1. USDA National School Lunch Program Asian Cuisine Property of Asian Food Solutions, Inc. 9-22 Member

2. Property of Asian Food Solutions, Inc. Spicy Chicken #73003 INGREDIENTS: NO MSG ADDED, ZERO TRANSFATS CHICKEN - CHICKEN THIGH STRIPS (WITH WATER, SOY SAUCE [WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE] ISOLATED SOY PROTEIN PRODUCT, MUSHROOM FLAVORED SOY SAUCE [{WATER, SALT SOYBEANS, WHEAT FLOUR}, CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 6-GUANYLATE, SODIUM BENZOATE] SEASONING [SUGAR, PEPPER, MUSTARD SEED, GARLIC, WHEAT FLOUR, FRUCTOSE, THYME, CELERY SEED, XANTHAN GUM, BASIL, MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, PARTIALLY HYDROGENATED VEGETABLE OIL, SALT], AUTOLYZED YEAST AND POTASSIUM CHLORIDE, POTASSUM PHOSPHATE), WATER, OYSTER FLAVORED SAUCE [OYSTER EXTRACTIVES {OYSTER, WATER, SALT}, SUGAR, WATER, SALT, MODIFIED CORN STARCH, CARAMEL COLOR]}, SOY SAUCE (WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE), SAUCE - BROWN SUGAR, MODIFIED FOOD STARCH, GARLIC POWDER, SPICES, MUSHROOM FLAVORED SOY SAUCE [{WATER, SALT, SOYBEANS, WHEAT FLOUR} CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICAIL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 5-GUANYLATE, SODIUM BENZOATE], CRUSHED CHILI PEPPERS MODIFIED POTATOE STARCH SHERRY WINE REDUCTION, CHICKEN FLAVOR (MALTODEXTRIN, CHICKEN BROTH, SALT, DISODIUM INOSINATE AND DISODIUM GUANYLATE) CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 73003 16.32x12.875x12.875 1.68 8x6 44.2 lbs FOR MORE INFORMATION Contact: [email_address] BASIC HEATING INSTRUCTIONS: Per (1) 7.1 lbs chicken with sauce Convection/Conventional Oven (best) – Pre-heat oven to 350°F / 400°F. Place chicken on a sheet pan. Bake in oven for 18-20 minutes until it reaches 165°F, steamy hot. Reduce time to 6-8 minutes if product is thawed. Skillet/Pan Fry (products must be thawed) (better) – Place thawed chicken in skillet or frying pan and heat contents to a minimum of 165°F for at least 15 seconds. Boil in Bag (thawing product first is recommended) (good) - Place sealed chicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to 35-40 minutes if frozen. Serving: Make sure food temperature is 165°F or above. Place cooked chicken in a serving pan. Mix well and then serve. Tender strips of seasoned chicken in our unique spicy ginger and garlic sauce. Avg 240 / 2.85 oz; 42.9 lbs case; (6) 7.15 lbs chicken & sauce, CN*=2 M/MA *pending approval

