Tucson Daily Citizen from Tucson, Arizona on May 17, 1967 · Page 13
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Tucson Daily Citizen from Tucson, Arizona · Page 13

Tucson, Arizona
Issue Date:
Wednesday, May 17, 1967
Page 13
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Tucson Eiti2«tt Wo m WEDNESDAY, MAY 17, 1967 PAGE 13 Mi us V In School Lunch Program Checking Menus '£ Lucille San Angeto (left) and Margaret Rottman, supervisor of the central kitch- £. en v at Vail Junior High School, review the week's menus for Tucson School r . District 1. By BETTY MILBURN Citizen Woman's Editor "Who in the world dreams up the menus for school lunches?" Time and time again, as mothers get together, you hear this question. Actually, the menus in School District I are planned by the managers of the two central kitchens at Pueblo and Vail Schools. They are approved by the director of the school lunch program, Mrs. Lucille Davison; her assistant, Mrs. Ha Davidson; and Mrs. Nelda Danielson, coordinator of equipment. But many more factors go into a menu than just the wishes of the planners, or even their consideration of nutritional factors In the first place, the school lunch program depends upon utilization of surplus commodities allocated by the federal government -so much to each state depending upon the number of lunches served every month. To keep costs down, the commoditties must be utilized as completely as possible. And to keep commodities coming in sufficient quantities, participation in the lunch program must be kept high.' In other words, menus must feature items youngsters like. Pizza is their favo- tre, followed closely by hamburgers, tacos, and toasted cheese sandwich with vegetable soup. One of the most important considerations, however, when planning menus, is the actual physical cooking space required. Also important (and limiting) are the pans needed, the time involved, and the refrigeration or vacuum facilities necessary to transport the food from the central kitchens to the various schools. It's sort of like planning a great big party in your own kitchen -- as Mrs. Davison says, the kitchen space and equipment just aren't really adequate to prepare the number of meals served each day. There is not sufficient oven room in the two central kitchens to bake, for in- stance, sheet cakes and casseroles for the same meal. N o r e n o u g h refrigeration space for pudding and cole siaw for the same meal. Some 435 employees prepare and serve an average of 14,000 hot lunches daily in the two kitchens, which operate identically except for size. On bean day, cooking starts around 3 a.m., with, at Vail, 450 pounds of pinto beans. The same day, Vail might use 800 pounds of cabbage for cole slaw. On cake day, Vail's output is 110 sheets -and Vail Is the smaller of the two central kitchens. Meat -- some three tons a day -- is processed in a little niche at Rincon High School High school snack bars use 6,000 to 10,000 hamburger patties daily. And the elementary school menus can offer hamburgers only twice a month, because that's as often as they can accumulate and freeze the extra 14,000 patties necessary. Incidentally, the hamburger machine is set to get eight patties per pound of beef, which is a slightly larger burger than the average drive-in sells. Baking for the District is done at Rincon. The cafeteria is turned into a bakery at n i g h t , and equipment is brought up from the basement each evening, and returned to storage each morning. Baking is another factor in menu planning. French bread can't be served on Mondays because the bakery doesn't operate Sunday night. And it takes three nights of baking to accumulate enough pizza shells for one lunch. Currently, the 30 cents you pay for your child's lunch is not covering costs, although this is a relatively recent development, and there is still a reserve from years when the lunch program made a small profit. Also, the snack bars in the high schools and junior highs make a small profit and this reduces the hot lunch deficit slightly. The program feeds some 1,200 needy students per day, and has about $1,000 deficit in its free milk program. There is no plan right now to raise the costpf lunch. Mrs. Davison f e a r s ' a price increase would lower participation. However, current facilities are operating at absolute capacity. As more schools are built, Mrs. Davison hopes additional kitchens can be built, also. It's really quite a juggling job to gt the right food at the right place at the right time; use the commodities available and the facilities available; and keep parents and students all happy with lunch. ft? Stirring Beans Making Salad Frosting Cakes One version of "top of the stove" cooking is done in these huge steam kettles, ·which are stirred with shovel-sized paddles. Marion Bauer is in foreground. Mary Brown (left) and Ruth Bauer help prepare some 800 pounds of cabbage for lunch on a day when cole slaw is served. Citizen Photos by Dan Tor tor ell 23 Piece KING SIZE ENSEMBLE PERSPIRE HEAVILY? H A new anti-perspirant that really works! Solves underarm problems for many who had despaired of effective help. M i t c h u m Anti-Perspirant keeps underarms absolutely dry for thousands of grateful users. Positive action coupled with complete gentleness to normal akin and clothing is made possible by new type of formula devised by a young genius in pharmacy and produced by ft trustworthy 50-year- old laboratory. Recommended by over 500 leading department stores and thousands of drug stores. Satisfaction guaranteed. 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