1. CAFÉ CANTINA
Homemade'Guacamole'
Served'with'
'Baked'Corn'Tortilla'Chips''
'
Ropa'Vieja'
'
Oven'Baked'Plantains'with'
Dark'Chocolate'
Menu

2. CAFÉ CANTINA
Homemade'Guacamole'Served'with'
'Baked'Corn'Tortilla'Chips''
Homemade'guacamole'infused'with'red'onion,'fresh'
cilantro,'jalapeno,'fresh'lime'juice,'and'a'pinch'of'sea'salt.'
Served'with'baked'and'lightly'salted'corn'tortilla'chips,'
sprinkled'with'cumin'and'smoked'paprika."
Ropa'Vieja'
Ropa'Vieja'might'mean'“Old'Clothes,”'but'it'certainly'
doesn’t'taste'like'old'clothes!'It'received'its'names'because'
the'dish'resembles'torn'rags'or'clothes.'This'Cuban'favorite'
is'a'fragrant,'colorful'dish'of'shredded'beef'in'a'sauce'of'
tomatoes'and'bell'peppers'is'served'over'a'bed'of'brown'
rice.''
Oven'Baked'Plantains'with'Dark'Chocolate'
Ripe,'caramelized'plantains,'baked'in'a'touch'of'coconut'oil.'
Served'with'a'sprinkle'of'cinnamon'and'a'delicious'
chocolate'drizzle.'
Menu

3. CAFÉ CANTINA
Homemade'Guacamole'Served'wit'Baked'Corn'Tortilla'Chips'
The'Avocadoes'provide'monounsaturated'fats,'which'assist'with'
lowering'LDL'Cholesterol.'The'Red'onions'provide'phytochemicals'
that'provide'longKterm'health'benefits.'Cilantro'contains'
vitamins'C,'A'and'K."The"tomatoes"contain"lycopene,"which"has"
been"found"to"have"antioxidant"benefits."The"baked"corn"
tortilla"chips"contain"phosphorus.""
Ropa'Vieja'
The'Beef'contributes'to'your'daily'protein'food'intake'and'iron,'
which'is'important'for'the'production'of'healthy'red'blood'cells.'
The'green'peppers'provide'a'rich'source'of'Vitamin'C,'along'with'
essential'minerals'such'as'iron,'potassium,'magnesium'and'zinc.'
The'Brown'Rice'is'a'whole'grain,'high'in'magnesium,'which'is'
good'for'the'heart.'Magnesium'also'is'an''important'mineral'for'
regulating'blood'pressure'and'offsetting'sodium.'''
Oven'Baked'Plantains'with'Dark'Chocolate'
The'Plantains'are'starchy,'low'in'sugar'and'are'a'good'source'of'
potassium'and'fiber.'Plantains'also'contain'a'significant'amount'
of'vitamin'A'and'C'compared'to'bananas.'The'touch'of'coconut'oil'
can'improve'blood'cholesterol'levels'and'may'lower'your'risk'of'
heart'disease.'The'Dark'chocolate'is'rich'in'antioxidants.'
Nutritional Benefits

4. !
9!
!
Recipe&Information&
Formal!Name:! Baked&Tortilla&Chips&
Prep!Time:! 15!minutes!
!
Preparation&Information&
Preparation!Date:! February,!4th,!2016!
Yield:! 1!
Portions:! ~8!C!9!Chips!(One!tortilla)!
! !
!
Description& Prep&Technique& Quantity& UOM&
Corn!Tortillas!
Olive!Oil!
! 2.1!
0.25!
EACH!
TSP!
Ground!Cumin! ! 0.25! TSP!
Smoked!Paprika! ! 0.25! TSP!
Salt! ! 0.023! TSP!
Black!Pepper! ! 0.03! TSP!
!
Equipment&Needed:& Parchment!Paper!
Sharp!Knife! Oven!
Sheet!Pan! Pastry!Brush!
!
Step#& Preparation&
1. Preheat!the!oven!to!350°!F.!
2. With!a!pastry!brush!paint!a!very!light!coating!of!oil!on!one!side!of!each!tortilla.!
3. Stack!the!tortillas!greased!side!up!in!an!even!pile.!With!a!sharp!knife!cut!the!stack!in!half,!
then!into!quarters!and!finally!into!eighths.!
4. In!a!small!bowl,!combine!the!remaining!ingredients.!
5. Lay!the!cut!tortillas!flat!on!a!parchmentClined!sheet!pan.!
6. Sprinkle!the!seasoning!onto!the!tortillas.!Then!toast!the!chips!in!the!oven!for!10!minutes!or!
until!crisp.!
7. Take!the!tortilla!chips!out!of!the!oven!and!serve!immediately!or!let!cool!and!place!into!a!
container!until!ready!to!serve.&

5. !
9!
!
Recipe&Information&
Formal!Name:! Baked&Tortilla&Chips&
Prep!Time:! 15!minutes!
!
Preparation&Information&
Preparation!Date:! February,!4th,!2016!
Yield:! 100!
Portions:! ~8!Chips!(One!tortilla)!
! !
!
Description& Prep&Technique& Quantity& UOM&
Corn!Tortillas!
!
Olive!Oil!
! 150!
!
0.52!
EACH!
(~13%Dozen)%
CUP!
Ground!Cumin! ! 0.52! CUP!
Smoked!Paprika! ! 0.52! CUP!
Salt! ! 2.3! TSP!
Black!Pepper! ! 1! TBSP!
!
Equipment&Needed:& Parchment!Paper!
Sharp!Knife! Oven!
Sheet!Pan! Pastry!Brush!
!
Step#& Preparation&
1. Preheat!the!oven!to!350°!F.!
2. With!a!pastry!brush!paint!a!very!light!coating!of!oil!on!one!side!of!each!tortilla.!
3. Stack!the!tortillas!greased!side!up!in!an!even!pile.!With!a!sharp!knife!cut!the!stack!in!half,!
then!into!quarters!and!finally!into!eighths.!
4. In!a!small!bowl,!combine!the!remaining!ingredients.!
5. Lay!the!cut!tortillas!flat!on!a!parchmentlined!sheet!pan.!
6. Sprinkle!the!seasoning!onto!the!tortillas.!Then!toast!the!chips!in!the!oven!for!10!minutes!or!
until!crisp.!
7. Take!the!tortilla!chips!out!of!the!oven!and!serve!immediately!or!let!cool!and!place!into!a!
container!until!ready!to!serve.&

6. !
9!
!
Recipe&Information&
Formal!Name:! Guacamole&
Prep!Time:! 30!minutes!
!
Preparation&Information&
Preparation!Date:! February,!4th,!2016!
Yield:! 1!
Portions:! ~2/3!of!a!cup!
!
Description& Prep&Technique& Quantity& UOM&
Avocado!
Limes!
!
Juiced!
0.5!
0.1!
EACH!
EACH!
Kosher!Salt! ! 0.01! TBSP!
Jalapeno! Finely!diced! 0.1! EACH!
Red!Onion! Finely!diced! 0.02! CUP!
Plum!Tomato! Chopped! 0.1! EACH!
Cilantro! Chopped! 0.056! OZ!
!
Equipment&Needed:& Large!bowl!
Potato!Masher! Plastic!Wrap!
Chef’s!Knife! Serving!bowls!
!
Step#& Preparation&
1. Place the Avocados, Lime Juice, and salt into a bowl. Mash with a potato masher until smooth.&
2. Add jalapeno, onion, tomato and cilantro into the bowl. Mix thoroughly.&
3. Cover with 2 layers of plastic wrap and refrigerate until ready to serve. Spoon the guacamole
into serving bowls.&

