Culinary Nutrition

AMERICAN TECHNICAL PUBLISHERS Orland Park, Illinois 60467-5756

Linda J. Trakselis, MS Eric M. Stein, MS, RD, CCE

Culinary Nutrition Principles and Applications contains procedures commonly practiced in industry and the trade. Specific procedures vary with each task and must be performed by a qualified person. For maximum safety, always refer to specific manufacturer recommendations, insurance regulations, specific job site and plant procedures, applicable federal, state, and local regulations, and any authority having jurisdiction. The material contained herein is intended to be an educational resource for the user. American Technical Publishers, Inc. assumes no responsibility or liability in connection with this material or its use by any individual or organization.

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© 2014 by American Technical Publishers, Inc. All rights reserved 1 2 3 4 5 6 7 8 9 – 14 – 9 8 7 6 5 4 3 2 1 Printed in the United States of America ISBN 978-0-8269-4221-0

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There is a growing need for professionals equipped with a deep understanding of general nutrition, the science behind ingredients, and an awareness of food and nutrition trends to create flavorful and healthy dining experiences.

Researchers at Clemson University and The Pennsylvania State University surveyed 300 chefs about how portion sizes are determined. Of the survey respondents, 70% said the executive chef makes decisions about portion sizes, 22% cited the restaurant owner, and 18% said portions were decided at the corporate level. The study concluded that the attitudes of chefs are critically important to how much food is put in front of guests each time they dine out.

With the frequency of eating out continuing to rise, learning ways to improve the nutrient density of menu items and serving appropriate portion sizes of foods and beverages are strategic ways to improve the nutrition of communities across the country. Examples of culinary nutrition in practice are the pairing of professional chefs with nutrition educators or nutrition-trained chefs with culinary-trained dietitians. A chef can take raw food ingredients and create a memorable meal for guests, but a chef cannot change the nutritional composition of those ingredients.

Bridging the gap between nutrition and culinary knowledge can translate into healthy and sustainable menu practices within culinary arts and hospitality education, community food preparation, and health outreach programs.

Culinary Nutrition Principles and Applications provides students with opportunities to combine nutrition principles and food science with culinary arts applications. This inclusive textbook provides excellent recipe-modification examples and food science experiments that bring nutrition science to the forefront of culinary nutrition and food preparation courses.

Culinary Nutrition Principles and Applications addresses key nutrition principles from macronutrients to micronutrients and culinary applications from beverages on the menu to desserts on the menu. By tapping this valuable resource, culinary professionals will be able to plan healthy menus and produce flavorful, healthy menu items for both commercial and non-commercial food segments.

Dr. Margaret D. Condrasky, RD, LD, CCE Associate Professor, Food Nutrition and Packaging Sciences Department Clemson University, College of Agriculture, Forestry & Life Sciences

The authors and publisher are grateful for the technical information and assistance provided by the following individuals: Dr. Margaret D. Condrasky, RD, LD, CCE Associate Professor, Food Nutrition and Packaging Sciences Department Clemson University Brent T. Frei Editor and Marketing Director Center for the Advancement of Foodservice Education Paul Mendoza Culinary Arts Program Director Galveston College Joseph Mitchell Program Director, The Culinary and Hospitality Institute Jefferson State Community College

The authors and publisher would like to thank the following companies, organizations, and individuals for providing images.

Agricultural Research Service, USDA Alinea/Photo by Lara Kastner All-Clad Metalcrafters Alpha Baking Co., Inc. American Egg Board American Lamb Board American Metalcraft, Inc. Barilla America, Inc. Basic American Foods Beef Checkoff

Browne Foodservice Bunn-O-Matic Corporation California Fresh Apricot Council California Strawberry Commission Canada Beef Inc. Cape Cod Cranberry Growers’ Association Carlisle FoodService Products Charlie Trotter’s Chef Eric LeVine Chef Gui Alinat

