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•e asked to serve
icn crew for .a
lering prpicnic, a
a class reunion,-
preparing food ia
of 20 or 40gaUons
id-boggling.
»est problem in
iups is usually the
m of the kitchen
tany cooks, or too
a real problem
if the help isn’t
into afl efficient,
troup, reminds
Hand, Extension
imist. . •
sad. Begin any
by first finding
going to .help.
, specific duties
co the skill and
table of - each
S 'each worker a copy of
■it recipe well in advance,
len later on you can
icuss their needs and
,ign them the utensils,*
mpment, and -'space
JUNE is for
Alfalfa -
Topdress with 0-12-34
Insecticides available for
alfalfa spraying
Soybeans ■
Fertiliz& with 5-15-3 Q for *
beans aftef barley.
Limestone -
Available for: application
after , barley harvest.
Tobacco
•u v -
Look at our Solo Sprayers for
use in Sucker Control.
I _
2313 Norman Rd. t PA
POL -BARN
for 15'x 24’ door
necessary to do a particular
job.' ' T -
Gb 'through each cooking
process mentally - or better
yet, on paper.’ When you go
over each process step-by
step you can identify when;
" where, and how Ur do the
-work, who you need to help
and what stepsyou can
’ eliminate or combine. The
goal is to foresee problems
and eliminate them before
: the actual. cooking begins.
Once you’ve finalized the
work process for all the foods
'oiL‘the,menu, put these steps
down in writing so' they
become a work schedule.
-Include times to begin and
end'eaich process. Then post
this list ahead of time in a
prominent place where all
your kitchen crew can refer
to it. ' '
Also, prepare the. work
area ahead of time - empty
out refrigerator, set up
heating equipment,
assemble ' needed tools,
I ORGANIC
PLANT
FOOD CO.
Ph, 397-5152
"’V
how to cook for large groups
arrange for sufficient
counter space.
' Menu Selection. Plan a
varied menu when serving
large groups of people so
'hopefully everyone will be
able to find something they
like. Offer contrasts in color,
size, shape texture, and
flavor of food.) Oven fried
chicken or roast ham make
good choices for the main
course. But if you want
versatility choose a rolled
rib of beef - it’s easy to
prepare and is good served
hot or cold.
When choosing foods for
the menu stay away from
potentially hazardous foods,
such as fish, meat, foods
with mayonnaise, and egg
and milk products. Consider
your equipment, too, for to
serve foods safely you must
serve hot foods hot - above -
140 F - and cold foods cold -
below 40. Bacteria will
develop if foods are left at
room temperature for any
length of time.
Unless you'have ideal
storage conditions, don’t
plan to store any food for
more than 24 hours. Instead,
buy ingredients as close to
serving time as possible and
WHITE WASHING
with
DAIRY WHITE
-DRIES WHITE
-DOES NOT HUB OFF EASILY- - .
-NO WET FLOORS
-IS COMPATIBLE WITH DISINFECTANT AND FLY SPRAYS
-WASHES OFF WINDOWS & PIPELINES EASILY.
Also Barn Cleaning Sendee
Available With Compressed Air
To have your barn cleaned with air it will deem
off dust, cob yvebs & lot of the old lime. This will
keep your barn looking cleaner & whiter longer.
We white washed 600 barns last year, so if your
barn needs white washing for better service
have,it done early. , .
High-Pressure Washing
In Daily Barns.
MAYNARD L. BEITZEL
Witmer, PA 17585 717-392-7227
If no answer call Willard Beitzel 717-733-6357
We will take on work within 100 mile radius of
Lancaster.
Barn spraying our business,, not a sideline.
, . Spraying Since 1961
**■ M *
IiUONSET.
choose, the most fresh and
wholesome looking produce.
Bacteria can be tran
sferred easily from one food
to another - even between
raw and cooked foods. When
preparing foods for the meal,
make sure hands, equipment
and work-surfaces are clean.
Be sure that all kitchen help
wash-their hands with soap
and water after each ac
tivity. (
Food safety can be more of
a problem when cooking in
large quantities/ Therefore,
be sure all recipes -are
followed exactly • cooking to
meet time and temperature
requirements. Cook large
amount of food in small
batches to control the
temperature variations
which occur when, cooking
large volumes of food.
Serving Food To Large
Groups. If food must - be
taken to a site other than
where it’s been prepared,
travel with foods chilled - do
the reheating at the serving
site.
Remember that portable
servers are not meant to
heat or chill foods - they only
help maintain a- food’s
temperature. Make suye all
All new STEEL "pole bam”
T economical, strong,
versatile, attractive.
NON E. MYER
Steel Buildings
And Grain Storage
. 4, Lebanon, PA 17042
Phone: (717) 867-4139
Lancaster Farming, Saturday, June 26,1976—55
--‘I,.
pans of food are already at
the safe temperature before
placing them in or on food
servers.
Serve food in small
quantities. Keep additona!
pans on reserve in the
refrigerator or oven. Serve
chilled foods in shallow pans
on a bed of ice, if possible.
Because heated, trays will
not keep foods.at the safe
temperature of 140 F, use a
double boiler system when
using portable stemo fuel.
Place-heated food container
over a pan of already boiling
water which is above the fuel
source.
Keep the serving area
clean - cooked as w6U as raw
Sewing series
bn channel 12
CHESTER - Increased
family clothing costs have
created an interest among
women-and girls - and men
and boys -in learning how to
create clothes - for them
selves and their families.
To help you lem how to
sew, SEW SMART -
“Beginning to Sew” - a
series of 13, half-hour color
programs, will teach you
basic clothing construction
skills at home. “Beginning to
Sew” was produced by the
Cooperative Extension
'Service of The Pennsylvania
State University and WPSX
TV, the “ University’s
educational television
station.
“Beginning to Sew” will be
broadcast each' week on
Channel 12 on Tuesdays at
11:30 a.m. It began June 22.
Ruth Ann Wilson, ex
tension textiles and clothing
specialist, will show you the
“how-to’s” as they apply to
children’s clothing. She will
help you create garments
that have individuality and
will be fun to wear as well as
save you money.
Some of the topics covered
ill the series are tools for the
job, know your sewing
machines, fabric facts,
patterns for ' children,
foods are susceptible to
bacteria. Try to keep food
covered when it’s not being
dished up. Once the group
has helped itself, cover and
store leftovers at once.
Guests wanting more food
later on can help themselves
in the kitchen. But if you
have planned well, you
should have few leftovers to
store.
Information on adapting
recipes to serving large
groups, may contact Mrs.
Ruth M. Hand, extension
home-economist, Schuykill
County Extension Service,
P. 0. Box 404, Schuylkill
Haven, Pa. 17972, telephone -
717 --385-3431.
facings and fasteners, pants,
tops, raglan sleeves knit
jackets, set-in sleeves and
collars, buttonholes, buttons
and hems.
To find out how you can
enroll, free of charge, in the
“Beginning to Sew” series
and receive your viewer’s
guide, contact the Chester
County Extension Office, 235
W. Market St., West Chester,
or phone 696-3500.
Mu Joy 4-H
The Mt. Joy 4-H Club held
its first meeting on JunelS.
The club toured Donegal
Mills and saw how bread is
made. After the tour, the
group had refreshments of
'homemade bread and .Ice
cream.