Actions (Yes/No) |
Does the dietetic professional accurately forecast the quantities of food needed based on the menu and the number of patrons? |
Does the dietetic professional standardize the recipes? |
Does the dietetic professional take into account the yield of vegetables? |
Does the dietetic professional take into account the yield of fruits? |
Does the dietetic professional take into account the yield of meats? |
Does the dietetic professional take into account the yield of cereals? |
Does the dietetic professional take into account food seasonality? |
Does the dietetic professional take into account the regional climate? |
Are the meals planned to show pleasing food color combinations? |
Are the meals planned to include pleasing food taste combinations? |
Are the meals planned to include pleasing food texture combinations? |
Are the resources sufficient for a varied menu? |
Does the dietetic professional set meat cutting specifications? |
Does the dietetic professional set vegetable cutting specifications? |
Does the dietetic professional set fruit cutting specifications? |
Does the dietetic professional specify the cooking techniques? |