TITLE

Raising the Bar for Seniors

AUTHOR(S)
Weisberg, Karen
PUB. DATE
August 2007
SOURCE
FoodService Director;8/15/2007, Vol. 20 Issue 8, p56
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the Associates Culinary Training Series (ACTS) that was developed by Morrison Senior Dining in the U.S. to ensure that kitchen staff can satisfy residents' food demands. It states that the training series provides specific tips and guidelines including in what order to cook items as well as how to make sure the pan is really hot so that the vegetables or protein component are stir-fried properly and the desired crispness or browning is achieved. Curt Seidl recognizes that kitchen staff have many skill levels.
ACCESSION #
26215557

 

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