DAVID RUSSELL ON

Are you getting enough?

Vitamins are such a turn on. They turn on the enzymes which support our bodies processes, so are critical in producing energy, boosting our immune system, protecting our arteries, balancing our hormones, and, importantly they are vital for the brain. www.foodforthebrain.org, is a great place for a mental health masterclass. But what are the key facts we need to know about vitamins? Well, A, C and E are key antioxidants, B and C are vital for turning food into mental and physical energy, D helps control calcium levels and K is essential in blood clotting. That leaves the Bs: B1 and B5 support the brain, B2 and B3 aid the metabolism with digestion and B6 and B12 support red blood formation. How do we get enough? Three or more servings a day of dark green, leafy and root vegetables and three or more servings of fresh fruit, plus nuts and seeds will satisfy the bodys needs. How can we apply this to our operations? First, beware the three enemies of vitamins - heat, water and oxidation. Any form of heating destroys nutrients, so steam in preference to boiling or frying. Protect foods by cooking them whole or in large pieces and you will potentially retain 20% more of the vitamins. When boiling, use less water and heat for a shorter period so vitamin leaching is less likely to occur. Vitamins C, A & E are all susceptible to oxidation so hold fruit and vegetables in cool, dark stores to minimise loss. Seasonal, locally produced fruit and vegetables will contain more nutrients than imported varieties, So, the message is, Provide what is in season. SEASONAL FARE Carrots Courgettes French Beans Peas Sweetcorn Gooseberries Raspberries Strawberries Peaches Lettuce NUTRIENTS Vitamins A, B, E & folic acid Vitamins A & C Vitamin A & folate Vitamins B, K & folic acid Vitamins C & B Vitamins A & C Vitamin C - very low GL Vitamin C Vitamins A & C Vitamin E

Tools you can trust

The Merrychef EC403 oven will be appearing at Statoil forecourts across Europe, in a deal which sees the Norwegian petrol retailer improve its hot food offering for pastries, subs, wraps, pizza and burgers at over 2,000 sites in Scandinavia and the Baltic states. The solution for post nightclub student cuisine? www.enodisuk.com New streamlined and automated manufacture methods mean that Victors mobile heavy duty Peer & Sceptre hot cupboards are now available at the same price as their un-castored companions. Another optional feature that now comes as standard is the fan-assisted heating module. www.victoronline.co.uk

The packing solutions company Huhtamaki has come up with the Polarity range of drinks tumblers, ideal for iced drinks and smoothies this summer. Made from APET they come with either flat or domed lids. www.huhtamaki.com The Plus K600 refrigerator comes with such great energy savings that its registered under the governments Energy Technology List (which allows tax breaks for the use of eco-friendly technology). Tested against another benchmarked model it achieved a 223 saving per year (assuming an eight pence per kW hour). In addition it comes with a three years parts and labour warranty. www.gram-commercial.com or www.eca-gov.uk

(Note: 5 strawberries = 1 orange)

Cool and convenient: Exclusive Ranges is now supplying a range of Euroinox wallmounted fridges, allowing hospitality staff to keep chilled products and dishes to hand at the right temperature during service. The Wall Iglu units (pictured) come in various styles, plus one or two door configurations. www.exclusiveranges.co.uk

Tibards Coolmax mesh-backed chefs jacket is designed to draw moisture away from the body, allowing kitchen staff to stay cool and look cool this summer. www.tibard.co.uk

10 UNIVERSITY CATERER

10_11.Newsv.sk1.indd 10

2/8/06 13:46:27