The cafeteria at M.S. 137 in Queens, New York, is one of the schools in the city that has a kitchen with the proper equipment and enough trained staff to cook lunches with fresh ingredients.
Every day the students can have as much access to the salad bar as they want. Cucumbers are a big attraction at M.S. 137, where many of the students are from families of Indian descent. The student body eats about 10 pounds a day.
Although only about 10 percent of the students at M.S. 137 are vegetarians, the cafeteria staff makes a potato and chick pea version of its curry so those students have a choice besides peanut butter and jelly sandwiches.
Concerns about food-handling safety prohibit school district cooks from using raw chicken or beef. One solution is pre-roasted frozen chicken parts. The chicken from the Department of Agriculture commodity program is processed by a third-party vendor.
The 40-gallon tilt braising pan, left, and steamer are two of the workhorses of the M.S. 137 kitchen.
A deli bar is one of the innovations at M.S. 137. Cafeteria workers slice fresh cold cuts every day. But it's proving so popular that it is keeping kids away from the freshly prepared hot food.[http://www.nytimes.com/2009/09/30/dining/30school.html]
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