Most foods need some preparation before they can be eaten while others can be preserved for later use. Discover the basic and advanced ways of doing both!
Using kitchen equipment:
- How to Hold a Chef’s Knife (121 K PDF)
- Knife Cutting Techniques (137 K PDF)
- Measuring Liquid and Dry Ingredients Correctly (148 K PDF)
- Measuring Flour (193 K PDF)
Preparing fresh produce:
- Washing Fresh Produce (144 K PDF)
- Preparing Leafy Greens (570 K PDF)
- Chopping, Dicing, or Mincing Onions, Shallots, and Garlic (125 K PDF)
- Dicing a Carrot (159 K PDF)
- Chopping or Dicing Celery (173 K PDF)
- Preparing Jicama (169 K PDF)
- Slicing, Chopping, Dicing, or Mincing Bell Peppers (149 K PDF)
- Peeling and Slicing Butternut Squash (121 K PDF)
Cooking legumes and pasta:
The Food Safety team has a wealth of resources for preserving seasonal foods.
Other Recommended Resources
Preparing Food — A wealth of food preparation tips from the Great Trays™ toolkit.
The Recipe Box — Quick, simple recipes using easy to find ingredients that work in even the tightest budgets.
Preserving and Preparing — Information on canning, freezing, drying, and more from the Food Safety team.
Kids Eat Right — Academy of Nutrition and Dietetics — Find scientifically-based health and nutrition information, including recipes and how-to videos, to help your children grow.
Fruits and Veggies More Matters — Information on the benefits of fruits and vegetables. Includes planning and shopping tips, recipes, and more.
2010 Fresh Fruit and Vegetables Galore Video Presentation — Fresh for Florida Kids; Florida Department of Agriculture and Consumer Services — Short videos covering all kinds of fruits and vegetables, as well as related topics, from receiving and storage to classroom activities.