May 19, 2020
Cooking Basics - The Well Stocked Kitchen: Pantry and Non-refrigerated Foods
Food and Health Focus—information shared by the Nutrition, Food Safety and Health PFT for you and your clients.
Today’s topic is Cooking Basics
Our KSRE Survey of the public showed a renewed interest in cooking and a need for basic cooking guides. The Nutrition Food Safety and Health PFT is working to respond to this request with a series entitled Cooking Basics. This is information KSRE has had in many formats including The Month of Menus Curriculum, Essential Living Skills - Nutrition and Physical Activity Curriculum and various fact sheets on food storage and shelf-life.
Cooking Basics - The Well Stocked Kitchen: Pantry and Non-refrigerated Foods was compiled by Lisa Martin, MPH, RD, LD, County Extension Agent, Expanded Food and Nutrition Education Program, K-State Research & Extension-Shawnee County and is currently available on TEAMS - KSRE Resources, the Nutrition Food Safety and Health channel -->Files -->Cooking Basics and will soon be available through the KSRE Bookstore.
This simple fact sheet shares the basics of what items should be a part of any pantry that is stocked and ready to make a variety of nutritious and economical meals.
Future fact sheets are in the works to cover:
The Well-Stocked Kitchen: Refrigerated and Frozen Foods
Cooking Basics: Measuring Tools and How to Use Them
Cooking Basics: Kitchen Tools and Substitutions
Cooking Basics: Basic Cooking Terms
Cooking Basics: Recipes as Roadmaps
Cooking Basics: Reducing a Recipe (this will also include safe cooking temperatures)