this training is conducted by the national food service management institute
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This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054. Healthy Cuisine for Kids Seminar. Improving Culinary Skills in Child Nutrition Programs. - PowerPoint PPT PresentationTRANSCRIPT
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This training is conducted by the
National Food Service Management InstituteThe University of Mississippi
www.nfsmi.org800-321-3054
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Healthy Cuisine for Kids Seminar
Improving Culinary Skills in Child Nutrition Programs
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“High quality, flavor, and attractiveness should be the keynotes of the child nutrition program food policy.”
Mary de Garmo Bryan, in the 1936 textbook, The School Cafeteria
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Welcome
• Introductions – Who are you?– Where are you from?– Why are you here?
• Write your name on a post-it note.
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Purpose of the Healthy Cuisine for Kids Seminar
• Prepare and serve nutritious, high-quality meals that appeal to the customer.
• Promote healthy eating behaviors.
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Seminar Objectives
1. Discuss how school meals support the recommendations of the Dietary Guidelines for Americans and follow federal guidance in preparing and serving nutritious, high-quality meals that appeal to the (student) customers.
2. Identify quality standards for fruits and vegetables, meats, whole- grain breads, meat alternates, and whole grains prepared in child nutrition programs.
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Seminar Objectives, continued
3. Demonstrate an understanding of the nutrition principles related to preparing fruits and vegetables, meats, whole-grain breads, meat alternates, and whole grains.
4. Demonstrate basic culinary skills required to prepare and serve nutritious, high-quality meals that appeal to the (student) customers.
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Expectations of HCK Seminar Participants• Participate in HCK.• Perform the assigned tasks. • Practice the content presented. • Participate effectively as a team member to
– organize for each assignment in the laboratory.– prepare and evaluate the assigned food products. – prepare products to appear on the serving line,
using garnishes and considering food placement.– present the products for tasting and evaluation.
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Healthy Cuisine for Kids Seminar Lessons
Lesson (1/2 day each) Schedule
Culinary Basics Day 1
Fruits and Vegetables Day 1
Meats Day 2
Whole-Grain Breads Day 2
Meat Alternates Day 3
Whole Grains Day 3
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The Three-Part Plan for Each Lesson1. Classroom – a discussion of the nutrition
contribution and requirement of the meal component to healthy meals
2. Culinary Demonstration – a demonstration of culinary practices that will be used in the culinary laboratory
3. Culinary Laboratory – a hands-on experience of working as a team to prepare, present, and evaluate food items
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Materials
• Pre-seminar manual• Participant manual• Basics at a Glance poster• Culinary manual
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Culinary BasicsLesson One
Healthy Cuisine for Kids
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Culinary BasicsBuilding a Nutrition Foundation
• Healthy school nutrition environment• Dietary Guidelines for Americans• Recommended Dietary Allowances• Dietary Guidance • School nutrition program standards and guidelines• Fats, Carbohydrates, and Proteins• Vitamins and Minerals
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Culinary BasicsFoundation in Culinary Techniques
• Function of fat, sugar, and salt in healthy cooking
• Standardized recipes• Accurate weighing and measuring • Mise en place
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Culinary Basics, continued
• Basic preparation • Healthy cooking methods • Flavoring and seasoning• Presentation and garnishing• Evaluating food products
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Objectives: Culinary Basics1. Briefly describe how healthy cooking techniques help
to create a healthy school nutrition environment.2. State the child nutrition program standards for
recommended levels of fat and sodium.
3. List the names of key nutrients required in school lunch menus at a specific level.
4. Briefly state how the dietary guidance materials are useful tools in planning and preparing school meals.- Dietary Guidelines for Americans- Recommended Dietary Allowances
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Objectives: Culinary Basics, continued5. Explain the importance of using standardized recipes
and following correct procedures when preparing school meals.
6. Explain the function of fat, sugar, and salt in food preparation.
7. Explain the importance of flavor enhancers in preparing healthy and appealing foods.
8. Briefly discuss how accurate weighing and measuring and production schedules impact the quality and nutritional value of food.
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Nutrition Focus
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A Healthy School Nutrition Environment
Gives Student Customers• Clear and consistent messages that reinforce
healthy eating and physical activity habits,• Opportunities to learn to make healthy
choices, and• Opportunities to practice healthy habits.
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A Healthy School Nutrition Environment
• Nutrition is related to well-being.• Healthy eating habits need to start early.• Unhealthy eating habits lead to health
problems.• Some children are undernourished.• Some children have problems with over-
nutrition.• Expenses associated with nutritional problems
are over $71 billion a year.
