CULINARYTRAINING

GUIDEPresented by:

the producemom

®

Indiana Department of Education & The Produce Mom® present

CulinaryTrainingandSmarterLunchroomsStrategies

March 13-16, 2017 Charlestown High School

Franklin Community Middle School Carroll High School

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture. The contents of this publication do not necessarily reflect the view 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.

Additional support: DudaFarmFreshFoods

I. REGISTRATION(12:30pm–1:00pm)Checkin,registerfordoorprizes,receiveprintedmaterialsfortraining,teamassignments,textmessageregistration

II. INTRODUCTIONandFOODFOCUS(1:00pm–2:00pm)Goalsoftraining,2015DietaryGuidelines,UnderConsumedVegetableSubgroups,SmarterLunchrooms

III. POWERUPWITHPRODUCE,starringChefToddFisher(2:00pm–4:30pm)Culinaryterminology,Knifeskills,Culinarytechniques,Recipedemonstrationandsampling

IV. ACTIONPLANS(4:30pm–5:15pm)Marketingstrategiesforvegetablesub-groups,TeamActivities,NationalSchoolLunchWeekactionplan

V. WRAPUPandSURVEY(5:15pm–6:00pm)Completeonlinesurvey,receivecertificateofcompletion,doorprizes

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TextSCHOOLMEALSto55498

GainaccesstofreeeBooksaboutthetopicsdiscussedintoday’strainingaswellasresourcesandremindersforNationalSchoolLunchWeek.Youwillreceiveauto-dialedtextalertsfromTheProduceMomLLC.Noconsentreq'dforpurchase.Msg&dataratesmayapply.Msgfrequencyvaries.ReplySTOPtostop,HELPforhelp.Terms:http://55498.io/t.Privacypolicy:http://55498.io/h.

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MeettheChef

ChefToddFisherMonterey,California

CorporateChefandBrandAmbassadorforDudaFarmFreshFoodsVotedMontereyCounty’sFavoriteChef

Standside-by-sidewithChefToddFisherandyouwillseeacreativegiantinredclogswhotakesapracticalapproachtocookingmagnificentfood.BoldAmericancuisine,anchoredinacasualstylewithsophisticatedtechniques,definesChefTodd’sdistinctivediningexperiences

OverthelasttwodecadesChefToddhasheldseveralprestigiouskitchenpostsaroundtheMontereypeninsula,orchestratedlivelyculinarycollaborations,pioneeredfarmtotablediningandtraveledthecountryastheCelebratedHostof“TheUnitedStatesofBacon”onDiscoveryNetworks.Hecanoftenbefoundonairwaysandtelevision,promotinghispassionforfoodandbuildinghiscelebritystatus.

InAprilof2014,ChefToddassumedthereinsoftheHistoricMontereyLandmark,Tarpy’sRoadhouse.InJanuary2017,ChefToddannouncedhislatestendeavor,VicePresident/DirectorofCulinaryatFolktaleWineryinCarmelValley,withsightsonotheruniqueopportunities.

ChefToddhasalwayshadadeepconnectiontotheAgriculturalindustryoftheSalinasValley.AsCorporateChefandBrandAmbassadorforDudaFarmFreshFoods,ChefToddisproudtoworkwiththefinestingredientsavailable,toshowcasethedeliciousflavors,versatilityandhealthbenefitsofeverycropgrownbyDudaFarmFreshFoods.

Consideringallofhisprofessionalaccomplishments,Fisher’smostprestigioustitlesareHusbandandFatherasheshareshislifeintheMontereypeninsulawithhisbeautifulbride,Adaand5amazingchildren.InthewordsofChefToddFisher,“Livelifelikeyoumeanit,everyday!”

ThankyoutoDudaFarmFreshFoodsforbringingChefToddFishertoIndianaforthistraining!

4

GetSocial

IndianaDepartmentofEducation@EducateIN

TheProduceMom@TheProduceMom

USDATeamNutrition@TeamNutrition

DudaFarmFreshFoods

@Dandy_Fresh

ChefToddFisher@ChefToddFisher

5

LearningObjectives

• Empowerschoolfoodservicepersonnelwithculinaryskillssurroundingthepreparationandserviceofproducefromthe“Under-consumedVegetableSub-groups”(UCVS).

