Healthy Cuisine for Kids
Pre-Seminar Manual for
Participants
National Food Service Management Institute
The University of Mississippi
ET58-10(PSM)
Healthy Cuisine for Kids
Pre-Seminar Manual
This project has been funded at least in part with Federal funds from the U.S. Department of
Agriculture, Food and Nutrition Service through an agreement with the National Food Service
Management Institute at The University of Mississippi. The contents of this publication do not
necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention
of trade names, commercial products, or organizations imply endorsement by the U.S.
government.
The University of Mississippi is an EEO/Title VI/Title IX/Section 504/ADA/ADEA Employer.
© 2010, National Food Service Management Institute, The University of Mississippi
Except as provided below, you may freely use the text and information contained in this
document for non-profit or educational use providing the following credit is included:
Suggested Reference Citation:
National Food Service Management Institute. (2010). Healthy cuisine for kids. Pre-seminar
manual for participants. University, MS: Author.
The photographs and images in this document may be owned by third parties and used by The
University of Mississippi under a licensing agreement. The University cannot, therefore, grant
permission to use these images. For more information, please contact [email protected].
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Healthy Cuisine for Kids
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National Food Service Management Institute
The University of Mississippi
Building the Future Through Child Nutrition
The National Food Service Management Institute was authorized by Congress in 1989 and
established in 1990 at The University of Mississippi in Oxford and is operated in collaboration
with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant
agreement with the United States Department of Agriculture, Food and Nutrition Service.
PURPOSE
The purpose of the National Food Service Management Institute is to improve the operation of
Child Nutrition Programs through research, education and training, and information
dissemination.
MISSION
The mission of the National Food Service Management Institute is to provide information and
services that promote the continuous improvement of Child Nutrition Programs.
VISION
The vision of the National Food Service Management Institute is to be the leader in providing
education, research, and resources to promote excellence in Child Nutrition Programs.
CONTACT INFORMATION
Headquarters
Administrative Office
The University of Mississippi
Phone: 800-321-3054
Fax: 800-321-3061
www.nfsmi.org
Education & Training Division
Information Services Division
The University of Mississippi
6 Jeanette Phillips Drive
P.O. Drawer 188
University, MS 38677-0188
National Food Service Management Institute
Applied Research Division
The University of Southern Mississippi
118 College Drive #5060
Hattiesburg, MS 39406-0001
Phone: 601-266-5773
Fax: 888-262-9631
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Healthy Cuisine for Kids
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ACKNOWLEDGMENTS
Third Edition Written and Developed by:
Catharine Powers, MS, RD, LD
Culinary Nutrition Associates, LLC
Mary Nix, MEd
Graphics by:
Tami Petitto
Petitto Designs
NFSMI Project Coordinators
Marty Mauldin, MEd, NBCT
Associate Director, Education and Training Division
Beverly Cross
Assistant Director, Education and Training
Executive Director
Kathryn T. Wilson, PhD, SNS
Sincere appreciation is expressed to all individuals who contributed their time and expertise to
the development of the first and second editions of Healthy Cuisine for Kids. A special thanks to
Dr. Charlotte Oakley and Dr. Josephine Martin for their original work.
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TABLE OF CONTENTS
Welcome to Healthy Cuisine for Kids ............................................................................................ 1
Standardized Recipes ...................................................................................................................... 2
Weighing and Measuring................................................................................................................ 4
Weights and Measures – What Am I? ........................................................................................ 5
Handwashing................................................................................................................................... 6
Safe Way to Taste Test ................................................................................................................... 8
Personal Hygiene and Dress Code.................................................................................................. 9
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WELCOME TO HEALTHY CUISINE FOR KIDS
Improving Culinary Skills in Child Nutrition Programs
Day in and day out you prepare and serve school meals that determine the success of the
program – student participation and a balanced bottom line. Your work habits, work skills, and
commitment to your customers determine the outcome. Healthy Cuisine for Kids is designed to
help you, the child nutrition professional on the “front line,” learn nutrition principles and
culinary skills to apply in your work place. You will use these skills to prepare and serve
healthier meals to your customers.
The Healthy Cuisine for Kids seminar is a series of lessons and hands-on culinary experiences
designed to give you the tools and techniques to prepare and serve nutritious, flavorful, and
appealing every day. You will learn culinary techniques for increasing the appeal of fruits,
vegetables, whole grains, beans, lean meats, and meat alternates in school meals.
In preparation for the class, we ask that you review the following topics before coming to the
seminar:
 Standardized Recipes
 Weighing and Measuring
 Food Safety
 Handwashing
 Safe Way to Taste Test
 Personal Hygiene and Dress Code
This handout contains helpful resources for reviewing these topics.
