Item Unit Size Unit Type Instructions 1 Flattop Grill 1 6Oz FL Pasteurized 2

ERI Brand Standard Recipe (Proprietary & Confidential)

Menu Name: Zenner's 3 Sausage Omelet

Recipe Manual Index: FP2 2014

Effective Date: 22-Jan-14 Work Station: Egg Grill

Cook Time: 5 Minutes

Equipment, Cooking Utensils and Plateware Ingredients

Item Details Item Unit Size Unit Type Instructions Surface temperature @ 350F 1 Flattop Grill 1 Liquid Eggs 6oz FL Pasteurized degrees for omelet ingredients Surface temperature @ 260F 2 Flattop Grill 2 Pork Sausage 1oz WT 1/4" sliced crosswise, full circles degrees for liquid eggs/omelet 3 Ladle 2oz SS Ladle (2) 3 Chicken-Apple Sausage 2oz WT 1/4" sliced crosswise, semi-circles 4 Knife 8" Chef's Knife 4 German Sausage 2oz link 1/4" sliced crosswise, semi-circles 5 Cutting Board Counter top/Poly 5 Denver Vegetables 2oz WT ERI Prep Recipe P702 6 Cook's Spatula 6 x 3 SS turner 6 Cheddar Cheese 2oz WT Shredded 7 Plating 13" oval Platter 7 Country Gravy 2oz FL 1-1/2 Ramekin for Whipped 8 Ramekin 8 Non-stick Pan coating 3 seconds FL Aerosol Spray Butter Fresh Baked Biscuit 9 9 1 each ERI Prep Recipe P202 w/Whipped Butter # 10 Choice of: # 11 Hash Browns 1 each ERI Recipe # 12 Fresh Fruit 1 serving ERI Prep Recipe P703 Buttermilk Pancakes on # 13 3 each ERI Prep Recipe P101 request Preparation Instructions 1 Spray grill with non-stick aerosol. 2 Place all sliced sausages and Denver vegetables on grill and heat for approximately 2 minutes. 3 While omelet ingredients are heating, prepare liquid eggs for omelet. 4 Spray non-stick cooking spray coating on grill. Using a 2oz ladle, ladle liquid eggs onto grill. Eggs should form a 12" oblong circle. Remove sausage slices and vegetables from grill and set aside 2oz for "topping" omelet. Sprinkle remaining grilled ingredients onto omelet while 5 eggs are still moist and then sprinkle 1-3/4 oz shredded cheddar over grilled ingredients. 6 Cook eggs until slightly firm, approximately 30 seconds. 7 Using a 6L x 3W turner, fold the omelet into 6L x 3W dimension. Remove omelet from grill and place @ 2 - 6 o'clock position diagonally on the platter. Using 2oz ladle, ladle 2oz country gravy over omelet as 8 shown in photo. 9 Top omelet with reserved 2oz "topping" and 1/4oz cheddar cheese as shown in photo.

# Place hash browns @ 12 - 8 o'clock position on the platter. # Place biscuit @ 9 o'clock position on the platter, next to the hash browns. If pancakes are requested, place omelet on a 9" round plate and stack the pancakes on another 9" round plate. Guest does not receive biscuit # when pancakes are requested.

Critical Sensitivities Storage / Holding Procedures 1 Omelet has NO BROWNING/BURNT MARKS. 1 Liquid eggs are held refrigerated @ 41F degrees or below 2 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Zenner's 3 Sausage Omelet Menu Name: Lighter Recipe Manual Index: FP2 2014

