Master Food Volunteer Program
MFV Handbook

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

  • Introduction - Who are the Master Food Volunteers?
  • 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 – Additional Resources

handbook

 

 

The Handbook was updated January 2013.  For ordering information, please contact:

Karen Blakeslee
Co-director, MFV program
785-532-1673
kblakesl@ksu.edu