Culinary Nutrition and Study Guide

In-Demand Specialty Area: Culinary Nutrition and Healthy Cooking Create Culinary Rock Stars Who Top the Charts Inside: The Art of Mixing and Mastering Nutrient-Dense Menus that Guests Can’t Resist

A Fresh Approach From its very first chapter, Culinary Nutrition Principles and Applications demonstrates that healthy cooking and great tasting food are not mutually exclusive. The first six chapters of this textbook explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals. The other nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful and appealing, nutrient-dense menu items. A proven process for modifying recipes is demonstrated for each menu category, and an interactive set of digital learning resources is included.

Culinary Nutrition Principles and Applications

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

The Study Guide reinforces and expands learning through exercises that focus on critical thinking, labs, research, menus, and recipe modification. Online Instructor Resources include an Instructional Guide, an Image Library, Premium PowerPoint Presentations, and Assessments (test banks), and Answer Keys.

Contents 1. Shaping Eating Behaviors 2. Nutrition Fundamentals 3. Proteins 4. Carbohydrates 5. Lipids

10. Poultry & Meats on the Menu 11. Fish & Shellfish on the Menu 12. Vegetables & Legumes on the Menu

6. Water, Vitamins & Minerals 13. Fruits, Nuts & Seeds on 7. Nutritious Menu Planning the Menu 8. Beverages on the Menu 9. Egg, Soy & Dairy Products on the Menu

14. Pastas, Grains & Breads on the Menu 15. Desserts on the Menu

Instructors May Request a Complimentary Review Copy for Adoption Consideration.

ATP’s Culinary Rock Stars

Author Bios

Linda J. Trakselis, MS

Linda Trakselis brings more than 30 years of experience in both secondary and postsecondary culinary arts education, most recently as an associate professor at the Illinois Institute of Art where she taught nutrition, sanitation, and purchasing. Linda Trakselis is also the author of Mise en Place: The Culinary Knowledge Game which is available in both a tabletop board game and an interactive digital format.

Eric M. Stein, MS, RD, CCE

Chef Eric is a graduate of Johnson & Wales University and has a master’s degree in nutrition education from Eastern Illinois University. His signature style of cuisine is based on the use of global flavors, seasonal ingredients, and nutrient-dense foods.

Eric’s mission is to use his expertise to help people in the food, nutrition, and wellness industries bring together the components of a flavorful diet with a healthy lifestyle.

CULINARY NUTRITIO N RECIPEMODIFIC ATION PR OCESS Chapte

r 9 — Egg,

306

Pri y Nutrition

ESS ON PROC ODIFICATI s RECIPE-M al qualitie N O TI RI d nutrition NUT sensory an r.

CULINARY al recipe for colate flavo cho rich ate origin d an Evalu

e te Mouss by folding is produced of se recipe into a base olate mous ed cream ipp This choc wh d ulting g whites an lks. The res or. whipped eg and egg yo av r, fl tte te bu ola ocolate, d rich choc th melted ch texture an high in bo light, airy size is very ing dish has a rv se p a ¹⁄₂ cu en ev r, ve Howe d fat. calories an

Chocola

Yield:

p each

s, ¹⁄₂ cu 8 serving

ts Ingredien 8 oz 5 oz 2 oz 5 oz 1¹⁄₂ oz ¹⁄₂ c

iry Produc

cations

d Appli nciples an

Culinar

Soy & Da

ped finely chop

te, t chocola bitterswee butter unsalted lks yo g eg d pasteurize ites d egg wh pasteurize gar su ed lat granu am cre ing ipp heavy wh

• •

texture s a velvety mousse ha Chocolate and fat. h in calories Dish is hig

als Establish go

for recipe

ns modificatio

d fat. r. calories an olate flavo • Reduce e and choc light textur • Maintain

ons or substituti difications Identify mo ocolate. ch of nt the amou cream.

• Reduce r. d whipped te the butte g yolks an • Elimina n for the eg substitutio • Use a re sugar.

