Transcript Breads and Grains

Breads and Grains
Module Four
Healthy Cuisine for Kids
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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.
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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 grainbased items to produce appealing products
consistent with the DGA recommendations.
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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.
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Nutrition Focus
Breads and Grains
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Nutrient Contribution
Breads 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
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Carbohydrates
Choose Your Carbohydrates Wisely!
• Simple
Carbohydrates
– Energy
• Complex
Carbohydrates
–
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Energy
B vitamins
Fiber
Protein
Minerals
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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
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Fiber in School Meals
Serve
Examples
1. Whole grain
cereals
Hot oatmeal, raisin bran, or wheat or bran
flakes
2. Whole grain
breads
Whole wheat bread, oatmeal bread, wholewheat 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
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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.
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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.
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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 oneounce 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
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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.
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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.
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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
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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
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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.
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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.
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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?
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Basic Skills in Preparation
Effective
Work Habits
Follow Food
Safety
Procedures
Standardized
Recipes and
Procedures
Accurate
Weights and
Measures
Quality Food Essentials
Organize and
Manage time
Season
appropriately
Use
equipment
properly
Select right
Cooking
methods and
Equipment
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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.
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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.
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Functions and Categories
of Ingredients in Baking
Ingredients
Functions
Flour and eggs
Strengtheners
Butter, oil, shortening Shorteners
Sugars and Syrups
Sweeteners
Baking Powder, soda, Leaveners-chemical,
yeast, steam
organic, and physical
Herbs, spices, nuts,
Flavoring, seasonings
fruits, and flavorings
Salt
Flavor, preservative
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Control Points for Healthier Foods
Control Point 1.
Control Point 2.
Control Point 3.
Control Point 4.
Menu Planning
Food Purchasing
Recipe Selection
Healthy Cooking Procedures
and Methods
Control Point 5. Condiments and Dressings
Control Point 6. Storing and Holding at
Correct Temperature
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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:
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Conventional or Convection
Placement of racks and pans
Preheat
Time and temperature
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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..
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Grain-based Products in the Menu
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Breakfast Cereals
Rice
Pasta
Bread
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Rules for Garnishes
Rule—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
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Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids
1. Make the food taste good
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Proper seasoning
Using basic food preparation skills
Consistency
Served at the highest quality and peak of
freshness
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Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids, continued
2. Make the food look good
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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
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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
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Setting Priorities for Preparing and
Serving Healthy Cuisine for Kids, continued
4. Serve food at the appropriate temperature
• Hot foods Hot
• Cold Foods Cold
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Healthy Cuisine for Kids-the final test!
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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?
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My Pledge to My Customers
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._________________________________
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