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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
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.
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
Daily Menu
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
Contingency Operations (CONOPS) 21 Day Line Item A-rations (LIA) Menus 12 August 2003 update
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
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.
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
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
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:
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.
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.
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.
• 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
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.
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.
• 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.
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.
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.
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.
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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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
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
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
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
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
o U
I:CO
25LY
ON
NA
ISE
PO
TATO
ES
Q
0460
3D
4, L
17ffv
pot
atoe
s, o
nion
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
35S
EA
SO
NE
D P
EA
S
Q11
600
L2, D
489
15 0
0 12
7 80
21 p
eas,
gre
en, f
z, 1
2/2.
5 LB
PG
/CS
UI:L
B30
PIN
EA
PP
LE C
OLE
SLA
W
M00
903
D4,
L8,
D13
, D20
ffv: c
abba
ge, 8
915
00 1
70 5
148
pine
appl
e, s
liced
, 6/#
10
UI:C
N,
plus
895
0 01
E59
657
9 dr
essi
ng, s
alad
, reg
ular
, 4/ 1
gal
co
, UI:C
O, v
ineg
ar40
PA
STA
SA
LAD
M
0380
0D
4, L
8, D
13, L
16, D
2089
20 0
1 41
2 50
91 m
acar
oni,
rotin
i spi
ral,
tri-c
olor
, 10
lb p
g, 3
/CS
UI:C
O p
lus
ffv it
ems,
894
0 01
389
438
0 ita
lian
dres
sing
, 16
oz,
6/ 1
6 oz
UI:B
T60
CH
OC
OLA
TE B
RO
WN
IES
S
OP
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
)10
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
80TO
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
for h
olid
ays
8905
-01-
e59-
7756
ham
, pit,
sm
oked
, ful
ly c
kd, 2
/15
lb a
vg c
s, 3
0 lb
cs
SER
V PE
R
100
MEA
L / D
AY
REC
IPE
SO
PFR
EQU
ENC
Y
LUN
CH
DA
Y 5
35TO
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
S35
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
50IT
ALI
AN
STY
LE V
EA
L S
TEA
K
L101
00L5
8905
-01-
E59
-632
2 ve
al s
teak
, pre
ck, b
rd, f
z, 1
60-4
oz
ea/c
s U
I:LB
plu
s ne
ed c
rush
ed to
mat
oes,
use
891
5 01
373
497
8 ve
g, to
mat
oes
dice
d, 6
/ #10
UI:C
N50
GR
ILLE
D S
ALI
SB
UR
Y S
TEA
K
SO
P o
r L03
700
L1, L
5, D
2089
05-0
1-E
59-6
314
beef
stea
k, s
alib
ury,
pre
-ck,
fz, 1
60/4
oz
ea, 4
0 LB
CA
SE
60
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
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
20
ITA
LIA
N B
RO
CC
OLI
PA
STA
(hot
) (h
alf p
ortio
n)L1
8900
L5;
20 p
ortio
ns s
erve
40
dine
rs a
s si
de d
ish
need
tom
pas
te; p
lus
8915
01
373
4978
veg
, tom
atoe
s di
ced,
6/ #
10 U
I:CN
, 891
5 00
129
082
5 ve
g, b
rocc
oli s
pear
s, fz
, 12/
2.
5# p
g, U
I:LB
892
0 01
412
509
1 m
acar
oni,
rotin
i spi
ral,
tri-c
olor
, 10
lb p
g, 3
/CS
UI:C
O, s
pice
s, c
hees
e, o
nion
s
25S
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
B55
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
70P
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
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
50P
EA
CH
CR
UN
CH
J0
1005
L589
40 0
0 61
6 02
28 p
ie fi
lling
, pea
ch, 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
onju
ice
40C
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 5
35B
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
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
60C
HIN
ES
E F
IVE
SP
ICE
CH
ICK
EN
L1
5300
D5
need
bas
ic c
hix;
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 890
5-01
-e60
-271
2
chic
ken,
qua
rtere
d, p
re-c
ked,
frz,
rotis
serie
sty
le, m
arin
ated
, 8 o
z ea
bib
zar
tic p
lus
onio
n &
spi
ces
40B
RA
ISE
D B
EE
F &
NO
OD
LES
L0
1700
D5
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
B65
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
55S
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
N25
BU
TTE
RE
D C
AU
LIFL
OW
ER
Q
1090
0D
589
15-0
0-16
0-61
56 c
aulif
low
er, f
z, 2
lb p
g U
I: LB
55M
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
30C
OLE
SLA
W W
/ VIN
EG
AR
DR
ES
SIN
G
M00
901
D5
ffv: c
abba
ge, p
lus
spic
es, 8
950-
01-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
G80
CA
RR
OT
CA
KE
w
/ CR
EA
M C
HE
ES
E F
RO
STI
NG
SO
PD
5, L
10 a
lt w
/mix
G-1
3 &
G-2
7 fro
stin
g89
20-0
1-E
59-0
017
cake
, car
rot,
fz 9
" dia
laye
r 4/C
S U
I:EA
20C
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
100
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
SER
V PE
R
100
MEA
L / D
AY
REC
IPE
SO
PFR
EQU
ENC
Y
LUN
CH
DA
Y 6
25C
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
10LI
VE
R &
ON
ION
S
L107
00L6
8905
-00-
655-
8410
or n
apa
liver
, bee
f cal
f, sl
iced
, fz
UI:L
B p
lus
ffv: o
nion
s10
….O
NIO
N A
ND
MU
SH
RO
OM
GR
AV
YO
0160
9L6
893
5 01
E09
857
9, s
oup
and
grav
y ba
se, b
eef,
past
e, n
o m
sg, 1
lb U
I:CO
plu
s ffv
: oni
on a
nd 8
915-
01-e
60-1
924
veg,
m
ushr
oom
s, c
n,sl
iced
, 6 #
10 c
n90
CH
ICK
EN
CO
RD
ON
BLE
UL8
3900
alt
L183
L6E
NTR
EE
, IN
D S
ER
V, F
ZN,c
hick
en c
ordo
n bl
eu, 7
oz
ea, 2
4/ca
se o
r alt
8905
01
369
4422
chi
cken
bre
ast,
fz, s
kinl
ess,
bnl
s,
4 to
5 o
z, 1
0lb
bg, 4
/cs
UI:L
B p
lus
8950
-01-
E09
-079
2 vi
nega
r, ci
der /
dis
tille
d, 6
/ 1 g
al p
last
ic U
I:BT
and
950
00 1
27 9
789
ca
tsup
, tom
ato,
6/ #
10 U
I:CN
30O
'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
70LY
ON
NA
ISE
RIC
E
E00
501
L689
20-0
1-25
0-65
57 ri
ce, p
arbo
iled
25 lb
bg
UI:B
G p
lus
ffv: o
nion
s an
d 89
15 0
0 93
5 63
71 v
eg, p
imie
nto,
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
.5 lb
pg,
UI:L
B o
r 891
5 00
257
394
7 ve
g, c
orn,
6/ #
10 U
I:CN
60S
TEA
ME
D B
RO
CC
OLI
W
/Q
1050
0L6
, L16
, L20
8915
00
129
0825
veg
, bro
ccol
i spe
ars,
fz 1
2/ 2
.5#
pg U
I:LB
50C
HE
ES
E S
AU
CE
S
OP
L6, D
1789
50-0
1-24
4-42
88 c
hees
e sa
uce,
che
ddar
, 6/ #
10 c
n 25
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
PO
TATO
SA
LAD
M
0400
2 L6
, L10
8915
-00-
127-
9677
pot
atoe
s, w
hite
, #1
0 U
I:CN
plu
s ffv
: oni
ons,
cel
ery
and
8950
01
127
9295
relis
h, p
ickl
e sw
eet 6
/ #10
U
I:CN
, 891
5 00
935
637
1 ve
g, p
imie
nto,
dic
ed 2
4/ #
2.5
UI:C
N40
W
/ VIN
EG
AR
DR
ES
SIN
GM
0090
1L6
, L10
8950
-01-
E09
-079
2 vi
nega
r, ci
der /
dis
tille
d, 6
/ 1 g
al p
last
ic U
I:BT,
892
5-01
-413
-781
1 su
gar,
gran
ulat
ed, 4
/ 10
lb U
I:BG
60B
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
e30
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
DIN
NER
DA
Y 6
45V
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
80B
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
B20
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
cn
894
5 00
616
00
78 m
arga
rine
,1 lb
prin
t, 30
/CS
UI:L
B20
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
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
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V PE
R
100
MEA
L / D
AY
REC
IPE
SO
PFR
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YLU
NC
H D
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2130
BE
AN
w/ B
AC
ON
SO
UP
S
OP
D
5, D
10, D
15, L
2189
35-0
1-e5
9-44
17 s
oup,
bea
n w
ith b
acon
, 12/
50
OZ
UI: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
45FR
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CA
JUN
CA
TFIS
H F
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TS
LO56
00L2
189
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
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4 co
rnm
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yello
w 1
2/
24 o
z U
I:BX
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SS
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L3, D
6, D
10, L
13, L
14, D
17, D
19, L
21ffv
45TA
RTA
R S
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S
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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
55C
HU
CK
WA
GO
N B
EE
F S
TEW
L167
00L2
189
05-0
1-E
19-4
313
beef
, gro
und,
bul
k fz
85%
lean
, 3/ 1
0 lb
bg/
cs U
I:LB
, oni
on, p
eppe
rs, 8
950
00 1
27 9
789
cats
up #
10 C
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8915
00
184
5601
bea
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MA
CA
RO
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CH
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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
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d, 2
/5 lb
bg/
cs
UI:L
B o
r no
t cat
: 894
0-01
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-185
6 m
ac &
che
ese,
bib
50B
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
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oz) 2
4/ca
se60
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
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
40P
ER
FEC
TON
SA
LAD
M
0400
0D
1, L
5, D
12, L
15, D
16, L
18, L
20, L
21ilo
lem
on u
se:8
940-
01-4
19-6
681
dess
ert p
dr g
elat
in, o
rang
e, fo
il pg
12
/24
oz p
kg U
I:PG
; vi
nega
r, ffv
lettu
ce le
af, c
abba
ge,
carr
ots,
cel
ery,
sw
eet p
eppe
rs; &
pim
ient
os
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
70C
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CO
LATE
CH
IP C
OO
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ary
type
sS
OP
D8,
L14
, L21
alt
reci
pe H
0200
189
20 0
1 E
09 6
673
cook
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ough
, cho
c ch
ip w
/ wal
nuts
, pre
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, fz,
240
/ 1.3
OZ
ea U
I:CO
20C
HIL
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CN
D P
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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
DIN
NER
DA
Y 21
30C
RE
AM
OF
CH
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EN
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UP
S
OP
D2,
D7,
D18
, D21
8935
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e09-
4653
sou
p, c
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of c
hick
en c
onde
nsed
12/
50
oz c
n/cs
UI: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
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r, 2
per p
k, s
altin
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00/c
o U
I: C
O
50FR
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CH
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EN
S
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or L
1550
0D
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
50C
HIC
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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
50S
TEA
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AN
CH
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O
L054
00D
2189
05 0
0 13
3 58
89 b
eef,
brai
sing
ste
ak, s
wis
s,fz
n, p
ortio
n-cu
t, 6o
z po
rtion
s, 1
47 p
cs/c
s; fl
our,
spic
es, o
il, ff
v: o
nion
s,
pepp
ers;
bee
f gra
vy b
ase,
893
5-01
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6 s
oup,
tom
ato,
con
dens
ed n
o. 5
siz
e ca
n, 1
2/C
S55
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
55S
TEA
ME
D R
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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
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
55S
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
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GA
RD
EN
CO
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GE
CH
EE
SE
SA
LAD
M01
800
D21
need
cot
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che
ese
in c
atal
og;
ffv: c
ucum
bers
, cel
ery,
oni
on, p
eppe
rs, l
ettu
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af, r
adis
hes
40TA
CO
SA
LAD
M
0280
0L4
, L13
, D17
, D21
892
0-00
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2 ta
co s
hell
bow
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refo
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40 0
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6 33
94 c
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carn
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#10
UI:C
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fv, c
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sauc
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CH
ER
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PIE
SO
PD
9, L
15, L
18, D
2189
20 0
1 E
59 7
282
pie
slic
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herr
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, 4 o
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rap,
48
/cs
UI:C
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CH
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D C
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PIN
EA
PP
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A01
345
D3,
D12
, D15
, L21
8915
