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Local food                                                        Local food


 2.3 Menu planning


        Energy balance
           Nowadays there is a lot of obesity. Chefs can make significant change by
           using less calories. E.g. reducing amount of using cream and using more
 It is important to assess the
            vegetables.
 quality of food by tasting the
 food! calcium.
        Balancing recipes
               Chefs can use less sugar, fats, salt… or simply just switch cooking methods,
            e.g. from frying to baking in oven.
 The most important thing in menu planning is that the menu is functional.
 The new recipe must always be based on customers.   Photos By Marko Dimic, Antena Zadar  2017.
                                                                                       (Foskett 2016, 224.)


 The information that is important for the costumer is what dishes are avai-
 lable, what food allergies have been considered and at what price they are
 served.
                                                                             (Campbell at al. 2012, 21.)


 Some customers can have many different and serious adverse reactions to
 certain foodstuff.
        Balancing plates
 The menu itself can be used as an advertisement, e.g. the restaurant is      You can boost the healthy food by increasing the amount of vegetables
 using local ingredients or healthy eating balance. If the menu is attractive       used or adding side salads. Or decreasing portion sizes.
 and fully meets customer needs, the restaurants can increase their paying
 customers.   Balancing menus
            Highest quality fresh ingredients, seasonal and local food. Chefs need to
                                                                        (Campbell et al. 2012, 21-33.)
             plan menus with fish and vegetable options and of course desserts, which
            are based on, or including fruits.
                                                                               (Campbell et al. 2012, 21-33.)






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