Cecily Walters 0000-00-00 00:00:00
YOU MAY HAVE OBSERVED the seemingly magic power of the white chef’s coat and how it can make the eyes of kids of all ages light up when they see members of your staff or guest chefs suitably outfitted.And you likely already know that many of your students share an adult fascination with televised cooking shows. So, why not let them experience their own kitchen magic by teaching them valuable—and fun—culinary skills? Whether you decide to provide your student chefs with their own white coats and hats, activities that you organize can help them learn techniques that they can incorporate into meals at home and that will serve them well in the future. While setting up opportunities for your students to learn to cook may take some time and effort, the results are worth it for both staff and students, say just a few of the many school nutrition professionals who conduct such programs. But before we delve into some of their experiences— and advice—let’s first take a look at some of the benefits that children can gain from learning even rudimentary kitchen practices and procedures. Behold the Benefits Kids of all ages—even very young children—can acquire essential skills from the most basic food preparation skills, such as the importance of washing their hands before handling food. They’ll also learn about measuring and mixing, using small appliances and cooking safety.But what you probably didn’t know is that as children are taught to follow a recipe, they gain valuable literacy skills, including sequencing, word and letter identifi cation and new vocabulary (like directional and sensory words). Cooking activities can impart other academic-related knowledge, too. Math skills are enhanced through measuring, using fractions and counting. Science skills Get a boost as children in the kitchen are encouraged to observe and predict—and get an up-close look at the physical properties of matter and how they change.Cooking also enhances hand strength and coordination (when kneading and stirring), eye-hand coordination (when pouring) and fi ne motor skills (when cutting, peeling and using small kitchen tools). Research also shows that children have a head start developing healthy eating habits when preparing their own nutritious meals with guidance and education from adults. In addition, cooking dishes from their own and other cultures offers kids a unique window to the world through different tastes, smells, ingredients and preparation styles. Cooking also helps kids to develop initiative, responsibility and a feeling of competence. Helping in the kitchen can build a child’s self-esteem, confi dence and early skills of independence. Many youngsters feel pride and a sense of belonging when they aid in preparations for the family meal. And of course, when kids cook at home with their families, this shared experience helps to create closer bonds and lasting memories. Intrigued by the benefi ts of helping kids learn to cook? Well, who better than School nutrition professionals to start the ball rolling? After all, you have the nutrition knowledge, expertise and resources, and many children, especially younger ones, look up to you as professionals and would surely jump at the chance to imitate some of the job tasks you perform on a daily basis. Working with a small group (perhaps a single class or a nutrition advisory group), you can try one of the kid-friendly recipes included in this issue or demonstrate one of the dishes you serve on the line. Bring the Group to your kitchen, set up a demonstration table in the dining area or cart what you need to a classroom. Need more structure to get started? Check in with some of your favorite teachers—perhaps a social studies lesson or math class on fractions or reading project will lend itself to the opportunity to incorporate a cooking segment. For more inspiration on the types of activities and projects you can coordinate in your own school or district, look no further than the school nutrition professionals interviewed in this article. Allow the following ideas to serve as brainstorming material for your own endeavors. Healthy Competition Let’s start with Lynne Duda, nutrition services director for Willamina (Ore.)School District, who recently organized her fi rst “Iron Chef” competition for students at one of Willamina’s elementary schools. While seeking an activity that Would simultaneously teach students basic culinary skills, teamwork and creativity in food choices, Duda was infl uenced by the popularity of TV cooking competitions. The students were chosen to participate on the basis of essays they wrote about