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170
5148
pin
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10
UI:C
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EN
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BR
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D
SO
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21;
alt r
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0040
1lo
calc
ontra
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bre
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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
One
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
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o ( 8
940-
01-e
59-4
138
egg
chee
se s
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)75
SO
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r F12
Day
s 1,
13,
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Mea
tsba
con
/ cre
amed
bee
f / p
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saus
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patty
30
, 20,
20
L1, S
OP
or L
30, L
89.0
3D
AIL
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30
L2.0
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1, 5
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3, 1
7Po
tato
hash
ed b
row
ns
75Q
46.2
DA
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Bul
k ho
t cer
eal
hot g
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35E
1.01
DA
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Indi
v. O
atm
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asst
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mea
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s25
SO
PD
AIL
YIn
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cold
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eal
asst
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cer
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90S
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DA
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Hot
cak
espa
ncak
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75D
25 o
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ays
1, 4
, 7, 1
0, 1
3, 1
6, 1
9Sy
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vidu
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75S
OP
DA
ILY
Spec
ialty
bre
aden
glis
h m
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50S
OP
Day
s 1,
4, 7
, 11,
13,
16,
19
Swee
t bre
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75S
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Day
s 1,
4, 7
, 10,
13,
16,
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Toas
t SO
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le w
heat
, rai
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15, 2
0, 2
0, 1
0S
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DA
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Spre
ads
SOP
butte
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but
ter,
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110,
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DA
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Spec
ialty
spr
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y15
SO
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0, 1
1, 1
3, 1
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19Fr
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gra
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1, 4
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3, 1
6, 1
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Ass
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65S
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DA
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s10
SO
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5S
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DA
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salt,
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75, 5
0, 7
5S
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DA
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sals
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cant
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30, 2
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cats
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DA
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Om
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am &
che
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mus
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10,
10
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2, F
8.6
or S
OP
, F8.
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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
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bulk
scra
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20F1
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dhel
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m, s
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turk
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DA
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Indi
v co
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SO
PD
AIL
YH
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waf
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75S
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Day
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5, 8
, 11,
14,
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20
Syru
pin
divi
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syr
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SO
PD
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YSp
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l50
SO
PD
ays
2, 5
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4, 1
7, 2
0Sw
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read
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75S
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5, 8
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14,
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20
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DA
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SOP
butte
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but
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DA
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SO
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20
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bana
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rang
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60, 1
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5S
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Day
s 2,
5, 8
, 11,
14,
17,
20
Low
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flavo
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div
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YC
old
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DA
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5, 1
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DA
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mon
wed
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10S
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DA
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Con
dim
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suga
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100,
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lt, p
eppe
r, ho
t sau
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75S
OP
DA
ILY
sals
a/pi
cant
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lape
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DA
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cats
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SO
PD
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FREQ
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Juic
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, app
le, g
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(alte
rnat
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pin
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le, t
omat
o)65
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DA
ILY
Om
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4, 1
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5, 1
6, 1
8, 1
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bulk
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mbl
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ggs
30F1
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lish
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ich
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ian
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hees
e 75
N00
701
Day
s 3,
10,
15,
21
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tsba
con
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k sa
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tty
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r L30
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ILY
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ash
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110
Day
s 3,
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tato
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46.2
DA
ILY
Bul
k ho
t cer
eal
hot g
rits
35E
1.01
DA
ILY
Indi
v. O
atm
eal
asst
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mea
l pkt
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SO
PD
AIL
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cold
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eal
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eal
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DA
ILY
Hot
cak
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t stic
ks
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OP
(alt
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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
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nnam
on ro
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SO
PD
ays
3, 6
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5, 1
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lty s
prea
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15S
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Day
s 3,
6, 9
, 12,
15,
18,
21
Fres
h fr
uit
bana
na, p
ear,
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p m
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PD
ays
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5, 1
8, 2
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orte
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vors
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DA
ILY
Col
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vera
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ther
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PD
AIL
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ever
ages
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AIL
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SO
PD
AIL
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0, 1
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DA
ILY
salt,
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0, 7
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OP
DA
ILY
sals
a/pi
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OP
DA
ILY
cats
up50
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PD
AIL
Y
CO
NO
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AY
A-R
atio
ns- B
REA
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ST
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V PE
R 1
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FREQ
UEN
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OPT
ION
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Day
Fou
r
Juic
e o
rang
e/ a
pple
/ gra
pe65
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15
SO
PD
AIL
YO
mel
ets
NO
NE
Day
s 2,
5, 8
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14,
17,
20
Eggs
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rder
grid
dle
fried
egg
s 40
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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
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or S
OP
DA
ILY
Han
dhel
dsbr
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ast s
andw
ich
bisc
uit,
saus
age,
egg
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0-01
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175
SO
P
Day
s 4,
7, 1
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0
Mea
tsba
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amed
bee
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20
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OP
or L
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89.0
3D
AIL
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illed
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ays
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20
Pota
toha
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Q46
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AIL
YB
ulk
hot c
erea
lho
t grit
s 35
E1.
01D
AIL
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div.
