The Master Food Volunteer Handbook contains the core teaching materials for a variety of subjects including the following:
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Introduction - Who are the Master Food Volunteers?
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Chapter 1 – Basic Nutrition
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Chapter 2 – Meal Planning
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Chapter 3 – Cooking Techniques
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Chapter 4 – Basic Principles for Preparing Food
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Chapter 5 – Preparing Grain Foods
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Chapter 6 – Preparing Fruits and Vegetables
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Chapter 7 – Preparing Dairy Foods, Eggs, Meats and Legumes
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Chapter 8 – Preparing Combination Foods
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Chapter 9 – Preparing Desserts and Sweets
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Chapter 10 – Seasonings and Flavors
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Chapter 11 – Food Preservation – Canning, Freezing and Drying
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Chapter 12 – Food Safety
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Chapter 13 – Additional Resources
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The Handbook was updated January 2013. For ordering information, please contact:
Karen Blakeslee
Co-director, MFV program
785-532-1673
kblakesl@ksu.edu
