The lessons were written to help trainer agents prepare aides for work with families in Extension's Expanded Food and Nutrition Program. The purpose is to enrich the aides' background in food preparation and to provide practical teaching methods that can be used in presenting food preparation information to families. The 21 lessons are an expansion of lessons 11-14 from Food and Nutrition Basic Lessons for Training Extension Aides. The document provides information related to the trainer agents' responsibilities and recommends resource materials. The 21 lessons cover the following areas: when and how to use a recipe; meats (moist and dry heat cookery); ground beef; organ meats; poultry; fish; eggs; nuts and peanut butter; dry beans, peas, and lentils; milk; cheese; salads, raw fruits, and vegetables; cooked vegetables (emphasis on vitamin A and C value); cooked fruit; cereal and pasta; quick breads; yeast breads; frozen desserts and salads; and the packed meal. Each lesson consists of the lesson's purpose, presentation techniques, application of lesson by aides, and reference materials for the trainer agent and aide. (BP)