Consumer Preparation and Preservation

Follow

To Follow Topic
RegisterTo follow topic register if you are not registered or tab to login. LoginTo follow topic login.

Complete Guide to Home Canning

by US Department of Agriculture USDA

MF2904

Spiral bound book for people who are canning for the first time or for experienced canners to improve their practices. 196 page, full color. To purchase a printed copy visit: https://edustore.purdue.edu/item.asp?Item_Number=AIG-539

Published Date: Dec 2015

Making a Meal from What's on Hand, Cooking Basics

by Tandy Rundus

MF3534

When cooking from whatever might be on hand in a pantry or refrigerator/freezer, think of a recipe as a basic roadmap to guide meal preparation. This fact sheet includes ingredient suggestions to mix and match for a variety of meals. 4 pages, color.

Published Date: Jul 2020

Seasoning with Herbs and Spices

by Barbara Roths Sandy Procter

MF3539

Herbs and spices add a wide variety of flavor profiles to food, as well as providing health benefits. This fact sheet includes tips for using and storing herbs and spices, their benefits, and recipes. 6 pages, color.

Published Date: Aug 2020

Cooking Basics: Getting Started

by Lisa Martin

MF3543

Healthful and great-tasting food preparation can be overwhelming if you are new to cooking or need a refresher. The Cooking Basics series of fact sheets will help you get organized and plan and prepare nutritious and delicious meals. Use this fact sheet as a guide to the series and additional resources. 4 pages, color.

Published Date: Aug 2020

Healthy Cooking Styles, Fact Sheet

by Donna Krug

MF3350

Different cooking styles affect the flavor and texture of food. Learn how using different cooking techniques can help you prepare nutritious and delicious meals with colorful vegetables and whole grains. Includes recipes and cooking tips. Part of the FCS Annual Series. 4-page, color.

Published Date: Jul 2017

Healthy Cooking Styles, Leader's Guide

by Donna Krug

MF3351

Different cooking styles affect the flavor and texture of food. This guide includes teaching tips for presenting the lesson. Includes resources and an evaluation. Part of the FCS Annual Series. 4-page, b/w.

Published Date: Jul 2017

Cooking Basics: Measuring Tools and How to Use Them

by Lisa Martin

MF3518

It is important to measure recipe ingredients accurately. This fact sheet includes measuring equivalents and tips for measuring different ingredients accurately. 2 pages, color.

Published Date: Jun 2020

Cooking Basics: Cooking Terms

by Lisa Martin

MF3533

When you learn basic cooking terms, you’re able to follow recipes more accurately and expand the range of healthful food you can prepare. 1 page, color.

Published Date: Jun 2020

Focus on the "Stars": Cooking Healthy for the Holidays, Fact Sheet

by Barbara L. Ames

MF3087

Holiday meals can be healthy meals, if you follow these tips for reducing fat and sugar in many popular holiday recipes. This lesson in the FCS annual series has been selected by the FCE groups. 4 pages, color.

Revision Date: Apr 2019

Focus on the "Stars": Cooking Healthy for the Holidays, Leader's Guide

by Barbara L. Ames

MF3088

Guides the leader in presenting tips for making holiday meals healthier. Includes recipes. This lesson in the FCS annual series has been selected by the FCE groups. 8 pages, b/w.

Revision Date: Apr 2019

Simple Seasonal Meals, Fact Sheet

by Donna Krug

MF3217

For FCS annual series. Take advantage of seasonal fruits and vegetables to prepare more nutritious and economical meals. Includes seasonal suggestions and recipes. 8-page, color.

Published Date: Aug 2015

Simple Seasonal Meals, Leader's Guide

by Donna Krug

MF3218

For FCS annual series. Outlines a lesson plan agents can use to teach the lesson. Includes ideas for hands-on activities and an evaluation. 2-page, b/w.

Published Date: Aug 2015

Making Everyday Choices for a Healthy Sustainable Diet, Fact Sheet

by Mary Meck Higgins

MF3060

Suggestions: Choose nutrient-rich foods. Eat locally produced foods when available. Buy from businesses with sustainable practices. Minimize avoidable food waste. Limit energy and water use. Minimize packaging and wrapper waste. 8 p.

Published Date: Aug 2012

Making Everyday Choices for a Healthy Sustainable Diet, Leader’s Guide

by Mary Meck Higgins

MF3061

Participants will learn to change eating habits, buy more local food, buy from sustainable businesses, and reduce waste of food and natural resources. 4 p.

Published Date: Aug 2012

Food Allergy Facts of Life, Leader's Guide

by Amy E. Lorenzen

MF3084

Guides a leader in presenting information about food allergies and tips for coping. This lesson in the FCS annual series has been selected by the FCE groups. 4-page, b/w.

Published Date: Aug 2013