Chef Sharon Schaefer and Corey Clark offer these tips:
1-“Choose Scoops over measuring cups”
2-“Lean into the versality of plain yogurt”
3-“Utilize Watermelon Rinds”
4-“Defrost and mash fruit in the bag it came in”
5-“Remember the rule of three” “https://www.foodservicedirector.com/k-12-schools/5-tips-for-preparing-scratch-made-mealsFoods should have three different types flavor to maximize taste.”
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Added By Michael Garahan, CEC
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