YOUR FOOD SERVICE-A GUIDE FOR THE FOOD Sir-{VICE MANAGER IN SMALL HOSPITALS AND INSTITUTIONS Thesis Io: tho Dost» of M. S. MICHIGAN STATE UNIVERSITY Myrfla B. Van Home 1955 Your Ffimmfl Servic&9"~ A Gujxke for th LIBRARY Michigan State University ‘4‘.“"I';'-."“ :‘f- h ;- . . y:'~“!!.":-W M . ~-'-4'~:“-s“." :L.‘ ;..’.I.;.....\.c 5451' US$311?» IiiUSE-LL‘QI ‘93.. 9 I Van Hurnw, Myrtle B. Ymur Fumd Service A unlde M % 198% HNV -‘ ..-\ 4 .n.-.—~ K -4- I “135359;: #——I Var: IItiJr'I'It-Z-r , Myr“ [21.1139 [3 _ M - 553 - .1. '35; 53:52: tux”:- MICHIGAN STATE UNIVERSITY COLLEGE OF HUMAN ECOLJGY REFERENCE LIBRARY PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 6/01 c:/ClRC/DaIeDue.p65-p.15 _—-—-———— - ._ _____L_—___. . — YOUR FOOD SERVICE - A GUIDE FOR THE FOOD SERVICE MANAGER IN SMALL HOSPITAIS AND INSTITUTIONS By Myrtle B. Van Home A PROBLm: Submitted to the Dean of the College of Home Economics of Michigan State University of Agriculture and. Applied. Science in Partial Fulfillment of Raquirements for Degree of MASTER OF SCIENCE MAJOR SUBJECT: INSTITUTION ADMINISTRATION 1958 TABLE OF COIITE‘ITS INTRODUCTION AC KNOWLEII} EIIIEI‘H‘ S CHAPTER I EVERYDAY NUTRITION 1 Guide fer the Normal Diet 9 Guide for Planning Diets 11 Food fbr the Pro-School Child 13 Food for the Older Child 13 Food for the Older Patient 14 CHAPTER II THE ART OF MEAL PIANNIN’J 16 Planning with a Pattern l9 Cycle Menus - A Modern way 24 Selective Menus 28 CHAPTER III FOOD PURCHASED 34 Fresh Fruits and Vegetables 35 Canned Fruits and Vegetables 36 Frozen Fruits and Vegetables 38 Fees 39 Fish: Fresh, Frozen and Canned 41 Poultry 44 Milk and Dairy Products 48 Meat 51 Staples 55 Placing Your Order 59 Checking in Food Supplies 61 CHAPTER IV FOOD STORNSE 62 Storage of Staples & Canned Food 62 Refrigerator Storage 64 How Long Will It Keep 65 CHAPTER'V CHAPTER‘VI CHAPTER VII CHAPTER VIII CHAPTER IX FOOD FOOD PREPARATION Vegetables Salad Preparation Milk Cookery Egg Cookery Cheese Cookery Fish Meat Poultry Quick Breads, Muffins Sandwich Making Use Standard Recipes SERVICE Arrangement of Trays lbthods of Assembling Trays SANITATION The Five Fundamentals of Safe Food Service lashing & Sanitizing Dishes and Utensils How to Store Dishes The Patient in Isolation SAFETY Eliminating Hazards Fires - Step Them Before They Start Prevent Burns Prevent Cuts Reporting Accidents FORMS.AND RECORDS Diet Census Sheet Diet Cards MOdified Diet Sheet Food Summary FOOd Purchasing Quotation Sheet Form for Requisiting Supplies from Storeroom Heal Census ' Employee Record Form Equipment Record 67 67 7O 73 75 79 80 81 84 86 91 94 95 101 104 107 109 112 113 114 116 117 117 119 120 122 123 125 CHAPTER X KITCHEN MANAGEMENT 127 Put Each Job on Paper 127 Food Service Employees' Time Schedule 131 Simplify Work to Save Time and Money 132 Work Smarter, Not Harder 133 Eliminate Unnecessary Steps 134 CHAPTER II KITCHEN EQUIPMENT AND LAYOUT 136 Ranges and Steamers 138 Work Tables 142 Refrigerators M3 Small Equipnent 11.5 Maintenance & Repairs 146 Scaled Templates of Equipment 148 Efficient Kitchens Can Begin on Paper 11.9 REFERENCES 150 BIBLIOERAPHY INTRODUCTION The serving of nourishing, palatable foods to patients is one of the major respon- sibilities of any hospital and is, in addition, the best possible means of creating good public relations. Food service includes many functions: planning adequate menus, purchasing of food materials, the preparation and serving of the finished product. The end result is dependent on the physical arrangement of and equipment for food service, number and type of personnel, and lastly, but far from least important, the skill, intelligence, and interest of the manager or supervisor of the food service. The demand for qualified dietitians far exceeds the number of professionally trained individuals. We are told that about half of all the hospitals in the United States, including those of limited bed capacity, must depend on others for the Operation of the kitchen as well as fer managing the nutritional aspects in the diet of hospital patients. This handbook has been written to assist in the continued education in the realm of foods and nutrition for able persons who do not have formal training but who have accepted the responsibilities of food service in small hospitals. An attempt has been made to include the information which seemed most useful. Newer methods in cookery have been included as well as practical information on menu planning, food purchasing, improved practices in sanitation and safety, equipment and layout, and important factors for improving food service to patients. Up-to- date information on nutrition and underlying principles in the modification of the tummal diet to meet the needs of patients requiring special diets have been listed. Tne lbniting factors are fully recognized both in the material presented and the Runner in ahich it is written. It is further recognized that many of the procedures presented are dependent upon and must be adapted to the needs of a specific institution. The purpose of this booklet is to restate, illustrate, streamline, and activate basic information on food service procedures. "Science", said the French philosOpher, Valery, “is a collection of recipes." Perhaps that is what this handbook is, a collection of time and knowledge-tested recipes to give to the food service supervisor new inspiration and a desire to apply them. If the contents of this booklet make the work of the dietary department easier and more efficient and point the way to improved dietary management and ultimately to the intelligent, kindly care of the patient, its purpose will be fulfilled. Grateful appreciation is expressed to all who have helped to make this handbook possible. amongsnsms Many people have had a part directly or indirectly in the making of this manuscript. In addition to the reference material mentioned, much help and encouragement has been obtained in conversations and conferences with friends and co-workers, giving liberally of their knowledge. My friend, Margaret Gillam, was kind enough to read throxgh a large part of the manuscript and acknowledgement is given to her for valuable suggestions. Grateful appreciation is expressed to food service personnel in some small hospitals with whom the writer has worked, for their willingness to use certain sections on a "trial basis" and for their helpful suggestions concerning other parts of the material. Special thanks are due Pearl J. Aldrich, Ph.D., for her assistance, ideas, and guidance throughout the preparation of the material. Grateful appreciation is eXpressed to Miss Pearl Turner for the art work and sketches; and to Mrs. Nell Dunavant for her diligent work in typing, checking and proof reading of the material. The work of tying the material together in fairly logical sequence for quick and easy reading must be credited solely to the writer. Chapter I EVERYDAY NUTRITION Nutrition is concerned with fOod, the substances in food, and their relation to health and disease. Though present-day knowledge of nutrition is the result of laboratory studies of this last century, the importance of food in health dates back to the beginning of life itself. As early as 400 3.0., Hippocrates, the "Father of Medicine", taught the importance of food in health, and considered "good diet" one of the first principles in medical treatment. Scientists are finding through research studies what substances in food are essential, how they work in the body, i~22;,// “I - £19 I and how mudh of each substance is It required daily for good health. §§§;%% J These fecd substances are called "nutrients". Thus far proteins, vitamins, carbohydrates, fats and certain minerals have been found to be necessary to good health. Present and future studies will give us more helpful information about ‘the effect of specific nutrients on well-being. Each nutrient has a special function in the body, but one single nutrient is no more important than another. It is only when these nutrients work together “as a team“ that the body gets the most out of food. It would be a simple task for the menu planner to arrange an adequate diet if one or two foods could supply all of the essential nutrients. But there is no "perfect" or complete food. Most foods do provide more than one kind of nutrient. Although one food may be recognized as an outstanding source of protein, it may also contain important amounts of several other nutrients. A) The essential food nutrients are found scattered throughout the animal and vegetable kingdom. If you use a wide variety of foods in your dietary planning, you are fairly certain of providing an adequate diet. The process by which the nutrients are used in the body is called "metabolism", a Greek word which means to change or exchange. Food nutrients are actually changed by digestion and feed all the cells of the body, producing heat and energy required and supplying materials for growth and repair of tissue. Nutrients can be weighed and measured in grams, ounces, and pounds. A calorie is a up_it of measure used to express the energy or heat value of food. Practically all food has a rating on this calorie "measuring stick". Carbohydrates and proteins yield 4 calories for every gram. Fats yield 9 calories for every gram. Because food is so plentiful in America, it is very easy to obtain an abundance of calories. But comting calories is not enough. To be used to best advantage, calories need to be “in good company". To use an extreme example, it would be quite possible to provide adequate gglorigs with a diet of sugar and fat. Yet a person on such a diet would, in time, literally starve to death for want of essential nutrients furnished by foods containing protein, vitamins, and minerals. I_II_{_I_IT FOCD DOES FOR THE sour Food supplies three important needs: (1) provides materials essential to growth and maintenance of the body, (2) keeps the various parts of the body in good condition, and (3) gives the energy for work or activity. PROTEIN - for building and repair. Protein foods feed all tissues, muscle, blood, bone, skin and all essential parts of the body. No one can live without proteins. No food is pure, one hundred percent protein. In the progress of the science of nutrition, proteins have been found to be like giant molecules or blocks, constructed of simple substances called "amino acids”. There are twenty-three amino acids, ten of which are indispensible to life. Proteins in the diet may come from animal or vegetable foods, each having different amino acids. The foods of highest protein value come from animal origin. Because protein foods contain different amino acids, it is necessary to plan several protein foods in meals to get the correct balance. Meals in which bread or cereals are served with meat, milk, vegetables, or egg dishes will provide adequate amounts of all the amino acids known to be essential. Protein foods are necessary in the diet every day. A varied diet including selected foods provides adequate protein for the AVERAGE person. As children grow from babies to adults, their protein needs increase. Their bodies demand more protein for growth and the building of body tissue. Pregnant women, nursing mothers, and patients convalescing from illness need large amounts of protein foods to build new tissue. Inportant food sources of protein are: Milk, eggs, meat, cheese, fish, poultry Dried peas and beans Enriched, restored, or whole grain bread, flour, and cereals Peanuts and peanut butt er WIS - for body structure and body regulation. Minerals are as necessary to bone and teeth structure, and to hold ts of the b t ether as brick and i1 I 403‘ //>/\ par ‘ ody as . mortar are to the framework of a building. Minerals ( ~34} m L: also help to regulate. many body processes such as the W.» \ prOper beating of the heart and the proper functioning 1:: of the muscles and nerves of the body. linerals are sometimes called “trace elments" because of the small quantities needed. However small the need, the lack of some minerals means the difference between good health and a weak, sickly body. According to present knowledge of nutrition, about 13 minerals are essential for life and health. Most of these are widely distributed in natural foods and are furnished in sufficient amounts in well planned meals. However, three minerals, namely, calcium, iron, and iodine, are found in very small amounts in certain foods, and good planning is need to include these minerals in the daily diet. w is needed for building good bones and teeth. It is also necessary in keeping the heart, muscles, and nerves working smoothly and assists in blood clotting after injuries. Important food sources are: Milk and milk products Mustard greens, turnip greens Cheese Broccoli, collards Seafoods IRON helps to make good red blood! Iron, with the help of the mineral, capper, and protein, forms hemoglobin in the red blood cells. Hemoglobin carries oxygen to all body cells. The oxygen makes food materials usable by "burning" them. A shortage of iron in the daily diet may result in a condition known as nutritional anemia. hportant food sources of iron are: Liver Enriched, restored or whole grain Lean beef, pork and lamb flours and cereals Dried beans Leafy green vegetables Essa Shellfish Dried fruits 192.1115 is necessary for proper functioning of the thyroid gland, which regulates the rate at which the body expends energy. When too little iodine is furnished to the body, the thyroid gland may become enlarged, a condition known as ”simple goiter”. Sea waters are high in iodine content and foods grown in the ocean or in soils near sea coasts contain large amounts of this mineral. The soil and water of inland regions, such as the Great Lakes region, are deficient in iodine. These areas are often referred to as the "goiter belt". Important food sources are: Salmon Shell fish Saltwater fish Sea plants Tuna Iodized salt Whm you buy salt, read the label and be sure it is marked “iodized”. VITAMIlB - for protection and growth. @ Almost everyone is familiar with the word §\ / \\ \ /vitamin from drug store displays and newspaper % ‘ -\ and magazine advertising. It is important to / / /.,"'"'"—' ‘3 / / \\ 7 / \\ know that vitamins are now believed to be essential \M nutrients and they are widely distributed in foods. Vitamins in food might be called "spark plugs" because they help the body to make better use of other nutrients in food. When vitamins were discovered, less than half a century ago, they were given letters of the alphabet for identification, as A, B, C, D. Now, most vitamins have been named for their chemical formula - such as thiamine (Bl), ascorbic acid (C), and riboflavin (132). Nearly 20 vitamins are now known and believed to be essential for human well-being. A few more vitamins are known to be important to chickens, fish, and insects, but not to peOple. Other vitamins have been discovered but their importance to human nutrition or the amount needed is not yet known. More vitamin discoveries will, no doubt, be made in the future. Because most vitamins are not stored in the body for future use, it is important to plan foods which are rich in vitamins in the meals for each day. It is also important to watch carefully the preparation of foods because some vitamins can easily be destroyed by imprOper cooking. The following vitamins are of practical importance in meal planning: V;Ig!;fl;g is essential to the growth of children and to the general good health of adults. It helps to build up resistance to disease. Vitamin A prevents .night blindness. Unlike a number of other vitamins, limited quantities of it can be stored in the liver. Important food sources of Vitamin A are: Liver ‘ Yellow vegetables Sweet potatoes Apricots and peaches Green leafy vegetables Egg yolk Cantalonpe Tomatoes Milk and cheese Butter and fortified margarine w or Vitamin Bl is essential for growth, healthy nerves, and good appetite. It helps “spark" the release of energy from food. "Enriched" bread, flour, and cereal have added thiamine to ”enrich" them. Important food sources of thiamine are: Lean pork, beef, lamb Poultry, fish Liver Milk Dry beans, peas, nuts Eggs Eiriched, restored, or whole grain ,cereals, and flours RIBOFLAVIN or Vitamin 82 help! to maintain vigor and vitality. It promotes growth in children. Riboflavin "sparks“ the body's use of protein. Like B1, it is also necessary to release energy from the food eaten. It is necessary for good vision, and helps the eyes to adapt to light. Inportant food sources are: Milk, milk products Eggs Liver Green leafy vegetables Lean pork, veal, lad: and beef Enriched, restored, or whole grain, Fish cereals, and flour ECORBIC ACID was first known as Vitamin C, or the anti-scorbutic vitamin. It is one of the "busiest" vitamins and has many different and important jobs to do. Ascorbic acid serves as a cementing substance to hold body cells together. It "sparks" the body to use iron in food and keeps the blood and blood vessels in good condition. Ascorbic acid increases the body's resistance to certain infections. In children, it aids growth. Important food sources of ascorbic acid are: Oranges, lemons, grapefruit Cabbage (raw) Strawberries Turnip greens, collards Tomatoes Potatoes, Iridl and sweet Cantalougn Green pepper Broccoli EITAEIN D is sometimes called the "sunshine" vitamin because it is produced in the skin by the ultraviolet rays of the sun. Vitamin D "sparks" the use of calcium and phosphorus in making strong bones and teeth. Nursing and expectant mothers need vitamin D to protect their own teeth and bone structure. With Vitamin D milk so plentiful today, deficiency of this vitamin can be avoided. Physicians often recommend a dietary supplement of Vitamin D for infants. Important food sources of Vitamin D are: Cod and other fish liver oils Vitamin D milk QAEBOHIDEATE FOODS are called fuel foods because they supply the body with energy and heat fer work and activities. They are also carriers of other nutrients such as proteins, minerals, and vitamins. If fuel foods are eaten in excess of the body's needs, the balance is reserved in the body as layers of fat. A person who site or is in bed all day does not need as many fuel foods as the person who works at strenuous labor. During childhood abundant energy fecds are necessary for physical activity and for deveIOping growing bodies. Carbohydrates are also called sugars and starches. Outstanding food sources of carbohydrates are: Sugar, Wheat, Corn, Rice, and other grains. Potatoes, Dried Vegetables and Fruits, Syrup and Honey. ggzg in moderation are necessary fer the body. Fatty tissues serve as "support" for vital organs, and a thin layer of fat under the skin helps to conserve body heat. Certain fats are important, too, as a source of vitamins. Important food sources of fat are: Butter and margarine Cream Bacon Nuts lard and other solid Chocolate short enings Vegetable oils Fatty fish Fatty sections of beef, pork, and lamb gun 1400113001345 NEEDED In the preceding discussion of what food does for the body, certain foods are mentioned frequently as a source of many of the essential nutrients. As a practical guide to follow in planning daily meals, these foods have been grouped into 7 Basic Groups. When some foods from each group are planned each day in the suggested amounts, the necessary protein, minerals, vitamins, carbohydrates, and fats are furnished to the body of the person in good health. During illness, the body usually requires the same nutrients it required when functioning normally in the same or greater amounts. The "special" diet, therefore, becomes a modification of the normal diet. Often the same foods are used, but they may differ in consistency, flavor, or quantity. The role of foods in health calls for "nutrition-wise" planning, thoughtful buying, and careful preparing and serving of a variety of food. In many cases it means further use of ideas and knowledge already familiar to you. GUIDE FOR IHE NORHALIPLEI The normal diet supplies all the essentials required for good nutrition. It is the basis for all diet therapy. The same kind of fOOdB are generally used in the normal diet for adults and children. The chief difference is in the amounts or in the size of servings. Food Milk Vegetables Potato Fruit meat, fish, poultry Meat alternates: cheese, legumes, nuts 3888 Bread and cereal Butter or margarine with added vitamin A NUML DIET Dailygémounts (adults) - lfi pints (children) -ACUP8 \Jgp...‘ 2 servings 1 or more servings servings N - 4 oz. (edible portion) b.) 1 oz. 1 3 or 4.servings 2 tablespoons Additional servings of these foods may be used if desired. 10 Food§_to Include Fresh, evaporated or dry; plain or in cooking.* One should be green or yellow. Serve raw ones frequently. Serve white or sweet potato. One should be citrus or tomato or some other good source of vitamin C. Serve dried fruits, too. Beef, pork, lamb, veal, chicken, turkey, fish, etc. Serve liver often. Cheddar or cottage cheese, dried peas and beans; peanut butter. Plain or in cooking. Raole grain or enriched. Use some at each meal. Desserts, cream, jellies, salad dressings, and gravies may be included to satisfy caloric requirements. * Milk is still milk, whether "eaten" or taken as a beverage. Breakfast Fruit or Juice Cereal with milk Fee Bread or toast Butter or margarine Beverage: tea, coffee, or milk mm MENU FOR NORMAL DI —_;_‘—- Dinner Meat, poultry or fish Potato or substitute Vegetable Bread with butter or margarine Salad: fruit or vegetable Dessert Beverage: tea, coffee, or milk Supper or Lungh Containing meat, fish, 688: cheese, dried beans Vegetable or salad Bread with butter or margarine Dessert or fruit Beverage: tea, coffee , or milk FOODS TO INC LUDE GUIDE FOR alarms; Dims AL‘EOUNTS FOR EACH DAY GUIDE FOR PLANNING AMOUNTS FOR EACH DIETS DAY GUIDE FOR PIANNIM‘: DIETS AMOUNT FOR EACH DAY NORDIAL (ADULT) PR3} QANCY SOFT BLAND HIGH VITAMIN, HIGH , . SODIUM RESTRICT RESTRICTED CALORIES RESTRICTED CALORIES —————-—~-~-~ ~— «m m -- mum. men onion; 10“ FAT 10“ RESIDUE __ FULL LIQUID (400-5,, MED moo gal. L500 Cal, ELLE - whole, skim, “‘ - buttermilk, fresh, I guart l - lipints l - l uarts 1 _ 1% pints 1 pint* l-IE uarts 1% pints 1 guart evaporated, 0T dry 1 - lfi'pints Use additional in creamed Use as beverage 0T 1 Quart Skim milk, nonfat dry May be used in Use—as milk 5; milk 1 pint only milk. May be used . JUSQ pasteurized CUPS With allowed veg- milk drinks and cream- milk, buttermilk made cooking if better drinks, creamed soups; Skim milk, buttermilk, Skim milk, butter- as beverage or in 1 'milk with Vitamin D stables and in simple ed soups. from skim milk. tolerated than then rennet dessert. ‘ nonfat dry milk. milk, nonfat dry COOkiflg' ‘— —~“ VQQUEd' desserts; taken as beverage. milk. ‘ _ _2_servihg§r 2 or more servingg 2 servings liééllééfié - Cme 2 or more servings Strained aSparagus, 2 servings should be leafy, 2 or more Use raw cabbage and 2'-sawhg§ ked tender aspar- carrots,peas,spinach, Additional servings Avoid: cabbage,onions, peppers, radishes, 2 servings g servings Strained vegetables Use fresh, canned, or frozen vegetables with- U green CT Y6110W, a SGFVingS salad greens fre- a ips, carrots,beets, string beans,squash. may be included as broccoli,rutabaga,cauk Strained. in creamed soups out salt. Azoid: beets 2L§§£Xlfl£§ Z_§§£Xiag§ Use raw ones g ,quently. peas, spiflach, squash, May be used in creamed they contribute val- flower if not tolerat- May be used in only. Vegetable & beet greens, celery, frequently. ‘ young string beans. soups. usble minerals and ed; raw vegetables,if creamed soups if juices. kale, SPiH&Ch, frozen __ l Voretgble juices. vitamins. hey cause discomfort. desired. I_l _ peas and lima beans. , l or more serving; 1 serving EQQATU afib Ptfggg E 1 SGTVEEE 1 serving 1 servigg Additional servings Baked,boiled,or mashed Manna - white 1 serizggg make in skins to mute potatoes - mashed, will increase calor- white or sweet potatO- .__.._.