Setting the Table by Danny Meyer paper

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Quality Foods Chapter 8

David K. Hayes | Allisha A. Miller | Jack D. Ninemeier

The Professional Restaurant Manager

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Emphasis on Food Quality

Quality assurance All of the activities restaurant managers and their employees undertake to deliver quality products.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Farm-to-Fork Sustainability

Farm-to-fork A term used to describe the handling of food

through the stages of growing, harvesting, storage, processing, packaging, delivery, preparation (and

service to guests).

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Farm-to-Fork Sustainability

Farm-to-fork

The path food follows from those who grow or raise it

to those who will prepare and serve it.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Farm-to-Fork Sustainability

Farm-to-fork

Improved food quality

Lower prices paid

Lessened impact on the environment

Support of local farmers and economy

Potential for good press and publicity

Enhanced guest appreciation

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Farm-to-Fork Sustainability

Sustainability

Conserving energy

Recycling

Purchasing practices designed to protect long- term sources of foods

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Highest priced menu items

Highly prized by guests

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Quality

NAMP

North American Meat Processors Association

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Preparation

Dry Heat Cooking Methods Tender cuts of meat are best cooked with dry

cooking methods, such as grilling, broiling, roasting and sautéing.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Preparation

Moist Heat Cooking Methods Tougher cuts of meat are generally best cooked by a moist heat cooking method, such as simmering,

or a combination of dry and moist cooking, such as braising, pot-roasting or stewing.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Receiving and Storage

Delivery Fresh meat and seafood

items

30°F - 34°F -1°C - 1°C

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Receiving and Storage

Arrival Frozen foods

At or below 0°F

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Meats, Poultry and Seafood

Receiving and Storage

Refrigeration Raw poultry and fresh seafood

1 – 2 days @

40°F

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Fruits and Vegetables

Quality

• Published by Produce Marketing Association

• Details produce standards and quality

The Fresh Produce Manual

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Fruits and Vegetables

Quality

• U.S. Fancy • U.S. No. 1 • U.S. No. 2 • U.S. No. 3

USDA Fruit Grades

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Fruits and Vegetables

Quality

• U.S. Fancy • U.S. No. 1 • U.S. No. 2 • U.S. No. 3

USDA Fresh Vegetable Grades

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Fruits and Vegetables

Storage and Preparation

Always discuss specific vegetable and fruit storage requirements with produce suppliers.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Dairy and Egg Products

Dairy

Generally refers to cow’s milk and the basic foods that are produced from it

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Dairy and Egg Products

Milks

Whole milk Dry whole milk

Low-fat milk Evaporated milk

Skim milk Condensed (canned) milk

Flavored milk Dry whole milk

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Dairy and Egg Products

Creams

Half-and-half Light cream

Light whipping cream Heavy cream

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The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Dairy and Egg Products

Other Milk-Based Foods

Butter Yogurt

Sour crème Ice cream

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Dairy and Egg Products

Eggs and Egg Products

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Dairy and Egg Products

Dairy and Egg Storage

• Fluid milks, butter, cream, yogurt, most cheeses and egg products should be refrigerated at 41ºF (5ºC).

• Frozen desserts stored at temperatures below 0°F (-18°C) and keep for about one month.