BI21 JUN KIDS CHICKEN SKEWERS

INGREDIENTS:1 SERVING(S)
0.5 ea BUTTERFLY CHICKEN BREAST 170-
1 Dsp BRAKES EXTENDED LIFE OIL
3 Leaf/sp LITTLE GEM LETTUCE
3 piece CUCUMBER CATERING 5KG
1.5 ea BABY PLUM TOMATOES
1 silvL CDG RUSTICA SAUCE

SERVICE: Dessert plate - small Bella bowl - small Bella paper - metal ramekin

KEY POINTS: Ensure chicken is probed and cooked all the way through before serving

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Prep chicken skewers following E-coli guidelines - 1 chicken Key Stage / CCP Chart / SOP
breast = 6 skewers (2 portions) - Take 1 defrosted raw chicken Food Preparation 3 6
breast and slice into 6 thin strips as photo 1. Take each strip of E Coli Controls 3 7
chicken and add the skewer so it goes in one side and out the Washing Fresh
other, then back through at the top as photo 2. Prep as many Produce 3 8
Cooking 4 14
needed for service
Chilled Service/
2 Wash and prep gem lettuce, cucumber and tomatoes Display (make tables)
3 Cucumber pieces are crudite sticks cut in half 8 20

METHOD:
1 Remove prepped chicken strips following E-coli guidelines and add a little oil.
Place on oven tray and add through the impinger for 1 1/2 full passes turning to
make sure cooked all the way through. Probe before serving to ensure 75 degrees
reached
2 Tear 3 gem lettuce leafs and add to the side bowl. Top with the cucumber slices
and tomato halves
3 Add rustica sauce to the metal ramekin
4 Arrange all ingredients and serve as photo

Children 07/07/2021
BI21 JUN KIDS GF CHEESE GARLIC
BREAD
INGREDIENTS:1 SERVING(S)
0.25 ea GLUTEN FREE PIZZA BASE
0.5 silvL GARLIC BUTTER
1 silvL SHREDDED MOZZARELLA NEW
2 Stick CARROTS BB (NEW)
2 piece CUCUMBER CATERING 5KG

SERVICE: Small Bella bowl - Small Bella paper - GF flag

KEY POINTS: Keep crudites fresh

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Follow SOP 13 when preparing a guests allergen dish Key Stage / CCP Chart / SOP
2 Defrost products under refrigerated conditions Food Preparation 3 6
3 Prepare crudites - wash and slice carrot and cucumber sticks Chilled Service/ 8 20
Display (make tables)
Cooking 4 14
Washing Fresh
Produce 3 8

METHOD:
1 Cut a quarter slice of the GF base following the correct procedures.
2 Spoon the softened garlic butter over the base and add the cheese. Cook in the
oven for 3/4 pass
3 Slice the garlic bread pieces into 3 on an angle (as photo) and add to the small
Bella bowl with Bella paper
4 Add crudite and serve as photo with GF flag

Children 07/07/2021
BI21 JUN KIDS GF GARLIC BREAD
INGREDIENTS:1 SERVING(S)
0.25 ea GLUTEN FREE PIZZA BASE
0.5 silvL GARLIC BUTTER
2 Stick CARROTS BB (NEW)
2 piece CUCUMBER CATERING 5KG

SERVICE: Small Bella bowl - Small Bella paper - GF flag

KEY POINTS: Keep crudites fresh

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Follow SOP 13 when preparing a guests allergen dish Key Stage / CCP Chart / SOP
2 Defrost products under refrigerated conditions Food Preparation 3 6
3 Prepare crudites - wash and slice carrot and cucumber sticks Chilled Service/ 8 20
Display (make tables)
Cooking 4 14
Washing Fresh
Produce 3 8

METHOD:
1 Cut a quarter slice of the GF base following the correct procedures.
2 Spoon the softened garlic butter over the base Cook in the oven for 1/2 pass
3 Slice the garlic bread into 3 pieces on an angle (as photo) and add to the small
Bella bowl with Bella paper
4 Add crudite and serve as photo with GF flag

