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HEALTHY
PRACTICES (3 of 3)
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Hospitality
and Catering |
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Fibre
can be increased by using more
fresh fruits and vegetables, wholemea l
flour instead of bleached flours
and in the case of meat use vegetable
protein ie. Textured Vegetable
Protein (TVP), to both replace
the meat and increase the fibre
content.
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Poultry in the first half of the
1990's has grown in popularity due
to problems with beef and lamb. (Beef
from BSE or mad-cow disease and lamb
from the scabbie and Chernobyl accident
in Russia). These problems have focused
our attention to the types of food
we consume, its method of preparation
and the ways in which it is cooked.
Added to this is the ways in which
food is enhanced or enriched, cream,
salt, spices etc.
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Salt can be used
in moderation, not using products
with high monosodium glutamate (MSG)
can reduce our intake of unhealthy
salts or salt enhanced foods.
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Buy
yourself a good healthy eating guide
to cooking book - it is well worth
the money. |
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Sauces can be made from stocks and thickened
by reduction, or can be thickened by
natural foods such as potatoes or vegetables.
Meat fat can be trimmed prior to cooking,
only use lean cuts of meat and if a
recipe uses butter, oil or fat of any
kind, choose low fat substitutes for
cooking.
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