Effective Date: 22-Jan-14 Work Station: Egg Grill

Cook Time: 5 Minutes

Equipment, Cooking Utensils and Plateware Ingredients

Item Details Item Unit Size Unit Type Instructions Surface temperature @ 350F 1 Flattop Grill 1 Liquid Eggs 4oz FL Pasteurized degrees for omelet ingredients Surface temperature @ 260F 2 Flattop Grill 2 Pork Sausage 1/2oz WT 1/4" sliced crosswise, full circles degrees for liquid eggs/omelet 3 Ladle 2oz SS Ladle (2) 3 Chicken-Apple Sausage 1oz WT 1/4" sliced crosswise, semi-circles 4 Knife 8" Chef's Knife 4 German Sausage 1oz link 1/4" sliced crosswise, semi-circles 5 Cutting Board Counter top/Poly 5 Denver Vegetables 1oz WT ERI Prep Recipe P702 6 Cook's Spatula 6 x 3 SS turner 6 Cheddar Cheese 1oz WT Shredded 7 Plating 11" oval Platter 7 Country Gravy 2oz FL 1-1/2 Ramekin for Whipped 8 Ramekin 8 Non-stick Pan coating 3 seconds FL Aerosol Spray Butter Fresh Baked Biscuit 9 9 1 each ERI Prep Recipe P202 w/Whipped Butter # 10 Choice of: # 11 Hash Browns 1 each ERI Recipe # 12 Fresh Fruit 1 serving ERI Prep Recipe P703 Buttermilk Pancakes on # 13 3 each ERI Prep Recipe P101 request Preparation Instructions 1 Spray grill with non-stick aerosol. 2 Place all sliced sausages and Denver vegetables on grill and heat for approximately 2 minutes. 3 While omelet ingredients are heating, prepare liquid eggs for omelet. 4 Spray non-stick cooking spray coating on grill. Using a 2oz ladle, ladle liquid eggs onto grill. Eggs should form a 12" oblong circle. Remove sausage slices and vegetables from grill and set aside 1oz for "topping" omelet. Sprinkle remaining grilled ingredients onto omelet while 5 eggs are still moist and then sprinkle 1 oz shredded cheddar over grilled ingredients. 6 Cook eggs until slightly firm, approximately 30 seconds. 7 Using a 6L x 3W turner, fold the omelet into 6L x 3W dimension. Remove omelet from grill and place @ 2 - 6 o'clock position diagonally on the platter. Using 2oz ladle, ladle 2oz country gravy over omelet as 8 shown in photo. 9 Top omelet with reserved 1oz "topping" as shown in photo.

Critical Sensitivities Storage / Holding Procedures 1 Omelet has NO BROWNING/BURNT MARKS. 1 Liquid eggs are stored @ 41F degrees or below. 2 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential)

Menu Name: Breakfast Burrito

Recipe Manual Index: FP2 2014

Effective Date: 22-Jan-14 Work Station: Egg Grill

Cook Time: 5 Minutes

Equipment, Cooking Utensils and Plateware Ingredients

Item Details Item Unit Size Unit Type Instructions Surface temperature @ 350F 1 Flattop Grill 1 Liquid Eggs 6oz FL degrees for omelet ingredients Surface temperature @ 260F 2 Flattop Grill 2 Pork Sausage 2 links Precooked, sliced 1/4" slices degrees for liquid eggs/omelet 3 Ladle 2oz SS Ladle 3 Sweet Onions 2oz WT Onions, diced 1/2"

4 Knife 8" Chef's Knife 4 Cheddar Cheese 2oz WT Shredded 5 Cutting Board Counter top/Poly 5 Flour Tortilla 1 each 12-inch Flour Tortilla 6 Cook's Spatula 6 x 3 SS turner 6 Chipotle Salsa 4oz WT

7 Plating 13" oval Platter 7 Avocado 1 quarter Sliced and fanned 8 Ice Tea Spoon For Sour Cream 8 Sour Cream 1 spoonful Ice tea spoon

9 9 Non Stick Pan Coating 3 seconds FL Aerosol Spray

# 10 Choice of: # 11 Hash Browns 1 each ERI Recipe # 12 Fresh Fruit 1 serving ERI Prep Recipe P703

# 13

Preparation Instructions 1 Spray grill with non-stick aerosol.

2 Place onions on grill and cook for approximately 2 minutes. Onions should be soft and partially golden brown.

3 Place pre-cooked sausage on grill and reheat for 1 minute. Combine sausage and onions and move to middle of grill. 4 Prepare side of choice. 5 Place liquid eggs on grill and scramble. 6 Place flour tortilla flat on grill and cook until soft, 30 minutes per side. 7 Fold shredded cheese into egg mixture until cheese begins to melt, no longer than 30 seconds. 8 Place tortilla on a heated 13" oval platter. 9 Place scrambled eggs down center of tortilla leaving 2 inches on each side.

