Cooking Under Pressure

The new Electric Programmable Pressure Cookers (EPPC) are a very popular appliance in home kitchens. This small kitchen appliance is a versatile multi-cooker that can do the job of a pressure cooker, slow cooker, rice cooker, steamer, and more, and also saves you counter space and money. If you would like to learn more about the features, the benefits, how to safely operate, and sources of recipes – because you are considering a purchase OR you have one but haven’t taken it out of the box – then this class is for you!

 


Dining with Diabetes

Salad with dressing

 

 

Diabetes adversely impacts the lives of over 10 percent of adults in Indiana dealing with this chronic condition. People with diabetes may experience financial struggles due to hhigher healthcare costs and are at increased risk for developing long-term health problems. Dining with Diabetes is a cooking school that offers a practical approach to eating well for those with type 2 diabetes and their caregivers. The program consists of four sessions and a reunion. Program topics include:

  • planning meals and snacks with delicious and healthy recipes
  • cooking demonstrations and food sampling
  • motivation and support — connect with others who are living with diabetes
  • ideas for being more active
  • an understanding of how diabetes affects your overall health.

 


Food Budgeting and Meal Planning

Meal plan weekly calendar with veggies surrounding it.

Food Budgeting and Meal Planning is a one-hour program about how to get the most nutritious food for your dollar. The following topics will be covered:

  • Create a Grocery Game Plan
  • Eating Better on a Budget
  • Food Storage Chart
  • Food Safety Tips
  • Leftover Makeovers/Refrigerator Reboots
  • Make Your Own Casserole Leftovers

 

 


ServSafe

ServeSafe Logo

Beginning in 2005, the Indiana Food Code required one individual per food service establishment to have food handler certification when inspected by the local Board of Health. 

The Purdue Extension Educators provide the training and proctor the exam for food service employees to have food handler certification. Using the National Restaurant Association’s Serv Safe ® curriculum and partnering with the Indiana Restaurant Association hundreds of food service employees are certified or re-certified in food handler certification annually in Indiana. 

Serv Safe ® training and certification sets the standard in food safety with the most up-to-date and relevant information. It brings together the current best practices to meet the industry’s changing needs. Participants in the training’s stay engaged, retain the information better, and understand how to apply it. 

For more information, please visit www.purdue.edu/servsafe

The certification is valid for five (5) years and then must be renewed by successfully completing the certification exam.