• Add mo

Modified

Yield: 8

servings,

2 oz 1 lb 1¹⁄₂ oz 7 oz 3¹⁄₂ oz

Menu

Choc

olate M To reduce ousse the calorie s and fat mousse re of the orig cipe, Greek inal chocol yo gu eggs and rt is substit ate heavy crea uted for th m. Whipp e whole into the G ed egg whi reek yogu te s are fold rt to achiev increased ed e a light textu to compe nsate for re. Sugar and to ba the reduct is lance the ion in choc tanginess resulting olate of the Gre dish is a ric ek yogurt. Th h, creamy 25 less gr e chocolate ams of fat mousse w and less th original re ith an half th cipe. e calories of the

Ingredien

ts on the

¹⁄₂ cup ea

ch

ts

Signature

servings,

bitterswee t chocola te, finely Greek yo chopped gurt unsweeten ed cocoa powder pasteurize d egg wh ites granulated sugar

Tofu C

hocolate This signa Mousse ture chocol ate mouss dessert th e recipe is at gets its a lactosestructure of egg yo free fro m silken lks and w tofu inste hipped cr calories an ad eam. Silk d fat and pr en tofu is ov lo id powder is w in es a rich m added to br outhfeel. ing forth a Espresso flavor. Be more inte cause tofu nse chocol has a mild to provid ate flavor, su e sweetnes gar is adde s. A garn espresso be d ish of choc ans enhanc olate-cove es the pres red entation.

Yield: 8 Ingredien 2 oz 1 lb

1¹⁄₂ oz 1 tsp 7 oz 3¹⁄₂ oz 8 ea

¹⁄₂ cup ea

ch

ts bitterswee t chocola te, finely silken tof chopped u, draine d ov cheeseclo th-lined sie ernight in ve unsweeten ed cocoa powder espresso powder pasteurize d egg wh ites granulated sugar chocolatecovered espresso beans

Preparat ion s substitution 1. Melt ch cations or ocolate in fied modifi nti a double ide of constantly boiler over functions . ne mi low heat ter De 2. Remo heat while stirri ve chocola flavor. r over low ng feel. r. n te provides uble boile te from the uth avo tio ola do fl mo a oc ara to h and in Ch ep ric r e, co Pr • ol slightly heat and and butte cture, textur avor and a fl te . stru let ds ola e Preparat ad oc stand 2– vid r nd 3. Add Gr ion • Butte cream pro 3 minutes 1. Melt ch ed and let sta tantly. ipp ns ee at wh co he k g yogurt an from the 1. Melt ch Egg yolks and while stirrin re d 4. ss. sti • xtu tne Fo r mi ee to ld ocolate in cocoa po combine vides sw chocolate pro r wd . te ve a double ga ola er y. mo Su oc int constantly • 5. Place o the yogu 2. Re boiler over o the ch cool slightl int to . eg e, rt tes g mi tim low heat nu wh xture. Se ites in a at a 2. Remo 2–3 mi while stirri t aside to peaks for nonreacti yolk, one ve chocola ng cool. m. ve bowl an to cool. each egg utions soft te ide stit til from the as un sub re to at or 3. Whisk d 6. cool sligh beat until Add suga heat and cations t the mixtu wl and be difi bo Se tly so mo . re. r let tive d ft an xtu ac ate ad stand 2– d continu mi 3. Place a nonre appropri 2 oz and 7. Fold in 3 minutes t e s to lec be ite te tof Se ati wh ola u wh ng until sti in a food egg ipped eg m. sweet choc for s ter ff 4. Place un g pr ak bit pe wh sw oc of pe ak 8. ites into eetened essor. Ad s form. stiff Spoon int m. the amount the coole cocoa po d melted ating until o serving peaks for re. Set until smoo d yogurt wder, an • Reduce ntinue be chocolate, dishes, ref olate mixtu er. . mixture. d espres th. gar and co rigerate, an o the choc cocoa powd so powder. ipped cream 4. Pour pu 5. Add su d serve wh whites int ks and wh tter.

Purée réed tofu en chilled. ipped egg the egg yol Omit the bu . for until soft oz mi • ₂ Ch urt wl xtu 6. Fold wh 3¹⁄ 5. oc bo yog to re olate Mou Place eg into a bo te Greek m 1¹⁄₂ oz titu nonreactive fro g r wl a bs ss wh ga in Su an e ite su aside.

