Title: All-Star Receiving for Child Nutrition
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A total training guide for school foodservice employees on receiving. Complete with a five section lesson planner, handouts, a video tape, and a mini poster. The five lessons are as follows, flow of food, checks and balances at the back door, freshness check, check it and store it, and Murphy's Law. The video takes the viewer through the exact receiving process, step by step, that should be used by every facility to maintain proper HACCP procedure. This is a great training guide for school foodservice employees to learn the proper method of receiving.
Length: 16 minute video, 67 page manual
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Management, Adult, Training Resource, Video Tape with Leader's Manual/Materials
Source: National Food Service Management Institute

1 Copy

Title: Basic Skills for Foodservice Workers: Practical Math
Media: Video Tape and Discussion Guide
Audience: Food Service Personnel
Pub. Date: 1989
Description: Uses scales, containers and different types of food such as milk, vinegar and flour to define weight and capacity. Shows how to use measuring spoons, cups, ladles, scoops and other measuring utensils. Explains how to use a balance beam scale or baker's scale, and the importance of precision in measuring. Shows examples of how measurement terms and concepts are applied.
Length: 15 minutes
Number of Copies: 1
Classifications: Training Resource, Video Tape with Leader's Manual/Materials, Adult, Food Service Equipment, Food Preparation and Presentation
Source: Vocational Media Associates

1 Copy

Title: Basics: Fruits and Vegetables
Media: Video
Target Audience: Educators, Grades 7-12, Adult
Pub. Date: 2001
Description: Chef Paulette Mitchell demonstrates preparing fruits and vegetables, including selection, as well as cooking methods. Recipes and teaching materials included.
Time/length: 16 minutes
Number of Copies: 1
Classifications: Adult, Cookbook, Food Preparation and Presentation, Middle School, Secondary, Training Resource, Video and Worksheets
Source: Learning ZoneXpress

1 Copy

Title: Cooking for the New Generation: Storing Cooking and Holding the New Generation of Foods
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel and Managment
Pub. Date: 1997
Description: This resource is helpful for school food service workers dealing with the complex array of "value added" or processed foods available. Measuring temperatures for food safety in many of these "new foods" is a major theme of this resource. Holding, cooking, and serving these foods is discussed. Kit includes a video along with manual, bimetallic thermometer, alcohol wipes, food temperature safety chart, and resource guide.
Length: 20 minute video, 75 page manual
Number of Copies: 1
Classifications: Food Preparation and Production, Food Safety and Sanitation, Adult, Video Tape with Leader's Manual/Materials, Training Resource

1 Copy

Title: Cooking: A World of New Tastes
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel
Pub. Date: 1998
Description:*Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid.gov) is used in this video series. Make sure to note the newer version and its improvements when using as a resource. Also, this reference alludes to an outdated source for USDA recipes. Please reference the most current version which can be found in this library entitled "USDA Recipes for Schools" item number AD:5001cl:cd-lm:06.

An award winning culinary video training series. Explores integration of ethnically diverse foods on school menus. Includes four videos and a quick reference guide with helpful follow-up information for each video as well as a collection of recipes. This USDA series focuses on creative approaches to the production of healthy, tasty, and attractive foods for the school meals programs, with an emphasis on enhancing culinary skills. The videos are: #1 Cooking with Skill which concentraties on preparation of fruits and vegetables; #2 Cooking with Moist Heat: #3 Cooking with Dry Heat: and #4 Food, Fun, and Flair which concentrates on presentation and the use of herbs and spices. This video series is highly recommended for school foodservice workers who are wanting to make a positive change in their school menus, recipes, and presentation.
Length: 4 -15-30 minute videos
Number of Copies: 1
Classifications: Adult, Food Preparation and Presentation, Training Resource, Video Tape with Leader's Manual/Materials

1 Copy

Title: Cost Control Manual for School Foodservices
Media: Manual
Audience: School Food Service Management
Pub. Date: 1996
Description: Designed to teach school food service director and business manager to control costs and operate a financially successful school foodservice program. Dorothy Pannell is the author. Modules include topics such as financial reports, revenue/income, labor costs, food costs, break-even points, budget, reducting costs, increasing revenues, summary and checklist, and appendices. Several helpful forms for cost control and a glossary of terms are also included.
Length: 185 pages
Number of Copies: 1
Classifications: Financial Management, Food Service Management, Manual, Training Resource, Adult
Source: inTeam Associates, Inc.

1 Copy

Title: Eat to Win: Nutrition for Athletes
Media: Video
Target Audience: Educators, Adults, Grades 6-12
Pub. Date: 2006
Description: When athletes step onto the field, court, or track, or dive into the pool, they want to perform their best. Putting good nutrition at the top of their training program will help them gain the competitive edge. This video dispels 10 common nutrition myths by explaining what to eat, when, and why using the USDA's MyPyramid as the guide.
Time/length: 20 minutes
Number of copies: 1
Classifications: Adults, Menu Planning and Production, Middle School, Nutrition Education, Secondary, Training Resource, Video
Source: Learning ZoneXpress

1 Copy

Title: Expanding Breakfast 2nd Edition
Media: Video Tape with Leader's Manaul/Materials
Audience: School Food Service Personnel and Management
Pub. Date: 2002
Description: This is an excellent self-study manual addressing the common questions and logistics of implementing an alternate breakfast service and provides guidance to make the necessary financial evaluations.
Length: 7 minutes, 138 page manual
Number of Copies: 1
Classifications: Food Service Management, Adult, Video Tape with Leader's Manual/Materials, Training Resource
Source: National Dairy Council and the Child Nutrition Foundation

1 Copy

Title: Family, Food and Society: A Teacher's Guide
Media: Book, paperback
Audience: Family and Consumer Sciences Educators
Pub. Date: 1996
Description: This guide provides a way to communicate with others about family and consumer education and is intended for use in dialogue amon classroom teacher, teacher educators, administrators and cmmunity members. This guide is a prototype of the family-focus approach to instruction and can provide opportunities for teachers to learn this approach through experience. Several learning modules appropriate for the high school level include some of the following topics: concerns of the family, responsibility as a citizen, food attitudes and norms, food availability, food consumption patterns and problem solving in food related issues.
Length: 288 pages
Number of Copies: 1
Classifications: Culture and Nutrition, Training Resource, Book, Adult, Special Diets
Source: Wisconsin Department of Education

1 Copy

Title: Food for Fifty-Eleventh Edition
Media: Book, hardcover
Audience: Adult, Food Service Workers, Food Service Management, Dietitians, grades 12+
Pub. Date: 2001
Description: The classic quantity food production resource comes around for an 11th edition. Filled with over 600 pages of recipes for quantity food production and bright, full color photographs, Food for Fifty the 11th Edition is as pleasing to the eye as its contents will be to your customers. Not only does Food for Fifty have recipes, it is full of other useful information, including measurement conversions, how to adjust recipes, discussions of different food service styles, menu planning procedures, college, elementary, secondary, and hospital foodservice, and how to prepare special meals such as banquets. A full set of appendices address evaluating food quality, religious food customs, the use of herbs and spices, potentially hazardous foods, and suggested menu items. A glossary of cooking terms and index that covers every recipe round out the 11th edition.
Length: 766
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Preparation and Presentation, Menu Planning and Production, Purchasing, Food Safety and Sanitation, Food Service Equipment, Elementary, Secondary, Middle School, Special Diets, Nutrition Education, Training Resource, Cookbook
Source: Prentice Hall

1 Copy