Fruits and Vegetables
Module Two
Healthy Cuisine for Kids
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Objectives:
Fruits and Vegetables
1. Apply the DGA messages 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 acceptabiity
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 high
quality 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 DGA.
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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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Nutritional Powerhouses –
Fruits and Vegetables
• Provide color, texture, flavor, and aroma
• Provide valuable nutrients
– Vitamins A, C, E, and the B-Complex
– Complex carbohydrates including fiber, and water
• Contain
– Phytonutrients–Found in plant foods
 Provides many health benefits
– Antioxidants–Found in vitamins A, C, and E
 Protects cells from damage and promotes health
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Applying the DGA 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 DGA to
Fruits and Vegetables, continued
• Increase daily intake of fruits and
vegetables, whole grains, and nonfat or
low-fat milk and milk products.
• Choose carbohydrates wisely for good
health.
• Choose and prepare foods with little salt.
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Selection and Handling
• Fruits and vegetables may be purchased
fresh, frozen, dried, or canned.
• Proper receiving and dry or
refrigerated/freezer storage are essential
to preserve quality.
• Proper handling procedures are essential
to preserve quality of fresh produce.
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Quality Standards
• Quality Products require
– Standardized recipes and procedures
– Quality food ingredients
– 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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Child Nutrition Professionals
Should …
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•
•
•
•
Have essential basic knowledge and skills.
Use quality standards to judge products.
Know how to do their jobs correctly.
Have a clear picture of the CNP purpose.
Understand that customer service includes
the food served and the way it is served.
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Speed Scratch Foods
Foods that are fully or partially prepared in
advance by the CNP 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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Rules for Speed Scratch
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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Preserving the Quality of
Fruits and Vegetables
• Proper Handling and Storage
– Temperature
– Product Rotation
• Proper Preparation
• Proper Cooking
• Proper Safety Procedures
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Batch Cooking
• Sometimes called “cooking to the line” or “just in
time.”
• Minimizes unnecessary loss of flavor, texture,
color, and nutritive value.
• Means cooking in small quantities as near the
time of service as possible…just enough for a
single serving period, or a group of students.
• Helps to control costs by reducing waste and
leftovers.
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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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