# Place onion/sausage mixture on top of eggs and using a 2oz ladle, top with 2oz of Chipotle Salsa, placing it lengthwise over mixture.

Fold left and right sides of tortilla in approximately 2" and then roll up from the bottom, three folds, with the final edge folded underneath. # Place burrito @ 2 - 6 o'clock position on platter. Top burrito with 2oz salsa, over the center crosswise, as shown in photo. Place slices of fanned avocado over top. Using an ice tea spoon, # place 1oz sour cream on top of fanned avocado as shown in photo. # Place side of choice @ 9 o'clock position on platter.

Critical Sensitivities Storage / Holding Procedures

1 No brown spots on avocado. 1 Liquid eggs are stored refrigerated @ 41F degrees or below 2 Platter should be heated. 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Menu Name: Rueben Sandwich

Recipe Manual Index: FP2 2014 Effective Date: 22-Jan-14 Work Station: Sandwich/Flattop Grill Cook Time: 8 minutes

Equipment, Cooking Utensils and Plateware Ingredients Unit Item Details Item Unit Type Instructions/Specifications Size Surface temperature @ 1 Flattop grill: 1 Marble Rye bread 2 slices Grilled 350F degrees 2 Cook's spatula: 6x3 SS 2 Swiss Cheese 2 slices 3/4oz sliced 3 Condiment spreader: 9" rubber spatula 3 Sliced Corned Beef 4oz WT Item #5990617 4 Knife: 10" Serrated edge knife 4 Slice Turkey 2oz WT Hand Carved 5 Cutting board: Counter top/poly 5 Sauerkraut 3oz WT Item #7578743 6 Plating: Large 10" Square Plate 6 1000 Island Dressing 1oz FL 7 7 Dijonnaise 1oz FL FP2 2013 Prep Recipe 8 8 Griddle Oil 1/2oz FL Butter Flavor 9 9 Pickle Spear 1 each # 10 Choice of One:

# 11 French Fries 6oz WT Raw Weight

# 12 Coleslaw 4oz scoop ERI Prep Recipe P701

# 13 Cottage Cheese 4oz scoop 4% milk fat, small curds # 14 Preparation Instructions 1 Spread 1/2oz griddle oil on grill. 2 Place bread down on pre-oiled grill. Grill marble rye bread until it is crusted. Approximately 3 minutes. Remove from grill, spread 1000 Island dressing on one of the bread 3 slices and dijonnaise on the other bread slice. Set aside. 4 While bread is grilling, place sauerkraut on grill. Heat for approximately 2 minutes

Place corned beef and turkey slices on grill as shown in photo, heat for approximately 1-2 minutes. OPTIONAL: you may leave turkey 5 slices on wax paper patty while heating on grill. Once corned beef and turkey slices is heated, place sauerkraut atop corned beef, add Swiss cheese slices and cap sauerkraut with 6 turkey slices. 7 Remove corned beef/turkey-cheesy sauerkraut portion from grill and place atop grilled bread slice with 1000 island dressing. 8 Cap sandwich with second grilled bread slice. Place frill toothpicks in sandwich as shown in photo. 9 Using a serrated edge knife, cut sandwich crosswise in half at a 70 degree angle 1" from end of sandwich.

# Place sandwich on the 10" square plate as shown in photo

# Place side of choice @ 2 o'clock position on plate.

# Place pickle spear on plate as shown in photo. Critical Sensitivities Storage / Holding Procedures Grilled corned beef is placed atop bread with 1000 1 island dressing, turkey slices is capped with bread 1 spread with dijonnaise. 2 2 3 3 ERI Brand Standard Recipe (Proprietary & Confidential) Prep Recipe-Blanched Baby Carrots Recipe Manual Index: and Green Beans Index Number FP2 2014

Effective Date: 22-Jan-14 Work Station: Prep Shelf Life: 3 days Active Time: 15 minutes Total Time: 30 minutes Yields: 9 1/2 LBS

