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Displaying 91 to 103 of 103 Publications
Working Together to Reduce Food Waste, Leader's Guide
MF3483
When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This leader's guide gives suggestions for presenting the lesson and includes an evaluation. FCE choice. 4 pages, b/w.Published Date: Apr 2020
Working Together to Reduce Food Waste, Fact Sheet
by Rachel Werling Londa Nwadike
MF3482
When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This fact sheet focuses on the benefits of food waste reduction and how consumers can reduce their own food waste. FCE choice. 4 pages, color.Published Date: Apr 2020
Food Handling Guidelines for Bake Sales
MF3382
Outlines best practices and regulations related to handling and selling nonperishable foods at farmers markets and bake sales. 2 pages, color.Published Date: Aug 2017
El color de la carne fresca molida de res: Guía del consumidor (Spanish: Fresh Ground Beef Color: A Consumer Guide)
by Elizabeth A. E. Boyle Lauren Weber Melvin Hunt Aaron Tapian Francisco Najar Villarreal
MF2957S
This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color. Spanish.Published Date: Oct 2016
Fresh Ground Beef Color: A Consumer Guide
by Aaron Tapian Melvin Hunt Elizabeth A. E. Boyle Lauren Weber
MF2957
This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color.Published Date: Aug 2015
Volunteer Quantity Cooking Safety, Leader's Guide
MF3214
Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. This leader's guide includes recommendations for teaching the lesson and hands-on examples and exercises. 4-page, b/w.Published Date: Jul 2015
Volunteer Quantity Cooking Safety, Fact Sheet
MF3213
Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. Avoid food safety hazards by following the tips in this fact sheet. Includes safety recommendations for all phases of planning, preparing and storing food from a large event. 4-page, color.Published Date: Jul 2015
Food Allergy Facts of Life, Fact Sheet
MF3083
Includes information about food allergies and tips for coping. This lesson in the FCS annual series has been selected by the FCE groups. 4-page, color.Published Date: Aug 2013
Care and Handling of Deer from Field to Table
MF2176
Tips on hunting and handling game animals.Revision Date: Nov 2010
Care and Handling of Game Birds from Field to Table
MF2177
Tips on hunting and handling game birds. Field dress (remove entrails and crop) and chill or ice the carcass, remove blood and feathers, refrigerate or freeze before cooking. Includes cooking suggestions and nutritional value.Revision Date: Nov 2010
Harvest and Storage of Fruits and Vegetables
by Charles W. Marr Frank Morrison
MF661
A guide to choosing fruits and vegetables at the peak of perfection. Also includes proper storage techniques.Revision Date: Jan 1992
Is it Safe? Information on Genetically Engineered Foods for Consumers, Leader's Guide
MF3282
This leader's guide includes presentation suggestions to use when teaching MF3281 and tips for communicating about controversial topics. 4-page, b/w.Published Date: Jul 2016
Is it Safe? Information on Genetically Engineered Foods for Consumers
MF3281
This fact sheet provides an introductory overview to genetically engineered foods (commonly referred to as GMOs), as well as safety information on these products. Information on labeling of genetically engineered foods is also included. 4-page, color.Published Date: Jul 2016
Displaying 91 to 103 of 103 Publications
