Student's manual: work simplification, school lunch 10 [1973]

Jack P. Nix, State Superintendent of Schools

Georgia Department of Education

Office of School Administrative Services

,

STUDENT'S MANUAL
Work Simplification
SCHOOL LUNCH 10

STUDENT'S MANUAL
Work
Simplification
SCIiOOl lulcH 10
School Food Ser'ice Ancillary Services Di'ision Office of School Administrati'e Ser,ices Georgia Department of Education
Atlanta, Georgia 30334 1973

ACKNOWLEDGM ENTS
Grateful acknowledgment is expressed to the United States Department of Agriculture for the use of training courses developed by staff members.
We are also indebted to many states and school food service personnel for generously sharing their training materials.

CONTENTS
Page 5 UNIT I - GENERAL PRINCIPLES OF WORK SIMPLIFICATION 5 Lesson 1 - Definition
6 UNIT II - EQUIPMENT AND KITCHEN LAYOUT 6 Lesson 2 - Large Standard Equipment 47 Lesson 3 - Important New Equipment 55 Lesson 4 - Timesaving Small Equipment and Kitchen Layouts 59 UNIT III - WORK SIMPLIFICATION AS DIRECTED TOWARD SPECIFIC ACTIVITIES 59 Lesson 5 - Turkey Boning 60 Lesson 6 . Weights and Measures 64 Lesson 7 - Bread Making 69 Lesson 8 - Sandwich Making and Other Related Activities 71 UNIT IV - PLANNING 71 Lesson 9 . Work Scheduling 75 Lesson 10 - Wrap Up

UNIT I
GENERAL PRINCIPLES OF WORK SIMPLIFICATION
Lesson 1 DEFINITION Work simplification is finding the common sense way to do a job. This way is the simplest, the easiest, the safest and the best way. Work simplification will lessen fatigue by elimination of unnecessary motions and steps and at the same time will increase productivity. First you must identify the task needing to be simplified. Analyze the job. Break it down into steps. Challenge every step. Ask of each step:
Is this necessary? Why is it being done? If it is necessary, can it be combined with another
step? Are the steps in the proper sequence? When is the job being done? Is it the correct time
for the result desired? Where is the task being performed? Would it be
better to do it elsewhere? Is the equipment adequate for the job? Is the equipment placed to produce a smooth flow
of operation? Who is doing the job? Is the person doing the job
the one who can do it best? The answers to these questions will help you work out a better method. Put the new method into effect. Teach the new method and follow up with proper supervision.
5

UNIT II
EQUIPMENT AND KITCHEN LAYOUT

Lesson 2
LARGE STANDARD EQUIPMENT
I.n any study of work simplification, heavy emphasis must be put upon the proper layout of the kitchen with the best available equipment properly placed so that maximum production is achieved with minimum expenditure of time and energy. Good equipment is expensive, but it will save many hours of labor. It deserves proper care. In order to get maximum use from each piece of equipment it is necessary to know how to operate it and how to properly put on and properly use each of the attachments. It is also necessary to know how to clean and care for each piece.
The instructions in this manual are general. It is necessary to study the manufacturer's manual which comes with each piece of equipment in order to know how to operate and care for that particular piece.
Manuals should be carefully filed so that they will be available when needed.
A file card should be made on each piece of equipment in the kitchen. The front of this file card should show the name of the piece and the manufacturer, the date purchased, the model and serial number, length of warranty, the name and address of the company and of the salesman from who purchased. The back of the card should be used to record the date and cost of repairs made to the piece. This helps determine whether it is time to replace a piece of equipment and whether the same make of equipment should be bought again.
Besides knowing how to operate and care for each piece of equipment, it is also necessary to know it's many uses.
Examples:
Slicer
Besides cutting meat and cheese, a sl icer can be used to slice many vegetables and fruits.
grapefruit - wash; then slice in half-inch slices. peppers - do not core. Slice peppers. The core
drops out. carrots curls - set at thinnest setting. Slice carrots
lengthwise and drop in ice water. cabbage - slice thinly for slaw.

Steamer
Give gummy pots and pans a shot of steam to loosen food. They wash much more easily.
Break eggs that are to be chopped into a steam table pan. Steam done, then chop. Eliminates shelling after cooking.
Put weiners into buns. Stack into 4 inch perforated pans. Just before the children walk into the door, give one minute of steam and send piping hot to the counter. (Do not cook the wieners first)
Dishmachine
When wishing to section oranges or grapefruit, send them through the dishmachine. They will peel like a tangerine and all the white membrane will come off.
Care of refrigerators and freezers
Nearly all school lunch programs have refrigeration p~oblems of one kind or another. Some of these problems are brought about because equipment is limited and we have to use what we have in the best way possible. Others are brought about because we are not a full-time operation and the fact that we have to leave our cafeterias about two p.m. means that we sometimes have to put warm or hot food into our coolers. This is particularly true of meats. We use the stoves in the morning to cook bread, cakes, cookies, hamburgers, fish or whatever we are using that day. When we have finished with these, we then cook roast, turkeys or what ever else we need to cook for the following day. This is frequently coming out of the oven about closing time.
What to do?
The following information was obtained from a refrigeration expert and may be helpful.
"You must understand that whenever you put any kind of food into your refrigerators you are going to raise the temperature of the refrigerator. The hotter the food is, the longer it is going to take for the box to return to it's original temperature of 40 - 45. If you put very hot food in, it will take eight hours for the box to return to normal. The fan, condenser and compressor will be working hard all this time. There is no surer, quicker way of ruining your coolers than this.

6

"To cool your foods as rapidly as possible, try the following suggestions.
1. Transfer the foods to cool pans that are as shallow as possible.
2. Turn a clean fan on the food. 3. Put stock pots or deep pans into a sink and let
them stand in cold water-preferably cold water to which ice has been added.
"Do not put foods into the refrigerator that are hotter than 80 ever.
"Another important thing you must realize is that it is absolutely essential for air to circulate in a refrigerator, otherwise you will burn out your motor. The worst thing you can do is set cardboard boxes of produce, eggs, etc. one on top of another on the floor of the box. This completely prevents air circulation. The alternative is to put a rack about 1Y2 inches high, preferably metal, on the floor of the refrigerator and put the boxes on this rack. Air can then circulate under the racks.
"If possible, when you have large amounts of fruit, divide it and put in two or more refrigerators. Fruit generates heat within itself.

"In filling milk boxes, if there is not a perforated floor in the box, put a rack on the floor before filling the box with milk.
"The worst thing you can do for your freezers is to freeze ice in them, especially in uncovered containers in a freezer with a fan. As the water evaporates it goes to the coils and condenses back on them. Ice on the coils acts as an insulation, preventing the temperature from going any lower. If you must freeze ice, cover the pan of water tightly with aluminum foil or saran-not just a lid.
"Freezers must be kept at 0 or below to insure food quality. A thermometer is just as necessary in a freezer as in a refrigerator.
"Freezers in school lunch programs are not designed for freezing food. They are designed for holding food that is already frozen. The slow freezing which takes place in the school freezer develops large ice crystals which lower the quality of the food when it is thawed. If food must be frozen in the freezer chill it first."

7

(The following diagrams and instructions are taken from the Training Course Outline on Use and Care of EquipmentUSDA, May, 1960. Permission for their reproduction is given in the front of the manual.)

SUGGESTED EQUIPMENT RECORD CARD

ITEM TRADENAME MANUFACTURER
SALES COMPANY

EQUIPMENT RECORD _ COST

_ MOTOR NO.

MODEL NO.

Name

Name and Address _ SALESMAN

_

_ SERIAL NO.

_

_

_ Name

Address

Address

DATEOFPURCHASE WARRANTY PERIOD

(Front of Card)

Telephone No.

_ NEW

USED

_ FREE SERVICE PERIOD

_

DATE

REPAIRS PARTS

COST

DATE

REPAIRS PARTS

COST

NOTE: Use separate card for each piece of equipment (Back of Card)

8

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

HOW TO OPERATE AN ELECTRIC DECK OVEN CAUTION: Instructions given below are general; read and follow the manufacturer's directions carefully.

WHAT TO DO 1. Turn oven on. 2. Set to desired temperature.
3. Load. 4. Keep heat in the oven and out of the kitchen.
5. Turn oven off.

HOW TO 00 IT
l. Turn directional heat control switch to "medium" or "high" as needed.
2. Preheat. For preheating procedure, see manufacturer's instructions.
After turning switch on, set thermostat at desired temperature. Oven will not preheat any faster when thermostat is set at a higher temperature.
Close vent control.
When proper oven temperature is reached, place food in oven. (Refer to "Recipes-Type A School Lunches," PA-631, USDA, for time and temperature.)
3. Load decks as evenly as possible.
Place pans over entire deck area allowing enough space for circulation of heat.
Space pans about 2 inches away from walls and oven door.
4. Keep oven vent control closed completely to prevent heat escape; open vent control only far enough to prevent escape of steam around door.
Avoid excessive opening of door to prevent loss of heat and to produce a better product.
To take advantage of oven-stored heat, use least number of ovens possible over the longest period of time. Also plan to utilize heated ovens by baking cookies, cakes, etc. for the next day.
Do not rest heavy loads on door; this might spring the door and prevent it from closing tightly, thus wasting heat.
Do not allow grease to accumulate around doors.
5. Turn heat control switch and thermostat to "off" position.

9

HOW TO OPERATE AN ELECTRIC DECK OVEN - continued

SAFETY PRECAUTIONS
1. All new electric deck ovens should bear the seal of approval of the Underwriters' Laboratories and the National Sanitation Foundation.
2. All electrical connections should conform with the National Electrical Code requirements (an American Standard) together with other state and local requirements.
3. Fire extinguishers approved by state and local fire regulations should be available near the oven.
4. Good lighting is essential for safe operation of the oven.
5. Adequate ventilation (hoods and filters) is important.
6. Let oven cool before cleaning for safety of worker.

3. Bake vegetables such as sweetpotatoes, dry beans, potatoes, squash and tomatoes.
4. Cook fruits such as apples, dried apricots and prunes. 5. Bake or oven-frying fish. 6. Braise or oven-frying or roasting meats and poultry. 7. Cook rice. 8. Caramelize sugar. 9. Dry bread for crumbs. 10. Melt chocolate and shortenings. ] 1. Proof bread or rolls. 12. Reheat foods.

7. Never allow grease to accumulate in cracks of oven. It is a fire hazard. It also causes unpleasant odors and attracts roaches and mice.

8. To assure safe operation, have a reliable service organization make regular inspections of all ovens.

9. To prevent burns, use dry pot holders and longhandled paddles or oven peel sticks when removing food from oven. Make certain there is a place to put any hot pans.

NOTE: A work injuries survey conducted by the Bureau of Labor Statistics (based on 1958 records) showed that burns and scalds were the most frequent injuries to school lunch workers.

SUGGESTED USES
A deck oven is a recommended piece of equipment for a school lunch program because of the variety of foods that may be prepared. If enough oven space is available, many main dish items and vegetables may be cooking at the same time hot breads, cakes, cookies or cobblers are baking. (Refer to "Recipes-Type A School Lunches" PA-631, USDA, for time and temperature.)
A deck oven can be used to do any of the following:
1. Bake breads, cakes, cookies, custards, pastries and puddings.
2. Bake meat loaves, casseroles and souffles.
10

USE AND CARE OF LARGE EQUIPMENT Information Sheet

HOW TO CLEAN AN ELECTRIC DECK OVEN

CAUTION: Instructions given below are general; read and follow the manufacturer's directions carefully.

Let oven cool thoroughly before cleaning. Do not pour water in oven to cool decks or to wash them. Do not allow water to come in direct contact with wiring or electric switch. Immediately wipe up food that has spilled or boiled over.

WHAT TO DO

HOW TO DO IT

DAILY CLEANING:

1. Clean interior.

1. Scrape decks with long-handled metal oven brush.

Scrape inside of doors with metal sponge or hand scraper, if necessary.

Brush interior of decks, beginning with top deck.

2. Clean exterior.

2. Wipe sides and base of oven with cloth dampened with hot detergent solution.

Rinse and dry.

WEEKLY CLEANING: (To supplement daily cleaning) 1. Clean interior.
2. Clean exterior.

1. Scrape and brush decks and inside of door.
Clean with cloth dampened with hot detergent solution. It may be necessary to scrub with longhandled mop twisted to remove excess water; use mop kept only for this purpose. Wipe with clean damp cloth and dry.
2. Wipe all exterior surfaces thoroughly with cloth dampened with hot detergent solution.
Wipe with clean damp cloth and dry.
All surfaces should be cleaned and polished according to manufacturer's instructions.

PERIODIC CARE: 1. Have oven serviced.

1. Have reliable service organization inspect oven thermostats regularly as needed.

END OF SCHOOL YEAR CARE: 1. Disconnect. 2. Clean entire oven. 3. Rust-proof.
4. Have oven serviced.
5. Repaint interior if necessary.

1. Turn off electricity at main switch box.

2. Clean thoroughly as described under daily and weekly cleaning.

3. Wipe all unpainted metal surfaces with a cloth dampened with cooking oil or other rust preventive. (Not necessary for stainless steel surfaces.)

4. Have inspections made by reliable service organization. It may be desirable to recheck before school opens.

5. Have interior of oven repainted as needed according

to manufacturer's instructions.

11

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

HOW TO OPERATE A GAS DECK OVEN

CAUTION: Instructions given below are general; read and follow manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Start oven. 2. Set to desired temperature. 3. Load. 4. Keep heat in the oven and out of the kitchen.
5. Turn oven off.

1. On ovens equipped with pilots, turn on main burner valve.
On ovens not equi pped with pilots, first turn thermostat as high as possible. Then light match or taper before turning on main burner valve.
Do not close oven door until oven is lighted.
2. Preheat. For preheating procedure, see manufacturer's instructions.
After lighting burners, set thermostat at desired temperature. (Oven will not preheat any faster when thermostat is set at a higher temperature.)
When proper oven temperature is reached, place food in oven. (Refer to "Quantity Recipes for Type A School Lunches" PA-631, USDA, for time and temperature.)
3. Load decKs as evenly as possible.
Place pans over entire deck area, allowing enough space for circulation of heat.
Space pans about 2 inches away from walls and oven door.
4. Avoid excessive opening of door to prevent loss of heat and to produce a better product.
To take advantage of oven-stored heat, use least number of ovens possible over the longest period of time.
Do not rest heavy loads on door; this might spring the door and prevent it from closing tightly, thus wasting heat.
Do not allow grease to accumulate around doors.
5. Turn valve to "off" position.

12

HOW TO OPERATE A GAS DECK OVEN - continued
SAFETY PRECAUTIONS
1. All new gas ranges should bear the seal of approval of the American Gas Association Laboratories and the National Sanitation Foundation.
2. All gas connections should conform with national, state and local regulations.
3. Fire extinguishers approved by state and local fire regulations should be available near the oven.
4. Good lighting is essential for safe operation of the oven.
5. Adequate ventilation (hoods and filters) is important.
6. Let oven cool before cleaning for safety of worker.
7. Never allow grease to accumulate in cracks of oven. It is a fire hazard. It also causes unpleasant odors and attracts roaches and mice.
8. Have a reliable service organization make regular inspections of all ovens to assure safe operation.
9. To prevent burns, use dry pot holders and longhandled paddles or oven peel sticks when removing food from oven. Make certain there is a place to put any hot pans.
10. Do not close oven door until oven is lighted.
NOTE: A work injuries survey conducted by the Bureau of Labor Statistics (based on 1958 records) showed that burns and scalds were the more frequent injuries to school lunch workers.
SUGGESTED USES
A deck oven is a recommended piece of equipment for a school lunch program because of the variety of foods that may be prepared. If enough oven space is available, many main dish items and vegetables may be cooking at the same time hot breads, cakes, cookies or cobblers are baking. (Refer to "Recipes-Type A School Lunches" PA 631, USDA, for time and temperature.)
A deck oven can be used to do any of the following:
1. Bake breads, cakes, cookies, custards, pastries and puddings.
2. Bake meat loaves, casseroles and souffles.

3. Bake vegetables such as sweetpotatoes, dry beans, potatoes, squash and tomatoes.
4. Cook fruits such as apples, dried apricots and prunes.
5. Bake or oven-fry fish. 6. Braise, oven-fry, or roast meats and poultry. 7. Cook rice. 8. Caramel ize sugar. 9. Dry bread for crumbs. 10. Melt chocolate and shortenings. 11. Proof bread or rolls. 12. Reheat foods.
13

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

CAUTION:

HOW TO CLEAN A GAS DECK OVEN Instructions given below are general; read and follow manufacturer's directions carefully.

Let oven cool thoroughly before cleaning. Do not pour water in oven to cool decks or to wash them. Immediately wipe up food that has spilled or boiled over.

WHAT TO DO DAILY CLEANING:

HOW TO 00 IT

1. Clean interior

1. Scrape decks with long-handled metal oven brush.

Scrape inside of doors with metal sponge or hand scraper, if necessary.

Brush interior of decks, beginning with top deck.

2. Clean exterior

2. Wipe sides and base of oven with cloth dampened with hot detergent solution.

Rinse and dry.

WEEKLY CLEANING: (To supplement daily) 1. Clean interior
2. Clean exterior
3. Clean burner compartment.

1. Scrape and brush decks and inside of door.
Clean with cloth dampened with hot detergent solution. It may be necessary to scrub with longhandled mop twisted to remove excess water; use mop kept only for this purpose.
Wipe with clean damp cloth and dry.
2. Wipe all exterior surfaces with cloth dampened with hot detergent solution
Wipe with clean damp cloth and dry.
All surfaces should be cleaned and polished according to manufacturer's instructions.
3. Open compartment.
Brush around pipes with radiator-type brush.

PERIODIC CARE: 1. Have oven serviced.

