Hall Jackson

“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

“The U.S. Department of Agriculture (USDA) sets quality standards for meat, poultry, eggs, dairy products, fruits, vegetables, and nuts. The U.S. Department of Commerce (USDC) sets quality standards for fish and seafood.”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“Having two or more strong-flavored foods (such as broccoli, onions, turnips, cabbage, and cauliflower) in the same meal has been avoided.”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“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