I was under the impression it was a buffet thus that the limited culinary staff of a facility with about two score personnel, students and teachers combined I'm assuming, is doling up twenty T-bone steaks for dinner with appropriate accompaniment for a buffet style dinner. Dry pasta is probably one of the most efficient and effective ways of utilizing food, due to its low cost, long shelf life and amount of food per serving in comparison with typical packaging size and can easily be modified for various dishes as alluded to in a prior post. Sixteen ounces of dry pasta can cook upwards of eight cups of assorted pasta, which means each ounce is basically a single serving size. Combined with frozen or freeze dried vegetables, powdered cheese, or various canned sauces or whatever, it's a very basic and efficient manner of feeding people. But powdered cheese tends to have more nutritional content and can be saturated with more nutrients in the form of calcium and vitamin A, dietary fibers, various phosphates etc then typical sauces. Keeps better as well.<br/><br/>Not sure about corn dogs. Maybe it's a kids food in most of the country, but in Minnesota and thus assuming most of the Upper Midwest, it's more seen as a street food or fair food which makes sense considering we invented it. Plus it's nice to relate the experiences of Hmong immigrants to Minnesota when offering them corn dogs for the first time, which is such a non-sequitur when it comes to food I felt compelled to have to explore it, along with the Western predilection to using cheese on various foods.