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Six Steps to Healthy Cooking Food must be …
• purchased by specification number,• received correctly and stored properly, • handled safely, • prepared using healthy cooking techniques, • served in a healthy and appealing manner, and• served in a safe and attractive dining area.
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Dietary Guidelines for Americans
The national nutrition policy is reviewed and updated every five years.
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It’s the Law!
The Richard B. Russell National School Lunch Act as amended in 1994 states:
“Schools participating in the school lunch or school breakfast programs shall serve lunches and breakfasts under the program that are consistent with the Guidelines.”
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Key MessagesDietary Guidelines for Americans
1. Consume a variety of foods within and among the basic food groups while staying within energy needs.
2. Control calorie intake to manage body weight.
3. Be physically active every day.4. Increase daily intake of fruits and
vegetables, whole grains, and nonfat or lowfat milk and milk products.
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Key Messages Dietary Guidelines for Americans,
continued
5. Choose fats wisely for good health.6. Choose carbohydrates wisely for good
health.7. Choose and prepare foods with little salt.8. If you drink alcoholic beverages, do so in
moderation.9. Keep foods safe to eat.
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Dietary Guidelines for Child Nutrition Programs
• Offer a variety of foods within each of the food groups.
• Serve meals that help maintain a healthy body weight.
• Promote the need for physical activity every day.• Serve plenty of vegetables, fruits, and whole-grain
products.• Serve a variety of nonfat and lowfat milk and milk
products.
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Dietary Guidelines for Child Nutrition Programs, continued
• Offer meals low in fat, saturated fat, cholesterol, and trans fat.
• Select foods with natural sweeteners and use sugars only in moderation.
• Choose and prepare foods with little salt. • Promote an alcohol and drug-free lifestyle.• Practice safe food handling from receiving through
clean up.
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The Food Groups Provide Important Nutrients Food Group Nutrients Provided
Fruits
Vegetables
Grains
Milk, Yogurt, and Cheese
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
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The Food Groups Provide Important Nutrients Food Group Nutrients Provided
Fruits carbohydrates, fiber, potassium, folate, vitamin A, andvitamin C
Vegetables
Grains
Milk, Yogurt, and Cheese
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
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The Food Groups Provide Important Nutrients Food Group Nutrients Provided
Fruits
Vegetables complex carbohydrates, fiber, vitamin A, vitamin C, folate, potassium, iron, magnesium, and vitamin E
Grains
Milk, Yogurt, and Cheese
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
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The Food Groups Provide Important Nutrients Food Group Nutrients Provided
Fruits
Vegetables
Grains complex carbohydrates, fiber, riboflavin, niacin, thiamin, folate, iron, and vitamin E (whole grains)
Milk, Yogurt, and Cheese
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
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The Food Groups Provide Important Nutrients Food Group Nutrients Provided
Fruits
Vegetables
Grains
Milk, Yogurt, and Cheese
protein, calcium, phosphorus, vitamin A, and vitamin B12 Note: Foods in this group contain fat, trans fat, saturated fat, and cholesterol.
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
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The Food Groups Provide Important Nutrients Food Group Nutrients Provided
Fruits
Vegetables
Grains
Milk, Yogurt, and Cheese
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
protein, iron, phosphorus, potassium, magnesium, and vitamin E Note: Meat, poultry, fish, and eggs may contain saturated fat, trans fat, and cholesterol.
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Calories
• What is a calorie?• Why do calories count?• Where do calories come from?
– Fat– Protein– Carbohydrates– Alcohol
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Sight Customers eat with their eyes first. The food must look good to be acceptable.
Smell Good food has a pleasing aroma.
Touch How it feels in the mouth.
Taste Food flavors should appeal to students’ taste.
Sound The crunch of celery or a fresh apple helps to whet the appetite.
Getting Customer Acceptance
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Ideas for Getting Customer Acceptance
• Introduce new foods– gradually along with old favorites for greater
acceptance.– by offering a small taste with the meal.
• Provide a high-quality, nutritious product.• Observe, ask, and listen to customers.• Create a dining experience. • Understand and respect differences among
students.
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Standardized RecipesA standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the same food results and yield every time when the• exact procedures are used,• with the same type of equipment, and • the same quantity and quality of ingredients.
Source: A Menu Planner for Healthy School Meals (1998). USDA.
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Why Use A Standardized Recipe?
