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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 l.jpg

Nutrition for the Foodservice Professional

Developing Healthy Menus

Virginia Stipp Lawrence, MHM

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  • Topic Presentations

  • Nutrition Fair Recipe is Due Today

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Healthy Menus

  • Step 1: Foundations: Flavor

  • Step 2: Healthy Cooking Methods andTechniques

  • Step 3: Presentation

A balanced and moderate meal will generally have no more than l.jpg
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.

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To develop healthy menu items: than:

  • Use existing items on your menu.

  • Modify existing items to make them more nutritious.

  • Create new selections.

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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

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Step 1: Foundations: Flavor than:

  • 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.

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Herbs & Spices than:

  • 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.

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Pepper: black, white, green than:





Dill and mustard


Chili powder

Curry powder







Italian: basil, oregano, garlic, onion

Asian: ginger, 5 spices, garlic, scallion

Herbs and Spices

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Flavor than:

  • Juices

  • Vinegars and oils

  • Stock

  • Rubs and marinades

  • Aromatic vegetables

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Flavor than:

  • 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.

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Flavor than:

  • Alcoholic beverages

  • Extracts and oils

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Fresh herbs than:

Toasted spices

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

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


Dijon mustard


Powerhouses of Flavor

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Step 2: Healthy Cooking Methods & than: Techniques

  • Reduction

  • Searing

  • Deglazing

  • Sweating

  • Pureeing

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Dry-Heat Cooking Methods than:


Broiling and Grilling

Sauté and Dry Sauté


Moist-Heat Cooking Methods




Braising or stewing


Step 2: Healthy Cooking Methods & Techniques

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Steps 3: Presentation than:

  • Height

  • Color

  • Shape

  • Layout

  • Garnish

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Chef’s Tips For Appetizers than:

  • 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.

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Chef’s Tips for Soups than:

  • 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.

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Chef’s Tips for Salads and Dressings than:

  • 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.

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Chef’s Tips for Entr than:ées

  • 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.

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Chef’s Tips for Side Dishes than:

  • 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.

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Chef’s Tips for Desserts than:

  • 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.

Chef s tips for breakfast l.jpg
Chef’s Tips for Breakfast than:

  • 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.

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Questions? than:

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Next Week than:

  • Tofu Lab with Shen Womack

    • Read Handout available on web

  • Vitamin and Mineral Study is Due

  • Nutrition Fair Needs is Due