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Show t i ' 2B Lakeside Review North, Wednesday, June 22, 1983 Job Corps Chefs: Competitive Cooking in Styh ' Students in the culinary arts vocational training programs at Clearfield and Weber Basin Job Corps created works of art in foodH' the 1983 Region Job Cofc; ;WJ5oiifr taking home V nrlea?Wd, first plfce and third place Vv.rc'ber f , s f Eleven .Job Corps centemrsw.' , 5 teams to the competition ;VTed55, nesday on the Weber State Col lege campus in Ogden, The ' teams, composed of five Job Corps students each, worked from 8 a.m. until noon, preparing and serving a complete meal. Each group prepared the fol-- 1 lowing dishes: pork dish; fowl dish; rice, potatoes or pasta (two Of the three); vegetable dish; bread or dinner rolls ; two salads ; dessert. During and after the food preparation, judges skilled in culinary rts evaluated the performance of each team. Factors considered by judges included quality, techniques used, originality, work habits, attitude, sanitation and ability to work with others. Each team member also took a written test of 25 questions and an oral test of five questions the evening prior to the cooking com- , - i petition. Region VIII Job Corps centers are located in Colorado, Montana, South Dakota, Utah; Region VII centers, from Missouri and Nebraska, were also represented in the Competition. PHOTOS BY ROBERT DUDLEY (left) of the Clearfield Job Corps Center, prepares sauce for a Cornish game hen dish, while Cindy Sutton (top, right) of the Weber Basin Job Corps waits eagerly for judges' decision during Region Job Corps 1983 Food Fair held at Weber State College. Judge (bottom, right) marks his ballot after examining table manned by . , Rednoy Wright Clearfield Job Corps students Weiann Van Schouck, Chrischon Ellis and Robert Carter (from left). ? Spray Gardens Correctly Spray home gardens with the He warns that wind can cause right equipment in the right the spray to drift onto nonway. Reed S. Roberts, extension target areas. entomologist, Utah State UnUsing a lower pressure and iversity, says that in doing so, larger nozzle openings can also the job will be more effective, help minimize drift. He says faster, easier and safer. cause some pesticides heat He advises using a sprayer to may leaving behind an evaporate, which gives control over the residue that may harm spray. Preferably choose one that has a shut-of- f valve to en- plants. Your aim is to get the right able spraying only when in position. Use a long sprayextension amount of pesticide on the with adjustable nozzle. With target insects, weeds or dissuch a sprayer, you can place eased plants. Follow directions the spray on target exactly where it is needed. That way your spray will be more effective, you can cut waste and avoil-ba- se oid The entomologist said usually early morning or evening is the best time to spray. At that time, often there is little wind and temperatures are not too high. over-sprayin- g. the label for mixing and applying the spray. Mix only the amount needed for the job. Prevent injury by wearing appropriate clothing, avoid eating or smoking while spraying and making sure that others are not in the area around you. Especially keep children and :pets away. To be effective, use the right pesticide on the particular pests. Roberts says there is no such thing as an on se pesticide. mm Mt mots OF BODY FAT IN OUR HOUR Herbal Body Wrap Privacy for s 0 Man A Woman Stir Basic Soup For Quick Meal Intro Wrap Parmanant Results BEAUTIFUL BODY BOUTIQUE Quick Basic Soup combines 2 cups beef bouillon or broth and 1 2068 Harrison Blvd. cup extra rich and thick 399-000- 1 spaghetti sauce, prepared according to package directions. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add your favorite combination of garnishes or ingredients: chopped parsley or onion, grated cheese, cooked pasta or vegetables. - if ClaseSrlcd ? r f. 111 i re KSSSt 10-- 9 i- - 0 t ' W InrtTWiL I All Bay, Gucry Day. olfofc ,!' (siucnosmq)! Sells BsSy J 104 Sat. m-KZ- S (Vs,. ' " ' |