• Quality Control• Portion Control• No Substitutions• Cost Control• Time Savings• Inventory Control• Consistent Results
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Parts of a Standardized Recipe
• Recipe Title• Recipe Category• Ingredients• Weight/Volume of Each Ingredient• Variations• Critical Control Points
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Parts of a Standardized Recipe, continued
• Preparation Instructions• Cooking Temperatures and Times• Serving Size• Recipe Yield• Equipment and Utensils to be Used• Marketing Guide for Selected Ingredients• Nutrients per Serving
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Steps in Using a Recipe1. Study the recipe carefully.2. Understand terms and definitions.3. Ask questions to clarify information.4. Check the yield, temperature, and cooking
time.5. Assemble in order of use – tools, utensils,
and equipment.
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Steps in Using a Recipe, continued
6. Assemble ingredients.7. Do pre-preparation – grease pans, wash and
cut fruits/vegetables, preheat oven, and measure and weigh ingredients.
8. Follow the recipe exactly.9. Cook for the time and at the temperature
stated in the recipe or procedure.
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Measuring Tools
• Measuring Spoons• Liquid Measuring Containers• Dry Measuring Containers• Scales
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Measuring Spoons• Used for measuring small
quantities• Available in a variety of
styles• 1/4 teaspoon• 1/3 teaspoon• 1/2 teaspoon• 1 teaspoon• 1 Tablespoon
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Ounce to Gallon Conversion
Fluid ouncesCup 8 ouncesPint 16 ounces 2 cupsQuart 32 ounces 4 cups 2 poundsGallon 128 ounces 4 quarts 8 pounds
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Common Conversions
• 3 teaspoons = 1 Tablespoon• 2 Tablespoons = 1 fluid ounce• 2 Tablespoons = 1/8 cup• 4 Tablespoons = 1/4 cup• 5 1/3 Tablespoons = 1/3 cup
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Common Conversions, continued
• 8 Tablespoons = 1/2 cup• 10 2/3 Tablespoons = 2/3 cup• 12 Tablespoons = 3/4 cup• 16 Tablespoons = 1 cup
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Common Conversions, continued
• 8 fluid ounces = 1 cup• 2 cups = 1 pint• 4 cups = 1 quart• 4 quarts = 1 gallon
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Liquid Measuring Containers
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Liquid Measuring Containers, continued
• Available in metal and plastic
• Plastic containers have graduations on both sides; more accurate for liquid measuring
• Available in a variety of sizes
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Dry Measuring Containers
• Usually metal for durability
• Flat top edge for leveling contents
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Weighing Tools
• Balance Scales• Spring Scales• Electronic Scales
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Balance Scales
• Balances product weight against lead weights
• Requires several sizes of lead weights for co-balance
Edlund Company™
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Spring Scales
• Come in a variety of sizes
• Dial may be fixed or adjustable
• Pointer should be set to zero before using
Edlund Company™
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Electronic Scales
• Digital read out • Units of measure
changed easily by flipping switch
• Should be reset after each measurement
AJ Antunes & Company™
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Portion Control Tools
• Scoops/Dishers/Dippers• Spoodles• Ladles• Spoons
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Scoops/Dishers/Dippers
• Often are color-coded• Range in size from 6 to 100• Size = number of level
scoops per quart• Size on blade or handle
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Spoodles
• Combination spoon and ladle
• Available in sizes from 2 ounces to 8 ounces
• May be solid or perforated
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Ladles
• Available in sizes from 2 ounces to 8 ounces
• Good for soups, sauces, creamed foods, or other similar foods
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Serving Spoons
• Least accurate portion tool
• Good for serving pre-portioned items
• May be solid, slotted, or perforated
• Are not identified by a number
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Basic Kitchen Skills
• Desirable work habits• Ability to organize the work to be done - Mise
en place• Correct use of standardized recipes, weights,
and measures• Proper use of equipment• Strict adherence to rules of food safety and
sanitation
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Commodities
• Fresh fruits – apples, oranges, pears• Frozen fruits – apples• Dry fruits – cherries, raisins• Fresh vegetables – sweet potatoes, potatoes• Frozen vegetables – beans, carrots, peas• Beans – black, garbanzo, great northern, pinto
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Commodities, continued
• Cheese – reduced-fat cheddar• Grains – oats, whole-wheat flour, corn grits,
brown rice, whole-grain pasta• Meats – tuna, pork leg roast, ground beef• Other – Sunflower butter
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National Food Service Management Institute The University of Mississippi
• Mission: To provide information and services that promote the continuous improvement of child nutrition programs
• Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs