School Food Service Journal, Volume 31American School Food Service Association, 1977 - Restaurants |
Contents
page 45 page | 56 |
Bulletin Three percent milk is no more ingredients in a welldesigned | 3 |
Staff Chronicle High cholesterol levels and the right way is the secret | 10 |
4 other sections not shown
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Common terms and phrases
100 servings American School Food ASFSA baking Board bread butter cafeteria cheese child nutrition programs chopped Committee convection oven convention cookies cooking cost Denver dessert dish equipment flavor Florida Food and Nutrition Food Service Association foodservice director french fries Frosty Acres frozen frozen yogurt fruit grams ground beef Hidden Valley Ranch High School Hobart Hobart Corporation Houston Kellogg's kids kitchen lasagna Lawry's legislation Market Forge meals meat menu milk milligrams National School Lunch NIACIN nutrients nutrition education onions ORANGE JUICE Ore-Ida oven P.O. Box pans participation percent planning plate waste potatoes preparation protein provides recipe refrigeration requirements salad sandwich sauce School District School Foodservice Journal school lunch School Lunch Program School Lunch Week slices soup staff steam sugar Sunkist Growers supervisor taste Tater Tater Tots Tbsp tion tomato tray USDA vegetable vitamin Vitamin D Washington