Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 25 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 375 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 20 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 225 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 254 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 22 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 25 |
Number of Food Preservation Workshop participants |
Author: Leslie Workman
Major Program: Food Preparation and Preservation
The Pike County Family and Consumer Sciences recognized the need for hands on food production classes in the county. Scratch baking teaches essential skills for beginner and intermediate cooks to learn that are easily applied to most types of food production. A 3 session workshop was offered to the community featuring different forms of bread products, production processes and ingredients.Session evaluations for Beginner’s Breadmaking showed positive results in participant’s level of
Author: Leslie Workman
Major Program: Food Preparation and Preservation
In 2019 the Pike County Family & Consumer Sciences Extension program realized the need to reach clientele with educational materials using creative methods. Because face-to-face programs were prohibited due to Covid-19 infections, a new strategy was born from brainstorming with FCS and CEC leadership teams. Kentucky’s rate of chronic disease and overweight are above the national average. One important way to help people improve their health is through education about nutritious meals a
