

RIN

AR

A S

AU

CE

O

0040

0D

11

8950

01

E09

678

2 sa

uce,

spa

ghet

ti, 6

/ #10

CN

; wan

t add

ed V

icto

ria a

ll na

tura

l bib

40

AU

GR

ATI

N P

OTA

TOE

S

Q05

101

L8, D

11, L

1689

15 0

0 13

9 74

26 v

eg, p

otat

oes,

slic

ed, d

ehy,

4/ 5

lb b

g U

I:BG

plu

s 89

10 0

1 41

8 74

67ch

eese

, che

ddar

, shr

edde

d 2/

5 lb

ba

g U

I:LB

, bre

ad c

rum

bs, s

pice

s us

e: 8

920-

01-E

19-3

546

Bre

ad D

ress

ing

6/3.

5 LB

BG

s65

HE

RB

ED

BR

OC

CO

LI

Q06

500

D2,

D4,

D11

8915

00

129

0825

veg

, bro

ccol

i spe

ars,

fz, 1

2/ 2

.5#

pg, U

I:LB

25H

AR

VA

RD

BE

ETS

Q

0080

0D

1189

15 0

0 12

7 88

35 v

eg, b

eets

, slic

ed, 6

/ #10

UI:C

N; v

ineg

ar, s

tarc

h, s

ugar

, spi

ces

45G

ER

MA

N S

TYLE

TO

MA

TO S

ALA

D

M05

300

L4, D

8, D

11, L

16ffv

: tom

atoe

s, o

nion

, par

sley

, plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

, and

cre

am, b

acon

20S

PIN

AC

H S

ALA

D

M00

200

D2,

D11

, L17

ffv: s

pina

ch, o

nion

s, m

ushr

oom

s; 8

905-

01-E

59-2

158

baco

n, p

reck

, slic

ed, f

z, 2

00 s

l/pg,

6pg

/cs,

24

lb U

I:LB

89

10 0

0 92

6 60

48 e

ggs,

fres

h, 3

0 dz

/cs,

UI:D

Z o

r 891

0 01

E59

508

9 eg

gs, c

kd, c

hl 1

2/pg

, 8 p

g/cs

UI:P

G

75B

LUE

BE

RR

Y C

RU

NC

H

J010

02L6

, D11

, L19

8940

00

478

9073

pie

filli

ng, b

lueb

erry

, 6/ #

10 U

I:CN

, 892

0 00

823

722

9 ca

ke m

ix, y

ello

w, 6

/ #10

UI:C

N, c

ocon

ut, b

utte

r, le

mon

juic

e40

CH

ILLE

D C

ND

FR

UIT

CO

CK

TAIL

A

0131

7L1

, L5,

D7,

L9,

D11

, L13

, L17

8915

-00-

286-

5482

frui

t coc

ktai

l, #1

0, U

I:CN

100

TOA

STE

D P

AR

ME

SA

N B

RE

AD

D

0070

1D

11, D

20lo

calc

ontra

ct fr

ench

bre

ad; 8

945

00 6

16 0

078

mar

garin

e ,1

lb p

rint,

30/C

S U

I:LB

; 891

0-00

-782

-376

5 ch

eese

, par

mes

an

grat

ed, 1

lb c

o U

I:CO

aps9759


SER

V PE

R 1

00M

EAL

/ DA

YR

ECIP

E S

OP

FREQ

UEN

CY

LUN

CH

DA

Y 12

30C

HIC

KE

N N

OO

DLE

SO

UP

S

OP

L4

, L12

, L17

, L19

8935

-01-

e09-

4654

sou

p, c

hick

en n

oodl

e, c

onde

nsed

, 12/

51

oz U

I: C

N30

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

40S

HR

IMP

CU

RR

Y

L138

00L1

2ne

ed c

urry

spi

ce 8

905

01 E

59 7

047

fish,

shr

imp,

raw

p&

d, fz

26-

30 c

t, 36

lb c

s U

I:LB

; ffv

: app

les,

cel

ery,

oni

on, p

eppe

rs

and

oil,

flour

, spi

ces,

mus

hroo

ms,

lem

on ju

ice

60B

EE

F S

TRO

GA

NO

FF

L053

00L1

2 8

905-

00-1

33-5

889

beef

, bra

isin

g st

eak,

sw

iss,

por

tion-

cut,

6oz

porti

ons,

147

pcs

/cs

UI:L

B o

r 890

5 01

388

116

4 be

ef, f

ajita

st

rip, m

arin

, fzn

, raw

, sea

sone

d or

mar

in, 4

/5lb

pg/

cs p

ls 8

915-

01-e

60-1

924

veg,

mus

hroo

ms,

cn,

slic

ed, 6

#10

cn,

oni

on,

flour

, spi

ces.

nfd

milk

, sou

r cre

am60

STE

AM

ED

NO

OD

LES

E

0130

1L8

, L10

, L12

, D13

, D15

, L20

8920

00

126

3388

noo

dles

, egg

3/ 5

lb p

g U

I:LB

or 8

920-

00-0

67-6

146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

40S

TEA

ME

D R

ICE

E

0050

0D

2, D

5, D

10, L

12, L

16, D

2189

20-0

1-25

0-65

57 ri

ce, p

arbo

iled

25 lb

bg

UI:B

G50

SO

Y S

AU

CE

SO

PD

10, L

12, D

1389

50 0

1 E

09 5

507

sauc

e, s

oy, 2

4/ 5

oz

UI:C

O;

8950

-01-

e09-

2513

sau

ce, s

oy 0

.5 o

z, 5

00/c

s U

I: C

O50

SE

AS

ON

ED

GR

EE

N B

EA

NS

Q

1010

0D

5, L

12, D

16, D

2189

15 0

0 12

8 11

76 v

eg, b

eans

gre

en, f

z, 1

2/ 2

.5#

pg U

I:LB

or 8

915

00 1

62 9

878

eg, b

eans

gre

en, f

renc

h st

yle,

fz, 1

2/ 2

.5#

pg U

I:LB

, or 8

915

00 6

16 4

280

veg,

bea

ns, g

reen

6/#

10 U

I:CN

30S

EA

SO

NE

D C

AR

RO

TS

Q10

801

D2,

D9,

L12

, D14

, D17

8915

00

162

5087

veg

, car

rots

, slic

ed, f

z, 1

2/ 2

lb p

g U

I:LB

or

891

5 00

006

243

6 ve

g, c

arro

ts, s

liced

, 6/ #

10 U

I:CN

40M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D17

8920

-00-

067-

6146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

plu

s 89

50 0

1 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, s

pice

s, o

il, v

ineg

ar, p

imie

ntos

20K

IDN

EY

BE

AN

SA

LAD

M

0310

0L5

, L12

, L19

8915

00

926

6793

veg

, bea

ns, k

idne

y, 6

/ #1

0 U

I:CN

75C

HO

CO

LATE

CA

KE

w/ f

rost

ing

SO

PL1

, L12

, L20

alt

reci

pe G

0120

1 w

/ fro

stin

g G

0050

089

20-0

1-E

59-1

485

cake

, cho

c, s

heet

or 8

920-

00-8

23-7

221c

ake

mis

, dev

il's fo

od, #

10 U

I:CN

w/ 8

925

01 4

19 7

027

icin

g m

ix,

vani

lla25

CH

ILLE

D C

ND

MA

ND

AR

IN O

RA

NG

ES

A

0133

3L4

, L8,

L12

, L16

, L20

8915

01

235

3548

frui

t, or

ange

, man

darin

6/ #

10 U

I:CN

, 6/C

S

DIN

NER

DA

Y 12

20C

RE

AM

OF

BR

OC

CO

LI S

OU

P

SO

PD

8, D

12, L

1889

35-0

1-e5

9-44

24 s

oup,

cre

am o

f bro

ccol

i, co

nden

sed

12/ 5

0 oz

UI:C

N

20C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50H

ER

BE

D B

AK

ED

CH

ICK

EN

S

OP

or L

1430

2D

12, D

1589

05-0

1-e1

9-48

11 c

hick

en, p

reck

ed, h

erb

roas

t, 7-

8 oz

, 24

ct c

s U

I: lb

50P

EP

PE

R S

TEA

K

L013

00D

12 n

eed

tom

ato

past

e, 8

905-

00-1

33-5

889

beef

, bra

isin

g st

eak,

sw

iss,

por

tion-

cut,

6oz

porti

ons,

147

pcs

/cs

UI:L

B ff

v: o

nion

s,

pepp

ers,

spi

ces,

soy

, cor

n st

arch

50R

ICE

PIL

AF

E00

800

D9,

D12

, D17

, D20

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

, ffv

: oni

on, 8

935

01 E

09 8

162

soup

and

gra

vy b

ase,

chi

cken

6/1

6 O

Z U

I:CO

, spi

ces

50O

'BR

IEN

PO

TATO

ES

Q

0540

2D

2, L

6, D

12, L

14FF

V li

st fr

esh

or 8

915

00 1

39 7

426

veg,

pot

atoe

s, s

liced

, deh

y, 4

/5 L

B P

G, U

I:BG

30P

EA

S W

/ MU

SH

RO

OM

S

Q04

100

D12

8915

00

127

8021

pea

s, g

reen

, fz,

12/

2.5

LB P

G/C

S U

I:LB

; 89

15-0

1-e6

0-19

24 v

eg, m

ushr

oom

s, c

n,sl

iced

, 6 #

10 c

n

45S

EA

SO

NE

D C

OR

N

Q11

000

L6, D

1289

15 0

0 12

7 80

18 v

eg, c

orn,

fz, 1

2/ 2

.5 lb

pg,

UI:L

B o

r 891

5 00

257

394

7 ve

g, c

orn,

6/ #

10 U

I:CN

50C

HIC

KE

N G

RA

VY

S

OP

D9,

D12

, D21

8940

01

E60

162

3 gr

avy

mix

, chi

cken

, ins

t 8/ 1

6 oz

UI:

CO

40P

OTA

TO S

ALA

D

M04

000

D1,

L5,

D12

, L15

, L18

, L20

fresh

pot

atoe

s, 8

950

01 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, p

arsl

ey, a

nd s

pice

s, o

il, v

ineg

ar, p

imie

ntos

40C

OU

NTR

Y S

TYLE

TO

MA

TO S

ALA

D

M05

301

D6,

D12

, L15

, L21

ffv: t

omat

oes,

oni

on, p

eppe

rs, c

eler

y pl

us o

il, v

ineg

ar, s

ugar

60C

HE

RR

Y C

RU

NC

H

J010

03D

1289

40 0

0 61

6 02

27 p

ie fi

lling

, che

rry,

6/ #

10 U

I:CN

, 892

0 00

823

722

9 ca

ke m

ix, y

ello

w, 6

/ #10

UI:C

N, c

ocon

ut, b

utte

r, le

mon

ju

ice

20C

HIL

LED

CN

D P

INE

AP

PLE

A

0134

5D

3, D

12, D

15, L

2189

15 0

0 17

0 51

48 p

inea

pple

, slic

ed, 6

/# 1

0 U

I:CN

150

HO

T D

INN

ER

RO

LLS

SO

P

D5,

D6,

D8,

D10

, D12

, D13

, D17

, D19

loca

l bre

ad/b

aker

y co

ntra

ct

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 13

30M

INE

STR

ON

E S

OU

P

SO

PD

4, D

9, L

13, L

1589

35-0

1-e0

9-72

53 s

oup,

min

estro

ne, c

onde

nsed

12/

50

oz U

I:CN

30C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

45C

HIL

I CO

NQ

UIS

TAD

OR

S

OP

w/ L

0420

0L1

389

40 0

1 E

59 7

930

entré

e, c

hili

with

bea

ns, m

ulti-

serv

e, fz

4/ 5

lb C

O p

lus

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

70B

AK

ED

STU

FFE

D F

ISH

L120

00L1

3 8

905

01 E

19 4

541

fish,

trou

t fill

et a

ppro

x 8

oz e

a 2/

5 lb

co

UI:L

B; p

refe

r 5 o

z fil

let o

f col

d w

ater

sea

-fish

70S

EA

FOO

D C

OC

KTA

IL S

AU

CE

S

OP

L13,

D19

8950

-01-

e19-

0588

sau

ce, s

eafo

od c

ockt

ail 1

.5 o

z U

I: ??

cs20

LEM

ON

WE

DG

ES

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

ffv70

TAR

TAR

SA

UC

E

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

pc 8

950-

01-e

09-6

364

sauc

e, ta

rtar,

12 g

m p

g, 2

00/c

o U

I: C

O2x

50

WIL

D R

ICE

E

8010

0D

1, D

8, L

13 d

ble

porti

on s

ize

to 1

cup

8920

01

226

3368

rice

, lon

g gr

ain

& w

ild ri

ce b

lend

, 36

oz U

I:BX

60

BA

KE

D M

AC

AR

ON

I & C

HE

ES

E

F001

00 o

r SO

P

L3, D

6, L

11, L

13, L

2189

20 0

0 06

7 61

46 m

acar

oni,

elbo

w fo

rm, 1

0 lb

pg,

3/c

s U

I:LB

& 8

910

01 4

18 7

467

chee

se, c

hedd

ar, s

hred

ded,

2/5

lb

bg/c

s U

I:LB

or

not c

at: 8

940-

01-e

29-1

856

mac

& c

hees

e, b

ib50

ON

ION

RIN

GS

Q

0350

1L1

389

15 0

0 19

1 34

61 v

eg, o

nion

ring

s, ra

w, b

rd, f

z 12

/ 2 lb

pg

UI:L

B20

SE

AS

ON

ED

SP

INA

CH

Q

1210

1L1

3 8

915

00 1

43 0

931

veg,

spi

nach

6/ #

10 U

I:CN

fz

bet

ter;

50C

AR

RO

TS O

RA

NG

E A

MA

ND

INE

Q01

400

L13,

als

o kn

own

as C

arro

ts A

man

dine

need

alm

onds

; 891

5 00

162

508

7 ve

g, c

arro

ts, s

liced

, fz

12/

2# P

G U

I:LB

or f

fv: c

arro

ts fr

esh,

bro

wn

suga

r, or

ange

&

juic

e50

CO

LE S

LAW

W/ C

RE

AM

Y D

RE

SS

ING

M

0090

0L3

, D6,

L10

, L13

, L17

, D19

ffv: c

abba

ge p

lus

8950

01

E59

657

9 dr

essi

ng, s

alad

, reg

ular

, 4/ 1

gal

co,

UI:C

O20

TAC

O S

ALA

D

M02

800

L4, L

13, D

17, D

21 8

920-

00-0

43-5

352

taco

she

ll bo

wls

, pre

form

ed, p

lus

8940

00

126

3394

chi

li co

n ca

rne

6/#1

0 U

I:CN

, ffv

, che

esec

hips

, sa

uce

80S

TRA

WB

ER

RY

SH

OR

TCA

KE

(MIX

) G

0160

1L1

3, D

19ne

ed fr

ozen

stra

wbe

rrie

s,; 8

920

00 8

23 7

229

cake

mix

, yel

low

, 6/ #

10 U

I:CN

, alt

cann

ed c

herr

y or

blu

eber

ry b

erry

80W

HIP

PE

D T

OP

PIN

G

K00

200

L7, D

9, L

13, D

13, D

17, L

18, D

1989

40 0

1 E

09 3

657

topp

ing

, whi

pped

, non

-dai

ry rt

u in

bag

, 12/

16

oz C

O20

CH

ILLE

D C

ND

FR

UIT

CO

CK

TAIL

A

0131

7L1

, L5,

D7,

L9,

D11

, L13

, L17

8915

-00-

286-

5482

frui

t coc

ktai

l, #1

0, U

I:CN

DIN

NER

DA

Y 13

40V

EG

ETA

BLE

BE

EF

SO

UP

S

OP

D

3, D

13, L

16, D

19ad

d to

cat

alog

: veg

etab

le b

eef s

oup

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

25B

RA

ISE

D B

EE

F C

UB

ES

L0

1701

D13

8905

00

177

5017

bee

f for

ste

win

g,fz

n, d

iced

, unc

kd, u

s se

lect

gr,

7/ 8

lb b

g U

I:CN

; oni

ons,

893

5 01

E09

857

9 so

up &

gr

avy

base

, bee

f, pa

ste,

no

msg

, 1 lb

UI:C

O, c

atsu

p, s

pice

s, fl

our,

8920

-00-

126-

3388

egg

noo

dles

lb 5

lb b

x U

I:LB

75C

AN

TON

ES

E S

PA

RE

RIB

S

L095

00D

1389

05 0

1 E

59 5

866

pork

ribs

, pre

-ck,

no

sauc

e, b

oil i

n ba

g, fz

, 10/

2.5

lb U

I:LB

; so

y, s

ugar

, cat

sup

75FI

LIP

INO

FR

IED

RIC

E

E00

702

D13

ilo b

row

n ric

e: 8

920

01 2

26 3

368

rice,

long

gra

in &

wild

rice

ble

nd 6

/ 36

oz b

ox U

I:BX

; oni

on, e

ggs,

spi

ces,

soy

890

5 00

75

3 65

03 d

iced

por

k 75

SO

Y S

AU

CE

SO

PD

10, L

12, D

1389

50 0

1 E

09 5

507

sauc

e, s

oy, 2

4/ 5

oz

UI:C

O;

8950

-01-

e09-

2513

sau

ce, s

oy 0

.5 o

z, 5

00/c

s U

I: C

O25

STE

AM

ED

NO

OD

LES

E

0130

1L8

, L10

, L12

, D13

, D15

, L20

8920

00

126

3388

noo

dles

, egg

3/ 5

lb p

g U

I:LB

or 8

920-

00-0

67-6

146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

40O

RIE

NTA

L FR

IED

CA

BB

AG

E

Q01

500

D13

cabb

age,

oni

on, p

eppe

rs, 8

905-

01-E

59-2

158

baco

n, 8

915

01 E

09 4

519

bean

spr

outs

,891

5 00

935

637

1 pi

mie

ntos

, spi

ces

egg

50S

EA

SO

NE

D L

IMA

BE

AN

S

Q10

200

D6,

D13

8915

-00-

127-

7984

lim

a be

ans,

fz, b

ib ?

pk

25P

INE

AP

PLE

CO

LE S

LAW

M

0090

3D

4, L

8, D

13, D

20ffv

: cab

bage

, 891

5 00

170

514

8 pi

neap

ple,

slic

ed, 6

/# 1

0 U

I:CN

, pl

us 8

950

01 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al

co, U

I:CO

, vin

egar

45P

AS

TA S

ALA

D

M03

800

D4,

L8,

D13

, L16

, D20

8920

01

412

5091

mac

aron

i, ro

tini s

pira

l, tri

-col

or, 1

0 lb

pg,

3/C

S U

I:CO

plu

s ffv

item

s, 8

940

01 3

89 4

380

italia

n dr

essi

ng,

16 o

z, 6

/ 16

oz U

I:BT

70A

PP

LE P

IES

OP

L3, D

1389

20 0

1 E

59 7

281

pie

slic

es, a

pple

, fz,

4 o

z ea

ind

wra

p, 4

8/ U

I:CS

or 8

920

01 E

09 4

313

pie

shel

l, re

g 10

" pre

form

, 24/

cs

UI:C

O p

lus

8940

00

616

0226

pie

, fill

ing,

app

le, 6

/ #10

UI:C

N20

WH

IPP

ED

TO

PP

ING

K

0020

0L7

, D9,

L13

, D13

, D17

, L18

, D19

8940

01

E09

365

7 to

ppin

g , w

hipp

ed, n

on-d

airy

rtu

in b

ag, 1

2/ 1

6 oz

CO

30C

HIL

LED

CN

D P

EA

CH

ES

A

0133

7D

1, D

5, D

9, D

13, D

1789

15-0

0-57

7-42

03 p

each

es, c

anne

d #1

0 U

I:CN

150

HO

T D

INN

ER

RO

LLS

SO

P

D5,

D6,

D8,

D10

, D12

, D13

, D17

, D19

loca

l bre

ad/b

aker

y co

ntra

ct

891

0 01

E59

692

9 e

ggs,

liqu

id p

aste

uriz

ed s

cram

bled

egg

fz, 6

/ 5 lb

UI:C

O

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 14

20TO

MA

TO S

OU

P

SO

P

L3, L

5, L

8, D

11, L

14, D

2089

35-0

1-e0

9-46

46 s

oup,

tom

ato,

con

dens

ed n

o. 5

siz

e ca

n, 1

2/C

S20

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O30

MA

NIC

OTT

I, B

EE

F &

CH

EE

SE

var

ietie

sS

OP

w/ L

076L

14 m

ix a

nd m

atch

2 p

er d

iner

need

bee

f man

icot

ti; 8

920

01 E

19-3

323

past

a, m

anic

otti

, che

ese,

no

sauc

e, fz

2.7

oz e

a 60

ea/1

0 lb

co,

UI:P

G;

read

y m

ade

w/o

ut s

auce

nee

d to

add

; 89

20-0

1-e1

9-33

23 c

hees

e on

ly s

o fa

r30

MA

RIN

AR

A S

AU

CE

SO

PL1

4 w

ith m

anic

otti

8950

-01-

e09-

6782

sau

ce, s

pagh

etti

rtu 6

#10

UI:C

N;

30

GR

ATE

D P

AR

ME

SA

N C

HE

ES

ES

OP

D4,

L9,

L14

, D16

, D18

8910

-00-

782-

3765

che

ese,

par

mes

an g

rate

d, 1

lb c

o U

I:CO

tbd

SP

AG

HE

TTI W

/ ME

AT

BA

LLS

L0

3901

D4,

L14

(L14

as

alt t

o be

ef m

anic

otti)

8905

-01-

E59

-290

5 m

eatb

alls

, bee

f, pr

ckd,

fz 0

.5 o

z ea

, 10

lb c

s U

I:LB

plu

s :

rtu s

auce

895

0-01

-e09

-678

2 sa

uce,

sp

aghe

tti 6

#10

UI:C

N; s

pagh

etti

8920

-00-

125-

9441

pas

ta, s

pagh

etti,

thin

, lon

g fo

rm, r

eg c

ook,

3/ 1

0 lb

bx

UI:

LB o

r BX

70FR

IED

CA

TFIS

H

L056

00L3

, L14

need

in c

at: p

lain

cat

fish

fille

t; 89

05-0

1-e1

9-52

85 c

atfis

h fil

lets

; fz

, brd

, caj

un s

tyle

, RTC

, 4-6

OZ

EA

, 15L

B U

I:LB

892

0-00

-616

-002

4 co

rnm

eal,

yello

w 1

2/ 2

4 oz

UI:B

X20

LEM

ON

WE

DG

ES

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

ffv70

TAR

TAR

SA

UC

E

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

pc 8

950-

01-e

09-6

364

sauc

e, ta

rtar,

12 g

m p

g, 2

00/c

o U

I: C

O60

O'B

RIE

N P

OTA

TOE

S

Q05

402

D2,

L6,

D12

, L14

FFV

list

fres

h or

891

5 00

139

742

6 ve

g, p

otat

oes,

slic

ed, d

ehy,

4/5

LB

PG

, UI:B

G60

HU

SH

PU

PP

IES

D

0150

2L1

489

20-0

1-e0

9-86

58 c

ornb

read

mix

6/ 5

lb U

I:BX

; oni

ons,

bla

ck p

eppe

r60

ME

XIC

AN

CO

RN

Q

0270

2L1

489

15 0

0 12

7 80

18 v

eg, c

orn,

fz, 1

2/ 2

.5 lb

pg,

UI:L

B o

r 891

5 00

257

394

7 ve

g, c

orn,

6/ #

10 U

I:CN

plu

s ffv

: gre

en

pepp

ers

& 8

915

00 9

35 6

371

veg,

pim

ient

o, d

iced

24/

# 2

.5 U

I:CN

35P

EA

S W

/ ON

ION

S

Q04

103

D8,

L14

, D19

ffv: o

nion

s pl

us 8

915

00 1

27 8

021

peas

, gre

en, f

z, 1

2/ 2

.5lb

pgU

I:LB

or 8

915

00 1

27 9

282

veg

, pea

s, s

wee

t 6/ #

10

UI:C

N35

GE

RM

AN

CO

LE S

LAW

M

0270

0D

9, L

14, L

18ffv

: ca

bbag

e, o

nion

, pep

pers

, cel

ery,

plu

s sp

ices

, 895

0-01

-E09

-079

2 vi

nega

r, ci

der o

r dis

tille

d, 6

/ 1 g

al p

last

ic U

I:BT,

89

25-0

1-41

3-78

11 s

ugar

, gra

nula

ted,

4/ 1

0 lb

UI:B

G, 8

915

00 9

35 6

371

veg,

pim

ient

o, d

iced

24/

# 2

.5 U

I:CN

40IT

ALI

AN

STY

LE P

AS

TA S

ALA

D w

/ M

0290

0D

1, D

10, L

1489

20-0

1-41

2-50

91, m

acar

oni r

otin

i pas

ta tr

i-col

or. 1

0 LB

UI:C

O40

V

INE

GA

R &

OIL

SA

LAD

DR

ES

SIN

GS

OP

or M

-06D

1, D

10, L

1489

40 0

1 38

9 43

80 It

alia

n dr

essi

ng 1

6 0z

UI:B

T o

r 895

0 01

E59

211

9 dr

essi

ng, i

talia

n, 1

gal

UI:C

O

75C

HO

CO

LATE

CH

IP C

OO

KIE

S v

ary

type

sS

OP

D8,

L14

, L21

alt

reci

pe H

0200

189

20 0

1 E

09 6

672

cook

ie d

ough

, cho

c w

/ cho

c ch

ip, p

re-c

ut, f

z, 2

40/ 1

.3 O

Z ea

UI:C

O25

CH

ILLE

D C

ND

PE

AR

S

A01

341

L2, D

4, L

6, D

8, L

10, L

14, D

16, L

18, D

2089

15 0

0 61

6 02

23 P

ears

, can

ned,

bar

tlett,

hal

ves,

syr

up p

ack,

#10

size

UI:C

N

DIN

NER

DA

Y 14

30B

EE

F N

OO

DLE

SO

UP

S

OP

L2

, L7,

L10

, D14

, L20

8935

-01-

E09

-464

3 so

up, c

onde

nsed

, bee

f noo

dle

50 o

z U

I:CN

20C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

70R

OA

ST

TUR

KE

Y

L162

00L7

, D14

, L18

use

bot

h ns

n89

05-0

1-E

19-1

811

turk

ey, b

nls,

pre

-ckd

, fz,

whi

te&

dark

, 4/c

s, a

vg 4

2 lb

/csa

nd 8

905-

01-E

09-9

149

turk

ey, b

east

, roa

st,

raw

, fzi

n fo

il ba

g, 2

/ 8lb

UI:L

B30

CR

AN

BE

RR

Y S

AU

CE

SO

PL7

, D14

, L18

8915

-01-

e19-

8012

cra

nber

ry s

auce

, jel

lied,

squ

at 6

-#10

1 cn

70C

OR

NB

RE

AD

DR

ES

SIN

G

O02

000

D14

8920

01

E09

392

2 st

uffin

g m

ix, c

ornb

read

6/

3.5

lb c

o,U

I:BX

or u

se il

o: B

read

Dre

ssin

g 89

20-0

1-E

19-3

546

6/3.

