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Handbook for Students Table of Content Plant-based Cuisine for chefs Handbook foR sTudentS TAbLe of Content MOdULe 1: Background on PlAnT-bAsed dieT ....... 6 1.1 Vegetarianism – from yesterday to today ... 7 ŋ Background Information Health ............... 18 ŋ Background Knowledge ........................ 7 ŋ Summary ...................................... 21 ŋ The History of the Western Vegetarianism ..... 8 1.3 Sustainability in your Kitchen ............... 23 ŋ Forms of plant-based diets .................... 9 ŋ Background Information Sustainability ....... 23 ŋ Who lives on vegetarian diets? ................ 10 ŋ Sustainable nutrition .......................... 24 ŋ Summary ...................................... 10 ŋ Dimensions of sustainable food .............. 25 1.2 Rationales of your guests ................... 11 ŋ Summary ...................................... 26 ŋ Background information on Climate and Environment ................. 11 1.4 Certification Marks .......................... 27 ŋ World Hunger ................................. 14 ŋ Background Information about labels ......... 27 ŋ Background information Ethics ............... 15 ŋ Vegetarian Vegan Seals ....................... 27 ŋ Summary ...................................... 29 MOdULe 2: PlaNT-Based pRoduct information ................ 30 2.1 Basics of plant based cuisine ............... 31 2.3 Sea vegetables ............................... 43 ŋ Background information – ŋ Background information ...................... 43 plant-based cooking ........................... 31 ŋ Summary ...................................... 45 ŋ Six things to be aware of when cooking vegetarian dishes .................... 32 2.4 Sprouts and seedlings ....................... 47 ŋ Summary ...................................... 39 ŋ Background information ...................... 47 2.2 Fruit and vegetables ......................... 40 ŋ Summary ...................................... 49 ŋ Background information ...................... 40 2.5 Nuts, seeds and vegetable oils ............. 50 ŋ Summary ...................................... 42 ŋ Background information ...................... 50 ŋ Plant oils ...................................... 55 ŋ Summary ...................................... 81 ŋ Summary ...................................... 57 2.9 Plant-based dairy alternatives .............. 82 2.6 Legumes ...................................... 58 ŋ Background information ...................... 82 ŋ Background Information ...................... 58 ŋ Summary ...................................... 86 ŋ Summary ...................................... 62 2.10 Egg replacement ........................... 87 2.7 The world of grains .......................... 64 ŋ Background Information ...................... 87 ŋ Background information ...................... 64 ŋ Summary ...................................... 91 ŋ Grain drinks, creams and sweeteners ......... 73 2.11 Binding or gelling agents & sweeteners .. 92 ŋ Summary ...................................... 74 ŋ Background information: Sweeteners ......... 92 2.8 Alternatives to meat and fish ............... 75 ŋ Overview of binding and gelling agents ....... 94 ŋ Background information ...................... 75 ŋ Summary ...................................... 99 MOdULe 3: SpecIalization ..................... 100 3.1 Special diets and preparation types ...... 101 ŋ Portion sizes of food ........................ 115 ŋ Background on special diets ................ 101 ŋ Weight changes by preparation ............. 115 ŋ Special preparation techniques ............. 102 ŋ Creative and wholesome menus ............ 116 ŋ Other devices and techniques .............. 104 ŋ Presenting dishes ........................... 117 ŋ Summary .................................... 105 ŋ Summary ..................................... 118 3.2 Bakery ...................................... 107 3.5 Drinks ....................................... 119 ŋ Background information .................... 107 ŋ Background information: Wine .............. 119 ŋ Summary .................................... 111 ŋ Animal ingredients in beverages ............ 120 ŋ Drinkable fruits and vegetables ............. 122 3.3 Seasoning of ingredients ................. 112 ŋ Summary .................................... 123 ŋ Background information on taste ........... 112 ŋ Summary .................................... 113 3.6 World cuisines ............................. 125 ŋ Background information: Asia ............... 126 3.4 Develop recipes and present dishes ...... 114 ŋ Background information: South America ... 130 ŋ Background Information .................... 114 4 ŋ Background information: Africa ............. 131 ŋ Summary .................................... 