Abstract:    Cooking for the New Generation: Storing, Cooking, and Holding the New Generation Foods, 2nd edition is designed to help school nutrition professionals learn about preparing multiple ingredient or "new generation" foods for a high quality product. This revised Breakfast Lunch Training (BLT) module presents current best practices, procedures for receiving and storing processed products, and safety measures such as temperature controls and use of monitoring logs, calibrating thermometers, use of correct equipment to prepare food according to manufacturer's instructions, and resources for proper food handling using SOPs and HACCP-based principles.