DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

NONRESIDENTTRAININGCOURSE

April 1994

Mess ManagementSpecialist 3 & 2NAVEDTRA 14164

DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

Although the words “he,” “him,” and“his” are used sparingly in this course toenhance communication, they are notintended to be gender driven or to affront ordiscriminate against anyone.

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PREFACE

By enrolling in this self-study course, you have demonstrated a desire to improve yourself and the Navy.Remember, however, this self-study course is only one part of the total Navy training program. Practicalexperience, schools, selected reading, and your desire to succeed are also necessary to successfully roundout a fully meaningful training program.

THE COURSE: This self-study course is organized into subject matter areas, each containing learningobjectives to help you determine what you should learn along with text and illustrations to help youunderstand the information. The subject matter reflects day-to-day requirements and experiences ofpersonnel in the rating or skill area. It also reflects guidance provided by Enlisted Community Managers(ECMs) and other senior personnel, technical references, instructions, etc., and either the occupational ornaval standards, which are listed in the Manual of Navy Enlisted Manpower Personnel Classificationsand Occupational Standards, NAVPERS 18068.

THE QUESTIONS: The questions that appear in this course are designed to help you understand thematerial in the text.

VALUE: In completing this course, you will improve your military and professional knowledge.Importantly, it can also help you study for the Navy-wide advancement in rate examination. If you arestudying and discover a reference in the text to another publication for further information, look it up.

1994 Edition Prepared byMSC Anthony Ellington and

MSC Cresencio Mariano

Published byNAVAL EDUCATION AND TRAINING

PROFESSIONAL DEVELOPMENTAND TECHNOLOGY CENTER

NAVSUP Logistics Tracking Number0504-LP-026-8180

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Sailor’s Creed

“I am a United States Sailor.

I will support and defend theConstitution of the United States ofAmerica and I will obey the ordersof those appointed over me.

I represent the fighting spirit of theNavy and those who have gonebefore me to defend freedom anddemocracy around the world.

I proudly serve my country’s Navycombat team with honor, courageand commitment.

I am committed to excellence andthe fair treatment of all.”

CONTENTS

BASIC PART

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Sanitation . . . . . . . . . . . . .

Receipt, Inspection, Expenditure,and Storage of Food Items .

Accounting . . . . . , . . .

Foodservice Equipment . . .

Food Preparation . . . . . .

Meat, Poultry, and Seafood .

Nutrition and Menu Planning

Breads and Desserts . . . . .

Foodservice. . . . . . . . .

Quarters Afloat and Ashore .

Field Kitchens . . . . . . . .

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ADVANCED PART

Foodservice Management . . . . . . . . .

Foodservice Administration . . . . . . . .

APPENDIX

I. References . . . . . . . . . . . . . . . .

II. Glossary of Terms and Acronyms . . . . .

INDEX . . . . . . . . . . . . . . . . . . . . . . . .

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INSTRUCTIONS FOR TAKING THE COURSE

ASSIGNMENTS

The text pages that you are to study are listed atthe beginning of each assignment. Study thesepages carefully before attempting to answer thequestions. Pay close attention to tables andillustrations and read the learning objectives.The learning objectives state what you should beable to do after studying the material. Answeringthe questions correctly helps you accomplish theobjectives.

SELECTING YOUR ANSWERS

Read each question carefully, then select theBEST answer. You may refer freely to the text.The answers must be the result of your ownwork and decisions. You are prohibited fromreferring to or copying the answers of others andfrom giving answers to anyone else taking thecourse.

SUBMITTING YOUR ASSIGNMENTS

To have your assignments graded, you must beenrolled in the course with the NonresidentTraining Course Administration Branch at theNaval Education and Training ProfessionalDevelopment and Technology Center(NETPDTC). Following enrollment, there aretwo ways of having your assignments graded:(1) use the Internet to submit your assignmentsas you complete them, or (2) send all theassignments at one time by mail to NETPDTC.

Grading on the Internet: Advantages toInternet grading are:

• you may submit your answers as soon asyou complete an assignment, and

• you get your results faster; usually by thenext working day (approximately 24 hours).

In addition to receiving grade results for eachassignment, you will receive course completionconfirmation once you have completed all the

assignments. To submit your assignmentanswers via the Internet, go to:

https://courses.cnet.navy.mil

Grading by Mail: When you submit answersheets by mail, send all of your assignments atone time. Do NOT submit individual answersheets for grading. Mail all of your assignmentsin an envelope, which you either provideyourself or obtain from your nearest EducationalServices Officer (ESO). Submit answer sheetsto:

COMMANDING OFFICERNETPDTC N3316490 SAUFLEY FIELD ROADPENSACOLA FL 32559-5000

Answer Sheets: All courses include one“scannable” answer sheet for each assignment.These answer sheets are preprinted with yourSSN, name, assignment number, and coursenumber. Explanations for completing the answersheets are on the answer sheet.

Do not use answer sheet reproductions: Useonly the original answer sheets that weprovide— reproductions will not work with ourscanning equipment and cannot be processed.

Follow the instructions for marking youranswers on the answer sheet. Be sure that blocks1, 2, and 3 are filled in correctly. Thisinformation is necessary for your course to beproperly processed and for you to receive creditfor your work.

COMPLETION TIME

Courses must be completed within 12 monthsfrom the date of enrollment. This includes timerequired to resubmit failed assignments.

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PASS/FAIL ASSIGNMENT PROCEDURES

If your overall course score is 3.2 or higher, youwill pass the course and will not be required toresubmit assignments. Once your assignmentshave been graded you will receive coursecompletion confirmation.

If you receive less than a 3.2 on any assignmentand your overall course score is below 3.2, youwill be given the opportunity to resubmit failedassignments. You may resubmit failedassignments only once. Internet students willreceive notification when they have failed anassignment--they may then resubmit failedassignments on the web site. Internet studentsmay view and print results for failedassignments from the web site. Students whosubmit by mail will receive a failing result letterand a new answer sheet for resubmission of eachfailed assignment.

COMPLETION CONFIRMATION

After successfully completing this course, youwill receive a letter of completion.

ERRATA

Errata are used to correct minor errors or deleteobsolete information in a course. Errata mayalso be used to provide instructions to thestudent. If a course has an errata, it will beincluded as the first page(s) after the front cover.Errata for all courses can be accessed andviewed/downloaded at:

https://www.advancement.cnet.navy.mil

STUDENT FEEDBACK QUESTIONS

We value your suggestions, questions, andcriticisms on our courses. If you would like tocommunicate with us regarding this course, weencourage you, if possible, to use e-mail. If youwrite or fax, please use a copy of the StudentComment form that follows this page.

For subject matter questions:

E-mail: n313.products@cnet.navy.milPhone: Comm: (850) 452-1001, Ext. 2167

DSN: 922-1001, Ext. 2167FAX: (850) 452-1370(Do not fax answer sheets.)

Address: COMMANDING OFFICERNETPDTC (CODE 313)6490 SAUFLEY FIELD ROADPENSACOLA FL 32509-5237

For enrollment, shipping, grading, orcompletion letter questions

E-mail: fleetservices@cnet.navy.milPhone: Toll Free: 877-264-8583

Comm: (850) 452-1511/1181/1859DSN: 922-1511/1181/1859FAX: (850) 452-1370(Do not fax answer sheets.)

Address: COMMANDING OFFICERNETPDTC (CODE N331)6490 SAUFLEY FIELD ROADPENSACOLA FL 32559-5000

NAVAL RESERVE RETIREMENT CREDIT

If you are a member of the Naval Reserve, youwill receive retirement points if you areauthorized to receive them under currentdirectives governing retirement of NavalReserve personnel. For Naval Reserveretirement, this course is evaluated at 12 points.(Refer to Administrative Procedures for NavalReservists on Inactive Duty, BUPERSINST1001.39, for more information about retirementpoints.)

COURSE OBJECTIVES

In completing this nonresident training course,you will demonstrate a knowledge of the subjectmatter by correctly answering questions on thefollowing: sanitation; receipt, inspection,expenditure, and storage of food items;accounting; foodservice equipment; foodpreparation; meat, poultry, and seafood;nutrition and menu planning; breads anddesserts; foodservice; quarters afloat and ashore;and field kitchens.

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Student Comments

Course Title: Mess Management Specialist 3&2

NAVEDTRA: 14164 Date:

We need some information about you:

Rate/Rank and Name: SSN: Command/Unit

Street Address: City: State/FPO: Zip

Your comments, suggestions, etc.:

Privacy Act Statement: Under authority of Title 5, USC 301, information regarding your military status isrequested in processing your comments and in preparing a reply. This information will not be divulged withoutwritten authorization to anyone other than those within DOD for official use in determining performance.

NETPDTC 1550/41 (Rev 4-00)

CHAPTER 1

SANITATION

In a foodservice operation nothing can rival theimportance of the sanitary aspects of food preparationand service. Carelessly handled food is easilycontaminated with pathogenic organisms that may leadto illness. This chapter discusses the methods ofpreventing illnesses arising from poor sanitary practicesin the preparation and service of food.

In addition to the hazards of food contamination,which Mess Management Specialist (MS) personnelhave always contended with, modern warfare has addedother hazardous chemical, biological, and radiologicalagents that may be used in any future war. Protection ofthe food supply and decontamination measures in thegalley and messing areas are vital to the defense of theship or station.

FOOD-BORNE ILLNESSES

Food-borne illnesses can incapacitate largenumbers of personnel in a short period of time. Inaddition to the toxins or poisons produced by bacterialgrowth, certain foods are inherently or naturallypoisonous. The poisons in these foods tend to attack thenervous system resulting in such symptoms as weaknessor paralysis, numbness, tingling of the ears,apprehension, and even death.

Food-borne illnesses can be classified into the threefollowing basic types: natural or chemical foodpoisoning, food intoxication, and food infection.

NATURAL OR CHEMICAL FOODPOISONING

Both natural and chemical food poisonings arecaused by man; man’s carelessness, indifference, orignorance. Natural and chemical food poisonings aregrouped together as one food-borne illness because theyboth occur naturally. The characteristics thatdifferentiate natural and chemical poisonings arediscussed next.

Natural Food Poisoning. In this type of food-borneillness, the food in its natural state contains elementspoisonous to humans. As an MS, you will learn of manynew foods that are not common to the United States.

Some of these foods are from plants and animals thatcan cause severe illness and even death when consumed.

Every effort is made to keep poisonous plants off aship. But sometimes they do get aboard. Toadstools,hemlock mussels (such as those found on the WestCoast during the summer), tropical fish (such astoadfish, puffing fish, and certain members of the jackfish family), and in tropical waters, at certain seasons ofthe year, barracuda can cause poisoning and death.Some types of mushrooms also contain natural poisons.Only an expert can decide whether or not a certainmushroom is fit to eat. The safest rule is to never useunfamiliar foods unless your medical officer approvestheir use.

Chemical Food Poisoning. Some food-borneillnesses are caused by chemical poisons. In the case ofchemical food poisoning, the poisons are introducedinto the food accidentally. The following types ofchemical poisoning may be experienced in foodserviceoperations.

Antimony Poisoning

Antimony poisoning is caused by eating foodcooked in poorly coated or chipped enameled cookingutensils.

Cadmium Poisoning

Cadmium poisoning may take place if chilled acidfoods or drinks are allowed to stand in cadmium-platedmetal containers before they are served. Illness maystrike 10 to 15 minutes after the food is eaten.Lemonade, fruit punch, tomatoes, raspberry gelatindessert, and tea containing lemon juice can becontaminated by cadmium. Also, ice trays and metalpitchers plated with cadmium can cause chemicalpoisoning when filled with cold acid foods.

Cyanide Poisoning

Cyanide poisoning may result if silverware is notproperly washed and sanitized after detarnishing.

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Zinc Poisoning

Zinc poisoning in food is rare. It may occur whenacid foods are cooked in galvanized iron kettles.Outbreaks have occurred when apples have been cookedin this type of kettle.

Lead and Arsenic Poisonings

Lead and arsenic sometimes used to sprayvegetables may cause these foods to become poisonous.Be sure all fresh fruits and vegetables are thoroughlywashed before you cook them, or before they are eatenraw. Lead poisoning may also result from the ingestionof food or water that has been in contact with lead pipes,lead-plated equipment, and lead-soldered pots and pans.Lead is a cumulative poison; the accumulation of smalldoses in the body will eventually cause chronic leadpoisoning.

Fluoride Poisoning

Fluoride poisoning is caused by sodium fluoride, asubstance often used to get rid of cockroaches. It is awhite powder that can be easily mistaken for powderedmilk. Keep all containers of such poison out of thegalley and bakeshop.

Methyl Chloride Poisoning

Methyl chloride poisoning is caused by leakingmechanical refrigerators. Check your equipment forsuch leaks and request scheduled planned maintenanceservice (PMS) from the engineering division to detectfaulty equipment.

FOOD INTOXICATION

This type of illness is caused by toxins. Underfavorable conditions certain bacteria produce chemicalcompounds called toxins, which, if ingested, cause foodintoxication. Staphylococcus is the most commonlyreported food intoxication.

Staphylococcus

The staphylococcus germ is found in the throat, onthe skin in pimples and boils, and in great abundance inthe postnasal drip of people recovering from colds.Consequently, the most prevalent carrier of foodintoxication is foodservice personnel. People with anyof these symptoms must not be allowed to work in foodpreparation spaces in any capacity.

Foods most associated with outbreaks ofstaphylococcus are pork products and fowl. Ham is alsosusceptible to staphylococcus poisoning and must notbe sliced too far in advance of serving unless properlyrefrigerated.

Other foods commonly involved are potted meats,fish, cheese, milk products (including cream- andcustard-filled pastries), and potato and macaroni salads.Foods can contain sufficient toxin to cause foodpoisoning and yet have no odor of spoilage and noabnormal taste. Even when food has been properlyrefrigerated, it can become contaminated by bacteriawhile it is being prepared or while it is standing in thegalley before it is served.

Botulism

Botulism is a second type of food intoxication. Thisdisease, usually fatal, is caused by the toxin producedby the rod-shaped bacterium called clostridiumbotulinum. Botulinum organisms are found in the soiland gain access to foods through contact with soil, dust,and possibly water.

The foods most often responsible for botulism areeither canned or fermented foods in which thepreserving process has not succeeded in destroying thebacteria in the food. The botulinum grows andmultiplies in an airtight container. However, when cansare damaged, leak, bulge, or are sprung, the contents arepresumed to be unsafe.

The botulinum organisms sometimes produce a gasand cheesy odor in food, but the absence of these signsdoes not necessarily mean that the bacteria are notpresent.

FOOD INFECTION

This type of food i l lness is caused bymicroorganisms such as the salmonella, shigella, andclostridium species and the streptococcus, bacillus, andtyphoid fever bacteria. A large percentage of foodinfections are transmitted by foods that have beenallowed to remain at room temperature for a prolongedperiod of time.

The great majority of outbreaks of food infection iscaused by meat (poultry, particularly turkey) and meatmixtures. For this reason, poultry dressing should not beserved as a leftover. Other foods that may be involvedare custards, milk cream, ice cream, seafood, meat,eggs, meat products, shellfish, salads, mayonnaise,

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tsalad dressings, poultry dressing, bread puddings, creampies, eclairs, and filled pastries.

These microorganisms are transmitted to the foodby personnel who are sick or carriers and who areallowed to handle food in the food preparation area.

Salmonellosis

Salmonella bacteria are transmitted by foods,usually from undercooked or semicooked raw foods, orfrom foods that have become infected after cooking bypersons who are harboring the bacteria. Sincesalmonella bacilli leave the body through the intestinaltract, the main source of salmonella infection is peoplewho do not wash their hands after leaving the head.Consequently, they contaminate all the food theyhandle. Also, mice, rats, and cockroaches maycontaminate food by dragging filth over food and foodutensils, or by intestinal deposits that are brushed offinto food or containers.

While no specific foods may be said to beresponsible for salmonellosis, the ones most likely toharbor the salmonella bacilli are (1) those that areusually eaten raw such as salads and greens; (2) cookedleftover foods that are not reheated thoroughly; (3) foodsthat are undercooked, especially poultry anduninspected meats; and (4) infected eggs that are eatenraw or undercooked. See “Safe Egg-HandlingGuidelines” in chapter 1 of NAVMED P-5010.

Streptococcus

Infections such as septic sore throat and scarlet feverare transmitted by contaminated milk and by certainother foods, including meat, meat products, anddressings. One type of this infection also causes agastrointestinal disturbance. Floor dust is one of themodes of transmission.

Typhoid Fever

Typhoid fever is transmitted by milk, shellfish, orwater supplies that have become polluted with the urineor feces of a person harboring the organism of thisdisease. It is also spread by human carriers and flies thattransport the typhoid bacteria from soiled articles tofoods, dishes, and cooking utensils.

Bacillus Dysentery

Bacillus dysentery is transmitted by contaminatedfoods or water, by human carriers, or by flies. The

bacilli of this disease are found in the bowel dischargesof infected persons.

Infectious Hepatitis

Infectious hepatitis is a form of liver disease withsymptoms of general discomfort. Jaundice, oftencharacterized by skin yellowing, and other signs of liverinjury are sometimes present. The disease is highlycontagious. Drinking water or unsanitary conditionsand flies or other biting insects may transmit theinfectious material.

ANIMAL PARASITES

Animal parasites sometimes enter the body in foodand produce infections. Some of these forms of animallife are one-celled. All are so tiny that they are notvisible when the food is being prepared.

Amoebic Dysentery

This illness is caused by a one-celled animal, theamoeba. These organisms eat the red blood corpusclesof the body and the cells that line the intestines. Thedysentery-producing amoeba is transmitted by foodsserved cold and moist, such as celery, lettuce, other freshvegetables, or fresh berries. These foods may beinfected by human earners, by flies, or by having beengrown in fields where animal excreta was used asfertilizer.

Trichinosis

Eating infected pork that has not been thoroughlycooked is the most common cause of trichinosis. Allfresh pork products must be cooked to an internaltemperature of 165°F or above to kill the trichinellaworm. Since there is no way of knowing whether or notthis parasite is present, the pork must always bethoroughly cooked.

Beef Tapeworm Infection

Beef tapeworms are transmitted by infected beefthat has not been cooked long enough to kill the encystedlarvae. To prevent ingesting the beef tapeworm, onlygovernment-inspected beef should be used. If it isnecessary to use beef that has not been inspected, freezeit at 14°F or below for 5 days or longer, or pickle it in a20- to 25-percent salt solution for 5 days or longer. Cookit well-done; never serve it rare.

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Fish Tapeworm Infection

Fish tapeworm is transmitted by infected fish thathas not been thoroughly cooked. For purposes of safety,always make sure fish is thoroughly cooked and is nevertasted in the raw state.

MOLDS AND YEASTS

Other types of cell life that may not be harmful aremolds and yeasts.

Molds

Molds are composed of many cells and maybe verysmall or large enough to cover an entire wall. They growbest in dark, damp places where temperatures arefavorable. Some molds are valuable in the productionof medicines such as penicillin; other molds may causecertain infections in human beings.

