Tips from the CIA

March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, Special section p3
Trade Publication
The article offers tips to foodservice buyers for purchasing ingredients for healthier menu options, according to "Techniques of Healthy Cooking," a book by the Culinary Institute of America, and Frederick Brash, an instructor at the CIA in Hyde Park. The "healthy" restaurant plate should focus on grains or complex carbs, fruits and vegetables, with protein taking up a smaller piece. Tofu and edamame are both user-friendly menu additions.


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