7. !
9!
!
Recipe&Information&
Formal!Name:! Guacamole&
Prep!Time:! 30!minutes!
!
Preparation&Information&
Preparation!Date:! February,!4th,!2016!
Yield:! 100!
Portions:! ~2/3!of!a!cup!
!
Description& Prep&Technique& Quantity& UOM&
Avocado!
Limes!
!
Juiced!
50!
12!
EACH!
EACH!
Kosher!Salt! ! 1.07! TBSP!
Jalapeno! Finely!diced! 8! EACH!
Red!Onion! Finely!diced! 2! CUP!
Plum!Tomato! Chopped! 12! EACH!
Cilantro! Chopped! 5.6! OZ!!
(2#bunches)#
!
Equipment&Needed:& Large!bowl!
Potato!Masher! Plastic!Wrap!
Chef’s!Knife! Serving!bowls!
!
Step#& Preparation&
1. Place the Avocados, Lime Juice, and salt into a bowl. Mash with a potato masher until smooth.&
2. Add jalapeno, onion, tomato and cilantro into the bowl. Mix thoroughly.&
3. Cover with 2 layers of plastic wrap and refrigerate until ready to serve. Spoon the guacamole
into serving bowls.&

8. !
9!
!
Recipe&Information&
Formal!Name:! Ropa&Vieja&
Prep!Time:! 30!minutes!
!
Preparation&Information&
Preparation!Date:! February,!4th,!2016!
Yield:! 1!!!
Portions:! 8!oz!
!
Description& Prep&Technique& Quantity& UOM&
Chuck!Roast!
!
Achiote/Annatto!Powder!
Yellow!Onion!
Garlic!
!
Whole,!lightly!seasoned!with!
salt!and!pepper!
!
Peeled,!julienned!
Minced!
!
!
4.0!
!
0.1!
0.1!!
0.1!
Oz!
!
Tsp!
Each!
Each!
Olive!Oil! ! 0.1! Fl!Oz!
Carrot! Peeled,!julienned! 0.1! Each!
! ! ! !
! ! ! !
Green!Bell!Pepper! Seeded,!chopped! 0.12! Each!
Chopped!Green!Chilies!(4!oz!can)! Drained! 1.2! Oz!
Plum!Tomatoes!(28!oz!can)! Drained,!chopped! 2.8! Oz!
Tomato!Paste! ! 0.2! Tbs!
Brown!Rice!
Water!
Raw! 0.25! Cups!
!
Equipment&Needed:& !
Dutch!Oven! !
Spatula!or!Spoon! !
!
Step#& Preparation&
1. Season!Chuck!Roast!with!salt!and!pepper.!Place!in!a!large!Dutch!oven!with!achiote!powder,!
onion,!and!garlic!cloves.!Add!water!to!cover.!Heat!to!boil,!reduce!heat,!cover,!and!simmer!
until!meat!is!tender,!about!2Y!2!½!hours.!Remove!from!heat,!let!stand!until!cool!enough!to!
handle.!Reserve!liquid.!Pull!meat!along!the!grain!into!long,!ropy!strands.!
2. Heat!olive!oil!in!a!large!skillet!over!medium!heat.!Add!carrot!and!bell!pepper.!Cook!until!
soft!about!5!minutes.!Add!green!chilies,!chopped!tomatoes,!and!tomato!paste.!
3. Stir!in!2!cups!of!reserved!cooking!liquid!from!meat.!Cover,!and!simmer!for!15!minutes.!
Uncover,!raise!heat!to!mediumYhigh.!Cook!until!sauce!has!thickened,!about!5!minutes.!Pour!
over!beef.!
4. Serve!beef!over!cooked!brown!rice.!(Make!rice,!according!to!package!instructions,!while!
sauce!is!being!prepared)!
!

9. !
9!
!
Recipe&Information&
Formal!Name:! Ropa&Vieja&
Prep!Time:! 30!minutes!
!
Preparation&Information&
Preparation!Date:! February,!4th,!2016!
Yield:! 100!!!
Portions:! 8!oz!
!
Description& Prep&Technique& Quantity& UOM&
Chuck!Roast! Whole,!lightly!seasoned!with!
salt!and!pepper.!
25! lbs!
! ! ! !
Achiote/Annatto!Powder! ! 4! Tbsp!
Yellow!Onion! Peeled,!julienned! 6! Each!
Garlic!Cloves!
Olive!Oil!
Carrot!
Minced!
!
Peeled,!julienned!
15!
10!
10!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Each!
Fl!Oz!
Each!
Green!Bell!Pepper! Seeded,!julienned! 12! Each!
Chopped!Green!Chilies!(4!oz!can)! Drained! 120! Oz!(30!cans)!
Plum!Tomatoes!(28!oz!can)! Drained,!chopped! 280! Oz!(10!cans)!
Tomato!Paste! ! 1.25! Cups!
Brown!Rice! Raw! 25! Cups!
Water!!
Equipment&Needed:& !
Dutch!Oven! !
Spatula!or!Spoon! !
!
Step#& Preparation&
1. Season!Chuck!Roast!with!salt!and!pepper.!Place!in!a!large!Dutch!oven!with!achiote!powder,!
onion,!and!garlic!cloves.!Add!water!to!cover.!Heat!to!boil,!reduce!heat,!cover,!and!simmer!
until!meat!is!tender,!about!2Y!2!½!hours.!Remove!from!heat,!let!stand!until!cool!enough!to!
handle.!Reserve!liquid.!Pull!meat!along!the!grain!into!long,!ropy!strands.!
2. Heat!olive!oil!in!a!large!skillet!over!medium!heat.!Add!carrot!and!bell!pepper.!Cook!until!
soft!about!5!minutes.!Add!green!chilies,!chopped!tomatoes,!and!tomato!paste.!
3. Stir!in!2!cups!of!reserved!cooking!liquid!from!meat.!Cover,!and!simmer!for!15!minutes.!
Uncover,!raise!heat!to!mediumYhigh.!Cook!until!sauce!has!thickened,!about!5!minutes.!Pour!
over!beef.!
4. Serve!beef!over!cooked!brown!rice.!(Make!rice,!according!to!package!instructions,!while!
sauce!is!being!prepared)!

