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Menus and Recipes Menus and Recipes Menus and Recipes Menus and Recipes Basics Food Nutrition Basics Food Nutrition Basics Food Nutrition Basics Food Nutrition Sanitation and Safety Sanitation and Safety Sanitation and Safety Sanitation and Safety
• Menus and Recipes • Basics Food Nutrition • Sanitation and Safety
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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe
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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe• Menus are used in the dining room to give both wait staff and guests important information about what the establishment offers.
• Recipes give detailed instructions to aid kitchen staff to produce menu items.
• Carefully designed menus and recipes can help chef in kitchen operation and control costs
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Menu VS Recipe Menu VS Recipe Menu VS Recipe Menu VS Recipe
The Basics of NutritionThe Basics of NutritionThe Basics of NutritionThe Basics of Nutrition
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The Basics of NutritionThe Basics of NutritionThe Basics of NutritionThe Basics of Nutrition• Nutrition refers to the study of diet and health.
• It is through the comprehension of this study that we as foodservice professionals can accommodate and enrich various dietary preferences and restrictions.
• Meeting the dietary needs of today’s lifestyles involves an understanding that people eat or don’t eat certain foods for different reasons.
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Nutrition from the Nutrition from the Nutrition from the Nutrition from the CustomerCustomerCustomerCustomer’’’’s Point of Views Point of Views Point of Views Point of View
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Nutrition from the CustomerNutrition from the CustomerNutrition from the CustomerNutrition from the Customer’’’’s Point of Views Point of Views Point of Views Point of View
• As the dining public becomes more knowledgeable about nutrition, and continues to be more concerned about health, it will become more demanding of nutritious food items when dining out.
• A National Restaurant Association (NRA) discovered that customers can be group in THREE categories in regard to their attitudes toward nutrition when dining out.
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THREE categoriesTHREE categoriesTHREE categoriesTHREE categories of customerof customerof customerof customer1. Committed Patron – considered HEALTHFUL2. Vacillating Patron – concerned about
nutrition & eating helpful food but they are driven by taste and occasion
3. The Unconcerned Patron – unconcern with making healthful choices
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An Overview of An Overview of An Overview of An Overview of NutritionNutritionNutritionNutrition
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NutritionNutritionNutritionNutrition• Is the study of food and their relationship to HEALTH.
• Good nutrition required the consumption of foods that are low in FAT, high in FIBER, and high in NUTRIENTS.
• The Nutritional habits are improving between good eating habits and good health.
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An Overview of NutritionAn Overview of NutritionAn Overview of NutritionAn Overview of Nutrition• สารอาหาร (nutrient) หมายถึง สวนประกอบทางเคมีทีอ่ยูในอาหารซึ่งทําใหเกิดพลังงาน ชวยใหรางกายเจรญิเติบโตและแข็งแรง
Goals of an Effective Sanitation ProgramGoals of an Effective Sanitation ProgramGoals of an Effective Sanitation ProgramGoals of an Effective Sanitation Program
1. To protect food from contamination through safe handling procedures
Contribution Factors of Food borne in USContribution Factors of Food borne in USContribution Factors of Food borne in USContribution Factors of Food borne in US
The 8 most often cited factors in The 8 most often cited factors in The 8 most often cited factors in The 8 most often cited factors in FoodFoodFoodFood----Borne illness outbreaksBorne illness outbreaksBorne illness outbreaksBorne illness outbreaks
1. Failure to cool food properly2. Failure to heat or cook food thoroughly3. Employees with illness, infection, and poor personal
hygiene4. Food prepared a day or more before it is to served5. Contaminated raw ingredients added to ready-to-eat
foods6. Food remaining in the temperature dangerous zone 7. Failure to reheat previously prepared foods8. Cross-contamination of raw and cooked foods
Produce graphic illustrating:Produce graphic illustrating:Produce graphic illustrating:Produce graphic illustrating:
• Check• Clean• Cook• Separate• Chill• Throw away
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CHECKCHECKCHECKCHECK• Check to be sure that the
fresh fruits and vegetables you buy are not bruised or damaged.
• Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.
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• Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables.
• Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.
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• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ ready-to-eat” , “washed”or “ triple washed” need not be washed.
• Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
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• Dry fruits and vegetables with a clean cloth towel or paper towel.
• Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.
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• When shopping, be sure fresh fruits and vegetables are separated from household chemicals, and raw foods such as meat, poultry, and seafood in your cart and in bags at checkout.
• Keep fresh fruits and vegetables separate from raw meat, poultry, or seafood in your refrigerator.
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• Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.
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• Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.
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• Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.
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THROW AWAYTHROW AWAYTHROW AWAYTHROW AWAY• Throw away fresh fruits and vegetables that have
not been refrigerated within two hours of cutting, peeling, or cooking.
• Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.
• Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood.