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									Continuous Improvement In Foodservice                                                                  Issue Two Spring 2009

In this issue
Cost control and technology feature, recipe competition, special offers, food safety, meal
costing, focus on oils/fats and much more…

                                   Welcome to the Second and Spring Edition of Foodservice Resources.

                                   This publication is Church Resources’ quarterly Foodservice
                                   e-Newsletter aimed at the staff in our member organisations who
                                   indirectly or directly work in or ‘touch’ Foodservice in any way. An
                                   interconnected web of people work together to deliver (three times a day
                                   plus snacks and functions) perhaps the most important of services-

You are the- CFO’s, Chefs, Cooks, Purchasing Managers, Kitchen Staff, Food Handlers, Foodservice Managers, Quality
Managers, Hotel Services Managers, Managers, Directors of Care, DON’s, Menu Planners, Food Safety Officers, Finance
Managers, Accounts Payable, Dieticians and CEOs. We aim to provide you with information, ideas and insights to assist
and inspire you in your role of providing healthy, appropriate, nurturing and nutritious food and improving the level of care
and quality delivered to your residents and other customers.

Concerned that the second edition has arrived just one month after the first- in a quarterly publication? Don’t be- this is
simply an unashamed act of self promotion to keep our humble publication in your sights while the iron is still hot. Rest
assured that the future editions will be quarterly.

This publication offers different things to different readers. A CFO or Finance Manager will be very interested in the Cost
Control and Technology Feature whereas kitchen staff will probably make a b-line to the winner of the recipe
competition. In this edition we put the spotlight on cooking Australian beef, chicken and lamb. Other highlights include vital
information from Food Standards Australia New Zealand (FSANZ) on temperature control of food. To help you plan
activities and culinary delights for the various cultural and religious celebrations and festivals, we have also included a table
of key dates during September, October and November.

We also want to hear from you! The response to our first competition was extraordinary- thank you. We really appreciate
all of your valuable feedback including requests for future articles and features. Please keep the information flowing to us at
the email address below.

Happy reading and we look forward to seeing you on one of our site visits.

Martin Kenrick and Angus Drover, Church Resources Foodservice Department

All enquiries please contact-
Contents          Foodservice Resources Issue Two, Spring 2009

3          Cost control and technology feature: Findfoodfast
           We interview Tamzin Brundrett and provide you with a complete guide to

9          In Season: Culinary, cultural and religious festivals and events
           All the key dates for September, October and November

11         Know your product: Meat
           Everything you need to know about preparing meat, including a guide to
           cooking and storing poultry from Ingham

13         In Your Kitchen
           Recipe competition, a special offer from Knorr, and meal costings, and
           special competitions from Fonterra

19         Food Safety
           A guide to hand hygiene from Purell, tips from NSCA, a free publication
           from FSANZ and an update from Australian Pork

26         In focus: oils and fats
           Do specific foods in the Mediterranean diet promote longevity? A guide to
           Omega-3 from Simplot, and oil and spread facts from Goodman Fielder

32         Nutri Pro
           Nestle’s professional newsletter, which focuses on fats, oils and cholesterol

 findfoodfast- a recipe for successful cost control
                                      The Church Resources Foodservice team recently spent time with
                                      Tamzin Brundrett, the e-Commerce Manager for Bidvest and
                                      responsible for the online ordering system which she has pioneered-
                                      aptly named findfoodfast. This is a highly technical role with
                                      significant responsibility, yet Tamzin is bright, bubbly and she is
                                      infectiously enthusiastic about ‘her baby’. Well she should be- as this
                                      is a system which delivers world class benefits to both the foodservice
                                      customer and all links in the supply chain.

The CEO of Bidvest invited Tamzin to deliver his vision for a leading edge e-Commerce solution and the challenge was
taken up in a heartbeat in 2001. Tamzin started with an almost empty software template and a head overflowing with
ideas to deliver a new world class standard system. The ongoing goal is creating and refining a technology system for
bringing wider procurement and management solutions and process efficiencies to valued customers

For those not familiar with findfoodfast online ordering, some of the benefits include-

    •   providing a customer with all their day-to-day business needs in one place
    •   saving time with simplicity, reduces errors and therefore allows more time to do other jobs
    •   an online system, there is no additional software required
    •   24/7: product info, pricing, Stock On Hand (SOH) and ordering
    •   management and elimination of nil stock issues
    •   reduction of the carbon footprint
    •   recipe and menu planning
    •   account payment
    •   providing the customer with greater controls over their business transacting with Bidvest
    •   access to account history and reporting
    •   flexibility to accommodate different business operation structures e.g. accounts, order approval, user roles,
        parent/child, multi-warehouse
    •   allows access to Bidvest’s other major offerings-
        -a one-stop-shop
        -both foodservice and hospitality
        -loyalty rewards at group level
        -Online Product Reference Information - OPRI (see below for more details)
    •   ease of use and makes day-to-day activities quicker, easier, simpler and more cost effective
    •   alleviates issues, questions, administration time and therefore also reduces stress!
    •   it reduces cost across a customers’ business
    •   it is completely free!

Here are some highlights from Church Resources (CR) ‘virtual tour’

CR- ‘What was it like in the early stages?’
TAMZIN- LAUGHS ‘My baby had a careful, planned, slow but extremely pleasant birth. Back in 2001 there was a lot of
interest in using the new IT technologies to improve efficiencies in foodservice.......... and remember back then most Chefs
were largely not using IT like it is taken for granted today.’

‘After the start up we had a very positive response, but the acid test was delivering and proving the benefits to the industry,
nurture the relationships and practically proving the real benefits to a busy and largely operationally focused audience.’
                                                                        CR- ‘And how did it work, how did we get to what
                                                                        we see online today?’
                                                                        TAMZIN- ‘My baby has well and truly grown up
                                                                        now and is an adult in the big and competitive
                                                                        world of e-Commerce. What Bidvest has delivered
                                                                        our customers is a truly world class, leading edge,
                                                                        Australian grown B2B solution.’

                                                                        CR- ‘It is a big achievement, you must be
                                                                        extremely happy with the results and response?’
                                                                        TAMZIN- SERIOUS EXPRESSION ‘Sure- but it is
                                                                        not a static thing- there is an ongoing development
                                                                        process- a constant refinement and evolution- with
                                                                        much of the key learning and insight coming from
                                                                        customers and internal users.

‘New tools and features have been added as customers have requested. This process is primarily customer driven- can
you imagine the customer response when a suggestion is turned into user friendly software and presented to them for a
test drive- this aspect is extremely gratifying.’

‘Customer feedback and input is crucial for creating good software. Design is driven by the practical needs of the end user
delivering user ergonomics by reducing complexity, minimising labour, increasing information availability and of course

CR- ‘So what kind of features would we recognise as coming from Customer feedback?’
TAMZIN- ‘Well we had many customers asking for dietary information- you know allergies, ingredients, nutritional tables,
GMO’s and the like, so we delivered the Online Product Reference Information system we call OPRI. It is 18mths young
now and our customers love the time it saves them in menu planning and especially in developing and delivering Special
Dietary requirements.’

CR- ‘OK our readers have to know- just what is your background?’
TAMZIN- LAUGHS again. ‘Well I started out as a livestock farmer in the UK, born in Chichester West Sussex and grew up
in the beautiful hills of Wales. Obtained a diploma in Agriculture from Aberystwyth Mid Wales and went on to focus on
business management with an Honours Degree in Marketing and Business Management from Harper Adams College in
Shropshire, England’

CR- ‘So you know the food chain from farm gate to plate, UK to OZ and everything between?’
TAMZIN- ‘Yes I suppose it is a unique set of skills when you put it like that! I emigrated to Australia ten years ago and
worked with John Lewis Foodservice on the lead up to the Olympics, then Bidvest and well you now know the rest!’

findfood fastforward to the future-

TAMZIN- ‘The future is not just care and maintenance- there is SO much on the horizon. We have a ‘New Look
Findfoodfast Facelift’ not far away plus we are doing work under the bonnet with a new software engine being
implemented- DOTNET2. This new engine room will provide more flexibility to deliver new solutions well into the future.’

CR- ‘Upgrading from a four cylinder to a V8 then?’
TAMZIN- ‘Yes- we need the power to deliver a totally upgraded Planning and Costing module (P&C- More on this
soon). We are even reviewing the potential to utilise the new mobile phone technology to deliver even more efficient ways
of working in the future.’

So the future of findfoodfast could see us ordering blackberries on our Blackberries and iPhone Foodfast ordering. After
this whirlwind virtual tour the Church Resources Foodservice team would not be surprised in the least.
Your personal online transaction account management

       Everything you need at your fingertips...

             ➠ Fast-track ordering templates   ➠ Secure payment facility

             ➠ Current pricing                 ➠ Promotions

             ➠ Transaction history             ➠ Loyalty status
                                               ➠ OPRI (Online Product
             ➠ Stock availability
                                                   Reference Information)
             ➠ Planning and costing
                                               ➠ Stocktake templates
             ➠	One multi-warehouse login           (including evaluation)
n   Customer specific website where you can review
    information in your local Bidvest branch.
n   View all your transaction history.
n   Create and submit electronic orders.
n   Fully control your business with Bidvest.

                                           Registration Made Easy
                                           n    Go to
                                           n    Complete the ‘New User’ registration form including your
                                                Bidvest account number.
                                           n    Await email access confirmation within a few working days.

                                           n    Email confirmation provides secure access via login and password.
                                           n    Registration allows you to control individual access levels.

                                Product Search & Product Details
                                n   ‘Quick Search’ facilitates search by either product line, by brand, or by
                                    product code.
                                n   ‘Advanced Search’ further narrows the search for specific product
                                n   ‘Product Information’ lists the products ranged by your Bidvest branch.
                                n   View product details for current or past orders.
                                n   View past 2 month order history at a glance.
                                n   Inventory and personalised price information is updated daily.
                                n   Stock on hand is updated every 10 minutes.

