Hall Jackson

“Vary the type of bread served from meal to meal. Include yeast breads, quick breads, sweet breads, specialty breads, popovers, biscuits, cornbread, bagels, and English muffins. Select desserts that complete and balance the meal in flavor and texture and sometimes in caloric content.”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“Once the entrées have been selected for both the noon and dinner meal, consider the entrée for the main meal first and then the entrées for the other meals; choose the accompanying vegetables and potatoes, rice, or pasta on the basis of their color, form, texture, and flavor. A colorful vegetable in whole, sliced, diced, or mashed form makes the meal more attractive. Crisp vegetables complement a soft or creamy main dish. Next, select salads that contrast with the rest of the meal in color, flavor, and texture.”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“Irradiation is used to inhibit the sprouting of tubers in potatoes; delay the ripening of some fruits and vegetables; control insects in fruits and stored grains; and reduce parasites in foods of animal origin as well as fresh and frozen red meats, including beef, lamb, and pork, to control disease-causing microorganisms.Δ”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“The FDA inspects meat, fish, dairy products and fresh and processed fruits and vegetables for unsafe residue levels. The FDA publishes a list of what is commonly known as Generally Recognized as Safe (GRAS). This list has been verified by evidence-based science (see Chapter 13).Δ”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions