Quantity cookery

The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatis- factory when actually served because some of the above points have been overlooked. Odor and temperature are important factors in qual- ity. It would seem superfluous to say that hot things lo QUANTITY COOKERY must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment prop- erly arranged, a carefully thought out organization of service and unceasing care. Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation. If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting. In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed. In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are inval- uable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assur- ance that nothing else can give. CHAPTER III types of menus Cafeteria Menus Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafe- terias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for s?imeness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria. A Standard Form for Cafeteria Menu 1 soup 1-2 hot breads 2 meats 1-2 sandwiches (l meat substitute) 2-3 salads I kind of potatoes 2-3 relishes 2-3 vegetables 6-8 desserts 4 beverages Meats One inexpensive meat should be served in each meal. Two made-over meats should not be served in the same meal. Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal. 12 QUANTITY COOKERY Potatoes Creamed potatoes may be served with meat lacking gravy or sauce. It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them. Vegetables When possible one vegetable should be starchy and one should be succulent. Two creamed or two fried or two buttered vege- tables should not be served in the same meal. Breads Raised breads and quick breads give a good variety.