Serving Line
when should food be placed on the serving line
10 min prior to feeding
what are the three color codes for go for green and what do they represent?
green- eat more often
yellow- eat occasionally
red- eat rarley
what is the definition of stock
broth made from meat or poultry
Fish should be offered in a low fat recipe at a minimum of how many times per week
3 times per week
O
Dressings gravy and sauces
what are the 3 things to be considered for a well planned meal
a well planned meal should contrast in color, shape and texture
why is it important for a CS to have basic knowledge of nutrition principles
must be able to provide nutrition's well ballanced meals to patrons.
what is roux
mixture of fat and flour
ensure the menu does not contain to many of what types of preapeard items
deep fried or sauce/gravy items
E
Cereal & pasta products
can juices be served in their original container and if yes under what condition
yes but only if they are individual sizes
what is the definition of nutrition
the science of the nourishment of the human body, the science of food
name 3 ingredients for a cream/white sauce
butter or margarine
flour
milk or cream
a healthy menu entree must be offered as an alternatr choice containing how many grams or less fat
15 gramms or less fat
H
Cookies
when serving hot vegetables from a steam table pan, after how many minutes should the vegetables be replenished?
20-30min
what is the recommended portion size for meat?
3/4 oz
what are the types of commercially prepared soups
condensed
ready to serve
dehy/intstant
BIBs
what part of the meal should you ensure is provided without fat
at least one hot vegetable
G
Frostings
how hot should a steam stable be?
180-200F
what is the best way to merchandise healthy foods?
good plate presentation goes a long way in helping to merchandise healthy foods
what is a slurry
flour/cornstarch mixed with cold water
foods high in what should be carefully spaced out trough the menu
sodium
P
Soups