Kewaskum High School Lunch Menu Pizza of the Day February 2020

Total Page:16

File Type:pdf, Size:1020Kb

Kewaskum High School Lunch Menu Pizza of the Day February 2020 Daily Menu Offerings (Can be made into a “Meal”) Grab n Go Lunch, Variety of Salads, Deli Bar Hamburgers, Cheeseburgers, Chicken Patty, Spicy Chicken Patty Kewaskum High School Lunch Menu Pizza of the Day February 2020 5 6 7 3 4 Mini Corn Sausage Patty Turkey & Gravy Mac & Cheese Crispy Chicken Any questions or concerns about the French Toast Sticks Mashed Potatoes Bar Salad w/ Garlic Bread Nutrition Services Program? Dogs Green Soup of the Day Please contact: Potato Wedges Tator Tots Glazed Carrots Nutrition Services Director: Terri Miller Green & Red Pepper Strips Beans/Stuffing Spinach Strawberry Salad Grape Tomatoes (262)626-3105 ext 4105 or Baked Beans Apple Juice Warm Pear Compote Mixed Fruit Medley Red Grapes [email protected] Fresh Apple Slices Orange Wedges Craisins Diced Peaches Sunshine Salad Mandarin Oranges 13 14 LUNCH PRICES 10 11 12 WG Chicken Pesto Crispy Chicken Pasta Bar Fish Student Paid: $2.85 Chicken WG Croissant Bowl Island Blend Sandwich Reduced: $ .40 Quesadilla Vegetables Cheesy Broccoli Milk: $ .35 Sweet Potato Fries Buttered Corn Texas Caviar Sugar Snap Peas Coleslaw Adult Lunch: $3.55 Dinner Roll WG Seasoned Peas Baked Beans Fresh Cantaloupe Strawberries Serving: 10:38—12:22 Orange Wedges Craisins Fresh Pear ½ Diced Pears Diced Peaches Fruit Cocktail Rosy Applesauce Mandarin Oranges 17 18 19 20 21 Italian Fries Swedish Meatballs Mac & Cheese 3 Cheese Grilled Global Cuisine WG Penne Pasta w/ Marinara Sauce Bar Cheese Mondays No Roasted Broccoli Seasoned Peas Roasted Carrots Soup of the Day Bistro Burger Bar School Cauliflower Baby Carrots Chopped Romaine Grape Tomatoes Clementine Fresh Apple Slices Fresh Pear ½ Fresh Apple Slices Applesauce Pineapple Tidbits Diced Peaches Diced Pears Tuesdays Deli Bar 27 28 24 25 26 WG Wednesdays Chicken Pizza Sticks Club Croissant Pasta Bar Macaroni & Cheese Garlic Roasted Popcorn Chicken Sizzlin’ Salad Bar Nuggets Marinara Sauce French Fries Broccoli Steamed Green Beans Peas & Carrots Buttered Corn Sweet Potato Fries Spinach Strawberry Salad Baby Carrots Thursdays Fresh Broccoli Watermelon Baked Beans Orange Wedges Strawberries A Taste of Italy Red Grapes Fresh Apple Slices Diced Pears Applesauce Diced Peaches Mandarin Oranges Pineapple Tidbits Fridays Friday Fish Fry A variety of milk is served each meal – Fat Free Chocolate, 1%, & Skim Harvest of the Month Parsley Find Recipes at Geidels Piggly Wiggly and on our School Website under Nutrition Services V WG N TN PTN = Vegetarian = Whole Grain = Contains Nuts = Contains Tree Nuts = Produced in Plant Containing Nuts/Tree Nuts Brought to you by Nutrition Services, Well Washington County, and Geidels Piggly *Menu Subject to Change This Institution is an Equal Opportunity Provider Wiggly .
Recommended publications
  • Asia's Contributions to World Cuisine
    Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely.
