This training is conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
1
Healthy Cuisine for Kids
Seminar
Improving Culinary Skills in
Child Nutrition Programs
3
Welcome
Get Acquainted
• Introductions
– Who are you?
– Where are you from?
– Why are you here?
4
Purpose of the Healthy
Cuisine for Kids Seminar
Seminar is based on the nutrition principles
of the Dietary Guidelines for Americans
• Learn to prepare and serve nutritious, highquality meals that appeal to the customer.
• Learn how to promote healthy eating
behaviors.
5
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, highquality meals that appeal to the (student)
customers.
2. Identify quality standards for fruits and
vegetables, whole grain-rich foods, meats,
and meat alternates prepared in child
nutrition programs.
6
Seminar Objectives, continued
3. Demonstrate an understanding of the
nutrition principles related to preparing
fruits and vegetables, whole grain-rich foods,
meats, and meat alternates.
4. Demonstrate basic culinary skills required to
prepare and serve nutritious, high-quality
meals that appeal to the (student)
customers.
7
Expectations of HCK Seminar
Participants
•
•
•
•
Actively participate in Healthy Cuisine for Kids.
Perform the assigned tasks.
Practice the content presented.
Participate effectively as a team member to
– organize for each assignment in the laboratory.
– prepare the assigned food products using the
correct recipes.
– prepare products to appear on the serving line,
using garnishes and considering food placement.
– present the products for tasting and evaluation.
– evaluate using a Product Evaluation Form.
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Five Culinary Labs
Culinary Basics
Schedule
Day 1
Fruits and Vegetables
Day 1
Whole Grain-Rich Foods
Day 2
Meat/Meat Alternate
Day 2
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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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A Healthy Child Nutrition
Environment gives children..
• Clear and consistent messages that
reinforce healthy eating and physical
activity habits
• Opportunities to learn to make healthy
choices
• Opportunities to practice healthy habits
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Healthy Cuisine for Kids
Seminar
Lesson 1
Culinary Basics
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Culinary Basics
• Mise en place – everything in place for the
task, each member understands his/her
assignment for the day
• Preparation – assemble ingredients and
supplies
• Knife skills – proper knife for the job and safe
handling techniques
• Tasting, Product Evaluation, and Discussion
• Clean-up
13
Dietary Guidelines for
Americans
The national nutrition policy is reviewed
and updated every five years.
14
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.”
15
Dietary Guidelines Key
Recommendations
• Increase vegetable and fruit intake.
• Eat a variety of vegetables, especially darkgreen and red and orange vegetables and
beans and peas.
• Consume at least half of all grains as whole
grains.
• Increase intake of fat-free or low-fat milk and
milk products.
16
Dietary Guidelines, continued
• Choose a variety of protein foods, including
seafood, lean meat and poultry, eggs, beans
and peas, soy products, and unsalted nuts
and seeds.
• Use oils to replace solid fats.
17
Basic Culinary Techniques
Basic Kitchen Skills
1. Desirable work habits.
2. Mise en place
3. Correct use of standardized recipes, weights,
and measures.
4. Use flavorings and seasonings appropriately.
18
Kitchen Skills, continued
5. Follow the recipe exactly.
6. Select the appropriate cooking/preparation
methods and equipment.
7. Proper use of equipment.
8. Strict adherence to rules of food safety and
sanitation.
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5 Key Points in Preparing
Quality Foods
1. Plan food production for just-in-time service
2. Review the recipe and know the quality standards
–
–
–
–
Appearance
Texture or consistency
Flavor
Service temperature
3. Organize equipment and ingredients
4. Use the right culinary technique
5. Deliver a quality product
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Organizing Equipment
and Ingredients
• Organize yourself – plan your work, read the
recipes, prioritize
• Ingredients
– Measuring
– Washing, trimming, and cutting ingredients
– Pre-preparation of ingredients, such as
stocks
21
Organizing, continued
• Equipment – collect all tools and prepare
equipment
• Work station – when set up properly, you
should not have to leave the area while you
work
• Establishing a work flow – ingredients, tools,
equipment should be in logical order
22
Rules for Weighing
• Pointer should be on zero when you begin
• Place container for ingredient on scale’s
platform.
