A1MenuQualityStandards.docx
DOCX document 18 KB Posted
- Attached to
- CATERED MEAL DINING FACILITY
- Solicitation number
- W912LA17T0003
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Menu Quality Standards
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MENU QUALITY STANDARDS
1.0. Subsistence Quality. Contractor is to provide a variety of menu choices on a three week rotational menu cycle. Provided below is a description of the level of service Contractor is to provide and a sampling of menu choices. Contractor will be expected to expand rotate the menu choices to provide a variety while maintaining the same style and quality. Quality of the meat, poultry and fish are as follows:
1.1. Meats. (Portion size: minimum of 4-6oz after cooking)
1.1.1. Lamb must be USDA Choice or higher (prime not recommended).
1.1.2. Pork must be highest grade possible.
| 1.1.3. Beef must be USDA Select grade or higher. Ground beef should be 20% or less fat. |
| Roast cuts and steak cuts should be majority of the beef used in menus. |
1.2. Poultry. (Portion size a minimum of 4-6oz after cooking)
1.2.1. Chicken must be USDA grade A.
1.2.2. Turkey must be USDA grade A.
1.3. Fish. (Portion size a minimum of 4oz after cooking)
1.3.1. ALL fish must be USDA grade A. Includes: fresh water, shell and all other fish.
1.4. Contractor must use USDA Grade A certified meat, poultry and fish or an in-house certification method that is accepted by USDA Standards.
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