NUTRITION RESOURCE CENTRE
MIX & MATCH MEAL SOLUTIONS TOOLS | RESOURCES | PRODUCT RECOMMENDATIONS
www.gfs.ca
nutritionrc@gfs.com
ABOUT OUR
GOALS The Nutrition Resource Centre at Gordon Food Service is dedicated to providing customers with evidence-based nutrition and food safety information. Our Mix & Match Meal Solutions Guide has been developed with your needs in mind to respond to the ever-increasing labour crisis that is impacting our foodservice operators throughout Canada. Included you will find solutions to support you including our protein rotation schedule on page 6. This tool was developed to help ensure variety and that the same protein is not provided within the same meal. Please note that the alternate rotation is simply an 'option' and for texture modified options please contact your Gordon Food Service Sales Specialist. Whether you are a General Manager with no prior food service experience or a red seal chef we are confident that the solutions that we've included will set you up for success.
OUR COMMITMENT TO SERVICE You, our clients, are integral to our success. We have been inspired by your dedication to the people you serve throughout this pandemic and sincerely hope that the solutions provided in this guide will support you in this mission.
RESOURCE
MENU REVIEW TIPS OUR TOP 5 TIPS FOR PLANNING YOUR MENU
RESOURCE - MENU REVIEW TIPS
OUR TOP 5 TIPS FOR PLANNING YOUR MENU
VARIETY
BALANCE
Alternate protein and vegetable side dishes. Avoid offering the same protein or side vegetables for two consecutive days. See our protein rotation schedules in the next section for support!
Offer a balanced selection of protein choices. For example, over 14 meals try to offer 3 x beef/veal, 3 x pork, 3 x poultry, 2-3 x fish/seafood and 2-3 x eggs/vegetable protein.
COST VISUAL APPEAL As you also eat with your eyes, ensure to evaluate your presentation according to: Colours Textures Shapes Avoid monotone colours on the plate!
NUTRITION Ensure your menu meets the nutritional needs of your client base.
Stay informed on commodity items such as raw proteins and fresh fruits and vegetables Combine different types of proteins to reduce your costs (meat and legumes) Keep tight inventory control and ensure you cross-utilize as many products as possible.
TOOL
PROTEIN ROTATION SCHEDULE MAIN & ALTERNATE OPTIONS
TOOL
PROTEIN ROTATION SCHEDULE WEEK 1 HC NUL R E N NI D
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
MAIN
Fish
Pork
Beef
Fish
Pork
Beef
Poultry
ALTERNATE
Beef
Poultry
Vegetarian
Egg
Poultry
Egg
Fish
MAIN
Poultry
Vegetarian
Pork
Poultry
Fish
Pork
Beef
ALTERNATE
Pork
Beef
Poultry
Lamb
Beef
Poultry
Vegetarian
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
MAIN
Pork
Fish
Beef
Poultry
Pork
Poultry
Egg
ALTERNATE
Poultry
Beef
Fish
Pork
Poultry
Pork
Beef
MAIN
Vegetarian
Poultry
Pork
Beef
Fish
Beef
Pork
ALTERNATE
Beef
Pork
Poultry
Vegetarian
Beef
Vegetarian
Poultry
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
MAIN
Fish
Beef
Pork
Beef
Poultry
Egg
Beef
ALTERNATE
Pork
Egg
Poultry
Vegetarian
Beef
Poultry
Fish
MAIN
Poultry
Pork
Beef
Pork
Fish
Vegetarian
Poultry
ALTERNATE
Veal
Poultry
Vegetarian
Poultry
Pork
Beef
Pork
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
MAIN
Pork
Vegetarian
Beef
Poultry
Pork
Poultry
Beef
ALTERNATE
Poultry
Beef
Fish
Pork
Poultry
Pork
Egg
MAIN
Beef
Poultry
Pork
Beef
Fish
Beef
Pork
ALTERNATE
Fish
Pork
Poultry
Egg
Beef
Vegetarian
Poultry
WEEK 2 HC NUL R E N NI D