5 LB

BG

s

30B

BQ

PO

RK

LO

IN

L081

02D

1489

05-0

1-e1

9-51

59 p

ork

loin

, bnl

s, p

reck

, fz,

ligh

tly s

easo

ned,

8/ 6

lb a

vg U

I:LB

plu

s 89

50 0

1 E

09 5

966

barb

ecue

sau

ce,

w/ h

icko

ry s

mok

e fla

vor,

4/ 1

gal

co

UI:C

O75

MA

SH

ED

PO

TATO

ES

Q

0570

0L3

, L5,

L7,

D9,

L11

, D14

, L17

, L18

, L19

, L20

, D

2189

15-0

0-13

3-59

03 P

otat

oes,

Gra

n, D

ehy.

#10

Can

plu

s 89

10 0

1 09

1 72

09 n

fd m

ilk #

10 c

n, 8

945

00 6

16 0

078

mar

garin

e,

spic

es

75TU

RK

EY

GR

AV

YS

OP

L7

, D14

, L18

8940

01

E60

162

0 gr

avy

mix

, tur

key

inst

, 8/ 1

6 oz

UI:C

O

30S

CA

LLO

PE

D P

OTA

TOE

S

Q05

300

D14

ffv: p

otat

oes,

roun

d pl

us 8

910

01 0

91 7

209

non-

fat d

ry m

ilk, 6

/ 4 lb

#10

UI:C

N; 8

945

00 6

16 0

078

mar

garin

e, 8

920

01

449

9598

flou

r, sp

ices

20S

TEW

ED

TO

MA

TOE

S

Q05

800

L14

8915

01

373

4978

veg

, tom

atoe

s, d

iced

, 6/ #

10 U

I:CN

, plu

s ffv

: oni

ons,

swee

t gre

en p

eppe

rs, c

eler

y, &

spi

ce; b

lack

pe

pper

45S

EA

SO

NE

D C

AR

RO

TS

Q10

801

D2,

D9,

L12

, D14

, D17

8915

00

162

5087

veg

, car

rots

, slic

ed, f

z, 1

2/ 2

lb p

g U

I:LB

or

891

5 00

006

243

6 ve

g, c

arro

ts, s

liced

, 6/ #

10 U

I:CN

25W

ALD

OR

F S

ALA

D

M05

000

D2,

L6,

D10

, D14

ffv: a

pple

s, c

eler

y, le

ttuce

; 892

5 01

E09

607

7 w

alnu

ts, s

helle

d, u

nsal

ted

piec

es 6

/ 3#

co U

I:CO

40M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D17

8920

-00-

067-

6146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

plu

s 89

50 0

1 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h,

8910

00

926

6048

egg

s or

891

0 01

E59

508

9 eg

gs, c

kd; f

fv: c

eler

y, o

nion

, spi

ces,

oil,

vin

egar

, pim

ient

os

75C

HE

ES

E C

AK

E w

/ S

OP

L8, D

1489

20 0

1e59

284

8 or

alt

napa

che

ese

cake

, fz,

slic

ed s

ize

& U

I:??

W/ B

LUE

BE

RR

Y T

OP

PIN

G

8940

00

478

9073

pie

filli

ng, b

lueb

erry

, 6/ #

10 U

I:CN

20C

HIL

LED

AP

PLE

SA

UC

E

A01

303

D2,

D6,

D10

, D14

, D18

, D21

8915

00

127

8272

fru

it, a

pple

sauc

e, 6

/ #10

UI:C

N80

BA

KIN

G P

OW

DE

R B

ISC

UIT

S

D00

101

D1,

D14

mix

not

in c

atal

og; u

se 8

920

01 E

09 9

276

bisc

uits

, but

term

ilk fz

, slic

ed, 2

oz

ea, 1

20/c

o U

I:CO

aps9759


SER

V PE

R 1

00M

EAL

/ DA

YR

ECIP

E S

OP

FREQ

UEN

CY

LUN

CH

DA

Y 15

35M

INE

STR

ON

E S

OU

P

SO

PD

4, D

9, L

13, L

1589

35-0

1-e0

9-72

53 s

oup,

min

estro

ne, c

onde

nsed

12/

50

oz U

I:CN

35C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50B

EE

F S

TEW

L0

2200

L15

8905

00

177

5017

bee

f for

ste

win

g, d

iced

, fz

7/ 8

lb b

g, U

I:LB

; plu

s 89

15 0

1 37

3 49

78 v

eg, t

omat

oes,

dic

ed, 6

/ #10

UI:C

N,

plus

ffv:

oni

ons,

pota

toes

, car

rots

, cel

ery;

and

oil,

flou

r & s

pice

s 50

BA

KE

D IT

ALI

AN

SA

US

AG

E W

/ L0

8801

L15

8905

00

080

5565

ital

ian

saus

age,

all

pork

, hot

, fz

4 oz

ea,

10

LB U

I:LB

50

SA

UTE

ED

PE

PP

ER

S &

ON

ION

SS

OP

L15

subs

titut

e pe

pper

s fo

r mus

hroo

ms

in Q

-30-

1ffv

: gre

en p

eppe

rs &

oni

ons

50LI

NG

UIN

E o

r Rig

aton

i or S

pagh

etti

E00

406

L15

pas

ta v

aria

tion:

ling

uine

/riga

toni

lin

guin

e no

t in

cata

log

use:

892

0 00

483

135

3 m

acar

oni,

riga

toni

, reg

ular

coo

king

, enr

iche

d, 5

lb p

g, 2

/CS

UI:L

B; o

r 89

20-

00-1

25-9

441

past

a, s

pagh

etti

3/ 1

0 lb

bg

UI:B

X50

RIS

SO

LE P

OTA

TOE

S

Q05

200

L15

ffv: p

otat

oes,

roun

d or

891

5 00

127

967

7 po

tato

es, w

hite

, who

le 6

0-90

ct/c

n, 6

/ #10

cn/

cs U

I:CN

60S

EA

SO

NE

D P

EA

S &

CA

RR

OTS

Q

0410

1L1

589

15 0

0 14

3 09

97 v

eg, p

eas

& c

arro

ts, f

z 12

/ 2.

5 lb

pg

UI:L

B20

CA

ULI

FLO

WE

R P

OLO

NA

ISE

Q

0100

2L1

, L15

8915

-00-

160-

6156

cau

liflo

wer

, fz,

2 lb

pg

UI:

LB40

PO

TATO

SA

LAD

M

0400

0D

1, L

5, D

12, L

15, L

18, L

20fre

sh p

otat

oes,

895

0 01

E59

657

9 sa

lad

dres

sing

, 895

0 01

127

929

5 re

lish,

891

0 00

926

604

8 eg

gs o

r 891

0 01

E59

508

9 eg

gs, c

kd; f

fv: c

eler

y, o

nion

, par

sley

, and

spi

ces,

oil,

vin

egar

, pim

ient

os40

CO

UN

TRY

STY

LE T

OM

ATO

SA

LAD

M

0530

1D

6, D

12, L

15, L

21ffv

: tom

atoe

s, o

nion

, pep

pers

, cel

ery

plus

oil,

vin

egar

, sug

ar65

CH

ER

RY

PIE

SO

PD

9, L

15, L

18, D

2189

20 0

1 E

59 7

282

pie

slic

es, c

herr

y fz

, 4 o

z in

d w

rap,

48

/cs

UI:C

S25

CH

ILLE

D C

ND

AP

RIC

OTS

A

0130

4L3

, L7,

L11

, L15

, L19

8915

-01-

e09-

2581

frui

t, ap

ricot

s, 6

/ #10

CN

DIN

NER

DA

Y 15

40B

EA

N w

/ BA

CO

N S

OU

P

SO

P

D5,

D10

, D15

, L21

8935

-01-

e59-

4417

sou

p, b

ean

with

bac

on, 1

2/ 5

0 O

Z U

I:CN

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

60H

ER

BE

D B

AK

ED

CH

ICK

EN

S

OP

or L

1430

2D

12, D

1589

05-0

1-e1

9-48

11 c

hick

en, p

reck

ed, h

erb

roas

t, 7-

8 oz

, 24

ct c

s U

I: lb

40S

WE

DIS

H M

EA

TBA

LLS

L0

4100

D15

read

y m

ade

in c

atal

og h

ave

wro

ng s

pice

s; n

eed

brea

d cr

umbs

, plu

s us

e 89

05-0

1-E

19-4

313

beef

, gro

und,

bul

k fz

85%

lean

, 3/

10

lb b

g/cs

UI:L

B p

lus

nfd

milk

, egg

s, b

read

cru

mbs

, spi

ces:

alls

pice

, nut

meg

, pap

rika

and

onio

ns, f

lour

, oil,

bee

f gra

vy

base

30B

AK

ED

PO

TATO

Q

0440

0L2

, D8,

D15

, D19

, L21

FFV

list

30 w

/ SO

UR

CR

EA

MS

OP

L2, D

3, D

8, D

15, D

18, D

19, L

2189

10 0

1 E

19 7

252

sour

cre

am, c

hl, 2

00 g

m c

o (a

ppro

z 7

oz) 2

4/ca

se70

STE

AM

ED

NO

OD

LES

E

0130

1L8

, L10

, L12

, D13

, D15

, L20

8920

00

126

3388

noo

dles

, egg

3/ 5

lb p

g U

I:LB

or 8

920-

00-0

67-6

146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

65C

OR

N C

OM

BO

Q

0010

6D

1589

15 0

0 12

7 80

18 v

eg, c

orn,

fz, 1

2/ 2

.5 lb

pg,

UI:L

B; 8

915-

00-1

62-9

878

bean

s, g

reen

fzn,

2.5

lb p

g, U

I:LB

; 891

5 00

162

50

87 v

eg, c

arro

ts, s

liced

, fz,

12/

2 lb

pg

UI:L

B35

SO

UTH

ER

N S

TYLE

GR

EE

NS

Q

0290

1L1

5, D

2189

15-0

1-E

29-0

659

Turn

ip G

reen

s, B

oil-I

n-B

ag U

I:??

Or b

ib 8

915-

00-9

26-5

936

turn

ip g

reen

s or

891

5 00

926

593

6 ve

g,

gree

ns, m

usta

rd, f

z, c

hopp

ed 1

2/ 3

lb p

g U

I:LB

or 8

915-

01-E

29-0

657

Col

lard

Gre

ens,

fz B

oil-I

n B

ag U

I:??

70

BR

OW

N G

RA

VY

SO

P o

r O-0

1600

L1, D

2, L

3, L

5, D

7, L

11, D

15, L

17, L

19, D

2089

40 0

1 E

60 1

729

grav

y m

ix, b

eef,

16 o

z co

, 8/c

s U

I:CO

40C

HE

F's

SA

LAD

M

0700

0D

3, D

7, D

15, D

18ffv

: let

tuce

, tom

ato,

cuc

umbe

r, ce

lery

, gre

en p

eppe

rs, c

abba

ge p

lus

swis

s ch

eese

, tur

key,

ham

, egg

s50

Ass

orte

d dr

essi

ngs

SO

PD

3, D

7, D

15, D

1889

40 0

1 38

9 43

80 it

alia

n dr

essi

ng, 1

6 oz

, 6/ 1

6 oz

UI:B

T, 8

940

01 3

89 4

434

ranc

h dr

essi

ng, 1

6 oz

, 6/ 1

6 oz

UI:B

T, 8

940

01

389

6155

fren

ch d

ress

ing,

16

oz, 6

/ 16

oz U

I:BT,

894

0 01

452

310

8 th

ousa

nd is

land

dre

ssin

g, 1

6 oz

, 6/ 1

6 oz

UI:B

T

20G

OLD

EN

GLO

W G

ELA

TIN

SA

LAD

M

0360

1L2

, D15

, D19

8940

-01-

419-

6681

des

sert

pdr g

elat

in, o

rang

e, fo

il pg

12

/24

oz p

kg U

I:PG

ora

nge

gela

tin il

o le

mon

plu

s ca

rrot

s, &

pi

neap

ple

75O

ATM

EA

L R

AIS

IN C

OO

KIE

SS

OP

or H

0090

3L2

, L11

, D15

8920

-01-

e09-

6674

coo

kie

doug

h, o

atm

eal r

aisi

n, p

r-cu

t, fz

, 240

/co

UI:C

O20

CH

ILLE

D C

ND

PIN

EA

PP

LE

A01

345

D3,

D12

, D15

, L21

8915

00

170

5148

pin

eapp

le, s

liced

, 6/#

10

UI:C

N10

0H

OT

CO

RN

BR

EA

DQ

0150

0L3

, D7,

D9,

D15

, D18

8920

-01-

e09-

8658

cor

nbre

ad m

ix 6

/ 5 lb

UI:B

X

or u

se o

r

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 16

25V

EG

ETA

BLE

BE

EF

SO

UP

S

OP

D

3, D

13, L

16, D

19ad

d to

cat

alog

: veg

etab

le b

eef s

oup

25C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

40B

AK

ED

HA

M

L069

00L9

, L16

8905

-01-

e59-

3723

ham

, buf

fet,

fully

cke

d,bo

nele

ss, w

tr ad

d, c

hl 2

ea

in 2

4 lb

cs

UI:L

B60

VE

AL

PA

PR

IKA

STE

AK

S

L102

00L1

689

05-0

1-E

59-6

322

veal

ste

ak, p

reck

, brd

, fz,

160

-4 o

z ea

/cs

UI:L

B p

lus

8910

01

E19

725

2sou

r cre

am a

nd o

nion

s, o

il,

flour

, bee

f gra

vy b

ase,

pap

rika,

60

STE

AM

ED

RIC

E

E00

500

D2,

D5,

D10

, L12

, L16

, D21

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

40A

U G

RA

TIN

PO

TATO

ES

Q

0510

1L8

, D11

, L16

8915

00

139

7426

veg

, pot

atoe

s, s

liced

, deh

y, 4

/ 5 lb

bg

UI:B

G p

lus

8910

01

418

7467

chee

se, c

hedd

ar, s

hred

ded

2/ 5

lb

bag

UI:L

B, b

read

cru

mbs

, spi

ces

use:

892

0-01

-E19

-354

6 B

read

Dre

ssin

g 6/

3.5

LB B

Gs

20S

EA

SO

NE

D S

UC

CO

TAS

H

Q12

400

D1,

D10

, L16

, D19

8915

00

143

0983

veg

, suc

cota

sh, f

z, 2

.5 lb

/pg

UI:L

B60

STE

AM

ED

BR

OC

CO

LI

Q

1050

0L6

, L16

, L20

8915

00

129

0825

veg

, bro

ccol

i spe

ars,

fz 1

2/ 2

.5#

pg U

I:LB

40G

ER

MA

N S

TYLE

TO

MA

TO S

ALA

D

M05

300

L4, D

8, D

11, L

16ffv

: tom

atoe

s, o

nion

, par

sley

, plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

, and

cre

am, b

acon

40P

AS

TA S

ALA

D

M03

800

D4,

L8,

D13

, L16

, D20

8920

01

412

5091

mac

aron

i, ro

tini s

pira

l, tri

-col

or, 1

0 lb

pg,

3/C

S U

I:CO

plu

s ffv

item

s, 8

940

01 3

89 4

380

italia

n dr

essi

ng,

16 o

z, 6

/ 16

oz U

I:BT

60P

EA

CH

CR

ISP

J0

0803

L16

8940

-00-

616-

0228

pie

filli

ng, p

each

, #10

UI:C

N n

ot c

at::

892

0-00

-935

-326

4 oa

tmea

l coo

kie

mix

6-#

10 c

n 8

945

00 6

16

0078

mar

garin

e ,1

lb p

rint,

30/C

S U

I:LB

25C

HIL

LED

CN

D M

AN

DA

RIN

OR

AN

GE

S

A01

333

L4, L

8, L

12, L

16, L

2089

15 0

1 23

5 35

48 fr

uit,

oran

ge, m

anda

rin 6

/ #10

UI:C

N, 6

/CS

DIN

NER

DA

Y 16

20C

RE

AM

OF

MU

SH

RO

OM

SO

UP

S

OP

L1, L

6, L

9, D

1689

35-0

1-e0

9-46

49 s

oup,

cond

ense

d cr

of m

ush,

UI C

N

25C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

70B

EE

F R

IB R

OA

ST

(Prim

e rib

)L0

0403

D6,

D16

Bee

f Rib

Roa

st B

nls

napa

tbd

or 8

905

01 E

09 6

900

beef

, rib

eye

roll

UI:L

B30

SP

AG

HE

TTI W

/ ME

AT

SA

UC

E

L038

01D

16 8

905-

01-E

19-4

313

beef

, gro

und,

bul

k fz

85%

lean

, 3/ 1

0 lb

bg/

cs U

I:LB

plu

s rtu

sau

ce 8

950-

01-e

09-6

782

sauc

e,

spag

hetti

6 #

10 U

I:CN

; and

892

0-00

-125

-944

1 pa

sta,

spa

ghet

ti, th

in, l

ong

form

, reg

coo

k, 3

/ 10

lb b

x U

I: LB

or B

X

30

GR

ATE

D P

AR

ME

SA

N C

HE

ES

ES

OP

D4,

L9,

L14

, D16

, D18

8910

-00-

782-

3765

che

ese,

par

mes

an g

rate

d, 1

lb c

o U

I:CO

70G

AR

LIC

MA

SH

ED

PO

TATO

ES

Q

0570

0D

16, a

dd 2

tsp

garli

c po

wde

r to

Q-5

789

15-0

0-13

3-59

03 P

otat

oes,

Gra

n, D

ehy.

#10

Can

plu

s 89

10 0

1 09

1 72

09 n

fd m

ilk #

10 c

n, 8

945

00 6

16 0

078

mar

garin

e,

ands

alt,

pepp

er, g

arlic

pow

der

70N

ATU

RA

L P

AN

GR

AV

Y (A

U J

US

) S

OP

or O

-018

00D

1, D

6, D

1689

40-0

1-e5

9-97

28 g

ravy

, au

jus

mix

, 6/2

4 oz

pkg

yie

ld?

40S

EA

SO

NE

D G

RE

EN

BE

AN

S

Q10

100

D5,

L12

, D16

, D21

8915

00

128

1176

veg

, bea

ns g

reen

, fz,

12/

2.5

# pg

UI:L

B o

r 891

5 00

162

987

8 eg

, bea

ns g

reen

, fre

nch

styl

e, fz

, 12/

2.5

# pg

UI:L

B, o

r 891

5 00

616

428

0 ve

g, b

eans

, gre

en 6

/#10

UI:C

N60

VE

GE

TAB

LE S

TIR

FR

Y

Q02

500

D1,

D7,

D16

mul

ti in

gred

ient

, inc

lu fr

esh

cabb

age,

car

rot,

cele

ry, o

nion

, pep

per

55M

IXE

D F

RU

IT S

ALA

DM

0350

0L9

, D16

ffv: l

ettu

ce le

af, 3

ass

orte

d fru

its45

CU

CU

MB

ER

& O

NIO

N S

ALA

D

M01

500

L3, D

8, L

11, D

16ffv

: cu

cum

bers

& o

nion

s, p

lus

spic

es, 8

950-

01-E

09-0

792

vine

gar,

cide

r or d

istil

led,

6/ 1

gal

pla

stic

UI:B

T, 8

925-

01-4

13-

7811

sug

ar, g

ranu

late

d, 4

/ 10

lb U

I:BG

80W

HIT

E C

AK

E W

/ CH

OC

OLA

TE IC

ING

S

OP

D

7, D

16 o

r alt

reci

pe G

0300

1 w

/G00

900

8920

01

E19

726

1 ca

ke, w

hite

W/ V

AN

ILLA

ICIN

G, 4

she

ets/

CS

UI:

EA

she

et o

r 892

0 00

823

722

7 ca

ke m

ix, w

hite

6/

#10

UI:C

N p

lus

8925

01

419

7025

icin

g m

ix, f

udge

, add

wat

er 6

/ 5 lb

bg

UI:

BG

20C

HIL

LED

CN

D P

EA

RS

A

0134

1L2

, D4,

L6,

D8,

L10

, L14

, D16

, L18

, D

2089

15 0

0 61

6 02

23 P

ears

, can

ned,

bar

tlett,

hal

ves,

syr

up p

ack,

#10

size

UI:C

N

100

TOA

STE

D G

AR

LIC

BR

EA

D

D00

700

D2,

D4,

L9,

D16

loca

lcon

tract

fren

ch b

read

; 894

5 00

616

007

8 m

arga

rine

,1 lb

prin

t, 30

/CS

UI:L

B; 8

950

01 2

54 2

691

spic

e, g

arlic

pow

der,

16 o

z U

I:JR

20H

OR

SE

RA

DIS

H S

AU

CE

S

OP

or

O-0

2300

D1,

D6,

D16

8950

00

127

9806

hor

sera

dish

, pre

p, 3

2 oz

, chl

UI:Q

T

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 17

40C

HIC

KE

N N

OO

DLE

SO

UP

S

OP

L4

, L12

, L17

, L19

8935

-01-

e09-

4654

sou

p, c

hick

en n

oodl

e, c

onde

nsed

, 12/

51

oz U

I: C

N40

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

60G

RIL

LED

Stri

p Lo

in S

TEA

K

L007

00L2

,L17

(D

8=T)

8905

-01-

E59

-649

4 be

ef lo

in, s

trip

loin

ste

ak, b

nls,

fzn

8 oz

UI:L

B80

STE

AK

SA

UC

ES

OP

L2, D

8, L

1789

50 0

1 E

09 5

681

sauc

e, s

teak

, A-1

, 15O

Z bt

l, 12

/cs

UI:B

T or

895

0-01

-e09

-603

3 he

inz

57 s

teak

sau

ce12

10

oz U

I:BT

or

8950

01

389

7653

ste

ak s

auce

, age

d, 1

5 flu

id o

z gl

ass

bottl

e, 1

2/C

S U

I:BT

8950

-01-

e09-

5681

A-1

12

15 o

z; 8

950-

01-e

19-

0573

Buf

f Bob

Ext

ra s

picy

10

10 o

z60

MU

SH

RO

OM

S &

ON

ION

S

Q03

001

L2, D

8, L

17fre

sh o

nion

plu

s 89

15-0

1-e6

0-19

24 v

eg, m

ushr

oom

s, c

n,sl

iced

, 6 #

10 c

n40

HE

RB

ED

CO

RN

ISH

HE

NS

L1

4202

L17

8905

-01-

e59-

0706

cor

nish

hen

, hal

ved,

fz, 1

1oz

avg,

24

ea /c

s U

I:LB

lem

on ju

ice,

spi

ces

incl

thym

e60

LYO

NN

AIS

E P

OTA

TOE

S

Q04

603

D4,

L17

ffv p

otat

oes,

oni

ons

40M

AS

HE

D P

OTA

TOE

S

Q05

700

L3, L

5, L

7, D

9, L

11, D

14, L

17, L

18, L

19, L

20,

D21

8915

-00-

133-

5903

Pot

atoe

s, G

ran,

Deh

y. #

10 C

an p

lus

8910

01

091

7209

nfd

milk

#10

cn,

894

5 00

616

007

8 m

arga

rine,

sp

ices

30

SA

VO

RY

BA

KE

D B

EA

NS

Q

0030

1L1

789

15 0

0 18

4 56

01 v

eg, b

eans

, whi

te, i

n to

mat

o sa

uce

w/ p

ork,

#10

CN

, 6/C

S U

I:CN

with

oni

ons

30S

EA

SO

NE

D A

SP

AR

AG

US

Q

1000

0L5

, L17

8915

00

404

6065

veg

, asp

arag

us, c

uts

& ti

ps, f

z, 1

2/ 2

.5 lb

pg

UI:L

B60

B

RO

WN

GR

AV

YS

OP

or O

-016

00L1

, D2,

L3,

L5,

D7,

L11

, D15

, L17

, L19

, D20

8940

01

E60

172

9 gr

avy

mix

, bee

f, 16

oz

co, 8

/cs

UI:C

O

50C

OLE

SLA

W W

/ CR

EA

MY

DR

ES

SIN

G

M00

900

L3, D

6, L

10, L

13, L

17, D

19ffv

: cab

bage

plu

s 89

50 0

1 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al c

o, U

I:CO

20S

PIN

AC

H S

ALA

D

M00

200

D2,

D11

, L17

ffv: s

pina

ch, o

nion

s, m

ushr

oom

s; 8

905-

01-E

59-2

158

baco

n, p

reck

, slic

ed, f

z, 2

00 s

l/pg,

6pg

/cs,

24

lb U

I:LB

89

10 0

0 92

6 60

48 e

ggs,

fres

h, 3

0 dz

/cs,

UI:D

Z o

r 891

0 01

E59

508

9 eg

gs, c

kd, c

hl 1

2/pg

, 8 p

g/cs

UI:P

G

80C

HO

CO

LATE

BR

OW

NIE

S

SO

P

D4,

L9,

L17

alt

reci

pe H

0020

1 8

920

01 E

09 7

075

brow

nies

, cho

c, fz

, w/n

uts,

71

oz s

heet

, 4/C

S U

I:EA

(she

et)

