KEY CONCEPTS

1. Dietary concerns can be divided into two broad areas: those

about nutrition and those about food allergies and
intolerances.

2. Nutrient is a substance that is essential for the functioning or

growth of organism.

3. An empty calorie refers to the foods that provide few nutrients

per calorie.

4. Foods of high nutrient density are those that have a high level
of nutrients per calorie.

5. Calorie is a unit of energy measurement.

6. Allergen is any substance that triggers an allergic reaction.

 BASIC NUTRIENTS
1. Carbohydrates are the body’s most important
sources of food energy. Starches and sugar are
the most important dietary carbohydrates.

2. Fats supply energy to the body in highly

concentrated form.

3. Proteins are essential for growth, for building

body tissue, and for basic body functions.

4. Vitamins are present in foods in an extremely

small quantities, but they are essential for
regulating body function.

5. Minerals, like vitamins, are also consume in small

quantities and are essential for regulating certain
body function.
 VEGETARIAN DIETS

1. Vegan Diet is the most restrictive. It includes plant

product only. All animal products, including dairy and
eggs, are off limits.

2. Lacto-vegetarian eats dairy product in addition to plant

products, but they will not eat other animal products.

3. Ovo-vegetarian eats egg in addition to plant products.

4. Lacto-ovo-vegetarian eats dairy and eggs product as well

as plant product.
FOR THE BAKERS OR PASTRY CHEF, THE MAIN INGREDIENTS
OF CONCERN TO VEGETARIAN ARE THE FOLLOWING:

1. Dairy Products, including milk, cream, butter and cheese

must not be included in products intended for vegans.
They are acceptable for lacto-vegetarian and lacto-ovo-
vegetarians.

2. Eggs must not be included in products intended for

vegans, although they are permitted for ovo-vegetarians
and lacto-ovo-vegetarians.

3. Honey should not be used in baked goods and desserts

for vegan, because it is an animal product.

4. Refined Sugar possess problems for vegans. Because

some cane sugar is refined with the use of animal bone
char, many vegans avoid refined sugar.

5. Gelatin is an animal product, so it must be avoided in

vegetarian products.
COMMON INGREDIENTS SUBSTITUTES AND ALTERNATIVES

IN THESE
INSTEAD OF USE
APPLICATIONS

Muffins, quick bread, and in

Powdered butter –
place to melted butter in
flavored granules plus
batters.
liquid (either fat-free milk
or water) Pan Coating, sautéing.
Butter Butter-flavored or In place of melted butter in
vegetable oil sprays batters and pie crusts: may
affect taste and texture.
Vegetable and nut oils
Quick bread, cookies and
Dried fruits or cooked
general baking: may affect
vegetable purees.
color, taste and texture.

General baking, icings: not

suitable as a substitute in
Chocolate Cocoa powder
ganache or for coating
chocolate.
COMMON INGREDIENTS SUBSTITUTES AND ALTERNATIVES

IN THESE
INSTEAD OF USE
APPLICATIONS

Cheese Nutritional yeast Topping/Frosting

Reduced-fat
cream cheese or Cheesecake,
Cream cheese
fat-free cream icings.
cheese
COMMON INGREDIENTS SUBSTITUTES AND ALTERNATIVES

INSTEAD OF USE IN THESE APPLICATIONS

Other natural,
All applications , may darken
granular sugars. Date
cakes
sugar, unrefined cane
sugar All applications: reduce liquid in
formula to balance additional
Liquid sugar, honey,
Granulated moisture
rice syrup
Sugar For sweetening syrup, custards,
Sugar substitutes
creams, compotes
such as aspartame,
saccharin, or In baked goods, cakes, quick
sucralose bread, muffins were granulated
sugar would provide structure
Sucralose

Equal portions of low-

Custards, creams, frozen desserts,
Light cream fat-free evaporated
general baking
milk
COMMON INGREDIENTS SUBSTITUTES AND ALTERNATIVES
INSTEAD OF USE
Low fat or skimmed milk
Milk Soy or other grain or nut-
based beverage
Ground spices including all
Salt spice, cinnamon, nutmeg,
citrus juice and extracts.
Reduce fat or non-fat sour
cream, drained reduced
Sour cream
fat or non-fat plain yogurt
without gelatin.
IN THESE
APPLICATIONS
Most applications.
Sauce, custards, frozen
dessert, general baking,
reduced baking
temperature.
Any formula were salt is
not needed to assist
leavening.
Topping, icing, in cake s,
quick bread and muffins
and for general baking.
COMMON INGREDIENTS SUBSTITUTES AND ALTERNATIVES

IN THESE
INSTEAD OF USE
APPLICATIONS
Liquid eggs substitutes, use one Batter
egg white for every 3rd whole egg.
Whole eggs Called in formula.
Batter when eggs are used to
Fruit purees alone or combine moistened, other binder may be
with starches. necessary.

