Winter Weather Impact on our Menu Planning

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As a result of the weather related closures and delays the Food Service Department has been struggling with product availability and delivery issues. Fortunately this extended period of weather related disruption appears to now be behind us. March 13 and 16 will be snow make up days after which we will to return to the planned menu. We would like to thank everyone for their understanding and cooperation this winter.

Food For Thought

Good nutrition is just as important to a child’s future as a quality education—maybe even more so. We can’t expect kids to learn, excel and achieve if they aren’t properly nourished……

USDA Secretary Tom Vilsack

Healthy Treats for Santa

NAUGHTY OR NICE

Santa Treat HealthyAs Santa Claus makes his yearly trek around the world, children everywhere will leave treats for the big guy to fuel him on his ride. But don’t forget Santa needs nutrition too.If Mr. C. drinks a glass of whole milk and eats two butter cookies at every American household he visits, he will consume more than 7 billion calories and more than 3 million grams of fat in one night.So take time to leave Santa a healthy treat, like low-fat milk and graham crackers; yogurt mixed with fruit and cereal; or a peanut butter sandwich. And don’t forget his reindeer; they’ll like chopped vegetables like carrots, celery and broccoli.

Getting your children involved in prepping Santa’s snack plate can be a great way to teach them the importance of healthy diet, especially when they need energy for a task as demanding as Santa’s.

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Holiday Helper Temperature Chart

ThermometerFrom Thanksgiving turkey to Christmas goose, meat makes the menu at many holiday feasts. How can you tell if your main meat dish is ready to serve? Use this quick reference temperature chart to ensure your holiday dishes are safe and delicious.

TYPE OF MEAT

PROPER INTERNAL
TEMPERATURE (IN °F)

Chicken and Turkey (whole, stuffed or unstuffed) 165°
Stuffing 165°
Beef, Pork, Veal and Lamb (steaks, chops, roasts) 145° *
Beef, Pork, Veal and Lamb (ground) 160°
Ham
Fresh or Raw
Fully Cooked
Fully Cooked as Leftovers
145° *
140°
165°
Duck, Goose, Quail and Pheasant (whole) 165°
Venison, Elk, Bison 160°
Fin Fish 145° or until opaque and flakes easily with fork
Shrimp, Lobster and Crab Cook until flesh is pearly and opaque
Clams, Oysters and Mussels Cooks until shells open during cooking
Egg Dishes 160°
Leftovers 165°

* Allow to rest 3 minutes before carving or consuming.

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