Created by David Bradley

US Armed Forces Recipe Service

Once completely uploaded this collection will contain the: Index of Recipes, Individual recipe files that can be linked to the Index.

Guidelines For Use of Steam Cookers: A. General Information No. 21
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Table of Measuring Equivalents: TSP TBSP Fluid Ounces Cups Scoops Ladles Fluid Measure
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Guidelines For Use of Antibrowning Agent (Non-Sulfating Agents)
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Index of Recipes Armed Forces Recipe Service TM 10-412
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Measuring Procedure: Revision
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Definition of Terms Used in Food Preparation: A. General Information No. 2
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Information For Standardized Recipes
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Table of Weights and Measures For Can Sizes
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Table of Egg Equivalents: A. General Information No. 8
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Item I
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Nonfat Dry Milk Reconstitution Chart For Cooking
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Of Conversion Factors For Converting "Edible Portion' Weights of Foods To "As Purchased" Weights of Foods Vegetables
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Reconstituting Soup and Gravy Bases: Revision
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Guidelines For Use of Dehydrated Onions, Green Peppers, and Parsley
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Conversion of Quantities in Recipes Measure Conversion Chart
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Use of Dehydrated Garlic and Horseradish: Revision (OVER)
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Conversion of Quantities in Recipes Weight Conversion Chart
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Guidelines For Fruit Bars: A. General Information No. 13
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Guidelines For Use of Microwave Ovens: A. General Information No. 14 (L)
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Guidelines For Use of Flours: A. General Information No. 18
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Hazard Analysis Critical Control Point (Haccp)
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Guidelines For Handling Frozen Foods: A. General Information No. 19
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Guidelines For Container Yields For Canned Fruits: Portion Size (Approximate) Can Size No. of Cans FOR 100 Portions
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Guidelines For Combi-Ovens
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Guidelines For Use of Convenience Prepared Foods: A. General Information No. 35
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Guidelines For Skittle: To Operate As A Steamer
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US Armed Forces Recipe Service

Guidelines For Use of Steam Cookers: A. General Information No. 21

Table of Measuring Equivalents: TSP TBSP Fluid Ounces Cups Scoops Ladles Fluid Measure

Guidelines For Use of Antibrowning Agent (Non-Sulfating Agents)

Index of Recipes Armed Forces Recipe Service TM 10-412

Measuring Procedure: Revision

Definition of Terms Used in Food Preparation: A. General Information No. 2

Information For Standardized Recipes

Table of Weights and Measures For Can Sizes

Table of Egg Equivalents: A. General Information No. 8

Item I

Nonfat Dry Milk Reconstitution Chart For Cooking

Of Conversion Factors For Converting "Edible Portion' Weights of Foods To "As Purchased" Weights of Foods Vegetables

Reconstituting Soup and Gravy Bases: Revision

Guidelines For Use of Dehydrated Onions, Green Peppers, and Parsley

Conversion of Quantities in Recipes Measure Conversion Chart

Use of Dehydrated Garlic and Horseradish: Revision (OVER)

Conversion of Quantities in Recipes Weight Conversion Chart

Guidelines For Fruit Bars: A. General Information No. 13

Guidelines For Use of Microwave Ovens: A. General Information No. 14 (L)

Guidelines For Use of Flours: A. General Information No. 18

Hazard Analysis Critical Control Point (Haccp)

Guidelines For Handling Frozen Foods: A. General Information No. 19

Guidelines For Container Yields For Canned Fruits: Portion Size (Approximate) Can Size No. of Cans FOR 100 Portions

Guidelines For Combi-Ovens

Guidelines For Use of Convenience Prepared Foods: A. General Information No. 35

Guidelines For Skittle: To Operate As A Steamer