Are you meeting the BASICS of a sound Dining Program?

Yes No

1. Have you had recent survey issues related to your dining program or resident nutritional status?

2. Are your dietary department policies current & followed?

3. Do you have a sound orientation training program?

4. Is your dining team trained properly on food safety?

Personal hygiene Time and Temperature Control Cleaning and Sanitizing 5. Do you have planned menus?

6. Does your staff follow the menus & recipes?

7. Would you rate the quality of the food served in your healthcare community as good?

8. Would your residents rate the quality of food served in your healthcare community as good?

9. Do you feel the community perception of the dining program is positive?

10. Does your company have a standard or policy for customer service? Is your dining team performing to company service standards?

Basics to Brilliance Language

Much of the terminology that we are familiar with using has become basic, but we want people to be “wowed” by your brilliant community. Below you will find the basic language on the left hand side of the paper. On the right, you will find a “brilliant” term that has been scrambled. Use the space provided to unscramble the brilliant term using the basic term as a clue.

Basic Language Brilliant Language Unscrambled

Nursing Home YOMMNUICT ______

Wing ODGIENHOBRHO ______

Dietary Department IIDGNN SVRCESIE ______

Dining Room TSEUAATNRR ______

Nourishment NKASC ______

Bib PKNIAN ______

14 Hour Rule MEODEFR FO HCEOCI ______

Meals on Wheels MGUROET NO THE OG ______

Room Tray MORO ERCSEVI ______

Dietary Manager NIARCLUY RADTIONOCO ______

Alternate SWYLAA VBILAELA ______

Tray Card GTEUS IEKTCT ______

CUTTING FRESH VEGETABLES AND FRESH HERBS Make all vegetable cuts uniform in shape and size, so that they cook evenly and have a neat attractive appearance.

The best dishes begin with the best-quality produce. Review the information about purchasing and handling produce found in Chapter Eight. Handle fresh produce carefully to maintain its flavor, color, and nutritional value throughout all stages of preparation and cooking. One key to preserving quality in produce is to perform all cutting tasks as close as possible to cooking time.

Another important factor is the ability to select the right tool for the job, and to keep that tool in proper working condition. A steel should be on hand whenever you are cutting any food to periodically hone the knife’s blade as you work.

PEELING VEGETABLES All fresh produce, even if it will be peeled before cutting, has to be washed well. Washing removes surface dirt and bacteria and other contaminants that might otherwise come into contact with cut surfaces by way of a knife or peeler. For the best shelf life, wash vegetables as close to preparation time as possible.

Not all vegetables require peeling before cooking, but when it is necessary, use a tool that will evenly and neatly remove the skin without taking off too much of the edible flesh.

Some vegetables and fruits have relatively thin skins or peels. Examples include, carrots, parsnips, asparagus, apples, pears, and potatoes. Use a swivel-bladed peeler for these thin-skinned vegetables. These peelers can be used in both directions, so that the skin or peel is removed on both the downward and upward strokes. A pairing knife can be used in place of a peeler in some instances. Hold the blade’s edge at a 20-degree angle to the vegetable’s surface and shave the blade just under the surface to remove thin layer.

Vegetables are trimmed to remove roots, cores, stems, or seeds. They may also be trimmed by slicing away one side of a round vegetable. This makes vegetable cutting tasks safer, since the vegetable will not roll or slip as it is cut. To produce very regular and precise cuts, such as julienne, or dice, cut a slice from each side of both ends of the vegetable to make an even rectangle or square.

CHOPPING Coarse chopping is generally used for mirepoix or similar flavoring ingredients that are to be strained out of the dish and discarded. It is also appropriate when cutting vegetables that will be pureed. Trim the root and stem ends and peel the vegetables if necessary. Slice or cut through the vegetables at nearly regular intervals until the cuts are relatively uniform. This need not be a perfectly neat cut, but all the pieces should be roughly the same size. MINCING Mincing is the very fine cut that is suitable for many vegetables and herbs.

Rinse and dry herbs well, and strip the leaves from the stems. Gather the leaves in a pile on cutting board. Use your guiding hand to hold them in place. Position the knife so that it can slice through the pile. Coarsely chop.

Once the herds are coarsely chopped, use the fingertips of your guiding hand to hold the tip pf the chef’s knife in contact with the cutting board. Keeping the tip of the blade against the cutting board, lower the knife firmly and rapidly, repeatedly cutting through the herbs. Continue cutting until desired fineness is attained.

CHIFFONADE/SHREDDING The chiffonade cut is used for leafy vegetables and herbs. The result is a fine shred, often used as a garnish or as a bed.

When cutting tight heads of greens such as Belgian endive or head cabbage, core the head and cut it in half, or quarters if it is large, to makes cuts easier. For greens with large leaves, such as romaine, roll individual leaves into cylinders before cutting. Stack smaller leaves, such as basil, one on the top of the other, then roll them into cylinders and cut. Use a chef’s knife to make very fine, parallel cuts to produce fine shreds.

To shred or grate larger quantities, use a box grater or a food processor fitted with grating disks. An electric slicer can be used to shred cabbages, and head lettuce.

JULIENNE AND BATONNET Julienne and batonnet are long, rectangular cuts. Related cuts are the standard pommes frites and pommes pont neuf cuts ( both are names for French fries) and the allumette ( or match stick) cut. The difference between these cuts is the final size.

Trim and square off the vegetables by cutting a slice to make four straight sides. Cut both ends to even the block off. These initial slices make it easier to produce even cuts. The trimmings can be used for stocks, soups, pur’ees, or any preparation where the shape is not important.

Slice the vegetables lengthwise, using parallel cuts of he desired thickness. (See the table at left for dimensions) Stack the slices, aligning the edges, and make parallel cuts of the same thickness through the stack.

DICING Dicing produces cube shapes. Different preparations require different sizes of dice. The names given to the different size dice are fine brunoise/brunoise, and small, medium and large dice. The table at left list the dimensions.

Trim and cut the vegetables as for julienne or batonnet. Gather the julienne or batonnet pieces and cut through them crosswise at the evenly spaced intervals. MAKING PAYSANNE/FERMIER CUTS Cuts produce in the paysanne (peasant) and fermiere (farmer) style are generally used in dishes intended to have a rustic or home-style appeal. When used for traditional regional specialties, they may be cut in such a way that the shape of the vegetable’s curved or uneven edges still apparent in the finished cut. However, it is important to cut them all the same thickness so they will cook evenly.

In order to feature paysanne or fermiere cuts as an ingredient in a slassical dish or for a more upscale setting, square off the vegetable first and make large batonnet, 3/4 in/20 mm thick. Cut the batonnet crosswise at 1/8 in 4 mm intervals.

For a more rustic presentation, cut the vegetables into halves, quarters, or eights, depending on its size. The pieces should be roughly similar in dimensions to a bonnet. Make even, thin crosswise cuts at roughly 1/8-in/4-mm intervals

MAKING DIAMONDS/LOZENGE CUTS The diamond, or lozenge cut is similar to the paysanne. Instead of cutting batonnet, thinly slice vegetable, then cut into strips of the appropriate width.

Trim and thinly slice the vegetable. Cut the slices into strips of the desired width. Make an initial bias cut to begin. This will leave some trim (reserve the trim for sue in preparations that do not require a neat, decorative cut). Continue to make bias cuts, parallel to the first one.