1. Have rei iable service organization inspect burners and thermostats regularly as needed.

END OF SCHOOL YEAR CARE: 1. Turn off gas. 2. Clean entire oven.
3. Rust-proof.
4. Have oven serviced.
5. Repaint interior, if necessary. 14

1. Turn off all pilot lights.
2. Clean thoroughly as described under daily and weekly cleaning.
3. Wipe all unpainted metal surfaces with a cloth dampened with cook;ng oil or other rust preventive. (Not necessary for stainless steel surfaces.)
4. Have reliable service organization inspect oven. It may be desirable 'c recheck before school opens.
5. Have interior of oven repainted as needed, according to manufacturer's instructions.

CONVECTION OVENS
Convection ovens are rapidly replacing regular stack ovens for the following reasons:
They cook more rapidly and therefore produce more finished product in the same length of time.
They take up considerably less space in the kitchen than a conventional stack (deck) oven.
A double convection oven will efficiently cook 18" x 26" bake pans of food. Extra wide deck ovens, with a shelf in the bottom deck, hold no more than eight such pans.

The fan in a convection oven must be turned on at all times during cooking.
In a convection oven, all foods cook at a lower temperature (usually 25 less) than in a conventional oven.
Although each convection oven has tray glides for ten racks (meaning twenty such spaces for the double oven), it is not recommended that pans be put in the oven this close together, because the foods do not cook well if all ten racks are used. The manufacturer only furnishes five racks per oven and this is sufficient.

IDENTIFICATION OF PARTS
STEAM-JACKETED TRUNNION KETTLE

FLOOR MODEL 1. pedestal 2. kettle 3. pouring lip 4. swivel-type faucet

TABLE MODEL 1. legs or trunnions 2. kettle 3. pouring lip 4. tilting mechanism 5. perforated insert
(for cooking vegetables, macaroni, spaghetti)
15

IDENTIFICATION OF PARTS - continued
STEAM-JACKETED STATIONARY KETTLE 1. safety valve 2. removable strainer 3. tangent draw-off faucet 4. jacket 5. kettle
6. gauge glass
7. pressure gauge
5.
I. .-......,.L'
16

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

CAUTION:

HOW TO OPERATE A STEAM-JACKETED KETTLE
Instructions given below are general. Since steam-jacketed kettles vary as to methods of generating steam from model to model, it is important to read and follow the manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Check water level.

1. For electric and gas self-contained kettles, keep water at half-way level in gauge glass. For kettles requiring addition of water, fill jacket according to manufacturer's instructions.

2. Check safety valve.

2. Check safety valve as described in manufacturer's instructions.

3. Turn on.

3. For electric or direct steam kettle, turn on steam valve or electric switch.

For gas kettle e'quipped with pilot, turn on main burner valve. If pilot goes out, see manufacturer's instructions.

4. Fill kettle. 5. Remove food.

Adjust heat or steam to proper temperature and pressure.
4. Add food to be cooked. Do not fill to top-allow room for expansion of food.
Cook according to recipes in PA-631, USDA, or in manufacturer's instructions.
Use long-handled paddle for stirring food.
5. For stationary type, remove food with longhandled dipper or drain out through tangent draw-off faucet.

For trunnion type, remove food by tilting kettle.

6. Turn off.

6. Turn off steam valve, electric switch or burner valve.
Fill kettle with warm water above cooking level until cleaning time.

SAFETY PRECAUTIONS
1. Guard against possible steam burns when raising kettle lid.
2. See that proper water level is maintained in water jacket.
3. If the water jacket has gone dry, do not add water to the jacket until it has cooled.

4. Be certain that safety valve is in good working order.
5. If steam pressure arises above safety level, turn off and call reliable service organization.
6. To prevent burns, use long-handled paddles for stirring and long-handled dippers for removing food.
17

USE AND CARE OF LARGE EQUIPMENT
Information Sheet
ADVANTAGES OF USING A STEAM-JACKETED KETTLE
The steam-jacketed kettle has earned a definite place in the school lunch kitchen. It is fast, safe, economical and easy to use. Steam enters the jacket and comes into contact with the cold inner wall. It condenses, conducting its heat through the wall into the product being cooked.
The steam-jacketed kettle has the following advantages:
1. It reduces the amount of range space needed and the number of top-of-range cooking utensils.
2. It is economical because of saving in fuel and labor.
3. Speed of cooking and even distribution of heat in the kettle greatly reduces problem of scorched or burned food.
4. Proper cooking in kettle preserves natural color, flavor, texture and nutritive value of foods through better temperature control.
5. Kettle is easily cleaned because of smooth surfaces and rolled edges, the close water supply, and the floor drain.
6. Kettle is safe to use because of pressure control and safety valve.
7. A variety of foods can be prepared in the steamjacketed kettle:
meats, poultry, dried beans-pot roast, stews, swiss steak, chop suey, stewing chicken or turkey, baked beans, frankfurters, chili con carne, etc.
eggs-hard cooked
soups and chowders-all kinds
vegetables and fruits-all vegetables, frozen, fresh or canned; stewed fruits
cereal products-spaghetti, macaroni, rice, noodles, dumplings, cornmeal and other cereals
sauces-white, custard, chocolate, cherry, spaghetti, barbecue; also gravies
desserts-puddings, pie fillings
18

USE AND CARE OF LARGE EQUIPMENT Information Sheet

HOW TO CLEAN A STEAM-JACKETED KETTLE

CAUTION: Instructions given below are general; read and follow the manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

DAILY CLEANING:

NOTE:

Immediately after use, fill kettle with warm water above cooking level, and soak until washed. Use cold water if egg or flour mixture has been cooked.

1. Pre-rinse interior.

1. Scrub interior briskly with stiff brush.

2. Drain.

2. Open valve at bottom of kettle; drain; close valve.

3. Clean interior, exterior and frame.

3. Remove strainer, if used; wash and air dry.

With stiff long-handled brush clean interior, hinges, under surfaces of lids, exterior and frame, using hot detergent solution in kettle.

4. Clean drain valve.

4. Open drain valve; scrub valve with bottle brush as detergent solution drains; close valve.

5. Rinse kettle.

5. Fill kettle about 1/3 full with water.

Rinse well, using stiff long-handled brush.

Drain and dry. Leave lid open.

6. Clean floor recess.

6. Clean the floor recess and drain thoroughly after each use.

WEEKLY CLEANING: (To supplement daily cleaning)
1. Clean interior and exterior.

1. Clean interior and exterior thoroughly following the same procedure used for daily cleaning. Follow manufacturer's instructions for polishing all exterior surfaces.

19

USE AND CARE OF LARGE EQUIPMENT Information Sheet
IDENTIFICATION OF PARTS DIRECT.CONNECTION STEAMER 1. compartments 2. door gasket and closure 3. steamer baskets (perforated and solid) 4. steam pressure gauge 5. compartment steam and exhaust valves 6. safety valve
SELFCONTAINED STEAMER 1. compartments 2. door gasket and closure
3. water level gauge
4. steam pressure gauge 5. boiler tank 6. safety valve 7. compartment steam and exhaust valves
20

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

CAUTION:

HOW TO OPERATE A COMPARTMENT STEAMER Instructions given below are general; read and follow the manufacturer's directions carefully.

1. Close door.

WHAT TO DO

2. Turn on to preheat.

3. Fill baskets or pans. 4. Release steam and open door. 5. Load steamer. 6. Close door and pull steam valve. 7. Time cooking.

8. Shut off steam. 9. Leave door open or ajar.

HOW TO DO IT
1. Close door gently to protect gasket.
Lock door according to manufacturer's instructions.
NOTE: Do not attempt to open door while operating.
Do not close door too tightly (just enough to lock steam in) as gasket may be cut.
2. For electric or direct steamer connection-turn on controls or switch; pull steam valve for each compartment to admit steam and force air out through vent.
For gas-turn on according to manufacturer's instructions..
Preheat steamer just long enough to bring pressure up.
3. Put food in baskets or pans. Do not fill to topallow room for expansion of food.
4. Push valve to release steam; open door after steam is released.
5. Place baskets or pans in steamer.
6. Close door and pull steam valve. (See directions No.1 and 2.)
7. Start timing when desired pressure has been reached.
Length of cooking time varies with the type of steamer, kind and amount of food cooked and containers used. (Refer to "Recipes Type A School Lunches" PA-631, USDA and manufacturer's instructions.)
Use of timer is recommended to prevent overcooking.
8. Push valve to release steam.
Turn off controls, switch or gas burner.
Allow pressure to return to zero.
Open door gently to prevent splashing of hot foods.
Remove pans.
9. When not in use, leave door open or ajar to prevent gasket from sticking to compartment.

21

HOW TO OPERATE A COMPARTMENT STEAMER - continued

SAFETY PRECAUTIONS

1. Guard against possible steam burns when opening door.
2. Be certain that safety valve is in good working order.
3. If steam pressure rises above safety level, shut off steam and call reliable service organization.
4. To prevent burns in removing food from steamer use dry pot holders and make certain there is a place to put hot baskets or pans.

5. Clean up spilled foods immediately so that vent will not become clogged.
6. See that proper water level is maintained in selfcontained steamers to prevent boiler from burning out. Check water level at intervals during operation-never use without water.
7. If steam leaks around door after tightening, have steamer checked by reliable service organization; escaping steam is wasteful.

CLEANING THE BOILER
STEAMER
Market Forge Company recommends that all boilers ~e cleaned periodically due to the impurities which are introduced through the water supply. As all water supplies contain some mineral deposits and impurities, and the degree varies due to geographical location, Market Forge has recommended a schedule of cleaning that should suffice to keep all of its units in proper working order where water supply is relatively pure. However, as no water supply in one area can be accurately compared with that of another, this schedule should not be regarded as a fool-proof formula to prevent some rust, scale, lime, and foreign deposits from forming. A step-up of the basic weekly schedule of cleaning and also of the recommended manual cleaning schedule naturally becomes the order where introduced impurities prove to be excessive.
WEEKLY CLEANING PROCEDURES
The following step by step system of flushing out the boiler should be performed at least once every week and more often in areas where the water supply contains a high degree of mineral deposits or other impurities.
1. Check the water gauge glass to ascertain there is the proper amount of water in the boiler.
2. Go through normal operation to allow the boiler to come up to regular working pressure. (5Ibs. or 15 Ibs. depending on modeL)
3. Shut off power to heating elements. (Electric operating switch on electric models and gas cock on gas models.) CAUTION: Heating elements must be shut down completely before the following steps can be carried out safely.
22

4. Close your outside water supply valve to shut off the supply to the water feeder and consequently to the boiler. The location of this valve varies with the method of installation. In cases where a shut-off has not been installed it will become necessary to shut off the water at the nearest point outside the unit.
5. Open the boiler drain valve to allow the boiler pressure to force the water and steam within the boiler to escape; this will carry away impurities.
6. Close the drain valve and allow the boiler to cool for 15 minutes before opening the water supply valve to again feed water into the boiler. Cold water must never be allowed to enter a hot, empty boiler.
7. When the boiler is to be used again, first, check that the water gauge shows a sufficient water level for safe operation, then turn on the power to the heating elements. NOTE: On the electrical units it is only necessary to place the electric operating switch to the "ON" position to reset for normal operation. On the gas models a check should first be made to determine if the pilot has been extinguished. If still operating, simply turn the gas cock to the "ON" position. If extinguished, it will be necessary to relight the pilot in keeping with normal pilot lighting procedures as defined in the operating instructions. NEVER turn the gas cock to the "ON" position while the pilot is out.

BOILER - MAJOR CLEANING
This cleaning schedule should be performed two or more times per year as determined by local water conditions.
Qualified Market Forge Service Agencies are available to establish a suitable schedule and to make these periodic cleanings. Market Forge suggests that this service be utilized as the extent of cleaning requirements can best be determined by qualified servicemen. Should you prefer, however, to make these cleanings yourself, the instructions that follow are meant to assist you to this end. These instructions are generalized to apply to all models.

REPLACEMENT PARTS NEEDED TO COMPLETE THESE INSTRUCTIONS

No. Req.

Part No.

1 Hand-hole Cover Gasket

10-2661

1 Set of Ru bber & Brass Washers. . . . . . . . .. 10-4817

1 Low Water Cut-Off Gasket .. . . . . . . . . .. 10-5209

1 Rubber Disc (Water Feeder)

10-2664

1 M. F. Cathodic Descaler

10-4976

1 Dynaseal Washer. . . . . . . . . . . . . . . . . .. 10-1135

1. Shut off the power to the heating elements. (Turn the gas cock to "OFF" position on gas models. Turn "OFF" the electric operating switch. On electric models also turn off the electric pqwer input at the main switch to break all electric contact from the entire unit.) WARNING: On the electric models a high voltage shock hazard will exist during the following steps unless all electric power is killed to the entire unit.
2. Shut off the water supply to the entire unit. The location of the valve to do this varies with the method of installation. In cases where a separate shut-off has not been installed, it will be necessary to shut off the water supply at the nearest point outside the unit.
3. Open the boiler drain valve to allow the boiler to empty. Leave open.
4. Remove the hand-hole cover as follows: (Refer to
fi g. 1)
a. With an open end wrench turn the hex-nut counter-clockwise until it retards so that only about two threads are holding it on.
b. With the wooden handle of a hammer or other blunt instrument, strike the hand-hole cover inward until its tight seal is clearly broken.
c. Remove the hex-nut from the remaining two threads, slide off the washer and channel yoke without allowing the hand-hole cover to drop inside where it could damage interior boiler components

d. Remove the hand-hole cover by turning it so that it will pass forward through the opening. Remove the bolt and dynaseal. Discard the hand-hole gasket and dynaseal washer.
5. Remove the low water cut-off as follows: (Refer to fig. 2) a. Loosen the two screws on either side and remove the cover plate. b. Disconnect the il'1ternal wiring at the upper terminal posts of the terminal board. Good electrical practices call for the marking of all wires and terminal posts to simplify reassembly.
23

USE AND CARE OF LARGE EQUIPMENT
Information Sheet
ADVANTAGE OF USING A STEAMER
The steamer has earned a definite place in the school lunch kitchen. Cooking with steam is easy, economical, fast and safe. Steam cooking is cooking with live steam. The steam comes in direct contact with the food, but does not penetrate it. It merely condenses when it strikes the food and gives off its heat to the product being cooked. In this way heat is transferred to the food. The heat raises the temperature of the moisture in the food and brings about the cooking process. It has the following advantages:
1. A steamer reduces the amount of range space needed and the number of top-of-range cooking utensils.
2. There is no lifting of heavy pots-a great advantage for women cooks; also height of steamer is easier to reach than top of range.
3. A steamer is economical because of saving in fuel, labor and reduced shrin kage of food.
4. Its speed of cooking and even distribution of heat greatly reduces problem of scorched or burned food; also saves stirring.
5. Proper cooking in steamer preserves natural color, flavor, texture and nutritive value of foods. Use of timer is recommended to prevent overcooking.
6. It is safe to use because of safety features such as the compartment safety valve, door closure, pressure gauge and steam valve.
7. It is easy to clean because food does not come in contact with compartment but is cooked in pans or baskets.
8. A variety of foods can be prepared in the steamer. AI most all foods except those cooked by dry heat, in deep fat or sauteed, can be cooked in steam cooker:
meats, poultry, dried beans-stewing chicken or turkey, frankfurters, pot roasts, ham, corned beef, meatloaf, stews
eggs-hard cooked
vegetables and fruits--all vegetables, frozen, fresh or canned; stewed fruits
24

cereal products-spaghetti, macaroni, rice, noodles, dumplings, cornmeal and other cereals
desserts-steam puddings, cornstarch puddings and custards
PRACTICAL EXERCISE
Check and record length of time required for pressure to reach desired level when cooking
(1) fresh vegetables (2) frozen vegetables
This will be an important factor in establishing time schedules.

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO CLEAN A COMPARTMENT STEAMER Instructions given below are general; read and follow the manufacturer's directions carefully.

WHAT TO DO DAILY CLEANING: 1. Clean interior.
2. Clean doors.
3. Clean exterior.

HOW TO DO IT
1. Scrub interior with stiff brush dipped in hot detergent solution. If model has metal grates, remove and clean with hot detergent solution; scrub both sides of grates with brush; rinse and dry. Rinse interior using a brush and clean hot water. Remove water by means of drain in bottom of each deck. Dry with clean cloth. Replace metal grates.
2. Clean inside and outside of doors with hot detergent solution. Scrub door gasket thoroughly. Accumulated fats, food acids and al kalies deteriorate gasket and offflavors may develop. Brush space between door and wheel handle.
Rinse and dry. Leave doors open or ajar to prolong gasket life.
3. Scrub all exterior parts with stiff brush and hot detergent solution.
Rinse and dry.

WEEKLY CLEANING: (To supplement daily cleaning)
1. Clean interior and exterior.

1. Clean interior and exterior thoroughly, following the same procedure used for daily cleaning.
Following manufacturer's instructions for cleaning and polishing all exterior finishes.

PERIODIC CARE: 1. Have steamer serviced.

1. Have reliable service organization inspe<.:t steamer regularly as needed.

25

END OF SCHOOL YEAR CARE: 1. Clean interior, doors and exterior.
2. Turn off electric steamers. 3. Turn off gas steamers. 4. Have steamer serviced.

1. Thoroughly clean interior, doors, and exterior following the same procedure used for weekly cleaning.
2. Turn off electricity at main switch box.
3. Turn off all pilot lights.
4. Have boiler drained and cleaned to prolong life of boiler.
Have inspections made by reliable service organization. It may be desirable to recheck before school opens.

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

1. bowl
2. bowl support
3. beater shaft 4. bowl raising wheel or lever 5. gear or speed control 6. attachment socket 7. oil gauge 8. off and on switch

IDENTIFICATION OF PARTS MIXERS
'1.~

wslb!:!Ir.

BENCH TYPE
26

FLOOR TYPE

USE AND CARE OF LARGE EQUIPMENT Information Sheet

USES FOR BEATERS AND WHIPS

FLAT BEATER - use for general mixing, never use for heavy doughs.

mixing main dish items such as ham bean loaf, fish cakes and hamburger.
mashing vegetables such as potatoes and squash.
creaming mixtures such as butter and sugar, uncooked icings, honey butter and sandwich spreads.
mixing batters such as muffins, cakes and steamed puddings.
blending mixtures such as pastry and biscuits.

blending dry mixes. whipping dry milk. reconstituting dry milk.

