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 Whole-Grain Breads Lesson Four Healthy Cuisine for Kids

4. 4 Objectives: Whole-Grain Breads 1.Apply the Dietary Guidelines for Americans message to the role of whole-grain breads in a healthy diet. 2.State the nutrient requirements in child nutrition program meal patterns and program standards related to whole-grain breads. 3.Describe the contribution of whole-grain breads to the appeal and acceptability of the menu. 4.Apply the correct methods for selecting and handling whole-grain breads to ensure high-quality and safe products are served to the customer.

5. 5 Objectives: Whole-Grain Breads, continued 5.Describe the application of – culinary techniques, – basic skills, and – cooking methods in preparing breads items to produce appealing products consistent with the Dietary Guidelines for Americans recommendations. 6.Identify ways to use whole-grain bread speed-scratch products to reduce labor without sacrificing product quality.

6. 6 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.

7. 7 Nutrition Focus Whole-Grain Breads

8. 8 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

9. 9 Carbohydrates Choose Your Carbohydrates Wisely! Simple Carbohydrates – Energy Complex Carbohydrates – Energy – B vitamins – Fiber – Protein – Minerals

10. 10 Functions of Sugar in Foods and Cooking Sugar tastes good and adds flavor. Sugar preserves foods. Sugar is a tenderizer and adds volume.

11. 11 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.

12. 12 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.

13. 13 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.

14. 14 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

15. 15 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.

16. 16 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

17. 17 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.

18. 18 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.

19. 19 Functions and Categories of Ingredients in Baking IngredientsFunctions Flour and eggsStrengtheners Butter, oil, and shorteningShorteners Sugars and syrupsSweeteners Baking powder, soda, yeast, and steam Leaveners – chemical, organic, and physical Herbs, spices, nuts, fruits, and flavorings Flavoring, seasonings SaltFlavoring, preservative

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. 35

36. 36

37. 37

38. 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