leading a healthy lifestyle. Before the competition, the winners learned such culinary skills as food preparation, following recipes, knife skills and sanitation practices and were paired with a student “coach” from the district’s high school. Each team was tasked with preparing a different set of two no-cook recipes: a salad and a dessert. Examples included Cucumber Tomato Salad, No-cook Peanut Butter Balls and Broccoli Salad.These recipes were chosen to enhance students’ skills in chopping, shredding, slicing, peeling and combining ingredients.Duda invited a panel of judges whom she believed would give creative feedback to the contestants: a local chef/caterer, the School mascot, a local middle school principal and the district’s activities director (who is also a local food critic). Across the country, Doug Davis, SNS, school nutrition director for Burlington (Vt.) School District, and Pat Matton, foodservice assistant, have, for the last fi ve years, organized the Junior Iron Chef Vermont (so established that it has its own website: www.jrironchefvt.org). The aim of the competition, which extends beyond the district, is to get students excited about cooking with locally sourced foods. Davis and Matton work with a planning board of eight people, including sponsors and parent volunteers. Twelve judges each are selected to evaluate separate categories of middle and high school teams. Judges, selected “based on what we feel we need to have a wellrounded panel who can help express the importance of the event and get the word out,” says Davis, have included state Department of Health employees, local Legislators, food writers, school nutrition department staff members and students. Participants are given 90 minutes to create a dish that can be served in school cafeterias and uses seasonal, locally sourced foods (excluding meats for the time being). Memorable recipes from past contests include Vegetable Chili with Cornbread Topping, Egg and Pesto Crêpes, Grilled Vermont Root Vegetable Cakes and Vegetable Lasagna. Awards are made in three categories.The Crowd Pleasing Award recognizes a dish that “incorporates great colors, textures and taste,” according to the competition’s website, while the Lively Local Award gives attention to the best dish to showcase Vermont foods and the Simple Spoon Award puts the spotlight on a recipe that incorporates simple and convenient preparation. Winning recipes have a chance to be featured in school meals. “These kids start practicing in the fall and deciding their teammates and what to cook,” asserts Davis. Ultimately, he hopes that the competition, whose proceeds support statewide farm-toschool initiatives, will include teams from every county in Vermont. Davis and Matton have been surprised by the popularity of the Junior Iron Chef Vermont competition among attendees, numbering around 1,000 people each year.“The competition is exciting for the younger crowd, too,” adds Matton. “They like to watch teams from their towns compete.” The competition is like “our foodservice Super Bowl,” states Davis.“It’s an avenue to show what can be done [to serve healthy school meals] and to showcase schools’ ability to make a positive change. Holding an event like this works better than pointing out what’s wrong with school meals.” In addition, the event has helped nurture respect by students for the school nutrition staff. Head of the Class In Fairfax County (Va.) Public Schools, Food and Nutrition Services Director Penny McConnell, SNS, organizes two culinary programs for students. She Developed the fi rst, Kids Cooking, with a chef back in 1996; it is designed for 4th-grade students, who learn basic food preparation skills, food safety steps, recipe reading and nutrition education through activities held throughout the year.Approximately 30 of the elementary schools participate. As part of the program’s curriculum, students receive a booklet (http://tinyurl.com/79s3sys) to take home that includes recipes that they learn during hands-on activities, including Fresh Fruit Kabobs. More recently, the Fairfax school nutrition team has introduced an eightweek pilot program in two middle school afterschool programs called Teen Chefs on the Move! McConnell, two of her supervisors and fi ve area chefs worked together to design the lesson plans, while the chefs developed recipes to complement their Respective sessions. Sample recipes prepared by the students so far have included Kale and Sweet Potato Chips, Bulgur Wheat Salad, Turkey Tortilla Soup, Quinoa Risotto and Jicama-Mango Slaw. McConnell provides the Teen Chefs on the Move! Participants with aprons (donated by vendors), while the chefs contribute traditional hats. “The students love these personal items,” McConnell reports. At the end of the program, participating students receive a certifi cate, t-shirt, binder of materials taught throughout the program and a goody bag of culinary tools, such as cutting boards, measuring spoons, thermometers and recipes. Many of the students participating in Teen Chefs on the Move! Are responsible for assisting or preparing meals for their siblings, reports McConnell, so the Culinary classes teach them valuable skills that they can put to use right away at home. And some of the participants “have told us they watch the Food Network programs and are interested in learning some basic culinary skills—and may follow a career in this area,” she adds. Man of Many Chef Hats Speaking of television programs, Jeff Denton, child nutrition director for Ponca City (Okla.) Public Schools, has produced and starred in his own kids’ cooking show for the past seven years. A new show, “KIDchen Exposition,” will be launched to PBS stations all around the country and to the Channel One news station in schools.In addition to his television work, “Chef Jeff” is known for his appearances at a different daily elementary school assembly (where he demonstrates how to make a recipe that students can replicate at home), as well as in classrooms, where he might tackle something a little more complex, like bread. “I really try to get into the culinary aspect, the actual preparation of the food,” explains Denton. “Anyone can put peanut Butter on celery. Every culinary activity I do includes some type of teaching so that the kids can learn why you do what you do in prepping the food.” Denton also volunteers his time in assisting older students in preparing a meal for a dinner theatre performance and last year organized a summer curriculum for students struggling in math that taught them skills like multiplication and addition as they cooked foods from a school garden. And in the summer, he coordinates two-day junior chef camps, which have been held at a nearby ranch and farm; Denton subsidizes participation for 30 children out of his own pocket. During the camp, elementary-schoolage students learn culinary skills, tour the facility’s two large gardens and vineyard and learn about the farm’s animals. They also help to prepare a four-course meal from scratch for two guests. “Everyone has to be hands-on,” Denton explains. “They make dressings and sauces, soups and main dishes like Beef Stroganoff and Pork Tenderloin with Watermelon Salsa. Then they receive the recipes to take home. I devise all the recipes to be items that they can prepare without a lot of supervision.” Involvement and Interaction These ideas just scratch the surface of the creativity showcased by your peers around the country, but now it’s time to share some practical advice about organizing a culinary skills activity. What types of lessons are appropriate for different age groups? And are there basic tips to keep in mind? If the kids are old enough, around 7 to 8, they should be using knives and actually “cooking,” asserts Coleen Donnelly, a chef consultant and K-12 specialist for Indian Harvest, who volunteers at Oceana High School in Pacifi ca, Calif., as part of the Chefs Move to Schools initiative. Even age 5 is not too young to be cooking, with proper supervision and instruction, she notes. “With kids this age, start them out with soft foods, like caulifl ower, that they can pull apart or cut with a plastic serrated knife,” she advises. As kids get older, you can introduce a metal serrated knife and teach them such skills as cracking eggs, peeling And slicing vegetables or measuring ingredients. At around age 8, children can learn to cook small snacks and use the microwave with adult supervision, suggest the experts. Shortly thereafter, many kids will be ready to cook items that require boiling water, such as boxed spaghetti. With proper instruction, youths should be able to use chef’s knives by age 10 or 12 and know how to walk around a kitchen. Also by this age, kids should be able to make simple items without adults being present in the kitchen—although they still should be close by. As they progress through high school, students may have developed fairly advanced cooking skills. “In the high school where I volunteer, the seniors I work with have learned about safety and can do anything in the kitchen that adults can do,” describes Donnelly. KidsHealth.org, a website developed by the Nemours Foundation, a nonprofi t organization devoted to improving the health of children, offers advice on