Molds spoil the taste of food and eventually destroyit. Molds may be removed from certain foods and theremainder of the food used. Consult your medicaldepartment on the precautions to be taken.

Yeasts

Like bacteria, yeasts are single-celled. Theyreproduce by budding. When a bud becomessufficiently large, it separates from the original cell andbecomes an independent cell. Certain yeasts are usedin breadmaking, vinegar fermentation, and themanufacture of beverages.

FOOD PREPARATION

It is evident that the foodservice worker is the mostimportant link in the transmission of disease throughfood. The workers’ health, personal habits,understanding of bacteria, and the methods of preparingand serving of food are of concern not only tothemselves but also to their shipmates as well.

BACTERIA

An understanding of bacteria is valuable to allpersonnel and essential to those who work with food inany way. Bacteria are one-celled microorganisms; sosmall they are visible only under a microscope. Theyare widely distributed in the air, water, soil, and inanimal and plant tissues. Bacteria are classifiedaccording to their shape. Those round in shape are

called cocci; the rod-shaped ones are called bacilli; andthe spiral-shaped ones are called spirilla.

Since bacteria camnnot be seen, our best defenseagainst the harmful bacteria is strict adherence tosanitation principles. Bacteria can move of their ownaccord only in liquids and cannot leave a fluid surfaceunless transported as “passengers” by other agents suchas dust, food dishes, silverware, cooking utensils, dirtyfingers or fingernails, a common drinking cup, a handtowel, water, insects, or rodents.

Bacteria reproduce themselves simply by dividingin half. On the average each bacterium, under favorableconditions, will divide and become two bacteria every20 minutes. The rate of multiplication or growth ofbacteria is affected by heat or cold. Certain types ofbacteria, if allowed to grow and multiply, produce toxinsthat cause food poisoning. Boiling will kill all bacteria,but it will not kill the toxins once they are allowed toform. Certain strains of the staphylococcus bacteria willwithstand boiling temperature for long periods of timebefore they are killed and are virtually impossible to killby normal cooking methods. Once toxins have beenallowed to form, no amount of cooking will make thefood safe. Refrigeration will prevent the bacteria fromproducing toxins but will not kill the toxins once theyare formed.

FOODSERVICE PERSONNEL

Since foodservice personnel are considered to bethe most likely mode of transmission of disease throughfood, certain requirements such as medicalexaminations, sanitation training, and personal hygienemust be completed before such personnel can work infood preparation areas.

Physical Examination

All foodservice personnel including personnelemployed by civilian contract services must beexamined and determined to be free fromcommunicable diseases before initial assignment infoodservice. Subsequent physical examinations will beconducted annually. The physical examination must besufficiently comprehensive to detect acute or chronicdiseases. Laboratory tests and other diagnosticdeterminations are performed at the discretion of thesenior medical officer; however, all foodservicepersonnel must be examined for evidence oftuberculosis. Employees of contract services must beexamined by either local or military medical

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departments to make sure a complete and thoroughphysical examination has been done.

Personnel having any open lesions, particularly onthe hands, face, or neck or acne on the face, areprohibited from performing foodservice duty.

Examination of personnel with questionablemedical or social histories must be comprehensiveincluding X-ray of the chest, stool and urineexaminations for parasite and bacterial pathogens, andother such determinations as may be indicated byinternational agreements.

All personnel must repeat medical tests when awayfrom duty for 30 days or more. All personnel mustsubmit to laboratory examinations and other tests todetect and treat acute or chronic diseases and be relievedfrom duty if they are infected.

Training

All foodservice personnel must be thoroughlyindoctrinated in personal hygiene and food sanitation,as well as in the methods and importance of preventingfood-borne illness. Temporary foodservice personnelmust be indoctrinated as follows:

All foodservice personnel will receive aminimum of 6 hours’ initial training and 6 hours’annual refresher training in foodservicesanitation principles.

All foodservice sanitation training will beconducted by environmental health officersand/or preventive medicine technicians.

In those cases where it can be shown thatenvironmental health officers or preventive medicinetechnicians are not available to perform such training,medical department representatives, MSs in paygradeE-5 and above, or civilian foodservice supervisors whohave received special training to qualify them asfoodservice sanitation instructors maybe used. Specialinstructor certification training may be taken at either aNavy environmental and preventive medicine unit ornaval regional medical center preventive medicineservice, and completion of training must bedocumented. Certified instructors must use andmaintain up-to-date, standard Navy lesson plans in theirtraining programs. Instructors must be recertified every3 years and are authorized to sign the FoodserviceTraining Certificate, NAVMED 4061/1.

Personal Hygiene

The group of principles and rules designed topromote personal health and cleanliness is known aspersonal hygiene. The following procedures should beused to ensure personal cleanliness.

TAKE DAILY SHOWER OR BATH.— Maintaina high degree of cleanliness by thoroughly soaping andrinsing the body to remove dirt, perspiration, andbacteria. This practice improves circulation,appearance, and health, and is the foundation of personalhygiene. Frequent washing of hair is mandatory. Keepteeth clean by brushing at least twice daily, butpreferably after each meal.

WEAR CLEAN GARMENTS.— Wear cleaninner and outer garments. Germs are harbored inclothing as well as on skin surfaces, and diseases arelikely to be transmitted. Caps (or hairnets for women)completely covering the hair must be worn at all timeswhen working with food. Keep hair trimmed for neatappearance. Change clothing and aprons soon aftersoiling.

WASH HANDS BEFORE STARTING ANDAFTER FINISHING W O R K WITHFOOD.— Provide plenty of hot and cold running waterunder pressure. Soap and paper towels with adequatewaste receptacles must be available. Continuous rolledpaper toweling that is sanitary may be used if it isapproved by the National Sanitation Foundation TestingLaboratory or meets equivalent standards, but use ofsuch toweling must be supervised.

Thorough washing of hands with hot soapy water toremove soil and contamination before commencingwork is mandatory. After each visit to the toilet, all foodhandlers are required to scrub hands and nails. Wheninterruptions occur during routine duties in the galley,personnel are required to wash their hands beforeresuming work. Frequent washing of soiled handsduring work is also essential. Never wear an apron tothe toilet or washroom.

Hands are probably the most common vehicle fortransmitting germs. Personnel should keep fingernailsclosely clipped, trimmed, and cleaned underneath andaround cuticle. Cleaning is effective only with soaps ordetergents and warm water. Unless clean towels orother satisfactory hand-drying devices are provided, thebenefits of frequent hand scrubbing are completelynullified.

PROHIBIT USE OF TOBACCO.— Smoking infood preparation, serving, or dishwashing areas is

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Figure 1-1.—Good daily health habits for foodservice personnel.

prohibited. The use of tobacco while preparing or designated areas, but thoroughly scrub hands beforeserving food may contaminate the fingers and hands resuming work to prevent food contamination.with saliva and may promote spitting and coughing, DEVELOP SANITARY WORK HABITS.— Awhich transmit disease organisms present in the saliva wide range of communicable diseases and infectionsto food or food-contact surfaces. If smoking areas away may be transmitted by food handlers to other personnelfrom the galley are provided, personnel should use these through contaminated food and careless practices.

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Some of the desirable work habits that personnelshould develop to prevent personal contamination areasfollows:

. Spoons, knives, and forks should be picked up ortouched only by their handles.

l Cups, glasses, and bowls should be handled sothat fingers and thumb do not contact inside surfaces orlip-contact surfaces.

l Portable- and fixed-food preparation equipmentshould be stored so that they require minimumhandling by personnel. Improper storage ruins the effectof sanitizing, and excess handling will introducecontaminating material.

. Disposable dinnerware must be handled anddispensed to prevent contamination of surfaces thatcome in contact with food or with the mouth of the user.

. Tongs, picks, spatulas, scoops, dipping spoons,and other suitable utensils must be used in such a mannerto keep manual contact with food at a minimum.

Figure 1-1 shows some of the good daily healthhabits for foodservice personnel.

REPORT PERSONAL ILLNESS AND ALLMINOR INFECTIONS.— Boils and sore throats aresources of bacteria that can cause severe food-bornediseases. When ill, report it and make arrangements tobe relieved of duty. Sores, rashes of any kind, pimples,or other skin eruptions as well as cuts should be reportedand medical aid solicited as soon as possible. Bothsupervisory personnel and operators are responsible fornotifying medical personnel if a disease is suspected.

APPLY PROFESSIONAL TRAINING ANDTECHNIQUES.— All personnel must be alert to thehazards associated with speedup methods and shortcutsto washing and sanitizing operations. Techniques ofsanitizing— including times, temperatures, androutines—should be memorized and applied. Theeffectiveness of sanitation is directly related to thecompetence and cooperation of foodservice personnel.

C O M P L Y W I T H S A N I T A R Y R E G U -LATIONS.— Public health ordinances and regulationsimposed by the Bureau of Medicine and Surgery(BUMED) must be observed in day-to-day foodserviceoperations. Recognized standards of sanitationembracing accepted public health principles areprescribed by these sources and administration ofregulations at each activity will be enforced. Figure 1-2shows correct and safe work habits you should developand practice.

PRECAUTIONS

Most food-borne disease outbreaks are due to fourfactors: (1) preparation of food too far in advance,(2) poor refrigeration of food, (3) careless handling offood, and (4) failure of personnel to follow goodpersonal hygiene habits.

The following precautions should be observed inpreparing and serving food:

. Food should be served promptly after it isprepared.

. Any food that has been ground or chopped andis to be cooked later or incorporated in a prepared dishmust be refrigerated immediately. Such ground orchopped food should be refrigerated until cooked;once cooked, they should never be saved as leftovers.When food is ground, an increase in the area ofcontamination and growth of harmful bacteria results.When chilled foods are ground, the grinding processwarms the food to the point where bacteria growthmay start.

. Place meats that are cut, sliced, or diced inshallow containers, cover with lids or with waxed paper,and refrigerate immediately. The temperature of themeat-cutting room should be maintained at 50°F.Improper handling of meats can result in spoilage aswell as in the transmission of disease.

. If you are using individual serving containers, donot put ice on top of containers.

. All fresh pork products must be cooked to aninternal temperature of 165°F or above. Never serveraw pork products.

l Keep foods covered at all times except duringactual preparation and serving.

l Palletize all subsistence items in storage spacesto facilitate cleaning and air circulation.

l Keep all worktables and benches clean at alltimes.

. Store food off the deck.

. Keep food preparation utensils, meat grinders,and other similar equipment clean and handle themproperly. Food that comes in contact with equipmentthat is contaminated becomes contaminated also.

. Wash your hands before preparing food.

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Figure 1-2.-Develop and practice correct and safe work habits.

. Do not cough, sneeze, or talk over food while it

is being prepared or served.

. Never smoke while you are preparing food.

Saliva can be dropped on foods very easily when you

are smoking.

. Keep fingers away from the mouth, lips, andface.

. Handle foods as little as possible.

. Use tongs to handle butter, doughnuts, bread, andother similar items of food. Do not use your hands.

Inspections

To make sure all foodservice division rules anddirected procedures are being followed, the food serviceofficer and/or designated assistants should make bothunexpected daily inspections and thorough weeklyinspections of all foodservice personnel, spaces, and

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operations. As an aid to conducting an inspection thefollowing items should be checked:

Food handlers. Clean personal appearance thatincludes clean working uniform (including apron andcap), haircut, clean shave, close-clipped fingernails,head covering, neatness in dress, and absence of cuts,sores, acne, or other indications of skin disorders onexposed parts of head, hands, or arms.

Galley. Deck drains, sinks, and grease traps mustbe clean and free of any dirt and food particles. Inspectfor insect and rodent infestation.

Ranges and grills. Clean and free from grease(ovens, unit cover, drip pan, range grease receptacles,hood and hood filters).

Can opener and base. Clean and free fromaccumulated grime and food particles.

Deep-fat fryers. Clean, coils clean, basket clean,and in good condition.

Steam-jacketed kettles. Clean under cover andcover-exhaust opening; lids and spigots easilyremovable without tools for cleaning. Drain clean andfree of food particles.

Ovens. Clean and free of burned food and foodparticles.

Sinks and galley utensils. Clean and neatly stored;steel and plastic sponges (but not steel wool) used forcleaning galley utensils are clean and free of foodparticles, air dried, and neatly stored.

Mixing machines and attachments, ice-creammachine, meat and vegetable grinders and attachments,and proof boxes. Clean and in good operatingconditions.

Cutting boards. Clean and dry, no evidence ofcracks or pitted surfaces.

Vegetable-preparation room. Inspect forcleanliness of deck, drains, traps, and sinks. Look forany sign of insect and rodent infestation.

Potato-peeling machine. Dismantled (cover anddisk removed), wash-water strainer clean and in goodcondition.

Slicing and dicing machine. Dismantled, clean(parts oiled if not in use), and in good condition.

Dining area. Inspect for cleanliness of decks,tables, benches, serving tables, coffee urns, milkdispensers, warming ovens, water fountains, and ice

machines; all gear clean and neatly stored. Look forinsect and rodent infestation.

Scullery. Decks and gear must be clean.Dishwashing machine dismantled, clean and free ofodors, spray pipe clean, racks clean and in goodcondition, curtains clean and in good condition,thermometers operating properly, and trash and garbagecans clean and tightly covered

Garbage and trash room. Clean, orderly, and freefrom obnoxious odors; cans clean and tightly covered.Inspect for insect and rodent infestation.

The 4-Hour Rule

Protein foods that are not served immediately afterthey are cooked should either be chilled to temperaturesof 40°F or lower (but not frozen) or held at 140°F orhigher. Protein foods include meats, fish, poultry,gravies, meat stocks, soups, eggs, custards, creamfillings, and milk. Growth of harmful bacteria and thedevelopment of toxins (poisons) formed by the bacteriaoccur rapidly in cooked protein foods during holding attemperatures between 40°F and 140°F. Cooked proteinfoods that have been held at temperatures between 40°Fand 140°F for more than 4 hours will be considered unfitfor consumption and must be destroyed.

This principle is known as the 4-hour rule. If theproduct is refrigerated at intervals and then permitted towarm up, the total time of the various periods between40°F and 140°F must not be more than 4 hours. Proteinfoods composed of ingredients that are hand-peeled,hand-sliced, or hand-diced after they are cooked shouldnever be used as leftovers; the 4-hour limit betweentemperatures of 40°F and 140°F is usually taken inpreparing, chilling, and serving the food. These foodsinclude potato, chicken, macaroni, shrimp, and eggsalads and similar items. Hand preparation not onlyincreases the chance of contamination, but generallyincreases the length of time that these foods are held atroom temperatures. It is also dangerous to returnopened jars or bowls of mayonnaise and cooked saladdressing from the salad bar to the refrigerator for reuseat a later meal because of the danger of miscalculationas to the total time that hasthese salad dressings havebetween 40°F and 140°F.

Holding Temperatures

elapsed from the time thatbeen held at temperatures

Holding temperatures are of utmost importance.Food held at temperatures that are too high or too low

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can ruin both the taste and the appearance of food as wellas increase the risks of food-borne disease.

HOT FOODS.— The holding temperature of hotfoods held on a serving line should be maintainedbetween 180°F and 200°F.

COLD FOODS.— Keep cold foods such as salads,potato salad combinations, and ham plates cold bysetting them on ice or on refrigerated salad bar unitsmaintained between 34°F and 40°F.

BEVERAGES.— Beverages should be served hotor cold as applicable. As with food, the quality dependson proper preparation, holding, and dispensing.

Leftovers

When leftovers or warm foods are chilled, care mustbe taken to ensure prompt and thorough chilling (40°For below) to the center of the food mass. Foods that areto be refrigerated should be placed in shallow pans to adepth of not more than 3 inches and must be coveredwith lids or waxed paper. Do not put leftovers in large,deep pans as chilling may take so long to get to the centerof the food mass that sufficient time is allowed for thegrowth of harmful bacteria and development of toxins.Guard against any procedure that might delay cooling.Place foods to be chilled in the chill box immediately.Leftover food must not be saved for more than 36 hours.Freezing of leftovers is prohibited. Foods composed ofingredients that have been peeled, sliced, or diced byhand after cooking must never be used as leftovers sincethe 4-hour limit between temperatures of 40°F and140°F is usually taken up in preparing, chilling, andserving the food. To prevent miscalculations in thelength of time leftovers have been stored, all leftoversmust be labeled with the date and time of preparation.

Frozen Foods

Frozen foods should be thawed in the refrigerator.Freezing breaks down tissue and, therefore, foods canbe invaded by germs more rapidly. Once foods arefrozen and then thawed, they must not be refrozen. Ifnot eaten, they should be stored under 40°F.

Milk and Milk Products

Milk and milk products and other protein foods arefrequent offenders in transmitting infectious diseases toman because of their rapid rate of perishability. Strictsurveillance of all handling procedures from cow to manis necessary to prevent contamination and possiblemilk-borne diseases.

When procured by Navy and Marine Corpsactivities, milk and milk products must conform in allrespects to either federal or military specifications. Theperishability of such products is a most important factor,thus strict compliance with all sanitary requirements ismandatory.

Delivery inspections of dairy products are normallyconducted by personnel attached to the receivingactivities. These inspectors must make sure milk andmilk products are from approved sources and deliveredin containers that are in good condition and properlysealed. They must make sure the temperature of theproduct on delivery is 40°F or less or follows the currentDefense Personnel Support Center (DPSC) contract.

Of prime importance to medical and foodservicepersonnel is the maintenance of recommendedtemperatures in storing (40°F or less), dispensing(32°F-40°F), and enforcing approved sanitary methodsin the handling of such products.

Fresh Fruits and Vegetables

Fresh fruits and vegetables should be washedthoroughly under running water to remove any particlesof dirt or to remove poisonous insect sprays. Greenvegetables of uncertain origin should be suspected ofbeing contaminated with pathogenic organisms. Theyshould be chemically sanitized by immersion for at least15 minutes in a 100-ppm (parts per million) availablechlorine solution, or 30 minutes in a 50-ppm availablechlorine solution, or other approved method. Then theyshould be thoroughly rinsed with potable water beforethey are cooked or served. Head items such as lettuce,cabbage, or celery must be broken apart before they aresanitized.

Canned Products

Canned foodsappearance should

that appear abnormal in odor ornever be eaten or even tasted, but

should be discarded. When you are inspecting cannedmeats, fish, poultry, vegetables, fruit, and juices, thefollowing factors should be considered.

CAN LABELS.— Check to make sure contents andprocessing date are stamped on the end of the containeror on the label.

CAN EXTERIOR.— The exterior of the canshould be examined for general appearance, dents,swelling, rust, and pinholes. Cans having severe dentsthat cross either the side or end seams or that crinkle themetal to a point similar to those depicted in figures 1-3,

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1-4, and 1-5 should not be used. Rusty cans maybe usedprovided the rust does not penetrate the can. Rust thatcan be wiped off is not penetrating.

CAN INTERIOR.— Contents should be removed,the can rinsed, and the interior examined for pinholesagainst a strong light. If pinholes are present, contentsshould be discarded.

CONTENTS.— Contents of can should beexamined for characteristic odor and appearance of theproduct.

