Food Production
Basics at a Glance (NFSMI) : Poster with recipe abbreviations, equivalent volumes and weights, scoop sizes, pan size/capacity chart, cutting diagrams for portioning, and metric equivalents.
Cooks for Kids (NFSMI) A series of satellite training programs for participants to learn techniques used by culinary professionals in producing high quality foods that are flavorful, nutritious and appealing to kids
USDA Equipment Guide
School Food Equipment Grants
FDA Food Code
Building Quality Meals: Standardized Recipes and Portion Control