Back to Basics: How to Incorporate Scratch Cooking

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2 Back to Basics: How to Incorporate Scratch Cooking Techniques Into Your School Kitchen After viewing today s webinar, participants will be able to identify steps to increase the amount of scratch cooking in their school districts, identify resources for training staff in culinary skills kll necessary for scratch cooking, and demonstrate at least two basic culinary skills that will enhance school nutrition staff s ability to scratch cook.

3 Today s Speakers Kim Kengor, School Nutrition Manager, Alliance for a Healthier Generation Brad Trudeau, Executive Chef, Dallas Independent School District Robert Lewis, Food Service Director, El Monte, California Sciences Lee Craven, Executive Chef, University of Mississippi School of Applied B l C A i t tdi t f Ed ti d T i i Nti lf d Beverly Cross, Assistant Director of Education and Training, National Food Service Management Institute

4 Alliance for a Healthier Generation 2011 The Goal Reduce the nationwide prevalence of childhood obesity by 2015 I i l t d l Inspire young people to develop lifelong healthy habits

5 The Alliance helps schools create a healthier environment through: 6 Step Process

6 The Alliance helps schools create a healthier environment through: Professional support staff and an array of resources

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8 Participants will earn one Continuing Education Participants will earn one Continuing Education Credit Unit (CEU) upon completion of today s webinar.

9 Back to the Basics: How to Incorporate Scratch Cooking Techniques Into Your School Kitchen Dallas Independent School District Dora Rivas, Executive Director Brad Trudeau, Director/Executive Chef

10 Scratch or Speed Scratch Scratch Cooking Use all ingredients in most basic form All cooking and assembly take place on site Speed Scratch Cooking Use value added or minimally prepared ingredients Most assembly takes place on site Use resources of food companies to improve ingredients

11 Employee Training/Skill Level Labor Cost Cooking Equipment Time Food Safety Consistency Challenges

12 Culinary Classes Boot Camps Training Schools and Academies Chef s Move Program Hire Chefs Current Skill Level Employee Training

13 Labor Costs Increase with Training ($144,000 per day) Increase with Skilled Labor Increase with on site processing (time) More cleaning

14 Cooking Equipment Ovens Tilt Skillets Steam Jacketed Kettles Steamers Range/Burner Tops Walk In Refrigeration Small Equipment Work Space

15 Time Prep time for Breakfast Prep Time for Lunch Prep time for Fresh Fruit and Vegetable Program Prep time for Snack Program

16 Food Safety Cross Contamination Fresh ProteinProductsProducts Storage HACCP Programs More Training and Monitoring Cooking Temperatures Proper Thawing

17 Consistency Following Recipes Baked Goods Portion Control Accountability CRE

18 NFSMI Webinar- Benefits of Scratch Cooking El Monte City School District Dr. Robert Lewis

19 Benefits of Scratch Cooking Lower Food Costs Eye Appeal Increase Sales Ingredient Control Nutritional Quality Allergy Concerns Student Input Local Trends Employee Morale

20 Lower Food Costs Utilizing USDA Foods lowers costs USDA Foods offer USDA Foods offer several new healthier choices

21 At EMCSD, we bake our own whole grain submarine sandwich rolls. We use USDA whole wheat flour VS $.06 $.30 for commercial product

22 Lower Food Costs El Monte City School District Sweet Potato Breakfast Bread In baking the recipe, we use USDA canned sweet potatoes, USDA whole wheat flour, and USDA eggs VS $.03 $.35 for commercial fiber bar

23 Eye Appeal Ms. Martha with our Daily Five Ingredient Salad Rachel Ray s Yakitori Chicken with Whole Grain Noodles and Sesame Seeds

24 Increased Sales Students Enjoy Grown-Up Foods LE MENU TERIYAKI CHICKEN (w/usda Brown Rice) NEW ORLEANS CHICKEN (w/usda Brown Rice) CHICKEN ALFREDO (w/usda Whole Grain Pasta) CHICKEN MARINARA (w/usda Whole Grain Spaghetti) (Turkey) MEATBALLS W/SPAGHETTI

