Margarine Pastry (puff, shortcrust, filo), use products Yeast spreads and vegetable extracts that have a Health Star Rating of 3.5 or Jam/marmalade/honey/golden syrup above. Red, white and balsamic vinegar cones, use products that have a Lemon or lime juice Health Star Rating of 3.5 or above. Salad dressing made from oils listed above Note: all and savoury pastries are Occasional e.g. French, mayonnaise, aioli, ranch and foods. Caesar dressing. Dairy Foods and alternatives Herbs, spices and seasoning Milk (preferably reduced-fat) Fresh and dried herbs and spices Milk alternatives (soy or rice milks) with powder added calcium. Seasoning packets (use salt-reduced where Cheese including cottage and cream cheese, available). preferably reduced fat. Yoghurts, preferably reduced-fat. No added confectionery. Condiments, sauces and marinades Baking products Recipe bases/cooking sauces, look for Sugar (brown, caster or raw; single serve products that have a Health Star Rating of packs for beverages), honey and syrups 3.5 stars or above prepare as per (e.g. maple and golden syrup). Limit use in – instructions on the pack canteen-made recipes. Tomato paste Desiccated coconut (in amounts) Tomato and other table sauces e.g. BBQ, Baking powder or bi-carb soda sweet chilli, fish, soy, satay sauce and Cocoa gravies (use salt-reduced where available). Vanilla essence Pesto Yeast (instant dried) Cranberry, and mint sauces Bread Crumbs Chutney, pickles, mustard, horseradish, Flour (preferably wholemeal) chilli, relish and salsa. Pancake and pikelet mix Marinades (use salt-reduced where Eggs available). Artificial or natural intense sweeteners e.g. Vinegar (distilled, rice, cider, balsamic). aspartame or stevia. Reduced fat/light coconut cream and Food colouring coconut milk. Gelatine, agar Flavourings Milk flavourings, powder and syrups Use in small amounts (in drinks use no more than 1 level tablespoon per portion). Further References
Margarine Yeast spreads and vegetable extracts Jam/marmalade/honey/golden syrup Red, white and balsamic vinegar Lemon or lime juice Salad dressing made from oils listed above e.g. French, mayonnaise, aioli, ranch and Caesar dressing. Pastry (puff, shortcrust, filo), use products that have a Health Star Rating of 3.5 or above. cones, use products that have a Health Star Rating of 3.5 or above. Note: all and savoury pastries are Occasional foods. Dairy Foods and alternatives Herbs, spices and seasoning Milk (preferably reduced-fat) Milk alternatives (soy or rice milks) with added calcium. Cheese including cottage and cream cheese, preferably reduced fat. Yoghurts, preferably reduced-fat. No added confectionery. Fresh and dried herbs and spices powder Seasoning packets (use salt-reduced where available). Condiments, sauces and marinades Baking products Recipe bases/cooking sauces, look for products that have a Health Star Rating of 3.5 stars or above – prepare as per instructions on the pack Tomato paste Tomato and other table sauces e.g. BBQ, sweet chilli, fish, soy, satay sauce and gravies (use salt-reduced where available). Pesto Cranberry, and mint sauces Chutney, pickles, mustard, horseradish, chilli, relish and salsa. Marinades (use salt-reduced where available). Vinegar (distilled, rice, cider, balsamic). Reduced fat/light coconut cream and coconut milk. Sugar (brown, caster or raw; single serve packs for beverages), honey and syrups (e.g. maple and golden syrup). Limit use in canteen-made recipes. Desiccated coconut (in amounts) Baking powder or bi-carb soda Cocoa Vanilla essence Yeast (instant dried) Bread Crumbs Flour (preferably wholemeal) Pancake and pikelet mix Eggs Artificial or natural intense sweeteners e.g. aspartame or stevia. Food colouring Gelatine, agar Flavourings Milk flavourings, powder and syrups Use in small amounts (in drinks use no more than 1 level tablespoon per portion). Further References
Recipe_checklist.docx