These thirty recipes were prepared in the Montana Cook Fresh Leadership Institute in the culinary segment. The recipes are from a variety of resources and include both a small yield for the Institute and a larger yield (~50 servings) for a school district. These recipes are also included as part …

Target Audience: School Nutrition Professionals Resource Summary: This online, interactive training contains eight modules designed to assist with improving culinary skills to prepare healthy, made from scratch meals that are student approved: • Introduction • Mise en Place, Knife Cuts, and Kitchen Equipment • Knife Cuts for Fruits and Vegetables …

As part of the 2021 Team Nutrition Training Grant, Wisconsin Team Nutrition contracted with school sites to conduct student taste tests of recipes featuring local agricultural products. Each site tested one recipe with elementary, middle, and high school students. Recipes that did not meet the 85% acceptability rating, were modified …

A hands-on cooking class that teaches participants about how to prepare delicious Montana Harvest of the Month recipes that can be served for school lunch, breakfast, or snacks. Participants work on knife skills and food preparation techniques in this fun and tasty workshop.

The purpose of this resource is to 1) provide on-site training or technical assistance to improve culinary skills with the goal of increasing the service of “from scratch” meals/recipes, fresh foods and a variety of vegetables in school meal programs, 2) develop and implement a Montana Cook Fresh Action Plan …

This resource includes a handout on the parts of a chef's knife and basic knife skills.

This resource includes a handout on the formula for a basic vinaigrette dressing as well as recipes for vinaigrette dressings from around the world

This resource includes a lesson plan for a 60-minute culinary skills lesson on flavor profiles, flavor combinations, and salad dressing creation.

This resource includes sample flavor combinations.

This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.

This is the pre and post survey we asked participants to complete prior to the Culinary Skills Training and then after the training as well.

Through a partnership with Louisiana Department of Education and Louisiana Culinary Institute, we hosted several in-person Culinary Skills Trainings throughout the state, and provided participants with a binder of resources.

Target Audience: School Kitchen Managers; School Kitchen Staff; New Staff. Ideal Trainers: FNS Central Staff, including Director, Menu Planner, Culinary Specialist, Dietitian; Middle Managers, including Area Supervisor, Regional Managers, and/or Lead Kitchen Managers. At least two trainers are needed to conduct this training. Time to Conduct Training: 90 minutes USDA …

Target Audience: This lesson is appropriate for use in professional development with school kitchen staff, kitchen managers, regional managers, area specialists, and school system food & nutrition central staff. It can also be adapted to use with students, educators and administrators, families, and partners. Time to Conduct Training: 90 minutes. …