A garnish is a food item or part of a food item featured in such a way as to enhance the food served. Garnishing is an art. It can be done well with little time or effort by following a Read More …
Guidelines for Garnishes
Tag: Guidelines
Guidelines for Use of Powdered Beverage Bases (Fruit Flavored)
Guidelines for Use of Powdered Beverage Bases (Fruit Flavored) YIELD: 100 Portions (6-1/4 Gallons) EACH PORTION: 1 Cup (8 Ounces) INGREDIENTS WEIGHTS MEASURES Beverage base, powdered, fruit punch flavor 2 oz. 1/4 cup (1-1/45 gal yield pkg) Sugar, granulated 5 Read More …
Guidelines for Preparation of Yeast Doughs
1. The water temperature in which the yeast is dissolved is important. If temperatures above 110°F. are used, the yeast will be killed. If under 105°F. the yeast’s growth or development will be retarded. 2. The amount of water required Read More …
Guidelines for Preparing Fresh Vegetables and Fruit
General Guidelines Keep fresh fruits and vegetables cold at all times except bananas. DO NOT remove from shipping containers unless needed within 24 hours. When vegetables, except onions, and fruits are removed from shipping containers, sort, trim, wash, drain well Read More …
Guidelines for Preparing Frostings and Frosting Cakes
FROSTINGS Frostings should not be so strongly flavored that they detract from the flavor of the cake. Frostings should complement the flavor of the cake. If a colored frosting is desired, mix the food coloring with a small amount of Read More …
Guidelines for Making Two Crust Pies
1. PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust. Divide dough into 13 7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. 2. ROLL DOUGH: Sprinkle each piece of dough Read More …
Guidelines for Making Turnovers
Prepare 1-1/4 recipes Pie Crust. Divide dough into 8 pieces. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into l8 by 24-inch rectangular sheet about 1/8 inch thick. Cut into 12–6 inch Read More …
Guidelines for Making One Crust Pies
BAKED PIE SHELLS 1. PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust. Divide dough into 13 7-1/2 oz pieces; place on lightly floured board. 2. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a Read More …
Guidelines for Making Dumplings
Prepare 1-1/4 recipes Pie Crust. Divide dough into 8 pieces. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by 24-inch rectangular sheet about 1/8 inch thick. Cut into 12-6-inch squares. Read More …
Guidelines for Scaling Cake Batter
The size baking pan used in developing and standardizing cake recipes is included in the upper left corner of each volume recipe. Other pan sizes may be used. When using: 9-inch Layer Pan Pour 18 to 20 oz batter into Read More …
Guidelines for Using Cake Mixes
Read and follow instructions on container. Before starting to mix cake: Assemble utensils and prepare baking pans. Check to make sure oven racks are level and in proper position for baking. Set oven thermostat to temperature specified on container. If Read More …
Guidelines for Successful Cake Baking
Read through entire recipe. Assemble all utensils and baking pans. Preparation of Cake Pans: Do not use warped or bent baking pans. Use only lightweight sheet pans (weighing about 4 lb) designed for baking. Shiny metal pans are best for Read More …
Guidelines for High Altitude Baking
Since atmospheric pressure decreases as altitude increases, the requirement for baking soda also decreases. Bakery mixes are formulated for use at sea level air pressure. A reduction in the soda content of mixes at higher altitudes is easily accomplished with Read More …
Guidelines for Use of Powdered Beverage Bases (Fruit Flavored) for 100
YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces) 1/4 cup (1-1/4-5 gallon yield package) Beverage base, powdered, fruit punch flavor 5 lb. (2-3/4 quarts) Sugar, granulated 6 gallons Water, cold Combine beverage base and sugar. Add water. Read More …
Guidelines for Fruit and Vegetable Juices for 100
(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, orange, pineapple, tomato and vegetable Read More …
Guidelines for Brewing Coffee for 100
1. Measure or weigh quantities of water and coffee carefully. Prepare only in amounts necessary to maintain continuous service. Urn coffee held 1 hour or longer and automatic coffee maker coffee held 30 minutes or longer deteriorates in flavor and Read More …
Guidelines for Fruit and Vegetable Juices for 100
(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, orange, pineapple, tomato Read More …
Guidelines for Use of Flours
All quantities in the Measures column of the recipes should be sifted before measuring. If flour weights rather than measures are used, the flour should be sifted after weighing to aerate the flour and to remove any foreign particles. BREAD Read More …
Guidelines for Use of Antibrowning Agents (Non Sulfiting Agents)
The purpose of an antibrowning agent is to prevent browning and maintain color and crispness in fresh potatoes and fruits. DIRECTIONS FOR USE Dissolve 1-3/4 ounces (3 tablespoons) antibrowning agent per gallon of cold water in a clean stainless steel, Read More …
Guidelines for Handling Frozen Food
Proper storage and handling procedures for frozen foods is essential for keeping foods safe and palatable. Some foods, such as vegetables, do not need to be thawed before cooking. Many recipes require meat to be only partially thawed or tempered, Read More …
Guidelines for Garnishes
A garnish is a food item or part of a food item featured in such a way as to enhance the food served. Garnishing is an art. It can be done well with little time or effort by following a Read More …
Guidelines for Fruit Bars
Fruit bars provide important sources of nutrients such as Vitamins A and C, and fiber. All fruits are low in fat and calories and none contain cholesterol. They may be set up for service at breakfast, lunch, dinner and brunch Read More …