MAKING ROUNDS/RONDELLES Rounds, or rondelles, are simple to cut. Just cut a cylindrical vegetable, such as a carrot or cucumber, crosswise. The basic round shape can be varied by cutting the vegetable on the bias to produce an elongated or oval disk or by slicing it in half for half moons.

If the vegetable is scored with a channel knife, flower shapes are produced. Trim and peel the vegetable if necessary. Mark parallel slicing cuts through the vegetable at even intervals.

MAKING DIAGONAL/BIAS CUTS This cut is often used to prepare vegetables for stir fries and other Asian-style dishes because it exposes a greater surface area and shortens cooking time. To make a diagonal cut, place the peeled or trimmed vegetable on the work surface. Hold the blade so that it is cutting through the food with an angle. The wider the angle, the more elongated the cur surface will be. Continue making parallel cuts, adjusting the angle of the blade so that all the pieces are approximately the same size.

MAKING OBLIQUE OR ROLL CUTS This cut is used primarily with long cylindrical vegetables such as parsnips or carrots. Place the peeled vegetable on cutting board. Make a diagonal cut to remove the stem end. Hold the knife in the same position and roll the vegetable a quarter-turn (approximately 90 degrees). Slice through it on the same diagonal, forming a piece with two angled edges.

Repeat until the entire vegetable had been cut. DECORATIVE CUTS USING SPECIAL TECHNIQUES OR TOOLS Decorative cuts can be an attractive visual component of a dish.

Basic tools like a paring knife or swivel bladed peeler (for curled or shaved Parmesan to top carpaccio or Caesar salad, for example). Or Parisieene scoops or melon balers (for balls of different sizes) can be used to create special effects. More specialized tools including a mandoline, a Japanese “tuner”, an apple peeler, a ripple cutter, or a box grater can also be used for hand cutting. For large-volume operations, specialized cutting machines and tool are available. Be sure to read any instructions that come with special cutters, and use all the safety guards that come with them.

FLUTING Fluting takes some practice to master, but it makes a very attractive garnish. It is a customarily used on mushrooms.

Hold the mushroom between the thumb and forefinger of your guiding hand. Place the blade of a paring knife at and angle against the mushroom cap center. Rest the thumb of your cutting hand on the mushroom and use it to brace the knife. Rotate the knife toward the cap edge, to cut a shallow groove. At the same time the knife blade is cutting, turn the mushroom on the opposite direction with your guiding hand. Turn the mushroom slightly and repeat the cutting steps. Continue intil the entire cap is fluted. Pull away the trimmings. Trim away the stem.

FANNING The fan cut uses one basic, easy-to-master cut to produce complicated looking garnishes. It is used on both raw and cooked foods, such as pickles, strawberries, peach halves, avocados, zucchini, and others somewhat pliable vegetables and fruits.

Leaving the stem end intact, make a series of parallel lengthwise slices. Spread the cut fruit or vegetable into a fan shape.

WAFFLE/GAUFRETTE Use a manoline to make waffle or gaufrette cuts. Potatoes, sweet potatoes, bets, and other large relatively solid foods can be made into this cut. The blades of the mandoline are set so that the first pass of the vegetable doesn’t actually cut away a slice but only makes grooves. The second pass, made at a 90-degree turn, makes a crosshatch pattern, as well as slicing away the first cut. Make the first pass, running the vegetable the entire length of the mandoline. Turn the vegetable 90 degrees and repeat this procedure, turning the vegetable 90 degrees on each pass over the mandoline.

CUTTING TURNED/TOURNE VEGETABLES Turning vegetables (tourner in French) requires a series of cuts that simultaneously trim and shape the vegetable. The shape is similar to a small barrel or football. Peel the vegetable, if desired. And cut it into pieces of manageable size. Cut large or oval vegetables, such as beets, and potatoes, into quarters, sixths, or eights (depending on the size), to form pieces slightly larger than 2 inches. Cut cylindrical vegetables, such as carrots, into 2-in/5-cm pieces.

Using a paring tourne’ knife carve the pieces into a barrel or football shapes. The faces should be smooth, evenly spaced, and tapered so that both ends are narrower than the center. PREPARATION TECHNIQUES FOR SPECIFIC VEGETABLES A typical restaurant kitchen’s vegetable and herb mise en place often includes vegetables that grow in layers, have seeds, grow in bulbs, or are otherwise unique.

ONIONS Onions of all types taste best when they are cut as close as possible to the time when they are cut as close as possible to the time when they will be used. The longer they sit, the more flavor and overall quality they lose. Once cut, onions develop a strong, sulfurous odor that can spoil a dish’s aroma and appeal.

Use a paring knife to cut a thin slice away from the stem and roots ends of the bulb. Catch the peel between the pad of your thumb and the flat side of your knife blade and pull away from the peel. Trim away any brown spots from underlying layers if necessary before cutting the vegetable to the desired size or shape.

Leave the onion whole after peeling if you are preparing onion slices or rings. If you are cutting onion rings from a whole onion, be sure to hold the onion securely with your guiding hand. The rounded surface of the onion can slip on the cutting surface.

Cut the onion in half, making a cut that runs from the root end to the stem end in order to cut julienne or dice. As the accompanying photograph shows, the root end, through trimmed, is still intact. This helps to hold the onion layers intact as it is sliced or diced.

To cut julienne from a halved onion, make a v-shaped notch cut on either side of the root end.

An alternative peeling method is especially good for cutting and using the onion right away. Halve the onion lengthwise through the root before trimming and peeling. To dice or mince and onion half, lay it cut side down on a cutting board. Using a chef’s knife, make a series of evenly spaced, parallel, lengthwise cuts with the tip of the knife, leaving

the root intact. Cuts spaced 1/4 in/6mm apart will make small dice; cuts spaced 1/2 in/12mm or 3/4 in/20mm apart will produce a medium or large dice.

Make two or three horizontal cuts parallel to the work surface, from the stem end toward the root end, but so not cut all the way through. To complete the dice, make even crosswise cuts working from stem end up to the root end, cutting through all layers of the onion. Reserve any usable trim to use as mirepoix.

Some chefs prefer to cut onions by making a series of evenly spaced cuts that follow the natural curse of the onion. These cuts are sometimes referred to as radial cuts. Radial cuts result in even julienne or batonnet, which can then be cut crosswise into dice if desired. GARLIC Garlic has a distinctly different flavor, depending upon how it is cut. It can be purchased already peeled or chopped, but many chefs feel strongly that the loss in flavor and quality is not worth the convenience for all the volume cooking situations. Once cut, garlic (like onions) starts to take on a stronger flavor.

Mashed or minced garlic is called for in many preparations, so it is important to have enough prepared to last through a service period, but not so much a significant amount has to be thrown out at the end of the shift. To prevent bacterial growth, store uncooked minced garlic covered in oil under refrigeration and use within 24 hrs.

To separate the garlic cloves, wrap an entire head of garlic in a side towel and press down on the top. The cloves will break cleanly away from the root end. The towel keeps the papery skin from flying around the work area.

To loosen the skin from each clove place it on the cutting board, place the flat side of the blade of a knife on top, and hit the blade, using a fist or heel of your hand. Peel off the skin and remove the root end and any brown spots. At some times of the year and under certain storage conditions, the garlic may begin to sprout. Split the clove in half and remove the sprout for the best flavor.

Lay the skinned cloves on the cutting board and lay the flat of the knife blade over them. Using a motion similar to that for cracking the skin, hit the blade firmly with a fist or heel of your hand. More force need to be applied this time to crush the cloves.

