Lecture Professional cooking (7/E): Chapter 6 - Gisslen
Lecture Professional cooking (7/E): Chapter 6 - Gisslen
Chapter 6 - Nutrition. The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes,for example.But even à la carte menus in restaurants should provide enough nutritional variety to allow customers to select nutritionally balanced meals.Dietary health and nutrition are considered in detail in chapter 6.