WI RE WHI P - use for incorporating air into light mixtures; never use for heavy mixtures.

beating egg whites. whipping cream. mixing light icings. 'bread or rolls. biscuits. noodles.

DOUGH HOOK - use for mixing heavy doughs requiring a folding and stretching action for best development.

27

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

CAUTION:

HOW TO OPERATE A FOOD MIXER Instructions given below are general; read and follow the manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Place bowl on mixer. 2. Fill bowl. 3. Insert beater. 4. Raise bowl. 5. Start machine.
6. Stop machine.
7. Remove food.

1. Select appropriate si~e bowl. Place bowl on bowl support.
2. Place ingredients in bowl as recipe directs. Fill to no more than 1/2 to 2/3 capacity for best results.
3. Select and insert proper beater for ingredients to be mixed. (See information sheet.)
4. Raise bowl into position by means of wheel or lever.
5. For belt driven machine, switch to on position. For gear driven machine, be sure gear is in neutral; push start button and set gear to speed required by recipe. Beat or mix the required length of time.
6. For belt driven machine, switch to off position. For gear driven machine shift to neutral gear and push stop button.
7. Lower bowl by means of wheel or lever.
Remove beater.
Remove bowl.

CAUTIONS AND GUIDES FOR OPERATING A MIXER
1. The operation of a mixer will vary according to the make and model. The manufacturer's instructions should be followed to obtain the best performance from the mixer and to assure a long life.
2. All electrical connections should conform with the National Electrical Code Requirements (an American Standard) together with other state and local requirements.
3. Be sure to have correct electrical connections according to identification plate on mixer.
4. When cleaning mixer, do not let water come in contact with the motor or electrical wiring.
5. Select the correct bowl for the type of mixture and then select correct beater or whip according to bowl size and mixture.
6. Be sure to fasten bowl and beater or whip securely before starting the motor.

7. Do not put hand or spoons into bowl while the mixer is in operation.
8. Stop machine before scraping down side of bowl or loosening material on the bottom during mixing process.
9. Always use a rubber scraper, flexible spatula or longhandled spoon to scrape down sides of bowl and to remove food from beater or whip.
10. Use mixing bowls for mixing only - do not put them on the range or in the oven.
11. If mixer is used on continuous basis always allow time for motor to cool. Most mixers operate at a capacity load for one hour without overheating or damaging the motor.
12. Allow proper mixing time for products - overmixing is as damaging as undermixing. (Refer to "RecipesType A School Lunches," PA-631, USDA.)

28

USE AND CARE OF LARGE EQUIPMENT
Information Sheet
USES FOR SELECTED MIXER ATTACHMENTS
Hopper Front - Standard attachment for most mixer models. Plate attachments have many and varied uses.

ADJUSTABLE SLICER - PLATE
GRATER PLATE
SHREDDER PLATE several sizes

USES
vegetables for salads and soups firm fruits, such as apples, for salads
other vegetables, such as potatoes for scalloping and cabbage for steam ing
hard vegetables, such as carrots, parsnips, turnips
dry bread for crumbs
hard cheese
cabbage for cole slaw
vegetables for soups and salads

GUIDES
Fasten plastic bag to machine to catch food. A plastic bag is easy to fill, easy to store in refrigerator, reduces discoloration of vegetables and keeps them moist.
Use stiff brush to clean plates. Toast bread to a golden brown before grating.
When shredding, use light pressure on handle of hopper to prevent mashing of vegetables.
Raise and lower handle occasionally to prevent any pile up of vegetable at center of plate.
Shredding onions into plastic bag reduces eye and nose irritation.

29

USES FOR SELECTED MIXER ATTACHMENTS - continued
MEAT AND FOOD CHOPPER Available with interchangeable size plates for fine or coarse cutting.

pusher
USES raw or cooked meat vegetables and dry fruits dry bread crumbs process cheese hard cooked eggs
30

plates

knife

SUGGESTIONS FOR USE AND CARE
Use stomper or pusher-never hands.
Be careful not to exert too much pressure.
It is wise to store the knife and chopper plates in a separate plastic:; bag after washing and drying thoroughly.
Put a piece of bread through chopper after grinding cheese.

DICER INSTRUCTIONS
DICING INSTRUCTIONS Your dicer will operate with any HOBART machine equipped with a #12 or #22 attachment hub (mixer, food cutter or chopper). Always set mixer speed so that it will have sufficient power to drive the dicer. The dicer is used in conjunction with the 9" vegetable back case. Use the following procedure instructions: Lift the plunger (Fig. 8) and insert the main drive shaft unit (Fig. 1).
FIG. 1
Mount the dicer attachment on the 9" vegetable slicer back case (Fig. 2).
FIG. 2
Insert rotating knife and turn slightly to the right (Fig. 3). The knife will lock in place.
FIG. 3 31

DICER INSTRUCTIONS

FIG. 4

Close and latch the dicer (Fig. 4). It may be necessary to turn the lead screw (Fig. 8) by hand until the drive unit engages the knife shaft. The cutting frames will pin together in the proper manner only if properly matched. (The frames are now colored to assist in matching). The frame guide lugs position the frames.

Slide pusher (Fig. 8) forward, position "V" shaped hopper against "V" on bottom of pusher (Fig. 5). Then slide hopper forward over the two guide pins. Tighten the lock knob to hold hopper in position. The hopper serves to hold frames in place as well as a chute for the product being cut.
FIG. 5 32

DICER INSTRUCTIONS

Assemble the pusher plate and HAND TIGHTEN CLAMP SCREW (Fig. 6). NOTE: When changing the pusher plate it is not necessary to completely remove this clamp screw. ALWAYS be sure that the clamp screw is hand tight before operating.

FIG. 6

When operating the dicer MAKE SURE THE CORRECT knife cutting frame and pusher plate are assembled according to instructions. Without turning on machine, manually engage pusher and cutting frames to be certain proper components have been used. Next, turn on the machine to be certain the dicer is operating properly. Place the product (no longer than YOur longest finger for the W' size (only) ) to be diced in the hopper, small end forward. Engage the pusher by applying a firm downward pressure on the handle (Fig. 7). This makes contact with the lead screw. The product will slide forward into the cutting frames. The pusher will disengage at the end of the lead screw. Always allow the pusher to travel the full length of travel before attempting to disengage the handle. Return pusher and place additional material in the hopper and continue. For dicing various commodities see following page.

FIG. 7
33

DICER INSTRUCTIONS

COMMODITY DICING AND STRIPPING
NOTE: Be sure to use fresh, cool and crisp products.
CARROTS: To dice carrots, remove the tops, and cut to a length that can be placed between the pusher and cutting frames. AI ways feed the small end of the carrot into the cutting frames first. The dicer will produce uniform cubes using the 1/2" or 3/8" cutting frames. Carrot sticks can be cut with the 3/8" cutting frame and the French Fry adapter and deflector. For practical purposes use only one carrot at a time.
POTATOES: Both 1/2" and 3/8" cutting frames as well as the French Fry components can be used with excellent results for either cubing or cutting French Fries. If potatoes are too large to pass thru the cutting frames, it is necessary to cut them to fit.
APPLES: Core and peel the apple before dicing. Either the 1/2" or 3/8" cutting frames can be used to produce a uniform cube, for apple pie or salad.
CANTALOUPE: Remove the rind, cut in half and remove the seeds. Cantaloupe squares make an appealing garnish for salads or fruit appetizers. For the best results cut cantaloupe on the second speed of the mixer. Whenever possible cut down the speed when dicing a product that has a high water content or tends to be soft.
CELERY: Trim the leafy top of the stalk, then cut in half. The best results are obtainable when the celery is crisp. For practical operation feed no more than two to three stalks at a time. It is possible to cut sticks by using the 3/8" cutting frame, and the French Fry components.
TURNIPS, BEETS: Remove the leaves and peel the turnips or beets. Either pair of cutting frames can be used with good results. Turnips or beets are sometimes too Iarge to pass thru the cutting frames, it is then necessary to cut them in smaller pieces. For something different use a 3/8" cutting frame and the French Fry components. This gives you small strips that can be used in a julienne salad.
ONIONS: Onions can be diced by either size cutting frame. The onions will last from four to five days without turning dark. Diced onions, when properly refrigerated, retain their moisture.
CHEESE: It is possible to dice sharp, cheddar or swiss cheese. Mild cream cheese is too soft to obtain a uniform
34

cube. Diced cheese can be used in a salad or an appetizer. It is also practical for cutting cheese prior to melting for making cheese sauce such as that used in scalloped potatoes or Welsh Rabbit.
CUCUMBERS: Cucumbers can be diced. In most salads you will find them sliced, but for an unusual appearance and something different, the diced cucumber is appealing.

DICER INSTRUCTIONS

SUGGESTIONS FOR CARE OF DICER
The dicer has a clear epoxy finish. Clean with damp cloth. Occasionally if a more thorough cleaning job is desired, the dicer may be completely immersed in warm water with soap. This is possible because of all aluminum and stainless construction. This is all that is necessary to preserve the original lustre.
At periodic intervals, apply mineral oil to the slide rods and bearings for proper operation of the pusher. It is also important that the slide rods be kept clean and free of food deposits.
Do NOT allow food to harden on the cutting frames and pusher. Clean immediately after use while food is soft and easily removed.
The cutting frames and pusher have been color coded to facilitate proper matching. Size of cut is stamped on frames and grids for additional identification. Color codes are as follows: green 1/4", light gold 3/8", copper 1/2", light gold 3/4", copper 1 n.

A sharp knife is necessary for proper dicing. Should the knife become dull, sharpen with a carborundum stone, which will restore cutting efficiency.
A properly adjusted knife should clear the front support (Fig. 8) by 1/32". To arrive at this clearance adjust set screw in knife hub as required.
After considerable usage, the power feed stud will normally show some wear. This will not effect the operation of the dicer. Two (2) extra replacement power feed studs are furnished with each machine. Should replacement of this stud become necessary, remove the acorn retaining nut and push the old stud from the engaging arm. A slot insures proper alignment of the new stud at installation.

POWER FEED STUD
FIG. 8
35

DICER INSTRUCTIONS
FIG. 9

FRENCH FRY INSTRUCTIONS
When cutting french fries, replace the knife with the adapter shaft (Fi~. 9), which connects the lead screw with the drive unit of the dicer. The deflector is used to direct the cut product into a receptacle.

Insert the adapter shaft (Fig. 10) and turn the hub slightly to the right. The extension shaft will lock in place.

FIG. 10

FIG. 11
36

Place the deflector in the holes provided for it in the rear of the dicer support (Fig. 11). Close and latch dicer. Follow prior dicer operating instructions. Make sure that a slight spring tension is maintained between the back case and deflector. If necessary bend the deflector slightly upward while assembled in place.

DICER INSTRUCTIONS

....... '

,'
.....

.,

... .... , ' :'
" -> . ....

: .. '

,'~ .:

:'

.-:

. f.' . ..:

" .' ,f..-

:.~

FIG. 13
To obtain a 3/8" cube (Fig. 13): use a three-bladed knife, gold colored cutting frames (stamped 3/8"-3/4") and a gold colored grid (stamped 3/8"-3/4"),

FIG. 12
To obtain a 1/4" cube (Fig, 12): use a four-bladed knife, green colored cutting frames (stamped 1/4") and a green colored grid (stamped 1/4").

FIG. 14
To obtain a 3/4" cut (3/4" x 1/2") (Fig. 14): use a twobladed knife, a gold colored (blank) front frame (stamped 3/4") with gold colored rear frame and knife assy, (stamped 3/8"-3/4") and a gold colored grid (stamped 3/8"-3/4").
37

DICER INSTRUCTIONS

FIG. 15

FIG. 16

To obtain a 1/2" cube (Fig. 15): use a two-bladed knife, copper colored cutting frames (stamped 1/2"-1 ") and copper colored grid (stamped 1/2"-1 ").

To obtain a 1" cube (Fig. 16): use a one-bladed knife, copper colored (blank) front frame (stamped 1") with copper colored rear frame and knife assy. (stamped 1/2"1") and copper colored grid (stamped ~ /2"-1 ").

38

DICER REPLACEMENT PARTS

23

67 II r
4
I
1

11 I

34

WW

l.--._~2_5.....J' ,26 27 ~
~
18
GRID AND KNIFE UNITS

IPL- 4670 1

39

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO CLEAN A FOOD MIXER
Instructions given below are general; read and follow the manufacturer's directions carefully. Have motor and mechanical parts inspected regularly as needed by reliable service organization.

WHAT TO DO DAILY CLEANING: I. Clean machine.
2. Clean parts.

HOW TO DO IT
1. Immediately after use clean bowl support, beater shaft, shell and base with hot detergent solution. Rinse and dry. Scrape and brush out groove on beater shaft if necessary.
2. Wash bowl and beaters immediately after using. If egg mixtures or flour batters have been used, apply cold water before washing with hot water. Rinse and dry beaters thoroughly and hang up to prevent bending. Rinse and dry bowls thoroughly to prevent rusting.

WEEKLY CLEANING: (To supplement daily cleaning)
1. Clean entire mixer.

1. Clean thoroughly following instructions for daily cleaning.

PERIODIC CARE: 1. Lubricate.

1. Lubricate machine according to manufacturer's instructions.

END OF SCHOOL YEAR CARE: 1. Disconnect mixer. 2. Clean entire mixer and attachments. 3. Store parts.
4. Have mixer serviced.

1. Disconnect mixer from wall socket or switch box.
2. Clean and dry thoroughly following instructions for daily cleaning.
3. Store in clean, dry place. Small attachment parts may be stored in plastic bags.
Have bowls re-ti nned, if necessary.
4. Have reliable service organization inspect and lubricate mixer.

40

USE AND CARE OF LARGE EQUIPMENT
I nformation Sheet
IDENTIFICATION OF PARTS FOOD SLICERS

Figure 1

Figure 2
1. blade or slicer knife 2. blade guard 3. blade control indicator 4. food carriage (Figure 1) gravity feed chute (Figure 2) 5. food holder 6. gauge plate 7. scrap tray 8. receiving tray 9. "on" and "off" switch
41

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO OPERATE A FOOD SLICER Instructions given below are general; read and follow manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Put plug into socket.
2. Place food in carriage. 3. Adjust indicator. 4. Start motor. 5. Slice food.

1. Be sure cord is dry and free from grease to avoid short circuits.
Be sure that hands are dry to prevent shock.
2. Place food in carriage and hold it firmly in place by means of food holder.
3. Adjust blade control indicator for desired thickness of slice.
4. Turn switch on.
5. Move carriage back and forth across blade, usi ng handle. Develop a rhythmic motion-do not bang carriage.

CAUTIONS AND GUIDES IN OPERATING A FOOD SLICER
1. The operation of a slicer will vary according to the make and model. The manufacturer's instructions should be followed to obtain the best performance from the slicer and to assure a long life.
2. All electrical connections should conform with the National Electrical Code Requirements (an American Standard) together with other state and local requirements.
3. When cleaning a slicer, do not let water come in contact with the motor or electrical wiring.
4. Never use slicer when blade guard is off.
5. Always keep hands away from blade when machine is in operation.
6. Keep plug out of socket when machine is not in use. Be certain guard is on slicer before putting plug in socket.
7. Always make certain the switch is off and the plug pulled out of socket before starting to clean.

8. When disconnecting slicer, be careful to pull the plug-do not pull on cord.
9. Never use a metal instrument to scrape off food particles from slicer knife as a nicked blade tears food.
10. Make certain hands are dry before operating the slicer.
11. Be sure cord is dry and free from grease to avoid short circuits.
12. Do not use very hot water or steam in cleaning slicer as too much heat may reduce the lubricants in important parts.
13. Keep blades sharpened according to manufacturer's instructions.
PRACTICAL EXERCISE
Group Participation:
What are some uses that you have made of the sl icer?

42

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO CLEAN A FOOD SLICER Instructions given below are general; read and follow manufacturer's directions carefully.

WHAT TO DO DAI LY CLEANING: 1. Remove parts. 2. Clean blade.
3. Clean and replace guard. 4. Clean other parts. 5. Clean frame and base.
6. Replace parts. 7. Cover sl icer.

HOW TO DO IT
1. Remove electric cord from socket. Set blade control indicator at zero. Remove parts following manufacturer's instructions.
2. Wipe gauge plate with hot detergent solution. Rinse and dry. Keep clear of blade edge. Wipe entire blade with heavy cloth, folded and dampened with hot detergent solution and wrapped around long-handled hook if provided. Wipe from center toward edge of blade. Rinse and dry with clean heavy cloth.
3. Wash blade guard in hot detergent sol~tion. Rinse and dry. Replace blade guard immediately to prevent injury.
4. Wash other parts in hot detergent solution. Rinse and dry.
5. Wash all surfaces with hot detergent solution. Clean under blade with damp cloth. Push cloth under blade, using long-handled hook if provided. Rinse and dry.
6. Replace parts following manufacturer's instructions. 7. Cover with plastic or clean towel.

WEEKLY CLEANING: (To supplement daily cleaning)
1. Clean entire slicer.

1. Clean thoroughly following instructions for daily cleaning.
Be sure to clean area under slicer.

43

HOW TO CLEAN A FOOD SLICER - continued

WHAT TO DO

HOW TO DO IT

PERIODIC CARE:

1. Sharpen blade.

1. Sharpen blade as needed following manufacturer's instructions.

2. LUbricate.

2. Lubricate slicer following manufacturer's instructions.

3. Remove gauge plate.

3. Occasionally, as needed, remove and clean gauge plate following manufacturer's instructions.

END OF SCHOOL YEAR CARE: 1. Disconnect sl icer. 2. Clean entire slicer.
3. Have sl icer serviced.

1. Disconnect slicer from wall socket or switch box.
2. Clean and dry thoroughly following instructions for daily and weekly cleaning.
3. Have reliable service organization sharpen blade, lubricate motor and parts.

44

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

CAUTION:

HOW TO OPERATE A DISHWASHING MACHINE Instructions given below are general; read and follow manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Prepare machine for operation according to manufacturer's instructions.
2. Scrape and stack. 3. Rac~. 4. Wash and rinse according to manufacturer's
instructions.
5. Air dry.

