This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

This handbook describes the following aspects of the operation of the U.S. Department of Agriculture Donated Food Distribution Program in Wisconsin: (1) who can participate; (2) how Wisconsin gets commodities; (3) what types of commodities are available; (4) distribution and billing procedures; (5) commodity storage; (6) commodity processing; (7)…

With increasing requirements for food free from microbiological health hazards plus extended shelf life of refrigerated and nonrefrigerated foods, many persons will need fundamental training in irradiation techniques and methods of handling irradiated food. Special training needs and criteria for training were defined by conducting interviews with…

One of the major problems faced by migrant workers throughout the United States is a lack of awareness of the relationship between proper diet and an individual's general health and well being. To help solve this problem was the major objective of the series "Pick and Choose." The three 15-minute programs in the series present…

The Hawaii Bound School seeks to provide a significant physical and emotional wilderness experience to those participating in its course. For 24 days a group of 12 students live together and are exposed to a wide variety of wilderness experiences. Among the places visited are the Kohala Mountains, Mauna Loa, Ka'u Desert, and the ocean itself.…

Teachers at all academic levels can adapt the design and content of the sixth grade Japanese cultural festival detailed in this learning packet. Material is divided into 2 sections. Section 1 provides a step-by-step guide to planning and conducting the festival. These instructions, based on 5 years of experience, include a detailed planning…

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

This manual, the Spanish translation of a separately available English handbook on program design, is intended to assist volunteers and staff of volunteer organizations in the systematic design of projects in various health, community, and social service areas. The first section of the manual is a guidebook that addresses such aspects of the…

This manual is intended to assist volunteers and staff of volunteer organizations in the design of projects in various community and social service areas. The first section of the manual is a guidebook that addresses such aspects of the planning, implementation, and evaluation process as situational analysis, needs assessment, task-oriented…