10. 9"
"
Recipe&Information&
Formal"Name:" Oven&Baked&Sweet&Plantains&with&Dark&Chocolate&Drizzle&
Prep"Time:" 15"minutes"
"
Preparation&Information&
Preparation"Date:" February,"4th,"2016"
Yield:" 1"
Portions:" ¾"of"a"banana,"approximately"5"–"6"slices"
"
Description& Prep&Technique& Quantity& UOM&
Very"ripe"Plantains"
Coconut"Oil"
Sliced,"0.5"in"thick"
"
0.75"
1.5"
EACH"
TSP"
Dark"Chocolate"Chips" " 1" TBSP"
Unsalted"Butter" " 0.25" TSP"
Cinnamon" " 0.1" TSP"
"
Equipment&Needed:& Sheet"Pan"
Chef’s"Knife" Parchment"paper"
Large"bowl" Tongs"
Sauce"pan" "
"
Step#& Preparation&
1. Preheat"the"oven"to"400º"Fahrenheit."
2. Place"the"plantain"slices"in"a"bowl,"add"the"oil,"and"toss"them"gently"to"coat"them."
3. Arrange"the"plantain"slices"on"a"parchmentZlined"baking"sheet"and"place"on"the"middle"rack"of"
the"oven"once"it's"heated."
4. Cook"for"15"minutes"then"carefully"flip"the"plantains"with"a"pair"of"tongs."
5. Cook"for"an"additional"10"minutes,"or"until"you're"happy"with"the"level"of"caramelization"on"both"
sides."
6. To"prepare"the"chocolate"drizzle,"in"a"saucepan,"add"the"butter"until"melted."
7. Add"the"chocolate"slowly,"stirring"constantly"until"completely"melted."
8."Transfer"plantains"to"a"serving"dish,"sprinkle"with"cinnamon"and"drizzle"with"chocolate.""

11. 9"
"
Recipe&Information&
Formal"Name:" Oven&Baked&Sweet&Plantains&with&Dark&Chocolate&Drizzle&
Prep"Time:" 15"minutes"
"
Preparation&Information&
Preparation"Date:" February,"4th,"2016"
Yield:" 100"
Portions:" ¾"of"a"banana,"approximately"5"–"6"slices"
" "
"
Description& Prep&Technique& Quantity& UOM&
Very"ripe"Plantains"
Coconut"Oil"
Sliced,"0.5"in"thick"
"
75"
3.125"
EACH"
CUPS"
Dark"Chocolate"Chips" " 6.25" CUPS"
Unsalted"Butter" " 0.5"+"1" CUP,"TBSP"
Cinnamon" " 0.5"+"1" CUP,"TBSP"
"
Equipment&Needed:& Sheet"Pan"
Chef’s"Knife" Parchment"paper"
Large"bowl" Tongs"
Sauce"pan" "
"
Step#& Preparation&
1. Preheat"the"oven"to"400º"Fahrenheit."
2. Place"the"plantain"slices"in"a"bowl,"add"the"oil,"and"toss"them"gently"to"coat"them."
3. Arrange"the"plantain"slices"on"a"parchment[lined"baking"sheet"and"place"on"the"middle"rack"of"
the"oven"once"it's"heated."
4. Cook"for"15"minutes"then"carefully"flip"the"plantains"with"a"pair"of"tongs."
5. Cook"for"an"additional"10"minutes,"or"until"you're"happy"with"the"level"of"caramelization"on"both"
sides."
6. To"prepare"the"chocolate"drizzle,"in"a"saucepan,"add"the"butter"until"melted."
7. Add"the"chocolate"slowly,"stirring"constantly"until"completely"melted."
8.."Transfer"plantains"to"a"serving"dish,"sprinkle"with"cinnamon"and"drizzle"with"chocolate.""

13. MARKET'PRODUCT'SPECIFICATION
Produce Avocado
Type Sprung
Variety Hass
GENERAL'APPEARANCE'CRITERIA
Color Dark1green1to1purplish1black1skin;1creamy1yellow1flesh1grading1to1bright1green1at1skin;1not>11discolored
Visual'Appearance
Skin1with1pebbly1texture1and1bright1bloom,1uniform1distribution1of1nodules;1no1foreign1matter.1
With1need1for1stickers1with1PLU1and1produce/variety1name1bar1code1when1available,1per1requirements
Firm1Flesh,1softening1slightly1at1stem1end;1moderately1think1skin1which1peels1easily
Oval1to1round1oval,1slightly1pear1shaped.1Length/width1ratio1not>1/5/1
Size In1preLordered1size1range1only1per1requirements
Maturity All1fruit1with1dry1matter1content1>121%1and1<135%
MAJOR'DEFECTS
Insects With1evidence1of1live1insects
Diseases with1soft1brownLblack1damage1to1skin1and1into1flesh,1stem1end1rot,1bacterial1soft1rot
Physical/Pest'Damage with1hard1lumps1in1flesh1under1skin
Temperature'Injury with1darkening/bronzing1of1skin1and/or1flesh1discoloration
MINOR'DEFECTS
Insects With1>1101attached1scale1insects
Physical/Pest'Damage with1hail1mark1>111sq.1cm,1must1be1healed,1not1>1Skin1thickness
Skin'Marks/Blemishes with1superficial1scattered1light1rub1marks1affecting1>121sq.1cm1of1total1area
Temperature'Injury with1sunburn1>11sq1cm
Physiological'Disorder with1red1brown1netting,1ridging,1wrinkling1>125%1visual1surface
CONSIGNMENT'CRITERIA
Tolerance'Per'Consignment
Total1minor1defects1within1allowance1limit1to1be1<121defects1per1item.1Total1minor1affects1outside1limit1must1not1
exceed110%1of1consignment.1Total1Major1defers1must1not1exceed12%1of1consignment.1Combined1total1not1to1
exceed110%
Packaging'&'Labeling
Packaging1manufactured1from1new1food1grade1materials1or1sanities1returnable1crates.1Labelling1must1meet1current1
legislative1requirements.1Labelling1to1identify1grower's1names/brand.
Shelf'Life Produce1must1provide1not1less1than1141days1clear1shelf1life1from1date1of1receive
Receival'Conditions
Compliance1with1Quarantine1treatments1for1interstate1consignment.1Refrigerated1van1with1air1bag1suspension.1
Temp16L91degrees1Celsius1
Chemical'&'Containment'
Residues
All1chemicals1used1pre/postharvest1must1be1registered1and1approved1for1use1in1accordance1with1the1requirements1
of1the1APVMA1regulatory1system.
Food'Safety'Requirements
Produce1is1to1be1grown1and1packed1under1a1HACCP1based1food1safety1program1that1is1subject1to1an1annual1thirdL
party1audit
Sensory'Shape

14. MARKET'PRODUCT'SPECIFICATION
Meat Beef
Cut Chuck)Roast
Intended'Use Main)Dish
Exact'Name Ropa)Vieja
U.S.'Grade'(or'equivalent) Grade)A
Product'Size 2);)2.5)pound)roast)(20)lbs)total)
Product'Yield 100,)3.2)ounce)portions
Size'of'Container 10)Chuck)Roasts
Type'of'packaging'material Air)tight,)vacuum)wrapped
Preservation'Method Refrigerator