___a.2 servin S l or more or sweet potatoes, {preserve vitamins creamed, esceIIOped, Same as soft diet. ies eSpecially if If fat is used onthese servings macaroni, spaghetti, and minerals au gratin; macaroni, utter, margarine or it mUSt be taken from Same as 80ft- ___noodles or rice, :ggghet’i,uoodfes,rice. cream are added. allowancon ___ ~ __..‘i..._}.’l S *— FLUIT - Include one ZiégZXEGiE Cooked or canned,afiple- 2 servigps 2 servings,gplus 2 or more servings 2 serviggg 3,0r 4_servings 2 or more servings 2L§§£Xlflg§ citrus fruit or 2 or more sauce, pears, peaches, Include 1 serving of g servings of citrus Canned, frozen or dri I , other food high in servings Plan 2 daily serv- cherries, apricots, citrus,juice. [Use of sweetened frmt fresh, if tolerated. Same as soft diet. Include one serving of SGTVl 5 vitamin C. Use dried fruits occasionally. ings of citrus fruit or tomato. orange and grapefruit sections, ripe banana. MEAT, FISH, POULTRY and NEAT ALTERNATP_, as cheese-cheddar and cottage, legumes, __lnu*s 1.)” L——~__w 2 scrvlggg re a” SGTVIUE:S Use liver often. gfilnclude 1 serving citrus»L 2 servings rVery tender beef, veal, 3 -..— «9 P Avoid: pork, ham,spiced or fried meats and zrgvies. Same as soft diet. and juices will in— crease calories. Avoig: fresh melons, avocado, olives. ‘lamb, fish, fowl, liver. l dailv 2 serviggg Same as soft diet. Zemwhgs j§_oz. daily) Liver once a week. 2 serviggs Use only lean meats, fish and poultry, dry cottage cheese. Avoid: pork, highly seasoned meats and gravies,guts Citrus and other fruit juices Avoid: dried figs and raisins, any canned fruit containing sod-- jumppreservative, citrus fruit or other food high in vitamin C. 2 serviggs Same as soft diet. 1 daily 2 servings Keely 4 on. daily} Avoid: smoked and highly seasoned meat, canned fish, cheddar cheese,pganut butterL¥ 2 serviggs Very lean 2 servings 15 OZ. dailxl “p.“-—— l or 2 daily l or 2 daily 3332 - prepared l E l COOked anyway, except l_9£_g l l_§§lll Use in eggnog or soft I only lidsilx ___anyway or in cookigg fried. Same as soft diet. (If tolerated) .‘g___ custardg, 0 _w- jior more servings 3 or more servingg ’ 3 or more servingg ' ZELADS, CdfiEALS - Use enriched, refined Use only enriched white 3,0r more servings jgor more servingg 3_or more serviggg A Unsalted bread and 2_§§£Xl23§ Q Use whole grain or 3 or 4 3 or more cereals, strained oat- toast, melba toast,rusk, Jam and jelly Will Avoid: hot breads and Enriched white bread, Cereal gruel only. cereals. gypid: pro— . 4_§§§Xiflg§ enriched. servings servings §meal. refined cereals, strain- increase calories. rolls, doughnuts. refined cereals, ducts baked with soda One SBTVIHS may be D ‘Avoid: hot breads, ed oatmeal. Ayoid: hot strained oatmeal. or baking powder. potato alternate. _k _. muffins and biscuits, breads, -—c 2 tablespoons or 1 tablgspgon 1 tablespoon ‘ 2 tab165poons §§I§ - Use butter 2 2 2 2 @933. Increase cal— Allow 1 teaSpoon at Use only butter or Use unsalted butter 1 tablespoon 1 tableSpoon or margarine with tablespgong tablespoons tablespoons tablespoons ories with bacon, each meal for bread or fortified margarine « and vegetable shorten- _ added vitamin_gi V __ salad dressing,crenn in cookiqg. or cregm.r _¥;__ ings. Additional foods and Note: To meet ,LgCTATION: [Desserts: puddings, Note: This diet is Note: Between meal * Under certain j Note: For clear Note: For 200 mg.,use Note: Part of the Note: This dlet suggestions as re- ! . . . quired for moolflca- tion of the normal diet. calorie needs, additional serv- Add fi'quart of milk ings of the above making a total of may be given or other foods may be added, as sweets, jam,jelly, salad dressing, etc. lfi’quarts. hustards, gelatin desserts, ice cream, sherbert. out teeth includes any eaten. 5 ft diet for peeple with- food that can be easily often given in 6 small meals. éyggg: commercial and broth soups, carbonated beverages. Use tee and coffee only if permitted by physician. nourishment of fruit juice and milk may be given. Protein supplements may be indicated by physic- ian. circumstances, all J milk may be ex— " eluded as indicated by physician. $‘-‘-— “-- fi- _ lggplg diet, use only clear broth or bouillon, tea,coffee, plain gelatin, car- bonated beverages. sodium free milk. For 1,200 mg., use regular bread. Use no salt in food preparation. milk allowance may be taken as between meal or bedtime nourish- ment. This diet provides a proximately 65 grams of protein. provides approximate- ly 85 grams of protein. JJ I I . DIABETIC DIETS The daily diabetic diet should include the foods listed in the basic plan for the adequate diet to assure intake of essential nutrients. Each diet is prescribed by the physician according to the individual requirements, with the allowances of carbohydrate, protein, and fat specified. Individual planning must be done with the patient in order to adjust the selection of foods to his likes and dislikes. The quantity of food depends upon the diet prescription, and it is very important that the patient consume his entire food allotment regularly. The publication, "Meal Planning With Exchange Lists", prepared by the American Diabetes Association, the American Dietetic Association, and the Diabetes Branch of the U. 8. Public Health Service, contains charts for calculating diabetic diets, food exchange lists and other material for use in planning diabetic diets. This material is widely used as a guide and simplifies the procedure of planning diabetic diets in beepitals. This material also helps to teach the patient and members of his family how to plan meals when he returns home. This is important because a diabetic must stay on a well controlled diet the rest of his life. "Heal Planning With Exchange Lists" may be obtained from the American Dietetic Association, 620 North Michigan Avenue, Chicago, Illinois. Any therapeutic restriction may be applied to the diabetic diet, such as low sodium, soft or liquid. Specially packed fruits without sugar are available, but they are expensive. Home canned fruits without sugar may be used.» * -. - . 13 FOOD FOR THE egg—SCHOOL CHILD (3 to 6 yam) Nourishing food plays a major part in the growth and development of children. Meals Vfbr children should provide all of the essential foods for the day, and the amount will depend somewhat on how fast the child is growing. Children should be served a variety of foods to deve10p good eating habits for later life. Normally, children enjoy the foods with which they are most familiar Just as adults do. They should be encouraged to taste new foods frequently, but new feeds should be introduced one at a time and in small servings. In planning meals for children, follow the basic daily food plan and fit the size serving to the appetite of the child. By the time the child reaches the end of the second year, he requires foods to chew to help develop teeth and gums. Chapped carrot, celery and lettuce serve this purpose. .Meat should be chapped or cut in bite size pieces. Fruits that are well ripened and peeled may be served. It is best to avoid fruits with seeds and extremely tough skins. Include simple desserts such as ice cream, cookies, plain cake and puddings. Gradually the foods served became the same as those for adults. Highly seasoned, rich foods and stimulating beverages should be avoided. FOOD FOR THE CIDER CHILD ‘6 to lg zegggl Follow the basic pattern for the normal diet for older children. This will supply all essential foods. Encourage good eating habits and help the child to enjoy his food. Food should be well cooked and served simply and attractively. Avoid excessively rich foods. Stimulating beverages, such as coffee, tea and soft drinks should not replace milk. Soft drinks should be curtailed because of their high sugar content and lack of essential nutrients. 1:001) nos TIL}; OLDER PATIENT Although food fer the aged has recently been receiving much attention, studies have not yet supplied all the facts concerning actual needs. It is known, however, that as individuals become older, they are less active and perhaps their needs, eXpressed in amounts of food, are less. With reduced activity and lower caloric requirement,there is also less ability to absorb the important nutrients in the digestion of food. Older people tend to have fixed food habits and frequently restrict their diets to fewer and fewer items. Processed foods, largely carbohydrate in content, form a large part of their diet because they are simple to prepare, easy to eat, and inexpensive. Studies show that the older person needs as much protein as the normal adult and sufficient quantities of vitamins and minerals to maintain good health, prevent fatigue, and overcome lack of appetite. In planning meals fer older patients, it is best to follow the basic pattern for the normal diet, emphasizing the protein foods, milk, meat, and eggs, and including vegetables, fruits, and whole grain cereals. These important foods should be planned in three meals each day, and the size servings adjusted to the needs of the individual. Special attention should be given to making the foods attractive and appealing. When chewing is difficult, change the preparation rather than the food itself. Many foods may be chOpped into "bite size" pieces for ease in chewing. Bits of chicken, meat, fish, and vegetables combined in creamed or casserole dishes, are packed full of nourishment and are easy to eat when chewing is difficult. 15 SMQ MENU PM FOR CIDER PATIEJT My; LJinne flags: Fruit or Juice "eat, fish, or poultry Main dish with meat, Cereal or egg Potato cheese or fish Toast - butter Vegetable or salad Vegetable Beverage: tea, Bread - butter Dessert or fruit coffee or milk Dessert Bread - butter Beverage: tea, coffee, Beverage or milk Bed-time snacks, as desired, may be served. Pointers to keep in mind: Mealtime should be a high point in the day. A variety of foods attractively served will stimulate the appetite. Older peeple become set in their ways. Individual attention will make them happy. Eating is very often “work" for them. Foods which can be easily handled encourage them to eat. Kindly interest and persuasion will help them to accept the basic foods that are important to them. Remember - the best diet in the world is of no benefit unless it is eaten! well planned meals, carefully cooked and attractively served, Speed the patient's recovery. By serving your patients excellent food, you can create good will in the community and establish an enviable reputation for yourself and your staff. 16 Chapter II TEE ART OF nggL PLANNIN3 Planning meals in a hospital or in other institutions is an important job. It's like planning meals for a big, happy family. The homemaker has to plan for toddlers, teen-agers, her hard working husband, and sometimes older members of the family. So do you need to plan for varied groups of peeple. The difference is that you have to plan for more people in each group, and some are sick. The normal, healthy people who work with you need to be considered, too. You want all of them to have the foods needed to maintain or to restore good health. Your food must look good and taste good, too. You may need to stay within a planned budget as well. Remember, spending a lot of money does not always provide "good" food. Planning good meals requires art and skill as well as knowledge of basic principles. is the food service manager or the cook, you have been selected for this important Job because you have the necessary skill, practical experience, and interest in food. SOWIBII‘G OF EVERYTHIBG You will find the important job of meal planning easier if you have a pattern such as the "Basic 7" food guide. Foods that do the same work have been grouped together. This guide will help you to make certain that you have included all the essential nutrients every day. mm, GREEN on mum mmwm l or more servings daily. Oranges, lemons, grapefruit, tomatoes, raw cabbage, fresh crisp greens, strawberries, cantaloupe l7 1 or more servings daily - use some raw frequently. Spinach, kale, chard, beat and turnip greens, mustard greens, green cabbage, leaf lettuce, asparagus, string beans, broccoli, carrots, green pepper, peas, sweet potatoes, pumpkin, yellow corn, yellow turnips, winter squash. FOODS RICH IN ASCORBIC In summer several generous servings of raw fruits and vegetables can be used in place of a single serving of citrus fruit.* POTATO AND OTHER VEETABIES AM) FRUITS (in addition to the above) 2 or more servings daily. Beets, cauliflower, onions, cucumbers, peaches, bananas, berries, white turnips. Use dried fruits often * Sand for “Vitamin C Calendar for Michigan", available free from the Michigan Department of Health, Lansing, Michigan. 2 or more cups for adults daily. 3 to 4 cups daily for children. Use milk as a beverage or in cooking. Milk should be pasteurized and fortified with Vitamin D. Be sure to read labels. Fresh whole milk Ice cream Evaporated milk Skim milk Condensed milk Buttermilk Nonfat or whole Cheese, all kinds drymilk mm, FISH, POULTRY Ems 3 or more servings daily. Choose enriched refined or whole grain breads and cereals. Many variety breads and rolls are not enriched. Read labels. FATS - BUTTER AND MARGARINE WITH ADDED VITAMIN.A. COOKIBB FATS AND OILS 18 MILK.AND MILK PRODUCTS OPY' ; , MILKJ “iii} in mm MILK i“!" ‘If’ ”J3 ,. 92°}: L j l or more servings daily. 1 egg every day, if possible,or at least 3 weekly. All cuts of beef, veal, lamb, pork (except bacon, which is mostly fat), poultry, fish, and shellfish. Liver and heart pay dividends in food value. Dried beans, peas, and nuts may be used. sometimes in place of meat, fish, and eggs. )6? ’3) '§ 3 or more servings daily. Use some at each meal. Other foods, such as sugars, sweets, baked goods, and other cereal foods may be included to make satisfying meals. 19 34mm wm Affirm: If you consider meals for each day as a unit, you are sure to include all of the essential foods. Here is a sample meal plan for one day using the "Basic 7" pattern. BREAKFAST Fruit or fruit juice Cereal with milk Fag Bread or toast Butter or margarine Beverage: Tea, coffee, or milk DINNER mu,mflumfkh Potato Vegetable, green or yellow, raw or cooked ‘ Bread or enriched rolls Butter or margarine Dessert or fruit Beverage: Tea, coffee,or milk SUPPER Main dish - meat, fish, poultry cheese, dried beans, or eggs Vegetable - raw or cooked Bread Butter or margarine Dessert or fruit Beverage: Tea, coffee, or milk Breakfast is the simplest meal to prepare. But, remember, it is important because 12 to 14 hours have passed since the last meal of the previous day. The second meal of the day may be dinner or lunch. Many hospitals serve the main meal of the day at this time upon the advice of the doctors, and because there are more workers available for the preparation and serving of the larger meal at noon. When the last meal of the day is supper, it seems to be the hardest to plan. It's the last chance you have, however, to include all of the essential foods for the day. 2O SOME POINTERS ON MENU PIANNIPB Planning three meals a day for 365 days a year is a real challenge to the menu planner. By good menu planning, you are able to serve meals that supply all the essential food elements. You must know how to conserve minerals and vitamins and how to make sure your meals have "appetite appeal". It is the food that's ggtgg that builds and maintains health. Planning meals at least a week in advance will make the task easier and make the menus more interesting, too. Tnis will safeguard you.against falling into the rut of having "meat loaf every Monday, roast beef on Tuesdays, hash on Wednesdays". Decide on the day on which you will plan meals. An office, if one is available, or a quiet corner in the kitchen would be a good place to plan. Keep reference materials and recipe file at the "menu-planning" center to make the task easier. Some managers and cooks like to keep a list of popular dishes as a reminder and to obtain variety. ewe— Allow enough time to check the menus, make work plans, and prepare market orders. Remember, you can plan better meals when your appetite is good and you are not too tired. Keep‘in mind the "Basic 7" pattern in develOping your menus. Use a form having spaces for three meals a day for seven days. You will find working from a pattern easier than hit-and-miss planning. Here are some suggestions to follow to make planning meals simpler. Try using them in the order in which they are listed. 1. Plan the meat or protein-rich main dish for each meal for the entire week. 2. Plan the vegetables, including potatoes, that "go with" the meat or main dish. Use sweet potato for Irish potatoes occasionally. h.) 54 3. Plan a salad which is suitable to the main dish. Fruit salad may be served sometimes in place of dessert. 4. Plan the bread. Serve hot breads occasionally for variety. Use whole grain or enriched flour or breads. 5. Plan the dessert. Most peeple welcome "light" foods served in combination with more substantial ones. For example, when the meal consists of meat, two vegetables and salad, a simple dessert is the best choice. A rich dessert is in order following a meal of soup and salad. 6. Plan soup or appetizer, if served. 7. Plan beverage. 8. Plan cereals. Consider whole grain and enriched prepared cereals occasionally for variety. 9. Plan breakfast fruits. Be sure to plan a citrus fruit if a good vitamin C food is not planned during that day. Plan meals for each day keeping in mind the preceding and succeeding days to avoid serving some foods too often and to use supplies on hand promptly. Make your meals distinctive. Let natural color and flavors work for you. Avoid colorless combinations. Include at least one colorful food in each meal for eye appeal. Always plan one dish with outstanding flavor, but avoid too many foods with pronounced flavors in the same meal. Brussel sprouts, onions, and rutabaga would not have much appeal all in one meal. Never repeat the same flavor in a meal nor the same food in consecutive meals. Seek a contrast in texture by planning some crisp, firm foods with the soft ones. Use different sized pieces and shapes of foods in the same meal to add interest. Most people prefer the simple foods to which they are accustomed. If you 22 wish to introduce a new food, try it out on a small group first, for acceptance. A ”surprise dish" occasionally is more appreciated than a strange, new concoction daily. A perky garnish on a familiar food may be more desirable than an entirely new food. Use your imagination to "dress up" simple foods to provide a festive air for holidays and special occasions. Plan meals that can be prepared in the time available, using workers' skills and time to best advantage. Consider the oven and range cooking space required by the foods in each menu. Do you have enough even space, for example, to plan roast beef and apple pie in the same meal? Consider, too, the amount of hand preparation the foods planned in the meals require. Few menu planners can ignore food costs. If at times, your food budget is curtailed and you must use less expensive foods, be sure those you select are "fair trades" in food value. kgs and cheese, for example, may be substituted for meat when they are good hm. A meal which consists largely of protein foods as meat, cheese, and eggs is expensive. On the other hand, a meal composed chiefly of carbohydrates such as potatoes, macaroni, bread (the cheapest foodstuff in dollars and cents), is sure to be low in protein and other food elements. To stay within your food budget, make good use of seasonal foods in plentiful supply. Naturally, the nearness to market influences menu planners in the choice of food for menus. If your hospital is in an isolated community where you have fewer deliveries of fresh fruit and vegetables, you will use more canned, frozen, and processed foods. Plan meals. that feature the foods most acceptable to patients and employees to prevent plate waste. Use standardized recipes and portions so that the right amount of food can be prepared each time. Don't plan too many "rich" foods in one meal as they are slower to digest. For "eye appeal" keep the portions moderate in size. Allow second portions, if desired. Remember, you are planning meals for some who are in bed and less active. Make up one basic menu, and modify it to meet the Special needs of various patients. It is seldom necessary to plan completely separate meals for children and grown-ups. When rich desserts and highly seasoned foods are planned, however, it is best to substitute fruits and plain foods for younger children and sick peeple. Encourage suggestions for menu items from your workers, other employees, and patients, too. Everyone is interested in food! Once the menus have been planned, follow up by checking the preparation, size servings, and service. Remember, good menu planning can be lost if wise buying, good food preparation, and service does not follow. Check your menus again. Ask yourself these questions: Do my meals fit the basic pattern? Is a ‘food rich in vitamin c included each day? Will the patients and employees look forward to their meals and really enjoy them? .Are the foods varied from day to day, and from week to week? Are my meals appealing in appearance? Do I have the assurance that the meals will be part of the patients' treatment to restore health? Does any one day put an extra load on the cook? Have I used the food dollar wisely? CYCLE MENUS - A now via: TO PLAN LENUS A set of carefully planned menus, rotated according to a definite pattern, is called a cycle menu system. With the increased capacity of hospitals and institutions today, there are more demands on the menu planner's time. Using a cycle menu is one way to "streamline” your menu planning and allow more time for over-all supervision. Plan cycle menus like this: Eiggt, decide on the length of time for each period. A cycle menu can be planned for any length of time, from a few days to 4 or 5 weeks. However, it is best not to make the period so short that repeating entire menus is Obvious or so long that many adjustments have to be made because of changes in availability of many foods. A two or three week period is suitable for most small hOSpitals. If you select a two week period, you can repeat the menus four times in two months. Likewise, if you select a three week cycle, you can repeat them four times in a three month period. The two or three week cycle could coincide with the seasons, so that you may have a set of menus for Fall, Winter, §p§igg, and Summer. You may want to deve10p a special set of menus for the Holiday Season or for the Lenten Season in which you plan more meatless meals than usual. Eggfi, plan meals carefully for the period selected, using the pointers in good meal planning. The menus given here suggest a seasonal pattern and could be used as a guide in setting up a cycle system. Fruits and vegetables vary with the seasons as indicated on the menus. variety can be achieved even with rotating menus. 25 floor ow ESL... I HHzamm EHO mdmc Ewe meow HE... ......Cm Shh n a «4.3+. wow mmfidm Ea. 3mm. Bahama .. H 2. » 835mm 83.8 .. H on m mega afigg A258. dams poemaov n N enzyme MESH. .. m smudge. H 0:55 Bomcw u on a. mezusma smog 0%sz om gamma ONES I madam u N on some «egaeuoosm gonna. assume—u. anaconda. defiance. Ease. 91.8.wa menace. 025mm ashes beeps ”spec Cessna ashes massed c558 Hoe—moo “Eco ownsme “fine menace mason wemawsaoueme cancer mmwmeomm wommwuaoéma wmmdwunouemo ceases.“— wemauunoaemw wee—3-3-8». mo? 08on emm mused no: on oeHosH cones“. pounced 0mm cones“. omens...» Hosea ... use nomad messages can menses «one» n Home... .. gee wanes messaged 0mm“ T whoop eomma evade obese—son Hebe A 3er goon w wodowmmo wages? wedeemme wedonemo madame wedmwmme Momma fl wecmemme m a on m... ocean swam measures»: some use». .. out» museums :48. maxed new. on monk crowning: momma aging 3.3km «pace 3. «cameo emcee weHmHmu. encased weewumaeaedemoau mmcoo 9.33am and exam weighed unopposed v0.3.3 353cc.” coaedo coasts egos wmwoa named mafia. mousse meg. means KB» 03.33 m. case are”; weasew wagons.