1. Healthy Cuisine for Kids Seminar
Improving Culinary Skills in
Child Nutrition Programs

2. “The goal of school nutrition professionals must be to teach children eating skills.”---“There’s a leadership role inherent in providing for children and eating. You have much to offer, not only to children, but to their families and teachers as well.”
Ellyn Satter. (1995). How school foodservice can help develop children’s eating skills. School Foodservice & Nutrition. Alexandria, VA. School Nutrition Association. 2

3. Children Buy With Their Eyes First
“ High quality, flavor, and attractiveness should be the keynotes of the CNP food policy”
Mary de Garmo Bryan-The School Cafeteria.1936 3

4. Purpose of the Healthy Cuisine for Kids Seminar
Prepare and serve nutritious, high quality meals that appeal to the customer
Promote healthy eating behaviors 4

5. Seminar Objectives
Describe the importance of preparing and serving nutritious, high quality meals.
Demonstrate an understanding of the nutrition principles related to preparing
fruits and vegetables,
meats and meat alternates, and
grains and breads. 5

6. Seminar Objectives, continued
Identify quality standards for fruits and vegetables, meats and meat alternates, and grains and breads.
Identify basic culinary skills required to prepare and serve nutritious, high quality meals that appeal to the customer. 6

7. Seminar Objectives, continued
Demonstrate and apply the culinary basics presented in the seminar.
Explain how meals support the Dietary Guidelines for Americans and follow nutrition guidance. 7

8. Expectations of HCK Seminar Participants
Participate in HCK.
Perform the assigned tasks.
Practice the content presented.
Participate effectively as a team member to
organize for each assignment in the laboratory.
prepare and evaluate the assigned food products.
prepare products to appear on the serving line, using garnishes and considering food placement.
present the products for tasting and evaluation. 8

9. Healthy Cuisine for Kids Seminar Modules
Module Name
Schedule
Culinary Basics
Day 1
Fruits and Vegetables
Meats and Meat Alternates
Part 1, Meats
Part 2, Meat Alternates
Day 2
Breads and Grains
Part 1, Breads
Part 2, Grains
Day 3 9

10. The Three-Part Plan for Each Module
Lesson – a discussion of the nutrition contribution and requirement of the meal component to healthy meals
Culinary Demonstration – a demonstration of culinary practices that will be used in the culinary laboratory
Culinary Laboratory – a hands-on experience of working as a team to prepare, present, and evaluate food items 10

11. Areas of Emphasis in Modules
Name
Nutrition Focus
Basic Skills
Culinary Techniques
Flavoring and Seasoning
Presentation and Evaluation
Culinary
Basics 
Fruits and Vegetables
Meats /Meat Alternates
Grains and Breads 11

12. Culinary Basics Building a Nutrition Foundation
Healthy school nutrition environment
Dietary Guidelines for Americans
Recommended Dietary Allowances
Dietary Guidance
School nutrition program standards and guidelines
Fat, Carbohydrate, and Protein
Vitamins and Minerals 12

13. Culinary Basics Foundation in Culinary Techniques
Function of fat, sugar, and salt in healthy cooking
Standardized recipes
Accurate weighing and measuring
Production records 13

14. Culinary Basics, continued
Basic preparation
Healthy cooking methods
Flavoring and seasoning
Presentation and garnishing
Evaluating food products 14

15. Culinary Basics, continued
Mise en Place
Food Safety
Equipment Review 15

16. Objectives: Module 1 Culinary Basics
1. Briefly describe how healthy cooking techniques help to create a healthy school nutrition environment.
2. State the school nutrition program standards for recommended levels of fat and sodium.
3. List the names of key nutrients required in school lunch menus at a specific level.
Briefly state how the dietary guidance materials are useful tools in planning and preparing school meals.
Dietary Guidelines for Americans
Recommended Dietary Allowances 16

