Scribd
Upload
359 views

11 3-Culinary Principles

Culinary principles focus on quick cooking methods that minimize nutrient loss. Microwaving and stir-frying involve cooking foods rapidly in small amounts of oil. Portioning food into smaller batches and cooking it throughout the day is stir-frying. Steaming retains many nutrients as it results in few nutrients being lost. Grilling requires little added fat if done correctly. Techniques like roasting and baking also require little added fat. Fresh ingredients within 3-5 days of purchase retain the most nutrients as foods lose nutrients over time.

Uploaded by

malfroig
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
359 views

11 3-Culinary Principles

Culinary principles focus on quick cooking methods that minimize nutrient loss. Microwaving and stir-frying involve cooking foods rapidly in small amounts of oil. Portioning food into smaller batches and cooking it throughout the day is stir-frying. Steaming retains many nutrients as it results in few nutrients being lost. Grilling requires little added fat if done correctly. Techniques like roasting and baking also require little added fat. Fresh ingredients within 3-5 days of purchase retain the most nutrients as foods lose nutrients over time.

Uploaded by

malfroig
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
You are on page 1/ 1

11.

3 Culinary Principles
Name:__________________
1

3 4

6 7

8 9

10

11 12 13

14 15 16

17

Across Down
2. Reheat foods quickly using radiation. 1. Quickly cooking foods in a minimum amount of oil
__________-_________ with little nutrient loss.
3. ____________-______________ is the process 4. High in monounsaturated fat. Neutral color and
of preparing small amounts of food several times little flavor, and comes from the rape plant.
throughout the foodservice period. ___________-___________
6. Margarine, salad dressing, shortening. Yellow in 5. The process that destroys nutrients can be slowed
color. ____________-________ by lowering the foods _________________.
8. ___________ is a gentle simmer in a liquid that 7. Nutritional content can be improved by reducing
minimizes leaching of vitamins from food. _______.
10. Grilling requires little or no ____________ if 9. Steaming results in few _______________ being
done correctly. lost.
14. Oils from plant sources can replace saturated 11. Techniques such as roasting, steaming, and
_____________ fats. baking require little or no added.
16. Green to yellow in color, high in 12. Foods lose nutrients with age. Fresh produce
monounsaturated fat, used in all types of cooking and meats are usually used within three or _______
and salad dressings. __________-_______ days of purchase.
17. High temperatures can ____________ vitamins. 13. Water soluble vitamins can ____________ into
water.
15. Prolonged cooking contributes to nutrient
____________.

You might also like