Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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General selection factors include appearance, durability, cost, and satisfaction for specific
use. Most utensils are made according to standard manufacturers’ specifications. The item may
be selected from a manufacturer’s or equipment supplier’s catalogue rather than by writing a
detailed specification.
Measuring Devices
Liquid and dry measuring devices range in size from a cup to a gallon. Liquid measurers should
have a pouring lip, and dry measurers should have a level top. Measurers should be made of
durable materials because accuracy can be affected by dents and bends in lightweight metals.
Both measurers and measuring spoons are available in either stainless steel or heavy-duty aluminum.
Although aluminum may be satisfactory, the extra cost of stainless steel may be balanced
by its longer life. For safety reasons, glass measurers should not be used in institutional
food service departments.
Pans
Preparation equipment should be standardized as much as possible. Perhaps the most important
application of that principle is in the selection of pans. Most standard recipes are based on
the standard pan that measures about 12 by 20 inches—the size that fits the openings in the
hot-food serving table or cart. Standard pans, used for many purposes such as cooking, holding,
and storing foods under refrigeration, are available in 2 1 ⁄2-, 4-, 6-, and 8-inch depths.
Smaller pans of several sizes are based on the 12-by-20-inch serving table opening, half-sizes
measuring 12 by 6 2 ⁄3 inches (three to fill an opening), and other smaller sizes.
Considerations other than size that apply to pan selection are type and weight of the metal
and design. Both stainless-steel and aluminum pans are available. For stainless-steel pans, 18to
22-gauge metal usually is used. Standard pans have either solid or perforated bottoms.
Pan design is important for storage reasons. Pans that taper slightly from top to bottom
nest well and can be stacked without becoming wedged together. Covers come in several
designs: flat, hinged, and domed.
Besides the serving table pans, sheet pans (bun pans) also are needed. Sheet pans are 18 by
26 inches or 20 by 24 inches, with a depth of 3 ⁄4 to about 2 inches. Sheet pans are usually made
of 16-gauge aluminum.
If pots, kettles, saucepans, and stockpots are needed for food preparation, heavy-gauge
metal pans are more durable and help prevent scorching and sticking. Saucepans and stockpots
are available in various thicknesses of aluminum and stainless steel as well as other metals.
Although the bright appearance and durability of stainless steel are desirable, this material does
not conduct heat as evenly as heavyweight aluminum when used in surface cooking. Handles
should be sturdy, and large saucepans should have an additional bracket handle on the side
opposite the long handle to make lifting easier and safer.
In selecting pan sizes, keep in mind the kind of cooking to be done, burner sizes on ranges
with circular heating units, and the weight of the pan when filled with product. Employees’
safety when lifting these pans must be considered. Four-quart saucepans are useful for many purposes;
however, the capacity of small pans should be based on portion sizes and the total quantity
needed of any product. Lids should be purchased for pans to be used in surface cooking
because they help to reduce the cooking time needed for some products and thus save energy.
Knives
The quality of a knife is determined by the material of the blade and handle and its shape and
construction. Most knife blades are made of carbon steel. A high-carbon-steel blade has the
finest cutting edge when it is properly cared for and sharpened. When chrome is added to the