Dippers
A spoodle is the same measurement as this dipper.
What is a #8.
This is where you can find the appropriate serving size?
What is the recipe?
This is the number of ounces in a pound.
What is 16?
A 2 oz ladle of cheese sauce will give you 2 oz of meat/meat alternate.
What is false?
Production records are required to be kept in the building for this many years.
What is 3?
The # of the dipper is equivalent to the number of scoops it takes to fill one of these.
What is a quart?
This is where you can find how much of an item you need to prepare for a recipe based on what is planned.
What is the production sheet?
Cheese is measured by this measurement to equal the meat/meat alternate requirement.
What is weight?
100 students order Asian chicken. The cook prepares 100 servings using a #4 dipper. This happens if the server "heaps" the dipper.
What is run out of rice?
Production sheets are approved by this government agency.
What is the Department of Education?
It takes this many scoops of taco meat at a #12 to fill a quart/gallon.
What is 12 or 48?
This is where you can find monthly and cycle menus.
What is teams?
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?
These are regulated by the government to make sure we are in compliance with nutritional guidelines.
What are serving sizes.
There are this many required columns to fill out for each recipe on the production sheet.
What is 4?
Dippers are important to make sure that this accurate.
What is portion control/nutrient analysis?
This is where you find protective measures and safety precautions for handling, storing and transporting chemical.
What is in the SDS manual?
Our 2 oz container references 2 oz this.
What is liquid or volume?
By giving all students the same serving size makes sure we are following this policy.
What are civil rights?
This acronym is used for items that can be used at a later date.
What is SAD (save for another day)
You can find this on the squeeze trigger or the lip of dipper if it is not color coded.
What is the number of the dipper.
This is where you find information regarding preventative measures for food safety.
What is in the HACCP Manual?
Sliced deli meat, cheese and individual salads must be portioned using this to meet the required serving size.
What is a scale?
Using these minimizes waste, controls costs, and provides accurate nutrition.
What are food portioning tools?
(also accept recipes, dipper, ladles, scales)
The column labeled "Served/Remaining" is where this number is written.
What is the number served to students and staff?