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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. | 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. No other animal products. Ovo-vegetarians eat eggs in addition to plant products Lacto-ovo-vegetarians eat dairy, eggs, and plant products. Pesco-vegetarians eat fish and plant products, but no meat or poultry. They may not eat dairy and egg products. Nutritional Considerations Protein Complementary Proteins Other Nutrients Vitamin B12 – found in animals foods, including dairy and fortified cereals Vitamin D – found in fortified milk and is created in skin on exposure to sunlight Calcium – found in dairy and green leafy vegetables and dried legumes Menus for Vegetarian Diets Ingredients: Dried legumes Grains Nuts and seeds Soy products Dairy and eggs Modifying Recipes Recipes can be modified for vegetarian diets. Sometimes a soup, salad, or side dish contains mainly plant products. Sugar in Vegetarian Recipes Refined white sugar and most brown sugar is processed from sugar cane or sugar beets. Cane sugar is often processed using charcoal made from animal bones. If you use any sugar for a vegetarian recipe, use beet sugar or unbleached sugar. Center of the Plate Normally this would suggest meat, poultry, or fish, for vegetarians we need to rethink the procedure. We can use complementary proteins as main dishes. Suggestions Stews Chili Risotto Pizza Casseroles Curries Stir-fries Pasta Pot pies Gratins Using many ways of preparation, these dishes can be made without dairy and egg products. Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.