    [Show full text]
  • Culinary Arts (CUL) (04/24/21)
    Culinary Arts (CUL) (04/24/21) CUL 210. Nutritional Cooking. 2 Credit Hours. CULINARY ARTS (CUL) Nutritional Cooking focuses on evaluating and preparing foods for a healthy diet. Recipes will be prepared using a variety of high quality foods that CUL 101. Safety and Sanitation. 1 Credit Hour. provide balanced nutrition throughout the life cycle. Focus will be placed on This course will prepare students to take the ServSafe Food Protection Manager modifications to standardized recipes tailored to dietary needs. Prerequisites: Certification exam. Content focuses on the sanitation and safety issues DIT 115, BAP 150, and CUL 120 with minimum grades of "C" and Reading involved with handling food through the foodservice process. The course Proficiency will cover the causes and prevention of foodborne illness, laws for consumer CUL 215. American Regional Cuisine. 2 Credit Hours. protection, pest prevention, and the principals of Hazard Analysis & Critical American Regional Cuisine introduces the student to the foods from distinct Control Points (HACCP). culinary localities throughout the United States. Students will gain the Prerequisite: Reading Proficiency. opportunity to develop professional culinary skills using a diverse selection CUL 110. Food Preparation Practical I. 3 Credit Hours. of high-quality ingredients indigenous to the United States. Preparation of Food Preparation Practical I introduces competencies for tools and equipment, selected recipes will showcase varied cooking methods and presentations. kitchen organization, converting and following recipes, applying safety and Prerequisites: CUL 120 and BAP 150 with minimum grades of "C" and Reading sanitation, vegetable cuts (American Culinary Federation competition cuts), Proficiency. stocks, sauces, and basic cooking methods. CUL 220.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Global Cuisine Indian and Japanese
    Global Cuisine Indian and Japanese Program Support Notes by: Nicole Bath B.Ed. © Video Education Australasia Pty Ltd 2012 Produced by: VEA Pty Ltd Reproducing these support notes You may download and print one copy of these Commissioning Editor: support notes from our website for your reference. Sandra Frerichs B.Ed, M.Ed. Further copying or printing must be reported to CAL as per the Copyright Act 1968 . Executive Producers: Sandra Frerichs B.Ed, M.Ed. Edwina Baden-Powell B.A. CVP. VIDEO EDUCATION AMERICA 1-866-727-0840 Preview programs online www.VEAvideo.com Global Cuisine Indian and Japanese For Teachers Introduction Every country has a unique food culture. The way in which the food is prepared, served and eaten can provide an insight into, and a better understanding of the culture. This program investigates Indian and Japanese food cultures and their relevant food habits. Aspects covered include the food’s history, ways it is prepared, served and eaten as well as the overall health benefits of the food. The program includes interviews with Lakshimi Belekrishnan (writer) and Akiko Mahara (Japanese teacher) which provide an insight into the cuisines and their influences. Timeline 00:00:00 The essence of Indian Cuisine 00:09:51 The essence of Japanese cuisine 00:19:03 Credits 00:19:52 End program Related Titles Global Food Equity Food Planning for Special Occasions No Accounting for Taste – Why We Eat What We Eat Recommended Resources http://www.indianfoodforever.com/ http://www.culturalindia.net/indian-food/index.html http://asiarecipe.com/japeathistory.html http://www.japaneselifestyle.com.au/food/japanese_cuisine.html 2 © Video Education Australasia Pty Ltd 2011 Reproducing these support notes You may download and print one copy of these support notes from our website for your reference.
    [Show full text]
  • 2013 Culinary Arts Mississippi Department of Education
    Title 7: Education K-12 Part 100: Hospitality and Tourism – Career Pathway 2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments..........................................................................................................................
    [Show full text]
  • FOODHALL Launches Its Largest Store in the Country in MUMBAI Spread Over 25,000 Sq
    FOODHALL launches its largest store in the country in MUMBAI Spread over 25,000 sq. ft. and four levels housing the Foodhall Store, The Cookery Studio & Sorrentina- an Italian themed restaurant Mumbai – December, 2018: Future Group’s premium lifestyle and food superstore, FOODHALL, launches its sprawling second outlet in the city spread across 25,000 sq. ft. and enjoys the privilege of being the largest yet in the country. Set in the city centre, Linking Road, it is designed to offer exclusive concepts and an unmatched experience through its four levels each offering novelty from across the globe. With the new Foodhall superstore, it aims to be India’s answer to the likes of globally renowned stores in cities like London, LA and Dubai with only one main aim which is to make all its urban well-travelled patrons romanticize the idea and ingredients of a dish than just enjoy the final result. Keeping this in mind the experience starts at the Lower Level that houses Café by Foodhall, the Cake Shop, the Meat Market, the World of Cheese, Antipasti & Oliveology, ARQA, World of Nuts, the Blue Ribbon Gift Shop and the Chocolate Library, the Cheese Cellar and the Wine Cellar. The Ground Level delivers with The Bakery, the Juice Bar, the Farmer’s Market and The Fresh Garden. Level One has The House of Tea Salon, The Pantry, Freezer, YOKU MOKU and the La Folie Lab, the Coffee Roastery and the Coffee Lab and Xocolatl 57 while the Second Level has Foodhall’s first restaurant ‘Sorrentina by Foodhall’ and the ‘Foodhall Cookery Studio’ At the Lower Level Cafe by Foodhall, a 60 seater chic space with an eclectic curation of dishes made with the finest hand-picked ingredients including salads, sandwiches, meal bowls, waffles, churros, pancakes, sushi, tempura, donburi and much more with a special focus on artisanal coffees at The Coffee Bar.
