TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 20 - Wayne Gisslen

Chapter 20 - Cooking for vegetarian diets. After reading this chapter, you should be able to: Describe the main types of vegetarian diets; describe complementary proteins and describe how to include them in the diet; list three nutrients other than proteins that non-vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets;. | Chapter 20 Cooking for Vegetarian Diets Chapter Objectives 1. Describe the main types of vegetarian diets. 2. Describe complementary proteins and describe how to include them in the diet. 3. List three nutrients other than proteins that non-vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets. 4. Name and describe five food types derived from soybeans. 5. Explain why refined sugar may not be permitted in a vegan diet. 6. List seven guidelines for building a vegetarian menu. Overview Vegetarian diners are a growing and important segment of the dining population. Estimates suggest that 15 million people in the United States are vegetarians. In college dining, some suggest 40% of food choices are vegetarian. Types of Vegetarian Diets The vegan diet is the most restrictive, eat plant products only. All animal products, including dairy and eggs, are off limits. Lacto-vegetarians eat dairy products and plant products.

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Vegetarian diets
• Cooking for vegetarian diets
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• 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