Healthy Menus

 Nutritious, well-balanced, and healthy meals are very important for all gues
ts

 Today, consumers are more concerned about nutrition and carefully consid
er “what’s on the menu”

 Managers and staff SHOULD be offering nutritious & healthy menu choices t
o gain competitive advantage

 Service managers and staff must have knowledge on nutrition and how to b
alance diet to serve consumers with nutritious meals that is ‘healthy’ for th
em (keep balance to serve food that looks and tastes good!)

 Menus created should contain the suitable proportion of six nutrients:

- proteins, carbohydrates, fats, vitamins, minerals, and water
Healthy Menus & Food Service Operations
 Menu Planning: Strategies can be used to indicate nutritious concerns
- Reduce fat and cholesterol in menu items (use fish, chicken, turkey)
- Reduce sodium (use less salt)
- Use strategies to reduce calories (reduce fat and sugar used, use low-sugar fruits
and vegetables)
- Use strategies to reduce sugar (use other sweeten spices instead of sugar)
 Tell the truth on the menu by using words such as “light”, “low-calorie”, or
“sodium-free”
 “Fresh is best” trend
 Use low-calories food items, fresh fruits and vegetables, diet beverages, or
ganic ingredients

Purchasing
Purchasing Storing
Storing Preparation
Preparation

fresh is
•• fresh is best
best •• minimize
minimize delivery
delivery •• Nutrition
Nutrition can
can be
be
•• skim
skim milk and
milk and and use time
and use time lost through
lost through
cheeses
cheeses •• Wrapped,
Wrapped, cleaning,
cleaning, cutting,
cutting,
•• avoid refrigerated, heating,
heating, water,
water,
avoid packaged
packaged refrigerated,
foods frozen
frozen storage
storage sunlight
sunlight
foods
Food Poisoning & Food Infection
Food Poisoning
 Occurs when germs get into food and produce wastes that are poisonous
 Once it is poisoned, there is no way to remove the poison out of the food
 Types of food poisoning

1) Staphylococcal (Staph): staph germs are found on skin, nose, and throat of peo
ple with colds and sinus infections. Gets on meats -- ham, poultry, and meat salads.
Symptoms – diarrhea, vomiting, stomach pain
2) Botulism: rare type, more serious symptoms – dizziness, double vision, paralysis.
Results of eating improperly processed canned foods.

Food Infections
 Caused by bacteria and viruses in food that are eaten with the food and rep
roduce inside the body (caused by germs itself, not poison)
 Types of food infections

1) Salmonellosis (Sam): Sam germs live in people’s intestine and also some animal
s like chickens. Food with Sam germs are beef, pork, poultry, fish, eggs, and egg pro
ducts. Symptoms – diarrhea, fever, vomiting, stomach pain
Different Cooking Methods

Moist-Heat Methods Dry-Heat Methods

Boiling ต้มเดือด – cooking food in 212 F˚ or Baking อบ – cooking with dry heat in an oven
100 C˚ (pastry)

Poaching ต้ม – cooking food below the boiling Roasting ย่าง, ปิ้ ง – using baking method but
point of water. Food may or may not be covered applied to meat and poultry
with liquid
Broiling ย่าง, ปิ้ ง – cooking food at high temp on a
Simmering ตุน ๋ , เคีย
่ ว – cooking food below its rack between heat sources
boiling point
Barbequing – grilling, broiling with sauce
Steaming นึง่ – cooking using vapor from boiling
water. Helps keep nutrients Grilling ย่าง, ปิ้ ง – cooking on an open grid over gas,
coal, or electric heat
Stewing เคีย ่ ว, ตุน
๋ – simmering small cuts of meat in
thickened liquid Griddling ปิ้ งด้วยกระทะแบน – cooking on a solid
heated surface, with small amount of fat

Ovenizing ย่างในกระทะแล้วใสใ่ นเตาอบ – cooking

foods on greased pans in ovens at high temp

Frying ทอด – cooking in fat, oil using pan to stir-fry,

deep-fry, pan-fry
•• Roasting
Roasting Braising
-- Braising
•• Broiling
Broiling Simmering
-- Simmering
•• broiling
Pan broiling
Pan
•• Frying
Frying
•• Pressure cooking
Pressure cooking and steaming
and steaming Poultry
Poultry
Meat, Fish,
Meat, and
Fish, and
•• Steaming
Steaming
•• Baking
Baking
•• Frying
Frying
•• Microwaving
Microwaving
•• Boiling
Boiling
Vegetables
Vegetables
&
Fruits &
Fruits
Different Cooking Methods