Dayle Hayes 0000-00-00 00:00:00
Interested in serving made-from-scratch meals, but short on time or resources? You can balance these elements, plus quality and space, by incorporating speed scratch cooking approaches. THE DEMAND FOR HIGH-QUALITY, FRESHLY PREPARED, LOCALLY SOURCED SCHOOL MEALS HAS NEVER BEEN STRONGER. Schools want to serve them, and many students want to eat them. However, not all school nutrition operations have the time, space, equipment or staff expertise to make every item from scratch at every site. So, like Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, some school nutrition directors are using creative, cost-saving ways to combine fresh ingredients with specially selected prepared items. The results found in districts from coast to coast, and similar to those promoted on the Food Network’s “Semi-Homemade Cooking With Sandra Lee,” are what the channel calls “mouthwatering meals…prepared in minutes, that taste like they were made from scratch.” And for operations that must prep hundreds of meals in a short time, the approach is often referred to as “speed scratch.” Kitchen Wisdom says . . . Try This! KITCHEN WISDOM SAYS . . . • For a sweeter taste, consider using milk chocolate chips and reducing the amount of cocoa powder. • A biscuit mix and whole-grain pastry flour can be used in place of the muffin mix. • We would try to add a vegetable that wouldn’t change the taste to modify this recipe to correspond more closely to the new meal pattern regulation. Starting From Scratch While speed scratch cooking can look very different from district to district depending on available resources, the goals are always the same: to offer the best possible eating experiences to students and staff and to meet current nutrition standards for school meals. In this article, seven school nutrition professionals share how any district of any size can implement speed scratch cooking while keeping the new meal pattern regulation in mind to enjoy the best of both worlds—convenience and home-cooked freshness! But first, let’s start with a few definitions for the concept of speed scratch cooking. Four of our spotlighted districts offer their interpretations. ■ For Wesley Delbridge, RD, food and nutrition supervisor for Chandler (Ariz.) Unified School District, which is home to 41,000 students, 42 serving sites and a central kitchen, “speed scratch cooking” means “preparing some products in advance, as well as cooking to the needs of the line to ensure that we are serving the highest quality, best product possible.” ■ Provo City (Utah) School District Child Nutrition Director Jenilee McComb and operations staff member Colleen Dietz emphasize the importance of serving “a perfect blend of fresh ingredients along with minimally processed ones to create a delicious, express meal” to the district’s 14,000 students in 19 buildings. The Provo City operation prepares meals at all of its sites. ■ Julie Tucker, SNS, registered dietitian for Binghamton, N.Y.’s Broome-Tioga BOCES, defines speed scratch cooking as “taking something that is already partially prepared and adding other ingredients to make a healthy recipe.” As part of New York State’s Board of Cooperative Educational Services (BOCES) system, Broome-Tioga serves 15 school districts of varying sizes using a cooperative nutrition management approach. ■ The Bethel School District in Eugene, Ore., serves 5,400 students at 11 sites. For this Pacific Northwest school nutrition operation, speed scratch cooking means “choosing to use carefully sourced, nutritionally sound pre-prepared items as ingredients in a recipe to increase efficiency,” explains Jennie Kolpak, RD, school nutrition supervisor. Some Fresh, Some Processed If you’re like Peggy Lawrence, SNS, school nutrition director for Rockdale County (Ga.) Public Schools, you believe that combining some fresh and some (minimally) processed ingredients benefits both the students who eat the meals and those who prepare them. As Lawrence says about her school nutrition operation, located in a district of about 16,000 students outside Atlanta, “Everything is about the people.” Lawrence and her staff maintain control of products from their direct-ship warehouse all the way to the cafeteria tray, “so we can decide how our meals look and taste.” While they still bake rolls from scratch and receive some meat and poultry commodities in their original form, the team also