Minced or chop the cloves fairly fine, using a rocking motion, as for herbs. To mash garlic, hold the knife nearly flat against the cutting board and use the cutting edge to mash the garlic against the board. Repeat this step until the garlic is mashed to a paste. If desired, sprinkle the garlic with salt before mashing. The salt acts as an abrasive, speeding the mashing process and preventing the garlic from sticking to the knife blade. To mince large quantities of peeled garlic, use a food processor, if desired. Or crush and grind salt- sprinkled garlic to paste with a mortar pestle. Knife Skills Competency Name:

Date: ______

Setting up the Work Area: Word bank: Movement, Damp Dish Cloth, Waste, Useable Product, Sanitize

1. This is the very first thing you do when setting up a work area. 2. To stabilize the cutting board, you should place this under the cutting board: 3. What does stabilizing the cutting board prevent?

4. Set up bowls for product and for .

Holding a Chef’s Knife: Word bank: Metal, Fingers, Fingers, Thumb

5. Hold the chef’s knife with around the handle, and finger on the of the blade. 6. Remember – no under the blade!

The Chef’s Knife: Word bank: Small, Flattening, Heel, Break up Small Bones, Soft, Firm, Lifting

7. The spine of the knife can be used to do this: 8. The front of the blade is used for cutting jobs like cutting onions, mushrooms, garlic and other small vegetables. 9. The mid section of the blade is used for or foods. 10. For firm foods, use this part of the blade _. 11. The wide section of the blade is used for or foods.

Knife Safety: Word bank: Falling, Away, Properly, Dull, Cutting Board, Sharp, Attention

12. Keep knives sharp! knives are more dangerous than knives. 13. Use a _. 14. Pay !! 15. Cut from yourself and others. 16. Don’t catch a knife. 17. Carry a knife .

Identify the Knife Cuts:

Choose from: • Small Dice • Medium Dice • Large Dice • Julienne • Bias or Diagonal • Chiffonade

Station 1: ______

Station 2: ______

Station 3: ______

Station 4: ______

Station 5: ______

Station 6: ______degree of doneness Cooking time required to reach optimum degree of doneness will vary depending on product size, quantity being Meat Cookery cooked, product starting temperature, and equipment. End temperatures should always be verified with a thermometer. meat cooking methods Meat is cooked by either dry or moist heat. The location of the cut of meat, and the grade of meat with help you determine which cooking method is best to use. Dry Heat: Grilling, broiling, sautéing, roasting, stir frying and deep frying Use dry heat for cuts of meat containing relatively small amounts of connective tissue and that are tender. Moist Heat: Braising, pot roasting, stewing, steaming, poaching and slow cooking Use moist heat for cuts of meat that are less tender and have relatively large amounts of connective tissue. Cooking with moist heat tends to make meat more tender. chicken breast Cook to a temperature of 165º F for 15 seconds. • Baking: Spread chicken breasts in sheet pans and brush with melted fat to retain moisture. Season as appropriate. Cook at 375-400º for 12-20 minutes. • Broiling or grilling: Brush chicken breasts with melted fat to retain moisture. Season as beef & pork appropriate. Place racks 6 to 8 inches from heat Cook to a temperature of 145º F (or 155º F for 15 seconds for ground beef and ground source. Cook at 375-400º for 12-20 minutes. pork). Allow meat ot rest for four minutes before carving and consuming. • Oven Frying: Dredge chicken in breading or • Roasting: Cook in an open pan with no moisture added. Season as appropriate. Meat seasoning and then roll in melted fat. Place cuts must be tender to be roasted. Place meat fat side up on racks in an open roasting in sheet pans and bake at 350-375º F for pan. Avoid crowding roasts. Roast at a constant, low oven temperature. approximately 1 hour. • Braising: A moist cooking method that is useful for less tender or low grade cuts of • Steaming: Steam on the bottom rack of a meat. Season meat and dredge with flour, if desired, to increase browning. Brown meat steamer for approximately 20 minutes. in a small amount of fat. Add a small amount of water or other liquid. Cover with tight fitting lid or aluminum foil and cook at a low temperature until tender.

type of beef or pork size cooking method cooking time internal temp fish Cook to a temperature of 145º F for 15 seconds. Prime Rib Roast or Roast 325° 23-25 min./lb. Medium rare 145° Eye of Round 27-30 min./lb. Medium 160° Fish is tender by nature and can be cooked using inside Gooseneck 32-34 min./lb. Well done 170° a variety of cooking methods. It should be cooked only until the fish flakes easily with a fork. Chuck Roast, Brisket Braise 325° 2 to 3 hours total Medium 160° • Baking: Brush fish fillets with melted margarine Rump Roast Roast 325° 30-35 min./lb. Medium rare 145° and dip in flour or breading if desired. Place in 35-40 min./lb. Medium 160° greased pans and season if desired. Bake frozen Tenderloin, or Roast 425° 45-60 min. total Medium rare 145° fish at 350-400º F for 20-25 minutes per inch of Loin Roast 35-45 min. total Medium 160° thickness. Steaks ¾” thick Broil/Grill 4-5 min. per side Medium rare 145° • Broiling: Fillets should be as dry as possible, 6-7 min. per side Medium 160° and at least 1 inch thick. Brush both sides with melted fat, then seasoning. Place on greased Stew 1 to Cover with liquid; 2 to 3 hours Medium 160° broiler pan and broil 2-4 inches from heat source 1½”thick simmer for 5-20 minutes. Short Ribs 4” long & Braise 325° 1½ to 2 ½ hours Medium160° • Oven Frying: Dip frozen fillets in milk, drain, 2” thick and dredge with breadcrumbs. Place in greased Ham, boneless, Roast 325º 15-18 min./lb. 145º shallow pans. Drizzle melted fat over fish. cured, fully cooked Bake at 400º F for 20-25 minutes per inch of thickness. Pork chop 4 oz Braise 425º 10-12 minutes total 145º

Consult your local regulatory officials reguarding food code. Vegetable Cookery 1 #10 can or 5 pounds of most frozen vegetables will yield about 18 4-oz portions or 25 3-oz portions. Do not overcook. Time and temperature must be carefully controlled.

steaming fresh or frozen vegetables Steamer can be used if small quantities of vegetables are arranged in thin layers in shallow pans. Batch cooking is ideal so product can be served as soon as it is cooked. 1. Place vegetables in stainless steel insert pan no more than 3-4 inches deep. - Perforated pans provide the best circulation, but use solid pans if cooking liquid needs to be retained 2. Begin timing when steamer reaches proper cooking pressure 3. Batch cooking is ideal. Serve as soon as cooked.

boiling fresh or frozen vegetables Stockpot should be large enough to prevent crowding and to allow water to return to the boiling point quickly. 1. Add vegetables to boiling salted water. Do not over crowd. 2. The less water used, the more nutrients retained. - Mature root vegetables require more water and need longer cooking than younger tender vegetables. - Spinach and greens need only the water clinging to their leaves from washing. 3. Cover and bring water back to boiling point. Remove cover.

