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

Food Service Manual for Health Care Institutions
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The frying oil should be kept in good condition by periodically filtering it, adding more oil
as needed, and controlling the temperature. Oil that has begun to break down will cause the
food to overbrown, absorb more fat, and take on strong off flavors. Too high a temperature,
as well as the presence of food particles, moisture, and salt in the oil, will hasten fat breakdown.
When the fryer is not in use, the thermostat should be set at 200°F (93°C) or the fryer
turned off.
Steaming, Poaching, and Simmering
Steaming and poaching are good ways to prepare fish or shellfish without adding fat or calories.
In steaming, the fish is placed on a rack in a shallow pan with liquid on the bottom, covered
tightly, and cooked in the oven or on the range top until the fish is done. A low- or
high-pressure steamer also may be used following the manufacturer’s instructions.
In poaching, the fish is placed in a shallow pan containing a small amount of seasoned hot
liquid such as water, water and lemon juice, or milk. The pan is covered, and the fish is simmered
gently at about 185°F (85°C) until it flakes easily. Portions should retain their shape.
For chowders and stews, the fish is cooked at simmering temperatures in a larger amount
of liquid used as stock. Shellfish such as shrimp, lobster, and crab also should be cooked in
large amounts of seasoned water at temperatures between 185°F and 200°F (85°C and 93°C)
only long enough to cook through. However, for most operations, it is more economical and
efficient to purchase such fish in a partially prepared form to eliminate the labor involved in
shelling and handling.
Eggs and Egg Products
An egg is one of the most versatile and valuable foods available. Served at breakfast, lunch, or
dinner, in appetizers, soups, entrees, salads, sandwiches, or desserts, eggs are a good source of
many nutrients. In addition to regular shell eggs, a number of processed egg products are available
and appropriate for use in health care food service operations.
Using Processed Egg Products
The term egg products refers to liquid, frozen, dehydrated, and freeze-dried eggs produced by
breaking and processing shell eggs. These products include separated whites and yolks, mixed
whole eggs, and blends of the whole egg and yolk. Using egg products can save labor time,
effort, and storage costs; furthermore, there is less waste than with shell eggs (refer to the Food
Code for additional data).
Chilled or Frozen Egg Products
Chilled or frozen egg products are available in 4- or 5-pound paper cartons and in 30-pound
containers. The products are suitable for use in almost any menu item. Handled properly, they
are even safer to use than fresh shell eggs because they are pasteurized at temperatures high
enough to destroy bacteria. Additional ingredients and special production processes improve
and preserve the performance characteristics of many egg products.
Chilled egg products should be stored at 38°F (3°C) or lower. These products have a longer
shelf life than thawed frozen eggs and usually can be held at least five days. Manufacturers usually
list recommended storage conditions and times on the product labels.
Frozen egg products should be stored at 0°F (–18°C) or lower. They should be thawed in
the refrigerator for two or three days or placed under cold running water for quicker thawing.
Once thawed, they should be refrigerated and used within four days.
Other available convenient frozen egg products include omelets, scrambled eggs, and hardcooked
eggs. These products should always be handled according to the manufacturer’s
instructions.