uses prepared products when it makes sense from the perspective of cost, time or both. For example, in the same menu, Lawrence recently featured a whole-muscle chicken sandwich, using a commercially processed product that the team bakes and a purchased bun, while serving whole-wheat spaghetti (with homemade sauce using USDA ground beef crumbles) accompanied by homemade rolls and a purchased light Italian salad dressing on a scratch salad using local lettuce when available. Further north, Paula Angelucci, nutrition services supervisor for Colonial School District in New Castle, Del., takes a similar approach in her district of 10,000 students. “We do plenty of scratch cooking, including our baked goods and homemade soups.” Applying a speed scratch mentality, “We also use pre-cut vegetables, like Romaine lettuce, broccoli florets and red pepper slices to jazz up our Schezuan stir-fry chicken. These pre-cut veggies help us add nutrition without increasing labor costs,” she describes, adding that varying amounts of “scratch” cooking are right for different districts. At Colonial’s 14 serving sites, the ~120-member nutrition services staff team combines processed beef crumbles and prepared chicken fajita meat with their own sauce and seasoning recipes. Calling to mind Bethel School District’s Jennie Kolpak’s definition of “carefully sourced,” Angelucci stresses that working with vendors and suppliers is essential to getting the highest quality prepared items for the right application or recipe. Batch by Batch For some school nutrition operations, speed scratch cooking in the form of batch preparation is the name of the game. For example, Chandler Unified’s Wesley Delbridge explains that his operation’s “pre-prepared foods”—fresh marinara sauce, taco meat (made with ground turkey and a special spice blend) and baked goods (like cinnamon rolls made with sweet potato)—aren’t commercially processed, but come straight from the district’s central kitchen. Then, some 250 school nutrition staff members at individual serving sites are carefully trained to prepare and deliver batches of specific menu items, including tacos and side salads, “to the line.” “We want the food to be cooked to the line, rather than just heated and served. Our goal is that the first child and last child have the same school lunch experience; we want all our customers to enjoy the same high-quality meal,” asserts Delbridge. On to the New Looking forward, Delbridge and his team previewed a number of new recipes in tests last year and over the summer, including a variety of speedy side salads developed to meet the new vegetable sub-group requirements specifi ed in the new meal pattern regulation. And he echoes his colleagues’ advice when it comes to the need to work closely with vendors to get the products— salad mixes in this case—that work best for the individual needs of your operation. Bethel’s Jennie Kolpak also believes that a speed scratch approach can help districts meet new nutrition standards. “For us, it is an efficient way to increase menu variety and achieve a greater complexity of flavor profiles while maintaining high food quality,” she explains. “This will be a real benefit with the new meal patterns, since it allows us to manipulate key ingredients to stay within the new meal component parameters for grains and meats.” As an example, Kolpak says that the addition of canned beans daily to many existing menu items will help meet the beans/peas requirement of the new meal pattern regulation while extending meat serving sizes. As a nutrition and management specialist to the 15 districts in the Broome-Tioga BOCES service area and manager of the Rock On Café concept (a program designed to offer healthier versions of student favorites), Julie Tucker is well versed in the benefits of speed scratch cooking strategies. The schools in her region vary widely; some have virtually no kitchen at all and most do not have enough skilled school nutrition staff to make all menu items from scratch. Lack of storage space and the kitchen equipment for scratch cooking also is a common challenge, she states. The new meal pattern regulation adds another layer of complexity. One of Tucker’s favorite examples of speed scratch cooking is a very simple one: use a processed whole-grain pizza crust. “Our schools can top the pizza with any of their students’ favorites—or turn it into a calzone. With minimal work