Chef’s Choice® by EdgeCraft Corporation CROPP Cooperative Daniel NYC D’Artagnan, Photography by Doug Adams Studio Edward Don & Company Eloma Combi Ovens Emu Today and Tomorrow Entourage Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing Florida Department of Citrus Florida Tomato Committee Fortune Fish Company Frieda’s Specialty Produce Harbor Seafood, Inc. Harvard School of Public Health Henny Penny Corporation HerbThyme Farms House Foods Idaho Potato Commission Indian Harvest Specialtifoods, Inc./Rob Yuretich Irinox USA L’Auberge Carmel, C.S. White, photographer L. Isaacson and Stein Fish Company MacArthur Place Hotel, Sonoma MacFarlane Pheasants, Inc. Manitowoc Beverage Systems McCain Foods USA Melissa’s Produce Mushroom Council National Cancer Institute National Cherry Growers and Industries Foundation National Garden Bureau Inc.

National Honey Board National Oceanic and Atmospheric Administration/ Department of Commerce National Onion Association National Pasta Association The National Pork Board National Turkey Federation New Zealand Greenshell™ Mussels Oregon Raspberry & Blackberry Commission Paderno World Cuisine Pear Bureau Northwest Perdue Foodservice, Perdue Farms Incorporated Planet Hollywood International, Inc. The Publican Rishi Tea Scripps Health SelectWisely Service Ideas, Inc. Shenandoah Growers The Spice House Sullivan University Tanimura & Antle® Trails End Chestnuts United States Department of Agriculture United States Potato Board U.S. Apple® Association U.S. Fish & Wildlife Service U.S. Highbush Blueberry Council Venison World Vita-Mix® Corporation Vulcan-Hart, a division of the ITW Food Equipment Group LLC Wisconsin Milk Marketing Board, Inc.

1

CHAPTER

Shaping Eating Behaviors ______________________________________________ 2 Food Choices • Media Influences • Sustainability Influences • Purchasing Influences • Individual Influences

Sensory Perceptions of Food • Flavor Perceptions • Presentation • Textures • Tastes • Food Science Experiment: Discovering Supertasters • Aromas • Temperatures • Food Science Experiment: Detecting Flavor

Flavor Development • Flavorings • Seasonings Flavor Development Techniques • Maillard Reaction • Caramelization • Rubs • Marinades • Reductions • Stocks • Classical Sauces • Contemporary Sauces

Cooking Food • Heat Transfer Methods • Healthy Cooking Techniques

2

CHAPTER

Nutrition Fundamentals ________________________________________________ 44 Nutrition • Macronutrients • Micronutrients Digestion • Digestive Tract • Digestive Processes • Nutrient Absorption Energy Requirements • Metabolism • Physical Activity • Nutritious Choices • Weight Management Dietary Recommendations • Dietary Guidelines for Americans • Serving Sizes • Harvard Healthy Eating Guides • Dietary Reference Intakes

Dietary Connections • Hypertension • Food Science Experiment: Sodium Sources • Obesity • Cardiovascular Disease • Diabetes • Cancers • Food Allergies • Food Intolerances

Role of Menus • Portion Sizes • Culinary Nutrition Recipe-Modification Process

3

CHAPTER

Proteins _____________________________________________________________________ 82 Protein Structure • Amino Acids • Protein Formation Protein Functions • Growth and Maintenance • Fluid Balance • Acid-Base Balance • Transportation • Blood Clotting • Hormone Production • Enzyme Production • Antibody Production • Energy

Protein Digestion and Absorption Protein Sources • Complete Proteins • Incomplete Proteins Protein Consumption • Protein Recommendations • Protein Excess • Protein Deficiencies Preparing Proteins • Reactions to Air • Reactions to Heat • Reactions to Moisture • Reactions to pH • Food Science Experiment: Using Acids to Tenderize Meats