WEEK 3 HC NUL R E N NI D
WEEK 4 HC NUL R E N NI D
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE
MIX & MATCH PROTEINS BEEF | PORK | POULTRY | FISH & MORE
RESOURCE - MIX & MATCH PROTEINS
BEEF Heat and Serve Entrees Beef Lasagna Beef Stew with Vegetables Beef with Macaroni Beef Cabbage Rolls Beef Chili Beef Shepherds Pie Beef Pot Pie (Beef, Beef & Vegetable, Steak, Steak & Mushroom) Heat and Serve Cuts of Beef Beef - Cooked (Sliced, Diced, Strips) Beef Pot Roast - Cooked Beef Short Ribs - Cooked Corned Beef - Cooked Ground Beef - Cooked Pulled Beef - Cooked Roast Beef - Cooked Steak-Cooked (Shaved, Strips) Convenience Beef Products Beef Burgers Patties - Cooked Beef Hot dogs Beef Ribette BBQ Glazed - Cooked Beef Meatballs (Plain, Italian, Swedish) Beef Meatloaf Beef Meatloaf with Mushroom Gravy Beef Sausage Rolls Beef, Deli Meat Breaded Veal (Original, Italian) Beef products may require a sauce or gravy to maintain moisture. Please See Sauces and Gravies on page 20.
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH PROTEINS
PORK Heat and Serve Entrees Italian Sausage Oktoberfest Sausage Pork Souvlaki Sweet and Sour Pork Heat and Serve Cuts of Pork Diced Pork Ground Pork Pork Apple Braised Pork Chop Boneless Pork Loin Pork Rib Boneless Pork Roast Pork Tenderloin Pulled Pork
Convenience Pork Products Pork Cutlet Pork Ribette Pork Pie / Tourtiere
Pork often requires sauce or gravy to maintain moisture. Please See Sauces and Gravies on page 20.
RESOURCE - MIX & MATCH PROTEINS
LAMB & VEAL Veal Veal Steakette Veal Cutlet Breaded Veal (Original, Italian) Lamb Gyro (Beef & Lamb)
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH PROTEINS
FISH & SEAFOOD Mixed Fish Fish Cakes Fish Sticks Breaded Fish Sole, Pollock, Tilapia, Haddock, Cod, Perch, Lake Smelt, Salmon *Try these varieties: Beer Battered, Multigrain, English Style, Pretzel Crusted, Taco Cut, Southern Style Wings, Parmesan With Tuscan Herb Crusted, Tortilla Crusted, Coconut Crusted, Garlic Herb, Chili Lime, Citrus/Peppercorn Glazed Ready-to-Bake Fish Fillets Sole, Pollock, Tilapia, Haddock, Cod, Salmon, Halibut *Try these flavours: Parmesan With Tuscan Herb Crusted, Tortilla Crusted, Coconut Crusted, Garlic Herb, Chili Lime, Citrus/Peppercorn Glazed, Parmesan Crusted, Mediterranean Glazed, Basil Pesto, BBQ Maple Cedar Plank
Seafood Breaded Scallops & Calamari Seafood and Crab Cakes Breaded Shrimps *Try these varieties: Coconut Popcorn, Buttermilk Popcorn, Jalapeno Popcorn, Butterfly, Garlic Herb, Torpedo, Beer Battered, Battercrisp, Tempura Battered, Buffalo
Serve with a wedge of lemon or tartar sauce
Ready-to-Bake Fish Loins (Cod, Salmon) Fish Burgers (Pollock, Salmon, Halibut) Smoked Salmon Canned/Pouched Fish (Tuna, Salmon)
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH PROTEINS
POULTRY CHICKEN & TURKEY Heat and Serve Entrees Chicken Pot Pie Chicken Cacciatore Chicken Shawarma Chicken Dumpling Chicken Sweet & Sour Chicken Grilled Romano Chicken Vegetable Stew Turkey Dinner Turkey Sandwich Turkey Pot Pie Turkey Chili Turkey and Bacon Club Turkey Loaf Heat and Serve Cuts of Chicken Breast Strips (Plain Or Breaded) Breasts Cubes Pulled (Chicken/Turkey) Halves Legs Strips (Plain Or Breaded) Thighs Wings (With Or Without Bone)
Convenience Poultry Products Chicken Burger (Plain or Breaded) Tenders/Nuggets Popcorn Breaded Satay Souvlaki Turkey Burger
Poultry often requires sauce or gravy to maintain moisture. Please See Sauces and Gravies on page 20.