20C

HIL

LED

CN

D F

RU

IT C

OC

KTA

IL

A01

317

L1, L

5, D

7, L

9, D

11, L

13, L

1789

15-0

0-28

6-54

82 fr

uit c

ockt

ail,

#10,

UI:C

N

DIN

NER

DA

Y 17

35V

EG

ETA

BLE

SO

UP

S

OP

D1,

D6,

L11

, D17

8935

-01-

e09-

7251

sou

p, c

onde

nsed

, veg

etab

le 5

0 oz

CN

35C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50H

ER

BE

D B

AK

ED

FIS

H

L119

04D

17ne

ed u

nbre

aded

whi

te fi

sh in

cat

alog

: us

e 89

05 0

1 E

59 7

392

pollo

ck, b

rd, r

aw, f

z 4

oz p

ortio

n20

LEM

ON

WE

DG

ES

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

ffv50

TAR

TAR

SA

UC

E

SO

PL3

, D6,

D10

, L13

, L14

, D17

, D19

, L21

pc 8

950-

01-e

09-6

364

sauc

e, ta

rtar,

12 g

m p

g, 2

00/c

o U

I: C

O50

CR

EO

LE P

OR

K C

HO

PS

L083

00D

17 (d

oubl

e lb

for p

ortio

ns d

ue to

cho

p si

ze)

8905

01

E60

103

0 po

rk, l

oin

chop

s, c

ente

r,por

tion-

cut,

mar

in, f

z, 6

oz

50

CR

EO

LE S

AU

CE

var

iatio

nO

-005

00 v

ary

L17,

(L1,

D8)

need

tom

ato

past

e; 8

915

01 3

73 4

978

veg,

tom

atoe

s, d

iced

, 6/ #

10 U

I:CN

, plu

s ffv

: oni

ons,

swee

t gre

en p

eppe

rs, c

eler

y;oi

l, flo

ur &

spi

ces

40R

ICE

PIL

AF

E00

800

D9,

D12

, D17

, D20

8920

-01-

250-

6557

rice

, par

boile

d 25

lb b

g U

I:BG

, ffv

: oni

on, 8

935

01 E

09 8

162

soup

and

gra

vy b

ase,

chi

cken

6/1

6 O

Z U

I:CO

, spi

ces

60Q

UIC

K B

AK

ED

PO

TATO

ES

W

/Q

0440

1D

17ffv

: pot

atoe

s, b

akin

g60

CH

EE

SE

SA

UC

E

SO

PL6

, D17

8950

-01-

244-

4288

che

ese

sauc

e, c

hedd

ar, 6

/ #10

cn

50H

ER

BE

D G

RE

EN

BE

AN

S

Q02

600

L10,

D17

8915

00

616

4280

veg

, bea

ns, g

reen

6/#

10 U

I:CN

plu

s ffv

:oni

ons,

cel

ery,

and

spi

ces

50S

EA

SO

NE

D C

AR

RO

TS

Q10

801

D2,

D9,

L12

, D14

, D17

8915

00

162

5087

veg

, car

rots

, slic

ed, f

z, 1

2/ 2

lb p

g U

I:LB

or

891

5 00

006

243

6 ve

g, c

arro

ts, s

liced

, 6/ #

10 U

I:CN

40M

AC

AR

ON

I SA

LAD

M

0340

0L1

, D3,

D5,

L7,

D9,

L12

, D14

, D17

8920

-00-

067-

6146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

plu

s 89

50 0

1 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, s

pice

s, o

il, v

ineg

ar, p

imie

ntos

40TA

CO

SA

LAD

M

0280

0L4

, L13

, D17

, D21

892

0-00

-043

-535

2 ta

co s

hell

bow

ls, p

refo

rmed

, plu

s 89

40 0

0 12

6 33

94 c

hili

con

carn

e 6/

#10

UI:C

N, f

fv, c

hees

echi

ps,

sauc

e75

PIN

EA

PP

LE U

PS

IDE

DO

WN

CA

KE

(MIX

) G

0290

1L7

, D17

8920

00

823

7229

cak

e m

ix, y

ello

w, 6

/ #10

UI:C

N, 8

915

00 1

70 5

148

pine

appl

e, s

liced

, 6/#

10

UI:C

N, 8

915

01 0

78 9

271

fruit,

mar

asch

ino

cher

ries,

12/

16

oz U

I:JR

, plu

s br

own

suga

r, m

arge

rine

45W

HIP

PE

D T

OP

PIN

G

K00

200

L7, D

9, L

13, D

13, D

17, L

18, D

1989

40 0

1 E

09 3

657

topp

ing

, whi

pped

, non

-dai

ry rt

u in

bag

, 12/

16

oz C

O45

CH

ILLE

D C

ND

PE

AC

HE

S

A01

337

D1,

D5,

D9,

D13

, D17

8915

-00-

577-

4203

pea

ches

, can

ned

#10

UI:C

N10

0H

OT

DIN

NE

R R

OLL

SS

OP

D

5, D

6, D

8, D

10, D

12, D

13, D

17, D

19lo

cal b

read

/bak

ery

cont

ract

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 18

40C

RE

AM

OF

BR

OC

CO

LI S

OU

P

SO

PD

8, D

12, L

1889

35-0

1-e5

9-44

24 s

oup,

cre

am o

f bro

ccol

i, co

nden

sed

12/ 5

0 oz

UI:C

N

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

50R

OA

ST

TUR

KE

Y

L162

00L7

, D14

, L18

use

bot

h ns

n89

05-0

1-E

19-1

811

turk

ey, b

nls,

pre

-ckd

, fz,

whi

te&

dark

, 4/c

s, a

vg 4

2 lb

/csa

nd 8

905-

01-E

09-9

149

turk

ey, b

east

, roa

st,

raw

, fzi

n fo

il ba

g, 2

/ 8lb

UI:L

B50

BB

Q R

IBS

L0

9201

L18

8905

01

E59

586

6 po

rk ri

bs, s

pare

ribs,

ckd

, boi

l in

bag,

fz S

t Lou

is s

tyle

, no

sauc

e, 1

0/ 2

.5#P

G/C

S U

I:LB

plu

s ca

tsup

, chi

li sa

uce,

wor

cest

ersh

ire, v

ineg

ar, s

pice

s60

SA

VO

RY

BR

EA

D D

RE

SS

ING

O

0210

0L1

889

20-0

1-E

19-3

546

Bre

ad D

ress

ing

6/3

.5 L

B B

Gs

UI:?

?, o

nion

s, c

eler

y, c

hick

en g

ravy

bas

e, s

pice

s40

CA

ND

IED

SW

EE

T P

OTA

TOE

S

Q06

700

L18

8915

00

982

6036

pot

atoe

s, s

wee

t 6/ #

10 U

I:CN

plu

s 89

25 0

1 06

0 75

00 b

row

n su

gar 1

2/ 2

lb p

oly

bag

per c

s U

I:BG

; m

arga

rine,

ora

nge

60M

AS

HE

D P

OTA

TOE

S

Q05

700

L3, L

5, L

7, D

9, L

11, D

14, L

17, L

18, L

19, L

20,

D21

8915

-00-

133-

5903

Pot

atoe

s, G

ran,

Deh

y. #

10 C

an p

lus

8910

01

091

7209

nfd

milk

#10

cn,

894

5 00

616

007

8 m

arga

rine,

sp

ices

40

HO

PP

ING

JO

HN

(bea

ns &

rice

)E

0100

1L1

8 bl

ack-

eye

peas

with

rice

baco

n, o

nion

,, 89

15 0

0 00

7 53

09 v

eg, b

lack

- eye

pea

s, 6

/ #10

UI:C

N, 8

920-

01-2

50-6

557

rice,

par

boile

d 25

lb b

g U

I:BG

, sp

ices

70C

OR

N O

N T

HE

CO

B

Q11

100

D7,

L10

, L18

8915

-01-

e09-

2060

veg

, cor

n on

the

cob,

3",

96 c

t, 28

lb/c

s U

I: C

O

40H

OT

SP

ICE

D B

EE

TS

Q00

900

D8,

L18

8915

00

127

8835

veg

, bee

ts, s

liced

, 6/ #

10 U

I:CN

plu

s vi

nega

r, sp

ices

, sug

ars

70TU

RK

EY

GR

AV

YS

OP

L7

, D14

, L18

8940

01

E60

162

0 gr

avy

mix

, tur

key

inst

, 8/ 1

6 oz

UI:C

O

30C

RA

NB

ER

RY

SA

UC

ES

OP

L7, D

14, L

1889

15-0

1-e1

9-80

12 c

ranb

erry

sau

ce, j

ellie

d, s

quat

6 -#

101

cn25

PO

TATO

SA

LAD

M

0400

0D

1, L

5, D

12, L

15, L

18, L

20fre

sh p

otat

oes,

895

0 01

E59

657

9 sa

lad

dres

sing

, 895

0 01

127

929

5 re

lish,

891

0 00

926

604

8 eg

gs o

r 891

0 01

E59

508

9 eg

gs, c

kd; f

fv: c

eler

y, o

nion

, par

sley

, and

spi

ces,

oil,

vin

egar

, pim

ient

os40

GE

RM

AN

CO

LE S

LAW

M

0270

0D

9, L

14, L

18ffv

: ca

bbag

e, o

nion

, pep

pers

, cel

ery,

plu

s sp

ices

, 895

0-01

-E09

-079

2 vi

nega

r, ci

der o

r dis

tille

d, 6

/ 1 g

al p

last

ic U

I:BT,

892

501

-413

-781

1 su

gar,

gran

ulat

ed, 4

/ 10

lb U

I:BG

, 891

5 00

935

637

1 ve

g, p

imie

nto,

dic

ed 2

4/ #

2.5

UI:C

N

65C

HE

RR

Y P

IES

OP

D9,

L15

, L18

, D21

8920

01

E59

728

2 pi

e sl

ices

, che

rry

fz, 4

oz

ind

wra

p, 4

8 /c

s U

I:CS

65W

HIP

PE

D T

OP

PIN

G

K00

200

L7, D

9, L

13, D

13, D

17, L

18, D

1989

40 0

1 E

09 3

657

topp

ing

, whi

pped

, non

-dai

ry rt

u in

bag

, 12/

16

oz C

O25

CH

ILLE

D C

ND

PE

AR

S

A01

341

L2, D

4, L

6, D

8, L

10, L

14, D

16, L

18, D

2089

15 0

0 61

6 02

23 P

ears

, can

ned,

bar

tlett,

hal

ves,

syr

up p

ack,

#10

size

UI:C

N

DIN

NER

DA

Y 18

40C

RE

AM

OF

CH

ICK

EN

SO

UP

S

OP

D2,

D7,

D18

, D21

8935

-01-

e09-

4653

sou

p, c

ream

of c

hick

en c

onde

nsed

12/

50

oz c

n/cs

UI:C

N40

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O80

BE

EFa

nd/o

r CH

ICK

EN

FA

JITA

S

L043

00 /L

0430

2D

3, D

1889

05-0

1-38

8-11

64 b

eef,

fajit

a st

rips

fz, r

aw, m

arin

ated

plu

s 8

905-

01-3

88-1

064

chic

ken,

bre

ast,

fajit

a st

rips,

raw

, m

arin

ated

5/ 1

0 lb

pg/

cs U

I:LB

and

892

0 00

080

909

6 to

rtilla

s, fz

, whe

at, 1

0" d

ia, 1

2/12

ct b

g U

I:BG

80S

ALS

AS

OP

D3,

D18

895

0 01

E09

431

1 sa

ls, m

ild 4

/ 1 g

al U

I: C

O80

w/ S

OU

R C

RE

AM

SO

PL2

, D3,

D8,

D15

, D18

, D19

, L21

8910

01

E19

725

2 so

ur c

ream

, chl

, 200

gm

co

(app

roz

7 oz

) 24/

case

20V

EG

ETA

BLE

LA

SA

GN

A

L009

00D

1889

40 0

1 E

19 4

427

entré

e, v

eget

able

lasa

gna,

4/ 5

.75

lb c

o U

I:CO

25

GR

ATE

D P

AR

ME

SA

N C

HE

ES

ES

OP

D4,

L9,

L14

, D16

, D18

8910

-00-

782-

3765

che

ese,

par

mes

an g

rate

d, 1

lb c

o U

I:CO

80S

PA

NIS

H R

ICE

E

0090

0D

7, D

1889

20-0

1-25

0-65

57 ri

ce, p

arbo

iled

25 lb

bg

UI:B

G p

lus

crus

hed

tom

, bac

on, f

fv: o

nion

s, p

eppe

rs a

nd s

pice

s50

SE

AS

ON

ED

MIX

ED

VE

GE

TAB

LES

Q

1260

0D

3, L

5, D

6, L

9, D

18, D

2189

15 0

0 93

5 66

20 v

eget

able

s, m

ixed

, fz

12/ 2

.5 lb

pg

UI:L

B

40R

EFR

IED

BE

AN

SQ

0380

1D

3, D

1889

40 0

1 41

8 27

00 b

eans

, ref

ried,

6/ #

10 U

I:CN

20S

ALS

A P

AS

TA S

ALA

D

M07

100

D2,

L6,

D10

, D14

, D18

8920

00

483

1353

riga

toni

, 5 lb

pg,

2/C

S U

I:LB

; 891

5 00

143

099

7 pe

as &

car

rots

, fz

; 891

5 00

127

801

8 co

rn, f

z, 1

2/ 2

.5

lb p

g, U

I:LB

; 89

15 0

1 E

09 0

156

bean

, gar

banz

o (c

hick

pea)

6/ #

10 U

I:CN

; 895

0 01

E09

289

8 bl

ack

oliv

es, s

liced

, 6/ #

10

UI:C

N, j

alap

enos

, tom

atoe

s, o

nion

s35

CH

EF'

s S

ALA

D

M07

000

D3,

D7,

D15

, D18

ffv: l

ettu

ce, t

omat

o, c

ucum

ber,

cele

ry, g

reen

pep

pers

, cab

bage

plu

s sw

iss

chee

se, t

urke

y, h

am, e

ggs

50A

ssor

ted

dres

sing

sS

OP

D3,

D7,

D15

, D18

894

0 01

389

438

0 ita

lian

dres

sing

, 16

oz, 6

/ 16

oz U

I:BT,

894

0 01

389

443

4 ra

nch

dres

sing

, 16

oz, 6

/ 16

oz U

I:BT,

894

0 01

389

615

5 fre

nch

dres

sing

, 16

oz, 6

/ 16

oz U

I:BT,

894

0 01

452

310

8 th

ousa

nd is

land

dre

ssin

g, 1

6 oz

, 6/ 1

6 oz

UI:B

T

75P

EA

NU

T B

UTT

ER

CO

OK

IES

S

OP

D6,

D18

8920

01

E09

667

6 co

okie

dou

gh, p

eanu

t but

ter,

pre-

cut,

fz, 2

40/ 1

.3 o

z ea

UI:C

O25

CH

ILLE

D A

PP

LES

AU

CE

A

0130

3D

2, D

6, D

10, D

14, D

18, D

2189

15 0

0 12

7 82

72 f

ruit,

app

lesa

uce,

6/ #

10 U

I:CN

100

HO

T C

OR

NB

RE

AD

Q01

500

L3, D

7, D

9, D

15, D

1889

20-0

1-e0

9-86

58 c

ornb

read

mix

6/ 5

lb U

I:BX

aps9759


SER

V PE

R

100

MEA

L / D

AY

REC

IPE

SO

PFR

EQU

ENC

Y

LUN

CH

DA

Y 19

40C

HIC

KE

N N

OO

DLE

SO

UP

S

OP

L4

, L12

, L17

, L19

8935

-01-

e09-

4654

sou

p, c

hick

en n

oodl

e, c

onde

nsed

, 12/

51

oz U

I: C

N40

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

50P

INE

AP

PLE

CH

ICK

EN

L1

5700

L19

need

uns

easo

ned

raw

cut

up c

hix;

use

890

5 01

369

442

2 ch

icke

n br

east

, fz,

ski

nles

s, b

nls,

4 to

5 o

z, 1

0lb

bg, 4

/cs

UI:L

B o

r 89

05 0

1 E

19 4

811

chi

cken

, qtr,

pre

-ck,

fz, o

ven

roas

ted,

her

b se

as, 7

-8 o

z ea

or 8

905-

01-e

60-2

712

chi

cken

, qua

rtere

d,

pre-

cked

, frz

, rot

isse

rie s

tyle

, mar

inat

ed, 8

oz

ea b

ib z

artic

50M

EA

T LO

AF

SO

P o

r L03

500

L3, D

7, L

11, L

1989

05 0

1 E

59 4

038

mea

tloaf

, bee

f, pr

e-ck

, fz,

,bul

k, 4

-5 lb

loaf

per

cs

35O

RA

NG

E R

ICE

E

0080

1L1

9ca

talo

g ne

eds

oran

ge ju

ice

conc

; 892

0-01

-250

-655

7 ric

e, p

arbo

iled

25 lb

bg

UI:B

G, f

fv: o

nion

, 893

5 01

E09

816

2 so

up a

nd

grav

y ba

se, c

hick

en 6

/16

OZ

UI:C

O, ,

oil,

spi

ces

use

8915

01

E09

642

2 O

J, s

ingl

e st

reng

th, 1

2 oz

65M

AS

HE

D P

OTA

TOE

S

Q05

700

L3, L

5, L

7, D

9, L

11, D

14, L

17, L

18, L

19, L

20,

D21

8915

-00-

133-

5903

Pot

atoe

s, G

ran,

Deh

y. #

10 C

an p

lus

8910

01

091

7209

nfd

milk

#10

cn,

894

5 00

616

007

8 m

arga

rine,

sp

ices

40

MU

STA

RD

GR

EE

NS

Q

G03

13L1

989

15 0

0 92

6 59

36 v

eg, g

reen

s, m

usta

rd, f

z, c

hopp

ed 1

2/ 3

lb p

g U

I:LB

; alt

8915

-01-

E29

-065

9 Tu

rnip

Gre

ens,

Boi

l-In-

Bag

U

I:??

Or b

ib 8

915-

00-9

26-5

936

turn

ip g

reen

s or

891

5-01

-E29

-065

7 C

olla

rd G

reen

s, fz

Boi

l-In

Bag

UI:?

?

30LY

ON

NA

ISE

WA

X B

EA

NS

Q

0070

0L1

889

15 0

0 61

6 48

19 v

eg, b

eans

, wax

, fz

12/ 2

lb p

g U

I:LB

plu

s on

ions

, mar

garin

e, s

pice

s70

B

RO

WN

GR

AV

YS

OP

or O

-016

00L1

, D2,

L3,

L5,

D7,

L11

, D15

, L17

, L19

, D20

8940

01

E60

172

9 gr

avy

mix

, bee

f, 16

oz

co, 8

/cs

UI:C

O

45C

AB

BA

GE

, AP

PLE

, AN

D R

AIS

IN S

ALA

D

M00

102

L2, D

7, L

11, L

19FF

V li

st p

lus

8915

-01-

419-

6695

rais

ins,

thom

pson

see

dles

s, 1

5 oz

UI:B

X b

ox25

KID

NE

Y B

EA

N S

ALA

D

M03

100

L5, L

12, L

1989

15 0

0 92

6 67

93 v

eg, b

eans

, kid

ney,

6/

#10

UI:C

N55

BLU

EB

ER

RY

CR

UN

CH

J0

1002

L6, D

11, L

1989

40 0

0 47

8 90

73 p

ie fi

lling

, blu

eber

ry, 6

/ #10

UI:C

N, 8

920

00 8

23 7

229

cake

mix

, yel

low

, 6/ #

10 U

I:CN

, coc

onut

, but

ter,

lem

on ju

ice

30C

HIL

LED

CN

D A

PR

ICO

TS

A01

304

L3, L

7, L

11, L

15, L

1989

15-0

1-e0

9-25

81 fr

uit,

apric

ots,

6/ #

10 C

N

DIN

NER

DA

Y 19

20V

EG

ETA

BLE

BE

EF

SO

UP

S

OP

D

3, D

13, L

16, D

19ad

d to

cat

alog

: veg

etab

le b

eef s

oup

40C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

40S

TEA

ME

D C

RA

B L

EG

S

L127

03D

19ne

ed n

apa

for C

rab

Legs

, Sno

w C

rab

40FR

IED

SH

RIM

P

L137

02D

1989

05 0

1 E

60 2

933F

ish,

Shr

imp,

Brd

, Fzn

, 21/

25, T

ail-O

ff, 1

0/3

lb p

g75

SE

AFO

OD

CO

CK

TAIL

SA

UC

E

SO

PL1

3, D

1989

50-0

1-e1

9-05

88 s

auce

, sea

food

coc

ktai

l 1.5

oz

60/c

s U

I: ??