heating canned vegetables in steamer or oven boiling & steaming timetable for 1. Drain off half the liquid. fresh and frozen vegetables 2. Transfer vegetables and remaining liquid to steamer pans and cover. A 12x20x2” pan will hold the contents of 2 #10 Boiling time (minutes)* 5-6 PSI* cans of most vegetables. Asparagus, fresh, or frozen 10-15 10-12 3. Heat in steamer at 5-6 pounds pressure for one minute or in Beans, green or wax, fresh 20-30 15-20 a 350 degree oven until 160º F is reached. Beans, green or wax, frozen 10-12 10-12 Beans, lima, frozen 12-14 10-12 heating canned vegetables in stockpot Broccoli cuts, fresh or frozen 10-15 10-15 1. Drain off half the liquid. Brussels sprouts, fresh or frozen 10-15 10-12 2. Heat vegetables and remaining liquid in a stockpot. Heat only long enough to bring to 160º F. Cabbage, cored, cut 10-12 14-16 Carrots, fresh 10-20 18-20 Carrots, frozen 10-20 9-10 Seasoning Ideas Cauliflower, fresh or frozen 12 10-15 Drain vegetables and add seasonings as desired. Margarine or Butter – 4 ounces per 10 pounds of vegetables Corn, frozen 6-8 9-10 Chopped Celery – 8 oz per 10 pounds of vegetables Corn on cob, fresh or frozen 15-20 10-12 – 8 oz per 10 pounds of vegetables Chopped Onion Greens, collard, fresh 30-40 10-15 Chopped Mushrooms – 8 oz per 10 pounds of vegetables Onions, fresh 20-30 15-20 Chopped Chives – 8 oz per 10 pounds of vegetables Minced, Sautéed Garlic – 2 tbsp per 10 pounds of vegetables Peas, green, fresh or frozen 10-12 8-10 Salt – 1 ½ Tbsp per 10 pounds of vegetables Potatoes, fresh, whole, small 25-40 20-25 Basil, Dill, Parsley, Oregano – 1 ½ Tbsp per 10 pounds of vegetables Spinach, fresh or frozen 3-5 3-5 Seasoning Blend – 1 ½ Tbsp per 10 pounds of vegetables Squash, summer, fresh or frozen 5-10 8-12 Squash, winter, fresh or frozen 30-40 15-20 Sweet potatoes, fresh 30-40 20-30 Vegetables, mixed, frozen 12-15 10 *Boiling times calculated for boiling 10-12 pounds of vegetables in 2 quarts of water. Steaming times calculated for steaming 5-6 pounds of vegetables per batch Culinary Principles: www.nfsmi.org/documentlibraryfiles/ PDF/20100210102351.pdfdocumentlibraryfiles/PDF/20100210102351.pdf Basic Principles of Seasonings Additional seasonings The general term spices is commonly used to Other seasonings include juices: apple, lemon, mean spices, herbs, and dried vegetables used lime, orange, pineapple; orange and lemon for seasoning. Food preparation techniques zest; meat bases; vegetable stock; olive oil; hot such as caramelizing and marinating are also sauce; soy sauce; Worcestershire sauce; smoke methods of adding flavor to foods. Fruit juices flavor concentrate; and sesame seed oil. are also flavoring agents. We do not think of marinating or fruit juice as a spice. Successful Preparation techniques food service assistants’ creativity in seasoning Browning, caramelizing, roasting, and foods is not limited to spices. marinating are simple culinary techniques that add flavor. Below are ingredients or techniques that are tools of effective flavoring of foods. The lists above were limited to seasonings most practical for school foodservice. In summary, Spices seasonings added to a food during preparation Spices include allspice, cardamom, cinnamon, enhance the natural flavor of the food. cloves, ginger, mace, mustard, nutmeg, paprika, peppercorns, and red pepper. This enhancement can be achieved in five different ways: Herbs Herbs include anise seed, basil, bay leaves, 1. By adding spices caraway seed, celery seed, chives, cilantro 2. By adding herbs (coriander leaves), coriander, cumin, dill, 3. By adding seasoning foods fennel seed, marjoram, mint, oregano, parsley, poppy seed, rosemary, sage, savory, sesame 4. With additional seasonings seed, tarragon, thyme, and turmeric. 5. By using certain food preparation techniques Seasoning foods Bell peppers – green, red, yellow, hot chili pepper such as Jalapeno pepper, and many other varieties of pepper; carrots, celery, garlic, lean smoked meat, leek, onion, and shallot are examples of seasonings.

Culinary Techniques for Healthy School Meals Seasonings 6 Spices Spices are prepared from the roots, buds, flowers, fruits, bark, or seeds of plants. The chart shows some of the basic information about spices. Name Form Taste Uses Allspice Whole berries, The aroma Fruit cakes, pies, relishes, preserves, ground suggests a blend sweet yellow vegetables, such as of cloves, cinnamon, sweet potatoes and tomatoes and nutmeg; sweet flavor Cardamom seed Whole, ground Mild, pleasant, Baked goods, apple and pumpkin sweet ginger-like pies; an important ingredient in curry flavor Cinnamon Whole sticks, Warm, spicy Cakes, buns, breads, cookies, ground sweet flavor and pies Cloves Whole, ground Hot, spicy, sweet, Whole cloves for baking hams and penetrating flavor other pork, pickling fruits, and in stews and meat gravies; ground cloves in baked goods and desserts and to enhance the flavor of sweet vegetables, such as examples beets, sweet potatoes, and winter squash Ginger Fresh, whole, Aromatic, sweet, spicy, Baked goods; rubbed on meat, cracked, ground penetrating flavor poultry, and fish; in stir-fry dishes Mace Ground Strong nutmeg The thin red network surrounding flavor the nutmeg fruit; used in baked goods where a color lighter than nutmeg is desirable Mustard Whole seeds, Sharp, hot, very Meats, poultry, fish, sauces, salad powdered, pungent dressings, cheese and egg dishes; prepared whole seeds in pickling and boiled beets, cabbage, or sauerkraut Nutmeg Whole, ground Spicy, pleasant Seed of the nutmeg fruit for baked flavor goods, puddings, sauces, vegetables; in spice blends for processed meats; mixed with butter for corn on cob, spinach, and candied sweet potatoes Paprika Ground Sweet, mild, or A garnish spice, gives an appealing pungent flavor appearance to a wide variety of dishes; used in the production of processed meats such as sausage, salad dressings, and other prepared foods Peppercorns: black, Whole, ground, Hot, biting, very Many uses in a wide variety of foods; white, red, and pink coarse ground pungent white pepper ideal in light colored foods where dark specks might not be attractive Red pepper (Cayenne) Ground, crushed Hot, pungent flavor Meats and sauces