15. MARKET'PRODUCT'SPECIFICATION
Produce PLANTAIN
Type Ripened
GENERAL'APPEARANCE'CRITERIA
Color
With0receival0color0stage03.50Summer0(010NovemberC310March),0stage04.00Winter0(010AprilC310October);0uniform0
colour0within0cartons.
Visual'Appearance Ripened,0dark0in0color.
Firm,0not0soft;0no0foreign0smells0or0tastes.
Slightly0arched,0with0blunted0butt0end0and0intact,0undamaged0necks.0None0with0double0pulps0or0'sausage
Size
Finger0length0:0measurement0is0over0curvature,0pulp0to0pulp,0across0the0back0of0the0plantain0minimum0200mm.0
Clusters0C030to070fingers0(ideal050to090fingers).
Maturity
Finger0maturity0thickness:0measured0at0right0angles0to0the0curve0of0the0fruit0at0a0point0one0third0from0its0flowering0
end.0Girth;0320C0420mm
MAJOR'DEFECTS
Insects With0obvious0live0insects0or0other0pests.
Diseases With0fungal0diseases0or0soft0rots0eg.0Anthracnose,0black0end0rot,0crown0rot.
With0splits,0holes,0deep0bruises0or0cuts0through0the0peel0into0the0pulp.
Damage0with0severed0/0broken0necks.
With0excessive0scattered0brown0spots/flecks0(senescent0spotting).
With0dull,0greyish,0or0blackened0peel,0or0brown0underCpeel0discolouration0(chilling0injury).
With0dark,0waterCsoaked0areas0(freezing0injury).
Temperature'Injury With0translucent0pitting0or0blackening0of0skin,0or0translucent0cores0in0fruit0(heat0damage).
MINOR'DEFECTS
Dry0brown0scab0(insect0damage);0or0with0scars0(due0to0hail,0bird0damage)0affecting0areas0>20sq0cm0(per0cluster)
With0reddishCbrown0patches0(Banana0rust)0affecting0areas0>20sq0cm0(per0cluster).
Skin'Marks/Blemishes Superficial0bruises0(<1mm0deep),0abrasion0or0rub0damage0(tan/brown/black)0affecting0>40sq0cm0(per0cluster).
Physiological'Disorders With0reddishCbrown0discoloration0>40sq0cm0(maturity0bronzing)0(per0cluster).
CONSIGNMENT'CRITERIA
Tolerance'Per'Consignment
Total0minor0defects0(within0allowance0limit)0to0be0<020defects0per0item0Total0minor0defects0(outside0allowance0limit)0
must0not0exceed010%0of0consignment.0Total0major0defects0must0not0exceed020%0of0consignment.0Combined0Total0
not0to0exceed010%.
Packaging'&'Labeling
Packaging0manufactured0from0new0food0grade0materials0or0sanitised0returnable0crates.0All0labelling0must0meet0the0
current0legislative0requirements.0Labelling0to0identify0grower’s0name/brand0(plus0growers0name/code0if0via0a0
packhouse),0address,0contents,0class,0size0and0minimum0net0weight.0Produce0to0identify0'Packed0On'0date0(eg.0Pkd0
DD/MM/YY)0and0Country0of0Origin0on0outer0container.
Shelf'Life Produce0must0provide0not0less0than0140days0clear0shelf0life0from0date0of0receival.
Receival'Conditions
Stacked0onto0a0stabilized0pallet0as0preCordered.0Refrigerated0van0with0air0bag0suspension,0unless0otherwise0
approved.0Temperature0550C059°F0(Ideal014°C)0for0Receival.
Chemical'&'Containment'
Residues
All0chemicals0used0pre/postharvest0must0be0registered0and0approved0for0use.0Residues,0Contaminants0and0Heavy0
Metals0to0comply0with0the0Food0Standards0Code.
Food'Safety'Requirements
Produce0is0to0be0grown0and0packed0under0a0HACCP0based0food0safety0program0that0is0subject0to0an0annual0thirdC
party0audit.0A0copy0of0current0certification0to0be0forwarded0to0receiver.0Produce0that0meets0the0above0specifications0
but0is0not0grown0under0a0HACCP0based0food0safety0program0must0not0be0labelled0Class01.
Physical/Pest'Damage
Skin'Marks/Blemishes
Sensory'Shape
Physical/Pest'Damage

16. MARKET'PRODUCT'SPECIFICATION
Produce ONION
Type Red
Variety Various
GENERAL'APPEARANCE'CRITERIA
Color Red.skin.and.white,.semi6translucent.flesh..Pale.green.tinge.allowable.in.new.season.onions.only.
Visual'Appearance Well6formed.shape.with.smooth.double.layer.of.papery.skin.covering.the.overlapping.concentric.layers.of.flesh.
Sensory Firm,.crisp.texture;.sharp.flavor,.not.too.pungent..Free.from.foreign.and.'off'smells.or.tastes.
Shape Squat.to.rounded.squat.
Size Loose.:.60.6.75.mm.Picklers.Loose.&.1kg.PP.:.35.6.45.mm
Maturity Prepacked.weight.requirement.must.be.>.10.%.above.the.declared.net.weight.per.retail.unit.
Well.cured,.dormant,.with.tight.necks.
MAJOR'DEFECTS
Insects With.evidence.of.live.insects.
Diseases Fungal.or.bacterial.rots.(black.mold,.mildew,.bulb/neck.rot,.white.rot)
Unhealed.cuts,.holes.or.splits.that.break.the.dry.outer.layers.
With.soft,.spongy.or.deeply.sunken.areas.due.to.severe.bruising.
With.prominent.greening.or.blotchy.coloration.
With.water.soaked.areas.in.the.flesh,.mostly.affecting.the.2nd.and.3rd.fleshy.scales.(translucent.scale).
With.loose,.fleshy.scales.(puffiness).or.visible.sprouting.(excess.maturity).
With.deep.growth.cracks.penetrating.through.the.dry.outer.layers.
Temperature'Injury With.soft,.water.soaked.outer.fleshy.scales.(freezing.injury).
MINOR'DEFECTS
Diseases
With.superficial.mold,.eg..Scattered,.dry.black.spots.affecting.>10%.of.visible.surface.or.outer.layers,.no.major.
mould.growth.(furry.appearance.due.to.visible.mycelium).
With.healed,.shallow.(<2mm.deep).scratches/wounds/pest.damage.>5mm.long.or.affecting.>0.5sq.cm.
With.excessive.peeling.or.cracking.of.papery.scales.exposing.>2sq.cm.of.white.fleshy.scales.
With.superficial.(<2mm.deep).bruises.or.flattened.areas.>2sq.cm.
Skin'Marks/Blemishes With.skin.marks/blemish,.eg..dull6.grey6black.blotches.(water.staining).affecting.in.aggregate.>2sq.cm.
Physiological'Disorders
With.>5%.misshapen.onions,.eg..Doubles,.(>1.distinct.bulb).or.bottlenecks.(thick.necks.with.moderately.
developed.bulbs).
CONSIGNMENT'CRITERIA
Tolerance'Per'Consignment
Total.minor.defects.(within.allowance.limit).to.be.<.2.defects.per.item.Total.minor.defects.(outside.allowance.
limit).must.not.exceed.10%.of.consignment..Total.major.defects.must.not.exceed.2.%.of.consignment..Combined.
Total.not.to.exceed.10%.
Packaging'&'Labeling
Packaging.manufactured.from.new.food.grade.materials.or.sanitized.returnable.crates..All.labelling.must.meet.
the.current.legislative.requirements..Labelling.to.identify.grower’s.name/brand.(plus.growers.name/code.if.via.a.
packhouse),.address,.contents,.class,.size.and.minimum.net.weight..Produce.to.identify.'Packed.On'.date.(eg..Pkd.
DD/MM/YY).and.Country.of.Origin.on.outer.container.
Shelf'Life Produce.must.provide.not.less.than.14.days.clear.shelf.life.from.date.of.receival.
Receival'Conditions
.Stacked.onto.a.stabilised.pallet.as.pre6ordered..Refrigerated.van.with.air.bag.suspension,.unless.otherwise.
approved..Pulp.Temperature.50.6.68°F
Chemical'&'Containment'
Residues
All.chemicals.used.pre/postharvest.must.be.registered.and.approved.for.use..Residues,.Contaminants.and.Heavy.
Metals.to.comply.with.the.Food.Standards.Code.
Food'Safety'Requirements
Produce.is.to.be.grown.and.packed.under.a.HACCP.based.food.safety.program.that.is.subject.to.an.annual.third6
party.audit..A.copy.of.current.certification.to.be.forwarded.to.receiver..Produce.that.meets.the.above.
specifications.but.is.not.grown.under.a.HACCP.based.food.safety.program.must.not.be.labelled.Class.1.
Physiological'Disorders
Physical/Pest'Damage
Physical/Pest'Damage

