The Parkland School District food service team participated in a scratch kitchen cooking class this summer and is offering new food items as a result of the class.

In conjunction with the cooking class, Oct. 13-17 was school lunch week. Parkland School District chose the theme “Taste the World,” included in their “scratch cooking” techniques.

Dietary personnel learned new cooking skills at Culinary Institute training in June. The district also became involved with Lancaster Pennsylvania Harvest of the month. Connections have also been made with area farmers.

Every elementary school is offered one of the special recipes. Schnecksville Elementary School decided to offer both. The Press was invited to observe the new cooking technique for several menu items.

Schnecksville Elementary School introduced Confetti Rice Oct. 15. This recipe calls for brown rice, ginger root, onion, cloves of garlic, scrambled eggs, peas, carrots (or any vegetable of choice) and soy sauce. This item was created and served at several schools.

Head Cook Samantha Griffin, along with her crew, Maria Thanopoulos, Cassandra Eckert and Sonia Fernandez, diligently worked to make the recipe for the day. For students with possible allergies to some of the items in the dish, portions were dished out before those items were added. The cooks divided up the dish into little plastic cups with lids.

Everything was ready for the first lunch with kindergarten students. As the students went through the cafeteria line, teachers, aides and cafeteria workers assisted the students and encouraged them to try the confetti rice. It was also exciting to see students with bagged lunches request a sample of this item.

The Press was invited to Kratzer Elementary School Oct. 17 to observe the new food offering of plantains. Plantains were purchased frozen, baked and served with a simple sauce. Items in this recipe include plantains, margarine (trans fat free), brown sugar, water and fresh ginger, minced. The cooks at Kratzer Elementary School also worked with much efficiency preparing lunch.

Head Cook Natalie Slack, along with her staff, Sara Fritzinger, Feda Melhim, Jasmin Rodriguez and Shannan Tinker, had lunch ready for the kindergartners who arrive 10:35 a.m. As with Schnecksville Elementary School, everything is set up to make it easier for the younger children to pick up their lunch.

Cafeteria staff is using herbs and spices instead of sugar and salt when possible. Efforts are made to reduce waste with attempts to save unused portions for next day usage as well as offering to staff and faculty.

The cafeteria personnel begin their day early each morning as they work to get breakfast served. Breakfast is offered to all students for free this year and the hope is to continue this program as it has many benefits. Kratzer Elementary School serves a large number of breakfasts to students, more than Orefield Middle School.

It is impressive to see the way these ladies work together to set up the lunch lines. They make it very easy for children to choose their lunch.

From a divided tray to pictures of food along with suggested food choices, it’s very easy, even for kindergartners, to pick out a healthy lunch.