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School Nutrition Delves into the Science of Baking
Just in time for the holiday season, School Nutrition heads back to the classroom for a primer on the science behind baking principles. Why do you need to chill the dough before baking cookies? Why is it a bad idea to let the mixer keep running while you take care of other tasks? What purpose does an egg serve in your baked goods? Find answers to all these questions and more in the Food Focus section of December’s magazine!
Bonus Web Content: Learn how about how to bake with flours made from pulses—dry peas, lentils and chickpeas—as well as how to solve 3 common baking conundrums by employing science.
December’s issue also features a look at the future of school nutrition in a variety of inventive ways. Have you ever considered how the future of education could affect the cafeteria? In “A Cloudy Crystal Ball?” writer Mark Ward, Sr., PhD, analyzes a number of education plans and goals from entities such as the Department of Education, the National Association of Elementary School Principals and the Center for Educational Improvement, to name a few, to determine how they could possibly affect foodservice within schools.
The “next big thing” for schools might not come from this foodservice segment, but rather a health care, commercial or college/university setting! In “Calling All Copycats,” Managing Editor Kelsey Casselbury outlines eight wellness ideas that you might want to steal—er, borrow—from other foodservice settings. Ideas including employing allergen “secret shoppers,” serving lunch for breakfast and implementing a “fit club.”
Here at School Nutrition, the team keeps hearing murmurings about the importance of “Clean labels,” but what does that term mean? Susan Davis Gryder in “Coming Clean” takes a look at a new food package label movement that’s gaining traction—and it could drive future food processing technologies.
In “Running on Empty,” editor Patricia L. Fitzgerald takes a fresh perspective on product shortages—not a new phenomenon, but one more troubling than ever, given tight food budgets and decreasing menu flexibility. A number of foodservice directors from across the country on what these shortages mean to their operation.