• DemonstrateSmarterLunchroom(SL)strategiesasameanstoincreasestudentconsumptionofhealthyfoods,specificallytheUCVS.

• ComprehendKeyRecommendationsofthe2015DietaryGuidelines.• Createactionplansandstrategiestosupportthepromotionofnew

menuitemstostudents,aswellasacollectiveimpactcampaignforNationalSchoolLunchWeek.

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FocusonFoodGroups

TheDietaryGuidelinesforAmericans2015-2020AdaptedfromNutritionforA+SchoolMeals,ISNAWinterSeminar2017

OriginallypresentedbyCathyPowers,MS,RDN,LD

TheDietaryGuidelinesisthecornerstoneoffederalnutritionguidanceandiscrucialinshapingfederalpoliciesandprogramsrelatedtofood,nutrition,andhealth.Whileitspurposeistohelppeopleeathealthfullyandreducetheriskofchronicdiet-relateddisease,theDietaryGuidelinesarenotwrittenforconsumersdirectly.TheDietaryGuidelinesarewrittenforpolicymakers,nutritioneducators,andhealthprofessionals.Itsupportsthedevelopmentofscience-basednutritionpolicy,nutritioneducationmessages,andconsumermaterialsforthegeneralpublic.Theyareupdatedeveryfiveyears.CurrentmealpatternsforUSDASchoolMealsarebasedonthe2010DietaryGuidelinesaspartoftheHealthyHunger-FreeKidsAct.The2015-2020editionoftheDietaryGuidelinesforAmericansbuildsuponthe2010Guidelines.Inthistrainingwewillfocusonfoodgroupsandhowtheyimpactschoolmeals.However,thefollowingpagesprovideasummaryandKeyRecommendationsofthe2015DietaryGuidelines.

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KeyRecommendations2015DietaryGuidelines

AdaptedfromNutritionforA+SchoolMeals,ISNAWinterSeminar2017OriginallypresentedbyCathyPowers,MS,RDN,LD

1. Allfoodandbeveragechoicesmatter.

Followahealthyeatingpatternacrossthelifespan.Chooseahealthyeatingpatternatanappropriatecalorieleveltohelpachieveandmaintainahealthybodyweight,supportnutrientadequacy,andreducetheriskofchronicdisease.

2. Focusonvariety,nutrientdensityandamount.Tomeetnutrientneedswithincalorielimits,chooseavarietyofnutrient-densefoodsacrossandwithinallfoodgroupsinrecommendedamounts.Healthyeatingpatternsincludenutrient-denseformsof:

• Avarietyofvegetables:darkgreen,redandorange,legumes(beansandpeas),starchy,andothervegetables

• Fruits,especiallywholefruits• Grains,atleasthalfofwhicharewholegrains• Fat-freeorlow-fatdairy,includingmilk,yogurt,cheese,andfortified

soybeverages• Avarietyofproteinfoods,includingseafood,leanmeatsandpoultry,

eggs,legumes(beansandpeas),soyproducts,andnutsandseeds• Oils,includingthosefromplants(canola,corn,olive,peanut,

safflower,soybeanandsunflower)andoilsthatarenaturallypresentinfoods(nuts,seeds,seafood,olives,andavocados)

3. LimitcaloriesfromaddedsugarsandsaturatedfatsandreducesodiumintakeConsumeaneatingpatternlowinaddedsugars,saturatedfats,andsodium.Cutbackonfoodsandbeverageshigherinthesecomponentstoamountsthatfitwithinhealthyeatingpatterns.

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Source:https://health.gov/dietaryguidelines/2015/guidelines/chapter-2/current-eating-patterns-in-the-united-states/

• Morethan80%ofAmericansareNOTgettingenoughvegetables• Morethan75%ofAmericansareNOTgettingenoughfruit• Only10-20%ofAmericansaremeetingorexceedingfruitandvegetable

recommendations• TotalGrain(notwholegrain)andproteinintakeisMOREthanadequate• Peopleareeatingtoomuchsaturatedfatandaddedsugar• 70%ofAmericansintakesaturatedfatsabovetherecommendationor

limit• 80%ofpopulationexceedssodiumrecommendation

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4. Shifttohealthierfoodandbeveragechoices.Choosenutrient-densefoodsandbeveragesacrossandwithinallfoodgroupsinplaceoflesshealthychoices.Considerculturalandpersonalpreferencestomaketheseshiftseasiertoaccomplishandmaintain.

5. Supporthealthyeatingpatternsforall.Everyonehasaroleinhelpingtocreateandsupporthealthyeatingpatternsinmultiplesettingnationwide.

• Households• Schools• Workplaces• Communities• FoodRetailers• RestaurantsandOtherFoodserviceLocations

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Under-ConsumedVegetableSub-Groups(UCVS)

Thereare5VegetableSub-Groups:DarkGreens,RedsandOranges,Legumes,Starchy,andOtherVegetables.TheUnder-ConsumedVegetableSub-Groupsare:DarkGreens,RedsandOranges,andLegumes

DarkGreens Reds/Oranges LegumesArugula AcornSquash BlackBeans

BeetGreens ButternutSquash Black-eyedPeas,MatureBokChoy Carrots CowpeasBroccoli RedChiliPeppers FavaBeans

ButtheadLettuce HubbardSquash GarbanzoBeansDarkGreenLeafyLettuce OrangePeppers KidneyBeans

Chicory Pumpkin LentilsCollardGreens RedPeppers LimaBeans,Mature

Endive SweetPotatoes/Yams MungBeansEscarole Tomatoes NavyBeansKale TomatoJuice PinkBeans

Mesclun WinterSquash PintoBeansMustardGreens SoyBeans(Edamame)

Spinach SplitPeasSwissChard WhiteBeans

RedLeafLettuce RomaineLettuce TurnipGreens Watercress

CheckouttheFoodBuyingGuideformoredetails-https://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs

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WeeklyVegetableSubgroupTableLessthan10%ofchildrenconsumetherecommendedamountofvegetables.

Source:https://www.choosemyplate.gov/vegetables

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SmarterLunchroomsTextSCHOOLMEALSto55498foryourcomplimentarycopyof

SmarterLunchroomsBestPracticeseBookSmarterLunchroomsisamovementtoencouragestudentstochoose,eatandenjoyhealthierfoodsintheschoolcafeteriawithouttakingawaytheirchoices.TheSmarterLunchroomappliesresearch-basedprinciplesthatleadchildrentomakehealthychoiceswhenprovidedwiththefullspectrumofchoice.TheSmarterLunchroommovementwasdevelopedbyCornellCenterforBehavioralEconomicsinChildNutritionPrograms(BENCenter)touseenvironmentalcuestoincreasestudentselectionsofhealthymealoptionsanddecreaseplatewaste.Overall,SmarterLunchroomswanttopromotehealthyeatingbehaviorthatwillexposestudentstomorenutritiouschoices.Oneofthebestpartsaboutthismovementisthatthereareseveralno-costorlow-costinitiativesthatcanbeimplementedeasilyintoanyschoollunchroomacrossthecountry.ThegoalofSmarterLunchroomsistohelpschoolcafeteriasmakeimpactfulchangeswithoutanyextracost.Withthreeareasoffocus,thesesimplechangescanbehuge:

• Location• Visibility• Choice

TheSmarterLunchroomsinitiativecentersonsixresearch-basedstandardsthatimpactchildren’seatingbehavior.

• Increaseconvenience• Manageportionsizes• Improvevisibility• Enhancetasteexpectations• UseSuggestiveselling• Setsmartpricingstrategies

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BestPracticesandSimpleStrategies

FRUIT VEGETABLES DAIRY TARGETENTRÉE REIMBURSABLEMEAL

Encouragingfruitsigns

Createnewkid-friendlyandappealingnamesforvegetables

Placewhitemilkineverycoolerinthelunchroom

Displaytargetentréeonamenuboardoutsideofthecafeteria

Createahealthyitemsonlyconvenienceline(grab-and-go)