1. Replace all clean parts.
Close drain.
Fill tank(s).
Add specific quantity of dishwashing compound.
Maintain wash water temperature at 1400 F., rinse water temperature at 1800 F.
2. Scrape all soiled dishes with plate scraper; stack all like pieces together.
Pre-rinse dishes and soak silverware.
3. Place dishes and silverware in proper racks and baskets; correct placement is important.
4. Place filled rack in machine.
Wash and rinse. This operation varies with type of machine used. NOTE: .'Keep constant check on temperature of wash water and rinse water during operation.
5. Allow to air dry completely in racks before stacking.
Do not use towels for drying.

CAUTIONS AND GUIDES IN OPERATING A DISHWASHING MACHINE
1. Check state and local regulations regarding entire dishwashing operation such as temperature of water, use of food disposer, spray rinse, floor drains, grease traps, etc.
2. Thorough scraping and pre-rinsing of dishes is necessary for efficient dishwashing; soak silverware.
3. Use proper racks and baskets for dishes and silverware.
4. Correct placement in racks and baskets is important:

Place pliJ,tes facing forward at same angle; cups, bowls and glasses upside down. Place silverware loosely in baskets with the handles up.
5. Prepare machine, wash and rinse according to manufacturer's instructions. Use specified amount of dishwashing compound.
6. Keep constant check on thermometers to see that proper water temperatures are maintained.
7. Allow dishes and silverware to air dry completely in racks and baskets before storing. Do not use towels for drying.
8. Handle clean dishes with clean hands, being careful not to contaminate the sterilized dishes. Store in clean, closed cabinet.

45

END OF SCHOOL YEAR CARE: 1. Clean parts, interior, exterior and dish tables.
2. Disconnect machine. 3. Have machine serviced.

1. Clean thoroughly following daily and weekly instructions.
Store parts in clean, dry place.
Leave machine open so air can circulate.
2. Turn off heater. Turn off water. Turn off electrical connections.
3. Have machine inspected and completely serviced by reliable service' organization. It may be desirable to recheck before school opens.

Lesson 3
IMPORTANT NEW EQUIPMENT
As the cost of labor rises, new labor saving equipment is an economy in the school lunch kitchen. Two pieces of equipment in particular are worthy of detailed study because they can perform in minutes tasks that would take much more time if done by hand or on conventional machines.
I. Food cutter or chopper
a. Types:
(l) table
(2) floor pedestal
b. Identification of parts:
(l) bowl
(2) knives (3) safety catch (4) bowl guard
c. Use:
(l) how to operate
(2) safety precautions (3) demonstration (4) group participation
d. Care:
(l) daily
(2) periodic (3) end of school year care

e. Advantages:
(1) takes relatively little space (2) cuts quickly (3) regular 115 volt current

47

USE AND CARE OF LARGE EQUIPMENT
Information Sheet
IDENTIFICATION OF PARTS FOOD CUTTER OR CHOPPER
1. bowl 2. knives 3. safety catch 4. bowl guard

knives

removable bowl

bowl guard
48

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO OPERATE A FOOD CUTTER Instructions given below are general; read and follow the manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Inspectcutter. 2. Start motor. 3. Fill bowl.
4. Remove food.
5. Prepare for next continuous operation.

1. See that machine is completely assembled with all parts securely in place. Where clamp nuts are used, see that they are turned to hold bowl guard in place.
2. Push start button. 3. Feed food into bowl gradually.
Never fill bowl over 2(3 full. Never use fingers to push food under blades. Moving in direction opposite to bowl rotation, scoop food down from outer edge toward bottom of bowl with large spoon insures uniform cutting. 4. Push stop button or move switch to stop position. Wait for knives to stop rotating. CAUTION: Knives will continue to rotate rapidly several seconds after machine is turned off. Throw safety catch. Remove food from exposed part of bowl. Raise guard and remove remaining food. 5. Hold knives to prevent rotation and cautiously wipe blades. Wipe out bowl. Rinse knife guard; dry and replace. Tighten clamp nuts and levers for next operation. Leave safety catch in disengaged position.

SAFETY PRECAUTIONS
1. Never put hands in bowl when in use.
2. Wait until knives have stopped revolving before removing food or cleaning.
3. Do not overload the bowl; fill no more than 2(3 full.
4. Use large spoon rather than hand to guide food into cutters move in direction opposite to bowl rotation.
5. Do not use for cutting meat with bones and gristle which damage knives and gears.

6. After cleaning, make sure knives are replaced in the proper position.
PRACTICAL EXERCISE
Group Participation
What are some uses that you have made of the cutter?
Use for: dry bread and cracker crumbs, cooked meat, hard vegetables such as cabbage and potatoes.
Do not use for: raw meat, meat with bones or gristle, soft bread, greens or cheese.
49

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO CLEAN A FOOD CUTTER Instructions given below are general. Read and follow the manufacturer's directions carefully.

WHAT TO DO DAILY CLEANING: 1. Remove parts.
2. Clean knives.
3. Clean bowl guard.
4. Clean bowl.
5. Clean parts. 6. Reassemble.
7. Clean under surface.

HOW TO DO IT
1. Push switch to "off" position. DANGER: WAIT UNTIL KNIVES HAVE STOPPED REVOLVING. Release safety catch holding bowl guard in place. Lift guard and remove.
2. Unscrew wingnut and remove blades from motor shaft. Clean cautiously and carefully with hot detergent solution using dish mop or sponge with handle. Rinse and dry.
3. Remove all food particles, paying particular attention to area around guard. Wash with hot detergent solution. Rinse and dry.
4. If removable, remove and wash with other parts. If fixed, wipe out food particles, clean with hot detergent solution. Rinse and dry.
5. Wash small parts in hot detergent solution. Rinse and dry.
6. Replace guard. Attach bowl to base. Re-attach knife blades to shaft. Drop guard into position.
7. If bowl is not removable, clean under surface. Wash table or pedestal with hot detergent solution. Rinse and dry.

PERIODIC CARE: (To supplement daily cleaning)
1. Lubricate.
2. Sharpen knives

1. Oil motor according to manufacturer's instructions.
2. Have knives sharpened, when needed, by rei iable service organization.

50

HOW TO CLEAN A FOOD CUTTER - continued

WHAT TO DO END OF SCHOOL YEAR CARE:

HOW TO DO IT

1. Disconnect cutter.

1. Disconnect cutter from wall socket or switch box.

2. Clean interior and exterior.

2. Clean interior and exterior thoroughly using same procedure as for daily cleaning.

Wipe knives with cloth dampened with cooking oil or other rust preventive.

3. Store.

3. Store unassembled and wrap so parts will not rust.

II. Verticle cutter Mixer or VCM
Advantages
one of the most coveted of the newer pieces of equipment. Its great speed of operation means that it can replace two mixers. This makes it less expensive to equip a kitchen, besides reducing labor costs.
versatility--the VCM will perform any cutting or mixing job in the kitchen with the exception of whipping cream or topping.
Special needs
208 volt, three-phase wiring.
18 inch x 12 inch rectangular drain in sumpat left of machine.
source of water supply, both hot and cold, with mixing valve. Pipes need to be approximately five feet high.
salad drain basket for bowl, so that green salads can be lifted out.
Scheduling operations
It is important to schedule use of the VCM in

such a way that the least amount of time possible is used in cleanup operations. Wherever possible, let one operation lead into another with no cleanup between. Examples: Make mayonnaise and leave enough in the bowl so that slaw can be made immediately afterward; make cake batter and simply scrape the bowl before making rolls. The small amount of batter remaining will not harm the rolls.
Cleanup is done in the same manner as cutting or mixing except that soapy water is substituted for food.
Equipment
Various accessories are available for different products and recipes. The following standard equipment is furnished with each machine:
1. accessory shaft with two narrow knives 2. knead/mix shaft 3. mixing baffle 4. open end wrench 5. peg wrench 6. pin wrench 7. honing stone 8. grease gun (required only for machines equipped
with grease fittings) 9. upper shaft seal (spare)

51

USE AND CARE OF LARGE EQUIPMENT Information Sheet

CAUTION:

HOW TO OPERATE A VERTICLE CUTTER MIXER Instructions given below are general. Read and follow the manufacturer's directions carefully.

WHAT TO DO

HOW TO DO IT

1. Lock bowl in verticle position. 2. Load machine.
3. Stop machine. 4. Unload machine.
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2. Although in most cases all ingredients are placed in the bowl at one ti me, there are exceptions, and various methods are used for adding ingredients:
When making finely cut products from large or bulky items such as loaves of bread, large chunks of meat, etc., make sure the item isn't too long to drop into cutting blades.
Run machine briefly to break down large chunks then add balance of load to reach full capacity.
When adding large frozen chunks, remove mixing baffle.
In baki ng applications, al ways add the shortening last. This prevents the shortening from smearing bottom of bowl.
Dissolve sugar in liquid before adding other products.
When cutting vegetables in water, fill bowl about one half full of cold water, add vegetables and cut to suit. Always distribute load evenly in bowl when cutting minimum amounts. Use strainer basket.
Do not exceed 89 percent of machine capacity when mixing or homogenizing liquid products such as salad dressing, ice cream mix or reconstituting dry milk.
3. Make sure machine has stopped and knives have stopped turning, then open bowl cover.
4. Remove knife accessory before emptying bowl. Non-cutting accessories such as the knead-mix shaft need not be removed.
Scrape bowl cover (when required) before tipping bowl.
Remove bowl locking pin and slightly loosen bowl lock handle (which can also be used as a brake should the bowl tend to tip too quickly).
Bowl may also be locked in various positions with this lock handle.
Cautiously tip bowl by grasping cover knob and pulling toward you, emptying contents into container.

HOW TO OPERATE A VERTICLE CUTTER MIXER-continued

VCM usage
When products are to be cut and mixed together cut the harder products first, then add the softer products for final cutting and mixing.
When cutting meat with high gristle and tendon content, remove them by hand before processing or grind through a Hobart Chopper (using 1/8 inch chopper plate) after VCM processing.
It is suggested when cutting fat only that the fat be frozen and cut with dry ice and/or use the optional wi nged nut accessory.
When in doubt as to what accessory to use always use standard narrow knives.
Stop often and check progress of product.
Use water when cutting vegetables.
Use high speed only when emulsifying, pureeing, crumbling bread, or homogenizing.
Never open bowl cover until knives have stopped turning.
Do not exceed 80 percent bowl capacity when using liquids.
Do not use knead/mix shaft for liquid products over 20 percent of bowl capacity.
Do not exceed the capacity of the machine in the finished weight of bread dough.

The machine must always be at least half full.
When cutting small amounts of vegetables, fill machine half full of water.
Take out the batter blade when you are cutting tossed salads or anything chopped in water.
When preparing barbecue: put in barbecue sauce ingredients and cold meat.
Chop to consistency desired then heat.
If you are cutting warm meats, put a quart of ice in the machine with the meat.
When making meat loaf with thawed meat, add the meat and ice last. The meat is already cut-all you want to do is mix it. Remember that you can quite easily start with frozen meat.
Never leave the cutting blade or any other blade attached to the machine when not in use. Wash and put down inside the machine.
Use honing stone (furnished) to sharpen knives. Keep knives sharp.
Make sure bowl cover is closed and latched before turning on cutter motor.
Always remove knife accessory before emptying bowl.
To operate on high speed, first switch momentarily into low speed, then shift quickly into high speed.

53

USE AND CARE OF LARGE EQUIPMENT
Information Sheet

CAUTION:

HOW TO CLEAN A VERTICLE CUTTER MIXER Instructions given below are general. Read and follow the manufacturer's directions carefully.

WHAT TO DO CLEANING BETWEEN OPERATIONS: 1. Get set up. 2. Fill bowl with water.
3. Operate motor 10 seconds.
4. Clean accessories.

HOW TO DO IT
1. Use standard narrow knives and mixing baffle. 2. Fill bowl one third full of warm (not hot) water.
Add small amount of detergent. Close bowl cover. Close inspection cover and place towel over this cover. 3. Start in low speed briefly, then switch to high speed. Turn baffle counterclockwise. Turn off switch. WAIT FOR KNIVES TO STOP TURNING, then open cover. 4. Remove knife accessory and clean separately. Remove baffle and bowl cover gasket. Place baffle in bowl and wash by hand. Replace baffle and gasket. Drain water from bowl and wipe bowl dry.

DAILY CLEANING AND SANITIZING: 1. Gather materials.
2. Prepare wash and rinse solution. 3. Wash removable parts. 4. Wash bowl.
54

1. Materials required:
nylon bristled brush with 12 inch handle small plastic two compartment pail scrap pail clean cloths soilax all purpose cleaner mikro-klene iodophor sanitizer plastic spray bottle
2. Add two ounces of soilax to one gallon of hot water in wash side of two compartment pail.
Mix rinse solution by adding two teaspoons of mikro-klene in one gallon of cool water in rinse side of pail.
3. Make sure motor is turned off.
Remove knives, baffle and bowl cover gasket. Wash separately in sink.
4. Dip brush into soilax all purpose cleaner solution in wash side of pail. Liberally brush the inside of the bowl and the under side of the bowl cover.
Next brush the outside of the bowl and the bowl cover.
Wipe off the outside of the unit.

HOW TO CLEAN A VERTICLE CUTTER MIXER - continued

WHAT TO DO

HOW TO DO IT

5. Rinse and sanitize.
6. Dry. 7. Wash out cleaning materials.
PERIODIC CARE: 1. Lubricate.

5. Sanitizing and rinsing can be done in one of two ways: Go over the cleaned bowl, bowl cover and disassembled parts with a clean cloth soaked in mikro-klene solution. Rinse in fresh water and sanitize by applying mikro-klene via the spray bottle.
6. Allow all surfaces to drain dry ana then reassemble. Do not wipe dry. Cover cleaned bowl unit till next use.
7. Rinse nylon brush thoroughly under running water. Next dip brush into mikro-klene solution and allow to drain dry in covered container or wrapped in freshly laundered towel. Cloth used for rinsing should be sent to laundry or discarded. Wash out pails.
1. On machines having the two fittings on the bowl swivel bearings (2, Fig. 15), h.Jbricate monthly with the grease gun furnished using "Alvania #2" Shell Oil Co. (or equiv.) grease. Lubricate the interlock switch arm shaft (2, Fig. 3) with grease gun once a year. Do not over lUbricate. The prelubricated motor bearings should be checked by a Hobart technician every 5 to 7 years under normal use.

Lesson 4
TIMESAVING SMALL EQUIPMENT AND KITCH EN LAYOUTS
There are many very useful pieces of small equipment which make food service work much easier. No attempt will be made to discuss or demonstrate all of those available. A few of the most helpful are included in the following list:
1. Epco portable table pan racks are the height of a standard work table with a composition cutting board as a top. Ears on side permit an 18 x 26 inch bun pan to be slipped on each side, extending the working area to 54 inches.

2. Cam boxes are heavy plastic storage units 18 x 26 inches or 13 x 18 inches. They have perforated plastic drain in bottom and heavy plastic lid. Keep salad greens fresh and crisp for several days.
3. Rectangular plastic hampers on casters for sugar and flour make storage easy. Can be rolled under baking table or into storage room.
4. Dough dividers (also known as baker's tools) have five wheels 3 inches or 5 inches in diameter},
55

connected by expanding cross bars. By loosening
I
the adjustment screw the bars can be opened out as wide as 4Y2 inches. Tightening the adjustment screw prevents wobbl ing. These can be used to cut cake or bread; to cut square biscuits or rolls; oblong buns (as weiner buns); or hamburgers when the meat has been rolled out onto a baking sheet.
5. Moline roll cutters come in 2% inch or 3 inch sizes. Permit continuous cutting of dough into rolls or biscuits or buns.
6. Aluminum rolling pins with stainless steel ball bearings weigh six pounds. Glide along so easily that rolling dough only half as hard as with regular wooden pins.
7. Dishers (scoops) are labled to indicate the number of this size serving to a quart. Excellent for serving or for portioning meat salads, cookies, or etc.
8. Apple corer cutters are small, inexpensive gadgets with six small sections. Cut easily through a half apple, making bite sized pieces.
KITCHEN LAYOUTS
The design, or layout, of the kitchen will influence more than anything else the efficiency of operation in a kitchen. Although the architect designing the school will have certain standards to meet, food service people who are knowledgeable about their needs can certainly help about getting the kind of kitchen that is most suitable for their needs. It is very helpful if the food service supervisor or director can draw up a list of "special considerations" to be given the architect before he begins work on the kitchen. Workers and managers can help make this list more complete if they give some thought to their work areas and make suggestions. The list at the end of the chapter is one drawn up by the director of food services in a large county. This list is regularly handed to the architect as soon as he is given the contract for designing the school building.
Following are some of the most basic considerations for a school kitchen:
Shape
In general a rectangular kitchen is most efficient.
Size
Two to 2.5 square feet per meal to be served at any given time is a good rule of thumb.
56

Storage
The amount of space needed depends upon frequency of delivery and what is housed in the storage room. In
general %foot of floor space for each meal is sufficient.
Shelves should be the distance apart of two No. 10 cans plus one inch so that two cans can be put on top of each other.
Fingers of shelves jutting out into the storeroom increase shelf area. At least 42 inches must be allowed in the aisles between fingers in order to allow mobile carts to be used.
The storeroom should be placed so that it is accessible both to deliveries and to the kitchen. It should be so situated that anything going into or out of the storeroom would have to pass by the manager's desk.
Freezers should not be in the storeroom unless there is excellent ventilation. Lack of air circulation will cause the compressors of the freezers to burn out. If adequate air circulation is provided and freezers are located in the storeroom, then a landing table should be located near the freezers to make acceptance of supplies easier.
Location of particular units
cooking area-usually in center of kitchen
vegetable sink-should be near the delivery entrance and near a refrigerator, with a preparation table nearby.
YCM or mixers-will be used by cooks, bakers and salad makers, so should be convenient to all these areas. Must have water, electricity and drainage as earlier described.
stoves-need a source of water supply with flexible hose under hood for filling steam kettles of stock pots.
steamers and steam jacketed kettles-need a depressed drainage area 52 x 90 inches. A steam jacketed kettle should be at least ten inches back from front edge so water does not splatter when this unit is being drained and so stock and soup can be drawn off into a stock pot for salvaging.
work table-30 inches standard height table should have adjustable legs. Cook's table should be alongside steamers and steam kettles. Baker's tables should be on the side nearest bake ovens. Salad preparation tables should be near vegetable sink.
slicers-preferably on a movable table. An Epco table is a good choice for this. The slicer should not be on an undershelf of a table or in the storeroom on a shelf where it has to be lifted or pulled out each time it is used.

serving counters-in general, the best location is perpendicular to the cooking area. If there is only one serving counter, it should be so placed that serving proceeds from right to left.
dish washing area-if there are two serving lines, the dishwashing area should be between the two with a T-shaped clean dish table leading toward each line. If there is only one serving line, it should be to the left.
If possible, dishes should be unloaded directly onto storage carts to be moved to the serving line.
The width of the aisle between the glass washing sink and the dishmachine should never be less than 5%" in order to permit people to stand back to back and for there to be free movement between them.
FOR ATTENTION OF ARCHITECTS PLANNING NEW SCHOOL FOOD SERVICE FACILITIES
Prepared by a director of food services for use in her county.
1. The storeroom needs to' be situated so that everything going into or out of it has to pass by the manager's desk. It also needs to be conveniently located for ,use' by the workers in the kitchen. It should not be just inside the back door. It must open into the kitchen. The storeroom must be keyed separately from anything else. All storerooms must be well ventilated. Space should be planned in the storeroom for two 76 inch freezers, one to be a three door size. Aisles must be at least 42 inches wide to allow for rolling carts. Rolling duckboards are necessary under all shelving so that food can be raised from floor. There should be a landing table and scales just inside the door to the storeroom. The storeroom must be of sufficient size for proper storage and use.
2. The manager's office needs to be placed so that she has a clear outlook over as many of the kitchen activities as possible. It should be glassed on at least two sides. Everything going into or out of the storeroom shOUld tJass near her desk.
3. Floors need to be waterproof and slip-resistant even when wet and waterproof-quarry tile, ceramic, or terrazo.
4. Windows need to be tinted against glare. Some work areas face windows.