Expectations for Healthy Cuisine for Kids Seminar Participants
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Participate in seminar discussions and activities.
Perform the assigned tasks.
Practice the content presented.
Actively participate effectively as a team member to
o select a team leader for each lab.
o plan, organize, and do each assignment in the laboratory.
o practice culinary skills.
o prepare, taste, and evaluate all food items.
o complete worksheets and assignments.
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STANDARDIZED RECIPES
A Menu Planner for Healthy School Meals defines standardized recipes as follows:
“A standardized recipe is a recipe that has been tried, adapted, and retried several times
for use by a specific food service operation and has been found to produce the same food
results and yield every time.”
A recipe is standardized when
 the exact preparation instructions are used.
 the same type of equipment is used.
 the same quantity and quality of ingredients are used.
A preparation instruction differs from a standardized recipe. A preparation instruction identifies
the steps and techniques needed for combining and preparing or finishing a product, and is found
on packages of commercially prepared mixes, entrees, and other products. These are the products
that we call speed-scratch products. It is just as important to follow these preparation instructions
as it is to follow standardized recipes.
Advantages of Standardized Recipes
Quality Control
Fewer Substitutions
Time Savings
Cost Control
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Inventory Control
Consistent Results
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Consistent
High-quality food items
The same amount of product each time
Portion control
Same size portion
Less likely to run out of food
Time and money are saved
Adding too much or too little of an ingredient
Serving larger or smaller portions than specified
Using a pan size that is different from the one
specified in the recipe
Avoiding or eliminating an unacceptable product
Failing to scrape the pan to get the last two or three
servings
Increasing the skill of the person preparing the
recipe
Ordering the exact amount needed
Staff confidence
Accurate nutrient analysis
Customer satisfaction
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Components of a Standardized Recipe
 Recipe Title
 Recipe Category
 Ingredients
 Weight/Measure of Each Ingredient
 Preparation Instructions
 Cooking Temperatures and Time
 Serving Size
 Recipe Yield
 Equipment and Utensils
USDA recipes also have
 Variations
 Temperature for Holding or Storing
 Marketing Guide for Selected Ingredients
 Nutrient Analysis
 Nutrients per Serving
Steps in Using a Recipe
1. Study the recipe carefully.
2. Understand all the terms and definitions.
3. Ask questions to clarify anything you do not understand.
4. Check the yield, temperature, and cooking time.
5. Assemble, in order of use, all the tools, utensils, and equipment needed.
6. Do pre-preparation – grease pans, wash and cut fruits/vegetables, open cans, preheat
oven, and measure and weigh ingredients.
7. Follow the recipe exactly.
8. Cook for the time and at the temperature stated in the recipe or preparation instruction.
For More Information
U.S. Department of Agriculture, Food and Nutrition Service, with the National Food Service
Management Institute. (2002). Measuring success with standardized recipes. University, MS:
National Food Service Management Institute, www.nfsmi.org.
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WEIGHING AND MEASURING
Measure ingredients carefully.
Rules for weighing ingredients
 Be sure the pointer is on 0 when you begin.
 Place the container for the ingredient on the platform.
 If using a scale with a fixed dial, place the container on the platform; record the weight of
the container. Add the ingredients until the total weight equals the required weight, plus
the weight of the container.
 If using a scale with an adjustable dial, place the container on the platform and turn the
pointer to 0. Add the ingredients until the dial reflects the required weight.
 If using an electronic scale, press the tare button after the container is placed on the
platform.
Rules for measuring dry ingredients
 Use standard measuring equipment.
 Use the largest appropriate standard measuring container to save time and to reduce error.
 Exception: To measure flour, do not use a container larger than 1 quart because flour
packs easily.
 Spoon ingredient lightly into the measuring container. (If lumpy, sift before measuring.)
 Exception: Pack brown sugar firmly into the measuring container so it will take the shape
of the container when emptied.
 Fill the measuring container to overflowing and level off with a straight-edged spatula.
 Avoid shaking or tapping measuring container.
Rules for measuring liquid ingredients
 Use the largest appropriate standard measuring container.
 Place liquid measuring container on a flat surface.
 Pour liquid into the container until it reaches the desired level.
 Read at eye level when using a clear container. If a metal container is used, look inside
the container as the liquid is filled to the desired level.
For more information
National Food Service Management Institute. (2007). On the road to professional food
preparation. University: MS: Author.
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WEIGHTS AND MEASURES – WHAT AM I?
Directions
Match the question “What am I?” with the “Scrambled Answer?”
What am I?
Your Answers
Scrambled Answers
1. I can hold 3 teaspoons.
Tablespoon
2-ounce ladle
2. I can fill 1/4 cup.
3. Use me to serve 1/4 cup of sauce.
4. It takes 2 cups to fill me up.
5. Use me to serve 1/4 cup of brown rice.
6. Four Tablespoons fill me up.
7. Use me to abbreviate teaspoon.
8. My top is smooth when measure is
correct.