17. MARKET'PRODUCT'SPECIFICATION
Produce TOMATO
Type Truss
Variety Plum
GENERAL'APPEARANCE'CRITERIA
Color
With/receival/color/as/pre6ordered;/generally/>/3A/red/colour/(stage/465/on/QDPI/Chart);/uniform/
within/carton;/none/with/surface/mottling/>/25%.
Visual'Appearance With/bright/bloom;/calyx/removed;/seeds/in/clear/reddish/gel;/no/foreign/matter.
Thin,/smooth/skin;/firm,/juicy/flesh/with/mild/flavour;/no/foreign/smells/or/taste.
Uniformly/round/to/round6slightly/squat;/nil/kidney,/egg/or/dumb6bell/shaped,/or/with/obvious/raised/
ridges,/grossly/uneven/segments/or/otherwise/deformed.
Size
Preferred/size/is/65/6/70/(medium)./All/other/sizes/only/by/request;/54/6/59mm/(small),/60/6/64mm/
(small/medium),/71/6/76mm/(large)/in/diameter.
Maturity
Firm,/vine/ripened/fruit/(no/gas/ripening/permitted),/not/excessively/green/(immature)/or/soft/and/
dark/red.
MAJOR'DEFECTS
Insects With/obvious/live/insects/(eg/insect/larvae)
With/fungal/or/bacterial/rots/(eg/bacterial/soft/rot,/Alternaria/rot,/grey/mould,/sour/rot).
With/blotchy/or/mottled/appearance/due/to/viral/infection.
With/cuts,/holes,/splits/or/insect/damage/that/breaks/the/skin.
With/soft,/dark/areas/due/to/severe/bruising.
With/softening/or/rot/developing/at/the/blossom/end/(calcium/deficiency).
With/separation/of/flesh/from/inside/wall/>5mm/(hollow/cavity).
With/grey/or/brown/areas/in/the/internal/flesh/(grey/wall///vascular/browning).
With/circular/or/star/shaped/cracking/around/the/stem/attachment/or/blossom/scar.
With/softened/flesh,/pitted/skin,/or/failure/to/develop/normal/color/(chilling/injury).
With/soft/skin/or/wrinkled/appearance/(dehydration)
With/bleached,/flattened/areas/on/the/fruit/skin/(sunburn).
With/blotchy,/orange/toned/skin/(heat/damage).
MINOR'DEFECTS
With/minor/bruises/impact/damage/eg/skin/slightly/darkened/but/still/firm,/affecting/>2/sq/cm.
With/healed,/superficial/insect/damage/affecting/>1/sq/cm.
With/light,/scattered/blemish/eg/sand/marks,/rub/marks/affecting/>2/sq/cm.
With/'zipper'/lines/>/half/the/fruit/length/and/>1/mm/width.
With/brownish/marks/or/internal/grey/discoloration/affecting/in/aggregate/>1/sq/cm.
With/irregular/brown/black/scars/at/blossom/end/affecting/>0.5sq/cm.
With/healed/stem/end/cracks/>1cm/long/and/or/>2mm/width;/no/wounds.
With/persistent/green/shoulders/affecting/>2/sq/cm.
CONSIGNMENT'CRITERIA
Tolerance'Per'Consignment
Total/minor/defects/(within/allowance/limit)/to/be/</2/defects/per/item/Total/minor/defects/(outside/
allowance/limit)/must/not/exceed/10%/of/consignment./Total/major/defects/must/not/exceed/2/%/of/
consignment./Combined/Total/not/to/exceed/10%.
Packaging'&'Labeling
Packaging/manufactured/from/new/food/grade/materials/or/sanitized/returnable/crates./All/labelling/
must/meet/the/current/legislative/requirements./Labelling/to/identify/grower’s/name/brand/(plus/
growers/name/code/if/via/a/packhouse),/address,/contents,/class,/size/and/minimum/net/weight./
Produce/to/identify/'Packed/On'/date/(eg./Pkd/DD/MM/YY)/and/Country/of/Origin/on/outer/container.
Shelf'Life Produce/must/provide/not/less/than/14/days/clear/shelf/life/from/date/of/receival.
Receival'Conditions
Stacked/onto/a/stabilized/pallet/as/pre6ordered./Refrigerated/van/with/air/bag/suspension,/unless/
otherwise/approved./Pulp/Temperature/53/6/59/°/F.
Chemical'&'Containment'
Residues
All/chemicals/used/pre/postharvest/must/be/registered/and/approved/for/use./Residues,/
Contaminants/and/Heavy/Metals/to/comply/with/the/Food/Standards/Code.
Food'Safety'Requirements
Produce/is/to/be/grown/and/packed/under/a/HACCP/based/food/safety/program/that/is/subject/to/an/
annual/third6party/audit./A/copy/of/current/certification/to/be/forwarded/to/receiver./Produce/that/
meets/the/above/specifications/but/is/not/grown/under/a/HACCP/based/food/safety/program/must/
not/be/labelled/Class/1.
Diseases
Sensory'Shape
Physiological'Disorders
Skin'Marks/Blemishes
Physical/Pest'Damage
Temperature'Injury
Physiological'Disorders
Physical/Pest'Damage

18. KITCHEN(PRODUCTION(SCHEDULE(
! Sous!Chef:!Noelle!
Cegielski!
First!Course:!
Elana!
!First!Course:!
Hannah!
!Entrée:!
Valerie!
!Entrée:!
Jenny!
Dessert:!
Sherron!
!
!Dessert:!
Diana!
8:30!am! TEAM!MEETING!–!EXPLAIN!RECIPES!TO!EACH!TEAM!
8:45!am! ! Prep!Kitchen,!get!equipment!ready,!make!sure!inventory!is!up!to!par.!!
9:00am! ! Wash!and!clean!
tomatoes,!jalapeno,!
and!cilantro!
Preheat!oven!to!350!
degrees!
Preheat!
oven!to!350!
degrees!
! !
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
Peel!and!cut!plantains,!
measure!all!other!
ingredients!for!recipe.!
!
!
!
!
!
Preheat!oven!to!400!
degrees.!!
!
!
!
Season!chuck!roast!with!
salt!and!pepper,!place!in!
dutch!oven!with!water,!
onions,!and!garlic.!Slow!
cook!for!2Z2.5!hours!!
9:15!am! Game!plan!! Beginning!prep!for!guacamole,!chop!
onions,!tomatoes,!jalapeno,!and!cilantro.!
Prep!ingredients!for!sauce:!
pepper,!carrots,!and!
tomatoes.!
9:30!am! ! Juice!limes!for!
guacamole.!Add!
spices!and!all!other!
ingredients!
including!avocados.!
Mix!together!and!
cover/refrigerate!
until!assembly!and!
service.!
Brush!all!tortillas!
with!olive!oil!and!
cut!into!1/8.!
,!!
!
!
!
!
!
!
!
!
!
Begin!to!cook!brown!rice!
9:45!am! !
10:00am! ! For!tortilla!chips!combine!all!seasonings!
in!a!bowl.!Lay!tortillas!on!parchment!
paper!lined!baking!sheet,!sprinkle!with!
seasonings!and!bake!in!oven.!

