Presentation on theme: "1 Food Preparation Demonstration Guide Adapted from the presentation developed by Barbara Brown, Ph.D., R.D./L.D. Food Specialist Oklahoma Cooperative."— Presentation transcript:
1 Food Preparation Demonstration Guide Adapted from the presentation developed by Barbara Brown, Ph.D., R.D./L.D. Food Specialist Oklahoma Cooperative Extension Service
4 Appearance Neat & clean Hair held away from face Quiet makeup No nail polish Little or no jewelry
Clothing Dark slacks Light shirt with ¾ length sleeves Apron – Clean & pressed 5
6 Planning the demonstration Time Audience Teaching/learning objectives
7 Assess the location Health inspection Storage and preparation equipment Audience access
8 Missouri Guidelines for Temporary Food Events State Regulations Not more than 14 days. Find out if there are more stringent local requirements.
How to Find Which Entity Governs Your Areas 9 Go to the Ordinance Map Then to DHSS Home See left-hand side OR Then to
11 Storage/Delivery Enlist help To unload and reload food and equipment Presentation assistance
12 Planning the Presentation Select recipes & techniques to demonstrate Gather all items needed –Equipment and supplies –Notes and recipe handouts –Food
13 Practice In front of a mirror With food & equipment With assistant
14 Buying and transporting food Bring a cooler with an ice pack to carry food that needs to be kept cold. Pack a thermometer in the cooler to check the temperature.
Cover trunk with clean sheet, towel or plastic bag to keep pet hair and dirt off food and equipment. 15
16 Demonstration Table Clean and keep clean. Keep extra food and equipment off table. Put dirty equipment on a tray or in a pot. Containers for excess trash, compost, dirty towels off table.
17 Demonstration Wash your hands. Use separate cutting boards to avoid cross-contamination. Wash all produce before cutting. Wipe off all can lids before opening. Spill it or drop it off of the cutting board? Don’t use it.
18 Getting started Smile. Introduce yourself. Show and describe the food you will be demonstrating.
19 Involve the Audience Look at the audience and talk while working. Ask the audience questions. Answer questions: Recipes Talking points
20 Everyone needs to see and hear Tip bowls & pans toward audience. –Hold bowls from bottom. A damp cloth under bowls holds them steady & cuts noise.