1. Preparing Healthy School Meals

2. Overview of Lessons Module 1: Introduction; Fruits; Vegetables; and Salads Module 2: Meat, Poultry, & Fish; Sandwiches; Dry Beans & Peas; and Pasta, Rice & Grains Module 3: Soups; Dairy Products; Eggs; and Sauces Module 4: Cakes, Cookies & Pastry; Yeast Breads; Quick Breads; and Seasonings 2

3. Lesson Objectives Incorporate principals of Dietary Guidelines for Americans into the planning and preparation of school menus. Improve quality and appeal of school meals served to children. 3

4. Introduction: Important Terms Culinary Culinary Technique School Nutrition Assistant Just-In-Time Preparation 4

5. Important Terms (cont.) Manager Mise en Place (Meez-un-plahss) Nutrients School Nutrition Team 5

6. Quality Standards Appearance Texture Flavor Ideal service temperature 6

7. Five-Step Process 1.Plan food production for just-in-time service. 2.Review the Quality Score Card and the recipe. 3. Organize equipment and ingredients. (Mise en place) 4. Use the right culinary technique. 5. Delivery a quality product to your customers. 7

8. Step One Plan food production for just-in-time service….. What types of food should food be prepared in smaller batches just-in-time for service? What types of food may be prepared in larger batches and held for service? 8

9. Step Two Review the Quality Score Card and the recipe….. What are the quality standards for appearance and texture? What are the quality standards for taste and temperature? 9

10. Quality Score Card 10

11. Step Three Organize equipment and ingredients… What is the proper equipment for this recipe? What are the proper ingredients for this recipe? 11

12. Step Four Use the right culinary technique….. What is the proper step-by-step technique for this recipe? Does the recipe include the correct technique? 12

13. Step Five Deliver a quality product….. Conduct a quality standard evaluation of the item before placing it on the serving line. Every item on the serving line represents the efforts of the Child Nutrition Team. 13

14. Mise en Place Collect ingredients Collect tools Prepare equipment Set up work station 14

15. Activity Review the Five Step Process using USDA Baked Cajun Fish recipe in Participant’s Workbook. 15

16. Video: Mise en Place 16

17. Using a Chef’s Knife 1.Keep your fingers curled back and grip the food being cut. 2.Hold the knife in the other hand. 3.While keeping the knife’s tip on the cutting surface, lift the heel of the knife. 4.Using the second joint of your index finger as a guide, cut a slice using a smooth, even downward stroke. 17

18. Activity Demonstration: The proper way to hold a chef’s knife. 18

19. Video: The Chef’s Knife 19

20. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!