    [Show full text]
  • Certified Master Chef (CMC)
    Certified Master Chef® CANDIDATE HANDBOOK SEGMENT 1 ® Certified Master Chef CANDIDATE HANDBOOK Table of Contents Certification Overview and General Policies 4 Why become an ACF Certified Master Chef® (CMC®)? 4 Mission Statement 4 CMC® Purpose 4 Certification Body 4 Certification Commission Mission Statement 4 Non-Discrimination Policy 4 ADA Compliance 4 Code of Ethics 4 The Certification Process 5-7 Step 1: Determine Eligibility and Gather Evidence 5 Step 2: Complete the Initial Pre-Approval Application 5 Estimated Cost of Certification – Segment 1 5 Certification Examinations 6 Practical Exam Parameters: 6 Appeal Procedure 7 Confidentiality 7 Practical Exam Facility Requirements 7-9 Hot and Cold Food Kitchen 8 Individual Equipment 8 The Community Kitchen 8 Ingredients 9 Apprentice 9 Exam Majors 9 What to Expect 9 Evaluation of the Exam 10 Freestyle 11-12 Objective 11 Competencies 11 Menu 11 Process 11 Schedule 11 Evaluation and Scoring 12 Equipment/Accommodations 12 Healthy Cooking 12-15 Objective 12 Competencies 13 Menu 13 Process 13 Schedule 14 Evaluation and Scoring 14 Equipment/Accommodations 15 2 ® Certified Master Chef CANDIDATE HANDBOOK Global Cuisine 16-18 Objective 16 Competencies 16 Menu 17 Process 17 Schedule 17 Evaluation and Scoring 18 Equipment/Accommodations 18 Baking and Pastry 19-20 Objective 19 Competencies 19 Menu 19 Process 19 Schedule 19 Evaluation and Scoring 20 Equipment/Accommodations 20 Official Announcement of Certification 21 Designation Usage Policy 21 Recommended Resources 22 Appendices 23-24 Recommended Wine Education & Accepted Certifications 23 Score Sheets 23 China & Platter Inventory 23 Common Kitchen Ingredients 23 Healthy Cooking Cover Sheet 24 Requisition List 24 Nutritional Transfer of Alternate Cooking Methods 24 CMC Certification Application 24 ©2019 American Culinary Federation, Inc.
    [Show full text]
  • 0315 Ingredients Column
    [INGREDIENTS] by Karen Nachay Spicing Up Food Formulating cuisines continue to have a big impact on culinary applications and consumer packaged food and bever- age products. Using authentic ingredients and drawing inspiration from regional cuisines within larger geographical regions is reflected in menu options and consumer product goods. In addition to global cuisine influencing consumers’ preferences and product development, bold, unusual, or unexpected flavors and ingredients have an effect as well. Many consumers want something different from their food, and ingredi- ents like spices and herbs can give these consumers the taste sensa- tions like heat, sweet, umami, herbaceous, warm, smoke, and more, and allow them to experience the foods and flavors of cuisines from around the world right in their own dining rooms or at local restaurants. “Eating is always an experience for people,” says AnnMarie Kraszewski, Spices and herbs are o plane ticket? No problem. For developers, and home cooks con- food scientist at Wixon Inc., St. global ingredients used a trip around the world, look no tinue to use spices and herbs for Francis, Wis. (www.wixon.com), who for centuries in food further than your spice rack. these purposes, but they also incor- explains that the more complex the preparation. N © Krzysztof Slusarczyk/ There you will find cinnamon from porate these ingredients in flavor profiles are in a food product, iStock/Thinkstock Sri Lanka, Aleppo pepper from Syria, formulations and recipes to differen- the more the consumer will enjoy the saffron from Spain, and so much tiate products, add global or regional product. Product developers and more.
    [Show full text]
  • Lesson 5 – Cooking with Fresh Mango in Global Cuisines
    Lesson 5 – Cooking with Fresh Mango in Global Cuisines Objectives: After completing this lesson students will be able to: • Recognize fresh mango as a versatile ingredient across all parts of the menu • Understand how to incorporate fresh mango at all stages of ripeness into recipe development • Understand the role fresh mango plays in global cuisine Lesson Plan Topic Suggested Activity Suggested Time Mango on Today’s Menu Intro/Lecture 10 minutes Sensory Characteristics Lecture/Discussion 5 minutes of Mango (refer to Lesson 3) Mango in Global Cuisines Intro 10 minutes Cooking Lab 90 minutes Tasting/Discussion/ 30 minutes Evaluation Clean up 30 minutes Fresh Mango Curriculum • Lesson 5 1 Mango on Today’s Menus Green or ripe, mangos make perfect menu partners all year-round, mixing easily with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Mango easily adapts, supports or excites recipes. Here are some easy ways to incorporate fresh mango into menus: • Use diced mango as a topping for cereal, pancakes, or waffles. • Layer diced mango in breakfast, snack and dessert parfaits. • Tuck a mango slice and jalapeno slice inside bacon wrapped shrimp. • Wrap thin slices of mango around sushi rolls. • Use mango condiments (chutney, salsa, relish, pickle, chow and slaw) as a flavor bridge in appetizers, sandwiches and entrees, e.g. Asian mango slaw on a mahi slider, mango chutney on a cheese plate, spicy mango salsa on grilled seafood. • Add contrasting color, refreshing taste and texture to salads (green, grain, pasta) with fresh mango. • Add body and a layer of flavor to salad dressings and sauces with pureed very ripe mango.