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH PROTEINS
VEGETARIAN Hearty Vegetarian Dishes Chana Masala Curried Lentil Casserole Curry Navy Bean W/ Kale Vegetarian Curry Veg Dahl Vegetarian Shepard Pie Vegetarian Stew Vegetarian Tofu Vegetarian Chili Casserole, Pizza, Pasta Split Pea Casserole Macaroni And Cheese Sweet Potato Bean Ragout Ravioli (Cheese, Mushroom, Spinach and Cheese) Pasta Primavera (Vegetarian) Perogies Pizza (Cheese, Vegetable) Egg Entree Crustless Garden Vegetable Quiche Omelete (Original, Cheese, Vegetable, Western) Quiche Misc Breaded Eggplant Falafel Several of the ethnic vegetarian options come in individual portions.
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE
MIX & MATCH MEAL SOLUTIONS VEGETABLES | FRUIT | DESSERTS | SNACKS & MORE
RESOURCE - MIX & MATCH MEAL SOLUTIONS
BREAKFAST Eggs Hard-Boiled, Peeled Egg Eggs, Whole Eggs, Scrambled Mix Eggs, Liquid Egg Patty (Fried, Scrambled) Bread Bread, Loaf (White, Whole Wheat, Multigrain, Cinnamon Raisin, Gluten-Free) Bagel (Plain, Sesame, Everything, 12 Grain, Whole Wheat, Cinnamon Raisin) English Muffin (White, Whole Wheat) Pancake Waffle (Original, Blueberry, Belgium) French Toast Muffin (Chocolate, Raisin Bran, Blueberry, Carrot, Caramel) *Please See Page 21 For Spreads Cereals Cereals (Corn Flakes, Frosted Flakes, Rice Krispies, All-Bran, Cheerios) Oatmeal Cream of Wheat Breakfast Proteins Bacon Sausage (Pork, Chicken, Turkey) Ham Yogurt (Vanilla, Strawberry, Peach, Blueberry, Assorted) Greek Yogurt Cottage Cheese For More Protein Options, Please See Snacks Texture Modified Options Please Contact Your Sales Specialist
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
SANDWICH INGREDIENTS Sandwich Salad Fillings Chicken Salad Egg Salad Tuna Salad Salmon Salad Meats Bacon (Pork/Turkey) Black Forest Ham Cooked Ham Old Fashion Ham Deli Oven Chicken Breast, Deli Roast Beef Deli Toupie Ham Deli Turkey Breast Shaved Deli Cheeses (Slices) Cheddar Cheese Mozzarella Cheese Process Cheese Swiss Cheese Topping Tomato Red Onion Lettuce Cucumbers Pickles (Dill) Spreads and Sauces Peanut Butter Jam (Strawberry, Raspberry, Mixed Berry) Margarine Mustard Mayonnaise Honey Mustard
RESOURCE - MIX & MATCH MEAL SOLUTIONS
FRUIT Canned Prunes Peaches Fruit Cocktail Pineapple (Crushed, Tidbit) Pears Mandarin Fresh Fruit Banana Apples Oranges Apple Oranges Grapes
Fruit Puree Peach Pear Passion Fruit Fruit Cocktail Tropical Prune Apricot Banana Pineapple Raspberry Mango
Fresh and Prepared Honeydew Fresh Fruit Salad Frozen Mango Strawberries Blueberries Mixed Berries
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
