tailieunhanh - Lecture Cooking for special diets: Chapter 3 - Katherine Polenz, CIA

Chapter 3 Ingredients for special diets. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,. | Ingredients for Special Diets 3 Learning Objectives Identify healthful ingredients. Explain the best way to utilize a variety of ingredients, and especially those that should be used in moderation. Discuss inflammation and the foods that are anti-inflammatory. Discuss different types of fats and oils. Identify different types of starches and thickeners. Identify different types of sweeteners. Discuss different types of dairy. Discuss the different sizing of eggs and qualities of egg substitutes. Discuss different qualities of a variety of proteins. Identify and discuss alternative proteins. Identify and discuss different types of beans and legumes. Identify different varieties of grains and meals. Identify different varieties of seeds and nuts. Identify different varieties of herbs, spices, and spice blends. Discuss infusions. Identify different categories of fruits and vegetables. Discuss super foods. Identify cancer-fighting foods. Identify heart-healthy foods. Identify power foods for a diabetes-friendly diet. Identify low-carbohydrate vegetables. 1 Healthful Ingredients Learn to use common ingredients in atypical ways to provide added nutrient value or limit fats. Use nuts as an emulsifier. Use vegetable purées as thickeners. Use a pure starch to dust a piece of chicken. Create a slurry instead of flour and fat-based roux. Having a diverse pantry is key to successful nutritional adaptations. Avoid processed foods. Healthful Ingredients Add rich flavor, silky mouth feel and texture, and a pleasing aroma Perform a multitude of chemical functions Tenderizing, leavening, aiding in moisture retention, creating flaky/crumbly textures Act as insulators for food Prevent sticking Emulsify or thicken sauces Create crisp textures Should generally be limited when cooking for most types of special dietary concerns Fats and Oils Healthful Ingredients Fats and Oils (cont’d) From left to right, top to bottom: Coconut fat, pepper oil, peanut oil, almond oil, hazelnut oil, . | Ingredients for Special Diets 3 Learning Objectives Identify healthful ingredients. Explain the best way to utilize a variety of ingredients, and especially those that should be used in moderation. Discuss inflammation and the foods that are anti-inflammatory. Discuss different types of fats and oils. Identify different types of starches and thickeners. Identify different types of sweeteners. Discuss different types of dairy. Discuss the different sizing of eggs and qualities of egg substitutes. Discuss different qualities of a variety of proteins. Identify and discuss alternative proteins. Identify and discuss different types of beans and legumes. Identify different varieties of grains and meals. Identify different varieties of seeds and nuts. Identify different varieties of herbs, spices, and spice blends. Discuss infusions. Identify different categories of fruits and vegetables. Discuss super foods. Identify cancer-fighting foods. Identify heart-healthy foods. Identify power foods