Cook for Kids: SchoolFood Kitchen Training Program Wellness in the Schools (WITS) provides the Cook for Kids program to approximately 60 NYCDOE public schools. As part of this program WITS Chefs assist SchoolFood cafeteria staff in learning and implementing new recipes from the SchoolFood Alternative Menu, working together to bring students healthy and appetizing daily lunch and salad bar offerings. In order to make our existing collaborative process more effective and efficient, WITS also offers a formal in-kitchen training program for SchoolFood cooks. The curriculum focuses on the preparation and execution of the Alternative Menu and WITS Salad Bar. Participants gain the following skills: I. Storage and Organization To reduce waste and ensure smooth service participants will be taught efficient inventory practices and learn important organizing and storing techniques. Instruction will focus on the following: Labeling, dating and storing prepared food in separate containers: o Locate containers and boxes to store items. Be creative with storage containers, if no boxes are available store food in bags. You can also put food on sheet trays or hotel pans. o Always date the containers. Use tape if needed. o Follow FIFO rules when storing first in, first out. Receiving, unpacking and organizing deliveries: o Prioritize time at the beginning of each shift to review inventory and organize existing produce; remove any unusable or expired products and ensure products are organized according to which need to be used first (FIFO). o Date new boxes as they are received and date/label new perishable and non-perishable items with as they are stocked. o Store non-perishable items in the storeroom and organize non-perishable items according to date; the oldest items should be placed in the front and newest in the back. o Store perishable items in the refrigerator or walk-in and organize perishable items and produce according to date; the oldest items should be placed in the front and newest in the back. 1
II. Knife Skills The SchoolFood Alternative Menu and WITS Salad Bar require an increased amount of hands-on preparation. The introduction of basic knife skills will enable participants to confidently prepare the menu and salad bar more effectively and efficiently. Participants knife skills should be assessed (by requesting a basic cutting or chopping demonstration) at the beginning of training in order to tailor skill development. Holding a knife and setting up a cutting board: o Identify and maintain a set station for the cutting board. o Keep a towel under the cutting board to avoid movement. o Stress the importance of safety and instruct participants on basic techniques to avoid injury in the case of accidents. For example, if a knife is dropped, instruct participants to stand back with their arms up, they should not try to catch it. o When not in use, keep the knife at the top of board with the blade facing back. o When finished, clean the knife and store in a safe place. Basic knife skills: o Sharpening knives and the importance of working with a sharp knife. o How to hold knife and use of the bear claw technique. o Proper technique for cutting fresh produce for the salad bar and line. III. Use of Tools and Equipment Training on tools and equipment will be individualized due to the variety of kitchens. Participants should gain the skills and confidence to correctly and efficiently use and maintain all the equipment in their kitchen. The SchoolFood training documents and manual should be used as references. Set up, use and cleaning of kitchen equipment: o Manual equipment o Electric equipment o Stationary equipment 2
IV. Menu Planning Recipe reading skills are a critical part of a smooth lunch preparation and service. Participants will be trained on recipe reading and on the preparation and implementation of the Alternative Menu and WITS Salad Bar. Getting organized and recipe reading: o Before the introduction of the Alternative Menu into the school, focus on basic planning and preparation techniques to get SchoolFood staff used to a set of operating and organizing principals. o Develop a schedule for reviewing the monthly and weekly menus in advance and a list of preparation priorities including: Ensuring that appropriate staff are available for specific tasks; Ordering tasks according to time and necessity; Preparing ingredients in advance (see Mise en Place). o Ensure that all necessary staff are able to read and interpret the menus correctly (i.e. knowledge of culinary terms, understanding order of tasks, ordering correct ingredients to execute recipes). V. Mise en Place (prepping in advance) and Prioritizing Mise en place: o Explain the meaning and usefulness of mise en place (to prepare in advance), and assist participants in identifying or creating times for prep work. o Prep lunch and salad bar ingredients all at once to save time. o Make sure participants understand the washing techniques and tools needed for various types of produce that they know how to sanitize washing and prep stations before and after use. o Instruct participants to continue prep work throughout service and provide tips and techniques for general time management and specific recipes or types of ingredients. o Provide separate instruction for working with canned goods in advance and proper sanitizing and disposal of empty cans. o Review storing and labeling processes (from Storage and Organization): label, date and store prepared food in separate containers. 3
VI. Batch Prepping o Batch prepare ingredients for the week s recipes to maximize efficiency. o Review storing and labeling processes (from Storage and Organization): label, date and store prepared food in appropriate containers. VII. Basic Cooking Techniques and Timing Instruct participants on the basic cooking techniques and terminology needed for the Alternative Menu (blanching, roasting, preparing homemade dressings). Do not assume prior knowledge of terms or techniques, ask participants about their levels of experience or understanding. General Techniques: o Blanching vegetables: boil vegetable (based on recipe), and immediately refresh with cold water to keep vegetables crisp and to hold color. o Roasting vegetables: follow timing for different vegetables; do not overlap on tray; make sure oven is at desired temperature before roasting. Teach participants that roasting vegetables should be one of the last things to do before service so they look and taste better. o Homemade dressings: review whisking technique vs. shaking. Timing: o Identify items on the menu that can be prepared well in advance of service (e.g., proteins, rice, etc.) that will not affect the quality of the food. o Instruct participants on items that need special preparation for optimum taste and quality (e.g., hot vegetables should not be made too far in advance so that they do not overcook under the warmers). o Refer to rules and techniques from Mise en Place. Converting Recipes: o Instruct participants on how to adapt existing recipes for larger or smaller schools (use of multipliers). 4
VIII. Use of Herbs and Spices Use of fresh and dried herbs (to garnish or enhance flavor): o Identify fresh herbs and their best usage. For example: - Italian dishes (pasta): basil, parsley, oregano and rosemary - Mexican dishes: cilantro, cumin, paprika, and chili powder Review instructions for homemade dressings using fresh herbs. Storage and prep: o Store herbs in separate herb bin, explaining that fresh herbs are delicate and have short shelf life. o Advanced Preparation and freezing techniques. Examples: Basil (for pesto): as soon as it is delivered, wash, chop, and freeze if not needed immediately. Parsley and cilantro: as soon as it is delivered, store in herb bin. o If school is part of the Garden to Café program, explain that herbs can be harvested from the school garden directly and be used for service. IX. Sanitation and Cross Contamination Instruct participants the importance of avoiding cross contamination (especially with vegetables and meats). Review proper cooling techniques as discussed in SchoolFood training. Techniques to avoid exposure to peanuts: o Peanut butter sandwiches should be prepped in a separate area, with a separate cutting board, away from other items. Designate one board for peanut butter sandwiches only. o Peanut butter station should be washed and sanitized after use. o If peanut butter station is used for multiple tasks, always clean as above and switch to a new board before prepping any new item. 5