28 Day Master Menu

MCIPAC-MCBBBul 10110

1 Enclosure (2)

Military Dietary Reference Intakes (MDRIs)

per day

NUTRIENT

UNIT

MEN

WOMEN

Energy

Kcal/d

3250 (3000-4600)

2300 (2200-3150)

Protein

g/d

91 (63-119)

72 (50-93)

Vitamin A

μg/d

1000

800

Vitamin D

μg/d

Vitamin E

mg/d

Vitamin K

μg/d

Vitamin C

mg/d

Thiamin (B

)

mg/d

1.2

1.1

Riboflavin (B

)

mg/d

1.3

1.1

Niacin

mg NE/d

Vitamin B

mg/d

1.3

Folate

mg/d

400

Vitamin B

μg/d

2.4

Calcium

mg/d

1000

Phosphorous

mg/d

700

Magnesium

mg/d

420

320

Iron

mg/d

Zinc

mg/d

Sodium

mg/d

5000 (4550-5525)

3600 (3220-3910)

Iodine

μg/d

150

Selenium

μg/d

Fluoride

mg/d

4.0

3.1

Potassium

mg/d

3200

2500

NOTES:

1. Values for energy, protein, and associated nutrients are expressed as

average daily nutrient intakes and based on moderate activity levels and

reference body weights of 79 kg (174 lbs) for military men and 62 kg (136

lbs) for military women.

2. Energy recommendations for various activity levels are estimates only and

vary among individuals. The Master Menu Review Board will take into

consideration moderate levels of activity for most personnel in garrison.

Values are rounded up to the nearest 50 kcal.

3. The initial values in the table represent the midpoints of the ranges

calculated using military reference body weights and protein intake

recommendations of 0.8 g to 1.5 g per kg body weight.

MCIPAC-MCBBBul 10110

2 Enclosure (2)

4. The unit of measure is microgram retinol activity equivalents (μg RAE). 1

μg RAE = 1 μg retinol = 12 μg β-carotene = 24 μg other provitamin A

carotenoids. Vitamin A will also be expressed in IUs, a standard unit for

the nutrition labeling in the United States. 1 IU = 0.3 μg retinol = 0.6 μg

β-carotene = 1.2 μg provitamin A carotenoids.

5. As calciferol: 1μg calciferol = 40 IU vitamin D.

6. The unit of measure is milligram α-tocopherol that includes RRR-α-

tocopherol, the only form of α-tocopherol that is found in food and the 2R-

stereoisomeric forms that are found in fortified foods and dietary

supplements. This does not include the 2S-stereoisomeric forms that are also

found in fortified foods and dietary supplements.

7. The unit of measure is niacin equivalent (NE). 1 mg NE=1 mg niacin or 60

mg dietary tryptophan.

8. The unit of measure is dietary folate equivalent (DFE). One (1) μg DFE =

1 μg food folate, 0.5 μg synthetic folic acid taken on an empty stomach, or

0.6 μg synthetic folic acid taken with meals. Women capable of becoming

pregnant should consume 400 μg of synthetic folic acid daily from fortified

foods or supplements or a combination of both, in addition to food folate.

9. The MDRI for calcium will meet the needs of most personnel. However,

personnel 17 to 18 years old have higher calcium needs not accounted for by

this MDRI. A more appropriate dietary goal of personnel in this age group is

1300 mg/d. Special attention should be given to providing calcium-rich foods

if serving meals to a group with a large proportion of military personnel

younger than 19 years old.

10. The MDRI for phosphorus will meet the needs of most personnel. However,

personnel 17 to 18 years have higher phosphorus needs not accounted for by

this MDRI. A more appropriate dietary goal of personnel in this age group is

1250 mg/d. Special attention should be given to providing phosphorus-rich

foods if serving meals to a group with a large proportion of military

personnel younger than 19 years old.

11. The MDRI for magnesium will meet the needs of most personnel. However,

female personnel 17 to 18 years old have higher magnesium needs not accounted

for by this MDRI. A more appropriate dietary goal of women in this age group

is 360 mg/d. Special attention should be given to providing magnesium rich

foods if serving meals to a group with a large proportion of female personnel

younger than 19 years old.

12. The MDRI for iron will meet the needs of most personnel. However, male

personnel less than 19 years old have higher iron needs not accounted for by

this MDRI. A more appropriate dietary goal of men in this age group is 11

mg/d.

13. Sodium recommendations are based on 1400 to 1700 milligrams of sodium

per 1000 kcal of food served. The initial values in the table represent the

rounded midpoints of the ranges calculated using energy intakes for moderate

activity of 3250 kcal for men and 2300 kcal for women.

14. The MDRI is based on a recommended daily intake of 0.05 mg/kg body

weight.

MCIPAC-MCBBBul 10110

3 Enclosure (2)

15. The minimal requirement for potassium is approximately 1600 to 2000

mg/day. The MDRI is based on a recommended daily intake of 40 mg/kg body

weight.

MCIPAC-MCBBBul 10110

4 Enclosure (2)

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MCIPACBUL 10110

OCONUS Master Menu Guidance

1 Enclosure (3)

1. General Information. This bulletin provides menu planning guidance for

all MCIPAC-MCBB mess halls. A cyclic master menu will be developed in

accordance with references (a) through (i) of this bulletin, the Marine

Corps’ Fueled to Fight® (F2F®) mess hall nutrition education program, and

specified Department of Defense (DOD) Menu Standards.

2. Military Dietary Reference Intakes (MDRI). Menus will be based on

nutrition standards described in reference (a), as Military Dietary Reference

Intakes (MDRIs). The MDRIs are quantitative estimates of nutrient intakes to

be used for planning and assessing diets for the healthy military population.

Cyclic master menus will be in compliance with current MDRIs contained in

enclosure (2), and meet nationally recommended dietary allowances for basic

nutrition for military personnel.

3. USMC Fueled to Fight (F2F®) Nutrition Information Program.

a. The F2F® program empowers and educates Marines to make informed

nutrition decisions on meal items, contributing to their ability to maintain

a high level of mental and physical performance. The goal is for each Marine

to identify foods that are: less-processed, most wholesome, nutrient-dense,

and those which are high in fiber, low in added sugar, and contain healthy

fats as identified by the F2F® stoplight color-code criteria.

(1) Green “Engage at Will”: defined as ≤30% of calories from total

fats, and ≤10% of calories from saturated fat.

(2) Yellow “Well Aimed Shots”: defined as 31–49% of calories from

total fats, and 11–15% of calories from saturated fat.

(3) Red “Check Fire”: defined as ≥50% of calories from total fats,

and ≥16% of calories from saturated fat.

b. The F2F® color-coding criteria is embedded into all Marine Corps mess

halls. Integrating F2F® color-coding into MCFMIS, and posting each food

item’s color code on the serving line, are the critical links among all

Marine installations, and distinguishes the Marine program from that of the

other Services.

c. Nutrition calorie cards will be posted by the F2F® color code criteria

for each main entrée, starch, vegetable, and accompaniment served, during

each meal period. A nutrition calorie card will be posted for all food

selections, where a patron can easily view the information when making a

selection.

4. Menu Planning. A cyclic master menu will be used in all Marine Corps

mess halls to ensure personnel authorized to subsist at government expense

are provided sufficient, quality, nourishing meals. Each menu will provide

standard menus and recipes to increase popularity and nutritional value of

meals offered in all garrison mess halls.

a. Menu Planning Tools. The objective of menu planning is to keep pace

with customer trends and preferences balanced with nutrition and fiscal

goals. The following tools are required for menu planning and development:

MCIPACBUL 10110

OCONUS Master Menu Guidance

2 Enclosure (3)

(1) Updates and revisions found in reference (b), which identify the

effects of environmental factors on energy.

(2) Marine Corps Food Management Information System (MCFMIS) is

required in accordance with reference (c) to perform cost and nutritional

analysis of the master menu and post meal acceptability history of menu

items.

(3) DoD menu standards provide minimum guidelines required for use by

military food service programs during menu planning, food procurement, food

preparation, and meal service, as outlined in reference (h) of this bulletin.

(4) The current Meal Plan Allowance (MPA) is a significant tool used

to determine the fiscal constraints of the master menu.

(5) Dietary guidelines found in reference (g) published by the USDA

and U.S. Department of Health and Human Services and the USDA My Plate and

Food Guidelines.

(6) Customer satisfaction and preference survey data with demographic

and trend information will guide plans and development.

(7) The Armed Forces Recipe Service (AFRS) index, contains

approximately 1,700 standardized recipes. Items included in the master menu

will be selected from those prescribed in the Federal Supply Catalog, C8900-

SL. Standard recipes incorporated into the cyclic menu will be derived from

references (d) and (e) of this bulletin.

(8) Local recipes as approved by MCICOM/DC, I&L.

(9) Manufacturer’s recipes.

(10) The weekly Prime Vendor catalogs provide the items available for

ordering and the current price.

(11) Expertise and recommendations from the Headquarters Marine

Corps, Warfighter and Performance Dietitian.

b. Planning Factors. Many considerations affect the choice of foods in

a master menu, such as restrictions set forth in reference (i), fiscal

constraints, the availability and prices of food items listed in the

Subsistence Prime Vendor catalog(s), manufacturer’s recipes, nutrient

density, F2F® color coding, and locally approved recipes. Consideration will

be given to the design of the mess hall, equipment, and time constraints

during menu planning.

(1) Patron acceptability will be balanced with cost and nutrition.

Quality preparation and presentation are key to patron acceptability.

(2) Seasonal availability of foods is important. Master menus should

be adjusted to capitalize on seasonal changes in the supply of fresh produce

and seasonal changes in acceptability.

(3) Equipment and storage facilities affect the production capability

of menu items.

MCIPACBUL 10110

OCONUS Master Menu Guidance

3 Enclosure (3)

(4) Artistic factors play an important role in menu planning. A

pleasing combination of color, texture, shape, and flavor in foods is

necessary to consider. Varying food choices and the ways food is served will

create esthetically pleasing menus and will avoid repetition.

(5) Variations in attendance effect the number of portions prepared.

The principal advantage of a cyclic master menu is the accumulation of post

meal history to determine accurate acceptability for forecasting and

planning. Headcount and post meal historical information will be maintained

to identify how many people were served each menu item for each meal. Future

attendance forecasts are based on post meal history acceptability, weather,

proximity to payday, leave trends, deployments, etc., and must all be taken

into account when predicting attendance.

(6) Special menu planning for individual dietary requirements is the

responsibility of the patron and not the food service management. Special

menu demands may be met based on the selections available on the master menu.

5. Minimum Menu Standards. Most meals are planned around entrees of meat,

fish, or poultry. Other food items are planned to complement the main dish.

The following minimum menu standards were developed as the baseline to

provide acceptable, nutritious, and well merchandised meals. These standards

are not intended to restrict the mess hall initiative in surpassing them when

practical. In addition, commanders at subordinate MCIPAC-MCBB installations

will ensure that menu standards are developed and incorporated into the

master menu for holiday meals, special meals, flight meals, night meals,

specialty bars, etc. as outlined below. Mess Hall Mangers will ensure

standard breakfast, lunch, dinner, breakfast brunch, and dinner brunch menus

meet the following minimum menu requirements.

a. Main entrees. The main entrée is typically the main course of a

standard meal offered on the main line. Patrons must be able to vary protein

food sources daily (lean meat, poultry, or fish; egg; tablespoon peanut

butter; nuts or seeds; beans or peas) in order to optimize human performance.

When developing the master menu, there will be at least one “green” entree

offered at every meal. Fish will be served at a minimum of three times per

week as a main entrée, with at least one being high in Omega 3 (i.e. salmon,

tuna, trout, herring, mackerel, and sardines). During the breakfast meal, at

least one breakfast meat must be lower in fat (i.e. patties/links less than

12g fat per serving and less than 5g of fat per serving for turkey bacon,

Canadian bacon, or center cut bacon). During the Sunday dinner brunch meals

there will be at least one high end main entrée served (i.e. lobster, crab

legs, prime rib roll, salmon etc.).

b. Vegetables. Dietary fiber found in vegetables is an important part

of an overall healthy balanced diet. A minimum of two and a half (2.5) cups

of vegetables is recommended per day. One or more good sources of vitamin A

or vitamin C will be considered when developing the master menu (i.e.

colorful, dark leafy, deep yellow, orange, and red vegetables). Fresh,

frozen, or canned vegetables will be incorporated into the master menu, in

that order of priority based on nutritional value. The master menu will

include at least one “green” vegetable served for every meal, however, no

more than one starch vegetable per meal. Starchy vegetables include

potatoes, corn, peas (black-eyed, green), lentils and beans (i.e. baked

beans, black beans, chick peas, garbanzo beans, kidney beans, Lima beans,

MCIPACBUL 10110

OCONUS Master Menu Guidance

4 Enclosure (3)

navy beans, pinto and refried beans). Mess Halls will ensure that no more

than one fried vegetable is served on the main line, per day.

c. Grains and Starches. Whole grains and other naturally starch foods

are highly nutritious. It is recommended that patrons consume healthy whole

grains to maintain a balanced diet. They are a main source of carbohydrates

and play an important role in a healthy diet. Whole grains, rice, pasta and

other starches will be selected to complement the main entree. During the

development of the master menu there will be at least one green starch

offered for every meal. At least two cereals containing greater than 8 grams

of whole grain per serving will be offered. A minimum of two cereals will be

without sugar coating. At least one whole grain hot cereal will be offered

without added fat or sugars.

d. Desserts. Reduced fat recipes will be incorporated into the master

menu to offer a variety of dessert options. Recipes may include variations

to a menu item, such as offering cake without the frosting. Desserts must be

planned for each meal just as other menu components are, taking into account

preference, eye appeal, climate, and cooking facilities. Each week’s menu

must be carefully planned to provide an equal distribution of cakes, pies,

cookies, and fresh fruit dessert options.

e. Soups. Soups are used to compliment the standard meal and often

provide a nutrient density, or low calorie option, high in vegetables. When

developing the master menu, a minimum of one soup will be offered during

every meal. This sequence in menu development is not based on the relative

importance of soup to a menu, but rather on its relation to other menu items.

All soups will contain less than 800mg of sodium per 8 ounce serving. If

more than one soup choice is provided, at least one reduce sodium soup, with

fewer than 600 mg of sodium per 8 ounce serving will be offered.

f. Dairy and Eggs. It is recommended that patrons consume a good source

of calcium, and vitamin D at least three times per day. Good sources include

milk, yogurt, and egg whites. Egg whites will be incorporated into the

master menu to provide a better assortment of protein during the meal period.

Mess Halls will offer egg whites as an alternative to whole egg products.

One percent milk will also be offered at every meal. Low-fat milk (1%) will

be the primary milk served in bulk milk dispensers. Skim and low-fat

chocolate flavored milk will be offered to patrons as alternatives.

Revisions to the local catalog may be required to meet these standards.

g. Salads. Minimum menu requirements for the salad bar include 50% dark

green leaves, such as spinach leaves. Unsalted nuts or seeds will be

available as part of the standard salad bar menu. Additional protein

alternatives will also be offered to increase variety, to include tuna,

chicken breast, etc.

h. Fruits. It is recommended that at least two cups of fruit be

consumed, each day. Fresh fruit will be served on the dessert bar, dessert

display, or dessert carousel. A minimum of two fresh fruit choices will be

offered during every meal to provide a good source of vitamin C. Seasonal

fruit should be incorporated into standard fruit bar as often as possible.

6. Menu Development. All menus will be developed to include palatable and

acceptable menu options. During menu development, nutrition principles will

be applied that encourage optimal physical and cognitive performance.

MCIPACBUL 10110

OCONUS Master Menu Guidance

5 Enclosure (3)

Accompaniments may vary to enhance menu options. Lean meats, starches,

vegetables, salads, fruits, desserts and soups will be incorporated into the

master menu during development.

a. Minimum Menu Requirements.

(1) Menu combinations offered at each meal will provide variety and

contrast in texture, flavor, color, while keeping within the prescribed MPA.

(2) Cooking times will be adjusted as close to serving times as

possible. Progressive cooking is necessary to maintain quality menu products.

(3) To enhance customer service and provide a high quality dining

experience, the meat entrée must be appropriately cooked, sliced and served.

(4) Frequency charts (enclosure (18) will be developed for entrees,

vegetables, starches, sandwiches (Convenience Line), and pastry/desserts to

avoid repetition. Frequency charts will outline the basic structure of the

menu by listing menu items and the number of times they will appear during

the menu cycle. Frequency charts identify repetition and adequate

arrangement of similar items. It is particularly helpful in eliminating

identical or similar items in meals served on successive days, e.g., the last

three days of the cycle and the first three days at the beginning of the next

cycle.

(5) Adherence to the AFRS, local recipes, and/or manufacturers

recipes, to include recipe instructions and preparation methods (i.e.

progressive cooking), is required to ensure consistent high quality products.

(6) The cyclic master menu will provide a choice of eggs, hot or cold

cereals, fruits, beverages, and meat items for all breakfast and breakfast

brunch meals.

(7) A choice of main entrees, vegetables, salads, desserts, and

beverages will be offered for each lunch, dinner, and dinner brunch meals.

(8) Main line menu items will meet the minimum criterion of 30%

“Green” in the category of main entrée, hot vegetable, and starch.

b. Standard Menu Requirements.

(1) A standard cyclic menu for lunch, dinner, breakfast brunch and

dinner brunch meals will be offered at all mess halls. This standard menu

will be served at correctional detainee facilities, also known as the Brig.

(2) A Standard Cold Bar Menu will be served during all lunch, dinner,

breakfast brunch and dinner brunch meals.

(3) A Standard Fruit Bar Menu will be served during all meal periods.

(4) A Standard Beverage and Self-Service Menu will be served during

all meal periods.

(5) The Standard Breakfast Menu will be offered during each breakfast

and breakfast brunch meal period.

MCIPACBUL 10110

OCONUS Master Menu Guidance

6 Enclosure (3)

(6) A Standard Specialty Bar (enclosure (9) will be served at all MCBB

Okinawa mess halls, and at subordinate installations where feasible based on

available serving equipment. Standard Specialty Bars (e.g. Mongolian bar,

taco bar, wing fling bar, etc.) will be served as an accompaniment to the main

line, during the lunch period, in order to provide a greater variety of

entrées for patrons subsisting in the mess hall. Specialty bars can provide

a variety of highly acceptable entrees, as an alternative to the main line or

convenience line entrees.

(7) A Standard Convenience Line (Take-Out) Menu (enclosure 10) will

be incorporated in the cyclic master menu. Breakfast, lunch, dinner, breakfast

brunch and dinner brunch menus will also include a choice of convenience

foods/take-out food items, which will include a choice of five or more

entrees, as well as at least one nutrient dense take-out item.

(8) A Standard Sub Shop Menu (enclosure (11) will be served at

satellite feeding locations, such as the Camp Kinser Sub Shop and MCAS

Futenma Flight Line. Meal periods will be tailored around customer demand and

mission requirements. The standard menu for satellite locations, such as

these will ensure each enlisted member entitled to subsist receive three

meals for each day on active duty. Either the two or three meal routine

constitutes the total entitlement.

(9) A Standard Midnight-Rations (MidRats) Menu will be tailored

around specific meal support requirements. A night meal is authorized during

the late evening to early morning hours when there are a sufficient number of

shift workers whose duties cause them to miss the regularly scheduled meals.

This meal will consist of a variety of standard menu items from the cyclic

master menu and healthy reduced calorie options.

(10) Enclosure (13) provides clarifying guidance on holiday and

special menus served at all MCIPAC-MCBB mess halls. A minimum of two cooked

vegetables, two entrees, two potatoes /pasta/rice choices, and three pastry

options will be served during holiday and special meals. Mess halls that

provide support to correctional facility detainees (e.g. Brig) will prepare

and serve regularly scheduled meals on weekdays during the III MEF/MCIPAC-

MCBB 2022 Holiday Schedule, and in accordance with the cyclic master menu.

(11) A Standard Box Meal Menu (enclosure (14) will be served in

accordance with authorized special meal support requirements contained in

reference (f). Box meals will not be used simply for convenience. Frozen

meal kits may be authorized after review and nutritional analysis by the

Warfighter and Performance Dietitian.

(12) A Standard Recreational Menu (enclosure (15) will be authorized

for certain recreational events when they meet the required criteria found in

reference (g). The standard cyclic menu will be served for meal support that

require containerized field meals for personnel conducting field

training/exercises.

(13) A Standard Force March Menu (enclosure (16) will be used to

provide a reduced portion of protein and fruit for conditioning hikes and

similar types of meal support. Hot and cold beverage support to personnel

performing strenuous outdoor activities is authorized, however, there are no

monetary credits associated with this support. Mess halls will incorporate a

MCIPACBUL 10110

OCONUS Master Menu Guidance

7 Enclosure (3)

standard menu for hot/cold beverage and fruit support in order to meet

performance nutrition requirements for special meal support.

(14) Mess halls will incorporate a Utility Outage Menu (enclosure

(17) in the event of a scheduled utility outage (i.e. water, gas, power,

etc.). Most MCIPAC-MCBB mess halls are supplied with an on-site backup

generator, which provides a reliable source of standby power to a limited set

of kitchen and refrigerated equipment. When feasible, special consideration

must be taken to ensure hot menu items are incorporated into the utility

outages menu.

7. Additional Menu Variety and Services. Variety is essential. Menu items

and variety are only limited by the Mess Hall Manager’s creativity,

initiative, and the ability of the logistics pipeline to support additional

requirements while still remaining cognizant of customer acceptability

feedback. Mess Hall Managers are authorized to offer additional menu variety

and services under the following conditions:

a. Managers may add production items to a meal period. However,

managers may not expunge or remove food or beverage items from the approved

master menu.

b. Managers desiring to provide additional menu variety and/or services

must ensure items served in addition to the standard menu are procured from

an approved source and available for requisition through the local catalog,

in accordance with reference (c).

c. All production items served in addition to the standard menu must

include recipes derived from MCFMIS.

d. Direct coordination must be made to ensure sufficient lead-time is

provided for functions of requisition and delivery (i.e. add-ons). This

lead-time is necessary to allow additional subsistence supplies to arrive

from the prime vendor.

e. Additional 1105 SIK (subsistence-in-kind) funding will not be

permitted for additional menu variety, or services. Therefore, managers must

remain within the parameters of the MPA, as published. This includes the

addition of special menu items. Adjustments to increase inventory levels

will not be permitted for additional menu services.

8. Modifications to the Master Menu/Menu Recipes.

a. Menu Changes. All cyclic menus will be prepared and served in

compliance with standard menu guidance contained in this bulletin. Temporary

menus changes may be permitted only under the conditions identified in

reference (g). Permanent menu changes to the master menu must be routed

through the MCIPAC-MCBB Food Service Office and submitted to MCICOM/DC, I&L,

Food Service and Subsistence Branch for nutrient analysis and final approval.

b. New Recipes. All modifications to menu recipes will be consistent

with DoD menu standards and the cyclic master menu (e.g. changing the

preparation of eggs to order and omelets to scrambled eggs). Recipe changes

will be submitted through the Installation Food Service Office. Any addition,

deletion, or modification requested to a recipe will be prepared using the New

Recipe Template Form, see enclosure (19). Prior to submission, recipes will

MCIPACBUL 10110

OCONUS Master Menu Guidance

8 Enclosure (3)

be analyzed for cost, ingredients, compliance, and nutrient density value, and

evaluated by a testing panel to ensure the recipe is adequate in taste and

presentation.

9. Low Volume Mess Halls. The Installation Food Service Office may adjust

minimum menu requirements for mess halls that serve 100 man-days or less

daily. Mess halls feeding an average of less than 100 man-days over a six-

month extended period of time may use the following considerations for meal

preparation:

a. All main line, specialty bar, holiday meal, and special meal menus

will be prepared and served in accordance with the cyclic master menu.

b. Fruit, salad, and beverage bars will be maintained in accordance with

the guidelines and DoD menu standards outlined in this bulletin. Maximum use

of food serving equipment, to include counter space, cold bars and/or steam

tables, is required to ensure that all meals are served in their entirety and

meet the nationally recommended military dietary references allowances for

service members.

c. All Convenience Line items will be advertised (i.e. made to order) for

patrons during each breakfast, lunch, dinner, breakfast brunch and dinner

brunch meal period.

d. Low volume mess halls may consider cost-effective alternatives and

efficient use of inventory space, when considering batch cooking.

e. Low volume mess halls are omitted from the 60% minimum ordering

requirement for cook chill items when electing to make menu items from

scratch.

10. Consumer Consumption. The cyclic master menu is designed and developed to

meet specified DoD Menu Standards and current MDRIs described in reference

(h). For this reason, consumers must be provided the opportunity to consume

all items depicted on the approved master menu. From the first patron to the

last patron, all menu items will be made available for consumer consumption

throughout the entire meal period. When items require substitutions for

reasons such as an item not in stock (i.e., NIS), temporary substitutions may

be permitted. All substitutions will be equivalent in nutrient density levels

to meet the color-code criteria, cost, and quality of food.

11. The following abbreviations are applicable in Marine Corps master menus:

C = cup Lb = pound

Cyl = cylinder Lk = link

Cn = can LR = local recipe

Dz = dozen MR = manufacturer’s recipe

Ea = each Min = minimum

Gal = gallon N = none

Ind = individual No = number

Jr = jar Oz = ounce

Pc = piece Cal = calories

Pt = pint Mg = milligrams

Qt = quart Mcg = micrograms

RM = ready-made Sl = slice

MCIPACBUL 10110

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9 Enclosure (3)

Kg = kilograms Sq = square

Tbsp = tablespoon TE = Alpha-Tocopherol Equivalent

RE = Retinal Equivalent Tsp = teaspoon

Var = variable Pkt = packet

Pk = package

MCIPAC-MCBBO 10110

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MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

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2022 1/7 2/4 3/4 4/1

DAY 1 Friday

Choles Sodium Calcium

Lunch

OKI/MH 145 #CANTONESE STYLE HOT AND SOUR SOUP 1 C 19 kcal 1.9

11/10 12/8

Number Recipe Name Portions Calories Protein Fat Carbs

5/26 6/23 7/21 8/18 9/15 10/13

10/14 11/11 12/9

2023 1/6 2/3 3/3 3/31 4/28

4/29 5/27 6/24 7/22 8/19 9/16

14.4 4.9 30.3 0.0 432 95

13.3 9.8 61.0 665 116

LOCAL 309 BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal

DON BLEU- MFR CHICKEN CORDON BLEU 4 OZ 237 kcal 19.7

24.1 8.5 29.3 60.0 2087 40

0.8 0.9 11.0 310 6

OKI/MH 020 #TEXAS SMOKY BBQ DICED PORK 1/2 C 295 kcal

7.3 1 17.4 0.0 122 514

4.2 13 10.0 118 36

Q G 006 19 STEAMED COLLARD GREENS (FROZEN) 3/4 C 88 kcal

Q 001 03

CAULIFLOWER COMBO (FROZEN) 3/4 C 95 kcal 4.2

3.4 2.6 22.7 0.0 552 26

2 19.5 1.0 164 47

USMC 007 HAWAIIAN STYLE BROWN AND QUINOA 4 OZ 126 kcal

Q 057 00

MASHED POTATOES (INSTANT) 1/2 C 105 kcal 2.7

310 6

OKI/MH 107 JAEGERSCHNITZEL (VEAL W/MUSHR0OM GRAVY) 1 EA 545 kcal 35.4 35.5 20.3

Dinner

OKI/MH 145 #CANTONESE STYLE HOT AND SOUR SOUP 1 C 19 kcal 1.9 0.8 0.9 11.0

2.9 5 31.9 1.0 334 23

3.4 3.2 0.0 424 6

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

2.9 0.7 32.6 0.0 214 14

6.4 37 0.0 1311 169

LO/E 006 JASMINE RICE-LOCAL 3/4 C 153 kcal

2.1 88.0 574 19

OKI/MH 196 YAKISOBA (PLANT BASED) 1 C 338 kcal 32.4

140.0 1087 60

LOCAL 331 TERIYAKI CHICKEN (BONELESS BREAST) 4 OZ 186 kcal 32.9 4

0.7 3.4 3.2 0.0 424 6

0.6 10.8 0.0 93 49

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q G 006 09

STEAMED CARROTS (FROZEN) 3/4 C 49 kcal 1.1

6 3.5 10.5 3.0 229 227

0.8 28.2 0.0 233 25

USMC 018 CREAMED SPINACH 4 OZ 86 kcal

Q 502 00

ITALIAN ROASTED POTATOES 1/2 C 126 kcal 2.6

7.1 5.2 43.5 55.0 298 39+

5.4 35.6 21.0 399 63

D 036 12 1 BEAR CLAWS (SWT MIX) 1 EA 251 kcal

D 037 01

1 QUICK APPLE COFFEE CAKE (MIX) 1 PC 203 kcal 3.2

5 31.9 1.0 334 23

Desserts

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal 2.9

1.9 3.8 41 0.0 331 97

20.3 57.4 28.0 405 112

G 006 00 2 BANANA CAKE 1 PC 204 kcal

SWP PIE- MFR

2 SWEET POTATO PIE,FROZEN 1 PC 427 kcal 5.6

2.3 12.1 34.6 4.0 182 8

1 23.6 3.0 113 26

COOKIES- MFR 2 CHOCOLATE CHIP COOKIES (MFR) 2 EA 256 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

0.0 127 25

146 51

OKI/MH 074 COLE SLAW W/VINEGAR DRESSING (#CABBAGE) 1/2 C 48 kcal 0.8 0.1 11.5

Specialty Salad

OKI/MH 078 BROCCOLI SALAD (#BROCCOLI) 1/2 C 224 kcal 4 10.3 33.4 4.0

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/5 2/2 3/1 3/29 4/26 5/24 6/21 7/19 8/16 9/13 10/11 11/8 12/6

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

DAY 2 Saturday

7/22 8/19 9/16 10/14 11/11 12/9

12/10

2023 1/7 2/4 3/4 4/1 4/29 5/27 6/24

6/25 7/23 8/20 9/17 10/15 11/122022 1/8 2/5 3/5 4/2 4/30 5/28

4.2 8.3 88.0 265

7.7 6.6 38.8 55.0 328 29

E 004 02 BUTTERED EGG NOODLE 1 C 246 kcal

L 181 00

CHICKEN IN ORANGE SAUCE 4 OZ 209 kcal 32.7

8.7 10.5 11.4 30.0 325 141

Carbs Choles Sodium Calcium

Breakfast Brunch

OKI/MH 146 #CHEESEBURGER SOUP 1 C 175 kcal

Number Recipe Name Portions Calories Protein Fat

26.3 38.1 166.0 1114 59

10.5 11.4 30.0 325 141

OKI/MH 027 #TEXAS SMOKY BBQ CHICKEN (QTR) 1 QTR 612 kcal

STD Breakfast Menu (see enclosure 8)

Dinner Brunch

OKI/MH 146 #CHEESEBURGER SOUP 1 C 175 kcal 8.7

0.7 3.4 3.2 0.0 424 6

0.4 13.1 0.0 14 49

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q G 006 18

STEAMED SQUASH (FROZEN) 3/4 C 54 kcal 2.3

0.0 172 21

1.6 33.1 0.0 133 33

Q 504 00 ROASTED PEPPER POTATOES 2/3 C 105 kcal

E 019 01

BROWN RICE WITH TOMATOES 3/4 C 159 kcal 3.8

28.4 5.9 65.7 3.0 931 169

17.2 1.3 77.0 305 20

LOCAL 311 PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal

L 119 02

ONION-LEMON BAKED FISH (SALMON) 4 OZ 260 kcal 23.6

2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

1.9 0.2 8.2 0.0 3 46

2.1 22 5.0 91 43

Q G 006 03 STEAMED BEANS, GREEN (FROZEN) 3/4 C 42 kcal

OKI/MH 075

PEAS WITH ONIONS 3/4 C 131 kcal 6.9

0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal 30.3

87.0 652 321

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3 15.7

259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal 27.2 19.5 22.4

Convenience Line

N 012 00 GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9 12.1 21.6 64.0

0.0 527 14

3 34.1 12.0 691 81

Q 045 00 FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal

OKI/MH 123

BAKED BEANS (CANNED) 1/2 OZ 182 kcal 8.1

16.9 33.8 25.4 62.0 1339 77

5.1 23.7 70.0 277 81

LO/N 030 00 SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal

0.0 238 6

0.3 47.8 0.0 256 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 kcal

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal 0

24.1 30.3 66.2 33.0 1352 220

29.6 34.6 0.0 279 52

OKI/MH 168 CATALAN TUNA WRAP 1 EA 635 kcal

Q 035 01

FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6

0.0 45 1

6 18.9 8.0 94 10

B PIE-MFR 2 BLUEBERRY PIE,FROZEN 1 PC 36 kcal

23.6 3.0 113

0.3 0.4 35 0.0 12 25

0.3 47.8 0.0 256 6

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal 0

319 7+

D 036 14 1 BOWKNOTS,FIGURE 8's, & S SHAPES (SWT MIX) 1 EA 189 kcal 4.4 3.6 34

Desserts

B MUFFIN- MFR 1 BANANA NUT MUFFINS (MIX) 1 EA 315 kcal 4.3 15.7 37.5 57.0

0 0.3 42.8 0.0 6 9

0 30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal

ORANGE J- R/M

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal 0.5

COOKIES- MFR 2 OATMEAL COOKIES (MFR) 2 EA 136 kcal 1.7

3.0 251 2+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

12.0 195 20

Specialty Salad

H 002 01 2 BROWNIES (BROWNIE MIX) 1 PC 280 kcal 3.3

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

6.3 4.4 19.8 36.0 464 46

15.8 20.4 29.0 272 21

OKI/MH 119 KIDNEY BEAN SALAD 1/2 C 142 kcal

OKI/MH 017

#MACARONI SALAD 1/2 C

2024 1/6 2/3 3/2 3/30 4/27 5/25 6/22 7/20 8/17 9/14 10/12 11/9 12/7

242 kcal 4.2

11.5 43.6

0.3 1.6 5.5

0 0 39.2

3.6 32.8 39.4

28.6

6.1 3.6 29.1

2 2.4 19.4

52.4

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

11/13 12/11

2023 1/8 2/5 3/5 4/2 4/30 5/28

5/29 6/26 7/24 8/21 9/18 10/162022 1/9 2/6 3/6 4/3 5/1

DAY 3 Sunday

26.3 3.4 4.1 89.0 185 137

19.7 51.8 162.0 11011 211

L 504 00 BAKED FISH SCANDIA (POLLOCK) 4 OZ 160 kcal

Choles Sodium Calcium

Breakfast Brunch

OKI/MH 092 #CHICKEN RICE SOUP 1 C 648 kcal 61.3

12/10

Number Recipe Name Portions Calories Protein Fat Carbs

6/25 7/23 8/20 9/17 10/15 11/12

3.4 3.2 0.0 424 6

STD Breakfast Menu (see enclosure 8)

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

4.1 0.6 16.5 0.0 58 31

3.8 21.9 10.0 221 10

Q G 006 14 STEAMED MIXED VEGETABLES (FZN) 3/4 C 88 kcal

Q 050 00

OVEN BROWNED POTATOES 1/2 C 126 kcal 1.9

1.1 153.0 1235 29

HUB 053 BAKED LOBSTER TAILS 1 EA 208 kcal 16.8

88.0 290 28

OKI/MH 039 #ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal 44.8 42.9

11011 211

L 210 00 SANTA FE GLAZED CHICKEN (BREAST) 4 OZ 264 kcal 32.6 4.7 22

Dinner Brunch

OKI/MH 092 #CHICKEN RICE SOUP 1 C 648 kcal 61.3 19.7 51.8 162.0

2.1 3.8 22.7 10.0 226 15

1.9 12.9 59.0 495 28

Q 050 02 OVEN-GLO POTATOES 1/2 C 130 kcal

E 020 00

GINGER RICE 3/4 C 86 kcal 4

21.1 5.4 42.2 2.0 4232 117

15.5 0.1 166.0 593 89

LOCAL 310 PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal

6.1 3.6 29.1 2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

2.3 2.6 12 0.0 468 87

1 24.6 0.0 528 36

USMC 006 BRAISED CABBAGE AND CARROTS 3/4 C 74 kcal

Q G 001 15

SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 kcal 8.5

28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal 30.3

87.0 652 321

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3 15.7

259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal 27.2 19.5 22.4

Convenience Line

N 012 00 GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9 12.1 21.6 64.0

3.6 32.8 39.4 0.0 527 14

3 34.1 12.0 691 81

Q 045 00 FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal

OKI/MH 123

BAKED BEANS (CANNED) 1/2 OZ 182 kcal 8.1

16.9 33.8 25.4 62.0 1339 77

5.1 23.7 70.0 277 81

LO/N 030 00 SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal

0 0.3 47.8 0.0 256 6

9.5 16.1 0.0 146 39

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

CHIPS-R/M

CHIPS,ASSORTED 1 BG 153 kcal 1.7

36.7 23.8 69.2 124.0 2363 256

29.6 34.6 0.0 279 52

OKI/MH 174 GRILLED CHICKEN BLT WRAP 1 EA 638 kcal

Q 035 01

FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6

0.5 0 30.4 0.0 5 5

0.4 35 0.0 12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal

APPLE J- R/M

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal 0.3

0 0.3 47.8 0.0 256 6

0 39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

G ORANGE- R/M

GATORADE,ORANGE,INDV 1 EA 159 kcal 0

4.4 6.4 34 10.0 274 3+

8.6 47.9 29.0 427 68

D 036 07 1 BUTTERFLY ROLLS (SWT MIX) 1 EA 213 kcal

D 037 03

1 QUICK CHERRY COFFEE CAKE (MIX) 1 PC 284 kcal 4.2

0.3 42.8 0.0 6 9

Desserts

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0

11.5 58 50.0 343 31

G 010 00 2 YELLOW CAKE (MIX) 1 PC 170 kcal

BOS PIE- MFR

2 BOSTON CREAM PIE(MFR) 1 PC 341 kcal 3.2

2.3 7.7 30.2 8.0 135 14

1 23.6 3.0 113 26

H 012 01 2 CHOCOLATE DROP COOKIES (BROWNIE MIX) 2 EA 191 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

