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
January 2025 - Jackfruit
Cultivated for over 3,000–6,000 years, jackfruit (Artocarpus heterophyllus) is one of the oldest known fruits and today is widely grown in a variety of tropical regions. Valued as a staple food, particularly during famines, jackfruit’s abundance, versatility and resilience have made it a significant crop across many cultures. Mature jackfruit trees can produce 100–200 fruits annually with each fruit weighing between 22–110 lbs. and reaching up to 35 inches in length, making it the largest tree-borne fruit in 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.
December 2024 - Five Spice
Five-spice powder, originating in ancient China during the Qin or Han dynasties (221–220 BCE), was initially crafted as part of traditional Chinese medicine to balance the body’s energies. By the Tang and Song dynasties, it became a culinary staple, spreading across Asia and globally through the spice trade, with its meticulously blended spices celebrated for their balance of sweet, sour, bitter, salty, and umami flavors. 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.
November 2024 - Bitters
From their medicinal origins to the sophisticated cocktail culture and culinary creativity, the voyage of aromatic bitters reflects a lasting history of taste and innovation. Initially infused with botanical ingredients, they’ve since diversified into aromatic, citrus, and herbal variations to suit diverse palates. Today, beyond their role in classic and contemporary cocktails, bitters contribute depth and complexity to a broad range of culinary creations. 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 2024 - Truffles
Truffles, esteemed for their earthy and pungent flavor, have been a coveted luxury in culinary circles for centuries. Initially enjoyed by the Sumerians around 4500–1900 BCE, truffle production thrived in the mid-1800s but sharply declined post-World War I. Despite challenges, French agronomist Joseph Talon’s 19th-century breakthrough in truffle cultivation methods led to the establishment of truffle orchards, ensuring more controlled and consistent production. 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 2024 - Spinach
Scientifically identified as Spinacia oleracea, the spinach plant is an annual, edible flowering plant belonging within the Amaranthaceae family. During the Renaissance in Europe, spinach rose to prominence, gaining recognition for its health benefits and remarkable versatility in culinary applications. Later in its journey, one infused with historical significance, spinach crossed the Atlantic alongside European settlers, finally making its way into North American kitchens during the 18th century. 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 2024 - Fish Sauce
Fish sauce, made from fermented fish and salt, is a savory condiment deeply rooted in Southeast Asian cuisine. Through expanded trade routes and cultural exchanges, it has transcended its regional origins, gaining popularity across shores for its rich umami flavor. Today, it’s a cornerstone of traditional Southeast Asian cooking and a versatile favorite among chefs. 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 2024 - Corn Tortilla
For centuries, thin corn cakes have been integral to Mesoamerican culture. The term “tortilla” originates from Spanish, combining “torta” (cake) and “illa” (little). Dating back to around 10,000 BC, a resourceful Mayan peasant first crafted corn tortillas for a hungry king. Since then, they have evolved into an enduring culinary tradition across many cultures. 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 2024 - Asian Noodles
With a history spanning over 4,000 years, the origins of Asian noodles can be traced back to ancient China during the Han dynasty. Flourishing during the Tang dynasty due to Chinese immigrants spreading across regions, noodles became a culinary staple from East to West. Presently, Asian noodles undergo continuous evolution, embracing health-conscious options and even a renewed interest in traditional, artisanal noodle-making techniques. 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 2024 - Pork
Originating in Asia, pigs reached the Americas during Columbus’s second voyage, leaving a lasting presence in a region previously void of large, domesticated animals. Known for prolific breeding, female pigs, or sows, birth up to 15 piglets each year, reaching maturity in a mere six months. As natural omnivores, pigs adeptly transform their diverse diet into flavorful meat, earning them the affectionate moniker “nature’s consummate garbage disposal.” 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 2024 - Culinary Cannabis
Amidst increasing acceptance and legalization in select US states, chefs are pioneering new concepts in the cutting-edge world of culinary cannabis. Originally rooted in diverse cultures, the integration of cannabis in the kitchen has since evolved into the harnessing of its psychoactive and non-psychoactive compounds to create a unique interplay of tastes, smells, and effects in a wide range of recipes. 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 2024 - Seitan
Seitan (“say-tan”), also known as wheat meat or wheat gluten, has a rich history dating back to the 6th century, deeply rooted in East Asian cultures. Its popularity has grown beyond East Asia to the West, becoming a staple in grocery stores and restaurants and reflects the broad cultural shift towards plant-based eating and the exploration of alternatives to traditional meat sources. 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 2024 - Chocolate
From ancient civilizations’ ceremonial use to Europe’s evolution of the sweet treat, the cultivation of the cacao tree and the ensuing final product produced from the harvested cocoa beans, chocolate and its continuous transformation by chocolatiers has captured the hearts of chocolate lovers worldwide. 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.
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