9. I can measure 4 fluid ounces.
Cup
4 Tablespoons
Tablespoon
2 pints
16 ounces
8-ounce ladle
Liquid measure
Quart
10. My capacity is 8 fluid ounces.
Pound
11. I weigh a pound.
1/2 cup
12. I fill 1 quart.
Pint
13. I can be filled with 4 quarts.
#16 scoop
14. Use me to serve 1 cup of soup.
teaspoon
15. I can hold 2 pints.
1/4 cup
16. Use me and reduce the time required for
getting the correct amount for recipes.
17. I have a lip for pouring.
16 Tablespoons
Dry measure
18. You can abbreviate me as “lb” or “#.”
Gallon
19. I can fill 1 cup.
Weight
20. You can abbreviate me as “wt.”
Scale
Your trainer will go over the answers with you at the seminar.
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HANDWASHING
Introduction
Handwashing is the single most important practice in any foodservice operation. Child nutrition
employees can improve the safety of the food they serve by washing their hands frequently,
correctly, and at the appropriate times.
Here Are the Facts
Foodborne illnesses are transmitted by food handlers who contaminate food and food contact
surfaces. Individuals who handle food when they have a foodborne illness, gastrointestinal
illness, infected lesion, or are around someone who is ill can pass along those illnesses.
Individuals can simply touch a surface that is contaminated with a bacteria or virus and pass that
along to others. Handwashing minimizes the risk of passing along bacteria or viruses that can
cause foodborne illnesses. Follow state or local health department requirements.
Application
It is important to know how and when to wash hands and exposed areas of the arms.
How?
 Wet hands and forearms with running water at least 100 °F and apply soap.
 Scrub lathered hands and forearms, under fingernails, and between fingers for at least
10–15 seconds. Rinse thoroughly under warm running water for 5–10 seconds.
 Dry hands and forearms thoroughly with single-use paper towels.
 Dry hands for at least 30 seconds if using a warm air hand dryer.
 Turn off water using paper towels.
 Use paper towel to open door when exiting the restroom.
When?
 Beginning of work, either at the beginning of a shift or after breaks
 Before
o Moving from one food preparation area to another
o Putting on or changing gloves
 After
o Using the toilet
o Sneezing, coughing, or using a handkerchief or tissue
o Touching hair, face, or body
o Handling raw meats, poultry, or fish
o Smoking, eating, drinking, or chewing gum or tobacco
o Cleanup activity such as sweeping, mopping, or wiping counters
o Touching dirty dishes, equipment, or utensils
o Handling trash
o Handling money
o Anytime the hands may become contaminated
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For more information:
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2000). Food safety mini-posters: Handwashing.
www.nfsmi.org/documentLibraryFiles/PDF/20080211042308.pdf
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2005). HACCP-based standard operating procedure: Washing hands.
www.nfsmi.org/documentLibraryFiles/PDF/20080213012315.pdf
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University, MS: Author.
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2004). Wash your hands: Educating the school community. University,
MS: Author.
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SAFE WAY TO TASTE TEST
Taste food the following way
 Place a small amount of food into a separate container.
 Step away from exposed food and food contact surfaces.
 Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish
room. Never reuse a spoon that has already been used for tasting.
 Wash hands immediately.
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PERSONAL HYGIENE AND DRESS CODE
Introduction
Good personal hygiene is a basic requirement for implementing a food safety program. All
foodservice employees must follow the standard operating procedures for personal hygiene that
are written for their foodservice operation.
Application
 Report to work in good health, clean, and dressed in clean attire.
 Change apron when it becomes soiled.
 Wash hands properly, frequently, and at the appropriate times.
 Keep fingernails trimmed, filed, and maintained.
 Avoid wearing artificial fingernails or fingernail polish.
 Do not wear any jewelry except for a plain ring with no stones, such as a wedding ring.
 Treat and bandage wounds and sores immediately. When hands are bandaged, wear
single-use gloves to cover bandage.
 Cover any lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover
with an impermeable cover, such as a finger cot or stall, and a single-use glove.
 Eat, drink, use tobacco, or chew gum only in designated break areas where food or food
contact surfaces may not become contaminated.
 Wear suitable and effective hair restraints while in the kitchen.
Remember, follow state or local health department requirements.
For more information
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2000). Food safety mini-poster: Personal appearance.
www.nfsmi.org/documentLibraryFiles/PDF/20080211042946.pdf
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2005). HACCP-based standard operating procedure: Personal hygiene.
www.nfsmi.org/documentLibraryFiles/PDF/20080213010850.pdf
U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service
Management Institute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University, MS: Author.
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