EA

75LE

MO

N W

ED

GE

SS

OP

L3, D

6, D

10, L

13, L

14, D

17, D

19, L

21ffv

30TA

RTA

R S

AU

CE

S

OP

L3, D

6, D

10, L

13, L

14, D

17, D

19, L

21pc

895

0-01

-e09

-636

4 sa

uce,

tarta

r, 12

gm

pg,

200

/co

UI:

CO

70D

RA

WN

BU

TTE

R/ m

arga

rine

for s

eafo

odL1

27 n

ote

2D

19 1

0 lb

mar

garin

e pe

r 100

por

tions

8945

00

616

0078

mar

garin

e, 1

lb p

rint,

30/C

S U

I:LB

40LO

BS

TER

TA

IL

L127

01D

1989

05 0

0 26

7 19

33 lo

bste

r tai

l, sp

iny,

raw

, fz,

5 to

8 o

z ea

, 10

lb c

s, U

I:LB

70

BA

KE

D P

OTA

TO

Q04

400

L2, D

8, D

15, D

19, L

21FF

V li

st70

w/ S

OU

R C

RE

AM

SO

PL2

, D3,

D8,

D15

, D18

, D19

, L21

8910

01

E19

725

2 so

ur c

ream

, chl

, 200

gm

co

(app

roz

7 oz

) 24/

case

30N

OO

DLE

S J

EFF

ER

SO

N

E01

200

L1, D

1989

20-0

0-12

6-33

88 e

gg n

oodl

es lb

5 lb

bx

UI:L

B p

lus

8910

-00-

782-

3765

che

ese,

par

mes

an g

rate

d, 1

lb c

o U

I:CO

, oil,

spi

ces

50P

EA

S W

/ ON

ION

S

Q04

103

D8,

L14

, D19

ffv: o

nion

s pl

us 8

915

00 1

27 8

021

peas

, gre

en, f

z, 1

2/ 2

.5lb

pgU

I:LB

or 8

915

00 1

27 9

282

veg

, pea

s, s

wee

t 6/ #

10 U

I:CN

20S

EA

SO

NE

D S

UC

CO

TAS

H

Q12

400

D1,

D10

, L16

, D19

8915

00

143

0983

veg

, suc

cota

sh, f

z, 2

.5 lb

/pg

UI:L

B40

CO

LE S

LAW

W/ C

RE

AM

Y D

RE

SS

ING

M

0090

0L3

, D6,

L10

, L13

, L17

, D19

ffv: c

abba

ge p

lus

8950

01

E59

657

9 dr

essi

ng, s

alad

, reg

ular

, 4/ 1

gal

co,

UI:C

O20

GO

LDE

N G

LOW

GE

LATI

N S

ALA

D

M03

601

L2, D

15, D

1989

40-0

1-41

9-66

81 d

esse

rt pd

r gel

atin

, ora

nge,

foil

pg 1

2 /2

4 oz

pkg

UI:P

G o

rang

e ge

latin

ilo

lem

on p

lus

carr

ots,

&

pine

appl

eS

TRA

WB

ER

RY

SH

OR

TCA

KE

(MIX

) G

0160

1L1

3, D

19ne

ed fr

ozen

stra

wbe

rrie

s,; 8

920

00 8

23 7

229

cake

mix

, yel

low

, 6/ #

10 U

I:CN

, alt

cann

ed c

herr

y or

blu

eber

ry b

erry

70W

HIP

PE

D T

OP

PIN

G

K00

200

L7, D

9, L

13, D

13, D

17, L

18, D

1989

40 0

1 E

09 3

657

topp

ing

, whi

pped

, non

-dai

ry rt

u in

bag

, 12/

16

oz C

O30

CH

ILLE

D C

ND

FR

UIT

CO

CK

TAIL

A

0131

7L1

, L5,

D7,

L9,

D11

, L13

, L17

8915

-00-

286-

5482

frui

t coc

ktai

l, #1

0, U

I:CN

150

HO

T D

INN

ER

RO

LLS

SO

P

D5,

D6,

D8,

D10

, D12

, D13

, D17

, D19

loca

l bre

ad/b

aker

y co

ntra

ct

aps9759


SER

V PE

R 1

00M

EAL

/ DA

YR

ECIP

E S

OP

FREQ

UEN

CY

LUN

CH

DA

Y 20

30B

EE

F N

OO

DLE

SO

UP

S

OP

L2

, L7,

L10

, D14

, L20

8935

-01-

E09

-464

3 so

up, c

onde

nsed

, bee

f noo

dle

50 o

z U

I:CN

30C

RA

CK

ER

S

SO

PA

LL89

20 -0

1-20

0-16

44 c

rack

ers,

ass

t 2 e

a/pg

, 400

pg/b

x U

I:LB

or 8

920-

01-e

09-3

929

crac

ker,

2 pe

r pk,

sal

tines

, 500

/co

UI:

CO

70S

WIS

S S

TEA

K W

/ L0

1604

L20

8905

00

133

5889

bee

f, br

aisi

ng s

teak

, sw

iss,

fzn,

por

tion-

cut,

6oz

porti

ons,

147

pcs

/cs

70

MU

SH

RO

OM

GR

AV

YO

-016

05L1

0, L

2089

35 0

1 E

09 8

579

soup

& g

ravy

bas

e, b

eef,

past

e, n

o m

sg, 1

lb U

I:CO

, flo

ur,s

pice

s, 8

915-

01-e

60-1

924

veg,

mus

hroo

ms,

cn

,slic

ed, 6

#10

cn

30K

NO

CK

WU

RS

T W

/ SA

UE

RK

RA

UT

L1

1301

L20

8905

00

080

5325

kno

ckw

urst

, fzn

, all

beef

, 5 in

, 5 p

er lb

2/ 5

LB P

G/C

S U

I:LB

; 8

915

00 9

57 9

558

veg

, sau

erkr

aut,

6/ #

10

UI:C

N50

MA

SH

ED

PO

TATO

ES

Q

0570

0L3

, L5,

L7,

D9,

L11

, D14

, L17

, L18

, L19

, L20

, D21

8915

-00-

133-

5903

Pot

atoe

s, G

ran,

Deh

y. #

10 C

an p

lus

8910

01

091

7209

nfd

milk

#10

cn,

894

5 00

616

007

8 m

arga

rine,

sp

ices

50

STE

AM

ED

NO

OD

LES

E

0130

1L8

, L10

, L12

, D13

, D15

, L20

8920

00

126

3388

noo

dles

, egg

3/ 5

lb p

g U

I:LB

or 8

920-

00-0

67-6

146

mac

aron

i, el

bow

, 10

lb b

x, U

I:LB

50M

US

HR

OO

M G

RA

VY

(ad

ded

porti

ons)

O-0

1605

L10,

L20

8935

01

E09

857

9 so

up &

gra

vy b

ase,

bee

f, pa

ste,

no

msg

, 1 lb

UI:C

O ,

flour

,spi

ces,

891

5-01

-e60

-192

4 ve

g, m

ushr

oom

s,

cn,s

liced

, 6 #

10 c

n75

STE

AM

ED

BR

OC

CO

LI

Q

1050

0L6

, L16

, L20

8915

00

129

0825

veg

, bro

ccol

i spe

ars,

fz 1

2/ 2

.5#

pg U

I:LB

40P

OTA

TO S

ALA

D

M04

000

D1,

L5,

D12

, L15

, L18

, L20

fresh

pot

atoe

s, 8

950

01 E

59 6

579

sala

d dr

essi

ng, 8

950

01 1

27 9

295

relis

h, 8

910

00 9

26 6

048

eggs

or 8

910

01 E

59 5

089

eggs

, ckd

; ffv

: cel

ery,

oni

on, p

arsl

ey, a

nd s

pice

s, o

il, v

ineg

ar, p

imie

ntos

30TH

RE

E (o

r fou

r) B

EA

N S

ALA

D

SO

P o

r M04

500

L9, L

2089

15-0

1-03

7-32

58 v

eg, b

ean

sala

d, fo

ur b

ean

6/ #

10 U

I:CN

75C

HO

CO

LATE

CA

KE

w/ f

rost

ing

SO

PL1

, L12

, L20

alt

reci

pe G

0120

1 w

/ fro

stin

g G

0050

089

20-0

1-E

59-1

485

cake

, cho

c, s

heet

or 8

920-

00-8

23-7

221c

ake

mis

, dev

il's fo

od, #

10 U

I:CN

w/ 8

925

01 4

19 7

027

icin

g m

ix,

vani

lla30

CH

ILLE

D C

ND

MA

ND

AR

IN O

RA

NG

ES

A

0133

3L4

, L8,

L12

, L16

, L20

8915

01

235

3548

frui

t, or

ange

, man

darin

6/ #

10 U

I:CN

, 6/C

S

DIN

NER

DA

Y 20

30TO

MA

TO S

OU

P

SO

P

L3, L

5, L

8, D

11, L

14, D

2089

35-0

1-e0

9-46

46 s

oup,

tom

ato,

con

dens

ed n

o. 5

siz

e ca

n, 1

2/C

S30

CR

AC

KE

RS

S

OP

ALL

8920

-01-

200-

1644

cra

cker

s, a

sst 2

ea/

pg, 4

00pg

/bx

UI:L

B o

r 892

0-01

-e09

-392

9 cr

acke

r, 2

per p

k, s

altin

es, 5

00/c

o U

I: C

O

45P

OR

K S

CH

NIT

ZEL

L0

8603

D20

als

o se

e L8

6 &

not

e L8

6-2

need

in c

atal

og p

ork

stea

k; u

se 1

ea

8905

01

E60

103

0 po

rk, l

oin

chop

s, c

ente

r,por

tion-

cut,

mar

in, f

z, 6

oz;

lem

on

55G

RIL

LED

SA

LIS

BU

RY

STE

AK

S

OP

or L

0370

0L1

, L5,

D20

8905

-01-

E59

-631

4 be

efst

eak,

sal

ibur

y, p

re-c

k, fz

, 160

/4 o

z ea

, 40

LB C

AS

E45

RIC

E P

ILA

FE

0080

0D

9, D

12, D

17, D

2089

20-0

1-25

0-65

57 ri

ce, p

arbo

iled

25 lb

bg

UI:B

G, f

fv: o

nion

, 893

5 01

E09

857

9 so

up a

nd g

ravy

bas

e, b

eef

6/16

OZ

UI:C

O,

spic

es55

PA

PR

IKA

PO

TATO

ES

Q

0330

1D

20ffv

: pot

atoe

s, r

ound

or 8

915-

00-1

27-9

677

pota

toes

, whi

te, 6

/ #1

0 U

I:CN

plu

s m

agar

ine

and

fresh

par

sley

60G

LAZE

D C

AR

RO

TS

Q01

701

L4, L

7, D

2089

15 0

0 16

2 50

87 v

eg, c

arro

ts, s

liced

, 12/

2#

pg U

I:LB

plu

s bu

tter,

ging

er, s

ugar

20C

AU

LIFL

OW

ER

AU

GR

ATI

N

Q01

800

D20

8915

-00-

160-

6156

cau

liflo

wer

, fz,

2 lb

pg

UI:

LB p

lus

8910

01

091

7209

nfd

milk

; 891

0 01

418

746

7 ch

edda

r che

ese,

sh

redd

ed; a

nd m

arga

rine,

flou

r, sp

ices

75

BR

OW

N G

RA

VY

SO

P o

r O-0

1600

L1, D

2, L

3, L

5, D

7, L

11, D

15, L

17, L

19, D

2089

40 0

1 E

60 1

729

grav

y m

ix, b

eef,

16 o

z co

, 8/c

s U

I:CO

20P

INE

AP

PLE

CO

LE S

LAW

M

0090

3D

4, L

8, D

13, D

20ffv

: cab

bage

, 891

5 00

170

514

8 pi

neap

ple,

slic

ed, 6

/# 1

0 U

I:CN

, pl

us 8

950

01 E

59 6

579

dres

sing

, sal

ad, r

egul

ar, 4

/ 1 g

al

co, U

I:CO

, vin

egar

45P

AS

TA S

ALA

D

M03

800

D4,

L8,

D13

, L16

, D20

8920

01

412

5091

mac

aron

i, ro

tini s

pira

l, tri

-col

or, 1

0 lb

pg,

3/C

S U

I:CO

plu

s ffv

item

s, 8

940

01 3

89 4

380

italia

n dr

essi

ng,

16 o

z, 6

/ 16

oz U

I:BT

65A

PP

LE C

RIS

P

J001

01D

2089

40-0

0-61

6-02

26 p

ie fi

lling

, app

le, #

10 U

I:CN

not

cat

:: 8

920-

00-9

35-3

264

oatm

eal c

ooki

e m

ix 6

-#10

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9 cr

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17, D

19, L

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18, D

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15 0

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12, L

15, D

16, L

18, L

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9 cr

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AS

ON

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ED

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Q

1260

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3, L

5, D

6, L

9, D

18, D

2189

15 0

0 93

5 66

20 v

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s, m

ixed

, fz

12/ 2

.5 lb

pg

UI:L

B

55S

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SO

NE

D G

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BE

AN

S

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100

D5,

L12

, D16

, D21

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128

1176

veg

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, fz,

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2.5

# pg

UI:L

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, 12/

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616

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SA

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M01

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in c

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ffv: c

ucum

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oni

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2189

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, D15

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BR

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21;

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bre

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1 D

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SO

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AIL

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Day

s 2,

5, 8

, 11,

14,

17,

20

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to o

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grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

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hard

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940-

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OP

or L

30, L

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3, 1

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hot g

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1.01

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mea

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cold

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asst

dry

cer

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90S

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cak

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75D

25 o

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1, 4

, 7, 1

0, 1

3, 1

6, 1

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DA

ILY

Spec

ialty

bre

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50S

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s 1,

4, 7

, 11,

13,

16,

19

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75S

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s 1,

4, 7

, 10,

13,

16,

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t SO

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, rai

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0, 2

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spr

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0, 1

1, 1

3, 1

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6, 1

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bulk

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crea

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0, 6

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DA

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salt,

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0, 7

5S

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DA

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10

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or S

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, F8.

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or S

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14,

17,

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3, 4

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6, 1

8, 1

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PD

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75S

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5, 8

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14,

17,

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divi

dual

syr

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5, 8

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5S

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Day

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5, 8

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14,

17,

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Low

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lt, p

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t sau

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sals

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lape

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2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

e fri

ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

Eng

lish

muf

fin s

andw

ich

w/ c

anad

ian

baco

n, e

gg, c

hees

e 75

N00

701

Day

s 3,

10,

15,

21

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

corn

ed b

eef h

ash

20L7

1.03

or L

110

Day

s 3,

7, 1

1, 1

5, 1

9Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

. oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eal

90S

OP

DA

ILY

Hot

cak

esfre

nch

toas

t stic

ks

75S

OP

(alt

D22

)D

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

adcr

oiss

ant

50S

OP

Day

s 3,

6, 8

, 10,

12,

15,

18,

21

Swee

t bre

adci

nnam

on ro

ll75

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dbe

rry

jam

15S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Fres

h fr

uit

bana

na, p

ear,

cut-u

p m

elon

+60

, 15,

25

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

aps9759


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NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Fou

r

Juic

e o

rang

e/ a

pple

/ gra

pe65

,25,

15

SO

PD

AIL

YO

mel

ets

NO

NE

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s 30

F10

DA

ILY

Eggs

hard

boi

led

15F4

or S

OP

DA

ILY

Han

dhel

dsbr

eakf

ast s

andw

ich

bisc

uit,

saus

age,

egg

892

0-01

-e09

-468

175

SO

P

Day

s 4,

7, 1

2, 1

7, 2

0

Mea

tsba

con

/ cre

amed

bee

f / p

ork

saus

age

patty

30

, 20,

20

L1, S

OP

or L

30, L

89.0

3D

AIL

Ygr

illed

ham

slic

es30

L71.

03D

ays

4, 8

, 12,

16,

20

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

ls90

SO

PD

AIL

YH

ot c

akes

panc

akes

75

D25

or S

OP

D

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

aden

glis

h m

uffin

50S

OP

Day

s 1,

4, 7

, 11,

13,

16,

19

Swee

t bre

adda

nish

75S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

hone

y15

SO

PD

ays

1, 4

, 8, 1

0, 1

1, 1

3, 1

6,

19Fr

esh

frui

tba

nana

, 1/2

gra

pefru

it, p

lum

+60

, 15,

25

SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

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NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Fiv

e

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ive

cran

berr

y)65

,25,

15

SO

P

DA

ILY

Om

elet

ssp

anis

h, h

am &

che

ese,

mus

hroo

m, c

hees

e 5,

40,

10,

10

F8.1

2, F

8.6

or S

OP

, F8.

8, F

8.3

or S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

NO

NE

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

20F1

0D

AIL

YEg

gsha

rd b

oile

d 10

F4 o

r SO

P

DA

ILY

Han

dhel

dsbr

eakf

ast b

urrit

o (e

gg, b

acon

, che

ese

8940

-01-

e19-

3382

)75

SO

PD

ays

5, 1

6

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

cana

dian

bac

on

30L2

.01

Day

s 1,

5, 9

, 13,

17

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

waf

fles

75S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

bage

l50

SO

PD

ays

2, 5

, 9, 1

4, 1

7, 2

0Sw

eet b

read

asso

rted

swee

t muf

fins

75S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

crea

m c

hees

e50

SO

PD

ays

2, 5

, 7, 9

, 14,

17,

20

Fres

h fr

uit

bana

na, g

rape

s, o

rang

e +

60, 1

5, 2

5S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Six

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ives

pin

eapp

le, t

omat

o)65

,25,

15S

OP

DA

ILY

Om

elet

sN

ON

ED

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

e fri

ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

brea

kfas

t san

dwic

h ba

gel h

am, s

wis

s &

am

eric

an c

hees

e 89

40-0

1-e1

9-69

2775

SO

PD

ays

6, 1

8

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

turk

ey s

ausa

ge li

nks

20L5

12D

ays

2, 6

, 10,

14,

18,

21

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

frenc

h to

ast s

ticks

75

SO

P (a

lt D

22)

Day

s 3,

6, 9

, 12,

15,

18,

21

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

croi

ssan

t50

SO

PD

ays

3, 6

, 8, 1

0, 1

2, 1

5, 1

8,

21Sw

eet b

read

cinn

amon

roll

75S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

berr

y ja

m15

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Fr

esh

frui

tba

nana

, pea

r, cu

t-up

mel

on +

60, 1

5, 2

5S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Sev

en

Juic

e o

rang

e/ a

pple

/ gra

pe65

,25,

15

SO

PD

AIL

YO

mel

ets

NO

NE

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s 30

F10

DA

ILY

Eggs

hard

boi

led

15S

OP

DA

ILY

Han

dhel

dsbr

eakf

ast s

andw

ich

bisc

uit,

saus

age,

egg

892

0-01

-e09

-468

175

SO

P o

r F12

Day

s 4,

7, 1

2, 1

7, 2

0

Mea

tsba

con

/ cre

amed

bee

f / p

ork

saus

age

patty

30

, 20,

20

L1, S

OP

or L

30, L

89.0

3D

AIL

Yco

rned

bee

f has

h 20

L71.

03 o

r L11

0D

ays

3, 7

, 11,

15,

19

Pota

toco

ttage

frie

d po

tato

es

75Q

46.1

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

. oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eals

90S

OP

DA

ILY

Hot

cak

espa

ncak

es

75D

25 o

r SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

aden

glis

h m

uffin

50S

OP

Day

s 1,

4, 7

, 11,

13,

16,

19

Swee

t bre

adda

nish

75S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

crea

m c

hees

e40

SO

PD

ays

2, 5

, 7, 9

, 14,

17,

20

Fres

h fr

uit

bana

na, 1

/2 g

rape

fruit,

plu

m +

60, 1

5, 2

5S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

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FREQ

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OPT

ION

SC

ycle

Day

Eig

ht

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ive

cran

berr

y)65

,25,

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SO

P

DA

ILY

Om

elet

ssp

anis

h, h

am &

che

ese,

mus

hroo

m, c

hees

e 5,

40, 1

0, 1

0F8

.12,

F8.

6 or

SO

P, F

8.8,

F8.

3 or

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

erN

ON

ED

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s20

F10

DA

ILY

Eggs

hard

boi

led

10F4

or S

OP

D

AIL

YH

andh

elds

brea

kfas

t san

dwic

h ba

gel e

gg &

sau

sage

894

0-01

-e59

-711

175

SO

PD

ays

8, 1

1

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

grill

ed h

am s

lices

30L7

1.03

Day

s 4,

8, 1

2, 1

6, 2

0Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eal

90S

OP

DA

ILY

Hot

cak

esw

affle

s 75

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

adcr

oiss

ant

50S

OP

Day

s 3,

6, 8

, 10,

12,

15,

18,

21

Swee

t bre

adas

sorte

d sw

eet m

uffin

s75

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dho

ney

30S

OP

Day

s 1,

4, 8

, 10,

11,

13,

16,

19

Fres

h fr

uit

bana

na, g

rape

s, o

rang

e +

60, 1

5, 2

5S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

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KFA

ST

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R 1

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OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Nin

e

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ives

pin

eapp

le, t

omat

o)65

,25,

15S

OP

DA

ILY

Om

elet

sN

ON

ED

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

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ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

brea

kfas

t san

dwic

h cr

oiss

ant,

ham

, sw

iss

& a

mer

ican

che

ese

8940

-01-

e19-

6926

75S

OP

Day

s 2,

9, 1

4

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

cana

dian

bac

on

30L2

.01

Day

s 1,

5, 9

, 13,

17

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

frenc

h to

ast s

ticks

75

SO

P (a

lt D

22)

Day

s 3,

6, 9

, 12,

15,

18,

21

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

bage

l50

SO

PD

ays

2, 5

, 9, 1

4, 1

7, 2

0Sw

eet b

read

cinn

amon

roll

75S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

crea

m c

hees

e50

SO

PD

ays

2, 5

, 7, 9

, 14,

17,

20

Fres

h fr

uit

bana

na, p

ear,

cut-u

p m

elon

+60

, 15,

25

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

aps9759


CO

NO

PS 2

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AY

A-R

atio

ns- B

REA

KFA

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SER

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R 1

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ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Ten

Juic

e o

rang

e/ a

pple

/ gra

pe65

,25,

15

SO

PD

AIL

YO

mel

ets

NO

NE

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s 30

F10

DA

ILY

Eggs

hard

boi

led

15F4

or S

OP

DA

ILY

Han

dhel

dsE

nglis

h m

uffin

san

dwic

h w

/ can

adia

n ba

con,

egg

, che

ese

75N

0070

1D

ays

3, 1

0, 1

5, 2

1

Mea

tsba

con

/ cre

amed

bee

f / p

ork

saus

age

patty

30

, 20,

20

L1, S

OP

or L

30, L

89.0

3D

AIL

Ytu

rkey

sau

sage

link

s 20

L512

Day

s 2,

6, 1

0, 1

4, 1

8, 2

1Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

. oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eals

90S

OP

DA

ILY

Hot

cak

espa

ncak

es

75D

25 o

r SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

adcr

oiss

ant

50S

OP

Day

s 3,

6, 8

, 10,

12,

15,

18,

21

Swee

t bre

adda

nish

75S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

hone

y15

SO

PD

ays

1, 4

, 8, 1

0, 1

1, 1

3, 1

6,

19Fr

esh

frui

tba

nana

, 1/2

gra

pefru

it, p

lum

+60

, 15,

25

SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

aps9759


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NO

PS 2

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REA

KFA

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R 1

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E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Ele

ven

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ive

cran

berr

y)65

,25,

15

SO

P

DA

ILY

Om

elet

ssp

anis

h, h

am &

che

ese,

mus

hroo

m, c

hees

e 5,

40,

10,

10

F8.1

2, F

8.6

or S

OP

, F8.

8, F

8.3

or S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

NO

NE

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

20F1

0D

AIL

YEg

gsha

rd b

oile

d 10

F4 o

r SO

P

DA

ILY

Han

dhel

dsbr

eakf

ast s

andw

ich

bage

l egg

& s

ausa

ge 8

940-

01-e

59-7

111

75S

OP

Day

s 8,

11

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

corn

ed b

eef h

ash

20L7

1.03

or L

110

Day

s 3,

7, 1

1, 1

5, 1

9Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eal

90S

OP

DA

ILY

Hot

cak

esw

affle

s 75

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

aden

glis

h m

uffin

50S

OP

Day

s 1,

4, 7

, 11,

13,

16,

19

Swee

t bre

adas

sorte

d sw

eet m

uffin

s75

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dho

ney

30S

OP

Day

s 1,

4, 8

, 10,

11,

13,

16,

19

Fres

h fr

uit

bana

na, g

rape

s, o

rang

e +

60, 1

5, 2

5S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

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ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Tw

elve

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ives

pin

eapp

le, t

omat

o)65

,25,

15S

OP

DA

ILY

Om

elet

sN

ON

ED

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

e fri

ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

brea

kfas

t san

dwic

h bi

scui

t, sa

usag

e, e

gg 8

920-

01-e

09-4

681

75S

OP

Day

s 4,

7, 1

2, 1

7, 2

0

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

grill

ed h

am s

lices

30L7

1.03

Day

s 4,

8, 1

2, 1

6, 2

0Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

. oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eal

90S

OP

DA

ILY

Hot

cak

esfre

nch

toas

t stic

ks

75S

OP

(alt

D22

)D

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

adcr

oiss

ant

50S

OP

Day

s 3,

6, 8

, 10,

12,

15,

18,

21

Swee

t bre

adci

nnam

on ro

ll75

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dbe

rry

jam

15S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Fres

h fr

uit

bana

na, p

ear,

cut-u

p m

elon

+60

, 15,

25

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

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R 1

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FREQ

UEN

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OPT

ION

SC

ycle

Day

Thi

rtee

n

Juic

e o

rang

e/ a

pple

/ gra

pe65

,25,

15

SO

PD

AIL

YO

mel

ets

NO

NE

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s 30

F10

DA

ILY

Eggs

hard

boi

led

15F4

or S

OP

DA

ILY

Han

dhel

dsbr

eakf

ast b

urrit

o ( 8

940-

01-e

59-4

138

egg

chee

se s

alsa

)75

SO

P o

r F12

Day

s 1,

13,

19

Mea

tsba

con

/ cre

amed

bee

f / p

ork

saus

age

patty

30

, 20,

20

L1, S

OP

or L

30, L

89.0

3D

AIL

Yca

nadi

an b

acon

30

L2.0

1D

ays

1, 5

, 9, 1

3, 1

7Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

. oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eals

90S

OP

DA

ILY

Hot

cak

espa

ncak

es

75D

25 o

r SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

aden

glis

h m

uffin

50S

OP

Day

s 1,

4, 7

, 11,

13,

16,

19

Swee

t bre

adda

nish

75S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

hone

y15

SO

PD

ays

1, 4

, 8, 1

0, 1

1, 1

3, 1

6,

19Fr

esh

frui

tba

nana

, 1/2

gra

pefru

it, p

lum

+60

, 15,

25

SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

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NO

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A-R

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KFA

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R 1

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OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Fou

rtee

n

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ive

cran

berr

y)65

,25,

15

SO

P

DA

ILY

Om

elet

ssp

anis

h, h

am &

che

ese,

mus

hroo

m, c

hees

e 5,

40,

10,

10

F8.1

2, F

8.6

or S

OP

, F8.

8, F

8.3

or S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

NO

NE

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

20F1

0D

AIL

YEg

gsha

rd b

oile

d 10

F4 o

r SO

P

DA

ILY

Han

dhel

dsbr

eakf

ast s

andw

ich

croi

ssan

t, ha

m, s

wis

s &

am

eric

an c

hees

e 89

40-0

1-e1

9-69

2675

SO

PD

ays

2, 9

, 14

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

turk

ey s

ausa

ge li

nks

20L5

12D

ays

2, 6

, 10,

14,

18,

21

Pota

toco

ttage

frie

s 75

Q46

.1D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

waf

fles

75S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

bage

l50

SO

PD

ays

2, 5

, 9, 1

4, 1

7, 2

0Sw

eet b

read

asso

rted

swee

t muf

fins

75S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

crea

m c

hees

e50

SO

PD

ays

2, 5

, 7, 9

, 14,

17,

20

Fres

h fr

uit

bana

na, g

rape

s, o

rang

e +

60, 1

5, 2

5S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

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NO

PS 2

1 D

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A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

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ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Fift

een

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ives

pin

eapp

le, t

omat

o)65

,25,

15S

OP

DA

ILY

Om

elet

sN

ON

ED

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

e fri

ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

Eng

lish

muf

fin s

andw

ich

w/ c

anad

ian

baco

n, e

gg, c

hees

e 75

N00

701

Day

s 3,

10,

15,

21

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

corn

ed b

eef h

ash

20L7

1.03

or L

110

Day

s 3,

7, 1

1, 1

5, 1

9Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

. oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eal

90S

OP

DA

ILY

Hot

cak

esfre

nch

toas

t stic

ks

75S

OP

(alt

D22

)D

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

adcr

oiss

ant

50S

OP

Day

s 3,

6, 8

, 10,

12,

15,

18,

21

Swee

t bre

adci

nnam

on ro

ll75

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dbe

rry

jam

15S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Fres

h fr

uit

bana

na, p

ear,

cut-u

p m

elon

+60

, 15,

25

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

aps9759


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NO

PS 2

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AY

A-R

atio

ns- B

REA

KFA

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SER

V PE

R 1

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ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Six

teen

Juic

e o

rang

e/ a

pple

/ gra

pe65

,25,

15

SO

PD

AIL

YO

mel

ets

NO

NE

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s 30

F10

DA

ILY

Eggs

hard

boi

led

15F4

or S

OP

DA

ILY

Han

dhel

dsbr

eakf

ast b

urrit

o (e

gg, b

acon

, che

ese

8940

-01-

e19-

3382

)75

SO

P o

r F12

Day

s 5,

16

Mea

tsba

con

/ cre

amed

bee

f / p

ork

saus

age

patty

30

, 20,

20

L1, S

OP

or L

30, L

89.0

3D

AIL

Ygr

illed

ham

slic

es30

L71.

