Consumer Preparation and Preservation

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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

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

Food Safety of Frostings and Fillings

by Karen Blakeslee et al.

MF3544

Outbreaks of foodborne illness from icings and frostings are rare but they do happen for a variety of reasons. This publication explains food safety risks related to frostings and fillings of baked goods and the factors that are associated with higher risks. It includes guidelines for what products are acceptable for Kansas fairs and exhibitions. 6 pages, color.

Published Date: Dec 2020

Working Together to Reduce Food Waste, Leader's Guide

by Lisa Martin Londa Nwadike

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

Working Together to Reduce Food Waste, Fact Sheet

by Rachel Werling Londa Nwadike

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

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

El color de la carne fresca molida de res: Guía del consumidor (Spanish: Fresh Ground Beef Color: A Consumer Guide)

by Lauren Weber Melvin Hunt Aaron Tapian Francisco Najar Villarreal Elizabeth A. E. Boyle

MF2957S

This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color. Spanish.

Published Date: Oct 2016

Fresh Ground Beef Color: A Consumer Guide

by Aaron Tapian Melvin Hunt Lauren Weber Elizabeth A. E. Boyle

MF2957

This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color.

Published Date: Aug 2015

Volunteer Quantity Cooking Safety, Leader's Guide

by Londa Nwadike

MF3214

Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. This leader's guide includes recommendations for teaching the lesson and hands-on examples and exercises. 4-page, b/w.

Published Date: Jul 2015

Volunteer Quantity Cooking Safety, Fact Sheet

by Londa Nwadike

MF3213

Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. Avoid food safety hazards by following the tips in this fact sheet. Includes safety recommendations for all phases of planning, preparing and storing food from a large event. 4-page, color.

Published Date: Jul 2015

Safe Food Storage: The Cupboard

by Karen Blakeslee Londa Nwadike

MF3131

Guide to how long to store food in your cupboards. 4-page, color.

Published Date: Apr 2014

Safe Food Storage: The Refrigerator and Freezer

by Karen Blakeslee Londa Nwadike

MF3130

Guide to how long to store food in your refrigerator and freezer. 8-page, color.

Published Date: Apr 2014

Food Allergy Facts of Life, Fact Sheet

by Amy E. Lorenzen

MF3083

Includes information about food allergies and tips for coping. This lesson in the FCS annual series has been selected by the FCE groups. 4-page, color.

Published Date: Aug 2013

At-Home Safe Food Handling: It's in Your Hands

by Karen Blakeslee Londa Nwadike

MF2465

When it comes to safe food handling and preparation in your home, you’re in control. Your home is the final stop in the farm-to-table continuum, and safely handling food is your best protection against foodborne illnesses. This publication outlines food handling practices from store to table, plus the use of leftovers. 8 pages, color.

Revision Date: Dec 2018

Preserve it Fresh, Preserve it Safe Cucumbers

by Karen Blakeslee

MF1184

When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These safety-tested methods can be used to process cucumbers. Revised. 10 pages, color.

Revision Date: Feb 2024