Chutney Sauce from India made with fruits, vegetables, and herbs. ... Add grains to vegetable dishes, such as brown rice with stir-fried vegetables. ...
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Nutrition for the Foodservice Professional
Developing Healthy Menus
Virginia Stipp Lawrence, MHM
Is the menu item tasty?
Does the menu item blend with/complement the menu?
Does the menu items meet the food habits/preferences of the guests?
Is the food cost appropriate for the price being charged?
Does each menu item require a reasonable amount of prep time?
Is there a balance of color?
Is there a balance of textures?
Is there a balance of shape?
Are flavors varied?
Are the food combinations acceptable?
Are cooking methods varied?
Can each menu item be prepared properly by the cooking staff?
The difference between them is one of degree.
Pepper: black, white, green
Dill and mustard
Italian: basil, oregano, garlic, onion
Asian: ginger, 5 spices, garlic, scallion
Herb and spice blends
Freshly ground pepper
Citrus juices and reductions
Strong-flavored oils, vinegars, and vinaigrettes
Infused vinegars and oils
Reduced stock (glazes)
Rubs and marinades
Raw, roasted, sautéed garlic
Roasted bell peppers
Grilled or oven-roasted vegetables
Coulis, salsa, relish, chutney, mojos
Dried foods: tomatoes, cherries, cranberries
Fruit and vegetable purees
Dry-Heat Cooking Methods
Broiling and Grilling
Sauté and Dry Sauté
Moist-Heat Cooking Methods
Braising or stewing