The Problem Three
PDF · 365 KB
Two sessions. A lecture on added sugar, sodium, and saturated fat, and how to build flavor without them. Then a cooking lab: jerk chicken satay and chocolate avocado mousse.
Added sugar, sodium, and saturated fat: where they hide, and how spice, acid, and heat bring the flavor instead. The full presentation.
Quantity cooking: satay for the platter, and a dessert that carries the nutrition lesson.
Both presentations, the recipe cards and the ingredient order form from Module 3, free to view and download.
Teaching your own class? These are yours to use.