Order Forms & Creating an Order
n   ‘Order Templates’ provides the ability to create an order form.
n   Create an instant order form based on 60 days previous history via ‘Auto Order Form’.
n   Create and save an order form via ‘New Order Form’.
n   Import an order form from your PC via ‘Import Order Form’.
n   Products can be easily added to or deleted from your order basket, and quantities changed at any time.
Sending an Order
n   Order confirmation page enables you to finalise your order.
n   Personal order reference or codes can be entered for tracking.
n   Ability to specify your delivery date.

                                                    Navigate your way around FFF in ‘Help’.
                                       USER GUIDE
                                                    You can download and print off a user guide.

         Document Control:
         Version: 8
                        October 2007
         Revision Date:

Transaction History
n   Twelve weeks previous transactions will be loaded when you register.
n   View all transactions using a date range of up to 2 years.
n   View specific orders, invoices or credits, or search for all transactions within
    a date range.
n   ‘Previous Purchases’, ‘Usage’ or ‘Stocktake’ reports can be exported to excel.
n   ‘Previous Purchases’ also includes the amount of GST paid on products.
n   View your financial statements.

Online Product Reference Information (OPRI)
n   OPRI gives customers the ability to view and download product data:
    - Ingredients
    - Nutritional information
    - Allergens
    - Dietary requirements
    - Product image
    - Link to the manufacturer’s own website
n   Detailed information on food preparation suggestions, handling,
    and storage recommendations.
                                                         Planning and Costing
                                                         n   Create your own recipes and menus.
                                                         n   View a variety of costs for the recipe or menu.
                                                         n   Adjust the number of servings or price for recipes and menus
                                                             to obtain a cost or sale price per serve and/ or gross margin.
                                                         n   Recipes can include utilities or labour costs which can be
                                                             factored into the equation.

                                                                    Online Payment
                                                                    n   Fully secure credit card account payment facility.
                                                                    n   Allocate the payment according to your latest statement.
                                                                    n   Access to payment history and reporting reconciliation.

Multi-warehouse Login
n   Link your foodservice and hospitality accounts to view both in FFF via one login ID.
n   You can switch between warehouses and accounts to display all information.
n   Product information, order forms, transaction history and previous purchases will be
    relevant to the selected warehouse.
n   Create a single order basket of hospitality and foodservice products, which when
    submitted will be separated out and sent to the appropriate warehouses.
n   To request multi-warehouse link, send an email with foodservice & hospitality
    account numbers to

              Register now by visiting
Click on “New User”, complete the form and submit it to Bidvest. Within 48 hours you could have access to your account.
                  For more information contact your local branch, or email
In Season

                                                             Culinary, cultural and
                                                             religious festivals and

                                                             To help plan activities and rosters for various
                                                             upcoming cultural and religious special days,
                                                             festival and events, Church Resources has
                                                             compiled a list of special days to note coming up in
Celebrate ‘Rosh Hashanah’ with Apples dipped in honey
                                                             September, October and November.

      Culinary, cultural and religious festivals and events

7-10 September          Fine Food Sydney          This year marks the 25th anniversary of Fine Food Australia at the
                                                  Sydney Convention & Exhibition Centre. In conjunction with Hotel
                                                  Australia, Fine Food will again bring together more than 1,000 exhibitors,
                                                  including many international exhibitors showcasing products from over
                                                  30 countries.

11 September            Coptic New Year           Rosh Hashanah, the Jewish New Year festival, commemorates the
                                                  creation of the world. A synagogue ritual is the blowing of the Shofar, a
                                                  ram's horn trumpet. Apples are dipped in honey as a symbol of the sweet
                                                  New Year that lies ahead.

19 Sept–4 Oct           Oktoberfest               Oktoberfest is a German festival celebrated by communities worldwide. It
                                                  is celebrated with folk dancing, singing, food and drink.

30 Sept-1 Oct           Rosh Hashanah             Rosh Hashanah, the Jewish New Year festival, commemorates the
                        (Jewish New Year)         creation of the world. A synagogue ritual is the blowing of the Shofar, a
                                                  ram's horn trumpet. Apples are dipped in honey as a symbol of the sweet
                                                  New Year that lies ahead.

19 September            Tropical Wave             A community multicultural event which explores and celebrates Far North
                        Festival                  Queensland’s diverse cultural and contemporary background.

28 September            Vijay Dashami             This Hindu festival marks the triumph of good over evil. The festival of
                        (Dasera)                  Dasera concludes the festival of Navaratri, which extends over a number
                                                  of days.

5 October       Labour Day              Labour Day recognises the contribution to society of all working people.
                                        The origins of Labour Day stem from the early 1860s when the general
                                        campaign for an eight-hour working day began.

12 October      National Spain Day

9 October       Yom Kippur (Jewish
                Day of Atonement)

12 October      Fiji Day

17 October      Diwali                  Diwali celebrates the victory of good over evil, light over darkness, and
                                        knowledge over ignorance. Because of the lights, fireworks and sweets
                                        involved, it is a great favourite with children. It is celebrated by people of
                                        Jain, Sikh and Hindu faiths.

31 October      Halloween               This day has its origins in ancient pagan, Celtic harvest and Christian
                                        festivals. On All Hallow's Eve, or Halloween, people dress themselves
                                        and their homes in the symbols of these festivals such as pumpkins and
                                        apples, angels, saints, devils, ghosts and skeletons.

31 October      AIDS Trust Sydney       Combining premium offerings from Sydney’s finest food and beverage
                Food & Wine Fair        establishments and wineries, this year’s Fair has already signed up such
                                        restaurants as Quay, Cafe Sydney, Longrain, Brasserie Bread and


1 November      All Saints Day          This Christian day honours saints, known and unknown. Saints are
                                        persons with a reputation for unusual lives of holiness and devotion to
                                        God or who were martyred for their faith.

3 November      Melbourne Cup           Australia's premier horse racing event that stops the nation.

11 November     Remembrance Day         As a mark of respect to those who have died or suffered in war,
                Australia               Australians are encouraged to stop what they are doing at 11 am on this
                                        day, to observe one minute’s silence and reflect on the loss and suffering
                                        caused by war.

15 November     Eastern Christian       Nativity Fast begins During the Nativity Fast (until Christmas) Orthodox
                Churches pre-nativity   Christians abstain from all meat and dairy products, fish, eggs, alcohol
                fast begins             and oil.

25 November     White Ribbon Day        This day is the International Day for the Elimination of Violence Against
                                        Women. Everyone can show their commitment to ending violence
                                        against women by wearing a white ribbon.

29 November     First Day of Advent     Advent is observed with the lighting of advent candles, display of wreaths
                                        and special ceremonies. Advent also anticipates the coming again to
                                        earth of Jesus Christ.

30 November     St Andrew’s Day         Saint Andrew is the patron saint of Scotland.
Know Your Product

                    Cooking Australian beef and lamb
                    The Meat and Livestock Association's (MLA) 'Main Meal' website
                    contains free recipes, cooking tips, competitions, nutritional
                    information and handy hints on cooking methods and preparation for
                    different cuts of meat. You will also find out how to store, freeze and
                    reheat meat, how to sharpen your knives and make simple sauces
                    and much, much more.

                    The web address is:


                    Further reading: WellRed from the
                    Meat and Livestock Association
                    Produced by the Meat and Livestock Association (MLA), WellRed
                    provides information on the differing red meat cuts, how they look,
                    how they cook and how they are best used, along with tips, hints and
                    recipes. It includes quick reference guides and visual charts for
                    selecting and identifying red meat cuts, as well as meat safety
                    guidelines and nutritional analysis of the benefits of red meat. MLA's
                    'guides' to the key techniques for preparing and cooking meat are also


                    Poultry cooking and storage tips
                    from Inghams
                    Church Resources' preferred supplier, Ingham's, share their tips for
                    cooking and storing poultry. These can be seen over the page.
                                                                 Cooking &
                                                               Storage Tips

Cooking                                                         Storage
•   Use separate cutting boards and utensils when handling
                                                                •   Defrost in the refrigerator only, not on the bench
    raw and cooked poultry. Wash these thoroughly with
    hot, soapy water before and after handling. Also use        •   If you cook poultry to eat later, refrigerate while hot, this
    separate cutting boards for poultry when handling fruit         prevents the rapid growth of bacteria which can lead to
    and vegetables                                                  food poisoning

•   Poultry should be fully cooked when pierced and juices      •   Always store cooked foods above raw foods in
    run clear or when the internal temperature reaches 82ºC         the refrigerator

•   To keep breast area of chicken or turkey from drying out    •   Keep fresh food refrigerated at or below 4ºC
    during roasting, place a piece of foil over this area.      •   Keep frozen food at or below minus 18ºC
    Remove during the last 30 minutes of roasting time to
    allow browning
                                                                •   All poultry should be thawed in the refrigerator, never
                                                                    on the kitchen bench or in the sink. Thawing time
•   An oven cooking bag will shorten cooking time                   depends on the size of the chicken or turkey. It's best to
•   After removing your chicken or turkey from the oven,            plan ahead and allow approximately 10 hours per kg
    allow it to rest for 10 minutes before carving              •   Once poultry has been thawed, do not refreeze
In Your Kitchen

Recipe competition: win 'The Salad Bible'
                          We have been so excited by your overwhelming responses to the Unilever recipe competition in
                          our first edition that Unilever have agreed to continue supporting this into the future! The recipes
                          you provided were really inspirational, however deciding the winner of our first competition was a
                          task made easier by one special entry- with a simple photo and background information. You will
                          understand our decision when you read the simple heartfelt entry published below. Tania Mitchell
                          is the caring and much appreciated head cook and food safety supervisor at Doutta Galla’s
                          Woornack facility in Melbourne and will soon receive her prize of a fantastic Microplane courtesy of
                          Church Resources Preferred Supply Partner- Unilever foodsolutions.