Culinary Techniques for Healthy School Meals Seasonings 7 HerbsCulinary Principles Herbs come from the leaf or soft portions of plants. Name Form Taste Uses Anise seed Seeds Sweet licorice flavor Cookies, cakes, fruit mixtures, chicken Basil Fresh, dried Mint licorice-like Pizza, spaghetti sauce, tomato dishes, chopped leaves flavor vegetable soups, meat pies, peas, zucchini, green beans Bay leaves Whole, ground Flavor distinctly Fish, soups, tomato juice, potato salad different from celery dressing Caraway seed Whole Sharp and pungent Baked goods such as rye bread, cheeses, sauerkraut dishes, soups, meats, stews Celery seed Whole, ground Flavor distinctly Fish, soups, tomato juice, potato salad different from celery Chives Fresh, freeze dried In the onion family; Baked potato topping, all cooked green delicate flavor vegetables, green salads, cream sauces, cheese dishes Coriander seed Whole, ground Pleasant, lemon Ingredient in curry, ground form used orange flavor in pastries, buns, cookies, and cakes; in processed foods such as frankfurters Cilantro Fresh, dried Sweet aroma, Ingredient in Mexican foods mildly peppery Cumin Whole seeds, Warm, distinctive, Ingredient in chili powder and curry ground salty-sweet, powder; German cooks add to pork and resembles caraway sauerkraut and Dutch add to cheese Dill Fresh, dried, Aromatic, like Dill pickles; seeds in meats, sauces, seeds caraway but milder salads, coleslaw, potato salad, and and sweeter cooked macaroni; dill weed in salads, sandwiches, and uncooked mixtures Fennel seed Whole Flavor similar to Breads, rolls, apple pies, seafood, pork anise, pleasant and poultry dishes; provides the sweet licorice distinctive flavor to Italian sausage Marjoram Fresh, dried whole Faintly sage like, Vegetables, one of the ingredients in or ground slight mint poultry and Italian seasoning; aftertaste, delicate processed foods such as bologna Mint Fresh leaves or Strong and sweet Peppermint is the most common dried flakes with a cool variety; popular flavor for candies and aftertaste frozen desserts; many fruits, peas and carrots Oregano Fresh, dried leaves, More pungent Pizza, other meat dishes, cheese and egg ground than marjoram, dishes; vegetables such as tomatoes, reminiscent of zucchini, or green beans; an ingredient thyme in chili powder

Culinary Techniques for Healthy School Meals Seasonings 8 Herbs,Culinary continued Principles Name Form Taste Uses Parsley Fresh, dried flakes Sweet, mildly spicy, A wide variety of cooked foods, salad refreshing dressings, and sandwich spreads Poppy seed Whole, crushed Nut flavor Whole as a topping for rolls, breads, cakes, cookie, and pastries; crushed in fillings for pastries; over noodles and pasta or rice; in vegetables such as green beans Rosemary Fresh, whole leaves Refreshing, pine, Chicken dishes and vegetables such as resinous, pungent eggplant, turnips, cauliflower, green beans, beets, and summer squash; enhances the flavor of citrus fruits Sage Whole, rubbed, Pungent, warm, Meats, poultry stuffing, salad dressings; ground astringent cheese; a main ingredient in poultry seasoning blend; an ingredient in a wide variety of commercial meat products Savory Fresh, dried whole Warm, aromatic, Beans, meats, soups, salads, sauces; an or ground resinous, delicate ingredient in poultry seasoning blend sage flavor Sesame seed Whole Toasted nut flavor Rolls, bread, and buns Tarragon Fresh, dried leaves An aroma with a Vinegar, salad dressings, chicken, tartar hint of anise; sauce, and egg salad licorice flavor, pleasant, slightly bitter Thyme Fresh, dried Strong, pleasant, New England clam chowder, Creole whole or ground pungent clove flavor seafood dishes, midwest poultry stuffing; blended with butter is good over green beans, eggplant, and tomatoes Turmeric (Tumeric) Dried, powder Aromatic, warm, Prepared mustards; a main ingredient mild in curry powder; chicken and seafood dishes, rice, creamed or mashed potatoes, macaroni; salad dressing for a seafood salad; in melted butter for corn on the cob

Culinary Techniques for Healthy School Meals Seasonings 9 CulinaryCulinary Principles, Principles continued

Other Seasoning Foods • A total of 1–3 tablespoons herbs and spices Other seasoning foods are items that are added per 50 portions of a recipe is generally for additional flavor. This may include the adequate. following: • In general, double the spices and herbs in a • sweet bell peppers (green, red, yellow), recipe when increasing from 50–100 servings. Increase the spice or herb by 25% for each • hot chili peppers, additional 100 servings. • Jalapeno peppers and many other varieties • Heat builds in recipes quickly. Be especially of peppers, careful when adding hot seasonings such as • carrots, red pepper (cayenne), mustard, cloves, and • celery, peppercorns: red, white, pink, or black. • onions, Processes to Capture Flavor • garlic, Gourmets consider the true value of a food is • lean smoked meats, its flavor. Several different processes help to capture flavor. • leeks, Infusion: Infuse (steep) herbs and spices in • shallots, and • vinegars, oils, stocks, and juice to enhance the • citrus zest or peel. Zest is the grated outer flavor before the liquids are used in recipes. peel of any citrus fruit. The most common Marination: Marinate foods by submerging are lemon and orange. The white inner peel • (soaking) in the mixture of ingredients, by should not be used as it imparts a bitter basting or brushing the food while it is being flavor. cooked, or putting a dry or wet rub on the General Rules for Enhancing Flavor food before the cooking is started. During Food Preparation • Reduction: Reducing enhances flavor • The development of flavor through the use through concentration. A liquid is reduced of seasonings is a creative process. Always by boiling away some of the liquid. Reduce start with a small amount and increase until fruit juice concentrate by decreasing the the product has an acceptable taste and amount of water before it is added to a recipe. aroma. In general start with 1/4 teaspoon per pint or pound of a food product. When using garlic powder or pepper start with only 1/8 teaspoon. • Use two times as much of a fresh herb or spice as of the dried form (for example, 2 teaspoons of fresh basil equals 1 teaspoon dried whole leaf basil). • Use twice as much of a dried leaf herb as of the ground form (for example, 1/2 teaspoon dried thyme leaves equals 1/4 teaspoon ground thyme).

Culinary Techniques for Healthy School Meals Seasonings 10 CulinaryCulinary Principles, Principles continued

Short Cuts to Use Spices and Herbs as Seasoning Blends of seasoning foods, spices, and herbs can save time when assembling ingredients for food preparation. Some blends have been in use for a long time. The chart below identifies the ingredients in some of the blends you use in your kitchen. Many spice and herb mixtures can be purchased commer- cially, but school foodservice assistants can make their own blends to reduce the number of seasonings in inventory. If commercial blends are purchased, the amount of salt included should be evaluated. The Dietary Guidelines recommend moderate use of sodium (salt).

Common Blends of Herbs and Spices Name Ingredient How It Is Used Apple pie spice Cinnamon, cloves, nutmeg, Baked pies, cakes, pastries mace, allspice, ginger Barbeque spice Cumin, garlic, cloves, paprika, Barbeque sauce, salad dressing, and other ingredients: chili meat casseroles, potatoes pepper, salt, sugar Chili powder Cumin, garlic, oregano, cloves, Chili con carne, gravy, allspice, powdered onion, and meat stews other ingredients: chili pepper, salt Curry powder Ginger, tumeric, cloves, Indian curry dishes, curry sauces, cinnamon, cumin, black and French dressing, scalloped red pepper, fenugreek seed ( a tomatoes, fish chowders, spice specific to this blend) split pea soup Poultry seasoning Sage, thyme, marjoram, savory, Poultry and other stuffing, meat sometimes rosemary loaf; biscuits served with poultry Pumpkin pie spice Cinnamon, nutmeg, cloves, Pumpkin pie, spice cookies and ginger cakes, gingerbread

