be  necessary  to  use  progressive  cooking  techniques  to meet these requirements. If possible, arrange hot foods in the following order: soup, main entrée, sauce or gravy, potatoes or potato substitute,  and  vegetables.  All  short-order  types  of items  for  breakfast  such  as  pancakes,  ham  slices,  and eggs   should   be   served   from   the   grill   on   a prepared-to-order   basis. Heat  and  juices  are  lost  so  quickly  from  sliced meats,  Roasts  are  more  palatable  when  carved  on  the serving line as the customers come through because most of the natural juices and the heat will be retained. Meat carving is covered later in this chapter. Cold  Food Keeping cold foods, such as salads, properly chilled also   requires   planning   and   preparation. Salads contribute a great deal to the meal; they add variety, make meals more attractive, and help balance the meal. Because  self-service  salad  bars  are  used  increasingly  in the GM, this method of serving salads is covered in another section in this chapter. Desserts and Pastries When  possible,  separate  the  dessert  bar  from  the serving line and place it in the center of the messing area. Using this setup, the patrons can pick up desserts after eating the main course. Desserts should be set in a tempting arrangement. Serve cleanly cut slices of pie and evenly sliced squares of cakes and cookie bars. Puddings and other similar desserts  should  be  spooned  neatly  in  bowls  or  dishes. Most  desserts  should  be  proportioned  and  replenished frequently to the serving line. If a special occasion cake is  prepared,  set  the  unsliced  cake  on  the  serving  line. This  will  allow  the  decorated  cake  to  be  seen  before  it is sliced. Slice and proportion the cake on plates as the customers approach the dessert bar. One or two whole baked pies can be set on the serving line with sliced portions of the pie. Highly  perishable  desserts  such  as  cream  puddings and  pies,  custards,  fruit  gelatin  desserts,  cream  puffs, and eclairs should be served chilled. Place them on refrigerated units or on trays over ice. Keep ice cream frozen. Whipped toppings should be served cold. Serve toppings   from   a   small   container   and   replenish frequently. Locate  dessert  dishes  for  ice  cream  next  to  the ice-cream  freezer.  If  soft  ice  cream  is  served,  place paper cones or sugar cones near the machine. Sundae toppings should be located near the ice cream. If pie a la mode is the featured dessert, add scoops of ice cream as the dining patrons select the pie. Ice-cream pies should  remain  frozen. Place  only  a  few  slices  of ice-cream  pie  on  the  serving  line  and  replenish  as required. When preportioning desserts, you should provide a smaller  portion  with  the  standard  size  for  the weight-conscious  patrons. Beverages Cold drinks and juices should not be dispensed by ladle from an insert; milk dispensers or other appropriate dispensers should be used. Do not serve juices from their original container unless the cans are the individual size. Juices may be dispensed from beverage coolers or pitchers.  Proportioned  juices  speed  service  and  aid  in portion  control  and  can  be  replenished  as  required. Serving  Line  Arrangement A  well-arranged  serving  line  operates  quickly  and smoothly. Each customer can select the food that is desired and can get the food to the table while it is still at  the  proper  eating  temperature.  Some  of  the  planning techniques used to accomplish these goals are explained next. Careful  arrangement  of  hot  and  cold  foods  is extremely  important. Personnel should be routed to avoid delay and unnecessary congestion in serving and dining areas. If  the  physical  setup  allows,  salad  bars  should  be stationed  where  the  patron  can  stop  first  before approaching the hot food serving line. Eliminating the stop at the salad bar en route to the tables will enable the hot food to be eaten while still hot. If possible, separate the dessert bar from the serving line and place it in the center of the dining area. Using this setup, the patrons can pick up desserts after eating the main course. A reduction in the number of desserts convinced and a decrease in tray waste will usually be noticed. Place trays and bowls at the head of the serving line. Silverware should be at the end of the serving line. Cups and  glasses  should  be  placed  near  the  beverage dispensers. GMs   with   false   overheads,   wooden paneling, brand new equipment, and a showplace galley will  enhance  the  atmosphere.  However,  the  key  to customer  satisfaction  is  good  food,  well  served. 9-3