5. There must be lights and a source of water supply under the oven hood.
6. Instead of ranges and stack ovens, we want a double convection oven, two open burner add-afoot sections, a steam-jacketed kettle and a large steamer under the hood. Space shoUld be allowed for the future addition of a second convection oven. Junior high schools also need a deep fat fryer.
7. All steamers and soup kettles must be in a depressed area for drainage. They must have a source of hot and cold water for filling and washing. The draw off valve of the steam kettle must drain into the drainage area, but must also be located in such a way that a vessel can be placed under the draw off valve when it is desired to save stock. Drainage area should be 52 inches x 90 inches with a steam-jacketed kettle 10 inch back from the front edge.
8. Instead of a conventional mixer we want a Hobart VCM 40. This must be placed so that it is near both the bakers and the salad makers; it must be in a depressed area not curbed for drainage; it must have its own source of both hot and cold water. The drain opening should be a rectangle 18 inches x 24 inche.s with grate, located 18 inches to the left of the base of the machine. Five foot water pipes with flexible hose and all electrical connections shoUld be at the back of the machine so that water will not splash on these when the bowl of the machine is tilted for emptying.
9. Cooking equipment should be perpendicular to the servi ng area.
10. When there is only one steam line, locate it so that serving proceeds from right to left.
11. Self-service milk cooler should be located just before the serving counter in an elementary school. Should be self-elevating. In a junior high or high school the milk cooler should be located between serving counter and cashier (unless portable units drawn up in equipment list are used.)
12. There shoUld be no water fountain in the kitchen. These should be located in the diningroom.
13. There must be hand washing facilities in the kitchen.
14. We do not need a mop bowl in the kitchen. Mops should be washed outsi-de in the can-washing room, which needs to be equipped with racks so that brooms and mops may be inverted.
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15. There should be a cleaning supply cabinet in the kitchen separate from the storeroom. This does not need to be deeper than 15 inches, but it should have shelves to within 30 inches of the floor and up to a height of 6 foot from the floor.
16. A bun cover which can be raised needs to be over the fourth compartment in the steam table.
17. In the dish room, the work area between the glass washing sink and the dish machine area in the dishroom should never be less than 5% feet wide. The dish-receiving window should be at least 54 inches wide. However, if the entire dish-receiving and scrapping area is open, it should be screened from view of those eating in the cafeteria.
Two openings should be provided in the enclosing panel under the pass sill for the deposit of paper and silver. These openings shall consist o(a sleeve through the wall with chutes.leading into the proper receptacles. The openings should be clearly marked on the outside. The opening for paper goods should have a chute leading into a trash can on a dolly. The opening for the silver should lead to a silver rack on the dish rack storage area.
If there is only one scraping hole at the receiving windows, it should be between the worker and the prerinse area, not on the opposite side. It is better to have two scraping holes.
When using a conventional type dish machine with prerinse sink, there should be room for two racks of dishes between the prerinse and the dish machine before making the turn around. The prerinse should have a plastic shield to protect the worker. These are available. It is preferable to have a dish machine with an integral prerinse cycle. Delete all metal racks from the standard equipment of dish machine. Replace with plastic racks. Raeburn or equal. Four tray racks, two silver, two open cup or bowl racks.
18. All sink compartments must be equipped with 1% inch drain waste levers. The first (prerinse) compartment of the pot sin k needs to be 24 x 30 x 14 inches so that large pieces of equipment, as mixer bowls and bun pans, may be soaked. Vegetable sink preparation area and pot sink shOUld be back to back in an island arrangement.
19. All pan racks must have extensions on the sides so that they may accommodate the steam table pans (12 x 20 inches) as well as the 18 x 26 inch bun pans.
20. It should be in the contract for the contractor to install all towel dispensers over lavatories and to install the Edlund can opener on the stainless steel
58

cook's tables on the opposite side from the stove and at the end nearest the storeroom. There is no su bstitute for an Edlund can opener. The size of the towel cabinet is to be obtained from purchasing agent.

UNIT III
WORK SIMPLIFICATION AS DIRECTED SPECIFIC ACTIVITIES

Lesson 5
TURKEY BONING
Advantages of Boning:
ten percent more yield.
more sliceable servings-24 pound bird should yield 60 two ounces servings.
takes 1/3 as much oven space and only two-two and one-half hours cooking time.
no odor.
Pans easier to clean. Good gravy.
turkey can be cooked the same day it is to be served. However, it slices better when cooked the day before and allowed to cool thoroughly.
stock can be made for dressing and gravy the day boning is done.
delicious flavor. Seasoning cooks into each piece and juices are held.
saves time. Total labor time is less when turkeys are boned before cooking.
If an assembly line procedure is used, all the turkeys needed in a kitchen can be boned and rolled in a few minutes. Those who are doing the boning can start a few minutes before those who salt and pepper and roll.
Necessities:
completely thawed turkey. A 22-24 lb. bird is best for school lunch purposes. The yield is 10-12 percent higher than when 10-18 lb. birds are used. Thaw in refrigerator or in cold running water. Do not let turkey get warmer than 50 degrees.
sharp boning knife. A good knife is the best friend you can have.
knife sharpener and the ability to use it. Keep knife separate from other tools. If you use a carborundum stone, keep it wet with oil.
melted butter and measuring cup.
salt and pepper mixed in large salt duster.

one pan for bones, one for rolled turkey.
Procedure
1. Wash turkey.
2. Remove bag of giblets from neck. Boil these.
3. Cut out tail.
4. Cut off wing. Cut "little drumstick." Cook this in pan with drumsticks.
5. Make slit"almost severing leg on each side. Push down hard. Let legs serve as anchor to steady turkey.
6. Cut off loose skin at neck, but do not skin turkey. The skin helps hold rolls together and gives flavor to meat. Put neck skin with bones.
7. Cut breast section in two. Makes two large pieces of meat. Small pieces put inside this large piece will cook into roll and be all one piece. It is nice to put dark meat inside this piece to give an "eye" of dark meat.
8. Cut off legs.
9. If you do not plan to bone drumsticks, dip in melted butter, salt, pepper and season before baking. Cook all drumsticks in one pan together, since these take longer. They may be baked or steamed, but do taste better if baked.
10. In boning short thigh, be sure to remove the small bone which is near the large one. Otherwise, it will cause trouble in the slicing.
11. When rolling the turkey, salt and pepper each piece of meat, roll meat up as tightly as possible. The tighter they are packed, the more compact they will be after baking.
12. Pour melted butter over turkey rolls before baking at 325 0 for about 2~ hours.
13. When the drumsticks and wings are done, remove all the meat as quickly as possible and pack into a baking pan. When chilled, this meat can be cut in squares and sliced for serving. Very attractive.
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To remove the meat from the drumsticks quickly hold the lower part of the leg with one hand (while the meat is still hot) and pull the meat off in the opposite direction with the other hand. 14. Cool at least one hour before attempting to sl ice. 15. When slicing, catch each slice as it comes through sl icer and place it neatly on pan for serving. 16. As soon as boning is completed, all bones, etc., should be put in steamer, steam jacketed kettle or stock pot to cook.
Lesson 6
WEIGHTS AND MEASURES
Purposes of this lesson to teach the importance of proper measurement or
weighing of all ingredients in a recipe in order to insure a uniform product always at maximum qual ity. to show that weighing ingredients is quicker and also more desirable because methods of measuring differ. to stress the importance of knowing ordinary equivalents in measurement. to show how dishers and ladles can be used to control portion size. to disprove a few misconceptions of measurement.
SKIT "What Difference Accuracy"
Participants: One Supervisor or Instructor One Manager One Worker
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WORKER: Mrs. Whitman, why do you suppose my cake is heavy today? Last week my cake was just as light and pretty and this time it's coarse.

SUPERVISOR: (Looking at cake) It looks as if it has too much flour and too much butter in it. How much flour did the recipe call for?

WORKER: Ten quarts.

SUPERVISOR: Did you measure it?

WORKER: I surely did.

SUPERVISOR: Show me how you measure a quart of flour.

(Worker scoops up a quart cup almost full of flour.)

SUPERVISOR: And this is your quart? This is exactly the way you measured it?

WORKER: Yes, ma-am', it is.

SUPERVISOR: Then I want to show you something. (Takes the quart of flour, sifts it, then lightly measures flour back into quart cup. It fills the cup full and there is a full cup left over.)

Do you see why your cake was heavy? With an extra

cup of flour for every quart that would have been ten

extra cups or 2);S quarts of extra flour.

.

WORKER: I surely do see now.

SUPERVISOR: Let me show you something else-Let's weigh this quart of flour. (They weigh the quart. It weighs 7/8 lb.) Now if your recipe calls for ten quarts of flour that's 10 times 7/8 lb. or 8 3/4 Ibs. flour. Why don't you just weigh that amount of flour? Then you'll always get the same amount and you'll only have to sift it one time. That's when you sift it with the salt and baking powder.

WORKER: Well, I never have sifted it except then, anyway.

SUPERVISOR: I know you haven't-but in order to measure properly you have to sift the flour first. Then measure lightly. Don't pack it and don't shake it. Level off with the sharp edge of the spatula. And remember that four quarts is one gallon. So you'd use the gallon cup to measure four quarts. However, as I said--weighing is quicker. Tell you what. Let's do something here. Let's make a batch of cake. We're going to weigh the ingredients.
_ _ _ _---->, suppose you measure the same amount of flour that we do, but sift and measure your flour and measure your sugar and let's see which takes longer-measuring or weighing. You measure the same time I weigh something. (Let someone use the opaque projector and flash the recipe on the screen.)

(As supervisor works she talks.)

SUPERVISOR: Let's put our butter, which is already in pounds, into the mixer and let it start creaming while we get the other things ready. Be sure to notice that I'm putting the mixer on slow speed to begin with. If the butter were hard, starting the motor off on high speed would tear up the batter blade.
WORKER: We always use that whip to cream the butter.
SUPERVISOR: That's why the wires are broken too. That is only supposed to be used for whipping cream and meringues, and other such light weight foods. This batter blade is what you're supposed to use for cake batter.
(Weighs sugar; pours in with butter; sets on higher speed after a moment; weighs flour, measures baking powder, salt, adds to flour.)
You weigh large amounts of ingredients, but measure small amounts like baking powder and salt. But even here, notice that I use the proper size measuring cups1/4,1/3,1/2 to measure instead of using teaspoons and tablespoons.
(Weighs dry eggs into batter, weighs dry milk into flour and sifts together flour, salt, baking powder and dry milk. Demonstrates what she means by full measure on liquids as she begins to add dry ingredients alternately with liquid to the creamed butter and sugar.
They distribute batter into three greased, floured baking pans and send it to the waiting ovens. Someone had been appointed to get timer, check cake and take it out.)
You know, we just happen to have' an oven back there set at 375, which is proper temperature for baking layer cakes, unless it's chocolate. If it's chocolate you bake at 350.
MANAGER: I heartily agree that weighing is a big timesaver if you have this kind of scales. However, the majority of our schools have the kind of scales with a balance bar-like these-and we find it very hard to weigh with them. What do you do about that?
SUPERVISOR: I wish you hadn't asked me! For the simple reason that we do have trouble wi th these scales, and sometimes it takes so long to weigh on them that it's quicker to sift and measure. That's why I had both of us show the proper technique of measuring. However, let's do weigh some things on these scales and show how they are to be used. First, let's check them for accuracy by weighing something that we already know the weight of. (Weighs something of known weight on both platforms and in scoop. Then shows how to balance bar and read scale. They then weigh the four pounds of flour called for in the recipe. They also weigh a large amount on the platform.;
I'll admit it's harder, but these can be used. Again, it's important to either weigh or measure properly. I can't emphasize that enough.

And while we're about it, I want to emphasize how important it is that everyone working with foods know their equivalent measures. By that I mean that it ought to be a part of you to know that three teaspoons equal one tablespoon; that 16 tablespoons equals one cup; that four tablespoons equals ~ cup and eight table-
spoons equals Y2 cup.
If a recipe called for 16 tablespoons would you measure it out one tablespoon at a time?
MANAGER: Why,. no! That wouldn't make sense, would it, when you could just measure a cupful!
SUPERVISOR: Right! Now suppose in working up a recipe for your kitchen it should come to 13 tablespoons of baking powder. How would you write it up for your cooks? (Hands chart of equivalents to manager.)
MANAGER: Well, let's see. That would be Y2 cup plus
~ cup plus 1 tablespoon, wouldn't it?
SUPERVISOR: Right!
WORKER: And here I have been measuring 13 tablespoonfuls, one at a time and I'd have to mark it down every time I put one in else I'd lose count! This surely will be easier!
SUPERVISOR: I've made some of these equivalency charts for everybody in the school. I want everybody to have one, but I also think it's important to learn them. Everybody ought to know that four quarts equal a gallon just as automatically as they know that two plus two equals four.
MANAGER: Mrs. Whitman, while we're talking about weights and measures, explain something about these scoops to me, please. Where do you find the number on the scoop and what does it mean?
SUPERVISOR: I'm glad you asked! See the little metal piece that is used to push out the food?
MANAGER: Yes.
SUPERVISOR: See the number that's on it?
MANAGER: Oh yes, this one is an eight.
SUPERVISOR: That means that there are eight of these dippers full in every quart of food. Now what size serving would that mean it was?
MANAGER: Well, let's see. There are four cups to the quart, so if there are eight of these dippers full to the quart that would mean that each one of these holds
Y2 cup, wouldn't it?
SUPERVISOR: Exactly. Now, tell me. How could you make sure that you were preparing enough food for lunch but not too much? I'm assuming you knew exactly how many people you're serving, as you should in any elementary school by 9:30 a.m. at least. Let's take beans for instance.
61

