Resources

Master Food Volunteer Handbook

The Master Food Volunteer Handbook contains the core teaching materials for a variety of subjects including the following:

• Chapter 1 – Basic Nutrition

• Chapter 2 – Meal Planning

• Chapter 3 – Cooking Techniques

• Chapter 4 – Basic Principles for Preparing Food

• Chapter 5 – Preparing Grain Foods

• Chapter 6 – Preparing Fruits and Vegetables

• Chapter 7 – Preparing Dairy Foods, Eggs, Meats and Legumes

• Chapter 8 – Preparing Combination Foods

• Chapter 9 – Preparing Desserts and Sweets

• Chapter 10 – Seasonings and Flavors

• Chapter 11 – Food Preservation – Canning, Freezing and Drying

• Chapter 12 – Food Safety

• Chapter 13 – Who are the Master Food Volunteers?

• Chapter 14 – Additional Resources

If you are outside the state of Kansas and would like to order this Handbook, click on the picture below to access an order form.

The Handbook was updated January 2006.