“ ask 5% v9.53 agenda vegan Henson ecu—ea m dense mecca .. Gages cons Boga oowo «was 3.30: mambo mused mugged mean L 03.33 mamas E05... mice on nofim acumen mucosa douse oops remade m sesame. finesse; amped mecca .. gees Eugen new: .. 3.943 M aspen Enema... .. sages. 000031.. escaped mnemauvcdaeu. define». wages 3.9% H Home .. .338. Re wagon asap—ammo case owxolonmmme macs—sea econ: usmcuégma .. osooourwde dwgo Hogan—mm wanna Bang an; Huger»: cue sieves 8.25 35mm assoc edeeemm fiwgenmmum wedmwmmo wedge mmdeweme magnume wanna—me Teams on. masses meow dofiupos enema ow demon: suspend: “spec Guess ow coped meow mosh—:3 ones... on 050.. some menses: 30s ago «26 mes 8.09838 mesa mesofidgmebuem some Grow 23. o goo @6395 acres 0345a deem. Essen: «whoa wen—HS mosque .. on .95 manage eswom masseuse a dense weaned some: smarter»: emcee mugged cropped 0853 mecca 050 3:2. baron usages sesame e3: 85 She spasm. emcee messes 12. em Rea Stem. pee was 83.8 2&5 H «seems m mecca u 3:33. 9.85 .. scene“. wuss sauna magnum @339.st aspen 9.89 n dense». >3 use“ Ms. W. 0%.ng ooowwe one oaks Edwe owwe u och—.04. uauoxu woken Hues wean—6.8 veg. .. mesa. M en. 8 woeewmme woemnmmo esooowmdm popsm E... “eh—.0 usafism ... as: gooey». or; o Hmmfie woamumme weeeneme medonmme modem-Mam... 035m Masseuse» 33.9mm Snow 0% mwwHE I 85...me mmmHo Hams mem.amw new firm I H 33 won have game. mama. moceema I H ee m 3.256 I H on m measmm SBmapwbm A252. are: vegaov I m engage mozpsmm 35:. I m mmfiflefim. H 053m 80..me m on x. :3»st Smog 8,“sz ow mzmhommu egg I mEU wcaamm I N on some 358395 _ gonna—w 65853.. “commommmu. aagmamw 3.999% mmufigw 95mg. J. gs ufioe nemvogfie “Eco new». ogdewocam emu muspogu onmbmo “Ens “cameo “sues Est. ogdmwosu osowao cm 8ng osouom o». canopy osowoe om gummy seesaw 9593 on. oenemw nouns ow cones”. #65300 on news T $.on mmmm Cage gamma powered emm cans doses I momma—Sea ommm wmoom messaged emmm W eommc I up... game Roman 33% Home... I use when»: Unwed gonna «come & mode—Heme beqenmmm moqenmme oeoemme modems—me wodenmme wedge mm we». woman on. ween Vanessa 4mm..— osov mas and gamma 1mm sees: wagon poem on momma Hem ow doe. pron owner-8 Evens poem—do Banana. defiance not I creams swam cog—do g cadence. I smegma vogue paced cameo mmmvwssd endows posses mags meHoaeu. 3? Genes 1336a 3.33.3 deeds 0998 6:32. massaged Hogans tons on are new maniacs goo museum masthead ceases sea madman 558. 3:93 mmwmaIaHoembd wagers: @5er dosages “Sea DIP; Queen case was». seamen In 3.2.2» 0053. means I 6538. Favored 35b I o: Hedges ween. maven omega opened I enema crease e533 apps. m wagon. waded I 9.2.3. owe use: 35h 39m»: mowed on message we»? wow: I gene fl Teens .cwcedea mmwea pesos spasm mused I 3:33. See U 3::ng 03m: Be Hang H.903 age 5.3. Moe once? means I "Egon. manna—Goa D oncogene emcee 903 wsemnpsb avengers camps weaoesmo ragga message vacuums wedge 3043460 348450 3,300+. seems”. assurance «0% 3:33pm “shoe cm accede N no ocean a concppsn no :HmHm pecan macs? no open: "emcee coccm wmc ocxooc phom Hecncc use ca hoeom no uncucena megahm wcecpm no ocean emceao Hm aoagnw OEQZ 92m; AdMMzmc upon AdBHmmcm mxwo mmmmh Eoom evade fizfloom Hausa mafim.mwwpa0i enema ocmuoo woe xafishcppsm Mafia mccflam N II ocean a_ll ammo» no omega opwsa ammo» no cooks poms: macs; newness geese exec unfinmnsw meannoue scoohm .vcfiwm pounce II meson cecho.!l :cecanm cechm concppsm cameos comma: ancesc .HQOH use: anon ccwnIOpeeoe .HmCdan henna .mewmmone .Hccb venom II cccz Eoom 92m: A)% «fiOLEsa .\ ‘5) |J s“%gga I 6Ha0eo UNDER Faun-L - 5m"- seven/15w N ‘K INSPECTION AND GRADE MARK The grade mark in the form of a shield tells the grade or quality of the product (U. 5. Grade A, B, or c). It is used on ready-to-cook poultry that has been officially graded for quality and may be used only if the inspection mark denoting zhslsssssssss appears also. This circle denotes wholesomeness only, and is used on ready-to-cook poultry and cocked poultry products made from ready-to-cook poultry of any quality that has been officially inspected and passed as wholesome food. The combined grade and inspection (shield and circle mark) is used on ready-to-cook poultry that has been officially graded for quality and also passed as wholesome food. 46 CONSIDER QUALITY: Poultry labeled U. 3. Grade A will have 9 : ' /, B no deformities, such as a crooked breast / bone, and will have full breast and meaty legs. The fat will be well distributed under the skin and it .111 have no pin Q j feathers and practically no tears and bruises. A bird labeled U. 5. Grade B may'have only minor deformities, be fairly meaty with a fair covering of fat, minor tears and bruises, and a few pin feathers. Ready-to-cook poultry has been fully drawn (eviscerated), thoroughly cleaned inside and out, and priced after the removable waste has been discarded. Due to the loss in weight from waste removed and the cost of drawing and cleaning, you will pay more per pound for ready-tOecook than fer dressed poultry (from which only the blood and feathers have been removed). But the actual cost of the poultry meat is about the same. Poultry may be purchased fresh or frozen. Today with modern methods of processing most poultry items can be obtained the year around and the price remains fairly constant. If you.buy ready-to-cook frozen poultry, see that it is still frozen and shows no evidence of previous defrosting when you receive it. Keep it frozen until ready to use. Cook it promptly after thawing. For best quality, do not refreeze. 47 Poultry items recommended for purchase are: 291;; weighing 1.1) - 5 pounds (eviscerated, fresh or frozen) are oftal "good buys" during late summer. They are especially good to buy when you want to use the meat for creamed dishes, casseroles, or for chicken pie. figgilggg or fryers -- lé - 2 pounds (eviscerated, fresh or frozen). These are abundant during most of the year at moderate to low prices. They can be cut in quarters and baked in the oven, or started under the broiler and finished off in the oven. Turkeys -- Toms or hen -- whole, half, or out into pieces (eviscerated - frozen). Turkey gives greater yield than chicken pound for pound when you serve it roasted or in creamed dishes. The larger tom turkeys and hens are usually the most economical as there is more edible meat in proportion to bone. This makes the cost less per pound of meat. Packaged Poultgy - Chickens can be purchased whole, split in half, quartered or cut into smaller frying pieces. You can purchase packages of breasts, drumsticks, thighs, wings, livers, backs, and necks, hearts and gizzards. These cut up packages are economical when labor is short. Serving chicken lags (finger foods) for example, can reduce feeding prOblems and still make it possible to serve solid meat. OTIC US INS I IN H POULTRY Poultry stays ”farm fresh" days longer when treated by'a new process. Food service operators today'may'buy poultry to which is attached a seal or tag bearing the word "acronized". This process is the result of intensive research on antibiotics in scientific laboratories and simply means that an antibiotic has been used legally to prolong the freshness of uncooked poultry processed under sanitary conditions. The value of this process is that it retards the growth of spoilage bacteria and maintains the "in storage" freshness for two or three weeks. This ”acronizing" process is not a substitute for refrigeration or good sanitation. It does not change the color, flavor, or odor of fresh- killed poultry. flow gre the antibiotics applied: The antibiotic, a yellow powder, is dissolved in water and added to a cooling tank containing chilled water. Fresh poultry are dipped in the tank for 30 minutes, then packaged. The antibiotic retards the growth of bacteria on the surface of the poultry skin. The use of this process is restricted to authorized packing plants which maintain sanitary conditions approved by Federal inspectors. Tender, clean, firm poultry is easily identified by the green and white tag right on the chicken. HILKCAEQ ELIE! EBQDUCTS The handling of fresh milk is controlled by state and local ordinances. Check these regulations with your local health authorities before you arrange with a dairy for milk delivery. Because milk and milk products may be carriers of human diseases, be sure your dairy supplies safe, pasteurized milk. Grade A pasteurized milk is the best. For drinking, purchase milk in 1/2 pint containers and serve it in the original containers. Milk for cooking can be purchased in l, 5, or 10 gallon containers, but it should be of the same standard quality. The use of bulk milk dispensers for drinking milk is an economy. If one is purchased, be sure to select one which is approved by local health authorities. The milk must be dispensed directly into individual glasses. Homogenized milk has been processed so that the fat particles are evenly distributed 1‘. \L) and there is never a "cream line". It seems richer, however, and can be used as a substitute for cream in coffee and on cereal, at a real saving. Purchase grade A pasteurized homogenized milk with vitamin D added, if you are feeding children. Half and half milk can be purchased in quarts or gallons, contains 10% - 12% butterfat, and is about half as much as regular cream which has a butterfat content of 18% - 20%. Evaporated whole and skim milk is economical to use in cooking. When diluted with equal parts of water, it can be used in any recipe which calls for fluid milk. Before cans are opened it does not require refrigeration but once the cans are Open it should be refrigerated. Buy in No. 10 cans. This will provide 6-1/2 quarts of whole milk when diluted with equal amount of water. You may wish to buy some No. 1 tall cans, too. Nonfat dry milk costs about one-fourth as much as fresh fluid milk when purchased in 100 pound drums, and is so easy to use in cooking. It can be made into fluid milk merely by adding water, or added as one of the dry ingredients in recipes. You can store dry nonfat milk on your pantry shelf in the containers in which it is delivered. It can be purchased in amounts ranging from 1 pound packages to 250 pound barrels. Remember, however, that the smaller units may cost twice as much as the larger amounts. W is no longer a luxury item to be used only on holidays or special occasions. It is a wholesome foOd and universally popular with young and old. It can be used on many ”special diets" where prepared desserts are not appropriate. Very little waste occurs when it is served and it makes an excellent dessert to plan on the baker's day off. Dairies and ice cream companies will deliver 1/2, 1, 2-1/2, or 5 gallon containers and in almost any flavor desired. One gallon 50 of bulk ice cream will serve 25 persons, using a No. 10 scoop, or you can count on 7 or 8 servings from a quart. Weekly supplies of ice cream may be delivered at one time if you have freezer space or an ice cream cabinet. If these facilities are not available, bulk, sliced, or individual package ice cream may be delivered in insulated bags or packed in dry ice. gottggg Chgggg consists chiefly of the curd of milk and is therefore a perishable food and must be kept under refrigeration. It can be purchased in l, 5, 20, 30, and 50 pound cartons. It should be used when fresh so you will not want to purchase more than you can use in 2 or 3 days. American Cheddar is made and sold in several styles and shapes, and classified according to age, or degree of flavor as a result of ripening, texture and degree of firmness, and degree of color. It can be purchased as: Longhorns 12 - 13 lbs. Daisies 20 - 25 lbs. Flats 30 - 33 lbs. Cheddars 60 - 65 lbs. Processed brick cheese, called cheese food,may be purchased in 2 or 5 pound bricks. A month's supply of cheddar type cheese is enough to purchase at a time and should be kept tightly wrapped in a cold storage at a temperature of 30 - 46 degrees. ggttg; can be purchased in 1 pound bricks or in individual pets. The individual pats may cost more, but it's easier to control the portions you.get from a pound, and eliminates waste and the work of cutting pounds of'butter into individual portions. Pats are cut 48 - 60 - 72 - 90 to the pound, and are packaged in 5 51 pound packages, 6 to a case. The 60 pat size gives an average size serving. The pound size prints are packed 24 - 43 pounds to the case. Olggggrggrine, fortified with vitamin A, is almost equal to butter nutritionally, but costs half as much. Most states require all margarine to be fortified, colored and ready to use when packaged. Michigan law states that oleomargarine can be used in place of butter as a spread only if a gign is posted clearly indicating to all clients that it is being served. The individual pet of colored margarine must also be cut in triangular shape. This ruling applies to all institutions other than state penal institutions. Vegetable shortenigg and lard can be purchased in pound bricks, 30 to 48 pounds to the case or in bulk containers weighing 50 pounds. These fats may be used interchangeably in cooking, but vegetable shortenings usually cost more. lard must be refrigerated while vegetable shortenings may be stored at room temperature. Salad and cooking oils may be purchased in gallons and five gallon containers. M Did you.know that you spend 25 to 30 cents of each dollar you spend on food to buy meats? One quarter, or 25% of your food dollar is spent for meat. Meat is one of the most expensive menu items; it is one W good cLo'KP/an/ of the most pOpular foods on the menu; and it is the item around which you plan the rest of the menu. Knowing how to buy meats wisely is, therefore, very important. How can you get the most for your meat dollar? A knowledge of meat selection, proper care, and preparation is the only way to receive full value from the meat You buy. 52 These are the guides to meat buying: The lgspection Stamp, which declares that the meat is wholesome, and that all meat so in- spected comes from healthy animals, slaughtered under sanitary conditions. The Grgde §tgmp, which contains the letters USDA, U S D A meaning the United States Department of CHOICE Agriculture, and the grade name. The six grades for beef are: PRIME, CHOICE, GOOD, STANDARD, comcERCIAL, and UTILITY . Don't confuse the two stamps. The Federal.Grade Stamp denotes quality. The Federal inspection is a symbol of Federal meat inspection. Both stamps are applied with a harmless vegetable dye usually along the full length of the carcass or full length of the out. When purchasing meat, it's smart to consider how you want to use the meat. The grade name appearing on the grade stamp can be used as a guide to quality, and as a guide to preparation. Learn the grade that is best suited to your needs. Remember, too, the prOper selection of cuts is important. A‘SOOD grade T-bone steak, for example, will be more tender than a CHOICE grade round steak. In general the less tender cuts are less expensive, but require moist cooking, such as braising or stewing. Cuts tender enough to roast, fry, or broil, are usually the most expensive. Less tender cuts are just as nutritious and full of flavor. 53 The cut with the lowest price per pound is not always the best buy. The number of servings you get for your money is important, too. You will need, per serving, 1/2 to 1 pound of meat if it contains bone and gristle, 1/3 to 1/2 pound of meat that has a medium amount of bone, and l/z to 1/3 pound of meat with no bone. A boneless cut could cost more per pound than one with a great deal of bone, and yet very likely be a better buy. Boneless roasts take less room in the oven and are easier to carve into uniform portions. GOOD grade is often a satisfactory choice for stew and pot roasts. A large prOportion of the beef you buy is probably in the form of ground beef. If you grind your own, buy good quality chuck. Although commercial grade is satisfactory, better grades produce a better product. If you buy ground beef from the butcher or wholesaler, specify the quality you want. It should have no more than 15 - % fat content, otherwise there will be excessive shrinkage. Ask to have the meat ground twice for better distribution of fat and to produce greater tenderness. Because hamburger has to be handled many times, it spoils easily. Buy only day to day requirements of fresh hamburger. Use up the meat as soon as it is delivered and store in shallow pans in the refrigerator at 38° - 40° F. Cover pans lightly with a clean towel or waxed paper. Beware of hamburger made with scrapes of old beef, organs, pork and cereal fillers. Don't take quality for granted. OTHER MEATS'GEAQED Veal, calf, lamb, and mutton are also Federally graded. The grade of meat is indicated on the stamp, and the kind of meat is identified as veal, calf, yearling mutton, and mutton. 54 Meats, like fresh fruits and vegetables have a seasonal pattern, when more animals are slaughtered and brought to market. More beef, for example, is found in the market from March 15 to June 15, and veal is most plentiful from April 1 to July 1. Some poultry items, as fryers, however, are in steady supply all the year round. Due to the abundant supplies of the various meats at the "peak" seasons, the prices. may be considerably lower, although there is always a range in price per pound from choice grades to the less expensive grades. During the peak season, the more expensive grades may be "good buys". For economy and variety, plan to purchase the various kinds of meats in the peak periods. Some cuts of meat may'be»more in demand in some areas. Those in less demand are usually "good buys". SEASONAL PATTERNS - PEAK SEASONSe Jan. Feb. Mar. Apr. May. Jun. Jul. Aug. ep. Oct.[hov. Dec. BEEF Peak Low VEAL Peak Low THRIFT! OR "BABY“ BEEF Peak LAMB Peak Spring Lamb PORK Peak low POULTRY Stewers-Peak Fryers Bree er H ‘ Turkgyp-Peak j, ‘EES * Information used in this table from Educational Department, Kroger Company, Cincinnati, Ohio. 55 Are you often tempted to buy beef in carcass form? Remember, a side or a quarter of beef is not all meat! It does not always pay to buy this way even when the cost per pound would indicate that you are getting a bargain. Careful cutting by an experienced meat cutter is required to get full value from carcass meat. IneXperienced food workers, or other employees "doubling" as meat cutters have been knownto include the choicest cuts from a carcass, in ground meat. Cutting the entire carcass into stew meat or hamburger may make it more expensive than buying the meat in wholesale cuts for use as needed. The cost of expert butchering services on the premises is usually prohibitive. MfABRICATED MEATS Today, more and more food service Operators are buying prefabricated meats. To use or not to use is an individual decision, but it may be your answer to controlling costs and amounts of meat purchased. The cost per pound is usually a little more than wholesale or primal cuts, but you can buy the number of servings you need, and the cost of each serving is easily determined. That way, too, you can "buy your labor in the package“, as prefabricated meats are portion-cut and ready for cooking. You.can buy a variety of meat patties, steaks, cutlets, chops, in beef, veal, lamb, or pork. Frozen steaks and meat patties may be cooked without thawing. §TAPLES Staple items include the»miscellaneous foods that do not require refrigeration. The “know how" in buying the best quality for the best possible price depends on reading the labels. For best returns nutrition-wise, buy enriched or whole grain bread, cereals, and flour. In the refining and processing of flour and cereals, vitamins and minerals are sometimes lost. Because of this, the American diet was believed to be short in essential nutrients. Some of the common foods have been approved as carriers of additional nutrients. Bread, white flour, and cereals were selected because they are low cost, everyday foods which are readily available. The Federal government has set standards for the nutritional improvement of these foods, specifying the nutrients and the amounts that may be added. "Enriched" was the word chosen to describe the addition of'thiamine, niacin, riboflavin, and iron to white flour. likewise, enriched bread contains these three essential B vitamins and iron. If the label reads "enriched”, you can be sure the B vitamins and iron content are set by law. Don't assume that all dark breads, however, contain all the vitamins and minerals of whole grain bread. Dark bread is often made from a combination of white flour and whole wheat flour. The white flour may or may not be enriched. If the label reads "whole wheat", the bread must be made from 100% whole wheat flour including the germ. Read the labels carefully to be sure! As in white flour, many of the vitamins and minerals are lost in the processing of breakfast cereals. Most manufacturers are "restoring" their cereal products to make the amount of important nutrients the same as for mole grain. One or more of the following may be added to breakfast cereals: iron, thiamine, riboflavin, and niacin. There are no Federal standards set for the addition of nutrients to breakfast cereals except in the case of "enriched farina", and "enriched grits". Read the labels on cereal packages to find which nutrients have been restored. All kinds of cereals requiring cooking come in 1 pound, or 1 pound - 12 ounce Packages, 18 to 2.4 to the case. Read}’-'t0"eélt tYPe cereals are ”Chg“ in 1’ 5‘1/2, '7, 8, 9, 10-1/2, 12, and 16 ounce packages, 12 - 100 packages in a case. F0? economy , buy 1 pound - 12.01111” packages. For convenience and to allow individual choice, buy small packages, 1/2 to 1 ounce each. Cereals of all kinds 56 become stale on long standing even with best storage conditions. Plan to purchase them for delivery monthly. Flour, including enriched pastry flour and cake flour, is available in 2 to 100 pound bags. The amount you buy at one time depends on the amount of baking you plan to do in your food service, and whether or not your storage space is dry, well ventilated, vermin and insect proof. Always examine the bags when delivered to see that there are no holes and that they are clean and free from insect infestation. Mixes for all types of products such as cakes, cookies, muffins, gingerbread, doughnuts, pies, and biscuits are now available. Some require the addition of water or milk and/or eggs. A good cook can probably make better products "from scratch", but mixes have advantages. They are time and labor savers, can be used by the most inexperienced cooks, and allow you to determine the number of servings more accurately than when items are baked entirely from raw materials. Pudding powders are available in many popular flavors, including chocolate, vanilla, lemon, butterscotch, and coconut cream. These may also be used for pie fillings, sauces or as cake filling. Some of these mixes require the addition of water or milk, some call for sugar and eggs. Pudding powders are usually packaged in l to 5 pound packages, but mixes may be purchased in 1 pound or up to 50 pound bags. Before buying quantities of these "ready made" products, ask for samples of each type. Make up according to directions on the label and compare costs, taste, quality, and texture with the same products made from raw materials. Purchase only the ones that have been found to be acceptable to your clientele. Money spent for items that only sit on your pantry shelves is money wasted. Because some of these puddings will become caked or hardened, and the leavening agent in the mixes may deteriorate, buy only the amount you can use in one month. Do all macaroni, spaghetti, and noodles taste alike to you? If the label says "made from durum wheat" or "made from seminola" you are buying top quality. Durum wneat is a special kind of hard wheat and gives to these products a mild, aLmost "nutty" flavor; holds its shape in cooking, and doesn't mush together. These foods are packaged in l or 2 pound packages or in 10 and 20 pound bulk cartons. Because of the good keeping qualities of these items, you can purchase a 3 months' supply at a time. Keep them covered and store in a dry, ventilated storeroom. QUANTITY bUYING The number of persons to be fed, and the amount of space for storing food safely will determine how mush you can wisely buy at one time. It is usually more economical to buy staples and canned goods from wholesale rather than from retail suppliers. Sometimes "good buys" on seasonal foods can be had at your local markets. When possible, visit your community markets, wholesalers in nearby cities. Tell them the foods you expect to be buying and the quality you desire. Study whole- sale market reports in the newspaper to discover good buys at special times. Don't hesitate to inquire about special discounts made to institutions on some items by wholesalers, or even by local markets. .EONEY SAVED BUYIM} LAECE SIZE PACK* ITEM PURCHASE UNIT APPROXIMATE mourn SAVED nuns SMALL BUYIN} LAHSE SIZE PACK Tuna fish 4 lb.2 oz. 8 oz. 13¢ lb. Green beans, grade A 1 No. 10 1 No. 303 3¢ per cup Soap barrel 1 G box 10¢ lb. Gelatin, plain 5 lb. 1 oz. pkg. $2.00 lb. Gelatin, flavors 5 lb. 3 oz. 12¢ lb. Macaroni 10 lb. ll oz. pkg. 8¢ ‘ .. Noodles 10 lb. 5 oz. pkg. 949 lb. Salt 25 lb. 26 oz. 3¢ lb. Napkins 500 80 5¢ per hundred Vanilla, pure gal. pt. 12¢ per pt. Flour 100 10 lb. 3¢ lb. Cinnamon 5 lb. 15' oz. 86¢ lb. Baking powder 10 lb. A 1 lb. 6¢ lb. 59 * Report of study by Sister Ronald, Graduate Student in Institional Administration, School of Home Economics, Michigan State University, 1956. P cigg Your Order It's good business to get prices from more than one company when ordering staples and canned goods. It's wise, too, to have more than one source for meat, eggs, and fresh produce in Compare prices and quality. order to have an adequate supply at a favorable price when you need it. 60 If you place your orders by phone, be sure to state the quality of food you want as well as the kind and amount. Buying food everyday is time consuming. It's like going to the store to buy a "package of pins, a pin at a time". Budget your time as well as your food money. Make yourself a schedule for your regular weekly buying. It might be something like this; On Monday a.m., go through your menus and order meats, fruits and vegetables, eggs, to be used through Friday noon. On Thursday a.m., place your orders for foods to be used from Friday noon through the following Tuesday noon. In addition to the kinds, amounts and prices of foods you wish to use, consider the delivery times for receiving foods. Plan ahead with your dealers for the special items for certain days. Whether you order by telephone or with a regular salesman, always write all food orders in a notebook as you place them. Don't use little slips of paper. They may get lost, thrown away, or miSplaced. Then, the first thing you know, there is no record of the items purchased. Don't try to keep orders in your head! You may not be on hand to receive them, and your workers are not mind readers. Keep a record of standing orders or foods purchased on contract in the back of the beak. Copy orders for staples in the book, too. Record the unit price for each item ordered. This keeps your marketing information together, not only for future reference, but will help you to determine daily food costs. 