19. 10:30am! ! Once!chips!come!out!of!the!oven!place!on!
the!side!to!cool!and!reserve!for!service.!
! Toss!plantains!in!oil,!lay!on!
parchment!lined!baking!
sheet!and!begin!baking.!
10:45am! ! Begin!to!cook!sauce.!Heat!
oil!and!add!all!chopped!
and!prepped!veggies.!Cook!
for!about!5!minutes!and!
then!add!canned!goods.!
Bring!to!a!boil!and!let!
simmer.!(You!may!later!
add!liquid!from!the!beef!to!
thin!out!sauce)!
!
11:00am! ! Begin!to!plate!guacamole!and!chips!for!
service!
! !
!
Begin!making!chocolate!
sauce!for!plantains!
11:15am! ! ! Chuck!roast!should!be!
done!around!this!time,!
cool!until!you!can!handle!
and!shred!Hold!at!135!
until!service.!!
11:30am! ! Serve!Appetizer!
11:45am! ! ! Begin!to!plate!rice!and!
then!top!with!shredded!
beef!and!sauce!for!service.!
!!
12:00pm! ! ! Serve!Entre! Begin!to!plate!dessert!for!
service!
12:15pm! ! ! !
12:30pm! ! Serve!Dessert!
12:45pm! ! !
1:00pm! TABLEZCLEARING!BEGINS!SOON!(KITCHEN!WILL!BEGIN!CLEANING)! !
1:15pm! EAT! !
1:30pm!
1:45pm! CLEAN!UP! !
2:00pm!
!
!

20. DINING%ROOM%PRODUCTION%SCHEDULE%
! Beverage/Bus+! Rec/Host!
!
Server!#2!
!
Server!#3!
!
Server!#4!
!
Server!#5!
!
Expeditor/Host!
9:00am! Begin!Beverages! Fold!napkins!
Place!Table!Cloths!
Fold!napkins!
Place!Table!
Cloths!
Polish!
Silverware!
Polish!
Silverware!
Polish!
Silverware!
Assist!
servers/back!of!
house!where!
needed!
9:30am! Gather!Glassware! Gather!Service!
ware!
Gather!!
Service!ware!
Gather!
Service!ware!
Gather!
Service!ware!
Gather!
Service!ware!
!
10am! Set!up!Bev!Station! Place!
Napkins/Headcount!
Arrange!Tables,!set!tables!with!silverware!and!Service!Ware,!
place!one!menu!handout!and!centerpiece!at!each!table.!!
!
10:30am! Begin!Filling!Water!
glasses!
Set!up!Host!
Table/cash!box!
11am! TEAM!MEETING! TEAM!MEETING! TEAM!
MEETING!
TEAM!
MEETING!
TEAM!
MEETING!
TEAM!
MEETING!
Review!final!
reservations!and!
give!to!Sous!Chef!
11:15am! Check!Dining!room!
set!up/beverage!
station!
Set!up!Reception!
area/Final!
Headcount!
Check!Dining!room!for!set!up!accuracy/Ask!manager!for!help!
if!needed!
Check!in!guests!
11:30am! FIRST!COURSE!SERVED!
11:45am! Return!Cash!box/!
Assist!in!bussing!
tables/Expediting!
between!front!
and!back!of!
house!
12pm! ENTRÉE!SERVED!
12:15pm!
12:30pm! DESSERT!SERVED!
12:45pm!
1pm! CLEAR!TABLES!
Assist!
EAT!!
FINAL!CLEAN!UP!
1:15pm!
1:45pm!
!

21. TABLE&SET&UP&DIAGRAMS&
Ini$al'Set'up'
First'Course'
Entree'
Dessert'

22. Payroll'Budget'Estimated'Worksheet'
Week'of:'__February'4,'2015' ' ' ' ' ' Department:'__Front'of'House'
Date'Prepared:'__1/20/16_____' ' ' ' ' Prepared'by:'_Katie'Schmidt_'
Name:'' Position' Rate'of'Pay' Scheduled'
Hours'
Scheduled'
Overtime'
Total'
Earned'
Lisa% Server%1% $1/hour% 6hours% 0hours% $6.00%
Molly% 2% $1/hour% 6hours% 0hours% $6.00%
Bryton% 3% $1/hour% 6hours% 0hours% $6.00%
Erin% 4% $1/hour% 6hours% 0hours% $6.00%
Suzanne% 5% $1/hour% 6hours% 0hours% $6.00%
Andrea% Expeditor/host% $1/hour% 6hours% 0hours% $6.00%
Andrew% Beverage% $1/hour% 6hours% 0hours% $6.00%
Paulina% Beverage% $1/hour% 6hours% 0hours% $6.00%
% % % % % %
% % % % % %
% % % % % %
Total% % % % % $48.00%
% % % % % %
Allowance%for%Social%security,%Medicare,%federal%and%state%unemployment%taxes%
Total%Hourly%Wages%$1,592.40%x%Rate%1.12=%
$53.76%
EMPLOYEE'MEALS'
Note:%could%be%added%to%or%subtracted%from%the%payroll%according%to%management%policy%
% ' Estimated'
number'of'
meals'
'
Cost/Meal'
'
Total'
% Total' 8% $0.25% $2.00%
TOTAL'(wages'&'meals)' % % % $55.76%
Estimated'Sales'for'Week' % % % $600%
Estimated'Payroll'(Labor)'
Cost'percentage'for'week'
% % % 11.6%%
Payrol'(Labor)'Cost'
Percentage'Goal'
% % % 10%%
%

