Nutrition for the Foodservice Professional

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Nutrition for the Foodservice Professional
Health and Cuisine
Virginia Stipp Lawrence, MHM
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Healthy Menus

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

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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

• Use existing items on your menu.
• Modify existing items to make them more
  nutritious.
  
• Create new selections.

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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?

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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.

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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.

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Herbs and Spices

• 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

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Flavor

• Juices
• Vinegars and oils
• Stock
• Rubs and marinades
• Aromatic vegetables

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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.

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Flavor

• Alcoholic beverages
• Extracts and oils

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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
• 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

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Step 2 Healthy Cooking Methods Techniques

• Reduction
• Searing
• Deglazing
• Sweating
• Pureeing

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Step 2 Healthy Cooking Methods Techniques

• 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

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Steps 3 Presentation

• Height
• Color
• Shape
• Layout
• Garnish

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Chefs 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.

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Chefs 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.

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Chefs 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.

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Chefs 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.

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Chefs Tips for Side Dishes

• When using veggies, think about whats 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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Chefs 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.

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Chefs 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.

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Next Week

• Healthy Baking Lab