Ingredient of the Month

The Ingredient of the Month offers free downloadable tools featuring a new nutritional ingredient for chefs to incorporate into their menus and use in community events. The article provides an in-depth look at the nutrition ingredient, while the flyer and activity sheets are kid-friendly. Recipes range from simple recipes that kids can make to more detailed recipes for chefs. Download these tools, share with colleagues and start creating your nutritional recipe collection.

New Ingredient of the Month

October 2019 - Chestnuts

Chestnuts are the fruit of the Castanea tree.A spiny husk called a burr protects the chestnut. Chestnuts are typically harvested mid-September through November and are one of the easiest nut varieties to harvest and prepare for storage. Chestnuts can be used as an alternative to most other nuts though their sweet and earthy flavor will give any dish a unique twist. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.

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September 2019 - Star anise

Star anise is a spice made from the dried fruit of an Illicium verum tree. The fruits of this tree have tiny oval seeds contained in pods shaped like a star. These pods are tough-skinned, rust-colored and have five to ten points. Both the pod and the seeds can be consumed. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.

August 2019 - Honey

Honey is a sweetener that is produced by honey bees. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture. Honey has a range of colors and flavors. The shades range from almost colorless to dark brown. The aroma of honey may be reminiscent of the flower from which the bee collected the nectar. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.

July 2019 - Apricot

Apricot is a drupe, or stone fruit, that belongs to the rosaceae family. There are about a dozen varieties of apricots widely sold throughout the United States. All varieties are similar in taste, but differ somewhat in size and color. Color can range from yellow to deep orange. They are in season from May through July. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.

June 2019 - Turkey

Turkey meat, commonly referred to as turkey, is muscle and can be classified as white or dark. The turkey’s breast meat is white and contains less fat. Turkeys use their legs continuously, which is why the thighs and drumsticks are sources of flavorful, vitamin and mineral-rich dark meat. Turkey meat is a lean protein powerhouse. Just one serving of turkey is worth half the daily recommended value of protein. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.

May 2019 - Radishes

Radishes are edible root vegetables and are cousins of mustard and cabbage. Radishes have a mild to hot peppery flavor and crunchy texture. Radishes are usually grown as annuals and are harvested before they flower. They range in shape from spherical to long and cylindrical or tapered, and the outside skin can be white, yellow, pink, red, purple, or black. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.

April 2019 - American Lamb

Lamb is the meat that comes from sheep that are less than a year old. Sheep raised in the United States are generally processed at 7 to 10 months of age. Lamb meat is made up of muscles held together by collagen and silverskin. Lamb is a primary protein in many countries throughout the world, especially in regions of North Africa, the Middle East and parts of Europe. Complete the quiz on www.acfchefs.org/Learn to earn one hour of continuing-education credits toward ACF certification.

March 2019 - Lemons

Lemons grow on a small tree in the flowering plant family Rutaceae. The outer rind, or peel, is yellow when ripe and rather thick in some varieties. The inside pulp is pale-yellow and split into 8 to 10 segments.. Due to the lemon’s acidity level, it has a distinct sour taste. Complete the quiz on www.acfchefs.org/Learn to earn one hour of continuing-education credits toward ACF certification.

February 2019 - Pulses

Pulses are the dry, edible seeds of plants in the legume family. They are individually known as chickpeas, lentils, dry peas, and beans. They are versatile, affordable, sustainable, and nutrient-rich. High in protein and fiber, they are an excellent fit for gluten-free and flexitarian diets! Complete the quiz on www.acfchefs.org/Learn to earn one hour of continuing-education credits toward ACF certification.

January 2019 - Molasses

Molasses is a sweetener that is formed as a byproduct of the sugar-making process. It is usually produced from crushed sugar cane or sugar beets. While today it is often thought of as a baking ingredient, it adds aroma, color, and wonderful texture to a number of sweet and savory dishes. Complete the quiz on www.acfchefs.org/Learn to earn one hour of continuing-education credits toward ACF certification.

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