REJECTION OR SURVEY.— Except for coffeeand molasses, foods contained in cans displaying thefollowing conditions are unsatisfactory and should besurveyed and disposed of:

Figure 1-5.—A severely dented can in which the end seam ispulled out of position.

Figure 1-3.-Severe angularly dented can with crimping ofbody.

Figure 1-4.-Severe dent that buckles end seam of a can.

Pinholes-tiny holes caused by action of food acidsduring prolonged storage.

Swells (or swellers)—both ends of cans bulgeoutward because of bacterial action and gas production.Ends do not yield to finger pressure. (Molasses maybulge in tropical areas, but this condition is notdangerous and the product need not be rejected for thisreason.)

Springers—one or both ends bulge outward becauseof bacterial action and gas. However, this bulge willyield on pressure and spring back to bulge condition onrelease. Springers or swellers of coffee containers,however, usually indicate a properly sealed containerthat has merely retained natural coffee-bean gases.

Flippers—both ends are flat, but one end will bulgeout ward when the opposite end receives pressure. Thiscondition is caused by either bacterial action or chemicalaction resulting in gas production.

Spoiled or Damaged Food Products

Several precautions eliminate the factors that causespoiled or damaged food items. These precautionsinclude inspection for quality upon receipt, properstorage and handling, and maintenance of requiredtemperatures relative to each respective phase of theoperation. The absence of any one of these precautionsmay encourage food spoilage and damage.

The following hazardous material should bedisposed of accordingly, using the applicable surveyprocedures outlined in NAVSUP P-486, volume I:

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c Cans in unsatisfactory or surveyable condition

. Food products with spoilage or damage indicatedby offensive odors, presence of slime, abnormal color,or other evidence of deterioration

. Food items adulterated by easily recognizableforeign material such as metal, glass, dirt, or insects

Do not attempt to taste or cook food in these states.It is safe to observe the old saying, “When in doubt,throw it out.” ‘The risk of food-borne illness must beavoided. After any occurrences of spoiled or damagedfood, corrective actions must be provided and measuresmust be designed to prevent future occurrences.

KEEPING UTENSILS AND EQUIPMENTCLEAN

All phases of sanitation in a general mess areimportant. However, one of the most important is theproper cleaning and sanitizing of equipment (includingtrays, dishes, and other dinnerware) used for preparing,handling, cooking, and serving food.

Dishes may be washed by hand or by machine.Whatever the method, the final results may either beexcellent or poor, depending upon how conscientiouslyyou apply your knowledge and skill in using theequipment and materials provided. The best equipmentand detergents will not do a good job of dishwashing ifused improperly.

Types of Soil

Unless the galley equipment and utensils arethoroughly cleansed, food particles in which bacteriamay grow will remain on them. These food soils aredivided into several distinct types:

Freshly deposited soil—the soil that remainsimmediately after the equipment or utensil has been used.

Thin film-—the soil that remains as the result ofineffective cleaning, following a flushing with water.Thin films are not easily seen and they are capable ofsustaining germs.

Built-up deposits—the result of repeated ineffectivecleaning methods causing a day-by-day accumulationof soil.

Dried deposits—accumulations that result fromdrying action and formation of a heavy crusty deposit.

Baked deposits—deposits that have been bakedonto equipment and have become difficult to remove.

Removing Stubborn Soils

The Navy procures the correct type of detergent tobe used in washing food preparation utensils andequipment. Hot water also provides temperatures thatincrease the chemical activities of the variousingredients in properly compounded detergents.Friction is an important part of cleaning. The requiredfriction may be applied by brushing with approvedbrushes or by strong flushing, as in dishwashingmachines. A hard abrasive should never be used on anymetal surface. This results in scratches that providelodging places for soil. It is recommended that pots andpans, cooking utensils, and other such items bepresoaked to loosen any food clinging to the utensil.Then, they should be washed using the proper detergentcompound and hot water. A detergent increases theeffectiveness of the water as a cleaning agent. Thewashed pots and pans must be rinsed with warm waterat 120°F to 140°F, then sanitized for 30 seconds in hotwater of 170°F or for at least 1 minute in an approvedchemical sanitizing solution such as the standard stockchlorine-iodine type. Once washed and sanitized, theclean pots and pans should be stored, bottoms up, inclean racks. Otherwise, the effort spent in washing andsanitizing them is wasted. Figure 1-6 shows the

Figure 1-6.—Temperatures necessary for proper sanitizing offoodservice equipments and utensils.

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temperatures necessary for the proper cleating and rinse compartment. Regardless of the type of sink on

sanitizing of foodservice equipment and utensils. board your ship or station, the procedures outlined infigures 1-7 and 1-8 should be followed.

Hand Dishwashing

The equipment provided for manual dishwashingMachine Dishwashing

varies from a one-compartment sink to the preferred High-standard dishwashing demands that the

three-component sink. A remote dial thermometermachine be kept clean inside and out. Lime deposits

and a booster heater should be installed under the final from water should not be allowed to accumulate inside

Figure 1-7.—Methods for manual washing of dishes and cooking and serving utensils.

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Figure 1-8.-Checkpoints in manual dishwashing.

the tanks even to slightest degree. The machine mustPreflushing of dishes will help avoid clogging of

look and smell clean.spray nozzles with food particles. Clean wash water

Machines properly maintained will operate with will prevent a buildup of bacterial population andefficient service over a long period of time. If neglected, subsequent contamination. Do not let wash water enterdishwashing machines, like any piece of mechanical the rinse tanks. A dishwashing machine is not a garbageequipment, will bring on costly repairs and decreased disposal, and an accumulation of food scraps and greaseefficiency in cleaning and sanitizing.

greatly hampers the washing operation. Check the

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water flow pressure, using a proper gauge. Onspray-type machines, flow should not be less than 15pounds per square inch nor more than 25 pounds persquare inch for the final rinse.

The procedure for racking gear for washing isequally as important as preflushing. All items should beracked to permit washing solutions and spray rinses tocontact the surfaces of the articles. Overloading as wellas improper placement of items on racks will impede theoperation.

SANITATION OF FOODSERVICE SPACES

Galleys, the bakeshop, vegetable preparation areas,food storage and refrigeration facilities, and any otherfacilities or equipment in which food is prepared,served, or dispensed constitute the total physical plantof the foodservice operations. It is mandatory to keepthese spaces in sanitary condition at all times.

Decks, Bulkheads, and Overheads

Regular after-meal cleanup is necessary to preventan accumulation of filth, and frequent in-betweencleaning is required if deck cleanliness is to bemaintained at a peak standard. When food is spilled, itshould be wiped up immediately.

No attempt should be made to sweep down decksand dining areas during food preparation and service, asdust rises in the air and will fall on foods and worktables.Pick up wastes and deposit them in proper receptacles.

Vacuum cleaning is the recommended method fordry cleaning bulkheads and overheads.

Ventilation System

Good air circulation is a basic requirement of propersanitation because it reduces condensation of steam andminimizes heat, vapors, smoke, fumes, odors, andsoiling. Mold and bacterial growth are inhibitedwhenever there is ample, dry, clean air.

Prevent grease from accumulating on hoodappliances. Accumulations of grease can drip either intofood being prepared or onto surfaces of equipmentwhere contamination of food is possible. Filters shouldbe removed and soaked in a hot (180°F), strongdetergent solution. Scrub with a brush. Rinse underrunning water or by applying steam from a hose.Removable filters may be run through the dishwashingmachine.

Lighting System

Sufficient lighting in all areas of food storage,preparation, and service, and in scullery operations is afundamental requirement of proper sanitation and safeworking conditions. Grease, dirt, and vermin can bemore easily detected and corrected where there is amplelight.

Routine cleaning of light fixtures and light bulbswill contribute to adequate lighting and eliminate theaccumulation of dirt and grease film.

Storage Areas

Fresh and frozen food items are perishable and mustreceive proper handling in transit and storage to reducerisk to the health and welfare of personnel who prepareand eat foods. During loading and unloading on docks,piers, or on board, you should keep areas as clean aspossible. Long exposure to weather will hastenspoilage. Daily checks on the sanitation of dry, freeze,and chill spaces are essential. Mold and decay go handin hand with poor housekeeping. Decks, deck gratings,bulkheads, and overheads should be cleaned, sanitized,and aired as often as possible. Cleaning and defrostingof refrigerated spaces should proceed when stocks arelow.

Cleaning gear (for example, swabs and brooms) andcleaning supplies (for example, detergents,disinfectants, and other toxic materials) should be storedin areas specifically designated for their purpose. Theseitems should not be stored in food storage cabinets or onfood storage shelves.

Dressing Rooms, Lockers, and Toilet Facilities

Street clothes should never be worn in the galley.Adequate, clean, and orderly facilities should beprovided for personnel to keep and change clothing tobe worn when performing routine duties in foodserviceoperations. Adequate space should be provided forhanging up these pieces of clothing because they cancontaminate food, food equipment, and foodpreparation surfaces. Dressing rooms or designatedareas for changing and storing clothing must be locatedoutside the areas where food is stored, prepared, andserved. Dressing rooms and lockers must be clean andorderly at all times.

Conveniently located toilet facilities must beaccessible to personnel at all times. These areas mustbe adequately equipped with proper waste receptacles,toilet paper, and an approved hand-drying device or

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sufficient disposable towels. Heads should be locatedwithin or immediately adjacent to toilet areas as well aswithin food preparation areas. These heads must be keptin a clean and orderly appearance. An authorized soapdispensing system and hot and cold running water arealso required for use by personnel.

Garbage and Trash Disposal

The method of collection and disposal of garbagemay differ on various ships or stations, but the basicrequirements are the same. Garbage must be disposedof promptly to prevent contamination of spaces and toeliminate a possible fire hazard.

Garbage and refuse must be kept in leakproof,nonabsorbent containers and a sufficient number shouldbe provided to prevent overfilling. Containers will beemptied as necessary during operations and at the closeof each workday. After being emptied, each containershould be thoroughly cleaned, inside and outside, in amanner that will not cause contamination of food,equipment, utensils, or food preparation areas. Suitablefacilities, including hot water and detergent, should beprovided and used for washing the containers.

Ashore galleys and outside refuse and garbagestorage areas or enclosures should not be located within100 feet of the foodservice facility. They should beplaced on or above a smooth surface of nonabsorbentmaterial such as concrete or machine-laid asphalt.These surfaces must be kept clean and in goodcondition.

Food waste disposers or grinders may be used forgarbage disposal provided they are designed and/orlocated in a reamer that prevents contamination of foodcontact surfaces as a result of a splash and aerosolgeneration. Potable water should be used as a flushingmedium unless otherwise indicated by BUMED.

Insect and Rodent Control

According to BUMED, the term vector is used torefer to all insects, rodents, and related animals that aresignificantly related to the transmission of disease toman, act as intermediate hosts or reservoirs of disease,present problems of sanitary or hygienic significance,or otherwise affect the health and efficiency ofpersonnel.

Programs for controlling vectors are commandresponsibilities coordinated through public worksprograms and medical departments. Because the firstand most important step in control is to destroy breeding

grounds, basic sanitation measures for whichfoodservice personnel are responsible must be strictlyenforced.

The foodservice facility and its adjacent groundsmust be kept clean and free of litter and debris.Openings to the outside should be effectively protectedagainst the entrance of rodents and insects by use ofself-closing doors, closed windows, screens, aircurtains, or other means. Screens should betight-fitting, free of breaks or tears, and not less than 16to 1 mesh. However, screens are not required inair-conditioned foodservice spaces where windows orportholes are sealed closed.

Space Cleanliness

In most foodservice operations, a space inspectionis conducted before securing. At most commands theinspection is conducted by the duty supply officer or asenior MS. Areas of concern are sanitation, fire, safety,and security.

Always remember that strict sanitation proceduresshould be followed in all areas of foodserviceoperations. Cleanliness can never be overemphasized.

FOOD SERVING AREAS.— All serving linesshould be equipped with a functional sneeze shield. Itmust present a barrier between the oral zone of patronswithin the normal range of stature and the fooddisplayed for service.

Proper cleaning and sanitizing procedures forfoodservice equipment on the line and around theserving area are equally important in the galley. Anumber of regulations attendant to serving food must beobserved to reduce the possibility of food infection. Allpans, serving utensils, and counters must be keptimmaculately clean and sanitized.

Self-service salad bars must be carefully supervisedto prevent contamination of food items by patrons,thereby preventing the transmissions of pathogenicorganisms from one person to another.

FOOD PREPARATION AREAS.— Highstandards of sanitation and cleanliness must bemaintained at all times in these areas, As an MS, youwill practice and enforce the “clean as you go” policyfor every foodservice person. Cleaning in this wayhelps maintain high sanitation standards as well as cutdown on the cleanup time after the meal and at end ofthe workday. Wash your hands and equipment firstbefore starting to prepare food items. Contaminatedhands or equipment leads to contaminated food. Keep

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worktables sanitized and immaculate y clean. Do notuse steel wool for cleaning. Smoking is not permittedin any foodservice areas.

RECEIVING AND FOOD STORAGEAREAS.— Before receiving and storing food items, itis very important that loading docks, piers, or areaswhere foods are received and stored must be thoroughlycleaned to avoid food contamination. Stores must beinspected for the presence of cockroaches and otherinsect pests before they are stored. Correct storageprocedures play a major role in preventing food-borneillnesses and increasing the storage life of food. Highlevels of sanitation and safety must be maintained in allfood storage facilities. Food items should be safelypalletized or placed on shelves in an appropriate manner.This proper storage allows proper cleaning and preventsinsect and rodent infestation.

DEFENSE AGAINST RADIOLOGICAL,BIOLOGICAL, AND CHEMICAL

AGENTS

The nature of the radiological, biological, andchemical contamination problem and the basicprocedures to be followed when decontaminating food,galleys, spaces, and equipment are discussed in thefollowing paragraphs.

DEFENSE AGAINST RADIOLOGICALAGENTS

Radiological defense includes all such measures tominimize personnel and material damage fromradioactivity. The basic responsibility for this functionresides with the damage control organization of the shipor station. Your basic guidance in radiological defensematters will come from them. Supply departmentpersonnel are normally assigned appropriate dutiesaccording to the damage control plan. You should beaware of the plans and procedures to be followed onboard your ship or station.

Emergency operations are those that immediatelyfollow the blast. During this period, a realisticevaluation of the disaster is made and initial stepstoward recovery are taken. Protective clothingmonitoring equipment and decontamination gear willalso be needed.

RADIOLOGICAL CONTAMINATION

Blast damage and thermal radiation may result inpartial or complete destruction of messing facilities and

food items. Radioactivity is important because of theeffect it has on the human body. Because of its abilityto penetrate matter deeply, gamma radiation is usuallyconsidered to be the most hazardous. Since the principalsource of alpha particles would be the unfissionednuclear material of the weapon, the probability ofsignificant alpha contamination from nuclear detonationis small. Beta particles have poor penetrating ability.Ordinary clothing will stop beta particles. They enterthe skin only to a depth of about one-fifth of an inch, buttheir ionizing power is about 100 times that of gammarays. When ingested with food, inhaled, or admittedinto the body through cuts or open wounds, betaparticles meet no barriers and become particularlydestructive if they are retained in the body for sometime.Therefore, in food preparation and service, all forms ofradioactivity should be regarded as hazardous.

Radioactivity may be introduced into exposedmaterials that are close to the burst. Such items as soap,table salt, copper, or brass may become radioactive as aresult of radiation (the action of neutrons).Radioactivity may also be carried by blast residues, theprincipal one being dust particles. A personcontaminated by radioactive materials can easilycontaminate an otherwise safe object or area. If theperson handles foods, the foods can becomecontaminated. Radioactivity cannot be destroyed bycooking or sterilization; neither can it be neutralized bychemical treatment. It must be removed as completelyas possible to a limit of radioactivity set by the commandauthority in the light of existing circumstances.

MONITORING TO DETERMINE EXTENTOF RADIOACTIVITY

Radioactive materials can only be removed byphysical means. The extent of radioactivity existing inany food preparation or serving area should bedetermined by a survey with radiac monitoringequipment. This includes the galley utensils, food forpreparation, dinnerware, the scullery, and all personnelinvolved in food preparation and service. If the surveyso indicates, it may be necessary to reestablish the messin another area designated as safe by the commandingofficer.

The supply officer is responsible for taking thenecessary precautions to make sure the food served isfree from radioactive contamination. Galleys and otherfood preparation spaces, food, equipment, utensils,dinnerware, and personnel engaged in the foodserviceoperation should be carefully monitored by qualifiedpersons with appropriate monitoring equipment to learn

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the presence and the extent of radioactivecontamination.

Decontamination operations should be carried outas required. Food items in glass or metal containers orsealed in barrier-wrap packages are the least likely to becontaminated. These should, nevertheless, bemonitored, and care should be exercised upon openingsuch packages to avoid contamination. The fresh watersupply should be monitored. Food items should bemonitored in their dry state because dilution with waterwill substantially lower the beta readings and thepresence of alpha particles may not even show up onradiac instruments. All food items, when they have beenmonitored, must be clearly marked as Contaminated orSafe for Use. All food items should be cleared for useafter monitoring if found to be within acceptable limitsestablished by the local command according to theRadiation Health Protection Manual, NAVMEDP-5055.

When materials (cleaning agents) specificallydesigned for the removal of radioactive contaminantsare available, they should be used according toinstructions and the material safety data sheet (MSDS).When they are not available, the following solutions aresuggested for the general cleaning of galley surfaces:

Formula 1

Detergent general-purpose, liquid, water-soluble,type I, 1/2 pound. Military specification MIL-D-16791.

Sodium phosphate, tribasic, technical (trisodiumphosphate), 1/2 pound. Federal specification O-S-642,type II.

Water, hot, 12 gallons, 100 pounds.

Directions: The sodium phosphate should becompletely dissolved by stirring it into hot water. Theliquid detergent should be added and stirred until it isthoroughly dispersed.

Formula 2

RADIOLOGICAL DECONTAMINATION

There are various methods of removingcontamination. They differ ineffectiveness in removingthe contaminant, in applicability to given surfaces, andin the rate of operation. These, in general, fall into twoclasses, gross or rough decontamination and detaileddecontamination. Gross decontamination consists of arapid washing down with large quantities ofuncontaminated water from a fire hose or nozzle system.This class is generally not suitable for use in galley andmessing areas except for decks. Detaileddecontamination procedures are more thorough. Theseprocedures use more time, manpower, and material, butthey are also more effective. Detailed decontaminationwill be necessary in galley and messing areas. Effortsto decontaminate with heavily contaminated water willobviously be ineffective. However, water contaminatedto a lesser degree than the surface contamination to beremoved may still be used. Water used fordecontamination must be allowed to drain freely fromcontaminated areas. Water from tightly covered storagetanks should be safe and potable, provided thecirculating system is tight. Water from open reservoirscannot be relied upon to be free from contamination.Seawater in the neighborhood of an aerial burst towindward will be contaminated at the surface. Asubsurface burst will heavily contaminate seawater inthe vicinity. General knowledge of the local situationand a monitor survey should provide data on which adecision regarding the water supply will be based.

Dishwashing compound, machine, granular, freeflowing. Federal specification P-D-425a (specifywhether hard or soft water will be used).