Children 07/07/2021
BI21 JUN KIDS GF PICCOLO MARG
PIZZA
INGREDIENTS:1 SERVING(S)
0.5 ea GLUTEN FREE PIZZA BASE
0.5 redS CDG PIZZA SAUCE
1 redS SHREDDED MOZZARELLA NEW

SERVICE: Small wooden board - small bella paper - GF flag

KEY POINTS: Follow SOP 13 when preparing a guests allergen dish

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Defrost products under refrigerated conditions Key Stage / CCP Chart / SOP
2 Follow SOP 13 when preparing a guests allergen dish Food Preparation 3 6
Cooking 4 14
Chilled Service/ 8 20
Display (make tables)

METHOD:
1 Slice 1/2 of the GF base and add to the aluminium tray. Assemble the base with
pizza sauce and pizza cheese
2 Cook in the oven for 3/4 pass and then slice into 3.
3 Add small Bella paper to the board and serve as photo with GF flag

Children 07/07/2021
BI21 JUN KIDS GF PICCOLO PASTA
PTN
INGREDIENTS:1 SERVING(S)
0.25 Bskt BI20 SUB GF PASTA *

gf pasta boiling gf pasta storage

SERVICE: All Hand Washed Cooking Pan - Utensils - Colander - Silver Ladle -
Container - pasta basket
KEY POINTS: Follow SOP 13 when handling allergens prep and orders

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 GF pasta must be cooked into in a hand washed clean pan & Key Stage / CCP Chart / SOP
Utensils - use ONLY uncontaminated ingredients when Food Preparation 4 14
Prepping GF orders

METHOD:
1 Bring to boil 3 lt of water in a Clean pan used ONLY for Allergens Preparation Add
the Gluten Free Pasta and cook for 7 minutes - Do Not Cook More than 1 pack at
the time
2 Cool down immediately under cold water Drain Pasta in a clean Strainer used
ONLY for Allergens Preparation Add Prep oil & Store in a clean, hand washed
suitable container labelled with GF Sticker Label and refridgerate

Sub Recipes 07/07/2021

BI21 JUN KIDS GF PICCOLO PEPP
PIZZA
INGREDIENTS:1 SERVING(S)
0.5 ea GLUTEN FREE PIZZA BASE
0.5 redS CDG PIZZA SAUCE
1 redS SHREDDED MOZZARELLA NEW
3 slice PEPPERONI SLICES

SERVICE: Small wooden board - small bella paper - GF flag

KEY POINTS: Follow SOP 13 when preparing a guests allergen dish

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Defrost products under refrigerated conditions Key Stage / CCP Chart / SOP
2 Follow SOP 13 when preparing a guests allergen dish Food Preparation 3 6
Cooking 4 14
Chilled Service/ 8 20
Display (make tables)

METHOD:
1 1/2 a GF base and add to an aluminium tray . Assemble the base with pizza sauce,
pizza cheese and pepperoni slices as photo
2 Cook in the oven for 3/4 pass and then slice into 3 equal pieces.
3 Add small Bella paper to the board and serve as photo with GF flag

Children 07/07/2021
BI21 JUN KIDS GRISSINI
INGREDIENTS:1 SERVING(S)
1 ea GRISSINI BREADSTICKS (BRAKES)

SERVICE: Large sheet of Bella paper

KEY POINTS: Prep a few of the cases at a time so they are ready for service

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Pic 1 - lay a sheet of the large bella paper on a clean and Key Stage / CCP Chart / SOP
sanitised area (on an angle) then add the grissini stick as photo Food Preparation 3 6
and fold paper over
2 Pic 2 - roll the paper from left to right wrapping around the
bottom of the grissini stick
3 Pic 3 - add the little Bella sticker so the paper is stuck together
and won't come apart when you remove your finger
4 Pic 4 - remove the grissini stick and store the paper 'shells' in a
container ready for service

METHOD:
1 During service take a grissini stick and add to one of the paper casins (pic 3).
Give to each child who has ordered a kids meal as soon as they sit down

Children 07/07/2021
BI21 JUN KIDS PICCOLO MARG
PIZZA
INGREDIENTS:1 SERVING(S)
0.25 BI20 NOV SUB PIZZA BASE *
0.5 redS CDG PIZZA SAUCE
1 redS SHREDDED MOZZARELLA NEW

SERVICE: Small wooden board - small bella paper - starter al forno dish

KEY POINTS: You must transfer the pizza from the hot al forno dish to a cold one before
serving
ADVANCED PREPARATION: FOOD SAFETY
CONTROLS
1 Defrost products under refrigerated conditions Key Stage / CCP Chart / SOP
2 Stretch dough to Bella Pizza Process Food Preparation 3 6
3 Extra toppings quantities - Pancetta 0.5 dsp, Tomatoes 1.5 Cooking 4 14
(halved), Red onion 0.25 each, pepperoni 3 slices, mushroom 0.5 Chilled Service/ 8 20
Display (make tables)
red spoodle, pulled chicken, 1 red spoodle and broccoli 1 piece
in half

METHOD:
1 Quarter dough ball as photo and stretch pizza base to Bella pizza process .
Assemble the base with pizza sauce and pizza cheese in the al forno dish as photo
2 Cook in the oven for 3/4 pass and then TRANSFER cooked pizza to a cold al forno
dish - Do not serve the hot dish as children could potentially burn their little
fingers
3 Add small Bella paper to the board and serve as photo

Children 07/07/2021
BI21 JUN KIDS PICCOLO PEPP
PIZZA
INGREDIENTS:1 SERVING(S)
0.25 BI20 NOV SUB PIZZA BASE *
0.5 redS CDG PIZZA SAUCE
1 redS SHREDDED MOZZARELLA NEW
3 slice PEPPERONI SLICES

SERVICE: Small wooden board - small bella paper - starter al forno dish

KEY POINTS: You must transfer the pizza from the hot al forno dish to a cold one before
serving
ADVANCED PREPARATION: FOOD SAFETY
CONTROLS
1 Defrost products under refrigerated conditions Key Stage / CCP Chart / SOP
2 Stretch dough to Bella Pizza Process Food Preparation 3 6
Cooking 4 14
Chilled Service/ 8 20
Display (make tables)

METHOD:
1 Quarter dough ball as photo and stretch pizza base to Bella pizza process .
Assemble the base with pizza sauce, pizza cheese and pepperoni slices in the al
forno dish as photo
2 Cook in the oven for 3/4 pass and then TRANSFER cooked pizza to a cold al forno
dish - Do not serve the hot dish as children could potentially burn their little
fingers
3 Add small Bella paper to the board and serve as photo

Children 07/07/2021
BI21 JUN KIDS SUB STARTER
BREADS
INGREDIENTS:1 SERVING(S)
0.333 BI20 NOV SUB PIZZA BASE *
0.5 silvL GARLIC BUTTER
1 silvL SHREDDED MOZZARELLA NEW

SERVICE: Follow Bella pizza process throughout

KEY POINTS: Any remaining douhg should be discarded at the end of the day

ADVANCED PREPARATION: FOOD SAFETY

CONTROLS
1 Defrost ingredients under refrigerated conditions Key Stage / CCP Chart / SOP
2 Prep pizza bases following Bella pizza process Food Preparation 3 6
Cooking 4 14
Reheating 6 17
Chilled Service/
Display (make tables)
8 20

METHOD:
1 Stretch 1 dough ball as photo 1 and slice into 3 equal portions
2 For garlic bread starter, spread soft garlic butter over the base and cook for half a
pass through the impinger
3 For cheese garlic bread starter, spread garlic butter and top with mozzarella. Cook
in the impinger for 3/4's a pass
4 Slice bread as pic 4 shows getting 4 triangular portions to each serving
5 For final presentation refer to core spec

Sub Recipes 07/07/2021