Menus of Flavor
Menus of Flavor, developed by the Culinary Institute of Child Nutrition (CICN), is a three-part series of four-hour, instructor-led, hands-on training focusing on global regions’ healthful and flavorful foods. During each training, participants will recognize the benefits of scratch cooking, using the ingredients and flavors commonly found in the regional cuisine of focus. Participants will identify basic culinary skills and apply the skills during the hands-on culinary lab, preparing meals using regional recipes, further reinforcing the learning. After the training, participants will be able to recognize the benefits of scratch cooking, use global ingredients, and apply various culinary skills and competencies to their daily work. The three regional topics that will be covered in this training series include Mediterranean Cuisine, Latin Flavors, and East and Southeast Asian Fusion. Menus of Flavor: East and Southeast Asian Fusion The East and Southeast Asian Fusion lesson introduces the flavor profiles of countries in these two regions of Asia. East Asian flavors are taught with recipes inspired by the cuisines of Japan, China, and South Korea. Southeast Asian flavors highlight recipes inspired by dishes from Thailand and Vietnam. Hands-on practice allows participants to gain additional culinary skills in scratch and speed-scratch food preparation. Recipes featured in this lesson include but are not limited to Japanese-Inspired Chicken Teriyaki, Crispy Tofu, Chinese-Inspired Noodles, Vietnamese-Inspired Clay Pot Chicken, Vietnamese-Inspired Banh Mi, and Thai Red Curry Roasted Sweet Potatoes. Participants will gain knowledge of East and Southeast Asian flavor profiles by using ingredients unique to these cuisines and tasting and evaluating the final dishes. • Available now for download and ICN training registration! • Download the resource here • Register for training here
Coming Soon! Menus of Flavor: Mediterranean
The Mediterranean lesson introduces the flavor profiles of countries in the Mediterranean region of Europe, North Africa, and the Middle East. Mediterranean flavors are taught with recipes inspired by the cuisines of Greece, Lebanon, Israel, and Morocco. Hands-on practice allows participants to gain additional culinary skills in scratch and speed-scratch food preparation. Recipes featured in this lesson include but are not limited to Hummus, Baba Ganoush, Greek-Style Tzatziki, Middle Eastern-Inspired Chicken Shawarma, Lebanese-Inspired Mujaddara, and Moroccan-Inspired Harissa Yogurt Sauce. Participants will gain knowledge of Mediterranean flavor profiles by using ingredients unique to these cuisines, and tasting and evaluating the final dishes. The Latin American lesson provides an introduction to the flavor profiles of countries in the Latin American region of North America, Central America, South America, and the Caribbean. Latin American flavors are taught with recipes inspired by the cuisines of Mexico, Cuba, and Peru. Hands-on practice allows participants to gain additional culinary skills in scratch and speed- scratch food preparation. Recipes featured in this lesson include but are not limited to Mexican-Inspired Pulled Pork, Spicy Quick Pickled Carrots, Pico de Gallo, Cuban-Inspired Black Beans and Rice, Sweet Plantains, and Peppy Quinoa. Participants will gain knowledge of Latin American flavor profiles by using ingredients unique to these cuisines, and tasting and evaluating the final dishes. Coming Soon! Menus of Flavor: Latin American
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