Directions: The compound should be dissolved inhot water to make a 0.5 percent (approximate) solution(1 pound per 25 gallons of water).

The solution should be hot when it is used.

Formula 3

Citric acid, monohydrate, granular form. Militaryspecification MIL-A-11029 (Cml), Change No. 3223.

Directions: Citric acid should be dissolved bystirring to make a 3 percent (approximate) solution (3pounds per 12 gallons of water). In use, utensils shouldbe immersed and metal surfaces should be sprayed.

Except for citric acid, the previous materials arecommonly used and are readily available. Thesuggested formulas are not intended to take the place ofagents specified in existing decontaminationinstructions. They constitute the bare minimum assubstitutes and should serve to meet immediateemergency requirements. All chemical cleaning agentsfunction most efficiently when hot. The choice ofmethod and cleaning agent to be used should dependupon the nature of the surface to be decontaminated, thekind and degree of contamination, and the time,manpower, and materials available to do the work.

All these cleaning agents are hazardous materials.Always wear goggles and protective gloves when

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mixing these solutions, and consult the MSDS forspecific precautions.

Decontaminating Foods

All food should be carefully monitored. Foods inmetal or glass packages may be safe. Contamination isbest removed from the external surfaces by washing.Food items in sealed, dustproof packages may also besafe, provided the wrapper is not broken. To remove thecontamination from these packages, vacuum them andcarefully remove the outer wrap. Some vegetables canalso be decontaminated if they are carefully washed,dried, monitored, and peeled-if monitoring showscontamination is not above specified limits. Whensurface contamination cannot be physically removed,the food should be condemned. All foods must beinspected and approved by the medical officer.

Decontaminating Spaces and Equipment

Thorough cleaning of all surfaces is vital. Workshould commence overhead and continue downward inthe direction of the liquid flow. When feasible, the firststep should consist of flushing the surfaces with safewater. Do not get water on electrical controls that arenot waterproofed. The second step involves systematicscrubbing with chemical cleaning agents. Piping,ductwork, stanchions, bulkheads, coamings, and decksshould be repeatedly scrubbed until monitoringindicates that a safe condition exists. Bare metalsurfaces should be given an initial scrubbing withalkaline detergents to remove grease film. Whenavailable, citric acid solution should then be applied andallowed to remain for a minimum period of 10 minutes.Rinse the surface with safe, fresh water, allow to dry,and monitor. In the absence of citric acid, vinegar maybe used, but it is less effective.

Decontaminating Utensils and Dinnerware

Treat metal utensils and dinnerware such as metaltableware and cutlery in the same manner as other metalsurfaces. Wash with a detergent followed by an acidtreatment. When possible, immerse utensils anddinnerware in the acid solution. Crockery and glasspresent no particular cleaning problem, provided theglazed surfaces are without scratches or foreign depositssuch as stains or hard water scale. Plastic ware maypresent some difficulty because of the relatively porouscharacter of the surface, scratches, and the presence offoreign deposits. Both glassware and plastic wareshould be machine washed, rinsed, dried, and each item

monitored. Those that do not pass should be inspectedfor cracks and surface defects. Cracked and badlyscratched items should be disposed of immediately. Theother items still showing contamination should be givenrepeated washings until safe, or they should besegregated to await natural decay of contamination ordisposal of the item.

Protection of Personnel

When you are engaged in decontamination, wearprotective clothing as prescribed by the ship’s damagecontrol bill. If protective clothing is not available,similar garments may be substituted. Care must betaken to make sure substitute clothing adequatelyprevents radioactive particles from coming in contactwith the skin or gaining entry to the body by ingestion,inhalation, or through breaks in the skin. Masks shouldbe worn. In the absence of regulation masks, chemicalgoggles should be worn to protect the eyes. A highefficiency particulate air (HEPA) filter respirator alsocan be used to protect the lungs.

Spaces that were not contaminated, or that havebeen decontaminated, must be carefully protected. Allpersonnel and material must be carefully monitored(decontaminated if needed) before anyone is permittedto enter these spaces. Cleaning gear, items of protectiveclothing, and so forth, used in decontaminationprocedures should be segregated and disposed of ascontaminated according to their level of contamination.

To familiarize yourself with protective clothing andequipment, and with the procedure for adapting regularissue clothing for NBC warfare protection, see MilitaryRequirements for Petty Officer Third Class,NAVEDTRA 12044.

Preventing Recontamination

Contaminated items brought accidentally intospaces should be removed and , pendingdecontamination of the affected areas, these areasshould be roped off. Personnel who may have walkedthrough these areas or who may have otherwise come incontact with radioactive particles should be sent to thedecontamination station.

DEFENSE AGAINST BIOLOGICALAGENTS

The United States has renounced all use ofbiological agents in warfare, but the need still exists tobe prepared to defend ourselves against these agents if

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other countries should use them. The following section,therefore, discusses the nature of biological agents andthe measures you should use to decontaminate thegalley, messing areas, and food storage spaces in theevent of enemy biological attack.

A biological agent is defined as a microorganismthat either causes disease in man, plants, and animals orcauses the deterioration of material.

The chief objective of biological agents is massinfection that results in the incapacitation or death oflarge numbers of individuals or in the destruction oftheir sources of food, both animal and plant. Thebiological agents, unlike most other weapons, act onliving matter only and are limited in use to theseobjectives.

In case of a biological attack there are certaininstructions that should be carried out for the protectionand decontamination of eating, drinking, and galleyutensils; galley and foodservice equipment; andmessing areas contaminated by biological agents.

Good sanitary and hygienic practices are the bestdefense against many aspects of biological warfare. Aclose examination of the cleanliness of the mess andstrict adherence to the applicable instructions willimprove biological defense greatly.

The problems of biological agents differ fromordinary military hygiene problems only in that hardiertypes of organisms may be present in other than theirnormal environment and in higher levels ofcontamination.

BIOLOGICAL CONTAMINATION

In treating the problem of biological attack, it isassumed that there could be contamination of personnel,of all exposed surfaces, and of circulating air. Becauseof the current difficulties in rapidly detecting biologicalagents, knowledge of contamination might (althoughnot necessarily) be based on the occurrence ofwidespread or unusual sickness. This sickness could becaused by contamination that had occurred several daysor weeks before. A situation could exist also wherebyextensive use of biological agents would requireadditional precautions in the operation of all messes.These instructions are intended for use in the event ofsuspected or known biological attack. The problem isto decontaminate and prevent recontamination.

BIOLOGICAL DECONTAMINATIONMETHODS

Use calcium hypochlorite (bleach) solutions forbiological decontamination. Scrub the interior surfacesof contaminated spaces with 200-ppm chlorine solutionto remove dust and grease. Then, hose spaces with fresh,safe water and repeat the process. You may also useiodine solutions prepared by the medical department.

Large equipment (those items too large to beimmersed in sinks or run through dishwashingmachines) should be washed, rinsed, anddecontaminated in the same manner as prescribed forinterior surfaces of messes. Small items of equipmentthat will not suffer damage by immersion should bewashed, rinsed, and sanitized in the dishwashingmachine or by hand dishwashing as described earlier inthis chapter.

Before eating and drinking utensils are brought tothe scullery for decontamination, the interior bulkheads,all working surfaces (tables, dish carts, and sinks), theinterior and exterior of the dishwashing machine, andall other equipment used in the washing and sanitizingof eating and drinking utensils should be thoroughlywashed, rinsed, and decontaminated as appropriate.

Eating and drinking utensils should bedecontaminated by machine or hand washing. A personwho has handled contaminated utensils should nothandle decontaminated utensils until the person hasbeen decontaminated. Decontaminated articles shouldnot be placed in contact with any surface that has beenexposed to contamination. If possible, use baskets orcontainers designed to hold silverware in a verticalposition, handles down, during the washing andsanitizing processes, and additional containers ofsimilar construction into which the silverware may beinverted without being handled by workers. If suchcontainers are not available, lay the silverware flat in theracks, not exceeding two utensils, with the handlesextending in the same direction. Do not exceed a depthof two utensils. Take care when removing utensils fromthe racks after decontamination to preventrecontamination.

Sterilization by hypochlorite solution should beused only when dishwashing machines do not operatecorrectly. The utensils should be soaked, while still inthe washrack, for 1 full minute at 100°F to 140°F in asolution of 1 part hypchlorite and 50 parts water in asingle-tank machine, or 1 part hypochlorite and 500parts water in a double-tank machine; one-fifth of 1percent of a detergent must be added to either solution.

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This solution may be mixed from nonionic detergent andany one of several chlorine containing compounds suchas calcium hypochlorite, or laundry bleach.

In storage, compounds containing chlorine havebeen known to deteriorate. It will be necessary,therefore, to have a qualified person from the ship’scompany analyze the soaking solution for chlorinecontent to make sure the proper concentration ofavailable chlorine is attained and continued at sufficientstrength.

After the sterilization, soak and water rinse, coverthe washracks containing the utensils with a cloth thathas been sterilized by boiling. Do not transfer utensilsto another rack. Make sure personnel in the serving linepick up utensils from the washracks by touching onlythe handles.

Large equipment may be decontaminated by the useof hypochlorite. Hypochlorite is corrosive to all metalsthat will rust and should not be allowed to come incontact with motors and other electrical equipment fromwhich hypochlorite could not be thoroughly wiped off.After decontamination, cover as much of the equipmentas possible with clean cloths to prevent recontamination.

Avoidance of Recontamination

Recontamination may be caused by secondaryaerosols that resettle organisms on surfaces orcontaminate the air that is breathed. Secondary aerosolsare clouds formed from particles (bacteria or otherorganisms) that, having been deposited on a surface, arestirred up into the air again by scuffing, shaking, or othermechanical action. Secondary aerosols may besuppressed by wetting surfaces with oil or water. If oilis used as a suppressant, it must not generate harmfulvapors and it must not be applied to walking surfaceswhich may create slippery conditions.

It is important to make sure, before entering themessing area, MS personnel and all personnel eating inthe messing areas are as free as possible fromcontamination. The medical officer should be consultedon the decontamination of foodservice personnel. Incold weather, personnel in the serving line should berequired to remove outer garments and leave themoutside the messing area before entering the mess. Ithas been found that removing clothing will shake offorganisms that have come in contact with the surfaces,thereby setting up secondary aerosols. Do not permitunauthorized personnel in foodservice spaces.

Hypochlorite is a strong oxidizer and, in powderedform, reacts violently with oils and greases. Usehypochlorite in a well-ventilated area. Always weargoggles and protective gloves, and consult the MSDSfor additional precautions.

Decontaminating Food Items

The advice of the medical officer must be soughtbefore any attempt is made to decontaminate foodsuspected of biological contamination.

Semiperishable Food Items

Food packed in containers that are resistant to thepassage of biological agents (sealed containers made ofmetal, plastic, glass, or porcelain) requires only properexterior decontamination be performed. Paper labelsand paper covers must be removed from the containerand one of the following methods of decontaminationshould be used:

1. Immerse the containers for 15 minutes in asolution of water to which 200-ppm available chlorinehas been added and then rinse them with potable water.

2. Soak the containers for a minimum of 15minutes in effective detergent solution as a quickmethod to reduce contamination to a safe level (seeformula 1 discussed under the heading RadiologicalDecontamination); then rinse them with potable water.

3. The exterior surfaces of stacks of food packedin impermeable packages can be sterilized using any ofthe standard chemical methods such as bleach solution,sodium carbonate, or DS2 followed by rinsing in potablewater.

Food packages that will not stand immersion mustbe wiped off with a solution of water to which 200-ppmavailable chlorine has been added and the foodthoroughly cooked before it is eaten.

Fresh or Chill Items

Food that can be peeled or pared may bedecontaminated by soaking for 15 minutes in water towhich 200-ppm available chlorine has been addedbefore it is peeled. The food must then be thoroughlyrinsed in potable water. It can then be peeled or paredand should be rinsed again with potable water. Thismethod has been applied satisfactorily to apples,potatoes, and eggs.

For other fresh or chill items, the use of heat is themost practical means of decontaminating foods.

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Thorough cooking will reduce contamination to a safelevel so that food can be consumed.

Frozen Items

Food items stored in the freeze space inimpermeable containers (tamed frozen strawberries,for example) may be decontaminated by immersing thecontainers for 15 minutes in a solution of water to which200-ppm available chlorine has been added; thecontainers are then rinsed with potable water.

Food items stored in the freeze space in permeablecontainers (frozen vegetables, for example) may bedecontaminated as outlined earlier for food packaged insacks or other permeable containers.

Food items stored in the freeze space, but notcontained in outer packaging (meat, for example), mustbe completely thawed and thoroughly cooked beforethey are eaten.

Additional Precautions

Hands should be free of contamination during theopening operations to make sure the contents are notcontaminated. Opened cans of fruit jam, jelly, or similarfoods must be destroyed. Opened cans of vegetablesmay be decontaminated by boiling the vegetables for aminimum of 15 minutes in a steam-jacketed kettle.

Biological Decontamination in FoodPreparation

The use of heat is the most practical means ofdecontaminating biologically contaminated foods. Inno case should decontaminated food be consumed untilit is pronounced safe by a medical officer. It isrecommended that, insofar as possible, only foodscontained in impermeable packages (cans, bottles, jars)be decontaminated and used for meal preparation.

Food items that are not packaged or that arepackaged in permeable containers may be cooked byeither cooking in a pressure-type cooker at 15 poundsof pressure at 250°F (or 121°C) for 15 minutes or boilingfor a minimum of 15 minutes.

Certain contaminated items may be decontaminatedby baking. Only those recipes listed in the Armed ForcesRecipe Service (AFRS) that specify an oventemperature of 400°F and above, for a cooking periodof 30 minutes or longer, should be used to prepare bakeditems from contaminated ingredients.

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All meats except those contained in decontaminatedimpermeable containers (canned meat items) must becooked to the well-done stage. Guidance cards in theAFRS include information on internal temperaturesindicating the well-done state.

Biological Decontamination of Water

The detection of water contamination and requisitelaboratory analysis are responsibilities of the medicaldepartment. Biological decontamination of water is notdifficult when regular water treatment facilities exist.However, more chlorine probably will need to be addedduring the ordinary processing of the water. If no watertreatment facilities are available, water can bedecontaminated by any of the following methods:

1. By boiling for 20 minutes

2. By using iodine tablets coupled with boiling

A medical officer should approve the method ofdecontaminating; after the decontamination process, theofficer should determine whether or not the water is fitto be used. Water that has been decontaminated must beprotected against further contamination.

DEFENSE AGAINST CHEMICALAGENTS

The United States has committed itself againstinitiating the use of chemical agents. However, it isnecessary to be prepared against attack by an enemyusing this type of warfare.

A chemical agent is defined as a solid, liquid, or gasthat, through its chemical properties, produces lethal ordamaging effects on man, animals, plants, or material,or produces a screening or signaling smoke.

Chemical warfare agents, like the biologicalwarfare agents, are used mainly because of their effecton personnel, although some agents will have acorrosive effect on specific materials, and incendiarydevices will burn most materials. These agents producea harmful physiological reaction when applied to thebody externally, inhaled, or ingested. Most chemicalagents cause disorganization of the functioning of thebody.

The degree of contamination of the messing areaand equipment depends on the chemical agent used andthe factors involved, such as the method of delivery(vapor, light liquid, and heavy liquid), the weather, andthe various strengths of contamination.

The following paragraphs prescribe the methods tobe used in decontaminating eating, drinking, and galleyutensils; galley and foodservice equipment; andmessing areas that are contaminated by chemical agents.

Vapor Contamination

After the surrounding areas have beendecontaminated, the entire general mess should beaerated thoroughly and the entire area washed downinside and out with safe water. All equipment andutensils used in the preparation and service of foodshould be washed carefully using normal procedures.Spaces, utensils, and equipment should then be testedwith the chemical agent detector kit and, if necessary,any of the prescribed procedures should be repeated.

Light Liquid Contamination

The messing area inside and out should be washedwith hot water. You may add an alkaline detergent, suchas a standard general-purpose detergent, and if appliedat high pressure, it will increase the water’seffectiveness. As an alternative method, for mustardgas, you may apply a bleach solution to all surfaces.After washing down, aerate the entire area. If slightcontamination remains, the area should be heated to ashigh a temperature as possible for about 1 to 2 hours.Then the spaces should be opened and ventilated for 15minutes. Repeat the procedure as necessary, testing atintervals with a chemical agent detector kit. Porousobjects, such as meat blocks and wooden benches, mayabsorb liquid contamination to the extent that they willhave to be destroyed. Metal, glass, or china utensils orany equipment that is not damaged by water should beimmersed for 30 minutes in actively boiling water. Add1 cupful of alkaline detergent to each 5 gallons of water.Upon completion of the boiling process, you shouldfollow normal dishwashing procedures. Plasticsgenerally cannot withstand boiling water and should bedestroyed.

Heavy Contamination of Liquid

Heavy contamination of liquid is unlikely, exceptfrom a direct hit, in which case recovery of the space

and contents will be a major undertaking. However,when such is the case, the following procedures arerecommended.

Space should be roped off or abandoned asunsalvageable, as no amount of washing or scrubbing ofa porous surface that is heavily contaminated by a liquidchemical agent (particularly mustard gas) is likely to domuch good.

Metal, glass, or china utensils or any equipment thatis not damaged by water should be decontaminated inthe same manner as prescribed for light contaminationof liquid discussed earlier.

Large equipment unsuited for immersion in boilingwater should be scrubbed vigorously with DS2 solutionor hot water and an alkaline detergent, rinsed,disassembled, and scrubbed again paying particularattention to any parts not reached in the assembled statethat are reachable in the disassembled state. Then, theequipment should be rinsed, dried, oiled, greased, andreassembled. Wooden items should be removed anddestroyed.

On electrical equipment, unless the electrical unit isenclosed in a watertight seal, water must not be used inthe decontamination process. Electrical equipmentshould be cleaned with trichloroethane or DS2 solution.All greases must be removed, bearings cleaned, and theequipment regressed.

Trichloroethane and DS2 are toxic chemicals.Protective clothing and respirators should be worn whenthey are used, and the MSDSs should be consulted foradditional precautions.

Careful inspection must be made of the generalsituation before large quantities of food or watersuspected of chemical agent contamination aredestroyed. Contaminated food and water must bedestroyed in some cases; in other cases, they may besalvaged by special decontamination procedures. Inany event, the responsibility belongs to the medicaldepartment to determine whether food or watercontaminated by chemical agents should bedecontaminated or destroyed.

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CHAPTER 2

RECEIPT, INSPECTION, EXPENDITURE, ANDSTORAGE OF FOOD ITEMS

As a Mess Management Specialist (MS), you maybe assigned as the jack-of-the-dust or as the subsistencebulk storeroom storekeeper, responsible for the properreceipt and storage of food items and making breakoutsto the general mess, officers’ mess, and chief pettyofficers’ mess. It is also your responsibility to keepthese spaces clean, safe, and orderly and to keep theleading MS up to date on stock levels.

This chapter discusses the procedures for thereceipt, inspection, storage, and expenditure of fooditems as prescribed by the Food Service Management,NAVSUP P-486.

