1. Healthy Classroom Cookery Sponsored by the Idaho Dairy Council Chefbrenda@brendasfoods.com 208-830-7105

2. Introduction 2010 Dietary Guidelines for Americans Kid Food Trends Mise en Place Design for Menuing, Cooking, Plating, and Presenting 5 Elements of Design Design Cook-off

3. 2010 Dietary Guidelines for Americans Daily Consumption: 2,300 mg/day sodium for children Less than 10% of calories from Saturated Fat Less than 300 mg of dietary cholesterol Trans fats as low as possible Reduce calories from solid fats and added sugars Limit refined grains

4. Typical American Diet Compared to Recommendations

5. Kid Food Trends – Restaurants and Schools “We don’t give kids enough credit. I love when my daughter can eat the same food as myself. Kids want creativity, but we aren’t giving them a chance or trying to educate their palates.” - Chef Rob Corliss (Flavor and The Menu – Healthy Meets Delicious)

6. Kid Food Trends – Restaurants and Schools Speed Scratch/Processed Healthy and Fiber – Legumes and Whole Grains Diary – Yogurt Dips and Dressings – Milk as a beverage Cutting Edge Condiments Ethnic “Global” Dishes Spice Blends

7. Mise en Place Everything in its place – Goal: You should never have to leave your workspace during preparation or cooking Plan for just-in-time service Read the recipe and set the quality standards Decide what culinary techniques to use Setup workflow: equipment and ingredients Clean up as you go! Prep ingredients and then cook

8. Mise en Place and Design MenuingCooking PlatingPresenting

9. “Teaching from the Backdoor” People eat food not nutrients Create an Eating Experience! Color Landscaping Texture Communication Décor

10. Color Menuing Cooking Plating Presenting

11. Landscaping Menuing Cooking Plating Presenting

12. Texture Menuing Cooking Plating Presenting

13. Communication Menuing Cooking Plating Presenting

14. Décor Menuing Cooking Plating Presenting

15. Knife Skills The first step to being a great culinarian!

16. Today’s Cook-off 1.Peach Cobbler Parfait 2.Curry Chicken Salad 3.Sriracha Tilapia 4.Rosemary- Lemon Marinade 5. Fruit Crepes 6.Moroccan Yogurt Hummus 7.Indian Spice Yogurt Dipping Sauce 8.Wet Brazilian Rub

17. Thank You