VEGETABLES Frozen Vegetables Asparagus (Cut) Green Beans (Cut) Lima Beans Wax Beans (Cut) Broccoli Florets Brussels Sprouts Carrots (Diced, Sliced, Julienne, Baby) Cauliflower Florets Corn (Whole Kernel) Mushrooms (Sliced) Green Beans (Whole, Cut) Onions (Diced) Parsnips (Diced) Green Peas Peppers - Green, Red, (Diced) Lima Beans Spinach (Chopped) Squash (Diced) Turnip (Diced) Zucchini (Crinkle Cut, Sliced) Fresh Vegetables - Ready to Use Baby Carrots Shredded Cabbage (Red, Green) Coleslaw - Ready to Serve
Canned & Jarred Vegetables Green Beans (Cut) Beets (Diced, Sliced, Pickled) Carrots (Diced) Creamed Corn Corn (Whole Kernel) Mushrooms (Pieces & Stems) Green Peas Dill Pickles Bread And Butter Pickles Tomatoes (Diced, Whole, Crushed) Peas And Carrots
Salad Mixes Garden Salad Mix Romaine, chopped Iceburg, shredded Coleslaw Mix Spring Mix Kale Baby Salad Mix
Vegetable Blends California Blend Vegetable Mix (Broccoli, Cauliflower, Carrot Coins) 4-Way Mixed Vegetables (Peas, Corn, Cut Carrot, Cut Green Bean) New England Vegetables (Peas, Whole Baby Carrots, Cut Wax Bean, Pearl Onion) Oriental Mixed Vegetables (Broccoli, Green Bean, Carrot, Onion, Red Pepper, Mushroom) Seasoned Bistro Mix Vegetables (Orange And Yellow Carrot Coins, Cut Green And Yellow Beans) Pei Mixed Vegetables (Whole Green And Yellow Beans, Baby Carrots) Fall Medley Vegetable Mix (Carrot, Turnip, Squash, Sweet Potato, Red Onion) Winter Blend Vegetable Mix (Cauliflower & Broccoli Florets) Peas And Carrots Scandinavian Vegetable Mix (Green Pea, Carrot, Green Bean, Zucchini, Onion) Florentine Vegetable Mix (Cauliflower, Green Peas, Cut Green Beans, Cut Wax Beans, Red Bell Pepper) San Francisco Blend Vegetable Mix (Broccoli, Cauliflower, Green Beans, Carrots). Montego Blend Vegetable Mix (Cauliflower, Broccoli, Yellow Carrots, Orange Carrots) Sunrise Mix (Green Beans, Yellow Carrots, Orange Carrots)
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
STARCHES Pasta and Grains Rotini Spaghetti White Rice Brown Rice Quinoa Couscous Barley Gluten-Free Pasta Available Potato Potato, Flakes Potato, Pearls Potato, Mashed, low sodium Hash Brown Scalloped Potato Potato Salad Fries Sweet Potato, Whole Sweet Potato, Cut Entree Bread Dinner Roll Garlic Bread Croissant Pita Burger Bun Hot Dog Bun Naan
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
SOUPS Broths (Most Broths are Powder Based) Beef Chicken Vegetable Soups (Soups are Available in Individual and/or Bulk Sizes) Beef and Barley Soup Butternut Squash Soup Carrot Soup Chicken and Rice Soup Chicken Noodle Soup Clam Chowder Corn Chowder Country Vegetable Soup Cream fo Cauliflower Cream of Broccoli Cream of Celery Cream of Chicken Cream of Mushroom Cream of Potato Italian Wedding Soup Minestrone Soup Potato Leek Soup Seafood Chowder Split Pea Soup Tomato Soup Vegetable Soup Lentil Soup Roasted Red Pepper Tomato Bisque
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