Verbalpromptsfromcafeteriastaffpromotingfruit

Createsignsforthenewvegetablenames

Placewhitemilkinthefrontofthecooler

Maketheentréewiththegreatestnutritionthefirstormostprominentintheline

Movelesshealthyalacartesnacksbehindtheservingline(availablebyrequestonly)

Displaythewholefruit

Useamenuboardtodescribethevegetables

Makesurewhitemilkaccountforatleast1/3ofdrinksdisplayedineachcooler

Displayentréenamesnexttothetargetentrée

Placecomponentsofareimbursablemealatthe“snackwindow”

Displaythefruitnearthecashregister

EightEasySmarterLunchroomChanges

• Highlightfresh/wholefruitbyplacingitinanice,colorfulbowlbytheregister.

• Placefruitinatleasttwodifferentspotsonthelunchline.• Enhancetasteexpectationsbygivingfruitsandveggiescreativenameslike

x-rayvisioncarrotsorproteinpackedchickpeas.• Givewhitemilktheedgebyplacingitineverydrinkcooler,makingitat

least1/3ofallmilkandbyplacingitinfrontofflavoredmilk.• Bundletheitemsofareimbursablelunchintoagrabandgomealandgive

itafunname.• Usealargemenuboardtohighlightthenamedandfeaturedfoods.• Brandthecafeteriabynamingitaftertheschoolmascot,favoriteteacher,

orlocalhero.• Placethehealthiestsnacksateyelevel.

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PowerUpwithProduceCulinaryTrainingwithChefToddFisher

1. Preparingvegetables

a. Improvethequalityofvegetablesservedb. Improvethevarietyofvegetablesservedc. Improvetheappealofvegetablesserved

2. Importantterms

AdaptedfromICN“CulinaryTechniquesforHealthySchoolMeals”

a. Blanch=Todipafoodintoboilingwaterforaveryshorttimeandthentochillveryquicklytobrieflyandpartiallycookit.

b. Culinary=Relatingtothekitchenorcooking.Anexampleofuseistodescribefoodpreparationskillsasculinaryskills.

c. CulinaryTechnique=Astep-by-stepfoodpreparationmethod.Theculinarytechniquesdiscussedinthistrainingincludesteaming,stir-frying,androasting.

d. Just-In-TimePreparation=preparingamenuiteminsmallenoughquantitiessothatitwillbeatitspeakofqualitywhenplacedontheservingline.Thispreparationscheduleavoidsholdinganyfoodforalongtime.Othertermsthatmeanthesamethingarebatchcookingandcookingtotheline.

e. MiseenPlace(meez-un-plahss)=AFrenchtermusedbychefsandotherfoodprofessionalstodescribeallthedifferentthingsthathavetobedonetogetreadyuptothepointofcooking.Translated,itmeansputinplace.Itincludesallthegetreadystepsinfoodpreparationsuchasusingtherecipetoassembletheequipmentneededandgettingingredientsreadytocombine.

f. Nutrients=Thechemicalsubstancesfoundinfoodthatnourishthebody.Therearesixclassesofnutrients:proteins,carbohydrates,fats,water,minerals,andvitamins.

g. Steaming=Amoist-heatcookingtechniqueinwhichheatistransferredfromsteamtothefoodbeingcookedbydirectcontact.

h. Stir-Frying=Adry-heatcookingtechniquesimilartosautéing.Foodsarecookedoververyhighheatusinglittlefatwhilestirringbrisklyandconstantly.

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i. Roasting=Foodsarecookedintheoven,usingdryheat.Whenvegetablesareroasted,theyaregenerallysweeterandmoretender.

j. Water-SolubleVitamins=Vitaminsthatcandissolveinwaterandthuscanbelostduringfoodpreparation.TheyincludetheBvitaminsandvitaminC.

k. SeasonalProduce=Fruitsandvegetablesthatarepeakataparticulartimeoftheyear.Typicallythisproduceismoreflavorfulandlessexpensive.Seasonalityofproducewilldependonregion.

