basic culinary
medicine course
medicine course
MODULE 1C |
OBESITY AND DIABETES
When fat is stored just below the surface of the skin, it's called subcutaneous fat. When it's found deep within the body, in and around vital organs, it's called visceral fat. Generally, people with an apple shape (more fat in their abdomen) have more visceral fat, and those who are pear-shaped (more fat in the extremities, such as hips and thighs) have more subcutaneous fat. |
REFRIGERATOR AND FREEZER |
Fresh Fruits |
Fresh Vegetables |
Essential Items Condiments and staple ingredients |
Fresh fruits Frozen fruits Dried fruits Fresh fruits pastes Fruit spreads |
Dark greens Salad lettuces and mixes Seasonal fresh vegetables Tubers and starchy vegetables Fresh herbs Fresh spices |
Non-dairy milks Whole grain breads and wraps Vegetable stock Frozen grains and beans |
Grains and Beans |
*Canned & Jarred |
Condiments |
Seasonings |
Snacks |
Whole grains Whole-grain flour Whole-grain-cereals Whole-grain pastas Varieties of beans Dried beans Sprouted beans *Canned beans |
*Tomato products Miso *Beans Mushrooms Corn |
*Vinegars *Hot sauces *Nut and seed butters *Tamari *Soy sauce *Salsas |
Quality sea salt Finishing salts Dried herbs, spices Spice mixes Nutritional yeast Granulated and liquid sweeteners |
Dried fruits Raw nuts and seeds *Whole-grain crackers Fruit bars |
THE PANTRY
As you advance in this course, you will see that there is number of items that will be useful to prepare or purchase in preparation for the task in this module. As you determine specific recipes that you will be making for each module, it is necessary to also review the suggested shopping list as a useful tool to help make sure you get all the ingredients you need. You may likely already have a number of items in your pantry that are recommended in this course. You will be able to access the shopping list template as you advance in this course. The purpose of categorizing the items is to give you a broad checklist of all the general ingredients used in a culinary medicine kitchen. In most modules, you will be given a choice of recipes to make, so get in the habit of planning your meals based on your course recipe activities, and take your completed list with you to the store each week. |
Mise en place is a French culinary term used in cooking schools that means "setting in place." It described the act of gathering and preparing all of your ingredients before you start cooking so you will be organized during the cooking process. Although mise en place refers to the physical setup of the cooking process, it also touches on your mental readiness to get the job done. A cook with the right mindset has a focus on the tasks at hand while adhering to food safety best practices and kitchen efficiency.
|
The Microbiome: The Inside Story
|
Reversing Diabetes
|
Address
26 Huervana Street., Lapaz, Iloilo City Philippines 5000 |
Email Us
[email protected] |
Working Hours
Monday to Friday: 10:00am - 5:00pm |