25 Ingredient Control Ownership Directors know what is in the product and from where the ingredients came More opportunities to work with vendors to negotiate prices and control quality Great for Farm-to-School programs EMCSD Tasty Taco Salad

26 Nutritional Quality EMCSD Mandarin Chicken Salad Control and adjust Be creative Meet new regulations at state and federal levels Meet standards for HUSSC and AHG awards Offer fresher ingredients

27 Lowering the Sodium and Fat The Following Examples Regular Commercial Entrees in Red Healthier Alternatives in Green

28 Chicken Nuggets Sodium per serving = 489 mg to 557 mg Total Fat per serving = 15.3 grams to 19.5 grams Saturated Fat per serving = 3.9 grams to 4.7 grams Calories = 255 to 296

29 Teriyaki Chicken w/ Brown Rice Sodium per serving = 280 mg Total Fat per serving = 4grams Saturated Fat per serving = 1 gram Calories = 240

30 Breaded Chicken Patty on a Bun Sodium per serving = 958 mg Total Fat per serving = 19.9 grams Saturated Fat per serving = 4.6 grams Calories = 506

31 Barbecue Turkey on a Whole Wheat Bun Sodium per serving = 753 mg Total Fat per serving = 6.1 grams Saturated Fat per serving = 1.7 grams Calories = 270

32 Organizing ga Lower Sodium Meal Teriyaki Chicken w/brown Rice, 280 mg Green Beans,,½ cup, 140 mg Carrots, ½ cup, 31 mg Grapes, ½ cup, 2 mg Banana, medium, 0 mg Bear Graham Crackers, 93 mg Milk, 1% Lowfat, 150 mg TOTAL SODIUM = 696 mg

33 Allergy Concerns Food Allergies Food Intolerance

34 Student Taste Tests Student Input

35 Student Activities Harvest of the Month Fruit and Veggie EXPO

36 Employee Morale Happy Chefs Happy Bakers

37 Back to Basics Status Quo Healthy Future

38 Higher Employee Morale = Better Attendance = Lower Lb Labor Costs

39 Benefits of Scratch Cooking Lower Food Costs Eye Appeal Increase Sales Ingredient Control Nutritional Quality Allergy Concerns Student Input Local Trends Employee Morale Adds Credibility to our Profession

40 Benefits of Scratch Cooking El Monte City School District Dr. Robert Lewis

41 Resources Alliance for a Healthier Generation Resources Join the Healthy Schools Program at View our toolkits at Dedicated web pages at and g g Tools to identify healthy school foods, save money and simplify the bid process at Get cooking with delicious and healthy school recipes developed with Rachael Ray and her Yum o! organization at National Food Service Management Resources Culinary Techniques for Healthy School Meals Practical Skills for Preparing Quality Meals: A Five Step Process Visit Go to the Document Library for free resources.

42 Contact Information Kim Kengor, MS, RD, CDE School Nutrition Manager Alliance for a Healthier Generation kim.kengor@healthiergeneration.org National Food Service Management Institute helpdesk@nfsmi.org

43 Please all questions to:

44 Using a French Knife Keep your fingers curled back and grip the food being cut. Hold the knife in the other hand. While keeping the knife s tip on the cutting surface, lift the heel of the knife. Using the second joint of your index finger as a guide, cut a slice using a smooth, even, downward stroke.

45 Simmering Grains Measure the water in a steamjacketed kettle. Bring water to a rolling boil and add grain gradually while stirring with a wire whip. Return water to a simmer, cover, and cook until most of the liquid has been absorbed. When most of the liquid has been absorbed, remove from heat. Serve immediately. To hold cooked grains, cover with aluminum foil and hold in a warmer.

46 Roasting Vegetables Preheat the oven. Cut vegetables into uniform shape and size. Toss vegetables with olive oil. Season with pepper, garlic, spices, or herbs. Use no more than 1 teaspoon per 50 portions. Place vegetables in a single layer on a sheet pan. Bake until vegetables are tender.

47 Culinary Demo