Exploring the World of Beans with Chef's Table Event
Beans are the featured item this month
~Beans~
Cool Beans!
Dry beans are allowed to
mature and then harvested
from the vine or bush. Dry
beans come in many colors,
shapes and sizes and can be
stored for months in a cool dry
location.
What different types of beans
have you tried?
Dry beans can be eaten raw,
sprouted or cooked, ground
into flour, curdled into tofu,
fermented into soy sauce,
tempeh and miso. They are
excellent in chili, soup and
salad.
Dry beans are an excellent source of
fiber and plant protein. They also
provide other nutrients such as iron,
potassium, folate, and zinc.
Nebraska is the largest
producer of great
northern beans in
the U.S and is also the
second largest
producer of light red
kidney and pinto
beans.
Dry beans are soaked to
absorb water and will
become double to
triple their size when
soaked. Cook to make
them edible and digestible.
What’s a Chef’s Table?
An immersive tasting event that
allows for an up-close and personal
experience with a recipe. Adapted
for schools to incorporate student
perspectives of recipes being
considered in the school meal
program.
Farm to school
efforts build the
connection between local producers
& schools which helps our local
farmers and provides fresher, tastier
foods to
YOU
at school.
Step 2 - Share
Regroup to discuss
observations & ideas.
Supporting a Nebraska farm
to school project!
Your input will fuel a larger
project to serve more recipes
using local foods that are
appealing to students to
school meals.
Step 1 - Evaluate
Sensory evaluation:
Take a
few minutes to see, smell, feel,
and taste the recipe. Record
your observations.
Marketing evaluation:
Provide
thoughts on the recipe’s
marketability. Develop a
creative name and full menu
with complementary pairings.
Welcome to the Chef’s Table
Let’s Find out what
YOU
like!
How did it go?
It can take 10 times of tasting a
new food before you know
whether you really like it
and
taste buds change over time,
so
keep trying!
Different taste buds
recognize different
flavors:
salty, sweet,
sour, bitter, & savory
.
To keep students healthy,
schools are required to offer
5 components at lunchtime:
●
Bread/grain
●
Meat/protein
●
Fruit
●
Vegetable
●
Milk
What meal did you
build?
What did you like about
the recipe?
Would you change
anything?
Had you tried it before?
Would you eat it again?
What recipe name
did you choose?
THANKS FOR PARTICIPATING!!!!
What’s a Chef’s Table?
An immersive tasting event that
allows for an up-close and personal
experience with a recipe. Adapted
for schools to incorporate student
perspectives of recipes being
considered in the school meal
program.
Farm to school
efforts build the
connection between local producers
& schools which helps our local
farmers and provides fresher, tastier
foods to
YOU
at school.
Step 2 - Utilizing the NEW
recipe name.. What
marketing materials do
you
Supporting a Nebraska farm
to school project!
Your input will fuel a larger
project to serve more recipes
using local foods that are
appealing to students to
school meals.
Step 1 - Promoting Apples
Encouraging youth to eat the
featured apples recipe:
What
Fun recipe name did you
come up with
(link in naming
doc here) to encourage your
peers to eat this item?
Marketing evaluation:
Provide
thoughts on the recipe’s
marketability. Develop a
creative name and full menu
with complementary pairings.
Chef’s Table
Marketing & Promoting ideas!
Communications toolkit, Materials/ideas for engaging students, taste tests & recipe guides
Delve into the diverse world of beans this month with the Chef's Table event hosted by the Nebraska Department of Education. Discover the versatility of dry beans and engage in sensory evaluations to uncover your preferences. Share your feedback on the featured recipes, create fun names for dishes, and explore new culinary experiences. Participate in promoting healthy eating habits, starting with beans as the star ingredient!
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Presentation Transcript
Beans are the featured item this month Visit the Nebraska Department of Education, Harvest of the Month website here.
~Beans~ Cool Beans! Dry beans are allowed to mature and then harvested from the vine or bush. Dry beans come in many colors, shapes and sizes and can be stored for months in a cool dry location. What different types of beans have you tried?
Welcome to the Chefs Table Let s Find out what YOUlike! Step 1 - Evaluate Sensory evaluation: Take a few minutes to see, smell, feel, and taste the recipe. Record your observations. What s a Chef s Table? An immersive tasting event that allows for an up-close and personal experience with a recipe. Adapted for schools to incorporate student perspectives of recipes being considered in the school meal program. Marketing evaluation: Provide thoughts on the recipe s marketability. Develop a creative name and full menu with complementary pairings.
How did it go? What did you like about the recipe? Would you change anything? Had you tried it before? It can take 10 times of tasting a new food before you know whether you really like it and taste buds change over time, so keep trying! Would you eat it again?
Chefs Table Marketing & Promoting ideas! Step 1 - Promoting Apples Encouraging youth to eat the featured apples recipe: What Fun recipe name did you come up with (link in naming doc here) to encourage your peers to eat this item? What s a Chef s Table? An immersive tasting event that allows for an up-close and personal experience with a recipe. Adapted for schools to incorporate student perspectives of recipes being considered in the school meal program. Marketing evaluation: Provide thoughts on the recipe s marketability. Develop a creative name and full menu with complementary pairings.