MANAGER: Well, let's see. The buying guide says that one number ten can of beans gives 24 half-cup servings or 48 one-fourth cups. I guess the first thjng I'd have to decide is what size serving I intended to give that day.
SUPERVISOR: Exactly! What would help you decide that?
MANAGER: Well, I guess I'd look at the menu and see if we were having two vegetables or three. If we were having three I'd just give one-fourth cup of each. But if we were only having two, I'd give a fourth cup of one and a half cup of the other.
SUPERVISOR: Right again. Now, what would help you to decide which vegetable you were going to give the larger serving of?
MANAGER: I guess I'd give the larger serving of the most popular vegetable.
SUPERVISOR: Well, maybe. But what about vitamin C? You know it takes a half cup of some vegetables or fruits to give the day's requirement, but only onefourth of others.
MANAGER: I hadn't thought about that! Where would I get that information?
SUPERVISOR: Right here on the back of the GA-2. See the foods richest in vitamin C are listed here and it only takes one-tourth cup of these. The.ones not so rich are'in this second column.
MANAGER: (Scanning GA-2) I don't see green beans here at all'.
SUPERVISOR: That's right. That means they don't have enough vitamin C to make them a reasonably good source. Let's look at a menu. This one has as it's vegetables cole slaw and green beans. In this case, how would you divide your servings?
MANAGER: Well, since there aren't any other vegetables at all on here, I guess I'd have to give one-half cup of slaw and one-fourth cup of beans, right?
SUPERVISOR: Right, except that if your slaw is made up of fresh cabbage and green peppers, the green peppers are very high in vitamin C. Then you could afford to give a smaller serving of slaw and a larger one of beans. Now, to get back to planning the amounts. What two things would you do to insure that you prepared enough and that you didn't give out?
MANAGER: Well, I guess I'd first calculate the number of cans I needed by dividing the number of people I'm going to serve by the number of servings in the can. If I'm going to serve 480 people and there are 48 one-
fourth cup servings in the can, and I plan to give Y2 cup
servings -why, I'd need ten cans.
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SUPERVISOR: So far so good, but I think you'll have to go another step. Some of our servers are pretty heavy handed and maybe last time you had green beans, you served a half cup to each person.
MANAGER: I get the picture l I'm going to have to be sure to tell the servers what size serving of each thing they're to give and explain why then I'd better see to it before serving starts so that they have the right size dishers.
SUPERVISOR: Right l Now, let me ask you this. Your Buying Guide only gives the number of quarter-cup servings and half-cup servings. There might be some occasions when you'd want to give one-third of a cup. How could you figure it?
MANAGER: Well now one-third of a cup is half-way between one-fourth and one-half. If there were fortyeight quarter cups or twenty-four half-cups, then I guess there would be thirty-six one-third cups to the can.
SUPERVISOR: Exactly right!
MANAGER: But when might I be able to give onethird cup servings?
SUPI:RVISOR: Oh, there would be a good many times. For instance, this menu has irish stew, turnip greens, celery sticks, bran bread, mil k, butter and banana pudding. How many vegetables are there?
MANAGER: Well, counting the vegetables in the stew and the bananas in the pudding, the children would be getting vegetables from four different sources.
SUPERVISOR: Right, and since some of the vegetables in the stew have vitamin C,.and since bananas have a little bit, although not enough to be listed as a good source; you could, I think, give just one-third of a cup of turnip greens on this day. Or take a junior high or high school. They have to give larger servings than the elementary schools. They would use a third of a cup, or a number 12 disher instead of the smaller number 16. If there were three vegetables and fruits, they might use one-third of a cup of each one.
MANAGER: Yes, or they could use one-half cup of one, such as mashed potatoes, and two one-quarter cup servings of the others.
SUPERVISOR: Yes. That would be true even if each of the two quarter-cup servings came from the second group of vitamin C. Because together they would give one-half cup.
MANAGER: Well now, what else is there that's important about.weights and measures?
SUPERVISOR: A great many things! For one thing, I can't even begin to tell you how important it is that all

meats that are brought into the cafeteria be weighed when they're first delivered, and any shortage reported to the dealer. Do you realize that if you just had a shortage of two pounds each day at sixty cents per pound that would mean over $200 in a year's time?
MANAGER: I wouldn't have dreamed it would come to that much I
SUPERVISOR: Another thing, if you don't have good scales and you have to measure, do you know the difference between dry measure and liquid measure cups?
MANAGER: No, I don't believe I do.
SUPERVISOR: The liquid measure has a lip so that liquid won't spill. The dry measure should be flat on top so that the sharp edge of a spatula can be used to level it off and, by the way, never use your hand to level off flour, it packs it. Otherwise you have to take a great deal of time getting your flour level. And, speaking of liquids, you know a great many of the cooks think that this number I0 can holds a gallon, and they use it wherever a recipe calls for a gallon.
WORKER: Well, isn't it a gallon?
SUPERVISOR: No. Let me show you. Now you fill this can as full as you would fill it with water.
(Worker fills) Now pour it into this gallon cup.
(Worker pours) Is it full?
WORKER: No it's not.
SUPERVISOR: See how many mOI-e cups it takes to fill the gallon cup all the way to the rim. (Worker does so) It lacks four cups of being a full gallon, doesn't it? Do you see how this could affect a recipe?
WORKER: I'm learning more all the timel I'll bet my cakes are going to be better from now on!
SUPERVISOR: Everything will! Now I want to show you a good quick frosting that's delicious and unbelievable.
(Makes quick frosting. Helper flashes recipe on screen with opaque projector. Supervisor tal ks as she works. Emphasizes importance of water being boiling.)
Now, I'll show you something else. Let's cut the cake before we frost it. (Dips baker's tool in pan of hot water and cuts cake, then frosts it. Manager and worker help, each doing one cake.)
Now, let's put the cake down front on these tables. I'd like for everyone to have a piece and at the same time pick up one of each of your equivalency charts so you will have one to post at school.

Practical exercise: example

The following example shows how to determine the correct amount of food be prepared for a given menu and for a known number of people eating. It also explains how to determine the size scoop to be used in serving.

The following menu was served in an elementary school to 450 people.

chili and beans turnip greens gingerbread with
butterscotch peach sauce

milk cornbread butter

Questions:

1. Which vegetable or fruit contains vitamin C?
2. According to the chart on the back of the GA-2 form, how much turnip greens would be needed in order to supply the necessary vitamin C?
3. How many Y2 cup servings to each number 10 can of tu rn ip greens?
4. How many cans would be needed to supply each person one-half cup?
5. Does this mean that it would always take 30 cans of turnip greens to serve this number of people?
6. What about the tomatoes used in the chili and beans? Could they not be counted as helping to meet vitamin C and vegetable requirements?
7. What size scoop should be used for serving the turnips?

HOW MUCH DOES IT TAKE TO MAKE A POUND?

2 Cups Sugar 2 Cups Butter or Lard 1 Quart Flour + 1/3 Cup 5 1/3 C. Sifted Dry Eggs 3 C. Cornmeal 33/4 C. Macaroni (Dry) 71/4 C. Noodles (Dry) 5 C. Rolled Oats (Dry) 6 C. Spaghetti (Dry) 4 C. Pecans 3 1/4 C. Peanuts 3 C. Raisins (Dry) 31/4 C. Non-Fat Milk (Dry) 1 1/3 C. Honey (Strained)

Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound 1 Pound

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ABBREVIATIONS YOU SHOULD KNOW

tsp

Teaspoon

TB

Tablespoon

oz

Ounce

Ib

Pound

C

Cup

qt

Quart

gal

Gallon

NO.

Number

WT

Weight

FL

Fluid

#

Lb or Number

COMMON CAN SIZES YOU SHOULD KNOW

#10 Can #3 Cylinder #2Y2 Can #2 Can #1 Can

12 to 13 Cups 3# 3 oz or 46 fl. oz
3Y2 C
2Y2 C 1 Cup (ready to serve)

3 Teaspoons 2 Tablespoons 4 Tablespoons 8 TabJ.espoons 12 Tablespoons 16 Tablespoons 2 Cups 2 Pi nts 4 Cups 4 Quarts 8 Cups 16 Cups 8 Quarts 4 Pecks 16 Ounces

1 Tabl espoon 1/8 Cup or 1 Fluid Ounce 1/4Cup 1/2Cup 3/4 Cup 1 Cup 1 Pint 1 Quart 1 Quart 1 Gallon 1/2 Gallon 1 Gallon 1 Peck (2 G111ons) 1 Bushel (8 Gallons) 1 Pound

MEASURES FOR PORTION CONTROL

No 6 No 8 No12 No16 No 24

2/3 Cup 1/2 Cup 1/3 Cup 1/4 Cup 2 2/3 Tablespoons

(Handout material for lesson 6)

RECIPES

Plain Cake - Based on 1-2-3-4 Recipe Yield: 2, 18 x 26 inch baking sheets

Ingredients
butter sugar flour eggs, dried

Measure
6C 3 qt 4% qt sifted 1 qt

Weight
3# 6# 4# or 24 whole eggs

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milk, dried baking powder salt vanilla *water

l%C Y4 C + 2 Tb 1 Tb 2 Tb 2% qts

*N ote: If fresh eggs are used, use on Iy 1Y2 qt water.

Method: Cream butter. Add sugar. Cream thoroughly. Add dry eggs to sugar and butter and cream with these. Sift together flour, dry milk, baking powder, salt. Add alternately with water, beginning and ending with dry ingredients. Add vanilla just before last bit of dry ingredients.

Quick Frosting

For 3 baking sheets 1% qt coconut optional

3# sugar 4 tsp (1 Tb and 1 tsp) Cream of tartar 1/3 C vanilla 16 unbeaten egg whites 1 qt boiling water

Mix together in mixer bowl all ingredients except water. Mix just a little. Then add boiling water. Mix on high speed until it will stand in peaks.

Lesson 7
BREAD MAKING
This lesson is not primarily a food preparation lesson, although some excellent recipes are included. Instead, its purpose is to introduce the best techniques for making different types of bread and to include certain principles of work simplification as:
Assemble all tools and all materials needed to do a job before beginning that job.
Learn to use both hands, rhythmically, at the same time.
Eliminate steps which do not add either to the quality or the appearance of a product.
Rolls or bread
1. Weigh flour and dry milk.
2. Weigh sugar and salt. 3. Weigh yeast.

4. Measure oil or melted shortening in a liquid measuring cup.
5. Measure warm water and pour into mixer. Turn to low speed.
6. Add yeast, then sugar and salt.
7. Put splashguard on mixer. Add scoopful of flour, then oil.
8. Turn mixer to higher speed, add flour rather rapidly.
9. As dough gets heavier, slow the mixer speed.
10. When all flour is well mixed into roll dough, stop mixer.
11. Put the bowl of roll dough (either the mixer bowl or a bowl into which the dough has been emptied if th.e mixer bowl is needed for another operation) on a dolly, can, or table so that it is just below the level of the table. Let the dough rise while the pans are prepared, butter is melted; and flour is spread lightly on the bread table.
12. The pans should be put right side up into a pan rack drawn up on the side of the baker opposite to the sidc on which the pan of dough is situated. Pu t one pan on brcad table.
13. Dip up with a bowl or hands the amount of dough that can be handled easily. Knead lightly.
14. Roll dough but on table only to normal arm's reach.
15. Using a Moline roll cutter; cut all of this batch of dough.
16. Using both hands, pick up two rolls in each hand and begin putting on bun pan in rows, thc rows to be side by sidc.
17. Whcn thc pan is filled, brush with melted butter 'and put in pan rack to risco
18. Gather up scraps. Put to one side.
19. Rcpeat stcps 13-18 until all dough uscd. Thcn takc all scraps, work togcthcr and rollout.
Cornbread
To makc cornbrcad, wcigh all dry ingrcdicnts and sift togcthcr. Mcasurc all liquid ingrcdicnts (including shortcning) togcthcr. Combinc thc two as quickly as possiblc. Pour into grcascd baking pans or pans spraycd with Food Rclcasc and bake at 4500
It is much bcttcr to usc buttcrmilk in making cornbrcad than to usc plain milk or dry milk solids and watcr, but

buttermilk is easily made from dry milk solids and water using a commercial buttermilk as a start the first time. The important point here is to make the first batch of buttermil k the day schaal opens and never let yourself run out.
Food release is a silicone preparation approved by the FDA for use around food. Sprayed lightly on a pan it will prevent food from sticking for several bakings. The pans need only be spra,yed once each day and need to be washed only at the end of the baking period. This is a great advantage, especially when making cookies or muffins. These items can be emptied out of the pans as they come from the ovens, after allowing a few minutes to cool slightly, and the pans can be reused immediately. This is a tremendous saving in pan washing time.
This same preparation sprayed in pans in which macaroni and c.heese are to be cooked, or in steam jacketed kettles before use, cuts down on pot washing.
Muffins
The same principles apply as when making cornbread. All dry ingredients are weighed together. All liquid ingredients are measured and mixed together and the two are combined as quickly as possible and stirred (not beaten) only until there is no trace of dry ingredien.ts which have not been dampened. The batter should be lumpy, not smooth. Overmixing not only takes additional time, but results in a muffin which is heavy, small for its weight, misshapen and full of holes or tunnels. A muffing properly mixed is light, large in size in proportion to its weight, and has an even texture.
It is best to use food release and spray muffin tins once. They can be reused several times and washed only when all muffins have been baked.
If no food release is available, grease all muffin tins. Put a fairly large amount of flour into each muffin compartment, put another tin over the first and, holding the two together, flip flop them back and forth. Continue this procedure with different tins until all of the original flour has been used.
If blueberries are to be mixcd in muffin batter, the berries shoUld be emptied into a collander and cold watcr should bc run slowly over them, rinsing off the excess juice and color. The berries should be folded, not beatcn into thc batter.
Raisins should also bc rinsed in cold water and drained before usc in muffins.
Biscuits
The trouble with most biscuits is that they have had
65

too much flour worked into them and have been handled too much.

A proportion of 1/3 cup liquid to 1 cup of flour and 1Y2 tsp of baking powder to each cup of flour is best.

No extra flour should be worked into the biscuits when they are turned out onto the board for rolling. The dough should be velvety and should be handled lightly.

No grease is needed on biscuit pans. There is enough shortening in the biscuits to prevent sticking.

Biscuits should be placed on the pan using both hands simultaneously.

Do be

Here is an excellent pan coating which you make yourself from commodities:

Dobe

1/3 flour

(5#)

1/3 shortening

(5#)

1/3 vegetable oil

(5#)

yellow coloring

Cream the shortening and flour to a stiff paste using the batter blade of the mixer. Add oil until the consistency of mayonnaise. Add a small amount of yellow coloring. There is no need to refrigerate this mixture, which you simply brush on baking pans with a pastry brush.

The plastic tubs you get marshmallows in make excellent containers for dobe. Put marshmallows in plastic bag. (Be sure to remove your marshmallow label and label the tub dobe.)

Rolls or buns

Pick up a ball of dough, trying to let it keep that same shape. Put it on very lightly floured table. Roll lightly from center. Fold dough in thirds so it can be picked up. Pick up and place on pan. Open out, pat to edges of pan, lightly roll dough even. Now cut the dough to whatever size and shape you wish, using a moline cutter, a hot dog bun cutter or a dough divider set to the size you wish. But do it on the pan. If using a moline cutter, then pull out the excess pieces. Drop all pieces into a pile and work together all at once when finished with rest of dough. Brush with melted butter. Let rolls rise. Bake at 400 (37 5 in a convection oven.)

Extra note for hot dog or hamburger buns: When you roll the dough out, butter half of it, but not all the way to the edges. F01 d the dough over and pi nch the

66

edges. Re-roll before folding to put on pan. Buns will open, but not fall apart.
French Bread
Don't grease the pan. Sprinkle it heavily with meal. Don't brush with butter because butter gives a tender crust. You want it crusty.
Pizza
Coat the back of the pan with pan coating. Roll dough, fold in thirds, put on pan and pat or roll out not quite to the edge. You don't want it to go over the edge. Cover with a second baking sheet and bake at once in a hot oven for only 5-10 minutes. Just long enough to dry out. Stack in sheets in refrigerator or freezer until pizza day, then finish.
Sweet Rolls
When you mix cinnamon and sugar, mix a little vegetable oil with it so the cinnamon won't flyaway. Jello is good for use in sweet rolls also.
When you roll up cinnamon rolls, roll toward you. Start at a corner, roll diagonally toward you about half way down. Then start at the other corner, rolling toward you until the roll is completed. Seal off the ends with a quick hand chop. Other sweet rolls you can make from a cinnamon roll roll up are butterfly and oak leaf rolls.
Strips of sweet rolls can make snctils, coffee cake, braided coffee cake, crescents, knots and twists.
You can make your own fillings such as cherry, pineapple or blueberry to garnish or fill individual coffee cakes.
Always plump your raisins before using by putting them in hot water, then drain. When you sprinkle raisins on the dough, roll them in lightly before starting to roll up your roll.
When you take your sweet rolls out of the oven, brush immediately with karo, honey or molasses while still very hot. Seals and glazes- apply the string icing after rolls cool.
Braids
Roll three half pound pieces of dough into strips. Put the strips side by side, slightly apart, but coming together at one end. Pick up the two outside strips leaving the inside strip alone. Crisscross the outside

strips by putting "outside in, inside out" just as in braiding hair. Pinch ends.
Loaf bread
Slap the ball of dough down on the table and roll out slightly. Fold in overlapping thirds, using fingers, and starting at upper edge, roll toward you. Chop ends with hand or heavy blade.
Put five loaves in a two inch steam pan, crosswise. Start with center loaf, then the two end loaves, then the other two. Butter thoroughly so they come apart easily when baked. This gives uniform loaves, all the same size, not humped.
Special note
Make your own proofing oven by draping a pan rack with a heavy plastic drop cloth (from building supply house.) Put a pan of hot water on the bottom rack. This gives warm, moist heat for allowing rolls to rise without drying out.
Handout Material for Lesson 7
PRINCIPLES AND SPECIFICS YOU SHOULD HAVE LEARNED FROM BREAD MAKING PROGRAM
Post this in your cafeteria
Things you should have learned (or had re-emphasized) at the session on bread making:
Weighing is quicker and more accurate than measuring or "dipping up" ingredients and the results are better.
Good work habits include having all tools conveniently located and at the proper working level.
Use both hands in any operation where possible, and use them simultaneously, not one after the other.
Combine all possible operations, such as weighing dry milk on top of flour instead of emptying the pan and then weighing the milk.
Whenever possible, eliminate any unnecessary operations such as greasing pans for biscuits.
There is a proper technique for mixing all things. You beat cakes, but you do not beat muffins. You barely mix liquid ingredients with dry ones.

Never turn a mixer on high to begin with, especially if it has dry flour in it.

There is a proper oven temperature at which to cook each specific item. Temperature affects the quality of the product you are preparing. These specific temperatures,are:

rolls muffins cornbread biscuits layer cake fruit cake
chocolate cake loaf cakes
angel cakes

400 degrees 425 degrees 450 degrees 475 degrees 375 degrees 275 - 300 degrees (depending on amount of fruit and thickness of cake) 350 degrees 315 - 325 degrees (depending on thickness) 315 degrees

Make buttermil k from reconstituted dry mil k. You shOUld keep a supply of at least 4 gallons of buttermilk made up at all times.
Buttermilk is better for making many things than is sweet milk.
Among these are:
cornbread devil's food cake gingerbread some types of muffins some types of biscuits
Flour pans quickly both muffin tins and baking sheets, by using the method described.
Rinse blueberries gently with cold water and drain, and gently stir them into the batter.
Rinse raisins in cold water and drain before adding them to batter.

Recipe for cornbread used at training session
Makes 4 pans thick or 5 pans thin cornbread
12# meal 1 qt + 2 C (1 1/8#) dry eggs or 36 fresh eggs 1%C baki ng powder 1/3 C + 2 tsp soda %C salt 2 gal + 1 qt buttermilk 63/4# melted shortening 1% qt water if using dry eggs
Sift dry ingredients together. Mix other ingredients and add at once. Stir only until dry ingredients are dampened.

67

Pour into greased, floured baking sheet. Bake at 450 degrees for 25 minutes.