“Hello my name is Tania Mitchell. I am the head cook and food safety supervisor at the Doutta Galla Woornack Aged
Care in Sunshine Victoria. One of the lovely residents Millie Dugeon gave me a wonderful recipe that her mother used
to make and now her daughters and granddaughters make it- so it has gone through 4 generations.

“It was hand written on a very old piece of paper..........”

and I said to Millie that I would give it a try to see what the residents thought. Well that day there was not a scrap of food
left- the residents loved it and now it has become part of my rotating menu it is a very tasty and easy dish to make.

                                       MILLIE’S VERY SPECIAL LAMB CHOPS
The following recipe is for 50 residents


    •   1 cup of plain flour
    •   8 onions sliced
    •   1/2 cup of sugar
    •   1/2 cup dry mustard
    •   5 cups water
    •   1/2 cup vinegar
    •   1 x 3 kilo can Heinz tomato soup
    •   1 cup beef stock powder
    •   1 cup Worcestershire sauce

Place lamb chops and onions in a large cooker then mix all
other ingredients and pour over the lamb. Cover and cook
in the oven at 160 degrees for 2 hours.

                                                               Tania Mitchell with Millie Dugeon at Doutta Galla- Woornack

                            Please submit your recipes, photos, stories and complete contact details to
                   by the 15 October for a chance to win in our next edition.

                            The prize from Unilever foodsolutions is the fabulous ‘The Salad Bible’ Perfect timing for the
                            summer ahead- Good Luck.
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                                                    are convenient, versatile and simple to prepare.
                                                    They make good food taste even better.

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      1kg & 8kg                           1.2kg & 8kg                        1kg                               1kg

Demi-Glace Sauce Mix             Rich Brown Gravy Sauce Mix        Superior Mashed Potato Mix        Napoli Sauce Mix           Carbonara Sauce Mix
     1.2kg & 7kg                         1kg & 7.5kg                        4kg & 7kg                      800g                        770g

Béarnaise Sauce          Hollandaise Sauce           Mushroom Sauce            Demi-Glace Sauce
      1L                        1L                         1L                         1L

 Tandoori         Mild Curry       Vindaloo             Korma      Butter Chicken       Mango      Butter Chicken       Korma         Rogan Josh       Tikka Masala
   Paste            Paste            Paste              Paste           Paste           Chutney        Sauce            Sauce           Sauce              Sauce
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  Napolitana             Bolognese           Creamy Parmigiana     Chargrilled Tuscan      Sundried Tomato                                            Mild Chunky
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Chinese Honey     Chinese Lemon      Chinese Sweet       Malaysian Satay   Thai Sweet Chilli Mongolian Black Thai Green Curry     Thai Red Curry        Teriyaki
  Soy Sauce           Sauce          & Sour Sauce            Sauce              Sauce       Bean & Garlic Sauce   Sauce               Sauce              Sauce
    1.9kg             2.05kg              2kg                 1.9kg              2.2kg            1.95kg           1.9kg              1.85kg              2kg

Moroccan Sauce           Portuguese          Chipotle BBQ Sauce     Tomato Chilli Jam       Honey BBQ Sauce
     2kg               Peri Peri Sauce              2.15kg               2.15kg                  2.2kg

                                     What’s in a meal cost?

                         Principal consultant of Xtreme Consulting and
                         National President of the Australian Culinary
                         Federation Peter Wright shares his insights into
                         costing out a meal.

While running a busy kitchen is difficult,    outcome and step two outcome. If there is
knowing if you are making or losing money     a major variance you should always adjust
is even harder. The things that are at our    your KPI’s for future costings. I use Resort
control are the variable costs, food and      Software for storing all of my culinary data,     information is then used to update your
wages.                                        using these rules and this system I can           KPI’s and to either continue as you are or
The process of costing a financial outcome    quickly run a simple recipe spreadsheet           to change what you are doing.
in foodservice involves three simple steps,   or run an entire multi outlet hotel or major
                                                                                                The example below highlights how to de-
keeping in mind we want to know the end       event.
                                                                                                termine the cost of a chicken parmigiana
cost before we spend any money and know
what the real bankable end profits are go-    Step 3
ing to be.                                    Is the live application. This is a review of      Peter Wright shall present a seminar on
                                              real purchases, real labour costings, wast-       menu costing at the Clubs Qld Expo in
I use a 3 step combination of manual cost-
                                              age etc, an analysis or profit or loss. This      Brisbane on March 30th and 31st.
ing based on key performance indicators
and software.
                                                                 Chicken Parmigiana, green salad and chips
Step 1                                                                                   Purchase                     Usage
Is rule of thumb costing based on key             Item                                   Unit      Price              Qty       Cost
performance indicators developed from             Chicken Breast (200gm skinless)        each      $2.65              1         $2.65
average statistics that run your busi-            Egg (Egg wash)                         each      $0.30              0.2       $0.06
ness. For example, an average kitchen             Flour Plain                            kg        $3.10              0.01      $0.03
wage cost divided by average number of            Bread Crum (Jap)                       kg        $4.10              0.01      $0.04
meals per week will give you an allocation        Perfect Italiano Parmesan Shred        kg        $18.60             0.01      $0.19
of back of house wages per meal; apply            Mainland Egmont Cheese                 kg        $9.70              0.05      $0.49
this for serving staff and you can quickly        Leggos Napoli Sauce                    Lt        $4.23              0.05      $0.21
tag a new dish with an average wage cost.         Mixed Lettuce                          kg        $12.00             0.015     $0.18
Keeping tabs on the cost of centre of the         Olive - Kalamata                       kg        $18.00             0.005     $0.09
plate items will also enable you to quickly       Tomato Cherry                          pnt       $2.50              0.01      $0.03
                                                  Onion Red                              kg        $3.90              0.01      $0.04
estimate the new menu items food costs.
                                                  Vinaigrette                            Lt        $12.00             0.01      $0.12
Simply add these figures together and if it
                                                  Edgell Beer Battered Chips             kg        $3.25              0.15      $0.49
fits your financial model continue with the
                                                  Seasoning                              kg        $4.00              0.01      $.04
dish and move on to the next step.
                                                  Based on Purchases - Total food cost per Serve                                $4.66
                                                  KPI – Average food wastage factor 3%                                          $0.14
Step 2.
                                                  KPI - Average back of house wage cost per meal                                $4.08
Simply test step 1 and apply all the known
                                                  KPI – Average front of house wage cost per meal                               $1.04
information into your costing spreadsheet
                                                  Total variable cost to sale                                                   $9.92
and apply real time prices. This will then
allow you to understand the real cost             These KPI’s are based on a food revenue of $14k per week , 1000 covers
                                                  per week and that the chicken parmagiana sells for $18.50
of your new menu item. At this point
check the difference between the step one
                               Do you have
                              what it takes
                             to make the cut
                                this year?
                                                                                                                           a short terman
                                                                                                                         placement nal

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Food Safety

                                                   The secret ingredient to ensuring food safety
                                                   is in your hands

Few people realize that there are an estimated 5.4 million cases of food-borne illness in Australia
every year.

In recent years, poor personal hygiene has been implicated more and more frequently in foodborne
illness cases. Some experts estimate that 40% of all foodborne illnesses related to commercial food
preparation are the result of poor handwashing or poor personal hygiene. This figure seems to be on
the rise, perhaps due to the increased consumption of foods that are ready-to-eat and the frequent
handling of food by human hands.

Even though maintaining high standards of hygiene takes time, considerable effort and costs money, proper hand hygiene
procedures should be implemented to ensure food is safe for consumption and because food safety doubts can destroy
the reputation of any business that prepares food.

It’s what you can’t see that can hurt you

The things you cannot see can frequently cause foodborne illness.
Common foodborne illnesses spread by poor hygiene include
Hepatitis A, Norwalk virus, Shigella spp, E. Coli, Salmanella typhi
and Staphylococcus aureus. Foodborne illnesses such as these
are often widely reported by the media and can have a dramatic
impact on consumer perceptions of any business concern.
Consequently, food safety concerns can destroy the reputation of
any business. There are also thousands of cases that happen
every day that you do not read about in the papers.

Many serious diseases are passed on through food handling including Staphylococcus Aureus - a common example of a
hand-delivered food poisoning agent. Six out of every 10 workers carry this organism in their nose, hands, hair, skin, or
feces. If this bacterium gets into the wrong foods, such as many meats, salads, desserts, dressings and sauces, they grow
rapidly and produce a toxin that can lead to excessive salivation, nausea, vomiting, cramps, and diarrhea. Hands are also
often sources of foodborne viruses like Hepatitis A.

HACCP identifies and prevents Hazards

Adequate handwashing reduces the chances that food can be contaminated by the food handlers and can help prevent the
food handler from infecting themselves and others through hand-to-mouth activities. A program called HACCP (Hazard
Analysis and Critical Control Point) focuses on identifying and preventing hazards from contaminated food.

HACCP involves seven principles

    1) Analyze hazards. Potential hazards associated with food and measures to control those hazards are identified.
       The hazard could be physical or biological (such as a microbe).

    2) Identify critical control points. These are points in a food's production--from its raw state through processing and
       shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples
       are cooking, cooling, packaging, and metal detection. It is at these critical control points that adequate
       handwashing can reduce the chance that food can be contaminated by the food handlers.

    3) Establish preventive measures with critical limits for each control point. For raw food, for example, this might
        include ensuring all food is kept at a temperature that prevents bacteria from growing.

    4) Establish procedures to monitor the critical control points. Such procedures might include determining who
       should wash hands and when.

    5) Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for
       example, reprocessing or disposing of food if it has been handled improperly.

    6) Establish procedures to verify that the system is working properly--for example, testing time-and-temperature
       recording devices to verify that a cooking unit is working properly.

    7) Establish effective recordkeeping to document the HACCP system. This would include records of hazards
       and their control methods, the monitoring of safety requirements and action taken to correct potential problems.
       Each of these principles must be backed by sound scientific knowledge: for example, published microbiological
       studies on time and temperature factors for controlling foodborne pathogens.

