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Food Service Training Informative ~ Instructional ~ Interactive ~ Entertaining ~ Delicious
Chef/Instructor Liz Barbour hears your concerns and is ready to help
you and your staff address them with fun, interactive cooking
demonstrations.
Liz’s food service training programs introduce time saving cooking
techniques and flavor enhancing tips that will have students asking
for more.
Cooking Demonstration and
Instruction for Food Service
Each 2 hour program will begin with Chef/Instructor Liz
Barbour offering an exchange of ideas kitchen staff may have regarding
the program’s topic. This
will be followed by a variety of interactive cooking demonstrations
and food handling information. Samples of the prepared recipes will be
supplied so each member of your staff can experience the results.
The group will have the opportunity to share cooking and recipe
ideas and will be encouraged to begin experimenting with small batch
cooking for student tastings.
Set-up:
Programs
• Demonstrate proper knife handling, sharpening, and safety
• Execute knife cuts, such as slicing, dicing, and cubing.
• Flavor and recipe consistency
• Improving flavor and texture of fresh, frozen, and canned foods
using heating and cooling methods
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Enhancing commodity meat items
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Using frozen fruits and vegetables in exciting new ways
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Spicing up commodity vegetables and whole grains
“SuperFoods” are highly nutritious whole food ingredients that can be
combined to increase the nutrient content of every dish we serve at
school. Your staff will
learn how to identify these powerhouse foods and how to incorporate
them into every recipe.
Beans, whole grains, colorful vegetables, lean meats, and bright
colored fruits are exciting to work with and readily available through
your commodity food programs. Add
in Liz's easy cooking technique tips and your staff is well on its way
to creating delicious recipes the students will love.
Preparing sauces, dressings, rubs, and marinades from scratch save
time, money, and adds healthy low-fat flavor to menu items.
Preparing large batch, storage stable recipes that can
refrigerate or freeze well helps to increase the variety of offerings
while saving critical preparation time.
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Sauces for pasta, meat, poultry, and vegetables
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Marinades and rubs for meats and poultry
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Healthy dressings and
dips for fruits, vegetables, and salads
Rethinking vegetables…packing recipes with highly nutritious
vegetables that kids will love
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Copyright © 2005 Liz Barbour. |
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