Rolls

Ingredients
flour dry milk yeast sugar salt melted shortening warm water

100 Rolls

240 Rolls

5# Y2C Y2C %C + 1 Tb 3Y2 Tb Y2C 1Y2 qt

12# 1 C + 3 Tb 1 C + 3 Tb 7/8 # or 2 C Y2C 1C Y2 gallon + 22/3 C

480 Rolls

720 Rolls

24# 21/3 C 21/3 C 1/34 # or 1 qt 1C 2C 1 gallon + 1 qt 1 1/3 C

36# 1:4# 3Y2 C 23/4 # 1# 3C 23/4 gallon

Weigh flour. Weigh or measure dry milk directly on top of flour. Weigh sugar. Weigh salt directly on top of sugar. Weigh yeast. Pour warm water into mixer. Add yeast and mix slightly. Add oil, sugar and salt. Mix slightly. Put on splash guard. With mixer on medium speed, add flour, dry milk mixture; decrease speed of mixer as dough gets heavier. When all flour has been added let mix beat for about ten minutes longer. Put as much dough as can be handled at one time on a lightly floured board. Handle dough as little as possible. Roll 3/8 inch thick. Cut with roll cutter. Using two hands dip two rolls at time into butter. Fold as they are placed on pans in rows. Let rise until dOUble in bulk. Bake at 400 degrees.

Cornbread

Ingredients
meal dried eggs sifted baking powder soda

1 bake pan 4#
2C
!4C 2Tb

salt

!4C

buttermilk 3 qts

4 pans thick or 5 pans thin bread
12# 1 qt + 2 C (1 1/8#)
%C 1/3 C + 2 tsp
%C 2 gallons + 1 qt

8 pans thick or 10 pans thin bread
36#
2Y2#
1Y2 C 2/3 C + 1 Tb + 1 tsp 1# 4Y2 gallons

68

melted shortening water

1% C 2C

4Y2 C (2:4 lb) 4V2#

1Y2 qts

3 qts

12 pans th ick or 15 pans th in bread

36# 33/8# 2!4 C 1 C + 2 Tb 1Y2# 63/4 gallons 63/4 # 1 gallon + 1 pint

*Note: If fresh eggs are used, use 6 eggs for each cup of dry eggs, and omit the water.

*Some prefer to double the baking powder and triple the shortening in this recipe.

Sift dry ingredients together. Mix other ingredients and add all at once. Stir until all dry ingredients dampened. Pour into greased baking sheet. Bake at 450 degrees for 25 minutes.

Muffins-raisin or blueberry

Ingredients
flour sugar salt soda baking powder eggs
oil buttermilk raisins
or bl ueberries

3 bake pans or 210 muffins
5Y2# 2# 3 Tb 1 Tb + 1 tsp %C 12 fresh or 2 C dry + 2 C water 3C 3 qt 1 qt or 3C

4 bake pans or 280 muffins
71/3# 2Y2# 1/3 C + 2 tsp 2 Tb + 2 tsp %C 1Y2dryor3C + 3 C water 1 qt
2 qt or 1 qt

Sift together all dry ingredients. Mix together all liquids. Pour all liquids into dry ingredients and stir just enough to wet dry ingredients. Do not beat and do not try to stir out all lumps.

If using raisins, stir these in at same time as liquids. If using blueberries, rinse and drain and very carefully stir into batter. Using a No. 20 di pper, dip into greased muffin tins. Bake at 450 degrees.

Homemade Buttermilk Use 1 C buttermilk to each gallon of reconstituted milk.

1 qt dry milk solids - to make gallon of milk. 4 qt warm water

Reconstitute milk, add buttermilk. Set on top of oven overnight and let turn, or fix in morning and set on top of stove then put into refrigerator before leaving for home.

Save J!2 gallon of this buttermil k each time to start the next batch.

Biscuits

Ingredients
flour baking powder salt dry milk
shortening water

18 100 180 360 720

3C

3J!2# 7#

14# 28#

1J!2 Tb J!2C 1J!2 tsp 2J!2 Tb 1 C 114 C
J!2C 1J!2# 1 qt + 1C

1C 1/3 C 2J!2 C
2J!2# 2J!2 qts

2C 2/3 C 1 qt + 1C 5# 1 galIon + 1 qt

1 qt 1 1/3 C J!2 gallon + 1 pt 10# 2J!2 gallons

Sift all dry ingredients together. Mix shortening and milk (or water, if using dry milk) into dry ingredients. Toss lightly onto lightly floured board. Roll and cut. Bake at 475 degrees.

lesson 8
SANDWICH MAKING AND OTHER RELATED ACTIVITIES
Sandwich making is done in every school lunchroom and soup-sandwich menus are a favorite with students. Sandwich making techniques of the type practiced at home, where one sandwich at the time is completely made, are out of place in the school kitchen.
In order to make sandwiches in the number required for school, a few old techniques must be unlearned and some assembly-line techniques adopted. The same thing is true of some related activities such as deviling eggs and filling celery sticks.
A plastic lined pastry bag, large enough to hold at least a quart of mixture and with tips large enough to permit a sandwich spread or deviled eggs mixture to flow smoothly through are invaluable helps in all three of these activities. A no. 9 tip is best. The tips used for filling eggs and celery shoUld be decorative.

To fill the bag, first drop in the proper tip and push it through at the bottom. If the tip is too large to protrude through the end of the bag by about one-half inch, the end of the bag may be snipped off sufficiently to permit the tip to come through. Fill the bag only
half full. Then fold in one side, then the other, and
roll the top down. Grasp the rolled down top firmly with one hand and guide the tip with the other. When the operation is completely finished, the tip should be taken out, washed and sanitized and the bag should be washed in clean soapy water, rinsed, sanitized and hung up until dry, then stored.
Sandwich making
Get set up.
Every operator needs:
baking sheets
bread
sharp knife
large bowls or medium sized pots of each kind of
sandwich spread
size 20 scoops or 1 scoop and 1 pastry bag with tip
~ quart cup of hot water
2 large plastic bags taped to table for bread ends and bread wrappers
wax paper and damp clean cloths to cover finished sandwiches
rack to hold baking sheets of sandwiches
Procedure
If two people are working at the same table, put bread between them. Each should have her own sandwich
mixture. Tape the plastic bag to the table, one on each
side of operator. Slit the bread paper from end to end starting at end nearest operator. Drop bread into bag.
Pick up seven or eight slices of bread in each hand at
the same time.
Starting in the center of the pan at the end nearest the operator, drop slices of bread side by side up the middle of the pan and down the sides covering the pan.
Filled sandwiches
For a soft mixture, such as cheese and pimento, fill the
pastry bag half full. Fold each side toward the middle
and fold the top down. Grasp the top of the bag with left hand (if right handed) and with the right hand
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squeeze out mixture onto bread, in a ribbon all the way down the rowan the outer right edge (if operator is right handed).
With spreader, spread mixture on each slice, going swiftly across each row of bread.
Now, again using both hands, drop two slices of bread on each sandwich. One slice is the top of the first sandwich. The other is the bottom of the next. Now put filling on these sandwiches. But if two different sandwiches are being served, let the top layer be the other kind. Then only one pan of sandwiches at the time needs to be on the steam table and one server can pick up a sandwich of each type at the same time.
Toasted cheese sandwiches
Drop the cheese on the sandwiches in the same manner that bread was dropped. Do not top.
Meat sandwiches (such as bologna and luncheon meat)
Mix mustard and mayonnaise, apply to bread with pastry bag. Drop meat in same manner as bread. Cover with two sl ices of bread. Repeat with dressing and meat. Cover with bread.
After sandwiches are maje (except open faced sandwiches) cover with waxed paper and then with a damp cloth to keep moist. If possible, put into freezer for about 30 minutes before attempting to cut.
Put pans of sandwiches into bread rack and put close to the serving counter for convenience in serving.
Boiled eggs
If a steamer is used, put the eggs in a 6 inch perforated pan and steam for 18 minutes.
If a stock pot is used, put salt in the water. Cover the eggs with cold water. Cover the pot, bring up to the boiling point, remove the lid and keep just below the boiling point for about twenty minutes.
In either case, immediately after cooking, put the eggs into cold water, crack the small end of each and return to the cold water for about five minutes. Roll each egg between the palms of both hands sufficiently to break up the shells and cause them to slide off. Rinse all eggs after shelling to be sure all bits of shell are removed.
Deviled eggs
After shelling, use a sharp knife to split the eggs in half lengthwise. Place the whites in rows on baking
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sheets, drop the yol ks into a bowl to be made into deviled egg mixture.
Use a pastry bag with a decorative tip to fill the whites. Start at the top of the row and come down the first row, then back up the second, until the pan is filled. To make an attractive egg, with no spilled over yolk, hold the bag straight up over the white, squeeze out the desired amount of filling, press slightly down with the tip and lift straight up.
Sprin kle the eggs with papri ka, garnish the pan with celery leaves.
Stuffed Celery
As the celery sticks are cut, they should be placed on a baking sheet in rows. They should then be filled with a pastry bag in the same manner as the eggs.
Covering pans of cobbler with pastry
Rollout the pastry as thinly as desired, using a 15 inch rolling pin (a steam table pan is 12 inches wide). This allows 3 inches for dipping down into the pan enough to cover the cobbler and to make an edge.
Put the rolling pin across the top of the pastry (on the board) and using the width of the pin as a guide, use a sharp knife to cut a 15 inch strip of dough.
Now put the rolling pin at the bottom of the strip. Pull the dough up onto the pin and pat it there to temporarily "glue" it on. Then quickly roll the pastry up onto the pin and just as quickly roll it out onto the 14 inch deep pan of cobbler. (This whole operation takes approximately one minute.) Use a fork to crimp the edge and cut several slits in the crust for steam to escape.
Roll another like strip of pastry out onto a baking sheet and use a moline roll cutter to cut extra pieces to be dropped onto the cobbler after the first crust has all been served. Brush the pastry with mel ted butter before using cutter.

Lesson 9
WORK SCHEDULING
Work scheduling is one of the most helpful of all the "controls" practiced by management. It is helpful to the manager and helpful to the worker as well. It eliminates the time-consuming talking over of the menu every morning. It lets every worker get immediately to her job. It lets the manager get on with her work instead of having to answer endless questions about "How many cans of this or that do you want me to open 7" or "Wh ich one of the peanut butter cookie recipes do you want me to use?" Work scheduling insures that all jobs will be done and that each person will carry a fair share of the load, both of cooking and cleaning. It also insures that all the jobs will be done at a time that will give most efficiency.
Yet most managers shy away from work scheduling because they consider it time consuming and unnecessary and because they don't know how to do it.
In the beginning, the making of work schedules and schedule cards may be time consuming, but with. a very little practice it will be found that making a day's schedule and the accompanying work cards will take ten minutes or less of time. Those people who have practiced making and using work schedules say, "I'd feel like a cripple without my schedules."
Work scheduling simply means this:
1. The manager studies the menus a few days in advance. She notes:
Wh ich days have the hardest menus.
Which days have easy menus. These are the days when extra cleaning duties can be assigned.
What preparation must be done for each menu and on what day this must be done.
2. The manager takes a single sheet to be used as a master schedule for each day. This sheet is for her benefit and on it she will write the menu and the prep reparation that has been made for this day. She will write the name of each worker at the top of a column, and under that worker's name she will write, in as few words as possible, each thing that she expects that worker to do that day. With a form like this it becomes readily apparent

UNIT IV
PLANNING
who will have time to help others or do cleaning jobs on any given day. If, for example, the menu consists of pizza, english peas, carrot stix, milk and applesauce with strawberries, what will the dessert cook be doing? Shall she be assigned to help watch the pans of pizza or clean the storeroom, or both? And so it goes.
In order to schedule work properly, a manager must know what is the reasonable length of time that is needed to do any given job in her school. She must also know how long it takes to cook any given item and must ~chedule the use of equipment as well as of people's time.
It is a good idea to make a week of master schedules at one time, noting on each those cleaning jobs to be done on that day, as well as the cooking jobs to be done. This insures that everything necessary will be done.
On the day before the menu is to be served the manager should make individual work cards for each worker, listing all the things that that worker will be expected to do that day. The card should be written as simply as possible and should contain only essential information such as:
Mary
Meat Loaf - recipe D-32-b. Use 37# beef 37# pork 20# cheese
Prepare chicken for tomorrow - 8Y2 cases
11 :10 - meat loaf on counter Serve Clean'steam table Mop
9n her own daily schedule there would be no need for a manager to put those things that are completely routine. Instead, she should note those things of which she needs to be reminded, such as taking turkeys out of the freezer five days before they are to be used, or ordering meats at least five days before delivery is expected.
Following is an example of one day of work scheduling.
The menu for the day in questions is: pork chops, sweet potato souffle (using dehydrated potato flakes), apple, celery and raisin salad, milk, rolls, butter, fruit cocktail cake.
The menu for the following day is: fried chicken, black-
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eyed peas, butter, milk, carrot, pineapple and raisin salad, onion cornbread, apple pie with cheese crust. Preparation The jobs that will have been done the day before the pork chops menu is to be served will be:
pork chops washed, counted, salted and peppered fruit cocktail cake made sweet potato flakes reconstituted and put in
refrigerator It will be noted at once that:
1. the dessert has already been made. Therefore this cook can help with cooking the pork chops, always a big job, and she can also make up her pie crust for the nex t day.
2. The cook making sweet potato souffle only has to mix up her ingredients, put the souffle in the pans and heat a very short while before serving. Therefore she can help the bread cook make the rolls for today and the bread for the soup menu a few days hence.
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Menu pork chops sweet potato souffle apple, celery and raisin salad milk rolls butter fruit cocktail cake
To be fed - 475 (elementary school) Manager and 5 workers

Date:

_

Prepreparation
Manager
Put turkeys in refrigerator (4 cs)
Order Produce Fri. Mon. Tues.
Boston butts Swift

475 pork chops counted, prepared

cake made

Meat Worker #1 (Mary)
Cook pork chops (Sara helping)
Prepare tomorrow's chicken - 6% ex. (Sara will help)
Serve Clean steam table Mop

Dessert
Worker #2 (Sara)
help Mary pork chops chicken
Cut cake Make pie crust Serve Clean milk box

Bread Worker #3 (Jane)
500 rolls and 30 loaves of bread (Ann will help)
Dishroom and dishroom cleanup (wash machine)

sweet potato flakes reconstituted and refri gerated
Vegetable Worker #4 (Ann)
sweet potato souffle 14, 2" pans 6 pkg. m.m. bake at 10:30
Help Jane with rolls and 30 loaves of bread
Wash mixer
Dishroom and general cleanup

Make teacher's tea and coffee apple, celery raisin salad Salad and General Worker #5 (Doris)
make teacher's tea and coffee
apple, celery, raisin salad
wash pots
serve
wash pots

""-J W

Individual Worker Cards
Mary 475 pork.chops (cook) Prepare 6% cs. chicken
for tomorrow Serve Dean steam table Mop

Date Sara helping

Ann Help Jane 500 rolls 30 loaves bread Catch trays General cleanup

Date

Sara
Help Mary Cook 475 pork chops Prepare 6% cs chicken
for tomorrow
Cut cake
Make cheese pie crust
Serve
Clean milk box

Date

Jane
500 rolls 30 loaves bread
Dishroom and dish room cleanup (Wash machine)

Date Ann helping

Doris
Teacher's tea and coffee
Apple, celery, raisin salad 1 box apples 6 bunches celery 3 qts raisins
Pot washing
Serve
Pot washing

Date

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Lesson 10
WRAP UP
The planning and production of a work simplification program to be shown a large group will constitute the final examination for this course. Emphasis will be on:
selection of particular techniques which will exemplify certain work simplification principles
responsibility for the making of complete lists of the equipment and materials to be used by the individual.
helping to schedule all of the operations in such a way as to assure a smooth presentation
responsibility for placement of own equipment and supplies for efficient usage
ability to perform the given operation
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APPENDIX
MORE WAYS TO SAVE LABOR AND TIME
1. HINTS FOR MANAGERS
Arrange the kitchen in a common sense manner with preparation stations adjacent to mixers and bake ovens or to sinks and refrigerators depending upon the items being prepared.
Have a definite place for all tools. Keep them there except when in use.
Decide where each tool should be stored to eliminate steps and motions as the equipment is used.
If certain small items such as measuring cups and spoons or mixing tools are used by several operators, then each of these operators should have these items at her station. They should not be kept all in one place.
Keep equipment in good condition.
Know measurement of pans, scoops and ladles.
Provide such tools as a french knife, chopping board, bowl scraper, french or wire whip, spatual, etc.
Use carts to bring things from storeroom. Put trays on the carts for each department and bring everything needed for a single department or recipe on a separate tray.
Set up a recipe file. Provide transparent cover such as cellophane envelopes for recipe cards.
Train your workers for their different jobs. Maintain good lighting, comfortable working tempera-
ture, order, cleanliness, etc.
Prepare the next day's work as far as possible.
One way to make your day go smoothly and to keep your kitchen clean is to make a work sheet for each worker for the day, week, and month.
Make your assignments out for at least a week or more at a time. Put them out with the recipe the day before you leave.
Remain open-minded to new ideas.
REMEMBER: To understand what to do is knowledge; to be able to do it is skill; to see that it gets done right is service.
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2. HINTS FOR WORKERS
Work at the right height work table. Use stools to bring short workers up to a comfortable height.
Sit while working if possible.
Before beginning work, get set up for maximum efficiency with everything to be used within easy reach and with space already prepared to receive finished product without h;ving to do anything more than turn in place.
Use tools to eliminate repeated manual operations (use a rolling cutter .for continuous roll cutting instead of a single cutter.)
Save time by using correct tools. Use proper knife for the job being done. Often a pair of scissors is better than a knife or a pair of tongs better than a fork.
Never use hands to do a job that a machine can do quicker and better.
Learn to watch and study your movements. Cut down on the number of movements necessary in operation. Try to shorten distance hands travel. Keep body in balance to lessen fatigue.
When working with the hands try to work rhythmically with both hands beginning and ending at the same time.
Always work with both hands. Example: Put lettuce on two salad plates at a time--one leaf on each plate. To serve food onto a plate, pick up the plate with the left hand and bring to the center at the same time that the right hand scoops up the food and bring it to the plate.
When serving foods, make one dip do. It saves time and keeps the line moving.
Never let both hands be idle at the same time except during rest periods.
Cutting boards save time in chopping foods and clean-up is easier.
Let gravity hel p you. For example, when cutting salad materials position the chopping board so that chopped food can be pushed off into a container set just below table top level instead of putting the container on the table and lifting the materials into it.

