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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 grain-

based 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 ContributionBreads 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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CarbohydratesChoose Your Carbohydrates Wisely!

• Simple Carbohydrates– Energy

• Complex Carbohydrates– 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 MealsServe Examples

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 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 GuidelinesBreads 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 GuidelinesBreads 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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RecommendedServings 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

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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 Grainsand Grain-based Products

1.Start with clean wholesome foods.2.Hold all frozen food at 0F 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

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

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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 SweetenersBaking Powder, soda, yeast, steam

Leaveners-chemical, organic, and physical

Herbs, spices, nuts, fruits, and flavorings

Flavoring, seasonings

Salt Flavor, preservative

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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

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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:– 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

• Breakfast Cereals

• Rice

• Pasta

• Bread

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Rules for GarnishesRule—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• 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• 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!

• 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 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