This for Fat

Berkoff, Nancy
October 2005
FoodService Director;10/15/2005, Vol. 18 Issue 10, p43
Trade Publication
This article offers guidelines to limit fat intake. When selecting meats, choose the U.S. Department of Agriculture Choice grade. Choice is good for the waistline and the bottom line, as it is less expensive and has less marbling than the higher grades. Non- and low-fat yogurt can be used instead of sour cream or heavy cream in some recipes. Vegetables and starches can be used as the creamy factor in some dishes. Fresh and dried herbs have no calories or fat and enhance the taste and color of menu items.


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