Abstract
Three main parameters influence the nutritional quality of food preparation: the choice of raw materials, the recipe and composition of a meal, and the preparation process. In catering systems the temperature and time history during preparation and distribution, i.e. systems like cook-chill, cook-freeze, or warm-holding, need particular attention with regard to some sensitive nutrients, e.g. vitamins C, B1, folic acid. If the main parameters and influencing factors as described are taken into account, it should not be difficult to produce food in catering with high nutritional quality.
