This training is conducted by the National Food Service Management Institute

1. This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

2. Healthy Cuisine for KidsSeminar Improving Culinary Skills in Child Nutrition Programs

3. “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

4. Welcome • Introductions • Who are you? • Where are you from? • Why are you here? • Write your name on a post-it note.

5. Purpose of the Healthy Cuisine for Kids Seminar • Prepare and serve nutritious, high-quality meals that appeal to the customer. • Promote healthy eating behaviors.

6. Seminar Objectives • 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. • Identify quality standards for fruits and vegetables, meats, whole- grain breads, meat alternates, and whole grains prepared in child nutrition programs.

7. Seminar Objectives, continued • Demonstrate an understanding of the nutrition principles related to preparing fruits and vegetables, meats, whole-grain breads, meat alternates, and whole grains. • Demonstrate basic culinary skills required to prepare and serve nutritious, high-quality meals that appeal to the (student) customers.

8. 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.

9. Healthy Cuisine for KidsSeminar Lessons

10. The Three-Part Plan for Each Lesson • Classroom– a discussion of the nutrition contribution and requirement of the meal component to healthy meals • Culinary Demonstration – a demonstration of culinary practices that will be used in the culinary laboratory • Culinary Laboratory – a hands-on experience of working as a team to prepare, present, and evaluate food items

11. Materials • Pre-seminar manual • Participant manual • Basics at a Glance poster • Culinary manual

12. Culinary Basics Lesson One Healthy Cuisine for Kids

13. 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

14. Culinary BasicsFoundation in Culinary Techniques • Function of fat, sugar, and salt in healthy cooking • Standardized recipes • Accurate weighing and measuring • Mise en place

15. Culinary Basics, continued • Basic preparation • Healthy cooking methods • Flavoring and seasoning • Presentation and garnishing • Evaluating food products

16. Objectives: Culinary Basics 1. 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

17. Objectives: Culinary Basics, continued 5. 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.

18. Nutrition Focus

19. 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.

20. 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.

21. 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.

22. Dietary Guidelines for Americans The national nutrition policy is reviewed and updated every five years.

23. 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.”

24. Key MessagesDietary Guidelines for Americans • Consume a variety of foods within and among the basic food groups while staying within energy needs. • Control calorie intake to manage body weight. • Be physically active every day. • Increase daily intake of fruits and vegetables, whole grains, and nonfat or lowfat milk and milk products.

25. Key MessagesDietary Guidelines for Americans,continued • Choose fats wisely for good health. • Choose carbohydrates wisely for good health. • Choose and prepare foods with little salt. • If you drink alcoholic beverages, do so in moderation. • Keep foods safe to eat.

26. 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.

27. Dietary Guidelines for Child NutritionPrograms, 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.

28. The Food Groups Provide Important Nutrients

29. The Food Groups Provide Important Nutrients

30. The Food Groups Provide Important Nutrients

31. The Food Groups Provide Important Nutrients

32. The Food Groups Provide Important Nutrients

33. The Food Groups Provide Important Nutrients

34. Calories • What is a calorie? • Why do calories count? • Where do calories come from? • Fat • Protein • Carbohydrates • Alcohol

35. Getting Customer Acceptance

36. 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.

37. Standardized Recipes A 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.

38. Why Use A Standardized Recipe? • Quality Control • Portion Control • No Substitutions • Cost Control • Time Savings • Inventory Control • Consistent Results

39. Parts of a Standardized Recipe • Recipe Title • Recipe Category • Ingredients • Weight/Volume of Each Ingredient • Variations • Critical Control Points

40. 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

41. Steps in Using a Recipe • Study the recipe carefully. • Understand terms and definitions. • Ask questions to clarify information. • Check the yield, temperature, and cooking time. • Assemble in order of use – tools, utensils, and equipment.

42. Steps in Using a Recipe, continued • Assemble ingredients. • Do pre-preparation – grease pans, wash and cut fruits/vegetables, preheat oven, and measure and weigh ingredients. • Follow the recipe exactly. • Cook for the time and at the temperature stated in the recipe or procedure.

43. Measuring Tools • Measuring Spoons • Liquid Measuring Containers • Dry Measuring Containers • Scales

44. 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

45. Ounce to Gallon Conversion Fluid ounces Cup 8 ounces Pint 16 ounces 2 cups Quart 32 ounces 4 cups 2 pounds Gallon 128 ounces 4 quarts 8 pounds

46. 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

47. Common Conversions, continued • 8 Tablespoons = 1/2 cup • 10 2/3 Tablespoons = 2/3 cup • 12 Tablespoons = 3/4 cup • 16 Tablespoons = 1 cup

48. Common Conversions, continued • 8 fluid ounces = 1 cup • 2 cups = 1 pint • 4 cups = 1 quart • 4 quarts = 1 gallon

49. Liquid Measuring Containers

50. 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