17. Objectives, Culinary Basics, continued
5. Explain the importance of using standardized recipes and following correct procedures when preparing school meals.
6. Explain the function of fat, sugar, and salt in food preparation.
7. Explain the importance of flavor enhancers in preparing healthy and appealing foods.
8. Briefly discuss how accurate weighing and measuring and production schedules impact the quality and nutritional value of food. 17

18. Nutrition Focus 18

19. Five Steps to Healthy Cooking - Food must be …
purchased by specification number
received correctly and stored properly,
handled safely,
prepared using healthy cooking techniques,
served in a healthy and appealing manner and,
served in a safe and attractive dining area. 19

20. A Healthy School Nutrition Environment
Gives Student Customers
Clear and consistent messages that reinforce healthy eating and physical activity habits.
Opportunities to learn to make healthy choices.
Opportunities to practice healthy habits. 20

21. Dietary Guidelines for Americans
The national nutrition policy reviewed and updated every five years 21

22. It’s the Law!
The Richard B. Russell National School Lunch Act as amended in 1994 states
“Schools participating in the school lunch or school breakfast programs shall serve lunches and breakfasts under the program that are consistent with the Guidelines.” 22

23. Key Messages Dietary Guidelines for Americans
Consume a variety of foods within and among the basic food groups while staying within energy needs.
Control calorie intake to manage body weight.
Be physically active every day.
Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products. 23

24. Key Messages Dietary Guidelines for Americans, continued
Choose fats wisely for good health.
Choose carbohydrates wisely for good health.
Choose and prepare foods with little salt.
If you drink alcoholic beverages, do so in moderation.
Keep foods safe to eat. 24

25. Dietary Guidelines for Child Nutrition Programs
Offer a variety of foods within each of the food groups.
Serve meals that help maintain a healthy body and weight.
Promote the need for physical activity every day
Serve plenty of vegetables, fruits, and whole grain products.
Serve a variety of nonfat and low-fat milk and milk products. 25

26. Dietary Guidelines for Child Nutrition Programs, continued
Offer meals low in fat, saturated fat, cholesterol, and trans fat.
Select foods with natural sweeteners and use sugars only in moderation.
Choose and prepare foods with little salt.
Promote an alcohol and drug-free lifestyle.
Practice safe food handling from receiving through clean-up. 26

27. The Food Groups Provide Important Nutrients
Nutrients Provided
Fruits
carbohydrate, fiber, potassium, folate, vitamin A, vitamin C
Vegetables
complex carbohydrate, fiber, vitamin A, vitamin C, folate, potassium, iron, magnesium, vitamin E
Grains
complex carbohydrate, fiber, riboflavin, niacin, thiamin, folate, iron, vitamin E (whole grains)
Milk, Yogurt, and Cheese
protein, calcium, phosphorus, vitamin A, vitamin B-12 Note: Foods in this group contain tat, trans fat, saturated fat, and cholesterol
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
protein, iron, phosphorus, potassium, magnesium, vitamin E
Note: Meat, poultry, fish, and eggs may contain saturated fat, trans fat, and cholesterol 27

28. Recommended Dietary Allowances (RDA)
“ the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people." 28

29. Nutrient Standards in School Meals
Major Menu Source of Nutrient
Calorie
Calcium
Iron
Protein
Vitamin A
Vitamin C 29

30. Menu Planning Systems Traditional Food-Based Menu Planning
Enhanced Food-Based Menu Planning
Nutrient Standard Menu Planning
Assisted Nutrient Standard Menu Planning 30

31. Getting Customer Acceptance
Sight
Customers eat with their eyes first. The food must look good to be acceptable.
Smell
Good food has a pleasing aroma.
Touch
How it feels in the mouth.
Taste
Food flavors should appeal to students’ taste.
Sound
The crunch of celery or a fresh apple helps to whet the appetite. 31

32. Ideas for Getting Customer Acceptance
Introduce new foods
gradually along with old favorites for greater acceptance.
by offering a small taste with the meal.
Provide a high-quality, nutritious product.
Observe, ask, and listen to customers.
Create a dining experience.
Understand and respect differences among students. 32