3. KnifeSkills

4. CulinaryTechniqueDemonstrationa. Steamingb. Stir-Fryc. Roastd. Rawe. Seasoning/FlavorEnhancement

5. Recipesa. RECIPE1b. RECIPE2c. RECIPE3d. RECIPE4

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SuccessfulKitchenProductionAdaptedfromCulinarySkillsforA+SchoolsMeals

StaffReadiness

1. Cleanuniform,apronandhaircovering.2. Handswashed.3. Comfortable,closed-toe,non-skidshoes.4. Attentive.

GamePlanOrganization

1. WhatIamgoingtomake?2. HowmuchamIgoingtomake?3. HowmuchspacewillIneed?4. HowmuchtimewillIneed?

Equipment

1. WhatequipmentwillIusetopreparetheproduct?2. WhatequipmentwillIusetocooktheproduct?3. WhatwillIservetheproductin?4. WhatutensilsdoIneed?

Food

1. Gathertheingredientsneededinthecorrectamountstoproducetherecipe.

2. Keepperishableitemsrefrigerated.3. Preventcrosscontaminationwithpropersanitationpractice.

CookingPre-preparation:

1. Washing.2. Cutting–slicing,dicing,etc.3. Seasoning.

Preparation:1. Startitemwithlongestcookingtimesfirst.2. Cleanasyougo.

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Finishing:1. Finishitemsasclosetoserviceaspossible.

ServingSetuplineforservice.

2. Trays,bowls,servingspoons,etc.Actualservice

3. Hotfoodhot,coldfoodcold.4. Foodarrangedproperlyonthetray.

CookingGuidelinesPrioritiesinFoodPreparationandServiceTasteThesinglemostimportantgoalwehavewhenpreparingfoodistomakeittasteGREAT.Tasteisaffectedby:

• Properseasoning• Executionofbasicfundamentals• Texture:consistency(viscosity),crunchiness,smoothness,etc.• Freshnessandqualityoftheproduct

PresentationTheappearanceoffoodcomessecondonlytotasteintermsofimportance.Someofthethingsthatimpactonpresentationare:

• Portionsize• Properfoodplacementorarrangement• Composition(avoidrepetitionofthesamecolors,methodsofpreparation,

etc.)• Executionofbasicfundamentals(properlyanduniformlycutmeats,

vegetables,etc.)

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DegreeofDoneness/ProperCooking• Meatsarecookedtotherequiredtemperature…butnotovercooked• Vegetablesaretenderbutnotmushy• Grainsaretenderbutnotovercooked

Temperature

• Hotfoodshot• Coldfoodscold,oncoldplates

Summary:Beforeweserveanymealsfromourkitchens,weshouldbeabletoanswer"YES"toeachofthefollowingquestions:

1. Doesittastegood?2. Doesitlookgood?3. Isitcookedproperly?4. Isitthecorrecttemperature?

MISEENPLACEEverythinginitsplaceandaplaceforeverythingOrganization,ofyourselfandyourworkspace,isanessentialskillandwillmakekitchenworkeasierandmoreefficient.Miseenplace,aFrenchtermcommonlyusedtoexpresskitchenorworkspaceorganization,takesplanningandanticipationoftheentiretask.BenefitsofMiseenPlace

• Increasedspeedandefficiency(e.g.cooksnotrunningaroundgatheringingredientsandequipmentthroughouttheproductionofaproduct).

• Professionalappearanceofworkstation--criticalinopenkitchensorothersituationswherecustomerscanviewproduction.

• Sanitaryconditionsmoreeasilymaintained(e.g.productsheldatcorrecttemperaturesandhelpstoavoidcross-contamination).

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KitchenOrganizationShouldInclude:• Therecipe(s)andingredientsneededtocompletethetask.• Foodsafetyandsanitationneeds.• Smallandlargeequipmentneeded.Considerequipmentneedsthroughout

theentireprocess,includingthefinalcontainerwhichwillholdtheproduct.• Planningthetimeallottedtotheprocess.• Whenworkinginteams,identifyhowthetasksbedividedamongtheteam

members.WorkspaceOrganization

• Recipe• Recipeingredients• Cuttingboard(setboardonawetpapertowelorantiskidmattopreventit

fromsliding)• Chefknifeandparingknife,peelerifneeded• Refusepan• Smallequipment–utensils,pans,servicepans• Largeequipment–ovens,steamers,steamjacketedkettles,tiltskillet