Proteins on the Menu • Presentation • Texture and Flavor

4

Chapter

Carbohydrates _________________________________________________________ 108 Carbohydrate Classifications • Simple Carbohydrates • Complex Carbohydrates Carbohydrate Functions Carbohydrate Digestion and Absorption • Simple Carbohydrates • Complex Carbohydrates • Dietary Fiber

The Role of Glucose • Storing Glucose • Low Glucose Levels • High Glucose Levels Carbohydrate Sources • Simple Carbohydrates • Complex Carbohydrates • Grains Carbohydrate Consumption • Carbohydrate Recommendations • Carbohydrate Excess • Carbohydrate Deficiencies

Preparing Carbohydrates • Reactions to Air • Reactions to Light • Reactions to Heat • Reactions to Moisture • Food Science Experiment: Gelatinization • Reactions to pH

Carbohydrates on the Menu • Presentation • Texture and Flavor

5

Chapter

Lipids ______________________________________________________________________ 138 The Role of Lipids • Triglycerides • Phospholipids • Sterols Lipid Functions • Energy • Insulation and Organ Protection • Hormone Production • Cellular Structure • Nutrient Absorption

Lipid Digestion and Absorption • The Role of Bile • The Role of Lipoproteins Lipid Sources • Monounsaturated Fats • Polyunsaturated Fats • Essential Fatty Acids • Saturated Fats • Trans Fats • Cholesterol • Food Science Experiment: Total Fat Content in Foods

Lipid Consumption • Lipid Recommendations • Lipid Excess • Lipid Deficiencies Preparing Lipids • Reactions to Air • Reactions to Light • Reactions to Heat • Reactions to Moisture Lipids on the Menu • Presentation • Texture and Flavor

6

Chapter

Water, Vitamins & Minerals _________________________________________ 164 The Role of Water • Aiding Digestion and Absorption • Regulation of Body Temperature • Health of Tissues, Organs, and Joints • Maintaining Fluid Balance

Water Intake • Water from Beverages • Water from Foods Water Output Vitamins and Minerals • Dietary Recommendations • Vitamin and Mineral Toxicities • Vitamin and Mineral Deficiencies • Antioxidants

Water-Soluble Vitamins • Vitamin C • Food Science Experiment: Vitamin C Content • B Vitamins Fat-Soluble Vitamins • Vitamin A • Vitamin D • Vitamin E • Vitamin K Major Minerals • Calcium • Phosphorus • Magnesium • Potassium • Sodium • Chloride Trace Minerals • Iron • Zinc • Iodine • Selenium • Copper • Manganese • Fluoride • Chromium Preparing Vitamins and Minerals • Reactions to Air • Reactions to Light • Reactions to Heat • Reactions to Moisture • Reactions to pH

Vitamins and Minerals on the Menu • Presentation • Texture and Flavor

7

Chapter

Nutritious Menu Planning ____________________________________________ 208 Menus • Foodservice Venues • Menu Classifications • Menu Types • Menu Regulations Evaluating Menus • Menu Trends • Menu Mix • Food Science Experiment: Evaluating Entrées • Purchasing Options

Menu Modifications • Dietary Considerations • Allergen-Free Menu Items • Nutritious Menu Items • Food Science Experiment: Layering Flavors • Culinary Nutrition Recipe-Modification Process

Marketing Nutritious Menu Items • Menu Descriptions • Menu Item Placement • Perceived Value • Menu Promotions

8

Chapter

Beverages on the Menu _____________________________________________ 234 Beverages • Perceived Value of Beverages • Water • Food Science Experiment: Analyzing Water • Dairy Beverages • Milklike Beverages • Coffees • Teas • Fruit and Vegetable Beverages • Alcoholic Beverages • Soft Drinks

Preparing Nutritious Beverages • Water • Dairy Beverages • Milklike Beverages • Coffees • Teas • Fruit and Vegetable Beverages • Alcoholic Beverages • Soft Drinks

Beverage Menu Mix • Mealtime Beverages • Beverages as Desserts Promoting Beverages on the Menu • Beverage Houses and Bar Venues • Fine Dining and Special Event Venues