time, they have a fresh, eye-appealing, tasty product that meets the new meal pattern.” Universally, all the operators interviewed for this article mentioned another important benefit of speed scratch cooking: Reducing sodium becomes much easier when you balance fresh and minimally processed ingredients. While the sodium limitation timeline for the new meal patterns does not start until July 2014, savvy directors know that now is the time to begin cutting back on sodium and kicking up the flavor of menu items with herbs, spices and other culinary “tricks”! Consider the Source One recommendation already sounded a few times by the directors interviewed for this article is the need to develop close working relationships with vendors in order to procure the right products for your operation. Whether you’re buying fresh and raw, minimally processed or further processed ingredients and meal components, you know best the individual particulars you require to meet your nutrition, cost, labor, versatility and taste appeal needs. While fresh, raw-form products are closely associated with locally sourced approaches, don’t overlook the benefits of working with area processors, bakeries and manufacturers, too! For example, Bethel’s school nutrition program long has been a leader in farm-to-school efforts, and the team is casting a wider net, now procuring such locally processed foods as pastas and breads. “Sometimes, due to lack of equipment in our school facilities, improved food quality and taste is achieved by using a partially pre-prepared, but still local, product,” explains Kolpak. In Provo, Utah, Jenilee McComb and Colleen Dietz also have made good use of connections with local farmers, producers and small-scale manufacturers in their speed scratch cooking efforts. In their district, they report, it has made more sense to stop making bread from scratch inhouse, because they were able to turn to a local company that works with area bakeries to make 100% whole-grain frozen dough for school bread, rolls and cinnamon rolls. The dough is thawed and baked on site, keeping that enticing aroma in the school hallways. (Success with the Provo School District has allowed the local business to expand its frozen dough distribution to other Utah schools.) As McComb says, “Working with our vendors and suppliers on speed scratch cooking alternatives is a win-win situation. Our bakery supplier is doing the [research and development] to create a whole-grain raisin bread for us. And for the new regulation, they were able to respond to the need for new grains portion sizes quickly and responsibly.” Addressing the Challenges While the benefits of and opportunities for speed scratch cooking in school nutrition programs are clear, there certainly can be challenges to its implementation, too. Overcoming such challenges, as Rockdale’s Peggy Lawrence would say, is “all about the people.” One potential challenge could be overcoming hesitation by you and/or your staff to begin trying some speed scratch approaches. You might wonder if preparing meals this way will wind up being more time-consuming or if your operation has the necessary tools. To that end, Jennie Kolpak offers some advice to help ease your operation into new processes. “It is essential to invest the time in recipe development and testing upfront,” she advises. “Staff need to be provided with reliable tools and resources so they have the confidence to make the switch. Involve the staff in the process and make the switch gradually,” she emphasizes. As an example, she suggests asking a few staff members who have strong culinary skills to prepare and serve trial menu items at their schools and report back to the team. Or, ask staff to bring their home recipes to the table as a starting point. “We have several menu items that are favorites [with students] that came from staff members and were adapted to fit the program’s needs,” notes Kolpak. Sheer confidence can be another factor in introducing staff to speed scratch techniques and getting them up to…well, speed. According to Chandler’s Wesley Delbridge, there’s added importance in training and building confidence for batch cooking in a district’s elementary schools, where there may be only two or three staff members responsible for prepping, serving, cashiering and cleaning up. “People are sometimes set in their ways, and they do need onsite training in new ways of doing things,” he