Culinary Connections: Fresh Fruit and Vegetable Production

Recorded Webinar

Description:

This session helps amplify and integrate the value of “Connecting to a K-12 Culinary Culture” across teams. Watch and learn with the Georgia Department of Education’s Culinary and Food Safety Specialists as they share more about fresh fruit and vegetable production. In this session, the team demonstrates practical cooking techniques for fresh produce, including blanching and shocking, steaming, and roasting. Learn to apply these techniques as part of a school menu. The team identifies which fresh produce items may be classified as Time/Temperature Control for Safety (TCS) foods and how to apply appropriate handling practices. This session is beneficial for Lead Production and Front Line Staff, School Level Managers, and District Leadership. Learning Code(s): 2130

Duration: 1 hour

Intended Audience: School Nutrition Staff (school and system level), School Nutrition State Staff (state level)

DOE Office: School Nutrition

Topics: School Nutrition

Event Type: Recorded Webinar

Primary Contact: Denise Weir - dweir@doe.k12.ga.us

Secondary Contact: School Nutrition - WebTrainHelp@doe.k12.ga.us

To report an issue with the event link, please email the event contact.

Webinar URL: https://url.gadoe.org/hxim

Date Recorded: Apr 15, 2026

Related Recorded Webinars:

Culinary Connections: Summer Meals