9

Chapter

Egg, Soy & Dairy Products on the Menu _________________________ 2 66 Eggs • Egg Nutrients • Perceived Value of Eggs • Market Forms of Eggs Preparing Nutritious Eggs • Cooking Eggs • Food Science Experiment: Preparing Eggs Using Dry and Moist Heat • Flavor Development • Plating Eggs

Egg Menu Mix • Eggs in Beverages • Eggs in Appetizers • Eggs in Soups • Eggs in Sandwiches • Eggs in Salads • Eggs in Entrées • Eggs in Sides • Eggs in Desserts

Promoting Eggs on the Menu Soy Products • Perceived Value of Soy Products • Market Forms of Soy Products • Food Science Experiment: Preparing Soy Milk

Preparing Nutritious Soy Products • Cooking Soy Products • Flavor Development • Plating Soy Products

Soy Product Menu Mix • Soy Products in Beverages • Soy Products in Appetizers • Soy Products in Soups • Soy Products in Salads • Soy Products in Entrées • Soy Products in Desserts

Promoting Soy Products on the Menu Dairy Products • Perceived Value of Dairy Products • Liquid Dairy Products • Semisolid Dairy Products • Solid Dairy Products • Food Science Experiment: Preparing Ricotta Cheese • Canned and Dried Dairy Products

Preparing Nutritious Dairy Products • Cooking Dairy Products • Flavor Development • Plating Dairy Products

Dairy Product Menu Mix • Dairy Products in Beverages • Dairy Products in Appetizers • Dairy Products in Soups • Dairy Products in Sandwiches • Dairy Products in Salads • Dairy Products in Entrées • Dairy Products in Sides • Dairy Products in Desserts

Promoting Dairy Products on the Menu

10 Poultry & Meats on the Menu

_______________________________________ 314

Chapter

Poultry • Perceived Value of Poultry • Poultry Classifications • Market Forms of Poultry Preparing Nutritious Poultry • Cooking Poultry • Food Science Experiment: Effect of Heat and Brine on Poultry • Flavor Development • Plating Poultry

Poultry Menu Mix • Poultry in Appetizers • Poultry in Soups • Poultry in Sandwiches • Poultry in Salads • Poultry in Entrées

Promoting Poultry on the Menu • Quick Service and Fast Casual Venues • Casual Dining and Institutional Venues • Beverage Houses and Bar Venues • Fine Dining and Special Event Venues

Meats • Perceived Value of Meats • Meat Classifications • Composition of Meats • Market Forms of Meats

Preparing Nutritious Meats • Cooking Meats • Flavor Development • Food Science Experiment: Preparing Beef Jerky Sliced Along and Across the Grain • Plating Meats

Meat Menu Mix • Meats in Appetizers • Meats in Soups • Meats in Sandwiches • Meats in Salads • Meats in Entrées

Promoting Meats on the Menu • Quick Service and Fast Casual Venues • Casual Dining and Institutional Venues • Beverage Houses and Bar Venues • Fine Dining and Special Event Venues

11 Fish & Shellfish on the Menu

________________________________________ 370

Chapter

Fish • Perceived Value of Fish • Fish Classifications • Market Forms of Fish Preparing Nutritious Fish • Raw Fish • Cooking Fish • Food Science Experiment: Effect of Dry Heat and Moist Heat on Lean Fish • Flavor Development • Plating Fish

Fish Menu Mix • Fish in Appetizers • Fish in Soups • Fish in Sandwiches • Fish in Salads • Fish in Entrées

Promoting Fish on the Menu Shellfish • Perceived Value of Shellfish • Shellfish Classifications • Market Forms of Shellfish Preparing Nutritious Shellfish • Raw Shellfish • Cooking Shellfish • Food Science Experiment: Cooking Shellfish • Flavor Development • Plating Shellfish

