Menu Planning Guide for School Food Service
Department of Agriculture, Food and Nutrition Service, Nutrition and Technical Services Division, 1980 - Menus - 111 pages
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1980 Previously entitled acceptable amounts of fat areas within quantity Bake bay leaf Brown sugar Child Care Centers Composition of Foods contain relatively large cooked corn oil creamed or dry desserts dry mustard Equipment Guide flavor Food Buying Guide Food Purchasing foods containing relatively Foods—Raw french fries fresh fruit fruit in light fruit juices garlic powder ground beef light syrup lowfat lunches and breakfasts Major Sources meat milligrams of sodium Moderating the amount modify your menu Modifying Menu Planning Modifying Quantity Recipes Monosodium glutamate natural juices occasionally serve paprika Prepared Agriculture Handbook prepared food items Products—Raw Purchasing Foods quantity food production reduce the amount relatively large amounts revised Safflower oil salad dressing salt in school sauce School Food Service School Lunches school meals serve foods prepared Sodium-Containing Ingredients Sources of Fat Soy Sauce soybean oil Suggestions on Techniques syrup or natural Techniques of Food thyme types of fat unsweetened USDA