61 YOUR DAILY ORDER BOOK 15.11:, ice cream, canned goods, may be purchased on contract, and delivered as needed on a daily or weekly basis. Keep a record of "standing orders" in your purchase book, too. Ch ck 5 11 Once foods have been purchased and delivered, make sure they are checked in before being stored. With the help of your order book, make sure the amount, kind, and quality is what you purchased. Using the scales at the receiving area, check to see that you are getting the weights you ordered. Return promptly any items that are not satisfactory. 62 Chapter IV FOOD S 'I'CRAG E When old Mother Hubbard went to her cupboard, she couldn't find even a bone because her cupboard was bare. Can you always find the item you need in your well stocked storage rooms? Too often storage rooms are neglected and become a "catch-all" for unused equipnent, odds and ends of china and trash. With over- crowding, dust accmnulates, floors cannot be cleaned, and much valuable material becomes worthless through contamination or hidden in the clutter. Every square inch of storage space means money to your institution. Let your good housekeeping and sense of economy "show" in the first glimpse of your food storage areas. As soon as food is delivered, store it in the prOper place. Always check in the foods yourself, or delfiate to a specific dependable worker, to insure ddivery of the quality, weight and count that you have purchased. STORAGE OF STJQPLES & CANNED GOODS BUJ-k materials, such as sugar, rice, beans, and flour, can be kept in covered containers placed on dollies for easy moving. (Figure l) GalVanized cans on casters with wire mesh cover are suitable for potatoes or root vegetables. (Figure 2) ”Be a wooden platform, six inches off the floor, for items in bags. (Figure 3) 63 Separate foods according to the type and conditions of store room. For example, store sugar and salt and other foods that might lump, in the driest ‘ part of the room. Store items that should be used rapidly in most access- 1 ible part. Store items in an orderly fashion. Materials in boxes, cartons, should be stored well off the floor to discourage nesting of mice. (Figure 4). Discard all leaking cans or cans which have swollen ends as soon as they are discovered. Keep Opened canned goods, dried fruits, and salad dressing in the refrig erat or . Keep prunes, raisins, noodles, cereals, and nuts in tight containers. Move stocks of food in the storeroom every 30 days to clean the shelves and floor and prevent nesting of insects and rodents and the accumulation of dust. The size of the main food storage room depends on how many meals you serVe. If the storage room is located close to the kitchen, you will find control is better and easier. Even with this arrangement, it may be desirable to have a mall "day stores" area in the kitchen or storage space in each work unit. One entrance to the store room gives best control of food supplies. Keep the door locked except when receiving and issuing food. 61. Make sure the storeroom is well lighted so that food supplies can be seen in all parts of the room. STORING FOOD IN THE REFRIGERATOR Much of the food you buy must be kept cold. Certain highly perishable foods such as fish and seafoods, ground meat, and fresh liver should be used within 1 or 2 days after purchase. Fruits and vegetables and cured meats are less perishable but will also lose their fresh qualities if kept too long. Remember, refrigeration W- . . . 1 . . . . CneJ helps to retain the quality whicn 18 in the focus you buy. It noes not l’“P‘I‘Ove the ualit of food. The condition of the food when on bu" it is imrortant! q 3' J . It is desirable to have 3 separate refrigeration units for (1) meat, poultry, and O Tish, (2) fruits and vegetables, and (3) dairy products and milk. The best holding temperatures range from 350 to 450 for these items. If you have only one reach-in ref? 0 e u v igerated unit or walk-1n refrigerator, keep the temperature at 1.00. _q T to- ' ., a 5 that temperature -- Life Begins at 40° r _4* f . "Wakeful" Bacteria or grouth of bacteria. Too Warm _. 4,40" 3118*: Right 350‘ "Sleeping" Bacteria STLRAQE AT ZERO DEREBS & BELOW The amonnl " of frozen foods you buy depends on how much freezer space you have. Because 0 c 5 ~ 1 f the convenience and labor savmg features of frozen foocs, more and more foe d S"3‘1”V2'Lces are providing storage for frozen foods. Processors, too, are encour ' . aging the use of frozen foods in quantity food services, by providirg instituti o n Size packaged productS. 65 A small home-type freezer, either up-right or reach-in may be sufficient for your needs, If you use frozen food products extensively and anticipate greater future needs, a walk-in freezer may be required. Remember, if you buy frozen foods, keep them frozen until you are ready to use them. You will be able to keep most foods in the freezer from 1 month to a year. HOW IDNG WILL IT KEEP? This chart suggests how long food is likely to hold good quality if fresh and in good condition when refrigerated. I; Refrigerator 300 - 40° F MD J_ Kind of Wrapping Will Keep Fresh Meat fi- 8: $101.3 cuts Loosely wrapped 3 ’00 6 days Gortlon cuts n " 3 to 6 days round meat " " 1 day V Iii/er n n 2 days ar 61‘. Me ats: Cold cuts Wrap in semi-moisture 6 days proof such as waxed paper Cured Meats : 32:011. Sliced Original wrapping 7 days ’ tender cured " n 10 days Ole smoked " " 3 to 6 weeks gingue’ smoked " " 5 to 7 weeks 002d beef " " I. to 6 weeks Poult ed beef " " 6 days Fresh - Wrap loosely 2 to 3 days Milk &fl Sh " " l to 2 days Eggs cream Original container 3 days Cheese " " 7 days to 2 weeks Hard Chad dar type Tightly wrapped or 2 to 3 months Soft closed container go'tta-ge Closed container 1 to 2 weeks Qeese Original wrap 66 smoggpz OF OTHER PRODUCTS Most fresh fruits and vegetables should be kept in the refrigerator at 450 F to preserve freshness and good eating qualities. Some fresh vegetables, however, keep well in a cool room. Potatoes, sweet potatoes, squash, and dry onions, for example, should be stored in a cool, dry, well ventilated room at 500 to 60° F. Ikdrigeration can be detrimental, especially to potatoes and sweet potatoes, because they will Spoil more quickly and darken on the inside when ref igerated. Although ripe melons, avacados, peaches, pears, grapes, and tomatoes should always be refrigerated and served promptly for good quality and flavor, store these foods in the unripe stage in a dry storage room at 65° to 750 F. Never store bananas in the refrigerator. A temperature of 55° F or below will cause the skins to darken. STOIggE OF “LEFT OVER" COOKED FOODS If you frequently have a large amount of leftover cooked food, you are probably preparing too much food. Careful planning results in "coming out even" at the end Cfi'the meal. Refrigerate all leftover cooked food immediately, and plan to use it in some way within 24 hours. Rxfl spoilage is not always apparent at a glance. However, spoilage can usually be identified by discoloration, off-color, or by the presence of mold or soft Spots of decay. Follow the rule, "When in doubt, throw it out". 68 yuaced in boiling water lower the temperature of the water. Cooking time is shorter when you use a steam jacketed kettle. When you cook vegetables on tap of the range, cook a moderate amount at a time and repeat as needed during the serving period. Cook vegetableg a short time to retain food vglugs. Fast cooking for a short time results in smaller losses of nutrients. Vegetables steamed for a short time in a tugh pressure steam cooker retain more nutritive value than those cooked a longer time in boiling water. But the high temperature of the pressure cooker may be destructive to the vitamins if the vegetables are over cooked. Consult the timg schedules for the kind of equipment you use so that vegetables are cooked in the shortest time possible to make them just tender. Don't cook vegetables gt a "gallOpingrboil" or stir thgm. Keep the water boiling gently to prevent breaking up the vegetables. Do not stir vegetables because this increases exposure to air and loss of some vitamins. Cook vggetgblgs whole or in large pieces to preserve nutritivg value. Diced vegetables lose more minerals and vitamins during cooking than whole, halved, or quartered veg- stables. Cook veggtgplgs in skins to preserve nutrients. 00k V et ble ust before servigg. Holding vegetables in a bain marie or steam table after they are cooked or even letting them stand at room temperature increases 1°35 01' Vitamins. 69 PREPARED CANNED VEGETABLES Serving canned vegetables is not simply a matter of Opening the can, "cooking" the contents and adding the seasoning. Canned vegetables are cooked sufficiently during the canning process. How unappetizing they can be when subjected to further cooking! To preserve the color, flavor, and nutrients: 1. Drain the liquid from the can, heat it to boiling. 2. Add the vegetable, butter and seasonings and heat, but do not overcook. _ Note: For creamed vegetables, use the drained liquid with milk to make the cream sauce. PREPARE!) FROZEN VED ETAB LES The fresh flavor of frozen vegetables is enjoyable when they are prOperly cooked. And so little time and effort is needed to produce a perfect product! Drop the Vegetables, still frozen, into boiling salted water, and cook gently until just tender. The cooking time will be a little less than that for cooking fresh vegetables because there has been a short period of pre-cooking or blanching before freezing. Cook frozen vegetables in small quantities during the serving period to prevent over-production and leftovers.. Do not refreeze vegetables after they have thawed. §§A§ONIN3 OF VESETABLES Herbs and spices help to give vegetables a left. Remember, however, to use a nightfuund" with unusual flavors because their pungency may easily overshadow the delicate flavors of the'vegetables. 70 Bits of crisp bacon added to canned vegetables will give a special flavor to mild vegetables. Chapped hard cooked egg sprinkled on cooked spinach adds not only flavor but color as well. Cook a small amount of minced onion or green pepper with snap beans or summer squash. Serve bright, buttered carrots piping hot with bits of sprightly green parsley. Cook a few mint leaves or pinch of herbs with green peas. A little vinegar is a popular flavor addition to cooked green cabbage. Lemon-butter provides a tangy flavor for mild flavored asparagus. These simple seasonings involve small effort compared with the reputation-building results. You may be surprised to get requests for second helpings of vegetables from the peeple you serve! Salads are “taps" in eye appeal. Although salads are easy to prepare, they shoulda‘ not be "thrown together". A mixed green salad may look casual, but it shouldn't be just a mixture of left-overs. Wash greens thoroughly, but don't let any water remain on them when mixing the salad. Remove all rust, wilted and bruised parts. Make sure ingredients, salad bowls, and plates are chilled. An important part of salad making is the dressigg. Every ingredient of a mixed salad should have a thin coating, but never have a "pool" of dressing in the bottom of the bowl. Commercial dressings are available, but you may wish to make your own distinctive 7l dressings using your choice of oil and spices. Imported olive oil has a rich flavor, peanut oil has good body and slight flavor, corn and cottonseed oils are almost tasteless, light in body, and make good bases for either French or mayonnaise. ldght and dark cider vinegar and malt vinegar can be used for almost all dressings. Use tarragon and the red wine Vinegars which have decided flavor for "special occasions" or as desired by patrons. Combine salad ingredients and the dressing just before serving. If dressing is added too early, the salt and spices in the dressing will draw the juices out of fruits and vegetables and make the salad soft and unappetizing. Vary the salad greens, too. Head lettuce is crisp and good to eat, but many other salad greens are attractive and some are richer in vitamin A. Leaf lettucg is a good underliner for chopped salad. Curly endive and ggmgigg are deep in color and add flavor and texture contrast to tossed salads. Watercress has a peppery flavor and a delicate green leaf that makes an attractive garnish for any fruit, vegetable, or meat salad. Tenader green Spingch leaves or mustard greens, tapering leaves of swiss chard will add vitamin and mineral values. Smredded outer leaves of’cabbgge are good underliners for cole slaw. Newrleaves of broccoli and cauliflower may be shredded and added to cole slaw. Mum You plan a new or unusual salad, demonstrate to the salad worker how you want it to look, Help her to make it look as good as it tastes. Use a "Stand up" garnish so that your salads will not look flat. A vivid carrot mwlvfbr example, or tiny cubes of colorful cheese help to set up a tossed salad. A - , ‘. Slice 01’ unteeled red aDDle adds color and height to a erIt salad. 72 Plan gelatin salads only when it is possible to serve them attractively. Keep them chilled until immediately before serving time. Molded salads prepared in unusual shapes are especially attractive for Special holiday meals. Gelatin stars or wreaths, for example, make "conversation pieces" on trays at Christmas time. When making gelatin salads, allow enough time for "setting". This time can be shortened and the setting started sooner if only enough hot liquid is used to dissolve the gelatin. Add the remaining cold liquid to cool the gelatin quickly. Keep gelatin mixtures covered and refrigerated to prevent drying and thickening. Always serve gelatin salads on chilled plates. Heartier salads, such as meat, fish, egg, and potato, often provide the main dish of the meal. Prepare all the ingredients and store separately in the refrigerator. tax just before serving and only enough for one meal. Use an assembly line method of making individual salads. Don't make just one salad at a time! Assemble all the irgredients, necessary utensils, and plates or bowls. Your salad unit is best near the refrigerator so the made salads can be stored until 30-1“!in and retain their criSpness, attractive appearance, and flavor. MILK CCCE’IRY Ifilk needs special care in cooking. To prevent scorching and curdling, heat the milk for soups, beverages, sauces, and desserts in a double boiler. When heating milk over direct heat, use a beam aluminum utensil. Always cook milk dishes as short a time as possible. Avoid boiling foods which contain a large proportion of milk and do not allow them to stand on a steam table or in a bain marie or double boiler for long periods. As a food service manager, you are concerned with serving high quality food at reaSOnable cost. Dry milk offers many advantages besides saving money on your milk bill. For example, dry milk can be purchased in any amounts required for routine. food preparation and for special needs without danger of spoiling. Storing is no problem: nonfat dry milk can be kept safely at room temperature. After it is opened, t should be kept in a dry place with a tight fitting cover. Dry whole milk should be kept tightly covered in a cool place. DIV milk is available as: DE _w_hgl_e, milk in which only the water is removed from fresh homogenized milk. b 329.3% Ei_l_k in which the water and butterfat‘ are removed from fresh whole fluid milk. Pg buttermilk made by drying the buttermilk resulting from churned sweet cream. m £1.32; may be made into liquid milk by combining it with water for use in soups, gravies, sauces, and custards. To reconstitute: sprinkle it on to;: of warm water and Stir gently with a rotary beater or Franch whip until dissolved. Never add dry milk to boiling water or to a hot mixture. Unless dry milk which has been recs": H-tuted into fluid milk is used immediately, 7/. store in the refrigerator as you would fresh fluid milk. Dry milk is so easy to use in recipes for bread, biscuits, muffins, and cakes. Just mix in dry form with other dry ingredients. For uniformly good results, weigh the dry milk rather than measure. For more information on the use, purchasing, and storing of whole and nonfat dry milk, write for a copy of Circular Bulletin 22.3, ”Whole and Nonfat Dry Milk in Quantity Food Preparation”, by Pearl J. Aldrich and Grace A. Miller. This bulletin is designed to help you understand the advantage of these products more fully and to show you how to use them in quantity food service. Recipes for food items enclosed with the bulletin were developed by the Food Service laboratory and tested in Michigan State University food units. Send your request to the Bulletin Room, Michigan State University, East Lansing, Michigan. W all}. is whole milk with about half of the water removed. Mix equal parts Of Water with evaporated milk in recipes calling for whole fluid milk. It is economical to use evaporated milk in dishes whenever milk is required. When Preparing creamed soup or vegetable dishes, use the liquid from fresh or canned Vegetables instead of water to combine with the evaporated milk. For esRacially creamy sauces and custards, use milk just as it comes from the can. Evap°r8t ed milk may be chilled thoroughly and whipped for toppings on puddings. E <\ 75 33G PREPARATI ON Eggs are among our most valuable foods because of their high nutritional value, versatility in cooking, delicate flavor, and aVailability. Because of the ease with which eggs are prepared, they are often hurriedly cooked with too high heat. For Optimum flavor and tenderness, cook eggs at low to moderate temperature. An egg fried at high temperature with hard and "horny" edges is tough and univiting. CNercooking and high temperatures used in egg-rich cakes and scuffles will cause ther to fall, have a thick outer crust, but a soggy interior. In dishes thickened with eggs, such as custards and sauces, high temperature and over cooking will cause them to curdle or become watery. figs cooked in shell. The term "boiled" egg is disappearing from the menu vocabulary. Eggs, when prOperly cooked, should not be boiled. The preper term is hard cooked or 80ft cooked or "eggs cooked in the shell". The water must always be kept below the simmering point if the eggs are to be tender and the yolk clear and golden in color. F€ES may be hard cooked in hot water on top of the range, in a steam jacketed kettle, or in an upright steamer. coogm Eggs IN STEAM JACPETED KETl‘lE Place eggs in a wire or perforated container; then put the container in a kettle. COVer with cold water, one inch above eggs. Turn on steam, bring water quickly to boning point. Turn off steam immediately and let eggs stand in water 15 to 20 minutes. Drain water from kettle. Run cold water over eggs at once to reduce the temWI’E‘t-ure quickly and prevent a dark green rim from forming around the yolks. ¥ '76 Leave eggs submerged in cold water 5 to 10 minutes before peeling or storing. CC-CKII-JG EGGS IN UPRIGIIT STEAIAI‘ER Place eggs in solid container with cold water to cover. Place container in steamer and bring water to boiling point. Turn off steam immediately and allow eggs to stand in water 15 to 20 minutes. Submerge eggs at once in cold water. bcrambled eggs. Scrambled eggs can be made in a double boiler. If you prefer to do them on top of the range in a skillet or on a griddle, turn the fire low and give them your undivided attention. If scrambled eggs in quantity are to be made on range tOp, it is best to use two frying pans instead of cooking the entire amount in one pan. EOQChed gggg. Put about two inches of water in shallow pan and bring to boil. Reduce heat to hold at simmering. Slip eggs into the water, one at a time. Cook three to five minutes depending on the desired firmness of the yolk. ELI-ted or Shirred gg's. Break eggs into greased individual baking dishes. Bake at 325° F for twelve to twenty minutes depending on desired firmness. Serve in baking dish. You can break eggs into greased muffin tins, add one tablespoon milk to each egg, dot, with butter, season, and bake as above. .SOuffles. Souffles are easy to make if a few basic rules are followed. Beat egg yolk and whites separately; be sure the whites are stiff, but not dry. Use an un€31‘e<':lsed pan so that the souffle can cling to the sides of the pan and rise to its 13111 height. A slow over, 3000 - 350° F is essential. My Hard meringues or meringue shells are used as a basic ingredient in many desserts and to add a touch of glamour to others. Care must be taken in blending and 1“an ‘ o ‘ o L Soft Meang' gag. Use egg whites at room temyerature and add a small amount of salt to increase the volume and make the meringue stiffer. Gradually fold in two table- spoons sugar for each egg white after the whites are stiffly beaten. Too much sugar results in gummy and sugary meringue, too little will give meringue less volume and fluffiness and less tenderness. Beat until air cells are fine, and rounded mounds are formed when the beater is lifted out of the mixer. Overheating will cause shrinkage. Spread meringue on cream pie fillings while the filling is still quite warm; spread to edge of crust to protect filling from overheating. To prevent shrinking, weeping, or toughness, bake carefully. Best results are obtained when meringue is baked at 1.250 F for four to five minutes, or 375° for ten to twelve minutes . When combining hot mixtures and beaten eggs in custarcis, souffles, and cream fillings, fold hot mixture slowly into beaten eggs. F€ES beat to larger volume if first brought to room temperature. Separation of .YOlkS and whites is easier if you remove eggs from refrigerator 5 minutes before using . Rift-over egg whites may be stored in a tightly covered jar in the refrigerator. Place left-over egg yolk in a jar with enough water to cover. Put lid on tight and store in refrigerator. D I ‘ o o ‘ *€€ dlShes are more palatable and attractive if served on warm plates. EC ATID LfILK DESSERTS W . o 1 ‘ ‘ . *' Pomear variations of these desserts inClude: oust-arcs, custard-type puddlngsy f . . , . . . ruit souffles, rice, tapioca, and cornstarcn puddings). The basmc principles of m 0 V I ‘ . ilk and egg cooking are applieo to the preparation of Mesa desserts. If you use h Pre O ‘ ‘3 ' s EC r pared mixes for tnese desserts, be sure to follow directions for best result. . t‘ y of the distributors of these dessert tvpe mixes have recipes available on request. ‘1 CR {:33 AND CCRNCTARCH PUDDIJSC CFEAIz‘Z FILLING?) P Cream fillings should be perfectly smooth with all the ingredients blended so well that there is not the faintest suspicion of lumpiness and no raw "starchy" flavor. Ihis is done by using the exact proportions of flavor and cornstarch called for in the recipe, cooking the mixture carefully in a double boiler, and stirring constantly until it thickens. When eggs are used for thickening in pie fillings and cornstarch puddings, cook the flour and cornstarch mixture until it thickens, let cool for four or five minutes, then add the eggs. Flour and cornste ch do not reach the full degree of thickening to the boiling point; eggs cooked at this temperature may curdle in the dded, reheat the mixture slowly, but do not heat to the w ”fixture. Afte *‘S .he age are: Q. toithug point. 