From Preparation to Education

Many Head Start programs have on-site kitchens with cooks who prepare the daily meals. Programs often refer to the cooks as chefs. These cooks work many hours preparing delicious and nutritious meals that meet the United State Department of Agriculture (USDA) Child and Adult Care Food Program (CACFP) meal pattern requirements for infants and children.

The duties of the cooks include menu planning, shopping, cleaning, chopping, dicing, baking and other food preparation for breakfast, lunch, and snacks. The cooks also provide assistance with classroom nutrition education. The cook may go into the classroom to eat with the children, answer questions, and help children understand how the food is prepared. This interaction is a good educational opportunity for the children and to learn how the food arrives to the classroom each day.

Herbs, Spices, and Seasonings

Herbs, spices, and seasonings are a great way to add flavor to food. These two herb and spice charts are different but offer options on what goes best with specific foods: Food and Nutrition.com and Chef-menus.com.

Tumeric

Turmeric is a bright yellow-orange spice used to color foods such as mustard yellow.  It is used in many foods including pickles, relishes, sauces, dry mixed, beverages, and desserts.  Turmeric is a relative of ginger and the National Institutes of Health lists more than 20 studies on the health benefits of the use of this spice in foods.  Dr. Andrew Weil, MD website lists reasons to add turmeric to your diet including its antiseptic, antibacterial, and anti-inflammatory properties. 

Rosemary

Rosemary in an herb with a long ancient history. It is recognized as the symbol for remembrance; the name rosemary means “dew of the sea.” Rosemary is a beautiful ornamental and edible plant.  The Kitchen Hacker website has a chart that describes the many  for rosemary in foods, marinades, and more.

Basil

Basil is an aromatic green leaf and there are many varieties including lemon, cinnamon, sweet, California and more. Basil is a notable herb with many uses. It is often thought of first for use in Italian foods but you can be adventurous and try it in stews, vegetables, cream cheese, butter and vinegars.

Basil and other herbs added to butter offer a change from the usual taste. It can be used fresh or dried. Dried basil loses much of it aroma and flavor. When using fresh basil it is best to add it at the end of the cooking. Fresh basil will keep in the refrigerator if wrapped tightly in cloth or in plastic bag for a short period of time (two or more days).