Food Preparation for the Child and Adult Care Food Program
Video Lesson
Lesson Overview
Lesson Participants: CACFP personnel and other child care staff; appropriate for both
child care center staff and family day care home providers
Type of Lesson: Video lesson delivered in short face-to-face training session
Time Needed to Conduct the Lesson: 45 minutes
Lesson Description: The video lesson covers basic food preparation for child care
providers participating in the Child and Adult Care Food Program (CACFP). It covers topics
such as organizing for food preparation, selecting good quality food, and preparing food that
children will enjoy. The lesson emphasizes techniques for preparing vegetables that children
will eat in order to get the nutrients they need.
Lesson Objectives
At the completion of the lesson the participant will be able to
• identify important steps in getting and staying organized for food preparation.
• weigh the pros and cons of using convenience foods.
• select good quality fresh fruits and vegetables and store them properly.
• identify three main methods of cooking fresh vegetables.
• identify when to add herbs and spices.
Get Ready to Train
The format for the CARE Connection lesson plans includes an overview, preparation
checklist, lesson-at-a-glance with timeline for conducting the lesson, instructor’s script, and
lists of references and other resources. The instructor will use the script to present the lesson
to the participant. Each script gives directions to the instructor—DO, SAY, ASK—to
deliver the lesson.
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Food Preparation for the Child and Adult Care Food Program Video Lesson
Before the day the lesson is to be presented:
• Study the Instructor’s Script and be prepared to tell it in your own words.
• Preview the video and be familiar with the answers on the video viewing guide.
The lesson can be presented in the child care center or family day care home, media center,
or classroom.
CARE Connection Section 5, Video Lesson 1: Food Preparation for the Child and Adult
Care Food Program has a run time of 18 minutes. Allow a few minutes to get started and
allow 15 minutes for follow-up discussion after the video.
The video may also be used as a substitute lesson for an employee who was not present for
the face-to-face training or to review material for an employee needing additional
information.
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Food Preparation for the Child and Adult Care Food Program Video Lesson
Preparation Checklist
Directions: Use the Preparation Checklist to get ready for the training session. Keep track
of your progress by checking off tasks as they are completed.
Done
;
Lesson Tasks
Gather Materials
Materials Needed:
†
• Instructor’s Script
†
• CARE Connection Section 5, Video Lesson 1: Food Preparation for the
Child and Adult Care Food Program.
• The video file may be viewed online at www.nfsmi.org or downloaded as a
Windows Media Video (WMV) file to be viewed on a computer.
The CARE Connection video lessons are also available on a two DVD set
from the National Food Service Management Institute.
†
• Food Preparation for the Child and Adult Care Food Program Video
Viewing Guide and answer key
†
• Pens or pencils (one for each participant)
†
• Session Evaluation/Feedback Form (one for each participant) (optional)
†
• Video file or DVD player and monitor
Prepare for Lesson
Before the Training:
†
• Study the instructor’s script and be prepared to present the lesson in your
own words.
†
• Preview video and be familiar with answers to the video viewing guide.
†
• Make enough copies of the video viewing guide for each participant.
†
• Make copies of Session Evaluation/Feedback Form (one for each
participant). You may use the sample NFSMI evaluation form linked here
or develop your own. (optional)
†
• Make arrangements for equipment to play the video file or DVD.
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Food Preparation for the Child and Adult Care Food Program Video Lesson
†
• Set up room.
On Training Day:
†
• Have video file loaded and ready to view.
†
• Place pens or pencils on tables (one for each participant).
†
• Distribute the video viewing guide to each participant.
On the Instructor’s Table:
†
• Instructor’s Script
†
• Instructor’s copy of Food Preparation for the Child and Adult Care Food
Program Video Viewing Guide and answer key
†
• Session Evaluation/Feedback Forms (optional)
Lesson at a Glance
(45 minutes)
Time
5 minutes
Topic
Introduction and
Overview
18 minutes
Food Preparation
for the Child and
Adult Care Food
Program video
lesson
Discussion
17 minutes
5 minutes
Task
Introduce topic
Handout video viewing
guide.
Show video.
Materials
• Instructor’s Script
• Video viewing
guide
• Video file and
appropriate
equipment
Use video viewing guide to
review and discuss.
