Milk virtuoso: Variations on a theme
1979
Because milk is the chief beverage authorized by Type A meal requirements, school food service operators should develop merchandising techniques to increase milk's appeal. The chief method is through flavor variation, bypassing chocolate for fruit-flavored, spicy or herbed milk. To simplify, flavors (in addition to chocolate and plain) should be offered on a weekly basis. Fresh or pureed fruits like bananas, peaches and blueberries are great flavorings as are fountain syrups added at one ounce per eight ounces of milk. Other ideas include coffee, maple syrup, jams and preserves, coconut milk and almond extract. Milk served between 36-42 degrees F reduces waste, so it should be placed in the lunch line just before serving. Information on American Dairy Association promotional material is included.
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