Number of youth and adults were reached by volunteers
2002.1)
1
Number of volunteers able to prepare and present a food demonstration using proper techniques.
2002.4)
0
Number of volunteers trained to become a Champion Food Volunteer?
2002.3)
1
Number of volunteers able to demonstrate the correct application of temperatures according to the FDA Food Code for good quality cooked foods such as meat, poultry, seafood, dairy foods, fruits and vegetables, sauces, and grains.
2002.2)
1
Number of volunteers able to demonstrate the ability to reduce the risks of foodborne illness through the application of the FDA’s Fight Bac recommendations to “clean, separate, cook and chill”
In June, as the FCS agent, I collaborated with Victoria Faoro, Champion Food Volunteer in Madison County, to deliver a lesson to clientele that would present new and current information about Asian Style Cooking. This lesson focused on recipes unique to East and Southeast Asia, preparation techniques, adaptations, and general cooking suggestions that included food safety and current nutritional recommendations for a balanced diet. The program introduced the participants to a variety of recipes a