5 16.7 5.0 283 79

USMC 021 FOUR GRAIN AND DRIED FRUIT SALAD 4 OZ 414 kcal

OKI/MH 025

#PASTA SALAD 1/2 C 129 kcal 4.7

8.7 52 0.0 83 29

Specialty Salad

USMC 002 2 APPLE CRISP 4 OZ 296 kcal 4.9

1.7 1.6 37.2 0.0 331 96

8.2 23.5 45.9 0.0 146 60

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

2024 1/7 2/4 3/3 3/31 4/28 5/26 6/23 7/21 8/18 9/15 10/13 11/10 12/8

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

10/17

38.4 19.4 14.2 124.0 616 56

5.8 17.7 16.0 1183 167

L 012 00 COUNTRY STYLE STEAK 1 EA 394 kcal

2022 1/10 2/7 3/7 4/4 5/2

DAY 4 Monday

Choles Sodium Calcium

Lunch

OKI/MH 049 #CREAM OF BROCCOLI SOUP 1 C 148 kcal 6.7

12/11

Number Recipe Name Portions Calories Protein Fat Carbs

6/26 7/24 8/21 9/18 10/16 11/13

11/14 12/12

2023 1/9 2/6 3/6 4/3 5/1 5/29

5/30 6/27 7/25 8/22 9/19

1.9 3.8 21.9 10.0 223 12

15.3 41.5 44.0 745 408

Q 050 01 FRANCONIA POTATOES 1/2 C 126 kcal

F 001 00

BAKED MACARONI AND CHEESE 1 C 377 kcal 17.8

18.4 4.3 30.5 0.0 1060 128

33.5 68.9 213.0 693 40

LOCAL 312 BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal

OKI/MH 043

#ZESTY ORANGE CHICKEN (QTR) 1 PC 862 kcal 66.6

6.1 3.6 29.1 2.0 262 100

3.4 3.2 0.0 424 6

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

4.8 1.1 34.2 0.0 7 6

1.1 24.4 0.0 55 20

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143 kcal

Q G 006 15

STEAMED SUCCOTASH (FROZEN) 3/4 C 114 kcal 5.3

25.7 86.0 816 265

L 189 00 ITALIAN BROCCOLI PASTA 1 EA 342 kcal 15.2

85.0 570 40

OKI/MH 136 #TURKEY A LA KING 1 C 364 kcal 30.6 14.8

1183 167

L 083 01 BARBECUED PORK CHOPS 1 EA 272 kcal 27.3 8.1 20.5

Dinner

OKI/MH 049 #CREAM OF BROCCOLI SOUP 1 C 148 kcal 6.7 5.8 17.7 16.0

9.9 9.3 11.5 22.0 409 317

3.7 14.5 4.0 949 25

Q 060 01 CLUB SPINACH (FROZEN SPINACH) 1/2 C 158 kcal

OKI/MH 070

RICE PILAF 3/4 C 100 kcal 2.2

7.7 6.6 38.8 55.0 328 29

4.2 65 6.0 1236 228

E 004 02 BUTTERED EGG NOODLE 1 C 246 kcal

3.6 29.1 2.0 262 100

Desserts

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.9 5.9 4.6 0.0 462 4

2.3 23.1 0.0 235 64

O 016 00 BROWN GRAVY 1/4 C 75 kcal

OKI/MH 140

SPANISH STYLE BEANS (CANNED) 1/2 C 134 kcal 6.2

1 23.6 3.0 113 26

COOKIES- MFR 2 PEANUT BUTTER COOKIES (MFR) 2 EA 147 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

4.4 6.9 34.8 10.0 278 9+

5.2 29.4 16.0 238 16

D 036 06 1 CINNAMON RAISIN ROLLS (SWT MIX) 1 EA 220 kcal

D 031 00

1 MUFFINS (MIX) 1 EA 171 kcal 2

Specialty Salad

OKI/MH 062 CUCUMBER AND ONION SALAD 1/2 C 36 kcal 0.6 0.1 8.3 0.0

1.8 2 34.3 0.0 315 55

17.4 62.1 44.0 286 23

G 010 05 2 MARBLE CAKE (YELLOW CAKE MIX) 1 PC 157 kcal

P PIE-MFR

2 PECAN PIE,FROZEN 1 PC 424 kcal 4.7

2.6 8 16.7 9.0 127 32

2.0 86 31

119 15

OKI/MH 060 CABBAGE,APPLE, AND CELERY SALAD #CABBAGE 1/2 C 50 kcal 0.9 2.1 7.6

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/8 2/5 3/4 4/1 4/29 5/27 6/24 7/22 8/19 9/16 10/14 11/11 12/9

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

7/26 8/23 9/20 10/18 11/152022 1/11 2/8 3/8 4/5 5/3 5/31

DAY 5 Tuesday

1.0 1612 27

OKI/MH 019 #BEEF FOR BROCCOLI 3/4 C 234 kcal 21.1

Sodium Calcium

Lunch

OKI/MH 026 #FRENCH ONION SOUP 1 C 118 kcal 1.8 8.1

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/25 8/22 9/19 10/17 11/14 12/122023 1/10 2/7 3/7 4/4 5/2 5/30 6/27

0.0 690 43

5.4 42.2 2.0 4232 117

E 016 00 ISLANDER'S RICE 3/4 C 101 kcal

LOCAL 310

PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal 21.1

46.5 36.6 13.6 136.0 534 27

3.6 30.6 42.0 1055 96

L 155 01 SOUTHERN FRIED CHICKEN 2 PC 579 kcal

20.0 182 32

O 016 00 BROWN GRAVY 1/4 C 75 kcal

Q 010 02

CAULIFLOWER POLONAISE 3 OZ 55 kcal 2.7

7.3 1 17.4 0.0 122 514

3.9 38 10.0 226 31

Q G 006 19 STEAMED COLLARD GREENS (FROZEN) 3/4 C 88 kcal

Q 067 00

CANDIED SWEET POTATOES 1/2 C 188 kcal 1.1

56.0 668 50

8.1 9.9 1.0 1612 27

L 006 00 SUKIYAKI 7-1/2 O

188 kcal

OKI/MH 026

#FRENCH ONION SOUP 1 C 118 kcal 1.8

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.9 5.9 4.6 0.0 462 4

0.0 47 25

1.9 68.8 0.0 293 28

OKI/MH 121 POTATOES AND HERBS 2/3 C 111 kcal

E 004 06

BOILED RAINBOW ROTINI NOODLES 1 C 347 kcal 12

14.4 4.9 30.3 0.0 432 95

4.4 0.5 94.0 337 75

LOCAL 309 BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal

L 119 03

LEMON BAKED FISH (POLLOCK) 4 OZ 143 kcal 23.8

1.0 244 76

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 017 00

CREAM GRAVY 1/4 C 64 kcal 2.4

0.8 2 13.3 5.0 143 30

2.3 10.3 6.0 236 160

OKI/MH 082 GLAZED CARROTS (#CARROT SLICE) 1/2 C 71 kcal

OKI/MH 059

BROCCOLI PARMESAN 1 EA 79 kcal 6.3

0.0 263 0

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

425 64

D 027 01 1 KOLACHES (SWT MIX) 1 EA 199 kcal 4.5 3.5 37

Desserts

D 037 00 1 QUICK COFFEE CAKE (BISCUIT MIX) 1 PC 269 kcal 3.9 8.6 44.2 30.0

6.1 3.6 29.1 2.0 262 100

9.0 157 18

Specialty Bar

H 024 00 2 BANANA SPLIT BROWNIES 1 PC 250 kcal 2.9

2.5 13.8 49.8 0.0 308 15

16.1 46 5.0 242 11

C PIE-MFR 2 CHERRY PIE,FROZEN 1 PC 325 kcal

23.6 3.0 113 26

COOKIES- MFR 2 DOUBLE CHOCOLATE CHIP COOKIES (MFR) 2 EA 340 kcal 3

3.4 2.9 23.9 0.0 450 19

28.2 25.9 63.0 770 38

USMC 032 MEDITERRANEAN ORZO SALAD 5 OZ 122 kcal

OKI/MH 007

#POTATO SALAD (#SAUCE) 2/3 C 371 kcal 4.1

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/9 2/6 3/5 4/2 4/30 5/28 6/25 7/23 8/20 9/17 10/15 11/12 12/10

9.4 41.3

3.5 5.7

3 0.3 24.8

23.3 6.4 9

2.6 6.4

4.7 0.9 18.7

9.9

12/136/28

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

30.8 49.0 1099

12/13

Number Recipe Name Portions Calories Protein Fat Carbs Choles

6/28 7/26 8/23 9/20 10/18 11/15

11/16 12/14

2023 1/11 2/8 3/8 4/5 5/3 5/31

6/1 6/29 7/27

6.4 10.7 30.7 29.0 451 137

5.9 65.7 3.0 931 169

Q 051 00 POTATOES AU GRATIN 2/3 C 242 kcal

LOCAL 311

PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal 28.4

8/24 9/21 10/192022 1/12 2/9 3/9 4/6 5/4

23.3 46.7 32.7 70.0 1004 93

24 3.8 155.0 1431 26

BP-MFR BREADED PORK CHOP (FROZEN) 5 OZ 654 kcal

105

OKI/MH 163 #ROTISSERIE CHICKEN (QTR) 1 PC 422 kcal 48.2

Sodium Calcium

Lunch

OKI/MH 028 #NEW ENGLAND CLAM CHOWDER 1 C 272 kcal 19.4 7.5

1.1 6.1 6.3 0.0 444 7

2.9 6.8 7.0 96 36

OKI/MH 076 ONION GRAVY 1/4 C 84 kcal

OKI/MH 109

LYONNAISE GREEN BEANS (FROZEN) 1/2 C 58 kcal 1.5

1 2.9 7.9 7.0 238 23

4.6 35.3 0.0 514 22

OKI/MH 073 LOUISIANA STYLE SMOTHERED SQUASH (FZN) 1/2 C 57 kcal

USMC 029

LEMON ORZO 4 OZ 209 kcal 6.3

21.6 2.9 8.8 27.0 1084 7

7.5 30.8 49.0 1099 105

LO/L 069 00 BAKED HAM (BONE-IN) 4 OZ 147 kcal

OKI/MH 028

#NEW ENGLAND CLAM CHOWDER 1 C 272 kcal 19.4

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

8.7 9.6 30.5 55.0 511 108

0.9 34.4 0.0 6 13

E 012 00 NOODLES JEFFERSON 3/4 C 243 kcal

E 005 03

LONG GRAIN AND WILD RICE 3/4 C 168 kcal 6.8

32.4 6.4 37 0.0 1311 169

8.7 7.3 111.0 430 38

OKI/MH 196 YAKISOBA (PLANT BASED) 1 C 338 kcal

L 010 02

YANKEE POT ROAST 3-1/2 O

269 kcal 38

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

5.8 1.5 16.6 0.0 330 44

2.9 6.5 7.0 180 37

OKI/MH 157 SAVORY STYLE BEANS (CANNED) 2/3 C 103 kcal

OKI/MH 108

CALICO CABBAGE (#CABBAGE) 1/2 C 52 kcal 1.2

0.0 247 0

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

210 0

D 019 03 1 LONGJOHNS (SWT MIX) 1 EA 161 kcal 4.3 3.2 27.9

Desserts

S MUFFIN- MFR 1 MUFFINS,STRAWBERRY SHORTCAKE 1 EA 260 kcal 3 12 36 40.0

6.1 3.6 29.1 2.0 262 100

1.7 23.7 0.0 224 14

Specialty Salad

G 012 01 2 DEVIL'S FOOD CUPCAKES (MIX) 1 EA 108 kcal 1.4

2.6 14.8 45.8 0.0 271 15

15 31 39.0 117 9

A PIE-MFR 2 APPLE PIE,FZN 1 PC 319 kcal

23.6 3.0 113 26

H 005 00 2 SHORTBREAD COOKIES 2 EA 269 kcal 3

3.6 8.4 14.9 0.0 165 33

2.3 6.4 0.0 115 11

USMC 005 BLACK BEAN AND CORN SALAD 4 OZ 141 kcal

OKI/MH 116

COUNTRY STYLE TOMATO SALAD 1/2 C 48 kcal 0.6

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/10 2/7 3/6 4/3 5/1 5/29 6/26 7/24 8/21 9/18 10/16 11/13 12/11

DAY 6 Wednesday

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

11/17 12/15

2023 1/12 2/9 3/9 4/6 5/4 6/1

6/2 6/30 7/28 8/25 9/22 10/202022 1/13 2/10 3/10 4/7 5/5

DAY 7 Thursday

0.9 11.0 310 6

OKI 015 BOMBAY CHICKEN 2 PC 410 kcal 45.4

Sodium Calcium

Lunch

OKI/MH 145 #CANTONESE STYLE HOT AND SOUR SOUP 1 C 19 kcal 1.9 0.8

12/14

Number Recipe Name Portions Calories Protein Fat Carbs Choles

6/29 7/27 8/24 9/21 10/19 11/16

2024 1/11 2/8 3/7 4/4 5/2 5/30 6/27 7/25 8/22 9/19 10/17 11/14 12/12

3.3 1.8 33.9 0.0 215 7

13.1 20.9 47.0 629 508

E 005 05 STEAMED BROWN RICE 3/4 C 167 kcal

LOCAL 339

PERFECT BURGER PARMESAN 1 EA 289 kcal 21.4

20.8 6.3 9.7 52.0 578 18

11.7 30.8 139.0 139 31

OKI/MH 036 #PEPPER STEAK 3/4 C 180 kcal

6.1 3.6 29.1 2.0 262 100

1 24.6 0.0 528 36

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

Q G 001 15

SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 kcal 8.5

5.1 3.3 11.1 3.0 201 192

3.8 22.7 10.0 226 15

USMC 017 CREAMED SPINACH, MEDITERRANEAN 5 OZ 84 kcal

Q 050 02

OVEN-GLO POTATOES 1/2 C 130 kcal 2.1

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7 3.4 3.2 0.0 424 6

19.5 123.0 129 57

LASAGNA- MFR VEGETABLE LASAGNA (FROZEN) 1 PC 345 kcal 14.6

121.0 1725 163

OKI/MH 139 #BEEF STEW 1-1/4 C 397 kcal 33.2 20

310 6

USMC 034 PASTA PRIMAVERA WITH GRILLED SHRIMP 4 OZ 249 kcal 18.6 7.6 27.5

Dinner

OKI/MH 145 #CANTONESE STYLE HOT AND SOUR SOUP 1 C 19 kcal 1.9 0.8 0.9 11.0

3.1 3.1 7.3 0.0 142 42

0.2 7.3 0.0 15 45

USMC 012 CAULIFLOWER WITH PESTO (FROZEN) 3 OZ 64 kcal

Q G 006 01

STEAMED BROCCOLI (FROZEN) 3/4 C 38 kcal 4.2

2.7 2 19.5 1.0 164 47

13.9 42 23.0 885 313

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal

426 73

D 019 02 1 RAISED DOUGHNUTS (SWT MIX) 1 EA 177 kcal 4.3 3.2 31.9

Desserts

D 037 02 1 QUICK FRENCH COFFEE CAKE (MIX) 1 PC 339 kcal 5.9 12 53.5 29.0

6.1 3.6 29.1 2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

5.9 14.9 53.1 40.0 364 98

6.9 19.7 10.0 109 27

PUMP PIE- MFR 2 PUMPKIN PIE,FROZEN 1 PC 370 kcal

23.6 3.0 113 26

COOKIES- MFR 2 SUGAR COOKIES (MFR) 2 EA 147 kcal 1.4

0.0 248 1+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

0.9 4 9.2 3.0 275 21

10.3 33.4 4.0 146 51

OKI/MH 079 MEXICAN COLE SLAW (#CABBAGE) 1/2 C 73 kcal

OKI/MH 078

BROCCOLI SALAD (#BROCCOLI) 1/2 C 224 kcal 4

1.6 37.4 0.0 331 98

Specialty Salad

G 010 06 2 ORANGE CAKE WITH ORANGE ZEST 1 PC 171 kcal 1.7

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

12/156/30 7/28 8/25 9/22 10/20 11/17

11/18 12/16

2023 1/13 2/10 3/10 4/7 5/5 6/2

6/3 7/1 7/29 8/26 9/23 10/212022 1/14 2/11 3/11 4/8 5/6

DAY 8 Friday

38.7 12.5 5.7 107.0 661 19

2.7 0 97.0 157 19

OKI/MH 077 SWISS STEAK WITH BROWN GRAVY 1 EA 299 kcal

13.4 29.0 1562 29

OKI/MH 035 #ROAST TURKEY 4 OZ 188 kcal 40.7

Sodium Calcium

Lunch

OKI/MH 051 #CHICKEN NOODLE SOUP 1 C 116 kcal 8.6 2.9

Number Recipe Name Portions Calories Protein Fat Carbs Choles

2024 1/12 2/9 3/8 4/5 5/3 5/31 6/28 7/26 8/23 9/20 10/18 11/15 12/13

7.3 1 17.4 0.0 122 514

1.2 29.1 0.0 194 13

Q G 006 19 STEAMED COLLARD GREENS (FROZEN) 3/4 C 88 kcal

Q 049 00

O'BRIEN POTATOES 2/3 C 134 kcal 2.6

7.7 6.6 38.8 55.0 328 29

4.9 30.3 0.0 432 95

E 004 02 BUTTERED EGG NOODLE 1 C 246 kcal

LOCAL 309

BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal 14.4

5 31.9 1.0 334 23

Dinner

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal 2.9

0.7 3.4 3.2 0.0 424 6

4 5.3 10.0 164 38

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 072

FRIED CABBAGE WITH BACON (#CABBAGE) 1/2 C 61 kcal 2.1

21.1 5.4 42.2 2.0 4232 117

18 11.4 105.0 749 73

LOCAL 310 PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal

USMC 042

TURKEY AND SPINACH MEATLOAF W/BROWN GRAVY 6 OZ 308 kcal 25.6

36.4 18.9 123.9 70.0 1105 20

2.9 13.4 29.0 1562 29

USMC 001 AMAYONNAISING CRUSTED FISH 5 OZ 832 kcal

OKI/MH 051

#CHICKEN NOODLE SOUP 1 C 116 kcal 8.6

1.1 24.4 0.0 55 20

Q G 006 09 STEAMED CARROTS (FROZEN) 3/4 C 49 kcal

Q G 006 15

STEAMED SUCCOTASH (FROZEN) 3/4 C 114 kcal 5.3

3 0.3 24.8 0.0 47 25

3.5 11.3 37.0 591 22

OKI/MH 121 POTATOES AND HERBS 2/3 C 111 kcal

OKI/MH 065

PORK FRIED RICE (GRIDDLE METHOD) 1/2 C 103 kcal 6.1

Desserts

B MUFFIN- MFR 1 BANANA NUT MUFFINS (MIX) 1 EA 315 kcal 4.3 15.7 37.5 57.0

2.9 5 31.9 1.0 334 23

5.9 4.6 0.0 462 4

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

1.1 0.6 10.8 0.0 93 49

10.2 45.2 17.0 202 56

B PIE-MFR 2 BLUEBERRY PIE,FROZEN 1 PC 36 kcal

23.6 3.0 113 26

LO/H 020 02 2 CHOCOLATE CHIP BARS (SCRATCH) 2 EA 286 kcal 3.6

10.0 275 3+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

319 7+

D 036 13 1 SNAILS (SWT MIX) 1 EA 228 kcal 4.4 6.3 38.1

2.7 9.8 2.0 237 33

USMC 022 GARBANZO SALAD 3 OZ 83 kcal

OKI/MH 106

CARROT, CELERY, AND APPLE SALAD #CARROTS 1/2 C 64 kcal 1

14.3 35.3 50.0 181 31

Specialty Salad

G 021 00 2 POUND CAKE 1 PC 284 kcal 4

0.3 1.6 5.5 0.0 45 1

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2.5 3.7 10.4 0.0 236 23

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

11/19 12/17

2023 1/14 2/11 3/11 4/8 5/6 6/3

6/4 7/2 7/30 8/27 9/24 10/222022 1/15 2/12 3/12 4/9 5/7

DAY 9 Saturday

9.5 1.0 1780 19

Sodium Calcium

Breakfast Brunch

P 003 00 CREOLE SOUP 1 C 64 kcal 2.6 1.9

12/16

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/1 7/29 8/26 9/23 10/21 11/18

0.7 3.4 3.2 0.0 424 6

1.1 10.8 0.0 247 52

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q 007 01

GREEN BEANS CREOLE (FROZEN) 1/2 C 59 kcal 2.3

2 2.4 19.4 0.0 172 21

4.5 2.7 88.0 433 27

Q 504 00 ROASTED PEPPER POTATOES 2/3 C 105 kcal

L 206 00

BAYOU CHICKEN (CONC LEMON JUICE) 5 OZ 187 kcal 32.5

2024 1/13 2/10 3/9 4/6 5/4 6/1 6/29 7/27 8/24 9/21 10/19 11/16 12/14

13.4 24.1 28.6 67.0 1112 573

9 83.8 43.0 610 76

N 006 00 GRILLED CHEESE SANDWICH 1 EA 385 kcal

9.5 1.0 1780 19

OKI/MH 029 CHILI AND MACARONI (#CHILI SAUCE) 1-1/2 C 528 kcal 28.3

STD Breakfast Menu (Enclosure 8)

Dinner Brunch

P 003 00 CREOLE SOUP 1 C 64 kcal 2.6 1.9

2.7 2 19.5 1.0 164 47

4.3 30.5 0.0 1060 128

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal

LOCAL 312

BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal 18.4

27.3 8.1 20.5 85.0 570 40

32.4 2.4 166.0 610 42

L 083 01 BARBECUED PORK CHOPS 1 EA 272 kcal

OKI/MH 033

#SAVORY BAKED CHICKEN 1 PC 523 kcal 52.2

6.1 3.6 29.1 2.0 262 100

3.5 5.7 1.0 244 76

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 017 00

CREAM GRAVY 1/4 C 64 kcal 2.4

4.2 0.6 13.7 0.0 97 33

0.9 8.7 2.0 274 31

Q G 006 13 STEAMED PEAS WITH CARROTS (FZN) 3/4 C 65 kcal

OKI/MH 100

CREOLE SUMMER SQUASH (FROZEN) 2/3 C 43 kcal 1.4

28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal 30.3

87.0 652 321

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3 15.7

259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal 27.2 19.5 22.4

Convenience Line

N 012 00 GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9 12.1 21.6 64.0

3.6 32.8 39.4 0.0 527 14

3 34.1 12.0 691 81

Q 045 00 FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal

OKI/MH 123

BAKED BEANS (CANNED) 1/2 OZ 182 kcal 8.1

16.9 33.8 25.4 62.0 1339 77

5.1 23.7 70.0 277 81

LO/N 030 00 SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal

0 0.3 47.8 0.0 256 6

9.5 16.1 0.0 146 39

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

CHIPS-R/M

CHIPS,ASSORTED 1 BG 153 kcal 1.7

36.7 23.8 69.2 124.0 2363 256

29.6 34.6 0.0 279 52

OKI/MH 174 GRILLED CHICKEN BLT WRAP 1 EA 638 kcal

Q 035 01

FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6

0.5 0 30.4 0.0 5 5

0.4 35 0.0 12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal

APPLE J- R/M

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal 0.3

0 0.3 47.8 0.0 256 6

0 39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

G ORANGE- R/M

GATORADE,ORANGE,INDV 1 EA 159 kcal 0

4.3 7.2 37.9 11.0 280 2+

5.4 35.6 21.0 399 63

D 036 08 1 SUGAR ROLLS (SWT MIX) 1 EA 236 kcal

D 037 01

1 QUICK APPLE COFFEE CAKE (MIX) 1 PC 203 kcal 3.2

0.3 42.8 0.0 6 9

Desserts

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0

2.6 3.5 71.7 0.0 346 120

14.8 45.8 0.0 271 15

G 016 01 2 STRAWBERRY SHORTCAKE (MIX) 1 PC 316 kcal

A PIE-MFR

2 APPLE PIE,FZN 1 PC 319 kcal 2.6

1.7 6 18.9 8.0 94 10

1 23.6 3.0 113 26

COOKIES- MFR 2 OATMEAL COOKIES (MFR) 2 EA 136 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

6.3 4.4 19.8 36.0 464 46

15.7 18 23.0 561 161

OKI/MH 119 KIDNEY BEAN SALAD 1/2 C 142 kcal

OKI/MH 012

#ITALIAN STYLE PASTA SALAD 1/2 C 255 kcal 10.2

5.7 36.7 0.0 58 19

Specialty Salad

USMC 035 2 PEACH CRISP-USMC 4 OZ 205 kcal 3.5

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

DAY 10 Sunday

12/17

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/2 7/30 8/27 9/24 10/22 11/19

11/20 12/18

2023 1/15 2/12 3/12 4/9 5/7 6/4

6/5 7/3 7/31 8/28 9/25 10/232022 1/16 2/13 3/13 4/10 5/8

2024 1/14 2/11 3/10 4/7 5/5 6/2 6/30 7/28 8/25 9/22 10/20 11/17 12/15

2.5 0.4 12.8 0.0 256 56

10.4 5.1 102.0 659 49

OKI/MH 042 ORIENTAL STIR-FRY CABBAGE #CABBAGE 3/4 C 58 kcal

20.7 0.0 737 66

OKI/MH 010 #JERKED ROAST TURKEY 4 OZ 283 kcal 40.1

Sodium Calcium

Breakfast Brunch

OKI/MH 156 #HEARTY LENTIL SOUP 1 C 118 kcal 6.1 1.8

20.7 0.0 737 66

OKI/MH 039 #ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal 44.8

STD Breakfast Menu (Enclosure 8)

Dinner Brunch

OKI/MH 156 #HEARTY LENTIL SOUP 1 C 118 kcal 6.1 1.8

0.7 3.4 3.2 0.0 424 6

0.3 24.8 0.0 47 25

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 121

POTATOES AND HERBS 2/3 C 111 kcal 3

14.4 4.9 30.3 0.0 432 95

15.5 0.1 166.0 593 89

LOCAL 309 BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal

HUB 053

BAKED LOBSTER TAILS 1 EA 208 kcal 16.8

28.7 23.5 14.7 169.0 85 25

42.9 1.1 153.0 1235 29

OKI/MH 004 #HONEY GLAZED ROCK CORNISH HENS 1 EA 390 kcal

5.8 1.5 16.6 0.0 330 44

2.3 10.3 6.0 236 160

OKI/MH 157 SAVORY STYLE BEANS (CANNED) 2/3 C 103 kcal

OKI/MH 059

BROCCOLI PARMESAN 1 EA 79 kcal 6.3

5.3 0.4 27.2 0.0 3 8

0.2 42.5 0.0 15 29

E 801 00 WILD GARDEN RICE 1/2 C 130 kcal

Q 044 00

BAKED POTATOES 1 EA 187 kcal 5

259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal 27.2 19.5 22.4

Convenience Line

N 012 00 GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9 12.1 21.6 64.0

6.1 3.6 29.1 2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

16.9 33.8 25.4 62.0 1339 77

5.1 23.7 70.0 277 81

LO/N 030 00 SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal

28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal 30.3

87.0 652 321

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3 15.7

30.2 17.6 71.5 57.0 1947 227

29.6 34.6 0.0 279 52

OKI/MH 187 TURKEY WRAP 1 EA 566 kcal

Q 035 01

FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6

3.6 32.8 39.4 0.0 527 14

3 34.1 12.0 691 81

Q 045 00 FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal

OKI/MH 123

BAKED BEANS (CANNED) 1/2 OZ 182 kcal 8.1

0 0.3 47.8 0.0 256 6

0 39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

G ORANGE- R/M

GATORADE,ORANGE,INDV 1 EA 159 kcal 0

0 0.3 47.8 0.0 256 6

9.5 16.1 0.0 146 39

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

CHIPS-R/M

CHIPS,ASSORTED 1 BG 153 kcal 1.7

0.3 42.8 0.0 6 9

Desserts

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0

0.5 0 30.4 0.0 5 5

0.4 35 0.0 12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal

APPLE J- R/M

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal 0.3

2.3 12.1 34.6 4.0 182 8

1 23.6 3.0 113 26

COOKIES- MFR 2 CHOCOLATE CHIP COOKIES (MFR) 2 EA 256 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

7.1 5.2 43.5 55.0 298 39+

5.2 29.4 16.0 238 16

D 036 12 1 BEAR CLAWS (SWT MIX) 1 EA 251 kcal

D 031 00

1 MUFFINS (MIX) 1 EA 171 kcal 2

2.0 86 31

272 21

OKI/MH 060 CABBAGE,APPLE, AND CELERY SALAD #CABBAGE 1/2 C 50 kcal 0.9 2.1 7.6

Specialty Salad

OKI/MH 017 #MACARONI SALAD 1/2 C 242 kcal 4.2 15.8 20.4 29.0

1.4 1.7 23.7 0.0 224 14

20.3 57.4 28.0 405 112

G 012 01 2 DEVIL'S FOOD CUPCAKES (MIX) 1 EA 108 kcal

SWP PIE- MFR

2 SWEET POTATO PIE,FROZEN 1 PC 427 kcal 5.6

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

DAY 11 Monday

10/23 11/20 12/18

Number Recipe Name Portions Calories Protein Fat

5/8 6/5 7/3 7/31 8/28 9/25

9/26 10/24 11/21 12/19

2023 1/16 2/13 3/13 4/10

4/11 5/9 6/6 7/4 8/1 8/292022 1/17 2/14 3/14

2024 1/15 2/12 3/11 4/8 5/6 6/3 7/1 7/29 8/26 9/23 10/21 11/18 12/16

23.9 5.3 0.8 96.0 344 78

3.6 30.6 42.0 1055 96

L 119 07 CAJUN BAKED FISH (POLLOCK) 4 OZ 152 kcal

OKI/MH 019

#BEEF FOR BROCCOLI 3/4 C 234 kcal 21.1

4 2.1 17.6 6.0 1257 45

Carbs Choles Sodium Calcium

Lunch

OKI/MH 031 #MINESTRONE SOUP 1 C 102 kcal

4.2 4.2 13 10.0 118 36

6.6 38.8 55.0 328 29

Q 001 03 CAULIFLOWER COMBO (FROZEN) 3/4 C 95 kcal

E 004 02

BUTTERED EGG NOODLE 1 C 246 kcal 7.7

0.0+ 0.4 30.2 0+ 11 2+

4.3 30.5 0.0 1060 128

K RICE-MFR KANSAS MEDLEY RICE 3/4 C 142 kcal

LOCAL 312

BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal 18.4

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.7 5.2 4.7 0.0 124 4

0.6 16.5 0.0 58 31

LO/O 016 06 PORK GRAVY (HAM BASE) 1/4 C 69 kcal

Q G 006 14

STEAMED MIXED VEGETABLES (FZN) 3/4 C 88 kcal 4.1

32.4 6.4 37 0.0 1311 169

16.7 24 150.0 1025 118

OKI/MH 196 YAKISOBA (PLANT BASED) 1 C 338 kcal

OKI/MH 117

CAJUN MEAT LOAF 6 OZ 400 kcal 37.9

38.5 31.2 8.2 122.0 768 36

2.1 17.6 6.0 1257 45

IWA 013 JERKED STYLE CHICKEN (QUARTERED) 1 QTR 476 kcal

OKI/MH 031

#MINESTRONE SOUP 1 C 102 kcal 4

6 3.5 10.5 3.0 229 227

2.3 23.1 0.0 235 64

USMC 018 CREAMED SPINACH 4 OZ 86 kcal

OKI/MH 140

SPANISH STYLE BEANS (CANNED) 1/2 C 134 kcal 6.2

6.3 4.6 35.3 0.0 514 22

0.8 28.2 0.0 233 25

USMC 029 LEMON ORZO 4 OZ 209 kcal

Q 502 00

ITALIAN ROASTED POTATOES 1/2 C 126 kcal 2.6

427 68

D 036 14 1 BOWKNOTS,FIGURE 8's, & S SHAPES (SWT MIX) 1 EA 189 kcal 4.4 3.6 34

Desserts

D 037 03 1 QUICK CHERRY COFFEE CAKE (MIX) 1 PC 284 kcal 4.2 8.6 47.9 29.0

6.1 3.6 29.1 2.0 262 100

6.1 6.3 0.0 444 7

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

OKI/MH 076

ONION GRAVY 1/4 C 84 kcal 1.1

3.2 11.5 58 50.0 343 31

8 16.7 9.0 127 32

BOS PIE- MFR 2 BOSTON CREAM PIE(MFR) 1 PC 341 kcal

23.6 3.0 113 26

COOKIES- MFR 2 PEANUT BUTTER COOKIES (MFR) 2 EA 147 kcal 2.6

3.0 251 2+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

1.7 20.5 12.7 11.0 431 49

5 16.7 5.0 283 79

OKI/MH 015 #COLE SLAW 1/2 C 237 kcal

OKI/MH 025

#PASTA SALAD 1/2 C 129 kcal 4.7

3.8 41 0.0 331 97

Specialty Salad

G 006 00 2 BANANA CAKE 1 PC 204 kcal 1.9

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

12/197/4 8/1 8/29 9/26 10/24 11/21

11/22 12/20

2023 1/17 2/14 3/14 4/11 5/9 6/6

6/7 7/5 8/2 8/30 9/27

DAY 12 Tuesday

28.3 9 83.8 43.0 610 76

35.5 20.3 140.0 1087 60

OKI/MH 029 CHILI AND MACARONI (#CHILI SAUCE) 1-1/2 C 528 kcal

9.9 1.0 1612 27

OKI/MH 107 JAEGERSCHNITZEL (VEAL W/MUSHR0OM GRAVY) 1 EA 545 kcal 35.4

Sodium Calcium

Lunch

OKI/MH 026 #FRENCH ONION SOUP 1 C 118 kcal 1.8 8.1

Number Recipe Name Portions Calories Protein Fat Carbs Choles

10/252022 1/18 2/15 3/15 4/12 5/10

2024 1/16 2/13 3/12 4/9 5/7 6/4 7/2 7/30 8/27

4.2 0.2 7.3 0.0 15 45

8 39.1 0.0 716 45

Q G 006 01 STEAMED BROCCOLI (FROZEN) 3/4 C 38 kcal

E 017 00

MEDITERRANEAN BROWN RICE 3/4 C 245 kcal 5.5

15.2 4.2 65 6.0 1236 228

24.1 28.6 67.0 1112 573

L 189 00 ITALIAN BROCCOLI PASTA 1 EA 342 kcal

N 006 00

GRILLED CHEESE SANDWICH 1 EA 385 kcal 13.4

1612 27

L 095 00 CANTONESE SPARERIBS 8 OZ 582 kcal 40.3 40.3 12.6

Dinner

OKI/MH 026 #FRENCH ONION SOUP 1 C 118 kcal 1.8 8.1 9.9 1.0

6.1 3.6 29.1 2.0 262 100

1 24.6 0.0 528 36

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

Q G 001 15

SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 kcal 8.5

2.6 0.7 24.9 0.0 195 14

5.9 65.7 3.0 931 169

Q 070 00 GARLIC ROASTED POTATO WEDGES 2-3/4 O

115 kcal

8.3 88.0 265 24

LOCAL 311 PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal 28.4

161.0 1335 75

L 181 00 CHICKEN IN ORANGE SAUCE 4 OZ 209 kcal 32.7 4.2

0.7 3.4 3.2 0.0 424 6

2.1 10.2 5.0 191 35

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 063

LYONNAISE CARROTS 1/2 C 60 kcal 1

1.1 0.9 7.4 0.0 215 2

15.3 41.5 44.0 745 408

LO/Q 064 01 SAVORY SUMMER SQUASH (FROZEN) 1/2 C 37 kcal

F 001 00

BAKED MACARONI AND CHEESE 1 C 377 kcal 17.8

4.4 6.4 34 10.0 274 3+

12 36 40.0 210 0

D 036 07 1 BUTTERFLY ROLLS (SWT MIX) 1 EA 213 kcal

S MUFFIN- MFR

1 MUFFINS,STRAWBERRY SHORTCAKE 1 EA 260 kcal 3

9.2 30.1 16.0 665 62

Desserts

OKI/MH 105 CORN BREAD DRESSING (MIX) 3-1/2 O

223 kcal 4.6

1.7 1.6 37.2 0.0 331 96

10 30.4 12.0 305 136

G 010 00 2 YELLOW CAKE (MIX) 1 PC 170 kcal

G 026 02

2 CHEESE CAKE PIE (MIX) 1 PC 230 kcal 5.1

3 15 31 39.0 117 9

1 23.6 3.0 113 26

H 005 00 2 SHORTBREAD COOKIES 2 EA 269 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

0.0 146 60

450 19

USMC 021 FOUR GRAIN AND DRIED FRUIT SALAD 4 OZ 414 kcal 8.2 23.5 45.9

Specialty Salad

USMC 032 MEDITERRANEAN ORZO SALAD 5 OZ 122 kcal 3.4 2.9 23.9 0.0

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

9/24 10/22 11/19 12/17

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

DAY 13 Wednesday

10/25 11/22 12/20

Number Recipe Name Portions Calories Protein Fat

5/10 6/7 7/5 8/2 8/30 9/27

9/28 10/26 11/23 12/21

2023 1/18 2/15 3/15 4/12

4/13 5/11 6/8 7/6 8/3 8/312022 1/19 2/16 3/16

33.2 20 19.5 123.0 129 57

5 29.2 151.0 1472 147

OKI/MH 139 #BEEF STEW 1-1/4 C 397 kcal

L 136 00

CREOLE SHRIMP 1 C 240 kcal 20.8

9.9 3.4 11.9 23.0 1267 43

Carbs Choles Sodium Calcium

Lunch

OKI/MH 008 #BEEF VEGETABLE SOUP 1 C 115 kcal

6.9 2.1 22 5.0 91 43

6.6 38.8 55.0 328 29

OKI/MH 075 PEAS WITH ONIONS 3/4 C 131 kcal

E 004 02

BUTTERED EGG NOODLE 1 C 246 kcal 7.7

2.6 1.2 29.1 0.0 194 13

13.1 20.9 47.0 629 508

Q 049 00 O'BRIEN POTATOES 2/3 C 134 kcal

LOCAL 339

PERFECT BURGER PARMESAN 1 EA 289 kcal 21.4

5 31.9 1.0 334 23

Dinner

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal 2.9

0.9 5.9 4.6 0.0 462 4

2.6 12 0.0 468 87

O 016 00 BROWN GRAVY 1/4 C 75 kcal

USMC 006

BRAISED CABBAGE AND CARROTS 3/4 C 74 kcal 2.3

21.1 5.4 42.2 2.0 4232 117

4.8 40.5 33.0 849 179

LOCAL 310 PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal

OKI/MH 142

CHICKEN AND ITALIAN VEGETABLE PASTA 1-1/4 C 262 kcal 15.2

31.8 25.8 7.2 116.0 836 45

3.4 11.9 23.0 1267 43

OKI/MH 143 #KALUA PORK 4 OZ 394 kcal

OKI/MH 008

#BEEF VEGETABLE SOUP 1 C 115 kcal 9.9

2.4 3.5 5.7 1.0 244 76

0.2 8.2 0.0 3 46

O 017 00 CREAM GRAVY 1/4 C 64 kcal

Q G 006 03

STEAMED BEANS, GREEN (FROZEN) 3/4 C 42 kcal 1.9

2.7 2.6 6.4 20.0 182 32

1.6 33.1 0.0 133 33

Q 010 02 CAULIFLOWER POLONAISE 3 OZ 55 kcal

E 019 01

BROWN RICE WITH TOMATOES 3/4 C 159 kcal 3.8

4.3 6.9 32.5 10.0 278 7+

8.6 44.2 30.0 425 64

D 036 04 1 CINNAMON ROLLS (SWT MIX) 1 EA 211 kcal

D 037 00

1 QUICK COFFEE CAKE (BISCUIT MIX) 1 PC 269 kcal 3.9

5 31.9 1.0 334 23

Desserts

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal 2.9

13.8 49.8 0.0 308 15

G 030 01 2 WHITE CAKE (MIX) 1 PC 196 kcal

C PIE-MFR

2 CHERRY PIE,FROZEN 1 PC 325 kcal 2.5

3 16.1 46 5.0 242 11

1 23.6 3.0 113 26

COOKIES- MFR 2 DOUBLE CHOCOLATE CHIP COOKIES (MFR) 2 EA 340 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

0.0 119 15

770 38

OKI/MH 062 CUCUMBER AND ONION SALAD 1/2 C 36 kcal 0.6 0.1 8.3

Specialty Salad

OKI/MH 007 #POTATO SALAD (#SAUCE) 2/3 C 371 kcal 4.1 28.2 25.9 63.0

1.8 4.8 36.8 0.0 302 35

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/17 2/14 3/13 4/10 5/8 6/5 7/3 7/31 8/28 9/25 10/23 11/20 12/18

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

Thursday

FTF

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

DAY 14

10/26 11/23 12/21

Number Recipe Name Portions Calories Protein Fat

5/11 6/8 7/6 8/3 8/31 9/28

9/29 10/27 11/24 12/22

2023 1/19 2/16 3/16 4/13

4/14 5/12 6/9 7/7 8/4 9/12022 1/20 2/17 3/17

26.3 3.4 4.1 89.0 185 137

10.4 5.1 102.0 659 49

L 504 00 BAKED FISH SCANDIA (POLLOCK) 4 OZ 160 kcal

OKI/MH 010

#JERKED ROAST TURKEY 4 OZ 283 kcal 40.1

8.7 10.5 11.4 30.0 325 141

Carbs Choles Sodium Calcium

Lunch

OKI/MH 146 #CHEESEBURGER SOUP 1 C 175 kcal

7.3 1 17.4 0.0 122 514

4.6 35.3 0.0 514 22

Q G 006 19 STEAMED COLLARD GREENS (FROZEN) 3/4 C 88 kcal

USMC 029

LEMON ORZO 4 OZ 209 kcal 6.3

6.4 10.7 30.7 29.0 451 137

6.4 37 0.0 1311 169

Q 051 00 POTATOES AU GRATIN 2/3 C 242 kcal

OKI/MH 196

YAKISOBA (PLANT BASED) 1 C 338 kcal 32.4

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.7 3.4 3.2 0.0 424 6

2.9 7.9 7.0 238 23

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 073

LOUISIANA STYLE SMOTHERED SQUASH (FZN) 1/2 C 57 kcal 1

18.4 4.3 30.5 0.0 1060 128

7.8 0.1 85.0 197 24

LOCAL 312 BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal

L 085 00

BRAISED PORK CHOPS 5 OZ 186 kcal 26.9

38.4 19.4 14.2 124.0 616 56

10.5 11.4 30.0 325 141

L 012 00 COUNTRY STYLE STEAK 1 EA 394 kcal

OKI/MH 146

#CHEESEBURGER SOUP 1 C 175 kcal 8.7

4.9 7.4 30.4 12.0 146 14

1.1 24.4 0.0 55 20

OKI/MH 120 CORN O'BRIEN (FROZEN CORN) 3/4 C 187 kcal

Q G 006 15

STEAMED SUCCOTASH (FROZEN) 3/4 C 114 kcal 5.3

2.7 2 19.5 1.0 164 47

2.6 22.7 0.0 552 26

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal

USMC 007

HAWAIIAN STYLE BROWN AND QUINOA 4 OZ 126 kcal 3.4

3.6 29.1 2.0 262 100

Desserts

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

4.5 9.6 24.1 20.0 628 81

5.9 4.6 0.0 462 4

OKI/MH 111 SAVORY BREAD DRESSING 3-1/2 O

200 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

4.7

1.4 6.9 19.7 10.0 109 27

1 23.6 3.0 113 26

COOKIES- MFR 2 SUGAR COOKIES (MFR) 2 EA 147 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

4.5 3.5 37 0.0 263 0

15.7 37.5 57.0 319 7+

D 027 01 1 KOLACHES (SWT MIX) 1 EA 199 kcal

B MUFFIN- MFR

1 BANANA NUT MUFFINS (MIX) 1 EA 315 kcal 4.3

0.0 127 25

115 11

OKI/MH 074 COLE SLAW W/VINEGAR DRESSING (#CABBAGE) 1/2 C 48 kcal 0.8 0.1 11.5

Specialty Salad

OKI/MH 116 COUNTRY STYLE TOMATO SALAD 1/2 C 48 kcal 0.6 2.3 6.4 0.0

1.8 2 34.3 0.0 315 55

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

G 010 05 2 MARBLE CAKE (YELLOW CAKE MIX) 1 PC 157 kcal

2024 1/18 2/15 3/14 4/11 5/9 6/6 7/4 8/1 8/29 9/26 10/24 11/21 12/19

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

17.4 62.1 44.0 286 23P PIE-MFR 2 PECAN PIE,FROZEN 1 PC 424 kcal

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

Friday

FTF

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

Number Recipe Name Portions Calories Protein Fat

5/12 6/9 7/7 8/4 9/1 9/29

9/30 10/28 11/25 12/23

2023 1/20 2/17 3/17 4/14

4/15 5/13 6/10 7/8 8/5 9/22022 1/21 2/18 3/18

48.2 24 3.8 155.0 1431 26

40.4 12.7 161.0 444 73

OKI/MH 163 #ROTISSERIE CHICKEN (QTR) 1 PC 422 kcal

OKI/MH 148

#TEXAS SMOKY BBQ PORK RIBS 7 OZ 580 kcal 38.8

7.5 0.5 30.9 3.0 494 203

Carbs Choles Sodium Calcium

Lunch

OKI/MH 112 CREAM OF POTATO SOUP (FRESH POTATOES) 1 C 155 kcal

5.8 1.5 16.6 0.0 330 44

6.6 38.8 55.0 328 29

OKI/MH 157 SAVORY STYLE BEANS (CANNED) 2/3 C 103 kcal

E 004 02

BUTTERED EGG NOODLE 1 C 246 kcal 7.7

3 0.3 24.8 0.0 47 25

4.2 65 6.0 1236 228

OKI/MH 121 POTATOES AND HERBS 2/3 C 111 kcal

L 189 00

ITALIAN BROCCOLI PASTA 1 EA 342 kcal 15.2

5 31.9 1.0 334 23

Dinner

D 015 01 CORN MUFFINS (MIX) 1 EA 184 kcal 2.9

0.7 3.4 3.2 0.0 424 6

1.1 10.8 0.0 247 52

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q 007 01

GREEN BEANS CREOLE (FROZEN) 1/2 C 59 kcal 2.3

14.4 4.9 30.3 0.0 432 95

2.8 12.9 75.0 872 30

LOCAL 309 BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal

L 217 00

ASIAN BARBECUE TURKEY 4 OZ 208 kcal 33

2.5 20.3 13.6 63.0 370 63

0.5 30.9 3.0 494 203

OKI/MH 030 #BEEF BALLS STROGANOFF 3 EA 325 kcal

OKI/MH 112

CREAM OF POTATO SOUP (FRESH POTATOES) 1 C 155 kcal 7.5

2.7 0.4 6.4 0.0 0.33 30

9.3 11.5 22.0 409 317

Q G 006 10 STEAMED CAULIFLOWER (FROZEN) 3/4 C 33 kcal

Q 060 01

CLUB SPINACH (FROZEN SPINACH) 1/2 C 158 kcal 9.9

6.1 3.5 11.3 37.0 591 22

3.8 21.9 10.0 223 12

OKI/MH 065 PORK FRIED RICE (GRIDDLE METHOD) 1/2 C 103 kcal

Q 050 01

FRANCONIA POTATOES 1/2 C 126 kcal 1.9

4.3 3.2 27.9 0.0 247 0

12 53.5 29.0 426 73

D 019 03 1 LONGJOHNS (SWT MIX) 1 EA 161 kcal

D 037 02

1 QUICK FRENCH COFFEE CAKE (MIX) 1 PC 339 kcal 5.9

3.6 29.1 2.0 262 100

Desserts

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

2.9 9.4 41.3 9.0 157 18

14.8 45.8 0.0 271 15

H 024 00 2 BANANA SPLIT BROWNIES 1 PC 250 kcal

A PIE-MFR

2 APPLE PIE,FZN 1 PC 319 kcal 2.6

1.7 6 18.9 8.0 94 10

1 23.6 3.0 113 26

COOKIES- MFR 2 OATMEAL COOKIES (MFR) 2 EA 136 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

0.0 165 33

146 51

USMC 005 BLACK BEAN AND CORN SALAD 4 OZ 141 kcal 3.6 8.4 14.9

Specialty Salad

OKI/MH 078 BROCCOLI SALAD (#BROCCOLI) 1/2 C 224 kcal 4 10.3 33.4 4.0

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/19 2/16 3/15 4/12 5/10 6/7 7/5 8/2 8/30 9/27 10/25 11/22 12/20

10/27 11/24 12/22

DAY 15

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

LOCAL 311

PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal 28.4 5.9 65.7 3.0 931 169

2/18 3/18 4/15

4/16

167

Carbs Choles Sodium Calcium

Breakfast Brunch

OKI/MH 049 #CREAM OF BROCCOLI SOUP 1 C 148 kcal

DAY 16 Saturday

9 83.8 43.0 610

10/28 11/25 12/23

Number Recipe Name Portions Calories Protein Fat

5/13 6/10 7/8 8/5 9/2 9/30

10/1 10/29 11/26 12/24

2023 1/21

STD Breakfast Menu (see Enclosure 8)

Dinner Brunch

OKI/MH 049 #CREAM OF BROCCOLI SOUP 1 C 148 kcal 6.7

0.7 3.4 3.2 0.0 424 6

1.9 7 0.0 127 35

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 021

#VEGETABLE STIR FRY 1/2 C 47 kcal 1.2

5/14 6/11 7/9 8/6 9/32022 1/22 2/19 3/19

13.4 24.1 28.6 67.0 1112 573

N 006 00 GRILLED CHEESE SANDWICH 1 EA 385 kcal

OKI/MH 029

CHILI AND MACARONI (#CHILI SAUCE) 1-1/2 C 528 kcal 28.3

6.7 5.8 17.7 16.0 1183

21.5 18.7 12.5 72.0 388 67

5.3 11.2 120.0 457 29

SDX 33254-2 BAJA FISH - SALSA RICO (POLLOCK) 3 OZ 308 kcal

L 179 00

HONEY GINGER CHICKEN (BONELESS) 5 OZ 280 kcal 44.8

19.5 19.3 9.7 64.0 644 25

5.8 17.7 16.0 1183 167

OKI/MH 144 #BEEF TIPS WITH ONIONS AND GRAVY 6 OZ 294 kcal

0.8 2 13.3 5.0 143 30

2.3 10.3 6.0 236 160

OKI/MH 082 GLAZED CARROTS (#CARROT SLICE) 1/2 C 71 kcal

OKI/MH 059

BROCCOLI PARMESAN 1 EA 79 kcal 6.3

2.2 3.7 14.5 4.0 949 25

0.7 24.9 0.0 195 14

OKI/MH 070 RICE PILAF 3/4 C 100 kcal

Q 070 00

GARLIC ROASTED POTATO WEDGES 2-3/4 O

115 kcal 2.6

259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal 27.2 19.5 22.4

Convenience Line

N 012 00 GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9 12.1 21.6 64.0

6.1 3.6 29.1 2.0 262 100

3.4 3.2 0.0 424 6

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

16.9 33.8 25.4 62.0 1339 77

5.1 23.7 70.0 277 81

LO/N 030 00 SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal

28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal 30.3

87.0 652 321

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3 15.7

24.1 30.3 66.2 33.0 1352 220

29.6 34.6 0.0 279 52

OKI/MH 168 CATALAN TUNA WRAP 1 EA 635 kcal

Q 035 01

FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6

3.6 32.8 39.4 0.0 527 14

3 34.1 12.0 691 81

Q 045 00 FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal

OKI/MH 123

BAKED BEANS (CANNED) 1/2 OZ 182 kcal 8.1

0 0.3 47.8 0.0 256 6

0 39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

G ORANGE- R/M

GATORADE,ORANGE,INDV 1 EA 159 kcal 0

0 0.3 47.8 0.0 256 6

9.5 16.1 0.0 146 39

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

CHIPS-R/M

CHIPS,ASSORTED 1 BG 153 kcal 1.7

0.3 42.8 0.0 6 9

Desserts

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0

0.5 0 30.4 0.0 5 5

0.4 35 0.0 12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal

APPLE J- R/M

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal 0.3

2.6 8 16.7 9.0 127 32

1 23.6 3.0 113 26

COOKIES- MFR 2 PEANUT BUTTER COOKIES (MFR) 2 EA 147 kcal

HUB 064

2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2

4.3 3.2 31.9 0.0 248 1+

5.2 29.4 16.0 238 16

D 019 02 1 RAISED DOUGHNUTS (SWT MIX) 1 EA 177 kcal

D 031 00

1 MUFFINS (MIX) 1 EA 171 kcal 2

8.7 52 0.0 83 29

Specialty Salad

USMC 002 2 APPLE CRISP 4 OZ 296 kcal 4.9

1.7 1.6 37.4 0.0 331 98

20.3 57.4 28.0 405 112

G 010 06 2 ORANGE CAKE WITH ORANGE ZEST 1 PC 171 kcal

SWP PIE- MFR

2 SWEET POTATO PIE,FROZEN 1 PC 427 kcal 5.6

4. Convenience Line will be served for all meals.

0.9 4 9.2 3.0 275 21

2.7 9.8 2.0 237 33

OKI/MH 079 MEXICAN COLE SLAW (#CABBAGE) 1/2 C 73 kcal

OKI/MH 106

CARROT, CELERY, AND APPLE SALAD #CARROTS 1/2 C 64 kcal 1

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/20 2/17 3/16 4/13 5/11 6/8 7/6 8/3 8/31 9/28 10/26 11/23 12/21

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

11/27 12/25

2023 1/22 2/19 3/19 4/16 5/14 6/11

6/12 7/10 8/7 9/4 10/2 10/302022 1/23 2/20 3/20 4/17 5/15

DAY 17 Sunday

4.4 7.1 56.0 803 17

Q G 006 13 STEAMED PEAS WITH CARROTS (FZN) 3/4 C 65 kcal

17.6 6.0 1257 45

OKI/MH 152 TERIYAKI BEEF STRIPS (PREP SAUCE) 2/3 C 163 kcal 22.5

Sodium Calcium

Breakfast Brunch

OKI/MH 031 #MINESTRONE SOUP 1 C 102 kcal 4 2.1

12/24

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/9 8/6 9/3 10/1 10/29 11/26

STD Breakfast Menu (see Enclosure 8)

Dinner Brunch

OKI/MH 031 #MINESTRONE SOUP 1 C 102 kcal 4

0.7 3.4 3.2 0.0 424 6

0.4 27.2 0.0 3 8

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

E 801 00

WILD GARDEN RICE 1/2 C 130 kcal 5.3

4.2 0.6 13.7 0.0 97 33

66.6 33.5 68.9 213.0 693 40

15.5 0.1

166.0 593 89

OKI/MH 043 #ZESTY ORANGE CHICKEN (QTR) 1 PC 862 kcal

HUB 053

BAKED LOBSTER TAILS 1 EA 208 kcal 16.8

44.8 42.9 1.1 153.0 1235 29

2.1 17.6 6.0 1257 45

OKI/MH 039 #ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal

5.1 3.3 11.1 3.0 201 192

15.3 41.5 44.0 745 408

USMC 017 CREAMED SPINACH, MEDITERRANEAN 5 OZ 84 kcal

F 001 00

BAKED MACARONI AND CHEESE 1 C 377 kcal 17.8

5 0.2 42.5 0.0 15 29

13.1 20.9 47.0 629 508

Q 044 00 BAKED POTATOES 1 EA 187 kcal

LOCAL 339

PERFECT BURGER PARMESAN 1 EA 289 kcal 21.4

3.6 29.1 2.0 262 100

Convenience Line

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.9 5.9 4.6 0.0 462 4

8.2 10.9 22.0 226 126

O 016 00 BROWN GRAVY 1/4 C 75 kcal

Q 018 00

CAULIFLOWER AU GRATIN 1/2 C 134 kcal 5.4

30.3 5.1 23.7 70.0 277 81

15.7 28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal

PERFECT- MFR

GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3

27.2 19.5 22.4 87.0 652 321

12.1 21.6 64.0 259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal

N 012 00

GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9

3.6 29.6 34.6 0.0 279 52

32.8 39.4 0.0 527 14

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal

Q 045 00

FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal 3.6

8.1 3 34.1 12.0 691 81

33.8 25.4 62.0 1339 77

OKI/MH 123 BAKED BEANS (CANNED) 1/2 OZ 182 kcal

LO/N 030 00

SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal 16.9

0 0 39.2 0.0 238 6

0.3 47.8 0.0 256 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 kcal

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal 0

1.7 9.5 16.1 0.0 146 39

23.8 69.2 124.0 2363 256

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal

OKI/MH 174

GRILLED CHICKEN BLT WRAP 1 EA 638 kcal 36.7

0 30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal

ORANGE J- R/M

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal 0.5

0.3 0.4 35 0.0 12 25

0.3 47.8 0.0 256 6

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal 0

10.0 275 3+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

399 63

D 036 13 1 SNAILS (SWT MIX) 1 EA 228 kcal 4.4 6.3 38.1

Desserts

D 037 01 1 QUICK APPLE COFFEE CAKE (MIX) 1 PC 203 kcal 3.2 5.4 35.6 21.0

0 0.3 42.8 0.0 6 9

1.6 37.2 0.0 331 96

Specialty Salad

G 010 00 2 YELLOW CAKE (MIX) 1 PC 170 kcal 1.7

4.3 14.5 87.4 0.0 538 100

15 31 39.0 117 9

HUB 044 2 APPLE ENCHILADAS 1 PC 486 kcal

23.6 3.0 113 26

H 005 00 2 SHORTBREAD COOKIES 2 EA 269 kcal 3

2.5 3.7 10.4 0.0 236 23

15.7 18 23.0 561 161

USMC 022 GARBANZO SALAD 3 OZ 83 kcal

OKI/MH 012

#ITALIAN STYLE PASTA SALAD 1/2 C 255 kcal 10.2

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

2024 1/21 2/18 3/17 4/14 5/12 6/9 7/7 8/4 9/1 9/29 10/27 11/24 12/22

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

9/5 10/3 10/312022 1/24 2/21 3/21 4/18 5/16

DAY 18 Monday

19.7 13.3 9.8 61.0 665 116

17.7 5.1 99.0 359 34

DON BLEU- MFR CHICKEN CORDON BLEU 4 OZ 237 kcal

30.8 49.0 1099 105

OKI/MH 023 #ROAST PORK LOIN 4 OZ 319 kcal 32.9

Sodium Calcium

Lunch

OKI/MH 028 #NEW ENGLAND CLAM CHOWDER 1 C 272 kcal 19.4 7.5

Number Recipe Name Portions Calories Protein Fat Carbs Choles

4.9 7.4 30.4 12.0 146 14

0.8 28.2 0.0 233 25

OKI/MH 120

CORN O'BRIEN (FROZEN CORN) 3/4 C 187 kcal

Q 502 00

ITALIAN ROASTED POTATOES 1/2 C 126 kcal 2.6

4.2 1.8 15.9 3.0 758 29

6.4 37 0.0 1311 169

USMC 040 RED BEANS WITH RICE-USMC 5 OZ 98 kcal

OKI/MH 196

YAKISOBA (PLANT BASED) 1 C 338 kcal 32.4

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.7 5.2 4.7 0.0 124 4

0.2 7.3 0.0 15 45

LO/O 016 06 PORK GRAVY (HAM BASE) 1/4 C 69 kcal

Q G 006 01

STEAMED BROCCOLI (FROZEN) 3/4 C 38 kcal 4.2

21.1 5.4 42.2 2.0 4232 117

5.3 0.8 96.0 344 78

LOCAL 310 PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal

L 119 07

CAJUN BAKED FISH (POLLOCK) 4 OZ 152 kcal 23.9

30.6 14.8 25.7 86.0 816 265

7.5 30.8 49.0 1099 105

OKI/MH 136 #TURKEY A LA KING 1 C 364 kcal

OKI/MH 028

#NEW ENGLAND CLAM CHOWDER 1 C 272 kcal 19.4

2.9 6.8 7.0 96 36

Q G 006 18 STEAMED SQUASH (FROZEN) 3/4 C 54 kcal

OKI/MH 109

LYONNAISE GREEN BEANS (FROZEN) 1/2 C 58 kcal 1.5

12 1.9 68.8 0.0 293 28

0.9 34.4 0.0 6 13

E 004 06 BOILED RAINBOW ROTINI NOODLES 1 C 347 kcal

E 005 03

LONG GRAIN AND WILD RICE 3/4 C 168 kcal 6.8

Desserts

S MUFFIN- MFR 1 MUFFINS,STRAWBERRY SHORTCAKE 1 EA 260 kcal 3 12 36 40.0

6.1 3.6 29.1 2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

2.3 0.4 13.1 0.0 14 49

12.1 34.6 4.0 182 8

B PIE-MFR 2 BLUEBERRY PIE,FROZEN 1 PC 36 kcal

23.6 3.0 113 26

COOKIES- MFR 2 CHOCOLATE CHIP COOKIES (MFR) 2 EA 256 kcal 2.3

11.0 280 2+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

210 0

D 036 08 1 SUGAR ROLLS (SWT MIX) 1 EA 236 kcal 4.3 7.2 37.9

15.8 20.4 29.0 272 21

OKI/MH 060 CABBAGE,APPLE, AND CELERY SALAD #CABBAGE 1/2 C 50 kcal

OKI/MH 017

#MACARONI SALAD 1/2 C 242 kcal 4.2

1.7 23.7 0.0 224 14

Specialty Salad

G 012 01 2 DEVIL'S FOOD CUPCAKES (MIX) 1 EA 108 kcal 1.4

0.3 1.6 5.5 0.0 45 1

0.9 2.1 7.6 2.0 86 31

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/22 2/19 3/18 4/15 5/13 6/10 7/8 8/5 9/2 9/30 10/28 11/25 12/23

12/257/10 8/7 9/4 10/2 10/30 11/27

11/28 12/26

2023 1/23 2/20 3/20 4/17 5/15 6/12

6/13 7/11 8/8

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

12/26

11/29 12/27

2023 1/24 2/21 3/21 4/18 5/16 6/13

6/14 7/12 8/9 9/6 10/4 11/12022 1/25 2/22 3/22 4/19 5/17

DAY 19 Tuesday

11.9 23.0 1267 43

OKI/MH 011 #ROAST BEEF 4 OZ 187 kcal 31.3

Sodium Calcium

Lunch

OKI/MH 008 #BEEF VEGETABLE SOUP 1 C 115 kcal 9.9 3.4

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/11 8/8 9/5 10/3 10/31 11/28

2024 1/23 2/20 3/19 4/16 5/14 6/11 7/9 8/6 9/3 10/1 10/29 11/26 12/24

6.4 10.7 30.7 29.0 451 137

4.2 65 6.0 1236 228

Q 051 00 POTATOES AU GRATIN 2/3 C 242 kcal

L 189 00

ITALIAN BROCCOLI PASTA 1 EA 342 kcal 15.2

44.2 6.1 1.3 120.0 334 35

5.9 0 84.0 523 7

L 143 04 MEXICAN BAKED CHICKEN (BONELESS) 5 OZ 248 kcal

0.7 3.4 3.2 0.0 424 6

1.1 24.4 0.0 55 20

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q G 006 15

STEAMED SUCCOTASH (FROZEN) 3/4 C 114 kcal 5.3

2.7 2.6 6.4 20.0 182 32

4.6 35.3 0.0 514 22

Q 010 02 CAULIFLOWER POLONAISE 3 OZ 55 kcal

USMC 029

LEMON ORZO 4 OZ 209 kcal 6.3

38.5 31.2 8.2 122.0 768 36

3.4 11.9 23.0 1267 43

IWA 013 JERKED STYLE CHICKEN (QUARTERED) 1 QTR 476 kcal

OKI/MH 008

#BEEF VEGETABLE SOUP 1 C 115 kcal 9.9

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

2.7 2 19.5 1.0 164 47

1.9 12.9 59.0 495 28

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal

E 020 00

GINGER RICE 3/4 C 86 kcal 4

18.4 4.3 30.5 0.0 1060 128

16.7 24 150.0 1025 118

LOCAL 312 BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal

OKI/MH 117

CAJUN MEAT LOAF 6 OZ 400 kcal 37.9

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

1 2.1 10.2 5.0 191 35

1 24.6 0.0 528 36

OKI/MH 063 LYONNAISE CARROTS 1/2 C 60 kcal

Q G 001 15

SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 kcal 8.5

55.0 298 39+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

425 64

D 036 12 1 BEAR CLAWS (SWT MIX) 1 EA 251 kcal 7.1 5.2 43.5

Desserts

D 037 00 1 QUICK COFFEE CAKE (BISCUIT MIX) 1 PC 269 kcal 3.9 8.6 44.2 30.0

6.1 3.6 29.1 2.0 262 100

3.8 41 0.0 331 97

Specialty Salad

G 006 00 2 BANANA CAKE 1 PC 204 kcal 1.9

3.2 11.5 58 50.0 343 31

7.7 30.2 8.0 135 14

BOS PIE-MFR 2 BOSTON CREAM PIE(MFR) 1 PC 341 kcal

23.6 3.0 113 26

H 012 01 2 CHOCOLATE DROP COOKIES (BROWNIE MIX) 2 EA 191 kcal 2.3

1.7 20.5 12.7 11.0 431 49

5 16.7 5.0 283 79

OKI/MH 015 #COLE SLAW 1/2 C 237 kcal

OKI/MH 025

#PASTA SALAD 1/2 C 129 kcal 4.7

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

11/30 12/28

2023 1/25 2/22 3/22 4/19 5/17 6/14

6/15 7/13 8/10 9/7 10/5 11/22022 1/26 2/23 3/23 4/20 5/18

DAY 20 Wednesday

11.4 30.0 325 141

OKI/MH 035 #ROAST TURKEY 4 OZ 188 kcal 40.7

Sodium Calcium

Lunch

OKI/MH 146 #CHEESEBURGER SOUP 1 C 175 kcal 8.7 10.5

12/27

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/12 8/9 9/6 10/4 11/1 11/29

2024 1/24 2/21 3/20 4/17 5/15 6/12 7/10 8/7 9/4 10/2 10/30 11/27 12/25

5 0.2 42.5 0.0 15 29

5.9 65.7 3.0 931 169

Q 044 00 BAKED POTATOES 1 EA 187 kcal

LOCAL 311

PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal 28.4

16.5 23.9 25.4 52.0 973 0

2.7 0 97.0 157 19

OKI 002 BAKED STUFFED FISH FILLET (OKI) 6.6 OZ 389 kcal

0.7 3.4 3.2 0.0 424 6

0.9 8.7 2.0 274 31

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 100

CREOLE SUMMER SQUASH (FROZEN) 2/3 C 43 kcal 1.4

7.3 1 17.4 0.0 122 514

3.7 14.5 4.0 949 25

Q G 006 19 STEAMED COLLARD GREENS (FROZEN) 3/4 C 88 kcal

OKI/MH 070

RICE PILAF 3/4 C 100 kcal 2.2

52.4 26.3 38.1 166.0 1114 59

10.5 11.4 30.0 325 141

OKI/MH 027 #TEXAS SMOKY BBQ CHICKEN (QTR) 1 QTR 612 kcal

OKI/MH 146

#CHEESEBURGER SOUP 1 C 175 kcal 8.7

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

8.7 9.6 30.5 55.0 511 108

4.9 30.3 0.0 432 95

E 012 00 NOODLES JEFFERSON 3/4 C 243 kcal

LOCAL 309

BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal 14.4

13.4 24.1 28.6 67.0 1112 573

9 83.8 43.0 610 76

N 006 00 GRILLED CHEESE SANDWICH 1 EA 385 kcal

OKI/MH 029

CHILI AND MACARONI (#CHILI SAUCE) 1-1/2 C 528 kcal 28.3

262 100

251 2+

5.9 4.6 0.0 462 4

D ROLL- MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

6.9 2.1 22 5.0 91 43

9.3 11.5 22.0 409 317

OKI/MH 075 PEAS WITH ONIONS 3/4 C 131 kcal

Q 060 01

CLUB SPINACH (FROZEN SPINACH) 1/2 C 158 kcal 9.9

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2.9 23.9 0.0 450 19

USMC 021 FOUR GRAIN AND DRIED FRUIT SALAD 4 OZ 414 kcal

USMC 032

MEDITERRANEAN ORZO SALAD 5 OZ 122 kcal 3.4

3.5 71.7 0.0 346 120

Specialty Salad

G 016 01 2 STRAWBERRY SHORTCAKE (MIX) 1 PC 316 kcal 2.6

8.2 23.5 45.9 0.0 146

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

319 7+

D 036 14 1 BOWKNOTS,FIGURE 8's, & S SHAPES (SWT MIX) 1 EA 189 kcal 4.4 3.6 34

Desserts

B MUFFIN- MFR 1 BANANA NUT MUFFINS (MIX) 1 EA 315 kcal 4.3 15.7 37.5 57.0

6.1 3.6 29.1 2.0

10.2 45.2 17.0 202 56

G 026 02 2 CHEESE CAKE PIE (MIX) 1 PC 230 kcal

23.6 3.0 113 26

LO/H 020 02 2 CHOCOLATE CHIP BARS (SCRATCH) 2 EA 286 kcal 3.6

3.0

5.1 10 30.4 12.0 305 136

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

Thursday

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

12/28

12/1 12/29

2023 1/26 2/23 3/23 4/20 5/18 6/15

6/16 7/14 8/11 9/8 10/6 11/32022 1/27 2/24 3/24 4/21 5/19

DAY 21

30.9 3.0 494 203

L 136 00 CREOLE SHRIMP 1 C 240 kcal 20.8

Sodium Calcium

Lunch

OKI/MH 112 CREAM OF POTATO SOUP (FRESH POTATOES) 1 C 155 kcal 7.5 0.5

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/13 8/10 9/7 10/5 11/2 11/30

2024 1/25 2/22 3/21 4/18 5/16 6/13 7/11 8/8 9/5 10/3 10/31 11/28 12/26

3.4 2.6 22.7 0.0 552 26

6.4 37 0.0 1311 169

USMC 007 HAWAIIAN STYLE BROWN AND QUINOA 4 OZ 126 kcal

OKI/MH 196

YAKISOBA (PLANT BASED) 1 C 338 kcal 32.4

20.8 6.3 9.7 52.0 578 18

5 29.2 151.0 1472 147

OKI/MH 036 #PEPPER STEAK 3/4 C 180 kcal

0.9 5.9 4.6 0.0 462 4

0.6 10.8 0.0 93 49

O 016 00 BROWN GRAVY 1/4 C 75 kcal

Q G 006 09

STEAMED CARROTS (FROZEN) 3/4 C 49 kcal 1.1

2.1 4 5.3 10.0 164 38

3.8 31.8 10.0 600 20

OKI/MH 072 FRIED CABBAGE WITH BACON (#CABBAGE) 1/2 C 61 kcal

Q 033 00

PARSLEY BUTTERED POTATOES 4 PC 169 kcal 2.8

33.5 5 2.3 90.0 107 32

0.5 30.9 3.0 494 203

USMC 031 MEDITERRANEAN CHICKEN W/TOMATOES AND OLIVES 6 OZ 196 kcal

OKI/MH 112

CREAM OF POTATO SOUP (FRESH POTATOES) 1 C 155 kcal 7.5

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

2 2.4 19.4 0.0 172 21

0.4 30.2 0+ 11 2+

Q 504 00 ROASTED PEPPER POTATOES 2/3 C 105 kcal

K RICE-MFR

KANSAS MEDLEY RICE 3/4 C 142 kcal 0.0+

21.4 13.1 20.9 47.0 629 508

6.4 9 56.0 668 50

LOCAL 339 PERFECT BURGER PARMESAN 1 EA 289 kcal

L 006 00

SUKIYAKI 7-1/2 O

188 kcal 23.3

6.1 3.6 29.1 2.0 262 100

3.4 3.2 0.0 424 6

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

6.3 2.3 10.3 6.0 236 160

0.2 8.2 0.0 3 46

OKI/MH 059 BROCCOLI PARMESAN 1 EA 79 kcal

Q G 006 03

STEAMED BEANS, GREEN (FROZEN) 3/4 C 42 kcal 1.9

COOKIES- MFR 2 PEANUT BUTTER COOKIES (MFR) 2 EA 147 kcal 2.6

10.0 274 3+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

426 73

D 036 07 1 BUTTERFLY ROLLS (SWT MIX) 1 EA 213 kcal 4.4 6.4 34

Desserts

D 037 02 1 QUICK FRENCH COFFEE CAKE (MIX) 1 PC 339 kcal 5.9 12 53.5 29.0

23.6 3.0 113

6.3 4.4 19.8 36.0 464 46

28.2 25.9 63.0 770 38

OKI/MH 119 KIDNEY BEAN SALAD 1/2 C 142 kcal

OKI/MH 007

#POTATO SALAD (#SAUCE) 2/3 C 371 kcal 4.1

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

325 kcal

1.7 23.7 0.0 224 14

Specialty Salad

G 012 01 2 DEVIL'S FOOD CUPCAKES (MIX) 1 EA 108 kcal 1.4

2.5 13.8 49.8 0.0 308 15

8 16.7 9.0 127 32

C PIE-MFR 2 CHERRY PIE,FROZEN 1 PC

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

DAY 22 Friday

51.8 162.0 11011

12/29

Number Recipe Name Portions Calories Protein Fat Carbs Choles

7/14 8/11 9/8 10/6 11/3 12/1

12/2 12/30

2023 1/27 2/24 3/24 4/21 5/19 6/16

6/17 7/15 8/12 9/9 10/7 11/42022 1/28 2/25 3/25 4/22 5/20

31.8 25.8 7.2 116.0 836 45

11.7 30.8 139.0 139 31

OKI/MH 143 #KALUA PORK 4 OZ 394 kcal

211

OKI 015 BOMBAY CHICKEN 2 PC 410 kcal 45.4

Sodium Calcium

Lunch

OKI/MH 092 #CHICKEN RICE SOUP 1 C 648 kcal 61.3 19.7

2024 1/26 2/23 3/22 4/19 5/17 6/14 7/12 8/9 9/6 10/4 11/1 11/29 12/27

4.1 0.6 16.5 0.0 58 31

6.6 38.8 55.0 328 29

Q G 006 14 STEAMED MIXED VEGETABLES (FZN) 3/4 C 88 kcal

E 004 02

BUTTERED EGG NOODLE 1 C 246 kcal 7.7

2.6 1.2 29.1 0.0 194 13

4.9 30.3 0.0 432 95

Q 049 00 O'BRIEN POTATOES 2/3 C 134 kcal

LOCAL 309

BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal 14.4

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.7 3.4 3.2 0.0 424 6

4.2 13 10.0 118 36

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q 001 03

CAULIFLOWER COMBO (FROZEN) 3/4 C 95 kcal 4.2

21.1 5.4 42.2 2.0 4232 117

7.5 6.4 95.0 735 282

LOCAL 310 PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal

USMC 020

FISH FLORENTINE PARMESAN (COD) 5 OZ 230 kcal 33

33 2.8 12.9 75.0 872 30

19.7 51.8 162.0 11011 211

L 217 00 ASIAN BARBECUE TURKEY 4 OZ 208 kcal

OKI/MH 092

#CHICKEN RICE SOUP 1 C 648 kcal 61.3

5.8 1.5 16.6 0.0 330 44

1.9 7 0.0 127 35

OKI/MH 157 SAVORY STYLE BEANS (CANNED) 2/3 C 103 kcal

OKI/MH 021

#VEGETABLE STIR FRY 1/2 C 47 kcal 1.2

17.8 15.3 41.5 44.0 745 408

1.8 33.9 0.0 215 7

F 001 00 BAKED MACARONI AND CHEESE 1 C 377 kcal

E 005 05

STEAMED BROWN RICE 3/4 C 167 kcal 3.3

238 16

D 036 06 1 CINNAMON RAISIN ROLLS (SWT MIX) 1 EA 220 kcal 4.4 6.9 34.8

Desserts

D 031 00 1 MUFFINS (MIX) 1 EA 171 kcal 2 5.2 29.4 16.0

6.1 3.6 29.1 2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

4.7 17.4 62.1 44.0 286 23

6.9 19.7 10.0 109 27

P PIE-MFR 2 PECAN PIE,FROZEN 1 PC 424 kcal

23.6 3.0 113 26

COOKIES-MFR 2 SUGAR COOKIES (MFR) 2 EA 147 kcal 1.4

10.0 278 9+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

0.8 0.1 11.5 0.0 127 25

2.3 6.4 0.0 115 11

OKI/MH 074 COLE SLAW W/VINEGAR DRESSING (#CABBAGE) 1/2 C 48 kcal

OKI/MH 116

COUNTRY STYLE TOMATO SALAD 1/2 C 48 kcal 0.6

2 34.3 0.0 315 55

Specialty Salad

G 010 05 2 MARBLE CAKE (YELLOW CAKE MIX) 1 PC 157 kcal 1.8

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

12/307/15 8/12 9/9 10/7 11/4 12/2

11/5 12/3 12/31

2023 1/28 2/25 3/25 4/22 5/20 6/17

5/21 6/18 7/16 8/13 9/10 10/82022 1/1 1/29 2/26 3/26 4/23

DAY 23 Saturday

4.1 17.7 90.0 373 21

Q 060 01 CLUB SPINACH (FROZEN SPINACH) 1/2 C 158 kcal

17.6 6.0 1257 45

USMC 014 CHICKEN CUTLETS PICCATA 5 OZ 260 kcal 35.3

Sodium Calcium

Breakfast Brunch

OKI/MH 031 #MINESTRONE SOUP 1 C 102 kcal 4 2.1

Number Recipe Name Portions Calories Protein Fat Carbs Choles

2024 1/28 2/25 3/24 4/21 5/19 6/16 7/14 8/11 9/8 10/6 11/3 12/1 12/29

STD Breakfast Menu (see Enclosure 8)

