Culinary Knife Skills for Child Nutrition Programs ($)
Virtual Summit presented August 17, 2023
1 hour credited CEUs
Know the difference between diced, chopped, and cubed when your CACFP recipe calls for it? Learn classic culinary cuts in combination with cuts used in the USDA’s Food Buying Guide for Child Nutrition Programs (CNP) as well as what small, medium, and large slices look like as you prepare your age-appropriate required serving sizes to meet the meal patterns. Get to know the anatomy of a knife, how to hold it, maintain them, and be safe in the kitchen. Get a quick guide with visuals to keep handy wherever you prepare meals.
Chef Brenda Thompson-Wattles, LD, RDN, BLT Food & Nutrition, LLC