The Professional Chef's^® Techniques of Healthy Cooking, 2nd Edition

by The Culinary Institute of America®; Editor: Jennifer S. Armentrout; Foreword by: Graham Kerr

• ISBN13: 9780471332695
• ISBN10: 0471332690
• Edition: 2nd
• Format: Hardcover
• Copyright: 2000-02-01
• Publisher: Wiley

Summary

Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," The Professional Chef'sreg; Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute's kitchens. It begins with the language of nutrition. The lessons of the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) are used as a foundation for the Institute's seven principles of healthy cooking. They call upon the chef to introduce a wider array of foods such as fruits, grains, and vegetables into dishes. Successful strategies for cooking with less fat, moderating salt, and choosing and using healthy sweeteners are included as well. A separate section on creating healthy menus covers menu and recipe development, nutritional analysis, and nutrition labeling in menus and advertising. Special features of this incomparable guide include: Seven principles of healthy cooking Nearly 400 of the Institute's best recipes - 200 of them new to this edition Over 250 photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes Practical tips for healthy sauteing, stir frying, grilling, baking, smoke-roasting, and more Dependable guidelines for selecting healthy, fresh ingredients A nutritional analysis for each recipe, with separate breakdowns for sauces, side dishes, and other components Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef'sreg; Techniques of Healthy Cooking, Second Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.

Author Biography

Founded in 1946, The Culinary institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Table of Contents

Recipes	ix
Contributors	xvi
Foreword	xviii
Introduction	xx
SECTION ONE: HEALTHY COOKING 101	1	(26)
The Language of Nutrition	3	(16)
Nutrients	4	(1)
Calories	4	(2)
Carbohydrates	6	(3)
Fat	9	(2)
Cholesterol	11	(1)
Protein	12	(1)
Water	13	(1)
Vitamins and Minerals	14	(5)
The Pyramids	19	(8)
The USDA Food Guide Pyramid	20	(3)
The Mediterranean Pyramid	23	(2)
The Vegetarian Pyramid	25	(2)
SECTION TWO: THE PRINCIPLES OF HEALTHY COOKING	27	(94)
The Seven Principles of Healthy Cooking	28	(3)
The Elements of Flavor	31	(10)
Seeing Flavor	32	(1)
Hearing Flavor	32	(1)
Smelling Flavor	33	(1)
Feeling Flavor	33	(1)
Tasting Flavor	34	(1)
The Subjective Experience of Flavor	34	(1)
Deconstructing Flavor	35	(2)
Case Study in Flavor Deconstruction	37	(4)
Fruits and Vegetables, Grains and Legumes	41	(18)
Fruits and Vegetables	42	(4)
Grains	46	(4)
Legumes	50	(3)
Nuts and Seeds	53	(1)
Phytochemicals and Antioxidants	53	(3)
The Growing Importance of Plant-Based Menu Options	56	(3)
Cooking with Less Fat	59	(14)
The Culinary Function of Fat	60	(1)
Types of Fat	61	(3)
Choosing the Right Ingredients	64	(4)
Choosing the Right Equipment	68	(1)
Reducing Fat	68	(1)
Replacing Fat	69	(2)
Fat Substitutes	71	(2)
Moderating Salt	73	(8)
Sodium and Hypertension	74	(1)
Hidden Sources of Sodium	74	(1)
Getting the Most from the Least	75	(2)
Highlighting Natural Flavors	77	(3)
Monosodium Glutamate	80	(1)
Sweeteners	81	(8)
Refined Sugar	82	(1)
Nature's Sweeteners	83	(1)
The Functions, Flavors, and Storage of Sugar	84	(2)
Hidden Sugar Sources	86	(1)
Serving Temperature	87	(1)
Noncaloric Sweeteners	87	(2)
Beverages	89	(6)
Health and Alcohol	90	(1)
Cooking with Alcohol	91	(2)
Beverage Promotion	93	(2)
The Techniques of Healthy Cooking	95	(16)
General Cooking Guidelines	96	(1)
Sauteing	97	(2)
Stir-Frying	99	(1)
Grilling	100	(2)
Broiling	102	(1)
Roasting and Baking	102	(1)
Smoke-Roasting	103	(2)
Steaming	105	(1)
Shallow-Poaching	106	(1)
Deep-Poaching, Simmering, and Boiling	107	(1)
Stewing and Braising	108	(1)
Microwave Cooking	109	(2)
Agricultural Issues in Ingredient Selection	111	(10)
Sustainable Agriculture	112	(2)
Organic Farming	114	(2)
Free-Range Poultry	116	(1)
Plant Biotechnology	117	(2)
Irradiation	119	(2)
SECTION THREE: CREATING AND MARKETING HEALTHY MENUS	121	(36)
Menu and Recipe Development	123	(12)
Taking the Measure of the Market	124	(1)
Setting Standards for Menu Development	125	(1)
Menu Planning Parameters	126	(4)
Using Standard Portions	130	(1)
Recipe Development	131	(4)
Analyzing the Nutrient Content of Recipes	135	(6)
A Caveat	136	(1)
The Methods of Analysis	136	(2)
The Variables of Analysis	138	(1)
A Few Last Words of Advice	139	(2)
Nutrition Labeling in Menus and Advertisements	141	(8)
A Brief History of Food Labeling in the United States	143	(1)
How the Rules Apply to Menus and Advertising	143	(1)
Nutrient Content Claims	144	(1)
Health Claims	145	(2)
Dietary Guidelines	147	(2)
Staff Training and Customer Communication	149	(8)
The Service Staff	150	(1)
The Kitchen Staff	151	(1)
Communicating Nutrition to the Customer	152	(5)
SECTION FOUR: THE RECIPES	157	(424)
Balance	158	(1)
General Recipe Notes	158	(1)
Nutrient Analysis Notes	159	(1)
Handling Stocks, Soups, and Sauces Safely	160	(1)
The Chef's Pantry	161	(36)
Sauces and Dressings	197	(30)
Appetizers	227	(22)
Salads	249	(30)
Soups	279	(28)
Meat	307	(22)
Poultry	329	(20)
Fish and Shellfish	349	(26)
Vegetable Entrees	375	(18)
Sandwiches	393	(12)
Pizza	405	(12)
Pasta	417	(22)
Vegetable Sides	439	(18)
Grains	457	(24)
Potatoes	481	(12)
Legumes	493	(10)
Breakfast	503	(14)
Breads	517	(12)
Desserts	529	(42)
Beverages	571	(10)
APPENDIX	581	(20)
Table A-1: Vitamins and Minerals	582	(2)
Table A-2: Definitions of Nutrient Content Claims	584	(4)
Table A-3: Relative (or Comparative) Claims	588	(1)
Table A-4: Implied Claims	588	(1)
Table A-5: Other Nutrient Content Claims	589	(1)
Table A-6: Terms Covered That Are Not Nutrient Content Claims	589	(1)
Table A-7: Health Claims	590	(5)
Table A-8: Reference Amounts Customarily Consumed Per Eating Occasion	595	(5)
Table A-9: Weight Measures Conversions	600	(1)
Table A-10: Volume Measures Conversions	600	(1)
Table A-11: Temperature Conversions	600	(1)
Table A-12: Information/Hits and Tips for Calculations	600	(1)
Table A-13: Weights and Measures Equivalences	600	(1)
Sources for Nutritional Analysis	601	(3)
Bibliography	604	(1)
Cooking Glossary	605	(4)
Nutrition Glossary	609	(6)
Recipe Index	615	(12)
Subject Index	627