3bte: Never hold cream pies at room temperature. Don't Pea“ to serve them unless you have sufficient refrigeration space to hold until serving time. Creamed soups should be the consistency of heavy cream. Use the principles of milk ‘ w A \ 0 ! ' ‘- Cooxeny for gooa results. .add cooked or canned sieved vegetables, fisn, or chicken for flavor. Pf: * o I V eaVIHKDck is made by simmering cracxed shank bones and water togetier for several homflitca extract the flavor. A good preportion is five pounds of bones and meat to one gallon of water. Chicken sio of watex‘ ‘bco a three or four pound fowl. refril' erat 9 so that the hardened at whic forms the Stag}; vni the addition of rice, needles, or nourishing; soups. CH P1 E4 P1 C) o r) .‘d {3 ; Chess is a1] auic ent food. Its so and (D is woven into the history and econo.. peeples cf' tfii world. In Fs, thzt the boy, David, carried "ten cheeses to his Captain as tEie finest of deli:acies".* <2. Jesse is cunts of the nest nourishing foods. milk in co;- naegntrated f0 n. V‘. ‘1 ‘ ° ' freuJenv+y'lJ{39C in cooking. 19"" o o - “s“aws use .lxow ioat in cooking caeese to yreVQnt J_- a GIY1“C! Sh1’0C3, or out cheese into small pieces to sauces. Hra edn ”E3199 38 makes an excellent toning: for cass 4» . - 0 mJiYhu . ” ‘78: Tbiscuits, pie crust, and pastrv * in development mic es of all the It contains Amer ican chedda r or yroces toughness and 79 the trepor tion of three gallons Always cool the finished stock and on the to? can be removed. [so vegetables for aygetm ing and many of t '1e elements of t- " U‘ :f' p—l m :3 0 U) 6* 866 CH €58 speed melting erole dishes 8. Ac dd grated cheese for flavor and food value. IV" ihe R . Omance of Cheese", by lxra‘ft Cheese Company. 8O Whether the fish is fat or lean determines the method of cooking. As a rule, fat fish are (1' baked or broiled, because their fat conten will keep them from drying out. lean fish such as cod and haddock are often boiled or steered as the flesh is ) , firm and will not fall apart easily wring cooking. Both lean and fat fish are suitable for frying. Lean fish,such as halibu‘, when broiled or baked will have a tendency to become dry unless basted frequently with melted fat. It is important to remember fish is easily overcooked. Fish has no comective tissue and is naturally tender. Cook only a short time at moderate temperature until the fish will flake easily. In this way, the fish will be moist and tender and retain its delicate flavor. W. Brush pieces of fish with melted fat and place on well oiled baking Sheet, Bake in moderate over (3750 F) until fish is well browned, about 15 to 20 minute.-. If desired, fish may be rolled in well seasoned bread crumbs before baking- W. First wipe fish dry and season. Drum fish with fat before broiling and grease the broiling ran to prevent sticking. Place portions of fish skin side down on Pan about two inches from heating unit. ‘r'l'l’len fiSh 15 well browned on one Side» turn carefully and brown other side. Five to eigh minutes is required for S -1 maul fish, 15 minutes for thicker fish. 81 ngghed fish. Place fillets or portions of fish in boiling salted water. Lemon juice or other seasonings may be used. Reduce the heat and simmer for about 20 minutes. The time will depend on the thickness of the fish. Oven fried fish. Dip portions in milk and roll in seasoned bread crumbs. Place in well greased shallow baking pan and dot with melted fat. Bake at 450° F for 10 to 15 minutes until fish is tender and brown. MEAT COOKERY What counts most in meat cookery is the palatability of the meat when it reaches the patient. The results of using low temperatures for all meat cookery from stewing to roasting and broiling have given cooks an appreciation of how tender and savory meat can be. Roasting of tender cuts at low temperature, uncovered, makes basting a long-gone practice. When roasts are prepared in this way, the Juice stays in the meat instead of seeping gradually into the pan. Roasts ”glisten" with juice as the carving knife cuts off slice after tender slice. Moist-cooked stews and pot roasts are ferk-tender, yet hold their shape. .luch of the credit for better standards of meat cookery can be given to improvement in ovens and ranges and steady con- trolled heat. Thermometers are food savers. They can mean the difference between food that is overcooked and food that is Just right. Thermometers take the guesswork out of meat cookery. A meat thermometer mich tells the internal temperature of the meat is the only accurate means of determining the doneness of a roast. Even if you have an oven thermostat or temperature ROAST MEAT »:\ 82 THEREOMETEH “Fahrenheit .[% Pork ......... .4...... 1850 i V881 ... ....... 'poueno ...... 1750 control, it maynot be accurate. Make sure that lamb “MI 1800 your oven temperature control is checked regularly. Beef-~well ....L....;...... 170C l Tender cuts of meat are best cooked by‘gzy heat in the oven, broiler, or on a griddle. Beef--medium go's-00:00.00. 1600 Beef‘-rar8 0000000001090... 1400 §3222_is_fisssiiss V 1. Place meat fat side up in an Open shallow pan. The roast will baste itself from top. 2. Season with salt and pepper 3. Do not add water and do not cover. 4. Roast at constant temperature 300° F. Low temperatures reduce shrinkage. Fresh pork should be roasted uncovered in an oven at 350° F. 5. Roast only to desired doneness (your meat thermometer will tell you). Sign: in Broiggg 1. Preheat broiler. _ 2. Place meat on rack in broiler; thin pieces of meat two inches from heat, and thick pieces three inches. 3. Season browned side and turn to finish cooking. Regulate cooking so 3 that meat is browned by the time it reaches the desired degree of doneness. n Simmer 0 St Less "choice" cuts of meat are made tender by moist heat, surrounded by liquid or steam. 3. 2. Cover meat with liquid (may be hot or cold). Covering assures uniform cooking. Season with salt and pepper and herbs if desired. 83 3. Cover kettle and simmer only until tender. 33:22 in ngisipg 1. Dredge pieces of meat with seasoned flour. 2. Brown pieces of dredged meat in small amount of fat. 3. Add small amount of liquid. You may use meat stock, milk, sour cream, or tomato Juice. 4. Cover with a close fitting lid to retain steam. Cook slowly until meat is done. 0 0 T0 HAW -- You may have determined your preference to this question through experience in handling solid frozen meat. Research departments of well known meat processing companies, colleges, and universities have conducted studies to determine differences in taste and nutritive value of meat cooked while frozen and when cooked after being completely thawed. These studies show that there is no great difference in taste, but there may be vitamin losses in the drip, when meat is allowed to thaw before cooking. The nutritive loss in the drip is greater when meat is allowed to thaw at room temperature than when thawed in the refrigerator. In addition to the loss of food value in the drippings, thawing meat at room temperature should be discouraged because the outside thaws more quickly and' spoilage may set in before large pieces are completely thawed on the inside. large roasts require four to six'hourslpgr pgund to thaw in the refrigerator. Steaks approximately one inch thick require about twelve hours. 84 Hard frozen meat will require about twice as many minutes per pound to cook as fresh meat, but there is usually less shrinkage. Large roasts cook more evenly if thawed before cooking. Chops which are to be breaded, or chicken which is to be dipped in batter should be thawed before cooking because crumbs, egg-dip, and batter will not adhere well to frozen meat. Small pieces of meat used for stews need to be thawed so they can be separated, dredged with flour and browned. Turkey or other poultry must be thawed before debming. W The 1186 of the bird determines the method of cooking. Young chickens may be cooked by dry heat such as broiling , frying, or baking. Older chickens require moist heat and longer, slower cooking methods such as braising or steaming. You may use a combination of moist and dry heat for the older birds. Stew or steam until almost tender and then meet in. the oven. standards for poultry compare with those for meat. For good eating quality, your r038?- chicken and turkey must be plump and tender, but not so tender the meat falls from the bones. lhen poultry is roasted uncovered at low temperature, the meat "bastean itself and retains the savory Juices. R 33%. Place fowl on a rack in a shallow pan, and roast in moderate over 300° - 32 O ' 5 F- Do not sear. It is not necessary to add water to pan. It is not necessary to cover the pan; use a piece of cheesecloth with fat if desired. Seas can the ingige of fowl to be roasted; salt on outside may cause the skin to I blist; e: - 85 W. Cut fowl into serving pieces and dredge with seasoned flour. Brown in small amount of fat. Add about 1/1. cup water for each bird, cover the pan tightly, and cook over low heat until the meat is tender. You may also cover the pan con— taining the browned pieces and cook in a moderate over 325° F for 1-1/2 to 3 hours, depending on the size and age-of the fowl. Add water in small amounts during cooking if necessary. Mg. Place disjointed or whole chicken in pot and barely cover with water and add salt. For additional flavor, add a little onion, celery, or carrots. Cover the pot and simmer gently until meat is tender. If you can pierce easily.the thickest part of the thigh and breast with a fork, the chicken is done. Turkeys to roast or broil, large or small, are abundant. Modern cooks are learning to debone large turkeysuthe larger the better for yield-wand roast the cut up Pieces. They claim greater yield and pound for pound the cut up pieces cook in half the time required for oven roasting whole birds. With a little practice you, too, can learn to cut up and debone an entire turkey in minutes, although your first “taunt will take considerably lorger. Begin with a large eviscerated to” turkey 'eighing 22 pounds or more. * Greater yield of cooked meat, saving of oven space, and a shorter cooking time are advantages of roasting cut-up 'hxrkey. A shallow pan is used without oils or fat. 86 * National Turkey Foundation, Mt. Morris, Illinois. If you roast your turkey the good old way with the stuffing inside, stuff the bird Just before you put it in the oven --- never the day before. As soon as the serving period is over, scrape out any left-over dressing from the inside of the bird and store separately in the refrigerator. Remember to let the turkey stand 20 minutes before carving. You will get heater slices. Frozen turkey, like any dressed or ready to cook poultry, is perishable. Keep in mind the following: 1. Thaw turkeys before meeting to save cooking time. 2. Thaw turkeys in their wrappers in a refrigerator or cold storage room at 40° to 45° F. Allow two days for thawing large birds and one day for small birds. An eight pound turkey may be thawed in this way overnight . Do not thaw large birds at room temperature or in a hot kitchen as spoilage may have begun by the time they are thawed. 3. Do not stuff the bird unless it is to be cooked immediately. 4. Put left-over cooled turkey in the refrigerator immediately after serving period. Tender bits of cooked turkey may make a second appearance in temptirg thrifty dishes. Do not hold left-over turkey more than one or two days. QUICK BREADS, MUFFINS, AND BISCUITS Hot breads, hot from the oven, add an element of specialty to any meal at any time °f day, Why- variations can be made from a basic mix. There is a special technique 87 in mixing. Just the right amount of gentle kneading makes light, flaky, perfectly shaped biscuits as in 0. Too much handling produces the poorly shaped product in B, and insufficient mizdng makes than small and compact as in A. \ g. Q B J A B The secret of tender, well formed muffins as in C is to combine liquid and dry ingredients until the flour is barely dampened, so that hits of flour are still visible. Fill tins 2/3 full. {hidermixing results in A, and over- mixing muffins produces B. By nature of their name, hot breeds are easy and quick to make as they require no rising period and depend on baking powder or soda for leavening. Take advantage of their versatility and serve these popular foods often. Keep in mind the importance of baking powders in all your baking. The tartrate type which is "angle acting” bqins releasing gas at room temperature as soon as it comes in contact with moisture. The rhosmate type, also "single acting", begins “10881118 gas men moistened at roan temperature, but is not as fast acting as the tartrate type. The third type is “double acting” baking powder which combines Phoamste and sodim aluminum sulphlto (5.A.S.). The phosphate basins producing 3°” 8&8 at room taperature and the latter releases gas when the batter is heated. Since much of the gas may be lost frm the batter by mixing 01' stirring, ”Pk quickly "hm you are usirg the fast-acting types of bakirg powder. 88 Considering the differences in the behavior of these baking powders, you can see why you can't use different types interchangeably without making some changes in the mixing time of batters. These proportions are given specifically in all recipes. By following directions, you will find that perfectly good products can be made with all three types of baking powders. SANDWICH “AKIN; Do you ever wonder how the ever-popular sandwich originated? Once upon a time, we are told, there lived a great gambler. He stayed at the table for days and nights on end, and refused to leave the table evm for food. He had hmks of meat brmght to him which be placed between two chunks of bread, so he could eat with one hand and continue gambling with the other. This lusty gambler was the Earl of Sandwich and to him is given the credit for inventing and naming the sandwich. CI 015 FOR M} H When making sandwiches, allow plenty of work space. Use a clean table top. Use good organization and good production methods. Don't make one sandwich at a time! when making 50 or more sandwiches, have two peeple working together as a team -- one to lay the bread in rows on the table, and one to spread the bread with butter and sandwich filling. Soften butter used in sandwiches for easy spreading. Place the desired quantity in a bowl and leave it in a warm place until it can be stirred with a wooden spoon, or if a large quantity is needed, cream it in a mixing machine. Use a short spatula for spreading. It's easier than using a knife. All kinds 0f enriched or whole grain breeds are perfect partners for nourishing 89 high protein fillers. The round and long buns, usually associated with "hamburgers" and hot dogs" provide attractive carriers for unusual fillings. Remember, the filling is important. If it is a mixture, combine with care and refrigerate until ready to use. Sandwiches may be served hot or cold, Open faced or closed. Among the hot sandwiches are the ever popular and versatile hambmger, the grilled cheese, and hot sliced beef, tux-key, or chicken. Note: For more information regarding sandwich making write for ”A Manual for Quantity Sandwich Production”, prepared by Consumer Service Department , American Institute of Baking, 1.00 E. Ontario Street, Chicago 11, Illinois. n “We m>20§01 3».sz \nw New A] jiZVfifiQ . mncfiamjw and 30.510? mmmn m m? ‘ “\X mu \ passage 95 sneeze: and sense»: we do soon as Ewen «engages. DD D D E D D Q H HH HHH H< Shoo Hos». on age and open mended 9.me 3:5 «02.239 0048. ones 35ko «too 3.5 mugs Ewe canon. «snow. deepen». 9+. moss. p5. 1338. c533 carom unseen—.3 as». uh s Eb; swab? mowo «on on macaw 3.9 we we? on. 18..» 35.250 «Poem £68. 3mm». 359 0038. nouwpum we? send and Susanna. SE» owes: 34865 opoga on. no Home. Go zoe 30x So whom no 333m ”3% aces”. doings. 33s 3 oppose on. Eon. om. wEv. 3.98 a scoop newer one: no: on. unbalance 3:5 swoon 5.»me sun 3.28 on Sagan cannons. ow. 3E on 033. 038. ufioo 8.5 2:... queen amen ouons. Enos o». 3.35. madman 3.9 «madam—b. fin ”63.53.98“. gnu“. «mama «#50. made 1g 8g". ET TED PRO REC Have you ever heard someone say, "W grandmother was a good cook, but she never used a recipe"? Grandmother did turn out light-as-a-feather cakes, but her techniques were suited to her equipnent, ingredients, and family needs. If we tried to reproduce those foods today, the results would be disappointing. In the home, it is possible for one person to turn out a delicious dish without a written recipe. A large food service, however, would be greatly hamperedgif the preparation of good food always depended on having the one and only person in the kitchen who could do it. Today's cook no longer keeps recipes in her head, nor use: "any old dish" for measuring. Her tools are standard measuring cups and scales, and oven heat controls. All measurements are level. “19 1188 of tested recipes takes the ”guesswork" out of quantity food preparation. Th” are as essential as a good range. They are useful to the eXperienced cock, “d can even make an 'expert" out of a beginner. Tested recipes are also useml in detemining how much food to purchase and prepare. 8 imple multiplication of a household recipe cannot always be counted on to give a d unable product for quantity service. The relative proportion 01“ 1118133131“ m ight be mug, the mixing time too brief, and the amount Of yield ”88131301315138- Use r°° 11398 that give complete directions and eliminate all the guesswork in fOOd Dre paration, Most food service managers and cooks like to record their own 92 favorite recipes. Whether you keep recipes in a large file box, notebook, or card file drawer, it is best to file them according to classes of food, as main dishes, salads, desserts, etc. Always keep the master file of all recipes in one place, preferably at the menu planning center. Duplicate c0pies can be made for the baker or salad workers. The recipe size and fan you use will depend upon your own preference. In any case choose a size large enough to contain all of the necessary information and a form that is easy to read. The information on each recipe should include: Annount of every ingredient in weight or measure. The size, shape, and type of pan to be used. Cooking or baking temperature and approximate time required. Total yield and size of each portion. Method of procedure. Total cost of recipe. .mmm 5335 .8388 $23.35 33m naming none 93 .wfihdnsea 0.3qu HBm ... 'M. .mSomd monaommHQ Edam . .uo HA .QH NH 923m; 4492. .qooo ...n «.3th .6qu «A |u Joann ..NmenaQnH n .6033 on». so nonsoum 35p exec 35 noon .efiHn on nmoono anon ha .eoonn a: no .833 on one and none so H .3 HH 3880 .egoomm can» mmldnso 03:5 Eco cashew .poan «EN no .53 some «\mum ease «\mum neon: m 8on .nonoeoonmfi be enhance .nns e HA .3» e HA pounce 8.3 £2 #3883. one 68% 3H moss . 3 H . 3 H on? 983 condo noon H ..o «\mé can .5 nouns: in... {TN as. {Ta £3 .35: noise fin. suntan» 3on 8:8 .358 mac n H mac n} newton No.33 sadness e mum .3 NH .nH m Sod also .hanwaowofi ion cashew ...—v H .nH N ammo each: .5... a he one one soon. Bu when .nHa .... via. one no 8on so ~\H..H .nH ... news 58585. oHeoa nan. soda on: .98 «\mA a .3 4H .nH H 3 consensus? 283: no «hm?- r1 588E lllgflajlfia «EH33 .5... made than . one... ...QTH .3 33a .mu.e\m-~ "confine L .5... Sim noon: £8 a SR 88 gonad}: .8 seasons 58 .33 no venom » o n k Chapter VI EDD SQEICE "He Who Serves Best Profits Host" ”Well cooked and attractively served meals are Just as important a part of treatment as careful nursing and skilled medical attention", is a statement often made by physicians. All of the preliminary work of menu planning, food purchasing, and preparation is not evident to a patient. He can Judge the results by the food on his tray. Meals in the hospital are important events of the day. In addition to providing nutritious food, the appearance of the tray should be a pleasurable event. The tr” Service continues to be important until the end of the patient's stay and leaves a lasting memory even after other phases of his treatment have faded from his mind . Y INTMENTS 111813151133 on perfection in details of the tray service is important not only to the patient, but also for the good will of his relatives who feel justified in u . Speaking freely" on his behalf. Excellent or unsatisfactory tray service is a “Meet of conversation which goes far beyond the front door of the hospital. T O r” covers with attractive or amusing designs or printed messages give the patient e. “Mano. that you are interested in his welfare. Holidays provide opportunities to n dress up" the try with interesting decorations. F0068 3880013th with national av ”t5 0::- occasions add a special elment of surprise. Who does not appreciate a bi rthd‘ay card or small birthday cake? k 95 Attractive china adds considerable enjoyment to the one receiving the tray. Dishes for hot food should be warmed, and those for cold food should be chilled. will EMENT 0F TEAYS Often a sick person is acutely aware of a carelessly set up tray. Always arrange the required items such as salt and pepper, sugar bowl, silver, glassware, napkins in the same place on the tray to make it easy for the server to see at a glance if anything is missing and to help the patient to find them. The tray should be large enozgh so that it does not appear crowded with the necessary China and silver. If you use paper tray mats, see that they are fresh and clean, smooth and wrinkle free, and just the right fit for the tray. Spilled liquids give an untidy appearance and make the food look downright unappetizing. Take precautions to avoid spillage by having well-designed containers for all liquids. Give careful consideration to the arrangement of foods on the main plate. A Sprig of fresh parsley will dress up an economy dish or colorless food. Colorful vegetables add interest when served on the main plate. Stewed tomatoes or creamed vegetables that have a tendency to spread are better served in individual dishes. "he“ 3'i’dr‘ving soup, do not fill the bowls so full that the contents spill. When possible, cover to keep hot. Fill cups and glasses to within 1 inch of top. men liquids are served, don't use th e rec.1313acles used for medicines. The association of ideas is strong enough to dos Doy- ,t the patient's appetite. C°ffse' ¥ tea, or other hot beverage should be the last item placed on the tray. ’36 Individual pots are best for keeping beverages hot. Diagrams showing the desired placement of items on the tray are helpful to workers, particularly new employees. The kind of meal, number of menu items, and type of dishes will affect the number of items on the tray. Suggested arrangement for trays: Key: Breakfast Tray 1. Tray card holder and card. 2. S It and r. 00 a WP!”6 n 2 0,50 3. Sugar and creamer. I 1.. Napkin. 5. Bread and butter plate. 6. Cereal bowl. 7. Salad plate. 8. Cup and saucer. 9. Coffee or tea pot. , ‘ 10. Beverage or fruit glass. 11. Breakfast min plate. (if Juice is not served) 4 12- main dish plate. 13. Plate cover. 1‘2“ Forks - Knife. 16- S poon. Dinner Tray 17* Cereal spoon or dessert spoon. 18' Vegetable dish. E1 00 O 19- Soup bowl. ' 2 02’) 20° Dessert dish. :4 ..— G) W2" 0.0 ¢ .. L ‘e I. H" - l5 {6 \ 3upper or Luncheon Tray 97 TYPES OF SERVICE Smaller institutions seem to do well with centralized service in which all trays are assembled at one place and sent to the patients by dumbwaiter or tray truck. Although central service is often recommended in a larger hospital, decentralized service is most effective in getting hot food to patients. Hot foods are sent in bulk in heated food trucks to the serving units, and served on previously assembled trays . In either system there is an assembly Job to be done. For central service, the assenfifily unit should be located near the range. For decentralized service, the assembly facilities should be set up in the area where trays are completely assembled. lhny minutes and steps can be saved by having essential supplies and facilities conveniently located. METHODS OF ASSEIBLIM} TRAYS Th° “Ssembly line methods used in industry have not come about by chance. These methOds Were developed by “experts" to produce a large amount of work efficiently, nth the least human effort, in the shortest possible time. In the home, food is usually cooked Just before it is served and put on the table ‘3 80011 as possible. In institutions, the distance between the range and the "table" 1° great, er, and the number of peeple to be served prolongs the serving Peri°d- Even the beat prepared food will lose its ”appeal" if the serving is delayed. One or the WW3 , then, of producing the ideal "home cooked" meal is to reduce as much as ”33-11313 the period between preparation and serving. This can be achieved by care m planning, efficient methods, and cooperation of workers. Why not try n Stream] - fl ‘ ,i rm" vmn- annual-JV mnthnrln- an intimate-v hon? Date FOOD SUMMARX FOR COOK Hot Foods No. Serv. Cold Foods No. Serv. Breakfast Dinner Supper NOW: This summary sheet should contain record of all food needed for the entire day for :11] general and modified diets. This eliminates last minute “mills ion, Beca use of the present trend to use as much food as possible for "special diets" from the general food preparation, modified diets can be assembled and distributed alon. g with the general tray assembly. E!" if "SEVICE VIII}; A SMILE" lake the most of good human relations when serving trays. As the tray is presented, focus attention on the patient; make it a friendly, happy occasion. Courtesy and kindliness are appreciated as you play host to the patient three times a day. Strive for complete cOOperation with the nursing derartment in having the patient properly prepared for his tray, so that a minimum of time elapses between preparation and serving. Establish the best routines for your institution by mutual agreement with other departments in the best interest of the patients. Let the nursing department know what time trays will be served. Always serve them On schedule. If an emergency arises and you know the patients' trays will be delayed, be courteous enough to let the nursing department know so they can plan their own work accordingly. 36 sure your trays are an asset. Don't waste hours of work in planning, pm‘chasing, and Preparation by serving the food "any old way". Arrange your time so that you can observe and check trays as they are sent to Patients. an: yourself, "Would I be satisfied to have this tray served to me?" 1. 2. 3. 4. I 5's Note : lOO SIBGEST S UP FOR CENT L SERVIC Pang: Range 69 '5: 3 F353: \r‘ ‘7 '0 ® .__2_ _,__> __> Q9/ \ .® \r‘ , \ : 2. 5 l 4 7 VJ Tray make up table Tray Cold food Hot food unit Iorker offee service (and tea) _/ serving time. Refrigerator Counter or table Hall cabinet Tray slide Trey truck Dumbwaiter This method eliminates the necessity of having trays made up hours before The 8IIcI‘et of a well organized tray service is having all the food ready at the right 1.311113. A food summary for the cook and other employees reaponsible for Preparation and service, will help them to make certain all food has been prepared , The 1' 00d Ema-1‘37 can be made up each morning from the daily menu and the number or Be Wings determined from patient and employee census record. 101 Chapter VII fififlgTAIION Ihat does sanitation mean to you? To many it means clean, sparkling surfaces on work tables and a shiny, well swept floor. To others it means stainless steel equipment, an pp-to-date dishwashing machine or a modern refrigerator. To some it means good practices of food handlers in preparing food. Sanitation means all of these things. Sanitation is more than surface cleanliness. Sanitation is the lack of accumulation of dirt in corners and crevices. It is protection from bacteria which can't be seen, but which may result in illness known as ”food borne infection or poisoning". Sanitation is not accidental. It is the result of constant supervision and use of safe practices carried out by all food service employees. Occasionally we learn about large groups of peOple'becoming ill, a few dying, as the result of eating food served at a community picnic, a church supper, a large sports gathering, or even a hospital. Some claim the frequency of these outbreaks is a national disgrace, because they can be eliminated by the use of strict rules of sanitation and the use of standards which become a part of "a way of life". To bring about adequate food protection you must accept certain facts that have been proved by laboratory tests. These facts include the effects of germ life, insect and chemical contaminations, and other harmful material. lany'of these things we cannot see or feel or smell. You 102 must be alert to detect foreign objects which may fall into food, such as hair, dust, bits of broken china and glass. Diseases such as sore throat, common cold, jaundice, tUberculosis and others can ‘be transmitted through food. The germs which cause these diseases are living plants. But they do not thrive on water and sunlight as other plants do. They like the foods we eat. Where do they enter the body? Thromh the mouth. How do they get into the mouth? Through contact with foods, cups, knives, and forks. They are spread by coughing and sneezing; they travel from mouth to hands to foods. TheGSROWTH of these germs can be stopped by refrigerating foods at 40° F. They can be KILLED in a few seconds with 1430 F temperature. They can be PREVENTED from spreading only by safe practices of food service personnel, and by using clean utensils. The most common cause of “food poisoning" is the germ called staphylococcus. This ‘bacteria lives in the skin, nose and throat, pimples, boils, and infected cuts and sores. When this bacteria gets into foOd, it sets up its own secretion or ”toxin” which is poisonous to humans. If the food containing the toxin is eaten, the illness which results is called food poisoning. Almost all foods have been fOund to be possible sources of food poisoning, if improperly handled, but the most suspected are: cream pies, custards, dressing, fish, fowl, salad dressing, potato salad, deviled eggs, tenderized ham. The foods which require cutting or slicing that come in contact with the hands are the most apt to be contaminated. This germ itself is destroyed by exposure to 1430 F temperature for 30 minutes. Cooking at this temperature, however, never destroys the poison the germ produces. Don't allow cooked food to be recontaminated from sneezes, dust, or flies. Refrigerate soft filling pies until ready to serve. The bacteria will be so cold they will be unable to fern their poisonous toxins. You can PREVENT staphylococcus food poisoning by: Keeping hands out of foods Using clean utensils 103 Keeping the foOds HOT or COLD depending on how they are to be served. Another food borne infection is caused by a family of germs of the intestinal tract called ”salmonellae". They are usually spread by persons who are infected with the germs without knowing it, or they may come from infected animals or poultry. The germs may be introduced into food by failure of food handlers to practice good band hygiene. Heating food to 143° F for 30 minutes will kill the germs, or holding afoods below 50° F can slow down their rate of’growth so that they may not develop in numbers sufficient to cause sickness. Botulinus is the most feared of the toxin producing bacteria. It is most often .found in non-acid foods that have been canned at too low temperature. Don't use any home canned product unless you know it has been processed in a pressure cooker. Do not taste or serve any portion of non-commercially canned foods until they have been Qgilgg 15 minutes. Commercially canned products are safe because they have been processed under rigidly controlled conditions and at temperatures which destroy bacteria. Whether germs come from flies, insects, or humans, the story is the same. The germ itself may be poisonous or it may produce its own toxin which is equally poisonous. Your job is to keepigerms out of food, for your own protection and for those you serve. 104 mi} FIVE FUNDW OF SALE FOOD SERVICE 1. 2. 1 Han Qlegg Dishes and Utensilg: lash hands well with soap and water befOre starting work, and after using the toilet. Don't handle food if you have a boil, cut, or burned finger. Cover coughs and sneezes with a tissue and wash hands immediately after. 3. W‘ Buy pasteurized milk and milk products. Buy federally inspected meat, poultry, Rad fishe Protect food from rodents and insect infestation, pOisonous chemicals. 5. Healthy Workers: Use only clean pots and pans. Keep them in good repair. Don't use cracked or split boards and tables, or chipped utensils or dishes. Take apart and thoroughly clean all food service equipment after each use. 4. Wm: Keep perishable food "cool and collected" in refrngerator. Keep food hot or cold or don't keep it. "A walk to the refrigerator may be your most valuable steps.” Don't thaw frozen foods at room temperature. Don't let workers with sniffles handle food. Encourage regular health examinations for all workers. Keep lights and ventilating systems in prOper working order. 105 BM OF THE Wommr Flies, roaches and other insects like to inhabit your busy kitchens and store rooms. Uncovered garbage cans, unclean floors, cracks and Openings in tables, cupboards, and walls provide them with food and shelter. They may enter the kitchen through Open windows, doors, and during deliveries of food. Your job is to take persistent and positive steps to deprive them of a "home they can call their own". There are many kinds of insecticides available, to be used for various kinds of insects and in various ways. Some are used as a mist - which kills when the insect flies through it; some must hit the insect to kill it; some can be painted on surfaces to give long lasting killing effects to crawling insects. Recently a new "bait-type" insecticide has appeared which kills when the insect "eats" it. This bait-type material is placed outside a building at strategic spots to kill the insect before it can enter a food service area. Any insecticide must be approved by Federal law passed in 191.7 before it can be sold. The law, known as the Federal Insecticide, Fungicide and Rodenticide Act, is enforced by the Insecticide Division of the United States Department of Agriculture. Instructions for using must be on the label. Select with care the insecticide used in your food service. The word "non-toxic" should appear on the label, which means the insecticides "are harmless to human beings and animals mg; Egg gs dizggtfl". N0 Single set of instructions will fit all food service Operations. R”Presentatives of insecticide manufacturers can give advice on insect control or your local health department can recommend qualified pest control 106 services. ‘A plan fer complete control in your kitchen will require the cOOperation of the maintenance department. Even though the actual program.is carried out by’ someone else, you will need to take part in the planning. Here are some of the things you can do: __.Cover all garbage cans __ Keep equipment far enough away from walls to permit thorough cleaning Eliminate cracks and crevices Keep lighting fixtures clean Keep storage areas clean and neat. Store food in covered containers Emamine food deliveries for "stowaways“ __ Keep switch boxes clean __ Don't store insecticides or germicides with food or in food containers __ Keep fans and ventilating hoods clean __ Provide closed storage for dishes __ Establish a regular extermination schedule NASHIK} AND SANITIZIN} DISHfi £12 UTENSIIS Dishwashing is an important Operation in any kitchen. Diseases may be spread from one person to another from dishes and utensils which are not prOperly washed. Workers, too, may become ill as a result of careless handling of soiled dishes. Where large numbers of peOple are served, a mechanical dish machine is desirable. This is the approved procedure: Pre-rinse dishes to remove food particles prior to washing and stacking. lash in water 130° F., using a satisfactory detergent. Rinse with water 170° F. (This is sanitizing temperature). Hand-wiping of dishes is not permitted. It is unnecessary if dishes are stacked so that they will drain properly and if the final rinse water is the recommended temperature. Special wetting agents added to the wash tank help dishes to air-dry quickly without water Spotting. The worker who handles the soiled dishes should not be the one to remove the clean dishes. The machine should be thoroughly cleaned at the end of each washing period. Remove Spray arms to dislodge bits of food which may clog the spray Openings. 8 E32 zeEEE> \r’::e;: ""\ e ::__/-’ g *5“? E ‘zzzfi :::::::; ggy SE} “9"““‘ 6g 107 108 If'dishes are washed by hand, a 3-compartment sink is desirable. A two compartment sink plus a large dish pan can be used for the 3 steps in the procedure given here: Pre-rinse, as for mechanical washing, to remove food particles prior to washing, .na stack. Sink 1: flash in soapy water at 110° - 120°. Sink 2: Einse in clear hot water. Sink 3: Sanitize by immersing dishes for a minimum of two minutes in water at 170° F. A thermometer is essential to assure prOper temperature. Pouring hot or scalding water over utensils does 993 sanitize them. Wire baskets are necessary for immersing dishes in 170° F. water which is too hot for hands. Some heating device is usually required under the 3rd sink to maintain the approved temperature. Hand wiping of dishes is not permitted. Handwashing of dishes may be followed by chemical sanitizer instead of the 1700 F water sanitizing. In the third sink, use aehlor’ine solution, 1 tablespoon to each gallon of water. Immerse dishes for a minimum of 3 minutes in this chemical solution for sanitizing before draining. Chemical sanitizers do not work satisfactorily unless wash tanks, brushes, and other sanitizing equipment are clean. .Having enough hot water is the big factor in safe dishwashing. The main hot water supply_seldon reaches the temperature of 170° F., which is necessary for sanitizing. A booster heater can be installed to maintain this required temperature for the dishmachine rinse or for the final rinse sink when dishes are washed by hand. In the case of a temporary failure of your dishmachine, use the procedure just described for washing by hand until proper repairs can be made. HCflaTO STORE DISHES Where Open shelves are used, dishes must be stored at least 2 feet from the floor. Do not store them near an Open window or door where dust can blow on them. Invert all dishes if not used regularly, such as cups, bowls, glasses. Keep all shelves clean and free of dust. Do not store dishes under sinks where dirt and water may fall on them. Do not store dishes on counters where customers may sneeze or COlgh on them. Keep knives, fOrks, and spoons in separate compartments with the handles all turned in the same direction where the customers can reach them easily. Don't leave dirty dishes overnight. Don't use cyanide silver polishes or dips. They may leave poisonous residues . WEIR} flCILIEIE ER EQRSONNEL 109 Handwashing sinks conveniently located encourage food handlers to wash their hands frequently. Sinks used in the preparation of food and washing of utensils are not used fer this purpose, and employees seldom take the time to walk long distances just to wash their hands. 110 THE RATIENT IN ISOLATION Dishes used by a patient with a ”catching" disease require special treatment. If'regular china and silverware are used, the cleaning and sanitizing is done by the nurse by immersing them in chlorine solution and rinsing in clean running water. The dishes can then be sent to the kitchen for complete sanitization in the usual way. The patient's tray is treated in the same way. The best way is to feed the patient during the isolation period with disposable paper utensils. The nurse then sends the disposable items off in a paper bag for burning and only the silverware and tray need be sanitized. Complete elimination of utensil washing can be brought about by the use of standard paper cups, plates, forks and spoons, and disposable trays. 111 Chapter VIII OPERATION: sgggg; "Thank goodness, it wasn't serious”! How often have you said this when a pot of hot liquid spills or a worker slips on a wet or greasy floor? But what steps did you take to m the accident? Accidents usually happen because of unsafe conditions or careless behavior. Prevention of accidents can be broxght about by training workers to develop safe working habits and by providing safe working conditions. Too often we think of an accident as a single incident that is soon over. Equally important are the long time effects on the individual and his family as well as the cost to the institution in loss of workers' time. Remember: @‘ ACCIDENTS DON'T my -- W ' BUT PEOPLE D0 “ng j] Safety education and sanitation training go together. Safety, like sanitation, is not a 'one-person" job. Both are W; business. Accident prevention is related to equipment cleanliness and maintenance. You are not expected to be a mechanic, nor will the maintenance man be able to spend all his time in your kitchen. Train employees to Operate all equipment prOperly, to recognize and report any condition that does not look or sound right. Work out a schedule with the maintenance man for regular checkiig of equipnent for safe operation. Use frequent reminders in the form of posters, slogans, and film. Group "meetings" to discuss safety practices is an effective method to use in safety training. 112 Ranges, steam cookers, electric equipment, knives and other sharp utensils, are all vitally necessary in food service work. Develop safe practices to eliminate the hazards of cuts, shocks, burns, or permanent injuries. Here are some suggestions: Flm - STOP TH“ BEFOQ THEY STAR: of grease. In case of an electrical fire, pull the main switch. Before lighting a gas-fired oven, make sure there has been no gas leakage into the oven. Before you light the oven burner, open the oven to detect any smell of gas. lam lighting the oven, make sure all of the burner is lighted and free from grease. Keep burners and oven interiors clean. Don't slam the door to light the entire burner; the flame grease fires . Most fires over ranges are caused by an accumulation Keep hoods free of grease to eliminate fire and to maintain good air ventilation. Keep a smother-type fire extinguisher in the kitchen. Teach the workers its location and how to use it. Keep salt or baking soda handy to throw on small may go out but the gas continues to flow. Wait for the entire burner to light and shut the door carefully. In case of fire, turn off ventilating fan and close doors and windows to prevent drafts . 113 TO PREVENT BURNS: Keep handles turned away from the edge of the range to prevent accidental spilling. Use long handled stirring spoons, whips, and forks. Use pots and pens with sturdy handles securely attached to the.utensil. lhen food preparation is finished, turn off burners and ovens. Don't use towels and aprons to remove hot pans from range tOp or oven. Use flame proof pot holders, kept within easy reach of range but away from open burners. Use tight fitting lids when possible to prevent burns from spilled liquids. CD 6 C Always let the pressure gauge return to F—___-—_ zero before Opening pressure steamer or pressure saucepan. "Tilt the lid on the pot. You learned long ago that steam is hot!" I‘D... TO PREVENT CUTS: 'JUI'HuuuuuluuIluuuuuuuu ‘ g.- '7 J.- __»’ - ‘ um.- "Sharp pointed tools Their danger deny When deep under the suds They calmly liel'I 111. Hold fingers back while chOpping or dicing to eliminate finger slicing, or rest finger tips lightly on the back side of the blade. IBSh knives and cutting blades on slicers or chOppers very carefully after each use and store in proper place. . Keep hands away from moving parts, when Operating an electric machine. Turn off the switch when job is done and wait till all moving parts have stopped before touching the machine or removing food. Billowing sleeves, apron strings, ties and jewelry are out of place and unsafe around machines. RepLace cords and connecting plugs on electrical equipment at the first sign of wear. 115 ”Pa €61 9/ "Use your leg muscles - Not your back Or your muscle machinery lay get out of whack!" If you can push it, don't carry it. Wipe up wet or greasy spots promptly and thoroughly. A careless moment may mean a lifetime injury. Flat heeled shoes with non-skid soles prevent slipping . Sweep up broken glass -- never pick it up by hand. "lakeshift wow that are not secure Invite a fall -- and that's for sure." Do not stand on chairs or boxes to get hard-to-reach item. Use a kitchen step- stool. 116 Do not endanger others by leaving cupboards, drawers, and oven doors open. Carelessness is catching -- Pay attention to the job at hand. Have sufficient light in work area. Replace burned out bulbs. Hurry slowly when going thrmgh swinging {\ doors. The face you save may be your own! m1 :0 D0 LN CASE OF AN INJURY OR CCIDENT: 3. 1.. Report the accident or injury at once to the administrator's office. Follow his policy concerning first aid. Usually minor cuts and burns can be treated promptly in the emergency room. If the injury is serious, keep the worker quiet and enfortable until he can be moved under a doctor's orders. Promptly fill out and channel all required reports of accident to the proper authority. Hazards removed today will prevent an accident tomorrow. Remember, your kitchen will be as safe as you make it. Investigate the cause and eliminate the hazards which led to the accident. 