Ingredients to be preferred when composing your Gustino dishes.
In this table, you can easily identify, for each type of ingredient, the ones that can be marked with the Gustino sticker or not.
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| Meat & fish |
All fish
Offal : heart, liver & kidneys Beef : steak, sirloin, roast, steak with 5% fat Pork delicatessen : cooked ham, bacon Pork : lean cuts (filet mignon...) Veal : chop, escalope, fillet Poultry : turkey, chicken, guinea fowl, quail Poultry and rabbit |
Offal : beef tongue
Beef : entrecôte, bourguignon, steak with more than 15% fat Pork delicatessen : andouille sausage, black pudding, pâté, saucisson, raw ham, etc. Pork : chop, roast, spare ribs Veal : roast Poultry : duck, pheasant, goose, pigeon, hen Lamb : chop, leg, shoulder |
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| Starches | All starches : bread, pasta, rice, potatoes, couscous, bulghur | |||||||
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| Fruit & vegetables | All fruit and vegetables | |||||||
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| Dairy products | The least fatty dairy products without added sugar | Sweetened or excessively fatty dairy products | ||||||
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Ways of preparing your modes Gustino dishes
In this table, you will find a few simple tips to help you prepare your ingredients in a balanced way.
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TYPE OF INGREDIENT |
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| Cooking method |
Steamed
Grilled Sautéed in a non-stick pan without added fat Baked in a greaseproof paper parcel in the oven All cooking methods using little fat |
Frying
Breaded foods All cooking methods using a lot of fat |
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| Seasoning and sauce |
Vegetable fats: olive, canola, walnut oil…
Light sauces made with milk or low-fat fromage frais, fruit juice (lemon, orange...), herbs and vegetables Reduce the quantity of seasoning or sauce |
Sauces made with butter, cream | ||||||
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Proportions to be respected to compose your Gustino dishes
Once your ingredients are simply selected and properly prepared, you just have to assemble them. These diagrams will help you prepare the dishes you want to notify with the Gustino sticker.
The dish is composed of 100 % vegetables or fruit : it will always be a Gustino dish.
The dish is composed of protein (meat, fish, other seafood or eggs) and vegetables :
the proportion should be at the most 40 % protein.
The dish is composed of protein, vegetables and starches (rice, wheat, corn, potatoes and certain by-products: bread, pasta, couscous) :
starch should represent at least 50% of the side dish, i.e. general proportions of 40 % /30 % / 30%.
The dish is composed of vegetables and starch: the proportion of vegetables should be at least 50%.
