healthy classroom cookery sponsored by the idaho dairy council chefbrenda@brendasfoods.com...

Healthy Classroom CookerySponsored by the Idaho Dairy Council

Chefbrenda@brendasfoods.com208-830-7105

Introduction• 2010 Dietary Guidelines for Americans• Kid Food Trends• Mise en Place• Design for Menuing, Cooking, Plating,

and Presenting• 5 Elements of Design• Design Cook-off

2010 Dietary Guidelines for Americans

Daily Consumption:• 2,300 mg/day sodium for children• Less than 10% of calories from Saturated Fat• Less than 300 mg of dietary cholesterol• Trans fats as low as possible• Reduce calories from solid fats and added

sugars• Limit refined grains

Typical American Diet Compared to Recommendations

Kid Food Trends – Restaurants and Schools

“We don’t give kids enough credit. I love when my daughter can eat the same food as myself. Kids want creativity, but we aren’t giving them a chance or trying to educate their palates.”

- Chef Rob Corliss (Flavor and The Menu – Healthy Meets Delicious)

Kid Food Trends – Restaurants and Schools

• Speed Scratch/Processed• Healthy and Fiber– Legumes and Whole Grains

• Diary– Yogurt Dips and Dressings– Milk as a beverage

• Cutting Edge Condiments• Ethnic “Global” Dishes• Spice Blends

Mise en Place• Everything in its place– Goal: You should never have to leave your

workspace during preparation or cooking

• Plan for just-in-time service• Read the recipe and set the quality standards• Decide what culinary techniques to use• Setup workflow: equipment and ingredients• Clean up as you go!• Prep ingredients and then cook

Mise en Place and Design

Menuing Cooking

Plating Presenting

“Teaching from the Backdoor”

• People eat food not nutrients

• Create an Eating Experience!

• Color• Landscaping• Texture• Communication• Décor

Color

•Menuing

• Cooking

• Plating

• Presenting

Landscaping

•Menuing

• Cooking

• Plating

• Presenting

Texture

•Menuing

• Cooking

• Plating

• Presenting

Communication

•Menuing

• Cooking

• Plating

• Presenting

Décor

•Menuing

• Cooking

• Plating

• Presenting

Knife Skills

• The first step to being a great culinarian!

Today’s Cook-off

1. Peach Cobbler Parfait

2. Curry Chicken Salad

3. Sriracha Tilapia 4. Rosemary-

Lemon Marinade

5. Fruit Crepes6. Moroccan

Yogurt Hummus7. Indian Spice

Yogurt Dipping Sauce

8. Wet Brazilian Rub

Thank You