ERIC Number: ED191992
Record Type: RIE
Publication Date: 1978
Reference Count: 0
Seafood Manual for School Food Service Personnel.
Whitaker, Carol S.; Webb, Anita H.
Seafood information pertinent to the needs of school food service personnel is presented. Each of five sections contains information considered important by school food service managers and supervisors as indicated in a national survey (1977). Provided in section one are a narrative section, graph, and chart on seafood nutritive value. The next section on seafood selection describes (1) market forms of fresh and frozen fish, (2) physical characteristics of fresh whole/filleted fish, (3) such purchase criteria as availability, market forms, quantity, and inspection, and (4) writing specifications for bidding. Storage of seafood is covered in section 3. Included in the preparation information given in section 3 are charts, illustrations, and a narrative section on thawing, cooking, and serving seafood. Suggestions on how school food programs can cooperate with classroom teachers to provide nutrition education are listed in section 5 which includes learning activities and resource agency addresses. A short bibliography is appended. (CE 025 857 is a seafood products instructional guide for home economics programs and CE 025 859 is a seafood products guide for occupational food service programs.) (MN)
Descriptors: Ancillary School Services, Food, Food Service, Food Standards, Learning Activities, Nutrition, Nutrition Instruction, Occupational Home Economics
Virginia Polytechnic Institute and State University Sea Grant, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061 ($1.50)
Publication Type: Guides - Non-Classroom
Education Level: N/A
Authoring Institution: Virginia Polytechnic Inst. and State Univ., Blacksburg.
Note: For related documents see CE 025 857-859.