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

Food Service Manual for Health Care Institutions
650
are used in many food service operations. The metal pins on the racks allow potatoes to be
placed vertically in the oven and promote faster cooking.
French-fried potatoes are popular among certain customer groups. Although most French
fries served are made from frozen products, some are made from fresh potatoes. The steps for
deep-fat frying presented earlier in this chapter should be followed for this menu item. Frozen
French fries that can be oven-cooked also are available.
Pasta
Macaroni, noodles, and spaghetti form the basis of many combination entrees. Pastas enriched
with B vitamins and iron should be used. Those made from durum wheat remain firmer and
do not stick together as much as other pastas after cooking. Pastas are cooked in a large volume
of rapidly boiling salted water in a kettle or steam-jacketed kettle until they are tender and
yet firm or “al dente.” A compartment steamer also could be used. Adding oil to the cooking
water keeps the pasta from sticking together and helps keep the water from boiling over. If the
pasta is to be combined with other ingredients for further cooking, it should be slightly undercooked.
Durum wheat pastas usually do not need rinsing after cooking. However, any pasta
can be rinsed in a colander under either hot or cold water to remove excess starch. If pasta is to
be served hot, it should be rinsed with hot water; cold water should be used if the pasta is to be
included in a combination salad. Pasta served from a steam table should be tossed with a small
amount of fat (such as olive oil) before placing it in the pan.
Rice
Rice is available in brown, milled, parboiled, and partially cooked forms. Rice combinations
with seasonings also are available but are more expensive. The amount of water and cooking
time vary according to the type of rice, so it is necessary to follow the preparation methods recommended
for the specific form used. Rice can be cooked in a tightly covered pan on the range,
in the oven, in a compartment steamer, or in a steam-jacketed kettle. Rice held for later service
should be kept in shallow pans to prevent packing. To avoid losing the vitamin B content,
enriched rice should not be rinsed either before or after cooking. Long-grain rice should be used
when the rice is to be served plain or in combination with entrees. When cooked, the grains
remain firm, fluffy, and separate. Leftover rice can be refrigerated or frozen. Half a cup of
water is added for each quart of rice when it is reheated for service.
Cereals
When dry cereal is added to water, the starch granules absorb moisture, become greatly
enlarged, and thicken after heating. Instant and quick-cooking cereals have been further
processed by various methods that allow them to cook within a few minutes. The manufacturer’s
directions should be followed in preparing cooked cereals. The amount of liquid needed
and cooking times vary according to the type of cereal being prepared. The cereal should be
kept covered until served to prevent drying. If a dry crust forms on the cereal, remove it. Do
not mix it with the remaining cereal, and do not serve it to a customer.
Sandwiches
Sandwiches are popular in any season and with nearly everyone. Sandwiches add variety and
interest to menus and provide the needed nutrients alone or in combination with other foods.
Sandwich Ingredients
Sandwiches can be made from any number of ingredients. They can be open- or closed-faced,
cold or hot, and served in a variety of shapes and forms. The essential things to remember are
that they should have good flavor, texture, and appearance and that they should be served fresh
at the appropriate temperature.