CONDIMENTS, SAUCES, GRAVIES & DRESSINGS Condiments Condiments can come in individual portions. Peanut Butter Jam (Strawberry, Raspberry, Blueberry, Orange Marmalade) Jam, No Sugar added Margarine Cream Cheese Pancake Syrup Sugar Brown Sugar Gravy Milkette Brown Gravy (Vegetarian) Creamer Poultry Gravy Ms. Dash Beef Gravy Ketchup Pork Gravy Mustard Demi Glaze Relish Mayo It Is best practice to serve gravy or sauce at lunch and dinner to ensure proteins are moist. Sauces BBQ Sauce Dressings Honey Garlic Caesar Sweet and Sour Italian Tartar Sauce Geek Feta and Oregano Pesto French Tomato Sauce Balsamic Alfredo Thousand Island Terikyaki Ranch Honey Mustard Sundried Tomato Plum Sauce Tzatziki Sauce Dressings are a great solution to use as a marinade, mixed Soy Sauce with hot vegetables, or on a salad. Salsa Rose Sauce Hollandaise Sauce Culinary Cream Sauce Beef Meat Sauce Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
DESSERTS Squares Date Traditional Nanaimo Butter Tart Double Chocolate Fudge Brownie Variety Packs are available Individual Desserts Chocolate Lava Cakes Chocolate Chip Banana Bread Apple Crisps Cheesecake (Single Flavour or Variety Pack Available) Butter Tarts Cakes Caramel Swirl Sheet Cake Iced Banana Whole Wheat Sheet Cake Homestyle Carrot Sheet Cake Lemon Streusel Sheet Cake Variety Pack Sheet Cake Un-iced White Sponge Sheet Cake Strawberry Shortcake Sheet Cake Cookies (Thaw & Serve) Chocolate Chip Oatmeal Raisin Double Chocolate Chip White Chocolate Macadamia Cookies, Digestive Pudding (Available in Portions or Quick-Prep Options) Chocolate Butterscotch Tapioca Rice Pudding Vanilla
Ice Cream/ Sorbet Orange Sorbet Butterscotch Chocolate Vanilla Strawberry Various Flavours Available In Portion cups or 11.4L Tubs Pie Apple Pie Lemon Pie Pecan Pie Pumpkin Pie Cherry Pie Raspberry Pie Rhubarb Pie Pastries Danish Vanilla Cream Puffs Chocolate Eclairs Jelly Roll (Various Flavours Available) Assorted Macarons Fruit can also be served as a dessert option. Please see Page 16
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
SNACKS Single Serve Options Arrowroot Cookies All Dressed Chips Apple Sauce (Sweetened, Unsweetened, Strawberry, Peach, Tropical) Bit and Bites Cheese Portions (Med, Marble) Cheese Puffs Chewy Chocolate Chip Granola Bar Chocolate Chip Cookies Chocolate Chunk Brownie Cottage Cheese (Regular, Vanilla) Cranberry Almond Granola Bar Crunchy Oat Granola Bar Danish (Apple, Cherry) Digestive Cookies Dried Fruit Fig Newton Cookies Fruit Cream Cookies Hummus Dip with Pretzels Jell-o (Various flavors) Mango Apple Fruit Bar Muffin (Apple Spice, Blueberry, Bran, Carrot, Variety Pack) Nutrigrain Cereal Bars (available in various flavors) Pineapple Zucchini Loaf Rice Krispie Squares Smart Popcorn Soft Oatmeal Cookies
Trail Mix Granola Bar Turnover Cookies (Apple, Blueberry, Strawberry) Two Bite Brownie Wafers (Lemon, Chocolate, Vanilla) Yogurt (Blueberry, Strawberry, Peach, Vanilla, Variety Pack)
For more snack options please see desserts on page 21.
