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Nutrition for the Foodservice Professional

Nutrition for the Foodservice Professional

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Nutrition for the Foodservice Professional

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  1. Nutrition for the Foodservice Professional Developing Healthy Menus Virginia Stipp Lawrence, MHM

  2. Welcome! • Topic Presentations • Nutrition Fair Recipe is Due Today

  3. Healthy Menus • Step 1: Foundations: Flavor • Step 2: Healthy Cooking Methods andTechniques • Step 3: Presentation

  4. A balanced and moderate meal will generally have no more than: • 30% of its total kcal from fat, including 10% or less of total kcal from saturated & trans fat. • 150 milligrams of cholesterol. • 1000 milligrams or less of sodium. • 15% or less of its total kcal from protein. • 55% of its total kcal from carbohydrates (10% or less from simple carbohydrates.

  5. To develop healthy menu items: • Use existing items on your menu. • Modify existing items to make them more nutritious. • Create new selections.

  6. 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? Menu Planning Considerations

  7. Step 1: Foundations: Flavor • Seasonings: Substances used in cooking to bring out a flavor already present. • Flavorings – Substances used in cooking to add a new flavor or modify the original flavor. The difference between them is one of degree.

  8. Herbs & Spices • Herbs: The leafy part of certain plants that grow in temperature climates • Spices: The roots, bark, seeds, flower, buds, and fruits of certain tropical plants.

  9. Pepper: black, white, green Basil Oregano Tarragon Rosemary Dill and mustard Paprika Chili powder Curry powder Cinnamon Nutmeg Mace Ginger Mint Blends Italian: basil, oregano, garlic, onion Asian: ginger, 5 spices, garlic, scallion Herbs and Spices

  10. Flavor • Juices • Vinegars and oils • Stock • Rubs and marinades • Aromatic vegetables

  11. Flavor • Sauce Alternatives • Vegetable Purees • Coulis – Sauce made of a puree of vegetables or fruits. • Salsa and Relishes- Chunky mixtures of vegetables and/or fruits and flavor ingredients. • Chutney – Sauce from India made with fruits, vegetables, and herbs. • Compote – Fruit cooked in syrup and flavored with spices or liqueur. • Mojo – Spicy Caribbean sauce.

  12. Flavor • Alcoholic beverages • Extracts and oils

  13. Fresh herbs Toasted spices Herb and spice blends Freshly ground pepper Citrus juices and reductions Strong-flavored oils, vinegars, and vinaigrettes Infused vinegars and oils Wines Reduced stock (glazes) Rubs and marinades Raw, roasted, sautéed garlic Caramelized onions Roasted bell peppers Chili peppers Grilled or oven-roasted vegetables Coulis, salsa, relish, chutney, mojos Dried foods: tomatoes, cherries, cranberries Fruit and vegetable purees Horseradish Dijon mustard Extracts Powerhouses of Flavor

  14. Step 2: Healthy Cooking Methods & Techniques • Reduction • Searing • Deglazing • Sweating • Pureeing

  15. Dry-Heat Cooking Methods Roasting Broiling and Grilling Sauté and Dry Sauté Stir-frying Moist-Heat Cooking Methods Simmering Steaming Poaching Braising or stewing Microwaving Step 2: Healthy Cooking Methods & Techniques

  16. Steps 3: Presentation • Height • Color • Shape • Layout • Garnish

  17. Chef’s Tips For Appetizers • Appetizers may be sized-down entrees. • Use ingredients such as wonton skins and rice paper to make a wide variety of appetizers. Stuff these wrapping with fillings such as spiced butternut squash. • Add color to appetizers with dried beet chips. • Creative sauces and relishes help sell appetizers.

  18. Chef’s Tips for Soups • Strain soups such as broccoli through a large-holed china cap to remove fibers. • Puree bean soups to get a consistent product, then strain to remove skins. • Rice and potatoes work well as thickeners. • Replace ham in bean beans with smoked chilies, smoked turkey, or veal bacon. • Garnish soups with an ingredient of the soup.

  19. Chef’s Tips for Salads and Dressings • Use fresh, high-quality ingredients. • Choose ingredients for compatibility of flavors, textures, and colors. • Vegetables go well with dressings having an acid taste such as vinegar or lemon. • Try legumes in salads. • Decorate the salad plate with reduced beet juice. • Plan your presentation carefully.

  20. Chef’s Tips for Entrées • A 3- to 4-ounce cooked portion is enough for meat, poultry, and fish. • Use bulgur to extend ground meat. • Fish is very versatile and nutritious. • Think color and flavor when picking legumes. • When using cheese, use a small amount of a strong cheese such as gorgonzola. • Create new fillings for pasta.

  21. Chef’s Tips for Side Dishes • When using veggies, think about what’s in season and how the dish will look and taste. Also, think variety. Be adventurous. • Add grains to vegetable dishes, such as brown rice with stir-fried vegetables. • Serve grains and beans. • Salads can often be used as side dishes.

  22. Chef’s Tips for Desserts • To make sorbet without sugar, simply puree and strain the fruits. • Use angel food cake as a base to build a dessert. Serve with pear and ginger compote. • Stuff phyllo or bake it in a muffin pan and fill with sautéed apples. • Serve fruit as a compote.

  23. Chef’s Tips for Breakfast • For color and flavor, serve an omelet with spicy vegetable relish on top of it, or place the omelet in a grilled blue corn tortilla and serve with salsa roja. • Provide balanced, healthful, and flavorful breakfasts. • Offer freshly squeezed juices.

  24. Questions?

  25. Next Week • Tofu Lab with Shen Womack • Read Handout available on web • Vitamin and Mineral Study is Due • Nutrition Fair Needs is Due