Fruits and Vegetables

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Fruits and Vegetables

• Module Two
• Healthy Cuisine for Kids

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ObjectivesFruits 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.

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ObjectivesFruits 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.

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ObjectivesFruits 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.

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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
• PhytonutrientsFound in plant foods
• Provides many health benefits
• AntioxidantsFound in vitamins A, C, and E
• Protects cells from damage and promotes health

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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.

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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.

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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.

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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.

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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?

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Factors Affecting Fruit and Vegetable Quality

• Temperature
• Product Rotation
• Storage and Use Conditions
• Proper Handling During Preparation

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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.

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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.

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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
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Preserving the Quality of Fruits and Vegetables

• Proper Handling and Storage
• Temperature
• Product Rotation
• Proper Preparation
• Proper Cooking
• Proper Safety Procedures

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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 possiblejust enough for a
  single serving period, or a group of students.
• Helps to control costs by reducing waste and
  leftovers.

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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.