says, adding, “Mostly, they need confidence in their culinary skills and reassurance that they won’t run out of food.” Peggy Lawrence is another firm believer in hands-on skill building. She makes a point to eat lunch in one of her schools every day to keep an eye on real-world trials—and triumphs. She also adjusts her schedule to spend one-on-one time with staff when they need it. The right equipment for the job is another essential aspect in overcoming the challenges inherent in speed scratch cooking. As Jenilee McComb details, “You need to have the right kind of oven—one that cooks evenly. Whether it is for baking, roasting or broiling, you need to have an oven that does the job consistently throughout the meal service.” And as every director knows, sharp knives—and trained knife users—are absolutely necessary when chopping, slicing or dicing is part of preparing the fresh ingredients in any recipe. In speed scratch cooking, the other side of the equation—the processed products— is equally important. Every one of the successful school nutrition professionals interviewed for this article mentioned the necessity of working closely with reputable suppliers and vendors. For example, “With a high-volume product like pizza, a key ingredient can make or break participation. While we make our own sauce and toppings, we are still working with the manufacturer to get a whole-grain crust that is just right for our customers,” notes Lawrence. Fresh Food Fast With some willingness to experiment, cooperative vendor partnerships and some hands-on skill building with your staff, you’re likely to find a successful formula that works for your operation, allowing your team to offer easy-to-prepare speed scratch menu items to your student customers. And what better time to get up to speed on scratch cooking than this month, during National School Lunch Week (NSLW), October 15-19, which features the theme “School Lunch: What’s Cooking?”? For additional ideas and inspiration to take you through NSLW and beyond, take a look at the recipes found in this issue and in this article’s Bonus Web Content (see above). For another valuable resource, check out a collection of recipes submitted from school nutrition colleagues around the country to help gear up for NSLW (www. schoolnutrition.org/nslw12recipes). With so many great resources and ideas being shared, it’s a great time to be a school chef! Dayle Hayes is a nutrition consultant and speaker based in Billings, Mont. She also maintains the School Meals That Rock Facebook page (www.facebook.com/SchoolMealsThatRock). You can reach her at EatWellatSchool@gmail.com. Photography by Hemera and iStockphoto.com. ROSEMARY CHICKEN YIELD: 1 serving* PER SERVING: 263 cal., 21 g pro., 8 g carb., 2 g fi ber, 16 g fat, 6 g sat. fat, 75 mg chol., 461 mg sod., 66 mg ca., 2 mg iron INGREDIENTS Chicken breast, grilled—1 Rosemary, fresh—4 tsps. Pepper, black—1⁄8 tsp. Olive oil—1⁄4 oz. Mushrooms, raw—2 ozs. Sauce, beurre blanc, pre-made—1 oz. Parsley, raw—1⁄8 tsp. DIRECTIONS 1. Slice the mushrooms. Chop the parsley. 2. Place the thawed chicken breast on a bun pan. Drizzle the olive oil over top and sprinkle on the rosemary and pepper. Cook in a convection oven at 350ºF until the internal temperature is 165ºF for 15 seconds. 3. Sauté the mushrooms with a little olive oil in the oven or a tilt skillet until tender. 4. Place the mushrooms on top of the chicken. 5. If using frozen sauce, thaw in the refrigerator. When close to service, heat the sauce by placing the pouch in boiling water. Heat the sauce to 165ºF, approximately 10–15 minutes. 6. Ladle 1 oz. of the sauce on top of the mushroom-topped chicken. Garnish with the parsley and serve. Recipe & recipe analysis: Chef Regis Holden from the Eat’n Park Hospitality Group for Provo City (Utah) School District Child Nutrition Services, http://tinyurl.com/bsco3q6 *Note: If this item passes the test with a small group of students, adjust the quantities for batch preparation. WHOLE-GRAIN CHOCOLATE CHOCOLATE CHIP COOKIES YIELD: 142 servings (#40 scoop) PER SERVING: 150 cal., 1 g pro., 20 g carb., 0 g fiber, 7 g fat, 4 g sat. fat, 20 mg chol., 100 mg sod. INGREDIENTS Butter, unsalted, softened—1 1⁄2 lbs. or 2 1⁄2 cups Sugar, brown, packed—1 1⁄2 lbs. or 3 1⁄2 cups Eggs, whole—7 ozs. or 4 large Applesauce, prepared—4 ozs. or 1⁄2 cup Cocoa powder, unsweetened—2 1⁄2 ozs. or 1 cup Muffin mix, whole-grain*—5 lbs. Chocolate chips, mini 4,000 count—1 1⁄2 lbs. or 4 cups DIRECTIONS 1. Combine the butter and brown sugar together in a mixing bowl with a paddle attachment on medium speed for 3 minutes or until combined. Stop the mixer and scrape the bowl and paddle. 