Kitchen Resources
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This page introduces curricula and additional resources for child nutrition professionals.
RECORDED WEBINARS
Life Cycle of a Chicken Nugget- August 2023
Creditable Grains- September 2023
FOOD SAFETY
Back to School Safety Checklist
Internal Cooking Temperatures
Serving Food
Storing Food
How to Clean and Sanitize Utensils
Thawing Food
Handwashing and Cleaning Resources
Transporting Foods- Food Safety Fact Sheet
Food Safety for Serving Meals Outside of the Cafeteria
Storage & Reheating Instructions for Curbside Meals
Lifecycle of a Chicken Nugget
NUTRITION AND MENU PLANNING
Bento Box Infographic
USDA Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool
The interactive Food Buying Guide allows for easy searching, navigating, and displaying of content. In addition, users can compare yield information, create a favorite foods list, and access tools, such as:
- The FBG Calculator
- Exhibit A Grains Tool
- Download Food Buying Guide
- Recipe Analysis Workbook (RAW), and
- Product Formulation Statement (PFS) Workbook.
Cooking for Kids Seasonal Cycle Menus
These chef-designed menus help schools move toward increasing availability of freshly prepared foods by utilizing minimally processed commodity foods and increasing fresh fruits and vegetables. The recipes have been tested in several Oklahoma schools across the state. The menus not only meet USDA meal pattern requirements but also provide schools with the resources to offer students both nutritious and delicious meals.
Recipe Substitution Ideas
Cooking for Kids Breakfast Cycle Menu
These chef-designed menus help schools move toward increasing availability of freshly prepared foods by utilizing minimally processed commodity foods and increasing fresh fruits and vegetables. The recipes can not only be utilized in the traditional breakfast serving model, but in alternative models as well such as breakfast in the classroom, grab and go breakfast, and second chance breakfast.
Alliance for a Healthier Generation-Smart Snack Calculator
Take the guesswork out of nutrition guidelines with the new Alliance Product Calculator for Smart Snacks! Simply enter the product information, answer a few questions, and determine whether your beverage, snack, side or entrée item meets the new USDA Smart Snacks in School Guidelines.
Using Leftovers and Partial Cases
50 Fast Scratch Recipes
Healthy School Recipes
Healthy School Recipes is an essential, one-stop resource for school nutrition professionals who plan menus or prepare food for child nutrition programs. This community provides an extensive database of recipes developed to meet the unique needs of school nutrition programs.
CHILD AND ADULT CARE FOOD PROGRAM
CACFP Desk Reference
National CACFP Sponsor's Association
Since 1986 the National CACFP Sponsor Association (NCA) has been the leading national organization for sponsors who administer the USDA Child and Adult Care Food Program (CACFP). We provide education and support to CACFP sponsors of all sizes from across the country and strive to improve communication between individual sponsors and between the sponsors and their supervising government agencies.
ONLINE COURSE
Culinary Skills for School Meal Preparation
This course is designed to help you develop the culinary skills necessary for school meal preparation. Topics covered include mise en place, knife skills, flavor, and vegetable cookery. Earn 2 continuing education units through this School Nutrition Association approved online course.
TASTE TESTING
Taste Testing 101
Taste testing is a great way to introduce students to new food items in a fun and interactive way.
Taste Preference Survey for Elementary School Students
Taste Preference Survey for Secondary School Students
LOCAL FOOD
National Farm to School Network
National Farm to School Network increases access to local food and nutrition education to improve children’s health, strengthen family farms, and cultivate vibrant communities.
Growing Farm to School at the Local School Level
A Guide for Child Nutrition Directors and Managers
Oklahoma Farm to School
Farm to School brings Oklahoma grown food into school cafeterias giving students the opportunity to taste farm fresh foods and learn how their food is grown.
Farm to Child Nutrition Programs Planning Guide
The Farm to Child Nutrition Planning Guide directs you through questions to consider when starting or growing a farm to school, farm to child care, or farm to summer program.
Oklahoma Farm to School: Tasteful Harvest
Tasteful Harvest features ready-to-go tools and resources that can be used in diverse applications to support healthy eating and daily physical activity. These tools and resources can be used in a variety of settings.
MARKETING AND COMMUNITY OUTREACH
Cooking for Kids Recipe Contest Guide & Templates
Chicken Around the World
Theme days are a fun way to create excitement and spark interest in what’s being served in the cafeteria. The Chicken Around the World recipes can be used to introduce interesting new foods that students might otherwise not get to taste. Here are some tips to get you started. Check out the recipe section to find the Chicken Around the World recipes.
Team Nutrition
Team Nutrition is an initiative of the USDA Food and Nutrition Service to support the Child Nutrition Programs through training and technical assistance for foodservice, nutrition education for children and their caregivers, and school and community support for healthy eating and physical activity.
Produce for Better Health Foundation
The Health & Wellness Resource Guide for Fruits & Vegetables includes new nutrition facts panels, health and nutrient content claims, social media posts, and healthy recipes with photos for 41 top produce items, with enhanced information about artichokes, potatoes, pears, and 100% Concord Grape Juice. Background information on consumption trends and responses to common consumer questions are also provided.
Fruits and Vegetables Galore: Getting students to eat more
Fruits & Vegetables Galore is a tool for school foodservice professionals packed with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables.
FUNDING AND GRANT OPPORTUNITIES
TSET Healthy Incentive Grants - Schools
Healthy behaviors established during childhood carry through to adulthood. To promote and support those healthy behaviors, the TSET Healthy Incentive Grant for Schools offers grants to school districts and school sites that adopt policy and implement best and promising practices in tobacco-free environments, nutrition, physical activity and employee wellness. Policy requirements for these grants help to create a learning environment that establishes and supports healthy behaviors for students, teachers and staff.
Certified Healthy Schools
The Certified Healthy School Program was started in 2010 by a health champion in the Oklahoma legislature. The program is administered by the Oklahoma Turning Point Council and the Oklahoma State Department of Health, Center for the Advancement of Wellness. Certified Healthy School recognizes school sites that are working to improve student and employee health by providing wellness opportunities and implementing policies that lead to healthier lifestyles.
Fuel Up
Fuel Up is an initiative focused on helping educators and students fuel wellness in the areas that matter most, like being mindful and staying healthy. Our educational resources, partnerships and grant/funding opportunities aim to broaden access to good nutrition and overall wellness.
Fresh Fruit and Vegetable Program
FFVP can be an important tool in our efforts to combat childhood obesity. The Program has been successful in introducing school children to a variety of produce that they otherwise might not have the opportunity to sample.
USDA: Grants/Funding Opportunities
Find information on specific grants related to child nutrition and physical activity as well as resources to locate grants and information on the grant writing process.
Salad Bars to School
A grant program that helps schools expand their commitment to serving fresh fruits and vegetables by implementing salad bars as part of their daily meal programs.