Food Cooking Fact Sheets
These cooking fact sheets have information on how to store, prepare, and safely handle staples, bulk foods and commodity foods. Nutrition information is also provided. These foods generally store well in the cupboard or freezer. Keeping plenty of these foods on hand helps stretch food dollars.
- [English] | [Spanish] - Cooking With Beans
- [English] | [Spanish] - Cooking With Bison
- [English] | [Spanish] - Cooking With Canned Salmon
- [English] | [Spanish] - Cooking With Deer and Elk
- [English] | [Spanish] - Cooking With Dried Fruits and Vegetables
- [English] | [Spanish] - Cooking With Eggplant
- [English] | [Spanish] - Cooking With Emu
- [English] | [Spanish] - Cooking With Lentils
- [English] | [Spanish] - Cooking With Nonfat Dry Milk
- [English] | [Spanish] - Cooking With Raisins
- [English] | [Spanish] - Cooking With Rice
- [English] | [Spanish] - Cooking With Textured Vegetable Protein (TVP)
- [English] | [Spanish] - Cooking With Tofu (soybean curd)
- [English] | [Spanish] - Cooking with Pears
- [English] - Cooking with Wheat Germ
Food Cooking Fact Sheets: Source Information
Thanks to the Oregon State University Extension Family Community Development Program for providing these materials. As part of Oregon State University's College of Health and Human Sciences, the program extends to individuals and communities, important research and knowledge relating to Nutrition and Food Management, Exercise and Sports Science, Human Development and Family Sciences, and Design and Human Environment. Program faculty and staff are actively engaged in 28 of Oregon's 36 counties, supported by 4 Extension faculty at OSU in Corvallis.