Dinner Brunch

OKI/MH 031 #MINESTRONE SOUP 1 C 102 kcal 4

0.7 3.4 3.2 0.0 424 6

3.8 21.9 10.0 221 10

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

Q 050 00

OVEN BROWNED POTATOES 1/2 C 126 kcal 1.9

9.9 9.3 11.5 22.0 409 317

28.4 5.9 65.7 3.0 931 169

7.6 27.5 121.0 1725 163

LOCAL 311 PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal

USMC 034

PASTA PRIMAVERA WITH GRILLED SHRIMP 4 OZ 249 kcal 18.6

2.5 20.3 13.6 63.0 370 63

2.1 17.6 6.0 1257 45

OKI/MH 030 #BEEF BALLS STROGANOFF 3 EA 325 kcal

0.9 5.9 4.6 0.0 462 4

1.1 24.4 0.0 55 20

O 016 00 BROWN GRAVY 1/4 C 75 kcal

q g 006 15

STEAMED SUCCOTASH (FROZEN) 3/4 C 114 kcal 5.3

1.1 0.6 10.8 0.0 93 49

0.9 18.7 0.0 690 43

Q G 006 09 STEAMED CARROTS (FROZEN) 3/4 C 49 kcal

E 016 00

ISLANDER'S RICE 3/4 C 101 kcal 4.7

27.2 19.5 22.4 87.0 652 321

12.1 21.6 64.0 259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal

N 012 00

GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9

3.6 29.1 2.0 262 100

Convenience Line

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

8.1 3 34.1 12.0 691 81

33.8 25.4 62.0 1339 77

OKI/MH 123 BAKED BEANS (CANNED) 1/2 OZ 182 kcal

LO/N 030 00

SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal 16.9

30.3 5.1 23.7 70.0 277 81

15.7 28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal

PERFECT- MFR

GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3

1.7 9.5 16.1 0.0 146 39

23.8 69.2 124.0 2363 256

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal

OKI/MH 174

GRILLED CHICKEN BLT WRAP 1 EA 638 kcal 36.7

3.6 29.6 34.6 0.0 279 52

32.8 39.4 0.0 527 14

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal

Q 045 00

FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal 3.6

0.3 0.4 35 0.0 12 25

0.3 47.8 0.0 256 6

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal 0

0 0 39.2 0.0 238 6

0.3 47.8 0.0 256 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 kcal

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal 0

399 63

D 027 01 1 KOLACHES (SWT MIX) 1 EA 199 kcal 4.5 3.5 37

Desserts

D 037 01 1 QUICK APPLE COFFEE CAKE (MIX) 1 PC 203 kcal 3.2 5.4 35.6 21.0

0 0.3 42.8 0.0 6 9

0 30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal

ORANGE J- R/M

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal 0.5

5.9 14.9 53.1 40.0 364 98

15 31 39.0 117 9

PUMP PIE- MFR 2 PUMPKIN PIE,FROZEN 1 PC 370 kcal

23.6 3.0 113 26

H 005 00 2 SHORTBREAD COOKIES 2 EA 269 kcal 3

0.0 263 0

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

146 51

OKI/MH 062 CUCUMBER AND ONION SALAD 1/2 C 36 kcal 0.6 0.1 8.3

Specialty Salad

OKI/MH 078 BROCCOLI SALAD (#BROCCOLI) 1/2 C 224 kcal 4 10.3 33.4 4.0

3.5 5.7 36.7 0.0 58 19

9.4 41.3 9.0 157 18

USMC 035 2 PEACH CRISP-USMC 4 OZ 205 kcal

H 024 00

2 BANANA SPLIT BROWNIES 1 PC 250 kcal 2.9

0.0 119 15

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

9/11 10/9 11/6 12/4

2023 1/1 1/29 2/26 3/26

3/27 4/24 5/22 6/19 7/17 8/142022 1/2 1/30 2/27

DAY 24 Sunday

4 2.1 88.0 574 19

E 005 00 STEAMED RICE 3/4 C 54 kcal

LOCAL 331

TERIYAKI CHICKEN (BONELESS BREAST) 4 OZ 186 kcal 32.9

19.4 7.5 30.8 49.0 1099 105

Carbs Choles Sodium Calcium

Breakfast Brunch

OKI/MH 028 #NEW ENGLAND CLAM CHOWDER 1 C 272 kcal

10/8 11/5 12/3 12/31

Number Recipe Name Portions Calories Protein Fat

4/23 5/21 6/18 7/16 8/13 9/10

2024 1/28 2/25 3/24 4/21 5/19 6/16 7/14 8/11 9/8 10/6 11/3 12/1 12/29

STD Breakfast Menu (see Enclosure 8)

Dinner Brunch

OKI/MH 028 #NEW ENGLAND CLAM CHOWDER 1 C 272 kcal 19.4

0.7 3.4 3.2 0.0 424 6

2.9 6.8 7.0 96 36

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

OKI/MH 109

LYONNAISE GREEN BEANS (FROZEN) 1/2 C 58 kcal 1.5

1.2 0.6 10.6 0.0 213 11

24.1 8.5 29.3 60.0 2087 40

15.5 0.1 166.0 593 89

OKI/MH 020 #TEXAS SMOKY BBQ DICED PORK 1/2 C 295 kcal

HUB 053

BAKED LOBSTER TAILS 1 EA 208 kcal 16.8

44.8 42.9 1.1 153.0 1235 29

7.5 30.8 49.0 1099 105

OKI/MH 039 #ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal

7.3 1 17.4 0.0 122 514

0.4 27.2 0.0 3 8

Q G 006 19 STEAMED COLLARD GREENS (FROZEN) 3/4 C 88 kcal

E 801 00

WILD GARDEN RICE 1/2 C 130 kcal 5.3

5 0.2 42.5 0.0 15 29

4.3 30.5 0.0 1060 128

Q 044 00 BAKED POTATOES 1 EA 187 kcal

LOCAL 312

BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal 18.4

3.6 29.1 2.0 262 100

Convenience Line

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.9 5.9 4.6 0.0 462 4

8.2 10.9 22.0 226 126

O 016 00 BROWN GRAVY 1/4 C 75 kcal

Q 018 00

CAULIFLOWER AU GRATIN 1/2 C 134 kcal 5.4

30.3 5.1 23.7 70.0 277 81

15.7 28.6 0.0 544 102

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 kcal

PERFECT- MFR

GRILLED PERFECT BURGER (VEG) 1 EA 351 kcal 24.3

27.2 19.5 22.4 87.0 652 321

12.1 21.6 64.0 259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal

N 012 00

GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal 22.9

3.6 29.6 34.6 0.0 279 52

32.8 39.4 0.0 527 14

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal

Q 045 00

FRENCH FRIED POTATOES (FROZEN) 1 C 458 kcal 3.6

8.1 3 34.1 12.0 691 81

33.8 25.4 62.0 1339 77

OKI/MH 123 BAKED BEANS (CANNED) 1/2 OZ 182 kcal

LO/N 030 00

SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal 16.9

0 0 39.2 0.0 238 6

0.3 47.8 0.0 256 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 kcal

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal 0

1.7 9.5 16.1 0.0 146 39

30.3 66.2 33.0 1352 220

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal

OKI/MH 168

CATALAN TUNA WRAP 1 EA 635 kcal 24.1

0 30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal

ORANGE J- R/M

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal 0.5

0.3 0.4 35 0.0 12 25

0.3 47.8 0.0 256 6

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal 0

0.0 247 0

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

210 0

D 019 03 1 LONGJOHNS (SWT MIX) 1 EA 161 kcal 4.3 3.2 27.9

Desserts

S MUFFIN- MFR 1 MUFFINS,STRAWBERRY SHORTCAKE 1 EA 260 kcal 3 12 36 40.0

0 0.3 42.8 0.0 6 9

1.6 37.4 0.0 331 98

Specialty Salad

G 010 06 2 ORANGE CAKE WITH ORANGE ZEST 1 PC 171 kcal 1.7

0.3 1.6 5.5 0.0 45 1

12.1 34.6 4.0 182 8

B PIE-MFR 2 BLUEBERRY PIE,FROZEN 1 PC 36 kcal

23.6 3.0 113 26

COOKIES- MFR 2 CHOCOLATE CHIP COOKIES (MFR) 2 EA 256 kcal 2.3

0.9 2.1 7.6 2.0 86 31

15.8 20.4 29.0 272 21

OKI/MH 060 CABBAGE,APPLE, AND CELERY SALAD #CABBAGE 1/2 C 50 kcal

OKI/MH 017

#MACARONI SALAD 1/2 C 242 kcal 4.2

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

4. Convenience Line will be served for all meals.

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

DAY 25 Monday

12/4

Number Recipe Name Portions Calories Protein Fat Carbs Choles

6/19 7/17 8/14 9/11 10/9 11/6

11/7 12/5

2023 1/2 1/30 2/27 3/27 4/24 5/22

5/23 6/20 7/18 8/15 9/12 10/102022 1/3 1/31 2/28 3/28 4/25

2024 1/1 1/29 2/26 3/25 4/22 5/20 6/17 7/15 8/12 9/9 10/7 11/4 12/2 12/30

39.1 24.7 48.1 97.0 804 144

40.4 12.7 161.0 444 73

SDX HUB 364 BEEF AND SAUSAGE BOLOGNESE w PENNE 1 EA 561 kcal

0.9 11.0 310 6

OKI/MH 148 #TEXAS SMOKY BBQ PORK RIBS 7 OZ 580 kcal 38.8

Sodium Calcium

Lunch

OKI/MH 145 #CANTONESE STYLE HOT AND SOUR SOUP 1 C 19 kcal 1.9 0.8

1.4 0.9 8.7 2.0 274 31

2.6 22.7 0.0 552 26

OKI/MH 100 CREOLE SUMMER SQUASH (FROZEN) 2/3 C 43 kcal

USMC 007

HAWAIIAN STYLE BROWN AND QUINOA 4 OZ 126 kcal 3.4

2.7 2 19.5 1.0 164 47

4.2 65 6.0 1236 228

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal

L 189 00

ITALIAN BROCCOLI PASTA 1 EA 342 kcal 15.2

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.9 5.9 4.6 0.0 462 4

2.1 10.2 5.0 191 35

O 016 00 BROWN GRAVY 1/4 C 75 kcal

OKI/MH 063

LYONNAISE CARROTS 1/2 C 60 kcal 1

14.4 4.9 30.3 0.0 432 95

12.5 5.7 107.0 661 19

LOCAL 309 BAKED POTATO CASSEROLE(PLANT BASED) 5 OZ 216 kcal

OKI/MH 077

SWISS STEAK WITH BROWN GRAVY 1 EA 299 kcal 38.7

46.5 36.6 13.6 136.0 534 27

0.8 0.9 11.0 310 6

L 155 01 SOUTHERN FRIED CHICKEN 2 PC 579 kcal

OKI/MH 145

#CANTONESE STYLE HOT AND SOUR SOUP 1 C 19 kcal 1.9

2.1 22 5.0 91 43

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143 kcal

OKI/MH 075

PEAS WITH ONIONS 3/4 C 131 kcal 6.9

2.9 0.7 32.6 0.0 214 14

3.9 38 10.0 226 31

LO/E 006 JASMINE RICE-LOCAL 3/4 C 153 kcal

Q 067 00

CANDIED SWEET POTATOES 1/2 C 188 kcal 1.1

Desserts

D 037 03 1 QUICK CHERRY COFFEE CAKE (MIX) 1 PC 284 kcal 4.2 8.6 47.9 29.0

6.1 3.6 29.1 2.0 262 100

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

4.8 1.1 34.2 0.0 7 6

10.2 45.2 17.0 202 56

SWP PIE- MFR 2 SWEET POTATO PIE,FROZEN 1 PC 427 kcal

23.6 3.0 113 26

LO/H 020 02 2 CHOCOLATE CHIP BARS (SCRATCH) 2 EA 286 kcal 3.6

0.0 248 1+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

427 68

D 019 02 1 RAISED DOUGHNUTS (SWT MIX) 1 EA 177 kcal 4.3 3.2 31.9

5.6 20.3 57.4 28.0 405 112

0.9 4 9.2

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

STANDARD SALAD BAR see Master Menu Enclosure (5)

3.0 275 21

15.7 18 23.0 561 161

OKI/MH 079 MEXICAN COLE SLAW (#CABBAGE) 1/2 C 73 kcal

OKI/MH 012

#ITALIAN STYLE PASTA SALAD 1/2 C 255 kcal 10.2

4.8 36.8 0.0 302 35

Specialty Salad

G 030 01 2 WHITE CAKE (MIX) 1 PC 196 kcal 1.8

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

11/8 12/6

2023 1/3 1/31 2/28 3/28 4/25 5/23

5/24 6/21 7/19 8/16 9/13 10/112022 1/4 2/1 3/1 3/29 4/26

DAY 26 Tuesday

13.4 29.0 1562 29

OKI/MH 019 #BEEF FOR BROCCOLI 3/4 C 234 kcal 21.1

Sodium Calcium

Lunch

OKI/MH 051 #CHICKEN NOODLE SOUP 1 C 116 kcal 8.6 2.9

Number Recipe Name Portions Calories Protein Fat Carbs Choles

6/20 7/18 8/15 9/12 10/10 11/7 12/5

4.2 1.8 15.9 3.0 758 29

5.4 42.2 2.0 4232 117

USMC 040 RED BEANS WITH RICE-USMC 5 OZ 98 kcal

LOCAL 310

PASTA PRIMAVERA (PLANT BASED) 1 C 285 kcal 21.1

23.6 17.2 1.3 77.0 305 20

3.6 30.6 42.0 1055 96

L 119 02 ONION-LEMON BAKED FISH (SALMON) 4 OZ 260 kcal

0.9 5.9 4.6 0.0 462 4

1.1 24.4 0.0 55 20

O 016 00 BROWN GRAVY 1/4 C 75 kcal

Q G 006 15

STEAMED SUCCOTASH (FROZEN) 3/4 C 114 kcal 5.3

6.3 2.3 10.3 6.0 236 160

3.8 21.9 10.0 223 12

OKI/MH 059 BROCCOLI PARMESAN 1 EA 79 kcal

Q 050 01

FRANCONIA POTATOES 1/2 C 126 kcal 1.9

21.6 2.9 8.8 27.0 1084 7

2.9 13.4 29.0 1562 29

LO/L 069 00 BAKED HAM (BONE-IN) 4 OZ 147 kcal

OKI/MH 051

#CHICKEN NOODLE SOUP 1 C 116 kcal 8.6

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

0.0+ 0.4 30.2 0+ 11 2+

0.8 28.2 0.0 233 25

K RICE-MFR KANSAS MEDLEY RICE 3/4 C 142 kcal

Q 502 00

ITALIAN ROASTED POTATOES 1/2 C 126 kcal 2.6

32.4 6.4 37 0.0 1311 169

4.7 22 88.0 290 28

OKI/MH 196 YAKISOBA (PLANT BASED) 1 C 338 kcal

L 210 00

SANTA FE GLAZED CHICKEN (BREAST) 4 OZ 264 kcal 32.6

5.9 4.6 0.0 462 4

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

2.5 0.4 12.8 0.0 256 56

3.1 7.3 0.0 142 42

OKI/MH 042 ORIENTAL STIR-FRY CABBAGE #CABBAGE 3/4 C 58 kcal

USMC 012

CAULIFLOWER WITH PESTO (FROZEN) 3 OZ 64 kcal 3.1

10.0 275 3+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

319 7+

D 036 13 1 SNAILS (SWT MIX) 1 EA 228 kcal 4.4 6.3 38.1

Desserts

B MUFFIN- MFR 1 BANANA NUT MUFFINS (MIX) 1 EA 315 kcal 4.3 15.7 37.5 57.0

6.1 3.6 29.1 2.0 262 100

1.6 37.2 0.0 331 96

Specialty Salad

G 010 00 2 YELLOW CAKE (MIX) 1 PC 170 kcal 1.7

0.3 1.6 5.5 0.0 45 1

6 18.9 8.0 94 10

B PIE-MFR 2 BLUEBERRY PIE,FROZEN 1 PC 36 kcal

23.6 3.0 113 26

COOKIES- MFR 2 OATMEAL COOKIES (MFR) 2 EA 136 kcal 1.7

3.6 8.4 14.9 0.0 165 33

2.7 9.8 2.0 237 33

USMC 005 BLACK BEAN AND CORN SALAD 4 OZ 141 kcal

OKI/MH 106

CARROT, CELERY, AND APPLE SALAD #CARROTS 1/2 C 64 kcal 1

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/2 1/30 2/27 3/26 4/23 5/21 6/18 7/16 8/13 9/10 10/8 11/5 12/3 12/31

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

Wednesday

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

DAY 27

9.5 1.0 1780

12/6

Number Recipe Name Portions Calories Protein Fat Carbs Choles

6/21 7/19 8/16 9/13 10/11 11/8

11/9 12/7

2023 1/4 2/1 3/1 3/29 4/26 5/24

5/25 6/22 7/20 8/17 9/14 10/122022 1/5 2/2 3/2 3/30

2 2.4 19.4 0.0 172 21

5.9 65.7 3.0 931 169

Q 504 00 ROASTED PEPPER POTATOES 2/3 C 105 kcal

LOCAL 311

PROTEIN STUFFED GREEN PEPPERS (PLANT BASED) 1 EA 427 kcal 28.4

4/27

32.9 17.7 5.1 99.0 359 34

23.5 14.7 169.0 85 25

OKI/MH 023 #ROAST PORK LOIN 4 OZ 319 kcal

OKI/MH 004 #HONEY GLAZED ROCK CORNISH HENS 1 EA 390 kcal 28.7

Sodium Calcium

Lunch

P 003 00 CREOLE SOUP 1 C 64 kcal 2.6 1.9

0.7 5.2 4.7 0.0 124 4

9.3 11.5 22.0 409 317

LO/O 016 06 PORK GRAVY (HAM BASE) 1/4 C 69 kcal

Q 060 01

CLUB SPINACH (FROZEN SPINACH) 1/2 C 158 kcal 9.9

1.1 0.6 10.8 0.0 93 49

4.6 35.3 0.0 514 22

Q G 006 09 STEAMED CARROTS (FROZEN) 3/4 C 49 kcal

USMC 029

LEMON ORZO 4 OZ 209 kcal 6.3

27.3 8.1 20.5 85.0 570 40

1.9 9.5 1.0 1780 19

L 083 01 BARBECUED PORK CHOPS 1 EA 272 kcal

P 003 00

CREOLE SOUP 1 C 64 kcal 2.6

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

17.8 15.3 41.5 44.0 745 408

8 39.1 0.0 716 45

F 001 00 BAKED MACARONI AND CHEESE 1 C 377 kcal

E 017 00

MEDITERRANEAN BROWN RICE 3/4 C 245 kcal 5.5

21.4 13.1 20.9 47.0 629 508

32.4 2.4 166.0 610 42

LOCAL 339 PERFECT BURGER PARMESAN 1 EA 289 kcal

OKI/MH 033

#SAVORY BAKED CHICKEN 1 PC 523 kcal 52.2

424 6

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

2.3 1.1 10.8 0.0 247 52

0.6 16.5 0.0 58 31

Q 007 01 GREEN BEANS CREOLE (FROZEN) 1/2 C 59 kcal

Q G 006 14

STEAMED MIXED VEGETABLES (FZN) 3/4 C 88 kcal 4.1

538 100

16.1 46 5.0 242 11

HUB 044 2 APPLE ENCHILADAS 1 PC 486 kcal

23.6 3.0 113 26

COOKIES- MFR 2 DOUBLE CHOCOLATE CHIP COOKIES (MFR) 2 EA 340 kcal 3

11.0 280 2+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108 kcal 2.2 1

425 64

D 036 08 1 SUGAR ROLLS (SWT MIX) 1 EA 236 kcal 4.3 7.2 37.9

D 037 00 1 QUICK COFFEE CAKE (BISCUIT MIX) 1 PC 269 kcal 3.9 8.6 44.2 30.0

2.5 3.7 10.4 0.0 236 23

20.5 12.7 11.0 431 49

USMC 022 GARBANZO SALAD 3 OZ 83 kcal

OKI/MH 015

#COLE SLAW 1/2 C 237 kcal 1.7

3.5 71.7 0.0 346 120

Specialty Salad

G 016 01 2 STRAWBERRY SHORTCAKE (MIX) 1 PC 316 kcal 2.6

STANDARD SALAD BAR see Master Menu Enclosure (5)

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

2024 1/3 1/31 2/28 3/27 4/24 5/22 6/19 7/17 8/14 9/11 10/9 11/6 12/4

4.3 14.5 87.4 0.0

Desserts

6.1 3.6 29.1 2.0 262 100

3.4 3.2 0.0

Enclosure (4)

MASTER MENU 28 DAY CYCLE 2022 0301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

Calories Protein Fat Carbs Choles

12/76/22 7/20 8/17 9/14 10/12 11/9

11/10 12/8

2023 1/5 2/2 3/2 3/30 4/27 5/25

5/26 6/23 7/21 8/18 9/15 10/132022

8.7 9.6 30.5 55.0 511 108

4.3 30.5 0.0 1060 128

E 012 00 NOODLES JEFFERSON 3/4 C 243 kcal

LOCAL 312

BEAN AND PROTEIN CHILI (PLANT BASED) 10 OZ 230 kcal 18.4

DAY 28 Thursday

15.2 4.8 40.5 33.0 849 179

19.3 9.7 64.0 644 25

OKI/MH 142 CHICKEN AND ITALIAN VEGETABLE PASTA 1-1/4 C 262 kcal

20.7 0.0 737 66

OKI/MH 144 #BEEF TIPS WITH ONIONS AND GRAVY 6 OZ 294 kcal 19.5

Sodium Calcium

Lunch

OKI/MH 156 #HEARTY LENTIL SOUP 1 C 118 kcal 6.1 1.8

Number Recipe Name Portions

0.9 5.9 4.6 0.0 462 4

7.4 30.4 12.0 146 14

O 016 00 BROWN GRAVY 1/4 C 75 kcal

OKI/MH 120

CORN O'BRIEN (FROZEN CORN) 3/4 C 187 kcal 4.9

2.3 2.6 12 0.0 468 87

2 19.5 1.0 164 47

USMC 006 BRAISED CABBAGE AND CARROTS 3/4 C 74 kcal

Q 057 00

MASHED POTATOES (INSTANT) 1/2 C 105 kcal 2.7

23.9 5.3 0.8 96.0 344 78

1.8 20.7 0.0 737 66

L 119 07 CAJUN BAKED FISH (POLLOCK) 4 OZ 152 kcal

OKI/MH 156

#HEARTY LENTIL SOUP 1 C 118 kcal 6.1

3.6 29.1 2.0 262 100

Dinner

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1

5.3 0.4 27.2 0.0 3 8

3.8 31.8 10.0 600 20

E 801 00 WILD GARDEN RICE 1/2 C 130 kcal

Q 033 00

PARSLEY BUTTERED POTATOES 4 PC 169 kcal 2.8

15.2 4.2 65 6.0 1236 228

5.9 0 84.0 523 7

L 189 00 ITALIAN BROCCOLI PASTA 1 EA 342 kcal

OKI/MH 011

#ROAST BEEF 4 OZ 187 kcal 31.3

D ROLL-MFR DINNER ROLL 2 EA 174 kcal

O 016 00

BROWN GRAVY 1/4 C 75 kcal 0.9

6.3 2.3 10.3 6.0 236 160

0.9 7.4 0.0 215 2

OKI/MH 059 BROCCOLI PARMESAN 1 EA 79 kcal

LO/Q 064 01

SAVORY SUMMER SQUASH (FROZEN) 1/2 C 37 kcal 1.1

NOTES:

1. Must be served during the breakfast and breakfast brunch meals.

2. Must be Served during all lunch, dinner, and dinner brunch meals.

3. A take-out container will be provided when requested for main line items.

5.1 10 30.4 12.0 305 136

6.9 19.7 10.0 109 27

G 026 02 2 CHEESE CAKE PIE (MIX) 1 PC 230 kcal

23.6 3.0 113 26

COOKIES- MFR 2 SUGAR COOKIES (MFR) 2 EA 147 kcal 1.4

16.0

6.1 3.6 29.1 2.0 262 100

STANDARD FRUIT BAR see Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR see Master Menu Enclosure (7)

4.1 28.2 25.9 63.0 770 38

2.9 23.9 0.0 450 19

OKI/MH 007 #POTATO SALAD (#SAUCE) 2/3 C 371 kcal

USMC 032

MEDITERRANEAN ORZO SALAD 5 OZ 122 kcal 3.4

11.5 43.6 12.0 195 20

Specialty Salad

H 002 01 2 BROWNIES (BROWNIE MIX) 1 PC

10.0 278 7+

HUB 064 2 GELATIN PARFAIT(W/FZN TOPPING) 1 EA 108

STANDARD SALAD BAR see Master Menu Enclosure (5)

kcal 2.2 1

238 16

D 036 04 1 CINNAMON ROLLS (SWT MIX) 1 EA 211 kcal 4.3 6.9 32.5

Desserts

D 031 00 1 MUFFINS (MIX) 1 EA 171 kcal 2 5.2 29.4

280

kcal 3.3

5.9 4.6 0.0 462

2024 1/4 2/1 2/29 3/28 4/25 5/23 6/20 7/18 8/15 9/12 10/10 11/7 12/5

1/6 2/3 3/3 3/31 4/28

Enclosure (4)

STANDARD COLD BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

RAISINS- R/M 6 RAISINS 1 OZ 85 kcal 0.9 0.1 22.4 0.0 3 14

M G 001 72 *6 CRANBERRIES,DRIED 2 TBSP 87 kcal 0 0.3 23.5 0.0

CalciumNumber Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

SPECIALTY SALADS (See Master Menu Encl (4))

ASSORTED FRUIT (See Standard Fruit Bar Encl(6))

D-M G 001 29 OLIVES, BLACK, SLICED 3 EA 35 kcal

M G 001 49

1 TOMATOES, FRESH, CHERRY 3 EA 6 kcal

M G 001 45

1 RADISHES, FRESH, SLICES 2 TBSP 2 kcal

M G 001 04

1 KIDNEY BEANS 2 TBSP 30 kcal

M G 001 36

1 PEAS, CHICK (GARBANZO BEANS) 2 TBSP 17

0.3 3.3 1.9 0.0 225 27

0.1 1.2 0.0 2 30.3

0.1 0 0.5 0.0 6 4

3.4 1.5 0.0 0 18

0.1

FETA-R/M CHEESE,FETA,CRUMBLED 1 OZ 75 kcal

D CHEESE- R/M CHEESE,CHEDDAR,SHREDDED (MFR) 2 TBSP 57 kcal

4 6 1.2 25.0 260 140

4.7 0.4 14.0 93 1013.2

8 EA 37 kcal

M G 001 03

BACON BITS, IMITATION 1 TBSP 34 kcal 2.3

1.1 0.6 6.7 0.0 63 7

1.8 2 0.0 125 7

0.3 0.1 0.9 0.0 77 2

0.1 0.6 0.0 197 30.1

2.8 0 26.0 26 4

MFR DICED CHICKEN 1 OZ 58 kcal 7.8

COTTAGE- MFR COTTAGE CHEESE (2%) 2 OZ 46 kcal

K-LO/Q G 001 2 BLACK BEANS (CANNED)

ad-LOCAL 002 DICED HAM 1 OZ 34 kcal

D-M G 001 28 MUSHROOMS, SLICED, CANNED 1 TBSP 5 kcal

D-M G 001 37 PEPPERS,JALAPENO,CHOPPED (CANNED) 3 TBSP 3 kcal

M G 001 23

CROUTONS (MFR)

5.9 1.3 2.7 7.0 175 63

1.3 0 11.0 356 25.2

TALIAN L- R/M ITALIAN DRESSING,LOW CAL 1 EA 57 kcal

ITALIAN- R/M

CREAMY ITALIAN DRESSING 1 EA 35 kcal

0.1 5.7 1.9 0.0 304 2

3.1 1.8 0.0 146 20.1

RANCH-R/M CREAMY RANCH DRESSING 1 EA 183 kcal

THOUSAND- R/M

THOUSAND ISLAND DRESSING 1 EA 45 kcal

0.6 18.9 2.5 11.0 383 12

4.2 1.8 3.0 115 20.1

3.5 6 5.0 318 110.4

FRENCH-R/M CREAMY FRENCH DRESSING 1 EA 194 kcal

RANCH L- R/M

RANCH DRESSING,LOW CAL 1 EA 56 kcal

2.1 14.0

11.0 343 14

0.3 19.1 6.6 0.0 356 10

ASPBERRY- R/M *RASPBERRY VINAIGRETTE DRESSING, LOW CAL 1 EA 45 kcal 00

289 17

CAESAR-R/M CREAMY CAESAR DRESSING 1 EA 154 kcal 0.6 16.4 0.9

B CHEESE- R/M BLUE CHEESE,DRESSING 1 EA 218 kcal 0.6 23

10.9 0.0 574 0

BALSAMIC- R/M *BALSAMIC VINAIGRETTE DRESSING 1 EA 80 kcal 0

SESAME-R/M PAN ASIAN SESAME DRESSING 1 EA 178 kcal 0 14.8

10.9 0.0 326 0

6.6 5.3 0.0 465 0

NOTES:

1. These items will be served on odd Master Menu days.

3. All Cold Bar items will be made available during the lunch, dinner, breakfast brunch and dinner

brunch meal. ( *Red items served for breakfast )

4. All items will be made available for patron consumption using existing refrigerated equipment

and display cabinets throughout the mess deck.

5. Offer at least two low-cal dressing & regular dressing daily.

6. A choice between Cranberries or Raisins.

#It is mandatory

that this item be ordered from Cook Chill.

kcal

1.9 0.2 5.3 0.0 107 12

0 3.4 0.0 28.3 00

ALMONDS- R/M 1 ALMONDS 1 TBSP 39 kcal 1.4

M G 001 50 2 TOMATOES, FRESH, WEDGES 2 EA 7 kcal

LOCAL 087

1 TUNA 2 TBSP 16 kcal

0.3

3.6

1.5 0.0 2 4

0.2 0 7.0 45 3

20.2

Q 110 01 2 CORN, WHOLE KERNEL (CANNED) 3/4 C 122 kcal

M G 001 64

2 PEPPERS,RED, FRESH, STRIPS 1 OZ 7 kcal 0.1 1.5 0.0 1

HUB 048 2 STEAMED SHRIMP (P&D) 2-1/2 O

84 kcal 16 1.2

3/4 C 184 kcal 12.2 0.6

M G 001 71 *2 WALNUTS,SHELLED 1 TBSP 93 kcal 2.2 9.2

OKI/MH 084 *#CELERY,SLICED 4 SL 2 kcal

1.1 148.0 666 64

OKI/MH 083 *#CARROTS,SHREDDED 2 TBSP 8 kcal 0.2

0.1 0 0.4 0.0 11 6

0 1.8 0.0 13 6

OKI/MH 086 #ONIONS,RED,DICED 2 TBSP 8 kcal

OKI/MH 085

#PEPPERS,GREEN,SLICED 4 SL 5 kcal

0.2 0 1.8 0.0 1 4

0 1.1 0.0 1 20.2

OKI/MH 088 #CAULIFLOWER,FRESH 2 EA 11 kcal

D-OKI/MH 087 *#BROCCOLI,FLOWERETS 2 EA 7 kcal

0.9 0.1 2.3 0.0 14 10

0.1 1.4 0.0 7 100.6

0.1 1.3 0.0 9 200.5

D-M G 001 69 *SPINACH,FRESH,LEAF 3/4 C 5 kcal

M G 001 24

CUCUMBERS, FRESH, PARED, SLICED 4 SL 7 kcal

73 kcal

6.4

0.6 0.1 0.7 0.0 16 20

1.9

0.0 279 7133.4

3.9 1.5 27.7 0.0 389 8

0.0 0 14

DRESSING

2. These items will be served on even Master Menu days.

OKI/MH 191 TOSSED GARDEN SALAD 1 C 8

4.9 0.4

14kcal 0.5 0.1 1.6 0.0

190.0 72 29LO/F 004 01 EGGS, HARD BOILED, CHOPPED 1 TBSP

Enclosure(5)

MCIPAC-MCBBBul 10110

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STANDARD FRUIT BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

0.4 0.3 21.6 0.0 2 9

Calcium

APPLE-A 013

APPLE,FRESH,RED 1 EA 81 kcal

BANANA-A 013

BANANA,FRESH ExH 2 EA 210 kcal

ORANGE-A 013

ORANGE,FRESH 1 EA 58 kcal

2.6 0.8 53.9 0.0 2 12

0.1 14.6 0.0 0 501.2

0.1 10 0.0 0 15

EFRUIT- A 013 GRAPEFRUIT HALF 1/2 EA 40 kcal 0.8

PLESAUCE- MFR CHILLED APPLESAUCE 1/2 C 84 kcal

LE CAN- A 013 APPLES,CANNED 1/4 C 56 kcal

0.2 0.2 21.5 0.0 2 4

0.4 14 0.0 3 30.2

ES CAN- A 013 PEACHES,CANNED, HALVES 1/2 C 66 kcal

CKTAIL- A 013 FRUIT COCKTAIL,CANNED 4 OZ 109 kcal

0.6 0 17.8 0.0 6 4

0.1 28.6 0.0 11 110.8

RS CAN- A 013 PEARS,CANNED 3-1/2 C 94 kcal

CAN SL- A 013

PEACHES,CANNED,SLICES 1/2 C 82 kcal

0.6 0.1 24.3 0.0 8 17

0.9 16 0.0 16 187.5

0.2 26.2 0.0 2 27

LE CAN- A 013 PINEAPPLE,CANNED CHUNK/TIDBITS 3-1/2 C 101 kcal 0.9

GRAPES-A 013 GRAPES,FRESH 1/2 C 49 kcal

ALOUPE- A 013 CANTALOUPE,FRESH,3/4 TO 1" PIECES 2-1/2 O

28 kcal

0.5 0.3 12.5 0.0 1 10

0.2 6.6 0.0 13 70.7

KIWI-A 013 KIWI,FRESH,SLICED 1/2 OZ 14 kcal

NEYDEW- A 013 HONEYDEW MELON, SLICED 3 OZ 31 kcal

0.3 0.1 3.4 0.0 1 8

0.1 7.8 0.0 15 50.5

PEACH-A 013 PEACH,FRESH 1 EA 38 kcal

MANGO-A 013

MANGO,FRESH, CUBED 1/2 C 52 kcal

0.9 0.2 9.4 0.0 0 6

0.3 13 0.0 1 100.7

PLUM-A 013 PLUM,FRESH 1 EA 33 kcal

EAPPLE- A 013 PINEAPPLE,FRESH,3/4 TO 1" PIECES 2-1/2 O

33 kcal

0.5 0.2 8.1 0.0 0 4

0.1 8.8 0.0 1 90.4

GERINE- A 013 TANGERINE,FRESH 1 EA 40 kcal

WBERRY- A 013 STRAWBERRIES,FRESH,WHOLE/CUT IN HALF 2-1/2 O

23 kcal

0.6 0.2 10 0.0 1 28

0.2 5.4 0.0 1 110.5

0.1 6.1 0.0 1 6

RMELON- A 013 WATERMELON,FRESH, 3/4 TO 1" PIECES 2-1/2 O

24 kcal 0.5

1. Fresh Fruit must be available and served on all dessert bars.

2. The same Canned Fruit must not be served more than two consecutive days(Recommend a 7 day

rotation cycle).