    [Show full text]
  • Global Cuisine, Chapter 1: the Americas
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
    [Show full text]
  • Embracing Worldly Flavors Introduction
    2013 Embracing Worldly Flavors Introduction May Cuisine trends follow a trajectory that typically begins in the kitchens of fine dining establishments and often take years to mature. Lately, one particular trend – the embrace of global cuisine – is moving through segments at a fast speed, leaving many operators determined to stay ahead of the pack without alienating their customer base. In this issue, we will focus on embracing global cuisine, what’s driving it forward, and how it is playing out in all restaurant segments. You will learn which aspects of this rising trend are Bonefish Grill’s Fresh Ceviche right for your restaurant menu and how you can successfully introduce them to your customers. Technology & New Restaurant Concepts Drive the Global Cuisine Trend Through the digital space, Americans have constant access to food-focused blogs, recipe websites, and TV shows. There are a variety of food-focused magazines for them to browse through as well. As a result, the American public is more in-the-know on food trends than ever before. And as their food knowledge expands, so does their palates; they’re looking for new concepts and fresh flavors that allow them to experience in real life what they read about or watch on tv. This has really accelerated the spread of global cuisine adoption through American eateries. New industry concepts like specialty ethnic restaurants, and inventive fast-casual and chef- casual eateries are encouraging the trend. For example, Brasa, which opened in Berkeley in 2012, specializes in the Peruvian dish pollo a la brasa (rotisserie-style chicken) with aji amarillo (a peppery chili sauce).
    [Show full text]
  • Culinary Arts
    TEKS CORRELATIONS & SUGGESTED PACING GUIDE Culinary Arts iCEV Family & Consumer Sciences Site Meets 100% of TEKS 416 days of teaching material Scope & Days of Lesson Title TEKS Sequence Teaching 1 Kitchen Equipment 3.C.i; 8.B.i; 8.B.ii; 12.E.ii 9 2 Food Math & Measurements 2.C.i; 2.E.i; 2.F.i; 2.F.ii 9 3 Scientific Principles: Chemical Properties 2.D.i 6 4 Chemical Processes in Food Science 2.D.i 6 5 Introduction to Culinary Techniques & Methods 2.E.i; 8.A.i; 8.A.ii; 8.B.iii; 8.B.iv; 8.D.i; 8.D.ii; 8.D.iii; 8.D.iv; 8.D.v; 8.D.vi; 10 12.A.i 6 Fruits & Vegetables 8.E.i 13 7 Stocks, Sauces & Soups 8.C.i; 8.C.ii; 8.C.iii; 8.C.iv; 8.E.i 19 8 Meat, Poultry & Seafood 8.E.i 19 9 Institutional Meat Purchase Specifications 2.A.i 2 10 Dairy Products, Breakfast Foods & Eggs 8.E.i 17 11 Desserts & Baked Goods 8.F.i 19 12 Grains, Legumes & Pastas 8.C.i; 8.C.ii; 8.C.iii; 8.C.iv; 8.E.i 9 13 Salads & Sandwiches 8.C.i; 8.C.ii; 8.C.iii; 8.C.iv; 8.E.i 11 14 Buying for Food Service 2.A.i; 2.G.ii; 12.D.i; 12.D.ii; 12.D.iii 8 15 Purchasing Procedures 2.A.i 4 16 Developing Recipes & Menus 2.F.i; 2.F.ii; 2.G.i; 2.G.ii 5 17 Global Cuisine: Asia 7.B.i; 7.B.ii 7 18 Global Cuisine: Central America & Caribbean 7.B.i; 7.B.ii 7 19 Global Cuisine: Europe 7.B.i; 7.B.ii 7 20 Global Cuisine: Mediterranean 7.B.i; 7.B.ii 7 21 Global Cuisine: Middle East 7.B.i; 7.B.ii 7 22 Global Cuisine: North America 7.B.i; 7.B.ii 7 23 Global Cuisine: South America 7.B.i; 7.B.ii 6 24 Structure of the Food Service Industry 7.A.i; 7.A.ii; 7.C.i; 7.D.i; 9.B.ii 7 25 Careers in the Culinary Industry
    [Show full text]