It all sounds complicated, but in reality it is an essential, yet simple program to implement. When conducting a Hazard
Analysis and identifying Critical Control Points (CCP’s), proper sanitary conditions and the avoidance of cross
contamination of food products are the important focus. This certainly includes the prevention of cross contamination of
food products by employees handling the products. All food establishments should describe daily routine sanitary
procedures to prevent direct food contamination. These sanitary procedures include employee hygiene and, specifically,
hand washing. While the experts agree attention should be focused in these areas, few business owners and supervisors
now where to turn for expert advice on the proper products to use.

When to wash hands

Here are our suggested guidelines to help you customize your own written “when to wash” policy so it is specific to your
food handling tasks.

    •   Wash hands at the designated sinks and ALWAYS wash after using the restroom Wash before handling food and
        between raw food types (i.e. raw meats/raw fruits & vegetables) and ready-to-eat foods (washed foods, cooked
        foods, sandwiches, etc.)
    •   Wash when returning from breaks or changing food handling tasks, such as moving from different food types.
    •   Wash after handling soiled equipment or utensils or periodically if hands sweat under gloves.
    •   Wash as often as necessary to remove contamination & prevent cross-contamination.
    •   Glove use itself does not guarantee food safety. Wash before putting on gloves & between glove changes. Use the
        right type of glove for specific tasks (light duty poly vs. form-fitting vinyl).
    •   Wash after touching the body, coughing, sneezing, using a tissue, eating, smoking, or drinking.
    •   Wash after handling money, handling garbage, or using the phone.
    •   Wash & change gloves after any activities that contaminate the hands or the gloves.

How to wash hands

As surprising as it may seem, many people do not know how to wash hands properly. Here are our suggested guidelines
to help you customize your own written “how to wash hands” instructions:

1) WET HANDS FIRST - Before applying soap, turn on water. The best sanitary faucet you could use is a touch-free type.

2) APPLY SOAP – Soap should be dispensed from a dispenser (touch-free is best) that uses a sealed bag soap system to
prevent using potentially contaminated soap.

3 SCRUB / FRICTION --Lather hands briskly for 20 seconds using friction. Scrub palm to palm, backs of hands, between
fingers and thumb, wrists and forearm.

4. FINGERTIPS -- Scrub the fingertips and nails (most contamination is located here). Bend fingertips and nails into
opposite palm to abrade the skin, or, use a soft nailbrush for twenty seconds.
5. RINSE – Remove soap with water & more friction.

6. DON’T RE-CONTAMINATE – Cleaned hands should not touch faucet handles, dispenser buttons or levers. If it’s not a
hands-free faucet, shut off faucet using a paper towel.

7. DRY HANDS - Use paper towels to try hands – preferably from a touch-free dispenser. If using alcohol hand sanitiser
(such as PURELL®) as part of your procedure, at this point apply at least 1.2 mL and let hands dry thoroughly.

Always use utensils, paper sheets, or disposable gloves when handling ready-to-eat food. Of course, always wash your
hands again if they become contaminated. Your hand washing frequency should always be task specific – NOT time

GOJO skin care products support HACCP principles

It should be known that one company in particular has pioneered the use of products in support of HACCP principles.
GOJO Industries has been a leading supplier of hygiene and skin care products for the foodservice as well as healthcare,
manufacturing, education, automotive, and other markets for over 55 years. GOJO brands are formulated to clean hands,
kill germs that cause disease, and help keep skin soft and healthy – even with the frequent use often required in
professional environments. GOJO skin care products support the principles of HACCP as an important preventative
measure in food preparation.

Bunzl Outsourcing Services are making a special offer exclusively to Church Resources
Members, consisting of a no cost trial on the Gojo range of hand hygiene products. This is for a
limited time only, PLUS for the first 25 facilities who respond to the offer of a free trial, Bunzl
Outsourcing Services offer a FREE GIFT of GOJO PURELL® Hand Sanitising product.

   For more information please contact Angus Drover from Church Resources Foodservice on-
                or 0428 978 887
                                                     10 easy steps to food safety from the National
                                                     Safety Council of Australia (NSCA)
                                                     The NSCA is an Australian not-for-profit organisation
                                                     with over 80 years experience in OHS.

                                                     As a Church Resources member you receive a 10%
                                                     discount on NSCA services, including food safety
                                                     services (excludes some selected OHS products).
Food safety and the prevention of food poisoning, is the responsibility of all workers within the food industry. Although food
may look, smell and taste as it should, if it's been poorly stored or cooked, bacteria can multiply to dangerously high levels
and result in significant health risks. Effective food preparation is the key to reducing the risk of food contamination.

The NSCA’s top 10 easy steps to food safety

        1)      Buy from reputable suppliers with clean premises.

        2)      Avoid spoiled foods, foods past their use-by dates or foods in damaged containers or packaging.

        3)      Always wash hands with warm water and soap for at least 30 seconds before and after handling food.
                Remember to dry your hands with a clean towel or disposable napkin.

        4)      Don't mix different varieties of raw food together. Keep raw meat, poultry, fish, and their juices, away from
                other food to prevent cross contamination. After cutting raw meats, remember to wash the cutting board,
                utensils and countertops with hot, soapy water.

        5)      Unless instructed otherwise, thaw frozen food in the fridge or use a microwave oven and cook meat and
                poultry immediately after thawing.

        6)      Always cook high risk foods (ie minced meats, poultry, fish & sausages) thoroughly.

        7)                                     C             C
                Keep high risk foods below 5° or above 60° to avoid the temperature danger zone. Avoid high
                risk foods left in the temperature danger zone for more than 4 hours and dispose of the food if this
                time is exceeded.

        8)      Store raw foods below cooked foods. Cooked or ready to eat food should be stored covered in a fridge to
                further reduce the risk of contamination.

        9)      Avoid refreezing thawed foods as this can house bacteria.

        10)     And lastly, when in doubt, throw it out!

For all your food safety enquiries, including the implementation of a food safety program or the training of basic food safety
practices, talk to the NSCA on- 1800 655 510 or email

Other NSCA services available to you include access to a variety of OHS safety management systems, the NSCA’s
Safety Climate Survey, online risk management programs, consulting, in house and public training and auditing

Find out more at
                                                                Essential food safety practice

                                                                In a new free publication, Food Standards
                                                                Australia New Zealand's (FSANZ) outlines
                                                                which types of food must be cooled and
                                                                reheated safely. It also provides information on
                                                                how to cool and reheat food safely, and at the
                                                                right temperatures.

The document, entitled ’Essential food safety practice: cool and reheat food safety – at the right temperatures’ is a
free publication produced by FSANZ. It can be downloaded from the following address:

                                                                Foodservice briefing from Australian
                                                                Pork: Situation Update - (A)/H1N1
                                                                Australian Pork have issued a situation update
                                                                on the finding of Influence (A)/H1N1 in pigs at a
                                                                NSW piggery. Their statement in full is on the
                                                                following page.
F   August 3, 2009 

O       Situation Update –Finding of Influenza (A)/H1N1 in 
                                  pigs at a NSW piggery. 
O   •
        A diagnosis of Influenza A/H1N1 has been confirmed in pigs at a piggery in NSW. 

D       Workers at the piggery have been confirmed as having had influenza A/ H1N1. 
        The farm has been quarantined, and movement controls (facilities, equipment and 
        feed) have been instituted around the affected piggery.  This is in accordance with 
        Australia’s policy to contain the spread of the disease.   

E   •   This is the first time the virus has been diagnosed in the Australian pig herd. The 
        Australian herd enjoys one of the best health status’ in the world. 

    •   NSW DPI is managing the situation and Australian Pork Limited is working closely with the 
        NSW Chief Veterinary Officer, the office of the Australian Chief Veterinarian and the farm in 


        Both national and international food authorities firmly state that pork is safe to eat.  It is 
        impossible to contract Pandemic (H1N1) 2009 (“Swine Flu”) from eating pork and pork 
        related products.  There is no connection between pork products and this disease. 

    Media coverage has on the whole been balanced and responsible and all the available 

    evidence suggests this is not affecting consumer behavior. 
        Key Messages/Talking Points  
        • It should be reiterated that the food authorities both nationally and internationally 

            continue to stress that fresh pork and pork products remain safe to eat.  
        • NSW veterinary authorities took samples (30th July,2009) and  a diagnosis of 

R           influenza (A) has been found.  . 
        • The NSW Department of Primary Industries are managing the situation to ensure 
I           that potential risks are being addressed. 

E       • Australian Farmers remain thankful to the Australian foodservice industry for their 
            continued support of their product and help in communicating these facts to 



G                Cnr Denison St & Geils Crt Deakin ACT 2600 ⏐ PO Box 148 Deakin West ACT 2600
                  Telephone 02 6285 2200 ⏐ Facsimile 02 6285 2288⏐
F   Continued Over… 

    Other information 
        APL website –  ‐ For more 
        information and updates on Pandemic (H1N1) 2009 
    •   Animal Health Australia ‐ 

D   •   Office of the Chief Veterinary Officer ‐‐plant‐

        • Any  chef  or  foodservice  industry  representative  wanting  to 

          receive  APL  updates  by  email  please  send  an  email  to 

    Key APL Contacts:  
V   General H1N1 Inquiries           Kathleen Plowman                    0402 794 901 

I   Media Inquiries                  Emily Mackintosh 
                                                                         0418 697 595 



G               Cnr Denison St & Geils Crt Deakin ACT 2600 ⏐ PO Box 148 Deakin West ACT 2600
                 Telephone 02 6285 2200 ⏐ Facsimile 02 6285 2288⏐
                                                                   Specific foods in Mediterranean diet
                                                                   promote longevity?
                                                                   NEW research from scientists in the US and Greece
                                                                   suggests that the health and longevity effects of the
                                                                   Mediterranean diet are more strongly influenced by certain
                                                                   foods such as not eating too much meat, drinking
                                                                   moderate amounts of alcohol, consuming oil as
                                                                   opposed to saturated fats, and eating more fruits,
                                                                   vegetables, nuts and pulses.

