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

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Food Service Manual for Health Care Institutions 660 Spices are divided into three categories: • Aromatic: anise, caraway, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg • Stimulants: mustard, pepper, turmeric • Sweet herbs: basil, marjoram, oregano, sage, savory, thyme Cooking with herbs and spices is an ancient and universal art. When used well, these are the ingredients that distinguish a master chef from a mundane cook. When cooking with herbs and spices, the eye and the nose are almost as important as the tongue when it comes to judging the relative age and quality of a dried herb or spice. The greener the herb (such as parsley) or the redder the spice (such as paprika), the more likely it has kept its best flavor traits. The freshness and quality of spices may be tested by briskly rubbing a small amount between the palms, then smelling. Experiment with cinnamon first and leave cayenne until later. Store dried herbs in covered glass jars or tightly closed containers. Keep the jars and containers away from heat or steam. Purchase in small quantities that can be used within a year. Spices and herbs depend on certain oils formed during growth for their flavor. Improper storage will damage these natural oils. Herbs Herbs are plants that do not have permanent woody tissue and dry down at the end of the growing season, although a plant may have a biennial or perennial life span. The whole plant or plant parts are used medicinally or for their flavor or aroma in food preparation. The following are tips for using herbs and spices: • Dried herbs are far more potent than fresh; 1 ⁄4 teaspoon of dried herb is about as strong as 1 teaspoon of fresh herb. • There are no set rules for using herbs and spices. To experiment, one could start with 1 ⁄4 teaspoon dried herbs in a recipe to serve four. • Use a light hand. The goal should be just enough flavor to complement a dish, but not enough to crowd out the flavor of the food. To season with herbs and spices, the cook must taste frequently. • Blends should be so subtle that only the cook, or perhaps an expert, can tell what herbs have been used. • If fresh herbs are used, they should be chopped finely. The more finely they are chopped, the more the herb oils can escape. The flavor of the herb depends on the presence of these oils. • Blending or heating with butter, oleo, or salad oil is the best way to draw out and extend the flavor of herbs. • Dried herbs should be soaked in a teaspoon of water, lime juice, or both for 15 minutes before using. • For soups, sauces, or vegetable juice cocktails, sprigs of fresh herbs should be tied in bouquets or dried herbs put in a small cloth “bag” and added. They should be removed from soups or other hot dishes after 15 minutes and after 1 hour from chilled juices. • Leaving herbs in any dish too long will cause strong flavors to develop. • For casseroles or à la king dishes, finely chopped fresh or dried herbs should be added directly to the mixture, with the admonition that a little does a lot! Spices Spices are vegetable substances with a distinctive flavor and aroma, such as cloves and pepper, used in food preparation to add zest, piquancy, or interest to any food. Unlike herbs, which are frequently used fresh, spices are usually dried.
Cooking with Herbs and Spices The following list offers suggestions when to use which herb or spice (see Appendix 19.1 for other terms): • Allspice: soups, stews, pot roast, sauces, marinades, fish, shellfish, cakes, candies, cookies, spaghetti, sweet potatoes, squash • Anise: leaves: salads, especially apple; seeds: cookies, candy • Balm, lemon (leaves): steep for a delicate aromatic drink or add to hot or cold tea; use lemon and sugar • Basil (leaves): tomatoes, cucumbers, eggplant, squash, green salads, eggs; can be grown in a kitchen window box or garden • Bay (leaves): meats, potatoes, soups, fish, casseroles, marinades • Caraway (seeds): boiled with potatoes in jackets, potato salad, sauerkraut, cream or cottage cheese, cookies; partly matured green caraway seeds are delicious to munch • Chervil (leaves): salads and salad dressings, soups, omelets; chief ingredient in what the French call fines herbs • Chili powder: used in Mexican dishes such as chili, tamale pie, enchiladas; tomato and barbecue sauce; dips; egg dishes; corn; cheese; bean casseroles; eggplant; and Spanish rice • Chives (leaves): more delicate than onion; blend with any herb mixture; used in salads, omelets, potatoes, and with cream and cottage cheeses; can be grown in a kitchen window box or garden • Cilantro (Chinese parsley): leaves of the coriander plant; used in burritos, tacos, enchiladas, Mexican salsas, and guacamole; in dry form, used in Spanish, Asian, and Mexican foods. • Cinnamon: used whole in pickling, preserving, hot chocolate, coffee, mulled wine, stewed fruits, and compotes; used ground in cookies, cakes, French toast, bread, dessert sauces, sweet potatoes, squash, lamb roast, stew, ham glaze, apple sauce and butter, pudding, and custard • Cloves: whole: used as garnish for ham, fruit peels, onions, pork, beef, beverages, pickling, and soups; ground: used in fruit cakes, spice cakes, cookies, bread, fruit salads, green vegetables, and mince meat • Coriander (seeds): cookies, French dressing • Dill: leaves: broiled or fried meats and fish (especially salmon), fish sauces, creamed or fricasseed chicken, potato salad, cucumbers; seeds: pickles and bread; can be grown in a kitchen window box or garden • Fennel, sweet: leaves: fish, salads; stems: blanched stems of Florence fennel may be eaten raw like celery, added to salads, or braised in meat stocks • Garlic (bulb): Italian foods, kosher foods, salad dressings, cocktail sauces, barbecue sauce, beef, pork, and lamb roasts • Ginger (root): preserves, chutneys, curries, carrots, tea, cookies, and fruit compotes • Marjoram: cold meat sandwiches, meat and poultry stuffing, gravies, soups, and sausage; can be grown in a kitchen window box or garden • Mint (leaves): lamb, peas, cream of pea soup, tea, fruit drinks, and candies; can be grown in a kitchen window box or garden • Nutmeg: cakes, cookies, pies, pastries, meat, vegetables (especially green beans), poultry, seafood, eggnog, fruits, puddings, and soups • Oregano (leaves): used in Italian dishes, especially pizza, ravioli, lasagna • Parsley (leaves and stems): sauces, meat loaves, soups, casseroles, cocktails, garnish, and sandwiches; can be grown in a kitchen window box or garden Food Production 661
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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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Chapter 18 Receiving, Storage, and
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Figure 18.1. Receiving System Items
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Merchandise Receipt Receiving, Stor
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Receiving, Storage, and Inventory C
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disposed of promptly. The storeroom
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Issuing of Food and Supplies Receiv
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A perpetual inventory record alone
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Inventory Turnover Slow inventory t
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Figure 18.2. Comparison of Par Stoc
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Receiving procedures must ensure th
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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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