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Chapter 9 Foodservice - 14164_205
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Desserts and Pastries - 14164_207
Mashed potatoes, rice, bread dressings, and baked beans are easy to serve with a scoop and portions are easier to control. When you are serving bulk ice cream, scoops  and  dippers  should  be  rinsed  between  servings or placed in potable running water. Bulk ice-cream products are not authorized for self-service. Use a food turner for lifting steak scrambled eggs, or other similar items. For mashed potatoes or items of similar consistency, use a serving spoon or a scoop. Use a basting spoon or other shallow spoon to dip sauce or gravy from a shallow pan. Use a ladle to serve food from a deep well. Some foods, such as peas and cabbage, should be served with a perforated spoon, so the liquid drains  back  into  the  serving  pan.  Fried  chicken, asparagus,  broccoli,  and  corn  on  the  cob  should  be handled with tongs.    If more than one serving line is being used, be sure the same item is being served in the same portion on each line. Serving Utensils for Salads An adequate number of the proper serving utensils for  the  salad  bar  will  promote  good  sanitary  practices and keep the salad bar in order during self-service. The most useful utensils and the food with which they can be used are as follows: Tongs—for  relishes  and  green  salads—such  as carrot  sticks,  celery,  pickles,  olives,  lettuce  and other salad greens Perforated spoons-for salads mixed with thin dressings—such  as  coleslaw,  fruit  salad,  and cucumber and onion salad Basting  spoons  or  scoops—for  compact  foods and salad mixtures-such as potato, ham, fish, cottage cheese, and macaroni salads Small  ladles—for  thick  and  thin  salad  dressings Lighting Foods appear more attractive under warm, natural light.  Use  incandescent  or  warm  white  fluorescent bulbs to give natural warm colors to the serving lines. If colored lights are used, be careful to use the correct color to achieve the desired effect. Red lights will give roast beef a warm, rare, and hearty appearance. Test the color lights needed for your particular layout. Position light correctly on the food so the customer and the server are not blinded. Lights  over  food  also  should  be adequately  shielded. SERVING LINE AREAS The serving area, which includes the salad bar, steam table, bread and pastry counter, drink or beverage dispensers, should be cleaned after each meal. This area should be checked again before each meal to make sure it is clean and sanitary. Salad  Bar Most  salad  bars  are  self-service  and  refrigerated. Salad bars range from the proportioned to the make your  own  type.  A  fully  stocked,  large  variety  salad bar is very popular with patrons of the GM. Often, it offers  an  alternative  food  source  for  weight-conscious patrons. ARRANGEMENT   OF   SALAD   ITEMS.— Overcrowding items on the salad bar detracts from the overall appearance, hinders easy self-service, slows down the service, and generates confusion. Careful attention should be given to the arrangement of the salad items to prevent the customer from having to reach over one container of food to get to another. Particles of food are  often  dropped  from  one  container  to  another, resulting in an unappetizing, unsatisfactory display of food. REFRIGERATION  OF  SALAD  INGREDIENTS— For  proper  refrigeration  of  ingredients,  place  all  salad bar items in pans of in trays on a bed of ice, or on a mechanically  refrigerated  salad  bar  unit.  Proper drainage is essential if salad items are set in ice. When the use of ice is not possible, and the salad bar is not refrigerated, the bar should be large enough to accommodate shallow pans or trays of salad items. These  trays  of  salad  items  should  be  kept  under refrigeration until just before serving time. Because of the high room temperature of most messing areas, easily contaminated  food  should  be  placed  on  the  salad  bar  in small quantities and replenished as needed. Examples of such foods are salad mixtures containing meat, fish, poultry, eggs, cooked salad dressing, and mayonnaise. Commercially  prepared  salad  dressings  in  individual portions  and  opened  bottled  salad  dressing  should  be refrigerated. Hot Food Hot food should be placed on the steam table just before   serving   time.The quantities of food placed on the  serving  table  should  be  small  and  should  be replenished frequently during the serving period. It will 9-2

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