1. This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

2. 2 Healthy Cuisine for Kids Seminar Improving Culinary Skills in Child Nutrition Programs

3. 3 Meat Lesson Three Healthy Cuisine for Kids

4. 4 Objectives: Meats 1.Apply the Dietary Guidelines for Americans message to the role of meat in a healthy diet. 2.State the nutrient requirements in child nutrition meal patterns and program standards related to meats. 3.Describe the contribution of meats to the appeal and acceptability of the menu.

5. 5 Objectives: Meats, continued 4.Apply the correct methods for selecting and handling meats to ensure high-quality and safe products 5.Describe the application of – culinary techniques, – basic skills, and – cooking methods needed in preparing meats to produce nutritious and appealing products consistent with the nutrition principles of the Dietary Guidelines for Americans.

6. 6 Objectives: Meats, continued 6.Identify ways to use meat-based speed-scratch products to reduce labor without sacrificing product quality. 7.Describe various methods of enhancing the flavor of meats. 8.Describe appropriate garnishes for meats.

7. 7 Nutrition Focus Meats

8. 8 Beef Pork Poultry Fish

9. 9 Contributions of Nutrients in Meat, Poultry, Fish, Eggs, and Nuts Group Major Protein Vitamins - Niacin - Vitamin B6 Minerals - Zinc Substantial Vitamins - Thiamin - Riboflavin - Vitamin B12 Minerals - Potassium - Iron - Magnesium - Copper - Phosphorus Linoleic Acid

10. 10 Applying the Dietary Guidelines for Americans to Meats Consume a variety of foods within and among the basic food groups while staying within energy needs. Control calorie intake to manage body weight. Choose fats wisely for good health. Choose and prepare foods with little salt. Keep food safe to eat.

11. 11 Fats and Health Saturated fats Unsaturated fats Trans fats Cholesterol

12. 12 Fat in the Menu Used in baking for tenderizing, adding flakiness, flavor, and other reasons. Used to emulsify or thicken sauces and gravies. Used in cooking to transfer heat to foods.

13. 13 Maximum Recommended Fat Intake Age Total Daily Calories Total Daily Fat Grams (gm) Fat Grams Per Meal (gm) Child 4-6 180060 gm20 gm Child 7-10 200067 gm22 gm Male 11-14 250083 gm28 gm Female 11-18 220073 gm24 gm Male 15-18 3000100 gm33 gm

14. 14 Characteristics of Quality Meat 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?

15. 15 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.

16. 16 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.

17. 17 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.

18. 18 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.

19. 19 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 include braising and stewing. A combination of dry- and moist-heat methods where the meat is seared then placed in liquid to cook.

20. 20

21. 21

22. 22

23. 23

24. 24

25. 25

26. 26

27. 27

28. 28

29. 29

30. 30

31. 31

32. 32

33. 33

34. 34

35. 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