                                                                   The study was the work of Professor Dimitrios
                                                                   Trichopoulos at the Harvard School of Public Health in
                                                                   Boston, Massachusetts in the US, together with Professor
                                                                   Antonia Trichopoulou and Dr Christina Bamia from the
                                                                   University of Athens Medical School, and is published in
                                                                   the 23 June issue of the British Medical Journal (BMJ).

A lot of studies have made the headlines in recent years with findings that show strong links between following a
Mediterranean diet and longer life, but this is the first to look inside the diet and examine links between particular foods and
longer life.

For the study Trichopoulos and colleagues used data covering over 23,000 men and women who took part in the Greek
section of the European Prospective Investigation into Cancer and Nutrition (EPIC) study.

The participants filled in questionnaires about their diet and lifestyle at the start of the study and then were interviewed
periodically for about 8.5 years afterwards. Participants were also asked about their health, whether they smoked, how
physically active they were, and whether they had ever been diagnosed with cancer, diabetes or heart disease.

Diets were scored from 0 to 10 depending on how closely they followed a traditional Mediterranean diet. The main outcome
measure was death from all causes.

The results showed that after a mean follow up of 8.5 years:

        •   652 deaths from any cause had occurred among 12,694 participants with Mediterranean diet scores between 0
            and 4
        •   423 deaths from any cause had occurred among 10,655 participants with Mediterranean diet scores of 5 or
        •   After taking into account potential confounders, there was a statistically significant reduction in deaths among
            participants who stuck to a Mediterranean diet

For every two units of increase in the score the adjusted mortality ratio was 0.864 (95 per cent confidence interval ranged
from 0.802 to 0.932). The individual foods that most contributed to this effect were: alcohol, i.e. ethanol (23.5 per cent), low
consumption of meat and meat products (16.6 per cent), high consumption of vegetables (16.2 per cent), high consumption
of fruits and nuts (11.2 per cent), high ratio of monounsaturated to saturated fats (10.6 per cent) and high consumption of
pulse foods (9.7 per cent).

High consumption of cereals and low consumption of dairy food had minimal effects, while high consumption of fish and
seafood was linked to a non-significant increase in death rates.

The authors concluded that: "The dominant components of the Mediterranean diet score as a predictor of lower mortality
are moderate consumption of ethanol, low consumption of meat and meat products, and high consumption of vegetables,
fruits and nuts, olive oil, and legumes."
They suggested that the minimal impact of high cereal and low dairy consumption was possibly due to the fact these food
groups contain many different types of food each with different effects on health. And the non-significant effect from fish
and seafood could be due to their low consumption in this sample.

The authors were quick to point out that their findings could not be assumed to be universally applicable. And some diet
and nutrition experts noted that examining the Mediterranean diet component by component may not be the best

"In some ways, looking for the 'active ingredients' in the health benefits of the Mediterranean diet may be a distraction,
since it is the overall dietary pattern that matters most to health," said Dr. David Katz, director of the Prevention Research
Centre at Yale University School of Medicine in New Haven, Conn. "Once you have a mostly plant based diet and eat few
processed foods, almost any variation on the theme will be fine."

And some said the research ignored a main strength of the diet -- namely, what it omits.

"One of the strengths of the Mediterranean diet is what it does not contain: high amounts of sugar and preservatives," said
New York-based weight and nutrition expert Dr. Jana Klauer. "The standard American diet stimulates the craving for sweet
taste through overly sweetened foods."

Longevity And Mediterranean Diet Link Could Be Due To Specific Foods by Catharine Paddock, PhD, Medical News
Today, 24 June 2009

Anatomy of health effects of Mediterranean diet: Greek EPIC prospective cohort study by
Antonia Trichopoulou, Christina Bamia, and Dimitrios Trichopoulos, BMJ, 23 June 2009

Take it or leave it? The truth about 8 Mediterranean diet staples by Dan Childs, ABCNEWS, 24 June 2009

                                                             Omega-3: Fats of Life
                                                             Omega-3 fats are unique polyunsaturated fatty acids, which are
                                                             vital for life and good health. Find out more about Omega-3,
                                                             and its health benefits in this guide from our partner, Simplot,
                                                             on the following page.
Omega-3: Fats of Life                                                                                                                                       March 2009

What is omega-3?                                                                            How can I get more omega-3s in my diet?
Omega-3 fats are unique polyunsaturated fatty acids,                                        You can increase your intake of long chain omega-3s by
which are vital for life and good health.                                                   consuming more seafood. The Heart Foundation’s advice
There are two types of omega-3 fats:                                                        is to eat at least two to three fish meals per week
                                                                                            (preferably oily fish), including canned and fresh. The
 ▪   Shorter chain omega-3 ALA
                                                                                            oilier the fish the more omega-3 fats it will have.
     (alpha-linolenic acid) found in
     plant foods; and                                                                       All seafood contains EPA and DHA, however, levels vary.
                                                                                            Oily fish such as salmon, tuna, trout, sardines, mackerel,
 ▪   Long chain omega-3s such as
                                                                                            herring and pilchards are some of the richest natural
     EPA (eicosapentaenoic acid) and
                                                                                            sources EPA and DHA. White (or lean) fish contain less
     DHA (docosahexaenoic acid)
                                                                                            omega-3 fats.
     found almost exclusively in fish
     and shellfish.                                                                         Crab and mussels contain reasonably high levels of
                                                                                            omega-3s, however, most other shellfish contain lower
EPA and DHA are known as long chain omega-3s because
                                                                                            levels similar to white fish. Lamb, beef and eggs also
their chemical structure is longer than that of ALA.
                                                                                            contain small amounts of omega-3s.
Unfortunately our bodies don’t produce enough long chain
                                                                                            There are a growing number of products on the market
omega-3 fats. Before shorter chain omega-3s can be used,
                                                                                            which are fortified with omega-3s. Look for ones which
they must first be converted into a long chain format.
                                                                                            specifically mention long chain omega-3s (EPA and DHA).
Conversion is influenced by a range of genetic and dietary
factors, and can sometimes be quite inefficient. For this
                                                                                                       Which fish are oily and which aren’t?
reason, it is important to include sources of long chain
omega-3s in your diet.                                                                                     Oily fish                              White fish
What are the benefits of long chain omega-3s?                                                  Salmon, Trout, Mackerel,                Cod, Haddock, Whiting,
Omega-3s are essential for growth, development and                                             Herring, Sardines,                      Flounder, Hake, Hoki
health at all stages of life, from infancy to old age.                                         Pilchards, Kipper, Eel,                 (Blue Grenadier), John
Scientific evidence indicates that EPA and DHA may have a                                      Tuna (fresh only),                      Dory, Red Snapper, Sea
beneficial role in the healthy development and function of                                     Anchovies, Swordfish,                   Bream, Shark (Flake),
the heart, brain and eyes.                                                                     Orange Roughy, Oreo                     Tuna (canned).
DHA is highly concentrated in the retina of the eye where                                      Dory.
it improves visual function, and in the brain where it
enhances cell-to-cell communication and protects brain                                      Sources of shorter chain omega-3 ALA include canola,
cells. EPA is important for blood vessels, heart health and                                 linseed, mustard seed and soybean oils and spreads,
brain function.                                                                             walnuts and pecans.
Emerging scientific evidence also suggests long chain                                       Omega-3 supplements versus whole foods
omega-3 fats have anti-inflammatory properties and may                                      The benefits of eating whole foods to obtain omega-3 fats
play a beneficial role in immune, cardiovascular, mental                                    significantly outweigh those of consuming supplements.
and behavioural health.                                                                     Whole foods such as fish provide your body with a
How much long chain omega-3s do we need?                                                    complex combination of nutrients including vitamins and
To prevent deficiency of long chain omega-3s, health                                        minerals, in addition to omega-3 fats. Omega-3
authorities advise an adequate intake of 90mg/day for                                       supplements lack these additional nutrients and can also
women and 160mg/day for men. However, a higher                                              be quite costly compared with foods sources of omega-3
dietary target of 430mg for women and 610mg for men                                         such as canned salmon and sardines.
each day is suggested to lower chronic disease risk.                                        If, however, you don’t consume an adequate intake of
Currently most Australians consume less than half of the                                    omega-3 from food sources alone, supplements may be an
suggested intake of long chain omega-3 fats each day.                                       appropriate alternative to ensure that you don’t miss out
It is recommended that men consume at least 1.3g/day of                                     on the many health benefits of omega-3s.
shorter chain ALA each day, and women 0.8g.

The information in this fact sheet is intended as an overview only and should not be relied upon as a substitute for personal medical or nutritional advice. For more fact sheets
                                            Oils and Spreads Food Facts from Goodman Fielder
                                            Our partner Goodman Fielder Food Services answer your questions about oils
                                            and spreads including: What is the best type of oil to use for deep frying?; How
                                            can I prevent my oil from foaming?; What is the difference between a margarine
                                            and a spread? And others.

1. What is the best type of oil to use for deep frying? In the past years, beef tallow and palm oil have been the most
commonly used oils for deep frying. Being saturated fats, they have the ideal chemical structure, which allows them to be
stable at high temperatures and contribute to a desirable flavour and texture in fried food. However they are not the
healthiest fats and oils to use. Monounsaturated oils, which are low in saturates and polyunsaturates such as Crisco
Sunola and Endura are ideal for deep frying, as they offer nutritional benefits, are stable and long lasting and have unique
flavours. Polyunsaturated oils such as sunflower oil and soyabean oil have a chemical structure which is unstable at high
temperatures, and results in a greasy product.

2. How can I prevent my oil from foaming? There are many factors that may contribute to oil foaming. These include;
high moisture in food, high temperature, an ageing oil, and soap or detergent being left in the fryer. Some general tips to
prevent foaming are:

        •   wash and soak chips for at least an hour and drain well before frying
        •   thaw and drain food properly
        •   maintain oil to food ratio of about 6:1
        •   filter oil daily
        •   skim oil regularly
        •   replace oil regularly
        •                C,
            fry at 185° and reduce temperature during slack periods

3. What is the difference between a margarine and a spread? Although the terms margarine and spread are sometimes
used to represent the same product, there are significant differences between them. The Australian Food Standards Code
(AFSC) covers the definition, production and legislation of margarine and spreads.

