March 2020 Issue
Gold Medal Classroom:
The official ezine for CAFE | March 2020 issue
FEATURES:
Influencing children’s diets through menu development: Strategies for updating kids’ fare beyond offering all menu items in smaller portions.
Sauces for salads: Salad dressing flavor ideas from fruit to protein to mustard.
Discover Mediterranean cheese: Popular Greek yogurt opened the Mediterranean cheese market beyond basic Feta.
Mayo’s Clinic: Dr. Fred Mayo suggests strategies to manage frustration in classrooms and help students learn to deal with anger.
Think Tank: Qualities and responsibilities of mentoring the future cooks and chefs who pass through your kitchen.
50 Minute Classroom: Conducting a cooking competition: Create a simple capstone cooking competition for your program.
MEET THE GROWERS:
The must-knows of mustard: Tiny mustard seeds creating condiments to medicinal applications.
BREAKING NEWS:
American Bakers Association’s podcast Bake to the Future.
Deadline is April 3 for $8,000 in CAFÉ scholarships.
DID YOU KNOW?
CAFÉ’s Industry Resource Center lists more than 80 commodity boards, associations and growers with links to their foodservice web sites. Educators can find classroom visual aids, downloadable materials, blogs, videos and research. Industries featured include meat, poultry, seafood, produce and dairy just to name a few.
CAFE Teaching Tips:
Click here for various teaching tips. One idea suggests creating a sanitation scavenger hunt for student teams to find problems such as improper storage or cleanup. The team that discovers and fixes the most issues wins a prize and extra credit while the other teams earn only extra credit.
CAFE Industry Resource Center Feature:
Hass Avocado Board
This site features avocado recipes, nutrition, videos, and information on how to purchase, store and handle the fruit. Educators will also find many downloadable materials regarding good fat information, basic avocado 101 information and a dietitian’s health tool kit.