33. Calories What is a calorie? Why should we count calories?
Where do calories come from?
Fat
Protein
Carbohydrate
Alcohol 33

34. Total Daily Fat Grams (gm)
Maximum
Recommended Fat Intake
Age
Total Daily Calories
Total Daily Fat Grams (gm)
Fat Grams Per Meal (gm)
Child
4-6
1800
60 gm
20 gm
7-10
2000
67 gm
22 gm
Male
11-14
2500
83 gm
28 gm
Female
11-18
2200
73 gm
24 gm
15-18
3000
100 gm
33 gm 34

35. Fiber 35

36. Fiber Facts
Fiber may be lost in peeling as it is often concentrated in the skin and other outer layers of fruits and vegetables.
Processing methods frequently reduce fiber content; for example, white flour and white rice have less fiber than whole-grain flour and brown rice.
Research indicates possible protective effects of dietary fiber against colon cancer, heart disease, and diabetes. 36

37. Fiber Facts, continued
Plants contain different kinds and amounts of fiber components.
Foods containing soluble fiber may help reduce blood cholesterol levels.
Eating foods containing insoluble fiber is important
for proper bowel function and
can reduce symptoms of chronic constipation, diverticular disease, and hemorrhoids. 37

38. Functions of Protein 1. Growth and maintenance
2. Helps maintain fluid and acid base balance
3. Can supply calories for energy
4. Helps fight infections and build immunity
5. Aids in blood clotting
6. Other: Serves as a transportation system in the body for other nutrients and replacing body tissues and cells. 38

39. Building Blocks of Protein
Amino Acids
ESSENTIAL AMINO ACIDS 39

40. Complementary Proteins Meat Alternates
Bread and Peanut Butter
Rice and Beans
Tofu and Rice
Pasta and Beans
Corn and Lima Beans
Hummus and Pita Bread 40

41. Vitamins and Minerals Vitamins Fat and Water Soluble Minerals
Sodium and Calcium
Food Groups
Missing Nutrients 41

42. Fat in the Menu
Fat is used in baking for tenderizing, adding flakiness, flavor, and other reasons.
Fat is used to emulsify or thicken sauces and gravies.
Is used in cooking to transfer heat to foods. 42

43. Functions of Sugar in Foods and Cooking
Sugar tastes good and adds flavor
Sugar preserves foods
Sugar is a tenderizer and adds volume 43

44. Functions of Sugar in Foods and Cooking, continued
Sugar adds color by aiding in browning
Sugar provides thickening to food products
Sugar feeds the yeast during the fermentation process in yeast breads 44

45. 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 45

46. 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 46

47. Hidden Sources of Sodium
Product Function
Baking powder Leavening agent
Baking soda Leavening agent
Monosodium glutamate Flavor enhancer
Sodium benzoate Preservative
Sodium caseinate Thickener and binder
Sodium phosphate Emulsifier, stabilizer
Sodium propionate Mold inhibitor
Sodium saccharin Artificial sweetener
Sodium citrate Added to soft drinks and fruit drinks
Sodium nitrite Curing agent in meat, provides color, prevents botulism 47

48. Standardized Recipes
A standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the same food results and yield every time when the
exact procedures are used,
with the same type of equipment, and
the same quantity and quality of ingredients.
Source: A Menu Planner for Healthy School Meals (1998). USDA. 48

49. Why Use A Standardized Recipe?
Quality Control
Portion Control
No Substitutions
Cost Control
Time Savings
Inventory Control
Consistent Results 49

50. Parts of a Standardized Recipe
Recipe Title
Recipe Category
Ingredients
Weight/Volume of Each Ingredient
Nutrients per Serving
Variations
Critical Control Points 50

