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Food Service Newsletter – April

Food Service Newsletter – April

Posted April 5, 2016

Cinco de Mayo Specialty Menu

Even though avocados and Cinco de Mayo both originated in Mexico, there’s no need to head south of the border on May 5. Celebrate with a menu featuring festive foods and mouthwatering avocados.

Start with a shrimp cocktail appetizer with a tomato/clam juice cocktail base. Add diced avocado, jalapeño, onion, and minced cilantro and garlic.

Next, offer a colorful salad sprinkled with shredded jicama, chopped mango, pepitas, and avocado slices. Embellish with fried tortilla strips and a dressing of cilantro, honey, and rice vinegar.

For the main course, top your favorite enchiladas with a sauce made from avocados, sour cream, and roasted poblano chiles.

Finalize your fiesta with a sweet avocado flan. Use avos in place of some of the condensed milk for a creamy custard-like treat.



Bright Green Idea: Tips for Tableside Guac

Spice things up by offering tableside guacamole — this pleasing presentation will encourage diners to dip in.

Begin with dark green avocados, cut in half, pits removed. When ready and ripe for guac, the fruit feels slightly firm to the grip. You’ll also see green when you flick off what’s left of the stem (the brown “button”).

Arrive tableside with the halved avocados along with a mortar filled with a heaping tablespoon each of fresh red onions, cilantro, tomatoes, and a mix of serrano and jalapeño peppers — all chopped ahead of time. Two smaller decorative bowls should hold lime wedges and seasonings (white pepper and kosher salt work great together).

Using a small spoon, scoop the avocado into a mortar. Squeeze two lime wedges over the guac-in-progress, and sprinkle with seasoning. Mash together with the pestle and serve!



Food Safety Tip of the Month: Teaching Injury Protocol

Does your staff know how to handle injuries? Educate them before someone gets hurt. Start by setting up a first aid station in an obvious location. Make sure everyone knows what it contains and how to use what’s inside.

Many kitchen injuries result from unsafe reaching and lifting, so keep a stepladder handy and encourage staff to use it.

Post policies, including how to perform an eye wash and what to do in the event of spills, falls, cuts, and burns. Discussing injury protocol once isn’t enough. Hold monthly meetings to review guidelines and practice safety procedures.




History of Avocados:

Injury Prevention in Kitchens and Restaurants (PPT):

Testing Ripeness of Avocado: