Transcript Planning a Healthy Cuisine for Kids Workshop

Meat and Meat
Alternates
Module Three
Healthy Cuisine for Kids
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Objectives:
Meats and Meat Alternates
1. Apply the DGA messages to the role of meat
and meat alternates in a healthy diet.
2. State the nutrient requirements in child nutrition
meal patterns and program standards related
to meats and meat alternates.
3. Describe the contribution of meats and meat
alternates to the appeal and acceptability of the
menu.
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Objectives:
Meats and Meat Alternates, continued
4. Apply the correct methods for selecting and
handling meats and meat alternates to ensure
high quality and safe products.
5. Describe the application of
• culinary techniques,
• basic skills, and
• cooking methods needed in preparing meats and
meat alternates to produce nutritious and
appealing products consistent with the nutrition
principles of the DGA.
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Objectives:
Meats and Meat Alternates, continued
6. Identify ways to use meats and meat alternates
speed scratch products to reduce labor without
sacrificing product quality.
7. Describe various methods of enhancing the flavor
of meats and meat alternates.
8. Describe appropriate garnishes for meats and
meat alternates.
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Nutrition Focus
Meats and Meat
Alternates
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Meats and Meat Alternates
Meats
Meat Alternates
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Beef
Pork
Poultry
Fish
Cheese
Eggs
Cooked dry beans and peas
Peanut and other seed butters
Tofu
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Sources of Complete and
Incomplete Protein
• Meats are from animals and provide
complete protein.
• Meat alternates, except cheese and
eggs, are from plants and provide
incomplete protein.
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Contributions of Nutrients in Meat,
Poultry, Fish, Eggs, and Nuts Group
Major
Substantial
• Protein
• Vitamins
• Vitamins
Niacin
Vitamin B6
• Minerals
Zinc
Thiamin
Riboflavin
Vitamin B 12
• Minerals
Potassium
Iron
Magnesium
Copper
Phosphorus
• Linoleic Acid
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Nutrient Contribution
From Meat Alternates
Legumes
• Protein
• Minerals
• Vitamins
• Fiber
Cheese, Eggs, Nuts
• Protein
• Minerals
• Vitamins
• Fat
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Complementary Proteins
• Refried beans on a corn tortilla with a little
cheese
• Black beans and rice
• Black-eyed peas and cornbread
• Hoppin’ John (black-eyed peas and rice)
• Succotash (corn and lima beans)
• Black bean salad with peanut butter
sandwich
• Hummus and pita bread
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Meat Alternates Help Supply
Shortfall Nutrients
Shortfall nutrients for children are calcium,
magnesium, potassium, and fiber.
Meat alternates, such as legumes and
grains are good sources of fiber and
contain significant amounts of other
shortfall nutrients.
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Other Meat Alternates
Eggs and Cheese
Eggs belong to the meat group and are used in
• cooking and baking
• breakfast main dishes
• salads and sandwiches
Cheese belongs to the milk group, and is used in
• cooking and baking
• main dishes
• salads and sandwiches
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Functions of Eggs
Function
Examples
Thicken food
Egg custard, quiche
Add color
Yellow cake, egg custard
Provide moisture
Cookies, brownies
Form emulsions
Mayonnaise
Add flavor
Bread, sauces
Provide nutrients
Protein, vitamins, iron
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Applying the DGA to
Meats and Meat Alternates
• 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.
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Applying the DGA to
Meats and Meat Alternates, 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.
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Critical Control Point (CCP)
• A critical control point (CCP) is an essential step
to control, prevent, eliminate, or reduce a food
safety hazard to an acceptable level.
• Loss of control at this point may result in a health
risk.
• Type of delivery system, food product purchased,
and cooking method influences the CCP in the
preparation/delivery process.
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Critical Control Limits (CCL)
The Critical Control Limits (CCL) describe a
standard for controlling the CCP.
• The CCLs are minimum or maximum times and
temperatures that must be met to keep food safe
at the CCP.
• Always use most recent FDA Code, state
regulations, and local ordinances to set CCL.
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Rules for Preparing and Storing Food
1. Start with clean wholesome foods from
reliable sources.
2. Hold all frozen food at 0F or lower during
delivery and storage.
3. Hold all dry foods, such as beans and peas
in a dry, cool, and dark well-ventilated area.
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Rules for Preparing and Storing Food,
continued
4. Scrub and sanitize cutting boards, knives,
and electric slicers immediately after
using to cut all meats, fish, or poultry.
5. Hold potentially hazardous foods out of
the danger zone (41F to 135F).
6. Thaw frozen meat in the refrigerator at
41F or below.
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Rules for Preparing and Storing Food,
continued
7. Place foods such as meat, poultry, fish, and milk
products in coolers immediately upon delivery.
8. Avoid cross contamination of foods during
preparation, storage, and service.
9. Keep hot foods hot and cold foods cold.
10.Never serve questionable food;
if in doubt throw it out!
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Characteristics of Quality Meat and
Meat Alternates
• 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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Knowing Your Job
• Have essential basic knowledge and skills,
• Know quality standards for preparing and
evaluating the finished product,
• Know how to do your job correctly,
• Have a clear picture of the purpose of the CNP
and,
• Understand that customer service includes both
the food you serve and the way you serve it.
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Basic Skills in Preparation
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Practice effective work habits.
Use standardized recipes and procedures.
Weigh or measure all ingredients.
Use flavorings and seasonings
appropriately.
• Follow the recipe exactly.
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Basic Skills in Preparation, continued
• Select the appropriate cooking/preparation
methods and equipment.
• Use equipment correctly.
• Mise en Place – be organized and manage
your time effectively to produce final products
for “just-in-time” service.
• Follow food safety procedures.
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Preparing Meat For Cooking
1. Remove all visible fat.
2. Add appropriate seasonings/flavorings
to replace flavor lost when fat was
removed.
3. Do not add salt unless the recipe calls for
it. Over time, gradually reduce the
amount of salt in recipes, and replace
with other seasonings.
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Preparing Meat For Cooking, continued
4. Follow directions on recipe for time and
temperature.
5. Prepare meat products as close to the
time of service as possible, and ensure
that food is held at the appropriate
temperature for safety and to retain
quality.
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Processed Main Dish Products
• Have special storage requirements
• Contain directions on package that must
be followed exactly
• Should be cooked for “just in time” service
• Are more expensive than when prepared
from scratch---includes labor and
seasonings
• Must be held correctly on serving line
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What Happens When Meat, Poultry,
and Fish Are Cooked?
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The texture is changed.
The flavor is changed.
The appearance/color is changed.
Bacteria in the raw product are killed.
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Principles of Meat Cookery
1. Always make sure the meat, poultry, and
fish products are thoroughly cooked by
using a thermometer to test the internal
temperature.
2. Establish standards for cooking meat,
poultry, and fish products that are
consistent with your State and local
ordinances.
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Principles of Meat Cookery, continued
3. Cook meat, poultry, and fish at a constant
moderate temperature to obtain a tender
product.
4. Cook foods as close to serving time as
possible to minimize nutrient loss and
ensure quality of product.
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Healthy Cooking Methods
• Dry-heat methods include roasting or
baking, broiling, sautéing, and stir-frying.
• Moist-heat methods that use steam or
liquid to cook foods are braising and
stewing.
• A combination of dry and moist heat
methods where the meat is seared then
placed in liquid to cook.
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