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 2020 - Persimmon

A persimmon is botanically a berry that comes from the edible fruit trees in the genus, Diospyros. In color, the ripe fruit range from glossy light yellow-orange to dark red-orange depending on the species and variety. There are astringent and non-astringent varieties. 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 2020 - American Lamb

Lamb is meat that comes from sheep that is less than a year old. Sheep raised in the United States are generally processed at 7-10 months. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


August 2020 - Umami Base

Umami or savory taste is one of the five basic tastes (along with sweetness, sourness, bitterness, and saltiness). It can be described as a pleasant “brothy” or “meaty” taste. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


July 2020 - Tarragon

Tarragon is a species of perennial herb in the sunflower family. Tarragon has a distinguishing aroma that is reminiscent of anise and vanilla. French tarragon leaves produces the same mouth-numbing sensation as with a Sichuan peppercorn. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


June 2020 - Peanut

Peanuts are botanically classified as legumes. However, for culinary, research and nutritional purposes, peanuts are considered a nut. In the U.S., peanuts and peanut butter are the most popular nut choice and comprise 67% of all nut consumption. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


May 2020 - Calendula

Calendula is an edible flower known by many other names including pot marigold. This plant is often confused with the French or African marigolds which are actually members of the Tagetes family and are inedible. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


April 2020 - Avocados

Avocados have gained significant popularity in recent years - in 2019 alone, Mexico exported over 2.1 billion avocados to the United States. A nutrient dense, heart healthy fruit, avocados contribute unsaturated fats and contain nearly 20 vitamins, minerals and phytonutrients. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


March 2020 - Vanilla Extract

Vanilla is a member of the orchid family.Vanilla extract is a solution made by steeping cured vanilla pods in alcohol until the flavor is infused. According to FDA specifications, pure vanilla extract contains 13.35 ounces of vanilla beans per gallon during extraction. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


February 2020 - Edible Seaweed

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used in the preparation of food. Edible seaweed has an umami flavor- a pleasant savory taste, which results from a high level of the amino acid, glutamate. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


January 2020 - Tangerines

Tangerines are a group of citrus fruit consisting of hybrids of mandarin oranges. The taste of a tangerine is sweeter and less acidic than that of an orange. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


December 2019 - Havarti

Havarti is a semi-soft cow’s-milk cheese. Havarti is smooth, with no rind, and creamy to pale yellow in color. It has small irregular holes in it known sometimes as “eyes.” It has a buttery aroma with subtle sweet and acidic notes. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


November 2019 - Rosehips

The rose hip (rosehip) is also called rose haw and rose hep. It is the accessory fruit of the rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Fresh rose hips are semi-sweet in taste but each haw holds a number of small seeds and hairs, which must be removed before consumption. 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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