23. Payroll'Budget'Estimated'Worksheet'
Week'of:'__February'4,'2016____' ' ' ' ' Department:'Front'of'House'
Date'Prepared:'__1/20/16_____' ' ' ' ' Prepared'by:'_Leah'Johnston'
Name' Position' Rate'of'Pay' Scheduled'
Hours'
Scheduled'
Overtime'
Total'
Earned'
Lisa% Server%1% $1/hour% 6hours% 0hours% $6.00%
Molly% 2% $1/hour% 6hours% 0hours% $6.00%
Bryton% 3% $1/hour% 6hours% 0hours% $6.00%
Erin% 4% $1/hour% 6hours% 0hours% $6.00%
Suzanne% 5% $1/hour% 6hours% 0hours% $6.00%
Andrea% Expeditor/host% $1/hour% 6hours% 0hours% $6.00%
Andrew% Beverage% $1/hour% 6hours% 0hours% $6.00%
Paulina% Beverage% $1/hour% 6hours% 0hours% $6.00%
% % % % % %
% % % % % %
% % % % % %
Total% % % % % $48.00%
% % % % % %
Allowance%for%Social%security,%Medicare,%federal%and%state%unemployment%taxes%
Total%Hourly%Wages%$1,592.40%x%Rate%1.12=%
$53.76%
EMPLOYEE'MEALS'
Note:%could%be%added%to%or%subtracted%from%the%payroll%according%to%management%policy%
% ' Estimated'
number'of'
meals'
'
Cost/Meal'
'
Total'
% Total' 8% $0.25% $2.00%
TOTAL'(wages'&'meals)' % % % $55.76%
Estimated'Sales'for'Week' % % % $600%
Estimated'Payroll'(Labor)'
Cost'percentage'for'week'
% % % 11.6%%
Payrol'(Labor)'Cost'
Percentage'Goal'
% % % 10%%
%

24. Payroll'Budget'Estimated'Worksheet'
Week'of:'__February'4,'2016___' ' ' ' ' Department:'__Back'of'House'
Date'Prepared:'__1/20/16_____' ' ' ' ' Prepared'by:'_Noelle'Cigielski'
Name' Position' Rate'of'Pay' Scheduled'
Hours'
Scheduled'
Overtime'
Total'
Earned'
Elana% First%
Course%
$1/hour% 6hours% 0hours% $6.00%
Hannah% First%
Course%
$1/hour% 6hours% 0hours% $6.00%
Valerie% Entrée% $1/hour% 6hours% 0hours% $6.00%
Jenny% Entrée% $1/hour% 6hours% 0hours% $6.00%
Sherron% Dessert% $1/hour% 6hours% 0hours% $6.00%
Diana% Dessert% $1/hour% 6hours% 0hours% $6.00%
Nicole% Dishroom% $1/hour% 6hours% 0hours% $6.00%
Taylor% Dishroom% $1/hour% 6hours% 0hours% $6.00%
% % % % % %
% % % % % %
% % % % % %
% % % % % %
Total% % % % % $48.00%
% % % % % %
Allowance%for%Social%security,%Medicare,%federal%and%state%unemployment%taxes%
Total%Hourly%Wages%$1,592.40%x%Rate%1.12=%
$53.76%
EMPLOYEE'MEALS'
Note:%could%be%added%to%or%subtracted%from%the%payroll%according%to%management%policy%
% ' Estimated'
number'of'
meals'
'
Cost/Meal'
'
Total'
% Total' 8% $0.25% $2.00%
TOTAL'(wages'&'meals)' % % % $55.76%
Estimated'Sales'for'Week' % % % $600%
Estimated'Payroll'(Labor)'
Cost'percentage'for'week'
% % % 11.6%%
Payrol'(Labor)'Cost'
Percentage'Goal'
% % % 10%%
%

25. Recipe&Name:
Baked&Tortilla&
Chips Author(s):&Leah,&Noelle,&Katie Portions: 100
Serving&Size:
~8&Chips&(One&
tortilla) Prep&Time:&15&minutes Cook&Time: 10&minutes
Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&Portion
GFS 714360 Corn&Tortillas,&Yellow& 150 EACH 0.18$&&&&&&&&&&&&& 26.55$&&&&&&&&&&&&&&&&&&&&&&&& 0.27$&&&&&&&&&&&&&&&&&&&&&&&&&&
GFS 645142 Olive&Oil,&Extra&Virgin 4.16 FL&OZ 0.17$&&&&&&&&&&&&& 0.69$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.01$&&&&&&&&&&&&&&&&&&&&&&&&&&
GFS 273945 Cumin,&Ground 0.52 CUP 5.43$&&&&&&&&&&&&& 2.82$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.03$&&&&&&&&&&&&&&&&&&&&&&&&&&
GFS 860430 Smoked&Paprika 0.52 CUP 7.56$&&&&&&&&&&&&& 3.93$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.04$&&&&&&&&&&&&&&&&&&&&&&&&&&
GFS 748590 Sea&Salt 0.383 OZ 0.38$&&&&&&&&&&&&& 0.14$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.00$&&&&&&&&&&&&&&&&&&&&&&&&&&
GFS 225037 Black&Pepper 0.5 OZ 0.79$&&&&&&&&&&&&& 0.39$&&&&&&&&&&&&&&&&&&&&&&&&&& 0.00$&&&&&&&&&&&&&&&&&&&&&&&&&&
GFS
GFS
Food&Cost Selling&Price Markup Cost
Portion
Total
RECIPE&COST&INFORMATION

26. Recipe&Name: Guacamole Author(s):)Leah,)Noelle,)Katie Portions: 100
Serving&Size: ~2/3)cup Prep&Time:&30)minutes Cook&Time: 0)minutes
Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&Portion
GFS 201383 Avocado 50 EACH 0.91$))))))))))))) 45.25$)))))))))))))))))))))))) 0.45$))))))))))))))))))))))))))
GFS 570095 Lime 12 EACH 0.36$))))))))))))) 4.26$)))))))))))))))))))))))))) 0.04$))))))))))))))))))))))))))
GFS 748590 Salt,)Sea 0.535 OZ 0.38$))))))))))))) 0.20$)))))))))))))))))))))))))) 0.00$))))))))))))))))))))))))))
GFS 303186 Jalapeno 8 EACH 0.24$))))))))))))) 1.89$)))))))))))))))))))))))))) 0.02$))))))))))))))))))))))))))
GFS 414951 Onion,)Red 2 CUP 0.61$))))))))))))) 1.22$)))))))))))))))))))))))))) 0.01$))))))))))))))))))))))))))
GFS 462551 Tomato,)Roma,)Fresh 12 EACH 0.69$))))))))))))) 8.28$)))))))))))))))))))))))))) 0.08$))))))))))))))))))))))))))
GFS 667511 Cilantro 2 BUNCHES 0.71$))))))))))))) 1.43$)))))))))))))))))))))))))) 0.01$))))))))))))))))))))))))))
Food&Cost Selling&Price Markup Cost
Portion
Total
RECIPE&COST&INFORMATION

