SHA HF 120 Chapter Notes - Chapter 4: Peanut Oil, Coulis, Spatula

• School: Boston University
• Department: Hospitality Administration
• Course: SHA HF 120
• Professor: Defronzo

Document Summary

Questions (chapter 23: carbohydrates (cereals and potatoes), lipids (avocados and olives), protein (eggs and cheese), vitamins (carrot and sweet potatoes), minerals (garlic and tofu) and water (tomatoes and watermelon), 1. Try to prepare vegetables as close to service time as possible: whether a vegetable is boiled, steamed or microwaved also determines the amount of vitamins it retains. Because the b-complex vitamins and vitamin c are water-soluble. Steaming and microwaving help retain nutrients and when steaming keep the water level below the vegetables: roasting and grilling meats, poultry, fish and shellfish preserve more vitamins than stewing and braising. The temperature to which foods are cooked and the length of time they are cooked may affect vitamin retention as well: using airtight containers prevents some of the vitamins losses, balance calories with physical activity to manage weight. Consume more of certain foods and nutrients such as fruit, vegetables, whole grains, fat- free and low fat dairy products and seafood.