Oat
mea
las
st. o
atm
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kts
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OP
DA
ILY
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v co
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st d
ry c
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SO
PD
AIL
YH
ot c
akes
panc
akes
75
D25
or S
OP
D
ays
1, 4
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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
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13,
16,
19
Toas
t SO
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le w
heat
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rye
15, 2
0, 2
0, 1
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OP
DA
ILY
Spre
ads
SOP
butte
r, pe
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but
ter,
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DA
ILY
Spec
ialty
spr
ead
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SO
PD
ays
1, 4
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0, 1
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ays
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0, 1
3, 1
6, 1
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wfa
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Ass
orte
d fla
vors
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v yo
gurts
65S
OP
DA
ILY
Col
d be
vera
ges
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hoc,
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ther
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PD
AIL
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mon
lem
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SO
PD
AIL
YC
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men
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DA
ILY
salt,
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OP
DA
ILY
sals
a/pi
cant
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lape
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30, 2
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OP
DA
ILY
cats
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SO
PD
AIL
Y
CO
NO
PS 2
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AY
A-R
atio
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REA
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ST
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R 1
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OP
FREQ
UEN
CY
OPT
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SC
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Day
Fiv
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Juic
e or
ange
, app
le, g
rape
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rnat
ive
cran
berr
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P
DA
ILY
Om
elet
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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
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r SO
P
DA
ILY
Han
dhel
dsbr
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ast b
urrit
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acon
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ese
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SO
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ays
5, 1
6
Mea
tsba
con
/ cr
eam
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eef
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k sa
usag
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tty
30, 2
0, 2
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P o
r L30
, L89
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DA
ILY
cana
dian
bac
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30L2
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Day
s 1,
5, 9
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17
Pota
toha
shed
bro
wns
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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
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4, 1
7, 2
0Sw
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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
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sin,
rye
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0, 2
0, 1
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OP
DA
ILY
Spre
ads
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butte
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but
ter,
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DA
ILY
Spec
ialty
spr
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SO
PD
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20
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h fr
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rape
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rang
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Day
s 2,
5, 8
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14,
17,
20
Low
fat y
ogur
tA
ssor
ted
flavo
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div
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rts65
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PD
AIL
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old
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ILY
Hot
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tea
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DA
ILY
Lem
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mon
wed
ges
10S
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DA
ILY
Con
dim
ents
suga
r, cr
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, sug
ar s
ubst
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100,
60,
15
SO
PD
AIL
Ysa
lt, p
eppe
r, ho
t sau
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75
SO
PD
AIL
Ysa
lsa/
pica
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peño
s30
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SO
PD
AIL
Yca
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DA
ILY
CO
NO
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AY
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KFA
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R 1
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ECIP
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OP
FREQ
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CY
OPT
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SC
ycle
Day
Six
Juic
e or
ange
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le, g
rape
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rnat
ives
pin
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le, t
omat
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OP
DA
ILY
Om
elet
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ON
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ays
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1, 1
4, 1
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ord
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40F7
Day
s 1,
3, 4
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0, 1
2,
13, 1
5, 1
6, 1
8, 1
9, 2
1Eg
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bulk
scra
mbl
ed e
ggs
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AIL
YEg
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d 15
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AIL
YH
andh
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kfas
t san
dwic
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am, s
wis
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ays
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8
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tsba
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k sa
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tty
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P o
r L30
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DA
ILY
turk
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ausa
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20L5
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ays
2, 6
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14,
18,
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Pota
toha
shed
bro
wns
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Q46
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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
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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
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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
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ays
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0, 1
2, 1
5, 1
8,
21Sw
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cinn
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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
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2, 1
5, 1
8, 2
1Fr
esh
frui
tba
nana
, pea
r, cu
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mel
on +
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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
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PD
AIL
YC
old
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sm
ilk (s
kim
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s bu
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d te
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DA
ILY
Hot
bev
erag
esco
coa,
cof
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tea
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DA
ILY
Lem
onle
mon
wed
ges
10S
OP
DA
ILY
Con
dim
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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
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SO
PD
AIL
Yca
tsup
50S
OP
DA
ILY
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
Sev
en
Juic
e o
rang
e/ a
pple
/ gra
pe65
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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
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DA
ILY
Eggs
hard
boi
led
15S
OP
DA
ILY
Han
dhel
dsbr
eakf
ast s
andw
ich
bisc
uit,
saus
age,
egg
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0-01
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175
SO
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Day
s 4,
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0
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tsba
con
/ cre
amed
bee
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saus
age
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3D
AIL
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h 20
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ays
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15,
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Pota
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d po
tato
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46.1
DA
ILY
Bul
k ho
t cer
eal
hot g
rits
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1.01
DA
ILY
Indi
v. O
atm
eal
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mea
l pkt
s25
SO
PD
AIL
YIn
div
cold
cer
eal
asst
dry
cer
eals
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DA
ILY
Hot
cak
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ncak
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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
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75S
OP
Day
s 1,
4, 7
, 10,
13,
16,
19
Toas
t SO
Pw
hite
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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
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DA
ILY
Spec
ialty
spr
ead
crea
m c
hees
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PD
ays
2, 5
, 7, 9
, 14,
17,
20
Fres
h fr
uit
bana
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/2 g
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plu
m +
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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
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old
beve
rage
sm
ilk (s
kim
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, 2%
, cho
c, &
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er fl
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lk/U
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, 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
CO
NO
PS 2
1 D
AY
A-R
atio
ns- B
REA
KFA
ST
SER
V PE
R 1
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E S
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FREQ
UEN
CY
OPT
ION
SC
ycle
Day
Eig
ht
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, 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
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
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
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 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
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
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
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
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
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
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
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mel
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Day
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Eggs
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13
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19,
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ILY
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16,
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ILY
salt,
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ILY
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Day
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Juic
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ILY
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Day
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5, 8
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14,
17,
20
Eggs
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Day
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13, 1
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6, 1
8, 1
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r SO
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DA
ILY
Han
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ILY
turk
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ILY
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SO
PD
AIL
YH
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75S
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Day
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5, 8
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SO
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Day
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14,
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Low
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ILY
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DA
ILY
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Con
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SO
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DA
ILY
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Day
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46.2
DA
ILY
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ILY
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2, 1
5, 1
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vidu
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DA
ILY
Spec
ialty
bre
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50S
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Day
s 3,
6, 8
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12,
15,
18,
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Swee
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15,
18,
21
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5, 1
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ILY
Col
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ILY
salt,
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ILY
sals
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Day
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14,
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20
Eggs
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12,
13
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18,
19,
21
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ILY
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ILY
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dhel
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Day
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ILY
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Con
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FREQ
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Juic
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ILY
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8.3
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Day
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5, 8
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14,
17,
20
Eggs
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NE
Day
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3, 4
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gsha
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d 10
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r SO
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DA
ILY
Han
dhel
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Day
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ILY
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Day
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14,
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ays
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Day
s 2,
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14,
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20
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ILY
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butte
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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
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
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
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
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
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
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
-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
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
REC
IPE
SO
PM
ENU
FR
EQU
ENC
Y
25br
eade
d JA
LAP
EN
OS
w/ C
HE
DD
AR
CH
EE
SE
SO
PD
AY
S 1
, 4, 7
, 10,
13,
16,
19
8940
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0
10
HA
MB
UR
GE
RS
N
0120
0D
AIL
Y89
05-0
1-e1
9-65
50 o
r 890
5 -0
1-E
58-4
039
15C
HE
ES
EB
UR
GE
RS
N
0120
1D
AIL
Y5
FRA
NK
FUR
TER
S
N03
004
DA
ILY
8905
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782-
3190
fran
kfur
ter,
all m
eat o
r 890
5-01
-E09
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2 be
ef5
CH
EE
SE
PIZ
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OP
h&
s or
L16
5D
AIL
Y
8910
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414-
1567
15S
UP
RE
ME
/ M
ULT
I-TO
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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2
15G
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OC
KE
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ICH
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201
DA
YS
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7, 1
3, 1
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l bre
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905-
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pla
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t10
CH
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EN
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ND
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SO
PD
AY
S 1
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, 13,
17
8905
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3P
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NU
T B
UTT
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& J
ELL
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DW
ICH
N01
400
DA
ILY
-sel
f mad
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m s
elf-s
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ingr
edie
nts
8930
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8038
& 8
930
01 E
09 2
885
5B
OLO
GN
A S
AN
DW
ICH
W/ C
HE
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EN
0170
1D
AY
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, 5, 9
, 13,
17
8905
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8143
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N01
500
DA
YS
1, 5
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8910
01
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604
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ST
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21
8950
-01-
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0 01
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1
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20
8905
-01-
E09
-738
610
HA
MB
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GE
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N
0120
0D
AIL
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891
0 00
656
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35
FRA
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TER
S
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004
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ILY
8905
-01-
782-
3190
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09-6
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5D
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213
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YS