RECEIPT

Deliveries can usually be anticipated because ofshipment notices, delivery dates on requisitions, or othernotifications, and preparations should consequently bemade to receive the material. Receiving personnelshould be ready to inspect the material, storeroomsshould be ready to receive the material, and thenecessary arrangements for working parties should bemade well in advance so that once the anticipatedmaterial arrives, it maybe stored immediately to preventtemperature fluctuations. Such fluctuations will reducethe quality and storage life of food items.

Subsistence items received aboard a ship or shoreactivity are accompanied by a variety of receiptdocuments depending upon the method of request andthe issuing activity. Certain certifications are commonto all receipt documents. Receiving personnel must dothe following:

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Inventory all food items

Circle the quantity accepted

Date the document upon receipt

Have items inspected by a medical representative

Have the documents stamped by a medicalrepresentative as passing medical inspection

Sign the document to indicate receipt

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UNLOAD SHIPMENT

Always remember that safety, sanitation, andsecurity of food items should not be compromised whenunloading and loading stores. Careful planning andpreparation will minimize, if not prevent, this problem.Receiving procedures will be issued and routesestablished. This will facilitate unloading and loadingstores and definitely eliminate wandering food itemsthat could be lost or stolen.

Working parties should be requested well inadvance and requirements are established from eachdepartment. Get the request for working parties andrequirement lists including the day of delivery publishedin the plan of the day a few days before the day ofdelivery. When there is a sufficient number of personnelfrom other departments, use supply personnel ascheckers, spotters, and supervisors to the greatest extentpossible.

Unload and load as fast as possible to avoidprolonged exposure to less than ideal temperatures andto not diminish the average shelf life of food items andto prevent spoilage.

Safety

All personnel involved in receiving and storing fooditems must receive instructions on the following safetyprecautions:

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The proper method of lifting heavy objects

Wearing of protective hats, safety shoes, andgloves

Operation of materials-handling equipment suchas forklifts, pallet jacks, and portable conveyors

Removal of hatch covers and ladders

Designated Receiver

When food items are received, the food serviceofficer (FSO) or a designated assistant inspects the fooditems to verify the exact quantity received and signs thereceiving documents to acknowledge receipt.

Custody

The bulk storeroom storekeeper having custody ofthe food items delivered accepts responsibility bysigning a statement on the invoice that normally reads,“I accept responsibility for these items and hold myselfaccountable to the United States Government.”

Date Stamping

Food items must be date-stamped or color-coded tomake sure the oldest stock is used first.

INSPECTION

Regardless of the source from which food items areobtained and regardless of any prior inspection, it maybe your responsibility to inspect them as they arrive todetermine that the specified quantities have beenreceived.

A designated member of the medical departmentshould perform a fitness-for-human-consumptioninspection upon receipt of food items that have beenpurchased from a local market or under contracts thatrequire inspection at destination. The receipt documentshowing that this inspection has been done must besigned by the medical representative.

Inspection of Food Items Received From NavalSources and Other Government Agencies

An ashore supply activity will perform a qualityinspection of food items upon acceptance from theoriginal supplier. This inspection should be doneaccording to NAVSUPINST 4355.4 and should makesure the food items conform to the specificationsincluded in the purchase document. Such inspectionwill not be duplicated aboard ship. Before storing, thereceiving individual will coordinate inspectionprocedures to detect any deterioration, contamination,or infestation that may have occurred since the qualityinspection at the supply activity. Contaminated orinfested foods received via underway replenishmentshould be immediately separated and disposed ofaccording to the NAVSUP P-486. Government-ownedsubsistence items received in usable condition but unfitfor storage should be used promptly and any losssurveyed.

Inspection of Food Items Received FromCommercial Sources

Subsistence items received from commercialvendors will be inspected at origin and destination forconformance to all terms and conditions quoted orreferred to in the contract or purchase order. However,inspection at origin may be waived if lack of time orother justifying circumstances exist. The supply officerwill make sure the commercial vendor has certified thatthe food items delivered are in conformance with therequirements of the Federal Food, Drug, and CosmeticAct. Meat, poultry, fish, and their by-products deliveredunder contract within the United States will be acceptedonly if they bear the appropriate stamps from therespective government agencies. In addition theyshould also have the special Department of Defensestamp. These various stamps are illustrated in figure2-1.

Inspection by the Medical Department

A designated representative of the medicaldepartment will perform a fitness-for-human-con-sumption inspection upon receipt of food items that havebeen purchased on the local market or under contractsthat require inspection at destination. The receiptdocument showing that a fitness-for-human-con-sumption inspection has been performed should besigned by the medical representative. Suspected itemsin which there is doubt as to fitness are not accepted andare referred to a local Army veterinarian orenvironmental preventive medicine unit (EPMU) foranalysis.

Unsatisfactory Food Items

The subsistence supply system has qualityassurance provisions designed to guarantee the receiptof wholesome, satisftactory food products. However,the system does experience breakdowns in specificationstandards is allowing some unsatisfactory products tofilter into the supply pipeline.

NONHAZARDOUS.— These food items do notmeet expected or desired standards, but do not constitutea health hazard to personnel if consumed. A goodexample of this would be chicken wings in a box labeledbreasts.

HAZARDOUS.— These food items wouldpossibly cause, or are suspected to have already caused,harm after being consumed. Determination of fitnessfor human consumption is the responsibility of the

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Figure2-1.—Meat, poultry, fish, and their by-products inspection stamps.

medical officer. Examples of hazardous food itemcharacteristics are widespread presence of swollen orleaking cans and products with either offensive orunusual odors and colors or any other evidence ofdeterioration.

Refer to the NAVSUP P-486, volume I, for moreinformation regarding the reporting and handling ofnonhazardous and hazardous food items.

Discrepancies in Shipment

It is always possible that several discrepancies canoccur during shipment and receipt. All of these can bediscovered during careful inspection and verification ofreceipts. The following actions will be taken when thesediscrepancies are found.

SHORTAGES IN SHIPMENT.— A shortageoccurs when the quantity received is less than thequantity shown on the receipt, regardless of the quantityon the original requisition. If a shortage exists, contactthe issuer or shipper, either in person or by message, totry to resolve the discrepancy. Refer to NAVSUPINST4440.179 for further guidance. Shortages due totransportation discrepancies will be reported accordingto NAVSUPINST 4610.33. Receiving activities willnotify the supply/transportation officer of alltransportation discrepancies upon their discovery. Forall types of discrepancies, the receipt inspector and thebulk storeroom custodian will indicate on the receipt

document the actual quantity physically received bydrawing a single line through the invoice quantity andrecording and circling the actual quantity. Both willthen sign and date the receipt documents. (See figs. 2-2and 2-3.) Forward the documents to the FSO.

When substantial shortages are found in shipmentsreceived from Navy supply activities (Navy supplycenters [NSCs] or Navy supply depots [NSDs]) orcombat logistics force ships (AFSs, AFs or AORs), youshould immediately contact the issuer/shipper in personor by message to resolve the discrepancies. In the eventshortages do exist after investigation, the full quantityand dollar value of the invoice will be posted to theSubsistence Ledger, NAVSUP Form 335; the Record ofReceipts and Expenditures, NAVSUP Form 367; and theRequisition Log, NAVSUP Form 1336. The quantityand dollar value of the loss of $50 or more per line itemwill also be posted to the records according to the surveyprocedures found in the NAVSUP P-486, volume I.Losses of less than $50 per line item will be documentedas a loss without survey.

OVERAGES IN SHIPMENT.— An overageoccurs when the quantity physically received exceedsthe quantity stated on the receipt document regardlessof the quantity on the original requisition or purchaseorder. When this occurs, immediate liaison is to beestablished with the issuer to resolve the discrepancies.

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Figure 2-2.—Receipt by bulk storeroom custodian using DD Form 1348-1.

Figure 2-3.—Receipt by receipt inspector-shortage in shipment using DD Form 1348-1.

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Overages From a Navy Source.— When prepared to document the excess quantity received.discrepancies from a Navy source are not resolved, the This dummy receipt document can be a DOD Singlereceipt inspector and bulk storeroom storekeeper should Line Item Release/Receipt Document, DD Form

indicate the actual quantity physically received on the 1348-1, or a Requisition and Invoice Shippingreceipt document by drawing a single line through the Document, DD Form 1149. See figures 2-5 and 2-6 forinvoiced quantity. Then both sign and date the receipt examples of these documents. In addition, mark on thedocument. See figure 2-4. Forward this document to document Dummy Invoice to Cover Excess Shipmentthe FSO. A dummy receipt document should then be to distinguish the dummy invoice from a normal receipt.

Figure 2-4.-Original invoice to cover excess shipment receipt by bulk storeroom storekeeper using DD Form 1348-1.

Figure 2-5.—Dummy involve to cover excess shipment using DD Form 1348-1.

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Figure 2-6.—Dummy invoice to cover excess shipment using DD Form 1149.

It will also be used as the source document for postingthe excess receipt. After the preparation of the dummyinvoice document, the receipt inspector and bulkstoreroom storekeeper will circle the excess quantityreceived, then both will sign and date the document.Forward the documents to the FSO.

Overages From a Commercial Source.— When anoverage occurs from a commercial vendor, the receiptinspector and bulk storeroom custodian will sign onlyfor the requested quantities on the receipt documentsand forward the documents to the FSO. Any excessquantities will be returned to the vendor.

RECEIPTS WITHOUT INVOICES.— Whenfood items are received without invoices or unpricedinvoices, a dummy invoice will be prepared and the fooditems will be taken up at the last receipt price as shownon your current NAVSUP Form 335. When the priceinvoice is received, the receipt unit price rounded off tothe nearest cent will be the unit price for the item. Across-reference will be made on the priced invoice to its

related dummy invoice and, if required, an additionalline entry will be posted on the NAVSUP Form 367 forany difference.

ERRONEOUS INVOICES.— An erroneousinvoice is an invoice where the invoice quantity timesthe unit price does not equal the total dollar value.

Erroneous Invoice From a Navy Source.— Whenan invoice is received containing an error of $5 or more,a corrected or credit invoice will be requested from theissuing activity. The error is lined through on theoriginal receipt document (fig. 2-7), without erasing theerroneous figure and the correct amount will be insertedand posted to the NAVSUP Form 1336 and the NAVSUPForm 367. Upon receipt, the corrected or credit invoicewill be filed with the retained records. Errors of lessthan $50 will be posted as is to the NAVSUP Form 1336and the NAVSUP Form 367. The difference will beabsorbed in the price adjustment at the end of theaccounting period.

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Figure 2-7.-DD Form 1348-1, an erroneous invoice.

Erroneous Invoice From CommercialSources.— When an invoice is received containing anerror of any dollar value, a corrected invoice should berequested from the commercial vendor. The error willbe lined through without erasing the erroneous figureand the correct amount will be inserted and posted to theNAVSUP Form 1336 and the NAVSUP Form 367.Upon receipt, theretained returns.

Posting Receipts

When you are

corrected invoice will be filed with

posting receipts, there are two piecesof information that must be transcribed to general messrecords. They are the quantity received and the value ofthe receipt. Receipts are posted to the Record of Receiptsand Expenditures, NAVSUP Form 367; the SubsistenceLedger, NAVSUP Form 335; the Stock Tally Card,NAVSUP Form 209; and the Requisition Log, NAVSUPForm 1336.

The total money value of each receipt document isposted to the NAVSUP Form 367. The first entry isalways the inventory value carried forward from theprevious quarter. Next, each receipt document is postedto the applicable page of the NAVSUP Form 335. A

separate page of the NAVSUP Form 335 is prepared foreach item carried in stock.

One difference you should notice is the unit price.Stock food items have two unit prices, the fixed priceand the last receipt price. Since the purchase price forfood items on the commercial market fluctuates and thegeneral mess (GM) must operate on a fixed rationallowance, the Navy Food Service Systems Office(NAVFSSO) establishes a fixed price for most items thatare used in the GM. Thus, the same charge is madethroughout the accounting period for an item with afixed price regardless of the current market or lastreceipt price. On the other hand, the last receipt priceand the date an item is received are entered in the spacesprovided to allow this price to be used to survey, transfer,or sell items to private messes. Also, this price is usedto charge out items that do not have fixed prices to theGM and to extend the inventory value.

The use of the Stock Tally Card, NAVSUP Form209, is optional but strongly recommended. If the cardsare used, both the bulk storeroom storekeeper and thejack-of-the-dust should maintain separate sets. Whenboth the issue and bulk storerooms are under the custodyof the same storekeeper, only one set of stock tally cardsneeds to be maintained to show the total stock on hand

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Figure 2-8.—Subsistence Ledger, NAVSUP Form 335.

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in both the issue and bulk storerooms. Refer to figures local receipt document required by the supplying

2-8, 2-9, and 2-10 for the preparation and posting of activity is used for the receipt document except duringreceipts. underway replenishment. During such replenishment,

receipt is documented by the DD Form 1149. At leastDistribution of Receipt Documents From Naval three copies of a receipt document are received. TheSupply Activities copies are distributed as follows:

The DOD Single Line Item Requisition System . Original, signed by the inspector acknowledging

Document, DD Form 1348; the DOD Single Line Item that receipts were inspected for quantity and condition

Release/Receipt Document, DD Form 1348-1; or the and filed in the FSO’s accountability file.

Figure 2-9.—Requisition Log, NAVSUP Form 1336.

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Figure 2-10.—Preparation of Record of Receipts and Expenditures NAVSUP Form 367.

l One copy, signed by the storeroom storekeeper for Quotation, DD Form 1155, will be given to theacknowledging responsibility for the items received andfiled in the FSO’s accountability file.

l One copy, extended, to one of two files; receiptswith charge or receipts without charge. This copy isused by the records keeper to post to the NAVSUP Form335, the NAVSUP Form 367, and the NAVSUP Form1336, and then filed in the appropriate receipts file.

l All remaining copies are attached to theoutstanding requisition copy taken from the outstandingrequisition file.

Distribution of Receipt Documents FromCommercial Sources

Receipts from purchase and indefinite delivery-typecontracts are handled in much the same manner asreceipts from Navy activities. When an order is placed,one copy of the Order for Supplies or Services/Request

storeroom storekeeper for the incoming material file.Upon receipt of the material, the inspector will removeall copies (minimum of three) from the outstandingpurchase order file, inspect the material, circle thequantity received, and then sign and date block 26 of theDD Form 1155. The copies are distributed as follows:

a. Copy signed by the inspector and one additionalcopy are placed under lock and key by the FSO untilreceipt of the dealer’s bill.

b. One copy is delivered to the records storekeeperfor posting to the NAVSUP Forms 335 and 367 andplaced in the appropriate receipt file.

c. All remaining copies are returned to theoutstanding purchase order file pending receipt of thedealer’s bill.

d. The storeroom storekeeper should remove thecopy of the applicable DD Form 1155 from the

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incoming material file, circle the quantity accepted, signit (accepting responsibility), and deliver it to the FSOwho will place it in his or her accountability file.

An exception to these procedures occurs whenorders are placed for delivery over an extended period.In this case, after the storeroom storekeeper has signedeach delivery ticket, assuming responsibility for thefood items, the ticket is filed in the accountability fileand the amount of the delivery noted on the DD Form1155 at the end of the month. When final delivery hasbeen made, the distribution of the DD Form 1155 willfollow procedures as shown in items a through d.

FOOD STORAGE

All areas in which food items are stored must be keptclean and clear of unnecessary traffic and unpleasantodors. Care should be taken to keep food items awayfrom areas where asphalt, fuel, creosote, or lubricatingoils are present. Smoking in food storage spaces isprohibited to avoid fire and prevent certain food itemsfrom absorbing the odor or smoke. Items in damagedcontainers or bags will be issued immediate if they arefit for human consumption; otherwise, they will besurveyed. Inspect the food items regularly for signs ofdamage, spoilage, and insect or rodent infestation.More specific storage principles and procedures arediscussed later in this chapter.

PRINCIPLES OF STORAGE

Certain basic storage principles and proceduresmust be observed regardless of the type of items.Organized storage spaces help facilitate storing, issuing,counting, cleaning, and safety. This organization willresult in a quicker determination of items that are lowand thereby avoid unplanned replenishment. Applyingthese principles will save you headaches and futureproblems.

Safety

Materials must be stored properly to prevent injuryto the ship and the crew and to prevent damage to thematerial itself. Items that are stored overhead and on topof bins must be secured with particular care because thelashing or other means of securing maybe subjected toheavy strain while the ship is underway.

Accessibility

Supplies must be arranged in storage to facilitatebreakouts. Items that are issued most frequently should

be located nearest to the breakout area. Wheneverpossible, avoid storing an item on top of or behind atotally different kind of material. Failure to observe thisrule causes slow breakouts and slow and inaccurateinventories. Items must be stored so that, underordinary conditions, the oldest stock will be the firstissued; this process is the first in/first out (FI/FO) rule.

Orderliness

Case goods should be stored neatly in the storagearea so that they can be counted by sight without beingmoved.

Safety, accessibility, and orderliness are closelyinterrelated and must be considered together. Forinstance, if for the sake of accessibility, you leave casesof canned goods stacked in the passageway, or if you donot secure them properly, you will violate rules of safetyand orderliness. If such a practice were carried to anextreme, you would eventually have such confusion thataccessibility would suffer also.

SEMIPERISHABLE FOOD ITEMS

The term semiperishable refers to food items thatare canned, dried, dehydrated, or otherwise processed tothe extent that such items may, under normal conditions,be stored in a nonrefrigerated space. Whilesemiperishable food items are not nearly as prone tospoilage as perishable food items, spoilage can and willoccur if the items are mishandled, improperly stored, orstored too long. Always remember the length of storageshould be based on the packing date of the product andnot the date of receipt.

Storage Principles of Semiperishable FoodItems

When possible, store semiperishable food items inclean, cool, dry, well-ventilated storerooms. Check allitems at regular intervals for signs of damage. Keepyour storerooms clean to prevent the contamination ofbagged foods by dirt and dust.

Separate and clearly mark shipments so that theoldest lots-as packed, not as received—are issued first.However, if newer lots show signs of deterioration orspoilage, they should be issued first.

Methods of storage depend on the size and thecontents of the container and the bursting or breakingstrength of the bottom layers. Care must be taken not tostack items too high because of the danger of burstingor crushing the bottom layers.

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Do not stack items near steam or other heated pipes.Use pallets or deck grating to raise the items off the deckand stack individual lots so as to permit propercirculation of air and facilitate cleaning.

Bagged items and those requiring insect controlshould not be stored in large lots in corners of thestoreroom or directly against the bulkhead. This type ofstorage will not permit sufficient room for cleaning andinspecting. When possible, palletized storage should beused to ease the handling of the stores and reduce lossesthrough breakage in handling.

The safe storage period for dry food items variesgreatly, depending on such elements as temperature,humidity, care in handling, protection from the weather,quality of the food when received, and the packing.Food items that have been on hand beyond the safestorage limit should be inspected for spoilage, leakage,or other damage. If such items are in good condition,use them as promptly as possible. Survey all items unfitfor human consumption according to the NAVSUPP-486, volume I.

