Nutrition. Q. State the points a chef must consider when planning meals. Nutritionally balanced diet. Variety of colour, flavour and texture. Foods in.

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Presentation transcript:

Nutrition

Q. State the points a chef must consider when planning meals. Nutritionally balanced diet. Variety of colour, flavour and texture. Foods in season. Time of year. Skills of chef. Type of outlet. Cost of ingredients. Suitability/ appeal to customer. Time available. Latest food trends.

Q. What symbol is used on a menu to show a dish is wheat free? Wheat germ by dishes with wheat in. W or W

Q. List ways a chef can ensure dishes are nut free? Ask suppliers to provide accurate written details about all ingredients. Try to avoid the use of nuts where possible. Keep designated areas of the kitchen nut free. Avoid frying foods in nut based oils. Protective clothing. Standard recipes.

Q. What is meant by the term a balanced diet? Healthy diet Ensuring that you have the correct balance of nutrients and RDA of protein, carbohydrates, minerals, vitamins, water, sugar and fat.

Q. Evaluate the importance of a healthy diet for children. Proteins: To help with growth and repair of the body. Our body cells contain protein which has to be replaced at regular intervals. Found in meat, fish, milk, eggs, cheese and poultry. Carbohydrates: To provide us with energy which we need to keep fit and healthy. Carbohydrate foods also contain dietary fibre which we need to ensure good digestion and bowel movement. Found in sugary foods, starchy foods, fatty foods, bread, cereals, cakes and pastry. Vitamins: Vitamins involved in many body processes. Helps the body absorb iron, resist infection, heal wounds. Vitamin A keeps eyes healthy. Vitamin B gives muscular energy. Found in fruit and vegetables, cereals, liver and kidney.

Q. Discuss how the school meals service can encourage children to eat healthy lunches. Chips only allowed once a week. No more than 2 fried products in one week. No salt. Foods not to be twice fried. More choice of fruit and vegetables. Fresh produce. Pupils to have a balanced meal, e.g. meat, potatoes and vegetables. Biscuits only allowed with healthy main course. Healthy drinks. Healthy vending machines. Award system. Advertising. Presentation.