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
2
Whole Grains
Lesson Six
Healthy Cuisine for Kids
3
Objectives: Whole Grains
1. Apply the Dietary Guidelines for Americans
message to the role of whole grains in a healthy
diet.
2. State the nutrient requirements in child nutrition
program meal patterns and program standards
related to whole grains.
3. Describe the contribution of whole grains to the
appeal and acceptability of the menu.
4
Objectives: Whole Grains, continued
4. Apply the correct methods for selecting and
handling whole grains to ensure high-quality and
safe products are served to the customer.
5. Describe the application of
• culinary techniques,
• basic skills, and
• cooking methods in preparing whole-grain items to produce
appealing products consistent with the Dietary Guidelines
for Americans recommendations.
5
Objectives: Whole Grains, continued
6. Identify ways to use whole-grain speed-scratch
products to reduce labor without sacrificing
product quality.
7. Describe various methods of enhancing the flavor
of whole-grain items in the preparation/cooking
process.
8. Describe appropriate garnishes for whole-grain
items to increase their appeal and acceptability.
6
Nutrition Focus
Whole Grains
7
Nutrient Contributions of
Whole Grains
• Major Contributions
– Thiamin, Folate, Magnesium, Iron, Copper, and
Carbohydrates, including Fiber
• Substantial Contributions
– Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin
B12, Calcium, Phosphorus, Zinc, Potassium,
Protein, and Linoleic Acid
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Choose Your Carbohydrates Wisely!
• Simple
Carbohydrates
– Energy
• Complex
Carbohydrates
–
–
–
–
–
Energy
B vitamins
Fiber
Protein
Minerals
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Fiber
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Fiber – A Complex Carbohydrate
• Sources
– Whole-grain breads, cereals, and other
grain products
– Fruits and vegetables
• Amount Needed
– 14 grams of dietary fiber per 1000 calories
consumed
– At least half the recommended grain servings at
each calorie level as whole grains for all ages
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Fiber Facts
•
•
•
Fiber may be lost in peeling as it is often
concentrated in the skin and other outer layers of
fruits and vegetables.
Processing methods frequently reduce fiber content.
For example, white flour and white rice have less
fiber than whole-grain flour and brown rice.
Research indicates possible protective effects of
dietary fiber against colon cancer, heart disease,
and diabetes.
12
Fiber Facts, continued
• Plants contain different kinds and amounts of fiber
components.
• Foods containing soluble fiber may help reduce
blood cholesterol levels.
• Eating foods containing insoluble fiber is important:
— for proper bowel function, and
— for reducing symptoms of chronic constipation,
diverticular disease, and hemorrhoids.
13
Fiber in School Meals
Serve
Examples
Whole-grain
cereals
Hot oatmeal, raisin bran, and wheat or bran flakes
Whole-grain
breads
Whole-wheat bread, oatmeal bread, whole-wheat
bagels, and graham crackers
Whole grains
Pasta, rice, and bulgur
Fruits and
vegetables
Fresh fruit or dried fruit for dessert and snacks;
vegetables and fruits with their peels
Legumes
Canned or dry beans and peas; in soup, stews, salads,
and side dishes
14
Applying the Dietary Guidelines for
Americans to Whole Grains
• Consume a variety of foods within and among the
basic food groups while staying within energy needs.
• Control calorie intake to manage body weight.
• Increase daily intake of fruits and vegetables, whole
grains, and nonfat or lowfat milk and milk products.
• Choose carbohydrates wisely for good health.
• Choose and prepare foods with little salt.
• Keep food safe to eat.
15
Recommended Servings from the
Grain Group
• At least one-half of the daily number of servings as
whole grains.
– For calorie levels of 1600 and above, a minimum of three
1-ounce equivalents of whole grains and three 1-ounce
equivalents from either whole grains or other grain
products
– For younger children, one-half of their total daily
requirement should be consumed from whole-grain
products
• Number of servings needed daily varies with age,
activity, and gender.
