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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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Presentation Transcript
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




Asparagus from local farm served for lunch
Asparagus From Local FarmServed for Lunch













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



Thank you
Thank you!

Monique Hooker

E-mail: monique@mwt.net

Phone: 608-648-2409