Most foods need some preparation before they can be eaten. Others can be preserved for later use. Discover how to do both!
Follow along in English, Spanish, and Hmong as SNAP-Ed educators prepare these common vegetables.
Using Kitchen Equipment
- How to Hold a Chef’s Knife (121 K PDF)
- Knife Cutting Techniques (375 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 Cutting Butternut Squash (121 K PDF)
Cooking Legumes and Pasta
The Food Safety team has a wealth of resources for preserving seasonal foods.
Preparing Food — A wealth of food preparation tips from the Great Trays® toolkit.
AnswerLine — Are you looking for reliable, research-based answers to your food preparation questions? Call AnswerLine today: 1-800-854-1678.
Preserving and Preparing — Information on canning, freezing, drying, and more from the Food Safety team.
Fruits and Veggies More Matters — Information on the benefits of fruits and vegetables. Includes planning and shopping tips, recipes, and more.