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

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Food Service Manual for Health Care Institutions 640 Table 19.7. Recommended Cooking Methods for Fish (continued) Simmer, Species of Fish Fat or Lean Broil Bake Steam, Poach Fry, Panfry Pollock Lean Fair Good Best Pompano Lean Fair Good Best Porgy (scup) Fat Best Fair Fair Redfish (channel bass, rosefish) Fat Good Good Best Red snapper Lean Good Good Good Rockfish Lean Good Good Salmon Lean Fair Best Sardines Fat Good Best Fair Sea bass Fat Good Sea trout Fat Best Good Good Shad Fat Best Best Fair Shark (grayfish) Fat Good Fair Sheepshead (freshwater drum) Fat Best Good Sheepshead (saltwater) Lean Fair Best Smelts Lean Best Good Fair Snapper Lean Good Best Best Snook (robalo) Lean Good Best Fair Sole Lean Good Good Spanish mackerel Lean Good Good Best Spot Fat Best Good Fair Striped bass (rockfish) Lean Good Best Sturgeon Fat Good Best Fair Best Sucker Fat Good Fair Best Sunfish (pumpkinseed) Lean Good Swordfish Lean Best Good Fair Fair Tautog (blackfish) Fat Best Good Best Trout Lean Good Fair Tuna Lean Fair Best Good Walleye (pike, perch) Fat Best Weakfish (sea trout) Lean Best Good Fair Whitefish Fat Good Best Fair Whiting (silver hake) Lean Best Yellowtail Fat Good Best Note: Fish may be harvested from freshwater, saltwater, or be farm raised. Fish may contain low, medium, and high levels of mercury. Pregnant women, nursing mothers, women who intend to have children and children younger than 15 years should not eat fish more than once a month if it is harvested from contaminated waters. Fish with the highest levels of mercury include canned tuna, swordfish, king mackerel, marlin, amber jack, Chilean sea bass, shark, and fresh tuna.
Methods for Cooking Fish and Shellfish No matter what recipe is used, certain basic principles and procedures should be followed when cooking fish and shellfish. Some of these are discussed in the following subsections. Baking One of the easiest ways to prepare fish in quantity is to bake fillets, steaks, or unbreaded pieces. Pieces of uniform size should be placed on a well-oiled pan and baked in a 350°F to 400°F (177°C to 204°C) oven for the shortest time that will produce a cooked product. Herbs, lemon juice, paprika, chopped parsley, chives, dill, or seasoned salts can add flavor and appeal to baked fish. In baking already breaded and cooked pieces of fish, the manufacturer’s instructions should be followed. Broiling Broiling requires careful watching and thus increases labor time. However, broiled fish adds variety to menus and, if prepared properly, is well accepted by many people. It is best to thaw frozen unbreaded fish to reduce cooking time. Lean fish should be brushed with melted margarine; fish containing more fat may not need the added fat. The fish should be placed on an oiled broiler pan, with skin (if any) away from the heat source, and broiled two to four inches away from the heat for 5 to 15 minutes, depending on the thickness of the fillet. The fillets may be brushed with melted margarine as needed to keep them moist. Panfrying If small quantities of fish are prepared, panfrying, or sautéing, may be a suitable method. Thawed dried fish should be dusted with seasoned flour or coated with breading and fried in an eighth inch of hot oil over moderate heat, first on one side and then the other, until each side is browned. Breaded frozen fish should not be thawed before panfrying. Oven Frying A simple procedure that requires little direct labor time is oven frying. A standard oven should be heated to 500°F (260°C) or a convection oven to 450°F (232°C). Thawed fish fillets may be dipped in beaten egg or milk and then in flour or breading. Frozen breaded portions or sticks should not be thawed. The fish should be placed on a well-greased baking pan, and some added fat may be poured over the fish. Fat should not be added to cooked breaded portions. Precooked items will reheat rapidly, so the cooking time should be watched carefully. Deep-Fat Frying If properly prepared, fried fish and shellfish have good visual appeal, flavor, and texture. To obtain an attractive brown, crispy crust, the oil for deep-fat frying should be heated to a temperature of 350°F to 365°F (177°C to 185°C). Fish or shellfish should be dipped in batter, milk, or egg and breading; excess breading should be shaken off. The pieces should be placed carefully in the fryer without overloading and fried about 4 or 5 minutes, depending on thickness, until the coating is golden brown and done. The fish should then be drained and served as soon as possible. If necessary, fish can be held for a short period uncovered in proper hot-holding equipment or in open pans under infrared food warmers. For breaded products, the manufacturer’s instructions should be followed. Batter ingredients are a critical factor in producing a good deep-fried product that is crisp, not greasy, and maintains the characteristic flavor of the specific fish. Common batter ingredients are flour, egg, baking powder, salt or other seasoning, and a liquid. Although baking powder helps produce a fluffier, lighter batter, it increases fat absorption. Many batter recipes use a carbonated beverage instead of baking powder to avoid this problem. Egg also increases the tendency for fat absorption but helps the batter adhere to the product. Some experimentation may be needed to develop and standardize a suitable batter recipe or to find an acceptable commercial batter mix. Food Production 641
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Food Service Manual for Health Care
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Contents Figures, Tables, and Exhib
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Figures Figures, Tables, and Exhibi
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8.3. Excerpt from a Performance Eva
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19.1. Flow of Products in Food Serv
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6.2. Sample Job Description and Job
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Foreword It is truly an honor for m
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Preface The health care environment
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Acknowledgments The following indiv
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Introduction This edition of Food S
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Chapter 14 explains safety, securit
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Part One Management of the Food Ser
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Chapter 2 Leadership: Managing for
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oriented or people oriented and tha
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in an orderly manner, to manage the
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so as to anticipate and plan for fu
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Planning Through planning, the futu
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Reward or punitive power is the str
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• Building a team mind-set • Co
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of these three factors jeopardizes
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McClelland claims that “in some b
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• Define limits of what situation
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who have seen programs, processes,
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Leebov, W., and Scott, G. Health Ca
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Chapter 4 Quality Management A prim
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Figure 4.2. Deming’s PDCA Cycle A
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Move to CQI in Health Care The term
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care. Often these choices conflict.
