​​​​​​Menu Planning Resource

​​​​​​​​​​We have designed a tool to help assist local School Food Authorities (SFAs) when planning menus. Please click here to view/download​.

Culinary Basics: Five Topics School Nutrition Professionals Need to Know  

​We have designed a tool to help local School Food Authorities (SFA’s) when developing trainings as a starting point for new hires and substitutes, or as a refresher for School Nutrition Professionals. Links to videos for each topic have been identified to aid in supplementing system specific trainings. Connection opportunities are noted as potential hands-on learning experiences. Click here to download the PDF.​

Kitchen Volume Measuring Conversions

​11x17 (Ledger Size) download​

8.5 x 14 (Legal Size) download

8.5 x 11 (Letter Size) download​

Flavor Chart​

Click below to download your copy of our reference for seasoning blends!

11x17 (Ledger Size) download
​
11x14 (Legal Size) download

 8.5x11 (Letter Size) download ​
​​

Culinary Instructional Guides

The culinary instructional guides support the use of Harvest of the Month features in school meal programs. Share this resource with school nutrition professionals to assist with the utilization of culinary techniques to prepare and serve local features as part of school meals.

    Broc​coli

    Cabb​age

    Carrot​

    Cauliflower​

    Lettuce

    Sweet Potatoes​

Culinary Basics and Techniques

Baking Temps at a Glance 
Fruit Roasting Guide ​​
Vegetable Roasting Guide
Vegetable Steaming Guide​​

Video Training

Breakfast
Cleaning and Storage of Knives​​​
Knife Skills
Oven Temperatures​​
Sharpening Knives​
Zesting​

​​Building Confident Kitchen Teams 

​Tasting Experience Activity ​​

​FuelCast Episode

​​CLICK HERE for more FuelCast episodes​​​

USDA Produce Safety University Training Videos

Produce Lab Bananas
Produce Lab Broccoli/Cauliflower
Produce Lab Cucumbers
Produce Lab Oranges
Produce Lab Romaine
Produce Lab Strawberries
Produce Lab Tomatoes
Produce Lab Apples​