Consumer Preparation and Preservation

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Seasoning with Herbs and Spices

by Sandy Procter Barbara Roths

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

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

Cooking Basics: Reducing a Recipe

by Lisa Martin

MF3531

The tips and charts in this fact sheet will help you adapt recipes for fewer servings. You’ll also find the kitchen tools substitution chart and the safe cooking temperatures chart helpful. Then practice your skills with the worksheet. 4 pages, color.

Published Date: Jun 2020

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

Well-Stocked Kitchen: Pantry and Nonrefrigerated Foods

by Lisa Martin

MF3516

If you keep these pantry staples on hand, you’ll always be ready to put a delicious, nutritious, and economical meal on the table. This list helps the consumer choose from a variety of pantry staples when shopping or planning meals. 2 pages, color.

Published Date: May 2020

Well-Stocked Kitchen: Refrigerated and Frozen Foods

by Lisa Martin

MF3517

If you stock your refrigerator and freezer with a variety of foods, you’ll be on your way to planning well-balanced meals. This list helps the consumer choose a variety of foods when shopping or planning meals. 2 pages, color.

Published Date: May 2020

Working Together to Reduce Food Waste, Fact Sheet

by Londa Nwadike Rachel Werling

MF3482

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This fact sheet focuses on the benefits of food waste reduction and how consumers can reduce their own food waste. FCE choice. 4 pages, color.

Published Date: Apr 2020

Working Together to Reduce Food Waste, Leader's Guide

by Londa Nwadike Lisa Martin

MF3483

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This leader's guide gives suggestions for presenting the lesson and includes an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020

Taking a New Look at Fermented Foods, Fact Sheet

by Donna Krug

MF3491

Today, there is a renewed interest in preparing fermented foods at home for several reasons. This fact sheet is designed to provide simple and safe instructions for fermenting foods in the home kitchen. FCE choice. 4 pages, color.

Published Date: Apr 2020

Taking a New Look at Fermented Foods, Leader's Guide

by Donna Krug

MF3492

Today, there is a renewed interest in preparing fermented foods at home for several reasons. This leader's guide includes tips for presenting the lesson and an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020

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

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

Food Handling Guidelines for Bake Sales

by Londa Nwadike

MF3382

Outlines best practices and regulations related to handling and selling nonperishable foods at farmers markets and bake sales. 2 pages, color.

Published Date: Aug 2017

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