Foodservice for the Extended Care Facility |
Common terms and phrases
acid added adequate allowed amount Avoid baking beef body Bread butter cakes calories Cereal cheese clean Coffee consulting cont contain cooking cost cover cream desired diabetic diet diet dietitian dishes dressing eggs employee equipment facility fish flavor floor foodservice frequently Fresh frozen fruit give Grade green handling heat important indicate individual juice keep less light liquid Margarine materials meals meat menu method milk needed operation portions possible potatoes preparation problems proper protein Purchase quantity record remove residents responsibility Roast roll Salad salt sanitizing sauce served slice sodium soil soup specify standards steam storage sugar Table temperature tomato units usually vegetables washing whole workers