27. Recipe&Name: Ropa%Vieja Author(s):%Leah,%Noelle,%Katie Portions: 100
Serving&Size: 8%ounces Prep&Time:%30%minutes Cook&Time: 2.5%hours
Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&Portion
GFS 384130 Chuck%Roast 25 LBS 5.92$%%%%%%%%%%%%% 148.00$%%%%%%%%%%%%%%%%%%%%%% 1.48$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 198498 Carrot,%raw,%unpeeled 1 LB 38.56$%%%%%%%%%% 38.56$%%%%%%%%%%%%%%%%%%%%%%%% 0.39$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 645142 Olive%Oil,%Extra%Virgin 10 FL%OZ 0.17$%%%%%%%%%%%%% 1.67$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.02$%%%%%%%%%%%%%%%%%%%%%%%%%%
Not%found%in%GFS Achiote/Annatto%Powder 4 TBSP V$%%%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 267929 Onion,%yellow,%medium 6 EACH 0.43$%%%%%%%%%%%%% 2.58$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.03$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 130731 Garlic%bulb 1 EACH 3.67$%%%%%%%%%%%%% 3.67$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.04$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 592315 Bell%Pepper,%Green 12 EACH 1.70$%%%%%%%%%%%%% 20.45$%%%%%%%%%%%%%%%%%%%%%%%% 0.20$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 131460 Chopped%green%chilies,%4%oz%can 120 OZ 0.19$%%%%%%%%%%%%% 22.44$%%%%%%%%%%%%%%%%%%%%%%%% 0.22$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 478262 Tomatoes,%plum,%whole,%28%oz%can 280 OZ 0.11$%%%%%%%%%%%%% 30.52$%%%%%%%%%%%%%%%%%%%%%%%% 0.31$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 150580 Tomato%Paste 10 OZ 0.00$%%%%%%%%%%%%% 0.02$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.00$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS 516371 Rice,%brown 25 CUPS 0.27$%%%%%%%%%%%%% 6.80$%%%%%%%%%%%%%%%%%%%%%%%%%% 0.07$%%%%%%%%%%%%%%%%%%%%%%%%%%
GFS
GFS
GFS
GFS
GFS
GFS
Food&Cost Selling&Price Markup Cost
Portion
Total
RECIPE&COST&INFORMATION

28. Recipe&Name:
Oven%Baked*Sweet*
Plantains*with*Dark*
Chocolate*Drizzle* Author(s):*Leah,*Noelle,*Katie Portions: 100
Serving&Size:
¾*of*a*banana,*~5–6*
slices Prep&Time:&15*minutes Cook&Time: 40*minutes
Vendor&Code Item&Code Description Amount UOM Unit&Cost Total&Cost Cost&Per&Portion
GFS 866161 Plantains,*very*ripe 75 EACH 0.51$************* 38.03$************************ 0.38$**************************
Not*found*in*GFS Oil,*Coconut 3.125 CUPS %$****************************
Not*found*in*GFS Dark*Chocolate*Chips 6.25 CUPS %$****************************
GFS 299405 Butter,*Unsalted 1 POUND 3.86$************* 3.86$************************** 0.04$**************************
GFS 224723 Cinnamon,*Ground 0.5625 CUPS 3.90$************* 2.20$************************** 0.02$**************************
GFS
GFS
Food&Cost Selling&Price Markup Cost
Portion
Total
RECIPE&COST&INFORMATION

29. Receiving Storage Handling
Tomatoes
!"Use"certified"suppliers.
!"Check"for"damage"or"tampering"that"may"have"
occurred"with"product"packaging."
!"Ensure"produce"is"in"good"quality"condition."
!"Transport"to"proper"storage"to"prevent"
bacterial"growth."
!"Use"within"2!3"days"of"receipt"if"ripe."Unripened"should"
be"used"within"5"days."
!"Store"fruit"away"from"direct"sunlight"with
the"stem"scar"facing"up"to"reduce"softening"and"
darkening"of"the"fruit.
!"Store"at"room"temperature."Do"not"refrigerate.
!"Properly"wrap,"label"and"date"any"product"removed"
from"original"packaging.
!"Thoroughly"wash"produce"before"preparing."
!"Use"gloves"when"preparing."
!"To"prevent"cross!contamination,"prepare"in"away"
from"raw"meat,"fish"or"egg"products.
Green4
Peppers
!"Use"certified"suppliers.
!"Check"for"damage"or"tampering"that"may"have"
occurred"with"product"packaging."
!"Ensure"produce"is"in"good"quality"condition."
!"Transport"to"refrigerator"or"proper"storage"to"
prevent"bacterial"growth."
!"Use"within"7"days"of"receipt."
!"If"any"packaging"is"open,"use"within"3!5"days.
!"Refrigerate"at"41!45"degrees"Fahrenheit"and"above"any"
raw"meat"products."
!"Keep"dry.
!"Properly"wrap,"label"and"date"any"product"removed"
from"original"packaging.
!"Thoroughly"wash"produce"before"preparing."
!"Use"gloves"when"preparing."
!"To"prevent"cross!contamination,"prepare"in"away"
from"raw"meat,"fish"or"egg"products.
Red4Onions
!"Use"certified"suppliers.
!"Check"for"damage"or"tampering"that"may"have"
occurred"with"product"packaging."
!"Onions"should"feel"firm"and"dry,"be"free"of"gray"
or"black"mold,"and"should"not"have"any"visible"
sprouting."Some"loose"skins"are"normal.
!"Transport"to"refrigerator"or"proper"storage"to"
prevent"bacterial"growth."
!"Storage"shelf!life"30!60"days."Store"onions"in"a"cool,"
dry,"well!ventilated"area.
!"Maintain"storage"temperature"of"45!55°F.
!"Do"not"wrap"onions"in"plastic"or"store"in"plastic"bags."A"
lack"of"air"circulation"will"reduce"shelf"life.
!"Do"not"store"onions"with"potatoes"or"other"produce"
items"that"release"moisture.
!"Keep"onions"out"of"direct"sunlight"and"other"heat"
sources.
!"Cut"onions"will"keep"for"several"days"if"sealed"in"plastic"
bags"or"containers"and"refrigerated.
!"Peel"onion"before"preparing.
!"Use"gloves"when"preparing."
!"To"prevent"cross!contamination,"prepare"in"away"
from"raw"meat,"fish"or"egg"products.
Plantains
!"Use"certified"suppliers.
!"Check"for"damage"or"tampering"that"may"have"
occurred"with"product"packaging."
!"Ensure"produce"is"in"good"quality"condition."
!"Transport"to"refrigerator"or"proper"storage"to"
prevent"bacterial"growth."
!"Use"ripe"plantains"immediately."Store"at"room"
temperature.
!"Plantains"can"be"refrigerated"at"41"degrees"or"below"
for"several"days"to"slow"ripening.
!"Store"above"any"raw"meat"products."
!"Peeled"plantains"should"be"eaten"immediately"lest"
they"discolor"due"to"exposure"to"the"air."
!"Properly"wrap,"label"and"date"any"product"removed"
from"original"packaging.
!"Allow"the"refrigerated"fruit"to"come"to"room"
temperature"before"consuming"for"full"flavor."
!"Use"gloves"when"preparing."
!"To"prevent"cross!contamination,"prepare"in"away"
from"raw"meat,"fish"or"egg"products.
Brown4Rice
!"Use"certified"suppliers.
!"Check"for"damage"or"tampering"that"may"have"
occurred"with"product"packaging."
!"Ensure"produce"is"in"good"quality"condition."
!"Transport"to"proper"storage"in"a"dry"
environment"to"prevent"bacterial"growth."
!"Store"in"a"clean,"dry"and"well!ventilated"environment.
!"Avoid"moisture."Place"above"any"liquid"or"moist"
products."
!"Keep"storage"area"clean"to"prevent"ingress"of"rodents"
or"other"pests."
!"Properly"wrap,"label"and"date"any"product"removed"
from"original"packaging.
!"Rinse"with"cold"water"prior"and"drain"prior"to"cooking"
to"remove"any"possible"contaminants."
!"Prepare"according"to"package"instructions."
HAACP:4Product4Receiving,4Storage4&4Handling4Requirements