Plan, prepare, cook and present a range of dishes that are based on North and/or South American cuisine.
Nutritional requirements
Regional
Guidelines
Dishes/ingredients
South America
North America
Peru
Uruguay
Chile
Argentina
Florida
California
Canada
Indigenous traditional dishes
Macro + Micronutrients
Staple foods
HBV + LBV
Build meals on carboydrates with vegetables
Include protein sources such as meat and fish
Use HBV foods or protein complementation
Avoid saturated fats
starters, mains, desserts
Use of local ingredients
Texas
Mexico
Cost of dishes
Use of in season foods
Foods with low food miles
Hot or cold?
Saltenas
Pabellon criollo
Sweet or savoury?
Source of ingredients
The eatwell guide