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE
HYDRATION TIPS & TRICKS | BEVERAGE SOLUTIONS & MORE
RESOURCE
HYDRATION WHY IS HYDRATION IMPORTANT? Reduces the risk of constipation Prevents skin breakdown Helps prevent confusion, lethargy and fatigue Age-related decrease in the 'thirst sensation'
EAT YOUR WATER WITH
HYDRATING FOODS
WATERMELON
STRAWBERRIES
CANTALOUPE
CUCUMBER
YOGURT
ICE CREAM
92%
92%
TIPS & TRICKS!
WHEN? WITH & BETWEEN MEALS ALWAYS READILY AVAILABLE EVENTS, SOCIAL GATHERINGS, ETC.
HOW? PROVIDE ASSISTANCE AS NEEDED SUPPLY THICKENED LIQUIDS AS ORDERED CHECK AND FOLLOW CARE PLAN
90%
96%
MORE IDEAS TO QUENCH YOUR THIRST! Offer popsicles for dessert or PM snack Create and serve seasonal punch recipes Provide infused water (ex. lemon/mint/cucumber) Serve herbal teas as a refreshment Consider purchasing a new juice flavour for added variety
80%
56%
SOURCE:
hars.usda.gov/is/np/NutritiveValueofFoods/NutritiveValueofFoods
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - MIX & MATCH MEAL SOLUTIONS
BEVERAGES Juice Apple Orange Fruit Punch Peach Prune Tomato Orange Pineapple Tropical Milk and Alternatives Milk (0%, 1%, 2%, 3.25%, Lactose Free) Milk, Chocolate Almond Milk (Original, Vanilla) Soy Milk (Original, Vanilla, Chocolate, Strawberry) Hot Beverages Coffee Decafe Coffee Hot Chocolate Orange Pekoe Tea (Regular/Decafe) Green Tea Herbal Teas (Mint, Chamomile) Other Bottled Water Beverages come in individual and bulk portions.
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE
FOODSERVICE OPERATIONS TIPS & TRICKS | POSTERS
RESOURCE - FOODSERVICE OPERATIONS
TIPS & TRICKS Working in a Kitchen with NO Experience? Step #1: Don’t panic! Take a deep breath. Preparing large quantities of food in an unfamiliar space can be overwhelming and stressful. Try to remember that all of the equipment is the same as you would have at home - it’s just a little bigger with a few more buttons! Step #2: Think critically and take your time. You've got this! Before you start: If you aren't already wearing sneakers or comfortable shoes - try and find a pair to put on! Slips & trips are the most common injury, and you need to stay safe! Wash your hands, wash your hands, wash your hands! Try your best to keep things clean and sanitized as you work - not only will this help keep your residents safe, it will also reduce the amount of clean-up at the end of the day. The most important question: What will you prepare for your residents? If preparing a meal with little to no advance notice, make a point to keep the protein the same if swapping out choices. Example: If homemade chicken pot pie is on the menu, choose to prepare a frozen, ready-made poultry product that you may already have on hand such as chicken fingers or a breaded chicken burger. If you are faced with planning for multiple meal days, refer to the ‘Protein Rotation Tool’ on page 6 to help you choose what types of meals to serve, ensuring variety with minimal repetition. 1. Take an inventory of any meals/entrees that you may already have on hand in your freezer - use these up first! 2. Use the recommendations on pages 8-25 when choosing meals. Many of these items listed can require minimal preparation! 3. While menu planning, make every effort to still provide well-rounded & nutritionally balanced meals that include a starch and vegetable option as needed. NOTE: Your Gordon Food Service Sales Specialist can support you with this process and help provide product information - Give them a call! Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - FOODSERVICE OPERATIONS