Equipment, Cooking Utensils and Plateware Ingredients Unit Item Details Item Unit Type Instructions/Specifications Size 1 Stove Top Gas Flame, Star Burner on High Heat 1 Green Beans 2 1/2 LBS Fresh

2 Knife 8" Chef's knife 2 Baby Carrots 5 LBS Fresh

Stock Pot or Groen 16 qt stock pot or the 10 gallon Groen 3 3 Salt 2 tsp Kosher steam kettle steam kettle

4 Cutting Board Counter top/Poly 4 Water 3 Gallons Tap water

5 Storage container 6 qt. Square Cambro clear container 5

6 Kitchen towels Cloth Bar towels (3) 6

7 Pan 13" x 18" baking sheet pan 7

Preparation Instructions Blanching Green Beans

1 Place stock pot on star burner. Pour 1 1/2 gallons hot tap water into stock pot. Add salt to water and turn flame on high and bring to a rolling boil.

2 Place beans in salted boiling water until bright green and crisp but not raw tasting, approximately 4-6 minutes.

While waiting for water to reach a rolling boil, place 3 gallons of ice/3 gallon cold water into large lexan container. This "ice & water" bath is used to chill- 3 blast beans.

4 Using a china cap or large colander , QUICKLY drain water from stock pot/steam kettle. 5 Immediately plunge beans into ice bath for 1 minute. Remove from ice bath and shake off beans. Spread beans on sheet pan lined with a clean kitchen towel. Place another clean kitchen towel over the top. Allow the excess water to absorb onto the 6 kitchen towels. To speed up drying process, pat down green beans with top kitchen towel. 7 Once the green beans are dry, set aside and get ready to blanch carrots. Blanching Carrots 1 Place stock pot on star burner. Pour 1 1/2 gallons hot tap water into stock pot. Turn flame on high and bring to a rolling boil.

2 Place baby carrots in boiling water until 75% cooked, approximately 6-8 minutes. While waiting for water to reach a rolling boil, place 3 gallons of ice/3 gallon cold water into large lexan container. This "ice & water" bath is used to chill- 3 blast carrots. 4 Using a china cap or large colander , QUICKLY drain water from stock pot/steam kettle. Immediately plunge carrots into ice bath until carrots are cooled down, approximately 5 minutes. Remove carrots from ice bath and shake off excess 5 water. 6 Gently mix green beans with baby carrots until it is evenly distributed. 7 Transfer vegetables into storage containers, cover with lid, label with name, date of prep and shelf life date. 8

Critical Sensitivities Storage / Holding Procedures

1 Shelf life is 3 days 1 Refrigerate @ 41F or below. 2 Blanch beans for approx. 4-6 minutes 2 3 Blanch carrots until 75% cooked, approx. 6-8 minutes 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential)

Recipe Manual Index: Green Beans and Baby Carrots

Index Number FP2 2014

Effective Date: 22-Jan-14 Work Station: Dinner Grill Cook Time: 3 minutes

Equipment, Cooking Utensils and Plateware Ingredients

Item Details Item Unit Size Unit Type Instructions/Specifications Star Burner or Electric Burner on 1 Stove Top 1 Green Beans 2oz WT ERI Prep Recipe Medium-high Heat ERI Prep Recipe, use 4 baby 2 Sauté Pan 10" non-stick 2 Baby Carrots 2oz WT carrots per order

3 Spatula 13" High-heat rubber 3 Garlic butter 2 scoops #100 SS disher, ERI recipe

4 Measuring Device Brule Dish 4 Steak seasoning 1/4 tsp ERI Prep Recipe

5 5

6 6

7 7

8 8

Preparation Instructions 1 Place sauté pan on star burner and turn flame on Medium-high heat.