51. Parts of a Standardized Recipe, continued
Preparation Instructions
Cooking Temperatures and Time
Serving Size
Recipe Yield
Equipment and Utensils to be Used
Marketing Guide for Selected Ingredients
Nutrient Analysis 51

52. Steps in Using a Recipe Study the recipe carefully.
Understand terms and definitions.
Ask questions to clarify information.
Check the yield, temperature, and cooking time.
Assemble in order of use– tools, utensils, and equipment. 52

53. Steps in Using a Recipe, continued
Assemble ingredients.
Do prepreparation – grease pans, wash and cut fruits/vegetables, preheat oven, measure and weigh ingredients.
Follow the recipe exactly.
Cook for the time and at the temperature stated in the recipe or procedure. 53

54. Purpose of Production Schedules
They provide
Information about the menu, foods and recipes to use, and portion sizes.
A systematic method and place for staff to record information about amount prepared and leftover.
Documentation of quantities prepared and served
Information for forecasting. 54

55. Measuring Tools Measuring Spoons Liquid Measuring Containers
Dry Measuring Containers 55

56. Seven Measures Measuring Spoons
Used for measuring small quantities
Available in variety of styles
1/4 teaspoon
1/3 teaspoon
1/2 teaspoon
1 teaspoon
1 tablespoon 56

57. Seven Measures Ounce to Gallon Conversion
Fluid ounce
Cup = 8 ounces
Pint = 2 cups or 16 ounces
Quart = 4 cups or 32 ounces or 2 pounds
Gallon= 4 quarts or 128 ounces or pounds 57

58. Common Conversions 3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup 58

59. Common Conversions, continued
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup 59

60. Common Conversions, continued
8 fluid ounces = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon 60

61. Liquid Measuring Containers61

62. Liquid Measuring Containers, continued
Available in metal and plastic
Plastic have graduations on both sides; more accurate for liquid measuring
Available in a variety of sizes 62

63. Dry Measuring Containers
Usually metal for durability
Flat top edge for leveling contents 63

64. Weighing Tools
Balance Scales
Spring Scales
Electronic Scales 64

65. Balance Scales Balance product weight against lead weights
Require several sizes of lead weights as co-balance
Edlund Company™ 65

66. Spring Scales Come in a variety of sizes
Dial may be fixed or adjustable
Pointer should be set to zero before using
Edlund Company™ 66

67. Electronic Scales Digital read out
Units of measure changed easily by flipping switch
Should be reset after each measurement
AJ A ntunes & Company™ 67

68. Portion Control Tools
Scoops/Dishers/Dippers
Spoodles
Ladles
Spoons 68

69. Scoops/Dishers/Dippers
Often are color coded
Range in size from
Size = number of level scoops/quart
Size on blade or handle 69

70. Spoodles Combination spoon and ladle
Available in sizes from 2 oz to 8 oz
May be solid or perforated 70

71. Ladles Available in sizes from 2 oz to 8 oz
Good for soups, sauces, creamed foods, or other similar foods 71

72. Serving Spoons Least accurate portion tool
Good for serving pre-portioned items
May be solid, slotted, or perforated
Are not identified by a number 72

73. Basic Kitchen Skills Desirable work habits;
Ability to organize the work to be done-Mise en place;
Correct use of standardized recipes, weights, and measures;
Proper use of equipment; and
Strict adherence to rules of food safety and sanitation. 73

74. Basic Cooking Methods Moist Heat Dry Heat
Poaching, simmering, boiling, steaming, blanching, and shocking
Dry Heat
Roasting, baking, sautéing, and stir-frying 74

75. Enhancing Flavors Enhance flavor by Examples Adding spices
Nutmeg, Cinnamon, Cardamom
Adding herbs
Dill, Rosemary, Thyme, Cilantro, Oregano
Adding seasoning foods
Garlic, Onion, Leek, Lemon, Orange
Additional seasonings
Tabasco, Soy Sauce, Worcestershire
Cooking method
Browning, grilling, marinating, caramelizing 75