eval report cover.indd - New Jersey Farm to School Network Wiki

K-12 Food Service Directors Needs Assessment (Page 2 of 6)Farm to Conclusions School Sample and Tools Recommendationsand ResourcesDo you nave enough cold storage and/or dry storage space to accommodate an increaseduse of fresh and fresh stored fruits and vegetables? (Describe)Is your Food service equipped to prepare whole fruits and vegetables? (Please list) (e.g.Do you have an adequate supply of knives, food processors, wedgers, peelers, slicers,etc.?)Food Service Staff Skills, Experience, and InterestNumber of food service staff:_______ Full Time________ Part TimeNumber with culinary training____________Are there any time constraints on food preparation in the school? (Describe)Do time constraints influence what you put on your menu? (Describe)To what extent is time a deterrent from using more whole fruits and vegetables in yourlunches?□ Large extent □ Moderate extent □ Small extent □ Time is not a deterrentIs your staff adequately trained to prepare whole fruits and vegetables? If not, whattraining would be helpful?Are there any whole fruits or vegetables that you do not use because of the amount ofprep time required? (i.e. pumpkin, butternut squash, acorn squash)?116 Bearing Fruit: Farm to School Evaluation Resources and Recommendations