TAILIEUCHUNG - Lecture Cooking for special diets: Chapter 2 - Katherine Polenz, CIA

Chapter 2 What is cooking for special diets? The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking. | What Is Cooking for Special Diets? 2 Learning Objectives Define nutritional cooking. Discuss the importance of portion size. Identify naturally healthy cooking techniques. Discuss how to compose a plate to fit general health concerns. Identify the different types of nutrients required for a healthy diet. Explain the different daily requirements for nutrient intake. Understand and explain how to read food labels. Define industry terms such as heirloom, organic, sustainable, and wild and foraged. 1 Nutritional Cooking The preparation of food is guided by Nutritional and dietary recommendations Portion-size control Far left: Typical restaurant portion: poached salmon with hollandaise, rice, and squash noodles. Middle: USDA recommended portion: poached salmon with hollandaise, rice, and squash noodles. Far right: Portion with healthy alterations made: poached salmon with yellow pepper coulis, brown rice, and squash noodles. 2 Nutritional Cooking Use sound cooking techniques and maintain respect for the integrity of the ingredients. Keep things simple and unencumbered. Quality ingredients are key. Choose fresh ingredients that are locally grown or raised in a sustainable manner. Use the most wholesome, environmentally clean, and healthful ingredients. Nutritional Cooking Learn a standard serving or portion size for all foods. Build menu items that provide nutritionally accurate portion sizes. A good basic guideline is to divide a plate in half. One half should be composed of fruits and vegetables. The other half should be composed of a portion of lean protein and a healthy starch, such as whole grains Emphasize Accurate Portion Size Nutritional Cooking Minimize nutrient loss by cooking foods close to the time of service. Maximize nutrient retention by cooking foods quickly in as little water or oil as possible. Serve a variety of foods to provide a wide variety of nutrients to your customers. Choose methods that introduce minimal addition of fats and oils, such as .

• Du lịch
• Special diets
• Cooking for special diets
• Dietary needs
• Professional chefs
• Special dietary needs
• Food allergies
• Clinical procedures
• Medical assisting
• Clinical medical assisting
• Daily energy requirements
• Dietary guidelines
• Lecture Medical assisting
• Clinical competencies
• Administrative competencies
• Administrative medical assisting
• Professional cooking
• Food service
• Controlling quality changes during cooking
• Vegetarian diets
• Traditional balsamic vinegar
• Special forcemeat dishes
• Dough formulas and techniques