Food Science with Hagerman Joint School District

Food Science Lab Ribbon Cutting

Superintendent Sheri Ybarra spoke at the ribbon-cutting, and Chef Kirt Martin and Daniel Knapp had the opportunity to show the community the importance of this program in the Magic Valley



This is the Cream Sauce Base of Stabilized Cream used to make many cream-based Pasta Dishes. To make Mac & Cheese you would just heat up with Cooked Pasta and add Shredded Cheddar Cheese or add to a Marinara sauce to make a Provencal Sauce.

  • 1 cup Butter
  • 1 cup flour; more as needed

In a saute pan, over MEDIUM LOW HEAT, melt the butter, add the flour. Constantly stir and cook the flour until it is SLIGHTLY Light Browned in color and has a nutty aroma, take off the heat as it will continue to cook from the heat of the pan, Place in a bowl to cool and bring to room temperature. (This can be made ahead and stored in the refrigerator for future use, for thickening sauces and soups.)



  • 2 lb smoked trout; chopped
  • 1/4 cup lemon juice
  • 1-1/2 cups Best Foods mayonnaise; as needed??? measure
  • 1 cup celery; diced
  • 3/4 cup red bell pepper; small dice
  • 2 tablespoon Italian flat-leaf parsley; thinly sliced
  • 3 tablespoon chives; thinly sliced
  • 1/4 cup red onion; small dice
  • 3 tablespoon capers
  • 1 tsp dill
  • 1/4 tsp black pepper
  • 1 tsp Cajun seasoning
  • 1 cup cheese; shredded

In a saute pan, over MEDIUM LOW HEAT, melt the butter, add the flour. Constantly stir and Lightly pulse the trout in a processor in batches. (The trout should bestill a bit chunky), put into a mixing bowl.
Add the rest of the ingredients into the processor and lightly pulse, then add to the bowl and lightly fold to mix.
Add more mayonnaise if needed .



Appetizers, can be filled with sweet or savory fillings.

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour; sifted, all purpose
  • 1/8 tsp salt
  • 4 each eggs


In sauce pan add water and butter over medium heat cook until butter is melted and water is simmering. Add the flour and salt, stir vigorously with a wooden spoon until mixture is smooth and leaves side of the pan, forming a ball. Take off the heat and add one egg at a time, beating well after the addition of each egg. Let stand until cool. Spoon pastry into a pastry bag with a one inch star tip. Pipe onto a lightly greased baking pan and bake in a 450 F., oven for ten minutes, then reduce the oven heat to 350 F. and bake for thirty to forty minutes, depending on the size of the puffs, until dry and brown. Remove from the baking sheet immediately and let cool on a rack.



  • 1 qt heavy cream
  • 1 qt whole milk
  • 1+3/4 cup sugar
  • 2 tsp vanilla
  • 1/2 tsp salt

In a cup of hot water add the sugar and whisk well until all of the sugar is dissolved then add the rest of the ingredients together.

Place in the Ice cream maker, add crushed ice, and top with Ice Cream Salt.

About every 15 minutes push the ice down, add more salt as needed.