2, 8
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20
8940
-01-
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-665
115
CH
ICK
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w/ C
HE
ES
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ICH
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102
DA
YS
2, 6
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18
8905
-01-
114-
1457
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400
DA
ILY
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8930
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8038
& 8
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01 E
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Pto
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0110
2D
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889
20 0
0 08
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96 p
lus
8905
-01-
e19-
7502
w/ v
arie
d ch
eese
s: 8
910-
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82-1
342
or 8
910-
00-5
84-6
434
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910-
00-6
56-0
993
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HIC
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cal b
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5 01
388
106
410
CH
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SE
FIS
HW
ICH
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201
DA
YS
2, 6
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14,
18
8905
01
E59
739
2; 8
910
00 6
56 0
993
20P
OTA
TO W
ED
GE
SS
OP
DA
YS
1, 2
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7, 8
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17,
20
8915
-01-
E59
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940
FRE
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3965
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15-0
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6110
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4-56
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IPS
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ILY
8940
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6; 8
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01 E
29 0
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01
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01 E
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604
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YS
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18
8950
-01-
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6364
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AM
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S
N01
200
DA
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8905
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6550
or 8
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-01-
E58
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201
DA
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us 8
910
00 6
56 0
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1-78
2-31
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OR
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189
40-0
1-09
1-72
09 o
r 720
85
CH
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189
40-0
1-E
09-4
212
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189
40-0
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199
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189
05-0
1-e5
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35 o
r 890
5-01
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5
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400
DA
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8930
-01-
e09-
8038
& 8
930
01 E
09 2
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5TU
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AY
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189
05-0
1-E
09-9
149
or 8
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19-1
811
( no
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M S
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N01
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DA
YS
3, 7
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19,
21
8905
-01-
E59
-613
410
PH
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CH
EE
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STE
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301
w/p
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DA
YS
3, 7
, 11,
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19,
21
8905
-01-
e09-
2220
; 891
0-00
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2; 8
915-
01-E
60-1
924
50FR
EN
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Q
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2D
AIL
Y89
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6540
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501
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8915
-00-
191-
3461
10B
AK
ED
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S
Q00
200
DA
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8915
-01-
184-
5601
15P
OTA
TO C
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S
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AIL
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40-0
1-E
19-1
836;
894
0 01
E19
183
5; 8
940
01 E
29 0
621;
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0 01
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062
2;
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8940
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dess
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01
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957
9; 8
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19 9
583;
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0 01
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958
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8910
01
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960
2; 8
910
01 E
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604
125
beve
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3, 6
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21
8950
01
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251
315
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DA
YS
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, 9, 1
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3, 1
5, 1
7, 1
9, 2
189
50-0
1-E
19-5
944,
895
0-01
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6, 8
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861
5
cran
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0, 2
189
15 0
1 E
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012
SER
V PE
R
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SHO
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U 4
REC
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EN
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w/ C
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S 1
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16,
19
8940
-01-
E09
-751
0
10
HA
MB
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GE
RS
N
0120
0D
AIL
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05-0
1-e1
9-65
50 o
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5 -0
1-E
58-4
039
15C
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AIL
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plus
891
0 00
656
099
35
FRA
NK
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TER
S
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004
DA
ILY
8905
-01-
782-
3190
fran
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all m
eat o
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5-01
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-691
2 be
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CH
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DA
YS
2, 4
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14,
16,
18,
20
8940
-01-
E09
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3
10C
HIC
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LI P
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AN
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6,
8940
-01-
E59
-664
910
FRIE
D C
HIC
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NN
0210
2D
AY
S 4
, 8, 1
2, 1
6, 2
089
05-0
1-E
59-5
537
5R
AV
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SO
PD
AY
S 4
, 8, 1
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6, 2
089
40-0
0-48
0-45
48
3P
EA
NU
T B
UTT
ER
& J
ELL
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AN
DW
ICH
N01
400
DA
ILY
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f mad
e fro
m s
elf-s
erve
ingr
edie
nts
8930
-01-
e09-
8038
& 8
930
01 E
09 2
885
5B
LT S
AN
DW
ICH
N00
101
DA
YS
4, 8
, 12,
16,
20
8905
-01-
E59
-215
8
5E
GG
SA
LAD
SA
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0100
0D
AY
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6, 2
089
10 0
0 92
6 60
4810
RO
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RK
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SA
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0040
2D
AY
S 4
, 8, 1
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6, 2
089
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)
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PA
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AM
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RY
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AN
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N02
300
DA
YS
4, 8
, 12,
16,
20
8905
-01-
e19-
3334
50FR
EN
CH
FR
IES
, ?ov
en fr
ied
Q
0450
2D
AIL
Y89
15-0
1-e5
9-39
6540
ON
ION
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GS
Q03
501
DA
ILY
8915
-00-
191-
3461
10B
AK
ED
BE
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S
Q00
200
DA
ILY
8915
-01-
184-
5601
15P
OTA
TO C
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S
SO
PD
AIL
Y89
40-0
1-E
19-1
836;
894
0 01
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183
5; 8
940
01 E
29 0
621;
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0 01
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062
2;
5P
RE
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DA
ILY
8940
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4480
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PD
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ough
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e cr
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nov
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ILY
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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
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OP
DA
ILY
10
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
SER
V PE
R
100
SHO
RT
OR
DER
MEN
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REC
IPE
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PM
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FR
EQU
ENC
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OT
WIN
GS
S
OP
DA
YS
2, 5
, 8, 1
1, 1
4, 1
7, 2
089
05-0
1-E
09-7
386
10H
AM
BU
RG
ER
S
N01
200
DA
ILY
8905
-01-
e19-
6550
or 8
905
-01-
E58
-403
915
CH
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SE
BU
RG
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S
N01
201
DA
ILY
5FR
AN
KFU
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N
0300
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AIL
Y89
05-0
1-78
2-31
90 fr
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905-
01-E
09-6
912
beef
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HE
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SO
P h
&s
or L
165
DA
ILY
89
10-0
1-41
4-15
6715
SU
PR
EM
E /
MU
LTI-T
OP
PE
D P
IZZA
, ind
ivS
OP
DA
YS
1, 3
, 5, 7
, 9, 1
1, 1
3, 1
5, 1
7, 1
9, 2
189
40-0
1-E
09-4
212
10P
EP
PE
RO
NI C
ALZ
ON
ES
OP
DA
YS
5, 1
1, 1
789
40 0
1 E
19 5
278
15C
HIC
KE
N T
EN
DE
RS
S
OP
DA
YS
1, 5
, 9, 1
3, 1
7 89
05-0
1-e0
9-58
27
3P
EA
NU
T B
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AN
DW
ICH
N01
400
DA
ILY
-sel
f mad
e fro
m s
elf-s
erve
ingr
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nts
8930
-01-
e09-
8038
& 8
930
01 E
09 2
885
5B
OLO
GN
A S
AN
DW
ICH
W/ C
HE
ES
EN
0170
1D
AY
S 1
, 5, 9
, 13,
17
8905
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7502
w/ v
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342
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6364
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8950
01
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7335
or 8
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235
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3, 4
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8940
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3
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8940
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110
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8930
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8038
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8905
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8910
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926
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402
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4, 8
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8905
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6110
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0115
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8940
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583;
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189
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012
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01
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200
DA
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8905
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6550
or 8
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-01-
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910
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201
DA
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1-78
2-31
90 fr
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912
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YS
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189
40-0
1-09
1-72
09 o
r 720
85
CH
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PIZ
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AIL
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8910
-01-
414-
1567
15S
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ED
PIZ
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ndiv
SO
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AY
S 1
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, 7, 9
, 11,
13,
15,
17,
19,
21
8940
-01-
E09
-421
2
15C
HIC
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N &
BR
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6,
8940
-01-
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915
CH
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17
8905
-01-
e09-
5827
3P
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NU
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& J
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400
DA
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f mad
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m s
elf-s
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ingr
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nts
8930
-01-
e09-
8038
& 8
930
01 E
09 2
885
5B
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GN
A S
AN
DW
ICH
W/ C
HE
ES
EN
0170
1D
AY
S 1
, 5, 9
, 13,
17
8905
-01-
e09-
8143
bol
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10-0
0-65
6-09
93 c
hees
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5S
ALA
MI S
AN
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ICH
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704
DA
YS
1, 5
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1-e0
9-20
055
TUN
A S
ALA
D S
AN
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ICH
N01
500
DA
YS
1, 5
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7 89
05-0
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9-30
8710
ITA
LIA
N P
EP
PE
R B
EE
F S
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N02
801
DA
YS
1, 5
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05-0
1-e0
9-22
20
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EN
CH
FR
IES
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en fr
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Q
0450
2D
AIL
Y89
15-0
1-e5
9-39
6540
ON
ION
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GS
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501
DA
ILY
8915
-00-
191-
3461
10B
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ED
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S
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DA
ILY
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-01-
184-
5601
15P
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01 E
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e cr
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ILY
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01
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9; 8
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891
0 01
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958
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8910
01
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960
2; 8
910
01 E
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604
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beve
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OP
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ILY
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ST
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ND
IME
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OP
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ILY
15
dipp
ing
sauc
es fo
r chi
cken
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ers
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ugge
tsD
AY
S 1
, 3, 5
, 7, 9
, 11,
13,
15,
17,
19,
21
8950
-01-
E19
-594
4, 8
950-
01-E
19-3
696,
895
0 01
E19
686
1
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
0R
ECIP
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MEN
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REQ
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CY
25br
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d JA
LAP
EN
OS
w/ C
HE
DD
AR
CH
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SE
SO
PD
AY
S 1
, 4, 7
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13,
16,
19
8940
-01-
E09
-751
0
10
HA
MB
UR
GE
RS
N
0120
0D
AIL
Y89
05-0
1-e1
9-65
50 o
r 89
05 -0
1-E
58-4
039
15C
HE
ES
EB
UR
GE
RS
N
0120
1D
AIL
Yab
ove
plus
891
0 00
656
099
35
FRA
NK
FUR
TER
S
N03
004
DA
ILY
8905
-01-
782-
3190
fran
kfur
ter,
all m
eat o
r 89
05-0
1-E
09-6
912
beef
5C
HE
ES
E P
IZZA
SO
P h
&s
or L
165
DA
ILY
89
40-0
1-E
09-4
215
20P
EP
PE
RO
NI P
IZZA
, ind
ivS
OP
or L
1650
5D
AY
S 2
, 4, 6
, 8, 1
0, 1
2, 1
4, 1
6, 1
8, 2
089
40-0
1-E
09-4
213
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
10C
HIC
KE
N F
ILLE
T w
/ CH
EE
SE
SA
ND
WIC
HN
0210
2D
AY
S 2
, 6, 1
0, 1
4, 1
889
05-0
1-11
4-14
57
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
5H
AM
& C
HE
ES
E W
RA
Pto
rtilla
w/ N
0110
2D
AY
S 2
, 6, 1
0, 1
4, 1
889
20 0
0 08
0 90
96 p
lus
8905
-01-
e19-
7502
w/ v
arie
d ch
eese
s: 8
910-
00-5
82-1
342
or 8
910-
00-5
84-6
434
or 8
910-
00-6
56-0
993
10C
HIC
KE
N S
ALA
D P
ITA
pita
w/ N
0080
0D
AY
S 2
, 6, 1
0, 1
4, 1
8Lo
cal b
read
; 890
5 01
388
106
410
CH
EE
SE
FIS
HW
ICH
N03
201
DA
YS
2, 6
, 10,
14,
18
8905
01
E59
739
2; 8
910
00 6
56 0
993
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
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PD
AIL
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dess
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ough
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e cr
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nov
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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
tarta
r sau
ceS
OP
DA
YS
2, 6
, 10,
14,
18
8950
-01-
e09-
6364
10
soy
sau
ceS
OP
DA
YS
3, 6
, 10,
12,
15,
18,
21
8950
01
E09
251
3
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
1R
ECIP
E S
OP
MEN
U F
REQ
UEN
CY
60H
OT
WIN
GS
(as
appe
tizer
1 e
a)
SO
PD
AY
S 2
, 5, 8
, 11,
14,
17,
20
8905
-01-
E09
-738
610
HA
MB
UR
GE
RS
N
0120
0D
AIL
Y89
05-0
1-e1
9-65
50 o
r 89
05 -0
1-E
58-4
039
15C
HE
ES
EB
UR
GE
RS
N
0120
1D
AIL
Yab
ove
plus
891
0 00
656
099
35
FRA
NK
FUR
TER
S
N03
004
DA
ILY
8905
-01-
782-
3190
fran
kfur
ter,
all m
eat o
r 890
5-01
-E09
-691
2 be
ef
5C
HE
ES
E P
IZZA
SO
P h
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165
DA
ILY
89
40-0
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09-4
215
15S
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ME
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ZA, i
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PD
AY
S 1
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, 7, 9
, 11,
13,
15,
17,
19,
21
8940
-01-
E09
-421
2
10P
EP
PE
RO
NI C
ALZ
ON
ES
OP
DA
YS
5, 1
1, 1
789
40 0
1 E
19 5
278
15FR
IED
CH
ICK
EN
NU
GG
ETS
SO
PD
AY
S 3
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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
10TU
RK
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& M
OZZ
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AN
DW
ICH
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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
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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
20P
OTA
TO W
ED
GE
SS
OP
DA
YS
1, 2
, 5, d
7, 8
, 11,
14,
17,
20
8915
-01-
E59
-568
940
FRE
NC
H F
RIE
S, ?