3. At a minimum, two seasonal fruit must be available for all meals served. (Unless unavailable

from vendor) the same two fruits must not be served more than two consecutive days

together(Recommend a 7 day rotation cycle).

NOTES:

CANNED FRUIT (Minimum one type each meal)

SEASONAL FRUIT (Minimum Two type each meal)

Enclosure(6)

MCIPAC-MCBBBul 10110

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STANDARD BEVERAGE AND SELF SERVICE BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

4. Minimum three types of assorted dry cereal must be served during breakfast and breakfast brunch.

At least two cereals containing greater than eight(8) grams of whole grain per serving will be

offered; rotate choices.

5. One type of assorted cereal must be non-presweetend and fortified with folic acid, calcium, and

iron, rotate choices.

6. Minimum of three topping will be served for the soft serve yogurt, Mixed nuts,Chocolate chips,

and Dried carnberries.

NOTES:

1. Minimum two types of assorted yogurt will be served during all meals.

2. English Muffins, Croissants, Bagels, Cream Cheese and Syrup will be served daily for breakfast

and breakfast brunch.

3. At least one carbonated beverage must be low-calorie.

Topping- MFR

4 3.2 2.0 160 6

0.3 8.5 0.0 297 8

TAR TAR- R/M TARTAR SAUCE PACKET 2 EA 51 kcal 0.2

SEAFOOD- R/M SEAFOOD COCKTAIL SAUCE,BOTTLE 2 TBSP 37 kcal 0.4

0.2 0.1 9.8 0.0 298 11

0.2 0.2 0.0 179 30.4

BQ SAUCE- R/M BARBECUE SAUCE,INDV 2 EA 41 kcal

TABASCO- R/M

TABASCO SAUCE, BOTTLE 2 TBSP 3 kcal

0.1 0.1 0.5 0.0 745 2

0.1 0.5 0.0 162 110.1

OT SAUCE- R/M HOT SAUCE, BOTTLE 2 TBSP 3 kcal

RELISH-R/M

DILL PICKLE RELISH PACKET 2 EA 2 kcal

0.1 4.3 3 4.0 131 1

0.4 0.6 0.0 121 70.4

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 kcal

MUSTARD - R/M

MUSTARD PACKET 2 EA 7 kcal

0.1 0 2.5 0.0 82 1

14.6 6.3 0.0 121 146.3

TSUP IND- R/M CATSUP PACKET 1 EA 9 kcal

P BUTTER- R/M

PEANUT BUTTER, INDV 2 EA 170 kcal

0 0 6 0.0 10 0

0 21.8 0.0 29 10

JAM-R/M JELLY PACKET, ASSORTED 2 EA 30 kcal

SYRUP-R/M

2 SYRUP PACKET 1 EA 83 kcal

9.8 1.6 29.0 89 27C CHEESE- R/M 2 CREAM CHEESE PACKET 1 EA 99 kcal 1.7

0.3 0 9 0.0 296 5

0.2 1.6 0.0 1758 112.6

CATSUP-R/M CATSUP BOTTLE 2 TBSP 33 kcal

OY SAUCE- R/M SOY SAUCE,BOTTLE 2 TBSP 17 kcal

0 0 3.3 0.0 168 18

0 3.7 0.0 338 00

WO SAUCE- R/M WORCESTERSHIRE SAUCE,BOTTLE 1 TBSP 13 kcal

AK SAUCE- R/M STEAK SAUCE (10 OZ BOTTLE) 2 TBSP 15 kcal

0 4.1 0 11.0 32 1

2 3.6 0.0 7 00.1

BUTTER-R/M BUTTER PATTIE 1 EA 36 kcal

CREAMER- R/M

CREAMER NON-DAIRY PACKET 2 EA 32 kcal

0 0 5.6 0.0 0 0

0 0.2 0.0 0 10

SUGAR-R/M SUGAR PACKET 2 EA 22 kcal

PEPPER-R/M

PEPPER PACKET 2 EA 1 kcal

0 0 0 0.0 775 0

0.3 25.2 0.0 231 31.8

SALT-R/M SALT PACKET 2 EA 0 kcal

HEALTHY- R/M 5 DRY CEREALS, ASSORTED,HEALTHY 1 EA 110 kcal

1.8 0.3 25.2 0.0 231 3

1 8.9 0.0 113 21.1

CEREAL-R/M 4 DRY CEREALS, ASSORTED 1 EA 110 kcal

CRACKER- R/M

CRACKERS,SALTINE 2 EA 50 kcal

4.7 12 26.1 38.0 266 21

1 25.2 0.0 242 935.1

ROISSANT- MFR 2 CROISSANT 1 EA 231 kcal

MUFFINS- R/M

2 ENGLISH MUFFINS,(FRESH) 2 SL 129 kcal

11 1.7 56.1 0.0 561 19

3.7 44.5 0.0 332 566.7

BAGEL-MFR 2 ASSORTED BAGELS (FZN) 1 EA 289 kcal

CINNAMON- R/M

BREAD,CINNAMON RAISIN 2 SL 233 kcal

202 59

RYE-R/M BREAD,RYE,SLICED 2 SL 107 kcal

WHEAT-R/M

BREAD,WHEAT,SLICED 2 SL 105 kcal

3.5 1.4 19.9 0.0 249 30

1.2 18.6 0.0 242 304.4

WHITE-R/M BREAD,WHITE,SLICED 2 SL 110 kcal 3.7 1.4 20.4 0.0

5 1.5 33 10.0 80 200

3.3 38.1 10.0 106 05

YOGRUT-R/M 1 YOGURT,ASSORTED 1 EA 170 kcal

LOCAL 276

6 VANILLA SOFT SERVE YOGURT (DISP) 3/4 C 196 kcal

4.9 3.2 42.2 10.0 101 0

0 6.3 0.0 34 183.9

LOCAL 273 6 CHOCOLATE SOFT SERVE YOGURT (DISP) 3/4 C 214 kcal

LOCAL 078 01 SMOOTHIE - V8 STRAWBERRY BANANA 1 C 42 kcal

3.9 0 6.1 0.0 34 18

0 22.6 0.0 42 00

LOCAL 077 01 SMOOTHIE - V8 PEACH MANGO (YOGU 1 C 42 kcal

SODA-MFR

3 ASSORTED SODA (DISP) 1 C 89 kcal

1.4 0.1 20 0.0 4 22

000.0000

FZN J-MFR ASSORTED JUICE (FRZN DISPENSER) 1 C 84 kcal

COFFEE-MFR

ASSORTED COFFEE 1 C 0 kcal

0.2 0 0.6 0.0 1 1

0 25 0.0 180 3008

TEA-R/M HOT TEA, INDIVIDUAL 1 BG 3 kcal

MILK IND- R/M

MILK,CHOCOLATE,NONFAT,INDV 1 EA 130 kcal

8.2 2.4 12.2 12.0 107 305

2.5 24.7 13.0 163 3238.7

MILK IND- R/M MILK,WHITE 1%,INDV 1 EA 102 kcal

C MILK-R/M

MILK, CHOCOLATE 1% 1 C 155 kcal

9.7 2.9 13.6 10.0 143 349

Calcium

MILK-MFR

MILK, WHITE 1% 1 C 118 kcal

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

6 TOPPING-NUTS, CHOCO CHIP, CRANBERRIES 2 TBSP 166 kcal 3.467 11.07 15.73 0.0 65.67

Enclosure(7)

MCIPAC-MCBBBul 10110

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STANDARD BREAKFAST MENU 20220301

MCIPAC-MCBBBul 10110

FTF

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

3 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

2 gggmgmgmg

1 gggmgmgmg

3 gggmgmgmg

3. These items will be available for eggs made to order.

#It is mandatory

that this item be ordered from Cook -Chill

NOTES:

1. These items will be served during all Breakfast and Breakfast Brunch meal periods on odd Master

menu days; Day 1, Day 3, Day 5, Day 7, Day 9, Day 11, Day 13, Day 15, Day 17, Day 19, Day21, Day 23,

Day 25, Day 27

M G 001 28 3 MUSHROOMS, SLICED, CANNED 1 TBSP 5 kcal 0.3 0.1 0.9

M G 001 29 3 OLIVES, BLACK, SLICED 3 EA 35 kcal 0.3 3.3 1.9 0.0

LOCAL 001 3 DICED BACON (OVEN FRIED) 1 OZ 227 kcal 14.8 17.9 0.6 44.0 907 4

LOCAL 002 3 DICED HAM 1 OZ 34 kcal 5.2 1.3 0 11.0 356 2

7.8 2.8 0 26.0 26 4

13.9 0 48.0 32 5

CHIK-MFR 3 DICED CHICKEN 1 OZ 58 kcal

OKI 016

3 DICED BEEF (BEEF FAJITA) 2 OZ 184 kcal 13.6

kcal 16.1

10.8 11.4 20.0 241 18

OKI/MH 045 2 GROUND CHORIZO HASH (#CHORIZO) 4 OZ 159 kcal 4.5

0.5 0.1 2 0.0 3 5

0 1.8 0.0 1 4

M G 001 51 3 TOMATOES, FRESH, DICED 2 TBSP 9 kcal

M G 001 31

3 ONIONS, DRY, CHOPPED

165 9

LO/Q G 001 1 SIMMERED PINTO BEANS (CANNED) 3/4 C 166 kcal

OKI/MH 188

1 GRILLED PEPPERS, ONIONS AND TOMATOES 2 TBSP 45 kcal 0.6

18.1 9 0 90.0 632 0

1.6 1 38.0 563 4

LOCAL 303 2 BAKED CHICKEN SAUSAGE PATTIES 2 EA 181 kcal

L 002 01

2 OVEN FRIED CANADIAN BACON 2 SL

11.8

12.9 5.1 41.6 127.0 485 84

6.3 10.7 50.0 397 97

D 022 01 1 FRENCH TOAST (THICK SLICE) 2 SL 265 kcal

OKI/MH 002

1 #CREAMED GROUND BEEF 2 OZ 176 kcal 18

9.3 1.1 30.6 0.0 541 95

3.4 3.6 0.0

2.9 6.7 24.6 0.0 244 20

4 0.4 20.0 250 19

Q 046 01 1 COTTAGE FRIED POTATOES 2/3 C 167 kcal

13.3 102.0 401 70

L 515 00 1 OVEN FRIED TURKEY BACON (2 SLICE) 2 SL 53 kcal 3.7

L 061 01 1 TEXAS HASH (GROUND TURKEY) 1 C 269 kcal 28.8

3.3 1.8 33.9 0.0 215 7

8.9 0.3 22.0 454 2

E 005 05 STEAMED BROWN RICE 3/4 C 167 kcal

L 002 00

OVEN FRIED BACON (2 SLICE) 2 SL 113 kcal 7.4

456 64

D 025 04 BUTTERMILK PANCAKES (PANCAKE MIX) 2 EA 209 kcal 5.5 1.8 41.8

D 001 01 BAKING POWDER BISCUITS (MIX) 1 EA 153 kcal 2.9 5.5 22.6 1.0

1.0 613 195

232

kcal 17.6

11.2 10.1 0.9 337.0 116 56

15.3 5.8 353.0 483 133

F 010 00 SCRAMBLED EGGS 1/3 C 143 kcal

LO/F 008 07

ASSORTED OMELETS 1 EA 232 kcal 17.6

0.0 215 6

1.9 18 0.0 215 20

E 001 01 HOMINY GRITS 3/4 C 100 kcal

9.3 1.1 0.9 0.0 153 7

15.3 5.8 353.0 483 133

LO/F 010 05 SCRAMBLED EGGS (EGG WHITE) 1/3 C 53 kcal

LO/F 008 07

ASSORTED OMELETS 1 EA

Number Recipe Name Portions Calories Protein Fat Carbs

10 9.8 0.6 297.0 113 45

8.6 0.7 337.0 135 57

F 007 00 GRIDDLE FRIED EGGS 2 EA 134 kcal

F 004 00

HARD COOKED EGGS 2 EA 130 kcal 11.4

1.8 0.4 21.7

279 71

D 025 06 2 WAFFLES,FROZEN,WHEAT 2 EA 179 kcal 5 2.5 34.3 0.0 388 100

Q 047 00 2 HOME FRIED POTATOES 2/3 C 215 kcal 2.7 8.9 31.8 0.0

Choles Sodium Calcium

E 001 00

HOT OATMEAL 3/4 C 106 kcal 4.6

217 13

Q G 006 16 2 STEAMED SPINACH (FROZEN) 3/4 C 36 kcal 4.4 0.7 5.2 0.0 91 158

S LO/Q G 001 2 BLACK BEANS (CANNED) 3/4 C 184 kcal 12.2 0.6 33.4 0.0

3 DICED SAUSAGE (TURKEY) 1 OZ 83 kcal 10.2 4.4 0 39.0 283 9

CHEESE-R/M 3 CHEESE,CHEDDAR,SHREDDED(MFR) 2 TBSP 57 kcal 3.2 4.7 0.4 14.0 93 101

2 TBSP 8 kcal 0.2

0.0 197 3

0.0 77 2

225

LO/L 089 03 1 BAKED SAUSAGE PATTIES (PREFORMED) 1 EA 222 kcal 7.6 21.1 0.4 42.0 459 9

OKI/MH 006 2 #CREAMED SAUSAGE GRAVY 2 OZ 163 kcal 4.5 12.3 8.7 21.0 237 67

2. These items will be served during all Breakfast and Breakfast Brunch meal periods on even Master

Menu days; Day 2, Day 4, Day 6, Day 8, Day 10, Day 12, Day 14, Day 16, Day 18, Day 20, Day 22, Day

24, Day 26, Day 28

M G 001 66 3 PEPPERS,GREEN,FRESH,DICED 1 OZ 6 kcal 0.2 0 1.3 0.0 1 3

LO/F 008 07 ASSORTED OMELETS (EGG WHITE) 1 EA 143 kcal 15.6 6.3 5.8 16.0 520 84

M G 001 37 3 PEPPERS,JALAPENO,CHOPPED (CAN) 3 TBSP 3 kcal 0.1 0.1 0.6

LOCAL 003

1 Enclosure(8)

MCIPAC-MCBBBul 10110

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SPECIALTY BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

MONDAY-PASTA BAR

260 kcal 8 12 31 40.0 599 0

217 kcal 19.4 8.5 17.7 52.0 675 73

434 kcal 3.4 21 25 67.0 706 70+

255 kcal 9.4 15.5 19.6 8.0 917 286

EPPERONI- MFR

L 165 06

LASAGNA- MFR

L 025 02

OKI 001

OKI/MH 054

OKI/MH 053

HUB 004

E 004 00

E 004 06

E 004 09

AET-E 004 00

D 007 00

Number Recipe Name Portions

VEGETABLE LASAGNA (FROZEN) 1 PC

TORTELLINI CHEESE W/PESTO SAUCE 1 C

#SPAGHETTI SAUCE 1 C

#MEATBALLS WITH MARINARA SAUCE 3 EA

BOILED RAINBOW ROTINI NOODLES 1 C

BOILED SPAGHETTI NOODLES-WHOLE WHEAT 1 C

TOASTED GARLIC BREAD 2 Sl

ALFREDO SAUCE 3/4 C

Calories Protein Fat Carbs Choles Sodium Calcium

PIZZA PEPPERONI CONV (5") 487 kcal1 EA

218

25.6 23.3 43.9 48.0 1049 299

PIZZA (ROLL MIX) 1 SL kcal 9.1 8.5 26.7 16.0 527 129

345 kcal 14.6 13.9 42 23.0 885 313

LASAGNA (FROZEN) 1 PC 281 kcal 15 10 32.6 32.0 787 166

BOILED SPAGHETTI NOODLES 1 C 207 kcal 7.1 1.4 40.6 0.0 291 20

kcal 12 1.9 68.8 0.0 293 28

86 kcal 3.3 1.5 16.4 0.0 290 16

347

BOILED PENNE RIGATE 1 C 343 kcal 11.9 1.9 68.1 0.0 293 28

# It is mandatory that this item be ordered from Cook-Chill.

6.5 12.5 30.7 29.0 443 34259 kcal

Enclosure(9)

SPECIALTY BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

D-M G 001 51

D-M G 001 66

D-M G 001 31

D-M G 001 29

LEMON-A 013

LIME-A 013

OKI/MH 115

CHEESE,CHEDDAR,SHREDDED (MFR) 2 TBSP 4.7 0.4 14.0 93 101

TORTILLA BOWL - FRIED 1 EA 220 5.9 5.8 35.6 0.0 530 105

720.0 361

SHELLS, TACO, CORN

0.3 2.7 0.7 8.0 4

TUESDAY-TACO BAR

SDX HUB 071

404 32

12 0.0 238 22

5.4 2.2

33+

389 28.7 16.2

# It is mandatory that this item be ordered from Cook-Chill.

501 1118 4.1

33.1 69.0 687 148

57 3.2

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

TACOS (#TACO MEAT) 2 EA 333 24.4 16.7 20 72.0 964 49

OKI/MH 104

K TAMALE- MFR

N TAMALE- MFR

OKI/MH 047

OKI/MH 098

6 OZ

174 18.8 5.7 13.5 79.0 1460 54

#MOJO BEEF FAJITAS 6 OZ 244

CHICKEN TAMALES (FRZN)

OKI/MH 046

ENCHILADAS (GROUND BEEF) 2 EA

484 55

#CHICKEN FAJITAS

E 011 00

Q 038 01

F 002 01

TORTILLA- MFR

CO SHELL- MFR

D CHEESE- R/M

SOUR-MFR

OKI/MH 089

35.7 6.7 8.9 92+ 202

REFRIED BEANS (CANNED BEANS) 1/2 C 98 14.8 0.0

MEXICAN RICE 3/4 C 96 1.5 4.6

TORTILLAS,FLOUR 1 EA 150 4 3.9 24.2

SOUR CREAM (MFR) 1 TBSP 28

PORK TAMALES (FRZN) 1 EA 190 14.9 5.3 20.7 31.0 337 20

1 EA 57 0.8 2.6 7.6 0.0 39 12

NACHOS (RTU CHEESE SAUCE) 3-1/2 OZ 303 7.1 16.6 32.8 17.0 992 159

1 EA 156 5.8 8 16.1 14.0

#LETTUCE,SHREDDED 2 TBSP 1 0.1 0 0.3 0.0 1 2

#PEPPERS,GREEN,FRESH,DICED 1 OZ 6 0.2 0 1.3 0.0 1 3

TOMATOES, FRESH, DICED 2 TBSP 9 0.5 0.1 2 0.0 3 5

#ONIONS, DRY, CHOPPED 2 TBSP 8 0.2 0 1.8 0.0 1 4

1.9 0.0 225 27

LEMON,FRESH,WEDGES 1 EA 4 0.2 0 1.4 0.0 0 4

OLIVES, BLACK, SLICED 3 EA 35 0.3 3.3

GUACAMOLE 2 TBSP 56 0.6 5 3.2 1.0 105 4

PICO DE GALLO 2.5 OZ 16 0.6 0.1 3.5 0.0 143 9

SALSA,MEDIUM 2 TBSP 9 231 100.5 0.1 2.2 0.0

CHEESE SAUCE,CANNED (RTU) 1-1/2 OZ 105 4.1

LIMES,FRESH,WEDGES 1 EA 9 0.2 0.1 3 0.0 1 9

USMC 048

SALSA-R/M

HEESE CN- MFR 18.0

Enclosure(9)

SPECIALTY BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

164

9.1 81.0

0.0

kcal

1/4 C

318

kcal 36.9

4.6

6484 EA

WEDNESDAY-SURF & TURF

41.6 0.0

3.3 0.0

19.5 1.0

2 EA 51 kcal 0.2 2.0 160

kcal

47.3 19.8

557

720

Calories Protein Fat Carbs Choles Sodium

23.6

45.9

238.0 593 115

0 173.0 145 41

501

kcal 20.5 42.4

Calcium

# It is mandatory that this item be ordered from Cook-Chill.

Number Recipe Name

0.9

GRILLED T-BONE STEAKS 1 EA 463 kcal 58.6

Portions

0.0 43 29

L 007 02

534L 155 01

472 kcal

SOUTHERN FRIED CHICKEN 2 PC 579 kcal 46.5 36.6 13.6 136.0

4 3.2

DEEP FRIED CATFISH FILLETS 1 EA

BROWN GRAVY

2.6

3.8 33.3

0.2

105

kcal 2.7

2.9 0 10.1STEAMED ITALIAN MIXED VEGETABLES (FZN) 3/4 C 50 kcal

FRENCH FRIED STEAK FRIES (FZN) 1 C

1/2 C

STEAMED ASPARAGUS (FROZEN) 3/4 C

FRENCH FRIED BUTTERFLY SHRIMP (PRECOOKED)

TARTAR SAUCE PACKET

462

CATFISH- MFR

Q 045 01

Q 057 00

MASHED POTATOES (INSTANT)

D SHRIMP- MFR

Q G 006 02

Q G 006 20

O 016 00

TAR TAR- R/M

Enclosure(9)

SPECIALTY BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

Choles Sodium

GRILLED BEEF STRIPS (FAJITA) 3 OZ 211 0.2 54.0

THURSDAY-MONGOLIAN GRILL

1.6 55.0 706 9kcal

148.0

3 OZ 88

3.3 0.0

0.4 0.0 11

1.1 0.0 1

16.1

0.0 49

213

0.6 0.1 1.4 0.0

1758

7.1 1.4 40.6 0.0 291

15.3

0.3

0.3 0.1

0 1.8 0.0

1/4 C 64

#BROCCOLI,FLOWERETS 2 EA 7 kcal

168

ASIAN BROWN SAUCE

207 kcal

5 kcal 0.2

2.5 0.0 1 6

513

3/4 C 5 kcal

0.2

0.1 0.9 0.0 77 2

2 TBSP 8 kcal

3 SL

1 TBSP

kcal

Calcium

246

0.0

710

kcal 4.3

#PEPPERS,GREEN,SLICED

0.6 0.1 0.7 0.0

Calories Protein

0.4 22.7

0 11.2

4 SL 6

4 SL

995 91.6

# It is mandatory that this item be ordered from Cook-Chill.

WO SAUCE- R/M

SDX 72314

kcal 00

#CARROTS,SHREDDED

SPINACH,FRESH,LEAF

2 OZ 97 kcal

3.9

0.0

WORCESTERSHIRE SAUCE,BOTTLE 1 TBSP 13

11.8 7.9 0.2 38.0

#ONIONS,SLICED kcal 0.3

OKI/MH 087

239 12

666

2.6 0.2 1.6

27600.0

0.0

kcal 0.1

3 OZ 122

GRILLED CHICKEN STRIPS (FAJITA) 11.5

Portions Fat Carbs

GRILLED PORK LOIN STRIPS kcal

OKI/MH 090

D-OKI/MH 083

OKI/MH 085

D-OKI/MH 084

SOY SAUCE,BOTTLE

TERIYAKI SAUCE - RM

TERIYAKI- R/M

OY SAUCE- R/M 2 TBSP 17 kcal

STEAMED SHRIMP (P&D)

#CELERY,SLICED

CABBAGE,STIR FRY CUT

Recipe Name

2-1/2 O

LOCAL 011

ALTY- HUB 048

OKI/MH 150

kcal 16 1.2 1.1

M G 001 69

D-M G 001 28

1.5

2 TBSP

MUSHROOMS, SLICED, CANNED 5 kcal

7 kcal

S-M G 001 71 ONIONS,GREEN,SLICED 1/4" 2 TBSP 5 kcal 0.3 0 1.1 0.0 2 10

M G 001 05 BEAN SPROUTS CANNED 1/4 C 14 kcal 1.6 0.1 2.5 16

Number

LOCAL 009

LOCAL 010

E 004 00

BOILED SPAGHETTI NOODLES 1 C 20

CHUNK- A 013 PINEAPPLE,CANNED,CHUNKS (IN JUICE) 3-1/2 O

101 kcal 0.9 0.2 26.2 0.0 2 27

E 005 00 STEAMED RICE 3/4 C 54 kcal 1.2 0.6 10.6 0.0

Enclosure(9)

SPECIALTY BAR MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

40.4 37.3 16.0 597

Portions

10.6 34.3 2.8 59+ 543

9.6 155.0 1126

SodiumRecipe Name

111.1 155.0 1370

DEEP FAT FRIED CHICKEN WINGS 6 EA

BAKED CHICKEN WINGS 6 EA

CalciumCalories Protein

Choles

3/4 C

143 kcal 4.8 1.1 0.034.2 7 6

4 EA 356

523

kcal

# It is mandatory that this item be ordered from Cook-Chill.

LEMON PEPPER CHICKEN WINGS

FRENCH FRIED CURLY FRIES (FROZEN)

4 EA 571

6 EA

56.2 10.7

DEEP FAT FRIED MEMPHIS BBQ CHICKEN

42155.0

0+3.7

1 CHUB Q 045 01

Q 035 01

Q G 006 17

FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6 29.6 34.6 0.0

STEAMED CORN ON THE COB (FROZEN)

279 52

35+457

kcal

20+

FRIDAY-WING FLING BAR

47.1 9.8 155.0

Fat Carbs

HONEY MUSTARD CHICKEN WING

kcal

27.1+ 20.8

Number

KED WING- MFR

OKI 020

OKI/MH 151

2320

1025 35

OKI 021

0 140.0

LOCAL 008

kcal

28.2

BUFFALO CHICKEN WINGS 6 EA 657 kcal 28.6

kcal

572

kcal252 23.6 16.7

47.1

28.3

OKI/MH 153

Enclosure(9)

MCIPAC-MCBBBul 10110



 Enclosure (9)

THIS PAGE INTENTIONALLY LEFT BLANK



CONVENIENCE LINE TAKE-OUT MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

NOTE:

Breakfast

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

932 417

N 007 01 ^ ENGLISH MUFFIN W/HAM,EGG & CHEESE 1 EA 337 kcal 20.8 16.1

N 007 00 ^ ENGLISH MUFFIN W/BACON,EGG & CHEESE 1 EA 343 kcal 18.2 17.9 26.9 199.0

N 007 03 ^ ENGLISH MUFFIN W/SAUSAGE,EGG & CHEESE 1 EA 408 kcal 19.2

H/N 007 11 + CROISSANT WITH BACON,EGG AND CHEESE 1 EA 444 kcal

LOCAL 308

^ ENGLISH MUFFIN W/CHICKEN SAUSAGE,EGG & CHEESE 1 EA 386 kcal

24.2

24.7 27 211.0 988 421

26.8 202.0 1128 418

LOCAL 012 HAM BREAKFAST BURRITO 1 EA 684 kcal

OKI 012

SAUSAGE BREAKFAST BURRITOS 1 EA 917 kcal

26.4 22 93.2 137.0 2156 249

44.5 93.8 312.0 2284 28033.5

BURRITO CONDIMENTS

11.2 10.1 0.9 337.0 116 56

23.3 93.4 270.0 1825 271

F 010 00 SCRAMBLED EGGS 1/3 C 143 kcal

OKI 013

MEATLESS BREAKFAST BURRITOS 1 EA 695 kcal 25.9

3.2 4.7 0.4 14.0 93 101

D CHEESE- R/M CHEESE,CHEDDAR,SHREDDED (MFR) 2 TBSP 57 kcal

0.7 8.0 4 14

OKI/MH 115 GUACAMOLE 2 TBSP 56 kcal

SOUR-MFR

SOUR CREAM (MFR) 1 TBSP 28 kcal 0.3

0.1 2.2 0.0 231 10

SALSA-R/M SALSA,MEDIUM 2 TBSP 9 kcal 0.5

STANDARD FRUIT BAR See master Menu Encle (6)

28.7 27.7 235.0 942 295

18.7 26.6 222.0 1089 412+

H/N 007 15 + CROISSANT WITH SAUSAGE, EGG AND CHEESE 1 EA 522 kcal

H/N 007 13

+ CROISSANT WITH HAM,EGG AND CHEESE 1 EA 422 kcal

17.7 37.9 27.1 243.0 782 57

25.5 27.5 235.0 1072 29619.6

LOCAL 079 TATER TOTS (DEEP FAT FRIED) 3/4 C 339 kcal

LOCAL 307

+ CROISSANT WITH CHICKEN SAUSAGE,EGG AND CHEESE 1 EA 419 kcal

TAQUITO- MFR BACON,EGG AND CHEESE TAQUITO 2 EA 447 kcal

TAQUITO- MFR SAUSAGE, EGG AND CHEESE TAQUITO 2 EA 447 kcal

2.5 24.4 27.9 0.0 37 0

20.7 29.5 239.0 1012 26724.7

24 25 32.3 68.0 634 0

250.3

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal

APPLE J- R/M

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

0.5 0 30.4 0.0 5 5

0.4 35 0.0 12

0.3 42.8 0.0 6 9

1. ASSORTED DESSERTS

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0

22.5 22.1 22.6 366.0 618 187

OKI/MH 183 TATER TOT AND HAM BREAKFAST BOWL 1 EA 385 kcal

OKI/MH 182

TATER TOT AND BACON BREAKFAST BOWL 1 EA 995 kcal

USMC 050

TATER TOT AND SAUSAGE BREAKFAST BOWL 1 EA 573 kcal

38.9 66.5 58.8 409.0 1226 191

42 23 397.0 722 19424.9

35.8 102.1 294.0 2105 289

BREAKFAST BOWL

BREAKFAST BURRITO

OKI 011 CHORIZO BREAKFAST BURRITOS 1 EA 860 kcal 30.9

33.3 32.3 93.6 292.0 2279 273

OKI 010 BACON BREAKFAST BURRITOS 1 EA 808 kcal

D-M G 001 51 TOMATOES, FRESH, DICED 2 TBSP 9 kcal

OKI/MH 089

#LETTUCE,SHREDDED 2 TBSP 1 kcal

0.5 0.1 2 0.0 3 5

0 0.3 0.0 1 20.1

STANDARD BEVERAGE AND SELF SERVICE BAR See master Menu Encle (7)

1. See Enclosure (4) for pastries served on this menu day.

2. Premade Sandwiches are not be held wrapped in the bin/hotbox should be monitored to ensure max

quality.

3. Managers have the option to serve mainline items on this menu.

4. All condiments must be made available for patrons.

3.3 1.9 0.0 225 27

ASSORTED PASTRY See Master Menu Encl(4)

D-M G 001 29 OLIVES, BLACK, SLICED 3 EA 35 kcal 0.3

0.6 5 3.2 1.0 105 4

2.7

5. Assorted Pastry and Assorted Fruit may be prepackaged for take-out as necessary.

6. It is mandatory to provide all convenience menu items within the patrons view throughout the meal.

7. The following symbols are for even(^) and odd(+) days for when the breakfst sandwiches will be served

on the convenience line.

Enclosure(10)

CONVENIENCE LINE TAKE-OUT MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

Lunch and Dinner

Carbs Choles Sodium Calcium

N 012 00

GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 22.9 12.1

Number Recipe Name Portions Calories Protein Fat

21.6 64.0 259 75

321

N 012 02 CHEESY BACONBURGER (BEEF PATTIES) 85/15 1 EA 423 29.9 22.8 22.5 95.0 819 322

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 27.2 19.5 22.4 87.0 652

OKI/MH 122 GRILLED CHICKEN BREAST SANDWICH 1 EA 270 30.3 5.1 23.7 70.0 277 81

LO/N 030 00 SIMMERED FRANKFURTER ON ROLL 1 EA 478 16.9 33.8 25.4 62.0 1339

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA 351 24.3 15.7 28.6 0.0 544 102

N 021 01 FRIED CHICKEN FILLET SANDWICH 1 EA 781 25.6 57.2 41.9 63.0 1041

227

V-OKI/MH 168 2 CATALAN TUNA WRAP 1 EA 635 24.1 30.3 66.2 33.0 1352 220

V-OKI/MH 187 2 TURKEY WRAP 1 EA 566 30.2 17.6 71.5 57.0 1947

271

V-OKI/MH 165 2 BEEF TERIYAKI AND BROCCOLI SALAD 1 EA 1125 51.1 71.3 78.9 108.0 2433 249

V-OKI/MH 164 2 ASIAN CHICKEN SALAD 1 EA 662 37.9 39.7 46.7 100.0 2128

138

CKN TEN- MFR CHICKEN TENDERS 2 EA 384 14.5 30 14.7 36.0 523 39

V-OKI/MH 167 2 CAJUN SHRIMP SALAD 1 EA 263 15.6 14.2 20.2 113.0 960

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 3.6 29.6 34.6 0.0 279 52

Q 045 00 FRENCH FRIED POTATOES (FROZEN) 1 C 458 3.6 32.8 39.4 0.0 527

CHILI-MFR CHILI CON CARNE,W/O BEANS,CANNED 1/2 C 175 8.1 10.3 9 40.0 556 0

OKI/MH 123 BAKED BEANS (CANNED) 1/2 OZ 182 8.1 3 34.1 12.0 691

KRISP-R/M RICE KRISPIE BAR (MFR) 1 EA 92 0.8 2 17.8 0.0 78 1

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 1.7 9.5 16.1 0.0 146

D-M G 001 37 PEPPERS,JALAPENO,CHOPPED (CANNED) 3 TBSP 3 0.1 0.1

M G 001 41 PICKLES,CUCUMBER,DILL,SPEARS 4 EA 9 0.4 0.2

0.6 0.0 197 3

1.9 0.0 640

TSUP IND- R/M CATSUP PACKET 1 EA 9 0.1 0 2.5 0.0 82 1

TARD IND- R/M MUSTARD PACKET 2 EA 7 0.4 0.4 0.6 0.0 121

RELISH-R/M DILL PICKLE RELISH PACKET 2 EA 2 0.1 0.1 0.5 0.0 162 11

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 0.1 4.3 3 4.0 131

4.1 8

NOTES:

4.1 18.0 501 111

STANDARD FRUIT BAR See Master Menu Encl (6)

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 0 0 39.2

47.8 0.0 256 6

16.1 0.0 146 39

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 0 0.3

35 0.0 12

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 0 0.3 47.8 0.0 256 6

0.0 238

42.8

1. ASSORTED DESSERTS

1. SPECIALTY SALAD

0.0 6

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 0.5 0 30.4 0.0 5 5

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 0.3 0.4

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 1.7 9.5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 0 0.3 9

1. SOUP

2.5

0.0 2 3

D-M G 001 51 TOMATOES, FRESH, DICED 2 TBSP 9 0.5 0.1 2

OKI/MH 091 LETTUCE,LEAF 2 EA 3 0.2 0 0.5

1. See Enclosure (4) for Soups, Pastries, and specialty Salads served on this menu day.

2. One wrap and salad option will be provided each lunch and dinner meal. At the Mess Hall Managers

choosing.

