Questions for Discussion

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

  1. Describe the difference between foods with empty calories and foods with high nutrient density. Give examples of foods in each category.

  2. Why are unrefined carbohydrates more healthful than refined starches and sugars?

  3. Why is it necessary to have some fat in the diet?

  4. Which vitamins are water-soluble? Which are fat-soluble? Which of the two groups is more important to include in the diet every day? Why?

  5. According to the recommendations of government health agencies, which food groups should we consume more of than we now do, on average? Which foods should we consume less of?

  6. Discuss and compare the healthful or unhealthful qualities of saturated fats, polyunsaturated fats, and monounsaturated fats. Give examples of each type.

  7. What are some ways you, as a cook, can reduce the fat and sodium content of your menu offerings?

  8. How can you ensure a nutritionally balanced menu without actually calculating the nutrient content of every item?