Shellfish Menu Mix • Shellfish in Appetizers • Shellfish in Soups • Shellfish in Sandwiches • Shellfish in Salads • Shellfish in Entrées

Promoting Shellfish on the Menu • Beverage Houses and Bar Venues • Fine Dining and Special Event Venues

12 Vegetables & Legumes on the Menu

____________________________ 410

Chapter

Vegetables • Perceived Value of Vegetables • Vegetable Classifications • Market Forms of Vegetables • Food Science Experiment: Evaluating Different Market Forms of Vegetables

Preparing Nutritious Vegetables • Raw Vegetables • Cooking Vegetables • Flavor Development • Plating Vegetables

Vegetable Menu Mix • Vegetables in Beverages • Vegetables in Appetizers • Vegetables in Soups • Vegetables in Sandwiches • Vegetables in Salads • Vegetables in Entrées • Vegetables in Sides • Vegetables in Desserts

Promoting Vegetables on the Menu Legumes • Perceived Value of Legumes • Legume Classifications Preparing Nutritious Legumes • Cooking Legumes • Food Science Experiment: Cooking Legumes in Water, Acid, Alkali, and Salt • Flavor Development • Plating Legumes

Legume Menu Mix • Legumes in Appetizers • Legumes in Soups • Legumes in Sandwiches • Legumes in Salads • Legumes in Entrées • Legumes in Sides • Legumes in Desserts

Promoting Legumes on the Menu

13 Fruits, Nuts & Seeds on the Menu

__________________________________ 448

Chapter

Fruits • Perceived Value of Fruits • Fruit Classifications • Market Forms of Fruits Preparing Nutritious Fruits • Raw Fruits • Food Science Experiment: Fruit Oxidation • Cooking Fruits • Flavor Development • Plating Fruits

Fruit Menu Mix • Fruits in Beverages • Fruits in Appetizers • Fruits in Soups • Fruits in Salads • Fruits in Entrées • Fruits in Sides • Fruits in Desserts

Promoting Fruits on the Menu Nuts and Seeds • Perceived Value of Nuts and Seeds • Nut and Seed Classifications Preparing Nutritious Nuts and Seeds • Cooking with Nuts and Seeds • Flavor Development • Plating Nuts and Seeds • Food Science Experiment: Comparing Raw, Toasted, and Roasted Nuts

Nut and Seed Menu Mix • Nuts and Seeds in Beverages • Nuts and Seeds in Appetizers • Nuts and Seeds in Soups • Nuts and Seeds in Salads • Nuts and Seeds in Entrées • Nuts and Seeds in Sides • Nuts and Seeds in Desserts

Promoting Nuts and Seeds on the Menu • Beverage Houses and Bar Venues • Fine Dining and Special Event Venues

14 Pastas, Grains & Breads on the Menu

____________________________ 4 88

Chapter

Pastas • Perceived Value of Pastas • Pasta Classifications Preparing Nutritious Pastas • Cooking Pastas • Flavor Development • Plating Pastas • Food Science Experiment: Textural Differences in Cooked Pasta

Pasta Menu Mix • Pastas in Appetizers • Pastas in Soups • Pastas in Salads • Pastas in Entrées • Pastas in Sides

Promoting Pastas on the Menu Grains • Perceived Value of Grains • Cereal Grains • Pseudocereals • Gluten-Free Grains • Food Science Experiment: Baking with Various Grain Flours

Preparing Nutritious Grains • Cooking Grains • Flavor Development • Plating Grains Grain Menu Mix • Grains in Beverages • Grains in Appetizers • Grains in Soups • Grains in Salads • Grains in Entrées • Grains in Sides • Grains in Desserts

Promoting Grains on the Menu Breads • Perceived Value of Breads • Bread Classifications Preparing Nutritious Breads • Yeast Bread Preparation • Food Science Experiment: Yeast Activation • Quick Bread Preparation • Flavor Development • Plating Breads

Bread Menu Mix • Breakfast Breads • Appetizer Breads • Sandwich Breads • Sides of Bread • Dessert Breads