oven
frie
d
Q04
502
DA
ILY
8915
-01-
e59-
3965
40O
NIO
N R
ING
SQ
0350
1D
AIL
Y89
15-0
0-19
1-34
6110
BA
KE
D B
EA
NS
Q
0020
0D
AIL
Y89
15-0
1-18
4-56
0115
PO
TATO
CH
IPS
S
OP
DA
ILY
8940
-01-
E19
-183
6; 8
940
01 E
19 1
835;
894
0 01
E29
062
1; 8
940
01 E
29 0
622;
5
PR
ETZ
ELS
SO
PD
AIL
Y89
40-0
1-e0
9-44
80
50sa
lad
bar
SO
PD
AIL
Y75
dess
ert:
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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
15
dipp
ing
sauc
es fo
r chi
cken
tend
ers
& n
ugge
tsS
OP
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
10
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
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
2R
ECIP
E S
OP
MEN
U F
REQ
UEN
CY
25M
OZA
RE
LLA
CH
EE
SE
STI
CK
SS
OP
DA
YS
3, 6
, 9, 1
2, 1
5, 1
8, 2
1N
SN
RE
QU
ES
TED
5H
AM
BU
RG
ER
S
N01
200
DA
ILY
8905
-01-
e19-
6550
or
8905
-01-
E58
-403
910
CH
EE
SE
BU
RG
ER
S
N01
201
DA
ILY
abov
e pl
us 8
910
00 6
56 0
993
5FR
AN
KFU
RTE
RS
N
0300
4D
AIL
Y89
05-0
1-78
2-31
90 fr
ankf
urte
r, al
l mea
t or
8905
-01-
E09
-691
2 be
ef5
CO
RN
DO
GS
SO
PD
AY
S 3
, 6, 9
. 12.
15.
18.
21
8940
-01-
091-
7209
or 7
208
5C
HE
ES
E P
IZZA
SO
P h
&s
or L
165
DA
ILY
89
40-0
1-E
09-4
215
15P
EP
PE
RO
NI P
IZZA
, ind
ivS
OP
or L
1650
5D
AY
S 2
, 4, 6
, 8, 1
0, 1
2, 1
4, 1
6, 1
8, 2
089
40-0
1-E
09-4
213
10C
HIN
ES
E C
HIC
KE
N E
GG
RO
LLS
S
OP
DA
YS
6, 1
2, 1
889
40 0
1 E
09 5
365
15FR
IED
CH
ICK
EN
N02
102
DA
YS
4, 8
, 12,
16,
20
8905
-01-
E59
-553
75
RA
VIO
LIS
OP
DA
YS
4, 8
, 12,
16,
20
8940
-00-
480-
4548
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
5B
LT S
AN
DW
ICH
N00
101
DA
YS
4, 8
, 12,
16,
20
8905
-01-
E59
-215
8
5E
GG
SA
LAD
SA
ND
WIC
HN
0100
0D
AY
S 4
, 8, 1
2, 1
6, 2
089
10 0
0 92
6 60
4810
RO
AS
T TU
RK
EY
SA
ND
WIC
HN
0040
2D
AY
S 4
, 8, 1
2, 1
6, 2
089
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)
5H
OT
PA
STR
AM
I on
RY
E S
AN
DW
ICH
N02
300
DA
YS
4, 8
, 12,
16,
20
8905
-01-
e19-
3334
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
15
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
10
soy
sau
ceS
OP
DA
YS
3, 6
, 10,
12,
15,
18,
21
8950
01
E09
251
3
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
3R
ECIP
E S
OP
MEN
U F
REQ
UEN
CY
25br
eade
d JA
LAP
EN
OS
w/ C
HE
DD
AR
CH
EE
SE
SO
PD
AY
S 1
, 4, 7
, 10,
13,
16,
19
8940
-01-
E09
-751
0
10
HA
MB
UR
GE
RS
N
0120
0D
AIL
Y89
05-0
1-e1
9-65
50 o
r 890
5 -0
1-E
58-4
039
15C
HE
ES
EB
UR
GE
RS
N
0120
1D
AIL
Y5
FRA
NK
FUR
TER
S
N03
004
DA
ILY
8905
-01-
782-
3190
fran
kfur
ter,
all m
eat o
r 890
5-01
-E09
-691
2 be
ef5
CH
EE
SE
PIZ
ZAS
OP
h&
s or
L16
5D
AIL
Y
8910
-01-
414-
1567
15S
UP
RE
ME
/ M
ULT
I-TO
PP
ED
PIZ
ZA, i
ndiv
SO
PD
AY
S 1
, 3, 5
, 7, 9
, 11,
13,
15,
17,
19,
21
8940
-01-
E09
-421
2
15G
YR
O P
OC
KE
T S
AN
DW
ICH
N00
201
DA
YS
1,
7, 1
3, 1
9,
loca
l bre
ad; 8
905-
01-e
19-1
195;
pla
in y
ogur
t10
CH
ICK
EN
TE
ND
ER
S
SO
PD
AY
S 1
, 5, 9
, 13,
17
8905
-01-
e09-
5827
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
5B
OLO
GN
A S
AN
DW
ICH
W/ C
HE
ES
EN
0170
1D
AY
S 1
, 5, 9
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17
8905
-01-
e09-
8143
bol
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; 89
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0-65
6-09
93 c
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5S
ALA
MI S
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ICH
N01
704
DA
YS
1, 5
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1-e0
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TUN
A S
ALA
D S
AN
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N01
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DA
YS
1, 5
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7 89
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8710
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F S
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801
DA
YS
1, 5
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20
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EN
CH
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IES
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Q
0450
2D
AIL
Y89
15-0
1-e5
9-39
6540
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191-
3461
10B
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S
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DA
ILY
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184-
5601
15P
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01
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891
0 01
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958
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8910
01
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960
2; 8
910
01 E
19 9
604
125
beve
rage
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OP
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ST
CO
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IME
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10
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ers
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S 1
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, 7, 9
, 11,
13,
15,
17,
19,
21
8950
-01-
E19
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4, 8
950-
01-E
19-3
696,
895
0 01
E19
686
1
SER
V PE
R
100
SHO
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DER
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U 1
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REQ
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CY
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(as
appe
tizer
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PD
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S 2
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, 11,
14,
17,
20
8905
-01-
E09
-738
610
HA
MB
UR
GE
RS
N
0120
0D
AIL
Y89
05-0
1-e1
9-65
50 o
r 89
05 -0
1-E
58-4
039
15C
HE
ES
EB
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GE
RS
N
0120
1D
AIL
Yab
ove
plus
891
0 00
656
099
35
FRA
NK
FUR
TER
S
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004
DA
ILY
8905
-01-
782-
3190
fran
kfur
ter,
all m
eat o
r 89
05-0
1-E
09-6
912
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HE
ES
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165
DA
ILY
89
40-0
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09-4
215
20P
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, ind
ivS
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or L
1650
5D
AY
S 2
, 4, 6
, 8, 1
0, 1
2, 1
4, 1
6, 1
8, 2
089
40-0
1-E
09-4
213
15M
EA
TBA
LL &
CH
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SE
PO
CK
ET
SA
ND
WIC
HS
OP
DA
YS
2, 8
, 14,
20
8940
-01-
E59
-665
110
CH
ICK
EN
FIL
LET
w/ C
HE
ES
E S
AN
DW
ICH
N02
102
DA
YS
2, 6
, 10,
14,
18
8905
-01-
114-
1457
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
5H
AM
& C
HE
ES
E W
RA
Pto
rtilla
w/ N
0110
2D
AY
S 2
, 6, 1
0, 1
4, 1
889
20 0
0 08
0 90
96 p
lus
8905
-01-
e19-
7502
w/ v
arie
d ch
eese
s: 8
910-
00-5
82-1
342
or 8
910-
00-5
84-6
434
or 8
910-
00-6
56-0
993
10C
HIC
KE
N S
ALA
D P
ITA
pita
w/ N
0080
0D
AY
S 2
, 6, 1
0, 1
4, 1
8Lo
cal b
read
; 890
5 01
388
106
45
CH
EE
SE
FIS
HW
ICH
N03
201
DA
YS
2, 6
, 10,
14,
18
8905
01
E59
739
2; 8
910
00 6
56 0
993
20P
OTA
TO W
ED
GE
SS
OP
DA
YS
1, 2
, 5, d
7, 8
, 11,
14,
17,
20
8915
-01-
E59
-568
940
FRE
NC
H F
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S, ?