cooking with kids that you can keep in mind in your activities—or share with parents to try at home. ¡ Allow plenty of time for the activity; avoid adhering to a tight schedule. ¡ When working with younger kids, choose a time when theyfre well-rested. ¡ Start with simple dishes that have fewer than fi ve ingredients, such as muffi ns or a tossed salad. ¡ Give your junior cooks frequent reminders about what tools are okay to touch and which items require more training. Establish gkitchen rules,h including washing hands! ¡ Have the children measure ingredients separately and place into small bowls (rather than measuring them into the fi nal mixture). ¡ Keep the mood light by offering gentle guidance and encouragement. Recipes for Success In addition to these age-appropriate tips, our school nutrition experts offer some advice for those interested in trying a kid-friendly, hands-on cooking activity for the fi rst time. Doug Davis, Jeff Denton, Lynne Duda, Penny McConnell and Sal Valenza, foodservice director for West New York (N.J.) Schools, agreed on many pointers: ¡ Partner with teachers, local chefs, registered dietitians, extension service personnel or parents. Think of businesses and organizations in your community that could be valuable partners. ¡ Donft have the time for such activities? Make the time. Itfs a great opportunity to interact with students, teachers, parents and other stakeholders. ¡ Start slow and pilot your ideas with students and teachers. ¡ If something doesnft work? Be fl exible and change it. ¡ Ask students for feedback. ¡ Make sure your materials are colorful and current. ¡ Keep most activities short, in line with kids f attention spans. ¡ Don ft be boring. Leave out details that won ft resonate. Always keep things hopping. ¡ Donft dumb down what youfre teaching. Assess what skills your audience knows already. ¡ When working with volunteer instructors, like area chefs, have backup teachers who are familiar with the curriculum in case of emergency. ¡ For competition events, an enthusiastic emcee helps to keep the audience energized, focused and involved. ¡ Tell everyone. People, including the kids, will want to be involved when they see the success of your activity. ¡ Make sure itfs fun. Donft let a glesson angleh undercut the enjoyment of the activity. ¡ Be prepared for anything to happen. Test the Waters Wow, you may be thinking, I’d love to implement cooking programs or activities like some of these in my school or district, but my staff is stretched so thin that I know we just don’t have the time. If you’re feeling overwhelmed when it comes to developing a curriculum or putting all the pieces together to make a kids’ cooking program work, don’t toss your desires aside. Instead, why not use your expertise to provide resources and recipes to parents and teachers and help arm them with the tools and knowledge to teach kids the cooking skills that will serve them well down the road? Whether you organize your own cooking class, demonstrate a recipe at an assembly, coordinate a student recipe contest or serve as a resource for others in the school or community, you’re going to enjoy the opportunity to share your special expertise with children. And the “a-ha!” moments and ear-to-ear grins of your students as they master new techniques are sure to stick with you for a long time to come, just like the skills and experiences they will learn in the process. Children gain knowledge and lifelong skills by learning useful cooking techniques. CORNER KICK PITA POCKET YIELD: 2 servings* PER SERVING: 247 cal., 21 g pro., 29 g carb., 4 g fi ber, 6 g fat, 2 g sat. fat, 51 mg chol., 400 mg sod. INGREDIENTS Spinach leaves, trimmed.1.2 cup Cucumber, peeled and sliced.1.4 cup Carrots, shredded.1.4 cup Salsa, mild.1 Tbsp. Ranch dressing, fat-free.1 Tbsp. Pita pocket, 6 1.2-in..1 Ground beef, extra-lean (5% fat), cooked .4 ozs. Cantaloupe, cubed (optional).1 cup DIRECTIONS 1. Cook the beef and keep warm. Set aside. 2. Combine the spinach, cucumber and carrots with the salsa and ranch dressing; mix well. 3. Cut the pita in half. Using your fi nger, slowly open the pocket so as not to tear the bread. 4. Divide the beef and the vegetable mix in half and place each half in each pita pocket. 5. Optional: Serve each pocket with 1.2 cup of cantaloupe. Recipe: Chef Mark Goodwin, CEC, CNC Photo & recipe analysis: Produce for Better Health Foundation, www.pbhfoundation.org * Note: This recipe is one that kids can make—or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation if serving on the line. PEAR PB&J BOUQUET YIELD: 8 servings INGREDIENTS Pear, Bartlett or Anjou—1 Peanut butter—8 tsps. Preserves, strawberry—4 tsps. Bread, whole-grain wheat—8 slices DIRECTIONS 1. Use a fl ower-shaped cookie cutter to cut each slice of the bread. If the bread sticks to the cutter, gently push the petals out with your fi ngers. 