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
Meat
Lesson Three
Healthy Cuisine for Kids
3
Objectives: Meats
1. Apply the Dietary Guidelines for Americans
message to the role of meat in a healthy diet.
2. State the nutrient requirements in child nutrition
meal patterns and program standards related to
meats.
3. Describe the contribution of meats to the appeal
and acceptability of the menu.
4
Objectives: Meats, continued
4. Apply the correct methods for selecting and
handling meats to ensure high-quality and safe
products
5. Describe the application of
– culinary techniques,
– basic skills, and
– cooking methods needed in preparing meats to produce
nutritious and appealing products consistent with the
nutrition principles of the Dietary Guidelines for Americans.
5
Objectives: Meats, continued
6. Identify ways to use meat-based speed-scratch
products to reduce labor without sacrificing
product quality.
7. Describe various methods of enhancing the
flavor of meats.
8. Describe appropriate garnishes for meats.
6
Nutrition Focus
Meats
7
Meats
•
•
•
•
Beef
Pork
Poultry
Fish
8
Contributions of Nutrients in Meat,
Poultry, Fish, Eggs, and Nuts Group
Major
Substantial
• Protein
• Vitamins
• Vitamins
- Niacin
- Vitamin B6
• Minerals
- Zinc
- Thiamin
- Riboflavin
- Vitamin B12
• Minerals
- Potassium
- Iron
- Magnesium
- Copper
- Phosphorus
• Linoleic Acid
9
Applying the Dietary Guidelines for
Americans to Meats
• Consume a variety of foods within and among the
basic food groups while staying within energy
needs.
• Control calorie intake to manage body weight.
• Choose fats wisely for good health.
• Choose and prepare foods with little salt.
• Keep food safe to eat.
10
Fats and Health
•
•
•
•
Saturated fats
Unsaturated fats
Trans fats
Cholesterol
11
Fat in the Menu
• Used in baking for tenderizing, adding
flakiness, flavor, and other reasons.
• Used to emulsify or thicken sauces and
gravies.
• Used in cooking to transfer heat to foods.
12
Maximum Recommended Fat Intake
Age
Child
4-6
Child
7-10
Male
11-14
Female
11-18
Male
15-18
Total Daily
Calories
Total Daily Fat
Grams (gm)
Fat Grams Per
Meal (gm)
1800
60 gm
20 gm
2000
67 gm
22 gm
2500
83 gm
28 gm
2200
73 gm
24 gm
3000
100 gm
33 gm
13
Characteristics of Quality Meat
• 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?
14
Preparing Meat For Cooking
1. Remove all visible fat.
2. Add appropriate seasonings/flavorings
to replace flavor lost when fat was removed.
3. Do not add salt unless the recipe calls for it.
Over time, gradually reduce the amount of
salt in recipes and replace with other
seasonings.
15
Preparing Meat For Cooking, continued
4. Follow directions on recipe for time and
temperature.
5. Prepare meat products as close to the time
of service as possible, and ensure that food
is held at the appropriate temperature for
safety and to retain quality.
16
Principles of Meat Cookery
1. Always make sure the meat, poultry, and
fish products are thoroughly cooked by
using a thermometer to test the internal
temperature.
2. Establish standards for cooking meat,
poultry, and fish products that are
consistent with your state and local
ordinances.
17
Principles of Meat Cookery, continued
3. Cook meat, poultry, and fish at a constant
moderate temperature to obtain a tender
product.
4. Cook foods as close to serving time as
possible to minimize nutrient loss and ensure
quality of product.
18
Healthy Cooking Methods
• Dry-heat methods include roasting or baking,
broiling, sautéing, and stir-frying.
• Moist-heat methods that use steam or liquid
to cook foods include braising and stewing.
• A combination of dry- and moist-heat
methods where the meat is seared then
placed in liquid to cook.
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
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