Our Community Tasting Plate

Ingredients

• Choose 3 to 5 service-approved foods with genuine connections to children or families
• Include a soft fruit or vegetable option
• Include a grain or bread option where appropriate
• Include a protein or dairy alternative where appropriate
• Family-provided recipe or context notes, if available

Equipment

• Chopping board
• Child-safe serving bowls or plates
• Spoons
• Adult knife
• Tongs, optional

Method

1. Choose foods in consultation with families and allergy records.
2. Talk about the real person, family, place or tradition connected to each food.
3. Prepare each food safely and authentically where possible.
4. Offer small tasting portions without pressure to eat.
5. Invite children and families to share what the food means to them.

How children can participate

Suitable for children from about 2 years with close support

Children can help choose foods connected to their families, arrange the tasting plate, talk about familiar foods and decide whether they would like to taste them.

Adult-only steps

Adult completes knife work and any preparation requiring sharp tools, heat or management of allergy-specific foods.

Safety considerations

Check every child’s recorded allergies, dietary requirements and developmental eating needs. Prepare food into age-appropriate textures and sizes, and supervise children seated while eating.

Dietary information

• Vegetarian
• Nut free

Substitutions

Adapt ingredients to your service allergy plan and children’s dietary needs. Choose soft seasonal produce and service-approved alternatives; use gluten-free, dairy-free, egg-free or sesame-free alternatives where required.

Food safety

Wash hands and produce before preparation. Keep chilled ingredients refrigerated until needed. Use clean utensils, prevent cross-contamination and follow your service food-safety and allergy procedures. Discard food that has been served to individual children rather than returning it to shared storage.

Storage

Best prepared close to serving. Refrigerate prepared ingredients and leftovers promptly according to your service food-safety procedures; do not keep food that has been on children’s plates.