2. Add the eggs, applesauce and cocoa powder and mix on low speed for 2 1⁄2 minutes. Stop the mixer and scrape the bowl and paddle. 3. Add the muffin mix and chocolate chips and mix on low speed until well incorporated, approximately 1 minute on low speed. 4. Deposit the cookie dough using a #40 scoop onto a greased or parchment-lined full sheet pan in a 4x6 pattern. 5. Bake in a convection oven at 325°F for 10–12 minutes or in a standard oven at 375°F for 12–14 minutes. If baking in a convection oven, rotate the pan one-half turn after 5 minutes of baking. Photo, recipe & recipe analysis: General Mills Foodservice, www.generalmillsfoodservice.com *Note: Gold Medal ZT Whole Grain Variety Muffin Mix can be used in this recipe. TACO CHICKEN WRAP YIELD: 8 servings* PER SERVING: 438 cal., 8 g fiber* WRAP INGREDIENTS Wraps, whole-wheat, 10-in.—8 Beans, refried—1 can (16 ozs.) Chicken—2 cups Taco seasoning—1 packet TOPPING INGREDIENTS Lettuce—4 cups Sour cream, fat-free—6 ozs. Salsa—1 1⁄2 cups Cheese, light, shredded—8 ozs. Olives, black—1⁄4 cup DIRECTIONS 1. Dice and then brown the chicken on the stove. Shred the lettuce, if not using a pre-shredded variety. Slice the olives. 2. In a skillet, combine the browned chicken, refried beans and taco seasoning until properly heated. 3. Per serving: Place approximately 1⁄2 cup of the chicken-bean mixture into each wrap. Roll up each wrap and top with 1⁄2 cup lettuce, 3⁄4 oz. sour cream, 1 oz. cheese, one serving’s worth of salsa and several olives. Recipe & recipe analysis: Gates Chili Middle School, Gates Chili Central School District, Rochester, N.Y., www.gateschili.org/info.cfm?subpage=3499 *Note: If this item passes the test with a small group of students, adjust the quantities for batch preparation and conduct a complete nutrient analysis. EGG SANDWICH OLÉ YIELD: 100 servings PICO SAUCE INGREDIENTS Mayonnaise—6 lbs., 4 ozs. or ~3 qts. Cumin, ground—1⁄2 cup Cilantro, fresh—2⁄3 cup Lemon juice—6 Tbsps. Pepper, cayenne —2 Tbsps. SANDWICH INGREDIENTS Kaiser rolls, whole-grain or regular, halved, 4-in—100 Eggs—11 lbs. or 100 large Tomatoes, sliced, large, thin—100 or ~7 lbs. Avocados, 1-oz. slices, optional—200 Cheese slices—100 (3/4-oz. slices) or 4 lbs., 12 ozs. Iceberg lettuce, shredded or leaf—2 lbs., 4 ozs. or ~2 gals. DIRECTIONS 1. To prepare the pico sauce: Chop the cilantro. Blend the mayonnaise, cumin, cilantro, lemon juice and cayenne pepper. Refrigerate until needed. 2. To prepare the sandwiches: Grill or toast the cut sides of the rolls until golden. 3. Scramble the eggs in small batches in a spray-coated pan over medium heat until firm throughout, with no visible liquid egg remaining. Keep warm. 4. For each serving: Portion about 1⁄4 cup eggs (or 1 cooked egg) on the bottom half of each roll. Top each egg portion with one tomato slice and, if desired, two avocado slices. Lay one slice of cheese evenly over each sandwich. If desired, broil just until the cheese melts. Top with 1⁄4 cup shredded lettuce (or one lettuce leaf). Spread approximately 2 Tbsps. pico sauce on the grilled top roll half. Close sandwich; serve immediately. Photo & recipe: American Egg Board, www.aeb.org *Note: If the recipe passes the test with a small group of students, conduct a nutrient analysis. BARLEY RISOTTO YIELD: 25 servings PER SERVING: 184 cal., 8 g pro., 32 g carb., 6 g fiber, 3 g fat, 2 g sat. fat, 7 mg chol., 228 mg sod., 1 mg iron, 176 mg ca. INGREDIENTS Barley, pearled, raw—2 lbs. or 4 cups + 2 ⁄3 cup Water, boiling—12 cups Milk, fat-free—4 cups Garlic, raw—4 tsps. Parmesan cheese, shredded—8 ozs. Salt—1⁄2 tsp. Pepper, ground, black—1⁄4 tsp. DIRECTIONS 1. Chop the garlic. Cook the barley in the boiling water for 35–40 minutes. The barley should be tender. Drain all excess water through a colander. 2. In a medium-sized sauce pan, combine the cooked barley, garlic and milk. Stir to incorporate all ingredients. Cook for 5–10 minutes until the milk has been absorbed. Continue to stir to prevent the barley from sticking to the pan. 3. Add the Parmesan cheese and stir until the cheese has completely melted. The barley should have a creamy consistency. 4. Season with the salt and pepper. Hold at 140°F or higher. 