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Food & Culinary Professionals Webinar | Friday, June 22, 2012
Dry Peas, Lentils and Chickpeas: Secret Ingredients for Heartier, Healthier Foods in Foodservice
Amy Myrdal Miller, MS, RD Director of Programs and Culinary Nutrition
The Culinary Institute of America at Greystone Napa Valley, California
Objectives After participating in this webinar, FCP members will be able to: • Discuss current culinary and foodservice trends
and how pulses fit into these trends. • Describe the various forms of pulses available to
foodservice operators and culinary professionals. • List at least five ways ingredients made from
pulses can be used in foodservice operations. Learning Need Codes • 8000, 8015, 8090, 8100
Trends
Culinary & Foodservice Trends
Culinary & Foodservice Trends
Italian, Chinese, Mexican… What’s the next BIG cuisine?
"When I think of cuisines that are poised to hit big, I think of Indian. It's so complex and interesting, with a mastery
of spice combinations that I think will intrigue diners— once they discover authentic Indian cookery."
Ryan Baxter, Senior Executive R&D Chef
Kraft Foodservice
Source: http://www.kraftfoodservice.com/Culinary/CulinaryTrends/TOP12TrendPredictionsfor2012.aspx
Percent of U.S. Restaurants by Type That Menu Chickpeas in Some Form
2.4%
5.3%
3.3%
6.7%
3.7%
QSR Midscale Casual Fine Dine ALL
Source: Datassential MenuTrends Direct® Database, May 2012
Percent of U.S. Restaurants by Region That Menu Chickpeas in Some Form
2.3% 3.0% 3.1%
4.9%
West M.West South N.East
Source: Datassential MenuTrends Direct® Database, May 2012
Incidence of Chickpeas on U.S. Menus by Cuisine Type
40.5%
14.9%
11.6%
9.1%
5.5%
4.3%
2.4%
11.4%
Indian
Mediterranean
American
Italian
Sandwich
Mixed Ethnicity
Mexican
Other
Source: Datassential MenuTrends Direct® Database, May 2012
Distribution of Chickpeas on U.S. Menus
Source: Datassential MenuTrends Direct® Database, May 2012
Terms Associated with Chickpeas on U.S. Menus
Source: Datassential MenuTrends Direct® Database, May 2012
Percent of U.S. Restaurants by Type That Menu Lentils in Some Form
Source: Datassential MenuTrends Direct® Database, May 2012
4.1%
10.6%
5.9%
14.0%
6.8%
QSR Midscale Casual Fine Dine ALL
Percent of U.S. Restaurants by Region That Menu Lentils in Some Form
Source: Datassential MenuTrends Direct® Database, May 2012
6.7%
4.2% 4.6%
8.1%
West M.West South N.East
Incidence of Lentils on U.S. Menus by Cuisine Type
Source: Datassential MenuTrends Direct® Database, May 2012
55.1%
11.3%
7.2%
6.5%
4.7%
4.2%
2.5%
8.7%
Indian
American
Mediterranean
Italian
Sandwich
Mixed Ethnicity
French
Other
Distribution of Lentils on U.S. Menus
Source: Datassential MenuTrends Direct® Database, May 2012
Terms Associated with Lentils on U.S. Menus
Source: Datassential MenuTrends Direct® Database, May 2012
What about peas on American menus?
Forms
Peas, lentils, and chickpeas are available in many forms for food manufacturers, chefs, and foodservice
professionals. • Whole, dry
• Whole, canned
• Flours
– Chickpea flour is also called besan.
– Roasted pea flour is called pease meal.
• Roasted, dehydrated lentil & pea crumbs
• Isolated pea protein
• Pulse starch
Flour Nutrient Comparison Chart
Per 100 grams Chickpea Flour
Lentil Flour
Split Pea Flour
Pinto Bean Flour
Soy Flour (full fat)
Whole Wheat Flour
All-Purpose
Flour
Calories 382 370 370 389 436 340 364
Protein (g) 23 25 26 22 35 13 10
Fat (g) 6 2.5 2 3 21 2.5 1
Carbohydrate (g) 59 62 62 67 35 72 76
Dietary Fiber (g) 13 20 17 14 10 11 3
Source: USDA National Nutrient Database for Standard Reference, Release 24
Uses
Lemon Chickpea Breakfast Muffins
Lemon Chickpea Breakfast Muffins
Split Pea Soup
Source: Chef Suvir Saran, www.suvir.com, from Indian Home Cooking
Lebanese Lentil Soup with Orzo and Lemons
Farro & Mushroom Burgers (coated with lentil crumbs)
Source: Chef Suvir Saran, www.suvir.com, from Masala Farm
Lentil Salads
Pastas made with pulse flours
Pizza dough made with pulse flours
Tortillas made with pulse flours
Flatbreads (Indian naan) made with pulse flours
Moroccan Spiced Chickpea Fritters with Romesco Sauce
from Ubuntu, Napa, CA
Top 10 Reasons to Use Peas, Lentils & Chickpeas in Foodservice Operations
1. Peas, lentils and chickpeas are excellent sources of fiber. 2. Peas, lentils and chickpeas are good sources of protein. 3. Peas & lentils are fat-free and chickpeas are low fat ingredients. 4. Peas & lentils are sodium-free and chickpeas are very low sodium. 5. Lentils and chickpeas are good sources of iron. 6. Lentils and chickpeas are excellent sources of folate. 7. Lentils are a good source of potassium. 8. Peas, lentils and chickpeas are low glycemic index/load ingredients. 9. Peas, lentils and chickpeas are gluten-free ingredients. 10.Peas, lentils and chickpeas have a rich culinary history and are
ingredients in so many flavorful, craveable foods.
Food & Culinary Professionals Webinar | Friday, June 22, 2012
Dry Peas, Lentils and Chickpeas: Secret Ingredients for Heartier, Healthier Foods in Foodservice
Amy Myrdal Miller, MS, RD Director of Programs and Culinary Nutrition
The Culinary Institute of America at Greystone Napa Valley, California