healthy menus & recipes
DESCRIPTION
Healthy Menus & Recipes. Chapter 9. Objectives. Define the criteria for a healthy menu Identify healthy selections in each section of the menu List considerations for developing healthy menu items Describe steps in recipe modification Provide “Chef’s Tips” for healthy menu items - PowerPoint PPT PresentationTRANSCRIPT
Healthy Menus & Recipes
Chapter 9Chapter 9
ObjectivesObjectives• Define the criteria for a healthy menu• Identify healthy selections in each
section of the menu• List considerations for developing
healthy menu items• Describe steps in recipe modification• Provide “Chef’s Tips” for healthy menu
items• Describe basic principles of
presentation
Criteria for a Healthy Criteria for a Healthy MealMeal
• U.S. Food and Drug Administration Guidance for Industry: A Food Labeling Guide
• National Restaurant Association• http://www.restaurant.org/foodhealthyliving/kidslivew
ell/• http://www.healthydiningfinder.com • Choose My Plate Balance
Criteria for a Healthy Criteria for a Healthy MealMeal
• 800 kcalories or less• 35% or fewer kcal from fat
– Emphasize monounsaturated, polyunsaturated oils– 10% or less of total kcal from saturated & trans fats– 100 mg or less of cholesterol
• 45-65% kcal from carbohydrates– 10 gram or more from fiber– 10% or fewer kcal from added sugars
• 15-25% kcal from protein• 800 mg or less of sodium
– About 1/3 teaspoon of salt
Develop Healthy Menu Develop Healthy Menu ItemsItems• Use existing menu items
• Modify existing items to make them more nutritious
• Create new selections
Planning ConsiderationsPlanning Considerations• Is the menu item tasty?• Can each menu item be
prepared properly by the cooking staff?
• Does the menu item blend with/complement the menu?
• Does the menu item meet the food habits/preferences of the guests?
• Does each menu item require a reasonable amount of prep time?
• Is there a balance of color?• Is there a balance of
texture?• Is there a balance of
shape?• Are flavors varied?• Are the food combinations
acceptable?• Are cooking methods
varied?
To Modify A RecipeTo Modify A Recipe• ChooseMyPlate balance• Change/add healthy preparation techniques• Change/add healthy cooking techniques• Change an ingredient by
• Reducing it• Eliminating it• Replacing it
• Add a new ingredient
Last But Not LeastLast But Not Least
• Less is more
• Consider reducing portion sizes to improve nutritional make-up of recipe
• Then consider presentation---------
Presentation Presentation ConsiderationsConsiderations• Plate size• Height • Color• Shape• Layout• Garnish
See p. 330-332 in textbook
Steps in Recipe Steps in Recipe ModificationModification• Examine the nutrient analysis and decide
how you want to change the recipe• Consider how to maintain/improve flavor• Modify the recipe• Evaluate the product
• Further modification and testing as needed
See Your TextbookSee Your Textbook
• Examples of How to Modify Recipes• Pp. 299-318
• “Chef’s Tips” pp. 319-329
The END!Chapter 9Chapter 9