2. Wash the pear and dry it with a paper towel. Cut the pear in half and remove the core. Cut each pear half into four slices, then cut each slice into fi ve pieces. You will use only the center three pieces of each slice. 3. Spread 1 tsp. Of the peanut butter in a circle in the center of each of the fl owers. Place three pieces of pear on the peanut butter on each fl ower. Arrange the pears so the skin is facing out and the white centers are touching in the middle. 4. Drizzle 1.2 tsp. Of the strawberry preserves in the center of each fl ower and over the pears. Photo & recipe: Pear Bureau Northwest, www.usapears.org CALIFORNIA GRAPE PIZZA YIELD: 8 servings* PER SERVING: 220 cal., 11 g pro., 32 g carb., 1 g fi ber, 6 g fat, 15 mg chol., 573 mg sod., 121 mg ca. INGREDIENTS Pizza dough, prepared.1 lb. Pizza sauce, prepared.3.4 cup Grapes, seedless.1 1.2 cups Ham, diced, lean.1 cup Mozzarella cheese, shredded.1 cup DIRECTIONS 1. Cut the grapes in half. Set aside. 2. Preheat the oven to 450‹F. 3. Divide the dough into eight equal portions of 2 ozs. Each. Mold each into pizza rounds, then place on baking sheets. 4. For each serving: Spread one pizza round with 1 1.2 Tbsps. Of the pizza sauce. Sprinkle each with fi ve halved grapes, 2 Tbsps. Of ham and 2 Tbsps. Of cheese. 5. Bake until the dough is lightly browned and the cheese is melted, about 12-14 minutes. Serve. Photo, recipe & recipe analysis: California Table Grape Commission, www.tablegrape.com * Note: This recipe is one that kids can make— or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation if serving on the line. SWEET AND SPICY GRANOLA YIELD: 16 servings* PER SERVING: 270 cal., 6 g pro., 36 g carb., 4 g fiber, 13 g fat, 2 g sat. fat, 0 mg chol., 130 mg sod. INGREDIENTS Oatmeal, dry.3 1.2 cups Peanuts, dry, roasted.8 ozs. Honey.1.3 cup Molasses.1.4 cup Peanut oil, salad or cooking.1.4 cup Peanut butter, smooth.2 Tbsps. Cinnamon, ground.1 1.2 Tbsps. Allspice, ground.1.4 tsp. Pepper, red or cayenne.1.8 tsp. Cranberries, sweetened or dried .1 1.2 cups DIRECTIONS 1. Heat the oven to 350°F and prepare a sheet pan with a silicone liner or nonstick spray. 2. In a large bowl, mix together the oatmeal and peanuts. Set aside. 3. Stir together the honey, molasses, peanut oil and peanut butter in a microwave-safe bowl. 4. Heat in the microwave in 30-second increments, stirring between each until the mixture is smooth and pourable. 5. Pour the honey mixture over the oatmeal and peanut mixture and add the cinnamon, allspice and pepper. Stir to combine the wet and dry ingredients. 6. Spread the mixture onto the sheet pan and cook for 20-25 minutes, stirring halfway through the cooking time, or until the mixture turns brown and begins to crisp. 7. Remove the granola from the oven and cool slightly, then stir in the cranberries. Once completely cooled, the granola can be stored in an airtight container for up to three weeks. Photo, recipe & recipe analysis: National Peanut Board, www.nationalpeanutboard.org * Note: This recipe is one that kids can make—or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation if serving on the line. SWEET AND SAVORY MANGO ROLL UPS YIELD: 16 snack servings * INGREDIENTS Cream cheese, whipped.1.3 cup Tortillas, fl our.2 10-in. Mango, ripe, (12 count)*.1 Onions, green.2 Pepper, red, bell.1.2 Turkey smoked, thinly sliced*.3 ozs. DIRECTIONS 1. Cut the mango into 3.8-in. diced pieces. Slice the onions. Cut the pepper into 3.8-in. diced pieces. Set all aside. 2. Divide and spread the cream cheese evenly over the two tortillas. 3. Scatter the mango, onion and pepper over two-thirds of each surface. 4. Top with the turkey and roll up tightly. 5. Gently squeeze the rolls to secure the ingredients. 