ENTICING AND EFFECTIVE

FOOD AND RECIPE DEMOS Sanna Delmonico, MS, RDN

Senior Manager of Culinary Nutrition for

Strategic Initiatives, Food Safety and

Nutrition Instructor

The Culinary Institute of America

Overview

Why cook?

Choosing a demo recipe

Preparation

Delivering the demo

Food safety for food demos

Other valuable food experiences

Time?

Americans spend just 30 minutes per day cooking

Less than any other country surveyed (OECD, Society at a Glance, 2011)

Money?

Americans spend less on food (as a percentage

of income) than those in the UK, Canada,

Germany, France, Italy, Japan, Brazil, China,

Mexico, India, Russia

Yet SNAP participation is 15.2% (one in seven

Americans)

It’s Dinnertime Report on Low-Income

Families from Cooking Matters (2012)

8 in 10 low-income families make dinner at home at least 5 times a week

In a typical week, a family cooks dinner from scratch 4 nights, from packaged food 2 nights, eats fast food 1

night

85% say eating healthy meals is important

61% are satisfied with the variety of healthy grocery items available

64% are satisfied with the quality

Only 30% are satisfied with the price

Is healthy eating more expensive?

That depends on what you eat…..

Cost of produce

Fruit and Vegetables cost about $0.50 per cup

Fruit: $0.56 per cup

Vegetables: $0.42 per cup

Source: USDA

Least expensive vegetables (USDA)

Lettuce

Potatoes

Eggplant

Greens (collard, mustard, chard)

Summer squash (zucchini)

Carrots

Tomatillos

Least expensive fruit (USDA)

Source: USDA

Watermelon

Apples

Pears

Bananas

Pineapple

Peaches

Saving time and money requires:

Shopping skills

Food knowledge and menu planning skills

Cooking skills

Shopping with a FLEXIBLE plan

Comparing prices

Buying bulk when appropriate

Shop the Farmers’ Market at the beginning of the day for

selection, or at the end of the day for value

Eating seasonally: CUESA.org

Eating seasonally: Mariquita Farm

Comparing prices

Hot cereal (per serving) Cold cereal (per serving)

Rolled Oats: $0.13

Steel Cut Oats (store

brand) $0.13

Cold Oat Cereal

$0.41

ON SALE Cold Oat

Cereal $0.33

Comparing prices

Individual Oatmeal

Packs (per serving)

Quick Oats in bulk (per

serving)

$0.40 $0.13

Comparing prices

Applesauce in one

serving cups

$0.10 per ounce

or $0.40 per ½ cup

serving

Applesauce in 48 ounce

jar

$0.07 per ounce

or $0.28 per ½ cup

serving

Protein cost?

Beef: $0.56 to $1.69 per 3-ounce serving

Chicken: $0.34 to $0.88 per 3-ounce serving

Eggs: $0.33 per two egg serving

Beans:

canned $0.26 per ½ cup serving

dry $0.09 per ½ cup serving

Cooking skills

Beef (per pound) Pork (per pound)

T-Bone: $8.99

Tri-tip: $5.99

Top Round: $2.99

Loin chop: $4.79

Shoulder: $3.49

Blade steak: $2.99

Cooking skills

Cooking skills

Chicken (per pound)

Whole chicken: $1.79

Drumsticks: $2.49

Half breasts (bone in): $3.49

Boneless, skinless breasts: $4.69

Make your own pasta sauce?

Homemade Tomato Sauce Store Bought Tomato Sauce

$0.24 per half-cup

serving

$0.42 per half-cup

serving

Grate your own cheese?

Ungrated cheese Pre-grated cheese

Parmesan: $0.63 per

ounce

Cheddar: $0.28 per

ounce

Parmesan: $1.00 per

ounce

Cheddar: $0.50 per

ounce

Choosing a demo recipe

Tie it to your lesson plan

Use seasonal produce

Show a broadly applicable:

technique

and/or ingredient

Know your audience

Know the facilities

Keep it simple

What to demo?

No Heat Source Heat Source

Vegetable salads

Pasta salads

Whole grain salads

Snacks for kids

Sauces/Pestos/Salsas

Hummus/Bean Dip

Soups/pureed soups

Simple stews

Sauteeing or roasting

vegetables

(caramelization)

Toasting nuts

Hot breakfast cereals

What is on your equipment list?

• Please discuss in groups of 4 or 5

• Choose someone to take notes

• Choose someone to report for the group

Preparation

What is on your equipment checklist?

Go through your recipe step by step. Then go

through it again. And again.

What can you do ahead?

What can you NOT demo?

What can the audience do?

Food safety for recipe demos

Handwashing

Gloves?

Washing produce

Keep cold food cold

Delivering the demo

Explain the recipe and why you chose it

Show your ingredients

Explain advance preparation

Explain substitutions and applicability to other

dishes and meals

Involve your audience if possible

Other valuable food experiences

Tastings: herbs, apples, citrus, cucumbers, tomatoes,

unfamiliar produce

With guided discussion?

How to Cut Produce/Knife Skills: oranges, apples,

carrots

Menu planning

The Well-Stocked Pantry

start smart with breakfast.

Looi<. tor wnole-gra1n

cereals.

Color your plate "".ith all

kinds of great-tasting

Resources

Share Our Strength’s Cooking Matters

www.cookingmatters.org

EWG’s Good Food on a Tight Budget

www.ewg.org/goodfood/

Center for Urban Education about Sustainable

Agriculture (CUESA) seasonality charts

http://www.cuesa.org/page/seasonal-foods

ENTICING AND EFFECTIVE

FOOD AND RECIPE DEMOS Sanna Delmonico, MS, RDN

Senior Manager of Culinary Nutrition for

Strategic Initiatives, Food Safety and

Nutrition Instructor

The Culinary Institute of America