Margarine must contain a fat content of no less than 80g per 100g of margarine, a water content of less than 16g and a
salt content of less than 4g per 100g of margarine. Vitamins A and D must be added at levels not less than 850
micrograms per 100g of margarine and 6 micrograms per 100g of margarine respectively.

Spreads can contain any amount of fat and water, yet must be labelled appropriately. For example, if a spread contains
less than 60g of fat per 100g of spread, it must be termed 'REDUCED FAT'. Spreads must also contain less than 4g of salt
and Vitamins A and D. Spreads can also contain herbs and spices, whereas margarines cannot.

4. What is cholesterol and what does 'cholesterol free' mean? Cholesterol is a white waxy substance belonging to the
lipid family. It is naturally produced in our bodies, and is also found in foods (dietary cholesterol). Dietary cholesterol is
found in animal foods only, such as meat, eggs, butter and milk. Plant foods such as vegetable oil do not contain
cholesterol. The term 'cholesterol free' can be displayed on a food product if it complies with the following guidelines, set
out by the National Food Authority's Code of Practice-

        ‘The product contains less than 3mg cholesterol per 100g and meets the requirements of low fat, or the product
        contains less than 20% saturated fat and not less that 40% of polyunsaturates or monounsaturates.’

The saturated fat level is the key to determining if products, especially cooking oils, can be labelled as 'cholesterol free'.

5. Why does my mayonnaise have a layer of oil on the surface? A mayonnaise may separate and form a layer of oil on
the surface if it has been exposed to heat during storage and/or distribution. This is not detrimental to the quality of the
mayonnaise and it can be gently stirred to reincorporate the oil.
6. What determines the quality of my mayonnaise? A mayonnaise with high oil content is greater in quality than one
with a low oil content. This fits in with the traditional mayonnaise recipe, which consists of egg yolk, oil and vinegar, and will
produce a mayonnaise which has a creamy mouth feel, enhanced flavour and a rich texture.

7. How can I find out nutritional information on products? Nutritional panels are required on products that contain a
nutrient claim (i.e. low fat) on their packaging. Although some of our products may not contain a nutritional panel, there is
generally nutritional information available.

To do a nutritional search for our Food Services products, simply go online at

8. What is the National Heart Foundation Tick? The National Heart Foundation Tick is a part of a program called 'Pick
the Tick' food approval program, developed by the National Heart Foundation in 1991. It aims to promote the development
and sale of foods in line with the Dietary Guidelines for Australians. Foods that have the tick must meet certain
requirements with regard to nutrients such as fat, saturated fat and sodium.

9. How can I prevent my pastry from cracking? Cracking in pastry is due to the pastry drying out. The top layer loses
moisture, it shrinks and then cracks. To prevent cracking, keep it covered with either a damp cloth or a piece of clean
plastic film.

10. Why does my puff pastry shrink? Puff pastry may shrink during baking because of contraction of the dough layers
when gluten develops elasticity and toughness. To prevent this, ensure that the pastry is adequately rested (20 minutes)
before baking. Commercially prepared pastry purchased from local supermarkets may also shrink due to incorrect
handling. Be sure to handle defrosted pastry with care.

11. What is the best way to store my pastry? When storing puff pastry, it should be covered to prevent skin formation
due to exposure to the air. The best material for this is plastic, which is impervious to air, can be washed frequently and is
more hygienic than other coverings. Puff pastry can be kept indefinitely in a deep freeze. To defrost, it can be removed
from the freezer and left at room temperature for up to 6 hours. It may also be placed in a refrigerator overnight, where it
will keep in a useable state for up to 2 days. When it is brought back to room temperature, it should be used as soon as
possible. If the raw pastry is kept above refrigeration temperature, production of acids formed by bacteria will cause
sourness and make the pastry unsuitable for use.

12. What are the major ingredients used in cake making and what is their function? The major ingredients in cake
production are; flour, cake margarine, sugar, egg and baking powder.

    •   Flour: contains 70% starch which coagulates when heat and moisture are added to form the main structure of the
        baked product.
    •   Cake margarine: should have excellent creaming properties to ensure a light and even texture. Sugar: preferably
        castor sugar will assist in flavour, keeping qualities, softening the crumb, and texture.
    •   Egg: gives the cake structure through coagulation of the egg white during baking. It also acts as an enriching agent
        and has a moistening affect on the crumb, therefore increasing shelf life. It is also a colouring agent.
    •   Baking Powder: is a chemical leavener. When heat is introduced in the presence of moisture and heat, it gives off
        carbon dioxide, which assists in the leavening of the batter.

13. What is the best margarine to use for cake production? Cake margarine is the best margarine to use for cake
production. They are mixtures of fats and oils blended with water, salt and milk solids. They are designed to entrap air cells
during mechanical aeration (beating) and maintain a stable emulsion. Examples of GFFS cake margarines include
TransEND Cake Margarine, Mello and the Pilot and PTL ranges.

14. What is the most popular cake mixing method? There are three common cake mixing methods. These include; The
Sugar Batter Method, the Flour Batter Method and the Ten Minute Method. The Sugar Batter Method is the most popular
method. It requires the sugar and cake margarine to be creamed together at high speed, with the eggs being added slowly
until light and fluffy. The dry ingredients are sieved and then blended until clear. Advantages of this method are its' simple
ingredient sequence and its cost effectiveness.
Top 20 facts- Oils and Spreads

1.   Oils are an important part of a healthy balanced diet.

2.   'Good fats' are unsaturated oils with low levels of saturated fats, like canola, sunflower and hi-oleic oils.

3.   Mono and polyunsaturated fats are 'good fats' because they help to maintain a healthy cholesterol level.

4.   Saturated and trans fats are 'bad fats' because they can increase cholesterol levels.

5.   Animal fats are saturated fats.

6.   Canola oil, olive oil, peanut oil, avocados, almonds and macadamia nuts are monounsaturated fats.

7.   Sunflower oil, soybean oil, corn oil, cottonseed oil, walnuts, pecans and oily fish contain polyunsaturated fats.

8.   All Crisco oils are virtually free of trans fats, which mean they contain only a trace (or less than 1%) of trans fatty acids.

9.   Trans fatty acids are found in animal fats and partially hydrogenated vegetable oils.

10. Beneficial omega-3 fats are found in fish oil, canola oil, walnuts, pecans and linseeds.

11. One tablespoon of canola oil supplies the whole day's requirement of omega-3 ALA for women and around 80% of the
requirement for men.

12. Omega-3 fats are important for normal brain and eye development in infants.

13. Like all vegetable oils, Crisco oils are naturally cholesterol free as they are entirely derived from plant ingredients.

14. Extra virgin olive oils, like Olivani, contain powerful antioxidants which protect our body cells from damage.

15. Heating destroys some of the antioxidants found in extra virgin olive oils, so use Olivani for salad dressings, drizzling
over cooked vegetables or for dipping bread.

16. To lower your saturated fat intake, use canola or sunflower oil spreads instead of butter on sandwiches and toast.

17. For healthier cooking, use canola oil, sunflower oil or olive oil instead of butter.

18. Cooking oil sprays, like Gold'N Canola, provide a thin even coating of oil on your pan which helps to minimise the
amount of fat in cooking.

19. The Heart Foundation Tick identifies healthier choices within a specific product category. Crisco oils, Gold'N Canola,
ETA Salfry and Zena Blended Vegetable Oils are Heart Foundation approved.

20. The Heart Foundation Tick identifies healthier choices within a specific product category. Meadow Lea Salt Reduced,
Canola and Free From spreads are Heart Foundation approved.
  Fats, Oils
& Cholesterol
• What are fats and
  fatty acids?
• What is cholesterol?
• Application in
  the kitchen
                                    NUTRI PRO is the first edition of a new newsletter
                                    from Nestlé Professional, from professionals to
                                    professionals who are interested in the topic of               Contents
                                    nutrition and would like to learn more about it. As you
                                    are faced with ever greater challenges as a result of          Basics
                                    your contact with customers in the food service
                                                                                                   • What are fats?
                                    industry, we at Nestlé Professional have developed
                                    this newsletter to refresh your knowledge and present          • What are fatty acids?
                                    you with trends and scientific findings in a practically-        • Omega-3 and Omega-6 fatty acids
                                    oriented way.                                                  • Trans fatty acids
                                    Our customers are becoming increasingly health                 • What is cholesterol?
                                    conscious and want to know more about nutrition.
                                                                                                   • Where is cholesterol found?
                                    Expectations of both products and related information
                                    are becoming higher and higher, which in turn calls
    for better communication. Regardless of whether they are in a hospital or a nursing            Application in the kitchen
    home, at school, in a fast food establishment or in a restaurant, our customers want           • Refined vs. native oils
    more information about the ingredients used in the products they eat.
                                                                                                   • Frying
    NUTRI PRO is intended to serve as a reliable reference that you can turn to for all
                                                                                                   • Tips for some special oils/fats
    kinds of information.

    Pat Stobbs
    Business Executive Manager, Nestlé Professional, Oceania

                                    The goal of this first edition is to provide the reader
                                    with basic knowledge about fat and oils, tips for the
                                    application of “good” oils and tips on how to reduce fat
                                    in the kitchen. Many people do not realise that fat has
                                    an important role to play in our diets, and without it
                                    our body would not be able to function properly.

                                    Fats have been the focus of much attention in the past
                                    decade because they are a rich source of kilojoules
                                    and their role, especially that of saturated fat, in
                                    chronic diseases such as heart disease and obesity has
                                    been questioned. A consequence of the debate is that
                                    sometimes it is forgotten that small amounts of
                                    ‘essential fatty acids’ are vital to good health and form
                                    important components of our brain and the cells in
    our body. As well, fats carry important fat soluble vitamins (A, D, E, K) which are vital
    for good health.