03D

ays

4, 8

, 12,

16,

20

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

ls90

SO

PD

AIL

YH

ot c

akes

panc

akes

75

D25

or S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

engl

ish

muf

fin50

SO

PD

ays

1, 4

, 7, 1

1, 1

3, 1

6, 1

9Sw

eet b

read

dani

sh75

SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dho

ney

15S

OP

Day

s 1,

4, 8

, 10,

11,

13,

16,

19

Fres

h fr

uit

bana

na, 1

/2 g

rape

fruit,

plu

m +

60, 1

5, 2

5S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Sev

ente

en

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ive

cran

berr

y)65

,25,

15

SO

P

DA

ILY

Om

elet

ssp

anis

h, h

am &

che

ese,

mus

hroo

m, c

hees

e 5,

40,

10,

10

F8.1

2, F

8.6

or S

OP

, F8.

8, F

8.3

or S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

NO

NE

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

20F1

0D

AIL

YEg

gsha

rd b

oile

d 10

F4 o

r SO

P

DA

ILY

Han

dhel

dsbr

eakf

ast s

andw

ich

bisc

uit,

saus

age,

egg

892

0-01

-e09

-468

175

SO

PD

ays

4, 7

, 12,

17,

20

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

cana

dian

bac

on

30L2

.01

Day

s 1,

5, 9

, 13,

17

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

waf

fles

75S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

bage

l50

SO

PD

ays

2, 5

, 9, 1

4, 1

7, 2

0Sw

eet b

read

asso

rted

swee

t muf

fins

75S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

crea

m c

hees

e50

SO

PD

ays

2, 5

, 7, 9

, 14,

17,

20

Fres

h fr

uit

bana

na, g

rape

s, o

rang

e +

60, 1

5, 2

5S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


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NO

PS 2

1 D

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REA

KFA

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SER

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R 1

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OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Eig

htee

n

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ives

pin

eapp

le, t

omat

o)65

,25,

15S

OP

DA

ILY

Om

elet

sN

ON

ED

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

e fri

ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

brea

kfas

t san

dwic

h ba

gel h

am, s

wis

s &

am

eric

an c

hees

e 89

40-0

1-e1

9-69

2775

SO

PD

ays

6, 1

8

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

turk

ey s

ausa

ge li

nks

20L5

12D

ays

2, 6

, 10,

14,

18,

21

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

frenc

h to

ast s

ticks

75

SO

P (a

lt D

22)

Day

s 3,

6, 9

, 12,

15,

18,

21

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

croi

ssan

t50

SO

PD

ays

3, 6

, 8, 1

0, 1

2, 1

5, 1

8,

21Sw

eet b

read

cinn

amon

roll

75S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

berr

y ja

m15

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Fr

esh

frui

tba

nana

, pea

r, cu

t-up

mel

on +

60, 1

5, 2

5S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

1 D

AY

A-R

atio

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REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Nin

etee

n

Juic

e o

rang

e/ a

pple

/ gra

pe65

,25,

15

SO

PD

AIL

YO

mel

ets

NO

NE

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

grid

dle

fried

egg

s 40

F7D

ays

1,3,

4, 6

, 7, 9

, 10,

12,

13

, 15,

16,

18,

19,

21

Eggs

- bu

lksc

ram

bled

egg

s 30

F10

DA

ILY

Eggs

hard

boi

led

15F4

or S

OP

DA

ILY

Han

dhel

dsbr

eakf

ast b

urrit

o ( 8

940-

01-e

59-4

138

egg

chee

se s

alsa

)75

SO

P o

r F12

Day

s 1,

13,

19

Mea

tsba

con

/ cre

amed

bee

f / p

ork

saus

age

patty

30

, 20,

20

L1, S

OP

or L

30, L

89.0

3D

AIL

Yco

rned

bee

f has

h 20

L71.

03 o

r L11

0D

ays

3, 7

, 11,

15,

19

Pota

toha

shed

bro

wns

75

Q46

.2D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

ls90

SO

PD

AIL

YH

ot c

akes

panc

akes

75

D25

or S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

engl

ish

muf

fin50

SO

PD

ays

1, 4

, 7, 1

1, 1

3, 1

6, 1

9Sw

eet b

read

dani

sh75

SO

PD

ays

1, 4

, 7, 1

0, 1

3, 1

6, 1

9To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dho

ney

15S

OP

Day

s 1,

4, 8

, 10,

11,

13,

16,

19

Fres

h fr

uit

bana

na, 1

/2 g

rape

fruit,

plu

m +

60, 1

5, 2

5S

OP

Day

s 1,

4, 7

, 10,

13,

16,

19

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


CO

NO

PS 2

1 D

AY

A-R

atio

ns- B

REA

KFA

ST

SER

V PE

R 1

00R

ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Tw

enty

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ive

cran

berr

y)65

,25,

15

SO

P

DA

ILY

Om

elet

ssp

anis

h, h

am &

che

ese,

mus

hroo

m, c

hees

e 5,

40,

10,

10

F8.1

2, F

8.6

or S

OP

, F8.

8, F

8.3

or S

OP

Day

s 2,

5, 8

, 11,

14,

17,

20

Eggs

to o

rder

NO

NE

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

20F1

0D

AIL

YEg

gsha

rd b

oile

d 10

F4 o

r SO

P

DA

ILY

Han

dhel

dsbr

eakf

ast s

andw

ich

bisc

uit,

saus

age,

egg

892

0-01

-e09

-468

175

SO

PD

ays

4, 7

, 12,

17,

20

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

grill

ed h

am s

lices

30L7

1.03

Day

s 4,

8, 1

2, 1

6, 2

0Po

tato

hash

ed b

row

ns

75Q

46.2

DA

ILY

Bul

k ho

t cer

eal

hot g

rits

35E

1.01

DA

ILY

Indi

v. O

atm

eal

asst

oat

mea

l pkt

s25

SO

PD

AIL

YIn

div

cold

cer

eal

asst

dry

cer

eal

90S

OP

DA

ILY

Hot

cak

esw

affle

s 75

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Sy

rup

indi

vidu

al s

yrup

75S

OP

DA

ILY

Spec

ialty

bre

adba

gel

50S

OP

Day

s 2,

5, 9

, 14,

17,

20

Swee

t bre

adas

sorte

d sw

eet m

uffin

s75

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0To

ast S

OP

whi

te, w

hole

whe

at, r

aisi

n, ry

e15

, 20,

20,

10

SO

PD

AIL

YSp

read

s SO

Pbu

tter,

pean

ut b

utte

r, je

lly11

0,15

, 60

SO

PD

AIL

YSp

ecia

lty s

prea

dcr

eam

che

ese

50S

OP

Day

s 2,

5, 7

, 9, 1

4, 1

7, 2

0Fr

esh

frui

tba

nana

, gra

pes,

ora

nge

+60

, 15,

25

SO

PD

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Lo

wfa

t yog

urt

Ass

orte

d fla

vors

indi

v yo

gurts

65S

OP

DA

ILY

Col

d be

vera

ges

milk

(ski

m, 1

%, 2

%, c

hoc,

& o

ther

flav

ors

bulk

/UH

T), i

ced

tea

115,

20

SO

PD

AIL

YH

ot b

ever

ages

coco

a, c

offe

e, te

a15

, 75,

10

SO

PD

AIL

YLe

mon

lem

on w

edge

s10

SO

PD

AIL

YC

ondi

men

tssu

gar,

crea

m, s

ugar

sub

stitu

te10

0, 6

0, 1

5S

OP

DA

ILY

salt,

pep

per,

hot s

auce

75, 5

0, 7

5S

OP

DA

ILY

sals

a/pi

cant

e, ja

lape

ños

30, 2

0S

OP

DA

ILY

cats

up50

SO

PD

AIL

Y

aps9759


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NO

PS 2

1 D

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A-R

atio

ns- B

REA

KFA

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SER

V PE

R 1

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ECIP

E S

OP

FREQ

UEN

CY

OPT

ION

SC

ycle

Day

Tw

enty

-One

Juic

e or

ange

, app

le, g

rape

(alte

rnat

ives

pin

eapp

le, t

omat

o)65

,25,

15S

OP

DA

ILY

Om

elet

sN

ON

ED

ays

2, 5

, 8, 1

1, 1

4, 1

7, 2

0Eg

gs to

ord

ergr

iddl

e fri

ed e

ggs

40F7

Day

s 1,

3, 4

, 6, 7

, 9, 1

0, 1

2,

13, 1

5, 1

6, 1

8, 1

9, 2

1Eg

gs -

bulk

scra

mbl

ed e

ggs

30F1

0D

AIL

YEg

gsha

rd b

oile

d 15

SO

P, F

4D

AIL

YH

andh

elds

Eng

lish

muf

fin s

andw

ich

w/ c

anad

ian

baco

n, e

gg, c

hees

e 75

N00

701

Day

s 3,

10,

15,

21

Mea

tsba

con

/ cr

eam

ed b

eef

/ por

k sa

usag

e pa

tty

30, 2

0, 2

5L1

, SO

P o

r L30

, L89

.03

DA

ILY

turk

ey s

ausa

ge li

nks

20L5

12D

ays

2, 6

, 10,

14,

18,

21

Pota

toco

ttage

frie

d po

tato

es75

Q46

.1D

AIL

YB

ulk

hot c

erea

lho

t grit

s 35

E1.

01D

AIL

YIn

div.

Oat

mea

las

st. o

atm

eal p

kts

25S

OP

DA

ILY

Indi

v co

ld c

erea

las

st d

ry c

erea

l90

SO

PD

AIL

YH

ot c

akes

frenc

h to

ast s

ticks

75

SO

P (a

lt D

22)

Day

s 3,

6, 9

, 12,

15,

18,

21

Syru

pin

divi

dual

syr

up75

SO

PD

AIL

YSp

ecia

lty b

read

croi

ssan

t50

SO

PD

ays

3, 6

, 8, 1

0, 1

2, 1

5, 1

8,

21Sw

eet b

read

cinn

amon

roll

75S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Toas

t SO

Pw

hite

, who

le w

heat

, rai

sin,

rye

15, 2

0, 2

0, 1

0S

OP

DA

ILY

Spre

ads

SOP

butte

r, pe

anut

but

ter,

jelly

110,

15, 6

0S

OP

DA

ILY

Spec

ialty

spr

ead

berr

y ja

m15

SO

PD

ays

3, 6

, 9, 1

2, 1

5, 1

8, 2

1Fr

esh

frui

tba

nana

, pea

r, cu

t-up

mel

on +

60, 1

5, 2

5S

OP

Day

s 3,

6, 9

, 12,

15,

18,

21

Low

fat y

ogur

tA

ssor

ted

flavo

rs in

div

yogu

rts65

SO

PD

AIL

YC

old

beve

rage

sm

ilk (s

kim

, 1%

, 2%

, cho

c, &

oth

er fl

avor

s bu

lk/U

HT)

, ice

d te

a11

5, 2

0S

OP

DA

ILY

Hot

bev

erag

esco

coa,

cof

fee,

tea

15, 7

5, 1

0S

OP

DA

ILY

Lem

onle

mon

wed

ges

10S

OP

DA

ILY

Con

dim

ents

suga

r, cr

eam

, sug

ar s

ubst

itute

100,

60,

15

SO

PD

AIL

Ysa

lt, p

eppe

r, ho

t sau

ce75

, 50,

75

SO

PD

AIL

Ysa

lsa/

pica

nte,

jala

peño

s30

, 20

SO

PD

AIL

Yca

tsup

50S

OP

DA

ILY

aps9759


SER

V PE

R

100

SHO

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OR

DER

MEN

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IPE

SO

PM

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EQU

ENC

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25br

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d JA

LAP

EN

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AR

CH

EE

SE

SO

PD

AY

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, 4, 7

, 10,

13,

16,

19

8940

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0D

AIL

Y89

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50 o

r 890

5 -0

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58-4

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ES

EB

UR

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1D

AIL

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TER

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DA

ILY

8905

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782-

3190

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kfur

ter,

all m

eat o

r 890

5-01

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2 be

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SE

PIZ

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h&

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L16

5D

AIL

Y

8910

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1567

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UP

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PP

ED

PIZ

ZA, i

ndiv

SO

PD

AY

S 1

, 3, 5

, 7, 9

, 11,

13,

15,

17,

19,

21

8940

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3, 1

5, 1

7, 1

9, 2

189

40-0

1-E

09-4

212

10C

HIN

ES

E P

OR

K E

GG

RO

LLS

S

OP

DA

YS

3, 1

0, 1

5, 2

189

40-0

1-E

09-1

199

15FR

IED

CH

ICK

EN

NU

GG

ETS

SO

PD

AY

S 3

, 7, 1

1, 1

5, 1

9, 2

189

05-0

1-e5

9-73

35 o

r 890

5-01

-E59

-723

5

3P

EA

NU

T B

UTT

ER

& J

ELL

Y S

AN

DW

ICH

N01

400

DA

ILY

-sel

f mad

e fro

m s

elf-s

erve

ingr

edie

nts

8930

-01-

e09-

8038

& 8

930

01 E

09 2

885

5TU

RK

EY

& M

OZZ

AR

ELL

A S

AN

DW

ICH

SO

P o

n w

heat

D

AY

S 3

, 7, 1

1, 1

5, 1

9, 2

189

05-0

1-E

09-9

149

or 8

905-

01-E

19-1

811

( no

deli

slic

ed tu

rkey

in c

atal

og);

no m

ozza

rella

in c

atal

og5

HA

M S

ALA

D S

AN

DW

ICH

N01

300

DA

YS

3, 7

, 11,

15,

19,

21

8905

-01-

E59

-613

410

PH

ILLY

CH

EE

SE

STE

AK

N00

301

w/p

rovo

lone

& m

ushr

oom

DA

YS

3, 7

, 11,

15,

19,

21

8905

-01-

e09-

2220

; 891

0-00

-582

-134

2; 8

915-

01-E

60-1

924

50FR

EN

CH

FR

IES

, ?ov

en fr

ied

Q

0450

2D

AIL

Y89

15-0

1-e5

9-39

6540

ON

ION

RIN

GS

Q03

501

DA

ILY

8915

-00-

191-

3461

10B

AK

ED

BE

AN

S

Q00

200

DA

ILY

8915

-01-

184-

5601

15P

OTA

TO C

HIP

S

SO

PD

AIL

Y89

40-0

1-E

19-1

836;

894

0 01

E19

183

5; 8

940

01 E

29 0

621;

894

0 01

E29

062

2;

5P

RE

TZE

LSS

OP

DA

ILY

8940

-01-

e09-

4480

50sa

lad

bar

SO

PD

AIL

Y75

dess

ert:

pack

aged

coo

kie/

brow

nie

SO

PD

AIL

Yno

pac

kage

d, o

nly

cook

ie d

ough

; bro

wni

e m

ix o

r she

et b

row

nie

40ic

e cr

eam

nov

eltie

sS

OP

DA

ILY

8910

01

E19

957

9; 8

910

01 E

19 9

583;

891

0 01

E19

958

4;

8910

01

E19

960

2; 8

910

01 E

19 9

604

125

beve

rage

sS

OP

DA

ILY

100

AS

ST

CO

ND

IME

NTS

S

OP

DA

ILY

10

soy

sau

ceS

OP

DA

YS

3, 6

, 10,

12,

15,

18,

21

8950

01

E09

251

315

di

ppin

g sa

uces

for c

hick

en te

nder

s &

nug

gets

DA

YS

1, 3

, 5, 7

, 9, 1

1, 1

3, 1

5, 1

7, 1

9, 2

189

50-0

1-E

19-5

944,

895

0-01

-E19

-369

6, 8

950

01 E

19 6

861

5

cran

berr

y sa

uce

SO

PD

AY

S 3

, 4, 7

, 8, 1

1, 1

2, 1

5, 1

6, 1

9, 2

0, 2

189

15 0

1 E

19 8

012

aps9759


aps9759


BASIC SALAD BAR (USED WITH ALL S/O, LUNCH, AND DINNER MEALS)(FOLLOW ESTABLISHED SOP FROM DFAC MANAGER)

LETTUCE LEAVES CHEESE, SHREDDEDLETTUCE, SHREDDED HAM, CHOPPEDTOMATO WEDGES RED CABBAGE, CHOPPEDTOMATO SLICED BEAN SPROUTS, CANNEDONIONS, SLICED CROUTONSONIONS, CHOPPED CRACKERSRADISHES SLICED PICKLES (SWEET & DILL)CELERY, CHOPPED MUSHROOMS, CANNEDCARROTS, SHREDDED JALAPEÑO PEPPERSCUCUMBERS, SLICED SLICED PICKLED BEETS w/ ONION SALADFRESH PEPPERS SUNFLOWER SEEDSBROCCOLI ASSORTED SALAD DRESSINGS (REGULAR & LOW CAL)COTTAGE CHEESE

SALADS*COLUMN A COLUMN B(MAYONNAISE/SALAD DRESSING BASED) (WITHOUT SALAD DRESSING)

MACARONI SALAD POTATO SALAD W/ VINEGAR DRESSINGCOLE SLAW GERMAN STYLE TOMATO SALADWALDORF SALAD GOLDEN GLOW GELATIN SALADCABBAGE, APPLE, RAISIN SALAD ITALIAN PASTA SALADPINEAPPLE COLE SLAW GERMAN COLE SLAWPOTATO SALAD SPINACH SALAD

CUCUMBER ONION SALADCOUNTRY STYLE TOMATO SALADTHREE BEAN SALADCAESAR SALADPASTA SALADKIDNEY BEAN SALADPICKLED GREEN BEAN SALADCHEF'S SALADTACO SALAD

* IN ADDITION TO THE BASIC SALAD BAR COMPONENTS ABOVE, SELECT ONE SALAD FROM COLUMN A AND B FOR EACH LUNCH AND DINNER MEAL

aps9759


CONOPS MENU

SALAD BAR TOPPINGS SOPAPPROXIMATELY

100 PORTIONS

ITEMAPPROXIMATE PORTION SIZE A.P. OR CONTAINER E.P.

BACON BITS, IMATATION 1 TBSP 1.25 - 22 OZ CNBROCCOLI, FRESH, FLOWERETS (2-2½") 2 FLOWERETS 9 LB 14 OZ 4 LB 8 OZCABBAGE, RED, FRESH, CHOPPED 2 TBSP 2 LB 8 OZ 2 LBCARROTS, FRESH, SHREDDED, RTE 2 TBSPCARROTS, BABY, FRESH, RTE 3-4 EACHCELERY, FRESH, DICED 2 TBSP 4 LB 5 OZ 3 LB 2 OZCHEESE, CHEDDAR OR AMERICAN 2 TBSP NACHEESE, COTTAGE 2TBSP 6 LB 4 OZ NACROUTONS 8 CROUTONS 1 GALCRACKERS 1 PKG NACUCUMBERS, FRESH, PARED, SLICED 4 SLICES 9 LB 14 OZ 7 LB 9 OZHAM, CND, CHOPPED 1 TBSP 3 LB NAJALAPENO PEPPERS, WHOLE, CND 1 1 -#10 CN (6 LB 6 OZ) 4 LBLETTUCE, LEAVES (RELISH TRAY ITEM) VARIABLE 4 LB 5 OZ 4 LB 8 OZMUSHROOMS, SLICED, CND 1 TBSP 2.25 CNS (4LB CN) 2 LB 4 OZOLIVES, BLACK, WHOLE, PITTED 3 OLIVES 5 LB 13 OZ 2 LB 9 OZOLIVES, GREEN, WHOLE, PITTED 3 OLIVES 6 LB 12 OZ 4 LB 14 OZONIONS, DRY, CHOPPED 2 TBSP 4 LB 10 OZ 4 LB 3 OZONIONS, DRY, SLICED 3-4 SLICES 6 LB 11 OZ 6 LBPICKLES, SWEET, SLICED 2-6 SLICESPICKLES, DILL, SLICED 2-6 SLICESRADISHES, FRESH, WHOLE 3 RADISHES 7 LB 12 OZ 7 LBTOMATOES, FRESH, CHERRY 2-3 TOMATOES 7 LB NATOMATOES, WHOLE, FRESH, SLICED 2 SLICES 11 LB 5 OZ 11 LB 2 OZTOMATOES, WHOLE, FRESH, WEDGES 2 WEDGES 8 LB 5 OZ 8 LB 2 OZ

NOTE:RTE = READY TO EAT

aps9759


CONOPS MENU

SALAD DRESSINGS SOPAPPROXIMATELY

100 PORTIONS

ITEMAPPROXIMATE PORTION SIZE QUANTITY REQUIRED

REGULAR DRESSINGSBLUE CHEESE, PREPARED, BULK 2 TBSP 1 GALFRENCH, PREPARED, BULK 2 TBSP 1 GALITALIAN, PREPARED, BULK 2 TBSP 1 GALRANCH, PREPARED, BULK 2 TBSP 1 GALTHOUSAND ISLAND, PREPARED, BULK 2 TBSP 1 GAL

LOW CAL and/or LOW or FAT-FREE DRESSINGSBLUE CHEESE, LOW-FAT, IND, 2 OZ 1 PKG 100FRENCH, FAT-FREE, IND, 2 OZ 1 PKG 100ITALIAN, FAT-FREE, IND, 2 OZ 1 PKG 100RANCH, FAT-FREE, IND, 2 OZ 1 PKG 100THOUSAND ISLAND, FAT-FREE, IND, 2 OZ 1 PKG 100

NOTE: A MINIMUM OF 3 DIFFERENT TYPES OF EACH SHOULD BE OFFERED AT EACH MEAL.More is fine, and be sure that the choices include low-fat options.

aps9759


DESSERTS *COLUMN A COLUMN B(FRUITS) (ALL OTHER DESSERTS)

SEASONAL ASSORTED FRESH FRUIT PIES PUMPKINBLUEBERRY LEMON MERINGUE

CHILLED APPLE COCONUT CREAMFRUIT COCKTAIL PEACH SWEET POTATOPEACHES CHERRYPEARS PECANAPPLESAUCEAPRICOTS CAKES POUND CAKEPINEAPPLE CHEESE BANANAMANDARIN ORANGES CARROT DEVIL'S FOODPLUMS GERMAN CHOCOLATE YELLOW

MARBLE GINGERBREADPINEAPPLE UPSIDE DOWN ANGEL FOODSTRAWBERRY SHORTCAKE

BROWNIES & BARSPEANUT BUTTER BROWNIESCHOCOLATE BROWNIESCRISP TOFFEE BARSFRUIT NUT BARSHERMITSCHEWY NUT BARS

CRISP CRUNCHESAPPLE APPLECHERRY APPLE STREUSEL TOPPEDBLUEBERRY BLUEBERRYPEACH CHERRY

PEACH

CRUNCH PUDDINGSAPPLE BANANA CREAMBLUEBERRY RICECHERRY TAPIOCAPEACHPINEAPPLE

*SELECT ONE DESSERT CHOICE FROM COLUMN A AND B TO OFFER FOR EACH LUNCH AND DINNER MEAL

aps9759


aps9759


aps9759


23-A

ug-0

3

UNIT of ISSUE

MEASURE

MEAL

12

34

56

78

910

1112

1314

1516

1718

1920

21

Sum of Measures

UI Equivalent

ITEM

(UI)

also

for U

GR

A S

uppl

emen

tal M

enus

sele

cted

nsn

IT

EMU

NIT

MEA

L1

23

45

67

89

1011

1213

1415

1617

1819

2021

MEA

T/EN

TREE

S 89

05-0

1-E

09-1

074

lbB

1.5

1.5

1.5

1.5

4.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

34.5

8905

-01-

e59-

2158

lbL

0.1

0.1

0.1

0.1

0.6

1.2

2.2

SO

11

13

11

13

11

13

11

13

11

13

131

Bac

on, f

z, s

liced

, pre

cked

, fzn

, cur

edlb

lbD

0.6

0.5

0.7

0.1

0.7

21.

56.

189

05-0

0-41

9-43

20B

45

44

54

54

540

8905

-00-

404-

6065

L0

8905

-01-

E60

-084

2S

O0

baco

n, c

anad

ian

lbD

089

05-0

1-E

59-4

039

L0

78/c

sS

O7

77

77

77

77

77

77

77

77

77

77

147

Bee

f pat

ties,

3.8

oz,

pre

ck, 8

5% le

an, f

zlb

D0

L0

SO

0lb

D0

8905

-01-

296-

5525

L9

9S

O0

Bee

f, co

rned

, frz

, bris

ket,

6/7

lb a

vg p

er

lbD

089

05-0

1-42

0-52

55B

44

44

44

44

44

44

44

44

44

44

484

8905

-01-

E19

-431

3lb

L9.

67.

