Now We're Cooking Workshop: Sodium Solutions (St. Johnsbury)
Date: Wednesday, May 4, 2016 - 3:00pm to 5:30pm
Sodium Solutions: Shaking the Salt Habit
You know that you need to keep the sodium in your menus in check. How do you meet this challenge without sacrificing flavor? Join Patsy Jamieson, former Food Editor and Test Kitchen Director of EatingWell, for a workshop on how to add flavor to foods without relying on salt. You will learn why it is so important to reduce sodium, master sodium math, find out about the hidden sodium in popular ingredients, decipher labels, and learn easy substitutions for high sodium foods. Patsy will demonstrate recipes for low-sodium, flavor-enhancing herb-and-spice blends, as well as low-sodium, homemade versions of favorites like ranch dressing.
Now We're Cooking!
Culinary Professional Development Workshops for Child Nutrition Professionals
- Develop hands-on professional skills
- Use scratch cooking and baking techniques efficiently
- Enhance your school breakfast program
- Reduce sodium in food served at school
- Create lunch and breakfast items
FEE per workshop: $10/SNA members; $15/nonmembers.
QUESTIONS? Amy Gifford, [email protected] or 434-4122 x21
Each class earns 2 or 3 credit hours towards SNA Certification. For information on how to use your credits to become certified, visit www.schoolnutrition.org
REGISTRATION is open at: https://creator.zoho.com/snavermont/regionalworkshops