Transcript Chapter 1

Nutrition for Foodservice and
Culinary Professionals
Chapter 9
Recipe Makeovers
© 2013 John Wiley & Sons, Inc. All rights reserved.
Learning Objectives
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Explain at least three general ways to modify recipes to
change the nutrient content.
Discuss three considerations to keep in mind when you
modify a recipe.
Given a recipe that was modified to make it more
balanced, identify and explain modifications that were
made.
Given a recipe, modify it on paper to meet a stated
nutrition goal, and test the recipe. Name the six classes of
nutrients and their characteristics.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Introduction
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There are different reasons to modify a recipe
for nutritional and health purposes:
◦ You may want to reduce kcalories, fat,
saturated fat, cholesterol, sodium, sugar, or a
combination, depending on your intended
result or audience.
◦ You may also want to increase a nutrient—
such as fiber or calcium.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Four Ways to Modify a Recipe
1. Change/add healthy techniques of preparation.
Change/add healthy cooking methods.
3. Change an ingredient by reducing it,
eliminating it, or replacing it.
4. Add a new ingredient(s), particularly to build
flavor, such as dry rubs, toasted spices, fresh
herbs, acids (vinegars/citrus juice), and
condiments.
2.
© 2013 John Wiley & Sons, Inc. All rights reserved.
To modify a recipe, consider
1. Nutritional analysis
2. Flavor
3. Ingredient functions
4. Cooking techniques
5. Acceptability of modified recipe
© 2013 John Wiley & Sons, Inc. All rights reserved.
Appetizers: Crab Cakes
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Traditional crab cakes
consist of crab meat,
mayonnaise, eggs, bread
crumbs, and seasonings,
which are molded,
breaded, and pan-fried.
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Egg whites are used
instead of whole eggs
and riced Yukon gold
potatoes are used
instead of mayonnaise.
The crab cake is
breaded in chives and
Panko, then sautéed to a
crisp golden brown and
served with a fresh salsa
or mojo.
© 2013 John Wiley & Sons, Inc. All rights reserved.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Appetizers: Roast Chicken and
Shredded Mozzarella Tortellonis
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Traditional wontons and
dumplings are Asian in
flavor profile and made
with ground meat, julienne
chopped vegetables,
scallions, soy sauce, oyster
sauce, ground ginger, and
garlic.
Wontons are then deep
fried or steamed, and
served with a variety of
cornstarch thickened and/or
soy-based dipping sauces.
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For this makeover, the
tortellonis are stuffed with
chicken, reduced-fat
mozzarella, fresh herbs
and spices, then poached
and served with fresh
tomato or roasted pepper
sauce.
© 2013 John Wiley & Sons, Inc. All rights reserved.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Wontons
You can make wontons with a variety of egg,
spring, soy, rice paper wrappers, and wonton
skins for light selections.
 There are many flavored and textured fillings
you can create.
◦ For example, use shredded vegetables with
lean bean, pork, shrimp, and crab for an
Asian-style wonton.
◦ Use mushroom, chicken, fennel, and
caramelized onions with a variety of lean
meats for an Indian, Italian, or Spanish-style
cuisine.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Entrées: Meatloaf
Use a leaner ground meat cuts down fat but
makes a drier product—so add back the
moisture by using grains, whole-wheat bread
crumbs with liquid, or cooked, pureed eggplant.
 Use whipped egg whites instead of whole eggs.
 Use flavorings and seasonings to create
interesting dishes such as BBQ Meatloaf.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Entrée: Beef Stew
Start with flavorful, marinated cut of meat, a
well-crafted degreased stock, and vegetable
garnish.
 Use cornstarch or agar-agar instead of
traditional thickeners (roux).
 Add little or no salt.
 Serve with whipped cauliflower purée or baked
sweet potato fries.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Entrée: Hamburger
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In the makeovers,
ground chicken or
turkey breast is used to
decrease the overall fat
and saturated fat.
Stock, egg whites, and
riced potatoes add
moisture so the burgers
are still juicy.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Entrée: Chicken Quesadillas
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TRADITIONAL
Quesadillas are made with
flour tortillas, grilled
chicken breast, sautéed
onions and peppers,
Monterey jack and cheddar
cheese, and seasonings.
The ingredients are then
layered or rolled in the
tortilla, browned on a flat
top or plancha, and served
with pica de gallo, sour
cream, and guacamole.
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MAKEOVER
By using whole-wheat
tortillas, part-skim cheeses,
and lots of sautéed
vegetables and seasonings,
you can have a tasty menu
item without excessive fat
or kcalories.
The addition of black bean
salsa, puréed beans, or a
little avocado cilantro salad
nicely rounds out the
composition of the dish.
© 2013 John Wiley & Sons, Inc. All rights reserved.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Entrée: Vegetable Lasagna
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The vegetables in this recipe (eggplant, zucchini,
bell peppers) replace the pasta, so this is perfect for
a gluten-free appetizer or a smaller version as an
accompaniment to an entrée.
The recipe uses skim-milk ricotta, feta cheese, and
seasonings. If the cheese is replaced with a purée of
white bean, roasted garlic, artichokes, and fresh
herbs, this lasagna becomes a great vegan selection.
