01 LAB - Regional and International Flashcards
refers to the process of determining and controlling the amount of food served or consumed, often with the goal of managing nutritional intake, controlling calorie consumption, or ensuring proper servings for recipes.
Food Portioning
Food portioning is important for several reasons, especially when it comes to health, nutrition, and overall well-being. Here are some key reasons why portioning food is valuable:
- Helps control caloric intake
- Ensures Balanced Nutrition
- Prevents Overeating
way to visualize portion sizes is the “plate method”: divide your plate into quarters. Fill one-half with non-starchy vegetables, one-quarter with protein, and one-quarter with grains or starches.
The Plate Method
is crucial for maintaining a balanced diet, controlling weight, and ensuring that you receive adequate nutrients.
Food Portioning
A useful way to gauge portion sizes without measuring tools:
Visual Portion Guides - Hand Portions
Keeping track of what you eat can help in monitoring portion sizes and understanding your eating habits.
Monitoring Intake - Food Journaling
Your activity level, age, sex, and health goals will influence your portion sizes. Active individuals typically require larger portions compared to sedentary ones.
Adjusting Portions for Activity Level
—take time to enjoy your meal, and listen to your body’s hunger and fullness cues. This helps prevent overeating and can lead to better portion control.
Mindful Eating
Food Groups
Grains
Fruits and Vegetables
Proteins
Fats and Oils
Dairy
Portion sizes can also vary based on your age group and life stage, so consider guidelines specific to children, teenagers, adults, and seniors.
Guidance by Age
The art of making a dish look as good as it tastes.
Food Plating Presentation
Distribute elements on the plate to create visual balance and harmony.
Balance
Principles of food plating
Balance
Color
Texture
Height
Garnish
Use fresh herbs, edible flowers, or microgreens to add a pop of color and freshness.
Garnishing
Use sauces to add flavor and visual interest. Drizzle, spoon, or pool sauces to create a visually appealing design.
Saucing
Place components, such as proteins, vegetables, and grains, in a logical and balanced way.
Component Placement
Use pedestals, stands, or stacked elements to create visual interest and add height.
Height Variation
Leave some space on the plate to create a clean and uncluttered look.
Negative Space
Simple, elegant, and balanced. Think fine dining restaurants.
Classic
Bold, colorful, and playful. Think contemporary restaurants and food trucks.
Modern
Experimental, innovative, and artistic. Think cutting-edge restaurants and chefs.
Molecular Gastronomy
Unevenly distributed elements can create a visually unappealing plate.
Lack of Balance
A staple food in the Philippines, rice is served with almost every meal. Options include white rice, brown rice, and various rice cakes (like puto and kakanin).
Rice
Often used for marinating and seasoning, is a fundamental part of many Filipino dishes, including adobo.
Soy Sauce
2 types of vinegar
cane vinegar
cocnut vinegar
Essential for flavoring many recipes, are used in almost all savory dishes.
Garlic and Onions
Used in various forms—milk, cream, or grated flesh
Coconut
One of the most common meats used
Pork
