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K-State Research and Extension - Bookstore

K-State Research and Extension Bookstore

24 Umberger Hall
Kansas State University
Manhattan KS 66506-3402

785-532-5830
785-532-7938 fax
orderpub@k-state.edu

Hours of Operation:
Monday - Friday:
8AM - 5PM
Saturday: Closed
Sunday: Closed

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Food » Consumer Preparation and Preservation

Displaying 1 to 5 of 79 Publications.

  • MF3382
    MF3382
    Food Handling Guidelines for Bake Sales

    Outlines best practices and regulations related to handling and selling nonperishable foods at farmers markets and bake sales. 2 pages, color.

    $0.00
    view publication Quantity:
  • MF3350
    MF3350
    Healthy Cooking Styles, Fact Sheet

    Different cooking styles affect the flavor and texture of food. Learn how using different cooking techniques can help you prepare nutritious and delicious meals with colorful vegetables and whole grains. Includes recipes and cooking tips. Part of the FCS Annual Series. 4-page, color.

    $0.90
    view publication Quantity:
  • MF3351
    MF3351
    Healthy Cooking Styles, Leader's Guide

    Different cooking styles affect the flavor and texture of food. This guide includes teaching tips for presenting the lesson. Includes resources and an evaluation. Part of the FCS Annual Series. 4-page, b/w.

    $0.55
    view publication Quantity:
  • MF2957S
    MF2957S
    El color de la carne fresca molida de res: Guía del consumidor (Spanish: Fresh Ground Beef Color: A Consumer Guide)

    This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color. Spanish.

    $1.15
    view publication Quantity:
  • MF3295
    MF3295
    Fixing Funky Foods, Leader's Guide

    A wider variety of fruits, vegetables, and ancient whole grains are available in grocery stores, even in rural areas. This leader's guide includes suggestions for presenting the lesson and community outreach activities. 4-page, b/w.

    $0.55
    view publication Quantity:

Displaying 1 to 5 of 79 Publications.

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Consumer Preparation and Preservation
Nutrition
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