Promoting Breads on the Menu • Quick Service and Fast Casual Venues • Fine Dining and Special Event Venues

15 Desserts on the Menu

________________________________________________ 546 Desserts • Perceived Value of Desserts • Dessert Classifications Dessert Preparations • Cooking Desserts • Food Science Experiment: Baking Cookies with

Chapter

Natural, Refined, and Artificial Sweeteners • Flavor Development • Plating Desserts

Dessert Menu Mix • Beverages as Desserts • Cheeses as Desserts • Fruits as Desserts • Nuts and Seeds as Desserts • Breads as Desserts • Plated Desserts

Promoting Desserts on the Menu Appendix___________________________________________________________________________________ 573 Glossary____________________________________________________________________________________ 591 Index_______________________________________________________________________________________ 607

• • • •

Quick Quizzes ® Illustrated Glossary Flash Cards Knowledge Checks and Reviews

• • • •

Culinary Nutrition Recipe Modifications Menu Planning Challenge Digestion and Absorption Process Media Library

The Culinary Nutrition Recipe-Modification Process provides a step-by-step procedure for modifying an existing recipe into a healthier version that upholds the flavor and integrity of the original dish. Recipes can be modified to reduce the amounts of sugars, fats, sodium, and/or calories. Recipes can also be modified for specific health or dietary reasons. The six steps of the culinary nutrition recipe-modification process include evaluating the original recipe for sensory and nutritional qualities, establishing goals, identifying modifications or substitutions, determining the functions of identified modifications or substitutions, selecting appropriate modifications or substitutions, and testing the modified recipe to evaluate sensory and nutritional qualities.

Culinary ulinary Nutrition Recipe-Modification Process

Step 1

Evaluate original recipe for sensory and nutritional qualities

Step 2

Establish goals for recipe modifications

Step 3

Identify modifications or substitutions

Step 4

Determine functions of identified modifications or substitutions

Step 5

Select appropriate modifications or substitutions

Step 6

Test modified recipe to evaluate sensory and nutritional qualities

The Culinary Nutrition Recipe-Modification Processes listed below target specific food items covered in Chapters 7 through 15 and include the following recipes:

Chapter 7

Chapter 10

Nutritious Menu Planning Ranch Dressing . . . . . . . . . . . . . . . . . . . . . . .

Modified Ranch Dressing . . . . . . . . . . . . . . . .

Signature Zesty Ranch Dressing . . . . . . . . . .

Poultry & Meats on the Menu 228 229 229

Chapter 8

Beverages on the Menu Café Mocha . . . . . . . . . . . . . . . . . . . . . . . . . . 252 Modified Café Mocha . . . . . . . . . . . . . . . . . . . . . 253 Signature Soy Milk Café Mocha . . . . . . . . . . . . 253 White Sangria . . . . . . . . . . . . . . . . . . . . . . . . . . 258 Modified White Sangria . . . . . . . . . . . . . . . . . . 259 Signature White Sangria Fruit Medley . . . . . . . 259

Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 330 Modified Baked Fried Chicken . . . . . . . . . . . . 331 Signature Crispy Baked Chicken Cutlets . . . . . . . . . . . . . . . . . . . . . . . . 332 Beef Bourguignon . . . . . . . . . . . . . . . . . . . . . . . 348 Modified Beef Bourguignon . . . . . . . . . . . . . . . . 350 Signature Stewed Bison with Root Vegetables . . . . . . . . . . . . . . . . . . . . 351 Veal Scallopini . . . . . . . . . . . . . . . . . . . . . . . . . . 354 Modified Veal Scallopini . . . . . . . . . . . . . . . . . . . 355 Signature Veal Scallopini with Grilled Picante . . . . . . . . . . . . . . . . . . . . . 355 Stuffed Pork Chops . . . . . . . . . . . . . . . . . . . . . . 360 Modified Pork Chops with Dressing . . . . . . . . . . 362 Signature Grilled Pork Chops with Pineapple Salsa . . . . . . . . . . . . . . . . . . . 363

