Satellite Seminar Presented: April 12, 2000
| Description |
This satellite seminar provides information for school food and nutrition program staff about standardized recipes, culinary terms, weighing and measuring, portion control techniques, and recipe modification to prepare quality, nutritious meals for customers.
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| Target Audience |
Primary audience: Child Nutrition Program Food Service Assistants/Technicians
Secondary audience: All other CN personnel
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| Topics Include:ics |
- Understanding standardized recipes;
- Weighing and measuring techniques for preparing standardized recipes;
- Culinary terms and techniques;
- Portion control techniques;
- How to modify recipes;
- How to standardize recipes to meet the quality and preference standards of student customers.
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| Continuing Education Credit |
This NFSMI Satellite Seminar is approved for one hour of School Nutrition Association (SNA) Continuing Education Credit (CEC). Credit may be available through other professional associations. For information contact your association or NFSMI.
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| View it from our Web site |
View online in streaming video. Call for information on the DVD. TT041200
Call for information on Spanish captioned video: TT041200(S)
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Participant HandoutsParticipant handouts for satellite seminar video Building Quality Meals: Standardized Recipes and Portion Control. Published 2000. TT041200.
View or DownloadVideo file for download (WMV)Download this version of the video if you need to play it off-line.
View or DownloadVideo - Satellite Seminar - 2000This 60-minute satellite seminar video provides an opportunity for child nutrition program personnel to better understand standardized recipes, terms, weights and measurements, portion control and recipe modification.
View or DownloadVideo - 60-minute satellite seminar videoVideo of the satellite seminar that can be downloaded.
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