3. All Condiments must be made available for patrons.

4. Assorted Pastry and Assorted Fruit may be prepackaged for take-out necessary.

5. It is mandatory to privide all Convenience menu items within the patrons view throughout the meal.

0.0 1 6

CONDIMENTS

ASSORTED DESSERTS See Master Menu Encl (4)

STANDARD COLD BAR See Master Menu Encl (5)

0.0 3 5

OKI/MH 090 #ONIONS,SLICED 3 SL 11 0.3 0

HEESE CN- MFR CHEESE SAUCE,CANNED (RTU) 1-1/2 OZ 105

Enclosure(10)

STANDARD SUB SHOP (KINSER FUTENMA) 20220301

MCIPAC-MCBBBuL 10110

FTF

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

FTF

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

d-M G 001 41 PICKLES, CUCUMBER, DILL, SLICED 4 SL 6 0.2 0.1 1.1 0.0 383 27

d-M G 001 37 PEPPERS,JALAPENO,SLICED (CANNED) 3 TBSP 3 0.1 0.1 0.6 0.0 197

F 004 00 HARD COOKED EGGS 2 EA 130 kcal 11.4

kcal 18.2

B-H/N 007 11 CROISSANT WITH BACON,EGG AND CHEESE 1 EA 444 kcal 18

1 EA 386 kcal 24.2

SUB-N 007 03 ENGLISH MUFFIN W/SAUSAGE,EGG, AND CHEESE 1 EA 408

UB-LOCAL 308 ENGLISH MUFFIN W/ CHICKEN SAUSAGE,EGG,AND CHEE

17.9 26.9 199.0

Breakfas

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

4.6 1.9 18 0.0 215 20

932 417

1128 418

SUB-N 007 00 ENGLISH MUFFIN WITH BACON, EGG AND CHEESE 1 EA 343

kcal

19.2 24.7 27 211.0 988 421

SUB-N 007 01 ENGLISH MUFFIN W/HAM, EGG, AND CHEESE 1 EA 337 kcal 20.8 16.1 26.8 202.0

27.7 235.0 942 295

18.7 26.6 222.0 1089 412

28.7

B-H/N 007 15 CROISSANT WITH SAUSAGE, EGG AND CHEESE 1 EA 522 kcal

B-H/N 007 13 CROISSANT WITH HAM,EGG AND CHEESE 1 EA 422 kcal

17.7 37.9 27.1 243.0 782 57

25.5 27.5 235.0 1072 29619.6

OKI 010 BACON BREAKFAST BURRITOS 1 EA 808 kcal

UB-LOCAL 307 CROISSANT WITH CHICKEN SAUSAGE,EGG AND CHEESE 1 EA 419 kcal

33.3 32.3 93.6 292.0 2279 273

20.7 29.5 239.0 1012 26724.7

2284 280

35.8 102.1 294.0 2105 289

44.5

OKI 012 SAUSAGE BREAKFAST BURRITOS 1 EA 917 kcal

OKI 011

CHORIZO BREAKFAST BURRITOS 1 EA 860 kcal 30.9

OKI 013 MEATLESS BREAKFAST BURRITOS 93.4 270.0

LOCAL 012 HAM BREAKFAST BURRITO 1 EA 684 kcal 26.4 93.2 137.0

USMC 050 TATER TOT AND SAUSAGE BREAKFAST BOWL 1 EA 573 kcal

OKI/MH 183

TATER TOT AND HAM BREAKFAST BOWL 1 EA 385 kcal

24.9 42 23 397.0 722 194

22.1 22.6 366.0 618 18722.5

66.5 58.8 409.0 1226 191

OKI/MH 182 TATER TOT AND BACON BREAKFAST BOWL 1 EA 995 kcal 38.9

POP STR- R/M POP TARTS,STRAWBERRY,FROSTED,LOW FAT,WHOLE GR

1 EA 180 kcal

POP CIN- R/M

POP TARTS,CINNAMON,FROSTED,LOW FAT,WHOLE GRAIN1 EA 180 kcal

2 2.5 38 0.0 180 0

2.5 37 0.0 190 02

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

SUB YO-R/M

YOGURT,ASSORTED 1 EA 170 kcal

0 0.3 47.8 0.0 256 6

1.5 33 10.0 80 2005

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

G ORANGE- R/M

GATORADE,ORANGE,INDV 1 EA 159 kcal

0 0.3 47.8 0.0 256 6

0 39.2 0.0 238 60

12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal 0.5 0 30.4

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal 0.3 0.4 35 0.0

kcal 8.2

0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0 0.3

MILK IND- R/M MILK,CHOCOLATE,NONFAT,INDV 1 EA 130 kcal

42.8 0.0 6 9

MILK IND- R/M MILK,WHITE 1%,INDV

8 0 25 0.0 180 300

2.4 12.2 12.0 107 305

1 EA 102

Carbs Choles Sodium Calcium

Lunch and Dinne

Number Recipe Name Portions Calories Protein Fat

3 SOUP OF THE DAY

26.2 85.0 1833 555

LOCAL 090 ROAST BEEF SUBMARINE SANDWICH 1 EA 377 32.4 17

N 019 00 SUBMARINE SANDWICH 1 EA 462 23.2 29.4

22.5 75.0 657 402

402

LOCAL 338

HAM SUBMARINE SANDWICH 1 EA 343 25.8 16.3 23.5 56.0 1376 404

LOCAL 089 TURKEY SUBMARINE SANDWICH 1 EA 340 25.3 15.7 23.9 61.0 1168

410

OKI/MH 126 TUNA SALAD SANDWICH 1 EA 278 20.1 6.6 35.4 31.0 674 105

LOCAL 337

CHICKEN SUBMARINE SANDWICH 1 EA 380 34 16.4 23.2 82.0 679

256

OKI/MH 187 TURKEY WRAP 1 EA 566 30.2 17.6 71.5 57.0 1947 227

OKI/MH 174 GRILLED CHICKEN BLT WRAP 1 EA 638 36.7 23.8 69.2 124.0 2363

TARD IND- R/M MUSTARD PACKET 2 EA 7 0.4 0.4

66.2 33.0 1352 220

GRANOLA- R/M GRANOLA BAR, VARIETY PACK 1 EA 126 2 4.9 18.6 0.0 47

OKI/MH 168 CATALAN TUNA WRAP 1 EA 635 24.1 30.3

38.3 0.0 11 4

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 0.1 4.3 3 4.0 131 1

0.6 0.0 121 7

16.1 0.0 146 39

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 1.7 9.5

SODA CAN- R/M ASSORTED SODA CAN 1 CN 155 0 0.9

256

47.8 0.0 256 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 0 0 39.2 0.0 238 6

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 0 0.3

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 0 0.3

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 0.3 0.4

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 0.5 0

0.3

35 0.0

1. DESSERTS see Master Menu Enclosure (4).

2. Assorted Fresh Fruit See Master Menu Enclosure (6)

3. Soup of the Day see Master Menu Enclosure (4)

4. Cold Cut Sanadwiches may be offered with tortilla wraps or other bread varieties.

5. Managers choice of Convenience line items may be served.

E 001 00 HOT OATMEAL 3/4 C 106 kcal

NOTES:

42.8 0.0 6 9

30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL

249

33.5

1 EA

1825 271

1 DESSERTS

2 ASSORTED FRESH FRUITS

8.6 0.7 337.0 135 57

1 EA 695 kcal 25.9 23.3

22 2156

93.8 312.0

171 0

12 25

47.8 0.0

Enclosure(11)

MCIPAC-MCBBBul 10110



 Enclosure (11)

THIS PAGE INTENTIONALLY LEFT BLANK



STANDARD MIDNIGHT RATIONS MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2. See Enclosure (4) for soup, desserts, and specialty salads served on this Master Menu Day.

0.0 5 5

GATORADE,ORANGE,INDV 1 EA 159 kcal

IT PUNCH- R/M 1 EA

2 DESSERTS

0 0.3 42.8 0.0 6

35 0.0 12

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal 0.5

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

MON LIME- R/M GATORADE,LEMON LIME,INDV

CHIPS-R/M CHIPS,ASSORTED 1 BG 153

KRISP-R/M

RICE KRISPIE BAR (MFR) 1 EA 92 kcal 0.8 2

GRILLED PERFECT BURGER (VEG) 351

2 SPECIALTY SALADS

2 DAY OF SOUP

AFRC ASSORTED FRESH FRUITS

47.8 0.0

293 kcal 22.9 12.1 21.6

22.8 22.5 95.0

0.0

22.4 87.0

1 EA

195 kcal

01 EA

351 kcal

24.3 15.7 28.6 0.0 544 102

256

819

652

kcal 1.7

0.3 0.4

kcal 30.3 23.7 70.0 277

17.8

0 30.4

GATORADE,FRUIT PUNCH,INDV 195 kcal 06

G ORANGE- R/M 0 39.2 0.0 238

SUB YO-R/M YOGURT,ASSORTED 1 EA 170 kcal

RELISH-R/M

DILL PICKLE RELISH PACKET 2 EA 2 kcal 0.1

5 1.5 33 10.0 80 200

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclusure (7)

NOTES:

1. To optimize human performance, at least on "green" entree, vegetable, and starch from the

specified Master Menu Day (dinner meal) must be served during this night meal.

82 1

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 kcal

TSUP IND- R/M CATSUP PACKET 1 EA 9 kcal 0.1

0.1 0.5 0.0 162 11

131 1

0 2.5 0.0

0.3

0.1 1.1 0.0 383 27

TARD IND- R/M MUSTARD PACKET 2 EA 7 kcal

D-M G 001 41 PICKLES, CUCUMBER, DILL, SLICED 4 SL 6 kcal 0.2

0.3 0 2.5 0.0 1 6

1 EA 171

ORANGE J- R/M

0.1 2.6 0.0 7 7

OKI/MH 090 #ONIONS,SLICED 3 SL 11 kcal

D-M G 001 51 TOMATOES, FRESH, SLICED 2 SL 12 kcal 0.6

0.2 0 0.5 0.0 2 3

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL

OKI/MH 091 LETTUCE,LEAF 2 EA 3 kcal

kcal

29.9

24.3 15.7 28.6 0.0 544 102

5.1 81

PERFECT- MFR

0.3 47.8 0.0 256

322

PERFECT- MFR GRILLED PERFECT BURGER (VEG) 1 EA

9.5 16.1 0.0 146

1 EA kcal

OKI/MH 122

GRILLED CHICKEN BREAST SANDWICH 1 EA 270

kcal

Calcium

1 MAIN LINE DINNER MEAL

SUNDAY

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

64.0 259 75

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal 27.2 19.5

N 012 00 GRILLED HAMBURGER (BEEF PATTIES)

321

N 012 02 CHEESY BACONBURGER (BEEF PATTIES) 85/15 1 EA 423

CONDIMENTS

STANDARD FRUIT BAR See Master Menu Enclsure (6)

0.4 0.4 0.6 0.0 121 7

0.1 4.3 3 4.0

Enclosure(12)

STANDARD MIDNIGHT RATIONS MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

6 g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2. See Enclosure (4) for soup, desserts, and specialty salads served on this Master Menu Day.

4.1 18.0 501

M G 001 56 CILANTRO FRESH CHOPPED 1/4 OZ 2 0.2

16.1 0.0 146 39

KRISP-R/M RICE KRISPIE BAR (MFR) kcal 0.8

CHIPS-R/M CHIPS,ASSORTED 1 BG

3-1/2 OZ 303 7.1 16.6

14.8 0.0 404 32

Q 027 02 MEXICAN CORN (FROZEN CORN)

0.0 0 4

ASSORTED FRESH FRUITS 0 0 kcal 0 0 0 0.0

0.4 14.0

OKI/MH 115 GUACAMOLE 2 TBSP 56 0.6 5

1.4

LIME-A 013 LIMES,FRESH,WEDGES 1 EA 9 0.2 0.1

225 27

LEMON-A 013 LEMON,FRESH,WEDGES 1 EA 4 0.2 0

122 0.5 0 30.4 0.0

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 0.3 0.4 35

2.2 0.0

3.2 1.0

3 0.0

1.9 0.0

1.3 0.0

0.3 0.0

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclusure (7)

NOTES:

1. To optimize human performance, at least on "green" entree, vegetable, and starch from the

specified Master Menu Day (dinner meal) must be served during this night meal.

200

231 10

105

AFRC

2 DAY OF SOUP

2 DESSERTS

1 MAIN LINE DINNER MEAL

2.0 401 44

Q 038 01 REFRIED BEANS (CANNED BEANS) 1/2 C 98 5.4 2.2

OKI/MH 135 SPANISH RICE-OKI 3/4 C 74

238

GATORADE,ORANGE,INDV 1 EA 159 0 0 39.2 0.0

GATORADE,FRUIT PUNCH,INDV 1 EA

2.5 1.5

2 17.8 0.0 78 1

G ORANGE- R/M

0.0 12 25

ORANGE J- R/M

RANBERRY- R/M

2 SPECIALTY SALADS

195 0 0.3 47.8

47.8 0.0 256 6

GATORADE,LEMON LIME,INDV 1 EA

1.7 9.5

122 10

HEESE CN- MFR CHEESE SAUCE,CANNED (RTU) 1-1/2 OZ 105 4.1 8

SALSA-R/M SALSA,MEDIUM 2 TBSP 9 0.5 0.1

SUB YO-R/M YOGURT,ASSORTED 1 EA 170 5 1.5 33 10.0 80

111

0.3 0.0 3

D-M G 001 29 OLIVES, BLACK, SLICED 3 EA 35 0.3 3.3

D-M G 001 31 #ONIONS, DRY, CHOPPED 2 TBSP 8 0.2 0

D-M G 001 66 #PEPPERS,GREEN,FRESH,DICED 1 OZ 6 0.2 0 1 3

1.8 0.0 1

D-M G 001 51 TOMATOES, FRESH, DICED 2 TBSP 9 0.5 0.1

0.7 8.0 4 14

OKI/MH 089 #LETTUCE,SHREDDED 2 TBSP 1 0.1 0

SOUR-MFR SOUR CREAM (MFR) 1 TBSP 28 0.3 2.7

2 0.0 3 5

D CHEESE- R/M CHEESE,CHEDDAR,SHREDDED (MFR) 2 TBSP 57 3.2 4.7

24.2 0.0 361 72

TORTILLA- MFR TORTILLAS,FLOUR 1 EA 150 4 3.9

MON LIME- R/M

APPLE J- R/M

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA

195 0 0.3

JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 0 0.3 42.8 0.0

93 101

F 002 01 NACHOS (RTU CHEESE SAUCE)

0.0 256

13.5 79.0 1460 54

OKI/MH 098 #MOJO BEEF FAJITAS 6 OZ 244 35.7 6.7

OKI/MH 047 #CHICKEN FAJITAS 6 OZ 174 18.8 5.7

3/4 C 165 4.3 5.9

13.4

IT PUNCH- R/M

1 EA 92

153 kcal

33+

32.8

Carbs Choles Sodium CalciumNumber Recipe Name Portions Calories Protein Fat

8.9 92+ 202

17.0 992 159

28.8 13.0

CONDIMENTS

MONDAY

STANDARD FRUIT BAR See Master Menu Enclsure (6)

Enclosure(12)

STANDARD MIDNIGHT RATIONS MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

2. See Enclosure (4) for soup, desserts, and specialty salads served on this Master Menu Day.

1 EA

IE WHEAT- R/M HOAGIE ROLLS,WHOLE WHEAT (MFR) 1 EA 359 kcal 11.7 6.3 69 0.0 703 143

D-M G 001 37 PEPPERS,JALAPENO,SLICED (CANNED) 3 TBSP 3 kcal 0.1 0.1 0.6

SUB YO-R/M YOGURT,ASSORTED 1 EA 170 kcal 5 1.5 33

214

HOAGIE-R/M DELI ROLLS,WHITE(MFR)

ROVOLONE- R/M CHEESE,PROVOLONE,SLICED (MFR) 1 OZ 100 kcal 7.3 7.5 0.6 20.0 248

M G 001 41 PICKLES,CUCUMBER,DILL,SPEARS 4 EA 9 kcal 0.4 0.2 1.9 0.0 640

105 kcal 3.3 1.6 19.1 0.0 218

10.0 80

0.4 0.4

200

TSUP IND- R/M CATSUP PACKET 1 EA 9 kcal 0.1 0 2.5 0.0 82 1

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 kcal 0.1 4.3 3 4.0 131 1

0.6 0.0 121 7

kcal 0.3 0 2.5 0.0 1 6

AMERICAN- R/M CHEESE,AMERICAN,SLICED 2 SL 84 kcal 4.1 7.2 0.8 23.0 379 237

0.0 197 3

0 1.1 0.0 1 2

4 SL 5

C-OKI/MH 091 LETTUCE,LEAF OR SHREDDED 1 OZ 3 kcal 0.2 0 0.5 0.0 2 3

D-M G 001 51 TOMATOES, FRESH, SLICED 2 SL 12 kcal 0.6 0.1 2.6 0.0 7 7

kcal 0.2

TARD IND- R/M MUSTARD PACKET 2 EA 7 kcal

STANDARD FRUIT BAR See Master Menu Enclsure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclusure (7)

6.767 43.94 0.0 613.7 117TORTILLA- R/M ASSORTED TORTILLA 1 EA 269 kcal 8.2

0.8

42.8 0.0 6 9

195 0 0.3

47.8

0 0.3

35 0.0

195

2 SPECIALTY SALADS

OKI/MH 090 #ONIONS,SLICED 3 SL

OKI/MH 085

#PEPPERS,GREEN,SLICED

2 DESSERTS

1 EA 122 0.5 0

47.8 0.0 256 6

APPLE J- R/M

CHIPS-R/M

CHIPS,ASSORTED 1 BG 153 kcal

0.4

39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA

2 17.8 0.0 78 1

KRISP-R/M RICE KRISPIE BAR (MFR)

30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171

1.7 9.5

0 0.3

16.1 0.0 146 39

12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL

JUICE,APPLE,INDIVIDUAL (VIT C)

1 EA 143 0.3

0.0 256 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 0 0

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA

1 EA 92 kcal

TUESDAY

11GRANOLA- R/M GRANOLA BAR, VARIETY PACK 1 EA 126 kcal 2

24.1 30.3 66.2 33.0 1352 220

17.6 71.5 57.0 1947 227

OKI/MH 168 CATALAN TUNA WRAP 1 EA 635 kcal

OKI/MH 187

TURKEY WRAP 1 EA 566 kcal 30.2

4.9 18.6 0.0 47

36.7 23.8 69.2 124.0 2363 256

6.6 35.4 31.0 674 105

OKI/MH 174 GRILLED CHICKEN BLT WRAP 1 EA 638 kcal

OKI/MH 126

TUNA SALAD SANDWICH 1 EA 278 kcal 20.1

34 16.4 23.2 82.0 679 410

16.3 23.5 56.0 1376 404

LOCAL 337 CHICKEN SUBMARINE SANDWICH 1 EA 380 kcal

LOCAL 338

HAM SUBMARINE SANDWICH 1 EA 343 kcal 25.8

25.3 15.7 23.9 61.0 1168 402

17 22.5 75.0 657 402

LOCAL 089 TURKEY SUBMARINE SANDWICH 1 EA 340 kcal

LOCAL 090

ROAST BEEF SUBMARINE SANDWICH 1 EA 377 kcal 32.4

Carbs Choles Sodium Calcium

N 019 00

SUBMARINE SANDWICH 1 EA 462 kcal

Number Recipe Name Portions Calories Protein

2 DAY OF SOUP

23.2 29.4 26.2 85.0 1833 555

Fat

1 MAIN LINE DINNER MEAL

CONDIMENTS

Optional

AFRC ASSORTED FRESH FRUITS

NOTES:

1. To optimize human performance, at least on "green" entree, vegetable, and starch from the

specified Master Menu Day (dinner meal) must be served during this night meal.

Enclosure(12)

STANDARD MIDNIGHT RATIONS MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2. See Enclosure (4) for soup, desserts, and specialty salads served on this Master Menu Day.

7.5 0.6 20.0 248 214

200

D-M G 001 37 PEPPERS,JALAPENO,SLICED (CANNED) 3 TBSP 3 kcal 0.1 0.1 0.6

STANDARD FRUIT BAR See Master Menu Enclosure (6)

0.0 121 7

TSUP IND- R/M CATSUP PACKET 1 EA 9 kcal 0.1 0 2.5 0.0 82 1

SUB YO-R/M YOGURT,ASSORTED 1 EA 170 kcal 5 1.5 33 10.0 80

162

ROVOLONE- R/M CHEESE,PROVOLONE,SLICED (MFR) 1 OZ 100 kcal 7.3

0.0 197 3

TARD IND- R/M MUSTARD PACKET 2 EA 7 kcal 0.4 0.4 0.6

OKI/MH 085 #PEPPERS,GREEN,SLICED 4 SL 5 kcal 0.2 0 1.1 0.0 1 2

AMERICAN- R/M CHEESE,AMERICAN,SLICED 2 SL 84 kcal 4.1 7.2 0.8 23.0 379 237

1 MAIN LINE DINNER MEAL

2 DESSERTS

2 SPECIALTY SALADS

2 DAY OF SOUP

RELISH-R/M DILL PICKLE RELISH PACKET 2 EA 2 kcal 0.1 0.1

0.3 0 6

0.1 2

0.5 0 30.4 0.0 5 5

0.4 35 0.0 12 25

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122

0.0 3 5

OKI/MH 090 #ONIONS,SLICED 3 SL 11 kcal

D-M G 001 51 TOMATOES, FRESH, DICED

kcal

APPLE J- R/M

JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal 0.3

0.8

0 0.3 47.8 0.0 256 6

0 39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

G ORANGE- R/M

0.5 0.0 11

0.1 0 0.3 0.0 1 2

0.3 42.8 0.0 6 9

OKI/MH 089 #LETTUCE,SHREDDED 2 TBSP 1 kcal

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal 0

2 TBSP 9 kcal 0.5

2.5 0.0 1

GATORADE,ORANGE,INDV 1 EA 159 kcal 0

1.7 9.5 16.1 0.0 146 39

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal

0 0.3 47.8 0.0 256 6

2 17.8 0.0 78 1

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

KRISP-R/M

RICE KRISPIE BAR (MFR) 1 EA 92 kcal

3.6 29.6 34.6 0.0 279 52

40.4 37.3 16.0 597 0+

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal

HUB Q 045 01

FRENCH FRIED CURLY FRIES (FROZEN) 1 C 523 kcal 3.7

25.3 15.7 23.9 61.0 1168 402

31.9 27.3 135.0 1170 391

LOCAL 089 TURKEY SUBMARINE SANDWICH 1 EA 340 kcal

OKI/MH 158

PHILLY CHEESE STEAK AND JALAPENO SUBMARINE 1 EA 562 kcal 40.8

21.5 22.2 43.7 60.0 1273 122

Fat Carbs Choles Sodium Calcium

L/N 022 02

CANNONBALL SANDWICH (PRECOOKED MEATBALLS) 1 EA 473 kcal

Number Recipe Name Portions Calories Protein

AFRC

ASSORTED FRESH FRUITS

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

1. To optimize human performance, at least on "green" entree, vegetable, and starch from the

specified Master Menu Day (dinner meal) must be served during this night meal.

CONDIMENTS

WEDNESDAY

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 kcal 0.1 4.3 3 4.0 131 1

Enclosure(12)

STANDARD MIDNIGHT RATIONS MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 g g g mg mg mg

2. See Enclosure (4) for soup, desserts, and specialty salads served on this Master Menu Day.

TSUP IND- R/M CATSUP PACKET 1 EA 9 kcal 0.1 0

AFRC ASSORTED FRESH FRUITS

ORANGE J- R/M JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 0.5 0 30.4 0.0 5 5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL

2.5 0.0 82 1

SUB YO-R/M YOGURT,ASSORTED 1 EA 170 kcal 5 1.5 33 10.0 80 200

2 DESSERTS

2 SPECIALTY SALADS

TARD IND- R/M MUSTARD PACKET 2 EA 7 kcal 0.4 0.4 0.6 0.0 121 7

1 EA 171 0 0.3 42.8 0.0 6

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 0 0 39.2 0.0 238 6

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 0 0.3 47.8 0.0 256 6

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 0.3 0.4 35 0.0 12 25

KRISP-R/M RICE KRISPIE BAR (MFR) 1 EA 92 kcal 0.8 2 17.8 0.0 78 1

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 0 0.3 47.8 0.0 256 6

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143 kcal 4.8 1.1 34.2 0.0 7 6

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal 1.7 9.5 16.1 0.0 146 39

HUB Q 045 01 FRENCH FRIED CURLY FRIES (FROZEN) 1 C 523 kcal 3.7 40.4 37.3 16.0 597 0+

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6 29.6 34.6 0.0 279 52

OKI 021 LEMON PEPPER CHICKEN WINGS 4 EA 571 kcal 28.2 47.1 9.6 155.0 1126 34

OKI/MH 153 HONEY MUSTARD CHICKEN WING 6 EA 457 kcal 27.1+ 20.8 111.1 155.0 1370 35+

OKI 020 BUFFALO CHICKEN WINGS 6 EA 657 kcal 28.6 56.2 10.7 155.0 2320 42

OKI/MH 151 DEEP FAT FRIED MEMPHIS BBQ CHICKEN 4 EA 356 kcal 10.6 34.3 2.8 59+ 543 20+

KED WING- MFR BAKED CHICKEN WINGS 6 EA 252 kcal 23.6 16.7 0 140.0 97 18

LOCAL 008 DEEP FAT FRIED CHICKEN WINGS 6 EA 572 kcal 28.3 47.1 9.8 155.0 1025 35

LOCAL 199 BARBECUED CHICKEN WINGS (LOCAL) 6 EA 398 kcal 27.5 21.2 24.5 155.0 1292 52

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

1 MAIN LINE DINNER MEAL

2 DAY OF SOUP

STANDARD FRUIT BAR See Master Menu Enclsure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

1. To optimize human performance, at least on "green" entree, vegetable, and starch from the

specified Master Menu Day (dinner meal) must be served during this night meal.

CONDIMENTS

THURSDAY

Enclosure(12)

MCIPAC-MCBBBul 10110

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1. Holiday Meals. Holiday meals will be served on the actual day of observance, during the

dinner brunch meal. The holiday menu will be served to the brig on the date indicated by the

national day of observance. This exception will not affect regularly scheduled meal service on

weekends. Prior approval is required from MCICOM, via the MCIPAC-MCBB Food Service

Office, to serve holiday meals on an alternate date, when the mess hall is closed on those

holidays. By exception, the Marine Corps and Navy Birthday meal will be outlined by the

Installation Commander. A 25% supplemental MPA will be computed for the Marine Corps

Birthday, Navy Birthday, Thanksgiving, and Christmas meals only. Specific dates for holiday

menus are as follows:

a. Spring Break (31 March – 3 April ) (Master Menu Day 28, 1, 2, 3 and 4)

(1) Thursday, 31 March (Master Menu Day 28) Breakfast will be served as Breakfast

Brunch along with the additional items: Hearty Lentil Soup, Beef Tips with Onions and Gravy,

Noodles Jefferson, Braised Cabbage and Carrots, Grilled Chicken BLT Wrap and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Grilled T-Bone Steaks will be served in addition to Dinner as Dinner Brunch.

(2) Friday, 01 April (Master Menu Day 1) Breakfast will be served as Breakfast Brunch

along with the additional items: Cantonese Style Hot and Sour Soup, Texas Smoky BBQ Diced

Pork, Mashed Potatoes, Steamed Collard Greens, Turkey Wrap, Chicken or Turkey Gravy and

Dinner Rolls.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner as Dinner Brunch.

Spring Break 31 March – 3 April 2022

Memorial Day 30 May 2022

Juneteenth 20 June 2022

Independence Day 04 July 2022

Labor Day 05 September 2022

Columbus Day 10 October 2022

Navy Birthday 13 October 2022

Navy Birthday serving day 07 October 2022

Marine Corps Birthday 10 November 2022

Marine Corps Birthday Serving day 09 November 2022

Veterans Day 11 November 2022

Thanksgiving Day 26 November 2022

Christmas Day 25 December 2022

New Year’s Day 01 January 2023

III MEF/MCIPAC-MCBBBul 1050

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(3) Saturday, 02 April (Master Menu Day 2) Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with Master Menu Day 2.

(4) Sunday, 03 April (Master Menu Day 3) Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with Master Menu Day 3.

b. Memorial Day (28 - 31 May) (Master Menu Day 2 - Day 5)

(1) Saturday, 28 May (Master Menu Day 2). Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with Master Menu Day 2.

(2) Sunday, 29 May (Master Menu Day 3). Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with Master Menu Day 3.

(3) Monday, 30 May (Master Menu Day 4). Breakfast will be served as Breakfast

Brunch along with the additional items: Cream of Broccoli Soup, Country Style Steak, Franconia

Potatoes, Steamed Succotash, Grilled Chicken BLT Wrap, Brown Gravy, and Dinner Rolls.

Convenience Line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Dinner Brunch will be the standard Memorial Day holiday menu in this

enclosure.

(4) Tuesday, 31 May (Master Menu Day 5). Breakfast will be served as Breakfast

Brunch along with the additional items: French Onion Soup, Beef for Broccoli, Islander’s Rice,

Steamed Collard Greens, Turkey Wrap, Brown Gravy, and Dinner Rolls. Convenience line

items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Southern Fried Chicken will be served in addition to Dinner being served as

Dinner Brunch.

c. Juneteenth (18 - 21 June) (Master Menu Day 23 – Day 26)

(1) Saturday, 18 June (Master Menu Day 23). Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with Master Menu Day 23.

(2) Sunday, 19 June (Master Menu Day 24). Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with Master Menu Day 24.

(3) Monday, 20 June (Master Menu Day 25). Breakfast will be served as Breakfast Brunch

along with the additional items: Cantonese Style Hot and Sour Soup, Beef and Sausage Bolognese with

Penne, Mashed Potatoes, Creole Summer Squash, Brown Gravy, Turkey Wrap, and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

III MEF/MCIPAC-MCBBBul 1050

3 Enclosure (13)

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner being served as Dinner

Brunch.

(4) Tuesday, 21 June (Master Menu Day 26). Breakfast will be served as Breakfast Brunch

along with the additional items: Chicken Noodle Soup, Onion-Lemon Baked Fish, Franconia Potatoes,

Steamed Succotash, Brown Gravy, Catalan Tuna Wrap, and Dinner Rolls. Convenience line items will be

advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Breaded Pork Chop will be served in addition to Dinner being served as

Dinner Brunch.

d. Independence Day (02 - 05 July) (Master Menu Day 9 - Day 12)

(1) Saturday, 02 July (Master Menu Day 9). Breakfast Brunch and Dinner Brunch will

not change and will be served in accordance with menu day 9.

(2) Sunday, 03 July (Master Menu Day 10). Breakfast Brunch will not change and will

be served in accordance with menu day 10.

(a) Dinner Brunch will be the standard Independence Day holiday menu in this

enclosure.

(3) Monday, 04 July (Master Menu Day 11). Breakfast will be served as Breakfast

Brunch along with the additional items: Minestrone Soup, Cajun Baked Fish, Kansas Medley

Rice, Steamed Mixed Vegetables, Catalan Tuna Wrap, Pork Gravy, and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Dinner brunch will be the standard Independence Day holiday menu in this

enclosure

(4) Tuesday, 05 July (Master Menu Day 12). Breakfast will be served as Breakfast

Brunch along with the additional items: French Onion Soup, Chili and Macaroni, Grilled Cheese

Sandwich, Steamed Broccoli, Grilled Chicken BLT Wrap, Cream Gravy and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner being served as Dinner

Brunch.

e. Labor Day (03 - 06 September) (Master Menu Day 16 - Day 19)

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(1) Saturday, 03 September (Master Menu Day 16). Breakfast Brunch and Dinner

Brunch will not change and will be served in accordance with Master Menu Day 16.

(2) Sunday, 04 September (Master Menu Day 17). Breakfast Brunch and Dinner Brunch

will not change and will be served in accordance with Master Menu Day 17.

(3) Monday, 05 September (Master Menu Day 18). Breakfast will be served as

Breakfast Brunch along with the additional items: New England Clam Chowder, Roast Pork

Loin, Italian Roasted Potatoes, Steamed Broccoli, Turkey Wrap, Pork Gravy, and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Dinner Brunch will be the standard Labor Day holiday menu in this enclosure.

(4) Tuesday, 06 September (Master Menu Day 19). Breakfast will be served as

Breakfast Brunch along with the additional items: Beef Vegetable Soup, Mexican Baked

Chicken Breast, Potatoes Au Gratin, Steamed Succotash, Grilled Chicken BLT Wrap, Chicken or

Turkey Gravy and Dinner Rolls. Convenience Line items will be advertised and made available

to patrons for both meals.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner served as Dinner Brunch.

f. Navy Birthday Meal (07 October) (Master Menu Day 22). A menu change will need to

be submitted to Base Food Service if Commanders desire to change the date of service.

(1) Friday, 7 October (Master Menu Day 22) the breakfast and dinner mainline meals

will be prepared and served in accordance with Master Menu Day 22.

(2) The Navy Birthday meal will be prepared and served in place of the regular lunch

meal per the Navy Birthday menu in this enclosure.

g. Columbus Day (08 - 11 October) (Master Menu Day 23 - Day 26). There is no special

menu for this holiday period.

(1) Saturday, 08 October (Master Menu Day 23). Breakfast Brunch and Dinner Brunch

will not change and will be served in accordance with Master Menu Day 23.

(2) Sunday, 09 October (Master Menu Day 24). Breakfast Brunch and Dinner Brunch

will not change and will be served in accordance with Master Menu Day 24.

(3) Monday, 10 October (Master Menu Day 25). Breakfast will be served as Breakfast

Brunch along with the additional items: Cantonese Style Hot and Sour Soup, Beef and Sausage

III MEF/MCIPAC-MCBBBul 1050

5 Enclosure (13)

Bolognese with Penne, Mashed Potatoes, Turkey Wrap, Creole Summer Squash, Brown Gravy

and Dinner Rolls. Convenience line items will be advertised and made available to patrons for

both meals.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner being served as Dinner

Brunch.

(4) Tuesday, 11 October (Master Menu Day 26). Breakfast will be served as Breakfast

Brunch along with the additional items: Chicken Noodle Soup, Onion-Lemon Baked Fish,

Franconia Potatoes, Chicken BLT Wrap, Steamed Succotash, Brown Gravy, and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Breaded Pork Chop will be served in addition to Dinner served as Dinner

Brunch.

h. Marine Corps Birthday Meal (09 November) (Master Menu Day 27). A menu change

will need to be submitted to Base Food Service if Commanders desire to change the date of

service.

(1) Wednesday, 09 November (Master Menu Day 27) the breakfast and dinner mainline

meals will be prepared and served in accordance with Master Menu Day 27.

(2) The Marine Corps Birthday meal will be prepared and served in place of the regular

lunch meal per the Marine Corps Birthday menu in this enclosure.

i. Veteran’s Day (10 - 13 November) (Day 28 – Day 3)

(1) Thursday, 10 November (Master Menu Day 28). Breakfast will be served as

Breakfast Brunch along with the additional items: Hearty Lentil Soup, Beef Tips with Onions

and Gravy, Noodles Jefferson, Braised Cabbage and Carrots, Grilled Chicken BLT Wrap, Brown

Gravy, and Dinner Rolls. Convenience line items will be advertised and made available to

patrons for both meals.

(a) Lunch will not be served.

(b) Breaded Pork Chop will be served in addition to Dinner served as Dinner

Brunch.

(2) Friday, 11 November (Master Menu Day 1). Breakfast will be served as Breakfast

Brunch along with the additional items: Cantonese Style Hot and Sour Soup, Texas Smoky BBQ

Diced Pork, Mashed Potatoes, Steamed Collard Greens, Chicken or Turkey Gravy, Turkey Wrap

III MEF/MCIPAC-MCBBBul 1050

6 Enclosure (13)

and Dinner Rolls. Convenience line items will be advertised and made available to patrons for

both meals.

(a) Lunch will not be served.

(b) Dinner Brunch will be the standard Veteran’s Day holiday menu in this

enclosure.

(3) Saturday, 12 November (Master Menu Day 2). Breakfast Brunch and Dinner

Brunch will not change and will be served in accordance with Master Menu Day 02.

(4) Sunday, 13 November (Master Menu Day 3). Breakfast Brunch and Dinner Brunch

will not change and will be served in accordance with Master Menu Day 03.

j. Thanksgiving (24 - 27 November) (Master Menu Day 14 - Day 17)

(1) Thursday, 24 November (Master Menu Day 14). Breakfast will be served as

Breakfast Brunch along with the additional items: Cheeseburger Soup, Baked Fish Scandia,

Potatoes Au Gratin, Louisiana Style Smothered Squash, Chicken or Turkey Gravy, Grilled

Chicken BLT Wrap, and Dinner Rolls. Convenience line items will be advertised and made

available to patrons for both meals.

(a) Lunch will not be served.

(b) Dinner Brunch will be the standard Thanksgiving Day holiday menu in this

enclosure.

(2) Friday, 25 November (Master Menu Day 15). Breakfast will be served as Breakfast

Brunch along with the additional items: Cream of Potato Soup, Rotisserie Chicken, Butter Egg

Noodle, Green Beans Creole, Turkey Wrap, Chicken or Turkey Gravy, and Dinner Rolls.

Convenience Line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner being served as Dinner

Brunch.

(3) Saturday, 26 November (Master Menu Day 16). Breakfast Brunch and Dinner

Brunch will not change and will be served in accordance with Master Menu Day 16.

(4) Sunday, 27 (November Master Menu Day 17). Breakfast Brunch and Dinner

Brunch will not change and will be served in accordance with Master Menu Day 17.

k. Christmas Day (24 - 27 December) (Master Menu Day 16 - Day 19)

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(1) Saturday, 24 December (Master Menu Day 16). Breakfast Brunch and Dinner

Brunch will not change and will be served in accordance with Master Menu Day 16.

(2) Sunday, 25 December (Master Menu Day 17). Breakfast Brunch will not change

and will be served in accordance with Master Menu Day 17.

(a) Dinner Brunch will be the standard Christmas Day holiday menu in this

enclosure.

(3) Monday, 26 December (Master Menu Day 18). Breakfast will be served as

Breakfast Brunch along with the additional items: New England Clam Chowder, Roast Pork

Loin, Italian Roasted Potatoes, Steamed Broccoli, Turkey Wrap, Pork Gravy and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Grilled T-Bone Steaks will be served in addition to Dinner being served as

Dinner Brunch.