Source: DGA 2005
16
Grain-based Products in Menus
• Breakfast cereals
– Made from rice, oats, wheat, and corn
– Ready-to-eat or ready-to-cook
– Fortified with vitamins and minerals
• Rice
– Precooked or instant, white or brown, wild, seasoned or
unseasoned
• Pasta and macaroni products
– Spaghetti, noodles, shells, linguine, rotini, and others
– Ready-to-cook, quick-cooking, precooked, or made from
scratch
17
Grain-based Products in Menus, continued
• Bread
– Ready-to-eat, whole wheat or enriched, speed-scratch, or
made from scratch
– Made from a variety of grains – wheat, rye, corn, and oats
• Wheat flours may be enriched or whole wheat
– All-purpose or self-rising
– Bread, cake, or pastry
– Used in ready-to-eat bread and in cooking as a thickener
• Corn meal is enriched
– Used in various types of breads, including tortillas and
cornbread
– Used for breading meat, poultry, fish, or
vegetables
18
Reminders About Speed-Scratch
Products
1. Use or specify whole grains whenever possible.
2. Follow package directions for storing, preparing, and
serving.
3. The cost per serving of speed-scratch products
includes manufacturing, marketing, and handling
costs.
4. Include the amount of salt, type of fat, and type of
grain desired in product specifications.
19
Reminders About Speed-Scratch
Products, continued
5. See that the products delivered meet specifications.
6. Use speed-scratch items to meet a specific need.
7. Use the Food Buying Guide to determine the
crediting of bread items in reimbursable meals.
8. Compare the costs of speed-scratch products with
costs of products prepared on site.
20
Culinary Techniques to Prepare
Ingredients and Equipment
• Mise en place: Assemble ingredients and supplies
• Scaling: Weigh and measure ingredients
• Selecting and preparing pans:
– Weight, surface, size, and shape
• Selecting and preparing oven:
–
–
–
–
Conventional or convection
Placement of racks and pans
Preheat
Time and temperature
21
Cooking Grains
1. Grain products (or cereals) can be cooked in a
steam-jacketed kettle, a steamer, a heavy kettle on
the range, or in the oven.
2. Simmering is the most popular culinary technique
for cooking grains.
3. Do not stir a grain product too much or overcook it.
4. Follow the recipe exactly for the amount of liquid to
be used and the cooking time for the product.
22
Grain-based Products in the Menu
•
•
•
•
•
Breakfast cereals
Rice
Pasta
Bread
Other grains
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25
26
27
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29
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Rules for Garnishes
Garnishes should:
Example
1. Be recognizable and edible
2. Have flavor compatible with food
3. Be planned with color and shape in
mind
4. Be appropriately sized
5. Used to complement food
31
Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids
1. Make the food taste good.
•
•
•
•
Proper seasoning
Using basic food preparation skills
Consistency
Served at the highest quality and peak of
freshness
32
Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids, continued
2. Make the food look good.
• Portion size and appropriate serving utensils
• Proper placement and arrangement on serving
line and on customer tray
• Compatible colors, methods of preparation, and
variety in shapes
• Properly and uniformly shaped and cut meats,
vegetables, and breads
• General appearance of the serving counter
33
Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids, continued
3. Properly cook the food.
• Vegetables and fruits are prepared to preserve
color and texture
• Breads that are uniform in color and properly
cooked − not overcooked or undercooked
• Grain products that are cooked just right –
al dente for pasta; grain products fluffy
• Meats cooked to proper internal temperatures
• Foods that are cooked and held at safe
temperatures
34
Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids, continued
4. Serve food at the appropriate temperature.
• Hot foods hot
• Cold foods cold
35
Healthy Cuisine for Kids
The final test!
•
•
•
•
Does the food taste good?
Does the food look good?
Is the food cooked properly?
Is the food held and served at the correct
temperature?
36
My Pledge to My Customers
My goal is to prepare and present healthy meals to
my customers. I will use what I have learned about
breads and grains by doing the following three
things to help achieve the goal.
1._________________________________
2._________________________________
3._________________________________
37
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