OrganizationandWorkFlow

• Tableheightandcuttingboardatcorrectheightforindividual.• Organizationappropriateforindividualpreferences(e.g.rightorleft

handedindividuals).• Productsmaintainedatappropriatetemperatures

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KnifeSelectionKnivescomeinallshapesandsizes.Understandingthefunctionofvariouskniveswillhelpyoupicktherighttooforthejob.ChefKnife:Anall-purposeknifeusedformostcuttinganddicing.Chefknivesareversatiletoolsthatcanbeusedformosttasks.Theyareavailableinsizesrangingfrom6”to12”(8”isstandard).Youshouldchooseaknifethatyoucangripsecurely–largerknivestendtofitbestinlargerhands.Chefkniveswithforgedbladescanbeusedforheavy-dutytaskssuchascrackingandchopping,whilethinner,moreflexiblestampedbladesworkbestfordelicatetaskssuchasremovingmelonrinds.

BoningKnife:Aknifewithanarrowbladethatisusedtocutaroundthebonesinmeatduringbutchering.Boningknivesarespecializedknivesusedtode-bonepoultryandsmallerredmeatcuts,aswellasfilletingfish.

ParingKnife:Mostlyusedforpeelingfruitsandvegetables,butworkwelltoslicesmallsoftfoodssuchasolivesandmushrooms.

Slicer:Longknifeusedforcarvingmeats

Serratedknivesarenotdesignedforcuttingorchoppingtasks.Thesearehighlyspecializedknivesthataredesignedforslicingbreadsandcakes.Slicershavelessdefinedteethandare“smoother”thanstandardserratedknives.Slicersaretypicallyusedonlyforcarvingmeats.

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Utilityknivesareusedprimarilyforslicing.Theyworkwellwithdelicatefoodssuchasfruitandsmallroastsorpoultry.

SharpeningSteel:UsedforhoningtheedgeofaknifeKnifePartsandFunctions

BladeThemostcommonbladematerialisstainlesssteel,whichiseitherforgedorstamped.Forgedbladesaremoldedintoshapeandaregenerallyheavierandmoredurable,withaprominentheelatthebaseoftheblade.Stampedbladesarecutfromasolidsheetofmetalandaremorelightweight,butdullmorequickly.Stampedbladesarecommononinexpensive,low-qualityknives,buthigh-qualitystampedbladescanalsobefound.Stainlessbladesofbothtypesareeasilysharpened.HandleWoodhastraditionallybeenusedforknifehandles,butisbeingreplacedbyplasticsandlaminatedwoods.Woodwarpswhenitiswetandcanharborbacteria,makingitdifficulttoclean.Plastichandlesarefoundoftenincommercialkitchensbecausetheyareeasytocleanandrequirenospecialcare.Plasticisusedmostoftenonstampedknivesthatdonothaveafulltang,anextensionofthebladethatthehandlesareattachedto.Onforgedknives,thetangcontinues

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throughthelengthandwidthofthehandle.Thehandleisattachedtothetangusingthreerivets.Tiporpoint: usedforsmallincisions,aroundbones,puncturesanddetailed

workBackorspine: givesbladeappropriatestabilityandflexibility,variesin

thicknessdependingonstyleofknifeandintendedusesHeel: theendoftheguard,usedtobreakthroughsmallbonesor

shellsEdge primarycuttingsurfaceoftheknifeBolster: attachmentpointbetweenthehandleandtheblade,provides

stabilityandisfoundonhigherqualityknivesTang: runsthroughthehandle(fulltang)andprovidesbalanceand

stabilitytotheknifeRivets: connectsthehandletothetangSharpeningKnivesAsharpknifeissaferthanadullone.Sharpknivesglideevenlythroughfood.Dullknivestugsoitisnecessarytoapplymoreforce.KnifeSharpenersSharpeningstonesmaybeusedtosharpenknivesbutrequireacertainskill.Electricandhand-heldknifesharpenersaredesignedtoimitatethemotionofasharpeningstone.Whenusingknifesharpeners,thekeyistouseasinglesmoothmotionasyoupassthebladethrough.Jerksorpausesresultinanuneven,gougedbladethatmayrequireprofessionalattentiontofix.Despitetheirname,sharpeningsteelsdonotsharpenknives.Sharpeningsteelskeepyourknifebladesharpinbetweensharpeningsbyre-aligningthemicroscopicburrsthatmakeupthefineedgeofyourblade.Oncetheburrsarebrokenorbent,asharpeningsteelwillnolongerhelp.Touseasharpeningsteel,holdyourknifeata20°angleagainstthesteelandrunitfromtiptoheelinonesmoothmotion.Thesafestwaytouseasharpeningsteelistoholditpoint-downagainstacountertoporworktable,sweepingyourknifeagainstitblade-down.