Avoid carrying items from one place to anotheruse dollies or trays.
When all the ingredients are out to mix, put each one aside after using to prevent clutter. Wipe up spills as you go along. This makes for smoother operation and avoids confusion.
When possible, prepare mixes in advance and store in the refrigerator.
3. FRUIT AND VEGETABLE PREPARATION
Do not cut anything in the hand that can be cut on a board or table.
Large cutting boards and French knives save time in chopping foods.
For hand cutting of vegetables and fruits, line up a handful of celery, beans, etc., on a board and cut through all at once instead of one at a time.
Use two knives instead of one in chopping many vegetables.
Use kitchen shears to cut radish tops and vegetables for salads.
. Use slicer attachment on mixer for raw potatoes, carrots, etc.
Use grater attachment on mixer for grating carrots or cabbage.
Add dry milk powder to potatoes that are to be mashed instead of reconstituting milk first.
Rub hands with fat before preparing squash or other fuzzy vegetables-prevents roughness and irritation of hands.
Whenever possible, serve fruits and vegetables such as carrots, potatoes, tomatoes, apples, pears, etc. in skin. Wash well, using vegetable brush. Saves food value, time and energy.
Cutting stems off spinach saves half the cooking time which means that the color of spinach is preserved.
When washing greens, use warm water with salt for the first wash, finish with cold water. Work from right to left using both hands or use small wire mesh basket.
T ri m waste from vegetables and other foods onto newspaper to save picking up scraps and to speed up cleaning.
Wash small fruits, berries, and vegetables in colander. Saves time.

Undesirable steaming (sogginess) of baked potatoes can be avoided by splitting them open and filling the opening with butter immediately on removal from oven.
Chop canned fruits and fruit cup in wooden bowl with chopper. If chopper is not available, use sharp can.
AI ways save your orange peeling from your fruit cup or jello. Put tht!m in the oven, brown, and then grind for flavoring.
One tbsp. vinegar added to green beans just before they are to be served gives them a fresh flavor.
To keep onion juice from making you cry, peel the day before and put in plastic bag and then into the refrigerator.
To keep pimento from molding, use two tablespoons of vinegar to one cup of water; it will last four to six weeks.
Carrots will be crisper if you add sugar to the cold water used for crispi ng.
Sometimes the heads of lettuce or cabbage are too big. Put any extra in the cam boxes. It will keep for several days.
If you do not have a steamer in your lunchroom, you can still prepare steamed cabbage by putting into a colander and setting the colander into a dishpan half full of boiling water. If preparing steamed cabbage and carrots, cook the carrots separately and add to the cabbage just before serving. It is very pretty and good.
To remove stains from hands caused by vegetables, use lemons to rub hands.
To remove onion odors from hands, wet hands and rub with salt.
When cooking canned vegetables, add a fresh onion.
Cut celery as it comes from crate, first in lengthwise cuts then in crosswise cuts, all the way up the bunch. Push over the edge of the cutting board into colander. Sprayrinse in pre-rinse sink in dish room.
Place carrots on board and make one long cut for carrot sticks. Use french knife.
To prepare lettuce for salad cups, remove the core by inserting knife at the core then turning lettuce once. Let water run through the lettuce to loosen and separate leaves.
For salads (mixed green) cut lettuce wedges. Saves time and feod value.
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If you want peas to get done in a hurry, soak in a container with hot water. Cover the container and let stand for little while; then, put them on in hot water.
If you happen to over-season vegetables with salt, peel two or three white potatoes, put them in with the vegetables to cook, and they will absorb the salt.
From Heloise: To core an apple without having the corer come out at the side, leaving most of the seeds in, do the following: take a long skewer or ice pick and run it through the core leaving about a half inch or so sticking out the other end. Keep a grip on the apple and skewer with one hand and guide the corer with the other, using that nice straight skewer as a guidepost for the blade.
To get all the juice from lemons or oranges that have to be squeezed, first stand in hot water for about five minutes.
To remove skins from tomatoes, oranges, grapefruit, or onions, dip them in boiling water (allow oranges and grapefruit to remain in water 5 minutes). Place in cold water, then remove skins and place in refrigerator. Grapefruit and oranges may also be run through the dishwasher or given a minute's steam in the steamer.
A few drops of almond extract makes canned cherri es taste like fresh r:herries.
When preparing fruit cup, run the oranges through the dishwasher or put into the steamer for a minute. They will peel like a tangerine.
4. BAKED PRODUCTS
For puddings, cakes, biscuits, etc., use dry mixes that are prepared in advance.
Large amounts should be weighed instead of measured.
To avoid pan washing, measure all dry ingredients first, then fats and liquids.
To measure honey or other sticky substances, grease measuring cup first.
When a recipe calls for both shortening and molasses, syrup or honey, measure shortening first, then use same cup to measure the liquid. Molasses, syrup, or honey will not stick.
Use correct tools to save time~measure in largest size, such as one quart rather than four cups; 1 tablespoon rather than three teaspoons.
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Use two hands instead of one whenever possible, such as cutting with two cutters, picking up with both hands.
Use Quick Roll recipe that can be rolled directly from mixing.
In making hamburger rolls, first roll one layer of dough very thin. Brush half or rolled out dough lightly with butter or margarine. Place thinly rolled layer on top and cut both layers at once.
Rollout dough in triangular or square shape then cut in smaller squares or diamond shapes. Saves reworking and rolling dough. Or after kneading dough in mixing bowl transfer dough to baking sheet and pat to desired thickness. Cut with sharp knife or pastry cutter into desired shapes. Use full length of knife blade to separate biscuits or rolls for crusty sides.
Use the baker's tool to cut pizza, cake, cornbread. Also use it to cut wiener buns, hamburger buns and biscuits if you don't have moline cutter.
Use the following pan coating (dobe) to brush on all baking pans and to coat inside of steam jacketed kettle before cooking puddings and other gummy foods:
Blend 5# each of vegetable shortening, flour and vegetable oil to consistency of mayonnaise. Add a little yellow food coloring.
There is no need to sift the flour for a yeast raised dough. Just weigh it. (You still sift flour with baking powder, etc. for cakes, biscuits, etc.)
In summer time keep the water cool. In winter use a little warmer water-82 is correct temperature for dough mixture.
Use a dough hook to mix. Work thoroughly. If your rolls fall while baking, you didn't develop dough properly.
Fermentation period (first rising) is about 45 minutes. If your rolls taste yeasty, you didn't allow enough fermentation time.
If you have to make a second batch of rolls, make this batch while the first batch is rising.
Punch the dough down, then scale it off, that is, weigh out the amount for each pan of whatever you are doing. Amount as follows: rolls, hamburger buns or hot dog buns-5# each pan pizza-2# or less, depending on how thick you want it bread-2# each for regu lar bread pans 1# for each loaf when baking 5 loaves in a 2" steam pan 11# for hr~irl<;

Use two hands to roll two amounts of dough into balls
Throw a small amount of flour at an angle on the bread. Do not use large amounts of flour on table where dough is being rolled.
Instead of cutting strips of crust for cobbler, roll the dough up on the rolling pin, then roll it back out across the top of the cobbler.
For extra cobbler pieces, use your rolling roll cutter to cut dough which has been rolled out on baking pans. All pieces will be the same size and shape.
Should cobblers run over in the oven, sprinkle salt on the spilled juice. This minimizes smoking and facilitates cleaning the oven when it is cool.
Either scoop muffin mixture into tins or pour it from bent No.1 0 can.
Use rubber plate scraper to clean batter out of bowls.
Bake cakes in individual paper cups for variety. Saves pan washing, makes an easier count of servings from a given recipe, assures uniform servings, saves expense because small portions bake in a shorter time. Makes desserts attractive.
To frost cup cakes, dip in frosting. Use both hands.
Cut cake before frosting. Use chart "cutting pizza and cakes" to set tools.
When cutting cakes, dip knife in hot water. This makes smoother cut.
Drop biscuits and drop cookies are time savers. Cooky dough that is rolled by hand and chopped with baker's scraper is fast.
Form a habit of removing beaters from mixer and rinsing them before removing the mixing bowl.
Pie crust for cobbler-use old rolls; cut or chop into crumbs on chopper, mix with sugar and spices, spread heavily on fruits, sprinkle with butter.
Make easy quick pie crust of left over rolls. Brown in the oven.
Bread pudding-use leftover rolls, add raisins. Soften bread in fruit juice over night, mix in the mixer, add proper amount of sugar, eggs, butter, coconut raisins or pineapple tidbits and spices. Place in baking pan and bake until done.
With the remainder of the fruit juice, make fruit sauce for top of confection sugar topping.
Save yeast cans to bake bread in; it makes a nice round loaf. One pound of dough to a can.
QUick pie crust-use regular roll recipe, using butter

instead of shortening. Mix with water until you have a thick paste, pour over meat pies and baste. Butter the top after baking. For a fruit pie, use plain cake recipe the same way. Put butter on the top after baking.
To make pretty designs on a cookie, use a spoon with holes and press lightly.
To mix all dry ingredients together and then sift is a time-saver.
To have uniform slices of bread, set the slicer on the desired size, and slice.
When baking loaves of bread, put a pan of water in the oven also. This keeps the bread moist and delicious.
If the measuring cup is greased for measuring molasses, every drop of it will run out of the cup.
When you slice a cake, keep a slice of bread in your wrapped or covered cake. This keeps the cake moist.
When a custard pie shrin ks from the crust, it has been baked in too hot an oven. The oven should be hot for the first five or ten minutes in order to bake the pastry so it will not become soaked with liquid. Then, reduce the heat or the custard will boil.
The juice in apple and berry pies runs over because the oven is too hot. Turn the oven down to a lower temperature, and let the pies cook slowly after the crust has begun to brown.
When making drop cookies of any kind, drop the spoonfuls of dough in well-greased muffin tins. Instead of spreading, they rise up and make nice uniform sized cookies.
Never add raisins, fruits, or nuts to a cake until the beaten e.ggs have been added and before adding milk. They will not sink to the bottom of the cake.
Brown sugar that is lumpy may be made smooth by allowing sugar to steam in double boiler until smooth.
Brown sugar will keep moist if kept in a jar with a piece of bread in the top of the jar.
Never stretch pie crust to fit a plate as the dough shrinks when baking.
If cakes are put into too slow an oven, they often rise over the sides of the pans and are of very coarse texture. If put into too hot an oven, they brown on top before they have sufficiently risen and in an attempt to rise break through the crust making an unsightly cake. Cake will also crack on top if too much flour has been used. Oven thermometer is almost a necessity.
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Wash flour sifters in soda water, never in soapy water.
For cinnamon rolls mix everything in dough. Put in rolls as regular rolls, and top with frosting.
When making cookies that have to be pressed down, use a glass with a decorated bottom dipped in sugar. Also, the little decorators that come with a cookie press can be dipped in sugar and pressed down. Colored sugar makes a pretty cookie.
5. SANDWiCH PREPARATION
Grind such foods as cheese, onions, meats, etc. for sandwiches.
Instead of untwisting the fastener at the end of a loaf of bread and removing one slice at a time, slit the paper from end to end, exposing all the bread at once.
As soon as the loaf is opened, drop the bread ends at once into a paper bag taped to the table. When all the bread from the loaf is used, drop the paper wrapper into another bag taped to the table.
Pick up a stack of bread in each hand. Beginning at the bottom of the baking sheet, drop two rows of bread slices down the center of the sheet and back down the outside of the pan.
Spread with butter or dressing, put a scoop of filling on each slice, and spread filling to edge of bread with spatula. Place two pieces of bread on top of the spread and proceed as before until stacks are three sandwiches high. Cut with very sharp knife. Place on tray.
Sandwiches will be easier to cut if placed in the freezer for 30 or so minutes. Don't freeze.
Sandwiches made before serving time may be kept palatable by placing a damp towel on the bottom of a flat pan, covering with waxed paper, then stacking the sandwiches. Cover them with waxed paper, topped with a damp towel. Place in refrigerator until serving time.
6. HINTS FOR EASIER CLEANUP
Keep work area uncluttered.
As cans are emptied, remove them at once from the table.
Tape a bag to the edge of the table for waste paper, egg shells, etc.
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Attach plastic bag to del ivery end of food chopper to catch bread and cracker crumbs and other foods to keep them from scattering. Saves in cleaning work area.
Use cooking containers for serving foods when possible (meat loaf, baked beans, etc.). The food will be more attractive and stay warm longer. Saves dishes and labor.
Put washed silverware (handled up) in number 10 cans which have holes punched in bottom. After silverware is rinsed and sanitized, let dry in can.
To remove hard, baked food particles from ovens, add a small amount of household ammonia to pan of water, place pan in oven and allow to stand overn ight. Scrub and wipe out oven.
Scrub strainers with a wire brush or any brush with stiff bristles.
Soak dishes containing starch and sugar in cold water; greasy ones in hot soapy water. Saves time in cleaning; also saves changing dishwater so often.
Discoloration of aluminum utensils can be removed by boiling a number of apple peelings in the utensil.
After using a pan for cooking fish, wash it thoroughly, scald vinegar in it, rinse and dry.
To remove fish odors from hands-wash hands with clear cold water, rub hands with salt, rinse in warm water, and wash with soap.
Put sticky or gummy pans in the steamer for a shot of steam before washing. This loosens food.
7. MISCELLANEOUS KITCHEN HINTS
Use food scraper to qu ic kly remove food from containers, as cake batter, etc.
Use a wire whip beater to smooth gravies and sauces and to reconstitute dry milk solids.
Use food chopper to cut such foods as nuts and raisins. Dampen raisins with water and they will go through the chopper without sticking.
Use an ice cream scoop to place muffin mixtures in tins, to serve mashed potatoes, rice, salads, etc. Saves time and energy and gives uniform servings.
Use egg slicer for cutting hard cooked eggs, cooked carrots, butter, potatoes and other soft foods.
A pair of scissors comes in handy for cutting such foods as meats, all types of fruits and vegetables for

salads, and marshmallows. Dip scissors in water and marshmallows will not stick to the scissors.
Use large bun pans for cooking bacon, sausage patties, meat balls, liver, fish, etc., and cook in the oven. Takes less time and energy watching and cooking.
When making gelatin, heat only enough liquid to dissolve gelatin and sugar. To hasten congealing, use ice water or any chilled fruit juices from canned fruits to make up total amount of liquid. Fruit juices improve the flavor.
A thin coating of butter keeps the cut surfaces of cheese moist.
Do not add salt to large quantities of mil k or cream "' sauce until last, since it causes curdl ing.
To break up nutmeats quickly, put in paper bag and roll with rolling pin.
To peel eggs, cool in cold water immediately, then roll eggs on table to loosen shells. Have pan ready to drop shells in. Saves handling them again when ready to dis'pose of them.
Instead of breading each slice of fish individually, place several pieces in a pan with the bread crumbs and shake pan.
To prepare meat patties, shape meat into loaf and slice, or use scoop.
Meat loaf is more easily served if it is sliced before baking.
Cut four fingers of cheese at once.
Parsley will remain fresh and green if kept in covered glass jar in refrigerator.
Food value can be conserved by using the water in which vegetables are cooked for making gravies, sauces and soup.
When rewrapping prepackaged meat bought in the grocery store for freezing, cut the label from the original wrapping and tape it to the new package. This lets you know at a glance the kind of meat and its weight.
Remove all grease from the top of the soup by throwing lettuce leaves into the pot. They may be removed as soon as all the grease is absorbed.
When chopped boiled eggs are needed those who ,.re fortunate enough to have a steamer may save a lot of time by breaking the raw eggs into a steam pan and cooking in the steamer. The peeling of boiled eggs is eliminated and the eggs may be chopped. It saves a great deal of time.

To bring crystalized honey back to liquid form, place the can of honey on a rack or pan of luke warm water until the crystals disappear. Too much heat causes honey to change color and flavor.
Have separate containers for money on Monday morning - 50 cent pieces, quarters, dimes, nickels, and pennies. It will make wrapping much easier.
When cooking hens, if you do not need the stock, cool it, pour into steam table pans, freeze, take out, and cut into pieces as large as you wish. Wrap in freezer paper for space-saving and use as needed for gravy and soups.
Keep cheese, onions, etc. grated or chopped several days ahead. This saves time.
In flouring chicken, flour a baking sheet full, then sprinkle with cold water before frying; the flour will stick better, and it browns well.
A small amount of nutmeg added to meat loaf improves the flavor.
When flouring chicken or fish put the flour or meal and seasoning in a paper or plastic bag with as many pieces as can be handled easily. Fold the top tight in one hand and shake hard in an up and down motion. This is faster than flouring one at a time. Use small bags for home or large ones for the school lunchroom.
For a quick version of thousand island dressing, stir together chili sauce and mayonnaise and sprinkle with hard cooked eggs.
When you grate cheese on a VCM, cut it in blocks and put it in the freezer for 30-40 minutes. On the other hand, if you want a spread, such as with pimento cheese, leave the cheese out of the refrigerator overnight, and it can be creamed in the mixer or VCM.
Make a mixture of egg and milk, soak chicken over night, flour, salt, and pepper the same as always, and fry.
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CUTTING PIZZA AND CAKES Use TWO baker's tools (dough dividers)
10 Down

9 Down

g Across

8 across 9 down
72

7 across 9 down
63

7 across 10 down
70

8 across 10 down
80

7 Across

Tape this chart to the side of the mixer. Before cutting cake, open up the tools (known as baker's tools or dough dividers) and use the chart to "set" the tools.
Example: To cut 72 pieces of cake from an 18" x 26" pan, set one tool on the line marked "9 down" and the other on the line marked "8 across." Set this way, the tools can be used to cut any number of sheets of cake quickly and need only be set once during the entire cutting.
Designed by
Ruby Thornton Mock Road Elementary Albany, Georgia

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