You get the feeling of cheese and flavoring without
the kcalories of whole-milk mozzarella and ricotta,
not to mention rich pasta sheets.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Entrée: Chicken Pot Pie
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This dish is usually
made with a rich roux
base (chicken
velouté), chicken
meat, a variety of
vegetables, and pie
dough.
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In the recipe
makeover, we use a
light velouté sauce
and a ricotta chive
crust made with skim
milk ricotta, egg
whites, herbs, flour,
and butter.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Sauces and Dressings
Velouté Sauce: This alternative sauce can be the
foundation of a lighter cooking style.
 A good defatted stock is used, and thickened
with arrowroot. This base sauce can be used in
sauce making or in soup preparation.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Creamy Dressings
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Creamy dressings are traditionally made with
mayonnaise, sour cream, and/or heavy cream;
ingredients that add flavor such as fresh herbs or
citrus juices; and cheeses.
Balanced creamy dressings use tofu, puréed white
beans, vegetables, nonfat yogurt, nonfat sour
cream, or nonfat milk with the addition of bold
seasonings to add flavor depth.
These balanced preparations can be used for dips
and sandwich spreads.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Oil and Vinegar Dressings
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Classic French vinaigrette, oil and vinegar dressings
typically have a ratio of three parts oil to one part
vinegar/acid.
To use less oil, try a slightly thickened stock or
reduced juice (to replicate the viscosity of oil), with a
strong flavorful oil such as extra virgin olive, pecan,
pistachio, or hazelnut.
You can add fresh herbs, spices, finely diced
vegetables, or chilies to create a wide variety of
options.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Desserts: Carrot Cake
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Carrot cake typically
has a batter consisting
of shredded carrots,
vegetable oil, whole
eggs, brown sugar,
honey, spices, and nuts.
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This lighter version
reduces the oil, the
amount of eggs, and
substitutes the cream
cheese frosting with a
nonfat yogurt sauce
sweetened with maple
syrup and thickened
with gelatin.
The use of egg whites
helps to reduce the
amount of saturated fat.
© 2013 John Wiley & Sons, Inc. All rights reserved.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Oatmeal Raisin Cookies
Traditional oatmeal raisin cookies use sweet
butter, sugar, whole eggs, oatmeal, spices, and
raisins.
 This recipe uses mostly applesauce (and a little
canola oil) to replace the butter, egg whites
instead of whole eggs, and plenty of oatmeal
and golden raisins.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Hot Topic: Gluten-Free Baking
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When a person with celiac disease consumes
anything containing gluten (found in wheat,
barley, rye, or oats contaminated with these
grains), his is her immune system is “triggered”
and responds by damaging the lining of the
intestinal tract.
© 2013 John Wiley & Sons, Inc. All rights reserved.
To avoid gluten, check food labels
for:
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Wheat—including
durum wheat, farina,
graham flour, wheat
bran, semolina, kamut,
and spelt wheat
Barley
Rye
Triticale (a cross
between wheat and rye)
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Oats (unless labeled
gluten-free)
Malt as in barley malt
extract
Brewer’s yeast
Dextrin
Modified food starch
© 2013 John Wiley & Sons, Inc. All rights reserved.
Someone avoiding gluten CAN
eat:
Brown rice, wild rice,
white rice
 Corn and cornmeal
 Amaranth
 Quinoa
 Millet, teff, sorghum
 Buckwheat
 Legumes
 Almonds
 Coconut
AND THEIR FLOURS
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Flax
Starches/thickeners such
as:
◦ Potato starch
◦ Tapioca starch
◦ Arrowroot
◦ Corn starch
© 2013 John Wiley & Sons, Inc. All rights reserved.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Baking without Gluten
Baking without gluten-free flours and starches
can be challenging because gluten contributes
important properties to various types of baked
products like cookies, cakes, pastries, and
breads. Gluten development is not as important
for cookies as it is for cakes.
 Gums like xanthan gum and guar gum may be
used to retain gas and give gluten-free baked
goods the structure, volume, and texture that
gluten would normally provide.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Baking without Gluten (cont’d)
Cakes and other types of batter-based products,
like pancakes, need gluten for its gas-retaining
ability that produces a light and airy interior
structure and a tender crumb.
 Bread is perhaps the most challenging glutenfree baked product to make because gluten
provides structure, creates a tender crumb, and
retains gas. With experimentation and practice, a
combination of gluten-free flours and gums can
be used to create a loaf with good volume,
softness, and texture.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Gluten-Free Flour Blends
There are many gluten-free flour blend
formulations for use in making breads and other
baked goods. The formula might include three
or four different flours and starches.
 Flours with stronger flavors (such as bean
flours) typically make up no more than 25 to 30
percent of the total blend and are balanced by
neutral flours and starches.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition
Gluten-free flours have less protein than wheat
flour, and many are low in fiber.
 Choose mostly whole-grain flours to improve
the fiber and nutrient content of your baked
goods.
 Whole-grain flours, and especially bean flours,
also contain more protein that will help give
structure to your baked goods.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
To avoid cross-contact:
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Clean all surfaces thoroughly.
Keep gluten-free ingredients and foods separate
from gluten-containing foods.
Wheat flour can linger in the air in the kitchen
for over 24 hours, so do your gluten-free baking
first.
Make sure you have scrubbed your kitchen and
tools before starting baking.
Use a different rolling pin and work surface than
you do for conventional baking.
© 2013 John Wiley & Sons, Inc. All rights reserved.