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Mise en Place: The Key to Efficiency in the Kitchen

Mise en place is essential to efficient preparation in any kitchen but can be particularly beneficial to time and space strapped school nutrition programs. Small organized changes to preparation methods can help bring a school nutrition program success by allowing more focus on preparing well-cooked dishes.

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Chef Sam's Tips

Reduce Sodium

An easy way to reduce sodium is to make your own seasoning blends. Make them in bulk. Label and date them and pull them out whenever you need to add delicious flavor to any dish!

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What is the first step to incorporating more scratch cooking in my district?

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