Policies & Procedures
This is where you can find the appropriate serving size?
What is the recipe?
The measurement tool to use for a 1/2 cup of chopped chicken.
What is a #8 scoop?
This is the number of ounces in a pound.
What is 16?
Serving the correct amount of food specified on the menu.
What is portion control?
This is what you should do when the food arrives.
What is checking the food temperatures?
The # of the scoop is equivalent to the number of it takes to fill one of these.
What is a quart?
Tablespoons, cups, or scoops.
What is volume indicated by?
The cook prepares 100 servings of rice to serve 100 patients. This will happen if we "heap" or "pack" the scoop.
What is run out of rice?
This is who to call if the amount of food received is incorrect.
What is Main Kitchen?
It takes this many scoops of taco meat at a #12 to fill a quart/gallon.
What is 12 or 48?
This needs to be completed before we put a product into a container to weigh it.
What is zero out the scale with the container on it?
This is used to show appropriate food placement and accurate portions during service.
What are sample trays?
This is what you use to determine if the adequate amount of food has been received
What are the volume tables in Policy 1003?
Tool used to ensure very portion of food served is the same amount.
What is using a scoop?
The 2 oz container references 2 oz of what?
What is volume?
If portion control is not followed, patients will experience this.
What is dissatisfaction?
Information regarding preventative measures for food safety.
What is the HACCP Manual?
A ladle.
What tool do you use when serving liquid foods?
Sliced deli meat, cheese and individual salads are measured using this to ensure accurate portions.
What is a scale?
This is why portion control is important.
What is minimizing waste, controlling cost, and making sure nutritional requirements are met?