Transcript Culinary Techniques for Healthy School Meals: Preparing

Preparing Fruits
Lesson Objectives
• Improve the quality of
fruits served.
• Improved the variety of
fruits served.
• Improve the appeal of
fruits served.
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Preparing Fruits: Important Terms
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Culinary*
Culinary Technique*
Ethylene Gas
Just-In-Time Preparation*
Mise en Place (Meez-un-plahss)*
Nutrients*
Seasonal Produce
*Discussed in a prior lesson
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Mise en place
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Cutting boards
Slicing equipment
Knives
Produce sink
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Guidelines for Washing Fruit
• Follow state or local health department
requirements.
• Wash hands using the proper procedure prior
to handling fruit.
• Wash, rinse, sanitize, and air-dry all foodcontact surfaces.
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Washing Fruit (cont.)
• Wash all raw fruits thoroughly under cold
running water before combining with other
ingredients, including:
– unpeeled fresh fruits served whole or cut.
– fruits that are peeled and cut.
• Packaged fruits labeled as being previously
washed and ready-to-eat are not required to
be washed.
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Washing Fruit (cont.)
• Scrub the surface of film fruits using a clean
and sanitized brush designated for this
purpose.
• Remove any damaged or bruised areas.
• Label, date, and refrigerate fresh-cut items.
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Using, Handling, and Storing Fruit
• Review Using, Handling, and Storing Fruits
chart in Participant’s Workbook.
• Produce Safety fact sheets.
• Available at NFSMI.org
• Best Practices for Handling Fresh Produce in
Schools fact sheet.
• Available at NFSMI.org
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Ethylene Gas
• Ethylene Producing Produce
• Ethylene Sensitive Produce
• What are examples of each?
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Menu Planning Tips
• Offer more fresh fruits daily.
• Offer cut-up fresh, frozen, canned, or dried
fruit as a topping for yogurt.
• Offer fruit rich in potassium (bananas).
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Menu Planning Tips (cont.)
• Offer fruit as snacks.
• Offer fresh fruits using a variety of
presentations.
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Demonstration
• A selection of fresh fruit.
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Purchasing Healthy School Foods
• Purchase fruits canned in light syrup or natural
fruit juices instead of heavy syrup.
• Purchase fresh fruits, when feasible, to
substitute for canned fruits.
• Look to local farmers as an alternative for
purchasing fresh produce.
www.farmtoschool.org for more information
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Demonstration
Various purchasing forms of a fruit:
• Fresh
• Frozen
• Dried
• Canned
• Juiced
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Activity
Review labels of canned fruit in heavy syrup,
light syrup, or natural juice.
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Healthy Fruit Facts
• Provide important vitamins, minerals, and
other nutrients.
• Excellent source of vitamin C.
• Low in fat.
• Low in sodium.
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Basic Principles of Preparing Fruits
• Use fresh fruits at their peak of ripeness.
• Wash fresh fruits under cool, running water
before they are peeled or stemmed.
• Cut fresh fruits in to the largest pieces that are
acceptable for serving to children.
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Basic Principles of Preparing Fruits (cont.)
• Prepare fruit dishes so they have an appealing
appearance.
• Prevent oxidation or browning of fruits by
using an acid, such as lemon or pineapple
juice immediately after cutting.
• Store and serve at the right temperature.
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Activity
• Demonstrate apple dipped in lemon juice and
apple that was not dipped.
• Discuss the Flavor Enhancement Chart in
participant’s workbook.
• Taste test herbs and spices.
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Video: Preparing Fruits
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Fruit Salads and Side Dishes
• Select the appropriate
form for the recipe.
• Prepare in serving size
pieces and keep chilled
and covered until
service.
• Prepare fruit dishes so
that they have the
appropriate texture.
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Video: Preparing Fruit Side Dishes
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Baked Fruits
• Select a recipe for the baked fruit item.
• Use the right form of the fruit for the recipe.
• Prepare the baked fruit recipe.
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Video: Preparing Baked Fruit
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Fruit Sauces
• Select a recipe for the fruit sauce.
• Use the right form of the fruit for the recipe;
adjust sugar as needed.
• Prepare the fruit sauce recipe.
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Video: Preparing Fruit Sauces
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Activity
• Review the Quality Score Card for Fruits found
in the Participant’s Workbook.
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Thank You!
National Food Service Management
Institute
www.nfsmi.org
800-321-3054