6. Cut into 1.2-in. slices and serve, two slices per serving. Photo & recipe: National Mango Board, www.mango.org * Notes: A typical 12-count fresh ripe mango yields 6.78 ozs. Of usable fruit. Ham can be used as a substitute for the smoked turkey. This recipe is one that kids can make.or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis if serving on the line. KITCHEN WISDOM SAYS . . . • This recipe can be created and served on the line, conducted as a recipe demonstration in the cafeteria with students in Grades 4-7 or 8-12 or sent home to parents as part of nutrition education materials. • This recipe can be prepped ahead of time and heated the day of service. • Add commodity diced chicken to make this recipe an entrée and/or use salad-cut fresh broccoli fl orets folded into the noodles and soup base just before baking. • Bake only long enough to brown the bread crumbs. • If the recipe seems dry, add a little more milk. • Shredded carrots can be added for color appeal. CRAZY, CURLY BROCCOLI BAKE YIELD: 6 servings* PER SERVING: 164 cal., 8 g pro., 31 g carb., 5 g fi ber, 2 g fat, 1 g sat. fat, 2 mg chol., 351 mg sod. INGREDIENTS Corkscrew pasta, whole-wheat, dry.1 1.2 cups Broccoli, frozen, chopped.3 cups Cream of broccoli soup, lowfat, condensed.1 10.5-oz. can Milk, skim.1.2 cup Bread crumbs, plain.2 Tbsps. Seasoning blend, salt-free.1.4 tsp. DIRECTIONS 1. Preheat the oven to 350°F. Cook the pasta according to the package directions. Set aside. 2. Place the frozen broccoli in a large microwave-safe dish and cook in the microwave for 2 minutes on high. 3. Remove the cooked broccoli from the microwave, place on a cutting board and coarsely chop. Set aside. 4. In an oven-safe bowl, mix the canned soup (uncooked) with the milk. Add the chopped broccoli. 5. Add the cooked pasta and mix together. 6. Top with the bread crumbs and seasoning blend. 7. Bake in the oven for 10-15 minutes until heated through. Recipe: Chef Mark Goodwin, CEC, CNC Photo & recipe analysis: Produce for Better Health Foundation, www. Pbhfoundation.org * Note: This recipe is one that kids can make—or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation if serving on the line. WHITE QUINOA TABBOULEH AND HUMMUS WRAPS YIELD: 22 servings* INGREDIENTS White quinoa.1 cup Cucumber.2 cups Parsley.1 cup Garlic.1 tsp. Olive oil.1.8 cup Lemon juice.1.4 cup Salt.1 tsp. Romaine lettuce.11 cups Tomato.2 3.4 cups Hummus.5 1.2 cups Tortillas, whole-wheat, 10-in..22 DIRECTIONS 1. Peel, seed and cut the cucumber in 1.4-in. cubes. Set aside. Chop the parsley and set aside. Mince the garlic and set aside. Chop the lettuce and dice the tomato and set each aside. 2. To prepare the tabbouleh: Cook the quinoa according to the package instructions. Spread out on a sheet pan to cool. Yields 5 1.2 cups or 30 ozs. 3. Combine the cucumber, parsley, garlic, olive oil, lemon juice and salt with the cooled quinoa and mix well. 4. To prepare each wrap: Spread 1.4 cup (or 1.3 ozs.) Of the hummus onto the center of a tortilla in an even layer. 5. Spread 1.4 cup (or 1.3 ozs.) Of the tabbouleh on top of the hummus layer. 6. Spread 1.8 cup tomato on top of the tabbouleh. 7. Spread 1.2 cup of the lettuce on top as the fi nal layer. 8. Fold the sides of the tortilla in over the fi lling. 9. Fold the bottom fl ap of the tortilla up to the center of the fi lling. 10. Holding the sides in place, roll the tortilla up from the bottom all the way up to the top. 11. Cut each wrap in half and serve or store in a tightly sealed container under refrigeration until ready to serve. Recipe: Chef Coleen Donnelly, K-12 culinary specialist, Indian Harvest, www.indianharvest.com * Note: This recipe is one that kids can make—or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis if serving on the line. CHOCOLATE CHIP IDAHO® POTATO POPPERS YIELD: 12 servings* PER SERVING: 152 cal., 3 g pro., 24 g carb., 4 g fat, 0 mg chol., 144 mg sod. INGREDIENTS Cooking spray.as needed Flour.1 1.3 cups Potato flakes, instant.2 .3 cup Sugar.2.3 cup Baking powder.2 tsps. Cinnamon.1.2 tsp. Salt.1.4 tsp. Milk, skim.1.2 cup Egg whites.2 Vegetable oil.2 Tbsps. Vanilla extract.2 tsps. Chocolate chips, mini, semi-sweet.1.4 cup DIRECTIONS 1. Preheat the oven to 375‹F. Coat the cups of two mini-muffin pans (24 cups) with the cooking spray. 2. In a large bowl, stir together the fl our, potato flakes, sugar, baking powder, cinnamon and salt until mixed. 3. Stir in the milk, egg whites, oil and vanilla extract until blended. 4. Add the chocolate chips and mix well. 5. Spoon the batter into the muffin cups, filling them about 3.4 full. Bake 14-17 minutes, or until golden in color and a toothpick inserted in the center comes out clean. Loosen the edges of each muffin with a knife and transfer them to a wire rack to cool completely before serving. Recipe: Rachel Strange, Huntsville, Ala., a winner of Idaho Potato Commission fs 2005 Grown in Idaho Recipe Contest Photo & recipe analysis: Idaho Potato Commission, www.idahopotato.com * Note: This recipe is one that kids can make.or they can eat in your operation! If this recipe passes the test with a small group of students, adjust the quantities for batch preparation if serving on the line. 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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