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US Armed Forces Food Recipes - 2003

US Armed Forces Food Recipes - 2003

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Published by doc57820
US Armed Forces Food Recipes - 2003

Standardized recipes are a necessity for a well-run food service operation. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. Recipes are the most effective management tool for guiding the requisitioning of supplies and controlling breakouts and inventory. The U. S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes included in the file. Many of the recipes have
been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. The Armed Forces Recipe Service contains over 1600 tested recipes yielding 100 portions printed on cards. Armed Forces Recipe Service.

UNITED STATES ARMY TM 10-412; UNITED STATES NAVY NAVSUP Publication 7; UNITED STATES AIR FORCE AFM 146-12, Volume 2; UNITED STATES MARINE CORPS MCO P10110.4G;

2003 INDEX Supercedes TM 10-412/NAVSUP Pub 7/AFM 146-12, Vol II/MCO P10110.43E, May 1999;
COG I Stock No. 0530-LP-011-3090
US Armed Forces Food Recipes - 2003

Standardized recipes are a necessity for a well-run food service operation. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. Recipes are the most effective management tool for guiding the requisitioning of supplies and controlling breakouts and inventory. The U. S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes included in the file. Many of the recipes have
been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. The Armed Forces Recipe Service contains over 1600 tested recipes yielding 100 portions printed on cards. Armed Forces Recipe Service.

UNITED STATES ARMY TM 10-412; UNITED STATES NAVY NAVSUP Publication 7; UNITED STATES AIR FORCE AFM 146-12, Volume 2; UNITED STATES MARINE CORPS MCO P10110.4G;

2003 INDEX Supercedes TM 10-412/NAVSUP Pub 7/AFM 146-12, Vol II/MCO P10110.43E, May 1999;
COG I Stock No. 0530-LP-011-3090

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INDEX OF RECIPESARMED FORCES RECIPE SERVICE
UNITED STATES ARMYTM 10-412
 
UNITED STATES NAVYNAVSUP Publication 7UNITED STATES AIR FORCEAFM 146-12, Volume 2
 
UNITED STATES MARINE CORPSMCO P10110.4G
 
2003 INDEX
Supercedes TM 10-412/NAVSUP Pub 7/AFM 146-12, Vol II/MCO P10110.43E, May 1999
COG I Stock No. 0530-LP-011-3090Instructions:
1) Click on the links below to view a Sections Index.2) Click on a Recipe link to view a Recipe Card.3) After viewing a Recipe Card, use your readers “Back” Navigation Button to return to the Index.4) Use the “Bookmarks” Tab on the left to view a listing of “quick links” to Sections and Categories within thisIndex.
 RECIPE SECTIONS:Section A
 – General Information
 – Desserts (Sauces & Toppings)
 – Appetizers
 – Beef, Pork, & Lamb
– Beverages
 – Fish
– Breads & Sweet Doughs
 – Poultry
– Cereals & Pasta Products
 – Salads
– Cheese & Eggs
 – Dressings
– Cakes
– Sandwiches
 – Frostings
 – Dressings, Gravies, & Sauces
– Cookies
 – Soups
 – Pastry & Pies
 – Vegetables
 – Puddings & Other Desserts
 
 
Dietary Guidelines for Americans
AimForFitness
 Aim for a healthy weight.Be physically active each day.
Build AHealthy Base
 Let the Food Guide Pyramid guideyour choices.Choose a variety of grains daily,especially whole grains.Choose a variety of fruits and vegetables daily. Keep food safe to eat.
Choose Sensibly
Choose a diet that is low in saturated  fat and cholesterol and moderate intotal fat.Choose beverages and food tomoderate your intake of sugars.Choose foods with less salt.
2
 
SECTION A – GENERAL INFORMATION
Basic Information
 
GENERAL INFORMATION – GUIDELINES INDEX
A-0Handling Frozen Foods, Guidelines forA-19Terms Used in Food Preparation, Definitions of A-2Table of Measuring EquivalentsA-4Guidelines for Use of Convenience Prepared FoodsA-35 Measuring ProceduresA-3Guidelines for, Use of FloursA-18 Guidelines for, GarnishesA-22Guidelines for, CaloriesA-26Guidelines for, Using EggsA-29Guidelines for, Preparing Fresh Vegetables and FruitsA-31 
Conversion Charts
 Table of Weights and Measures for Can SizesA-5Guidelines for Container Yields for Canned FruitsA-9Fruit Bars, Guidelines forA-13 Measure ConversionA-16Metric Conversion, Guidelines forA-27 Weight ConversionA-15 Information for Standardized RecipesA-1 Edible Portions to As Purchased for VegetablesA-6Edible Portions to As Purchased for FruitsA-7
Equipment, Guidelines for
 Combi-OvensA-33 Convection OvensA-23 Steam CookersA-21 Steam Table, Baking and Roasting Pans, Capacities forA-25SkittlesA-34 
Return to Main Index