Nu am d • s in a no set aside tritional peaks for amount of ipping cre nr the wh to ea Co y se cool. cti Nu av mp m. ve bowl an trition Fa arison re.

• Increa 7. Whip he cts d beat un 6. Add su olate mixtu m. til soft oled choc gar and co d.

Original peaks for Ca tieies s into the co when chille ntinue be 7. Fold wh al qualilor ed cream and serve M ati ion ipp te, od trit ng wh era ifie nu ipp ld un rig d d ed egg wh til stiff pe 8. Fo Total Fa 366.3 dishes, ref sensor y an aks form.

8. Spoon ites into into serving to evaluate the coole oa pow- t into servi 142.6 9. Spoon ed recipe d tofu mi dition of coc dSa ng dishe 30.2 g chocolateturated Fa fat.

Test modifi xture. with the ad s and ga covered t calories an chocolate rnish each 3.8 g espresso bittersweet flavor while reducing 18.2 g wh s en les dish with ing ch bean. Re illed. d • Us a d fat. frigerate ins color an 2.2 g es calories an and serve der mainta ites provid wh decreases r g tte eg bu g the whipped • Omittin urt with the Chocolate the of Greek yog e. s tur es ing M tex gin Us ousse Nu y • s the tan d a velvet tritional gar balance structure an Nutrition Compariso ount of su Facts n sing the am Original • Increa Calories urt.

Modified Greek yog Signature 366.3 Total Fat 142.6 3

307

136 CULINARY NUTRITION PRINCIPLES AND APPLICATIONS STUDY GUIDE

Activity11-2: Fish and Shellfish Menu Descriptions Menu descriptions should be clear and appealing while communicating the main ingredients of a dish and the method of preparation. Effective menu descriptions promote clarity, add appeal, and increase the likelihood that the item will be ordered.

Rewrite the following ineffective menu descriptions to make them more appealing and complete.

1. Shrimp Cocktail

2. Ceviche

3. Bouillabaisse

4. Salmon en Papillote

5. Sole Almondine

Menu Descriptions Rubric Description Criteria

Shrimp Cocktail

Ceviche

Bouillabaisse

Salmon en Papillote

Sole Almondine

Accurate representation

1

1

1

1

1

Promotes clarity

1

1

1

1

1

Appealing portrayal

1

1

1

1

1

States unique characteristics

1

1

1

1

1

Conveys preparation techniques

1

1

1

1

1

Scoring: A point is earned for each menu item description that meets the criteria indicated in the rubric for a possible total score of 25 points. Š 2014 American Technical Publishers, Inc. All rights reserved

140 CULINARY NUTRITION PRINCIPLES AND APPLICATIONS STUDY GUIDE

Activity 11-5: Sustainable Seafood Research Sustainable seafood includes fish and shellfish that are not endangered or overharvested. Several organizations monitor fishing waters and harvesting methods in order to provide consumers with lists of the most sustainable seafood to use as well as seafood to avoid.

Access the following websites: Monterey Bay Aquarium Seafood WatchÂŽ: www.montereybayaquarium.org/cr/seafoodwatch.aspx Environmental Defense Fund Seafood Selector: http://seafood.edf.org/ Prepare a three- to four-page report and an oral presentation that address the following criteria.

1. Describe three issues that threaten the wild-caught seafood supply.

2. Describe three issues that threaten the aquafarmed seafood supply.

3. Identify three common contaminants found in fishing waters.

4. Name the sources of these contaminants.

5. Describe the impact of these contaminants on ocean wildlife.

6. Identify seafood that is likely to contain these contaminants.

7. Explain why some seafood is more likely to contain these contaminants.

8. Identify which population groups should limit their intake of specific types of seafood and explain why.

9. Explain how this research will affect your selection of seafood in the future.

Nutrition Project Rubric Content Written report 5 Cover page 5 Introduction 5 Quality content 20 Summary 5 Format Typed, double spaced 5 Correct spelling 5 Correct grammar 5 Correct punctuation 5 Bibliography 5 Oral Presentation Introduction 5 Quality content 10 Summary 5 Delivery 5 Visual aid(s) 10 Total Š 2014 American Technical Publishers, Inc. All rights reserved

100