oven
frie
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502
DA
ILY
8915
-01-
e59-
3965
40O
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ING
SQ
0350
1D
AIL
Y89
15-0
0-19
1-34
6110
BA
KE
D B
EA
NS
Q
0020
0D
AIL
Y89
15-0
1-18
4-56
0115
PO
TATO
CH
IPS
S
OP
DA
ILY
8940
-01-
E19
-183
6; 8
940
01 E
19 1
835;
894
0 01
E29
062
1; 8
940
01 E
29 0
622;
5
PR
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SO
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Y89
40-0
1-e0
9-44
80
50sa
lad
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SO
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AIL
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dess
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nie
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nie
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e cr
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OP
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ILY
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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
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OP
DA
ILY
100
AS
ST
CO
ND
IME
NTS
S
OP
DA
ILY
5
tarta
r sau
ceS
OP
DA
YS
2, 6
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14,
18
8950
-01-
e09-
6364
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
5R
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MEN
U F
REQ
UEN
CY
40M
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RE
LLA
CH
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SE
STI
CK
SS
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DA
YS
3, 6
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8, 2
1N
SN
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ES
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5H
AM
BU
RG
ER
S
N01
200
DA
ILY
8905
-01-
e19-
6550
or 8
905
-01-
E58
-403
910
CH
EE
SE
BU
RG
ER
S
N01
201
DA
ILY
abov
e pl
us 8
910
00 6
56 0
993
5FR
AN
KFU
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N
0300
4D
AIL
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05-0
1-78
2-31
90 fr
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r, al
l mea
t or 8
905-
01-E
09-6
912
beef
5C
OR
ND
OG
SS
OP
DA
YS
3, 6
, 9. 1
2. 1
5. 1
8. 2
189
40-0
1-09
1-72
09 o
r 720
85
CH
EE
SE
PIZ
ZAS
OP
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L16
5D
AIL
Y
8940
-01-
E09
-421
515
SU
PR
EM
E /
MU
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OP
PE
D P
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, ind
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OP
DA
YS
1, 3
, 5, 7
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1, 1
3, 1
5, 1
7, 1
9, 2
189
40-0
1-E
09-4
212
10C
HIN
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E P
OR
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GG
RO
LLS
S
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YS
3, 1
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5, 2
189
40-0
1-E
09-1
199
15FR
IED
CH
ICK
EN
NU
GG
ETS
SO
PD
AY
S 3
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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
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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
10TU
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
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atal
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HA
M S
ALA
D S
AN
DW
ICH
N01
300
DA
YS
3, 7
, 11,
15,
19,
21
8905
-01-
E59
-613
415
PH
ILLY
CH
EE
SE
STE
AK
N00
301
w/p
rovo
lone
& m
ushr
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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
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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
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pac
kage
d, o
nly
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ie d
ough
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row
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e cr
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nov
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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
10
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
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
6R
ECIP
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MEN
U F
REQ
UEN
CY
25br
eade
d JA
LAP
EN
OS
w/ C
HE
DD
AR
CH
EE
SE
SO
PD
AY
S 1
, 4, 7
, 10,
13,
16,
19
8940
-01-
E09
-751
0
10
HA
MB
UR
GE
RS
N
0120
0D
AIL
Y89
05-0
1-e1
9-65
50 o
r 890
5 -0
1-E
58-4
039
15C
HE
ES
EB
UR
GE
RS
N
0120
1D
AIL
Yab
ove
plus
891
0 00
656
099
35
FRA
NK
FUR
TER
S
N03
004
DA
ILY
8905
-01-
782-
3190
fran
kfur
ter,
all m
eat o
r 890
5-01
-E09
-691
2 be
ef5
CH
EE
SE
PIZ
ZAS
OP
h&
s or
L16
5D
AIL
Y
8940
-01-
E09
-421
515
PE
PP
ER
ON
I PIZ
ZA, i
ndiv
SO
P o
r L16
505
DA
YS
2, 4
, 6, 8
, 10,
12,
14,
16,
18,
20
8940
-01-
E09
-421
3
10C
HIC
KE
N &
BR
OC
CO
LI P
OC
KE
T S
AN
DW
ICH
SO
PD
AY
S 4
, 9, 1
6,
8940
-01-
E59
-664
910
FRIE
D C
HIC
KE
NN
0210
2D
AY
S 4
, 8, 1
2, 1
6, 2
089
05-0
1-E
59-5
537
5R
AV
IOLI
SO
PD
AY
S 4
, 8, 1
2, 1
6, 2
089
40-0
0-48
0-45
48
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
5B
LT S
AN
DW
ICH
N00
101
DA
YS
4, 8
, 12,
16,
20
8905
-01-
E59
-215
8
5E
GG
SA
LAD
SA
ND
WIC
HN
0100
0D
AY
S 4
, 8, 1
2, 1
6, 2
089
10 0
0 92
6 60
4810
RO
AS
T TU
RK
EY
SA
ND
WIC
HN
0040
2D
AY
S 4
, 8, 1
2, 1
6, 2
089
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)
5H
OT
PA
STR
AM
I on
RY
E S
AN
DW
ICH
N02
300
DA
YS
4, 8
, 12,
16,
20
8905
-01-
e19-
3334
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
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
SER
V PE
R
100
SHO
RT
OR
DER
MEN
U 1
7R
ECIP
E S
OP
MEN
U F
REQ
UEN
CY
60H
OT
WIN
GS
S
OP
DA
YS
2, 5
, 8, 1
1, 1
4, 1
7, 2
089
05-0
1-E
09-7
386
10H
AM
BU
RG
ER
S
N01
200
DA
ILY
8905
-01-
e19-
6550
or 8
905
-01-
E58
-403
915
CH
EE
SE
BU
RG
ER
S
N01
201
DA
ILY
5FR
AN
KFU
RTE
RS
N
0300
4D
AIL
Y89
05-0
1-78
2-31
90 fr
ankf
urte
r, al
l mea
t or 8
905-
01-E
09-6
912
beef
5C
HE
ES
E P
IZZA
SO
P h
&s
or L
165
DA
ILY
89
10-0
1-41
4-15
6715
SU
PR
EM
E /
MU
LTI-T
OP
PE
D P
IZZA
, ind
ivS
OP
DA
YS
1, 3
, 5, 7
, 9, 1
1, 1
3, 1
5, 1
7, 1
9, 2
189
40-0
1-E
09-4
212
10P
EP
PE
RO
NI C
ALZ
ON
ES
OP
DA
YS
5, 1
1, 1
789
40 0
1 E
19 5
278
15C
HIC
KE
N T
EN
DE
RS
S
OP
DA
YS
1, 5
, 9, 1
3, 1
7 89
05-0
1-e0
9-58
27
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
5B
OLO
GN
A S
AN
DW
ICH
W/ C
HE
ES
EN
0170
1D
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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
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
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
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.
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
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
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
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
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
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
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
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
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
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
09-6
569
B0.
50.
50.
50.
50.
50.
50.
53.
5L
0S
O0
chee
se, c
ream
, 1 o
z in
div
cup
coD
089
10-0
0-78
2-28
37B
22
22
22
214
lbL
2.5
2.5
SO
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
1.8
0.5
10.
50.
50.
50.
50.
4319
.03
SO
0.5
0.5
11
0.5
0.5
11
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155
1515
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155
1515
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245
8910
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3198
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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
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3.9
3.9
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5.9
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2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
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82.
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3.6
3.2
3.7
4.8
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3.6
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2.9
3.9
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10-0
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552
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2017
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2017
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2017
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2017
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2017
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2049
3.5
8910
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6929
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11
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23
45
67
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1011
1213
1415
1617
1819
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0.5
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0.5
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E19
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2L
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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
0.5
0.5
0.5
0.5
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0.5
0.5
0.5
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0.5
0.5
0.5
0.5
0.5
0.5
0.5
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8910
-01-
E19
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9L
0.5
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50.
50.
50.
50.
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0.5
0.5
0.5
0.5
0.5
0.5
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8910
-01-
E19
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9L
0.5
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50.
50.
50.
50.
50.
50.
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0.5
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5.5 0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21M
ILK
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Y &
CR
EAM
089
10-0
1-09
1-72
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21
22
12
21
22
12
21
22
12
21
35lb
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60.
30.
53.
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15.2
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51.
37.
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0.4
0.1
0.6
0.5
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1.18
0.25
0.4
0.04
688
7.6
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8oz
0.3
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27.
3 oz
5.5
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8940
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4922
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50.
50.
50.
50.
50.
50.
53.
5L
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ry p
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6910
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33
33
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43.
211
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63.
689
10-0
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19-7
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112.
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13.4
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crea
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24
per c
ase
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23
80 o
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oz
7.2
8910
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262-
4596
eaB
4848
4848
4848
4848
4848
4848
4848
4848
4848
864
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3232
3232
3232
192
Yog
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ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
2123
1M
ILK
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089
10-0
1-36
4-86
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33
33
33
33
33
33
33
33
33
33
363
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51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
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531
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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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ilk, c
hoco
late
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fat,
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r 2 %
gal
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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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10-0
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fat,
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1-36
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55
55
55
55
55
55
55
55
55
55
510
5L
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
1.5
1.5
1.5
1.5
1.5
31.5
milk
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te l
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t, 1
% fa
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lD
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
8910
-01-
161-
4933
B0
L0
SO
0m
ilk, w
hite
, low
fat,
1% fa
t, in
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089
10-0
0-15
1-49
35B
22
22
22
22
22
22
22
22
22
22
242
L1.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
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531
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51.
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51.
51.
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51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
531
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ilk, w
hite
, red
uced
fat,
2 %
fat
gal
D1.
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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10-0
0-Z2
2-64
42B
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8910
-01-
364-
8610
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22
22
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22
22
22
22
22
42L
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10-0
0-99
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D0 0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21B
EVER
AG
ES0
8960
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4190
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1B
11
11
11
17
L1
11
11
11
7S
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11
11
11
7be
vera
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che
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pkg
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22
22
22
1489
60-0
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09-1
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50.
50.
50.
50.
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
09-1
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30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
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36.
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30.
30.
30.
30.
30.
30.
30.
30.
30.
30.
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30.
30.
30.
30.
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3be
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
-01-
E09
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0B
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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
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4.2
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per
gal
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40.
40.
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40.
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40.
40.
40.
40.
40.
40.
40.
40.
40.
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48.
489
60-0
1-41
9-36
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11
11
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11
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pkg
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22
22
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1-38
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11
11
11
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11
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121
L2.
22.
22.
22.
22.
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22.
22.
22.
22.
22.
22.
22.
22.
22.
22.
22.
22.
22.
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246
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12.
12.
12.
12.
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12.
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12.
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12.
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12.
12.
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144
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D4.
14.
14.
14.
14.
14.
14.
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14.
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14.
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60-0
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24.
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40.
40.
40.
40.
40.
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40.
40.
40.
40.
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60-0
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61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
61.
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60-0
1-E
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20.
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20.
20.
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20.
20.
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20.
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24.
2be
vera
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40.
40.
40.
40.
40.
40.
40.
