This hearing on the status of the national School Lunch Program opens with statements from Senator Patrick Leahy, the committee chairman, and three other senators. Testimony or prepared statements were received from the chef of the Barre Town (Vermont) Elementary School, representatives of the American School Food Service Association; the head of…

Guidelines for implementing and operating a school breakfast program in New York are provided in this document. Following an introduction that explains the need for school breakfast programs, sections describe program history, meal pattern requirements, eligible participants, and available state and local financial assistance. Program requirements…

A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

To assist instructors in implementing Missouri's Vocational Instructional Management System into the Food Production, Management, and Services Programs, this guide sets forth the competencies identified and validated by occupational food service instructors and personnel from the food service industry. A minimum of two performance objectives per…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…

This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)

Introductions to menu planning I and II--including nutrition requirements for children of all ages--are the subjects of the first two lessons of this Food Service Training Manual. The menu planning system of lesson 3 deals with place and time, as well as with needs for eye appeal and contrast. Lesson 4 is a progress test with answer key for…

In determining whether colleges or universities should operate their own food services or bookstores or lease them to contract operators, school business officers should consider a number of factors. These include whether sales volume is sufficiently large to cover direct operating costs and overhead; inventory investment; appearance, service, and…

Six major concepts form the framework for this third grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups, classifying processed foods into basic food groups, and identifying food varieties produced locally); (2) Nutrition is the food you eat and how the body uses it (recognizing how food…

A college program in child nutrition is discussed. Coursework and activities at a day care center are described. (DT)

An intensive evaluative study was conducted in Pennsylvania to test, through field implementation, curriculum guidelines for food service education which were prepared from a baseline, two-year study of the food service industry. Draft guidelines were presented to selected food service teachers through a series of three one-day conferences.…

Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

A revolutionary, fast-food school lunch program has raised participation by 202 percent, created a half-million dollar surplus in the school food service account, and meets the federal school lunch program requirement. (Author/MLF)

Lesson plans and student handouts for a course dealing with conserving energy in food service operations comprise this publication. The course is intended for all persons involved in the preparation of food in public and commercial institutions. By using the strategies discussed, participants should be able to analyze energy usage, identify…