Rotation of Semiperishable Food Items

The publication, Retail Subsistence Management,NAVSUP P-581, contains detailed informationregarding the rotation of semiperishable food items.Study the tables given in appendix E carefully. It is notpractical to memorize them, but by careful study youshould develop general ideas about the keeping times ofthe various foods and the changes that indicate a fooditem has been kept too long. The keeping times shownare average keeping times for products stored at 70°F.The 70°F temperature is representative of averagetemperatures at most Navy stock points. Keeping timeswill be reduced by approximately 50 percent if storagetemperatures are maintained at 90°F. Keeping timeswill be increased by approximately 100 percent ifstorage temperatures are maintained at 40°F.

PERISHABLE FOODS

All foods are perishable. The term perishable asapplied here refers to food items requiring refrigerationand special handling.

All fresh and frozen food items are highlyperishable and subject to rapid deterioration whenimproperly stored. They require accurate temperatures,controlled humidity, air circulation, and special care inkeeping the storage space sanitary. Failure to maintainany one of these conditions will result in rapid spoilageand eventual loss. Most spoilage in fresh and frozen

food items is caused by bacteria and fungi and spreadsrapidly from the decayed items to the sound food items.

You may be assigned as the MS in charge of the coldstorage area. When such is the case, your dutiesregarding storage and care of fresh and frozen fooditems are as follows:

. Make frequent inspections, sort, and remove anydecayed items or portions. This will keep losses andsurveys to a minimum.

l Separate and mark shipments to make clear theirrelative ages. This allows the issue of oldest food itemsfirst unless there is some reason (such as the condition)for giving a newer lot priority.

. Inspect food items to make sure Department ofDefense (DOD) requirements are met. In the eventfrozen stores are received in a thawed or partiallythawed condition, seek medical advice and refer to theNAVSUP P-486, volume I, for survey procedures.

Fresh Fruits and Vegetables

Raise the containers off the deck with pallets orgratings away from bulkheads and cooling coils andprovide space between stacks, and at least 6 inches ofclearance between tops of stacks and the opening of theair ducts to permit the circulation of air. In some casesit may be necessary to use a fan to maintain adequatecirculation of all parts of the storeroom.

SAFETY PRECAUTION: When fresh fruits andvegetables are stored in a tight compartment attemperatures of 40°F or higher, the concentration of thecarbon dioxide produced by respiration may reach alevel in which it is unsafe to work. One way to checkthe amount of carbon dioxide present in a room is to lighta match or candle. If the light is extinguished, do notwork in the space until fresh air has been introduced.

Meat and Meat Products

Proper circulation of air is of prime importance inkeeping the desired temperature in all parts of the meatstorage space. Do not stack cases directly on the deck;use pallets or deck gratings to allow free circulation ofair under all items stored in the space. Stacks should beat least 4 inches from the bulkhead or refrigeration coils.Generally, when the recommended temperature in allparts of the refrigerated space is uniform within thestacks, the circulation of air in the space is consideredadequate.

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Frozen Fruits and Vegetables

Frozen fruits and vegetables are highly perishableunless properly stored. Upon delivery, they must betransferred promptly to a low-temperature storagespace. Check the temperature of the load upon arrivalby taking temperature readings of cartons selected fromtop layers inside of shipping cases.

When the temperature is found to be higher than thatof the freezer room, scatter the shipping cases looselyabout the room on hand trucks or on the deck withadequate space between individual cases to permit rapidlowering of the product temperature to the freezer roomtemperature. Use of a portable fan to create an aircurrent over the items will speed up temperatureequalization. When the temperature of the items hasbeen lowered sufficiently, stack the cases compactly atonce. Stack from the bulkhead toward the center of theroom, starting about 4 inches from the bulkhead orbulkhead coils. Stack the cases on pallets to permit thecirculation of air under them. The use of pallets will alsoimprove the sanitary conditions. In rooms where coldair is expelled directly from blower units at the ends ofthe rooms, the cases should be stacked low enough topermit air circulation. Allow at least 2 feet between thetop of the stack and the overhead or air ducts.

Dairy Products and Eggs

Keep the cold storage room for dairy products andeggs fresh by keeping it clean and by circulating the airslowly. Air circulation can be increased by the use ofpallets or deck gratings and by the proper stacking of thevarious lots.

REFRIGERATION UNITS

Three factors affect the rate at which frost and iceaccumulate on refrigerator coils: (1) door traffic, (2)excessive temperature difference between the coils andthe box, and (3) moisture from the stored materials. Ineach case the buildup can be reduced by properlyplanned and executed breakout procedures. Measuresdiscussed in the following paragraphs may be used toprevent excessive icing of coils.

Door Traffic

Breakouts should be planned for a full day’srequirements. All messes must draw their frozensubsistence items at a predetermined time, usually in themorning. Anybreakout from

items withdrawn at this single dailythe freeze box, if not intended for

immediate use, should be stored temporarily in the chillbox.

This one breakout per day should be strictlyenforced. With a little planning on the part of the variousmesses, it should not be too difficult. In this way, thereefer temperature will remain constant and excessiveicing from too much door traffic will be kept to aminimum.

Temperature Controls

A difference in the temperature of the refrigeratedspaces and the refrigeration coils will cause vapor toform on the coils and the refrigeration coils will turn thevapor into ice. This ice formation continues until thetemperatures of the coils and the refrigerated spacesequalize.

The temperatures of the coils and the refrigeratedspaces are likely to differ most during the period whenthe freeze box is being restocked. The highertemperature of the food items being stored will cause arise in temperature in the refrigerated space and producevapors. There is no way to prevent this condition, sincethe work of storing must go on. However, once thestorage has been completed, the box should remainclosed until the normal temperature level of the freezebox has been reached.

Air Circulation

Proper storage and adequate air circulation helpprevent excessive ice formation. Continuouscirculation by electric blowers is necessary at all times.Storage arrangements should allow free circulation ofair throughout the box.

Adequate aisles and overhead space should beprovided to permit the free circulation of air from theblowers. Blowers should be inspected each day toensure proper operation. Any malfunction in thecirculating unit should be reported to the duty engineerimmediately.

Defrosting and Cleaning Refrigerators

The refrigeration coils and units in cold storagespaces should be defrosted as often as possible. A layerof frost or ice 1/4 or more inches thick will reduce theefficiency of the refrigeration system and may result inoverloading the compressors. Always consult theengineering department regarding the defrosting of therefrigeration system.

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Most refrigeration units are so equipped that hot gascan be run through the cooling coil to melt the ice. Thenthe bulkheads, the overhead, and the deck remain coldbecause of the speed with which the coils are defrosted,and there is no necessity for moving the feud. Thismethod of defrosting should be used on all shipsequipped with such a hot gas capability, sincerefrigeration is not interrupted.

If your cold storage plant is not of this type, it willbe necessary to consult with the engineering departmentto determine other methods of defrosting. And, ofcourse, you should never use an ice pick or a sharp toolto pick ice from the coils.

Once defrosting is completed by a nonhot gasmethod, scrub and wash the box thoroughly with hotsoapy water. Rinse, dry, and air the box and return thefood to its place immediately.

Refrigerator Log

A refrigerator (or reefer) log must be maintained bythe person responsible for the refrigerated spaces.Temperature readings must be taken twice daily and atother times as necessary. The reefer log is presenteddaily to the leading MS and the FSO for review andinitialing. Temperature irregularities must be reportedto the leading MS and the FSO immediately.

EXPENDITURES

Food items may be expended by issue, transfer, sale,or survey.

ISSUES

Issues (or breakouts) of food items to the GM mustbe made on preapproved breakout documents andfollow established procedures. These procedures areexplained next.

Bulk Storeroom to Issue Storeroom ProceduresAfloat

Breakouts of food items from the bulk storeroom tothe issue room must not be made without an approvedissue document, such as a Food-Item Report/MasterFood Code List, NAVSUP Form 1059, or a Food-ItemRequest/Issue Document, NAVSUP Form 1282.

ISSUING PROCEDURE.— Requests forbreakouts from the bulk storeroom must be made on aNAVSUP Form 1282 or a NAVSUP Form 1059, eachprepared in triplicate. (See figs. 2-11 and 2- 12.)

DOCUMENT DISTRIBUTION ANDPOSTING.— The completed form is signed by both thebulk storeroom and issue storeroom storekeepers anddistributed as follows:

l

l

l

The original is retained under lock and key by theFSO.

The duplicate is retained by the bulk storeroomstorekeeper for posting to the NAVSUP Form209 or the NAVSUP Form 335, whichever isused.

The triplicate is retained by the issue roomstorekeeper for posting to the NAVSUP Form209 or the NAVSUP Form 335.

Issue Storeroom to Galley Procedure

Breakouts to the galley from the issue storeroom aremade on an approved NAVSUP Form 1282 or NAVSUPForm 1059.

DOCUMENT PREPARATION.— The FSOestablishes controls to account for each breakoutdocument. When dry, fresh, and frozen items arc in thecustody of different individuals, separate breakoutdocuments must be prepared (fig. 2-11).

When the NAVSUP Form 1282 is used, care mustbe taken to list items in the order in which they appearon the NAVSUP Form 1059. The food item codenumber from the NAVSUP Form 1059 must be enteredto assist with posting to the NAVSUP Form 335 and tothe NAVSUP Form 209. (See figs. 2-11 and 2-12.)

REQUIRED SIGNATURES.— Signatures onbreakout documents serve as authorization and transferaccountability. Therefore, the importance of followingestablished procedures cannot be overemphasized.

ISSUES.— The jack-of-the-dust (issue roomstorekeeper) issues the food items requested using aNAVSUP Form 1282, enters the actual quantitiesfurnished, and delivers the items to the senior MS onduty. The jack-of-the-dust and the individual acceptingthe material sign in the Issued By and Received Byblocks respectively.

RETURN OF FOOD ITEMS.— Strict account-ability must be exercised over food items at all times tominize waste and to make sure items are used for thepurpose intended. Unused food items that are beingreturned must not be kept in the galley. These items(often referred to as breakbacks or returns) must bepromptly returned to the storeroom so thataccountability can be reestablished. Returns may be

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I

Figure 2-11 .—Preparation of the Food-Item Request/Issue Document, NAVSUP Form 1282, and the Food-Item Report/MasterNAVSUP Form 1059.Food Code List,

made on the original issue document, NAVSUP Form1282. This form is signed in the Issued By block by thesenior MS on duty and in the Received By block by thejack-of-the-dust.

D O C U M E N T D I S T R I B U T I O N A N DPOSTING.— The jack-of-thedust retains one copy ofthe issue document for posting to the NAVSUP Form209 or the NAVSUP Form 335 and then delivers the

original and the remaining copy to the GMkeeper.

Issues From Combined Bulk and IssueStorerooms

On some ships, the bulk storeroom storekeeper isaccountable for both the bulk and issue storerooms.Under this type of combined operation, the issue room

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Figure 2-12.—Preparation explanation notes and the Food-Item Request/Issue Document, NAVSUP Form 1282.

becomes an extension of the bulk storeroom foraccountability purposes. Thus, the same issuedocuments may be used for breakouts from the bulkstoreroom to the galley and for reporting issues to theGM drawn from the issue room. When you are usingthis procedure, only items for immediate use are to berequested from the bulk storeroom or drawn from theissue room. Care must be taken to make sure noexcesses are drawn and stored in the galley causing theissues to the GM to be overstated. Any food itemsremaining in the issue room under the combinedaccountability procedure must be counted and reportedwith the bulk storeroom items when inventory is taken.

RETURNS OR TURN-INS.— Unprepared fooditems remaining in the galley after completion of mealperiods in which the items were intended to be used mustbe returned to the storeroom on a daily basis. TheNAVSUP Form 1282 containing daily issues must bemodified to document items and quantities returned andthereby show the new issues to the GM. Procedures for

turn-ins are the same as explained earlier under the IssueStoreroom to Galley Procedures heading.

D O C U M E N T D I S T R I B U T I O N A N DPOSTING.— The bulk storeroom storekeeper retainsone copy of the issue document for posting to theNAVSUP Form 209 or the NAVSUP Form 335 and thendelivers the original and the remaining copy to the GMrecords keeper.

TRANSFERS

Occasionally, the need to transfer food itemsbetween GMs is necessary. You may be told by theleading MS or FSO to estimate the quantities of therequested food items that may be spared for transfer toanother GM. In reviewing your stocks of the requesteditems, you should make a complete check against theplanned menu and consider the length of time beforereplenishment of the requested food items. Then, youshould make your recommendation. This

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recommendation shouldcapability of your GM.

Transfer Documents

not jeopardize the operating

Transfers of food items between ships and GMsashore must be covered by a DD Form 1149 or a DDForm 1348m or some other document required by thetransferring activity. These documents must beprepared with an original and five copies.

Distribution and Posting

The copies of the transfer document are distributedto the receiving activity and three copies are kept at thetransferring activity. The subsistence bulk storeroomstorekeeper posts issues to the NAVSUP Forms 209 or theNAVSUP Forms 335 in the Other column and then givesthe copies to the GM records keeper.

SALE OF FOOD ITEMS

Food items may be sold to private messes afloat andNavy/Marine Corps officer and enlisted clubs ashore ifapproved by the commanding officer.

Sales to Afloat Private Messes

When food items are sold directly from the GM toa private mess, the authorized representative of theprivate mess will prepare a NAVSUP Form 1282. TheNAVSUP Form 1282 will be signed by the private messmanager or treasurer, or an authorized representative. Ifa person other than the private mess manager ortreasurer is authorized to sign requisitions, suchauthority will be furnished to the FSO in writing. Thesigned requisition will be forwarded for approval by theFSO or the designated representative. The approvedrequisition will be priced and extended at the last receiptunit price in effect at the time of issue with the exceptionof donated dairy products that will be sold at fixedprices. The GM representative and the jack-of-the-dustwill sign for receipt and issue of the material and theNAVSUP Form 1282 will be distributed as follows:

l

l

l

Signed original to the FSO to be held under lockpending preparation of the billing document.

Signed duplicate to the mess treasurer.

Signed triplicate, forward to the GM recordskeeper used for posting to the NAVSUP Form335. After posting is completed, this copy isplaced in the cash sales file.

Sales to authorized private messes will be posted tothe NAVSUP Form 335 as they occur. The value of salesto the private messes will be posted to the NAVSUPForm 367 monthly from a copy of the billing document.Under no circumstances will unprepared food itemsfurnished from the GM to a private mess be billed onthe basis of meals consumed.

Sale of Galley Bakery Products

NAVFSSO will issue a price list that will be used inpricing the galley-produced bakery products sold toprivate messes. This price list is revised on a 6-monthcycle or as required by changes in prices of the basicingredients. The cost of galley-produced bakeryproducts that do not appear in the price list is establishedat the local level based on the last receipt invoice pricesfor the basic ingredients. At the option of the FSO, aquarterly price list based on the last receipt prices ofbasic ingredients and approved by the commandingofficer or the commanding officer’s designatedrepresentative may be established for allgalley-produced bakery products. In no case willlocally established prices be less than the current pricesissued by NAVFSSO.

A separate issue document, NAVSUP Form 1282(fig. 2-13), is used for galley-produced bakery products.This form is submitted in triplicate, listing the items andquantities required, and is signed by the mess treasureror the mess treasurer’s designated representative. Theapproved document is presented to the baker for issueof the products. When issues are made, the authorizedrepresentative of the private mess will sign the originaland two copies of the NAVSUP Form 1282 for receiptof the items and the issue document will be distributedas follows:

. Original, priced and extended, to the FSO to bekept under lock and key until used for preparation of themonthly billing document. (Galley-baked productsshould be listed separately on the monthly billingdocument to facilitate deduction from the quarterlyrecap of issues to the GM part of the retained returns.)

. Duplicate to the mess treasurer of the privatemess.

. Triplicate to the GM records keeper to besubtracted from the daily value of issues to the NAVSUPForm 1282 for the GM.

The value of galley-produced bakery products soldwill be deducted from the total value of issues to the GMbefore posting to the General Mess Control Record,

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Figure 2-13.-Sale of galley-baked products on a NAVSUP Form 1282.

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NAVSUP Form 338. At the end of the accounting periodthe total value of galley-baked products sold to each privatemess will be subtracted from the stores consumed.

Posting

The quantity of each item must be posted to theOther column of either the NAVSUP Form 209 or theNAVSUP Form 335 by the subsistence bulkstoreroom storekeeper or the jack-of-the-dust.Then this information is forwarded to the GMrecords keeper for completion of the posting andaccounting processes.

SURVEYS

The Navy term survey means the dispositionmaterial after a loss situation has been investigated.

Purpose

o f

The purpose is to expend materials from the recordsthat are damaged, obsolete, deteriorated, lost, or stolen.The purpose also includes a review of the existingcondition of the materials, the cause and responsibility

for this condition, and the recommendation for the finaldisposition of the materials.

Document

The document used depends on the reason for thesurvey. Refer to the NAVSUP P-486, volume I, forguidance on document usage and preparation.

Loss Without Survey

Food items accounted for in appropriations,Military Personnel, Navy, may be expended with theLoss without Survey, NAVSUP Form 1334, whenculpable responsibility is not involved and in either ofthe following instances:

l Material is short or lost in shipment, and the valueof the loss is less than $50 per line item.

. Food items lost as a result of physicaldeterioration; veterinary sampling; damage in handling,fire, water, or similar circumstances; and the value ofthe loss is $500 or less per line item.

A NAVSUP Form 1334 (fig. 2-14) is used toexpend food items under these conditions. Repetitive

Figure 2-14.—Loss without survey on an Expenditure Log, NAVSUP Form 1334.

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entries of the same item for the purpose ofcircumventing maximum dollar limitations will not beallowed.

When the total loss of several items expended forthe same reason—replenishment evolution, periodicshelf-life review, flood, fire, and so forth—exceeds$1,000, a DD Form 200 will be completed as required.

MAINTENANCE OF RECEIPT ANDEXPENDITURE RECORDS

Although the supply officer or FSO is responsiblefor requisitioning and procuring food items, in someinstances, you may be required to perform these duties.In either case, you will need to maintain receipt andexpenditure records. The following paragraphs explainthe use of the Requisition Log, NAVSUP Form 1336,and the Record of Receipts and Expenditures, NAVSUPForm 367.

Requisition Log

Maintaining the Requisition Log, NAVSUP Form1336, is optional for all ashore and afloat activities. Therequisition log provides requisition documentationcontrol and information on outstanding requisitiondocuments and receipts. It also provides a breakdownof receipts with and without charge. Outstandingrequisitions that are brought forward to the currentmonth’s requisition log should carry the samerequisition document numbers assigned on the previousmonth’s log.

Instead of maintaining the Requisition Log,NAVSUP Form 1336, all receipts without charge will beannotated with W/O in the left-hand margin on theNAVSUP Form 367. At the end of each month, thereceipts with charge file will be used as the source filefor determining the dollar value of the Receipts WithCharge block for the monthly NAVSUP Form 1357.This value can also be verified using the NAVSUP Form367 by totaling all receipts not annotated W/O.

Receipt document filing requirements are asfollows:

. The original will be signed by the bulk storeroomcustodian and filed in the accountability file.

l A copy will be signed by the receipt inspector andfiled in the receipts with charge file or receipts withoutcharge file.