Guidelines for Calories
Guidelines for calories employs two principles: (1) average calories based on food groups or categories rather than calorie counting of individual recipes; and (2) controlling calories by simple modifications. These modifications include serving method, smaller portion sizes, and eliminating or Read More …
Guidelines for Using Herbs
The following information is provided as a guide in developing familiarity and creativity with using herbs. Start with a small amount, taste, then add more if necessary. Suggestions for Use Basil Mildly peppery with a trace of mint and cloves Read More …
Guidelines for Use of Tilting Fry Pans
The tilting fry pan is a versatile piece of equipment. Although usually described as an oversized skillet because of its large flat cooking surface, this piece of equipment can perform almost any type of cooking except deep fat frying. The Read More …
Guidelines for Use of Steam Cookers
Use of steamers in quantity food preparation can save cooking time, labor, help maintain appearance of food, and preserve nutrients normally lost by other cooking methods. Steamers are ideal for batch preparation. Foods may be steamed and served in the Read More …
Guidelines for Use of Microwave Ovens
A microwave oven heats, cooks, or thaws food by means of short energy waves called microwaves. Oven-proof glass, paper, oven-proof dinnerware and plastic are transparent to microwaves and will permit microwaves to pass through them with little or no absorption. Read More …
Guidelines for Use of Dehydrated Onions, Green Peppers, and Parsley
ONIONS Dehydrated, chopped and dehydrated compressed, chopped onions maybe used in any recipe which specifies “onions, dry, chopped or sliced.” REHYDRATION GUIDE: Dehydrated Onions + Water(70-90°F.) = Rehydrated Onions OR Dry Onion Equivalent* Dehydrated, chopped onions 2 Read More …
Guidelines for Using Eggs
SANITARY PRECAUTIONS: Fresh clean eggs only should be accepted from supply points. DO NOT ACCEPT DIRTY or DIRTY, CRACKED EGGS. Fresh eggs should be refrigerated until ready to use. Under no circumstances should fresh eggs be stored unrefrigerated. Frozen whole Read More …
Guidelines for Brewing Coffee
1. Measure or weigh quantities of water and coffee carefully. Prepare only in amounts necessary to maintain continuous service. Urn coffee held 1 hour or longer and automatic coffee maker coffee held 30 minutes or longer deteriorates in flavor and Read More …
Guidelines for Fruit and Vegetable Juices (Single Strength, Concentrated and Instant)
Guidelines for Fruit and Vegetable Juices(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, Read More …
Guidelines for Coffee Urn Capacities
Guidelines for Coffee Urn Capacities Urn Capacity (Gallons) Coffee, roasted, ground Number of Cups Weights Measures 5 oz 8 oz 1 4-3/4 oz. 1-3/8 cups 25 16 1-1/2 7-1/4 oz. 2-1/4 cups 38 24 2 9-3/4 oz. 3 cups Read More …
Guidelines for Cooking Frozen Vegetables
YIELD: 100 Portions EACH PORTION: See Note 10 VEGETABLES POUNDS APPROX. AMOUNT OF WATER APPROX. COOKING TIME Asparagus 18 lb. 1 gal. 5 to 8 min Beans, green, wax or French style 24 lb. 2-1/4 gal. 5 to 8 min Read More …
Table and Chair Setup Guidelines
Fearing chaos at your social gathering? With helpful guidance about table and chair setup, you’ll never be at a loss about seating arrangements again. Since the success of any get-together depends largely on seating arrangements, it’s a small wonder so Read More …
Guidelines for Use of Flours
All quantities in the Measures column of the recipes should be sifted before measuring. If flour weights rather than measures are used, the flour should be sifted after weighing to aerate the flour and to remove any foreign particles. BREAD Read More …
Guidelines for Preparation of Yeast Doughs
1. The water temperature in which the yeast is dissolved is important. If temperatures above 110°F. are used, the yeast will be killed. If under 105°F. the yeast’s growth or development will be retarded. 2. The amount of water required Read More …
Guidelines for Brewing Coffee for 100
1. Measure or weigh quantities of water and coffee carefully. Prepare only in amounts necessary to maintain continuous service. Urn coffee held 1 hour or longer and automatic coffee maker coffee held 30 minutes or longer deteriorates in flavor and Read More …
Guidelines for Convection Ovens
A convection oven has a blower fan which circulates hot air throughout the oven, eliminating cold spots and promoting rapid cooking. Overall, cooking temperatures and times are shorter than in conventional ovens. The size, thickness, type of food, and amount Read More …
Guidelines for Container Yields for Canned Fruits
TYPE OF FRUIT PORTION SIZE (Approximate) CAN SIZE NO. OF CANS FOR 100 PORTIONS Applesauce 1/2 cup No. 303 can 25 No. 10 can 4 Applesauce, Instant 1/2 cup No. 2-1/2 can 4 Apricots, halved 3 to 5 halves Read More …
Guidelines for Cheese
STORAGE AND HANDLING All cheeses require special care in handling, storage, preparation and serving. The types of cheese used include: Cheddar, Swiss, processed American, American and Swiss, Mozzarella, pizza blend, cottage, cream, provolone, blue, Monterey Jack and Parmesan. Cheese is Read More …
Guidelines for Capacities of Steam Table and Baking and Roasting Pans
PANS DEPTH (Inches) USABLE CAPACITY (Quarts) USABLE CAPACITY (1/2 Cup Portions) STEAM TABLE: 12 by 20 inch (full size) 2-1/2 4 6 8 7 13 18-1/2 27 56 104 148 216 12 by 10 inch (1/2 size) 2-1/2 4 Read More …
Guidelines for Cutting Cakes
There is a satisfactory method of cutting each kind of cake. The factors to keep in mind are the size and number of servings and the cutting utensil to be used. The size and number of servings depend upon the Read More …