HTM 3090 Lecture Notes - Lecture 2: Roast Chicken, Monounsaturated Fat

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Is the different components that come together on your plate. Also work from your batch into your single. Will always be in weights not in servings. On esha enter a batch and ss as 1 serving. New ingredient only if not in the esha database. Meat that is being served on the bone, the weight of the bone needs to be taken into account. Using the yield amount on the roast chicken make sure the amount in your single serving size is for meat only. Realistic examples or suggestions on how to improve the nutrition of both signature mains. Address main nutrients of concern when eating out of the home. Use what the nutrition output said in your write up. Whatever was not metric you converted to metric. Extension is the cost of the amount you use.