. No other copies need be retained. Only therecords keeper is required to maintain completedrequisition or purchase order files for accountability.

Record of Receipts and Expenditures

The NAVSUP Form 367 will be used to recordreceipt transactions and also expenditure transactions bytotal money value for the accounting period. Thisrecord will be maintained in the records office andtransactions will be posted as explained next.

RECEIPT TRANSACTIONS.— Receipttransactions recorded will include value of inventorycarried forward, receipts from transfers, and receiptsfrom purchases. All receipt transactions are posted asthey occur.

EXPENDITURE TRANSACTIONS.—Expenditure transactions recorded will include thefollowing:

Transfers. The money value (extended at lastreceipt price) of each transfer will be posted to theNAVSUP Form 367 as occurring.

Special meals. The value of food items used inpreparing special meals will be posted from the SpecialMeals Report, NAVSUP Form 1340.

Surveys. The money value of each Report ofSurvey, DD Form 200, will be posted as it occurs.Losses without survey will be posted when summarizedfrom the Expenditure Log (Loss Without Survey),NAVSUP Form 1334, and posted to the NAVSUP Form367 at the end of the accounting period and/or upon therelief of the FSO.

Sales to private messes. The money value of salesto private messes will be posted monthly to NAVSUPForm 367 from the billing document.

Issues to the GM. The money value (extended atfixed price) of issues to the GM will be posted at the endof each accounting period from the Food ItemReport/Master Food Code List, NAVSUP Form 1059.This is a summary of issues to the GM for the accountingperiod it summarizes.

Inventory. The money value (extended at lastreceipt price) of the inventory, at the end of theaccounting period, will be posted from the NAVSUPForm 1059.

Price adjustment. The value of the Receipts andExpenditures side of the NAVSUP Form 367 will betotaled. The difference between the totals will be posted

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as an expenditure captioned Price Adjustment, thusbringing the receipts and expenditures into balance.

A copy of the NAVSUP Form 367 (fig. 2-10) willbe included as part of the subsistence returns toNAVFSSO at the end of the accounting period.

INVENTORY

Inventory is conducted in the GM on a quarterlybasis. Special inventories are conducted as required.The types of inventories and the inventory requirementsare explained next.

Requirements

GM food items must be inventoried by the FSO onthe last day of each quarter and before being relieved.Special inventory requirements are as follows:

At the end of each patrol period of fleet ballisticsubmarines and upon relief of either the blue orthe gold crew.

Aboard ships without Supply Corps officers, aninventory must be taken before the relief of thecommanding officer if an accountable FSO hasnot been named.

Types

As an MS, you will often be directed to conduct avariety of inventories, some of which may be quiteunfamiliar to you. Listed next are short explanations ofsome of the common inventories held.

Quarterly inventory. This inventory is required inall GMs at the end of each quarter.

Optional inventory. In the interest of reducing theworkload for the quarterly inventory, this type ofinventory may be taken at any time during the last monthof the quarter.

Spot inventory. This type involves frequent (twiceweekly) counting of a small number of fast-moving,high-cost items.

Relief of accountable officer. When the FSO isrelieved, a complete inventory is taken to establish thenew FSO’s accountability.

Preparation for Inventory

In preparation for the inventory, all receipts andexpenditure documents should be posted to theNAVSUP Form 209, NAVSUP Form 335, and NAVSUP

Form 367. All GM food items should be arranged bycase lots with labels facing out and in NAVSUP Form1059 sequence, if possible.

Physical Inventory

When the FSO is being relieved, both the presentand the relieving FSOs should take the inventory.Personnel assigned responsibility for GM stock shouldbe present and participate in the inventory of theirrespective spaces. Separate rough inventories should betaken of areas assigned to different individuals. Fooditems should not be moved from one storage area toanother during the inventory. The FSO should makesure no issue, transfer, or sale of food items is made fromGM stocks except in an emergency. When suchexpenditures occur, the inventory should be adjustedand initialed by the persons taking the inventory.

RECORDING INVENTORY DISCREP-ANCIES.— The rough inventory should be recorded onthe NAVSUP Form 1059 or other appropriate recordingdocument. Regardless of the form used, the roughinventory must be recorded in ink. Only an originalrough inventory will be prepared. Errors andadjustments should be lined out, but not obliterated.Corrections must be initialed by the persons responsiblefor the inventory. Each page of the rough inventorymust be signed by the FSO and the persons responsiblefor the storage areas.

RECONCILING INVENTORY DISCREP-ANCIES.— The quantities on the rough inventory willbe compared with the balances on the NAVSUP Form335. A list should be made of discrepancies betweeninventory quantities and on-hand balances. Thesediscrepancies will rechecked by the persons conductingthe inventory. All discrepancies greater than 5 percentof total expenditures will be investigated and initialedby the FSO. If the inventory is initially correct, it maybe posted at that time. However, if there arediscrepancies, these discrepancies should be resolvedbefore posting. If a discrepancy cannot be resolved, aninventory adjustment should be made. Requiredcorrections will be made to the rough inventory andinitialed by each person involved with the inventory.

AFTER THE INVENTORY.— After all thecorrections have been made, the inventory should berecapped in duplicate on a NAVSUP Form 1059. TheFSO should compare the smooth recapped inventorywith the rough inventory before signing the smoothinventory. The rough inventoryin the accountability file until

sheets should be placedthe next inventory has

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been completed, after which they may be destroyed.The original and duplicate of the smooth inventoryshould be priced at the last receipt prices, extended, andtotaled. The original should be retained by the FSO andfiled with the retained returns.

The duplicate copy should be used for posting to theNAVSUP Forms 209, 335, and 367. Inventoryquantities should be posted to the NAVSUP Form 209and the NAVSUP Form 335. The total value of theinventory should be posted to the Expenditures side ofthe NAVSUP Form 367. After posting is completed, theduplicate copy should be used to prepare returns andthen destroyed except for a copy to be retained by therelieving accountable officer.

Optional Inventory Posting Procedure

Upon completion of the inventory, quantities onhand are posted to the NAVSUP Form 335. Quantity

differences (either plus or minus) between the inventoryand the NAVSUP Form 335 balances are posted to theIssued to General Mess column of the NAVSUP Form335 and to the NAVSUP Form 1059 or the NAVSUPForm 1282, on which each item is priced using fixedprices, extended, and totaled. The total value of thedifferences is posted to the General Mess ControlRecord, NAVSUP Form 338, to reflect the actual foodcost.

At the end of the quarter, the quantities on hand, asshown on the NAVSUP Forms 335, are posted to theNAVSUP Form 1059. These forms should be priced atlast receipt prices, extended, totaled, and signed by theFSO. The value is posted to the NAVSUP Form 367 asthe value of subsistence inventory carried forward at theend of the accounting period and is reported underExpenditures in the Balance Sheet section of theGeneral Mess Operating Statement, NAVSUP Form1358, opposite the caption Balance on Hand.

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CHAPTER 3

ACCOUNTING

The objective of any system of records maintainedby a messing facility is to provide a source of data to beused in the preparation of the required financialstatements for that messing facility. When properlymaintained, these records will also provide informationthat allows a more efficient operation of a messingfacility. Improperly kept records tend to supportpractices that will lead to inefficiency and cause lossesof money and material.

The types of financial records and reports that arerequired to be maintained by the general and privatemess are discussed in this chapter.

GENERAL MESS ACCOUNTINGSYSTEMS

All general messes (GMs) use an end-useaccounting procedure, whereby activities may accountfor receipts and expenditures of items under theappropriation Operation and Maintenance, Navy(O& M,N). Returns are also prepared for periods whena GM is closed. Food items are received and stockedprimarily to be consumed by the reporting activity.Under this authority, a GM uses the General MessOperating Statement, NAVSUP Form 1358.

PREPARATION OF THE GENERAL MESSOPERATING STATEMENT

The NAVSUP Form 1358 is the principalfoodservice report and is submitted at the end of eachquarterly accounting period. This form is prepared inan original and two copies. The original and one copyare forwarded to the Navy Food Service Systems Office(NAVFSSO) by the 10th day following the end of theaccounting period and one copy is retained by the foodservice officer (FSO). Aboard fleet ballisticsubmarines, the NAVSUP Form 1358 is prepared andsubmitted for the time period (patrol) that the mess isadministered by each crew (blue and gold). The Recordof Receipts and Expenditures, NAVSUP Form 367, andthe General Mess Rations and Sales Report, NAVSUPForm 1357, are used in preparing the NAVSUP Form1358. See figure 3-1. All monetary values are roundedto the nearest dollar, except the rates for computingallowances. For more information on the preparation of

the NAVSUP Form 1358, refer to the NAVSUPPublication 486, volume I, chapter 9.

SUBMISSION OF RETURNS

A NAVSUP Form 1358, original and one copy, withthe substantiating documents prescribed are submittedby the FSO as follows:

l

l

l

Within 10 days following the end of each regularaccounting period

Within 15 days following the end of anaccounting period with overissue

When the return of one period is merged with aprevious or following period, but no later than 10days following the latter merged period

Fleet ballistic submarines render a NAVSUP Form1358, regardless of fiscal quarter or fiscal year, for eachperiod the GM is administered by a particular crew (blueor gold). An alphabetic suffix B or G is added to the unitidentification code to indicate a blue or gold crew. Forexample, SSBN 598 will render subsistence returnsunder unit identification code 5106(B) or 5106(G), asapplicable.

Relief of the Accountable Food Service Officer

Upon relief of the FSO, an inventory is taken byboth the relieved and relieving officers, and the stockrecords are balanced but not closed out. A copy of therelieving inventory is forwarded to NAVFSSOimmediately after completion. NAVFSSO audits therelieving inventory and verifies FSO accountability.The accounts receivable of the relieved officer aretransferred to the relieving officer. The relieving officerreceipts for the monetary value of the inventory andsubmits returns at the end of the regular quarterlyaccounting period. If the relieving officer is notsatisfied that accountability is within the prescribedlimits according to the NAVSUP P-486, thecommanding officer may direct the officer beingrelieved to close the records and submit a return for hisor her period of accountability, which is usually afractional period of the regular quarterly accountingperiod. The relieving officer then renders a return for

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Figure 3-1.—Preparation of NAVSUP Form 1358.

the remainder of the accounting period. This is the onlysituation when a fractional return is required upon therelief of an accountable FSO.

Delay and Delinquency

When returns cannot be submitted on or before thedate they are required to be submitted, a letter/messagefrom the commanding officer explaining the reason forthe delay and the anticipated mailing date is to beforwarded to NAVFSSO before the normal submissiondate. A copy of the letter is forwarded to theadministrative/area/type commander via the militarychain of command.

Merged Returns

To reduce thepreparing returns,

administrative work involved ina GM may merge returns of a

shortened accounting period of 31 days or less with theprevious or following accounting period, except at theend of the fiscal year. For example, a ship or activitybeing disestablished on January 15 may merge thatperiod with the return rendered for October 1 throughDecember 31. Merged returns must be approved inwriting by the commanding officer. NAVFSSO (codeF) should be notified as soon as possible. The letter ofnotification should include the reason(s) for the mergedreturns. No GM returns are merged between 2 fiscalyears unless specifically authorized by NAVFSSO.

Temporary Closure

The GMs that are temporarily closed for overhaul,remodeling, or renovation should continue to rendermonthly reports and quarterly returns in the usualmanner, reporting any receipts, expenditures, orsurveys. For example, if the GM continues to support

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private messes, such transactions must be reported.However, in this case, all losses by survey and inventoryare charged as sales to the private mess being supported.If no transactions are conducted by a temporarily closedGM, the monthly NAVSUP Form 1357 must be markedappropriately, GM closed on (date) for(ROH/renovation/and so forth). Expected reopeningdate is (date) . If the reopening date is delayed,NAVFSSO (code F) must be notified.

Final Returns

When returns are no longer required because ofdeactivation or decommissioning, the final NAVSUPForm 1358 must be marked Final Returns-Decommissioned in red in the body of the Balance Sheetsection. The Balance On Hand entry on the NAVSUPForm 1358 is left blank. Transferred stock balances areincluded in entries opposite the captions Transfers WithReimbursement or Transfers Without Reimbursement,as appropriate, and substantiated with transferdocuments.

Combined Returns

When a combined NAVSUP Form 1358 is renderedfor a group of ships or for two or more messes ashorewith 25 persons or less, each operating a separate GM,a separate monetary allowance must be taken. Thevalue is computed individually for each mess on thereverse of the NAVSUP Form 1358. The values will betotaled and posted to the Total Allowances block on thefront of the NAVSUP Form 1358. The Computation ofAllowances/Financial Statement section is noticeablymarked See Reverse.

RETENTION OF RECORDS ANDDOCUMENTS

The FSO maintains files of accounting records andsubstantiating documents required for audits ofsubsistence, supply, and GM operation. Records anddocuments should be retained and disposed of accordingto the Navy and Marine Corps Records DispositionManual, SECNAVINST 5212.5.

The following original records and documents areretained:

. Subsistence Ledger, NAVSUP Form 335

. Record of Receipts and Expenditures, NAVSUPForm 367

. Food-Item Report/Master Food Code List,NAVSUP Form 1059, and/or Food-Item Request/IssueDocument, NAVSUP Form 1282 (when used as issuedocuments supporting issues to a GM)

. Food-Item Report/Master Food Code List,NAVSUP Form 1059, and Food-Item Request/IssueDocument, NAVSUP Form 1282 (when used as issuedocuments supporting sales to private messes andGMs)

. Food-Item Code/Master Food Code List,NAVSUP Form 1059, or Food-Item Request/IssueDocument, NAVSUP Form 1282 (when used asinventory quantity adjustment sheets)

l Special Meal Request/Receipt, NAVSUP Form340

. Monthly Recapitulation of Meal Record,NAVSUP Form 1292

. Ration and Sales Report, NAVSUP Form 1357

. Food-Preparation Worksheet, NAVSUP Form1090

l Cash Meal Payment Book, DD Form 1544

. Copies of the following documents are retained:

. General Mess Operating Statement, NAVSUPForm 1358.

. Food-Item Report/Master Food Code List,NAVSUP Form 1059 (when used to summarize issuesto the GM at the end of the quarter).

. Each receipt document for the accounting periodstapled to an adding machine tape confirming the total.

. Each expenditure document for the accountingperiod for which an original is not retained. Allexpenditure documents are stapled to an addingmachine tape confirming the total.

l Special Meals Report, NAVSUP Form 1340.

. Expenditure Log (Loss Without Survey),NAVSUP Form 1334.

. Report of Survey, DD Form 200.

RECORDS AND REPORTS IN APRIVATE MESS AFLOAT

The extent to which the records are maintained inprivate messes afloat and their complexity aredetermined largely by the commanding officer and themess treasurer. Small messes generally have fewer

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records than larger messes, simply because they havefewer transactions to record. However, records must bemaintained in all afloat private messes, even the verysmallest, so that the mess treasurer can easily andquickly determine the financial condition of the mess.

The records, reports, and procedures explained aremost common to most private messes afloat. Additionalrecords may be required by the private mess treasureror the commanding officer. Private messes afloatinclude the following types: flag officers’ messes, unitcommanders’ messes, commanding officers’ messes,wardroom messes, warrant officers’ messes, and chiefpetty officers’ messes.

FINANCIAL RECORDS

Keep in mind that all financial transactions affectinga mess must be supported by the proper documents. Theomission of a single transaction will make it impossiblefor the mess treasurer to balance the accounts or toprepare the reports properly.

Financial transactions are supported by documentsor vouchers that support receipts and expenditures forwhich the mess treasurer is responsible. As a MessManagement Specialist (MS) assigned to a private mess,you will be directly or indirectly involved in thefinancial transaction of the mess; therefore, you must befamiliar with the various vouchers and documents thatsupport receipts and expenditures of private messesafloat. All mess records must be retained for a periodof 3 years.

PROCUREMENT DOCUMENTS

Most items consumed by private messes afloat areprocured from the supply department. Therefore, thegreatest number of procurement documents arerequisitions to the supply department for food itemsfrom the GM.

Messes afloat may also purchase items fromapproved commercial sources. The methods by whichitems are purchased may vary, depending on theparticular mess. But, whatever the method, thetransactions must be supported by the properdocuments.

All documents authorizing purchases paid for withmess funds must be signed by the treasurer or someoneauthorized in writing by the mess treasurerindebtedness in the name of the mess.

to incur

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Purchases From the General Mess

All food items purchased directly from the GM aresupported by a NAVSUP Form 1282. The GMrepresentative and the MS assigned as the issuingstoreroom storekeeper should sign for the receipt andissue of the provisions respectively.

Purchases From Commercial Sources

Purchases from approved commercial sources aresupported by purchase orders, dealers’ invoices, or cashregister receipts. Purchase orders should be issued forall purchases from approved commercial sources,including cash purchases authorized by the messtreasurer. A Purchase Order, NAVCOMPT Form 2213,or a locally prepared form may be used. The form mustbe prenumbered by the mess treasurer or an authorizedrepresentative. The original is sent to the dealer, and thecopies are distributed and filed as directed by the messtreasurer. The dealer’s invoice that accompaniesdeliveries must be checked against and attached to theapplicable purchase order.

Cash purchases are supported by cash registerreceipts or an itemized receipt bill. If a cashbook ormarket book is maintained by the leading MS, all entriesmust be supported by receipts or receipted bills.

BILLING FROM THE GENERAL MESS

On or before the 5th day of the month the FSOprepares a bill for the amount due for food items(including galley-produced bakery products) issued to aprivate mess during the previous month. The FSO usesthe following format: “I certify that the food items inthe amount of $400 (or actual amount for your mess)were sold to the wardroom mess during the month ofApril 1991.”

When galley-produced bakery products arereceived during the month the bill includes thisstatement: “The $400 total includes galley-producedbakery products in the amount of $25.60.” Applicableissue document numbers are listed on the bill.

Within 15 days following the month in which itemswere purchased, the mess treasurer must pay the amountdue to the FSO and obtain a signature for receipt of thecash in a Cash Receipt Book, NAVSUP Form 470.

COMMUTED RATIONS/BASICALLOWANCE FOR SUBSISTENCE

The term commuted rations/basic allowance forsubsistence (BAS) is defined as a cash allowancepayable to enlisted personnel who are permitted to messseparately in lieu of rations-in-kind when messingfacilities are available.

Each month the mess treasurer submits a list ofenlisted personnel subsisted in the mess on a locallyprepared form in triplicate to the disbursing officer. Theform will show the social security number, name, andperiod subsisted if different than that stated for theperiod reported for each member whose rations arebeing commuted.

On the basis of the information furnished on thelocally prepared form, the disbursing officer prepares aPublic Voucher, Standard Form 1034, that supportspayment of enlisted personnel commuted rations to themess.

Rations commuted to the private mess are used onlyfor subsisting the enlisted personnel. Commuted rationsare not to be used in any manner whatsoever to supportmembers’ mess bills, increase the value of mess shares,or any other mess operation except the direct cost offeeding the enlisted personnel whose rations arecommuted to the mess.