    Therefore, while it is important to include some fats in our diets, the appropriate
    quantity for an individual should fall within Dietary Guidelines to ensure a healthy
    balanced diet. Perhaps even more important to our understanding of fat is that it is
    the quality or type of fats consumed that can make a significant difference to our
    overall health.

    Penny Small
    Manager Corporate Nutrition, Nestlé, Oceania

       Average percentage of fatty acids in fats and oils                 SFA        MUFA       PUFA     6 / 3 ratio

          19%     50%    31% 36:1                             8%    27%      65% 128:1                      10%   18%    72%   4:1

                  Peanut oil                                       Sunflower oil                                   Flax seed oil

What are fats?

                                                                                                                                    NUTRI PRO 10/2008 - Fats, Oils & Cholesterol
Most of the fat in our food and in our diets is made up of triglycerides. Each of these
triglycerides includes three fatty acids attached to a glycerol molecule. The types of the fatty
acids determine the texture and the physical characteristics of the fat:
• Fats that are high in saturated fatty acids (so-called saturated fat, see graphic) are usually solid at room temperature.
• Fats that are high in unsaturated fatty acids (so-called unsaturated fat) tend to be liquid (oils) at room temperature.
The effects of a fat or oil on our health, as well as its cooking applications, are determined by its fatty acid composition.

Saturated fat

                                                                       Good to Know
                                          Types of fatty acids and their effects on blood cholesterol levels

Monounsaturated fat
                                           Type of fatty acid        Main source                     Effect on cholesterol levels

                                           Saturated                 Animal food, i.e. whole milk,           LDL
                                           fatty acids               butter, cheese, ice cream;
                                                                     chocolate; coconut-, palm-
                                           (SFA)                     and palm kernel oil                     HDL
Polyunsaturated fat

                                           Monounsaturated           Olive-, canola-, peanut-oil;
                                                                     nuts, e.g. cashews, almonds,            LDL
                                           fatty acids
                                                                     peanuts; avocados

Unsaturated fat: Cis form                  Polyunsaturated           Corn-, sunflower-, soybean-,
                                                                     safflower-, canola- oils; fish            LDL
                                           fatty acids
                                                                     (e.g. salmon and tuna)

                                           Trans fatty acids         Most margarines; vegetable
                                                                     shortening; partially                   LDL
      Hydrogenation                                                  hydrogenated vegetable oils;
                                                                     chips; industrialised food;             HDL
                                                                     natural milk products
Unsaturated fat:
Trans form
(trans fatty acid)                        LDL = Low Density Lipoprotein (bad)      HDL = High Density Lipoprotein (good)

      14%       24%   62% 155:1                          19%   73%    8% 11:1                          17%    32%   51% 57:1

             Safflower oil                                       Olive oil                                      Corn oil

    What are fatty acids?                                             Omega( )-3 and Omega( )-6
    Fatty acids can be classified according to their
                                                                      fatty acids
    number of double bonds (see diagram page 2):                      Alpha-linolenic acid (polyunsaturated omega-3 fatty acids) and
                                                                      linolenic acid (polyunsaturated omega-6 fatty acids) are the two
    Saturated fatty acids (SFA)                                       essential fatty acids for humans. They cannot be produced by
    • They have no double bonds.                                      the body and therefore they have to be supplied by our diets.
    • They are more stable; this means that saturated fat does        In the body they are important for several functions such as
      not combine easily with oxygen in the air to become rancid      for the structure/function of the cell membrane and for the
      (oxidation).                                                    development of the central nervous system (brain and retina).
    Unsaturated fatty acids                                           They are also necessary for producing hormone-like molecules.
    They contain one (monounsaturated) or more (polyunsaturated)      A diet high in omega-3 fatty acids may reduce the risk of heart
    double bonds                                                      disease. Omega-3- and omega-6 fatty acids are found in plant
    • Monounsaturated fatty acids (MUFA)                              oils (i.e. sunflower-, soybean-, canola-, walnut-, grape seed- and
       - Monounsaturated oils are liquid at room temperature but      corn-oils), meat, eggs and fish.
         start to solidify at refrigerator temperatures.              For a healthy diet, the balance between the omega-3- and
    • Polyunsaturated fatty acids (PUFA)                              the omega-6 families is important. A ratio of 6: 3 of 5:1 is
       - Some of these fatty acids are essential.                     recommended. You can get this right if your diet is rich in fish,
       - They easily oxidize, so that polyunsaturated fats become     leafy green vegetables and canola oil. Currently the average
         rancid easily.
                                                                      ratio is 10:1.
    The number and location of double bonds in fatty acids
    determine their health effects.
                                                                      Trans fatty acids
                                                                      Trans fatty acids (TFA) are special forms of unsaturated fatty
                  Good to Remember                                    acids. In our diet they originate from three sources:
                                                                      • The major part comes from manufactured products that
     Recommended Consumption
                                                                        include hydrogenated or partially hydrogenated fats, such as
     Fat (World Health Organization 2003):                              bakery products, including pastry products, crackers, biscuits
     •   Total fat: 15–30% of daily energy                              and snack bars and margarines.
                                                                      • From products which are heated and fried in oil at high
     Fatty acids
                                                                        temperatures, i.e. french fries.
     •   SFA: maximum 10% of daily energy
     •   PUFA: 6–10% of daily energy
                                                                      • TFA are naturally present in small amounts in dairy products,
                                                                        beef, lamb and mutton (ruminant animals).
     •    -6 PUFAs: 5–8%
     •    -3 PUFAs: 1–2%                                              Evidence from many studies indicate that TFA increased serum
     •   Trans fatty acids: < 1% of daily energy                      LDL (“bad”) cholesterol and decreased serum HDL (“good”)
     •   Cholesterol: < 300 mg/day                                    cholesterol. Thus, higher intakes of TFA may increase the risk of
                                                                      coronary heart disease.
     In Australia & New Zealand, the Average
                                                                      In the USA, the amount of trans fat has to be labelled on the
     Recommended Daily Intake (FSANZ) is:                             nutrition facts panel of all packaged foods because levels of
     •   Energy: 8700kJ
                                                                      trans fat in the food supply are a concern in this country. In
     •   Protein: 50g                                                 Australia and New Zealand manufacturers have worked hard
     •   Total Fat: 70g                                               to reduce the amount of trans fats in margarines and spreads
     •   Saturated Fat: 24g                                           so these foods do not make as significant a contribution to our
     •   Carbohydrate: 310g                                           diets as they do in other countries.
     •   Sugars: 90g
                                                                      In Australia and New Zealand, trans fats are only required to
     •   Sodium: 2300mg
                                                                      be labelled on products that carry specific claims including
                                                                      cholesterol on pack.

         Average percentage of fatty acids in fats and oils     SFA       MUFA        PUFA        6 / 3 ratio

           9%      16%        66% 145:1                46%    44%   20% 33:1                        92%    6%     2%      -

                Grape seed oil                                 Palm oil                                   Coconut fat

What is cholesterol?

                                                                                                                                                NUTRI PRO 10/2008 - Fats, Oils & Cholesterol
                                                                                     Good to Remember
Cholesterol is a sterol, which is necessary in the body for
producing cell membranes, some hormones and vitamin D.
Our bodies would not normally be dependent on food for                  Lipids and cholesterol can’t dissolve in the blood, so they need
                                                                        a special transportation system, called lipoprotein. The most
cholesterol, as the liver produces its own. The total amount            important are:
of cholesterol in our blood is a combination of cholesterol
                                                                        • LDL: low density lipoprotein is often referred to as the
naturally produced by the liver, and cholesterol consumed
                                                                          “bad cholesterol”. It transports cholesterol to the cells and
in the foods we eat (dietary cholesterol).                                contains a high proportion of cholesterol. A high level of LDL
                                                                          is associated with an increased risk of heart disease.
Cholesterol in the blood must be transported from cells and
to cells by special carriers called lipoproteins. The two most          • HDL: high density lipoprotein is often referred to as the “good
important kinds of lipoprotein are LDL and HDL. Too much                  cholesterol”. This carrier picks up cholesterol from the cells
                                                                          and transports them to the liver, where it is passed out from
cholesterol in the blood (hypercholesterolemia) is a major                the body. A high level of HDL is associated with a decreased
cause of coronary heart disease and strokes.                              risk of heart disease.
Dietary cholesterol has less of an effect on raising blood
cholesterol levels compared with the effect of saturated and
                                                                        Hydrogenated Fat
trans fats.                                                             A chemical process transforms the unsaturated fatty acids of a
                                                                        liquid oil into saturated fatty acid and so to a more solid fat. This
                                                                        process is normally used for producing margarine and shortening.
Where is cholesterol found?                                             The greater the degree of hydrogenation the harder the oil/fat will
                                                                        be at room temperature and much more TFA are included. For
Cholesterol is naturally only found in animal foods. Plant              example, a spreadable tub of margarine is less hydrogenated and
                                                                        has fewer TFA than a brick of margarine. The problem: TFA raise
foods, like fruits, vegetables or cereals, don’t have any
                                                                        “bad” LDL and lower “good” HDL.
cholesterol. Foods high in cholesterol are for example
egg yolks, organ meats, (i.e. liver and kidney), butter,                The advantage of these fats: they are more stable and less likely to
mayonnaise, cheese, and whole milk dairy products.                      turn rancid. In the kitchen they are often chosen for deep-frying.
                                                                        Meanwhile, there are specific industrial processes which can reduce
                                                                        or even eliminate the amount of TFA in processed products.