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StoringKnives• Keepyourknifesharpforalongertimebyprotectingthebladewhenitis

stored.Magneticknifestripsorcommercialknifeblocksworkbest.Ifknivesarestoredinadrawerprotecttheknifeblade.

• Snap-onknifeguards• Slice-inknifeguards

UsingYourKnifeRulesforKnifeSAFETY

• Securelyholdyourknife• Anchorcuttingboards• Fingertipscurledback• Eyesontheknife• Takeyourtime• Yieldtofallingknives

AdditionalSafetyRulesforKitchenCutlery

1. Alwaysuseasharpknife.Asharpknifeissaferthanadullknifebecauseitrequireslesspressurewhilecutting.Ifsharp,theknifewillnotslipaseasily,andyourhandwillnottireasquickly.

2. Usethecorrectsizeandtypeofknifeforthejob.Frenchknife-basicchoppinganddicingBoningknife-removingbonesfrommeatsandpoultrySlicer-slicingmeats,poultryandbreadsParingknife-peelingfruitsandvegetables

3. Holdtheknifefirmlyinyourhandandcutawayfromyourbody.Alwaysuseacuttingboard.

4. Alwaysplaceknivesonflatsurfacesawayfromtheedgeofthetablewiththebladefacingawayfromyou.Nevercoveraknifewithtowelsorothermaterials,keepitinsightofeveryone.

5. Donotgrabblindlyforaknife:reachdeliberatelyforthehandle.Ifaknifefallsoffthetable,donotgrabforit.

6. Whenhandinganotherpersonaknife,pointthehandletowardthem.

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CuttingBoardsCuttingboardscomeinmanyshapesandsizes.Choosingthecorrectcuttingboardisjustasimportantaschoosingthecorrectknife!Therearethreeimportantcharacteristicsyoushouldlookforwhenselectingacuttingboard:

1. Itshouldbeeasytocleanandsanitize.2. Itshouldprotecttheedgeofyourknifefrombecomingdulltooquickly.3. Itshouldberoughenoughtokeepyourfoodfrommovingaroundasyou

chop.Itisalsoimportanttopreventthecuttingboardfrommovingaroundduringuse.

• Cuttingboardswithrubberfeet:Limitsyoutousingonlyonesideofthecuttingboard

• Cuttingboardswithgrippersinthecorners:bothsidescanbeused.• Non-slipmats:usedtosecureanycuttingboard.Ifyoudonothaveanyof

theseavailable,agoodsubstituteisadamp(notwet!)dishcloth.Placeitunderthecuttingboard,thentrytoslidetheboardaroundbeforeyoustartcutting.Ifthecuttingboardslides,re-dampenthecloth.

CuttingBoardType Pros ConsPlasticsHigh-densitypolyethyleneorPE

DoesnotdullknivesCanbewashedinthedishwasherCanbebleachedCanberesurfacedtoremovedeepgrooves

Thinnerboards(home-style)cannotberesurfaced

Plasticchoppingmats CheaperthancuttingboardsEasytotransfercutfoodsCanbebleached

WarpwhenwashedinthedishwasherDonotprotectknifebladeaswellasthickercuttingboard

WoodHardrockmapleorcherryhardwoodsarelessporous

Doesnotdullknives CannotbewashedindishwasherWillnotstanduptorepeatedbleachingSomecannotberesurfacedCheaperwoodenboardseasilywarpandcrackHeavier

BambooHarderandevenlessporousthanthehardwoods

AbsorbslittlemoistureResistsscarringfromknives

Getswornor“furry”afteralotofuse.Splintereventually

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HoldingaKnifeThemostsecurewaytogripaknifeisbygrippingthetopofthebladefirmlybetweenyourthumbandforefinger.Placeyourmiddlefingerjustbehindtheheel.Thisgripmaytakesomegettingusedto,butitgivesyoumaximumcontroloveryourknifeandallowsyoutopivotfromthewristwhenchopping.TopView-Graspknifebythehandle,allowingthethumbandindexfingertorestonthebladeforsupport.Thisisapreferencebysomecooks.Anindividualpreferencetoholdtheknifeinotherwaysisacceptable.

