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Show LkcSdd Hci cM 'if 'vf Jin iff J P O' CD sms Senior a At ef abewl ployed a 0 cook 0ikU School let!) dump Sta f rntn m h ! Oai PeJef (far troieo (fie into deep fryer. Pouring fry auce, Sharon f Under (center) make atmotl five gallon each day. CALENDAR Heritage Senior Citizens Center, SC2 S. 1000 Cast, Clearfield, 5 i u'1 ahui tW JuJy Mjyiww 4 trinsLnii! fufU-n- . Haney Wsddoups (let!) sprays the dishes teforo their thud ath of the day ehite Sandra f.taiheon (below) slide 0 sand ich to hungry students. 773-70C- avilI avt at lHtni,rw.iU'tl.wd Jjfl 16 for Huhuii Kiftii Dj 11m? Wend. np i Jan 17 There it a 110 t targe wufc a II) a uh tu I ApUMHnenit Mr 141 Mtp will hf Lli Mfinnuif Jan 17, the ptiinimentt will Ivjm the Mi .f librujry A 53 Abie Jj, h tailing Hand ttm mil he Ijut-- Male revrtaiun trttief, I In re i an 1 I1), lte t fur re, Ihe lye Institute rf I'tah will roHduti an oe urienmg Jan, i and glautuma letimg in de Irum Ham ihttmfh will he I pm Ni appointment it hmwar. Ihe niunihl) hutiiday party will he on Jan. Ihe Wood pressure tlime and fimi i lime are nit I ih, 2 The (Marin Id tfupter nf Naimn. al AvwHtatiun nf Kerned I cderal I mpMyec will meet lib. x, (trad Barton nf Weber (uunty Human Serine will lall about Kmming a uurhminded npimuit. Health urcenmgv will be done Tib. 10 and 17. Blond pressure. un-nahlood sugar and tuMn tilling arc part nf the terincv Call Mr an appointment. There will he a Valentine re membrame Jeb, 13, A legal seminar guen bv Judy Mayotga i slated lib. 1$. She will discus the importanic nf power of attorney. lib. 16 i the tentative date for a trip to Hardware Rjnih. Those interested should call ihe center. T he cost is $18 wluih include lunch and a sleigh ride. The center will he dosed I eh. li. 20. Mixing, mashing, baking, blending it takes hours of preparation before the team of school cooks can say... Heidi Harris turns the lights in the Layton Junior High School kitchen between 3:30 and 6:30 on weekday mornings, it's almost like flipping on the stage lights before a major musical production. Harris's job as kitchen manager is sort of like being the director of a huge stage play, choreographer for all the dance numbers and conductor of a symphony as well as running two d restaurants and a snack bar at the same time. Accompanied by its own kind of music with the clank of heavy metal pansand the thundering sizzle of deep-ffryers, the kitchen workers move to a rhythm not unlike Tchaikovsky's 1812 Overture. One performance is for a small crowd at breakfast lime, with three repeat movements for a lunch audience of around 800 people. Almost always, the production ends with a dramatic grand finale. Although Harris was a cook at Central Davis Junior High for several years, she is relatively new at being in charge of an entire cooked before Taking their only break, the team of cooks at kitchen. She was given the for lunch. North Layton Junior High eat the food they assignment to work as manager a week before school started. The menu for the early meal Harris learned quickly and that WORK IN day is heated bagels with a ALL DAYS before long was making choice of cream cheese, jam or to adjustments help everything cinnamon butter. Oranges need to run smoother. ticking on the back wall. he sliced, and juice and milk The first thing Harris docs as She strides across the large walk-i- n served. the unit manager of the large kitchen to the room-siz- e About 25 youth arc expected to school kitchen is to set everything refrigerator and pulls out 65 be fed from 7:30 to 8 a.m. When up for the day. She checks out the pounds of ground beef that has everyone has been served and menus and turns on the big been allowed to thaw in the dirty dishes deposited and cooker pans. Charts indicating refrigerator overnight and places cleaned, the music of the kitchen duties and rotation among the the meat in large cookers for the changes to a different pace. workers arc laid out for easy taco salad to be served at lunch. Food is prepared for about 800 While the bread dough is being access. She takes note of any food meals, each of 15 20 although the daily count to will that mixed, pounds preparation require varies. Approximately 1,400 additional time, such as making precooked turkey, ham and beef students attend the junior high arc set out on stainless steel tables any bread for the day. while not everyone buys a and 380 for sliced be to She flips on the radio to the ready lunch, there arc many who oldies station," and after pulling individually wrapped sandwiches. purchase Hems individually from We try to give the kids on her apron and tying her hair snack bar or the vending the their of One in choices. a complaints back, she washes her hands machines and that is not counted. was there weren't enough varieties sanitizing solution. A look at the As each step is finished the of food on the menu. Weve tried rotation charts tells her where crew issue begins cleaning. Tables are that to address by making everyone is assigned and what wiped olT and sanitized and the more items available," said will be required of each. floor in the kitchen is swept after Harris. Dry ingredients for this day's each meal. It's guessing game each day. cinnamon rolls were weighed and The workers begin preparing We have to try and decide how prcmcasurcd the day before in a the sandwiches that will be sandwich kind of which of bowl covered. and many huge mixing available to the students in a Harris adds the remaining they will take each day. brand-neroom north of the We may run out of choices ingredients and turns on the kitchen. Hot sandwiches will be food." out of run never we but dough mixer. kept warm and cold sandwiches At 7 a m. Steve Polier, the A few extra pans full of the arc kept cold in the new assistant manager, and two other delicious treat arc kept aside and units. French fries will workers arrive on stage and finish refrigerated for breakfast on also be served. breakfast preparations. another