5. Portion into 25 1⁄2-cup servings. Recipe & recipe analysis: Matthew Warschaw, executive chef at Hyatt Dulles, for Fairfax County (Va.) Public Schools Office of Food & Nutrition Services, www.fcps.edu/fs/food/index.shtml HAM AND CHEESE TOASTIE YIELD: 4 servings* INGREDIENTS Tortillas, 8-in.—4 Turkey ham, sliced—8 ozs. Cream cheese—5 Tbsps. Honey mustard—3 Tbsps. Cheddar cheese, shredded—1 cup Butter spray—as needed DIRECTIONS 1. Preheat the oven to 350ºF. 2. In a small bowl, combine the cream cheese and honey mustard. Mix until blended. 3. Working on only a half-side of each tortilla, spread the honey mustard. Divide evenly between the four tortillas. 4. Place 2 ozs. of turkey ham over the cream cheese on each tortilla and top with 1⁄4 cup Cheddar cheese each. 5. Fold each tortilla to create a half moon and place these “toasties” on a sprayed or parchment paper-lined baking sheet. 6. Spray with a butter spray and bake at 350ºF for 7 minutes or until toasted. Photo & recipe: Chef Rachel Petraglia, culinary coordinator, Gwinnett County (Ga.) Public Schools School Nutrition Department, http://tinyurl.com/8yukdh5 *Note: If this item passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis. MASHED POTATOES YIELD: 42 servings INGREDIENTS Potato flakes—1⁄2 gal. + 5 cups Milk, 2% fat—2 1⁄8 cups Water, boiling—7 cups Butter—1 1⁄8 cups Salt—1⁄8 cup Pea flour, yellow, precooked—3 cups DIRECTIONS 1. Using a large pot, thoroughly combine the boiling water, milk, butter and salt. Boil the liquid mixture over medium heat. 2. Add the potato flakes and the pea flour. Gently stir the mixture until the dry ingredients are well incorporated. 3. For a 42-serving yield, divide the mixture into 2⁄3- to 1-cup portions. Serve warm. Photo & recipe: USA Dry Pea & Lentil Council, www.pea-lentil.com *Note: If this item passes the test with a small group of students, conduct a nutrient analysis. COOL, REFRESHING PEANUT PARFAIT YIELD: 1 serving* PER SERVING: 392 cal., 14 g pro., 68 g carb., 3 g fiber, 9 g fat, 2 g sat. fat, 15 mg chol., 159 mg sod.* INGREDIENTS Yogurt, nonfat or lowfat, lemon or vanilla*—1 cup Blueberries*—1 cup Peanuts, chopped*—4 tsps. DIRECTIONS 1. Wash the fruit. 2. Measure 1⁄4 cup of the yogurt and place in the bottom of a cup. Place 2 Tbsps. of the berries on top of the yogurt. Place 1 tsp. of the peanuts on top of the fruit. 3. Repeat the steps in #2, layering the yogurt, fruit and peanuts until you reach the top of the cup. Photo, recipe & recipe analysis: National Peanut Board, http://nationalpeanutboard.org *Notes: Nutrient analysis above reflects use of lowfat yogurt. Blueberries are suggested, but strawberries or any other fruit of your choice can be used; make sure to chop into small, bite-size pieces, as necessary. Whole, shelled peanuts can be used instead of chopped peanuts, if desired. If this item passes the test with a small group of students, adjust the quantities for batch preparation. GARDEN PATCH PIZZA YIELD: 8 servings* PER SERVING: 108 cal., 7 g pro., 12 g carb., 1 g fiber, 3 g fat, 1 g sat. fat, 4 mg chol., 374 mg sod. INGREDIENTS Pizza crust, 12-in.—1 Olive or vegetable oil—1 Tbsp. Pizza sauce—8 ozs. Mozzarella cheese, shredded—6 ozs. Pineapple chunks—1 cup Broccoli florets, cooked and drained—1 cup Pepper, red, bell—1⁄4 cup Onions, green—2 Tbsps. DIRECTIONS 1. Drain the packaged pineapples and broccoli. Slice the bell pepper and onions. 2. Brush the pizza crust with the oil. Spoon the prepared pizza sauce over the crust. 3. Top the sauce with the cheese. Top with the pineapple chunks, broccoli florets, bell pepper slices and green onions. 4. Bake at 425ºF for 20 minutes or until the crust is golden brown. 5. Divide pizza into equal servings. Photo, recipe & recipe analysis: Dole Food Company, Inc., www.dole.com *Note: If this item passes the test with a small group of students, adjust the quantities for batch preparation. BONUS WEB CONTENT We came across so many great speed scratch recipe options, many submitted in honor of this month’s NSLW, that we couldn’t fit them all in this article! For additional, online-exclusive recipes for Baked Ziti With Meat Sauce, Whole-Wheat Rolls and Good for You Creamy Salad Dressing—all developed by school nutrition operations—visit www.schoolnutrition.org/snmagazinebonus content. Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.
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