• If using a scale with a fixed dial, place container
on platform; record weight of container. Add
ingredients until total weight equals the
required weight, plus the weight of the
container.
23
Weighing, continued
• If using the scale with an adjustable dial, place
the container on the platform and turn the
pointer to zero. Add the ingredients until the
dial reflects the required weight.
• If using an electronic scale, press the tare
button after the container is placed on the
platform.
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Rules for Measuring
Dry Ingredients
• Use standard measuring equipment.
• Use the largest appropriate standard
measuring container to save time and to
reduce error.
• Exception: to measure flour, do not use a
container larger than 1 quart because flour
packs easily.
• Spoon ingredient lightly into the measuring
container (If lumpy, sift before measuring).
25
Measuring Dry Ingredients,
continued
• Exception: pack brown sugar firmly into the
measuring container so it will take the shape of
the container when emptied.
• Fill the measuring container to overflowing and
level off with a straight-edged spatula.
• Avoid shaking or tapping measuring
container.
26
Rules for Measuring
Liquid Ingredients
• Use the largest appropriate standard measuring
container.
• Place liquid measuring container on a flat surface.
• Pour liquid into the container until it reaches the
desired level.
• Read at eye level when using a clear container. If
a metal container is used, look inside the
container as the liquid is filled to desired level.
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Safe Way to Taste Test
• Place a small amount of food into a separate
container.
• Step away from exposed food and food contact
surfaces.
• Use a teaspoon to taste the food. Remove the used
teaspoon and container to the dish room. Never
reuse a spoon that has already been used for
tasting.
• Wash hands immediately.
28
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 ounces
Cup
8 ounces
Pint
16 ounces
Quart
32 ounces
Gallon
128 ounces
2 cups
4 cups
4 quarts
2 pounds
8 pounds
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Common Conversions
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3 teaspoons
2 Tablespoons
2 Tablespoons
4 Tablespoons
5 1/3 Tablespoons
=
=
=
=
=
1 Tablespoon
1 fluid ounce
1/8 cup
1/4 cup
1/3 cup
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Common Conversions,
continued
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•
8 Tablespoons
10 2/3 Tablespoons
12 Tablespoons
16 Tablespoons
=
=
=
=
1/2 cup
2/3 cup
3/4 cup
1 cup
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Common Conversions,
continued
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•
8 fluid ounces
2 cups
4 cups
4 quarts
=
=
=
=
1 cup
1 pint
1 quart
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
35
Dry Measuring Containers
• Usually metal for
durability
• Flat top edge for
leveling contents
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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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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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Healthy Cuisine for Kids
Seminar
Lesson 2
Fruits and Vegetables
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Applying the Dietary Guidelines for
Americans to Fruits and Vegetables
• Increase vegetable and fruit intake.
• Eat a variety of vegetables, especially darkgreen vegetables, red and orange vegetables,
and beans and peas.
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3 Reasons Why Americans Should
Eat More Fruits and Vegetables
1. Fruits and Vegetables are major sources of:
• Folate (especially important during
pregnancy for prevention of birth defects of
brain and spine, according to the CDC)
• Magnesium
• Potassium
• Dietary fiber
• Vitamins A, C , and K
46
3 Reasons Why Americans Should
Eat More Fruits and Vegetables,
continued
2. Reduces risk of many chronic diseases
• Intake of at least 2 ½ cups of vegetables and
fruits per day reduces risk of
– Cardiovascular disease, including heart attack
and stroke
– Some may be protective against certain types of
cancer
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3 Reasons Why Americans Should
Eat More Fruits and Vegetables,
continued
3. Most fruits and vegetables are low in calories
when prepared without added fats or sugars –
helps to maintain healthy weight.
48
• Most Americans 2 – 3 years of age consume
recommended amounts of total fruits.
• Over the age of 4 they do not.
• Children ages 2 – 18 years of age and adults
ages 19 – 30 consume more than ½ of fruit
intake as juice.