136 ŋ Background information: European cuisine 134 MOdULe 4: ManageMeNT and Marketing ......... 137 4.1 Plant-based cuisine in canteens .......... 138 ŋ Negotiation power of suppliers ............. 144 ŋ Background information: ŋ Negotiation power of customers ............ 144 Why plant-based cuisine? ................... 138 ŋ Pressure by substitute products ............ 144 ŋ Step by step guide for more plant-based meals on the menu ............ 139 ŋ Second phase ............................... 145 ŋ General tips ................................. 142 ŋ Strategy development ....................... 146 ŋ System catering ............................. 142 ŋ Conceptual framework for operational services ......................... 146 ŋ Summary .................................... 142 ŋ Summary .................................... 150 4.2 Management and marketing in a vegetarian specialties restaurant ............. 143 Legend ŋ Entrance to the business .................... 143 Objectives: what you will learn in Cross connection to other this chapter chapters ŋ Competition in an industry .................. 143 Means „Attention!“ or provides you Become an expert! ŋ Pressure by newcomers .................... 144 with especially interesting informa- tion. Advices for recipes Link to websites, videos or additional multimedia materials Imprint Authors Merle Losem Michael Hoffmann Antoon Verhelst Peter Vandermeersch Julia Schneider Boris Lauser Hilde Hautekees Ulrike Günther Sebastian Ernst Surdham Göb Thomas Van den Braembussche Nikolaus Rittenau Heiko Antoniewicz Koen Toye Karoline Kalke Frau Haslinger Stina Spiegelberg Maria Schneider Layout: Computus Satz & Verlag, Gutenberg Annette Voigt Kerstin Neumann Helge Schulz Jennifer Draxlbauer Release date, Published 02/15 Hella Maria Innemann Michaela Schneider-Wettstein Copyright declaration © 2015 Benedikt Gramss Olivia Ladinig Sarah Gebhardt Zahra Topping We want to thank all people who helped us creating, developing and evalua- Lisa Kaufmann Felicitas Sauer ting this handbook. Many thanks to all authors, which supported us in realising Hans-Joachim Naue Eva Marie Becker this long-term initiative on plant-based cuisine with their recipes, texts and Daniela Brenneis Floris De Graad contributions. Hendrik Schulte Remi Tolk Christina Eisfeld Cielle van Dooren Contact Ulrike Minzlaff Maureen Vande Capelle [email protected] Dirk van den Broeck Kevin Storms www.vegucation.eu Project Number: 527879-LLP-1-2012-1-DE-LEONARDO-LM Project Acronym: Vegucation This project was financed with help from the Eu- Project Title: Vegucation – Training of European competency in sustainable, ropean Commission. The responsibility of the con- healthy and well-balanced nutrition for professional chefs and caterers tents from this publication rests with the author; the Commission does not accept liability in usage of Work package 4/5: Content development and adaption – the contents. Deliverable No: 18/19 – Language: English Consortium: ethics Antique quality labels QuinoaMODULe 1 Background on plant-based diet sustainability Environment Health world hunger 1.1 VegeTarianism – froM yeSTeRdAy tO TodaY Interest in vegetarian and healthy food is boom- After working through this chapter you should ing. About half of guests already want meat-re- duced menus in canteens, cafeterias and restau- ŋ Know the most important historical milestones of a rants. Here, fulilling that demand depends on vegetarian diet you, the chefs of tomorrow. You should offer not ŋ Be able to compose “shopping baskets” for various only delicious meals, but also address other mo- types of vegetarian diets tivations and expectations: food should, as far ŋ Be able to estimate the demands of guests who as possible, be climate-friendly, healthy and free prefer plant-based dishes from animal suffering. You will therefore learn about the background of vegetarianism and the motivations of your guests in the irst chapters. shutterstock BackgroUnd KnOwLedge – HistoriCal FlaSHback in QuOTes ŋ “As long as men massacre animals, they will kill ŋ “I wish I was born as a vegan.” – Mike Tyson, *1966 – each other. Indeed, he who sows the seeds of mur- ŋ “The beef industry has contributed to more Ameri- der and pain cannot reap joy and love.” – Pythagorus, can deaths than all the wars of this century, all nat- ~570 – 510 b.C. ural disasters, and all automobile accidents com- ŋ “My body will not be a tomb for other creatures.” – bined.” – Neal D. Barnard, *1953 Leonardo Da Vinci, 1452–1519 ŋ “You must not stop developing, not in our profes- ŋ “Nothing will benefit human health and increase sion. The sooner the chefs learn how to cook ve- the chances for survival of life on Earth as much as gan, the easier it is to deal with it.” – Siegfried Kröpfl, the evolution to a vegetarian diet.” – Albert Einstein
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