216

.8S

O4

44

44

20B

eef,

Gro

und,

85%

lean

, 4/1

0 lb

cas

elb

D16

.58

5.4

1039

.989

05-0

1-38

8-11

64L

1313

Bee

f, Fa

jita

strip

s, rw

, mar

in, f

z 20

lb c

slb

D5

914

8905

-00-

655-

8410

L3

3B

eef,

liver

, slic

ed, f

zlb

D0

8905

-01-

056-

9123

L0

8905

-01-

E09

-690

0B

eef,

ribey

e ro

ll, b

nls

porti

on,5

/10

lb a

vglb

D40

3575

8905

-01-

006-

0918

12B

eef,

roas

t, to

p in

side

roun

d, c

kd, b

nls,

4/1

2 lb

avg

1589

05-0

0-13

3-58

86 (n

ot u

sed)

L0

Bee

f, ro

und,

ove

n ro

ast,

6/9

lb p

er c

ase

lbD

089

05 0

1 E

59 5

014

L19

beef

stea

k, c

hick

en fr

ied

stk,

160/

4oz,

raw

, bt

lbD

8905

-01-

E59

-631

4L

2013

beef

stea

k, s

alis

bury

, pre

-ck,

fz, 1

60/4

oz

lbD

1489

05-0

1-E

09-2

220

L SO

33

33

33

34

33

3be

efst

eak,

sand

wic

h, 4

0/4

oz e

a, 1

0 LB

blb

D14

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

2189

05-0

0-17

7-50

17L

10.5

1525

.5B

eef,

stew

ing,

dic

ed, f

z, U

S C

hoic

e, 8

/7lb

D12

7.5

19.5

8905

-01-

034-

7547

L40

3070

8905

-01-

E59

-649

4B

eef,

strip

loin

ste

ak, 1

06/8

oz

stea

ks, 5

lbD

089

05-0

1-e5

9-77

58L

Bee

f, lo

in, T

-bon

e st

eak,

16

oz Q

uant

umlb

D32

8905

-01-

E19

-266

0 (n

ot u

sed)

L0

Bee

f, st

eak,

top

sirlo

in, b

utt s

teak

, 54/

10lb

D0

ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21

8905

-00-

133-

5889

L22

.526

.348

.8B

eef,

Sw

iss

Bra

isin

g S

teak

, 14

7/6

oz e

alb

D19

1938

8905

-01-

086-

0394

(not

use

d)L

0S

O0

Bee

fste

ak, s

andw

ich

waf

er, 2

oz

porti

onlb

D0

8905

-01-

E59

-291

8L

0S

O1

11

11

5B

olog

na, a

ll m

eat,

fz, 5

oz

slic

e, 4

/3lb

pg

lbD

0 089

05-0

1-E

09-5

827

L0

SO

77

77

735

Chi

cken

, Bre

ast T

ende

rs fz

, RTZ

hom

e slb

D14

.414

.489

05-0

1-41

9-32

18L

6042

.25

4114

3.25

SO

715

715

715

715

715

110

Chi

cken

, cut

-up,

8 pi

ece,

frz,

bro

iler,

w/b

lblb

D41

4058

.541

5032

.526

389

05-0

1-36

9-44

22-3

218

L SO

Chi

cken

, bre

ast,

skin

less

, frz

, 5 o

z, 4

0 l b

lblb

D L SO

lblb

D89

05-0

1-E

19-4

811

L SO

Chi

cken

, qtr,

pre

cked

, fz,

roas

ted,

her

b lb

lbD

8905

-01-

114-

1457

L0

SO

55

55

525

Chi

cken

, fill

ets,

bre

aded

, 4.5

oz

lbD

0 089

05-0

1-E

09-5

329

L0

8905

-01-

E09

-738

6S

O6

66

66

66

42C

hick

en, w

ings

, hot

pre

-ckd

, fz,

pep

per

lbD

089

05-0

1-E

59-5

537

L0

SO

0C

hick

en, b

rd, c

ut-u

p, fu

llcoo

ked,

8 p

c lb

D0

8905

-00-

079-

2796

L0

SO

1715

1715

1715

1715

1715

160

Chi

cken

, cut

-up,

brd

, pre

-coo

ked,

dee

p flb

D0

8905

-01-

388-

1064

L0

Chi

cken

, Faj

ita s

trips

, rw

, mar

in, f

z 50

lblb

D5

1015

ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

2189

40-0

0-12

6-33

94L

2.5

13.

5S

O1

11

11

11

11

11

11

11

11

11

11

chili

con

car

ne, w

/o b

eans

, 6/#

10 c

ncn

D2

24

8940

-00-

151-

6462

(not

use

d)lb

L13

.55.

418

.9ch

ili c

on c

arne

, deh

y, w

ith re

d ki

dney

be

cnD

10.8

10.8

8940

-01-

E59

-467

5L

0ch

ile, c

nd, w

/o b

eans

, 6/#

10 c

ncn

D0

8940

-01-

E59

-793

0L

0en

trée,

Chi

li, fz

, with

bea

ns, 4

-5 lb

co

coD

2.5

2.5 0

8905

-01-

E19

-665

0L

3530

6589

05-0

1-E

60-0

706

corn

ish

hen,

rock

, 24/

11oz

ea

per c

ase

lbD

3030 0

item

not

foun

d in

cat

alog

s0

entré

e, s

tuffe

d ca

bbag

e0

8940

-01-

088-

8898

L1.

51.

589

40-0

1-E

09-1

069

entré

e, s

tuffe

d, g

reen

pep

pers

, frz

n in

sa

cotra

yD

0 089

05-0

1-E

19-5

285

L15

2717

59fis

h, C

atfis

h fil

lets

, fz.

Brd

, caj

un s

tyle

, Ulb

D0

8905

-01-

125-

2288

(not

list

ed)

L27

27S

O0

fish,

Cat

fish

fille

ts,s

kinl

ess,

5 -7

oz e

a, 3

/lb

D0

8905

-00-

128-

7914

(not

use

d)L

0S

O0

fish,

Cla

ms,

can

ned,

12/

51oz

cns

lbD

089

05-0

1-E

59-9

381

L0

fish,

Cra

b Le

gs, S

now

cra

b, p

re-c

k,fz

, ?

lbD

2525

8905

-00-

267-

1933

L0

fish,

Lob

ster

tail,

spin

ey, r

aw, f

z, 8

oz

ealb

D25

2589

05-0

1-32

3-31

71 (n

ot li

sted

)L

0S

O0

fish,

nug

gets

, pol

lock

, brd

lbD

089

05-0

1-06

7-79

64 (n

ot li

sted

)L

0S

O0

fish

porti

ons,

bat

tere

d, 3

oz

wed

ge s

hap

lbD

089

05-0

1-38

5-18

92L

0S

O0

fish

porti

ons,

brd

, par

ckd,

fz, 4

oz

ea,m

alb

D0

8905

-00-

082-

5733

L6.

56.

589

05-0

1-E

59-7

392

SO

2.5

1.5

2.5

1.5

1.5

9.5

fish

porti

ons,

brd

,raw

, 160

ea

4 oz

pol

loc

lbD

512

.517

.5IT

EMU

NIT

MEA

L1

23

45

67

89

1011

1213

1415

1617

1819

2021

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210

?L

0fis

h, s

Cra

b ca

kes

pc, 3

oz

?D

089

05-0

1-41

4-31

57L

0S

O0

fish,

sea

food

pat

ties

w/c

rab,

brd

, 4 o

z e a

lbD

089

05-0

0-96

0-23

03L

089

05-0

1-E

60-2

933

SO

0fis

h, s

hrim

p, ra

w, b

rd, t

ailo

ff, fz

, 21-

25 c

tlb

D19

1989

05-0

0-58

2-40

39L

6.5

814

.589

05-0

1-E

59-7

047

SO

0fis

h, s

hrim

p, ra

w, p

& d

, IQ

F, 2

6-30

cou

nlb

D10

1089

05-0

1-16

4-04

90 (n

ot li

sted

)lb

L21

21S

O0

fish,

Sol

e fil

lets

, raw

, frz

, nat

ural

, 3 o

z, 3

lblb

D7

1522

8905

-01-

099-

2263

L35

3589

05-0

1-E

19-4

541

SO

0fis

h, T

rout

fille

ts, f

z, 8

oz,

10 lb

cs

lbD

1818

8905

-01-

E19

-308

7L

0S

O0.

30.

30.

30.

30.

31.

5fis

h, T

una,

ligh

t mea

t, fle

x po

uch,

6/4

3 o

pgD

089

05-0

1-E

19-2

177

(not

list

ed)

L0

SO

0fis

h, T

una,

ligh

t mea

t, w

ater

pk,

flex

pac

pgD

0 089

05-0

1-E

19-5

502

L0

SO

23

33

23

33

23

33

23

33

23

33

55fra

nkfu

rters

, all

beef

, frz

, 5-1

1-/l

blb

D0

8905

-01-

E19

-119

5L

0S

O0

gyro

mea

t, be

ef &

lam

b, c

kd, s

liced

, frz

, lb

D0

8940

-01-

E19

-211

9co

L7

7w

ant S

touf

fers

2

type

s - r

eg &

veg

SO

0la

sagn

e, e

ntré

e, m

ulti-

serv

e, fz

, las

agna

coD

089

40-0

0-43

3-74

93 (n

ot li

sted

)L

0.5

0.5

SO

0m

anic

otti,

fzn,

bee

f, w

/o s

auce

lbD

089

40-0

0-43

3-74

95L

0.5

0.5

2.7O

Z E

A, 6

0/10

lb c

oS

O0

man

icot

ti, fz

n, c

hees

e, w

/o s

auce

pgD

089

05-0

1-E

59-2

905

L0

SO

23

33

11m

eatb

alls

, bee

f & p

ork,

pre

-ck,

ital

ian,

fzlb

D15

621

8940

-01-

434-

0605

(not

list

ed)

L0

SO

0m

eatb

alls

, sw

edis

h m

eatb

alls

, w/s

auce

, co

D2.

52.

589

05 0

1 E

59 4

038

L22

.521

4-5

lb lo

af p

er c

sS

O m

eatlo

af, b

eef,

pre-

ck, f

z, b

ulk,

lb

D89

05 0

1 E

60 1

382

L6-

5 lb

loaf

per

cs

SO

mea

tloaf

, bee

f, pr

e-ck

, fz,

hom

esty

le,

lbD

22.5

1989

05-0

1-E

19-3

334

L0

SO

0pa

stra

mi,

ckd,

slic

ed, f

zn, 5

lb c

olb

D13

.213

.2 089

05-0

1-34

2-81

22L

0S

O0

pork

, loi

n ch

op, c

ente

r cut

, bnl

s, fz

, 176

/lb

D13

.213

.2IT

EMU

NIT

MEA

L1

23

45

67

89

1011

1213

1415

1617

1819

2021

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

2189

05-0

1-e1

9-51

58L SO

pork

, loi

n, b

abyb

ack

ribs,

pre

-ckd

fz, b

bq, 3

0 lb

avg

cs

D89

05-0

1-01

7-57

18L

0S

O0

Por

k st

eaks

, fla

ked&

form

ed, 2

9/5.

5 oz

elb

lbD

17.5

15.7

533

.25

8905

-00-

753-

6503

L0

SO

0po

rk, d

iced

, fz,

8/7

lb a

vg, 5

6 lb

avg

cs

lbD

14.5

20.8

0.7

3689

05-0

1-03

9-88

09lb

L4.

313

24.

52

210

.45

29.

52

22

22

212

22

22

283

.75

SO

27

52

27

52

27

52

27

52

27

52

282

pork

, ham

, cur

ed, c

anne

dlb

lbD

22

27

22

2.6

22

22

25

22

22

22

22

50.6

8905

-00-

753-

6426

L0

SO

0P

ork,

ham

, fre

sh, o

utsi

de, t

rimm

ed, t

ied

lbD

0TB

DS

O0

pork

, ham

, gla

zed,

spi

ralc

ut p

ortio

nslb

D0

ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210

8905

-01-

E19

-515

9lb

L17

.117

.189

05-0

1-E

59-6

320

SO

0P

ork,

loin

, who

le, b

onel

ess,

PC

, 8/6

lb a

lbD

11.4

11.4

8905

-00-

126-

8743

L37

.537

.5S

O0

Por

k, ri

bs, s

pare

ribs,

fz, 3

.5 d

own,

50

lblb

lbD

56.2

556

.25

8905

-00-

149-

1355

L0

SO

0P

ork,

shou

lder

hoc

ks, c

ured

, cm

oked

, .7

lbD

3.5

3.5

7 089

05-0

1-E

09-2

005

L1.

61.

6S

O0

sala

mi,

cook

ed, s

liced

, fz,

por

k &

bee

f, .

lbD

31.

64.

689

05-0

0-08

0-56

56 (i

tem

cha

nged

)L

9.5

9.5

saus

age,

ital

ian,

sw

eet l

inks

, fz,

4 o

z ea

lbD

089

05-0

0-E

59-5

565

L10

1089

05-0

1E59

-121

8S

O0

saus

age,

ital

ian,

hot

link

s, fz

, 3-4

oz

ea,

lbD

089

05-0

0-08

0-53

25L

88

8905

-01-

E9-

1215

S

O0

saus

age,

kno

ckw

urst

link

s, fz

, bee

f, 4

ozlb

D0

8905

-01-

E59

-412

2B

32.

53

2.5

32.

53

2.5

32.

53

2.5

32.

538

.5sa

usag

e, tu

rkey

, PC

, 0.7

05 o

z ea

, 239

clb

D0

ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

2189

05-0

1-E

59-4

123

B0

saus

age,

turk

ey, l

ink,

pre

-ckd

, fz,

0.6

oz

lbD

0lo

cal n

snB

0sa

uasg

e, p

oultr

y, p

attie

lbD

089

05-0

0-57

7-59

93B

2.5

2.5

2.5

2.5

2.5

2.5

2.5

17.5

8905

-01-

E59

-121

7L

saua

sge,

por

k, li

nk, f

zn, p

reck

d, b

reak

falb

D0

8905

-01-

458-

4204

B2

104

210

42

104

210

42

104

484

8905

-01-

E59

-375

5lb

L0

saus

age,

por

k, p

attie

s, fz

n, p

reck

d, ro

unlb

D0

8905

-01-

E09

-265

2L

089

05-0

1-E

09-2

184

SO

55

55

55

55

55

555

Turk

ey, b

reas

t, bn

ls, c

kd,fz

n, s

lc, d

eli,

5 lb

D0

loca

l nsn

L0

SO

0tu

rkey

, ham

, can

adia

n de

li, s

tyle

?D

0lo

cal n

snL

0S

O0

turk

ey p

astra

mi

?D

089

05-0

1-E

09-9

142

lbL

15.7

519

34.7

5S

O0

turk

ey, b

reas

t, bo

nele

ss, c

kd, f

z, 1

6 lb

clb

D16

.526

.643

.189

05-0

0-26

2-72

74lb

L15

.75

1934

.75

SO

0tu

rkey

, raw

, bon

eles

s, fz

, whi

te/d

ark

me

lbD

16.5

26.6

43.1

8905

-01-

E59

-901

8lb

L15

.75

1934

.75

SO

0tu

rkey

, rol

l, ck

d, fz

, whi

te/d

ark

mea

t, 40

lb

D16

.526

.643

.189

05-0

1-E

19-4

457

lbL

15.7

519

34.7

5S

O0

turk

ey, w

hole

, fz,

20-

24 lb

avg

lbD

16.5

26.6

43.1

8905

-01-

408-

2405

L19

27.7

522

.569

.25

SO

0ve

al, s

teak

,flak

ed, f

orm

ed, f

zn, b

rd, 1

20/

lblb

D20

.522

.242

.789

05-0

1-E

09-1

721

0La

mb,

loin

cho

ps, f

z, 4

oz

ea, 1

0 lb

cs

0

HA

ND

HEL

DS

089

40-0

1-E

59-7

111

B br

eakf

ast b

agel

w/ s

ausa

ge J

oy F

oods

san

dwic

h, 4

.7 o

z ea

, 24c

t /cs

8940

-01-

E19

-692

7B

22

22

22

214 0

bage

l, ha

m &

che

ese

sand

wic

h, 5

oz

eacs

089

40-0

1-E

09-4

681

B4

44

44

44

28 0bi

scui

t, sa

usag

e, e

gg, c

hees

e, s

andw

ich

cs0

8940

-01-

E59

-827

3cr

eam

ed b

eef,

boil

in b

ag, ?

yie

ldB

11

11

11

11

11

11

11

11

11

11

121

grav

y, b

eef,

crea

med

, con

c, 5

lb b

gbg

8940

-01-

E09

-479

60

add

back

B3

33

33

33

21bu

rrito

, bre

akfa

st, b

acon

, egg

& c

hees

ecs

089

40-0

1-E

19-3

385

B2

22

22

22

14ad

d ba

ck0

burr

ito, b

reak

fast

, egg

& c

hees

e, 3

oz

e acs

089

40-0

1-E

19-6

926

Bug

r a s

m

brea

kfas

t cro

issa

nt, h

am &

che

ese,

4.5

oz e

a, in

div

wra

p 24

ct /c

sIT

EMU

NIT

MEA

L1

23

45

67

89

1011

1213

1415

1617

1819

2021

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

2189

40-0

1-E

59-6

651

L0

SO

11

11

15

calz

one,

che

ese

& m

eatb

all,

fz, 7

oz,

50

csD

089

40-0

1-E

59-6

649

L0

SO

0.25

0.25

0.25

0.25

0.25

1.25

calz

one,

chi

cken

& b

rocc

oli,

fz, 7

oz

50/

csB

089

40-0

1-E

19-5

278

L0

SO

0ca

lzon

e, p

eppe

roni

& c

hees

e, 8

oz

eacs

D0

8940

-01-

E19

-692

6B

22

22

22

214

L0

SO

0cr

oiss

ant,

ham

& c

hees

e sa

ndw

ich,

4.5

cs

D0

8940

-01-

086-

0989

L0

SO

3030

3030

3015

0eg

g ro

ll, fr

ozen

phi

llipn

e, 1

.5 -

2 oz

ea

eaD

089

40-0

1-E

09-1

053

B3

33

33

33

2189

40-0

1-E

09-4

215

L0

SO

11

0.25

0.25

11

0.25

0.25

11

0.25

0.25

11

0.25

0.25

11

0.25

0.25

0.25

12.7

5pi

zza,

bak

ed, i

nd s

v, fr

z, c

hees

e, 5

in, 6

b x

D0 0

8940

-01-

E09

-421

2L

0S

O1

11

11

11

11

110

pizz

a, in

d, fz

, mul

ti to

p w

/ che

ese

5 in

di

bxD

089

40-0

1-E

09-8

308

L0

8940

-01-

E09

-421

3S

O1

0.25

10.

251

0.25

10.

251

0.25

0.25

6.5

pizz

a, in

d, fz

, pep

pero

ni w

/che

ese,

5 in

b x

D0 0

aps9759


0 0IT

EMU

NIT

MEA

L1

23

45

67

89

1011

1213

1415

1617

1819

2021

DA

IRY

FOO

DS

AN

D E

GG

S0

8910

-00-

935-

6709

B0

L1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.5S

O1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.5bu

tter,

(sur

plus

), 90

rts,

pat

ties/

lblb

D1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.589

10-0

0-92

6-99

62B

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

24L

0S

O1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.5bu

tter p

attie

s, 9

0 R

TSlb

D0

8910

-00-

616-

0038

lbB

0.25

0.25

0.25

0.25

0.25

0.25

0.25

1.75

lbL

1.75

1.4

1.25

1.25

6.13

22.

31.

85.

11.

70.

840.

92.

30.

252.

91.

71.

54.

45.

21.

121.

947

.69

SO

11

butte

r, sa

lted,

blo

cklb

lbD

0.85

40.

80.

240.

62.

50.

61.

353

1.75

2.5

1.3

1.3

0.75

42.

980.

50.

65.

75

40.3

289

10-0

1-40

6-49

43lb

B0.

250.

250.

250.

250.

250.

250.

251.

7589

10-0

1-e5

9-25

20L

0S

O1

11

11

5bu

tter,

whi

pped

, 5 g

m c

ups

(90

cups

pe

b xD

089

10-0

0-92

6-64

91B

0.25

10.

251

0.25

1.25

0.25

10.

251

0.25

6.75

L1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.5S

O1.

51.

52.

52.

51.

51.

52.

52.

51.

51.

52.

52.

51.

51.

52.

52.

51.

51.

52.

52.

51.

541

.5m

arga

rine,

pat

ties,

90

RTS

/lblb

D1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.589

10-0

0-65

6-09

93B

66

66

66

642

L2

2S

O2

35

22

35

22

35

22

35

22

35

25

65ch

eese

, am

eric

an, s

liced

3 5

lb p

glb

D0.

60.

71.

389

10-0

1-41

4-15

67lb

B3

33

33

33

21L

0S

O0

chee

se, b

lend

, piz

za, f

zn, s

hred

ded,

5 l b

bgD

089

10-0

0-12

5-84

40B

11

11

11

17

lbL

22

63.

52

2.75

24.

54

48.

82

7.9

22

2.8

22

22

672

.25

SO

43

43

43

43

43

43

43

43

43

43

474

chee

se, c

hedd

arlb

lbD

22

22

27.

22

22

22.

82

22

22

2.9

22

2.2

3.2

50.3

8910

-01-

418-

7467

B3

13

13

13

13

13

13

128

L4

1.5

0.8

410

.3S

O1

11

11

11

11

11

11

11

11

11

11

21ch

eese

, che

ddar

, shr

edde

dlb

D0.

90.

21.

22.

389

10-0

1-24

7-23

62B

0lb

L5

55

55

55

513

.85

55

55

55

55

55

511

3.8

SO

107

78

107

78

107

78

107

78

107

78

1517

5ch

eese

, cot

tage

, 2%

lbD

55

55

55

55

55

55

55

55

52.

25

55

102.

2IT

EMU

NIT

MEA

L1

23

45

67

89

1011

1213

1415

1617

1819

2021

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21

8910

-00-

383-

7910

B1

11

11

11

7L

0S

O0

chee

se, c

ream

lblb

D3.

23.

289

10-0

1-E

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50.

50.

50.

50.

50.

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5L

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chee

se, c

ream

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div

cup

coD

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10-0

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2-28

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22

22

22

214

lbL

2.5

2.5

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22

22

22

12ch

eese

, moz

zare

lla, f

roze

nlb

lbD

1.8

1.2

389

10-0

0-78

2-37

65lb

L1.

20.

50.

30.

50.

30.

50.

50.

57

0.5

0.5

0.5

0.5

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0.5

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50.

50.

50.

50.

4319

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SO

0.5

0.5

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0.5

0.5

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0.5

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0.5

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arm

esan

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ano,

app

rox

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sco

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0.5

0.5

0.5

5.5

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50.

50.

50.

51.

50.

51.

120.

50.

51.

880.

51.

250.

61.

90.

521

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8910

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82-1

342

L2

2S

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22

22

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volo

ne, s

mk,

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vg.

lbD

3.75

25.

7589

10-0

0-58

4-64

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wis

s, n

atur

al, s

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cut,

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lblb

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889

40-0

1-e1

9-33

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tick,

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4lb

lbD

089

40-0

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tick,

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lbD

0 089

10-0

0-92

6-60

48lb

B15

515

155

1515

515

155

1515

515

155

1515

515

245

8910

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043-

3198

lbL

2.6

2.4

2.5

2.6

2.6

2.5

3.9

2.7

5.4

2.4

2.8

3.3

2.4

4.8

3.3

2.4

2.7

2.9

4.1

3.2

3.6

65.1

SO

3.9

3.9

4.9

5.9

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

59.4

eggs

, raw

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ium

or l

arge

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82.

84

3.6

3.2

3.7

4.8

2.4

4.8

2.4

2.7

3.2

5.2

3.6

3.2

3.1

2.9

3.9

2.4

32.

971

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10-0

0-12

7-82

51lb

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57.

57.

57.

57.

57.

57.

552

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egg,

whi

te, f

rzn

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10-0

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51lb

B17

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2017

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2017

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2017

.533

2017

.533

2017

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2017

.533

2049

3.5

8910

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6929

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11

11

15

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5 lb

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8910

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sm

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g pa

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bag

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eggs

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EMU

NIT

MEA

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23

45

67

89

1011

1213

1415

1617

1819

2021

ICE

CR

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089

10-0

1-E

19-9

601

L0

SO

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5

ice

crea

m b

ar, G

alax

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van

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0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

5.5

8910

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E19

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11

11

11

11

11

11

11

11

11

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bar

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11

11

11

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10-0

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19-7

239

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50.

50.

50.

50.

50.

50.

50.

50.

50.

55

SO

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5

ice

crea

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hoc

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0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

5.5

8910

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-723

9L

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

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50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

510

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, stra

wbe

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coD

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

5.5

8910

-01-

E19

-723

9L

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

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O0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

510

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, van

illa

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0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

5.5 0

aps9759


ITEM

UN

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12

34

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1112

1314

1516

1718

1920

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CR

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089

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21

22

12

21

22

12

21

22

12

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35lb

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281.

60.

30.

53.

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15.2

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51.

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688

7.6

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0.3

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27.

3 oz

5.5

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6768

750

8940

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50.

50.

50.

50.

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50.

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8910

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33

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43.

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112.

448

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wan

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7.2

8910

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262-

4596

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4848

4848

4848

4848

4848

4848

4848

4848

4848

864

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3232

3232

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192

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ITEM

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12

34

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1112

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1516

1718

1920

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10-0

1-36

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33

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L1.

51.

51.

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51.

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531

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hoco

late

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fat,

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51.

51.

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531

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2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

52.5

SO

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

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2.5

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2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

2.5

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52.5

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fat

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51.

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51.

