Culinary Nutrition Associates LLC, 2018

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In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulationsand policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administeringUSDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, orreprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.Persons with disabilities who require alternative means of communication for program information (e.g.Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) wherethey applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contactUSDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be madeavailable in languages other than English.To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form,(AD-3027) found online at: http://www.ascr.usda.gov/complaint filing cust.html, and at any USDA office, orwrite a letter addressed to USDA and provide in the letter all of the information requested in the form. Torequest a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:(1) mail: U.S. Department of AgricultureOffice of the Assistant Secretary for Civil Rights1400 Independence Avenue, SWWashington, D.C. 20250-9410;(2) fax: (202) 690-7442; or(3) email: [email protected] institution is an equal opportunity provider. Culinary Nutrition Associates LLC, 2018

ACKNOWLEDGMENTSThis program was developed and written by:Catharine Powers, MS, RDN, LDCulinary Nutrition Associates, LLCGraphics by:Tami PetittoPetitto DesignsCULINARY TRAINERSCatharine Powers, MS, RDN, LDCulinary Trainer, Culinary Nutrition Associates LLCCathy Powers is the owner of Culinary Nutrition Associates LLC and co-author of the textbook,Essentials of Nutrition for Chefs, the IACP 2011 cookbook winner for the Health and Special Dietcategory. She also is the co-author of Portion Photos of Popular Foods and Recipe Nutrient Analysis:best practices for calculation and chemical analysis.Cathy is a trainer with the Institute of Child Nutrition and was project manager for their awardwinning training program, Cooks for Kids and was project coordinator for the revision of theironline course, Culinary Techniques for Healthy School Meals. Cathy spent nearly 15 years at TheCulinary Institute of America (CIA) where she was instrumental in developing the Institute’s cuttingedge nutrition program. She is currently chair of the CIA's Healthy Kids Collaborative.She received her Bachelor of Science in Nutrition and Dietetics from Indiana University ofPennsylvania and her Master of Science in Restaurant, Hotel and Institutional Management fromPurdue University.Tracey Burg, RDCulinary Nutrition Instructor, Boston Medical CenterTracey Burg is a culinary and nutrition instructor in the Nutrition Resource Center at the BostonMedical Center. She is also a trainer for the Institute of Child and Nutrition and the John C. StalkerInstitute of Food and Nutrition at Framingham State University.Previously she owned a daycare center and was dietitian for an elderly nutrition program. She hasalso held positions as clinical dietitian and chef/food production manager.She is a graduate of the Culinary Institute of America and received her BS in food and nutritionfrom Framingham State College. She is a member of the School Nutrition Association and theAcademy of Nutrition and Dietetics.

Samantha Cowens-GasbarroChef and Nutrition Coordinator, Windham Raymond SchoolsChef Samantha Cowens-Gasbarro first discovered her love of food while studying in Madrid, Spain.After returning stateside, she enrolled at Johnson & Wales University in the Culinary NutritionProgram. She spent a few years working in commercial kitchens in Providence, RI until she wasasked to personal chef by her first client. This turned into a successful career as a personal chef inthe Boston Area where she worked with nutrition based clients, such as people managing diabetes,celiac and professional athletes looking to improve their athletic function through diet. She alsotaught and managed at a cooking school, teaching healthy cooking classes to kids and adults. AAfter moving to Maine, she found her new passion in school nutrition. She is the district Chef andNutrition Coordinator at RSU 14 Windham Raymond Schools in Maine, creating new and healthyrecipes, training staff and teaching kids the importance of healthy diets and scratch cooking in theclassroom as well as during her afterschool cooking club. Her passion lies in connecting kids to real,whole local foods. She believes that nutrition education and exposure to new and healthy foods iscrucial to changing children’s eating habits. In additional, she is a garden advocate for her school’sgardens, trying to get students more involved as well as getting more of the produce from thegardens into her school kitchen. Through school nutrition, she hopes to help change the foodculture in our country back to real, whole foods one child at a time.Michael McGreal, CEC, CCE, CHE, FMP, CHA, MCFEDepartment Chair, Culinary Arts, Joliet Junior CollegeChef Michael J McGreal has worked in the foodservice industry for over 30 years, holding positionsat some of Chicago’s premier restaurants and hotels. He earned his chef training degree fromWashburne Culinary Institute in Chicago, his bachelor’s degree in hospitality organizationalmanagement from the University of St. Francis, and his master’s degree in higher educationadministration from Robert Morris University. Chef McGreal joined the prestigious Culinary Artsprogram at Joliet Junior College as an instructor in 1996 and has served as the departmentchairperson since 1999.Chef McGreal serves as a chef consultant for the USDA’s Institute of Child Nutrition (ICN). In thiscapacity, he conducts training on behalf of the USDA and ICN related to the Healthy SchoolsInitiative for foodservice staff around the country. He also serves on the First Lady’s NationalAdvisory Council for the Chefs Move to Schools initiative.Chef McGreal has earned many industry certifications including Certified Executive Chef, CertifiedCulinary Educator, Certified Hospitality Educator, Foodservice Management Professional, CertifiedHotel Administrator and Master Certified Foodservice Executive. His awards include a 2011 ACFPresidential Medallion, the 2009 FENI Postsecondary Educator of the Year, the Illinois Federation ofTeachers Everyday Hero award and the Professional Achievement Award from the University of St.Francis.Chef McGreal’s has authored and co-authored Culinary Arts Principles and Applications, CulinaryMath Principles and Applications, and the National Apprenticeship Program for Cooks.

Matthew John PolingExecutive ChefMatthew Poling serves as the Executive Chef for Greeley-Evans Weld County School District 6. Afterreceiving an AAS in Culinary Arts from Paul Smith’s College in upstate New York, he went on tobecome Sous Chef of the Tuscan Grill in Waltham, MA at the age of 21. Since then he has spent thelast 15 years working in all facets of the food service industry, including fine dining, mom n’ poppizza places, corporate fast-casual chains, and university dining halls.While working for the school district, he oversees the central production kitchen, which preparesaround 10,000 meals a day from scratch for the students of the district. Matt works with the localfarmers to procure fresh produce for the meal programs and ensure good agricultural practices. Inaddition, Matt helps to supervise the burgeoning Food Hub facility at District 6, supplying his andother districts with farm fresh produce and value-added products. He is married to a teacher in thedistrict, and father to two beautiful daughters.

Table of ContentsOverview . 9Purpose of the Culinary Laboratory . 9Lab Responsibilities . 11Mise en place and Organization . 11Preparation . 11Tasting and Product Evaluation . 11Culinary Basics . 14Successful kitchen Production . 15Cooking Guidelines . 16Mise en Place . 17Knife Selection . 18Knife Parts and Functions . 19Sharpening Knives . 20Using your knife . 21Cutting Boards. 22Holding a Knife . 23Cutting Techniques . 24Basic Knife Cuts . 26Culinary Lab Experience: . 27Product Evaluation for Culinary Basics . 34Cooking Vegetables for Greater Appeal . 35Vegetable Cookery . 36Various Forms of Vegetables . 37Blanching Vegetables . 38Steaming . 39Roasting/Baking . 40Oven Roasted Potato Fries. 41Sautéing and Stir-frying. 42Braising and Stewing . 43Glazed Vegetables. 44Team Assignments . 50Great Grains . 80Simmering Grains . 83

Cooking Rice in the Oven . 84Steaming Grains . 85Pilaf . 86Cooking Pasta . 87Team Assignments . 91Product Evaluation for Great Grains . 92Build a Better Sandwich . 125Types of Sandwiches . 126Elements of a Sandwich . 126Types of Bread . 127Spreads. 127Body . 128Garnish . 128Preparing Sandwiches . 129Team Assignments . 135Product Evaluation for Build a Better Sandwich . 170Salads and Salad Bars . 172Salad Types . 173Lettuce and Greens . 174Care of the Salad Greens. 175Composed Salad. 176Types of Salad Dressings . 177Themed Salad Bars. 184Team Assignments . 193Product Evaluation for Salads and Salad Bars. 219Nutrition Matters . 221The Dietary Guidelines for Americans 2015-2020 . 221Principles of Healthy Eating Patterns. 223Food Groups. 224Fiber and Health. 230Grains . 249Reduce the Sodium . 251Sodium reduction in schools: timeline & amount . 254Salt in Cooking. 256Steps for a Successful Cafeteria . 230

Smarter Lunchroom . 230Catchy names . 232Food Naming Word Bank . 233Cues for Positive Communication with Students and Staff . 234Smarter Lunchroom Resources: . 238Farm to School . 239Benefits of Farm to School . 239Getting Started. 240Resources . 242Utilizing speed scratch . 251Speed Scratch Foods . 252Rules for Speed Scratch . 252Speed Scratch Ideas .

Culinary Trainer, Culinary Nutrition Associates LLC Cathy Powers is the owner of Culinary Nutrition Associates LLC and co-author of the textbook, Essentials of Nutrition for Chefs , the IACP 2011 cookbook winner for the Health and Special Diet