Chapter 9

Egg, Soy & Dairy Products on the Menu Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . 276 Modified Quiche Lorraine . . . . . . . . . . . . . . . . . 278 Signature Roasted Vegetable, Pear, and Blue Cheese Frittata . . . . . . . . . . . . 279 Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . 306 Modified Chocolate Mousse . . . . . . . . . . . . . . . 307 Signature Tofu Chocolate Mousse . . . . . . . . . . . 307

Chapter 11

Fish & Shellfish on the Menu Fried Fish Tacos . . . . . . . . . . . . . . . . . . . . . . . . 382 Modified Sautéed Fish Tacos . . . . . . . . . . . . . . . 383 Signature Marinated Fish Tacos . . . . . . . . . . . . 384 Crab Louie Salad . . . . . . . . . . . . . . . . . . . . . . . . 400 Modified Crab Louie Salad . . . . . . . . . . . . . . . . 402 Signature Crab Louie Spinach Salad . . . . . . . . 403

Chapter 12

Chapter 14

Braised Swiss Chard . . . . . . . . . . . . . . . . . . . . . 424 Modified Braised Swiss Chard . . . . . . . . . . . . . . 425 Signature Marinated Swiss Chard Salad . . . . . . 426

Fettuccine Alfredo . . . . . . . . . . . . . . . . . . . . . . . 498 Modified Fettuccine Alfredo . . . . . . . . . . . . . . . . 499 Signature Lemony Fettuccine Alfredo with Peas . . . . . . . . . . . . . . . . . . . . . . . 500

Vegetables & Legumes on the Menu

Red Beans and Rice . . . . . . . . . . . . . . . . . . . . . 440 Modified Red Beans and Rice . . . . . . . . . . . . . . 441 Signature Chestnut Lima Beans and Rice . . . . . 442

Chapter 13

Fruits, Nuts & Seeds on the Menu Peach Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 462 Modified Peach Pie . . . . . . . . . . . . . . . . . . . . . . 463 Signature Peach Tartlet . . . . . . . . . . . . . . . . . . . 464 Candied Pecans . . . . . . . . . . . . . . . . . . . . . . . . 478 Modified Candied Pecans . . . . . . . . . . . . . . . . . 479 Signature Candied Spiced Walnuts . . . . . . . . . . 479

Pastas, Grains & Breads on the Menu

Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 518 Modified Risotto . . . . . . . . . . . . . . . . . . . . . . . . . 519 Signature Steel-Cut Oat Risotto . . . . . . . . . . . . 520 Cinnamon Raisin Sunflower Buns . . . . . . . . . . . 536 Modified Cinnamon Raisin Sunflower Muffins . . . . . . . . . . . . . . . . . . . . . . 538 Signature Cinnamon Raisin Nut Butter Muffins . . . . . . . . . . . . . . . . . . . . . . 539

Chapter 15

Desserts on the Menu Tiramisu Trifle . . . . . . . . . . . . . . . . . . . . . . . . . . 552 Modified Tiramisu Trifle . . . . . . . . . . . . . . . . . . . 553 Signature Orange Espresso Trifle . . . . . . . . . . . 554 Black Forest Cake . . . . . . . . . . . . . . . . . . . . . . . 562 Modified Black Forest Cake . . . . . . . . . . . . . . . . 564 Signature Gluten-Free Black Forest Cupcakes . . . . . . . . . . . . . . . . . . 565

Culinary Nutrition Principles and Applications combines the science of nutrition with the art of food preparation to provide learners with the knowledge base needed to plan and prepare healthy menu items. The first six chapters of this engaging textbook explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals and their roles in the digestion and absorption process. The remaining nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful, nutrient-dense menu items that appeal to guests. A proven method for modifying recipes, called the Culinary Nutrition Recipe-Modification Process, is demonstrated for each menu category. Additionally, access is provided to a dynamic set of online digital resources that enhance chapter concepts and promote learning.