2 Add 2 scoops garlic butter to pan. Allow garlic butter to melt and foam.

Add 2 oz. green beans and 4 each baby carrots to sauté pan, sprinkle steak seasoning over green beans/carrots and sauté for 3 approximately 2 - 3 minutes. Stirring occasionally. Remove sautéed vegetables from heat. 4

5 Ready to serve.

7 8 9

# Critical Sensitivities Storage / Holding Procedures

1 1 2 2 3 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Menu Name: Old Fashion Apple Pie

Recipe Manual Index: FP2 2014

Effective Date: 22-Jan-14 Work Station: Prep Cook Time: 45-60 minutes Portions: 1 pie yields 6 portions Shelf Life 5 days

Equipment, Cooking Utensils and Plateware Ingredients Unit Item Details Item Unit Type Instructions/Specifications Size Convection: 350F degrees w/fan 1 Oven 1 Old Fashion Apple Pie 2 each Ready To Bake 10" Conventional: 400F degrees w/out fan

One fresh egg (whites) yields 1-3 2 Pan Full Size Baking Sheet Pan 2 Egg Whites Only 1 each pies 3 Bowl Small SS Bowl and fork to beat egg white 3 Pastry brush to spread egg white onto pie 4 Brush top OR use glove covered hand to spread 4 whites. 5 5

6 6 7 7 8 8 9 9

Preparation Instructions 1 Preheat CONVENTIONAL oven to 400F degrees OR preheat CONVECTION oven to 350F degrees.

2 Remove FROZEN pie(s) from carton. Remove overwrap; place pie(s) on baking sheet pan. Crack egg and separate whites from yolk. Place egg whites in mixing bowl and give it a quick stir to loosen whites. Break yolk and add to on line liquid 3 eggs. 4 Cut 4 slits, 1" each, around the outer edge of each pie's top. See photo Using a pastry brush or a gloved hand, coat/spread pie crust with egg whites. Use only enough egg whites to coat crust. Crust will turn too dark if crust 5 is saturated with egg whites. Discard any leftover egg whites. Bake in 400F degrees CONVENTIONAL oven for 65-70 minutes OR Bake in CONVECTION oven for 55-60 minutes. Until crusts are light brown 6 with a sheen or filling begins to boil. NOTE: ovens vary; adjust time and temperature as necessary.

7 CHEF TIP: after 30 minutes of baking, rotate sheet pan to ensure pie(s) is baked evenly.

8 Remove pie(s) from oven on baking sheet pan. 9 Cool pie(s) to room temperature about 2 hours prior to cutting or serving. # Label bottom of each pie tin and store unwrapped up to 5 days at 41F degrees or below. #

# # # Critical Sensitivities Storage / Holding Procedures Cool pie(s) to room tmeperature about 2 hours prior to cutting 1 1 Store unwrapped and labeled at 41F degrees or below. or serving. CHEF TIP: after 30 minutes of baking, rotate sheet pan to 2 2 5 day shelf life ensure pie(s) is baked evenly. 3 Do not saturated crust with egg whites 3 4 4 ERI Brand Standard Recipe (Proprietary & Confidential) Apple Pie - Reheating Procedure for Menu Name: Single Order

Recipe Manual Index: FP2 2014

Effective Date: 22-Jan-14 Work Station: 6ft. Dinner Grill or server aisle Cook Time: 1 minute

Equipment, Cooking Utensils and Plateware Ingredients Unit Item Details Item Unit Type Instructions/Specifications Size Old Fashion Apple 1 Microwave oven 1800watt 1 1 portion FP 2 2013 prep recipe Pie

2 Utensil 6-way pie cutter 2 Vanilla Ice Cream 4oz WT #8 disher, level scoop of ice cream

3 Utensil ss pie server 3

4 Scoop #8 ss disher with grey handle 4 a la mode - spoon or fork. 5 Utensil 5 pie only - fork 6 Plating 8" white square plate 6

7 7

8 8 9 9 # 10 # 11

Preparation Instructions 1 Remove pie from refrigerator.

2 Place/center 6-way pie cutter over top of pie and press down to score and portion pie. For optimal quality, keep pie cutter inside pie.

Using a pie server, remove pie portion and place on center of plate.

Place pie into microwave oven

3 Activate microwave oven for approximately 10-20 seconds. 4 Remove apple pie from microwave oven. Apple pie internal temperature is between 115-125F. 5 A LA MODE: Using a #8 disher, dish a level scoop of vanilla ice cream and place atop of apple pie. As shown in photo. 6 7 8

9 # # #

Critical Sensitivities Storage / Holding Procedures 1 Do not overheat apple pie 1 2 2 3 3 4 4