Raising the Bar for Seniors

Weisberg, Karen
August 2007
FoodService Director;8/15/2007, Vol. 20 Issue 8, p56
Trade Publication
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.


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