Transcript Objectives: Whole-Grain Breads

This training is conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
Healthy Cuisine for Kids
Seminar
Improving Culinary Skills in
Child Nutrition Programs
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Whole-Grain Breads
Lesson Four
Healthy Cuisine for Kids
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Objectives: Whole-Grain Breads
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Apply the Dietary Guidelines for Americans message
to the role of whole-grain breads in a healthy diet.
State the nutrient requirements in child nutrition
program meal patterns and program standards related
to whole-grain breads.
Describe the contribution of whole-grain breads to the
appeal and acceptability of the menu.
Apply the correct methods for selecting and handling
whole-grain breads to ensure high-quality and safe
products are served to the customer.
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Objectives: Whole-Grain Breads,
continued
5.
Describe the application of
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6.
culinary techniques,
basic skills, and
cooking methods in preparing breads items to produce
appealing products consistent with the Dietary
Guidelines for Americans recommendations.
Identify ways to use whole-grain bread speed-scratch
products to reduce labor without sacrificing product
quality.
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Objectives: Whole-Grain Breads,
continued
7.
Describe various methods of enhancing the flavor of
whole-grain bread items in the preparation/cooking
process.
8.
Describe appropriate garnishes for bread items to
increase their appeal and acceptability.
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Nutrition Focus
Whole-Grain Breads
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Nutrient Contribution of
Whole-Grain Breads
• Major Contributions
- Thiamin, Folate, Magnesium, Iron, Copper, and
Carbohydrates, including Fiber
• Substantial Contributions
- Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin
B12, Calcium, Phosphorus, Zinc, Potassium, Protein,
and 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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Functions of Sugar in
Foods and Cooking
• Sugar tastes good and adds flavor.
• Sugar preserves foods.
• Sugar is a tenderizer and adds volume.
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Functions of Sugar in Foods and
Cooking, continued
• Sugar adds color by aiding in caramelization.
• Sugar provides thickening to food products.
• Sugar feeds the yeast during the fermentation
process in yeast breads.
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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.
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Applying the Dietary Guidelines for
Americans to Breads
• 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 lowfat milk and milk products.
• 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 three
1-ounce equivalents of whole grains and three 1-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 of servings needed daily varies with age,
activity, and gender.
Source: DGA 2005
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Meal Pattern
• Breakfast: Two servings of grains or breads, or
one serving of each.
• Lunch:
– A slice of bread or equivalent serving of biscuits
or rolls, or
– One-half cup of cooked rice, noodles, other pasta
products, or cereal grains.
– At least eight servings per week – more when an
older age group is served.
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Grain-based Products in Menus
• Bread
– Ready-to-eat, whole-wheat or enriched, speed-scratch or
made from scratch
– Made from a variety of grains, including 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
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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, and shortening
Shorteners
Sugars and syrups
Sweeteners
Baking powder, soda, yeast,
and steam
Leaveners – chemical,
organic, and physical
Herbs, spices, nuts, fruits,
and flavorings
Flavoring, seasonings
Salt
Flavoring, preservative
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National Food Service Management Institute
The University of Mississippi
• Mission: To provide information and services that promote
the continuous improvement of child nutrition programs
• Vision: To be the leader in providing education, research, and
resources to promote excellence in child nutrition programs