MFV Handbook
The Master Food Volunteer Handbook contains the core teaching materials for a variety of subjects including the following:
Introduction - Who are the Master Food Volunteers?
Chapter 1 – Basic Nutrition
Chapter 2 – Meal Planning
Chapter 3 – Cooking Techniques
Chapter 4 – Basic Principles for Preparing Food
Chapter 5 – Preparing Grain Foods
Chapter 6 – Preparing Fruits and Vegetables
Chapter 7 – Preparing Dairy Foods, Eggs, Meats and Legumes
Chapter 8 – Preparing Combination Foods
Chapter 9 – Preparing Desserts and Sweets
Chapter 10 – Seasonings and Flavors
Chapter 11 – Food Preservation – Canning, Freezing and Drying
Chapter 12 – Food Safety
Chapter 13 – Additional Resources
The Handbook was updated January 2013. It also includes a CD with additional materials such as publications and Powerpoint presentations to help teach classes.
For ordering information, please contact:
Karen Blakeslee
Co-director, MFV program
785-532-1673
kblakesl@ksu.edu
