56 QUESTION


CHAPTER 3 ANSWER


1. The menu calls for Quiche Florentine . What are the different ways to write specifications for the eggs required?


2. While overseeing the purchasing of milk for a school foodservice operation. What would the specifications include for the milk vendors?


Write specification for whole fresh eggs (with mention of size, grade, packaging, color) b) Write specifications for pasteurized liquid eggs (specifying the packaging, shelf life and composition of white versus yolk)


Specifications would include type of milk (cow, soy, lactose free), percentage fat (whole, 2%, 1%, fat free), pasteurized, packaging (4oz cartons for breakfast and lunch program and larger cartons for food production), the way it is delivered (24/pack and number of packs to be delivered daily or twice a week) and expiration date on the cartons. Further specs may include hormone free, organic. etc.


3. The menu has pasta, wheat tortillas, and bread. What are some substitute to offer to clients with gluten sensitivities? Plan a 5-day menu for lunch and dinner using wheat alternates.


a) Fresh, thawed or frozen


b) PUFI (Packed Under Federal Inspection b)mark on packaging required


c) Grade and quality desired d) Whole, filet, portion cuts or steaks with weight specifications


d) Approved seafood vendor and that the seafood is harvested per the FDA Food Code guidelines


e) With shrimp, tail on or off and number per pound.


4. When planning seafood options for the foodservice operation, what would be some purchasing standards for shrimp and salmon?


5. The clients have complained that the breakfast eggs are watery, the bread is hard, and the meat is tough . What are some solutions to provide the cook during training?


a) Use of gluten free pasta or rice b) Corn tortillas instead of wheat tortillas c) Use of quinoa, oats for breakfast instead of toast d) Gluten free breads


a) Watery eggs is a problem that arises from overcooking eggs or holding them at a high temperature. Let the cook know to cook egg in batches, maintain the eggs at 135 for a holding temperature.


b) Coarse bread is a result of yeast being killed due to high temperature, not kneading adequately or a lot of salt being used in the recipe. Have the cook develop a standardized recipe so all measurements, time and temperatures, and procedures are consistent.


c) Tough meat is again a result of overcooking. Review the method of cooking, type of meat used in the recipe, time and temperatures used to develop a standardized recipe with the chef.


6. What are some different ways to garnish the Grilled Salmon with Wild Rice before serving it to clients?


a) Add a Lemon or orange wedge by the salmon b) Add a sprig of parsley or dill on the salmon


c) Sliced cucumbers, carrot curls or a stewed/roasted tomato by the wild rice


d) Garnish with chopped spring onions


7. The facility runs a conventional foodservice operation. However, it’s challenging to prepare food right before service for every menu item . What are some changes that should be made to the menu to ease the labor schedule?


a) Stagger items on the menu that can be prepared beforehand with items that will be made and served.


b) Align menu items that can be bought assembly served with others that need a lot of food prep.


c) Mix foods that are baked with foods that will need stove top cooking so that equipment can be used evenly.


Foodservice Management—By Design


SUPPLEMENTAL MATERIAL


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