TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 6 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The human body requires a variety of foods in order to function and be healthy. Menus should be planned so customers can order well-balanced meals if they desire. A nutritiously balanced menu may even help attract customers. Nutrition Nutrients: chemical compounds that are present in foods. Nutrients fulfill one or more of the following functions: Supply energy for body functions. Build and replace cells that make up body tissues. Regulate body processes. Nutrition There are six categories of nutrients: Carbohydrates Fats Proteins Vitamins Minerals Water Nutrition Calories Calorie: a unit of measurement of energy. Defined as the amount of heat needed to raise the temperature of 1 kilogram water by 1°C. Used to measure how much energy certain foods supply. Nutrition Calories Carbohydrates, proteins, and fats can be used by the body to supply energy. 1 gram .

• Ẩm thực
• 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