Culinary Techniques for Healthy School Meals Seasonings 11 CulinaryCulinary Principles, Principles continued Seasoning Tips Learning to use a wide variety of seasonings • A mix of ginger, soy sauce, and pineapple requires experience. Below are seasoning tips as juice makes a good light, sweet, moist mari- we expand our experience with a wide variety nade for poultry. of seasonings. • Cayenne pepper, garlic, coriander, cilantro, • Citrus juices, such as lime juice and orange, black pepper, cumin, and lime juice make or lemon zest contrast with milder fruits a heavier, peppery, moist marinade for a like bananas. Caribbean taste. • Spices like cinnamon complement apple • For an Italian taste, use garlic, white pep- slices. per, and an Italian blend in a savory, moist • Sweet herbs like mint, nutmeg, ginger, marinade. or anise complement citrus fruit such as • Blends of dry spices can be rubbed into orange or grapefruit slices. cuts of meat the day before cooking as a dry • Fresh herbs like savory, chopped, basil, or marinade. The flavors are absorbed into the cilantro can be added directly to a green meat before and during cooking. salad. • Browning or grilling meat is a subtle form • Salads with strong-flavored ingredients call of seasoning that adds a distinct flavor, for pepperier dressings. Try some of these color, and aroma. additions to a basic dressing: • Herbs and seeds like caraway, dill, poppy, and sesame can be baked into bread or º Peppery herbs: red pepper, black pepper, mustard, and paprika sprinkled on top for a nice accent. • Use cinnamon and nutmeg in raisin bread. º Strong herbs: oregano, tarragon, chives, and dill • Use garlic and ground peppercorns in garlic sticks. º Seasoning foods: chopped garlic, grated onion, or chopped pepper • Add chopped onions to dough to create onion rolls. º Additional seasonings: hot sauce, Worcestershire sauce, garlic powder, or • Cook rice in stock or flavored broth instead onion powder of water to enhance flavor. • For delicately flavored vegetables like • Spice up your spaghetti sauce with fennel to mashed potatoes, add a sweet spice like replace some of the Italian sausage taste. nutmeg to complement the flavor; add a • The flavor of ground herbs can be lost savory spice like oregano, chives, or dill to quickly. Ground herbs should be added just totally change the flavor. before the cooking of the food is complete. • For strong-flavored vegetables use peppery • There is no exact rule, but the herbs should spices like basil, black pepper, and savory. be added close to the end of the cooking • Use less salt to season fries; try Cajun time. Adequate time should be allowed for seasoning blend to enhance flavor. the dried herb to absorb enough moisture • For baked fruits, use dessert type spices such to release the flavor. as nutmeg, cloves, or apple pie spice blend.

Culinary Techniques for Healthy School Meals Seasonings 13 CulinaryCulinary Principles, Principles continued

• Whole spices are best suited to long cooking • In quick-cooking foods such as vegetables, recipes. Whole spices should be added as add the herbs at the start of cooking. soon as cooking begins to obtain maximum • In slow-cooking foods such as soups or stews, flavor enhancement. Whole spices and add herbs in the final 15–20 minutes. herbs (fresh and dried) should be removed before the food is served. The use of a sa- • To prepare fresh herbs for use, wash in chet d’epices makes removal of these whole cool water, and discard any blemished herbs and spices easy. leaves. The herbs are ready for use in a bouquet garni. If the fresh herbs are to be • In a fruit recipe, a general rule is to increase used chopped, the woody stems should the spice by 50% and decrease the sugar by be removed and the fresh herb should be 50%. The spice enhances the flavor, and less chopped to the size appropriate for the sugar is required. food. • Sesame seed should be toasted before use unless it is used as a topping that will be exposed to the direct heat of the oven. • Dry mustard has no smell. The aroma develops when it is mixed with a cold liquid. Allow 10–15 minutes for the full flavor to develop. • The flavor of seasonings (especially dried herbs) tends to become more intense in a food over time. If a food (for example, chili or spaghetti sauce) is cooked the day before and reheated for serving, this preparation technique should be taken into consider- ation when deciding how much seasoning to use. The longer a food is held after prepa- ration the more the flavors have an oppor- tunity to fuse, mellow, and develop a full, rich taste. • For cold foods such as salad dressings and cold salads, add the seasoning several hours in advance to allow the flavors to develop. When adding additional seasonings to salad dressing, make the additions the day before and allow the flavor to develop overnight.

Culinary Techniques for Healthy School Meals Seasonings 14 Romance The Menu: Use Descriptions

Airy Clarified Filling A la carte Classic Fiery A la king Colorful Fishy A la mode Complemented By Fizzy Al dente Condensed Flakey Almond flavored Condiment Flame-Broiled Appetizing Cool Flavorful Aroma Course Florentine Aromatic Creamed Floury Au gratin Creamy Fluffy Au jus Creole Folded Baked Crispy Fragrant Balsamic Crumbly Feathery Barbecue Crunchy Fresh Basted Crusted Freeze dried Bathed In Crystalized Fried Battered Cuisine From Scratch Béarnaise Curd Frosted Bite-size Cured Frosty Bitter Curried Frozen Blackened Dainty Fruity Blanched Dash Fudgy Bland Decadent Full-bodied Blended Delectable Full-flavored Bold Delicate Garlicky Bolognese Deglaze Garden Boned Dehyrated Garden Fresh Boneless Delicious Gingery Braised Delightful Glazed Breaded Deluxe Glossy Brewed Deviled Golden Brittle Diluted Good Broiled Dipping Gooey Browned Distinctive Gourmet Bubbly Divine Granulated Burning Dredged Grated Bursting Drenched Gratifying Butterflied Dripping Griddled Buttery Drizzled Grilled Cacciatore Dry Hand-Battered Candied Dry-Roasted Heaped With Candy-Coated Dusted Heaping Canned Earthy Hardboiled Caramelized Edible Heat Chalky Elegant Heavy Char Broiled Enjoyable Healthy Cheesy Enticing Hearty Chewy Entrée Heavenly Chili Escalloped Herbaceous Chilled Evaporated Hint Chipotle Exquisite Homemade Chocolatey Fine Homestyle Chopped Finger Licking Good House-made Chowder Fibrous Honeyed

Romance The Menu: Use Descriptions

Hors d’oeuvre Powdered Sprinkled Hot Powdery Steamy Hot Sauce Potent Stewed Icy Pouched Stiff Infused Preserved Stinging Intense Puffy Strong Inviting Pulp Stuffed Juicy Puréed Succulent Julienne Ragout Sunnyside up Kick Rare sugar-coated Laced Raw Sugary Laden Refreshing Sweet Layered Relish Sweet and Sour Lemony Rich Syrupy Light Rib Sticking Tangy Lip-smacking Ripe Tantalizing Liquid Roasted Tart Loaded Robust Tasty Local Salted Tempting Low-Fat Salty Tender Lumpy Sauté Texture Luscious Savory Thick Lyonnaise Scalded Titillating Marinated Scented Toasty Marvelous Scrambled Topped With Mashed Scrumptious Tossed With Meaty Seared Vanilla Medium Seasonal Velvety Mellow Seasoned Vinegary Melted Sharp Warm Melt-in-your mouth Shredded Watery Mild Simple Well-done Milky Sizzling Whipped Minced Simmering Wholesome Minty Skimmed Wild Mixed Slathered Wilted Moist Sliced Yummy Mouth-watering Slivered Zest Natural Slow-cooked Zesty Nutritious Smokey Zippy Nutty Smooth Oozing Smothered Organic Snappy Palatable Soaked Pan-fried Soft Paprika soft-boiled Parboiled Soufflé Pan-seared Sour Peppered Sparkling Peppery Spicy Perfumed Spirited Pickled Spoiled Piping Spongy Pleasant Spread

Menu Planning Checklist Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Comments Color: use 1 or 2 colorful foods at each meal Texture/Consistency: offer crisp foods with soft foods Shape: Vary the shapes of foods Flavor: Use strong and mild flavored foods together, Balance light and heavy foods (i.e. light desserts with hearty entrees Garnish

Variety in foods: please highlight or count the number of times each of these is served: Chicken Beef Fish Ham/Pork Ground Beef Turkey Brat/hotdog Soup/chili Other Depending on your needs, you may want to evaluate vegetables, sides, or desserts for variety too Nutrition Adequacy Checklist if you are not using Simply Menus

GARNISHING “We taste first with our eyes” Why do we garnish?

