Culinary Nutrition Associates LLC, 2018

3y ago
84 Views
2 Downloads
5.79 MB
287 Pages
Last View : 1d ago
Last Download : 3m ago
Upload by : Macey Ridenour
Transcription

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: program.intake@usda.gov.This 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

Related Documents:

Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary

Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that

Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a

Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12

1207 kennedy st. nw llc 1208 meigs place ne llc 1209 u street llc 121 53rd st se dc l.l.c. 121 associates limited partnership 121 hawaii ave, llc 121 strategies & government relations ltd 1210 18th place ne llc 1210 shepherd st nw llc 1211 18th pl ne llc 1212 connecticut associates limited partnership 1215 kenilworth avenue llc 1215 penn street .

Culinary nutrition is an emerging niche discipline that combines two traditionally-separated career paths of the registered dietitian nutritionist and professional chef. Family and consumer sciences ' (FCS) coursework may be the ideal setting to introduce culinary nutrition as a career path given the three areas of study in the national .

Test Name Score Report Date March 5, 2018 thru April 1, 2018 April 20, 2018 April 2, 2018 thru April 29, 2018 May 18, 2018 April 30, 2018 thru May 27, 2018 June 15, 2018 May 28, 2018 thru June 24, 2018 July 13, 2018 June 25, 2018 thru July 22, 2018 August 10, 2018 July 23, 2018 thru August 19, 2018 September 7, 2018 August 20, 2018 thru September 1

Artificial intelligence, or the idea that computer systems can perform functions typically associated with the human mind, has gone from futuristic speculation to present-day reality. When the AlphaGo computer program defeated Lee Sedol, a nine-dan professional master, at the game of Go in 2016, it signaled to the world that it is indeed possible for machines to think a bit like humans—and .