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Healthy Menus & Recipes

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

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Healthy Menus & Recipes

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  1. Healthy Menus & Recipes Chapter 9

  2. 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 Describe basic principles of presentation

  3. Criteria for a Healthy Meal • U.S. Food and Drug Administration Guidance for Industry: A Food Labeling Guide • National Restaurant Association • http://www.restaurant.org/foodhealthyliving/kidslivewell/ • http://www.healthydiningfinder.com

  4. Criteria for a Healthy Meal • 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

  5. Develop Healthy Menu Items • Use existing menu items • Modify existing items to make them more nutritious • Create new selections

  6. 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? Planning Considerations

  7. To Modify A Recipe • Change/add healthy preparation techniques • Change/add healthy cooking techniques • Change an ingredient by • Reducing it • Eliminating it • Replacing it • Add a new ingredient

  8. Last But Not Least • Less is more • Consider reducing portion sizes to improve nutritional make-up of recipe • Then consider presentation---------

  9. Presentation Considerations See p. 330-332 in textbook • Height • Color • Shape • Layout • Garnish

  10. Steps in Recipe Modification • 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

  11. See Your Textbook • Examples of How to Modify Recipes • Pp. 299-318 • “Chef’s Tips” pp. 319-329

  12. The END! Chapter 9

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