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
April 2021- Hemp Seeds
Hemp is a plant in the species Cannabis sativa and is cultivated for its fibre or its edible seeds. Hemp seeds have a pleasantly nutty taste, like a cross between a sunflower seed and a pine nut. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.
March 2021- Butter
Butter is a dairy product made from the fat and protein of milk or cream.In order for a churned dairy product to be considered butter in the United States, it must contain at least 80 percent butterfat. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.
February 2021- Bananas
Bananas are an elongated, tropical berry with a thick skin and soft sweet flesh. The most common varieties are yellow when ripe. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.
January 2021- Parsnips
Parsnip is a root vegetable closely related to carrot and parsley. The distinctive sweet flavor of the root will only develop after the first frost. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.
December 2020 - Rambutans
Rambutan skin is reddish when ripe and covered with pliable spines or “hairs”. The fruit’s flesh is a translucent white similar in appearance to a lychee. Rambutans have a sweet, slightly acidic flavor reminiscent of grapes. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.
November 2020 - Ullucus
Ullucus tuberosus, also known as Ulluco (pronounced oo-*yoo*-koh) are grown primarily as a root vegetable but the leaf is also edible. Ulluco have a brightly colored waxy skin in a variety of yellows, pinks and purples. These tubers are typically smooth and can be spherical or elongated. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.
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.
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.
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