rainbow taste test

introducing colorful foods chef Supplies Vegetables and fruits come in all • Grapes • Blueberries shapes, sizes and most importantly • Broccoli • Tasting cups colors. Try eating colorful fruits • Small yellow cherry tomatoes • Dip serving cups and veggies including purple, red, • Carrots • Powerful blender or food orange, green and yellow. Use the • Red bell pepper processor rainbow to guide your eating habits. • Celery • Spatula and serving spoons • Cucumber • Mise en place dip ingredients

MyPlate Guidelines Kids should make half of their mise en place plate fruits and vegetables and Prepack one of each fruit/veg Clean and wash the vegetables should eat approximately 2 into tasting cups for each kid prior to arrival on site. to 2½ cups of vegetables and 1 4 to sample in the classroom. approximately 1½ cups of fruit each day. Set aside a whole vegetable Prepare mise en place for of each type to show the kids. creating a variety of dips 2 5 for sampling. approximate time involved Cut vegetables into uniformed, Mise en place \\ 2 hours sample size snacks that are Demonstration time \\ 45 minutes 3 easy for dipping. approximate activity costs $.95 per child

American Culinary Federation | 180 Center Place Way | St. Augustine, FL 32095 | 800.624.9458 | acfchefs.org rainbow taste test

activity

Introduce the dips that the kids will sample Instruct kids to wash hands with soap and with their fruit and vegetables. Show the simple warm water. 1 6 ingredients for each one and demonstrate the technique for making each dip.

Display a basket with a whole version of each fruit and vegetable that the kids will Pass out the sample cups with the fruits/veg and sample during the demonstration. 2 introduce the kids to the rainbow of colors they 7 will taste today: >> Grapes Explain the importance of eating many Purple: >> Broccoli different colored fruits and vegetables each Green: >> Small yellow cherry tomato day. One cup of raw or cooked vegetables or Yellow: 3 >> Orange: Carrots vegetable juice or 2 cups of raw leafy greens >> Red bell pepper can be considered as 1 cup from the vegetable Red: group. Vegetables may be raw or cooked; fresh, frozen, canned or dried/dehydrated; and Have the kids taste each item one at a time. Ask may be whole, cut up or mashed. them to describe the color, shape, size, texture 8 and taste of each. Serve a variety of dips with the samples to allow the kids to taste the differences Add vegetables of all colors to every meal in flavors. through the day 4 >> Add vegetables to your sandwich (½ cup) >> Drink a glass of tomato juice (1 cup) Repeat this process until all of the fruits and >> Pack carrots with your lunch (½ cup) vegetables have been tasted >> Make a salad with your dinner (1 cup) 9 One cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from 5 the Fruit Group. Fruits may be fresh, canned, frozen or dried and may be whole, cut up or pureed. Kids should be eating 1½ cups of fruit each day. Add fruits of all colors to your meals throughout the day: >> Add fruit to your breakfast (½ cup) >> Add an apple or pear with your lunch (1 cup) >> Add dried fruit to your salad (½ cup=1 cup of fruit)

American Culinary Federation | 180 Center Place Way | St. Augustine, FL 32095 | 800.624.9458 | acfchefs.org rainbow taste test recipes

green goddess tzatziki dip alternative fruits and vegetables by color Servings per recipe: 10 Servings per recipe: 10 Dark Green • Grapefruit Ingredients: Ingredients: • Bok choy • Lemons 3 ® /4 cup parsley, coarsely chopped 2 cups low-fat Hidden Valley • Broccoli • Yellow squash 2 cups low-fat Hidden Valley® Original Ranch® dressing • Collard greens • Yellow peppers Original Ranch® dressing 2 tsp dry dill • Dark green 3 chives, chopped 1 cup cucumber, grated leafy lettuce Orange 2 tbsp tarragon • Kale • Acorn squash ½ tsp dry basil Directions: • Mesclun • Butternut Add all ingredients to a blender. • Mustard greens squash Directions: Blend until combined, chill. • Romaine lettuce • Carrots Add all ingredients to a blender. • Spinach • Hubbard squash Blend until combined, chill. • Turnip greens • Pumpkin • Snow peas • Sweet potatoes southwest ranch dip • Edamame • Papaya asian dip • Orange lentils Red 10 Servings per recipe: • Red peppers Purple Servings per recipe: 10 • Tomatoes • Plums Ingredients: • Apples • Blueberries Ingredients: 2 cups low-fat Hidden Valley® • Strawberries • Blackberries 2 cups low-fat Hidden Valley® Original Ranch® dressing • Raspberries • Red cabbage Original Ranch® dressing 1 roasted red pepper • Cherries • Purple beans 1 tbsp reduced sodium soy sauce 1 tsp fresh cilantro • Grapes 2 tsp sesame oil 2 tsp tomato paste Yellow 1 tsp ground ginger Pinch of chili powder • Bananas 1 tsp low sodium teriyaki Pinch of cumin • Golden delicious Directions: Directions: apples Add all ingredients to a blender. Add all ingredients to a blender. Blend until combined, chill. Blend until combined, chill.

American Culinary Federation | 180 Center Place Way | St. Augustine, FL 32095 | 800.624.9458 | acfchefs.org