220slide05 - How quick do you need to get food to the...

Info iconThis preview shows pages 1–16. Sign up to view the full content.

View Full Document Right Arrow Icon
How quick do you need to get food to the patient?
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Food Distribution
Background image of page 2
Food Distribution Limitations
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Preferred Eating Temperatures 1. Broths, soups, hot beverages: 180-190ºF 2. Meats, potatoes, vegetables: 140-160ºF 3. Casseroles, cream soups, sauces: 150-165ºF 4. Cold food, beverages: <45ºF
Background image of page 4
Appropriate Temperatures Degrees F Hold frozen -10-0 Transport hot 165-170 Hold during serving >140 Do not hold between 41-140*danger zone
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Food Distribution Approaches 1. Centralized Delivery: 2. Decentralized Delivery:
Background image of page 6
What affects temperature retention? Original food temperature -
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
What affects temperature retention? Equipment -
Background image of page 8
What affects temperature retention? Holding & transport time -
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
What affects temperature retention? Moisture/density/surface area of food -
Background image of page 10
What affects temperature retention? Serving procedures -
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
What affects temperature retention? Original temperatures of service ware -
Background image of page 12
What affects temperature retention? Quantity of food in the pan -
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Foodservice Systems 4 types 1. Conventional 2. Commissary 3. Assembly Serve/Convenience 4. Ready-prepared
Background image of page 14
Think about… WHERE food is prepared in relation to where it is served The TIME SPAN between preparation & service The FORM of foods purchased The METHODS of HOLDING prepared foods The amount & kind of LABOR needed The amount & kind of EQUIPMENT needed
Background image of page 15

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 16
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 01/16/2012 for the course NUTR 220 taught by Professor Heathergraham during the Fall '11 term at Truckee Meadows Community College.

Page1 / 46

220slide05 - How quick do you need to get food to the...

This preview shows document pages 1 - 16. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online