3. Property of Asian Food Solutions, Inc. Tangerine Chicken #72001 INGREDIENTS: NO MSG ADDED, ZERO TRANSFATS CHICKEN-FULLY COOKED BREADED DICED CHICKEN LEG MEAT (CHICKEN LEG MEAT [WITH WATER, SODIUM PHOSPHATE], BREADED WITH [BLEACHED ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, MODIFIED CORN STARCH, RICE FLOUR, SALT, LEAVENING {SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE}, DEXTROSE, SPICES, SOYBEAN OIL, EXTRACTIVES OF PAPRIKA, ONION POWDER, GARLIC POWDER, SPICE EXTRACTIVES. DUSTED WITH [ENRICHED WHEAT FLOUR, {NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, WHEAT FLOUR, WHEAT GLUTEN, EGG WHITES, SALT], BATTERED WITH [WATER, BLEACHED ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, MODIFIED CORN STARCH, RICE FLOUR, SALT, LEAVENING {SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE}, DEXTROSE, SPICES, SOYBEAN OIL, EXTRACTIVES OF PAPRIKA, ONION POWDER, GARLIC POWDER, SPICE EXTRACTIVES. SAUCE-BROWN SUGAR, WATER, VINEGAR, SOY SAUCE [WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE], MODIFIED FOOD STARCH, MUSHROOM FLAVORED SOY SAUCE, ([WATER, SALT, SOYBEANS, WHEAT FLOUR], CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 5-GUANYLATE, SODIUM BENZOATE), MODIFIED POTATO STARCH, SPICES, CRUSHED GARLIC, SHERRY WINE REDUCTION, CHILI PEPPERS, MALTODEXTRIN, CHICKEN BROTH, TANGERINE. CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 72001 16.32x12.875x12.875 1.68 8x6 44.2 lbs FOR MORE INFORMATION Contact: [email_address] *pending approval BASIC HEATING INSTRUCTIONS: Per (1) 5 lbs fried chicken pieces, (1) 2.1 lbs sauce FRIED CHICKEN PIECES Deep fryer at 350° F (best) - Place chicken pieces in fryer basket into deep fryer. Deep fry for 5-6 minutes if frozen or 3-4 minutes if thawed until golden brown. Convection/Conventional oven (good) – Pre-heat oven to 350°F / 400°F. Spread chicken pieces evenly on a sheet pan. Bake in oven for 40-45 minutes if frozen or 25-30 minutes if thawed until crispy. SAUCE in BAG (thaw content before preparation) Skillet/Pot (best) - Pour sauce into a pot or skillet and reheat for 2-3 minutes until boiling hot. Boil in Bag (good) - Place entire sauce-in-bag into hot boiling water/steamer for 10-12 minutes or until content is hot. Serving: Make sure food temperature is 165°F or above. Place hot chicken in a serving pan. Pour hot sauce over chicken. Toss contents together then serve. Lightly battered boneless chicken chunk tossed with tangy sweet and mild chili sauce Avg 171.42 / 3.96 oz; 42.9 lbs case; (6) 5.0 lbs chicken & 2.15 lb sauce, CN*=2 M/MA, 1/2 BREAD

4. Property of Asian Food Solutions, Inc. New Orleans Cajun/Mandarin Chicken #73002 INGREDIENTS: NO MSG ADDED, ZERO TRANSFATS CHICKEN THIGH STRIPS (WITH WATER, SOY SAUCE [WATER, SALT, SOYBEANS, SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM BENZOATE] ISOLATED SOY PROTEIN PRODUCT, MUSHROOM FLAVORED SOY SAUCE [{WATER, SALT SOYBEANS, WHEAT FLOUR}, CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, DISODIUM 5-INOSINATE AND DISODIUM 6-GUANYLATE, SODIUM BENZOATE] SEASONING [SUGAR, PEPPER, MUSTARD SEED, GARLIC, WHEAT FLOUR, FRUCTOSE, THYME, CELERY SEED, XANTHAN GUM, BASIL, MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, PARTIALLY HYDROGENATED VEGETABLE OIL, SALT], AUTOLYZED YEAST AND POTASSIUM CHLORIDE, POTASSUM PHOSPHATE), BROWN SUGAR, OYSTER FLAVORED SAUCE [OYSTER EXTRACTIVES {OYSTER, WATER, SALT}, SUGAR, WATER, SALT, MODIFIED CORN STARCH, CARAMEL COLOR], WATER, MODIFIED FOOD STARCH, SHERRY WINE REDUCTION, MODIFIED POTATO STARCH CASE INFORMATION : Item # Case L x W x H Cube TI x HI Gr. Cs Wt 73002 16.32x12.875x12.875 1.68 8x6 44.2 lbs FOR MORE INFORMATION Contact: [email_address] Grilled marinated chicken strips covered in our sweet savory sauce Avg 240 / 2.85 oz; 42.9 lbs case; (6) 7.15 lbs chicken & sauce, CN*=2 M/MA *pending approval BASIC HEATING INSTRUCTIONS: Per (1) 7.1 lbs chicken with sauce Convection/Conventional Oven (best) – Pre-heat oven to 350°F / 400°F. Place chicken on a sheet pan. Bake in oven for 18-20 minutes until it reaches 165°F, steamy hot. Reduce time to 6-8 minutes if product is thawed. Skillet/Pan Fry (products must be thawed) (better) – Place thawed chicken in skillet or frying pan and heat contents to a minimum of 165°F for at least 15 seconds. Boil in Bag (thawing product first is recommended) (good) - Place sealed chicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to 35-40 minutes if frozen. Serving: Make sure food temperature is 165°F or above. Place cooked chicken in a serving pan. Mix well and then serve.