HEALTHY CATERING

• What is food?
Anything substance solid or liquid, that provides
the body with materials for:
i. Heat and energy
ii. Growth and repair
iii. Regulating the body processes
i. These materials are
a. Proteins
b. Vitamins
c. Fats
d. Mineral
e. Carbohydrates
f. Water
• For the body to obtain maximum benefit from
food it is essential that everyone concern with
the compiling of menus, buying , storage,
cooking and serving of food should have a
knowledge of nutrition
• Lets discuss What NUTRITION IS?
• Are we sure we are practising all we have
Mentioned?
• What are we offering to our GUEST?
 WHICH OF THESE ARE YOU?
• KILLER COOK ?

• CURING COOK ?

• BOTH ?

• LEARNING TO KILL?

• LEARNING TO CURE?
DISCUSS THE PRODUCTION PROCESSES

• Purchasing
• Receiving
• Storing
• Issuing
• Preparation
• Holding
• Serving
 GOOD CATERING PRACTICES
• ENCOURAGE BALANCE DIET
What is a balanced diet? Some useful points
i. Starchy foods should be a third of the total
food intake
ii. Fruit and vegetable should be same
iii. Meat, fish and other non-diary : moderate
amounts only
iv. Milk and diary foods : moderate amount only
• Fatty and sugary foods : relatively small
amounts only
Red meat food : 2 -3 times a week
Fish food: 1 – 2 times a week
A variety of fruits at all times and days
 2. BEAR IN MIND CUSTOMERS APPROACH TO FOOD
Some like to experiment others don’t
Customers approach to food can be based on
a. Experience
b. Education
c. Background
d. Sophistication
e. Travel
Even when guest resist try some healthy changes to
favourite
• Adapt recipe, preparation and cooking methods
With skills and thought we can make some
contributions to balanced diet without loss of
sensory qualities, or restricting guest.eg
i. Adapt recipe: (use alternatives olive oil to
butter wholemeal to plain flour etc)
ii. Adjust preparation methods : remove poultry
skin leave skin on tubers etc .
i. Select ingredients: lean cuts and joints white
fish
ii. Change to low fat cooking methods : grill,
bake, poach, stir fry etc
iii. Vegetables .:use methods that reduces loss
of vitamins
 MARKETING AND PRESENTATION
• Describe dishes and menu choices in a way that will
appeal to your guest. Avoid the words low fat etc
especially when your guest is eating out for
enjoyment . Emphasize on eg. Freshly cooked ,
colourful garnishes etc.
• Expand accompaniments and sauces to give
appealing healthier alternatives
• Involve staff : brief them on the dish content so that
description are appealing and accurate and questions
are answered helpfully.
 SALT
• Salt consumption is known to be risk factor for
increased levels of blood pressure.
 Fruits and vegetables
• A high level of consumption is recognised as a
significant protective factor against the
development of heart disease and some
cancers.
• It also assist in weight maintenance.
• Lets impact this in young children for a
healthier adult life.
PREGNANT AND BREAST FEEDING
• Do not eat :
• Soft moulded – ripen cheese
• Pate
• Raw or partially cooked egg
• Undercooked meat and poultry
• Alcohol
 MENU PLANNING
The menu is the centrepiece of any eating
establishment. It is not just the list of food
items for sale, but the reason why that
establishment exist. It defines the decor, style
of service, costumes, and required cooking
skills.
Consider the following in planning your menu
• Competition
• Location
• Analyse outdoor catering
• Estimated customer spend per head
• Modern trends and fashion
• Decide the range of dishes
• Space and equipment in the kitchen
• Number and capabilities of staff
• Availability of suppliers and reliability of
suppliers
• Food allergies
• Cost factor