                                                                                            Good to Know
                                                                         Cholesterol content in foods
                                                                                                                 Dietary Cholesterol
                                                                         Whole milk (3.5%)                                   12
                                                                         Low fat milk (1.5%)                                  5
                                                                         Buttermilk                                           4
                                                                         Cheese (cheddar)                                   100
                                                                         Cream cheese (60% fat)                             103
                                                                         Cottage cheese (20% fat)                            14
                                                                         Egg (one)                                          314
                                                                         Butter                                             230
                                                                         Chicken wings                                       70
                                                                         Beef (liver)                                       265
                                                                         Beef (eye fillet)                                    60

      18%    65%    16% 18:1                           13%       40%   43% 39:1                             8%      60%     32%      2:1

            Avocado oil                                   Sesame seed oil                                          Canola oil

                       Good to Know                                                Application in the kitchen
    Tips for fat/oil application:                                                  Oils and fats have very different qualities related to their fatty
    • Generally: do not heat fat/oil above the smoke point – noxious               acid properties and their applications in the kitchen.
      substances will be produced.
    • Never use butter at high temperatures, its smoke point is low                Refined vs. native oil
      and because of its water content it spatters; it can be used
      for sautéing.                                                                Most important differences: flavour, aroma, and smoke point
    • Low-fat products should not be used for roasting as they                     Refined oils:
      contain even more water (spattering).
    • For salads use native oils – they contain more vitamin E, have
                                                                                   • A pale, sometimes slightly yellow oil, with a neutral aroma
      a full-bodied flavour, and give a great taste. But they can                     and flavour, with defined and constant characteristics, heat-
      dominate whatever dish is made using them.                                     resistant with a high smoke point (temperature to which an
                                                                                     oil can be heated before it smokes and discolours – indications
    • Vegetable oils are not normally suitable for baking, it is better
      to use them to treat baking tins and cake pans.
                                                                                     of decomposition) and a longer shelf life.

    • Do not heat native oil too much – normally their smoke point                 Native (unrefined) oils:
      is low (130°–190° C/265° F–375° F).
                                                                                   Sometimes called salad oils or cold pressed oil
    • During cooking above 150° C (305° F) TFA (from 0.02% to
      max. 2%) will develop in the oil, but in comparison to the                   • Characteristics: intensive colouring, a strong/full-bodied
      content of shortenings this is very low. This process occurs in                flavour and aroma depending on the raw material (i.e. olives,
      particular in oils with a high ratio of PUFA.                                  sesame seeds, peanuts), limited shelf life; the quality depends
                                                                                     only on the quality of the raw material.
    Tips to reduce fat in the kitchen
                                                                                   • Application: normally used for salads, dressings, marinades,
    • Use cooking methods that need little or no fat like steaming,                  and sauces, or in low-heat cooking methods. Differences
      stewing/braising, sautéing and grilling.                                       between the mixture of fatty acids and the health benefits
    • Use an unsaturated oil spray to brown or sauté foods.                          hardly exist (exception: native oils have more vitamin E), and
    • Use a rack to drain off fat when broiling, roasting or baking.                 refined oils contain a marginally higher content of TFA.
    • Juice/gravy from meat or vegetables should be thickened with
      light evaporated milk and/or mashed potato instead of cream,
      eggs and flour.                                                               Frying
    •    Substitute half of the cream in sauces and baked goods with milk.         • In principle, the refined versions of oils can be used (e.g.
    • Frying fats that have been used too often provide up to double                 safflower-, sunflower-, peanut-oil) for frying, but shouldn’t be
      the intake of fat by the food – change the fat regularly.                      used too often at too high temperatures – the reason: they
    • Try to avoid deep-frying cooking methods.                                      will break down too fast.
    • Try to use lean meat and limited high-fat processed meats                    • Too high temperatures reduce the shelf life of frying oil: free
      like sausage, bologna and salami.
                                                                                     fatty acids are formed which reduce the smoke point and
    • Serve chicken or turkey rather than duck or goose – their                      the shelf life.
      content and balance of fatty acids is better.
    • Chicken and turkey are also healthier than fatty red meat.
                                                                                   • Best practice: start heating at 60°–80° C (140°–175° F) for 10
                                                                                     minutes to melt the fat, then heat to 170° C (340° F) for frying
    • Remove the skin before cooking poultry (except roasting) – a
                                                                                     for the best result.
      lot of fat is stored under the skin.
    • If possible, serve the chicken without the skin.                             • Mix virgin olive oil, canola oil and sunflower in a ratio of 1:1:1
    • Use olives, nuts (e.g. walnuts, almonds, pecans) or seeds as
                                                                                     – this oil has a very good flavour and a high level of stability.
      toppings for salads rather than cheese – their balance of                    • Oils should be well filtered after each service period and
      “good” fatty acids is better than that of cheese. But be careful:              changed on a regular basis.
      these toppings are high in calories, use them in moderation.
    • Look for hidden fats in the food used – try to reduce food with
      hidden fats like whole milk, fatty cheeses, cream, pork.
    • Avocado dips are better than mayonnaise. They also contain
      fat but the balance of fatty acids is better.

        Average percentage of fatty acids in fats and oils                   SFA       MUFA        PUFA        6 / 3 ratio

          7%     78%     14%       -                             9%     16%    71%    6:1

                Hazelnut oil                                             Walnut oil

Tips for some special oils/fats

                                                                                                                                       NUTRI PRO 10/2008 - Fats, Oils & Cholesterol
                                                                        Quiz: Test your knowledge!
Canola oil
• It is highly recommended because its ratio of omega-6- to
  omega-3 fatty acids is 2.4:1 which is good for our health.      1. Saturated fatty acids have:
                                                                  O     No double bond
• High oleic canola oil is an excellent frying oil.
                                                                  S     One double bond
Olive oil                                                         C     More than three double bonds
• Oil labelled “virgin” or “extra virgin” is cold pressed;
                                                                  2. At room temperature, polyunsaturated fat is:
  a process using no heat or chemicals; it can be used
  especially for salads and marinades.                            U     Solid
                                                                  L     Liquid
• For oil labelled “pure”, heat and chemicals are used to
  extract the oil. It can be used for stewing, sautéing and       3. We should eat more fat/oil that includes
  short roasting if the temperature is not too high.                 omega-3 fatty acids because:
• Oil labelled “olive oil” may be a combination of cold-          O     The taste is better
  pressed and refined oil; it can be used for salads/              I     It reduces the risk of heart disease
  marinades and for all cooking methods.
                                                                  E     It does not increase the risk of obesity
                                                                  4. Trans fatty acids may:
• They have a higher smoke point than butter and
  margarine and will not burn as fast.                            I     Increase LDL and HDL
                                                                  T     Reduce LDL and increase HDL
• They contain 100% fat, compared to 80% for butter and
  margarine – they do not spatter during heating.                 V     Increase LDL and reduce HDL

• Normally they are used for roasting, frying and baking.         5. Cholesterol cannot be found in:
Note: they may contain a lot of trans fatty acids.                M     Meat
                                                                  A     Whole milk
                                                                  E     Fruits

                                                                  6. The LDL lipoproteins (transportation system for
                                                                     cholesterol) are called:
                                                                  I     The good cholesterol?
                                                                  O     The bad cholesterol?

                                                                  7. Canola oil is high in:
                                                                  N     SFA
                                                                  I     MUFA
                                                                  R     PUFA

                                                                  8. Shortenings have a lower smoke point than butter.
                                                                  R     Right
                                                                  L     Wrong

                                                                                                                    Answer: OLIVEOIL

                                                      Good to Know
   The right fat/oil for every cooking method

   Fat/oil                    Roasting        Stewing/ Braising       Sautéing                Grilling             Frying
   Canola                          +                  +++               +++                      -                   -
   High oleic canola             +++                  +++               +++                     +++                 +++
   Olive                          ++                  ++                +++                     +++                  +
   Sunflower                      +++                  +++               +++                     +++                  +
   Safflower                        -                   +                 +                       -                   -
   Soybean                        ++                  ++                 -                      ++                   -
   Butter                          +                  +++               +++                      -                   -
   Shortening                    +++                  ++                 ++                     ++                  +++
   Lard                          +++                  ++                 ++                      -                  +++

   +++ recommended     – not recommended

                           From Professional To Professional
                Nestlé Professional is continually developing products to help you provide tasty and
                                         nutritious meals to your customers.
              This selection of wholesome NESTLÉ, MAGGI and CARNATION products are good choices
                                  for customers who are watching their fat intake.

 NESTLÉ Mousse Mix Range                                                                      MAGGI Mashed Potato Range

  Chocolate Flavour           Strawberry Flavour            Mango Flavour                          Instant Mashed Potato        Instant Mashed Potato
 AU 12026839 1.9kg           AU 12027037 1.9kg            AU 12026966 1.9kg                          AU 11854102 4kg                AU 106050 7kg
 NZ 12026839 1.9kg           NZ 12027037 1.9kg            NZ 12026966 1.9kg                           NZ 100173 4kg

 MAGGI Classic Soup Mix Range

   Thick Vegetable               Asparagus                  Minestrone            Farmhouse Stockpot          Rich Beef & Vegetable      Tomato & Vegetable
 AU 12030078 1.9kg          AU 12026816 1.8kg          AU 12026974 1.8kg           AU 12028178 1.9kg          AU 12028097 2.0kg          AU 12028179 2.0kg
 NZ 12030078 1.9kg          NZ 12026816 1.8kg          NZ 12026974 1.8kg

 NESTLÉ Complete Mix Hot Chocolate                                                                                           CARNATION

          Can                    Softpack          Single Serve Sachet           Multi-pack                                Light & Creamy Evaporated Milk
  AU 102202 2.25kg           AU 102097 750g          AU 102203 25g         AU 12035909 24x25g                                    AU 12042806 375mL
  NZ 102202 2.25kg           NZ 102097 750g          NZ 102203 25g         NZ 12035909 24x25g

                                                                                       0800 830 840
      Get in touch with us today. In Australia call 1800 20 30 50 or in New Zealand call
     For recipes and nutrition tips or to download a copy of NUTRI PRO visit

Nestlé Australia Ltd ABN 77 000 011 316 Head Office: 1 Homebush Bay Drive, Rhodes, NSW 2138   Nestlé New Zealand Ltd Head Office: 1 Broadway, Newmarket, Auckland

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