49
• 100% fruit juice lacks dietary fiber and when
consumed in excess can add excess calories.
• Majority of fruits should come from whole
fruits – fresh, canned, frozen, and dried.
• Preferred: 100% juice and fruit canned in
100% juice, rather than fruit canned in syrup.
50
Function of Salt in
Foods and Cooking
• Salt adds flavor.
• Salt and other sodium-containing
ingredients act as preservatives in many
processed foods.
• Salt aids in the control of the rate of yeast
fermentation in bread making.
51
Hidden Sources of Sodium
Product
Function
Baking powder
Baking soda
Monosodium glutamate
Sodium benzoate
Sodium caseinate
Sodium phosphate
Sodium propionate
Sodium saccharin
Sodium citrate
Leavening agent
Leavening agent
Flavor enhancer
Preservative
Thickener and binder
Emulsifier, stabilizer
Mold inhibitor
Artificial sweetener
Added to soft drinks and fruit
drinks
Curing agent in meat, provides
color
Sodium nitrite
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Culinary Basics
Enhance flavor by
Examples
Adding spices
Nutmeg, Cinnamon, and Cardamom
Adding herbs
Dill, Rosemary, Thyme, Cilantro, and
Oregano
Adding seasoning foods
Garlic, Onion, Leek, Lemon, Orange,
and Lime
Adding seasoning
Tabasco, Reduced Sodium Soy Sauce,
Worcestershire, and Vinegar
Cooking method
Browning, Grilling, Marinating, and
Caramelizing
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Enhancing Vegetable Flavors
Bring out the best
• Add seasonings, such as herbs and spices.
• Add other flavorful ingredients, including
other vegetables, such as onion or green
pepper.
• Choose a cooking technique, such as browning
or roasting.
• Cook “just in time” for service.
54
Batch Cooking
• Also known as “cooking to the line” or “just
in time.”
• Reduces unnecessary loss of flavor, texture,
color, and nutritive value.
• Cooking in small quantities as near the time
of service as possible.
• Helps to control costs by reducing waste and
leftovers.
55
Selection and Handling
• Fruits and vegetables may be purchased fresh,
frozen, dried, or canned.
• Proper receiving and dry, refrigerated, or
freezer storage are essential to preserve
quality.
• Proper handling procedures are essential to
preserve quality of fresh produce.
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Handling Fresh Produce
• Follow the recipe exactly.
• Select the appropriate cooking/preparation
methods and equipment.
• Proper use of equipment.
• Strict adherence to rules of food safety and
sanitation.
57
Characteristics of Quality
Fruit and Vegetable Products
• Appearance
– How does it look?
• Texture or Consistency
– How does it feel in your mouth?
• Flavor and Seasoning
– How does it taste?
• Temperature When Served
– Is the temperature right?
58
Preserving the Quality of
Fruits and Vegetables
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Proper Handling and Storage
– Temperature
– Production Rotation
Proper Preparation
Proper Cooking
Proper Safety Procedures
59
Principles of Preparing Fruits
to Maintain Nutrients
• Use fresh fruits at peak of ripeness.
• Wash fresh fruits in cool water before peeling
or stemming.
• Cut fresh fruits in largest pieces acceptable for
serving, considering age of student.
• Follow the recipe.
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Principles of Preparing Fruits
to Meet Quality Standards
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Prepare so they have an appealing appearance.
Prepare so they have an appropriate texture.
Serve at the right temperature.
Fruit juice kept frozen or at 40 °F.
61
Fresh Produce Tips
Leafy Greens
• Don’t rewash “ready-to-eat”, “washed”, or “triple washed”
• Don’t use greens with signs of decay
Tomatoes
• Don’t store in direct contact with ice or water
• Consume or discard within 7 days
Melons
• Discard if stored at 41 °F or above.
• Consume or discard within 7 days
• Display cut melons for a maximum of 4 hours without being kept
cool with refrigeration or ice.
62
Basic Principles of Cooking
Vegetables to Maintain Nutrients
• Cook vegetables in the smallest amount of
liquid possible.