• Script
• Video viewing
guide
• Sample
evaluation/
feedback form or
standard form
used in your child
nutrition program
Session
Conduct a short evaluation of
evaluation/feedback the lesson. (optional)
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Food Preparation for the Child and Adult Care Food Program Video Lesson
References
National Food Service Management Institute. (2010). CARE Connection Curriculum.
University, MS: Author.
Internet Resources
http://www.fns.usda.gov
http://www.nfsmi.org/
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Food Preparation for the Child and Adult Care Food Program Video Lesson
Instructor’s Script
Introduction and Overview (5 minutes)
Introduce Lesson
SAY:
The U.S. Department of Agriculture’s Child and Adult Care Food Program, often
known as CACFP, was created to assist in improving the nutrition of children in
child care.
Today’s video lesson will introduce you to food preparation in child care.
The lesson covers the following concepts: steps to getting organized for food
preparation; selecting best quality fruits and vegetables; weighing or measuring all
ingredients at one time; cooking only the number of servings needed at each
serving period, called batch cooking; the three most common methods of cooking
fresh vegetables; and the advantages and disadvantages of buying convenience
foods.
Lesson Objectives
SAY:
After this lesson you will be able to
• identify important steps in getting and staying organized for food
preparation.
• weigh the pros and cons of using convenience foods.
• select good quality fresh fruits and vegetables and store them properly.
• identify three main methods of cooking fresh vegetables.
• identify when to add herbs and spices.
DO:
Distribute copies of the Food Preparation for the Child and Adult Care Food
Program Video Viewing Guide.
SAY:
While you are watching the video lesson, please fill out the video viewing guide.
We will discuss these points after the video.
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Food Preparation for the Child and Adult Care Food Program Video Lesson
DO:
Show video.
DO:
After the video, discuss major points on the video viewing guide.
Review Key Points to Close Lesson
SAY:
This lesson covered basic food preparation for child care with an emphasis on
preparing vegetables. Preparing vegetables that look and taste good begins with
selecting good quality food and storing it properly.
The lesson showed techniques for preparing vegetables that children will eat in
order to get the nutrients they need. It showed the three main methods of cooking
vegetables: boiling, steaming, and microwaving.
Many other tips and techniques for preparing fresh vegetables were offered.
DO:
Distribute the session evaluation/feedback form (optional, however, feedback on
the training provided can help you make decisions on training for the future).
SAY:
Thank you for participating in the lesson today. Please take a few minutes to
complete the session evaluation/feedback form. Thank you for your input.
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Food Preparation for the Child and Adult Care Food Program Video Lesson
CARE Connection Section 5 Video Lesson 1:
Food Preparation for the Child and Adult Care Food Program
Video Viewing Guide
1. ____________ ________________ can be one of the biggest challenges you face in
your child care center or family day care home.
2. ________________ or ________________ all ingredients at one time.
3. An important step to help you stay organized during the meal preparation process is
___________ _____ _______ ________.
4. To get the best product when using convenience foods, always follow the _________
__________________ carefully.
5. Consider the advantages and disadvantages of using convenience foods.
6. Convenience foods will probably have more __________ and ________ than foods
made from scratch.
7. Three main methods of cooking fresh vegetables: ___________, _____________,
and __________________________.
8. Cooking only the number of servings needed at each serving period is called
______________ _____________________.
9. Add ________________ and ______________ at the beginning of cooking
vegetables, since vegetables cook quickly.
10. Choosing good quality products is the first step in _____________ ____________
__________________.
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Food Preparation for the Child and Adult Care Food Program Video Lesson
CARE Connection Section 5 Video Lesson 1:
Food Preparation for the Child and Adult Care Food Program
Video Viewing Guide Answers
1. Food preparation can be one of the biggest challenges you face in your child care
center or family day care home.
2. Weigh or measure all ingredients at one time.
3. One important step to help you stay organized during the meal preparation process is
clean as you go.
4. To get the best product when using convenience foods, always follow the package
directions carefully.
5. Consider the advantages and disadvantages of using convenience foods.
6. Convenience foods will probably have more sodium and fat than foods made from
scratch.
7. Three main methods of cooking fresh vegetables: boiling, steaming, and
microwaving.
8. Cooking only the number of servings needed at each serving period is called batch
cooking.
9. Add herbs and spices at the beginning of cooking vegetables, since vegetables cook
quickly.
10. Choosing good quality products is the first step in proper food preparation.
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