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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
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17
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11
11
11
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11
11
11
7be
vera
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pw
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tpk
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22
22
22
214 0
ITEM
UN
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EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21B
EVER
AG
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60-0
0-21
6-61
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1015
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1510
1015
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55-0
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6-53
72B
22
22
22
22
22
22
22
22
22
22
242
8955
-01-
E09
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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
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250.
250.
250.
250.
250.
250.
250.
250.
250.
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250.
250.
250.
250.
250.
250.
250.
250.
250.
250.
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25co
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51.
51.
51.
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51.
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1010
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1010
210
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inst
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ndic
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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
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
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
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
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
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
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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
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
1070
SO
1010
1010
1010
1010
1010
100
lettu
ce s
alad
mix
, ice
berg
& s
hred
ded
c alb
D10
1010
1010
5089
15-0
1-44
5-57
34L
1010
1010
1050
SO
1010
1010
1010
60le
ttuce
sal
ad m
ix w
/ red
cab
bage
lbD
1010
1010
1010
1010
1010
100
8915
-00-
164-
4161
B0
L0
SO
33
31
33
33
33
33
33
33
33
355
lettu
ce s
hred
ded
lbD
089
15-0
1-14
0-46
12L
21.
29.
6oz
3.2
SO
0m
ushr
oom
s, fr
esh,
bul
klb
lbD
12
0.6
2.9
1.4
7.9
8915
-00-
127-
7999
B0
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27.
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15-0
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26.2
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127-
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1.4
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41.
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23.5
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15-0
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7-80
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53
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4.8
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en, f
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0.4
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31.
526
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15-0
0-61
6-02
22lb
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15
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0.25
0.5
3.3
10.5
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15-0
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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
L1
11
11
11
11
11
11
11
11
11
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11
11
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11
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11
11
11
11
11
11
11
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11
21 0
ITEM
UN
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12
34
56
78
910
1112
1314
1516
1718
1920
210
8915
-00-
252-
5964
L0
SO
0po
tato
es, s
wee
t, fre
shlb
D6
1218
8915
-00-
252-
8245
L44
27.5
71.5
SO
0po
tato
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hite
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sh, b
akin
glb
lbD
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38.5
104.
589
15-0
0-22
6-43
49lb
B47
4747
4747
4747
4747
4747
4747
4765
8lb
L12
309.
613
1718
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220.
618
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22.8
4.5
7.2
7.2
206.
15S
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pota
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te, f
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3314
7.5
108.
520
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210
22.7
1.2
7.5
29.7
6.3
19.2
519
7.75
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30
Pot
atoe
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55#
lbD
089
15-0
0-61
6-00
27L
11
11
11
11
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127-
9663
L2
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ga, f
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15-0
0-12
7-80
14lb
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5.4
1.6
9S
O2
2sp
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bul
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22
1.6
5.6
8915
-00-
584-
2798
lbL
2.5
7.2
9.7
SO
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bard
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shlb
lbD
2.25
2.25
8915
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582-
4065
L2
24
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squa
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22.
51.
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2.25
10.2
589
15-0
0-58
2-40
59lb
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75lb
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144
7.5
7.5
44
0.8
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2.4
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6.75
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7.5
1.5
94.3
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143-
0978
L4
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tom
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ITEM
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12
34
56
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1112
1314
1516
1718
1920
21VE
GET
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251
11
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17
bean
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2.4
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115
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616-
4820
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6793
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15-0
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580
lbL
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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.
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bean
s, w
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15-0
0-06
2-65
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bean
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0-12
7-88
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cn
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16.
51
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15-0
0-46
5-18
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15-0
0-93
5-66
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3.6
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27
22
8.4
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15-0
0-55
1-03
40lb
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22.
254.
1910
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10 c
mcn
lbD
11.7
11.7
8915
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935-
6371
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4.5
413
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5.4
44
62.9
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can
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24/
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5 cn
scn
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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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anne
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ncn
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6.4
14.5
8.8
29.7 0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
210
8915
-00-
957-
9558
L1
7.2
8.2
SO
11
saue
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6/#
10 c
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15-0
0-14
3-09
31L
0S
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spin
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cut
leaf
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10 c
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15-0
0-12
7-93
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515
5.6
1.5
22.6
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mat
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47.
27.
21
3.9
1.4
21.1
8915
-01-
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
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8.6
28.7
520
4.9
57.
57l
b 3o
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513
6.45
ITEM
UN
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EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21VE
GET
AB
LES,
FR
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N0
8915
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404-
6065
lbL
55.
410
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pkgs
lbD
089
15-0
0-12
8-11
76lb
L11
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86.
512
0.6
39.1
SO
0be
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gre
en, f
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12/
2# p
kgs
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89.
613
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15-0
0-12
7-79
84lb
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253.
25S
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bean
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fz. 1
2/2.
5# p
kgs,
30
lb c
slb
D0
8915
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129-
0825
L5
1818
22.5
63.5
SO
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2# p
kgs,
24
lblb
D11
1313
3789
15-0
0-12
7-79
91lb
L3
3S
O0
brus
sel s
prou
ts, f
roze
n, 1
2/2.
5# p
kgs,
3lb
D0
8915
-00-
162-
5087
lbL
99
SO
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zen,
12/
2# p
kgs,
24
l blb
lbD
10.5
13.5
13.5
3.9
1556
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15-0
0-16
0-61
56lb
L4
44
12S
O0
caul
iflow
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2/2#
pkg
s, 2
4 lb
cs
lbD
7.5
411
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15-0
1-13
5-57
87L
46.5
40.6
87.1
SO
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b, fr
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lbD
34.8
34.8
8915
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127-
8018
L18
1117
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corn
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zen,
gol
den,
who
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/ 3lb
lbD
1212
8915
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926-
5936
L21
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usta
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pkg
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lbD
32.4
77
46.4
8915
-00-
252-
3785
L5.
55.
410
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O0
okra
, fro
zen,
cut
, 12.
2 lb
pkg
s, 2
4 lb
cs
lbD
089
15-0
0-19
1-34
61L
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128
1015
128
1015
128
1015
128
1015
1215
240
onio
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refo
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8/2
lb p
glb
D0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
210
8915
-00-
127-
8021
lbL
13.5
1.75
18.7
56.
340
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O0
peas
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en, f
roze
n, 1
2/2.
5# p
kgs,
30
lblb
lbD
109
5.4
933
.489
15-0
1-01
0-63
34L
0S
O0
pota
toes
roun
ds, f
rzn,
pre
form
edlb
D0
8915
-01-
E59
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7L
0S
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2120
2025
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2025
2120
2025
2120
2025
2120
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450
pota
toes
, fre
nch
fries
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, bak
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e, 6
/ 4lb
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8915
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782-
3508
L0
SO
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hite
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15-0
1-E
59-2
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2.75
142.
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2.75
142.
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2.75
142.
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2.75
117.
25L
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089
15-0
1-E
59-3
421
L0
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22
22
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tato
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hite
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, 5/8
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edlb
D0
8915
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E59
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5L
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520
pota
toes
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skin
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lbD
089
15-0
1-E
59-5
698
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deli
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081-
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hite
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lbD
089
15-0
1-45
0-88
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3030
3030
3021
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rzn,
roun
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lbD
089
15-0
0-12
7-79
92L
4.5
4.5
SO
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h, fz
nlb
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8915
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616-
0229
L0
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15-0
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3-09
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16.2
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pkgs
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8915
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935-
6620
lbL
1518
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vege
tabl
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12/
2.5
lbs,
30
lbD
1518
13.5
46.5
STA
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s &
pot
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8930
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584-
6440
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lbL
10.
751.
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pea
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1 lb
co
coD
0.6
0.6
8915
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133-
5903
lbL
1.5
2.3
2.5
3.1
1.6
1.6
2.4
2.6
2.4
20S
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ccn
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82.
210
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15-0
0-63
4-24
41L
8.4
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15-0
0-98
2-60
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hole
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10 c
ncn
D0
8915
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139-
7426
lbL
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15-0
0-08
1-08
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1818
1818
1818
1812
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pota
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rzn,
dic
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8920
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250-
6557
lbL
54.
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5.2
23.
65
5.4
1.2
3.1
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whi
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5.5
63.
47.
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22.
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65.
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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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252
12.
40.
60.
40.
28.
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40-0
1-E
19-5
973
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5050
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
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1-63
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8940
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5050
5050
5055
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chip
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40-0
1-E
19-1
836
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6565
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6565
6565
6565
1040
chip
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chip
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oz
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20-0
0-61
6-00
24lb
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81.
42.
2S
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24 o
z pk
gspg
D0.
9 lb
089
20-0
1-E
09-7
577
L0
crac
ker,
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
O0.
10.
10.
10.
10.
10.
10.
6cr
outo
ns, t
oast
ed p
lain
b xD
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
0.1
1L
0du
mpl
ing
mix
D
089
20-0
0-14
0-77
48B
55
55
55
535
8920
-01-
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
oz0.
72.
43
30S
O0.
10.
250.
10.
250.
10.
250.
10.
250.
10.
250.
11.
85flo
ur, w
heat
, gen
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pbg
lbD
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
.16
8920
-00-
782-
2129
lbL
4.8
4.8
SO
0la
sagn
a, n
oodl
es, r
eg c
ook,
1 lb
bx
b xD
1.2
1.2
8920
-00-
222-
0601
L1
12
SO
11
2no
odle
s, c
how
mei
n, c
anne
dcn
D1
5.6
17.
689
20-0
0-06
7-61
46lb
L2.
58
2.5
2.4
4.8
1.9
5.1
835
.2S
O0
past
a, e
lbow
mac
aron
i, dr
y, 4
/10
pkg
lblb
D4.
52
2.5
5.5
2.5
2.4
1.6
1.7
1.6
1.6
25.9
8920
-01-
E09
-910
2L
66
SO
0pa
sta,
ling
uine
noo
dle,
dry
, 1/2
0 lb
bx
lbD
089
20-0
0-12
6-33
88lb
L4.
56.
46.
66.
57.
26
37.2
SO
0pa
sta,
noo
dles
, egg
, dry
, 1/1
0 lb
bx
lblb
D3
5.4
7.2
52.
