Ingredient of the Month
The Ingredient of the Month presentation offers downloadable tools featuring a different nutritional ingredient each month for chefs to incorporate into their menus and use in community events. The presentation provides an in-depth look at the ingredient, a delicious recipe, and a content-based quiz. 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 IOTM recipe collection.
New Ingredient of the Month
November 2023 - Olives
Olive trees and their fruit, known as olives, have immense history and cultural significance, particularly within Mediterranean regions. With their origins thought to be intertwined with the Mediterranean basin, particularly within the “Fertile Crescent,” which encompasses contemporary Greece, Turkey, and Syria, olives and their derivatives today command a worldwide market and makeup diverse culinary traditions across the globe. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
October 2023 - Pumpkin
The pumpkin, known scientifically as Cucurbita pepo, stands as a widely cherished and versatile fruit within the gourd family, Cucurbitaceae. Revered across the globe, it captivates with its culinary, decorative, and nutritional prowess. From the iconic Thanksgiving pie to the aromatic pumpkin spice lattes and the whimsical Halloween jack-o’-lanterns, the pumpkin reigns as an enduring emblem of American tradition. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
September 2023 - Rice
Rice stands as an exceptionally versatile and economical ingredient, lending itself to a diverse array of both savory and sweet culinary creations. Its enduring and captivating journey traces back thousands of years, weaving through numerous cultures. Presently, rice holds a vital role as a staple food, with approximately half of the global population relying heavily on this essential crop. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
August 2023 - Almonds
Ever wonder why the pit and seed inside of a peach resembles an almond? It’s because they’re related! Culinarily referred to as a nut, almonds are botanically classified as a drupe along with apricots, peaches, and cherries. Now the most exported crop in California with 1.3 million tons produced in 2021–2022, almonds are one of the most versatile nuts used in the kitchen. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
July 2023 - Corn
As one of the world’s most important crops, corn has been farmed for thousands of years. Originally not existing in the wild, corn was first domesticated over 10,000 years ago. Through centuries of crossbreeding its earliest ancestor, known as teosinte, native civilizations in present-day Mexico transformed the crop into the sweet, tender corn we use today. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
June 2023 - Lobsters
Once considered a “poor man’s food” and despised by many, the popularity of lobster has since exploded with the average yearly harvest topping over 100 million pounds. Whether the tender, sweet meat is served as a standalone dish or used in soups, pastas and spreads, lobster is rich in protein, omega-3 fatty acids, vitamins and minerals. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
May 2023 - Gouda
Originally named for the town it was traded in and not where it was discovered or produced, Gouda is a semi-soft cheese with a mild flavor, creamy texture and pale ivory color. Available in both young and mature forms, Gouda has been a Netherlands staple since the 12th century and has since become a timeless classic enjoyed around the world. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
April 2023 - Turmeric
Thriving in the hot and wet climate of the tropics, turmeric is not a root but a rhizome that has a deep orange-yellow color and yields a slightly bitter, peppery flavor when used in the kitchen. Since its discovery, turmeric has had deep ties not only to the kitchen but also in medicine and religion. Thousands of years later, chefs are still utilizing its flavor and coloring properties in a wide variety of both savory and sweet preparations. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
March 2023 - Jicama
Scientifically known as Pachyrhizus erosus, meaning “thick root” derived from Greek, jicama has been cultivated in Mexico and Central America for centuries. Popularized in the U.S. after drought decreased potato production, jicama is now a popular dietary staple in many parts of the world. Like its potato relative, jicama is a tuber with light-brown skin and white flesh that adds a sweet, nutty flavor and can be used in a variety of raw and cooked preparations. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
February 2023 - Horseradish
In Greek mythology, it’s considered to be worth its weight in gold and horseradish loving chefs agree! Originating in Eastern Europe, horseradish is a hardy, herbaceous member of the Brassicaceae family that has been cultivated for hundreds of years for both medicinal and culinary uses. With its pungent taste, horseradish can be used in many creative ways to pack in flavor without the worries of unnecessary fat and calories. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
January 2023 - Plantains
Although they grow in bunches and may look like bananas, they’re not! Native to Southeast Asia, plantains are grown in tropical regions and when fully ripe they taste like a slightly less-sweet banana. Plantains are an important part of many cuisines, but unlike technically being a fruit like bananas, they are most often cooked before consuming due to their starch content. No matter their stage of ripeness, chefs have created an imaginative list of uses for plantains. Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
December 2022 - Garlic
Records show that garlic has been cultivated in Mesopotamia for at least 4,000 years. Garlic is a perennial flowering plant grown from a bulb sometimes producing pink to purple flowers. Raw garlic has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. With the use of garlic on the rise, in both savory and some sweet dishes, the average person eats about two pounds of garlic each year. That equates to over 300 cloves! Complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
November 2022 - Mulberries
Contrary to the childhood song, mulberries grow on trees, not bushes. These fast-growing trees produce a massive amount of fruit each season, ranging in color from white to deep red to almost black. The berries have a mild flavor that is both tart and sweet. In most recipes, blackberries can be substituted for mulberries as they have similar flavor profiles. 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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