(4) Tuesday, 27 December Master Menu Day 19). Breakfast will be served as

Breakfast Brunch along with the additional items: Beef Vegetable Soup, Mexican Baked

Chicken Breast, Potatoes Au Gratin, Steamed Succotash, Grilled Chicken BLT Wrap, Chicken or

Turkey Gravy, and Dinner Rolls. Convenience line items will be advertised and made available

to patrons for both meals.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner being served as Dinner

Brunch.

l. New Year’s Day (31 December - 03 January) (Master Menu Day 23 - Day 26)

(1) Saturday, 31 December (Master Menu Day 23). Breakfast Brunch and Dinner

Brunch will not change, and will be served in accordance with Master Menu Day 23.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner being served as Dinner

Brunch.

(2) Sunday, 01 January (Master Menu Day 24). Breakfast Brunch and Dinner Brunch

will not change, and will be served in accordance with Master Menu Day 24.

(a) Dinner Brunch will be the standard New Year’s Day holiday menu in this

enclosure.

III MEF/MCIPAC-MCBBBul 1050

8 Enclosure (13)

(3) Monday, 02 January (Master Menu Day 25). Breakfast will be served as Breakfast

Brunch along with the additional items: Cantonese Style Hot and Sour Soup, Beef and Sausage

Bolognese with Penne, Mashed Potatoes, Creole Summer Squash, Turkey Wrap, Brown Gravy,

and Dinner Rolls. Convenience line items will be advertised and made available to patrons for

both meals.

(a) Lunch will not be served.

(b) Shrimp Scampi will be served in addition to Dinner as Dinner Brunch.

(4) Tuesday, 03 January (Master Menu Day 26). Breakfast will be served as Breakfast

Brunch along with the additional items: Chicken Noodle Soup, Onion-Lemon Baked Fish,

Franconia Potatoes, Steamed Succotash, Catalan Tuna Wrap, Brown Gravy, and Dinner Rolls.

Convenience line items will be advertised and made available to patrons for both meals.

(a) Lunch will not be served.

(b) Breaded Pork Chop will be served in addition to Dinner as Dinner Brunch.

2. Special Meals. Special meals will be served on the main line, replacing the regularly

scheduled Lunch Meal. The Super Bowl meal will be served in addition to the breakfast brunch

meal. Specialty Bars are not required during special meals. Special meals without specific dates

may be served occasionally in conjunction with command-sponsored events. Specified dates for

Special Meal menus are as follows:

a. Black History Month (February).

(1) The Black History Month meal will replace any regularly scheduled lunch meal

between 01 - 28 February.

(2) A menu change will need to be submitted to Base Food Service 15 days prior to the

date of service. The breakfast and dinner mainline meals will be prepared and served according

to the Master Menu.

b. Super Bowl (12 - 14 February) (Master Menu Day 9 - Day 11)

Black History Month 01 – 28 February 2022

Super Bowl 14 February 2022

Lent 02 March – 03 April 2022

Asian American and Pacific Islander Heritage Month 20 – 31 May 2022

National Hispanic Heritage Month 15 Sept – 15 Oct 2022

National American Indian Heritage Month 01 – 30 November 2022

III MEF/MCIPAC-MCBBBul 1050

9 Enclosure (13)

(1) Saturday, 12 February (Master Menu Day 9). Breakfast Brunch and Dinner Brunch

will not change and will be served in accordance with Master Menu Day 9.

(2) Sunday, 13 February (Master Menu Day 10). Breakfast Brunch and Dinner Brunch

will not change and will be served in accordance with Master Menu Day 10.

(3) Monday, 14 February (Master Menu Day 11). Breakfast will be served as Breakfast

Brunch along with the standard Super Bowl holiday menu in this enclosure.

(a) Lunch will not be served.

(b) Teriyaki Steak will be served in addition to Dinner being served as Dinner

Brunch.

c. Lent (02 March – 03 April) (Master Menu Day 1, 8, 15 and 22)

(1) Fish will be served for Lunch and Dinner meals every Friday for the duration

of Lent

d. Asian American Pacific and Islander Heritage Month (May).

(1) The Asian American Pacific and Islander Heritage meal will replace any regularly

scheduled lunch meal between 20 - 31 May.

(2) A menu change will need to be submitted to Base Food Service 15 days prior to the

date of service. The breakfast and dinner mainline meals will be prepared and served according

to the Master Menu.

e. National Hispanic Heritage Month (September/October).

(1) The National Hispanic Heritage meal will replace any regularly scheduled lunch

meal between 15 September - 15 October.

(2) A menu change will need to be submitted to Base Food Service 15 days prior to the

date of service. The breakfast and dinner mainline meals will be prepared and served according

to the Master Menu.

f. National American Indian Heritage Month (November).

(1) The National American Indian Heritage meal will replace any regularly scheduled

lunch meal between 01 - 30 November.

(2) A menu change will need to be submitted to Base Food Service 15 days prior to the

date of service. The breakfast and dinner mainline meals will be prepared and served according

to the Master Menu.

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10 Enclosure (13)

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III MEF/MCIPAC-MCBBBuL 1050

FTF

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

Calcium

L 155 01

SOUTHERN FRIED CHICKEN 2 PC 579 kcal 46.5 36.6 13.6 136.0

NEW YEAR'S DAY (Dinner Brunch)

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

99.0 359 34

L 007 02 GRILLED T-BONE STEAKS 1 EA 463 kcal 58.6 23.6

534 27

OKI/MH 023 #ROAST PORK LOIN 4 OZ 319 kcal 32.9 17.7 5.1

8 5.8 7.1 15.0 327 204

5.7 5.9 15.0 183 16

OKI/MH 130 SOUTHERN STYLE GREENS (FROZEN) 1/2 C 107 kcal

0 173.0 145 41

OKI/MH 128 SAUTEED MUSHROOMS AND ONIONS 1/4 C 75 kcal 1.2

6.4 10.7 30.7 29.0 451 137

4.3 16.8 10.0 59 35

Q 051 00 POTATOES AU GRATIN 2/3 C 242 kcal

Q 001 01

BROCCOLI COMBO 3/4 C 10.7 kcal 3.6

8.5 1 24.6 0.0 528 36

0.6 10.6 0.0 213 11

Q G 001 15 SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 kcal

E 005 00

STEAMED RICE 3/4 C 54 kcal 1.2

1.1 5.6 5.5 1.0 502 5

3.4 3.2 0.0 424 6

O 016 05 MUSHROOM GRAVY 1/4 C 76 kcal

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7

6.2 35.5 1.0 417 29

2 SPECIALTY SALADS

D 015 00 CORN BREAD (MIX) 1 PC 213 kcal 3.6

2 DESSERTS

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

SOUP OF THE DAY (See Enclosure 4)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

2. See Enclosure (4) for desserts and specialty salads served on this day.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

Carbs Choles Sodium Calcium

SOUP OF THE DAY (See Enclosure 4)

Number Recipe Name Portions Calories Protein Fat

DR. MARTIN LUTHER KING JR. DAY (Dinner Brunch)

18.4 68.0 430 43

L 155 01 SOUTHERN FRIED CHICKEN 2 PC 579 46.5 36.6

L 056 00 SOUTHERN FRIED CATFISH FILLETS 4 OZ 268 18.4 12.9

2 SPECIALTY SALADS

2 DESSERTS

12.7 161.0 444 73

OKI/MH 114 HOPPING JOHN (BLACK-EYE PEAS WITH RICE) 2/3 C 139 7.7 2.4

13.6 136.0 534 27

OKI/MH 148 #TEXAS SMOKY BBQ PORK RIBS 7 OZ 580 38.8 40.4

7.1 15.0 327 204

Q G 001 15 SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 8.5 1

22 4.0 38 32

OKI/MH 130 SOUTHERN STYLE GREENS (FROZEN) 1/2 C 107 8 5.8

34.1 4.0 201 45

F 001 00 BAKED MACARONI AND CHEESE 1 C 377 17.8 15.3

24.6 0.0 528 36

Q 069 01 SWEET POTATOES SOUTHERN STYLE 1/2 C 158 1.9 1.7

3.2 0.0 424 6

O 017 00 CREAM GRAVY 1/4 C 64 2.4 3.5

41.5 44.0 745 408

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 0.7 3.4

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

# It is mandatory

that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

35.5 1.0 417 29

5.7 1.0 244 76

D 015 00 CORN BREAD (MIX) 1 PC 213 3.6 6.2

2. See Enclosure (4) for desserts and specialty salads served on this day.

NOTES:

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

4.2 0.6 13.7 0.0 97 33

Carbs Choles Sodium Calcium

Q G 006 13

STEAMED PEAS WITH CARROTS (FZN) 3/4 C 65 kcal

PRESIDENT'S DAY (Dinner/Brunch)

Number Recipe Name Portions Calories Protein

OKI/MH 035

#ROAST TURKEY 4 OZ 188 kcal 0 97.0 157 19

SOUP OF THE DAY (See Enclosure 4)

1.9 3.8 21.9 10.0 221 10

4 5.3 10.0 164 38

Q 050 00 OVEN BROWNED POTATOES 1/2 C 126 kcal

OKI/MH 072 FRIED CABBAGE WITH BACON (#CABBAGE) 1/2 C 61 kcal 2.1

0.7 3.4 3.2 0.0 424 6

9.6 30.5 55.0 511 108

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal

E 012 00

NOODLES JEFFERSON 3/4 C 243 kcal 8.7

0.1 0 18.3 0.0 1 5

3.5 5.7 1.0 244 76

O 009 00 PINEAPPLE SAUCE (FOR HAM) (RECON LJ) 1/4 C 71 kcal

O 017 00

CREAM GRAVY 1/4 C 64 kcal 2.4

0.2 45.8 0.0 6 3

RANBERRY- MFR CRANBERRY SAUCE 1/4 C 180 kcal 1

2 SPECIALTY SALADS

2 DESSERTS

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

2.9 8.8 27.0 1084 7LO/L 069 00 BAKED HAM (BONE-IN) 4 OZ 147 kcal 21.6

40.7 2.7

Fat

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

2. See Enclosure (4) for desserts and specialty salads served on this day.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

Carbs Choles Sodium Calcium

SOUP OF THE DAY (See Enclosure 4)

Number Recipe Name Portions Calories Protein Fat

MEMORIAL DAY, INDEPENDENCE DAY, LABOR DAY & VETERAN'S DAY (Dinner/Brunch)

26.3 38.1 166.0 1114 59

L 007 02 GRILLED T-BONE STEAKS 1 EA 463 kcal

OKI/MH 027

#TEXAS SMOKY BBQ CHICKEN (QTR) 1 QTR 612 kcal 52.4

38.8 40.4 12.7 161.0 444 73

OKI/MH 148 #TEXAS SMOKY BBQ PORK RIBS 7 OZ 580 kcal

58.6 23.6 0 173.0 145 41

d roll-MFR DINNER ROLL 2 EA 174 kcal 6.1 3.6 29.1 2.0 262 100

1.1 34.2 0.0 7 6

Q 045 01 FRENCH FRIED STEAK FRIES (FZN) 1 C 472 kcal

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143 kcal 4.8

3.8 33.3 41.6 0.0 557 15

2 SPECIALTY SALADS

2 DESSERTS

15.3 41.5 44.0 745 408F 001 00 BAKED MACARONI AND CHEESE 1 C 377 kcal 17.8

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

2. See Enclosure (4) for desserts and specialty salads served on this day.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

Carbs Choles Sodium Calcium

NAVY AND MARINE CORPS BIRTHDAYS (LUNCH)

Number Recipe Name Portions Calories Protein

OKI/MH 163 #ROTISSERIE CHICKEN (QTR) 1 PC 422 kcal

OKI/MH 039

#ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal 44.8

2 SPECIALTY SALADS

SAUTEED MUSHROOMS AND ONIONS

1/4 C 75 kcal 1.2

174

kcal 6.1 3.6 29.1 2.0

SOUP OF THE DAY (See Enclosure 4)

2 DESSERTS

Fat

15.5 0.1 166.0 593 89

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143

42.9 1.1 153.0 1235 29

2. See Enclosure (4) for desserts and specialty salads served on this day.

L 121 00 SHRIMP SCAMPI 2/3 C 168 kcal 15.8 8.6 6.5 135.0 948 78

Optional

OKI/MH 127

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

2.7 0 94.0 1896 104L G 004 01 STEAMED CRAB LEGS, ALASKAN KING 5-1/2 O

172 kcal 34.2

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

0.4 0.3 8.5 0.0 297 8

48.2 24 3.8 155.0 1431

kcal 4.8 1.1 34.2 0.0 7

5.7 5.9 183 16

D ROLL-MFR DINNER ROLL 2 EA 262 100

HUB 053 BAKED LOBSTER TAILS 1 EA 208 kcal

SEAFOOD-R/M

SEAFOOD COCKTAIL SAUCE,BOTTLE 2 TBSP 37 kcal

OKI/MH 128

OKI/MH 070

16.8

3/4 C 100

10.3 1.1 10 91.0 723

Q 041 00 PEAS WITH MUSHROOMS (FROZEN) 3/4 C 130 kcal 7.4 2.2 21.3 5.0 271 41

Q 044 00 BAKED POTATOES 1 EA 187 kcal 5 0.2 42.5 0.0 15 29

kcal

15.0

2.2 3.7 14.5 4.0 949 25

L 007 02 GRILLED T-BONE STEAKS 1 EA 463 kcal 58.6 23.6 0 173.0 145

SHRIMP COCKTAIL (PREPARED SAUCE)-OKI 1 EA 92 kcal

RICE PILAF

OKI 008 BIRTHDAY CAKE 1 PIECE 59 kcal 0.9 24 8.7 9.0 56 24

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

THANKSGIVING DAY (Dinner/Brunch)

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

OKI/MH 039

#ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal 44.8 42.9 1.1 153.0 1235 29

2 SPECIALTY SALADS

SOUP OF THE DAY (See Enclosure 4)

2 DESSERTS

LO/L 069 00 BAKED HAM (BONE-IN) 4 OZ 147 kcal 21.6 2.9 8.8 27.0 1084 7

424

OKI/MH 105 CORN BREAD DRESSING (MIX) 3-1/2 O

223 kcal 4.6 9.2 30.1 16.0 665 62

Q 067 00 CANDIED SWEET POTATOES 1/2 C 188 kcal 1.1 3.9 38 10.0 226 31

EGGNOG-MFR EGGNOG 1 C 224 kcal 11.6 10.6 20.4 150.0

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1 3.6 29.1 2.0 262 100

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See MASter Menu Enclosure (5)

OKI/MH 035 #ROAST TURKEY 4 OZ 188 kcal 40.7 2.7 0 97.0 157 19

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143 kcal 4.8 1.1 34.2 0.0 7 6

Q 041 00 PEAS WITH MUSHROOMS (FROZEN) 3/4 C 130 kcal 7.4 2.2 21.3 5.0 271 41

164 47

O 009 00 PINEAPPLE SAUCE (FOR HAM) (RECON LJ) 1/4 C 71 kcal 0.1 0 18.3 0.0 1 5

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7 3.4 3.2 0.0 6

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal 2.7 2 19.5 1.0

RANBERRY- MFR CRANBERRY SAUCE 1/4 C 180 kcal 1 0.2 45.8 0.0 6 3

137 330

NUT-MFR MIXED NUTS,SHELLED 2 OZ 337 kcal 9.8 29.2 14.4 0.0 196 40

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

2. See Enclosure (4) for desserts and specialty salads served on this day.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

196 40

2 DESSERTS

2 SPECIALTY SALADS

SOUP OF THE DAY (See Enclosure 4)

226

Q G 006 12 STEAMED CORN (FROZEN) 3/4 C 108 kcal 3.7 1 25.4 0.0 4

OKI/MH 035 #ROAST TURKEY 4 OZ 188 kcal 40.7 2.7 0 97.0 157

OKI/MH 039 #ROAST RIB OF BEEF (PRIME RIB ROLL) 6 OZ 569 kcal 44.8 42.9 1.1 153.0 1235

STANDARD FRUIT BAR See Master Menu Enclosure (6)

# It is mandatory

that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1 3.6 29.1 2.0

O 009 00 PINEAPPLE SAUCE (FOR HAM) (RECON LJ) 1/4 C 71 kcal 0.1 0 18.3 0.0 1

NUT-MFR MIXED NUTS,SHELLED 2 OZ 337 kcal 9.8 29.2 14.4 0.0

CHRISTMAS DAY (Dinner/Brunch)

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

LO/L 069 00 BAKED HAM (BONE-IN) 4 OZ 147 kcal 21.6 2.9 8.8 27.0 1084 7

OKI/MH 109 LYONNAISE GREEN BEANS (FROZEN) 1/2 C 58 kcal 1.5 2.9 6.8 7.0 96 36

BREAD DRESSING 3-1/2 O

200 kcal 4.5 9.5 24.2 0.0 655 81

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105 kcal 2.7 2 19.5 1.0 164 47

OKI/MH 129

O 016 02

CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7 3.4 3.2 0.0 424 6

Q 067 00 CANDIED SWEET POTATOES 1/2 C 188 kcal 1.1 3.9 38 10.0

RANBERRY- MFR CRANBERRY SAUCE 1/4 C 180 kcal 1 0.2 45.8 0.0 6 3

EGGNOG-MFR EGGNOG 1 C 224 kcal 11.6 10.6 20.4 150.0 137 330

262 100

1. This menu will be served on the actual day of observance, during the dinner brunch meal.

2. See Enclosure (4) for desserts and specialty salads served on this day.

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 SPECIALTY SALADS

P 010 01 SHRIMP GUMBO 1 C 87 kcal 3.6 4.7

2 DESSERTS

L 155 01 SOUTHERN FRIED CHICKEN 2 PC 579 kcal 46.5 36.6 13.6 136.0 534 27

kcal 17.8

L 012 00 COUNTRY STYLE STEAK 1 EA 394 kcal 38.4 19.4 14.2 124.0 616

OKI/MH 148 #TEXAS SMOKY BBQ PORK RIBS 7 OZ 580 kcal 38.8 40.4 12.7 161.0 444

Q 057 00 MASHED POTATOES (INSTANT) 1/2 C 105

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

8.2 24.0 1382 53

CATFISH- MFR DEEP FRIED CATFISH FILLETS 1 EA 501 kcal 20.5 42.4 9.1 81.0 318 50

BLACK HISTORY MONTH (Lunch)

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

OKI/MH 130 SOUTHERN STYLE GREENS (FROZEN) 1/2 C 107 kcal 8 5.8 7.1 15.0 327 204

Q G 001 15 SIMMERED BLACK-EYED PEAS (CANNED) 3/4 C 139 kcal 8.5 1 24.6 0.0 528 36

244 76

kcal 2.7 2 19.5 1.0 164 47

15.3 41.5 44.0 745 408

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C 46 kcal 0.7 3.4 3.2 0.0 424 6

1.0 417

F 001 00 BAKED MACARONI AND CHEESE 1 C 377

D 015 00 CORN BREAD (MIX) 1 PC 213 kcal 3.6 6.2 35.5

O 017 00 CREAM GRAVY 1/4 C 64 kcal 2.4 3.5 5.7 1.0

1. Managers may select the specified date for this special meal in accordance with the guidance

contained in this enclosure.

2. See Enclosure (4) for desserts and specialty salads served on the specified Master Menu Day.

3. This menu will be served on the main line, replacing the regularly scheduled lunch meal.

4. The scheduled specilaty bar is not a requirement for this meal.

5. A menu change will need to be submitted to Base Food Service 15 days prior to the date of

service.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 SPECIALTY SALADS

LOCAL 199

SUPER BOWL (Breakfast/Brunch)

Number

289

Q 035 01 FRENCH FRIED ONION RINGS (FZN) 3 OZ 413 kcal 3.6 29.6 34.6 0.0 279 52

OKI/MH 153 HONEY MUSTARD CHICKEN WING 6 EA 457 kcal 27.1+ 20.8 111.1 155.0 1370 35+

28.3

SOUP OF THE DAY (See Enclosure 4)

2 DESSERTS

Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

BARBECUED CHICKEN WINGS (LOCAL) 6 EA 398 kcal 27.5 21.2 24.5 155.0 1292 52

KED WING- MFR BAKED CHICKEN WINGS 6 EA 252 kcal 23.6 16.7 0 140.0 97 18

47.1 9.8 155.0 1025 35

OKI 020 BUFFALO CHICKEN WINGS 6 EA 657 kcal 28.6 56.2 10.7 155.0 2320 42

OKI/MH 151 DEEP FAT FRIED MEMPHIS BBQ CHICKEN 4 EA 356 kcal 10.6 34.3 2.8 59+ 543 20+

LOCAL 008 DEEP FAT FRIED CHICKEN WINGS 6 EA 572 kcal

34OKI 021 LEMON PEPPER CHICKEN WINGS 4 EA 571 kcal 28.2 47.1 9.6 155.0 1126

23 2.1 14.0

Q 045 01 FRENCH FRIED STEAK FRIES (FZN) 1 C 472 kcal 3.8 33.3 41.6 0.0 557 15

HUB Q 045 01 FRENCH FRIED CURLY FRIES (FROZEN) 1 C 523 kcal 3.7 40.4 37.3 16.0 597 0+

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

F 002 01 NACHOS (RTU CHEESE SAUCE) 3-1/2 O

303 kcal 7.1 16.6 32.8 17.0 992 159

RANCH-R/M CREAMY RANCH DRESSING 1 EA 183 kcal 0.6 18.9 2.5 11.0 383 12

B CHEESE- R/M BLUE CHEESE,DRESSING 1 EA 218 kcal 0.6

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

4. The scheduled specilaty bar is not a requirement for this meal.

5. A menu change will need to be submitted to Base Food Service 15 days prior to the date of

service.

1. Managers may select the specified date for this special meal in accordance with the guidance

contained in this enclosure.

2. See Enclosure (4) for desserts and specialty salads served on the specified Master Menu Day.

3. This menu will be served on the main line, replacing the regularly scheduled lunch meal.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 DESSERTS

2 SPECIALTY SALADS

OKI/MH 019 #BEEF FOR BROCCOLI 3/4 C 234 kcal 21.1 3.6 30.6 42.0 1055 96

OKI/MH 041 #CHINESE FIVE-SPICE CHICKEN(QTR) 1 PC 462

46 kcal 0.7 3.4 3.2 0.0 424 6

D ROLL-MFR DINNER ROLL 2 EA 174

P 803 00 EGG DROP SOUP 1 C 46 kcal 2.7 1 6.4 1.0 1655

OKI/MH 065 PORK FRIED RICE (GRIDDLE METHOD) 1/2 C 103 kcal 6.1 3.5 11.3 37.0 591 22

E 004 02 BUTTERED EGG NOODLE 1 C 246 kcal 7.7 6.6 38.8

Calcium

166.0 630 36

OKI/MH 021 #VEGETABLE STIR FRY 1/2 C 47 kcal 1.2 1.9 7 0.0 127 35

139

ASIAN AMERICAN HERITAGE MONTH (Lunch)

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

Q 014 00

ORANGE CARROTS AMANDINE 1/2 C 78 kcal 1.4 4.1 10 6.0 118 38

L 079 00 SWEET AND SOUR PORK CHOPS 1 EA 261 kcal 28.7 7.8 17.3 89.0

kcal 52.5 25.8 1.7

1. Managers may select the specified date for this special meal in accordance with the guidance

contained in this enclosure.

Optional

OKI/MH 133 PORK ADOBO 2/3 C 166 kcal 19.2 6.5 6.1 48.0 1378 15

55.0 328 29

O 016 02 CHICKEN OR TURKEY GRAVY 1/4 C

kcal

6.1 3.6 29.1 2.0 262 100

# It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

2. See Enclosure (4) for desserts and specialty salads served on the specified Master Menu Day.

3. This menu will be served on the main line, replacing the regularly scheduled lunch meal.

4. The scheduled specilaty bar is not a requirement for this meal.

5. A menu change will need to be submitted to Base Food Service 15 days prior to the date of

service.

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

NATIONAL HISPANIC HERITAGE MONTH (Lunch)

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

2 DESSERTS

K TAMALE- MFR PORK TAMALES (FRZN) 1 EA 190 kcal 14.9 5.3 20.7 31.0 337 20

N TAMALE- MFR CHICKEN TAMALES (FRZN) 1 EA 156 kcal 5.8 8 16.1 14.0 484 55

OKI/MH 046 TACOS (#TACO MEAT) 2 EA 333 kcal 24.4 16.7 20 72.0 964 49

4.1 8 4.1 18.0 501 111

OKI/MH 047 #CHICKEN FAJITAS 6 OZ 174 kcal 18.8 5.7 13.5 79.0 1460 54

OKI/MH 098 #MOJO BEEF FAJITAS 6 OZ 244

2 SPECIALTY SALADS

33+

Q 038 01 REFRIED BEANS (CANNED BEANS) 1/2 C 98 kcal 5.4 2.2

It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

M G 001 56 CILANTRO FRESH CHOPPED 1/4 OZ 2 kcal 0.2 0 0.3 0.0 3 0

SALSA-R/M SALSA,MEDIUM 2 TBSP 9 kcal 0.5 0.1 2.2 0.0 231 10

HEESE CN- MFR CHEESE SAUCE,CANNED (RTU) 1-1/2 O

105 kcal

NOTES:

gy p p g

contained in this enclosure.

2. See Enclosure (4) for desserts and specialty salads served on the specified Master Menu Day.

3. This menu will be served on the main line, replacing the regularly scheduled lunch meal.

4. The scheduled specilaty bar is not a requirement for this meal.

g yp

service.

NATIONAL AMERICAN INDIAN HERITAGE MONTH (Lunch)

SOUP OF THE DAY (See Enclosure 4)

OKI/MH 097 CHICKEN QUESADILLA -GRILL METHOD (#CC-MEAT) 1 EA 464 kcal 22.1 23.8 39.8 55.0 964 606

OKI/MH 095 BEEF QUESADILLA -GRILL METHOD (#CC-MEAT) 1 EA 681 kcal 56.7 30.3

kcal 35.7 6.7 8.9 92+ 202

OKI/MH 104 ENCHILADAS (GROUND BEEF) 2 EA 389

42.7 147.0 1153 625

OKI/MH 044 TACO SALAD (#TACO MEAT) 1 EA 422 kcal 28.7 22.2 27 86.0 1076 166

kcal 28.7 16.2 33.1 69.0 687 148

14.8 0.0 404 32

OKI/MH 135 SPANISH RICE-OKI 3/4 C 74 kcal 2.5 1.5 13.4 2.0 401 44

361

39 12

kcal 0.8 2.6 7.6 0.0

TORTILLA- MFR TORTILLAS,FLOUR 1 EA 150 kcal 4 3.9 24.2 0.0

D CHEESE- R/M CHEESE,CHEDDAR,SHREDDED (MFR) 2 TBSP 57 kcal 3.2

Q 027 02 MEXICAN CORN (FROZEN CORN) 3/4 C 165 kcal 4.3 5.9 28.8 13.0 122 10

F 002 01 NACHOS (RTU CHEESE SAUCE) 3-1/2 O

303 kcal 7.1 16.6 32.8 17.0 992 159

CO SHELL- MFR SHELLS, TACO, CORN 1 EA 57

OKI/MH 115 GUACAMOLE 2 TBSP 56 kcal 0.6 5 3.2 1.0 105 4

D-M G 001 29 OLIVES, BLACK, SLICED 3 EA 35 kcal 0.3

4.7 0.4 14.0 93 101

SOUR-MFR SOUR CREAM (MFR) 1 TBSP 28 kcal 0.3

0 1.4 0.0

LIMES,FRESH,WEDGES 1 EA 9 kcal

0.3 0.0 1 2

D-M G 001 51 TOMATOES, FRESH, DICED 2 TBSP 9 kcal 0.5 0.1

kcal 0.2 0 1.8 0.0

0.0 1 9

D-M G 001 66 #PEPPERS,GREEN,FRESH,DICED 1 OZ 6 kcal 0.2 0 1.3 0.0 1 3

D-M G 001 31 #ONIONS, DRY, CHOPPED 2 TBSP 14

LEMON-A 013

2 0.0 3 5

3.3 1.9 0.0 225 27

LEMON,FRESH,WEDGES 1 EA 4 kcal 0.2

2.7 0.7 8.0 4 14

LIME-A 013

CONDIMENTS

OKI/MH 089 #LETTUCE,SHREDDED 2 TBSP 1 kcal 0.1 0

0.2 0.1 3

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

2 DESSERTS

2 SPECIALTY SALADS

OKI/MH 156 #HEARTY LENTIL SOUP 1 C 118 kcal 6.1 1.8 20.7 0.0 737 66

L 524 00 WHITE FISH WITH MUSHROOMS 4 OZ 179 kcal 34.9 2.2 3.1 124.0 439 113

OKI/MH 163 #ROTISSERIE CHICKEN (QTR) 1 PC 422 kcal 48.2 24 3.8 155.0 1431 26

L 040 00 STUFFED GREEN PEPPERS (GROUND BEEF) 1/2 EA 299 kcal 28.4 13.4 15.8 86.0 864 44

Q G 006 17 STEAMED CORN ON THE COB (FROZEN) 3/4 C 143 kcal 4.8 1.1 34.2 0.0 7 6

5.7 1.0 244 76

LO/Q 064 01 SAVORY SUMMER SQUASH (FROZEN) 1/2 C 37 kcal 1.1 0.9 7.4 0.0 215 2

OKI/MH 080 TOSSED GREEN RICE 3/4 C 66 kcal 1.4 1.7 11.2 0.0 215 18

4. The scheduled specilaty bar is not a requirement for this meal.

g yp

service.

D 015 00 CORN BREAD (MIX) 1 PC 213 kcal 3.6 6.2

3. This menu will be served on the main line, replacing the regularly scheduled lunch meal.

35.5 1.0 417 29

Q 033 00 PARSLEY BUTTERED POTATOES 4 PC 169 kcal

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

NOTES:

gy p p g

contained in this enclosure.

2. See Enclosure (4) for desserts and specialty salads served on the specified Master Menu Day.

It is mandatory

that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

STANDARD FRUIT BAR See Master Menu Enclosure (6)

2.8 3.8 31.8 10.0 600 20

O 017 00 CREAM GRAVY 1/4 C 64 kcal 2.4 3.5

PACIFIC ISLANDERS HERITAGE MONTH

Enclosure(13)

III MEF/MCIPAC-MCBBBuL 1050

FTF

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 DESSERTS

2 SPECIALTY SALADS

383 190

L 121 00 SHRIMP SCAMPI 2/3 C 168 kcal 15.8 8.6 6.5 135.0 948 78

48.0

P 013 00 NEW ENGLAND FISH CHOWDER 1 C 193 kcal 16.8 5.8 17.7 56.0

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

1378 15

L 119 00 BAKED FISH (SALMON) (CONC LEMON JUICE) 4 OZ 257 kcal 23.5 17.2 0.5 77.0 304 18

OKI/MH 021 #VEGETABLE STIR FRY 1/2 C 47 kcal 1.2 1.9 7 0.0 127 35

OKI/MH 133 PORK ADOBO 2/3 C 166 kcal 19.2 6.5 6.1

0.9 5.9 4.6

Q G 006 12 STEAMED CORN (FROZEN) 3/4 C 108 kcal 3.7 1 25.4 0.0 4 5

USMC 007 HAWAIIAN STYLE BROWN AND QUINOA 4 OZ 126 kcal 3.4 2.6 22.7 0.0 552 26

2.0 262 100

E 004 02 BUTTERED EGG NOODLE 1 C 246 kcal 7.7 6.6 38.8 55.0 328 29

STANDARD FRUIT BAR See Master Menu Enclosure (6)

STANDARD BEVERAGE AND SELF SERVICE BAR See Master Menu Enclosure (7)

E 005 00 STEAMED RICE 3/4 C 54 kcal 1.2 0.6 10.6 0.0 213 11

O 016 00 BROWN GRAVY 1/4 C 75 kcal

It is mandatory that this item be ordered from Cook Chill.

STANDARD SALAD BAR See Master Menu Enclosure (5)

0.0 462 4

NOTES:

gy p p g

contained in this enclosure.

2. See Enclosure (4) for desserts and specialty salads served on the specified Master Menu Day.

3. This menu will be served on the main line, replacing the regularly scheduled lunch meal.

4. The scheduled specilaty bar is not a requirement for this meal.

g yp

service.

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1 3.6 29.1

Enclosure(13)

MCIPAC-MCBBBul 10110

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STANDARD BOX/BAG MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

1 kcal g g g mg mg mg

FTF

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

STANDARD FRUIT BAR See master Menu Encle (6)

NOTES:

1. Provide one submarine type sandwich; rotate choice.

2. Dessert from the Menu Day/Meal will be provided.

2 EA 7 0.4 0.4 0.6 0.0 121 7

CATSUP PACKET 1 EA 9 0.1 0 2.5 0.0 82 1

SALT PACKET 2 EA 0 0 0 0 0.0 775 0

ANDY BAR- R/M ASSORTED CANDY BAR 1 EA 249.5 4.15 13.4 29.2 5.0 123.5

GATORADE- R/M ASSORTED GATORADE (IND) 1 EA 195 0 0.3 47.8 0.0 256 6

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 1.7 9.5 16.1 0.0 146

404

OX-LOCAL 337 1 CHICKEN SUBMARINE SANDWICH 1 EA 380 34 16.4 23.2 82.0 679 410

OX-LOCAL 338 1 HAM SUBMARINE SANDWICH 1 EA 343 25.8 16.3 23.5 56.0 1376

Choles Sodium Calcium

22.5 75.0 657 402

OX-LOCAL 089 1 TURKEY SUBMARINE SANDWICH 1 EA 340 25.3 15.7

OX-LOCAL 090 1 ROAST BEEF SUBMARINE SANDWICH 1 EA 377 32.4 17

23.9 61.0 1168 402

1 EA 9821

STANDARD FRUIT BAR See master Menu Encle (6)

NOTES:

1. Manager's option to serve Bagel, Croissant or English Muffin Breakfast Sandwich.

2. Dessert from the Menu Day/Meal will be provided.

Lunch and Dinner

Number Recipe Name Portions Calories Protein

BOX-N 019 00

Fat Carbs

PEPPER-R/M

SALT-R/M

TSUP IND- R/M

TARD IND- R/M

4.3 3 4.0 131 1DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 0.1

PEPPER PACKET 2 EA 1 0 0 0.2 0.0 0 1

MUSTARD PACKET

121 7

0.1 0 2.5 0.0

AFRC ASSORTED FRESH FRUITS

1 SUBMARINE SANDWICH (BOLOGNA)

1 EA 462 29.4 26.2 85.0 1833 55523.2

TSUP IND- R/M CATSUP PACKET

775 0

2 DESSERTS

PEPPER-R/M PEPPER PACKET 2 EA 1 kcal

TARD IND- R/M MUSTARD PACKET 2 EA 7 0.4 0.4 0.6 0.0

0 0 0.2 0.0 0 1

SALT-R/M SALT PACKET 2 EA 0 kcal 0 0 0 0.0

231 31.8

SORTED J- R/M ASSORTED JUICES (IND) 1 EA 143 kcal 0.4 35 0.0 12 250.3

8.6 0.7 337.0 135 57

MILK IND- R/M MILK,WHITE 1%,INDV 1 EA 102 kcal

X CEREAL- R/M DRY CEREALS, ASSORTED,INDV 1 EA 110 kcal

8.2 2.4 12.2 12.0 107 305

0.3 25.2 0.0

F 004 00 HARD COOKED EGGS 2 EA 130 kcal

Calcium

AFRC

ASSORTED FRESH FRUITS

BOX-N 007 00 1 ENGLISH MUFFIN W/BACON,EGG & CHEESE 1 EA 343 kcal 18.2

BOX-N 007 01 1 ENGLISH MUFFIN W/HAM,EGG & CHEESE 1 EA 337 kcal 20.8 16.1 26.8

11.4

19.2 24.7 27 211.0 988 421

Breakfast

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

1089 412+

17.9 26.9 199.0 932 417

OX-LOCAL 308 1 ENGLISH MUFFIN W/CHICKEN SAUSAGE,EGG & CHEES1 EA 386 kcal 24.2 18.7 26.6 222.0

202.0 1128 418

BOX-N 007 03 1 ENGLISH MUFFIN W/SAUSAGE,EGG & CHEESE 1 EA 408 kcal

Enclosure(14)

MCIPAC-MCBBBul 10110

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STANDARD RECREATIONAL MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

3 g g g mg mg mg

1 g g g mg mg mg

4.0 131 1

0.0 775 0

0.1 0.1 0.5 0.0 162 11

AMERICAN- R/M CHEESE,AMERICAN,SLICED 2 SL 84 kcal 4.1 7.2

82 1

640 45

0.0

0.8 23.0 379 237

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 kcal 0.1 4.3 3

121

CATSUP PACKET 1 EA 9 kcal 0.1 0 2.5 0.0

MUSTARD PACKET 2 EA 7 kcal 0.4 0.4 0.6

2.5 0.0 1 6

PICKLES,CUCUMBER,DILL,SPEARS 4 EA 9 kcal 0.4 0.2 1.9 0.0

0.0

5 FRESH FRUIT

4 DESSERTS

3 BEVERAGES

0 0 0.2 0.0 0 1

#ONIONS,SLICED 3 SL 11 kcal 0.3 0

4. Dessert from the Menu Day/Meal will be provided.

5. Standard Fruit Bar will be provided.

6. Ensure that all serving utensils and serving pans are signed for by the using unit prior to

leaving the Mess Hall with the unit, name, rank, and phone number.Do not accept any subsistence

items returned to the Mess Hall.

C-OKI/MH 091

D-M G 001 51

OKI/MH 090

M G 001 41

TARD IND- R/M

TSUP IND- R/M

kcal22 EA

DILL PICKLE RELISH PACKETRELISH-R/M

SALT-R/M

PEPPER-R/M

TOMATOES, FRESH, SLICED 2 SL 12 kcal 0.6 0.1 2.6

#It is mandatory that this item be ordered from Cook-Chill.

