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New Year’s Resolution:
Irving ISD Food Service Department Cuts the Fat!

Middle Schools to End Frying by February 2005

As we enter into the New Year, many people work on making resolutions for themselves.  Oftentimes, these resolutions have to do with physical fitness: exercise more, lose weight, eat better meals and snack less, be healthier in general, etc.  The Irving ISD Food Service Department enters 2005 with a resolution of its own: cut the fat! 

As part of this initiative, the department will end frying in all middle schools by February 2005.  How?  The department recently purchased four very special ovens, called combi-ovens (they are a combination of regular oven and steamer), which have the capability to cook foods such as French fries as well as deep-fat fryers, but without the oil.  Three middle schools (Houston, Austin, and Bowie) already use these special ovens, and the results are spectacular: no more deep fat frying!  Customers still enjoy all of the traditionally fried foods (such as French fries) but without the extra calories from the frying process.  The ovens are so capable that it is virtually impossible to tell a “fried” French fry from a French fry baked in these ovens.

The transition from frying to baking at the middle schools has occurred well ahead of schedule.  Texas Department of Agriculture policy requires an end to frying in all public schools by the 2009-2010 school year, yet Irving ISD will beat that deadline by over five years!  Frying was ended in Irving elementary schools years ago, so young elementary-age children are already eating foods that are not fried in the cafeterias.

Another little realized but substantial benefit of not frying is employee safety.  Few things in a busy cafeteria, where hundreds of breakfasts and lunches are prepared every day, are as dangerous as hot frying oil.  To fry food properly, oil must be heated to well over 100 degrees.  This hot oil represents a danger to employees, as it can create a bad burn should it spill or splash onto someone.  Another hazardous point in operating a fryer is in filtering the oil or changing the oil.  Both of these processes are inherently dangerous.  The elimination of frying as a cooking method thus means a safer and less hazardous work environment for all of Irving ISD’s hard working and dedicated cafeteria employees.