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Transcript
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-Grain Breads
Lesson Four
Healthy Cuisine for Kids
3
Objectives: Whole-Grain Breads
1.
2.
3.
4.
Apply the Dietary Guidelines for Americans message
to the role of whole-grain breads in a healthy diet.
State the nutrient requirements in child nutrition
program meal patterns and program standards related
to whole-grain breads.
Describe the contribution of whole-grain breads to the
appeal and acceptability of the menu.
Apply the correct methods for selecting and handling
whole-grain breads to ensure high-quality and safe
products are served to the customer.
4
Objectives: Whole-Grain Breads,
continued
5.
Describe the application of
–
–
–
6.
culinary techniques,
basic skills, and
cooking methods in preparing breads items to produce
appealing products consistent with the Dietary
Guidelines for Americans recommendations.
Identify ways to use whole-grain bread speed-scratch
products to reduce labor without sacrificing product
quality.
5
Objectives: Whole-Grain Breads,
continued
7.
Describe various methods of enhancing the flavor of
whole-grain bread items in the preparation/cooking
process.
8.
Describe appropriate garnishes for bread items to
increase their appeal and acceptability.
6
Nutrition Focus
Whole-Grain Breads
7
Nutrient Contribution of
Whole-Grain Breads
• 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
8
Carbohydrates
Choose Your Carbohydrates Wisely!
• Simple
Carbohydrates
– Energy
• Complex
Carbohydrates
–
–
–
–
–
Energy
B vitamins
Fiber
Protein
Minerals
9
Functions of Sugar in
Foods and Cooking
• Sugar tastes good and adds flavor.
• Sugar preserves foods.
• Sugar is a tenderizer and adds volume.
10
Functions of Sugar in Foods and
Cooking, continued
• Sugar adds color by aiding in caramelization.
• Sugar provides thickening to food products.
• Sugar feeds the yeast during the fermentation
process in yeast breads.
11
Functions of Sugar in Foods and
Cooking, continued
• Sugar helps to retain moisture.
• Sugar discourages browning, adds firmness,
and retards flavor loss in canned fruit.
• Sugar adds firmness to cooked fruits.
12
Applying the Dietary Guidelines for
Americans to Breads
• 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 fats wisely for good health.
• Choose carbohydrates wisely for good health.
• Choose and prepare foods with little salt.
• Keep food safe to eat.
13
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
14
Meal Pattern
• Breakfast: Two servings of grains or breads, or
one serving of each.
• Lunch:
– A slice of bread or equivalent serving of biscuits
or rolls, or
– One-half cup of cooked rice, noodles, other pasta
products, or cereal grains.
– At least eight servings per week – more when an
older age group is served.
15
Grain-based Products in Menus
• Bread
– Ready-to-eat, whole-wheat or enriched, speed-scratch or
made from scratch
– Made from a variety of grains, including 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
16
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.
17
Reminders About Speed Scratch
Products, continued
5. See that 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 cost of speed-scratch products with costs
of products prepared on site.
18
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
19
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24
25
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27
28
29
30
31
32
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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