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Supplier Partnerships A customer or
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analysis. Key benefits to having a
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Exhibit 4.1. Team Documentation For
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Figure 4.3. CQI Flowchart Quality c
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Exhibit 4.2. Inspection Criteria fo
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Once the departmental strategy is w
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Before hiring a consultant, managem
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selected for the issue in question.
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Figure 4.6. Cause-and-Effect Diagra
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not identical. CMS standards vary i
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the concurrent stay using critical
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Garvin, D. A. Managing Quality: The
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Chapter 6 Organization and Time Man
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Figure 6.1. Functional Organization
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Process departmentalization allows
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Characteristics of High-Performance
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outcome. Team building should conce
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necessary to assure that food servi
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Figure 6.4. Organization of a Small
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Figure 6.9. Organization of a Food
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skilled-nursing unit in the hospita
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service operations other than the c
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Distributing Authority Authority, t
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• What types of service does the
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Exhibit 6.1. (continued) Why? Which
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Exhibit 6.2. Sample Job Description
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equires, and the best means of moti
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Calculating FTE Needs Full-time equ
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Exhibit 6.3. Sample Productivity Fo
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Figure 6.10. Example of a Daily Sch
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Figure 6.12. Example of a Work Sche
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Figure 6.13. Example of a Manager
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Figure 6.14. Example of a Food Serv
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Lane, B. Managing People. Sunnyvale
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Chapter 9 Clinical Nutrition Care M
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Planning As already shown, a manage
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• Room service for inpatients and
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Figure 9.2. Organizational Chart—
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among professional staff whose memb
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Designing a Nutrition Services Paym
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Nutrition service professionals can
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Figure 9.4. (continued) Food histor
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Figure 9.6. Goal of Nutrition Scree
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Table 9.3. Physical Signs Indicativ
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• A constant and valuable source
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earlier, the patient may need to be
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• Assessment: what the data mean
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• Gives patients greater protecti
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Chapter 10 Management Information S
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Elements of an MIS In addition to t
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automatically to report all vending
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Usually, systems investigation is t
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Function Function refers to the spe
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located in a relatively clean envir
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Figure 10.2. Sample Purchase Order
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Figure 10.3. (continued) Inventory
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Figure 10.5. Beef Barley Soup, Scra
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Patients’ tray cards can be print
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een entered into the menu, each ite
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Bibliography Alexander, J. Selectin
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Excerpt from Annual Food Service De
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Sample Monthly Operating Statement
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Labor Cost Analysis 334 Figure 11.5
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336 Exhibit 11.6. Example of a Mont
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Part Two Operation of the Food Serv
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352 Exhibit 12.2. Selection of Wast
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354 Exhibit 12.4. Selection of Wast
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Figure 13.6. HACCPs for Cook-and-Ch
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Restaurant-Style Health Care Menu f
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Chapter 16 Product Selection Produc
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Figure 16.2. Procurement Subsystem
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The USDA organic seal appears on fo
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Figure 16.5. Grade Stamps and Inspe
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A carcass of good grade is blocky a
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e accomplished by scalping, which p
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Table 16.1. (continued) Meat Descri
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harvesting and processing. This tas
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Poultry Poultry products or domesti
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Weight and Size of Shell Eggs Shell
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Table 16.3. Manufacturing and Inspe
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Eggnog Eggnog contains milk product
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Natural, Processed, and Imitation C
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Table 16.4. Common Cheeses Cheese D
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• Bamboo shoots • Bean sprouts
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Celery Celery, mainly the Pascal va
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Size is another factor that affects
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Fruit and Vegetable Specifications
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Corn, , sunflower, and safflower oi
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Organic Flour Organic flour is from
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Relatively small quantities of wild
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Herbal Tea Herbal teas do not come
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alloy, the result is stainless stee
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Summary Food service purchasers mus
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U.S. Department of Agriculture, Agr
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Page 697 and 698: Chapter 20 Distribution and Service
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Page 703 and 704: Tray Delivery Because the point of
Page 705 and 706: quality. In recent years, food serv
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Page 711 and 712: minimized. The type of meal service
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Index A ABC method, 603 Absenteeism
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CDC (Centers for Disease Control an
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Delivery of products, 575-576 Deman
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Exit interviews, 239, 240e Exotic v
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described, 461; developing, 461-463
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Horizontal communication tract, 194
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Main-dish salads, 652 Maintenance-m
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Nutrient analysis, 296 Nutrition aw
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PERT (program evaluation and review
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(1993), 4, 203; Federal Employee Po
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Standing operational planning. See
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Waste audit, 349 Waste-handling equ
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