Background: We explored priority areas of food safety education needed by high-school students within Ontario, Canada. Methods: We analyzed transcripts from semistructured interviews with 20 experts in food safety, food safety education in youth, and high-school education in Ontario. Inductive thematic analysis was used to identify priority food…

This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)

The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation…

The purpose of this preventive search and rescue teachers guide is to help high school aged youth understand the complexities and priorities necessary to manage a human body in outdoor environments and the value of planning ahead to have on hand the skills and equipment needed for outdoor survival, comfort, and enjoyment. Separate sections present…

This bulletin deals with the teaching of cooking for home-making purposes in the day and evening classes of the vocational school. Throughout the bulletin "vocational school" will be used as a term which includes both industrial schools and household-arts schools. Vocational schools include all agricultural, industrial, commercial, and…

The material on backpack cookery has been written with the classroom teacher in mind, but it can be adapted by camp leaders, 4-H clubs, scouting organizations, and other youth groups. Basic instructions in planning and preparing meals for the backpacking trip are given, along with a discussion on traveling light and a list of essential and…

This book is designed to provide related information to students in food trades. The material is presented in a series of brief paragraphs intended to stimulate discussion or elaboration of the information presented. Each page contains drawings to illustrate the information given. The book addresses the following subjects: (1) sanitation, health,…

Designed to help instructors lead a group cooking experience at a base camp, the module provides information on food safety, planning a camping trip, building fires, constructing and using outdoor cooking equipment, campground cookery, and positive camping ethics. An extensive section offers 93 recipes to serve 12 people for breakfast (clam…

This self-paced course is designed to present a basic, general overview of the duties of a Coast Guard Third Class Subsistence Specialist. The course provides basic information necessary to perform food preparation and food service tasks using various types of food service equipment and utensils. The course contains 16 illustrated reading…