54 CHAPTER 2 QUESTION
1. The CDM, CFPP is monitoring the trayline service of the hospital food service. What are some steps to take to ensure accuracy of the meal service?
ANSWER
a) Use of Ingredient Pull Lists and Production Sheets with appropriate panning charts ensures the right items come to the serving line in the correct serving pans,
b) standardized recipes used for production,
c) specification of portion sizes and serving utensils helps standardize the portion control,
d) Pre-line meetings to taste the food and sample plate demonstrated the correct plating of the meal for consistency and presentation; and allows for any corrections to be made prior to the time of service,
e) Documented pre-line temperature logs ensure that food is reaching the serving line at the appropriate temperature,
f) Check random trays for accuracy to the items specified on the menu and compliance with all diet restrictions and allergies,
g) Assess the trays for plate presentation, attractiveness and placement of the items on the tray or table setting,
h) The mid-line temperature of the food being served—are appropriate temperatures being maintained,
i) Monitor the number and frequency of call-backs for a second meal selection, j) Record the Over Production and Run-Out/Shorts for the line.
2. A new CDM, CFPP wants the menu to address the cultural differences of the clients . What is the first step to implementing cultural changes in the facility?
3. The original menu has baked cod, cauliflower, mashed potatoes, and vanilla pudding . How would a CDM, CFPP evaluate these menu choices aesthetically, and what changes should be made to the menu?
Identifying the presence and cultures of various ethnic and religious groups in the client population is the first step prior to menu planning. Additional research on their food preferences, dietary restrictions and foods eaten should follow identification. Give an example of what was found and how menus are based on the customer group (Kosher meals, halal, no pork on the menu, geographic location to include southern fare etc.).
a) Color—It’s all white and needs more color. Recommend broccoli or carrots to replace the cauliflower, Brussels sprouts instead of mashed potatoes and a chocolate pudding to replace vanilla pudding.
b) Shape and texture have a variety but the plate can have parsley and orange slices as a garnish to enhance overall appearance.
c) Flavor-based on client preferences, a honey mustard dressing can be offered with the fish
d) Food Group Balance: There is a good mix of protein, vegetables, and starches. Alternatives for the vanilla pudding may be a fresh fruit bowl.
4. The CDM, CFPP sees the need to standardize all the recipes in a foodservice operation, but the rest of the team thinks it’s unnecessary . What advantages should be cited to justify the need for standardization?
a) The result of using a standardized recipe is that a produce is produced that is consistent in quality, appearance and tastes the same. Clients notice this consistency, particularly long-term clients, they have certain expectations.
b) A standardized recipe is consistent in number of servings at a given portion size so shortages or overproductions won’t be an issue
c) A standardized recipe is also consistent in nutritional value. A serving that contains 8 grams of protein this week will contain 8 grams of protein again next week.
d) There will be truth in menu and if a customer has allergies, you know exactly what is in the recipe.
e) Showing the team the advantages of time saving and cost control with the standardized recipe should convince them to use them.
SUPPLEMENTAL MATERIAL
Foodservice Management—By Design
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