Road to SMI Success Manual - Region 10 Education Service Center

More documents

Recommendations

Info

Appendix R Food Preparation Practices for Healthy School Meals Train all foodservice staff in food preparation techniques that guarantee food quality, limit calories from fat, and keep sodium in moderation while providing the calories and nutrients that children need to develop healthy bodies and minds. To reduce fat ✓ Trim visible fat from raw meats before cooking. ✓ Cook meat on rack or drain fat from cooked meat (put in colander to drain or use a meat baster to remove fat). ✓ Chill meats, meat drippings, soups, stews, and sauces, when appropriate, so fats will solidify and can be easily removed. ✓ Limit deep-fat and pan frying; bake, broil, or steam foods instead. When using precooked breaded meats, poultry, or fish, oven bake instead of frying them. ✓ When deep-fat fried foods are offered, select an unsaturated fat and carefully follow correct temperature, time, and draining procedures. ✓ Modify recipes by reducing the amount of butter, margarine, oil, or shortening called for in the recipe, as appropriate. Reduce amounts of butter/margarine used for seasoning; do not use bacon grease, lard, or salt pork. ✓ Use non-stick cooking spray or parchment paper to reduce the amount of fat needed to prevent baked products from sticking. When serving fried fish or fried potatoes, offer low-fat condiments (e.g., lemon wedges, malt vinegar, catsup, sweet and sour sauce) instead of tartar sauce or other high-fat sauces. ✓ ✓ ✓ ✓ Use skim milk or non-fat dry milk in place of whole milk or cream in recipes when possible. Use plain yogurt instead of sour cream. In preparing items such as potato salad, carrot-raisin salad, chicken salad, etc., replace a portion of the mayonnaise-type salad dressing with plain, low-fat, or non-fat yogurt. Reduce the amount of salad dressing you use on tossed or mixed salad. To reduce salt or sodium ✓ Modify recipes by reducing the amount of salt, soy sauce, Worcestershire sauce, and other salty condiments as appropriate. Omit monosodium glutamate (MSG) from recipes. ✓ Do not add salt to canned vegetables. ✓ Lightly salt fresh and frozen vegetables and entrees. Gradually reduce the amount of salt as low as the students will accept. ✓ Experiment with herbs, spices, and lemon for seasonings to use in place of salt. ✓ Reduce or eliminate the salt in the cooking water when cooking rice or pasta, if these foods will be served with a sauce or gravy or in a casserole. 118
Appendix R Food Preparation Practices for Healthy School Meals (continued) To increase fiber ✓ Leave edible peels/skins on fruits and vegetables (e.g., use unpeeled apple in salads and fruit cups, leave potatoes unpeeled) for added fiber. ✓ Add whole-wheat flour to baked items such as rolls, cookies, etc. To retain nutrients ✓ Cook vegetables in small batches until only tender-crisp. Do not hold longer than 20 minutes to retain nutrients, flavor, and color. Develop and use standardized recipes ✓ Every recipe that you use in your kitchens must be standardized. This includes all recipes that have more than one ingredient. Use the following procedures to monitor the use of standardized recipes: ✓ Determine if the correct recipe is being used that was planned for the menu. ✓ Examine the ingredients that have been used to ensure that the recipe is prepared as planned. ✓ Check the quantity or yield that was prepared for the site. ✓ Determine if there are leftovers and the reason for overproduction. ✓ Observe portioning to ensure the correct serving utensil is used. ✓ Examine the kitchen setting and equipment needed to prepare the recipe. ✓ Make following standardized recipes one of the criteria for performance evaluation. This indicates the SFA’s priorities. The U.S. Department of Agriculture defines a standardized recipe as one that: ◆ ◆ Is tried, adapted and retried several times for use by a given foodservice operation. Produces the same good results and yield every time by using the exact same procedure, same type of equipment, and same quantity and quality of ingredients. 119
