Soup Kitchen Helpers Sharing Bread Soup Kitchen is located at 923 Oak Street in Brainerd. It is just east of the Brainerd School District Offices. If you are first to arrive, the key can be signed out at the Triangle Gas Station, located next to the Soup Kitchen.
Please plan to assist with the following duties: • Cooking and serving the meal. Please plan to arrive at 11:00 a.m., actual serving time is from 1:00- 1:30 p.m. Prep work includes cooking/preparing the meal; making and setting out coffee; setting out plates in stacks of 10, to track the number served; setting out cups, mugs, and pitchers of water and milk; setting the tables with silverware and napkins. It is customary to serve the meal by delivering the filled plates to the tables, but you can also have people come to the window to get their own plates if that makes sense, given the menu. Seconds may be served after everyone present has received a meal. Leftovers may be sent home with guests. There are leftover containers in the cupboards. If you have extra plastic food containers at home, please consider donating some to Sharing Bread Soup Kitchen. • Welcoming the guests and offering a short meditation or prayer before the meal is served. • Washing dishes. Sharing Bread Soup Kitchen has a dishwasher/sanitizer with instructions on use. • Cleaning up. The logbook in the kitchen has a detailed checklist. Clean up includes cleaning the kitchen, sanitizing tables, vacuuming the dining room, emptying trash and relining all bins, checking bathrooms, and shutting everything down.
The lead cooking team will complete the logbook and lock up.
If you are unable to serve or have any questions regarding serving, please contact Sandra Schaefer – 218- 829-7265 – [email protected]
Thank you, again, for serving at the Sharing Bread Soup Kitchen and for making a richer connection to our community through your service,
Lord of Life Social Concerns Team Soup Kitchen Lead Cooking Team
Sharing Bread Soup Kitchen is located at 923 Oak Street in Brainerd. It is just east of the Brainerd School District Offices. If you are first to arrive, the key can be signed out at the Triangle Gas Station, located next to the Soup Kitchen.
As Lead Cooking Team, your duties are as follows: • Menu planning. You will determine the menu. This requires a trip to the Soup Kitchen a few days before serving to see what's been donated that can be used and to look in the logbook to see what's been recently served. Any food that is in the kitchen that you plan to use, please label and note the date you will be using that food. Also check the logbook for the number of guests that have been served throughout the week and plan accordingly. • Shopping. After determining your menu and the resources available at the kitchen, you can shop for groceries. Include a couple gallons of milk on your grocery list. Lord of Life has an account at Cub Foods. Please try to keep the amount to $125 or less. • Record keeping. Complete the logbook page. The logbook is located in the kitchen. • Lock up. Lights out, cleaning completed, exterior doors locked, and return the key to the Triangle Gas Station.
Your helpers have been sent the following information. Please plan to delegate the duties listed below: • Cooking and serving the meal. Please plan to arrive at 11:00 a.m., actual serving time is from 1:00- 1:30 p.m. Prep work includes cooking/preparing the meal; making and setting out coffee; setting out plates in stacks of 10, to track the number served; setting out cups, mugs, and pitchers of water and milk; setting the tables with silverware and napkins. It is customary to serve the meal by delivering the filled plates to the tables, but you can also have people come to the window to get their own plates if that makes sense, given the menu. Seconds may be served after everyone present has received a meal. Leftovers may be sent home with guests. There are leftover containers in the cupboards. If you have extra plastic food containers at home, please consider donating some to Sharing Bread Soup Kitchen. • Welcoming the guests and offering a short meditation or prayer before the meal is served. • Washing dishes. Sharing Bread Soup Kitchen has a dishwasher/sanitizer with instructions on use. • Cleaning up. The logbook in the kitchen has a detailed checklist. Clean up includes cleaning the kitchen, sanitizing tables, vacuuming the dining room, emptying trash and relining all bins, checking bathrooms, and shutting everything down.