• Cook vegetables the shortest amount of time
for the desired tenderness.
• For vegetables that have a skin, scrub well and
cook with the skin on whenever possible. If the
vegetable must the peeled, peel as thinly as
possible.
63
Basic Principles of Cooking
Vegetables to Maintain Nutrients,
continued
• Follow the recipe or directions for cooking a
vegetable.
• Cook vegetables just-in-time for service on the
line.
64
Basic Cooking Methods
• Moist Heat
– Blanching/Shocking
– Steaming
– Poaching
– Simmering
– Boiling
• Dry Heat
– Roasting
– Baking
– Sautéing/Stir-frying
65
Blanching
• Dipping a food into boiling water for a very
short time, only a few minutes.
– Prepares vegetables for further cooking (broccoli)
– Removes strong or bitter flavors (kale)
– Softens firm foods (carrots)
– Sets colors of vegetables (snow peas)
– Loosens skins for peeling (ripe tomatoes)
66
Roasting Vegetables
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•
•
•
Preheat oven to 325 °F to 350 °F.
Cut vegetables into uniform shape and size.
Toss vegetables with olive oil.
Season with pepper, garlic, spices, or herbs (no
more than 1 teaspoon per 50 portions).
• Place in single layer on sheet pan. Do not crowd as
this will cause them to steam.
• Bake until tender.
67
Try These for Roasting
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Asparagus
Beets
Brussels sprouts
Carrots
Corn
Eggplant
Mushrooms
Onions
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Parsnips
Peppers
Potatoes
Rutabagas
Summer squash
Sweet potatoes
Tomatoes
Zucchini
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How to Blanch
1. Prepare the washed, cut vegetable.
2. Use a steam kettle, tilting braising pan, or stock
pot. Place in boiling water for 2- 3 minutes.
3. Immediately drain all hot water.
4. Immerse the vegetables into an ice bath.
5. Drain the vegetables well and store covered in
the refrigerator until time for use.
69
Healthy Cuisine for Kids
Seminar
Lesson 3
Whole-Grain Rich Foods
70
Applying the Dietary Guidelines
for Americans to Whole Grains
• Consume at least half of all grains as whole
grains. Increase whole-grain intake by
replacing refined grains with whole grains.
71
• Whole grains - include entire grain seed, usually
called the kernel. Kernel consists of bran, germ,
and endosperm.
– Examples of whole grain ingredients are
buckwheat, bulgur, quinoa, whole-grain barley,
and whole wheat.
• Refined grains - have been milled to remove the
bran and germ from grain.
• Enriched grains - grain products with B vitamins
and iron added.
72
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
73
Basic Principles of Preparing
Pasta Shapes
• Holes or ridges, such as wagon wheels or rotini:
chunkier sauces
• Thin, delicate pastas, such as angel hair or
vermicelli: better served with light, thin sauces
• Thicker pasta shapes, such as fettuccine: heavier
sauces
• Very small pasta shapes, such as alphabet shapes
and acini de pepe: good for soups
74
Principles of Preparing Pasta,
continued
• Cooking time depends on the shape of the pasta.
• Pasta gets bigger and heavier when it is cooked.
– General rule, pasta doubles or triples in weight when
cooked. Volume 2 to 2 ½ times during cooking.
• Follow the recipe to cook pasta.
– 1 pound of pasta, 1 gallon of water, 1 teaspoon of salt, 1
teaspoon of oil.
– When used as an ingredient in a recipe that will be
cooked more, it should be slightly under cooked. Reduce
time by 2 minutes.
75
Basic Principles of
Preparing Rice
• Follow the recipe for the correct amount of liquid for the kind
of rice and culinary technique.
• Standard ratio for cooking rice is two parts water to one part
rice.
• Enhance flavor by using chicken, beef, or vegetable stock as
the cooking liquid.
• Additional ingredients: onions, vegetable and fruit juices,
garlic, herbs, and spices.
• Overcooked rice becomes mushy or sticky and grains cling
together.
