Food Preparation
Demonstration
Guide
Adapted from the presentation developed by Barbara Brown, Ph.D., R.D./L.D.
Food Specialist Oklahoma Cooperative Extension Service
1
Attractive food
• Smell
• Taste
• Appearance
2
Presenter
• Safe food handling
behavior
• Good posture
• Speak clearly & slowly
3
Appearance
• Neat & clean
• Hair held away
from face
• Quiet makeup
• No nail polish
• Little or no
jewelry
4
Clothing
• Dark slacks
• Light shirt with ¾ length sleeves
• Apron – Clean & pressed
5
Planning the demonstration
• Time
• Audience
• Teaching/learning
objectives
6
Assess the location
• Health
inspection
• Storage and
preparation
equipment
• Audience
access
7
Missouri Guidelines for
Temporary Food Events
State Regulations
• Not more than 14 days.
• Find out if there are more stringent
local requirements.
8
How to Find Which Entity
Governs Your Areas
Go to the Ordinance Map
http://www.dhss.mo.gov/FoodSafety/
Then to DHSS Home
http://www.dhss.mo.gov/
See left-hand side OR
Then to
http://www.dhss.mo.gov/LPHA/LPHAs.html
9
10
Storage/Delivery
Enlist help
• To unload and
reload food and
equipment
• Presentation
assistance
11
Planning the Presentation
• Select recipes & techniques to
demonstrate
• Gather all items needed
– Equipment and supplies
– Notes and recipe handouts
– Food
12
Practice
• In front of a mirror
• With food & equipment
• With assistant
13
Buying and transporting food
• Bring a cooler with an
ice pack to carry
food that needs to be
kept cold.
• Pack a thermometer
in the cooler to check
the temperature.
14
• Cover trunk with
clean sheet,
towel or plastic
bag to keep pet
hair and dirt off
food and
equipment.
15
Demonstration Table
• Clean and keep clean.
• Keep extra food and
equipment off table.
• Put dirty equipment
on a tray or in a pot.
• Containers for excess
trash, compost, dirty
towels off table.
16
Demonstration
Wash your hands.
Use separate cutting boards to avoid
cross-contamination.
Wash all produce before cutting.
Wipe off all can lids before opening.
Spill it or drop it off of the cutting
board? Don’t use it.
17
Getting started
• Smile.
• Introduce yourself.
• Show and describe the food you will
be demonstrating.
18
Involve the Audience
• Look at the audience and talk while
working.
• Ask the audience questions.
• Answer questions:
• Recipes
• Talking points
19
Everyone needs to
see and hear
• Tip bowls & pans toward audience.
– Hold bowls from bottom.
• A damp cloth under bowls holds them
steady & cuts noise.
20
21
Ready?
22