If you are unable to serve or have any questions regarding serving, please contact Sandra Schaefer – 218- 829-7265 – [email protected]
Thank you, again, for serving at the Sharing Bread Soup Kitchen and for making a richer connection to our community through your service,
Social Concerns Team Lord of Life Lutheran Church From Bob Evans, Director of Sharing Bread Soup Kitchen To: Lead Cooking Team Members
In consultation with our sanitarian from the Minnesota Dept. of Health after our last unannounced inspection it has become clear that we must establish a few controls and improvements in communication systems. As the designated Food Safety Manager they are holding me accountable for a few basic things that we can easily comply with your help.
I need to insure the following. 1. That every volunteer agency provides me with the name of a specific individual willing to act as the Coordinator from your agency. This means someone who will take responsibility for passing on information regarding Soup Kitchen policies and procedures to all volunteers that you send. 2. That every group serving at the SK has a designated "Person in Charge" who has a grasp of a few things related to food safety and kitchen equipment. Step one is in place! (Whew!!!)
Here is the list of items I promised to send that lays out what every "person in charge' must know. 1. That he or she is in fact the person in charge. 2. How to operate all of our kitchen equipment, especially the dish machine and the ovens. Please have every person in charge read the dish machine instructions posted on the side of the machine. Note also that test strips are attached to the machine. These strips are to be dipped into the machine between cycles and will show the concentration level. The sanitarian will ask "what is the appropriate concentration of sanitizer for this step in the operation of the machine"? The answer is...50-100 ppm! 3. Appropriate temperatures for holding hot food (above 140) and cold food (below 41). The zone between 41 and 140 is called the DANGER ZONE and food kept at that temp for over 2 hrs. must be thrown away.
I am attaching a supplemental PDF published by the Department of Health for distribution to the "persons in charge" from your agency. Please make sure they have access to this document and that they pay special attention to the handout sheets at the end of the PDF, especially those on: • Person in Charge • Hand-washing • Temperature Requirements for Potentially Hazardous Food • Safe Sanitizing • Hand Sanitizers & Single-Use Gloves Thank you for your forbearance, your patient service and your compassion for the hungry!
We can't do this ministry without you! We're counting on you!
RECIPE OPTIONS FOR THE SOUP KITCHEN (To serve approximately 50 people) MAIN DISHES STROGENOFF
Ingredients 6 cups minced onion 2 cups butter 12 lbs lean ground beef 1 -1.5 cups flour 8 Tbsp salt (to taste) 48 oz. mushrooms 12 cans cream of mushroom soup 12 cloves of garlic 6 cups minced parsley 12 cups sour cream 12 pkgs. egg noodles
Directions Saute onions in butter. Add ground beef and cook until red disappears, stirring constantly Add salt, flour and un-drained mushrooms - Cook 15 min. Add soup, garlic and parsley - Simmer 30 min., stirring often Add sour cream just before serving - Heat through Serve over cooked noodles
SPAGHETTI Ingredients 12 lbs lean ground beef 12 jars Prego or other prepared Italian spaghetti sauce 12 cans petite cut diced tomatoes 12 cans mushrooms 3.5 oz. Beau Monde seasoning 12 lbs. spaghetti
Directions Brown ground beef Add spaghetti sauce, diced tomatoes, drained mushrooms, Beau Monde - Cook 30 min minimum. Serve over cooked spaghetti SPOON BURGERS (Anticipate 2 buns/person)
Ingredients 8 cups minced onion 24 lbs lean ground beef 24 cans chicken gumbo soup 1/ 2 cup mustard 1/2 cup ketchup 8 doz, hamburger buns
Directions Brown ground beef with onions Add soup, mustard and ketchup Simmer 30 min. minimum Serve on buns
EASY BEEF STEW
Ingredients 12 lbs beef stew meat 30 stalks celery 30 large carrots cut in 3" chunks 50 potatoes, peeled and cut in chunks 6 can green beans (un-drained) 6 cans small whole onions (un-drained) 6 large cans diced tomatoes 3 cups tapioca 6 Tbsp salt
Directions Mix all ingredients together and divide the ingredients between two large roasting pans. Cover and bake in a slow oven, 275 degrees for 6 hours/pan
VEGETABLES Approximately 17 (15 oz ) cans of vegetables
DESSERTS Generally 3 - (9x13) pans of bars
Refer to websites below for many recipe options: http://www.sangotn.com/cookbook/cookcrowd/index-5a.html http://www.cooks.com Search “Large Groups”