Chutney Sauce from India made with fruits, vegetables, and herbs. ... Add grains to vegetable dishes, such as brown rice with stir-fried vegetables. ...
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Developing Healthy Menus
Virginia Stipp Lawrence, MHM
Is the menu item tasty? than:
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?Menu Planning Considerations
The difference between them is one of degree.
Dill and mustard
Italian: basil, oregano, garlic, onion
Asian: ginger, 5 spices, garlic, scallionHerbs and Spices
Fresh herbs than:
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
ExtractsPowerhouses of Flavor
Dry-Heat Cooking Methods than:
Broiling and Grilling
Sauté and Dry Sauté
Moist-Heat Cooking Methods
Braising or stewing
MicrowavingStep 2: Healthy Cooking Methods & Techniques