Gain Essential Culinary Skills
Practice develops skills and leads to confidence. You can gain essential culinary
skills by using the learning modules that represent the 10 stations of the
National Apprenticeship Training Program for Cooks. Each module includes
concise content and step-by-step photos to make learning the skills of that
Culinary Apprenticeship Stations:
Each module is divided by checkpoints that allow you to review and apply
your knowledge and skills. Icons indicate that an interactive learning tool, such
as a video clip or a math application, is provided on the Interactive CD-ROM.
The CD also includes quizzes and flash cards to help you study and learn key
terms and definitions, measurement abbreviations and equivalents, and the
names of tools and equipment used in the professional kitchen.
questions to help you review what you have learned and build
confidence while practicing your test-taking skills.
Each module also includes certification exam preparation
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for more information
Vitamin D: The Sunshine Vitamin
Vitamin D is unique in that the most
important source of this nutrient is not
food, but sunlight. Hence, the reason it is
coined the “sunshine vitamin.” The term
"vitamin D" refers to several different
forms of this vitamin. Two forms are
important in humans: ergocalciferol
(previtamin D2) and cholecalciferol
(previtamin D3). Previtamin D2 is derived
from plant sources and canonly be
obtained through diet. Previtamin D3 is
D, E and K) or water-soluble (vitamins B and
C), depending on their behavior in thebody.
Vitamin D is considered afat-soluble vitamin.
Fat-soluble vitamins are transported through
the bodyby being absorbed and stored in fat.
Water-soluble vitamins are dissolved in water
and transported through the body. Since they
cannot be stored,they must beconsumed on
aroutine or daily basis. Conversely, fat-soluble
vitamins are stored in your liver and fatty
tissues and areeliminated much more slowly.
D help prevent heart disease, cancer and
diabetes? How much do we need? Should
we takesupplements to ensure that we get
enough? Before answering these questions
and others, it is important tounderstand what
vitamin D is, whatit does and where to obtain
it. So, if it’s asunny and pleasant day where
you are, find a seatoutside and takea load off
as weinvestigate the hypesurrounding the
infamous “sunshine vitamin.”
Culinary Nutrition News:
Provided through a partnership between ACFEF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice
What it is
What it does
Want to learn more about culinary nutrition and
healthful ingredients? Look no further.
of the Month
Vitamins are chemical substances that
perform specific functions in the body. They
are considered essential nutrients because our
bodies cannot producethem and, therefore,
we must consume them in our diets. Vitamins
are classified as either fat-soluble (vitamins A,
Vitamin D is a nutrient that helps almost
every part of the body. Specifically,
vitamin D is required to form and
maintain strong bones. The major
biological function of vitamin D is to
maintain normal blood levels of calcium
and phosphorus. Some nutrients, such as
water-soluble vitamins, are put to work
immediately by the body in the form
in which they areconsumed. However,
vitamin D and other fat-soluble vitamins,
require processing and are stored before
using. Unlike other vitamins, vitaminD
also behaves as a hormone in the body by
relaying chemical messages. For example,
vitamin D signals the intestines to absorb
calcium from foods and to regulate its
uptake by bone cells.
has been increased interestand caution
surrounding the topicof vitamin D. Perhaps
you have heard whispers amongcustomers
and staff at your restaurant. Can vitamin
Where to obtain it
Presented by ACFEF Chef & Child Foundation
and Clemson University
Vitamins A, D,
E and K
Check out these free resources provided
CULINARY NUTRITION NEWS:
monthly through a partnership between the
Sponsored by French’s Foodservice, these
www.acfchefs.org | page 1
American Culinary Federation’s Chef & Child nutrition-focused articles provide up-to-date
Foundation and Clemson University.
research and nutrition-related information on
a range of topics, from protein to small plates
Download this month’s articles and read past to sodium.
ones at www.acfchefs.org/CCF.
INGREDIENT OF THE MONTH:
Discover the benefits of healthful ingredients
such as Greek yogurt, kale and walnuts, and
try a related nutritious recipe.