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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

Nutrition for the Foodservice Professional

Developing Healthy Menus

Virginia Stipp Lawrence, MHM

  • Topic Presentations
  • Nutrition Fair Recipe is Due Today
healthy menus
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
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.
to develop healthy menu items
To develop healthy menu items:
  • Use existing items on your menu.
  • Modify existing items to make them more nutritious.
  • Create new selections.
menu planning considerations
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
step 1 foundations flavor
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.

herbs spices
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.
herbs and spices
Pepper: black, white, green





Dill and mustard


Chili powder

Curry powder







Italian: basil, oregano, garlic, onion

Asian: ginger, 5 spices, garlic, scallion

Herbs and Spices
  • Juices
  • Vinegars and oils
  • Stock
  • Rubs and marinades
  • Aromatic vegetables
  • 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.
  • Alcoholic beverages
  • Extracts and oils
powerhouses of flavor
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


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
step 2 healthy cooking methods techniques
Step 2: Healthy Cooking Methods & Techniques
  • Reduction
  • Searing
  • Deglazing
  • Sweating
  • Pureeing
step 2 healthy cooking methods techniques15
Dry-Heat Cooking Methods


Broiling and Grilling

Sauté and Dry Sauté


Moist-Heat Cooking Methods




Braising or stewing


Step 2: Healthy Cooking Methods & Techniques
steps 3 presentation
Steps 3: Presentation
  • Height
  • Color
  • Shape
  • Layout
  • Garnish
chef s tips for appetizers
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.
chef s tips for soups
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.
chef s tips for salads and dressings
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.
chef s tips for entr es
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.
chef s tips for side dishes
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.
chef s tips for desserts
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.
chef s tips for breakfast
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.
next week
Next Week
  • Tofu Lab with Shen Womack
    • Read Handout available on web
  • Vitamin and Mineral Study is Due
  • Nutrition Fair Needs is Due