TIPS & TRICKS CONTINUED A few Tips & Tricks to help you get the job done… A Guide to Food Pans Pans come in all shapes and sizes and a variety of materials, but they each serve a unique purpose. When choosing a pan, here are a few things to remember... For cooking/re-heating - always choose a stainless steel pan Plastic pans/containers are ideal for cold food storage (i.e leftovers or cooling hot food) Shallow pans will allow you to cook food in less time. Deep pans are not good for cooking/reheating but are great for holding hot food for meal service (i.e soup) Perforated pans have an abundance of holes in them - this allows for drainage and helps prevent your food from getting soggy Food Portions - How much food do I need to make? Refer to the ‘Portions Guide’ to gain a better understanding of how much food should be provided to each resident & the utensils used for portioning. When preparing food in large quantities, refer to the following as a guide when estimating how much to purchase and/or prepare... 1 Can of Vegetables (2.78L) = 25 x 4oz Spoodle Frozen Vegetables (2 Kg bag) = 25 x 4oz Spoodle 1 Can of Concentrated Soup (1.36L Soup + 1.36L Water) = 15 x 6oz Ladles Dry Pasta (1kg) = 35 x 4oz Spoodle Ready-Made Frozen Entree (1 x 2 - 2.27Kg Tray) = 16 Pieces Food Safety Temperatures Keep hot food hot & cold food cold! If food has been in the “Danger Zone” for longer than 2 hours, it must be discarded immediately. The Danger Zone = 4C to 60C (40F - 140F)
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - FOODSERVICE OPERATIONS
TIPS & TRICKS CONTINUED ALL food items must be cooked to an internal temperature of 165F - this is the magic number! The only exception is whole poultry, which must be cooked to an internal temperature of 180F. After cooking, ALL food must be cooled to an internal temperature of 20°C (68°F) within 2 hours and from 20°C (68°F) to 4°C (40°F) within 4 hours. Cooking/Reheating Food Always refer to the cooking instructions on the packaging - this is a foolproof way to ensure you provide a quality product. Keep these instructions on hand throughout the entire cooking process. Cooking Vegetables The best way to cook frozen or canned vegetables is in the steamer! Choose a perforated pan (the pan full of small holes)! This will create even cooking from all directions. Don’t worry! The vegetables will not fall through the holes. Ideally, thaw frozen vegetables before cooking - although this is not necessary. Food Storage All opened food items/containers or any leftovers must be wrapped/covered and labelled before putting into the refrigerator When possible, use a lid the same size as your pan to cover food. Plastic wrap or foil is also acceptable. When labelling, include the following information… 1) Food item description (Ex. Chili) 2) The date that the item was opened, cooked or prepared. NOTE: After opening a canned item, NEVER store the food within it’s own can.
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - FOODSERVICE OPERATIONS
TIPS & TRICKS CONTINUED At the end of the day… Look at your menu for the following day(s) Is there any frozen food item that needs to be pulled out in advance to ensure it is thawed (i.e Frozen Vegetables)? Is there anything I can prepare in advance to make for a smoother meal service the following day? Do I have everything I need (main meals, snacks, beverages, etc)? Do I need to contact my Gordon Food Service Sales Specialist to help with ordering and/or ask for support? Take a walk around the kitchen Is all of the equipment turned off? Is there any food that needs to be put away? Are all of the refrigerator and freezer doors tightly shut?
Give yourself a pat on the back - you did a great job!
Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
RESOURCE - FOODSERVICE OPERATIONS
POSTERS
1
2
Safely store your food products. Properly organizing your cooler will prevent crosscontamination and reduce the risk of foodborne illness.
4
3
This food safety poster outlines proper food handling and storage temperatures for different foods.
Keep portions accurate and control your food costs with this tool from Gordon Food Service.
5
This resource outlines how many 2 - 6oz portions are typically available from a 10lb / 4.54kg case.
Our How to Cool Food Properly Food Safety Poster outlines the steps involved in safely cooling food down. A critical step if you are planning on doing any batch cooking in preparation for the holidays.
Contact your Gordon Food Service Sales Specialist to receive the following resources! Nutrition Resource Centre at Gordon Food Service
nutritionrc@gfs.com
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