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531

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10-0

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milk

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8910

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22

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10-0

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milk

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hole

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aps9759


ITEM

UN

ITM

EAL

12

34

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78

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1112

1314

1516

1718

1920

21B

EVER

AG

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8960

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4190

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11

11

11

17

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11

11

11

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11

11

11

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vera

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che

rry

pwdr

pkg

D2

22

22

22

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60-0

1-E

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50.

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50.

50.

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50.

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50.

50.

50.

50.

50.

50.

50.

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510

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60-0

1-E

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30.

30.

30.

30.

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30.

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30.

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30.

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30.

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30.

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36.

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30.

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30.

30.

30.

30.

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30.

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30.

30.

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vera

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die

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0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

0.6

12.6

8960

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E09

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0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

4.2

SO

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

4.2

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rage

bas

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per

gal

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40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

48.

489

60-0

1-41

9-36

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11

11

11

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11

11

11

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11

11

11

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vera

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lem

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wdr

pkg

D2

22

22

22

1489

60-0

1-38

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11

11

11

11

11

11

11

11

11

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L2.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

22.

246

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O2.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

12.

144

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vera

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ase,

liqu

id, c

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gal

D4.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

14.

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186

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60-0

1-E

09-2

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20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

24.

2S

O0.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

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24.

2be

vera

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liqu

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gal

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40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

48.

489

60-0

1-E

09-1

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8960

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80.

80.

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80.

80.

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80.

80.

80.

80.

80.

80.

816

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80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

80.

816

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liqu

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gal

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61.

61.

61.

61.

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61.

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61.

61.

61.

61.

61.

61.

61.

61.

61.

61.

61.

61.

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633

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60-0

1-E

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688

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20.

20.

20.

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20.

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20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

24.

2S

O0.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

24.

2be

vera

ge b

ase,

Mr P

ibb

gal

D0.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

40.

48.

489

60-0

1-41

9-36

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11

11

11

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11

11

11

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11

11

11

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vera

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pw

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22

22

22

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aps9759


ITEM

UN

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12

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1112

1314

1516

1718

1920

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1024

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55-0

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22

22

22

22

22

22

22

22

22

22

242

8955

-01-

E09

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8L

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

0.75

15.7

5S

O0.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

255.

25co

ffee,

grd

, uni

vers

allb

D1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

.589

55-0

1-E

59-2

025

B10

1010

1010

1010

1010

1010

1010

1010

1010

1010

1010

210

L0

SO

0co

ffee,

inst

, dec

af, i

ndic

, 1.7

gm

pg

pgD

1010

1010

1010

1010

1010

1010

1010

1010

1010

1010

1021

089

55-0

1-38

1-73

28B

0L

0S

O0

coffe

e, ro

aste

d, u

nive

rsal

, ble

ndcn

D0

8955

-00-

823-

7016

B1

11

11

11

11

11

11

11

11

11

11

21L

11

11

11

11

11

11

11

11

11

11

121

SO

11

11

11

11

11

11

11

11

11

11

121

tea

mix

, ins

tant

pgD

11

11

11

11

11

11

11

11

11

11

121

8955

-01-

E09

-111

0B

11

11

11

11

11

11

11

11

11

11

121

L1

11

11

11

11

11

11

11

11

11

11

21S

O1

11

11

11

11

11

11

11

11

11

11

21te

a m

iz, i

nsta

nt, u

nsw

eete

ned

pgD

11

11

11

11

11

11

11

11

11

11

121

8955

-01-

E09

-592

4B

0L

0S

O0

tea

mix

, uns

wee

tene

dco

D0

8955

-01-

E59

-486

2B

0L

0S

O0

tea

mix

, uns

wee

tene

db x

B0

8955

-00-

753-

6332

B0.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

20.

24.

2L

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

1.05

SO

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

0.05

1.05

tea,

bla

ck, i

ndiv

idua

l bag

b xD

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

4.2 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21JU

ICES

, BEV

ERA

GES

AS

ING

RED

IEN

T S0

8915

-00-

480-

5847

B0.

250.

250.

250.

250.

251.

25L

0.25

0.25

0.25

0.25

0.25

1.25

SO

0.25

0.25

0.25

0.25

0.25

1.25

juic

e, le

mon

, ind

iv 4

gm

bxD

0.25

0.25

0.25

0.25

0.25

1.25

8915

-01-

E19

-167

3B

0fl

ozL

120

406.

467

.4in

gred

ient

SO

11

11

11

6ju

ice,

lem

on, r

eal l

emon

12/

32 o

z co

cofl.

Oz

D1

46.

81.

22.

46

210

.634 0

8915

-00-

594-

1647

B3

33

33

33

33

33

33

342

L0

SO

0ju

ice,

app

le, c

n, 4

6 oz

, #3

cyc

cncn

D0

8915

-00-

139-

8523

B2

22

22

22

14L

0S

O0

juic

e, c

ranb

erry

, can

ned,

46

ozcn

D0

8915

-00-

281-

1809

B4

34

34

34

34

34

34

349

L0

SO

0ju

ice,

gra

pe, c

n, u

nsw

eete

ned,

46

ozcn

D0

8915

-01-

E09

-229

3B

67

86

78

67

86

78

67

86

78

67

814

789

15-0

0-43

7-79

43L

0.25

0.35

0.6

Ingr

edie

ntS

O0

juic

e, o

rang

e, fz

, 32

oz c

once

ntra

tecn

D0.

20.

289

15-0

0-63

4-24

39B

33

33

33

321

Ingr

edie

ntL

11

SO

0ju

ice,

pin

eapp

le, u

nsw

t, cn

, 46

oz, #

3 cy

cnD

089

15-0

0-E

09-7

758

B3

33

33

33

2189

15-0

0-25

5-05

23L

0.2

0.7

0.5

1.4

0.6

3.4

Ingr

edie

ntS

O0

juic

e, to

mat

o, c

n, 4

6oz,

#3

cyl c

ncn

D0.

20.

60.

21

8915

-00-

255-

0523

B0

cpL

1.13

3.6

2.75

83

18.4

8S

O0

juic

e, to

mat

o, #

3 c

yl, s

ingl

e st

reng

thcn

ozD

128

.26.

335

.5 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21FR

UIT

, FR

OZE

N, B

OXE

D, B

AG

GED

, C

AN

NED

089

40-0

1-E

19-3

391

L0

SO

0gu

acom

ole,

fz a

voca

do d

ip 3

/6 lb

co

colb

D3.

25

8.2

8915

-01-

419-

9163

B0

lbL

21.7

21.7

SO

0st

raw

berr

ies,

fz, s

liced

, 4/1

sug

ar p

k, 6

/ 6co

D28

28 089

15-0

1-41

9-66

95B

0oz

L32

12.8

14.4

59.2

SO

0ra

isin

s, th

omps

on s

eedl

ess,

15

oz b

xb x

ozD

8.6

14.5

23.1 0

8915

-00-

127-

8272

B0

L0

SO

0ap

ples

auce

, sw

eete

ned,

#10

cn

cnlb

D5.

75

518

35

41.7

8915

-00-

286-

5399

B0

lbL

74

125

634

SO

0ap

ricot

s, h

alve

d, li

ght s

yrup

#10

cn

cnD

089

15-0

0-28

6-53

99B

0lb

L0

SO

0ap

ricot

s, h

alve

s, s

wee

tene

d, #

10 c

ncn

D0

8915

-00-

286-

5482

B0

lbL

178.

48.

48.

442

.2S

O0

fruit,

coc

ktai

l, sy

rup,

pac

ked

#10

cncn

lbD

16.8

16.8

33.6

8915

-01-

235-

3548

B0

lbL

78

45

630

SO

0or

ange

s, m

anda

rin, #

303

cncn

D0

8915

-00-

577-

4203

B0

L12

12S

O0

peac

hes,

qua

rters

, sw

eete

ned,

#10

cn

cnlb

D13

912

.913

.519

.313

80.7

8915

-00-

616-

0223

B0

lbL

10.2

515

14.4

10.2

510

.25

60.1

5S

O0

pear

s, h

alve

s, s

wee

tene

d, #

10 c

ncn

D0

8915

-00-

171-

5127

B0

lbL

1.2

1.2

SO

0pi

neap

ple,

chu

nks,

#10

cn

cnlb

D2.

81.

57.

411

.789

15-0

0-12

7-72

62B

0L

1.3

10.2

511

.55

ingr

edie

ntS

O0

pin

eapp

le, c

rush

ed, c

anne

dcn

lbD

25.

21.

21.

21.

210

.889

15-0

0-17

0-51

48B

0lb

L6.

756.

75S

O0

pin

eapp

le, s

liced

, nat

Jc,

6/#

10 c

ncn

lbD

2.5

5.2

2.5

10.2

8915

-00-

191-

4709

B0

L0

SO

0pl

ums,

pur

ple,

can

ned

cnlb

D6.

46.

46.

46.

46.

432 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21PR

OD

UC

E, F

RU

IT0

8915

-00-

126-

8812

B2

22

28

L2

22

22

22

14S

O2

22

22

22

22

22

22

22

22

22

22

42ap

ples

, gre

en, f

resh

, sw

eet,

eatin

glb

D2

22

22

22

1489

15-0

1-08

8-87

49B

42

24

22

42

24

22

42

24

22

42

256

lbL

3.25

22.

252

3.2

1.6

22

1.35

221

.65

SO

32

32

22

22

220

appl

es, r

ed, f

resh

, sw

eet

lbD

2.25

22.

73.

82

2.25

23.

820

.889

15-0

1-40

7-00

10B

0L

22

22

22

214

SO

41

31

31

31

31

31

31

29ap

ples

, yel

low

, fre

sh, s

wee

t, ea

ting

lbD

22

22

22

214

8915

-00-

126-

8748

B15

1015

1015

1015

1015

1015

1015

1015

1015

1015

1015

265

L0

SO

22

22

22

22

22

20ba

nana

s, fr

esh,

yel

low

lbD

089

15-0

0-12

6-88

01B

44

44

44

428

L3

33

33

15S

O5

55

55

530

cant

alou

pe, f

resh

lbD

089

15-0

0-61

6-01

98B

44

44

44

428

L0

SO

0gr

apef

ruit,

fres

hlb

D0

8915

-00-

616-

0209

B4

24

24

24

24

24

24

242

L0

SO

33

63

15gr

apes

, red

, see

dles

s, f

resh

lbD

089

15-0

0-61

6-00

28B

24

24

24

24

24

24

24

42L

0S

O5

55

520

grap

es, w

hite

, see

dles

s, fr

esh

lbD

0 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210

8915

-00-

127-

4360

B4

4L

33

33

12S

O4

44

44

20ho

neyd

ew m

elon

, fre

shlb

D0

8915

-00-

582-

4071

B0.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

255.

25lb

L2

0.5

21

5.5

SO

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5

lem

ons,

fres

h fo

r wed

ges

lblb

D0.

50.

51

1.6

21

6.6

8915

-00-

238-

7120

B2

22

22

22

14L

33

33

33

321

SO

53

35

38

35

38

46ne

ctar

ines

lbD

33

33

33

321

8915

-00-

126-

8804

B8

88

88

88

56L

0.4

0.4

SO

22

22

210

oran

ges,

fres

h (n

ot te

mpl

e)lb

D2

22

22

22

22

220

8915

-00-

127-

8271

B2

2L

33

33

33

33

33

30S

O5

55

55

25pe

ache

s, fr

esh

lbD

22

8915

-00-

126-

8805

B2

22

6L

22

22

8S

O2

66

26

62

636

pear

s, fr

esh,

sum

mer

, fal

llb

D2

289

15-0

0-12

6-88

06B

1010

L1

11

11

11

11

11

11S

O3

33

33

15pl

ums,

fres

hlb

D1

11

11

11

11

11

1189

15-0

0-58

2-40

61B

42

6L

22

22

22

12S

O3

33

33

33

21ta

nger

ines

lbD

089

15-0

0-12

6-88

07B

33

39

L3

36

SO

55

35

523

wat

erm

elon

lbD

33

39 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21VE

GET

AB

LES,

FR

ESH

089

15-0

1-40

7-57

31L

22

22

22

22

22

22

22

22

22

22

242

SO

22

22

22

22

22

22

22

22

22

22

242

Bro

ccol

i,flo

rets

, 4/3

lb p

glb

D2

22

22

3.25

22

22

22

22

22

22

22

243

.25

8915

-01-

082-

1277

B0

L1

11

11

11

2.25

11

11

11

12

18.2

5S

O1

11

11

11

11

11

11

11

11

11

11

21B

rocc

oli,f

resh

hea

dlb

lbD

11

13

11

11

11

11

1.12

11

11

11

1.9

124

.02

8915

-00-

616-

0194

B0

lbL

9.6

5.5

52

4.8

4.8

64.

22.

46

4.8

5.4

60.5

SO

0ca

bbag

e, D

anis

h, g

reen

, fre

sh, b

ulk

lblb

D4.

21

34

65

3.6

2.6

10.5

0.35

4.8

247

.05

8915

-00-

616-

0193

B0

L1

11

6.2

11

11

13.2

SO

11

11

11

11

8ca

bbag

e, re

d, fr

esh,

bul

klb

D1

11

11

16

8915

-01-

407-

5736

B2

22

22

22

22

22

22

22

22

22

22

42L

22

22

22

12S

O2

32

23

23

23

23

27C

arro

ts, b

aby,

pee

led,

rtu

lbD

22

22

22

1289

15-0

0-12

7-80

19B

0lb

L9.

110

69

10.

53.

254

0.3

0.3

43.4

5S

O2

2ca

rrot

s, fr

esh

lblb

D3.

66.

41

132.

31.

70.

250.

751.

80.

40.

811

.70.

344

8915

-01-

E21

-004

9B

0L

32

13

21

32

13

21

32

13

21

32

142

SO

13

21

32

11

32

13

21

13

21

32

139

carr

ots,

fres

h, s

hred

ded

lbD

21

32

13

22

13

21

32

1.75

12

30.

81

340

.55

8915

-01-

407-

5741

L1

11

6.2

11

11

13.2

SO

11

11

11

11

8ca

ulifl

ower

, flo

rets

, fre

shlb

D1

2.25

11

11

7.25

8915

-00-

926-

4925

lbB

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

21lb

L2.

36.

40.

65

32.

253.

31.

50.

62.

10.

71.

64

0.25

2.5

11.

51.

139

.7S

O1

12

15

Cel

ery,

fres

h bu

nch

lblb

D7.

61.

241.

11

4.2

1.6

60.

42

0.8

4.5

2.23

3.4

3.2

2.25

0.2

0.6

0.11

42.4

389

15-0

1-E

21-0

316

B1

11

11

11

11

11

11

114

L0

SO

11

11

11

11

8ce

lery

, fre

sh, d

iced

lbD

22

8915

-01-

E21

-006

4B

22

22

22

22

218

L1

11

11

11

18

SO

11

11

11

11

11

10ce

lery

, fre

sh s

ticks

lbD

11

11

11

17 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210

8915

-01-

416-

9624

L2

22

24.

22

22

18.2

SO

22

26

cole

slaw

, mix

lbD

089

15-0

0-25

2-37

88lb

L2

62

26

22

22

26S

O2

1.5

21.

53.

51.

52

1.5

23.

521

Cuc

umbe

rs, f

resh

lblb

D2

20.

64.

52

26.

752

0.7

224

.55

8915

-00-

117-

3358

lbL

107

107

107

1.6

107

107

86.6

SO

85

22

85

22

85

22

85

22

85

22

85Le

ttuce

, fre

sh, i

cebe

rg h

ead

lblb

D7

105

710

7.1

710

57

105

713

.25

53.

511

8.85

8915

-01-

E21

-043

2L

22

22

22

22

22

22

22

22

32S

O2

22

22

10le

ttuce

, rom

aine

, cho

pped

lbD

32

23

22

32

23

22

32

23

3889

15-0

1-41

6-57

12B

0L

1010

1010

1010

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1010

1010

1010

1010

1010

100

lettu

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alad

mix

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berg

& s

hred

ded

c alb

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1010

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15-0

1-44

5-57

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1010

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8915

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164-

4161

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33

31

33

33

33

33

33

33

33

355

lettu

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089

15-0

1-14

0-46

12L

21.

29.

6oz

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SO

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bul

klb

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12

0.6

2.9

1.4

7.9

8915

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127-

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klb

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1.25

67.

214

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8915

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616-

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11.

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57.

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27.

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61.

56.

76.

23.

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44.

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1.75

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1.75

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127-

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53.

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urly

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21.

80.

41.

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23.5

589

15-0

0-12

7-80

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51.

53

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22

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2.5

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755

5.9

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31.

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15-0

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15

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53

0.25

0.5

3.3

10.5

589

15-0

1-40

7-57

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1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

1.25

17.5

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11

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ITEM

UN

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12

34

56

78

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1112

1314

1516

1718

1920

210

8915

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252-

5964

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shlb

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1218

8915

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252-

8245

L44

27.5

71.5

SO

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hite

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sh, b

akin

glb

lbD

3333

38.5

104.

589

15-0

0-22

6-43

49lb

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4747

4747

4747

4747

4747

4747

4765

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309.

613

1718

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220.

618

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22.8

4.5

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206.

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lbD

3314

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22.7

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7.5

29.7

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7.75

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Pot

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11

11

11

11

11

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127-

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ga, f

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lbD

22

489

15-0

0-12

7-80

14lb

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5.4

1.6

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bul

klb

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22

1.6

5.6

8915

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584-

2798

lbL

2.5

7.2

9.7

SO

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2.25

2.25

8915

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582-

4065

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squa

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w, c

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22.

51.

52

2.25

10.2

589

15-0

0-58

2-40

59lb

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54

144

7.5

7.5

44

0.8

64.

88.

84

44.

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6.75

93.

154

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7.5

1.5

94.3

8915

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143-

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24

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44

44

454

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43

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38

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43

43

471

tom

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67

88

43

84

47

78

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ITEM

UN

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12

34

56

78

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1314

1516

1718

1920

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CA

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8915

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11

11

11

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spr

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6/#

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ncn

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5.9

11

11

2.4

11

115

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15-0

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4-56

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12

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12

21

12

21

12

21

31be

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15-0

1-03

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gar

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8915

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616-

4820

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4.6

3.6

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1.8

11.2

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8915

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926-

6793

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34

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1.8

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kid

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cncn

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789

15-0

1-E

09-2

580

lbL

1.12

1.12

SO

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pin

to, 6

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cn

cnlb

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63.

28.

889

15-0

0-61

6-48

18lb

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24.

81.

87.

8S

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bean

s, w

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cnlb

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2-65

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7-88

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089

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0-93

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1611

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3.6

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24m

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8.4

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15-0

0-55

1-03

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254.

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10.5

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mcn

lbD

11.7

11.7

8915

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935-

6371

ozL

4.5

413

721

5.4

44

62.9

SO

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can

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24/

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5 cn

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ozD

7.5

13.3

3.6

53.

63.

53.

640

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15-0

0-93

5-92

66oz

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253.

612

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SO

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men

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ncn

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6.4

14.5

8.8

29.7 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210

8915

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957-

9558

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7.2

8.2

SO

11

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15-0

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3-09

31L

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spin

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cut

leaf

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389

15-0

0-12

7-93

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515

5.6

1.5

22.6

SO

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mat

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#2.

5 cn

cnlb

D0.

47.

27.

21

3.9

1.4

21.1

8915

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373-

4978

lbB

66

66

66

66

66

66

66

84lb

L14

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12.4

15.2

7.4

3.25

68.0

5S

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mat

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dic

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cns

cnlb

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8.6

28.7

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4.9

57.

57l

b 3o

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513

6.45

ITEM

UN

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12

34

56

78

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1112

1314

1516

1718

1920

21VE

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AB

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FR

OZE

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8915

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404-

6065

lbL

55.

410

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pkgs

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089

15-0

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8-11

76lb

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86.

512

0.6

39.1

SO

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12/

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kgs

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89.

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15-0

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7-79

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bean

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fz. 1

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30

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129-

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63.5

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kgs,

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1313

3789

15-0

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7-79

91lb

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brus

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prou

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kgs,

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8915

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162-

5087

lbL

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12/

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kgs,

24

l blb

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10.5

13.5

13.5

3.9

1556

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15-0

0-16

0-61

56lb

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caul

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pkg

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cs

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7.5

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1-13

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40.6

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34.8

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8915

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127-

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gol

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1212

8915

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926-

5936

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pkg

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32.4

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46.4

8915

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252-

3785

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55.

410

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cut

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pkg

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089

15-0

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1-34

61L

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1015

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128

1015

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240

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D0

aps9759


ITEM

UN

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EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210

8915

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127-

8021

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18.7

56.

340

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kgs,

30

lblb

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109

5.4

933

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15-0

1-01

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pre

form

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8915

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2025

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2025

2120

2025

2120

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2120

2020

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pota

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8915

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2.75

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2.75

117.

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089

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59-3

421

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22

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8915

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8915

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15-0

1-45

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3030

3030

3021

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pota

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te, f

rzn,

roun

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089

15-0

0-12

7-79

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4.5

4.5

SO

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h, fz

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8915

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616-

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45.

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8915

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935-

6620

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tabl

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12/

2.5

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30

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1518

13.5

46.5

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8930

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584-

6440

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751.

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0.6

0.6

8915

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133-

5903

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1.5

2.3

2.5

3.1

1.6

1.6

2.4

2.6

2.4

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2.3

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82.

210

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15-0

0-63

4-24

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8.4

SO

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15-0

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2-60

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cn, w

hole

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10 c

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8915

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139-

7426

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15-0

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1-08

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1818

1818

1818

1812

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pota

toes

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te, f

rzn,

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250-

6557

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54.

57

5.2

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65

5.4

1.2

3.1

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47.

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22.

24.

76.

750.

63.

65.

25

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RC

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8920

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391-

2579

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5.5

2.3

0.5

2.8

0.6

0.4

6.4

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0.5

14.6

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crum

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bg

bglb

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252

12.

40.

60.

40.

28.

8589

40-0

1-E

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5050

5050

300

chip

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8940

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782-

3012

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3232

3232

3216

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2525

2525

125

corn

chi

ps, i

nd s

erve

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2089

40-0

1-38

1-63

94L

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s, c

orn

chip

s, in

d se

rve,

ES

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D0

8940

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381-

6027

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5050

5050

5050

5050

5050

5055

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ips,

pot

ato

chip

s, in

d se

rve

eaD

089

40-0

1-E

19-1

836

L0

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6565

6565

6565

6565

6565

6565

6565

6565

1040

chip

s, s

nack

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ato

chip

s, in

d sv

, 1.4

oz

eaD

089

20-0

0-61

6-00

24lb

L0.

81.

42.

2S

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corn

mea

l, ye

llow

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24 o

z pk

gspg

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9 lb

089

20-0

1-E

09-7

577

L0

crac

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grah

am, 1

2/1

lb p

kgs

pgD

089

20-0

1-E

09-3

929

lbL

22

22

22

22

22

22

22

22

22

22

242

SO

0cr

acke

rs, s

altin

e/2

ea w

rap

colb

D2

22

22

22

22

22

22

22

22

22

22

4289

20-0

1-26

8-19

27lb

L0.

10.

10.

10.

10.

10.

5S

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10.

10.

10.

10.

10.

10.

6cr

outo

ns, t

oast

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lain

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0.1

0.1

0.1

0.1

0.1

0.1

0.1

0.1

0.1

1L

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mpl

ing

mix

D

089

20-0

0-14

0-77

48B

55

55

55

535

8920

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449-

9598

lbL

0.2

2.2

0.5

1.4

1.4

11

10.4

1.2

0.7

0.7

0.8

1.2

1.2

8.4

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72.

43

30S

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10.

250.

10.

250.

10.

250.

10.

250.

10.

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11.

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heat

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4.8

1.1

1.4

0.5

1.8

0.5

3.2

0.51

0.4

2.2

0.75

1.4

0.4

11.

221

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8920

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782-

2129

lbL

4.8

4.8

SO

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sagn

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eg c

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1 lb

bx

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1.2

1.2

8920

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222-

0601

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12

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11

2no

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s, c

how

mei

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5.6

17.

689

20-0

0-06

7-61

46lb

L2.

58

2.5

2.4

4.8

1.9

5.1

835

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past

a, e

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mac

aron

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pkg

lblb

D4.

52

2.5

5.5

2.5

2.4

1.6

1.7

1.6

1.6

25.9

8920

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2L

66

SO

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sta,

ling

uine

noo

dle,

dry

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0 lb

bx

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089

20-0

0-12

6-33

88lb

L4.

56.

46.

66.

57.

26

37.2

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noo

dles

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5.4

7.2

52.

723

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20-0

0-12

5-94

41lb

L6.

43.

52.

42.

80.

315

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past

a, s

pagh

etti

nood

le, d

rylb

D13

3.6

3.15

19.7

589

20-0

0-61

6-00

69L

0S

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past

a, v

erm

icel

li, lo

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egul

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3.1

8.4

11.5

8920

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391-

2577

lbL

44

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3 oz

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bgD

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6

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aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21ST

AR

CH

ES -

BIS

CU

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BR

EAD

S, M

UFF

INS,

PA

STR

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RO

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089

20-0

1-E

09-2

341

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750.

750.

750.

750.

750.

750.

755.

25L

bage

ls, v

arie

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ack,

frz,

3 o

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72

ct/c

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120-

00-9

26-6

016

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65.

65.

65.

65.

65.

65.

639

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scui

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low

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wat

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20-0

1-30

3-32

88B

11

11

11

6L

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7 gr

ain

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11

11

11

11

11

1089

20-0

1-06

6-82

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12

22

12

212

L1

11

11

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10.

252

10.

252

10.

252

10.

252

10.