1. A choice between Barbecued Chicken and Spareribs may be served, but cannot exceed 50 percent of

each item.

2. Choice of salad-two of the five salads will be made available to patrons.

3. Beverages (canned soda, coffee, Gatorade and Juice) will be provided.

NOTES:

PEPPER PACKET 2 EA 1 kcal

SALT PACKET 2 EA 0 kcal 0

0.5 0.0 2 3

0.0 146 39

LETTUCE,LEAF OR SHREDDED 1 OZ 3 kcal 0.2 0

262 100

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal 1.7 9.5 16.1

D ROLL-MFR DINNER ROLL 2 EA 174 kcal 6.1 3.6 29.1 2.0

32 1

BUTTER-R/M BUTTER PATTIE 1 EA

4.2 1.7 21.6 0.0 212 62

1.7 21.6 0.0 212 624.2

HOT DOG- MFR HOT DOG ROLLS (MFR) 1 EA 120 kcal

AMBURGER- R/M HAMBURGER BUN 1 EA 120 kcal

8.2 23.5 45.9 0.0 146 60

15.7 18 23.0 561 16110.2

REC-USMC 021 2 FOUR GRAIN AND DRIED FRUIT SALAD 4 OZ 414 kcal

C-OKI/MH 012 2 #ITALIAN STYLE PASTA SALAD 1/2 C 255 kcal

25.9 63.0 770 384.1

1.7 20.5 12.7 11.0 431 49

7716.9

C-OKI/MH 017 2 #MACARONI SALAD 1/2 C 242 kcal

C-OKI/MH 007 2 #POTATO SALAD (#SAUCE) 2/3 C 371 kcal

C-OKI/MH 015 2 #COLE SLAW 1/2 C 237 kcal

4.2 15.8 20.4 29.0 272 21

28.2

64.0 259 7522.9

OKI/MH 123 BAKED BEANS (CANNED) 1/2 OZ 182 kcal

LO/N 030 00

SIMMERED FRANKFURTER ON ROLL 1 EA 478 kcal

8.1 3 34.1 12.0 691 81

33.8 25.4 62.0 1339

40.4 12.7 161.0 444 73

N 012 01 CHEESEBURGER (BEEF PATTIES) 1 EA 381 kcal

N 012 00

GRILLED HAMBURGER (BEEF PATTIES) 1 EA 293 kcal

27.2 19.5 22.4 87.0 652 321

12.1 21.6

7 OZ 580 kcal 38.8

52.4 26.3 38.1 166.0 1114

36 kcal 0 4.1 0 11.0

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

OKI/MH 027

#TEXAS SMOKY BBQ CHICKEN (QTR) 1 QTR 612 kcal

Calcium

OKI/MH 148

#TEXAS SMOKY BBQ PORK RIBS

Enclosure(15)

MCIPAC-MCBBBul 10110

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FORCE MARCH MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

NOTES:

STANDARD FRUIT BAR See master Menu Encle (6)

1. A minimum of two fresh fruit options will be served.

2. Beverage options may vary but will not exceed 20 percent of each item.

0 0.3 42.8 0.0 6 9

0 30.4 0.0 5 50.5

RANBERRY- R/M JUICE,CRANBERRY COCKTAIL,INDIVIDUAL 1 EA 171 kcal

ORANGE J- R/M

JUICE,ORANGE,BOTTLE,INDIVIDUAL 1 EA 122 kcal

0.3 0.4 35 0.0 12 25

0.3 47.8 0.0 256 60

APPLE J- R/M JUICE,APPLE,INDIVIDUAL (VIT C) 1 EA 143 kcal

MON LIME- R/M GATORADE,LEMON LIME,INDV 1 EA 195 kcal

0 0 39.2 0.0 238 6

0.3 47.8 0.0 256 60

G ORANGE- R/M GATORADE,ORANGE,INDV 1 EA 159 kcal

IT PUNCH- R/M GATORADE,FRUIT PUNCH,INDV 1 EA 195 kcal

135 57

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 kcal

REPLACE- R/M

MEAL REPLACEMENT BAR,DOUBLE CHOCOLATE 1 EA 170 kcal

1.7 9.5 16.1 0.0 146 39

4.5 24 0.0 200 010

KRISP-R/M RICE KRISPIE BAR (MFR) 1 EA 92 kcal

Calcium

AFRC

ASSORTED FRESH FRUITS

F 004 00 HARD COOKED EGGS 2 EA 130 kcal 11.4

0.8 2 17.8 0.0 78 1

8.6 0.7 337.0

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium

Enclosure(16)

MCIPAC-MCBBBul 10110

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UTILITY OUTAGE MENU 20220301

MCIPAC-MCBBBuL 10110

FTF

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

3 g g g mg mg mg

2 g g g mg mg mg

2 kcal g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

FTF

3 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

0 kcal g g g mg mg mg

2 kcal g g g mg mg mg

1 kcal g g g mg mg mg

3 kcal g g g mg mg mg

1 g g g mg mg mg

2 kcal g g g mg mg mg

3 kcal g g g mg mg mg

2 g g g mg mg mg

1 g g g mg mg mg

2 g g g mg mg mg

Breakfast

Number Recipe Name Portions Calories Protein Fat Carbs Choles Sodium Calcium

AFRC

ASSORTED FRESH FRUITS

C CHEESE- R/M CREAM CHEESE PACKET 1 EA 99 kcal 1.7

WHITE-R/M BREAD,WHITE,SLICED 2 SL 110 kcal 202 59

249 30

18.6 0.0 242 304.4

ENGLISH- R/M

0 4.1 0 11.0 32 1

9.8 1.6 29.0 89 27

12 36 40.0 210 0

KRISP-R/M RICE KRISPIE BAR (MFR) 1 EA 92 kcal

S MUFFIN- MFR

MUFFINS,STRAWBERRY SHORTCAKE 1 EA 260 kcal 3

0.8 2 17.8 0.0 78 1

UB-LOCAL 090 ROAST BEEF SUBMARINE SANDWICH 75.0 657 402

SUB-N 019 00 SUBMARINE SANDWICH (BOLOGNA) 1 EA 462 23.2 29.4 26.2 85.0 1833

AFRC ASSORTED FRESH FRUITS

Lunch and Dinner

Number Recipe Name Portions Calories Protein Fat

0.0 82

8.9 0.0 113 2

TARD IND- R/M MUSTARD PACKET 2 EA 7 0.4 0.4

CRACKER- R/M CRACKERS,SALTINE 2 EA 50 1.1 1

0.6 0.0 121 7

1.5

DRESSING- R/M SALAD DRESSING PACKET 2 EA 50 0.1 4.3

SODA CAN- R/M ASSORTED SODA CAN 1 CN 155 0 0.9

GATORADE- R/M ASSORTED GATORADE (IND) 1 EA 195 0 0.3

SORTED J- R/M ASSORTED JUICES (IND) 1 EA 143

COOKIES- MFR ASSORTED COOKIES 2 EA 215.8 2.333 10.68

CHIPS-R/M CHIPS,ASSORTED 1 BG 153 1.7 9.5

TSUP IND- R/M CATSUP PACKET 1 EA 9 0.1 0

2. Minimum two types of assorted yogurt will be served during all meals.

1. Minimum two cereals containing greater than 8 grams of whole grain per serving will be offered;

one type of cereal must be non-presweetened and fortified with folic acid, calcium, and iron.

STANDARD FRUIT BAR See Master Menu Encl (6)

69 0.0 703

STANDARD COLD BAR See Master Menu Encl (5)

IE WHEAT- R/M HOAGIE ROLLS,WHOLE WHEAT (MFR) 1 EA 359 kcal 11.7 6.3

613.7 117

143

TORTILLA- R/M ASSORTED TORTILLA 1 EA

SUB2 YO- R/M

2 YOGURT,ASSORTED 1 EA 170 kcal

GRANOLA- R/M

GRANOLA BAR, VARIETY PACK 1 EA 126

BUTTER-R/M BUTTER PATTIE 1 EA 36 kcal

3.7 1.4 20.4 0.0

RYE-R/M BREAD,RYE,SLICED 2 SL 107 kcal

WHEAT-R/M

BREAD,WHEAT,SLICED 2 SL 105 kcal

3.5 1.4 19.9 0.0

1.2

1.5 33 10.0 80 2005

18.6 0.0 47 112 4.9

ENGLISH MUFFINS 1 EA 129 kcal

CINNAMON- R/M

BREAD,CINNAMON RAISIN 2 SL 233 kcal

5.1 1 25.2 0.0 242 93

3.7 44.5 0.0 332 566.7

ROISSANT- MFR CROISSANT 1 EA 231 kcal

UB BAGEL- MFR ASSORTED BAGELS (FZN) 2 EA 289 kcal

4.7 12 26.1 38.0 266 21

1.7 56.1 0.0 561 1911

HEALTHY- R/M 1 DRY CEREALS, ASSORTED,HEALTHY 1 EA 110 kcal

B CEREAL- R/M 1 DRY CEREALS, ASSORTED 1 EA 110 kcal

1.8 0.3 25.2 0.0 231 3

0.3 25.2 0.0 231 31.8

P BUTTER- R/M PEANUT BUTTER, INDV 2 EA 170 kcal

JAM-R/M

JELLY PACKET, ASSORTED 2 EA 30 kcal

6.3 14.6 6.3 0.0 121 14

0 6 0.0 10 00

0.4 35 0.0 12 25

GATORADE- R/M ASSORTED GATORADE (IND) 1 EA 195 kcal

SORTED J- R/M ASSORTED JUICES (IND) 1 EA 143 kcal 0.3

12.0 107 305

MILK IND- R/M MILK,WHITE 1%,INDV 1 EA 102 kcal

0 0.3 47.8 0.0 256 6

MILK IND- R/M MILK,CHOCOLATE,NONFAT,INDV 1 EA 130 kcal 8

8.2 2.4 12.2

0 25 0.0 180 300

1 EA 377 32.4 17 22.5

Carbs Choles Sodium Calcium

555

23.9 61.0 1168 402

LOCAL 338

HAM SUBMARINE SANDWICH 1 EA 343 25.8 16.3

UB-LOCAL 089 TURKEY SUBMARINE SANDWICH 1 EA 340 25.3 15.7

23.5 56.0 1376 404

410

OKI/MH 126 TUNA SALAD SANDWICH 1 EA 278 20.1 6.6 35.4 31.0 674 105

LOCAL 337

CHICKEN SUBMARINE SANDWICH 1 EA 380 34 16.4 23.2 82.0 679

WHEAT-R/M BREAD,WHEAT,SLICED 2 SL 105 4.4 1.2 18.6 0.0 242 30

WHITE-R/M BREAD,WHITE,SLICED 2 SL 110 3.7 1.4 20.4 0.0 202

CINNAMON- R/M BREAD,CINNAMON RAISIN 2 SL 233 6.7 3.7 44.5 0.0 332 56

RYE-R/M BREAD,RYE,SLICED 2 SL 107 3.5 1.4 19.9 0.0 249

P BUTTER- R/M PEANUT BUTTER, INDV 2 EA 170 6.3 14.6 6.3 0.0 121 14

JAM-R/M JELLY PACKET, ASSORTED 2 EA 30 0 0 6 0.0 10

BUTTER-R/M BUTTER PATTIE 1 EA 36 0 4.1

0.6 0.0 197 3

M G 001 41 PICKLES,CUCUMBER,DILL,SPEARS 4 EA 9 0.4 0.2

D-M G 001 37 PEPPERS,JALAPENO,SLICED (CANNED) 3 TBSP 3 0.1 0.1

1.9 0.0 640 45

33 10.0 80

29.2 5.0 123.5 41

0 11.0 32 1

27.82 12.5 145.2 16.17

16.1 0.0 146 39

3 4.0 131 1

2.5

ANDY BAR- R/M ASSORTED CANDY BAR 1 EA 249.5 4.15 13.4

200

Optional

HOAGIE-R/M DELI ROLLS,WHITE(MFR) 1 EA 105 kcal 3.3 1.6 19.1

SUB YO-R/M YOGURT,ASSORTED 1 EA 170 kcal 5

35 0.0

269 kcal 8.2 6.767 43.94 0.0

12 25

38.3 0.0 11 4

0.0 218 35

47.8 0.0 256 6

0.40.3

Enclosure(17)

MCIPAC-MCBBBul 10110

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FREQUENCY CHART

MCIPAC-MCBBul

12345678910111213141516171819202122232425262728

FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU

L51500 1OVENFRIEDTURKEYBACON(2SLICE)

3 BBBBBBBBBBBBBBBBBB

L06101 1TEXASHASH(GROUNDTURKEY)

1 BBBBBBBBBBBBBBBBBB

LO/L08903 1BAKEDSAUSAGEPATTIES(PREFORMED)

3 BBBB BBBB B BBB BBBB B

LOCAL303 2BAKEDCHICKENSAUSAGEPATTIES

3 0 BBBBBBBBBBBBBBBBBB

OKI/MH045 2GROUNDCHORIZOHASH(#CHORIZO)

3 0 BBBBBBBBBBBBBBBBBB

L00201 2OVENFRIEDCANADIANBACON

1 0 BBBBBBBBBBBBBBBBBB

L00200 OVENFRIEDBACON(2SLICE)

3 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB

OKI/MH002 1#CREAMEDGROUNDBEEF

2 BBBBBBBBBBBBBBBBBB

OKI/MH006 2#CREAMEDSAUSAGEGRAVY

3 0 BBBBBBBBBBBBBBBB

Q04601 1COTTAGEFRIEDPOTATOES

2 BBBBBBBBBBBBBBBBBB

Q04700 2HOMEFRIEDPOTATOES

2 0 BBBBBBBBBBBBBBBBBB

E00505 STEAMEDBROWNRICE

1 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB

OKI/MH188 1GRILLEDPEPPERS,ONIONSANDTOMATOES

1 BBBBBBBBBBBBBBBBBB

QG00616 2STEAMEDSPINACH(FROZEN)

1 0 BBBBBBBBBBBBBBBBBB

LO/QG001 1SIMMEREDPINTOBEANS(CANNED)

1 BBBBBBBBBBBBBBBBBB

EANSLO/QG001 2BLACKBEANS(CANNED) 1 0 BBBBBBBBBBBBBBBBBB

D02201 1FRENCHTOAST(THICKSLICE)

2 BBBBBBBBBBBBBBBBBB

D02506 2WAFFLES,FROZEN,WHEAT

1 0 BBBBBBBBBBBBBBBBBB

D00101 BAKINGPOWDERBISCUITS(MIX)

2 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB

D02504 BUTTERMILKPANCAKES(PANCAKEMIX)

2 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB

BMUFFIN‐MFR BANANANUTMUFFINS(BANANANUTMUFFINMIX)‐MFR

2 BBBBBB

D03100 MUFFINS(MUFFINMIX)

2 BBBBBB B

SMUFFIN‐MFR MUFFINS,STRAWBERRYSHORTCAKE(MFR)(FRZ)

2 BBBBB

D03612 BEARCLAWS(SWEETDOUGHMIXW/YEAST)

2 BBB B

D03614 BOWKNOTS,FIGURE8's,&SSHAPES(SWTDGHW/YEAST)

2 BB B B

D03607 BUTTERFLYROLLS(SWEETDOUGHMIXW/YEAST)

2 BB B B

D03606 CINNAMONRAISINMUFFINS(SHEETPAN&LFMIX)

2 B B

D03604 CINNAMONRAISINROLLS(SWEETDOUGHMIXW/YEAST)

2 B B

D02701 KOLACHES(SWDOUGHMIXW/YEAST)CHERRYFILLING

2 BBBB

D01903 LONGJOHNS(SWEETDOUGHMIXW/YEAST)

3 BBBB

D01902 RAISEDDOUGHNUTS(SWEETDOUGHMIXW/YEAST)

3 BBBB

D03613 SNAILS(SWEETDOUGHMIXW/YEAST)

3 BBBB

D03608 SUGARROLLS(SWEETDOUGHMIXW/YEAST)

2 BB B B

D03701 QUICKAPPLECOFFEECAKE(BISCUITMIX)

2 BBBBBBB

D03703 QUICKCHERRYCOFFEECAKE(BISCUITMIX)

2 BB B B

D03700 QUICKCOFFEECAKE(BISCUITMIX)

2 BBBB

D03702 QUICKFRENCHCOFFEECAKE(BISCUITMIX)

2 BBB

OKI/MH008 #BEEFVEGETABLESOUP

1 L/D L/D

OKI/MH145 #CANTONESESTYLEHOTANDSOURSOUP

1 L/D L L/D

OKI/MH146 #CHEESEBURGERSOUP

3 BB/DB L/D L/D

OKI/MH051 #CHICKENNOODLESOUP

1 L/D L/D

OKI/MH092 #CHICKENRICESOUP

1 BB/DB L/D

OKI/MH049 #CREAMOFBROCCOLISOUP

3 L/D BB/DB

OKI/MH026 #FRENCHONIONSOUP

3 L/D L/D

OKI/MH156 #HEARTYLENTILSOUP

1 BB/DB L/D

OKI/MH031 #MINESTRONESOUP

1 L/D BB/DB BB/DB

OKI/MH028 #NEWENGLANDCLAMCHOWDER

2 L/D L/D BB/DB

OKI/MH112 CREAMOFPOTATOSOUP(FRESHPOTATOES)

1 L/D L/D

P00300 CREOLESOUP

1 BB/DB L/D

BRKPastrySoup Breakfast

1 Enclosure(18)

FREQUENCY CHART

MCIPAC-MCBBul

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FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU

OKI/MH030 #BEEFBALLSSTROGANOFF 3 DDB

OKI/MH019 #BEEFFORBROCCOLI

1 LL L

OKI/MH139 #BEEFSTEW

3 DL

OKI/MH144 #BEEFTIPSWITHONIONSANDGRAVY

3 DB L

OKI/MH053 #MEATBALLSWITHMARINARASAUCE

3 SP SP SP SP

OKI/MH098 #MOJOBEEFFAJITAS

1 SP SP SP SP

OKI/MH036 #PEPPERSTEAK

2 L L

OKI/MH011 #ROASTBEEF

2 LD

OKI/MH039 #ROASTRIBOFBEEF(PRIMERIBROLL)

3 DB DB DB DB

OKI/MH054 #SPAGHETTISAUCE

2 SP SP SP SP

SDXHUB364 BEEFANDSAUSAGEBOLOGNESEwPENNE

1 L

OKI/MH117 CAJUNMEATLOAF

1 DD

OKI/MH029 CHILIANDMACARONI(#CHILISAUCE)

1 DB L BB D

L01200 COUNTRYSTYLESTEAK

2 L D

OKI/MH104 ENCHILADAS(GROUNDBEEF)

2 SP SP SP SP

LOCAL009 GRILLEDBEEFSTRIPS(FAJITA)

3 SP SP SP SP

L00702 GRILLEDT‐BONESTEAKS

2 SP SP SP SP

OKI/MH107 JAEGERSCHNITZEL(VEALW/MUSHR0OMGRAVY)

3 D L

L00600 SUKIYAKI

2 D D

OKI/MH077 SWISSSTEAKWITHBROWNGRAVY

2 L D

OKI/MH048 TACORICE(#TACOMEAT)

OKI/MH044 TACOSALAD(#TACOMEAT) 2

OKI/MH046 TACOS(#TACOMEAT) 3 SP SP SP SP

OKI/MH152 TERIYAKIBEEFSTRIPS(PREPSAUCE)

1 BB

L01002 YANKEEPOTROAST

2 D

OKI/MH047 #CHICKENFAJITAS

1 SP SP SP SP

OKI/MH004 #HONEYGLAZEDROCKCORNISHHENS

2 DB L

OKI/MH163 #ROTISSERIECHICKEN(QTR)

2 LL

OKI/MH033 #SAVORYBAKEDCHICKEN

2 DB D

OKI/MH027 #TEXASSMOKYBBQCHICKEN(QTR)

2 DB D

OKI/MH043 #ZESTYORANGECHICKEN(QTR)

2 L DB

AKEDWING‐MFR BAKEDCHICKENWINGS 3 SP SP SP SP

L20600 BAYOUCHICKEN(CONCLEMONJUICE)

1 BB

OKI015 BOMBAYCHICKEN

1 L L

OKI020 BUFFALOCHICKENWINGS

3 SP SP SP SP

OKI/MH142 CHICKENANDITALIANVEGETABLEPASTA

1 D L

RDONBLEU‐MFR CHICKENCORDONBLEU 3 L L

USMC014 CHICKENCUTLETSPICCATA

1 BB

L18100 CHICKENINORANGESAUCE

1 BB D

KENTAMALE

‐

MFR CHICKENTAMALES(FRZN) 3 SP SP SP SP

LOCAL008 DEEPFATFRIEDCHICKENWINGS

3 SP SP SP SP

OKI/MH151 DEEPFATFRIEDMEMPHISBBQCHICKEN

3 SP SP SP SP

LOCAL010 GRILLEDCHICKENSTRIPS(FAJITA)

1 SP SP SP SP

L17900 HONEYGINGERCHICKEN(BONELESS)

1 DB

OKI/MH153 HONEYMUSTARDCHICKENWING

2 SP SP SP SP

IWA013 JERKEDSTYLECHICKEN(QUARTERED)

2 DD

OKI021 LEMONPEPPERCHICKENWINGS

3 SP SP SP SP

USMC031 MEDITERRANEANCHICKENW/TOMATOESANDOLIVES

1 D

L14304 MEXICANBAKEDCHICKEN(BONELESS)

1 L

L21000 SANTAFEGLAZEDCHICKEN(BREAST)

1 DB D

L15501 SOUTHERNFRIEDCHICKEN

3 LSPSPSPDSP

LOCAL331 TERIYAKICHICKEN(BONELESSBREAST)

1 D BB

Chicken Beef

2 Enclosure(18)

FREQUENCY CHART

MCIPAC-MCBBul

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FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU

OKI/MH010 #JERKEDROASTTURKEY 2 BB L

OKI/MH035 #ROASTTURKEY

1 L L

OKI/MH136 #TURKEYALAKING

3 D D

L21700 ASIANBARBECUETURKEY

1 DD

USMC042 TURKEYANDSPINACHMEATLOAFW/BROWNGRAVY

2 D

USMC001 AMAYONNAISINGCRUSTEDFISH

1 D

SDX33254‐2 BAJAFISH‐SALSARICO(POLLOCK)

3 DB

L50400 BAKEDFISHSCANDIA(POLLOCK)

1 BB L

OKI002 BAKEDSTUFFEDFISHFILLET(OKI)

3 L

L11907 CAJUNBAKEDFISH(POLLOCK)

1 LD D

L13600 CREOLESHRIMP

1 LL

USMC020 FISHFLORENTINEPARMESAN(COD)

2 D

BRDSHRIMP‐MFR FRENCHFRIEDBUTTERFLYSHRIMP(PRECOOKED)

3 SP SP SP SP

L11903 LEMONBAKEDFISH(POLLOCK)

1 D

L11902 ONION‐LEMONBAKEDFISH(SALMON)

2 DB L

USMC034 PASTAPRIMAVERAWITHGRILLEDSHRIMP

1 D DB

CATFISH‐MFR DEEPFRIEDCATFISHFILLETS

3 SP SP SP SP

HUB053 BAKEDLOBSTERTAILS

3 DB DB DB DB

ECIALTY‐HUB048

STEAMEDSHRIMP(P&D)

1 SP SP SP SP

OKI/MH143 #KALUAPORK

3 DL

OKI/MH023 #ROASTPORKLOIN

1 LL

OKI/MH020 #TEXASSMOKYBBQDICEDPORK

2 L DB

OKI/MH148 #TEXASSMOKYBBQPORKRIBS

3 L L

LO/L06900 BAKEDHAM(BONE‐IN)

1 D D

L08301 BARBECUEDPORKCHOPS

1 DDB D

L08500 BRAISEDPORKCHOPS

2 D

BP‐MFR BREADEDPORKCHOP(FROZEN)

3 L

L09500 CANTONESESPARERIBS

3 D

LOCAL011 GRILLEDPORKLOINSTRIPS

2 SP SP SP SP

RKTAMALE

‐

MFR

PORKTAMALES(FRZN)

1 SP SP SP SP

LOCAL309 BAKEDPOTATOCASSEROLE(PLANTBASED)

1 LDLDB D DLD

LOCAL312 BEANANDPROTEINCHILI(PLANTBASED)

1 L DB L D D DB L

L18900 ITALIANBROCCOLIPASTA

1 DLLLLD

LOCAL310 PASTAPRIMAVERA(PLANTBASED)

1 DBLDDDDL

LOCAL339 PERFECTBURGERPARMESAN

3 LLDBDD

LOCAL311 PROTEINSTUFFEDGREENPEPPERS(PLANTBASED)

1 DB L D L DB L

OKI/MH196 YAKISOBA(PLANTBASED)

1 DD DLLL D

L02502 LASAGNA(FROZEN)

2 SP SP SP SP

PEPPERONI‐MFR PIZZAPEPPERONICONV(5")

2 SP SP SP SP

L16506 PIZZA(ROLLMIX)

2 SP SP SP SP

OKI001 TORTELLINICHEESEW/PESTOSAUCE

3 SP SP SP SP

EGLASAGNA‐MFR VEGETABLELASAGNA(FROZEN) 2 SP D SP SP SP

Fish/SeafoodOther TurkeyVegetarian

3 Enclosure(18)

FREQUENCY CHART

MCIPAC-MCBBul

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FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU

F00100 BAKEDMACARONIANDCHEESE 3 LDDBDD

Q04400 BAKEDPOTATOES

1 DB DB L DB

E00409 BOILEDPENNERIGATE

2 SP SP SP SP

E00406 BOILEDRAINBOWROTININOODLES

1 SP D SP D/SP SP

E00400 BOILEDSPAGHETTINOODLES

2 SP SP SP SP

WHAET‐E00400 BOILEDSPAGHETTINOODLES‐WHOLEWHEAT

1 SP SP SP SP

E01901 BROWNRICEWITHTOMATOES

1 DB D

E00402 BUTTEREDEGGNOODLE

2 BBD L LLL L

Q06700 CANDIEDSWEETPOTATOES

2 L D

Q05001 FRANCONIAPOTATOES

3 L D L

HUBQ04501 FRENCHFRIEDCURLYFRIES(FROZEN)

3 SP SP SP SP

Q03501 FRENCHFRIEDONIONRINGS(FZN)

3 SP BB/DB BB/DB SP BB/DB BB/DB SP BB/DB BB/DB SP BB/DB BB/DB

Q04500 FRENCHFRIEDPOTATOES(FROZEN)

3 BB/DB BB/DB BB/DB BB/DB BB/DB BB/DB BB/DB BB/DB

Q04501 FRENCHFRIEDSTEAKFRIES(FZN)

3 SP SP SP SP

Q07000 GARLICROASTEDPOTATOWEDGES

1 DDB

E02000 GINGERRICE

2 DB D

USMC007 HAWAIIANSTYLEBROWNANDQUINOA

1 L DLL

Q50200 ITALIANROASTEDPOTATOES

1 D DL D

LO/E006 JASMINERICE‐LOCAL

2 D D

KRICE‐MFR KANSASMEDLEYRICE

1 L DD

USMC029 LEMONORZO

1 LDL L L

E00503 LONGGRAINANDWILDRICE

1 D D

Q05700 MASHEDPOTATOES(INSTANT)

2 L SP D DB SP D D SP L SP L

E01700 MEDITERRANEANBROWNRICE

1 L D

E01100 MEXICANRICE

2 SP SP SP SP

E01200 NOODLESJEFFERSON

3 D DL

Q04900 O'BRIENPOTATOES

1 LL L

Q05000 OVENBROWNEDPOTATOES

3 BB BB

Q05002 OVEN‐GLOPOTATOES

2 DB L

Q03300 PARSLEYBUTTEREDPOTATOES

2 LD

OKI/MH065 PORKFRIEDRICE(GRIDDLEMETHOD)

2 DD

OKI/MH121 POTATOESANDHERBS

1 D D BB L

Q05100 POTATOESAUGRATIN

2 LLL

USMC040 REDBEANSWITHRICE‐USMC

1 LL

OKI/MH070 RICEPILAF

2 D DB L

Q50400 ROASTEDPEPPERPOTATOES

1 DB BB DL

E01600 ISLANDER'SRICE

1 L DB

E00505 STEAMEDBROWNRICE

1 L D

E00500 STEAMEDRICE

2 BB

E80100 WILDGARDENRICE

1 DB BB DB D

Starch

4 Enclosure(18)

FREQUENCY CHART

MCIPAC-MCBBul

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FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU

QG00115 SIMMEREDBLACK‐EYEDPEAS(CANNED) 1 DB L L D

QG00602 STEAMEDASPARAGUS(FROZEN)

1 SP SP SP SP

OKI/MH059 BROCCOLIPARMESAN

1 DDB DBD LD

QG00601 STEAMEDBROCCOLI(FROZEN)

1 DL L

OKI/MH021 #VEGETABLESTIRFRY

2 BB D

OKI/MH108 CALICOCABBAGE(#CABBAGE)

3 D

USMC006 BRAISEDCABBAGEANDCARROTS

1 DB L L

OKI/MH072 FRIEDCABBAGEWITHBACON(#CABBAGE)

3 L L

OKI/MH042 ORIENTALSTIR‐FRYCABBAGE#CABBAGE

1 BB D

OKI/MH082 GLAZEDCARROTS(#CARROTSLICE)

2 D DB

OKI/MH063 LYONNAISECARROTS

3 DDL

QG00609 STEAMEDCARROTS(FROZEN)

1 DD LDB L

Q00103 CAULIFLOWERCOMBO(FROZEN)

3 L L L

Q01800 CAULIFLOWERAUGRATIN

3 DB DB

Q01002 CAULIFLOWERPOLONAISE

2 LDL

USMC012 CAULIFLOWERWITHPESTO(FROZEN)

1 D D

QG00610 STEAMEDCAULIFLOWER(FROZEN)

1 D

QG00619 STEAMEDCOLLARDGREENS(FROZEN)

1 LLLLLDB

OKI/MH120 CORNO'BRIEN(FROZENCORN)

2 DL L

QG00617 STEAMEDCORNONTHECOB(FROZEN)

1 SP L SP SP SP D

Q00701 GREENBEANSCREOLE(FROZEN)

1 BB L D

OKI/MH109 LYONNAISEGREENBEANS(FROZEN)

3 L DBB

QG00603 STEAMEDBEANS,GREEN(FROZEN)

1 DB DD

OKI/MH157 SAVORYSTYLEBEANS(CANNED)

1 DDB L D

QG00620 STEAMEDITALIANMIXEDVEGETABLES(FZN)

1 SP SP SP SP

QG00614 STEAMEDMIXEDVEGETABLES(FZN)

1 BB L LD

OKI/MH075 PEASWITHONIONS

1 DB LDD

QG00613 STEAMEDPEASWITHCARROTS(FZN)

1 DB BB

OKI/MH140 SPANISHSTYLEBEANS(CANNED)

1 DD

Q03801 REFRIEDBEANS(CANNEDBEANS)

1 SP SP SP SP

Q06001 CLUBSPINACH(FROZENSPINACH)

2 D D D BB L

USMC018 CREAMEDSPINACH

1 D D

USMC017 CREAMEDSPINACH,MEDITERRANEAN

1 L DB

OKI/MH100 CREOLESUMMERSQUASH(FROZEN)

1 DB LL

OKI/MH073 LOUISIANASTYLESMOTHEREDSQUASH(FZN)

1 LL

LO/Q06401 SAVORYSUMMERSQUASH(FROZEN)

1 D D

QG00618 STEAMEDSQUASH(FROZEN)

1 BB D

QG00615 STEAMEDSUCCOTASH(FROZEN)

1 L D D L DB L

DROLL‐MFR DINNERROLL

2 0 DB L/D L/D L/D L/D DB DB L/D L L/D D DB DB L/D L/D L/D L/D L/D DB DB L/D L/D L/D L/D

D01501 CORNMUFFINS(MIX)

2 L/D L/D L/D L

D00700 TOASTEDGARLICBREAD

3 SP SP SP SP

D01503 JALAPENOCORNBREAD(CORNBREADMIX)

N 006 00 GRILLEDCHEESESANDWICH 3 DB L BB D

Vegetable

5 Enclosure(18)

FREQUENCY CHART

MCIPAC-MCBBul

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FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU

LO/H02002 CHOCOLATECHIPBARS(SCRATCH) 2 L/D L/D L/D

CCOOKIES‐MFR CHOCOLATECHIPCOOKIES(PRE‐CUTDOUGH)

3 L/D DB L/D DB

H01201 CHOCOLATEDROPCOOKIES(CHOCOLATEBROWNIEMIX)

3 DB L/D

DCCOOKIES‐MFR DOUBLECHOCOLATECHIPCOOKIES(PRE‐CUTDOUGH)

3 L/D L/D L/D

OCOOKIES‐MFR OATMEALCOOKIES(PRECUTDOUGH)

3 DB DB L/D L/D

PCOOKIES‐MFR PEANUTBUTTERCOOKIES(PRE‐CUTDOUGH)

3 L/D L/D DB L/D

H00500 SHORTBREADCOOKIES

3 L/D L/D DB DB

SCOOKIES‐MFR SUGARCOOKIES(PRECUTDOUGH)

2 L/D L/D L/D L/D

APIE‐MFR APPLEPIE,FROZEN

2 L/D DB L/D

BPIE‐MFR BLUEBERRYPIE,FROZEN

2 DB L/D L/D DB L/D

BOSPIE‐MFR BOSTONCREAMPIE(MFR)

3 DB L/D L/D

G02602 CHEESECAKE(CHEESECAKEMIX)

3 L/D L/D L/D

CPIE‐MFR CHERRYPIE,FROZEN

2 L/D L/D L/D

PPIE‐MFR PECANPIE,FROZEN

3 L/D L/D L/D

PUMPPIE‐MFR PUMPKINPIE,FROZEN

3 L/D DB

SWPPIE‐MFR SWEETPOTATOPIE,FROZEN

3 L/D DB DB L/D

G00600 BANANACAKE

2 L/D L/D L/D

G01201 DEVIL'SFOODCUPCAKES(MIX)

2 L/D DB L/D L/D

G01005 MARBLECAKE(YELLOWCAKEMIX)

2 L/D L/D L/D

G01006 ORANGECAKE(MIX)WITHORANGEZEST

2 L/D DB DB

G02100 POUNDCAKE

3 L/D

G01601 STRAWBERRYSHORTCAKE(FRZWHIPPEDTOPPING)

3 DB L/D L/D

G03001 WHITECAKE(CAKEMIX)

2 L/D L/D

G01000 YELLOWCAKE(MIX)

2 DB L/D DB L/D

YCUP‐G01000 YELLOWCUPCAKES(MIX)

HUB044 APPLEENCHILADA 2 DB L/D

H02400 BANANASPLITBROWNIES

2 L/D L/D DB

H00201 BROWNIES(CHOCOLATEBROWNIEMIX)

3 DB L/D

USMC002 APPLECRISP

1 DB DB

USMC035 PEACHCRISP‐USMC

1 DB DB

HUB064 ASSORTEDGELATINPARFAIT(REDW/FRZTOPPING)

2 L/D DB DB L/D L/D L/D L/D L/D DB DB L/D L/D L/D L/D L/D DB DB L/D L/D L/D L/D L/D DB DB L/D L/D L/D L/D

OKI/MH015 #COLESLAW

3 L/D L/D L/D

OKI/MH012 #ITALIANSTYLEPASTASALAD

3 BB/DB BB/DB L/D

OKI/MH017 #MACARONISALAD

3 BB/DB BB/DB L/D BB/DB

OKI/MH025 #PASTASALAD

1 BB/DB L/D L/D

OKI/MH007 #POTATOSALAD(#SAUCE)

3 L/D L/D L/D L/D

USMC005 BLACKBEANANDCORNSALAD

1 L/D L/D L/D

OKI/MH078 BROCCOLISALAD(#BROCCOLI)

2 L/D L/D L/D BB/DB

OKI/MH060 CABBAGE,APPLE,ANDCELERYSALAD#CABBAGE

2 L/D BB/DB L/D BB/DB

OKI/MH106 CARROT,CELERY,ANDAPPLESALAD#CARROTS

2 L/D BB/DB L/D

OKI/MH074 COLESLAWW/VINEGARDRESSING(#CABBAGE)

1 L/D L/D L/D

OKI/MH116 COUNTRYSTYLETOMATOSALAD

2 L/D L/D L/D

OKI/MH062 CUCUMBERANDONIONSALAD

1 L/D L/D BB/DB

USMC021 FOURGRAINANDDRIEDFRUITSALAD

2 BB/DB L/D L/D

USMC022 GARBANZOSALAD

1 L/D BB/DB L/D

OKI/MH110 GERMANSTYLETOMATOSALAD

M02900 ITALIANSTYLEPASTASALAD 3

OKI/MH119 KIDNEYBEANSALAD 1 BB/DB BB/DB L/D

USMC030 LOMEINSALAD

USMC032 MEDITERRANEANORZOSALAD 1 L/D L/D L/D L/D

OKI/MH079 MEXICANCOLESLAW(#CABBAGE)

2 L/D BB/DB L/D

SpecialtySalad Desserts

6 Enclosure(18)

MCIPAC-MCBBO 10110.1A

Enclosure (19)

Recipe Template Form

Recipe Name:

Yield

Portion Size

Master Reference

Source

Step

Amounts

Ingredients

Method

MCIPAC-MCBBBul 10110

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 Enclosure (19)

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