published by hodder education © 2010 d foskett, j campbell and p paskins catering for a healthy...
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Catering for a healthy diet
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
The role of the caterer
• Chefs can play a vital role in providing healthy, well-balanced meals.
• Make small changes to recipes and methods. Be adventurous and make healthy eating exciting.
• Many customers are looking for healthy options and will return to establishments providing ‘healthy’ food.
• In residential establishments, good, balanced nutritional meals are especially important.
• School caterers have to provide meals that meet minimum nutritional standards.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Healthier catering
• Increase quantities of starchy foods – base meals on them.
• Increase fibre quantity of meals where practical.
• Reduce fat in traditional recipes.• Use unsaturated fat instead of saturated.• Use moderate amounts of sugar and salt.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Healthier catering
• Increase quantities of fruit and vegetables:• Add more to stir-fries and casseroles.• Use as starters (asparagus, melon, vegetable
soup) and desserts.• Offer as snacks, fresh or dried.• Offer colourful salads with meals.• Offer fresh juices and smoothies.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Preparing fruit and vegetables
• To retain the vitamins:• Steam, microwave or stir-fry in a little oil if
possible.• Peel thinly using a peeler.• Store and cook for as short a time as
possible.• If boiling, use less water, bring it to the boil
first and do not leave food sitting in the water for long periods.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using starchy foods
• Healthy rice dishes include boiled or steamed rice, paella, risotto and pilaff.
• Try using brown rice in rice dishes.
• Don’t use too much oil with pasta.
• Use thick slices of healthy breads – wholegrain, granary, pitta – and use low-fat sandwich fillings.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Wholegrain foods
• These include wholemeal and wholegrain breads, pitta, chapatti, brown rice, wholewheat pasta and wholegrain breakfast cereals.
• They contain more fibre and other nutrients than refined, starchy foods.
• They take longer to digest so we feel full for longer.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using potatoes
• Don’t peel potatoes, yams or cassava too deeply.
• Leave skins on potatoes if possible, for fibre.
• Bake or boil them if possible, as this is healthier than frying.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Frying potatoes
• Less healthy than baking or boiling.• Large pieces and straight chips fried at a high
temperature (155–255°C) will absorb less fat.• Pre-blanch chips in a steamer.• Make healthier chips by steaming, brushing
with oil and then baking.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using fats
• Move from saturated to unsaturated fat by:• using olive oil instead of butter• using ‘white’ shortening for pastry• using coconut milk instead of creamed coconut.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using fats
• Reduce fat content by:• grilling, steaming, stir-frying or baking• using puréed vegetables instead of roux
thickenings• skimming fat off sauces• dry frying or dry roasting spices• using non-stick frying pans so less fat is needed.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using fats
• Reduce fat content by:• using a rack or trivet when roasting• making sure the oil is hot enough when frying• offering dressings separately, instead of dressing
salads• encouraging suppliers to offer low-fat alternatives.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using meat
• Cut down on the fat content of meat dishes by:• using lean meat• trimming fat from meat, and fat and skin from poultry• racking and draining• using less meat and
more pulses, vegetables and starchy foods
• using alternatives like tofu or Quorn.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using pulses
• Pulses are low in fat and rich in protein, carbohydrate and fibre.
• They count as a portion of fruit and vegetables.
• They provide an important source of nutrients for vegetarians and a tasty alternative for meat-eaters.
• Add pulses to soups and stews.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Using dairy products
• Use lower-fat versions of milk and cheese as there is no loss of calcium.
• Use a strong-tasting cheese for flavouring, but use less of it.
• Grate hard cheese for sandwiches and salads, using less.
• Replace cooking cream with yoghurt, arrowroot or cornflour to prevent separation.
• Use yoghurt in mayonnaise.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Healthier desserts
• Offer some healthy choices such as sorbet and fresh fruit.
• For sponges use the fatless whisked sponge method instead of the creaming method.
• Serve single cream separately and offer alternatives such as fromage frais.
• Use fruit fillings instead of cream.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Healthier soft drinks
• Many fizzy drinks have added sugar or preservatives and some have stimulants.
• Alternatives include:• mineral water• fruit juices and smoothies• low-sugar drinks• lower-fat milk• yoghurt drinks.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Religious diets
• Muslim: No pork, shellfish or alcohol and only halal meat.
• Hindu: No beef, and for strict Hindus no meat, fish or eggs.
• Sikh: Meat and fish may be acceptable, but women in particular may be vegetarian.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Religious diets
• Jewish: No pork or shellfish – only kosher meat. Meat and milk must not be cooked or served together. Milk products may be avoided except at breakfast.
• Rastafarian: No pork, processed foods, fish without fins, alcohol, coffee or tea.
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Medical diets
• Customers with diabetes need to avoid dishes high in sugar or fat. Low-calorie sweeteners can be used.
• Customers on a low cholesterol diet need to avoid saturated fat. Use oils and margarines that are high in unsaturated fat. Avoid meat, shellfish, butter, liver, etc.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Medical diets
• Low fat diet: Avoid fatty foods, frying and roasting.
• Low salt diet: Avoid foods where salt is added during cooking (including smoking and curing) and monosodium glutamate.
• Low residue diet: Avoid wholemeal bread, brown rice and pasta, fatty foods and frying.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Medical diets
• People with allergies need to avoid particular dangerous foods• Nut allergy: Avoid nuts, blended cooking oils and
margarines – check labels of all foods to be sure.• Dairy intolerance: Avoid milk, butter, cheese and
yoghurt – check labels of all foods to be sure.
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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Medical diets
• Some people need to exclude gluten from their diet (coeliac disease or gluten intolerance).
• Gluten is formed by the proteins in wheat and some other grains when mixed with water.
• Avoid wheat and wholemeal flour, rye, barley and oats, and any dishes made with these. These include some pasta, cheese spreads, barley-based or malted drinks, beer and some mustards and sauces.
• Use cornflour, rice, potato, corn or sage to thicken sauces.