Focus on Fruits and Veggies!!!

Transcription

1 Focus on Fruits and Veggies!!! How to put a spotlight on your serving line

2 Della M. Collins, SNS Food Service Specialist and Chef Harford County Public Schools Forest Hill, Maryland

3 Affiliation or Financial Disclosure Della Collins, SNS Harford County Public Schools (nothing to disclose)

4 Class Objectives Class participants will explore how to set up their serving lines while focusing on fruit and vegetable displays. Participants will understand and differentiate knife skills and how to implement these simple cuts to make visual displays more appealing to the K-12 population. Fresh herbs and spices can be used to add pop and color to any serving line. Learn how to appropriately apply garnishes.

5 Why do we need to focus on Fruits and Vegetables?

6 Why focus on vegetables? Healthy Hunger Free Kids Act: Mandated offering 5 vegetable subgroups Increase fruits offered to all meal programs

7 Review of Vegetable Subgroups Dark, Leafy Green Beans, Legumes Red & Orange Starchy Other

8 Arranging for Service Entrée One Grain one Vegetable One Entrée Two Grain Two Vegetable Two Entrée Three Grain Three Vegetable Three Placing like items together allow for students to visualize the vegetable with their meal

9 Variety What does variety mean to you? Shape Size Cut Height Flavor Profile Cooking preparation

10 Customers eat with their eyes Always think SIP Strategic Intentional Placement Where you place fruits and vegetables makes ALL the difference!!!

11 Intentional Placement Place fruits and vegetables by the point of sale Place items on the serving line in so the vegetable is next to the entrée

12 Reflection One What SIP changes can you make in your cafeteria? Are there better ways to offer a variety? Can you enhance the image of your serving line? How?

13 Mise en place French terminology meaning to put into place, arrange in place or prepare a place So what does that mean to me? Why is it important?

14 Chef Knife Basics Always work with a sharp knife Use a damp cloth under your cutting board Set up a scrap bucket and a prep pan Keep your fingers tucked in while using the knife Rock the knife Grip and push

15 Knife Cuts and Shapes Batonnet sticks Carrots Celery Cucumber

16 Coins and Half Moons Cut cucumbers, carrots, zucchini or potatoes into coins

17 Diced Vegetables Name some applications for diced vegetables? -Salad -Soup -Cooked Vegetables

18 Cooking Vegetables Fresh Vegetables Steam Wet heat method Sauté Dry heat method Roast Dry heat method

19 Overcooked Vegetables If we eat with our eyes, which broccoli is the most appealing?

20 Herbs Herbs Cilantro Parsley Dill Rosemary Thyme

21 Spices Spices Italian Seasoning Garlic Powder Onion Powder Cumin

22 Reflection Two What are some knife cuts you can implement? In what ways can Mise En Place benefit your work habits? What herbs can you envision working for your program?

23 Smarter Lunchroom Go visit them on USDA row!

24 Focus on Fruits At least 2 kinds of fruits are offered

25 Focus on Fruits Sliced or Cut fruit is offered

26 Focus on Fruit A variety of mixed whole fruits are displayed in attractive bowls or baskets (instead of stainless steel pans).

27 Focus on Fruit Fruit is offered in at least two locations on all service lines, one of which is right before each point of sale.

28 Focus on Fruit At least one fruit is identified as the featured fruit-of-the-day and is labeled with a creative, descriptive name at the point of selection.

29 Vary your Vegetables At least two kids of vegetables are offered

30 Vary your Vegetables Vegetables are offered on all service lines.

31 Vary your Vegetables Both hot and cold vegetables are offered.

32 Vary your Vegetables When cut, raw vegetables, are offered, they are paired with a low-fat dip such as ranch, hummus, or salsa.

33 Vary your Vegetables A serving of vegetables is incorporated into an entrée item at least once a month.

34 Vary your Vegetables Self-serve spices and seasonings are available for students to add flavor to vegetables.

35 Vary your Vegetables At least one vegetable is identified as the featured vegetable-of-the-day and is labeled with a creative, descriptive name at the point of selection.

36 Vary your Vegetables A vegetable taste test is offered at least once a year.

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38 Follow Up! Use the SMARTER LUNCHROOMS scorecards! Look at your serving lines and make changes Adjust product placement Visualize the SIP

39 Professional Standards Code This session provides one (1) CEU Key Area: Operations 2100 EARN CONTINUING EDUCATION CREDITS

40 Thank You! Questions? Comments?