Maximize your menu
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Maximize Your Menu. Cooking Demonstration by Chef & Author, Monique Hooker. Fifth Season. Buying in Season Utilizing “Seconds” Processing Day Existing Staff Kitchens Introduce New Menu Items Harvest of the Month Activities Use in Menus & Recipes Entire Year

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Maximize your menu

Maximize Your Menu

Cooking Demonstration

by Chef & Author,

Monique Hooker


Fifth season

Fifth Season

  • Buying in Season

  • Utilizing “Seconds”

  • Processing Day

    • Existing Staff

    • Kitchens

  • Introduce New Menu Items

    • Harvest of the Month Activities

  • Use in Menus & Recipes Entire Year

    • Pizza, Calzones, Wraps, Pasta, Muffins, Soup


Harvest of the month

Harvest of the Month

  • Local & Seasonal Food Featured Each Month

    • Displays

    • Tastings

    • Nutrition Education

      • Beets, Spinach, Asparagus for example

        • Fun Facts

        • New Recipes

    • Monthly Newsletter for Parents

    • Harvest of the Month: http://www.harvestofthemonth.cdph.ca.gov/

  • Include Featured Food in Meals & Snack


Classroom nutrition education

Classroom Nutrition Education


Display tastings in the cafeteria

Display & Tastings in the Cafeteria


Asparagus from local farm served for lunch

Asparagus From Local FarmServed for Lunch


Roasted beets

Roasted Beets


See me eat it

See Me Eat It


Sweet roasted beets

Sweet Roasted Beets


Learning about spinach

Learning About Spinach


Fresh spinach tasting

Fresh Spinach Tasting


Spinach dip

Spinach Dip


Colorful harvest

Colorful Harvest


Eat your colors

Eat Your Colors


Garden lesson

Garden Lesson


Flatbread in the making

Flatbread in the Making


Flatbread

Flatbread


Regulations of purchasing locally grown foods

Regulations of Purchasing Locally Grown Foods

  • Whole, uncut produce may be purchased directly from a farm

  • Currently there are no required on farm food safety inspections for raw, fresh fruits & vegetables

  • Assurances that farms are practicing food safety measures are important


Food safety audit programs

Food Safety Audit Programs

  • Voluntary Audit-Based Program

  • GAP: Good Agricultural Practices

    • Verify farms conform to specific agricultural practices to produce fruits and vegetables in the safest manner possible

  • GHP: Good Handling Practices

    • Verify farms conform to specific practices used in handling and packing operations that minimize microbial contamination


Questions

Questions?


Thank you

Thank you!

Monique Hooker

E-mail: [email protected]

Phone: 608-648-2409


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