117 Chapter II EQRHS & RECORDS Hudh time can be saved by using fOrms on which some information is already printed or mimeographed. Any information which must be transmitted daily or weekly, for example, can usually be set up in a form which will save writing. Forms for infOrmation which concerns more than one department of the hospital are developed by the administrator, but forms used within the food service department are usually set up by the manager. It is wise to try out a form fer a short time before it is reproduced in quantity, as changes may be needed after a trial. When deveIOping a new fOrm, get ideas from the business Office, nursing department and other persons who will be using the form, fer best results. Simple forms are always best. Certain records are valuable in that they make available infOrmation necessary fer the efficient Operation of the dietary service. Some of the forms here are suggested fer the collection of such information. The best ferms for you will be those you develop for your own situation and needs. new cnmusm One of the most useful and important forms is the "Diet Census Sheet". This is prepared by the night nurse and sent to the dietary department before the breakfast trays are served. From this record,the dietary workers know exactly the number of trays to be served. A copy of the census sheet should be kept at the nursing station in each unit so that when trays are served they can be checked off at each meal in the prOper column. The regular 8%“ x 11' or letter size paper is suitable for this form. Form No . 1. 2. List L11 bed numbers consecutively. w 5 in prOper square for M ogder . hJ mmfisflfl‘mez DATE 3-40 Inclule empty beds. 118 DAY W‘dmswl 3. List special test meals and postponed trays in prOper column. 1.. Changes or additions for the noon and night meals must be sent to the dietary department by 10:30 a.m. and 4:00 p.m. :heck Out Diet Order 8 Delayed Floor Patient's Name LDDIFIED as: full Tray 3°” 3; 333 bland, soft bland, tube a: a: o feeding, diabetic, no weighed, etc., orders. \/ /0 W, 777% Big/KL w, ”bowl- ./ ,, m, aw ’ / (2 if"'1 Q“. I“ WM xzoeCiZ. ./ I5 COJLIJ V I4- Wirmamjo 4-00 Mam ml!" 1/ I5- ”71%, My looan. 710 £135 V ,c, (in. anal ”Sizf’éfif‘fi’Z-Iljzf \/ [‘1 Begin.” M ‘/ I8 paflufiofw 7w 4.11140 44.11 v ,. :Mmr. mini as; :2: ... L) . 2.0 #6111, ”Mia-“‘1' ms 2: Malay Quilt.» BQML - 5 W L/ as. W, 791% f... mwr.uw V 2.5 Twir‘pmb few E ~ 740 My“ 119 Every patient has some kind of diet, either general or modified. Visit new patients as soon as possible after their admission. In this way, you get firsthand information about their likes and dislikes and any special food preferences. This form is suggested for your files. Make it upon 3 x 5 cards and file in card box. Form No. Name Room No. Date Diet Order Physician Food Likes Food Dislikes Comments For accuracy, write out the foods to be served each patient on special or modified diets. Below is a suggested form for this purpose. If you use 8% x 11 size paper, three forms can be printed or mimeographed on each sheet. _ DIET CARDS Form No. I I DIET IDIFLI‘ IDIET Name__ ”Value IName Room No. Date IRoom No. Date IRoom No. Date BREAIQ-‘AST I DINNER I SUPPER fl j 1 I l I I I I I I I I I I Cream salt - : Cream Salt 'Cream Salt Milk Peppgr . Milk Pepper :Milk Pepper Tea Sugar ' Tee Sugar I'I‘ea Sugar “free | Coffee |Coffee l MODIFIEQ D1§I§ It is an accepted practice to plan modified diets from the normal or general diet, using only the necessary additions or substitutions to conform to the prescribed diet. A ”special diet kitchen" is no longer considered essential so that items such as fat-free, salt-free, pureed and other special foods are prepared in the general preparation unit. To make certain that no prohibited foods and seasonings are served and that substitutions are ready at serving time, a modified diet form is suggested. The general menu for the day is placed in the left hand column and the arrows plainly indicate all foods which can be taken from the general preparation to modify the various diets as needed. A sample of‘this form is included on the next page. .Iryv “It-VINOQE fivflh‘t ll. In . u - .ul\.lI.U nnw.n.h -ul)| - . u N.....\ .... \v Ire-«Id :4:J.IIIU O 6‘4..qu AIV It lairia>iyvn 1WIVu1II Il-t‘dIl-‘I.‘VI.I - 122 .3“ \dhfide¥ HNGAH“ om j s 435? fig m lwx .-.Nuie.dQ m rr-U 11.! ..cuuwa...wU\V ".30 m Ii £43 451%., on IlgAq 1.31.3 0 vs AV ”NW .d1104dAU\ nus HW((§JPLYQJVLHV IQ add 15 . 0% 3 is a. 33v «5 .2 $1433 43am» 33 0.43 . a MAP W cm £9.dequ JudvavJaéflw cam. 34.3% d 6% o 44.0. 142W .m\ added E c. , 2.. («my E a Law. 4376 «Tu W 3. saw on DEW 3% ... o ..du13hV.%WPTd.KflW A&W m . . oh fiddML-a £1110 awfipeom own—Seem .02 38m 38 62 38m son 33 :38." and spoon .36 pg 53.30 oxda 0» mega one doavdasmoha hon ednfimdomneh 393.330 05 ado: Haas sponsomwam ms «anon g 1 60.2500 voou confluewho HHS. a Mo echoes one. a.“ 0.53. #595 on» us masseuse new human can rehash“ upooh Hdd M536: ION 5 ET FOR P LES Day Date Quantity Unit Description Quotations from Vendors ABEL'S Boles +60. ELITQ {$0st + a. e swim - . 'Quar ”Mt-M ’7th“! 3.00 3 q? an... first; u.g.m...,~m ...... no u.$. ’(Q... m; - I 0.514, luv-m "30,3 6 (9.06 (0‘90 ma. Shawl L3‘M»¢°‘b' 3.90 a 7 ,W awn Gym. 0 - 4.2: , '3'“ B Ur 8. £4 4 .I d” :13»: Loews fitter. U- ‘4‘“ ° : In the purchase of perishable fruits and vegetables a quotation sheet is helpful. This printed or mimeographed fom, size 8'! I ll inches, has a column for quantity, unit, description and names of vendors from whom quotations are received. Wnen the decision is made concerning the items to be purchased, the price is circled under the vendor's name. has been placed. A check mark over the vendor's name shows that the order This form can serve as a purchase order for those items. To provide a written record of food used daily from the storeroom, the requisition fonm is suggested. This form could be posted on the storeroom door so that the quantity, unit, kind, can be recorded by each person removing the food. This gives you an accurate record of food issued from the storeroom at the end of the day or week or month. §§QUISITION OF SUPPLI§§ FROM STOREROOM Unit Size Person Quantity Description of Item Date Checking out N°‘ can - Food lb. or pkg. 3 AO.’0 Paint ANN QHCIV'¢$A* Sol-5‘7 ?, ‘Sflowri 2 I103. Pt.‘ Gluing,” 53-91 [2. am? 4. '10.”)(3: PMC’L em 5-2.3“. C. an?“ 3‘ {3‘ Sr 3~37 G W 3 c.» :11 an; t .5 .. ‘. 125 1 LDNTHLY EAL CENSUS Breakfast Dinner Month Year Supper PATIENTS ate ; _ ‘_ .1 Di Modified Diets Patient - BT13— 3 Total Total )tal The meal census form is used to record the number of meals served. A record of routine and modified diets, regular employees and guests may be desirable. A suitable form for taking meal census provides the basis for calculating the per meal per person raw food cost. 126 Some records are necessary for Operation of the food service while others are essential for information only. The food service should not be burdened with record keeping that can be done as satisfactorily by the business office. Most hospital food service departments, however, maintain unployee and equipnent records, as suggested here: Emmajgc 0RD F013; — 4:: X 6|! Name Home Address Phone No. Marital Status Date of Birth Assignment Date Effective Position Salary Evaluation EQUIPMENT REOEQ I." x 6" Item Model No. Serial No. Attachments Capac ity Purchased From _ Date Purchase Price Parts Repaired Date Cost Parts Replaced Date Cost __ 127 Chapter I KITCHEN mammal: As food service manager your Job is more than seeing that three meals are served daily. It's a teaching Job, a Job of bringing out the best in the peeple around you. It gives you a chance to be “creative", to make work easier, more satisfying, productive, and enjoyable for those who work with and for you. Planning and thinking ahead helps you to be a good manager. Sitting down with paper and pencil and writing out what's to be done may help you to look at a problem and to find a better solution. A written plan is most helpful when you are trying to do something new. It makes you see more clearly what has to be done. It may help you to see that you've been trying to do more than you could possibly do. It may help to show you that you have not been taking advantage of the abilities of peeple who work with you. Sharing jobs and responsibilities with others is part of "creative manag ement" . As a food service manager, you may be responsible for selecting workers. You are concerned, then, with E5}; they do, pg! they do it, when they do it, 1131 and wherg they do it. JOB ON The answer to effective management is job descriptions and work schedules. These awesome phrases simply mean putting down each wployee's job on paper. This helps to eliminate overlapping duties, makes sure that all work is covered, and lets the worker know what is expected of him. It eliminates confusion for the employee who is ”afraid of doing something wrong". Too often new employees are "broken in" by Older uployees who explain all routines by. ”this is the way its always been done”. 128 JOB DEEQRIEIION for each employee helps to determine what is to be done and who is to do it. It should include information on work hours, time off, pay schedule, age, personal qualifications and possibly educational qualifications. Preparing job descriptions is the first step toward finding the right person for the job. This suggested job description for a ”tray girl” may'helpryou in writing your Jab descriptions: JOB DESCRIPTION CARD ‘TTTLE: Tray girl - 1st floor. SUPERVISION: Food service supervisor. . DUTIES: Sets up and clears patients' trays. Carrys special trays from patients' rooms. Returns clean tableware to prOper place. May assist in main kitchen during slack period. May prepare toast and eggs and cold cereal for breakfast. Keeps refrigerator in floor pantry supplied with Juices, . milk, and other supplies. IORK POLICIES: Hours - 7:00 a.m. to 4:00 p.m. Pay per week plus uniform laundry and l meal each working day. Time off - two days per week. vacation - twelve working days each year. Uniforms - white uniform with short sleeves. AGE: Not less than 16 or more than 60. EDUCATION: High school preferred, but not essential. SPECIAL QUALIFICATIONS: Good judgement. Strength and endurance is required since employee will need to be on her feet for a period of time. Speed - must work quickly as serving time is limited. Patience - essential in working with sick peeple. Erperience - previous experience not necessary PERSONAL QUALIFICATIONS: Pleasant voice and manner and neatness in appearance. This is by no means a complete description for all tray girls in all institutions, nor will descriptions of all jobs be the same. Description for cook, for instance, would have additional qualifications such as previous experience, maturity, and iniative, different hours of work, and pay scale, etc. 129 A WORK SCNEDULE "spells out" the duties and responsibilities of each worker, and indicates approximate time allotted for the specific tasks. This gives the employee a guide and the security of seeing clear—cut definitions and what is expected of him. New employees learn the right way. Although schedules are used to "standardize" work output, they may be used, too, to improve work methods. Discuss the details of the Job with each worker. Are they doing all they should? Could some employees do more than they are doing to equalize the work load for all? Employees may be able to suggest short cuts to increase efficiency and reduce labor hours, and costs. Be sure each employee sees his work schedule in writing: that way there is less confusion and misunderstanding. The best way is to post work schedules on your bulletin board or at the I'communications center". Wonk schedules can be writttn on 5 x 8 file cards, or written on 5% x 8% inch pages and kept in a loose leaf binder. Here is a suggested work schedule for a tray girl: 7:00 7:45 8:15 9:00 10:00 J 10:15 10:30 11:30 12:00 1:00 2:00 3:15 4:00 TRAI'GIRI.- WORK SCHEDUEE Hours: 7:00 a.m. - 4:00 p.m. Report for duty in unifonm Begin preparation of patients' breakfast trays Pbrtion cold foods for breakfast trays Preheat dishes for hot food Assist in serving and distributing trays to patients Clean up serving area and return leftover food and utensils to kitchen Assist in collecting patients' breakfast trays and transport to dish washing room Assist in transporting clean dishes back to serving area Prepare nourishment Pass out nourishment to patients Rest period or coffee break Start preparation and portioning of cold feeds for dinner trays Eat lunch Assist in serving dinner trays to patients Assist in collecting trays and transporting to dish room Return clean dishes to serving area Portion cold foods in preparation for supper meal Refrigerate all cold food until serving time Assist if necessary in salad and dessert unit Clean and refill salt and peppers and sugar bowls Coffee break Check with tray girls on duty for supper meal to see that all duties are covered. Off duty 130 BREAKFAST 7:30 a.m. DINNER 12:00 noon SUPPER 5:00 p.m. Tray girl or Ting Cog; __ Dighwgsher i“ 0-J t“ m! , Hours 6:00 a.m. - 2:00 p.m. 6:00 a.m. - 2:00 p.m. 7:00 a.m. - 3:00 pmu Check meat for dinner Help set up trays Help set up trays 6:00 - 7:00 lake coffee and cereal Portion Juices, sugar, , Get out vegetables to dry cereals .; lamina Cook eggs load carts with hot Pour milk 7:00 - 8:00 Pertion cereal foods Make toast i PM a 8:00 - 8:15 t t Prepare foods for Scrape dishes Pick up trays 8:15 ~ 10:00 dinner wash dishes Clean serving count a— 31:9: e ..o- .1.» 10:00 - 10:10 Coffee hzgfik i ' Finish dinner lash pots and pens Assist cook 10:10 - 11:00 preparation and Make coffee 1 od 11:00 - 11:15 11:15 - 1g:00 Place food on steam Pertion cold foods Turn on steam table tgblg Serve at steam table Help put trays on cggts Help serve trays 42:00 ~1ng 12:30 - 2:00 t d nner Clean cooks area Help supper cook Pick up trays Wipe dining table t Pick up trays Clean coffee urn I___ 2:00 - g:10 2:10 - 4:00 .....insnizz— O du Off duty ::4300 -.5:00 gg5:00 - 5:30 5:39 - §300 6:00 - 7:00 I—r 7:00 I_f SvfifiQSTed CHQ'T ‘3‘” sckCéO‘lNc’ a” 4491‘:qu worker-5. You can! 56C. «I a sicnec of all woo-k IS COVPP'J, 0N4 Markers Owe magenta-J , d 0T0! finale h‘N-U fi‘lnfly ._.L_.. __ -— 131 W 000.; ...maDiah she 10:00 a.m. - 6:00 p.m. ' 11:00 a.m. - 7:00 p.m. 11:00 a.m. - 7:00 p.m. Help set up trays Portion cold foods and refrigezgtg W I‘ Assist in arranging Assist with food Portion dessert food on gtggg tgblg __wp;gpggg;ion Serve trays Serve vegetables on Help serve trays _pteam table Egg dinngg gggt digger Take patients' trays Start supper Scrape dishes from carts preparation Wash dishes 253;; tax; Coffgg grog Coffggfibregkr Coffge brgk Clean carts and Finish supper Portion cold foods counter ‘ preparation ' ' Wife's Pogtion fpog {9; ggppgr Prepare gpgcigl diets' Help prgpgrg copntg: W Smumer Help Wilmer ' JAW' 01W We and W dishe Put food away Put dishes away and Off duty Clean stove and - clean area —— m Off duty - Off Duty 132 SIMPLIFY WORK TO SAVE TIME AND laCNEY labor is one of the largest items of expense in a food service. The amount of labor saving equipment affects the number of "man hours" required to accomplish a given amount of work. ‘ Potatoes peeled by hand, cakes mixed without the use of a power mixer, roasts carved by hand, are examples in which work hours may be increased. Work simplification is a term used frequently in industry. It is simply a common sense way of making work easier. Work simplification techniques are used to lessen the amount of wasted time associated with important and worthwhile tasks. Work simplification methods. as applied in industry will work in a food service unit. The first requirement for success in applying work simplification is a "desire to improve". “any different jobs are done in the kitchen. Some are easy and some - difficult. You undoubtedly know that many jobs are being performed as effectively as they can be. But do you ever ask, "why is this job necessary. at all?", or I "why does that task take so long?", or "why are so many people needed to perform this function?" If you are interested in improvement, concentrate your attention on the tasks that are likely to yield the greatest benefits when simplified. Look for the jobs involving the largest number of workers. Consider the tasks that are repeated day after day. Search for the activities that take the most time. After you have selected a task for simplification, discuss your thoughts and plans with 0th ere. Ebcplain the benefits to the workers, help them to think critically about their work, and encourage them to participate. Success in carrying through a “Wk Simplification pregram depends on attitudes of people more than particular skills. 133 WORK egg-TEE. NOT HARDER In preparing food, look for the easy way to save time and motions. Assemble all supplies, utensils, etc., before beginning to work and arrange in sequence to eliminate unnecessary motions. Use both hands whenever possible. Edinxz ingredients in the simplest way. For instance: measure i cup rather than 4 tablespoons Measure 1 quart rather than 4 cups Measure 1 gallon rather than 4 quarts SEiJngilify preparation whenever possible by baking vegetables in skins, casseroles in serving pans. Weigh dry ingredients whenever possible. Use a Hench whip when possible for easy mixing and to avoid lumping of mixtures. A fOOd mill used for straining rather than sieve and Spoon saves time and energy. Heavy duty table type can Opener saves time, and avoids cuts. In plaCS of knives in vegetable preparation, use: Chopper or shredder Scissors in disjointing poultry, in dividing portions of food to be prepared, and in cutting marshmallow, dates, and other sticky food which might adhere to knives and slow up the process of preparation. Use of standard ladles and sc00ps in making portion servings takes the guesswork out of portion control and saves time_and energy. 134 MI E ESS .Y STEPS: Keep stores and supplies at the place where they are most often used. Keep utensils near work tables. Duplicate enough scales and measuring equipment where necessary to save steps. Try to arrange equipnent to produce good work flow. Avoid cries-crossing and back-tracking and unnecessary steps. Store clean dishes at serving areas to avoid extra steps. SAVE STEPS AND RéDUCE FATIGUE: Use trucks or carts for carrying supplies from store room to work areas. Use cart or movable table for transporting foods to serving area. Use trays for carrying multiple servings of salads or desserts. Avoid running back and forth with one item at a time. AI‘rsmge heights of tables and counters for comfort of workers. Consider heights in fitting the work to the person. Arrange work schedules so that all individuals get equal amounts. Use dollies for large containers for flour and sugar. PTOVi-de excellent tools, sharp knives, whips, cutting boards, measuring 10015 that “n be easily read, filled, emptied, and cleaned. Keep BCl'uipnent clean, oiled and alwayB ready for “590 Wheels and “Store on movable equipment should be checked regularly to eliminate delays and break-downs. 135 Have good light in all working areas. "Squinting" because of poor light slows production. Provide good ventilation for comfort of workers. Explain "why" when you give a direction or make a request. Informed workers are more intelligent employees. Keep the cook informed on how many persons are to be served and possibly how the daily costs are running. They will be just as interested as you are in controlling costs. An interested worker is a more efficient employee. Recognition and appreciation of accomplishments must be given. Opportunities must be provided fer personal growth and the develorment of special abilities. Let the workers feel important to the organization and give them a share in your program for improving work methods. Chapter XI KITCHEN EQUIPMENT AND LAYOUT Whether or not your kitchen is a pleasant place to work depends partly on the amount and kind of equipment and the arrangement of equipnent in the various work areas. The preparation of food is a production process. The wise planning of equipment and layout is important not only for the comfort and convenience of the workers, but also because you are dealing with perishable materials in foods. Is your kitchen arranged so that food supplies will move from the receiving entrance to storage areas without crossing through the preparation areas? Work places for rough preparation, such as vegetable cleaning and meat cutting, should be so placed that food moves in sequence from storage to cooking without cries-crossing and back-tracking. In addition to the actual preparation of food, meals must be served on time. Food must move to the serving center with ease and promptness. This is the prOper route for good work "flow": ‘///,RECEIVIN}\\\‘ DRY ST CR3} E REFRIG ERATION \\X‘PRE-PREPARATIONy//I PREPARATION l SERVING l DISTRVASH INT: 136 137 You may be one of the fortunate peOple who has a new kitchen in which to work, a kitchen designed by "experts" for efficient Operation. If so, are you using each work unit as efficiently as possible and each piece of equipnent tO advantage? If your kitchen has been in Operation for many years, could it be made more convenient by simple rearrangement of work areas or addition of labor saving equipnent? Peelers, food chOppers, power mixers, and steaming equipment are designed to do many times the amount of work which can be accomplished by hand labor. Before deciding to install additional equipment, however, determine what tasks each can scoomplish, and select those which do a number of different kinds of work. Each piece will more than justify the investment and the space which it requires in the work area. The amount, size, and type Of equipnent for an institution kitchen depends on the type of menu, number of people to be served, floor space, personnel, and possible plans for future expansion. Here are some of the things to consider in the use and selection of important essential equipnent: 138 Ehrery kitchen should have a good institutional range, either gas or electric. It is the "heart" Of the kitchen around which most of the food preparation work is done. Ranges are purchased in sections with Open burners or closed griddle top on the cooking surface. Each section usually has an oven below. Hospitals serving 50 patients or more usually need two sections. If more oven space is needed, it is best to add a one or two deck oven rather than adding another secti on o f range. Oven! “"- — STEAM COOKIES In the Smaller institution, most of the cooking is done in kettles on top of the rang e. In a hospital serving 50 or more patients, it is advantageous to add a two or three section steam cooker or a steam jacketed kettle, provided there is sufficient steam prossureaVailablen Steam cookers are Space savers because the compactness of a compartment 000119r requires less than eight square feet 01‘ floor space and will do as much cooking as two sections Of range requiring more than 18 square feet. Sic-an 14“" Refit“ "fir-=5 If you have a steam cooker, don't be afraid to use it. It is probably set for f1 ve to seven pounds pressure and equipped with a safety device to "blow Off" e Jmess, Steam if the pressure should go higher. 