723
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20-0
0-12
5-94
41lb
L6.
43.
52.
42.
80.
315
.4S
O0
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
O0
past
a, v
erm
icel
li, lo
ng fo
rm, r
egul
arlb
lbD
3.1
8.4
11.5
8920
-01-
391-
2577
lbL
44
SO
0st
uffin
g m
ix, 1
3 oz
bg
bgD
33
6
????
/Ta
co s
hells
, not
bow
ls
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21ST
AR
CH
ES -
BIS
CU
ITS,
BR
EAD
S, M
UFF
INS,
PA
STR
Y &
RO
LLS
089
20-0
1-E
09-2
341
B0.
750.
750.
750.
750.
750.
750.
755.
25L
bage
ls, v
arie
ty p
ack,
frz,
3 o
z ea
72
ct/c
coD
089
120-
00-9
26-6
016
B5.
65.
65.
65.
65.
65.
65.
639
.2L
0bi
scui
t mix
, yel
low
, add
wat
er, 6
/#10
cn
cnlb
D5.
65.
689
20-0
1-30
3-32
88B
11
11
11
6L
0S
O0
brea
d, m
ulti/
7 gr
ain
lbD
11
11
11
11
11
1089
20-0
1-06
6-82
09B
12
22
12
212
L1
11
11
5S
O2
10.
252
10.
252
10.
252
10.
252
10.
2516
.25
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
-00-
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
ead,
whi
te, s
liced
lblb
D2
12
12
13
21
21
21
4.2
12
12
12.
11
35.3
8920
-00-
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
-00-
435-
4918
lbL
2.7
6.7
9.4
SO
0co
rnbr
ead
mix
, yel
low
, 6/#
10 c
ncn
lbD
8.25
11.2
54.
211
.411
.25
46.3
590
20-0
1-18
7-97
40B
66
66
66
642
L0
SO
11
11
11
6cr
oiss
ants
, 2.5
oz
ealb
D13
1389
20-0
1-E
59-4
742
B4
44
44
44
28L
0S
O0
dani
sh, a
ssor
ted,
24/
3.5
oz p
er c
ase
csD
089
20-0
1-E
19-9
573
B2
22
22
22
14L
0S
O0
dani
sh, p
astry
, hon
ey b
uns,
fz 4
8/3o
z p e
csD
089
20-0
1-E
09-6
349
B24
2424
2424
2424
168
L0
SO
0m
uffin
, app
le c
inna
mon
, fz,
4 o
z ea
24/
cea
D0
8920
-01-
E09
-634
7ug
r a s
mm
uffin
, cho
c-ch
ip, f
z, 4
oz
ea, 2
4 /c
s89
20-0
1-E
09-6
344
B24
2424
2424
2424
168
L0
SO
0m
uffin
, ban
ana
nut,
24/
4 oz
ea
eaD
089
20-0
1-E
09-6
327
B48
4848
4848
4848
336
muf
fin, b
lueb
erry
, 48/
4 oz
ea
L0
8920
-01-
E09
-634
3S
O0
muf
fin, b
lueb
erry
, 24/
4.75
oz
eaea
D0 0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
210 0
8920
-01-
E09
-373
2B
76
76
76
76
76
76
76
91L
0S
O0
muf
fin, e
nglis
h, fz
12/
pg 1
2 pg
/cs
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
rger
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
inge
rlb
D0
8920
-01-
346-
2885
B0
L0
SO
21
21
21
21
21
217
roll,
ital
ian,
Kai
ser,
hoag
ielb
D0
8920
-01-
E19
-492
6B
0L
0S
O3
12
13
12
13
12
13
12
13
12
12
37ro
ll, it
laia
n, K
aise
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
0L
0S
O0
torti
lla, f
lour
, fz,
10"
. 12/
bgbg
D0 0
8920
--01
-E19
-092
4B
88
88
88
856
lbL
1313
SO
52
52
52
52
52
540
brea
d, d
ough
, whi
te, f
z, u
nbak
ed, l
oaf s
hbx
lbD
1310
.510
.412
1313
1384
.989
20-0
1-E
09-6
018
B0
L0
SO
0ro
ll, u
nbak
ed, P
arke
rhou
se, w
hite
, fz,
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
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
0fre
nch
toas
t, pr
epar
ed, f
rzn,
H &
Slb
D0
8920
-01-
E09
-528
4B
55
55
55
535
L0
? X
'd o
n ug
r a s
m m
enu
?S
O0
frenc
h to
ast s
ticks
, pre
pare
d, fr
zn H
& 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
-00-
782-
6353
B2
22
22
22
14L
0S
O0
panc
ake
mix
, add
wat
er, #
10 c
ncn
D0
8920
-00-
464-
2227
B7
77
77
77
49L
0S
O0
waf
fles,
pre
pare
d, fz
n, b
row
n &
ser
velb
D0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21ST
AR
CH
ES -
CER
EALS
(CO
LD/H
OT )
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
ude
chee
rios
& ra
isin
bra
nL
0S
O0
cere
al, a
sst,
indi
v, n
on-s
wee
tb x
D0
8920
-00-
E59
-509
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
0ce
real
, ind
iv, v
arie
ty fa
vorit
esco
D0
8920
-00-
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
O0
cere
al,ro
lled
oats
, qui
ck, 4
2 oz
bx
bxD
0B
0L
0S
O0
cere
al, t
db, 2
oz
cups
/bow
ls, a
sst,
bala
ncs
D0
B0
L0
SO
0ce
real
, tbd
, 2 o
z cu
ps/b
owls
, ass
t sw
eet
D0
8920
-02-
079-
1585
B1.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
51.
531
.5L
0S
O0
hom
iny
grits
, qui
ck-c
ooki
ngco
D0
8920
-01-
210-
2774
B0.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
50.
510
.5L
0S
O0
oats
, rol
led,
ass
t ind
ivbx
D0
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21ST
AR
CH
ES -
PAST
RY/
DES
SER
TS R
EAD
Y0
8920
-01-
E09
-707
5ea
L4
59
SO
42
44
418
brow
nies
, ice
d, c
hoc
w/ n
uts,
fz s
heet
eaD
44
8920
-01-
E59
-001
7L
88
SO
34
44
15ca
ke, c
arro
t, fz
, 9" r
ound
laye
rea
D7
789
20-0
1-E
19-2
223
eaL
44
SO
33
33
12ca
ke, c
hees
e, fr
z, s
liced
9" r
ound
eaD
77
8920
-01-
E59
-148
5ea
L4
48
SO
44
44
44
24ca
ke, c
hoc
shee
t w/ic
ing,
fz, 1
1 x
14ea
D6
689
20-0
1-E
19-7
261
L0
SO
53
55
55
28ca
ke, w
hite
she
et w
/icin
g, 1
1 x
14ea
eaD
66
1289
20-0
1-E
60-0
083
L0
SO
11
11
21
18
cook
ie d
ough
, 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
okie
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
ies,
cho
c ch
unk,
fz, 2
oz
Ea,
bul
k, 7
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
z ea
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
-728
1L
5555
SO
2525
2525
2525
150
pie,
app
le in
div
4 oz
fz, 7
8/cs
wra
pped
sea
eaD
7070
8920
-01-
E59
-728
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
ITEM
UN
ITM
EAL
12
34
56
78
910
1112
1314
1516
1718
1920
21D
ESSE
RTS
-TO
PR
EP0
8920
-00-
935-
3262
lbL
1212
lb12
SO
0br
owni
e m
ix, c
hoc,
dry
, 6/#
10 c
ncn
lbD
99
8920
-00-
446-
8945
L0
SO
0ca
ke m
ix, a
ngel
food
pgD
66
1289
20-0
0-08
0-60
63L
33
SO
0ca
ke m
ix, b
anan
apg
D0
8920
-01-
128-
4701
lbL
88
SO
0ca
ke m
ix, c
arro
tpg
lbD
88
8920
-00-
044-
0670
L1
1S
O0
cake
mix
, che
ese
pgD
44
8920
-00-
823-
7221
lbL
7.5
7.5
SO
0ca
ke m
ix, d
evils
food
cnD
089
20-0
0-82
3-72
23L
0S
O2
2ca
ke m
ix, g
inge
rbre
adcn
D0
8920
-00-
823-
7227
L0
SO
66
12ca
ke m
ix, w
hite
, 6/#
10 c
ncn
D0
8920
-00-
823-
7229
lbL
32.
53
3.75
82.
7523
SO
0ca
ke m
ix, y
ello
wcn
lbD
6.5
23
2.8
1024
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20-0
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1920
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ozD
4.8
54.
8 oz
9.8
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
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
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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
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
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
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
atur
al, 1
0% (m
ed) f
at, 1
lb c
anD
089
25-0
1-45
2-31
10B
0L
0.6
0.5
0.6
0.5
2.2
SO
0.25
0.25
0.25
0.25
0.25
1.25
coco
nut,
drie
d, s
wee
t, fla
kes,
12/
1 lb
bg
bglb
D0.
40.
61
8920
-00-
160-
6165
B0
L4
4S
O0
corn
star
ch, 1
lb b
xb x
ozD
1.1
7.2
0.8
113.
44
0.9
28.4
8950
-01-
E09
-116
5B
0tb
spL
10.
61.
6S
O0
flavo
ring,
van
illa,
imita
tion,
16
ozco
tbsp
D2
0.6
2.6
8925
-01-
E19
-338
1B
0L
0S
O0.
250.
250.
250.
251
peca
ns, s
helle
d, u
nsal
ted,
6/1
.75
lb c
ncn
D0
8925
-01-
E09
-607
7B
0L
44
SO
0.25
0.25
0.25
0.75
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1920
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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.
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
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
ARMY 21-DAY CONOPSMENU
ARMY CENTER OF EXCELLENCE, SUBSISTENCE
FORT LEE, VA 23801ACES WEBSITE:
http://www.quartermaster.army.mil/aces