day. Six to 10 pounds of cheese is To the tunc of the mixer, Throughout the morning, ready to be grated for the beef and additional workers will assume Harris looks at the clock, keeping cheese sandwiches, pizza and the their roles almost every half hour. time like a metronome constantly When fast-foo- al fast-pac- w self-servi- MIIIUPIBII POOR COPY serving more than 800 students taco salad. Frozen purchased pizzas arc taken out of the freezer to thaw along with plain pizza crusts. Toppings will be added later. Precooked hamburger patties and chicken patties from the freezer arc placed on double-siz- e cookie sheets. By the time the meal is thawed, the trays will be placed in the ovens to be heated and placed in purchased hamburger buns. Joyce Weaver, the district field coordinator, was also visiting that day. She said the district went to premade buns for the hamburgers and sandwiches to save money. It costs 5 cents per bun to buy. We canlnakc the buns using our own ingredients for the same amount but when we add in the cost of labor, the price goes to 25 cents for the same bun." Weaver said the Davis School District prepares meals for about 37.000 youth each day and one of the great challenges facing the district is funding while retaining the quality of the food. The buns we order arc the same ones that the fast food restaurants use and the kids complain. They say the rolls aren't as good as they used to be. We try to give the students the best we can for the lowest amount of money." The federal government reimburses the district 17 cents per paying child per meal. USDA products including butter, eggs, milk products, fruits and vegetables arc used to subsidize the meals in an effort to keep costs down. Weaver said there is a bill before Congress that could alleviate funding for school lunches and that is a great concern in the district. Bread is delivered twice a week to the school and Harris said that for awhile it seemed she ordered more quantities each time. Now the bread count is up to nearly 3.000 buns twice a week with maybe 150 rolls left over. Premade dinner rolls seem to be the least favorite of the bread products that arc purchased, said Harris, and if she has time on the days when the rolls arc scheduled in the menu, she will make them from scratch instead of buying them. Several students complain about the taste of the hamburger but Harris said the beef patties arc precooked and frozen when purchased. While the meat is 100 percent ground beef and the fat content is less than 30 percent, the difference in the taste may be caused because the meat is baked instead of fried. "We dont intentionally try to make something taste bad. We dont say 'today this food is going to be raw or undercooked. Sometimes it just happens. An extra room has been added on to the cafeteria as a place for a sandwich line with four to seven choices including pizza and fries. Another cashier became necessary with the additional food line. One of the most popular choices for the junior high youth is a combination of pizza and french fries, but because of the excessive fat content in both food items and new federal guidelines, the combination is no longer , available in the same meal. The kids love pizza and french fries together but it would be like giving them a cup of grease to make a profit." French fries arc by far the most popular item on the menu, with the average of 800 youth eating just under a ton of the fried potatoes every two weeks. Harris said she was baking the stick-lik- e potatoes at the first of See COOK on page 8 Story by Kathy Kelly Photos by Robert Regan There will be a blood pressure clime Feb. 21. The birthday celebration is i eb. 27. Fieryone is muted to participate in line dancing Wednesdas al 12:15 p.m. Bingo is played each Wednesday and I nday. Pinochle is played each Tuesday and Thursday. The pool tables arc available daily from 8:30 a.m. to 4.30 p nt. Volunteers are needed to assist in the kitchen one day a week serving and doing light cleanup. Meals on Wheels drivers and assistants, desk hostesses and programs and entertainment arc needed. Call to solunteer. Autumn Glow Senior Citizens Center, 81 E. 5 Center, Kaysville, 544-123- Thursday is the Wendover trip. Wednesday is Western Day. Western food will be served. and there will be a line dancing entertainment. A CPR first-ai- d class will be taught Thursday at 3 p.m. Friday is DDD (Dumb Drama Day) beginning at noon. The midwinter chili fest is Jan. 17 at 11:30 a.m. Reservations arc required. Appointments arc needed for the fool care clinic on Jan. 19. Birthdays for the month will be celebrated Jan. 20. There will be a video presentation at noon Jan. 23. A presentation on pneumonia shots and whether seniors need one will be Jan. 24. A winter beach party will take place at the center on Jan. 26. The n Sisters" will entertain at noon. Volunteers arc needed for desk host. Meals on Wheels, kitchen help and shoveling snow. Lapidary classes arc Tuesdays and Fridays at 9 a m. Wood carving classes are Thursdays at 9 a.m. Sit and be fit or arm chair exercises arc at a.m. each Tuesday and Thursday. Tai chi classes are held each Tuesday at 2:30 p.m. There is a charge of $2 for each class and advance registration is necessary. The studio art class meets at 9 a.m. on Mondays. Line dancing is on Mondays, Wednesdays and Fridays at I p m. Seniors arc encouraged to use the exercise equipment at the center. A rowing machine, bicycle and treadmill arc available daily. Bridge is played on Thursdays. Pinochle is played daily following lunch. Anyone interested may Has-Bee- 1 1 join. National Association of Senior Friends, Davis Hospital Chapter, 1600 W. Antelope Drive, Layton, 774-708- 0 There is a brunch each Sunday in the Davis Hospital and Medical Center cafeteria from 12:30 to 1:30 and from 5:30 to 6:30 p.m. Aerobics arc this Wednesday. There will also be a matinee movie. There arc aerobics on Jan. 17 along with bowling with the Bowling Buddies. See SENIORS on page 8 |