What a garnish says about your meals • We care about our clients - We took the time to make the plate look pretty

Limitations of garnishing • Poor Plate presentation - Scoop and Plop method - Food swimming in sauces - Food falling off the edge of the plate - Misshaped food (biscuits)

• Poor tableware - Poor table set up - Poor condition of serviceware or mismatched serviceware

• Poor food quality - Overcooked food - Poor taste - Inappropriate temperature of food Garnish Suggestions

Vegetables • Beets: cooked or canned, sliced or cut-outs (must be drained well) • Carrots: strips, curls, crinkle cuts • Celery: strips, curls or fans • Cherry, grape, or whole tomatoes: whole cherry, halved, v-cut, slices, wedges • Cucumber or zucchini: slices, twists, curls, fans • Radishes: rose, fans, slices • Blanched Sugar Snap Peas (pea pods) • Peppers: strips, diced, rings of assorted colors • Lettuce and variety of greens • Green Onions • Onions: rings, wedge in white, yellow, or red/purple • Pickles: slices, spear of dill or sweet depending on the meal • Herbs: dry and fresh • Combinations of the above

Fruits • Cranberries: whole, jellied, relish • Oranges, lemons, grapefruit, or limes: wedge, slice, twist, curl (Try them on the beverage of day goblet or glass for ice tea, lemonade, or punch) • Grape Cluster • Fresh Bing or royal Anne cherries on the stem • Kiwi fruit sliced and/or fanned • Star Fruit (seasonal) • Maraschino cherry alone or with other fruit • Pear or peach half tinted • Pear or peach sliced • Pineapple ring • Melon balls in a variety of colors (watermelon, cantaloupe, honeydew, etc…) • Melon Wedges • Strawberry whole or fanned • Blueberries, raspberries, mulberries, etc…. • Apple wedges in a variety of colors (green, red, yellow, mixed, etc….) • Coconut shredded, colored or toasted • Fruit sauces of any of the above, tinted with dry gelatin or food coloring • Combinations of the above

Flowers • Not often used due to expense and difficulty with obtaining the product. Must be purchased from a produce company that can assure they were grown specifically for food service operations without pesticides or fertilizers and without a coating of preservatives that could contaminate the food. • Typically come packaged for immediate use with no extra washing needed Buffet Garnishes

1. Breakfast meats like bacon, ham, and sausage should be facing the same direction and layered in 2-3 rows per pan 2. French toast, pancakes, and waffles should be layered neatly (not stacked) in 2 rows. Strawberries or strawberry fans add a nice touch. Use of frozen berries (blueberries, raspberries, strawberries, etc…) may cause the color to bleeds excessively onto the food. These items cooked while the customer watches is a great option too. 3. Scrambled eggs should look like scrambled eggs. If the eggs were not prepared on the grill but baked, use a potato masher to beak them up prior to service. A cohesive egg product gives the impression that the eggs were powdered (not “real”) 4. Meat patties, breasts, or cuts of beef, pork, turkey, and chicken layered neatly in 2-3 rows with sautéed onions, mushrooms, green peppers, vegetables, fruit (for chicken and pork), herbs, etc… Natural pan gravy or thickened meat juices under the meat will help to keep it moist. Do not stack multiple layers on top of each other. 5. Fish may be layered in rows with parsley or paprika sprinkled lightly over the top. 6. Breaded meat items should not be layered and individually placed side by side in the pan to avoid the breading from sticking to another piece. Garnish each piece individually like lemon for fish, parsley for any meat, shredded cheese etc… 7. Chicken pieces arranged in rows should only be served 10 per pan to keep it piping hot. Consider fresh springs of rosemary for aroma and flavor. 8. Meat roasts should be sliced and placed neatly in 2-3 rows per pan. Do not stack the slices. Natural pan gravy or thickened meat juices under the meat will help to keep it moist. Add roasted new potatoes and carrots to the outer four corners for beef or cranberry relish and potatoes turkey.Add pineapple rings/cherry or orange slices for pork. (A meat carving station is always a good option for meat cut to the customers’ orders. Temperature maintenance is of the utmost concern with the carving station and a heat source like a heat lamp is you best option.) 9. Meat loaves should be small, 10-12 per pan and should look like a loaf. Garnish the top with tomatoes/Creole sauce for beef; pineapple rings/cherry for ham; lemon twists or zests, dill springs, or dill sauce for salmon 10. Bratwurst or linked meat may be on top of a beef of sauerkraut and garnished with grilled onions. 11. Stews and soups should be in small pan, no more than 15 servings per pan with diced celery or tomatoes, purple onion rings, parsley, or cheese laying on top. A crock of soup for self-service a good option too. 12. Vegetables should be garnished with a contrasting color. Red pepper rings on top of green beans would be an example. Change the pans often to avoid discoloration. 13. Casseroles including potatoes should be served in small batches. Bright colorful garnishes like pimentos sprinkled on top, parsley, red/yellow/green pepper rings are great option. 14. Vegetable Salads on the salad bar look nice with fresh vegetable garnishes in the center. Mayonnaise based salads could be sprinkled lightly with paprika or garnished with egg slices or pickle slices in the center. Garish these meals

Chicken Salad Hamburger with Bun Croissant Baked Beans Potato Soup French Fries Fruit Brownie

Pepper Beef Steak Soft Burrito Corn Refried Beans Au Gratin Potatoes Rice Pie Baked Apples French Toast Sausage

Roast Turkey Mashed Potatoes Spaghetti with Squash Meat Sauce Pumpkin Pie Tossed Salad Garlic Bread Pudding Fish Square Hashbrown Patty Diced Carrots Lemon Cake Fan Garnish

• Cut unpeeled cucumbers into lengths about 4 inches long

• Slice off opposite sides lengthwise, resulting in a rectangular shape. You will have peel on two sides.

• Place peel side down on cutting board and slice five to seven 1/4-inch slices vertical to the board to within 1/4-inch of one end. The slices must remain connected at one end.

• Carefully spread slices into a fan shape, taking care not to break the connecting strip of peel.

• Use as many rounds as you need to make the fan size suit your purposes. • Thinner sliced rounds will be easier to form into fans.

• Other choice for fan garnishes include zucchini, baby eggplant (dip in lemon juice to discourage browning), citrus fruit, kiwifruit, star fruit, or other cylindrical fruits and vegetables

• Cut unpeeled cucumbers into lengths about 4 inches long.

• Slice off opposite sides lengthwise, resulting in a rectangular shape. You will have peel on two sides.

• Place peel side down on cutting bard and slice five to seven 1/4-inch slices vertical to the board to within 1/4-inch of one end. The slices must remain connected at one end. Curl Garnish

• Cut unpeeled cucumbers into lengths about 5 inches long. • Angle knife to match the pointed end of • Carve one end to a 1-inch point so it the cucumber looks like a stubby sharpened pencil. • Slice a continuous strip about 1/4-inch thick following the angle of the point, just as you might pare an apple or orange in a single piece.

