Upload
james-owen
View
215
Download
0
Tags:
Embed Size (px)
Citation preview
1
Breads and Grains
Module Four
Healthy Cuisine for Kids
2
Objectives:Module 4 Breads and Grains
1. Apply the DGA messages to the role of breads and grains in a healthy diet.
2. State the nutrient requirements in CNP meal patterns and program standards related to breads and grains.
3. Describe the contribution of breads and grains to the appeal and acceptability of the menu.
3
Objectives: Breads and Grains, continued
4. Apply the correct methods for selecting and handling breads and grains to ensure high quality and safe products served to the customer.
5. Describe the application of • culinary techniques,• basic skills, and • cooking methods in preparing breads and grain-
based items to produce appealing products consistent with the DGA recommendations.
4
Objectives: Breads and Grains, continued
6. Identify ways to use breads and grain-based speed scratch products to reduce labor without sacrificing product quality.
7. Describe various methods of enhancing the flavor of breads and grain-based items in the preparation/cooking process.
8. Describe appropriate garnishes for breads and grain-based items to increase their appeal and acceptability.
5
Nutrition Focus
Breads and Grains
6
Nutrient ContributionBreads and Grains
• Major Contributions– Thiamin, Folate, Magnesium, Iron, Copper,
and Carbohydrate, including Fiber
• Substantial Contributions– Vitamin A, Riboflavin, Niacin, Vitamin B6,
Vitamin B12, Calcium, Phosphorus, Zinc, Potassium, Protein, Linoleic acid
7
CarbohydratesChoose Your Carbohydrates Wisely!
• Simple Carbohydrates– Energy
• Complex Carbohydrates– Energy– B vitamins– Fiber– Protein– Minerals
8
Fiber-A Complex Carbohydrate• Sources
– Whole grain breads, cereals, and other grain products
– Fruits and Vegetables• Amount Needed
– 14 grams of dietary fiber per 1000 calories consumed
– At least half the recommended grain servings at each calorie level as whole grains for all ages
9
Fiber in School MealsServe Examples
1. Whole grain cereals
Hot oatmeal, raisin bran, or wheat or bran flakes
2. Whole grain breads
Whole wheat bread, oatmeal bread, whole-wheat bagels, graham crackers
3.Whole grains Pasta, rice, bulgur
4. Fruits and Vegetables
Fresh fruit or dried fruit for dessert and snacks; vegetables and fruits with their peels
5. Legumes Canned and/or dry beans and peas—in soup, stews, and salads and as a side dish
10
Applying the Dietary GuidelinesBreads and Grains
• 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 low-fat milk and milk products.
11
Applying the Dietary GuidelinesBreads and Grains, continued
• Choose fats wisely for good health.
• Choose carbohydrates wisely for good health.
• Choose and prepare foods with little salt.
• Keep food safe to eat.
12
RecommendedServings 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 3
one-ounce-equivalents of whole grains and 3 one-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 servings needed daily varies with age, activity, and gender
Source: DGA 2005
13
Meal Pattern
• Breakfast: Two servings of grains and bread or one serving of each
• Lunch: – A slice of bread or equivalent serving of
biscuits, rolls, or– One-half cup of cooked rice, noodles, other
pasta products, or cereal grains.– At least eight servings per week and more
when older age group is served.
14
Breads/Grains Requirement in CNP Meals
• The minimum allowable serving size that may be counted toward meal requirements is ¼ of a serving.
• Breads must be whole-grain or enriched or made from whole-grain or enriched meal or flour, or bran or germ.
• Cereals must be whole-grain, enriched, or fortified.
15
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-macaroni products– Spaghetti, noodles, shells, linguine, rotini, and others– Ready to cook, quick cooking, precooked, or made
from scratch
16
Grain-based Products in Menus, continued
• Bread– Ready to eat, whole wheat or enriched, speed scratch,
or made from scratch – Made from a variety of grains 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
• Corn Meal is enriched– Used in various types of breads including tortillas and
cornbread; used for breading meat, poultry, fish, or vegetables
17
Rules for Storing Grainsand Grain-based Products
1.Start with clean wholesome foods.2.Hold all frozen food at 0F or lower during
storage.3.Hold grains and legumes in a dry, cool, and dark
well-ventilated area.4. Store whole grains with bran under refrigeration.5. Rinse unmilled whole grains and legumes
before using.
