1. 1 Breads and Grains Module Four Healthy Cuisine for Kids

2. 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. 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. 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. 5 Nutrition Focus Breads and Grains

6. 6 Nutrient Contribution Breads and Grains Major Contributions –Thiamin, Folate, Magnesium, Iron, Copper, and Carbohydrate, including Fiber Substantial Contributions –Vitamin A, Riboflavin, Niacin, Vitamin B 6, Vitamin B 12, Calcium, Phosphorus, Zinc, Potassium, Protein, Linoleic acid

7. 7 Carbohydrates Choose Your Carbohydrates Wisely! Simple Carbohydrates –Energy Complex Carbohydrates –Energy –B vitamins –Fiber –Protein –Minerals

8. 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. 9 Fiber in School Meals ServeExamples 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 grainsPasta, rice, bulgur 4.Fruits and Vegetables Fresh fruit or dried fruit for dessert and snacks; vegetables and fruits with their peels 5.LegumesCanned and/or dry beans and peas— in soup, stews, and salads and as a side dish

10. 10 Applying the Dietary Guidelines Breads 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. 11 Applying the Dietary Guidelines Breads 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. 12 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 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. 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. 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. 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. 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. 17 Rules for Storing Grains and Grain-based Products 1.Start with clean wholesome foods. 2.Hold all frozen food at 0  F 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. 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. 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. 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. 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. 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. 23 Functions and Categories of Ingredients in Baking IngredientsFunctions Flour and eggsStrengtheners Butter, oil, shorteningShorteners Sugars and SyrupsSweeteners Baking Powder, soda, yeast, steam Leaveners-chemical, organic, and physical Herbs, spices, nuts, fruits, and flavorings Flavoring, seasonings SaltFlavor, preservative

24. 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. 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. 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. 27 Grain-based Products in the Menu Breakfast Cereals Rice Pasta Bread

28. 28 Rules for Garnishes Rule—Garnishes shouldExample 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. 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. 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. 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. 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. 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. 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