This training is conducted by the
National Food Service Management Institute
The University of Mississippi www.nfsmi.org
800-321-3054
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Improving Culinary Skills in
Child Nutrition Programs
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Lesson Two
Healthy Cuisine for Kids
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Objectives: Fruits and Vegetables
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Apply the Dietary Guidelines for Americans message to the role of fruits and vegetables in a healthy diet.
2. State the nutrient requirements related to fruits and vegetables prescribed in child nutrition meal patterns and program standards.
3. Describe the contribution of fruits and vegetables to the appeal and acceptability of the menu.
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Objectives: Fruits and Vegetables, continued
4. Apply the correct methods for selecting and handling fruits and vegetables to ensure highquality and safe products
5. Describe the
– culinary techniques,
– basic skills, and
– cooking methods needed to produce nutritious and appealing products consistent with the nutrition principles of the Dietary
Guidelines for Americans.
6. Identify ways to use speed-scratch products to reduce labor without sacrificing product quality.
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Objectives: Fruits and Vegetables, continued
6. Identify ways to use speed-scratch products to reduce labor without sacrificing product quality.
7. Describe various methods of enhancing the flavor of fruits and vegetables.
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Fruits and Vegetables
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Nutritional Powerhouse
• Provide color, texture, flavor, and aroma
• Provide valuable nutrients
– Vitamins A, C, E, and the B-Complex
– Complex carbohydrates, including fiber
– Water
• Contain
– Phytonutrients: Found in plant foods
– Antioxidants (Vitamins A, C, and E): Protect cells from damage and promote health
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Applying the Dietary Guidelines for
Americans to Fruits and Vegetables
• Consume a variety of foods within and among the basic food groups while staying within energy needs.
• Control calorie intake to manage body weight.
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Applying the Dietary Guidelines for
Americans to Fruits and Vegetables, continued
• 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.
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• Vitamins
– Fat and Water Soluble
• Minerals
– Sodium and Calcium
• Food Groups
• Shortfall Nutrients
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The Food Groups Provide
Important Nutrients
Food Group
Fruits
Vegetables
Nutrients Provided carbohydrates, fiber, potassium, folate, vitamin A, and vitamin C complex carbohydrates, fiber, vitamin A, vitamin C, folate, potassium, iron, magnesium, and vitamin E
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• Vitamin A
• Vitamin E
• Calcium
• Magnesium
• Potassium
• Dietary fiber
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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.
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Product
Baking powder
Function
Leavening agent
Baking soda Leavening agent
Monosodium glutamate Flavor enhancer
Sodium benzoate
Sodium caseinate
Preservative
Thickener and binder
Sodium phosphate
Sodium propionate
Sodium saccharin
Sodium citrate
Sodium nitrite
Emulsifier, stabilizer
Mold inhibitor
Artificial sweetener
Added to soft drinks and fruit drinks
Curing agent in meat, provides color, prevents botulism
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Enhance flavor by Examples
Adding spices Nutmeg, Cinnamon, and
Cardamom
Adding herbs
Adding seasoning foods
Adding seasoning
Cooking method
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Enhance flavor by Examples
Adding spices
Adding herbs Dill, Rosemary, Thyme,
Cilantro, and Oregano
Adding seasoning foods
Adding seasoning
Cooking method
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Enhance flavor by Examples
Adding spices
Adding herbs
Adding seasoning foods
Adding seasoning
Garlic, Onion, Leek,
Lemon, Orange, and Lime
Cooking method
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Enhance flavor by Examples
Adding spices
Adding herbs
Adding seasoning foods
Adding seasoning Tabasco, Soy Sauce,
Worcestershire, and Vinegar
Cooking method
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Enhance flavor by Examples
Adding spices
Adding herbs
Adding seasoning foods
Adding seasoning
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.
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• 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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Speed-Scratch Foods
Foods that are fully or partially prepared in advance by the child nutrition professional or by the processor to:
 save on-site preparation time,
 reduce on-site labor costs,
 take advantage of culinary skills, and
 conserve energy.
These foods may be called value-added, ready-
prepared, or convenience.
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1. Follow package instructions.
2. Use the recommended
• Equipment,
• Temperature,
• Time, and
• Holding Procedures.
3. Remember:
Overcooking + Wrong Temp + Improper Holding
=
A Poor Quality Product and Unhappy Customers
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• Quality Products require:
– Standardized recipes and procedures,
– Quality food ingredients, and
– Correct culinary techniques.
• Quality standards are based on appearance, texture, flavor, and service temperatures.
• Quality Score Cards are used to judge the finished product before it is placed on the serving line.
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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?
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Factors Affecting Fruit and
Vegetable Quality
• Temperature
• Product Rotation
• Storage and Use Conditions
• Proper Handling During Preparation
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Preserving the Quality of Fruits and Vegetables
• Proper Handling and Storage
– Temperature
– Production Rotation
• Proper Preparation
• Proper Cooking
• Proper Safety Procedures
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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.
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Basic Cooking Methods
• Moist Heat
– Blanching/Shocking
– Steaming
– Poaching
– Simmering
– Boiling
• Dry Heat
– Roasting
– Baking
– Sautéing/Stir-frying
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Olympia School District
Washington
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Lincoln Elementary in Olympia,
Washington
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Honolulu, Hawaii
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South Carolina
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MMMM….I love collard greens
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Vermont
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Vermont
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Traverse City, Michigan
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Honolulu, Hawaii
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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
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