TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 6 - Wayne Gisslen

Chapter 6 - Nutrition. The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes,for even à la carte menus in restaurants should provide enough nutritional variety to allow customers to select nutritionally balanced health and nutrition are considered in detail in chapter 6. | Chapter 6 Nutrition Chapter Objectives 1. List and describe the six categories of nutrients, explain their functions in the body, and name some food sources of each. 2. Define the term calorie and describe the relationship between calories and weight gain. 3. List and describe the eight guidelines for maintaining a healthful diet. 4. Describe ways that cooks can incorporate nutrition principles into their cooking and their menu construction. Menu planners must have a basic understanding of nutrition. A food service worker’s responsibility is to serve nutritional food and a well-balanced menu. Nutrients Certain chemical compounds that are present in foods that: Supply energy for body functions Build and replace cells that makeup body tissues Regulate body processes The six categories of nutrients are: Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water Essentail Nutrients Carbohydrates Consist of carbon, hydrogen, and oxygen Simple carbohydrates: Naturally

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Essentail nutrients
• Balanced diet
• Nutritional labeling
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen