TE12_Master_Menu.pdf

Technical Exhibit 12 Master Menu

Regular Breakfast Menu:

2 assorted 100% fruit juices 5 assorted fresh fruits (bananas daily) 1 hot cereal 6 whole grain cold cereals (3 with sugar coating and 2 foliaTE 90% fortified) 1 meat item rotated daily, bacon and cream beef daily Pasteurized eggs to order, including assorted omelets and cholesterol-free eggs 2 starches (potato item daily) Pancakes, French toast or waffles 2 breakfast pastries – raised or cake donut and sweet roll or pastry item Four bread types available for toast Hot (biscuits, rolls or muffins offered (7) breakfasts a week Butter or margarine Coffee, tea, and milk (Skim Milk, 1% Chocolate, and 2% White Milk) Low fat yogurt and required fitness menu items (see below) Condiments – 2 jams or jellies, peanut butter, and low-fat cream cheese, catsup, hot sauce, sugar, sugar substitute, creamer, salt, salt substitute, and black pepper.

Regular Lunch and Dinner Menu:

1 soup – cream or broth 2 meat entrees (1 baked, roasted or broiled) with appropriate sauces or gravies 2 starches (potato item daily) 2 cooked vegetables – dark green or deep yellow 3 Prepared Salads, 40 Salad Item Bar Menu (see below) Assorted dressings – 5 choices of regular, 2 choices of fat-free or low calorie, and vinegar and oil 2 seasonal fresh fruits varied between the lunch-dinner meals 4 desserts - 2 of which shall be pie, cake or pastry items, and 2 of which shall be fitness oriented, e.g., chilled fruit, frozen yogurt, gelatin or pudding 3 assorted breads – 1 whole grain loaf and 2 others as a minimum- Plus, one selection of hot rolls, cornbread, garlic bread, muffins or biscuits will be offered to compliment the entrée.

Butter or margarine, jams, jellies Variety of hot and cold beverages – coffee, tea, water, juice, carbonate drinks and milk (Skim Milk, 1% Chocolate, and 2% White Milk) Appropriate condiments – catsup, mustard, mayonnaise, hot sauce, sugar, sugar substitute, creamer, salt, salt substitute, and black pepper.

Lunch & Dinner Short Order Menu:

1 soup – cream or broth Chili con carne Minimum of 6 different sandwiches or meat entrees – 3 grilled, 2 cold deli and 1 low fat entrée daily (hamburgers, cheeseburgers and hot dogs each meal) (part of the six) 3 starches - French fries, onion rings and assorted chips Appropriate condiments – butter, margarine, jams and jellies, catsup, mustard, mayonnaise, hot sauce, sugar, sugar substitute, creamer, salt, salt substitute, and black pepper.

Salads, desserts, and beverages shall be the same as offered for the regular lunch and dinner menu

Salad item Bar Menu: (not including dressings, condiments, and short order items, i.e. lettuce leaves, pickles, slice tomatoes slice onions) will consist of 3 Prepared Salads rotated daily, a leafy green salad with 10 fresh and canned toppings with lettuce, tomatoes, carrots, cucumbers, and 6 additional fresh vegetables rotated daily, including Cooked Eggs, Breadcrumbs (croutons), Bacon Bits, Shredded Cheese, Lemon Slices, Parmesan and Romano Cheese, Cottage Cheese, 7 dressings (bulk); 5 regular, 2 low fat/no fat; in addition to oil and vinegar. Individual salad dressing packets will only be used for carry out and Remote feeding.

Fitness (Low Calorie) Menu:

500 calories for regular meals 450-650 calories per short order meals 1900 calories per day total for both regular and short order meals Fitness menu shall be offered in conjunction with the regular and short order meals

Carryout Menu:

Regular and short order menu items Commercially prepared meals (pre-packaged vendor sack lunches) Meals prepared in advanced using in-house ingredients

Special Menus: (not less than once every two weeks) Appropriate items to support ethnic meals, super suppers, theme meals, organizational events and holiday meals (in addition to Thanksgiving and Christmas)

Brunch Menu: (Served only when authorized by the Food Program Manager):

Combination of the regular breakfast and lunch menus, short order and salad bar menus stated above in addition to the following:

First half of the brunch serving period:

Pancakes, French toast and waffles (1 required for the entire brunch serving period) Bacon, creamed beef and minute steak (ham, sausage links or patties are optional) (2 required for the entire brunch serving period) 2 types of potatoes (1 required for the entire brunch serving period) Hot fruit cobbler or crisp

Second half of the brunch serving period:

4 entrées to include 1 roasted or baked entrée, 1 cooked to order entrée, and 1 reduced fat/low calorie entrée (or meatless/vegetarian entrée upon demand), and 1 other 1 roasted or baked entrée carved on the line and a cooked to order entrée required for the entire brunch serving period 2 types of potatoes (1 required for the entire brunch serving period) (Another starch may be substituted for a potato item)

Supper Menu:

Combination lunch, short order and salad bar menus stated above in addition to the following:

Lunch:

2 soups; 1 creamed and 1 broth based 4 entrées; 1 roasted or baked entrée, 1 cooked to order entrée, 1 reduced fat/low calorie entrée (or meatless/vegetarian entrée upon demand), and 1 other 3 starches; 2 potatoes, plus 1 other 3 cooked vegetables; 1 dark green or deep yellow and 2 others 4 breads; 1 whole grain, 1 roll, biscuit, muffin, corn or garlic bread, and 2 others 5 desserts (cake, cookie, pie, pudding, gelatin and low-fat ice cream) 3 fruits; 2 fresh and 1 canned, frozen or dried

Appropriate condiments – butter, margarine, jams and jellies

Short Order:

3 grilled entrées; hamburgers, cheeseburgers and hotdogs 2 starches; French fried potatoes and onion rings Appropriate condiments to include 1 reduced fat (mayonnaise type) salad dressing, catsup, mustard, mayonnaise, hot sauce, sugar, sugar substitute, creamer, salt, salt substitute, and black pepper.

Midnight (4th Meal) Menu (Served only when authorized by the Food Program Manager):1 soup – cream or broth 2 meat entrees (1 baked, roasted or broiled) with appropriate sauces or gravies 1 breakfast meat – bacon, sausage, creamed beef, ham or steak 3 grilled items - Pancakes, waffles and French toast 2 starches (potato item daily) 2 cooked vegetables – dark green or deep yellow Short order stated above Salad bar menu stated above 6 whole grain cold cereals (3 with sugar coating and 2 folia TE 90% fortified) 3 assorted breads – 1 whole grain loaf and 2 others as a minimum- Plus, one selection of hot rolls, cornbread, or garlic bread will be offered to compliment the entrée.

1 specialty bread - bagel, biscuit or English muffin 1 breakfast pastry 4 desserts - 2 of which shall be pie, cake or pastry items and 2 of which shall be fitness oriented, e.g., chilled fruit, frozen yogurt, gelatin or pudding 2 seasonal fresh fruits – banana daily and 1 other 2 fruit juices – orange daily and 1 other 3 varieties of yogurt Appropriate condiments – butter, margarine, jams and jellies, catsup, mustard, mayonnaise, hot sauce, sugar, sugar substitute, creamer, salt, salt substitute, and black pepper.

Variety of hot and cold beverages – coffee, tea, water, juice, carbonate drinks and milk (Skim Milk, 1% Chocolate, and 2% White Milk)