1, collection and analysis
Collect recipe information to be evaluated, including ingredient formula, cooking steps, etc. According to the formula and cooking steps provided, the content of nutrients in the recipe is calculated.
2. Comparison and evaluation
Compare the nutrients in the diet with health standards, such as recommended daily intake or other specific health indicators. According to the comparison results, evaluate the pros and cons of recipes and judge whether the recipes meet the requirements of healthy eating.
3, improvement and output
According to the evaluation results, suggestions for improvement are put forward, the possible shortcomings of recipes are pointed out, and optimization schemes are provided, such as adding or adjusting ingredients and changing cooking methods. , and collate the evaluation results and suggestions for improvement into an evaluation report for the reference of people interested in recipes.
Principles of formula evaluation
In the evaluation of recipes, the selection of ingredients should ensure balanced nutrition, good quality and high freshness. At the same time, we should also consider whether the ingredients are reasonable and whether they can achieve better flavor and taste. Different ingredients need different cooking methods, and there are many cooking methods for the same ingredient.
Taste is the soul of a dish. Good taste can attract people's appetite and make the index finger move. In general, we should pay attention to the collocation of salt, soy sauce, sugar and other seasonings, as well as the use of various seasonings. The appearance of dishes should be attractive, and rich colors and beautiful shapes can attract people's attention and make people fondle it.
Finally, the collocation of dishes and tableware is also very important. Good tableware can increase the texture of food, make people feel more upscale and enjoy a different food atmosphere from usual. Generally speaking, to evaluate a dish, we should consider the choice of ingredients, cooking methods, tastes, the appearance of dishes and the collocation of tableware.