Introductions focus attention on the general concepts addressed in the chapter .

Chapter Objectives identify specific concepts addressed and guide reading .

Food Science Notes provide research and scientific insight on foods, nutrition, and health .

Chef’s Tips provide suggestions for successful application of nutrition principles .

Menu Descriptions demonstrate how to effectively promote menu items .

Digestion and absorption illustrations depict how essential nutrients are used in the body .

Food Science Experiments offer opportunities to understand the science behind food preparation .

Knowledge Checks appear throughout each chapter to facilitate a review of the content covered .

Recipe Modifications demonstrate how to modify recipes to create more nutrient-dense menu options .

Numerous photos help learners visualize the concepts presented .

Wellness Concepts suggest ways to incorporate healthy practices .

Ingredient Spotlights highlight nutritional benefits and culinary applications of selected ingredients .

Culinary Nutrition Principles and Applications includes digital resources that enhance chapter concepts and promote learning. QuickLinks and Quick Response (QR) codes, located at the end of each chapter, offer easy access to digital resources.

Using QuickLinks To access a QuickLink using an access code, follow these simple steps: 1. Key ATPeResources.com/QuickLinks into a browser.

2. Open the page and type in the access code provided on the last page of the chapter.

3. Instantly access the digital resources.

The Digital Resources include the following: • Quick Quizzes® that provide 20 interactive questions for each chapter, with helpful links to textbook content and to the Illustrated Glossary • An Illustrated Glossary that provides a helpful reference to commonly used terms, with selected terms linked to illustrations or media clips • Flash Cards that provide a self-study tool for learning the terms and definitions used in the textbook • Knowledge Checks and Reviews in PDF format that allow learners to demonstrate knowledge of chapter concepts • Culinary Nutrition Recipe Modifications that provide a proven process for modifying traditional recipes to create healthier versions of menu items • The Menu Planning Challenge, which provides interactive activities in which learners apply their nutrition knowledge to select healthy menu items • The Digestion and Absorption Process, which simulates how food is digested and absorbed • A Media Library that includes animations and video clips that enhance the textbook content • ATPeResources.com, which links to online resources that support continued learning

Using Quick Response (QR) Codes To access a QR code, follow these simple steps: 1. Download a QR code reader app to a mobile device.

(Visit atplearning.com/QR for more information.)

2. Open the app and scan the QR code on the book page.

3. Instantly access the digital resources.

The Culinary Nutrition Principles and Applications Study Guide includes review questions and activities that reinforce and expand upon the information presented in the textbook.

Reviews for each chapter include true-false, multiple choice, completion, and critical thinking questions that reinforce comprehension .

Activities help learners reinforce and apply chapter concepts by analyzing nutrition labels, conducting research, writing effective menu descriptions, and matching classifications of foods .

The Culinary Nutrition Principles and Applications Instructor’s Resource Guide provides a comprehensive teaching resource that includes a detailed Instructional Guide, editable PowerPoint® Presentations, an interactive Image Library, multiple Assessments, and Answer Keys in addition to access to the digital resources used with the textbook.

• The Instructional Guide explains how to best use the learning resources provided and includes Instructional Plans for each chapter that identify images and media pieces that enhance the learning experience.

• PowerPoint® Presentations provide a review of key concepts and illustrations from each chapter of Culinary Nutrition Principles and Applications by addressing the chapter objectives and providing section knowledge checks and review questions. PowerPoint® Presentation notes are also provided.

• The Image Library provides all the numbered figures in a format that can be manipulated for maximum instructional use.

• Assessments include sets of questions based on objectives and key concepts from each chapter and consist of a pretest, posttest, and test banks. The test banks can be used with most test development software packages and learning management systems.

• Answer Keys list answers to pretest, posttest, textbook, and study guide questions.

To obtain information on related products, visit the American Technical Publishers website at atplearning.com.

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