Towards a leaner kitchen
Rob Silverstone
(Senior Lecturer in Food and Nutrition in the Department of Service Sector Management, Brighton University and Chef of the “Cook and Fiddle” restaurant, Brighton, UK)
523
Abstract
With one‐third of food now consumed outside the home, it is important for caterers to adapt their techniques in order to accommodate dietary advice on fat reduction. Considers how best to modify kitchen practice, and assesses the outcomes in terms of sensory and nutritional evaluation. It appears that dietary guidance is most effective when conveyed in terms of foodstuffs rather than nutrients.
Keywords
Citation
Silverstone, R. (1995), "Towards a leaner kitchen", Nutrition & Food Science, Vol. 95 No. 5, pp. 13-16. https://doi.org/10.1108/00346659510093982
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited