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Fruits and Vegetables

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  1. Fruits and Vegetables Module Two Healthy Cuisine for Kids

  2. Objectives:Fruits and Vegetables 1. Apply the DGA messages to the role of fruits and vegetables in a healthy diet. • State the nutrient requirements related to fruits and vegetables prescribed in child nutrition meal patterns and program standards. • Describe the contribution of fruits and vegetables to the appeal and acceptabiity of the menu.

  3. Objectives:Fruits and Vegetables, continued • Apply the correct methods for selecting and handling fruits and vegetables to ensure high quality and safe products. • Describe the • culinary techniques, • basic skills, and • cooking methods needed to produce nutritious and appealing products consistent with the nutrition principles of the DGA.

  4. Objectives:Fruits and Vegetables, continued 6. Identify ways to use speed scratch products to reduce labor without sacrificing product quality. 7. Describe various methods of enhancing the flavor of fruits and vegetables.

  5. Nutritional Powerhouses – Fruits and Vegetables • Provide color, texture, flavor, and aroma • Provide valuable nutrients • Vitamins A, C, E, and the B-Complex • Complex carbohydrates including fiber, and water • Contain • Phytonutrients–Found in plant foods • Provides many health benefits • Antioxidants–Found in vitamins A, C, and E • Protects cells from damage and promotes health

  6. Applying the DGA to Fruits and Vegetables • Consume a variety of foods within and among the basic food groups while staying within energy needs. • Control calorie intake to manage body weight.

  7. Applying the DGA to Fruits and Vegetables, continued • Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products. • Choose carbohydrates wisely for good health. • Choose and prepare foods with little salt.

  8. Selection and Handling • Fruits and vegetables may be purchased fresh, frozen, dried, or canned. • Proper receiving and dry or refrigerated/freezer storage are essential to preserve quality. • Proper handling procedures are essential to preserve quality of fresh produce.

  9. Quality Standards • Quality Products require • Standardized recipes and procedures • Quality food ingredients • Correct culinary techniques • Quality standards are based on appearance, texture, flavor, and service temperatures. • Quality Score Cards are used to judge the finished product before it is placed on the serving line.

  10. Characteristics of Quality Fruit and Vegetable 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?

  11. Factors Affecting Fruit and Vegetable Quality • Temperature • Product Rotation • Storage and Use Conditions • Proper Handling During Preparation

  12. Child Nutrition Professionals Should … • Have essential basic knowledge and skills. • Use quality standards to judge products. • Know how to do their jobs correctly. • Have a clear picture of the CNP purpose. • Understand that customer service includes the food served and the way it is served.

  13. Speed Scratch Foods Foods that are fully or partially prepared in advance by the CNP or by the processor to • save on-site preparation time, • reduce on-site labor costs, • take advantage of culinary skills, and • conserve energy. These foods may be called value-added, ready prepared, or convenience.

  14. Rules for Speed Scratch 1. Follow package instructions. 2. Use the recommended • Equipment, • Temperature, • Time, and • Holding Procedures. 3. Remember Overcooking + Wrong Temp + Improper Holding = A Poor Quality Product and Unhappy Customers

  15. Preserving the Quality of Fruits and Vegetables • Proper Handling and Storage • Temperature • Product Rotation • Proper Preparation • Proper Cooking • Proper Safety Procedures

  16. Batch Cooking • Sometimes called “cooking to the line” or “just in time.” • Minimizes unnecessary loss of flavor, texture, color, and nutritive value. • Means cooking in small quantities as near the time of service as possible…just enough for a single serving period, or a group of students. • Helps to control costs by reducing waste and leftovers.

  17. Enhancing Vegetable Flavors Bring out the best • Add seasonings such as herbs and spices. • Add other flavorful ingredients including other vegetables, such as onion or green pepper. • Choose a cooking technique, such as browning or roasting. • Cook “just in time” for service.