- Using a Scoop as a Serving Utensil
- Example Scenario
- Reports that Can Include the Serving Utensil
- Adjusting Scoop Scale Settings
Using a Scoop as a Serving Utensil
For a recipe that utilizes a scoop to serve the portion size (including your textured recipes), enter the weight or volume (i.e., ounces, grams, ml, etc.) into the recipe's Portion Size field and enter the required scoop size into the Serving Utensil field (i.e., #8 scoop).
When a scoop size is entered in the Serving Utensil field, it not only ensures that the recipe's portion size is met, but when the serving size for the recipe changes (due to a personal serving size adjustment or portion size adjustment to the item on its extension grid), the system will adjust the scoop size accordingly and list it on the various reports.
Benefits
Using a scoop as a serving utensil provides following benefits:
- More precise production records with the weight/volume totaled based upon production needs rather than the total number of scoops required. (i.e., instead of 10 #10 scoops, you will see 1 lb).
- Scoops will automatically scale to match the various portions being served. This means you do not need to create a unique recipe for a different portion just to adjust the scoop or list 1/2 of a scoop in your extensions.
- Reduce over or under production by giving you better control over standardized recipe portioning so that you can use the true portion rather than a scoop size. For example, instead of defining that all vegetables are served at a #10 scoop you can instead define the portion size at 4 oz. Therefore, if one vegetable's 4 oz portion only fills a #12 scoop, your serving staff are not needlessly filling a #10 scoop.
- In addition, when it comes to texturized recipes the scoop sizes can easily vary pending on the contents of the regular recipe (i.e., one 4 oz portion of a regular vegetable may only produce a #12 scoop once pureed, whereas another pureed vegetable recipe may produce a #10 scoop). This will allow you to maintain standardization by listing the recipe's true portion (4 oz) instead of a scoop size that varies.
Example Scenario
The example recipe below is named PU4 Recipe with Scoop. The portion size is 95 ml. The serving utensil is a #10 scoop.
For the regular recipe, assume the PU4 Recipe with Scoop is the substitute for the Heart Healthy (Cardiac) diet type and Puree texture type extension cell, and you decrease the portion size to 75 ml.
When running Diet Extension Report (Menus) and selecting the option to include serving utensils, the 75 ml portion size and the automatically-adjusted scoop (#12 scoop) is generated on the report.
When running the Tray Menu Tickets (People) and selecting the option to include serving utensils, the 75 ml portion size and the automatically-adjusted scoop (#12 scoop) is generated on the resident's ticket.
Reports that Can Include the Serving Utensil
The following reports can include the serving utensil:
- Diet Extension Report (Menus)
- Meal Service Report (People)
- Snack Service Report (People)
- Tray Menu Ticket Report (People)
- Snack Delivery Worksheet (People)
- Food, Snacks and Identifier Sticker Report (People)
- Kitchen Production Sheet (Production)
Adjusting Scoop Scale Settings
Because each kitchen operates uniquely, the scaling per portion size for each scoop (#6 to #60) can be adjusted as needed. This can be accomplished via the Scoop Scaling Settings screen (screenshot below) which is accessed via Tools & Setup > Recipe Tools.
By hovering your cursor over a portion size column heading, a note appears explaining the percentage range of the portion size adjustment that must occur for an associated scoop size to be used.
To change the scaling for a portion size for a scoop, click the edit icon, and adjust the amount and the scoop size as needed. For the #10 scoop in the example screenshot below, the 1/2 portion has been adjusted to 1 #20 scoop, and the X2 portion has been adjusted to 2 #10 scoops.