139 Host steam cookers cannot be Opened while under pressure. If you are selecting a new steam cooker, be sure to select one with an automatic timer to regulate cooking periods. You may wish to consider a new high-compression steam cooker that has recently become available. This new steam cooker is fully automatic and cocks at 15 pounds pressure, thus shortening the cooking period. Foods prepared in the high compression steamer have excellent color and texture. This steamer Operates with electricity and is completely independent Of any steam line. It automatically turns Off when cooking time is finished. Vegetables have the "fresh. from the garden" flavor, appearance, and aroma. Meats prepared in the high- compression cooker can be cooked in a fraction of the time required by ordinary methods of braising, stewing, or steaming. The high-compression steam cooker can be used on any table or counter which makes a convenient working height. Cooking by steam cooker has many advantages. The cooking time is shortened. It's labor saving because some foods may be served in the same pan used in cooking. This is particularly useful for rapid, frequent heating Of frozen and canned vegetables and eliminates detrimental holding. It's labor saving, too, because it reduces pot and pan washing. It's easy especially for starchy foods because it eliminates watching and stirring and the danger Of scorching. Cooking in steam jacketed kettles is easier and faster as cooking time can be out almost in half. It eliminates the need to heat water in double boilers on top of the range. It is labor saving because larger quantities Of food can be made in one Operation. Meats can be browned without the use of other pans, thus saving time. There is only one pot to wash. u u t‘ 140 It's easier to work at the height Of the kettle than at the tOp Of the range. Fuel use is (Di-Cum Ivar kc? KrtH (1 than tOp of range cooking, but because it is used only tO build up sufficient economical not only because cooking is quicker W I pressure for cooking and then only enough is needed to maintain pressure. Steam Jacketed kettles are available from five quart capacity up to 60 and 80' or more gallons. A small institution might use a 10 gallon kettle, as the capacity would be approximately 150 cups. If greater volume is needed, purchase additional kettles rather than bigger ones. If you have a steam jacketed kettle that is too big for your food service Operation, ask to have it replaced by a smaller size. Don't use it only for storage of aprons, pot holders, and other items. Smaller table models are used for cocking vegetables in small quantity. The tilted type is especially adapted for use in making pie fillings, puddings, and icings. Ranges, steam cookers, steam jacketed kettles, and ovens are best placed under ventilating hoods to remove all cooking Odors and steam. Food odors, especially from cooking fish and strong flavored vegetables, filtering through the entire building are Objectionable to sick peeple as well as workers. For ease in cleaning and accessibility, large cooking equipment is best placed in an "island" near the center Of the kitchen. This also leaves wall space free for other types Of equipment and I ------------ jinn“ : feangos | preparation activities. A nearly I I I I sqnare shape kitchen can best : 0"“ “g. O‘r‘km/C L-___-_____-__J utilize this arrangement. 141 If the kitchen is long and narrow, the cooking equipment is often placed in a line along one wall. Five to six inches should be allowed between the wall and equipment for ease in cleaning. VESETABLE PEELERS Mechanical peelers for potatoes and root vegetables save time and labor. They may be food savers, too, because much Of the vegetable is apt to go out with the peelings if done by hand. A peeler with 15 pound capacity and a peeling time Of one tO three minutes is satisfactory for most institutions up to 100 bed capacity. Peelers are best mounted on a pedestal next to a sink so that the contents can be dispensed directly into the sink or storage container. They should not be so high that putting vegetables into them is difficult. W Sinks are available in many sizes and types. Select them on the basis of the use to which they are to be put.' For example, vegetable preparation sinks for small institutions should have two compartments, each compartment 20 by 20 inches and 12 to 14 inches deep. It's desirable to have three compartments for pot and pan washing; one for soaking, one for washing, and the third for rinsing. To accommodate the large pans used in food preparation, each compartment should be 24 inches by 24 inches and 14 tO 16 inches deep, with a drainboard on each side. Stainless steel is more desirable than galvanized metal for it will last a lifetime and will not rust or corrode. All sinks should have a "splash back" 6 to 8 inches in height to protect the wall. Fbr Convenience, locate vegetable and pot washing sinks near the food preparation center. 142 Inuge kitchens often have a small sink installed in the cook's table or near the range. This sink may be 15 inches by 15 inches and 8 inches deep. All kitchens should have a hand lavatory to encourage cleanliness and sanitary handling of fbod. Provide soap or soap dispensers and towel dispensers. WORK TABLES Metal top tables have been found to be more satisfactory than hardwood (maple) teps except for bakeshOp work. Hardwood or rubber chOpping boards are recommended for chOpping vegetables and meat carving, and these may be arranged to slide directly under the metal top tables so they are always handy. V Work tables vary in length and width, depending on where they are used. Work tables should be at least 30 to 36 inches wide if workers are to work on both sides. The minimum width advisable for a table used on one side only is 24 inches. Usually working heights are 36",although for women Of shorter stature, 34" is a more comfortable height. Remember, when equipment is placed on a table Of'this height, it may be too high to use comfortably. A ”table model“ mixer, for example, is easier to use if mounted on a stand 28 to 30 inches high. If preparation at the table requires cutlery, one or two drawers should be provided. Metal drawers are lighter in weight and easier to keep clean than wooden ones. The space under work tables may be enclosed for storage or may have a lower metal shelf between table legs or be Open to the floor for storing portable bins, trucks, etC. II'IJIIIIFIJ ll. 11.3 Providing a pot and pan rack Over the cook's table, suspended from the ceiling and approximately 7 to 8 feet from the floor, helps the cook to work efficiently. She does not have to run all over the kitchen collecting the necessary utensils. MIXERS Even the smallest institution will find many uses for a mixer, which has attachments for grinding, chopping, and slicing, as well. The smaller size mixing machines are usually table models while the larger sizes are mounted on pedestals. Bowls are available in different sizes and can be adapted for use by adding a metal ring. Beaters and whips for mixers should be handled with care so that they do not become bent, thus striking the bowl when revolving. REFRHSERATORS The amount and type of refrhgeration varies with each institution. Refrigerators are of two types -- the walk-in and the reach-in type. The amount Of refrigeration, in general, depends on (1) the kinds and amounts Of food to be stored, and the length of time it requires storage. If daily delivery or perishable foods is possible, the amount of refrigeration space required may be less. (2) The kinds and amounts Of frozen foods, including meats, fruits, and vegetables, poultry, and ice cream to be stored, and (3) the number of peOple to be served. In new institutions, three separate walk-in refrigerators are recommended, for the storage'of meats, fruits and vegetables, and milk and dairy products, because these products require different storage temperatures. Meats and dairy products, for example, require a temperature Of 35° F., fresh fruits and vegetables, a temperature of 45° F. When only one walk-in refrigerator is available for general storage, the temperature should be kept at 400 F.* For convenience, walk-in refrigerators should be in the kitchen or in areas very close to the kitchen. The reach-in type refrigerator is used in the kitchen for the storage Of desserts, salads, fruits, and foods prepared and ready for service. A reach-in refrigerator is useful in food preparation center to store supplies for the cook and baker. The size Of.reach-in refrigerators will depend on the space available, and the amount of food to be stored. Deep freeze storage units are almost as necessary in modern institutions as refrigerators, since more and more fOOd 'is being frozen, and in amounts suitable for institution use. In new hospitals, deep freeze units are Often constructed in connection withvwalk-in refrigerators according to the specifications requested by the institution. Upright and chest type units are also available in varying capacities. The space available usually determines the size to purchase. For reasons of safety and prOper control of food supplies, locks should be provided for all refrigerators and deep freeze units. * U. 8. Public Health Service regulations. 1A5 SMALLAEQUIPMENT In the small, as well as the large institution, it is economical to purchase semi-heavy weight aluminum pots and pans. This is also true for dippers, ladles, measuring utensils, and serving tools. Purchasing these items from a regular institutional supply house is Often more satisfactory than from local stores. Institutional type equipment is built of stronger materials to withstand the wear and tear of constant use. light weight utensils are easily dented and need replacement frequently and the replacement costs soon equal the original cost of durable pieces. When selecting serving utensils, choose aluminum or stainless steel, and purchase them in uniform sizes to insure uniform servings Of food. Choose knives for the quality of steel Of which they are made and to suit the need for which they are to be used. WYEE FACILITIIQ See that food service employees have lockers and dressing space to store and change into uniforms. These rooms should Open Off a corridor rather than directly off the kitchen or dining room. Unless these rooms are in close proximity to the working areas Of the food service department, however, it means that cooks and essential workers must leave their work long enough to travel long distances to facilities. 146 MAINTENANCE AND REPAIFS Even though the actual work is done by the maintenance department, it is the food manager's duty and responsibility to keep the food service equipment prOperly maintained and repaired. Close COOperation with the maintenance department adds a great deal to the smooth running of the food service. Certain minor replacements which occur frequently, such as tightening screws, replacing light bulbs, etc., may be done by one of the dietary workers. Food trucks that do not heat, dumb waiters that get stuck between floors, blown out fuses,are repairs which require a service man and must be reported promptly. Keep a record of all repairs and replacements on major equipment as suggested in in the chapter on Perms and Records. Much of the equipment in the dietary service is expensive and built to wear for many years if given prOper care. Probably, the greatest responsibility of the food service manager is to teach employees the prOper use of kitchen machines and the right way to clean and care for them. An ineXperienced worker can wreck the most expensive equipment unintentionally if he has inadequate supervision. Instructions for operating should be posted near the machines, but some additional instruction and supervision is necessary for its efficient and safe use. All equipment should be kept clean for proper sanitation and also to add to the service life of machines. 147 SIDGESTED ARRAI‘BER‘EM' FOR KITCHEN FUR.50 BED HOSPITAL 00‘4 StORC$ f 9 ‘5" t OH‘ce, E I Tuck 4 04.19 9 3.” i ’ /7‘1I7’Y -° r , ,_:l I: Ln M e L ————————— '1 [_nn‘qawp——[3— -__\:c’_ J I.— sI'HMOo F; q‘ f [I] 'DIM (“(1 13:) : We‘vu‘. 7.70“)»99 SALADS Porn"! lost any kitchen can be made more convenient if attention is given to a "step saving" plan. Even in the well established kitchens some improvements can be made at no eXpense. Others may be Justified by the savings in labor cost. The use Of small cut-outs or "templates" in the right prOportion (scale) to the floor dimensions is the best way to try out arrangements. The flow Of work can be outlined using various colored crayons. In new kitchens, much thought should be given to the placing Of equipment to make the best possible “work.flow" from the delivery of food to the finished product. It is in this Specific area that the services of a dietitian are most needed to work with the administration and architect in bringing about an efficient, functional kitchen. This service can be Obtained on request from your State Department Of Health. \LJOKS IABLE ' 4.—-————.——--a--— ’_-— ' 1 o: are [EBAKEréo-s Tesla h, i - I . -- ...-.. .-.... - _. ‘r. . .. ._~.r_.r--‘., .-... ..‘ __‘ 1- _, 1 ._: p.071- Sum s c.-A:~IeoARcs H .8 42.. I '92 ...L . - , . -, _. wi_~ o \ t «L 0 \~ ”.18 1 2 I .‘ ”:3. r . Ivy ,I JI__J “" .1. ___...._.._.V-. .- _.__. 5:1 6’ ,,_ VGA; R‘AvlfsE 9 .‘ ea; Wows: ,o..-.-_..--_._ ‘ ELEC. OVEN . t ”“35“. - ‘ . a " K3'~‘AA‘~"3‘-‘-’I . V - . 1 ~ ~ ’- A ' '- ’- ‘-S OVEN, -, ._~ .g ..4 3_ v-J I J I o KMA f7 9’ (— pA'J v I/DF-‘K'" 9 1 ‘1 . ‘-r ‘7‘ > {1. i \ ~ 4 51"-»; l K I \ I . l- - .,.....___J ‘ ' I 1' I ‘ .’ 1 HOT Tar? Y Dru-u: T» 1 C o o_ I< I N6 “2 if? g: FN‘IEf-CT “~--o~ot.m_ ‘ I (0 ~—.; lmrI ‘ ‘1; [FREE-23ft 1 Per 5,, v I 1 h 51.311116; . 1 3 o r I” n" “h; ‘1 M 'i 32‘2’4r 1' "’2 ‘* ' "‘1 ., 4a 1 I~ 1U‘" 4 .7” 'l . "'L.‘ 2d: _ + ' -. "‘4” I ,‘v/ Hf -.I L: b. I 4. . BEA; fi’ N t. E E F [‘3‘ ‘3 '37."? ."._T‘5’F£_.$ '- .. .____-_,_ A I... 795" .. “STEAM o——- _E TEMPLATES o: KITCHEN EOJIIA'MENT __1___.~-- __ v -_ -- _ ——-—.— _ -—————— .— ~ . ..~—'~ - .~-. ..-- —~—— -vn-q- ‘11.}; E L. EV 5;. Eu. 5: 1 2 — ““ """— -.-- ““ I m -- ~ - ~~1A viz, r; $ 1“)"me or: TABLE - . I \s ~-~- ' I ‘3 f «ans fixing 5;); t 2 DISIRs‘.‘ :‘f‘LJVF' \ 1 __. ”.-.... --- are I {mom i .2 _. I 1 . £0 2 n s» ; Cliv‘IN’k‘x-C‘T“. . K1; 1,11 ,1- 1M'AJ ,1; my.» MACHAQE r} 1 . 1 to 5 ae- H ml.) 7 r1 3" — ' w "P 1 I I: . ”---- .-._ ......- . -r _ . A -5 4 u [313 H V\-’:_\’I r: . NE 5 . {I __ ,Al.._.-_ _._.__ _ , 1'- .1.L‘.CEF\CIDI 2": L (I, 1.1 RACK” c‘e' 4 "4' .. “r."- 43" 1 PELLE< Pi: :)f‘:-I Cu k_1\;; PC(Q‘J“ Mair-Itha‘é -- . ---...-._1. ”t '- ($1 I ' '9’] . CAD-‘1 '1 - S4 .. IJ‘ ‘._ . 1.2 “1mm“ 1‘ 1,..___, I 1“" “ I’M” ' " ‘ 1" ' 1 I ~ I - H .A JT‘L 1"? ,y T: .TnJ( it ‘\) ‘ I l -* 40 * It}: 149 _EFF]CIENT KITCHENS CAN EHSIN ON PAPER! Whether it's to be a new kitchen or a remodeled one, or if you are planning to add 216W pieces of equipment, put your ideas on paper. and a good sharp pencil, then follow these steps: 4. -————I}——--—- -f———»+————l‘— --— if ——74- — LIIJIJ +-I-pn ' I I I I _I,__I_ lief i I 7 i i I b—— ——4t— Q Q i 8 l " —“ I —— . . I r . I I , I ... I__l _I_ _a._._'r. T7" +__IC.._+_._. I I ? i A ——L— n -+—~~I ~I‘ ~— . -—I—— I I I I ' ! . a +~~ r I A I t— f -¢ .. L Y r-——-—+—-—~ 4 A — *‘ ‘f—‘T—+—‘— ‘—J“"—4 —- +——————l————,—.———I I i , - r a ? -~—.w-____+nfl~»+.~n4_n ' l ' ! I...____.+____.IL __ 4.. L 4. 1 l 4 ._ ..— I i I I I . -“4—"—-'+‘ _ 1 II - 4 ~71 —+ -T—v— a —-——1-——-—-—1 l i i I I i I ‘ I ‘ l I ‘ ‘ I i I . . —I~-—~:——--4 ----- A A A . I—AA ‘ ' ' I I i l I i E . : I . ‘ --<>—-———~ L —- — +7- —¢— +— — - 'L‘kTT'; .._ —- +———+——-—J I . 3 I f I ~—‘:f- v —- ilI & ,- »—+ 1 -——T~—-i——-I l . , .' : I l 1 . I iv - -— “0- -.. r 4 --l ~— 4I—-—— :- —Al—-—-+I——-—I I ; ' I 1 square equals 1 square foot. You will need a ruler, scissors, Measure your kitchen accurately. Be sure to indicate doors, windows, and other existing Openings. If the kitchen is to be enlarged, include this additional area in your measure- ments. Draw the kitchen measurements on squared paper, allowing 1 square of paper for every square foot of your kitchen floor space. Arrange equipment on the plan. A few of the basic pieces of equipment drawn to same scale as squared paper are shown on the preceding page. Cut them out and arrange on floor Space to form a good working arrange- ment. Move them about in as many ways as possible to find the best arrangement. Get accurate measurements from supplier for special equipment. 5. Check your arrangement for efficiency by drawing work routes, and food routes in colored pencil. 150 81.110 E‘JTED HEADIM} l. Genergl HOSpital Food Service Manual, American Hospital Association, 18 E. Division St., Chicago, 111., 86.00. Food and Nutrition Manual for Institutions, Margaret P Walsh, Welfare Federation of Cleveland, 1001 Huron Road, Cleveland, Ohio, 190 p., $2.0 Eat to Live - A long Happy Productive Life, Wheat Flour Institute, 309 W. Jackson Boulevard, Chicago, 111., 25 cents. 2. Food PUrchasigg Food Purchasing for Gzoup Feeding, Government Printing Office, Washington, L.C. , (Reprinted from Agriculture Handbook No. 16, Planning Food for Institutions), 25 cents. Manual of Specifications for Canned Fruits and Vegetables, American Hospital Association, 18 E. Division Street, Chicago, 111., $2.50 (This book contains complete Specifications for canned fruits and vegetables. Best choices for the average hospital are marked with an asterisk.). Food Purchasing Guide, American Hospital Association, 18 E. Division St., Chicago, 111., $1.75. (Includes information on amounts to buy for 25 to 100 servings.). 3. Food Preparation Handbook of Food Preparation, American Home Economics Association, 1600 Twentieth Street, N.W., Washington 9, D. C., 50 cents. Fish Cookery for One Hundred, Superintendent of Documents, Government Printing Office, Washington, D. C., 30 cents. 133 Quantity Meat Recipes, National Livestock an Meat Board, Chicago, 111., 25 cents. Turkey, Poultry and Egg National Board, 185 North Wabash Ave., Chicago, 111., Free. Vfiiole & Nonfat Dry Milk in Quantity Food Preparation, Agricultural Experimental Station and College of Home Economics, Michigan State University, Circular Bulletin 223, Free to residents of Michigan. an .31: . -'_'_ _ "M _' _.)_. __ 151 A. §ggitgtion and Safety Sanitary Food Service, Public Health Service Publication No. 90, Supt. of Documents, U. 8. Printing Office, washington 25, D. C., 81. 50. (Instruction Guide to be used in training food service personnel.) Hospital Safety Manual, American Hospital Association and National Safety Council, 18 E. Division Street, Chicago 10, 111., $2.00. Accident Facts, National Safety Council, 425 N. Mich. Ave., Chicago, 111., 65 cents. 5. Diet There Diet Manual, University Hospital, Wahr Book Store, Ann Arbor, Mich., 31.50. Food values of PortiOns Commonly Used, Bones & Church, 7th & Delaney Streets, Philadelphia 6, Pa., 8th ed., 1956, 82. 50. Simplified Diet Eanual, The Iowa State College Press, Ames, Iowa, 1958, $1.50. Meal Planning with Exchange Lists, The American Dietetic Association, 120 North Michigan Ave., Chicago, 111., 15 cents. 6. Quantity Recipgg Some commercial firms have available large quantity recipes, many of them are free: Evaporated 11111: 00., 307 N. Mich. Ave., Chicago, 111. General Mills, Inc., Department of Public Services, Uinneapolis, Minn. Kellogg Company, Home Economics Dept., Battle Creek, Mich. National Canners Assoc., Home Ec. Div., 1133 20th St., N.W., Washington, D.C. The Quaker Oats Company, Chicago 6, Illinois. Wheat Flour Institute, 309 West Jackson Blvd., Chicago, 111. 7-W The following monthly magazines and publications give helpful suggestions on menu planning: HOSpitals, Journal of the American Hospital Association, 16 E. Division St., Chicago, 111. Institutions Magazine, 1801 South Prairie Ave., Ciicago l6,_111. Food Notes for Institutional Food Service, Michigan Dept. of Health, Lansing 4, Michigan, Free on request. 8. Foog:Cost Management Food Cost Accounting, margaret Gillam, American Hospital Association, 18 E. Division St., Chicago, Ill. BIBLIOGRAPHY Walsh, Margaret M., Food and Nutrition Manual for Institutions, Welfare Federation of Cleveland, 1950. May, Ernest N., Special Report - Economics of the Hospital Food Service, Charitable hesearch Foundation, Inc., Sept. 1955. Smith, E. Evelyn, A Handbook on Quantity Food Management, Burgess Publishing commy’ 1955 0 Dietary Handbook for Small HOSpitals and Nursing Homes, Montana Dietetic Association, Montana Agriculture Extension Station, Montana Board of Health, 1954. Master Menu Diet Manual, American Hospital Association. Quantity Recipes for Institutional Food Service, National Canners Association, 1955. Bernard, Margaret Cowden, The Hospital Dietary Department, Burgess Publishing Company,426 South Sixth Street, Minneapolis, Minnesota, 1950. HOSpitaI Dietetic Service, Veteran's Administration Manual MID-4, Part III, 1948, Washington 25, D. C. Livingstone, Helen, Food Service, McKnight and KcKnight Publishing Company, Bloomington, Illinois, 1953. 0 Food Purchasing Guide for'Croup Feeding, Bureau of Human Nutrition and Home Economics, U.S.D.A., Washington 25, D. C., 1951. Modern Sandwich Methods, American Institute of Baking, 400 E. Ontario Street, Chicago, 111., 1952. The Methodist Hospital Diet Manual, Compiled and edited by Frances Low, Houston, Texas, 1955. Manual of Diets, Cleveland City HOSpital, Cleveland, Chio, 1955. Guide for Planning Normal and Therapeutic Diets, Massachusetts Dietetic Assoc., 1951. Eat to Live, Wheat Flour Institute, 309 West Jackson Blvd., Chicago 6, 111., 1953. Suggestions for Menus, Fbod Buying, and Food Service in Small Institutions, Maine Department of Health, Augusta, Maine, 1950. Wood, Adeline, 2., Quantity Food Buying, Volumes 1 and II. Pinney, E. Virginia, Cycle Menus Tempered with Flexibility, Have Advantages, Journal of American Dietetic Association, 31:901, Sept. 1955. Aldrich, Pearl J., Ph.D., Tailor-Made Recipes for Modern Food Service, Journal of American Dietetic Association, 31:898, Sept. 1955. Gatten, E. Lynette, Cycle Menu System Aids to Food Service Controls, Institutions Magazine, P. 170, April 1956. . Readings in Dietary Administration, American Hospital Association, 18 East Division Street, Chicago,Ill., 1952. The Food Program in Children's Institutions, Illinois Department of Public Welfare, Springfield, 111., 1955. Hospital Equipnent and Supply Lists, Division of Hospital Facilities, U. 5. Public ' Health Service, Printing from The Hospital Purchasing File, 29th ed., 1952. Dietary Dept. Plans, Equipnent, Supplies, Federal Security Agency, Public Health Service, Division of Hospitals, Washington, D. C., 1952. Public Health Service Manual Inns and Regulations, T. N. 35, Public Health Service, Washington, D. C., 1955. . Harbage,M ., Planning Dietary Dept. for Small Hospitals, HOSpital Progress, Vol. 34, p. 94, Jan. 1953. Gillam, H., Kitchen Floor Plan for Small Hospitals, HOSpitals, July 1948, Vol. 22. p. 62. Black, I. H., Savings in Time and Motion in a Modernized Kitchen, Hospitals, Vol. 25, p. 123, Oct. 1951. Use This Check List in Evaluating or Planning Your Dietary Dept., Hospital Management, p. 104, Sept. 1950. Trimble,(3uy H., Be Relistic - Choose Equip. Carefully, Modern Hospital, Vol. 77, March 1954, p. 86. Schafer, M. K., Staffing thetleneral Hosp., U. S. Public Health Service, Washington, D. C. McCarten, Mary. latest Equipment & Materials Feature the Xavier HOSpital Kitchen- Bakery, Hospital Man., Vol. 69, June 1950, p. 86. Gullickson, C. D., Goals & Basic Requirements in Planning Food Service - Hospitals, Vol. 27., April 1953, p. 91. Hargrove, John 17., Will the Equipment Meet the Need, HOSpitals, Vol. 29., March 1955. Suggested Equipment for Small Dietary Depts., Illinois Dietetic Association, Springfield, 111. Jones, Faith A., Put Your Food Service Program in Writing, The Modern Hospital, Vol. 83, Nov. 1954. ., Efficiency Starts with Good Planning, The Modern Hospital, Vol. 83, December 1954. ., Good Planning is a Question of Checking, The Modern Hospital, Vol. 84, Jan. 1955. Hangrove, J. H., That Kitchen, Let's Try It for Size, Journal of American Dietetic Association, Vol. 31, July 1955. Bernard, l.c., The Hospital Dietary Department, Burgess Publishing Co., 426 South Sixth Street, Minneapolis, Minn. . Personnel<3uide Chart, Tourist & Resort Series, Coop. Extension, Michigan State University, East Lansing, Mich. Guides for Equipment Purchasing, Tourist & Resort Series, Coop. Extension Service, Michigan State University, East Lansing, Mich. West, B. B. and Wood, L., Food Service in Institutions, 2nd ed., John Wiley & Sons, Inc., New York, N.Y. ' Design & Construction of‘General Hospitals, The Modern Hospital Publishing Co., Chicago, Ill. Eflement of the