18
Requirements for Quality Products
• Start with quality ingredients—the best and most appropriate possible for the recipe,
• Use standardized recipes or procedures, and
• Use the right culinary techniques.
19
Characteristics of Quality Breads and Grain 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?
20
Basic Skills in Preparation
Effective
Work Habits
Standardized Recipes and Procedures
Accurate Weights and Measures
Season appropriately
Select right Cooking methods and Equipment
Use equipment properly
Organize and Manage time
Follow Food Safety Procedures
Quality Food Essentials
21
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.
22
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.
23
Functions and Categories of Ingredients in Baking
Ingredients Functions
Flour and eggs Strengtheners
Butter, oil, shortening Shorteners
Sugars and Syrups SweetenersBaking Powder, soda, yeast, steam
Leaveners-chemical, organic, and physical
Herbs, spices, nuts, fruits, and flavorings
Flavoring, seasonings
Salt Flavor, preservative
24
Control Points for Healthier Foods
Control Point 1. Menu Planning
Control Point 2. Food Purchasing
Control Point 3. Recipe Selection
Control Point 4. Healthy Cooking Procedures and Methods
Control Point 5. Condiments and Dressings
Control Point 6. Storing and Holding at Correct Temperature
25
Culinary Techniques to Prepare Ingredients and Equipment
• Mise en place: Assemble ingredients and supplies
• Scaling: Weigh and measure ingredients• Selecting and preparing pans:
– Weight, surface, size, and shape
• Selecting and preparing oven:– Conventional or Convection– Placement of racks and pans– Preheat– Time and temperature
26
Cooking Grains
1. Grain products (or cereals) can be cooked in a steam-jacketed kettle, a steamer, a heavy kettle on the range, or in the oven.
2. Simmering is the most popular culinary technique for cooking grains.
3. Do not stir a grain product too much nor overcook it.
4. Follow the recipe exactly for the amount of liquid to be used and the cooking time for the product..
27
Grain-based Products in the Menu
• Breakfast Cereals
• Rice
• Pasta
• Bread
28
Rules for GarnishesRule—Garnishes should Example
1. Be recognizable and edible
2. Have flavor compatible with food
3. Be planned with color and shape in mind
4. Be appropriately sized
5. Used to complement food
29
Setting Priorities for Preparing and Serving Healthy Cuisine for Kids
1. Make the food taste good• Proper seasoning• Using basic food preparation skills• Consistency• Served at the highest quality and peak of
freshness
30
Setting Priorities for Preparing and Serving Healthy Cuisine for Kids, continued
2. Make the food look good• Portion size and appropriate serving utensils• Proper placement and arrangement on
serving line and on customer tray• Compatible colors, methods of preparation,
and variety in shapes• Properly and uniformly shaped and cut
meats, vegetables, and breads• General appearance of the serving counter
31
Setting Priorities for Preparing and Serving Healthy Cuisine for Kids, continued
3. Properly Cooked Food • Vegetables and fruits prepared to preserve
color and texture • Breads that are uniform in color and properly
cooked−not overcooked, nor undercooked• Grain products that are cooked just right…
Al dente for pasta; grain products fluffy• Meats cooked to proper internal temperatures• Foods that are cooked and held at safe
temperatures
32
Setting Priorities for Preparing and Serving Healthy Cuisine for Kids, continued
4. Serve food at the appropriate temperature• Hot foods Hot• Cold Foods Cold
33
Healthy Cuisine for Kids-the final test!
• Does the food taste good?
• Does the food look good?
• Is the food cooked properly?
• Is the food held and served at the correct temperature?
34
My goal is to prepare and present healthy meals to my customers. I will use what I have learned about breads and grains by doing the following three things to help achieve the goal.
1._________________________________
2._________________________________
3._________________________________
My Pledge to My Customers