SideView-Note:Fingerisplacedbehindthebladetoprovidestability.

Note position of finger behind the blade for support

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CuttingTechniques• Foodcuttospecificsizesandshapescanbeveryuseful.• Consistentlysizedpiecescookevenlyandatthesamerate.• Decorativecutsarepleasingtotheeyeandallowthefoodtogarnishitself.

CuttingFoods

• Squaringoffishelpfulformosttypesoffood.Holdingwithyourfingerscurledback,makestraightcutstocreateaflatsurfaceonallfoursides.Thisalsoeliminatestheneedforpeelingvegetablesbeforecuttingthem.

• Makeaseriesofslicesorplanksstraightdownthroughthefood.• Theseslicescanbestackedorcutindividuallyintosticks–orbatonnetor

julienne.• Stickscanthenbecutintocubes–ordices.• Cutsshouldbemadebyliftingtheheelendoftheknifeoffofthecutting

board,thenslicingforwardanddowninasinglesmoothmotion.Onions:

1. Startbycuttingthestemendoff,leavingthehairyroots.2. Placetheoniononthenewly-cutflatside,andslicestraightdownthrough

themiddleoftherootendtocuttheonioninhalf.Peeltheonion.3. Workingclosetotheedgeofthecounterorworktable,makeaseriesof

horizontalslicesthrougheachonionhalf,workingfromthebottomup(dependingonthesizeoftheonion,youshouldbeabletomakethreeorfourcuts).

4. Makeaseriesofverticalcutsthroughthefattestpartoftheonion.DONOTcutallthewaythroughtherootend–thisisholdingeverythingtogethertomakethenextstepeasier.

5. Tofinishdicingtheonion,makeasecondseriesofverticalcutsstartingatthestemend(whereyoumadethefirstcut),andcontinuingbacktowardtherootend(thatisholdingeverythingtogether).Iftherootendbecomestoosmalltoholdontosecurely,stopcutting.Onlycutbackasfarasyoufeelcomfortablegoing!

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Slicing,Julienne,Dicing

Slicing:Cutvegetablelengthwiseintodesiredthickness

Julienne:Stackslicesandcutagainlengthwiseintodesiredthickness;thiswillyieldjulienne

Dicing:Layjulienneinabundle,cutcrosswiseintodesiredthickness;thiswillyielddice

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BasicKnifeCutsBrunoise (1/8"x1/8"x1/8")

SmallDice (1/4"x1/4"x1/4")

MediumDice (1/3"x1/3"x1/3")

LargeDice (3/4"x3/4"x3/4"x)

FineJulienne (1/16"x1/16"x1or2")

Julienne/Allumette (1/8"x1/8"x1or2")

Battonet (1/4"x1/4"x2or2-1/2")

Paysanne (1/2"x1/2"x1/8")

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ActionPlans&Resources

1. TeamDiscussion:marketingstrategieswithemphasisonvegetablesub-groups

2. TeamActivity:namerecipesdemonstratedandsampledbyChefToddFisher

a. Recipe1____________________b. Recipe2____________________c. Recipe3____________________d. Recipe4____________________

3. TeamActivity:marketingplanforNationalSchoolLunchWeek

(seehandout)

4. PersonalActivity:identify3personalgoalsbasedoffthelessonsfromtoday’straining

a. Goal1

b. Goal2

c. Goal3

5. BecomeaTeamNutritionSchoolhttps://www.fns.usda.gov/tn/team-nutrition-form

6. SourceFreePostersandStickers

https://pueblo.gpo.gov/TN/TNPubs.php

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