76
Basic Principles of
Preparing Grains
Examples: bulgur or cracked wheat, buckwheat or
kasha, oatmeal, corn, cornmeal, grits.
• Simmering is most popular culinary technique
for cooking grains.
• Do not stir too much and do not overcook, this
will result in a sticky, gummy product.
• They are done when almost all the liquid has
been absorbed.
77
Functions and Categories of
Ingredients in Baking
Ingredients
Functions
Flour and eggs
Strengtheners
Butter, oil, and shortening
Shorteners
Sugars and syrups
Sweeteners
Baking powder, soda, yeast,
and steam
Leaveners – chemical,
organic, and physical
Herbs, spices, nuts, fruits,
and flavorings
Flavoring, seasonings
Salt
Flavoring, preservative
78
Healthy Cuisine for Kids
Seminar
Lesson 4
Meat/Meat Alternate
79
Applying the Dietary Guidelines
for Americans to Meats
• Choose a variety of protein foods, which
include seafood, lean meat and poultry, eggs,
beans and peas, soy products, and unsalted
nuts and seeds.
80
Effects of Cooking on
Meat and Poultry
•
•
•
•
Changes its texture
Changes its flavor
Changes the way it looks
Kills any bacteria that might be in the raw
product
81
Effects of Overcooking Meat,
Poultry, Fish
• Yield will be less than the number of servings
planned
• Flavor will be lost
• Meat will be tough because the protein
structure has been changed
• Meat, poultry, or fish product will be dry
82
Principles of Meat Cookery
Dry Heat
• Roasting or Baking
• Sautéing
Moist Heat
• Braising and Stewing
A combination of dry- and moist-heat methods
where the meat is seared then placed in liquid to
cook.
83
Applying the Dietary Guidelines
for Americans to Meat Alternates
• Beans and peas are the mature forms of legumes.
• They are excellent sources of protein, as well as
other nutrients, such as iron and zinc.
• They are also excellent sources of dietary fiber,
potassium, and folate.
• Because of their high nutrient content, beans and
peas may be considered both as a vegetable and
as a protein food.
84
Examples of Meat Alternates
Legumes
• Beans – oval or kidney shaped
—Red beans
—White beans
• Peas – round
—Black-eyed peas
—Split peas
• Lentils – flat disks
—Green
—Red
—Yellow
—Black
Eggs
Cheese
85
Dry Beans and Peas
Soaking Methods
• Quick Hot Soak
• Overnight Cold Soak
86
Functions of Eggs
Function
Examples
Thicken food
Egg custard, quiche
Add color
Yellow cake, egg custard
Provide moisture
Cookies, brownies
Form emulsions
Mayonnaise
Add flavor
Bread, sauces
Provide nutrients
Protein, vitamins, iron
87
General Egg Preparation
• Scrambled eggs need to be cooked until firm
throughout with no visible liquid egg remaining.
• Cook scrambled eggs in small batches no larger
than 3 quarts according to rate of service, until
firm throughout and until no visible liquid egg
remaining.
• Always cook eggs and egg dishes before placing
on steam table.
88
General Egg Preparation,
continued
• Do not combine eggs that have been held in a
steam table pan with a fresh batch of eggs, ALWAYS
use a fresh steam table pan.
• Do not add raw egg mixture to a batch of cooked
scrambled eggs held on a steam table.
• Greenish color appears around yolk when eggs
have been overcooked or allowed to cool slowly in
cooking water. Cool in cold running water or ice
water.
89
Cheese Cookery
• Overcooking cheeses:
– Rubbery, tough cheese is overcooked.
– Grate or grind cheese before it is added to
other ingredients.
– Add cheese during last 10 minutes of cook
time.
– Cook cheese at 350 °F or less.
90
How to Make a Cheese Sauce
1. Make a roux by melting fat, adding flour and
seasonings, then stir.
2. Cook over medium heat, stirring continuously, to
cook flour and avoid lumps.
3. Slowly add heated milk to flour mixture, stirring
continuously. Cook until smooth and thickened.
4. Add grated cheese to white sauce. Stir.
91
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
92