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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:
Tongsfor relishes and green saladssuch as
carrot sticks, celery, pickles, olives, lettuce and
other salad greens
Perforated spoons-for salads mixed with thin
dressingssuch as coleslaw, fruit salad, and
cucumber and onion salad
Basting spoons or scoopsfor compact foods
and salad mixtures-such as potato, ham, fish,
cottage cheese, and macaroni salads
Small ladlesfor 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
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