Page 1 and 2:
A Guide for School Foodservice Dire
Page 3 and 4:
ACKNOWLEDGEMENTS...................
Page 5 and 6:
Acknowledgements The U.S. Departmen
Page 7 and 8:
Acronyms ANSMP APP CAP CFR CN CNP C
Page 9 and 10:
Child Nutrition (CN) Database - A n
Page 11 and 12:
Fortified Foods - Foods with added
Page 13 and 14:
Offer Versus Serve (OVS) for Food-B
Page 15 and 16:
School Breakfast Program (SBP) - Th
Page 17 and 18:
INTRODUCTION SMI success is as simp
Page 19 and 20:
Introduction Improving School Meals
Page 21 and 22:
Introduction SMI Is Important: Show
Page 23 and 24:
Chapter 1 A Comparison of the Vario
Page 25 and 26:
Chapter 1 Chapter 1 Nutrient-Based
Page 27 and 28:
Chapter 1 Comparison of Menu Planni
Page 29:
Chapter 1 13
Page 32 and 33:
Chapter 2 Advantages and Disadvanta
Page 34 and 35:
Chapter 2 Available Lunch Modificat
Page 36 and 37:
Chapter 2 If more than one age/grad
Page 38 and 39:
Chapter 2 Serving the Appropriate P
Page 40 and 41:
Chapter 2 What Does It Take To Impl
Page 42 and 43:
26 Chapter 2
Page 44 and 45:
Chapter 3 Consult the Nutrient Anal
Page 46 and 47:
Chapter 3 Some State agencies may r
Page 48 and 49:
Chapter 3 ◆ ◆ ◆ Include a var
Page 50 and 51:
Chapter 3 Menu planners are encoura
Page 52 and 53:
Chapter 3 Examples of consistent me
Page 54 and 55:
Chapter 3 Variations in Lunch Struc
Page 56 and 57:
Chapter 3 Had all of the side dishe
Page 58 and 59:
Chapter 3 ◆ Offering a variety of
Page 60 and 61:
Chapter 3 The nutrient analyses of
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Chapter 4 ◆ If you plan menus usi
Page 68 and 69:
Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
Page 70 and 71:
Chapter 4 Identifying Fat Levels in
Page 72 and 73:
Chapter 4 Grains and Breads ✓ Spe
Page 74 and 75:
Chapter 4 To Maintain Quality and C
Page 76 and 77:
Chapter 4 ◆ ◆ ◆ Offer meals t
Page 78 and 79:
Chapter 4 If you have made the deci
Page 80 and 81:
Chapter 4 ◆ ◆ Thaw foods proper
Page 83 and 84: Chapter 5 It takes more than school
Page 85 and 86: Chapter 5 Home Activities Home acti
Page 87 and 88: Chapter 6 Each SFA will be schedule
Page 89 and 90: Chapter 6 Menus Complete written me
Page 91 and 92: Chapter 6 Examples of Food Product
Page 93: Chapter 6 Nutrient-Based Menu Plann
Page 96 and 97: SMI Resources Resource Description
Page 103: APPENDICES SMI Road to Success Appe
Page 106 and 107: Appendix B SCHOOL LUNCH PATTERNS TR
Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
Page 110 and 111: Appendix F Nutrient Standard Menu P
Page 112 and 113: Appendix G-2 Grains/Breads Requirem
Page 114 and 115: Appendix I Sample Product Formulati
Page 116 and 117: Appendix K Manufacturer’s Data Su
Page 118 and 119: Appendix L Sample Food Substitution
Page 120 and 121: Appendix M Food Sources of Vitamin
Page 122 and 123: Appendix M Food Sources of Calcium
Page 124 and 125: Appendix M Food Sources of Iron All
Page 126 and 127: Appendix M Food Sources of Dietary
Page 128 and 129: Appendix N Menu Planning Practices
Page 130 and 131: Appendix O Milk Fat Comparison Char
Page 132 and 133: Appendix Q Purchasing Practices for
Page 136 and 137: Appendix S Meal Service Practices f
Page 138 and 139: Appendix U Checklist of Documents N
Page 140 and 141: Appendix V NSMP/ANSMP - Structuring
Page 142 and 143: 126
Page 144: 128
show all

Road to SMI Success Manual - Region 10 Education Service Center

Create successful ePaper yourself

Delete template?

Save as template?