Whipped chilled, evaporated fat-

Whipped
free milk, the milk and beaters Toppings
cream
need to be very cold.

Blend all non-gluten forming flour

and starches, including rice flour,
corn flour, corn starch, potato Quick bread, yeast bread, muffin,
Wheat flour flour and potato starch, tapioca cookies, cakes and brownies, mix
starch, guinoa, soy, sorghum, gently.
bean flour, backwheat, millet and
amaranth.
 FOODS THAT CAUSES ALLERGIES
1. Dairy or milk.
2. Eggs
3. Peanut
4. Tree Nut
5. Soy
6. Gluten found in wheat,
barley, rye and oats.
7. Fish
8. Shellfish
 STRATEGIES FOR HEALTHFUL BAKING
A. INCREASING WHOLE GRAINS

1. In general, use coarse grained, whole wheat flours, made from hard
wheat for breads and other yeast raised products.
2. Start by substituting regular red whole wheat for about 10% of the
white flour, or whole white wheat flour for about 30% of the white
flour.
3. For yeast raised dough increase the protein level of your flour by adding
2.5% vital wheat gluten for strengthening.
4. For yeast raised dough reduce mix times to minimize weakening the
gluten.
5. Increase the amount of moisture added, since whole wheat flour is
better drier than white flour. As a rule of thumb increase the amount of
water by 1% for every 10% increase in a whole wheat flour.
6. For whole wheat pie crust, add small amount of baking powder to
lightened and tenderize.
WHOLE GRAINS & VITAL WHEAT GLUTEN
 STRATEGIES FOR HEALTHFUL BAKING
B. REDUCING SALT AND SODIUM

1. Consider the sodium content of your ingredients before selecting which to

use. Use a sodium-free baking powder and it drops to zero.

2. The best way to increase potassium in baked goods is by adding fruits, and
if possible, vegetable. The fruit can be fresh, frozen, dried, canned, or in
juice form.

3. Sweet potato is one of the best source of potassium of all fruits and
vegetables.

4. Use dairy ingredients such as milk and yogurt to increase potassium, but
use low-fat once, if possible.

5. Molasses is a significant source of potassium, and the darker it is, the

higher it is in potassium and other nutrients.
 STRATEGIES FOR HEALTHFUL BAKING
C. USING FATS AND HEALHTFUL BAKED GOODS

1. When switching from solid fat to liquid oil, realize that essentially all oil except tropical oil
are low in saturated fat, but some are lower than other.
2. Consider blending butter with other fats and cookies, cakes, icing, etc. for a butter flavor
but less saturated fat.
3. White cookies can be made with all oil instead of butter instead of butter or shortening,
they will likely spread more. To counteract this effect, replace some or all of the flour
with cake flour.
4. To lower the amount of fat in cakes, use a high ratio shortening that contain highly
effective emulsifiers that moistened, tenderize, and aerate better than fat and oil.
5. Use low-fat dairy ingredients instead of regular cream cheese, half-and-half yogurt in the
bake shop.
6. Replace some or all of the whole eggs in a recipe with egg whites.
7. Nuts are great source of healthful fats, and they add wonderful flavor and textural
contrast to baked goods but use it in reduce amount.
8. Walnuts nuts are high in ALA omega-3, fatty acids, a healthful fat.
 STRATEGIES FOR HEALTHFUL BAKING
D. EGG-FREE PRODUCTS
1. Start with formulas that are already low in eggs.
2. For cookies, muffins, and cakes, first try substituting water, milk , or water and dried
milk solid for egg.
3. Fruit and bean purees work as egg replacers because they are high in moisture and
contribute to leavening.
4. Oatmeal cookies are especially easy to make with water instead of egg, since
moistened oatmeal binds ingredients as it bakes.
5. For a rich, yellow color in baked goods where eggs are replaced with water or milk,
substitute finely ground yellow corn flour for 10 – 20% of white flour.
6. Use silken tofu in egg-free creams and custards, including pastry cream, cream pie
fillings, bread pudding, rice pudding, and cheesecake.
7. Serve panna cotta in place of custard and flans.
8. Finely ground flaxseeds are sometimes used as an egg replacer in cookies, and other
baked goods.