2516

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brea

d, p

ita p

ocke

tlb

D1

189

20-0

0-75

3-57

84B

22

22

22

22

22

22

22

22

22

22

242

L0

SO

0br

ead,

rais

inlb

D0

8920

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753-

5783

B1

11

11

11

11

11

11

114

L1

11

11

11

11

11

11

114

SO

22

11

11

11

11

11

14br

ead,

rye,

san

dwic

hlb

D1

11

11

11

11

11

11

1389

20-0

0-75

3-57

76B

32

33

32

33

32

33

32

33

32

33

358

L2

22

23

22

22

22

22

22

22

82

247

SO

32

12

32

12

32

12

32

12

32

12

40br

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whi

te, s

liced

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D2

12

12

13

21

21

21

4.2

12

12

12.

11

35.3

8920

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753-

5779

B1

11

11

11

11

11

11

11

11

11

11

21L

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

116

SO

1.5

1.5

2.5

2.5

1.5

1.5

2.5

2.5

1.5

1.5

2.5

2.5

1.5

1.5

2.5

2.5

1.5

1.5

2.5

2.5

141

brea

d, w

hole

, whe

atlb

D1.

51.

51

1.5

1.5

11.

51.

51

1.5

1.5

11.

51.

51

121

8920

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435-

4918

lbL

2.7

6.7

9.4

SO

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rnbr

ead

mix

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low

, 6/#

10 c

ncn

lbD

8.25

11.2

54.

211

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46.3

590

20-0

1-18

7-97

40B

66

66

66

642

L0

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11

11

11

6cr

oiss

ants

, 2.5

oz

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D13

1389

20-0

1-E

59-4

742

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44

44

44

28L

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dani

sh, a

ssor

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24/

3.5

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089

20-0

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19-9

573

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22

22

22

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dani

sh, p

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uns,

fz 4

8/3o

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csD

089

20-0

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09-6

349

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2424

2424

2424

168

L0

SO

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uffin

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mon

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4 o

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24/

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D0

8920

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E09

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7ug

r a s

mm

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c-ch

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oz

ea, 2

4 /c

s89

20-0

1-E

09-6

344

B24

2424

2424

2424

168

L0

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ana

nut,

24/

4 oz

ea

eaD

089

20-0

1-E

09-6

327

B48

4848

4848

4848

336

muf

fin, b

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4 oz

ea

L0

8920

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3S

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muf

fin, b

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4.75

oz

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D0 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210 0

8920

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E09

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2B

76

76

76

76

76

76

76

91L

0S

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muf

fin, e

nglis

h, fz

12/

pg 1

2 pg

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pgD

089

20-0

0-75

3-57

68B

0L

0S

O4

73

34

73

34

73

34

73

34

73

33

88ro

ll, h

ambu

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lbD

089

20-0

0-75

3-57

69B

0L

0S

O1

12

31

12

31

12

31

12

31

12

32

37ro

ll, h

ot d

og, f

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rlb

D0

8920

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346-

2885

B0

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21

21

21

21

21

217

roll,

ital

ian,

Kai

ser,

hoag

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D0

8920

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E19

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6B

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12

13

12

13

12

13

12

13

12

12

37ro

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n, K

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r, ho

agie

lbD

089

20-0

1-39

9-62

31lb

B10

1010

1010

1010

70L

0S

O2

0.25

20.

252

0.25

20.

259

torti

lla, f

lour

, 10

indz

lbD

102

0.25

12.2

589

20-0

0-08

0-90

96B

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torti

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lour

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10"

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D0 0

8920

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4B

88

88

88

856

lbL

1313

SO

52

52

52

52

52

540

brea

d, d

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, whi

te, f

z, u

nbak

ed, l

oaf s

hbx

lbD

1310

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1313

1384

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20-0

1-E

09-6

018

B0

L0

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ll, u

nbak

ed, P

arke

rhou

se, w

hite

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32

coea

D30

020

030

080

089

20-0

1-E

59-8

671

B0

L0

SO

0ro

ll, u

nbak

ed, P

arke

rhou

se, w

hite

, fz,

24

csea

D1

1.25

100

300

402.

25

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21ST

AR

CH

ES -

BR

EAK

FAST

, BA

TTER

BA

SED

089

20-0

1-41

8-00

70B

77

77

77

749

L0

SO

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nch

toas

t, pr

epar

ed, f

rzn,

H &

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D0

8920

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4B

55

55

55

535

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frenc

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ticks

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pare

d, fr

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& S

pgD

089

20-0

1-41

8-00

67B

1010

1010

1010

1070

L0

SO

0pa

ncak

es, p

repa

red,

frzn

, H &

Slb

D0

8920

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782-

6353

B2

22

22

22

14L

0S

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panc

ake

mix

, add

wat

er, #

10 c

ncn

D0

8920

-00-

464-

2227

B7

77

77

77

49L

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O0

waf

fles,

pre

pare

d, fz

n, b

row

n &

ser

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D0

ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21ST

AR

CH

ES -

CER

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(CO

LD/H

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089

20-0

0-13

2-77

82B

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5

wan

t to

incl

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chee

rios

& ra

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bra

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cere

al, a

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indi

v, n

on-s

wee

tb x

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8920

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E59

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3B

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5

L0

SO

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real

, ind

iv, v

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ty fa

vorit

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D0

8920

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E09

-134

8B

22

22

22

22

22

22

22

22

22

22

242

L0

SO

0ce

real

, ind

iv, s

wee

t, va

riety

favo

rites

coD

089

20-0

1-39

6-18

36B

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.01

0.21

L0.

250.

25S

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cere

al,ro

lled

oats

, qui

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2 oz

bx

bxD

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db, 2

oz

cups

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bala

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B0

L0

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real

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ps/b

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, ass

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D0

8920

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079-

1585

B1.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

51.

531

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hom

iny

grits

, qui

ck-c

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ngco

D0

8920

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210-

2774

B0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

510

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O0

oats

, rol

led,

ass

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aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21ST

AR

CH

ES -

PAST

RY/

DES

SER

TS R

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8920

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59

SO

42

44

418

brow

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d, c

hoc

w/ n

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fz s

heet

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44

8920

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88

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34

44

15ca

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, 9" r

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laye

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D7

789

20-0

1-E

19-2

223

eaL

44

SO

33

33

12ca

ke, c

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liced

9" r

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77

8920

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E59

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48

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44

44

44

24ca

ke, c

hoc

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fz, 1

1 x

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D6

689

20-0

1-E

19-7

261

L0

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53

55

55

28ca

ke, w

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she

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g, 1

1 x

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66

1289

20-0

1-E

60-0

083

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SO

11

11

21

18

cook

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, pea

nut b

utte

r, pr

e-cu

t, d e

csD

089

20-0

1-E

60-0

082

L0

SO

11

11

11

17

cook

ie d

ough

, sug

ar, p

re-c

ut, d

elux

e co

csD

089

20-0

1-E

60-1

248

eaL

22

4S

O3

32

33

33

20co

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s, c

ho c

hip,

fz, R

TS, 2

oz

ea, 7

2/c

csea

D3

389

20-0

1-E

60-1

250

L0

SO

22

21

29

cook

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cho

c ch

unk,

fz, 2

oz

Ea,

bul

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csD

089

20-0

1-E

60-1

241

L0

SO

11

11

21

7co

okie

s, m

acad

amia

nut

, frz

, whi

te c

hoc

csD

089

20-0

1-E

60-1

246

eaL

2.5

2.5

5S

O2

23

12

12

13co

okie

s, o

atm

eal r

aisi

n, fz

RTS

2 o

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cs

D2

289

20-0

1-E

60-1

244

eaL

2.5

2.5

SO

11

11

11

6co

okie

s, p

eanu

t but

ter,

fz, R

TS 2

oz

ea,

csD

22

8920

-01-

E59

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1L

5555

SO

2525

2525

2525

150

pie,

app

le in

div

4 oz

fz, 7

8/cs

wra

pped

sea

eaD

7070

8920

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E59

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2L

7565

140

SO

2525

2525

2525

2517

5pi

e, c

herr

y in

div

4 oz

frz

78/c

s w

rapp

ed

eaea

D60

6012

089

20-0

1-E

59-5

563

L0

SO

2525

2525

2512

5tu

rnov

er, b

lueb

erry

indi

v 3.

5 oz

fz g

laze

dea

D60

6525

150 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21D

ESSE

RTS

-TO

PR

EP0

8920

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935-

3262

lbL

1212

lb12

SO

0br

owni

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ix, c

hoc,

dry

, 6/#

10 c

ncn

lbD

99

8920

-00-

446-

8945

L0

SO

0ca

ke m

ix, a

ngel

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25-0

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ITEM

UN

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12

34

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1112

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ITEM

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ITEM

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1617

1819

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ITEM

UN

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12

34

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1112

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1516

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uce

cnlb

D2

11

21

789

40-0

1-42

9-04

06B

089

05-0

1-e1

9-22

36L

44

SO

22

22

22

22

22

20co

lesl

aw d

ress

ing,

fat f

ree,

15

ozbt

lD

33

8950

-00-

205-

0936

B0

lbL

10.

61

1.5

3.5

21.

30.

41

0.8

0.8

1.4

11.

61.

81

10.

90.

61.

624

.8S

O2

22

22

22

22

22

22

22

30dr

essi

ng, s

alad

, #2.

5 cn

cnlb

D3.

50.

71

0.6

1.1

1.3

0.4

0.8

10,

50.

91.

60.

51.

250.

81.

90.

80.

40.

10.

40.

819

.85

8950

-00-

127-

9806

B0

ozL

0.6

0.6

SO

0.25

0.25

0.25

0.25

0.25

1.25

hors

erad

ish,

pre

pare

dqt

ozD

4.8

54.

8 oz

9.8

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210 0

8950

-01-

E09

-843

7B

0L

0S

O1

0.5

10.

51

0.5

10.

51

0.5

0.5

8m

ayon

aise

, ind

iv 7

/16

oz, 2

00 /c

oco

D0

8950

-E19

-213

1B

0L

10.

10.

11

10.

10.

11

10.

10.

11

10.

10.

11

10.

10.

11

11S

O1

0.1

0.1

11

0.1

0.1

11

0.1

0.1

11

0.1

0.1

11

0.1

0.1

10.

111

.1m

ayon

nais

e, lo

w fa

t, 12

/32

oz c

oco

D0

8950

-01-

E19

-012

0B

0L

0.5

0.25

0.25

0.5

0.5

0.25

0.25

0.5

0.5

0.25

0.25

0.5

0.5

0.25

0.25

0.5

6S

O0.

250.

250.

50.

50.

250.

250.

50.

50.

250.

250.

50.

50.

250.

250.

50.

50.

250.

250.

50.

50.

58

mus

tard

, ind

iv, 9

gm

, yel

low

coD

089

50-0

1-07

4-49

20B

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

0.2

4.2

lbL

1.25

0.25

0.1

0.1

0.2

1.9

SO

0.5

11

0.5

3m

usta

rd, p

repa

red,

yel

low

jr

D1

11

11

0.1

0.1

16.

289

50-0

0-12

7-92

95B

0lb

L0.

751.

30.

50.

90.

51.

10.

50.

50.

40.

36.

75S

O0.

51

0.5

0.5

10.

50.

51

0.5

0.5

10.

50.

51

0.5

10pi

ckle

relis

h, s

wee

t, #1

0 cn

cnlb

D0.

90.

60.

90.

80.

50.

60.

60.

40.

60.

46.

389

50-0

1-E

09-7

248

B0

L0

SO

0.5

0.25

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.2

5re

lish,

sw

eet,

9 gm

ind

coD

089

50-0

1-18

6-81

73B

0L

0S

O0.

50.

50.

250.

50.

50.

50.

50.

50.

50.

50.

50.

55.

75sa

uce,

BB

Q, i

nd s

v, 7

/16

oz, 2

00/c

thd

D0

8950

-01-

125-

2287

B0.

10.

10.

10.

10.

10.

10.

10.

7lb

L9.

39.

3S

O0.

10.

250.

10.

10.

250.

10.

10.

10.

250.

10.

10.

250.

11.

9sa

uce,

bar

bequ

e w

hic

kory

sm

ked

4/1

gco

lbD

4.2

4.2

8950

-00-

170-

4935

B0

lbL

1.12

1.12

SO

20.

10.

10.

10.

10.

10.

10.

12.

7sa

uce,

chi

li sa

uce,

btl

12 o

zco

D0

8950

-01-

E59

-850

0B

0L

0S

O0.

50.

50.

50.

50.

50.

50.

53.

5sa

uce,

hon

ey m

usta

rd, 2

oz

cup

60/c

scs

D0

8950

-01-

E59

-478

2B

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

005

0.00

50.

105

L0

SO

0.5

0.25

0.25

0.25

0.5

0.25

0.25

0.25

0.5

0.25

0.25

0.25

0.5

0.25

0.25

0.25

0.5

0.25

0.25

0.25

6.25

sauc

e, h

ot, i

nd s

v, 7

gm

, 200

/cs

csD

089

50-0

1-38

9-38

25B

11

11

11

11

11

11

11

11

11

11

121

L2

2S

O2

12

12

22

22

22

22

22

22

22

22

40sa

uce,

hot

, Tab

asco

, 12/

12 o

z bt

lbt

lD

11

11

11

11

11

11

11

11

11

11

2089

50-0

1-38

3-89

40B

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5

L4

4S

O0

sauc

e, s

alsa

, hot

, chu

nky

jrlb

D7

11.4

2.8

21.2

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

210 0

8950

-01-

E19

-366

0B

0lb

L4.

44.

4S

O2

22

0.25

22

20.

252

22

0.25

22

20.

252

22

0.25

132

.25

sauc

e, s

eafo

od c

ockt

ail,

btl,

12 o

zco

D6.

56.

589

50-0

1-E

59-6

463

B0

L0

SO

0.25

0.3

0.3

0.3

0.3

1.45

sauc

e, s

eafo

od c

ockt

ail,

indi

v. 1

.5 o

zD

0 8

950-

00-9

35-3

254

B0

L0

SO

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

5sa

uce,

soy

btl

ozD

601

1778

8950

-01-

389-

3490

B

0L

3.75

9.2

12.9

5S

O0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

55

sauc

e, s

oy, 1

2/20

oz

btl

btl

D0.

50.

250.

73.

50.

15.

0589

50-0

0-93

9-53

96B

0L

0S

O0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

55

sauc

e, s

oy, i

ndiv

0.5

oz

hdD

089

50-0

1-E

59-3

437

B0.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

250.

253.

5L

11

SO

0.5

20.

50.

52

0.5

0.5

20.

50.

52

0.5

0.5

12.5

sauc

e,st

eak,

1.4

. oz,

72

per c

ase

coD

089

50-0

1-38

9-76

53B

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

21lb

L3.

753.

75S

O2

21

22

12

21

22

12

21

25sa

uce,

ste

ak, 1

2/15

oz

btl

btl

lbD

33

8950

-01-

E19

-198

3B

0L

0S

O0.

70.

70.

70.

70.

70.

74.

2sa

uce,

tarta

r, in

d sv

, 2 o

z, 6

0 co

unt

coD

089

50-0

1-E

09-0

334

B0

lbL

34.

44.

42.

814

.6S

O0.

50.

50.

50.

50.

52.

5sa

uce,

tarta

r sau

ce, 1

gal

colb

D1.

252.

33.

121.

98.

57??

??B

0fo

r gyr

o pi

ta-p

ocke

t san

dwic

hlb

L0

SO

0.5

0.5

0.5

0.5

0.5

2.5

sauc

e, ta

nsan

i (yo

gurt-

cucu

mbe

r) s

auc e

colb

D0

8950

-01-

059-

5269

B0

ozL

1.5

1.5

SO

0sa

uce,

wor

cest

ersh

irebt

lD

089

50-0

1-38

9-35

96B

+0

ozL

0.8

310

13.8

SO

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

5sa

uce,

wor

cest

ersh

ire, 1

2/15

oz

btls

btl

ozD

21

14

8950

-01-

079-

3978

B0

ozL

123.

220

.44.

255.

14

12.6

1.6

1512

.21.

24

48.

412

19.2

459

.21.

617

.317

.623

8.85

SO

11

11

11

11

11

10vi

nega

r, w

hite

, dis

tille

d, 1

2/32

fl o

z bt

btl

ozD

1421

.67.

33

12.3

1028

1210

412

22.

42.

422

.44

4.8

1.6

3.2

177 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21C

ON

DIM

ENTS

-SA

LAD

DR

ESSI

NG

, SEL

F SE

RV E

089

50-0

1-E

59-0

371

B0

L0.

30.

30.

30.

30.

30.

30.

32.

1S

O0.

30.

30.

30.

30.

30.

30.

32.

1dr

essi

ng, b

lue

chee

se, 2

00 p

ktco

D0.

30.

30.

30.

30.

30.

30.

32.

189

50-0

1-E

09-7

244

B0

L0.

30.

30.

30.

30.

30.

30.

32.

1S

O0.

30.

30.

30.

30.

30.

30.

32.

1dr

essi

ng, f

renc

h, 1

2 gm

pg,

200

/co

coD

0.3

0.3

0.3

0.3

0.3

0.3

0.3

2.1

8950

-01-

E09

-724

6B

0L

0.3

0.3

0.3

0.3

0.3

0.3

0.3

2.1

SO

0.3

0.3

0.3

0.3

0.3

0.3

0.3

2.1

dres

sing

, ita

lian,

12

gm p

g 20

0/co

coD

0.3

0.3

0.3

0.3

0.3

0.3

0.3

2.1

8940

-01-

389-

4380

B0

lbL

21

12

11

21

12

11

21

12

11

21

128

SO

12

11

21

12

11

21

12

11

21

12

128

dres

sing

, ita

lian,

fat-f

ree,

6/1

6 oz

bt

btlb

D1

12

11

21

12

11

21

12

11

21

12

2889

50-0

1-E

09-7

243

B0

L0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

510

.5S

O0.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

36.

3dr

essi

ng, r

anch

, 12

gm p

g, 2

00/c

oco

D0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

510

.589

40-0

1-38

9-44

34B

0L

22

12

21

22

12

21

22

12

21

22

135

SO

12

21

22

12

21

22

12

21

22

12

235

dres

sing

, ran

ch, f

at fr

ee, 6

/16

oz b

tbt

D2

12

21

22

12

21

22

12

21

22

12

3589

50-0

1-E

09-7

245

B0

L0.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

50.

510

.5S

O0.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

30.

36.

3dr

essi

ng, t

hous

and

isla

nd, 1

2 gm

pg,

20

coD

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

0.5

10.5 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21C

ON

DIM

ENTS

-VEG

ETA

BL E

089

50-0

0-45

0-00

16

B0

lbL

11

11.

81

11

1.3

1.2

10.3

SO

11

11

11

11

11

111

oliv

es, b

lack

, slic

ed, c

anne

d, 2

4/#3

00 c

ncn

lbD

2.8

1.5

1.63

5.93

8950

-01-

E09

-029

8B

0L

0S

O1

11

11

11

11

110

oliv

es, g

reen

, who

le, p

itted

, 12/

1 qt

jrjr

D1

11

11

11

11

110

8950

-00-

143-

0925

B0

L4

44

44

20S

O4

44

44

20ol

ives

, bla

ck, w

hole

, can

ned

cnlb

D4

1.3

44

44

1.4

22.7

8950

-00-

489-

0546

B0.

10.

10.

10.

10.

10.

10.

10.

7L

0S

O1

10.

251

11

11

11

11

11.2

5pe

pper

, jal

apen

o, w

hole

gr

cnD

11

13

8950

-01-

036-

1179

B0

L0.

30.

30.

30.

31.

2S

O0.

30.

30.

30.

30.

30.

30.

30.

30.

32.

7pi

ckle

s, d

ill, s

liced

cro

ssw

ise,

1 g

al jr

jrD

0.3

0.3

0.3

0.3

1.2

8950

-00-

616-

5469

B0

L0.

30.

30.

30.

30.

31.

5S

O0.

30.

30.

30.

31.

2pi

ckle

s, d

ill, w

hole

, sm

all,

6/#1

0 cn

cnD

0.3

0.3

0.3

0.3

1.2

8950

-00-

141-

0850

L0.

30.

30.

30.

31.

2S

O0.

30.

30.

30.

30.

30.

30.

30.

32.

4pi

ckle

s, s

wee

t, sl

iced

, cro

ssw

ise

jrD

0.3

0.3

0.3

0.3

1.2

8950

-01-

018-

6385

L0

SO

0.3

0.3

0.3

0.3

0.3

1.5

pick

les,

sw

eet,

who

le, 6

/#10

cn

cnD

0.3

0.3

0.3

0.3

1.2 0

8915

-00-

935-

9266

B0

L0

SO

0pi

men

to, c

anne

d, 7

oz

cncn

ozD

3.6

3.6

8915

-00-

935-

6371

B0

ozL

155.

34

24.3

SO

41

41

41

41

41

25ve

g, p

imen

to, c

anne

d, 2

4/#2

.5 o

z cn

cnD

3.6

3.6 0

aps9759


ITEM

UN

ITM

EAL

12

34

56

78

910

1112

1314

1516

1718

1920

21C

ON

DIM

ENTS

-BA

KIN

G0

8950

-00-

125-

6333

B0.

250.

250.

250.

250.

250.

250.

251.

75oz

L0.

70.

10.

8S

O0

baki

ng p

owde

r, 24

/14

oz c

ncn

ozD

40.

51.

15.

689

50-0

0-29

2-96

11B

0.05

0.05

L0.

60.

6S

O0

baki

ng s

oda,

24/

1 lb

bx

b xts

pD

10.

61

13.

689

15-0

1-07

8-92

71B

0oz

L8

8S

O0.

250.

250.

250.

250.

251.

25ch

errie

s, m

aras

chin

o, re

d, 1

2/16

oz

jrjr

ozD

6.4

6.4

8925

-00-

782-

3318

B0

L0

SO

41

41

41

41

41

25ch

ocol

ate

chip

s, s

emi-s

wee

tbg

D0

8955

-00-

223-

5806

B0

ozL

7.2

7.2

cnS

O0

coco

a, n

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aps9759


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aps9759


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aps9759


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aps9759


SUMMARY AR 30-22 4-14. Contingency operations

a. During initial deployment (to an undeveloped area), ration support will be on a push system. The MRE will be used for all meals. In accordance with paragraph 4-2 and the Surgeon General's policy, MREs will not be used as the sole ration for more than 21 days. After 21 days, they must be enhanced with the authorized enhancements in DA Pam 30-22 or alternate rations will be served.

b. When sufficient food service personnel and equipment are in theater, use of the UGR family of rations will be implemented upon the approval of the theater commander.

c. Transition to line item A rations must be approved by HQDA. All supporting requirements such as personnel, equipment, refrigeration, storage, and transportation must be rated green before approval will be granted.

d. Transition to the DA Contingency Operations (CONOPS) menu is mandatory to standardize support and control costs. All deviations from this menu must be approved by HQDA. This menu may be obtained from ACES. Further guidance regarding the implementation and use of the DA CONOPS menu is in DA Pam 30-22.

e. Units transitioning to LOG CAP contracts will abide by the following:

(1) Provisions will be specified in the Performance Work Statement (PWS).

(2) Government subsistence items will be furnished through a Subsistence Prime Vendor contractor. Subsistence is considered Government Furnished Property until consumed and is therefore accountable in accordance with the terms of the contract. The government will provide LOG CAP contractors a delivery schedule.

(3) Under other special situations, a request for funding authority will be submitted to the MACOM for approval.

(4) Requests to purchase catered meals (including host nation support meals) will be approved in writing by the MACOM prior to obligating funds. Subsistence purchased from commercial sources must originate from sanitarily approved food establishments in accordance with AR 40-657.

aps9759


f. Units in support of Contingency Operations, with the exception of those supported under the Defense Cooperation Agreement (DCA) are entitled to purchase subsistence with Military Personnel Army (MPA) Subsistence Account funds for operational rations. Units that are supported under DCA will abide by the procedures established by the theater or exercise commander for reimbursement of the MPA account for rations provided to the United States by a foreign government in the form of burden sharing reimbursement supplemental and operational rations.

g. Units deploying away from home station for contingency operations are entitled to purchase bottled water as part of their Unit Basic Load using the designated contingency operation project code. Commanders will not use subsistence dollars to buy bottled water for local training areas (LTAs) at home station or mobilization station. For planning factors, consumptions rates are found in FM 101-10-1/2

aps9759


SUMMARY

• 21 DAY CONOPS MENU – LEAD PROJECT OFFICER

Ms Loraine Salerno (804) 734-3366 Email: [email protected]

• Action Officer: Menu/RECAP/Recipes Ms Priscilla Dolloff-Crane, Food Systems Analyst

(804) 734-3071 Email: [email protected]

• Senior Food Ops NCO: MSG Debra Coon - (804) 734-3422 Email: [email protected]

• Operational Rations Individual: Ms. Helen Richardson, QA Specialist (804) 734-3304 Email:[email protected]

• Group: Mr. Rick Byrd, QA Specialist

(804) 734-3005 Email: [email protected]

• Food Safety: Environmental Science Officer Jaqueline Durant, CPT, Medical Service Corps (804) 734-4287 Email: [email protected]

• Senior Food Safety Officer Dawn Cater, CW3 Vet Services Technician (804) 734-4286 Email: [email protected]

The Army Center of Excellence, Subsistence Fort Lee, VA 23801

aps9759


ARMY 21-DAY CONOPSMENU

ARMY CENTER OF EXCELLENCE, SUBSISTENCE

FORT LEE, VA 23801ACES WEBSITE:

http://www.quartermaster.army.mil/aces

Documents

ARMY 21-DAY CONOPS MENU - Quartermaster Corps