• Gently stretch out curled strip so you can grasp the ends. It is important that there is no twist in the center. • Grasp the ends with the skin side down and simultaneously curl both ends toward the center forming two connected cones.

• If the strip is too long, simply trim down the ends. Customer Service Dietary Audit Tool Date: ______Person Completing: ______Staff Observed:______

Standard Yes No Comments Servers smile warmly and sincerely as they serve residents. Servers have a pleasant tone of voice at all times, especially when a request or a complaint is brought to their attention. Body language of all servers is welcoming, friendly and not defensive. Residents are appropriately greeted in all interactions: when order is taken, food is served and when dirty dishes are picked up. Server appearance is neat and clean. Hair is covered, if necessary, or pulled back when serving or assisting residents. Servers help identify foods on a resident’s plate and verify accuracy of order when food and beverages are served, if appropriate. Residents’ orders are taken in a timely manner or residents do not wait in line for an extended time for the buffet or to enter the dining room. Guideline – 5-10 minutes Additional portions or alternate foods are offered when a resident is not eating well. Resident is offered the appropriate condiments in a timely manner. Table place setting is appropriately set, neat, clean and orderly. Staff is aware of the day’s menu, including the choices. Plates and glasses are placed within reach for residents or as per care plan if there is a specific location or side that is best. Noise level in the dining room is appropriate to provide a comfortable and calm dining atmosphere, which meets the needs of the residents.(music, TV, clattering of dishes, staff conversations) Food is plated in an appetizing manner. Cognitively impaired residents receive adequate cueing, with an explanation of foods/beverages given if appropriate, and according to the care plan. Staff interact positively with other staff members and work as a team in the dining room. Staff serve internal customers (staff) in a courteous and polite manner if applicable. Residents are allowed ample time to finish their meal without being rushed. Comments: ______

Create a competitive Advantage that is Unique & Braggable • Can your competitors easily copy your specialty? • Do you just blend in with the competition? • Do your potential customers have a reason to pick your organization over the competition?

Successful teams are positioned for success by having a: • Clearly defined niche • Big dreams for the future that are shared • Create & follow plans that help them achieve the vision • Offer unique, braggable, news worthy cutting edge care

Define your niche….. • First understand your own home, team, customers, audience & competition. • Identify strengths & weaknesses • Define a niche that fits

Unique Ideas: • Signature food items Feature locally accessed items • Food & beverages available 24/7 Offer gluten-free items • Menus that meet the needs of your home’s service niche Feature vegetarian or meatless options • Chefs’ specials & services Use technology to enhance dining • Welcome baskets Features menus on your TV Monitors • Restaurant style dining Host events to increase awareness of CHD, Alz, etc. • Open breakfast made to order Feature resident recipes • Theme Events “Down Home Cooking” • Room Service Host guest chefs • Diabetic or Heart Healthy options & education Coffee time with cookie of the month • Neighborhood concept: “We know our customers!” Accommodate dysphagia, be the experts • Catering 500 calorie plates • Gourmet on the Go Ethnic food features “Around the World” • Buffet or Salad Bars Mints on the pillow • Salad or Dessert Cart Dinner music entertainment • Ice Cream Shop Omelet bars, pasta bars, baked potato bars • Bistro Soup of the day! Sandwich of the day! • Coffee-shop Personal pizzas made order • Breakfast Offered All Day Carving station • Soup/Sandwich Station Wine & cheese tasting, food pairings • Health fair Guest selection of meal of the month • Food demonstrations & tastings ½ portions or extra portions • Snack Cart Hydration station with flavored water • Happy Hour Coffee bar • Special Events-county fair, Easter egg hunt, grill out, tailgates Offer kids meals for families • Host community meetings Take out • Recipe/article features Sliders, minis, petite, dessert shooters • Dining with dementia Grow your own herb garden • Bariatric specialists Fruit baskets, yogurt parfait bars

AGENDA

9:00 - 9:30 a.m. Registration

9:30 - 11:30 a.m. Basics to Brilliance • Discuss & demonstrate how to elevate basic culinary techniques to brilliant cuisine in a senior living community focusing on knife skills, cooking principles, flavoring, and presentation. • Offer ideas to build a culture of culinary competency • Tie in the benefits of excellent cuisine & a sound customer service program in providing a competitive advance in this market.

11:00 a.m. - 3:00 p.m. Food, Idea & Product Showcase Featuring Brands You Trust & Demonstrations

CEUs requested: 3 Total

PRESENTER BIOS

Julie Halfpop, RD, LD Julie is the Director of Nutrition Services for Martin Bros. Distributing, a full-line foodservice distribute. She leads the team of 10 dietitians in offering value added services such as a menu management system, innovative educational opportunities, cost analysis, dining enhancement and more. She is a graduate of Iowa State University and has worked over 30 years in the senior living environment.

Steve Tiezzi, Corporate Chef Steve is a graduate of CIA with an Associate Degree in Occupational Studies Culinary Arts. He is a corporate chef for Martin Bros. and supports customers in menu development and system management. His work history spans such industries as hotel, casino, restaurants, food brokerage. He has spent much time working with customers in the senior living environment.

Scott Fadden, Corporate Chef As Corporate Chef for Martin Bros., Scott specializes in inspiring customers to control costs and create efficiencies in their dining operations. He is recognized for his hands-on approach to facilitating change. He has an extensive work history in the senior living industry, restaurants, and chain management.

Rob Fiori, Director of Solutions As the Director of Solutions for Martin Bros., Rob leads our team of professionals in the provision of cleaning/sanitizing solutions for customers throughout the Midwest. Rob came to Martin Bros. after working many years with TMA Chemicals. He brings much insight into the importance of education, regulation management, and a sensible approach to system implementation. CERTIFICATE OF ATTENDANCE

______ATTENDED

MARTIN BROS. BASICS TO BRILLIANCE EVENT ON

______

SPONSORED BY MARTIN BROTHERS DIST. CO., INC.

_____ Continuing Education Hour Approved DMA Approval # 160879

PROGRAM CHAIRPERSON:

Julie Halfpop, RD, LD CERTIFICATE OF ATTENDANCE

______ATTENDED

MARTIN BROS. BASICS TO BRILLIANCE EVENT ON

______

SPONSORED BY MARTIN BROTHERS DIST. CO., INC.

_____ Continuing Education Hour Approved DMA Approval # 160879

PROGRAM CHAIRPERSON:

Julie Halfpop, RD, LD Meeting Evaluation

Taste the Dining Difference

Please evaluate the program using the following rating system with 5 being the best

Speaker: Julie Halfpop, RDN, LD Topic: Basics to Brilliance

1. Speaker had an organized and effective presentation 5 4 3 2 1 style.

2. Information provided was new and useful. 5 4 3 2 1

3. Overall, topic was beneficial for me. 5 4 3 2 1

4. Speaker was knowledgeable and stimulating 5 4 3 2 1

5. The presentation flowed well. 5 4 3 2 1

Was there enough variation in presentation/learning styles (i.e. lecture, demonstration, hands-on, etc)? If not, which style would you like to see more of?

How did you learn about this event? Circle one.

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Did the location meet your expectations? YES NO

Suggestions for Improvement:

Future Topics to Be Covered

Do you feel equipped to implement the ideas presented in your own workplace?