CASH RECEIPTS

Prenumbered receipts, issued in numericalsequence, must be given for each payment of any kindbeing received by a mess account. When prenumberedreceipts are not currently available in the supply systemthey are to be procured locally. Plain receipts maybeprenumbered using a numbering machine; however, ifthis method is used, the numbering machine and allunnumbered receipts must be in the custody of a personnot receiving cash into the mess account. Duplicatecopies are to be retained by the mess treasurer for 3years, and each numbered receipt must be accounted for.A receipt should be obtained from each member at thetime a mess rebate is paid to the individual.

Normally, a safe is provided for the mess treasurer.when provided, it should be located in a place whereadequate security can be maintained. If a safe is notavailable, the funds must be placed with the disbursingofficer for safekeeping.

When practical, messes should establish bankaccounts. Normally, the maximum amount of cashfunds that the mess treasurer is authorized to have on

hand is established by the commanding officer. Aseparate bank account should be established for eachmess aboard ship. Joint accounts are prohibited.

When petty cash funds are provided to an MS or amess member to make purchases for the mess, amemorandum cash receipt must be issued andmaintained by the mess treasurer as cash on hand. Thisreceipt is held until it is replaced by a cash register tapereceipt or similar type of document that substantiates theexpenditure and any cash change totaling the entireamount of the funds issued.

Checks and Bank Statements

Canceled checks support payments for purchasesand other expenditures of the mess. They must beretained and filed so as to be readily available to auditingand inspecting officers. Bank balances support entriesof cash assets in mess accounts.

Control of Safe Combinations

Every person responsible for mess funds must beprovided with a safe or a separate locked compartmentin a large safe. The rules in the Navy ComptrollerManual, volume 4, are applicable. One important ruleis that the responsible individual is not to reveal thecombination of the safe to any person. Placing thecombination in a sealed envelope to be kept in thecustody of the commanding officer or any other officeris prohibited. Safe combinations must be changed every6 months and whenever a new custodian takes over.

Control of Keys

To pinpoint responsibility, it is essential that onlyone person has an active key to any storerooms or othersecured spaces. If considered necessary, a duplicate keymay be placed in a sealed envelope in the messtreasurers’s safe or inside a glass-fronted, lockedcupboard. In the absence of the custodian for aparticular store or storage space, emergency entrancemay be accomplished by the mess treasurer who shouldopen the storeroom or space in the presence of twowitnesses. After entry, the space is to be sealed, in thepresence of the two witnesses, until the custodianreturns.

INVENTORIES

All provisions on hand that have been procuredfrom mess funds are inventoried on the last day of eachmonth. The inventory is taken by the mess treasurer and

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at least one member of the audit board. The leadingmess petty officer assists in the inventory. Theinventory is prepared in duplicate, using either a locallyprepared form or a NAVSUP Form 1059. All provisionsprocured from the supply department or from approvedcommercial vendors must be priced for inventorypurposes at the latest price paid for each item.

As soon as the listing of items and prices on theinventory sheets are completed, the mess treasurercompletes the extensions and totals the original sheets.The senior member of the audit board arranges to have theduplicate copy extended and totaled. If these totals are not

in agreement, differences must be reconciled. It is bestto complete this work the same day as the inventory, sothat stores may be reinventoried if necessary. Theoriginal inventory is retained in the mess records. Theduplicate copy is retained by the senior member of theaudit board. This duplicate copy is used to make sureno alterations are made to the original inventory.

ACCOUNTING PROCEDURES

The mess treasurer is required by Navy Regulationsto keep an accurate account of all receipts (collections)

Figure 3-2.—Record of collections.

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and expenditures of the mess from which the financialcondition of the mess can be determined at any time.The treasurer must submit a statement of the accountsof the mess to the commanding officer at the end of themonth. The statement must show in detail the money owedby or to the mess, mess receipts and expenditures, and anycontracts entered into for future deliveries of supplies.

The Nonappropriated Fund AccountingProcedures, NAVSO P-3520, prescribes generalfinancial management policies and principles governingnonappropriated fund activities and the applicableportions governing the financial management of privatemesses afloat. Additional local controls may beestablished if desired.

ACCOUNTING RECORDS

It is necessary to keep accounting records to be ableto account for every transaction that has occurred.These records are also used in the preparation of themonthly financial operating statement for messes afloatat the end of the quarter. All mess records are retainedfor a period of 3 years.

Records of Collections and Expenditures

These records reflect all collections (or receipts) andexpenditures of cash and checks. They are not used torecord funds due or owed or the dollar value of materialsreceived or expended. See figures 3-2 and 3-3.

Figure 3-3.—Record of expenditures.

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Records of Accounts Payable and AccountsReceivable

These records reflect the monies owed to the mess

and the unpaid debts of the mess. These are closed

monthly. All unsettled accounts are carried forward tothe following month. See figures 3-4 and 3-5.

Records of Mess Members

A record must be maintained of members of themess by member’s name, date of membership, and theamount paid for the membership. Upon redemption ofthe membership the record should show the date themembership was redeemed and the amount for which it

Figure 3-4.—Record of accounts payable.

3-8

Figure 3-5.—Record of accounts receivable.

was redeemed. A locally prepared form may be used for authorized for the petty cash fund. Payments setting upthis purpose. See figure 3-6. petty cash funds and the replenishment of such funds are

made by check or cash transfer voucher if the mess does

Petty Cash Vouchers not have a checking account. The replenishment of

petty cash funds must be substantiated by a signed Petty

When needed, the commanding officer can Cash Voucher, NAVCOMPT Form 743, and by the

authorize in writing the establishment of a petty cash dealer’s sales slip or receipt. An example of a petty cashfund. The authorization specifies the amount of cash voucher is shown in figure 3-7.

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Figure 3-6.—Records of mess members.

Food Cost Control Record

Often messes afloat operate without the benefit of acentral storeroom where provisions are received andstored before issue to the private mess or wardroomgalley. Since messes afloat have limited storage

facilities, most food used is requisitioned from the GMon a regular basis. Food procurement records arelimited generally to those covering receipts ofsubsistence items from the GM. This simplifies foodcost accounting and consequently, food cost control.

The use of the food cost control record is optional for

3-10

Figure 3-7.—Petty cash voucher.

messes with less than 20 members. An example of a

food cost control record is shown in figure 3-8.

Meals Served Record Sheet

This record reflects a summary of all meals that

were consumed in the mess, broken down by category

(officers, enlisted, or guests), and further broken downby breakfast, lunch, and dinner. The document used to

support these figures is the Sale of General Mess Meals,

NAVSUP Form 1046, that is used to record meal

consumption. This record will be used in the

preparation of the Computation of Commuted Rationsform. An example of a meals served record sheet is

shown in figure 3-9.

Monthly Voucher Folders

All private mess itemized and certified receipts andtapes of provisions purchased locally, copies ofvouchers covering transactions with the disbursingofficer, and any other vouchers substantiating entries onthe mess statement will be filed in monthly voucherfolders. These folders are submitted to the audit boardand eventually retained by the mess treasurer.

PREPARATION OF MONTHLY FINANCIALOPERATING STATEMENT

The mess treasurer is responsible for the preparationof the monthly financial operating statement consistingof a cash account that shows cash received (income) andcash spent (expenses), and a balance sheet that showsthe financial condition of the mess and provides useful

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Figure 3-8.—Food cost control record.

statistical data for the operation of the mess, using the For more information on the preparation of the

Monthly Financial Operating Statement for Messes NAVSUP Form 1367, see the NAVSUP P-486, volume

Afloat, NAVSUP Form 1367. See figure 3-10. An II, chapter 7. Finally, the copy is then posted for the

original and one copy are prepared as of the last day of information of all members of the mess.

the month that the mess was in operation. The original CREDIT SALESmust be signed by the mess treasurer, the audit board,and the commanding officer. Then the original should If the sale of meals from a GM has been authorizedbe returned to the mess treasurer for his or her records. and is considered practical, the commanding officer

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Figure 3-9.—Meals served record sheet.

may authorize the sale of meals on a credit basis to completed by the FSO or at the option of the

officers, enlisted, and the other categories subsisted on commanding officer. An MS is assigned the duty of

a daily basis. maintaining these NAVSUP Forms 1046. The MS

When meals are sold on a credit basis, the Sale of places a check mark or maintains a running total in the

General Mess Meals, NAVSUP Form 1046, is used and appropriate block opposite each name to indicate

3-13

Figure 3-10.—Monthly financial operating statement for messes afloat.

consumption of meals. See figure 3-11 as an example.The form is posted in a noticeable location where it canbe inspected visually by private mess members. At theend of each month, each member signs in the Nameblock to acknowledge approval of the meal tally.

Payment for all meals sold on a credit basis isrequired no later than 15 days following the end of themonth in which the meals were sold. Individuals

concerned are to make payment before detachment. TheFSO furnishes a receipt for the cash paid. The CashReceipt Certificate, NAVCOMPT Form 2114, may be

used by marking out the line “for which I hold myself

accountable to the Treasurer of the United States ofAmerica.” Collections for unpaid bills due to death,transfer, and refusal to pay are made according to theNavy Comptroller Manual.

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Figure 3-11.—Preparation of Sale of General Mess Meals, NAVSUP Form 1046.

COMPUTATIONAL PROCEDURES FOR

DETERMINING THE COST OF

SUBSISTENCE IN MESSES AFLOAT

At the end of the month, a comparison of the total

value of ration allowances that are commuted to the

mess with the value of the provisions consumed by the

enlisted personnel is required. This is necessary to

determine the commuted ration amount payable to themess. The value of the provisions consumed by the

enlisted personnel is computed by determining the

percentage of all meals served in the mess that were

eaten by the enlisted personnel and multiplying the total

value of the provisions consumed by this percentage.

When the value of the total commuted ration allowance

exceeds the value of the total provisions consumed by

the enlisted personnel, the monetary difference is to be

credited to the Operation and Maintenance, Navy

(O&M,N) fund code.

DETERMINATION OF MEALS SERVED

Messes must establish a method whereby the totalnumber of meals served is categorically recorded daily.This includes meals served to mess members, guests ofthe mess, and the number of meals eaten by enlistedpersonnel. To get the total percentage of mealsconsumed by each category, divide the number of mealsconsumed by the enlisted personnel by the total numberof meals served; for example:

Mess member and guest meals . . . . . . . . . . . . . . . . .784

Enlisted personnel meals . . . . . . . . . . . . . . . . . . . . . . . . . . . .403

Total meals served . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1,187

Dividing 403 by 1,187 = 33.9%, which is thepercentage of meals eaten by enlisted personnel.

DETERMINATION OF VALUE OFPROVISIONS CONSUMED

Determine the total value of provisions consumedby subtracting the money value of the closing inventory

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from the sum of the opening inventory and the totalreceipts during the month; for example:

Opening inventory value . . . . . . . . . . . . . . . . . . . . . . . . . .$50.00

Plus value of receipts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +410.00

Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .460.00

Minus value of closing inventory . . . . . . . . . . .-40.00

Value of provisions consumed . . . . . . . . . . . .420.00

COMPARISON

Multiply the value of provisions consumed by theenlisted personnel meal percentage and compare theproduct with the value of the total commuted rations.The amount payable to the mess is the lesser of the twoamounts; for example:

Provisions consumed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$420.00

Enlisted personnel meal percentage . . . . . . . . . . . x33.9%

1. Cost of provisions for enlisted personnel ...$142.38

2. Enlisted total commuted rations value . . . . $214.42

Thus, the lesser amount of 1 and 2 is ($142.38 inthis case) paid to the mess treasurer by the disbursingofficer.

COMPUTATION OF A PARTIAL MESS BILLFOR A NEW MEMBER BEINGPERMANENTLY ASSIGNED

Members are charged for the day they report aboardunless reporting after 1800. Multiply the actual numberof inclusive days for which a mess bill is payable (alldays of the month that the member is aboard includingthe 31st day, when applicable) by the month’s mess bill,then divide by the actual number of days in the monthand round off to the nearest cent; for example:

Member reports for duty at 0900 12 August.

Mess bill for August is $45.00.

Inclusive dates chargeable: 12-31 August (20 days).

20 x $45.00 = $900.00.

= $29.03 (charge due plus September’s

mess share).

MESS BILL REBATE FOR MEMBERBEING PERMANETLY DETACHED

Members are not charged for the dayunless they depart after 1800; for example:

they depart

Member being detached at 1200 22 April.

Mess bill for April is $42.00, which the memberpaid on 3/30.

Inclusive dates not chargeable: 22-30 April (9days).

9 x $42.00 = $378.00.

$378.00

$378.0030

= $12.60 (rebate due)

To summarize rebate rules from previousparagraphs, there is no charge for the day of departureif the member leaves before 1800 and no charge for theday a member arrives if he or she arrives after 1800.Otherwise either day is charged.

MESS BILL REBATE FOR MEMBER ONTAD

Compute the actual mess bill rebate by determiningthe inclusive number of days the member is not eatingin the mess; for example:

Member goes on TAD at 0800 on 5 February to 1630on 9 February.

Mess bill for February is $47.00, which memberpaid on 1/30.

Inclusive dates not chargeable: 5 through 8February (4 days).

4 x $47.00 = $188.00.

$188.0028

= $6.714 = $6.71 (rebate due).

No mess share rebate is given for 9 February sincethe member has returned to the mess before thethe evening meal (1800).

MESS BILL REBATE FOR MEMBER ONLEAVE

time of

The day of departure on leave is counted as a day ofduty. However, for mess purposes this day is the firstday of absence if the member does not eat any meals inthe mess on that day. If a member returns before 1800,the day before the day of return is the last day of the

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absence. When a member goes on leave, he or she isentitled to a mess bill rebate for the entire period ofabsence; for example:

Member is on leave from 0001 on 20 June to 0730on 5 July.

Mess bill for June is $51.00, which member paid on5/30.

Mess bill for July is $48.00.

Period of absence: 6/20 to 7/4 (inclusive days).

Rebate for June.

Inclusive dates not chargeable: 6/20 to 6/30 (11days).

11 x $51.00 = $561.00.

Rebate for July.

Inclusive dates not chargeable: 7/1 to 7/4 (4 days).

4 x $48.00 = $192.00.

$18.70 + $6.19 = $24.89 (total rebate due).

Mess bill for July: $48.00

Rebate due: -$24.89

Net mess bill owed

for month of July: $23.11

3-17

CHAPTER 4

FOODSERVICE EQUIPMENT

The foodservice equipment located in the galley anddining areas at naval shore stations and aboard Navyships is designed specifically for serving large quantitiesof food. To make sure of the safe, sanitary, and efficientoperation of this equipment, it must be maintained inproper working order and used correctly.

GENERAL PRECAUTIONS

Before attempting to operate any foodserviceequipment, you should observe the following generalprecautions:

l Check for and determine the location ofemergency materials such as fire extinguishers,emergency switches, first aid boxes, and telephoneemergency numbers to make sure they are availableshould an accident occur. Report any deficiencies ormalfunctioning materials to the supervisor.

. Make sure the area around the equipment is clearof obstructions and thoroughly dry. All spills must becleaned up immediately to ensure a clean, dry,nonslippery working surface.

. Make sure the working area has ample lighting.

. If there is any doubt about the operatingprocedures or safety precautions, report to thesupervisor.

. No unauthorized personnel should attempt tooperate equipment in any foodservice space.

. Be certain no loose gear is in the vicinity ofmoving parts of machines. Before starting, you shouldmake sure all safety guards, screens, and devices are inplace.

. When operating a machine, you should makesure you maintain a safe distance from all moving parts.Never use your hands or body to stop moving blades andparts even though power has been turned off.

. Never lean against a machine while it isoperating.

. If ship movement is severe, exercise caution; ifsevere movement continues, nonessential machine

operation should be discontinued and equipment turnedoff.

. Use safety equipment such as rubber protectivegloves, safety goggles, and dip baskets while handlingchemicals or hot water. Consult the material safety datasheets (MSDSs) for additional precautions before usingcleaners and detergents.

. Keep your hands, body, and clothing away frommoving machine parts.

. Never leave moving machinery unattended.

. Do not distract the attention of personnel who areoperating the machines.

. Do not attempt to clean or service a machinewhile it is in operation. Before cleaning, adjusting,oiling, greasing, and so forth, you should be sure thepower is turned off and the equipment is de-energizedand properly tagged out of service.

. All repairs, tag-outs, and servicing should bemade only by authorized personnel.

. Make sure safety devices such as safetyinterlocks on covers of vegetable peelers and breadslicer safety cutoffs are maintained in proper workingcondition at all times. If removed for any reason, suchdevices must be replaced before the machine is put intooperation.

. Remove rings and watches and eliminate anyloose clothing such as unbuttoned sleeve cuffs,oversized gloves, and ill-fitting coats or jackets.

. Make sure all permanently mounted equipmentsare hardwired.

. Make sure any rubber safety covers overelectrical switches are in place and have no holes orcracks.

TYPES OF EQUIPMENT

Foodservice equipment is used for the cooking andpreparation of food and the cleaning of utensils anddinnerware. This consists of all equipment located infoodservice spaces like the general mess (GM),

4-1

bakeshop, meat preparation room, private mess galleys,dining areas, and sculleries.

Numerous items of foodservice equipment such asvegetable peelers, meat choppers, dough mixers, andrefrigerators are either driven by electric motors or areheated electrically (such as ranges, broilers, griddles,and fry kettles). Safety precautions must be observedaround all electrical equipment to avoid injury fromshock. Major cleaning requires the equipment to betagged out according to the tag-out bill.

Negligence in carrying out routine operatinginstructions and preventive maintenance introducesan undue health hazard among the people served.Therefore, it is vital that the correct operatingprocedures be followed, that a cleaning schedule becarefully adhered to, and that the machine be givenadequate preventive maintenance to make sure ofsatisfactory cleaning and sanitizing of eating utensils.

It is necessary to know all the foodserviceequipment needed, whether it is for cooking, serving,cleaning, mixing, cutting, or storing. Understandingtheir basic operation and cleaning is a must for everyfoodservice personnel. For more detailed coverage offoodservice equipments, refer to FoodserviceOperations, NAVSUP P-421, appendix B.

STEAM-JACKETED KETTLES

There are two different types of steam-jacketedkettles in use afloat as well as ashore. It is important toknow which type your command uses. The followingare basic principles to follow for each type of kettle:

l Steam-jacketed kettle (steam supplied): Steamis supplied to foodservice spaces for the use of thesteam-jacketed kettles. The foodservice division isrequired to make sure the operating procedures areclosely monitored; the steampotential lethal instrument. Tomaintained properly, followmaintenance system (PMS)instructions.

. Steam-jacketed kettle

kettle can become amake sure the kettle isthe required plannedcards and operating

(electric): Steam isinternally supplied through a sealed “vacuum” system.It is the responsibility of the galley watch captain tomake sure the level of water does not go below theminimum level on the sight glass. To recharge thesystem you must add distilled water obtained from eitherthe ship’s distilling plant or from sources of supply. Iftap water is used, it can cause a buildup of mineral

deposits on the heating coils and decrease theeffectiveness of the kettles.

Steam-jacketed kettles are used to prepare a varietyof food items such as soups, sauces, vegetables, meat,and beverages. This equipment is very important andshould be handled with great care (fig. 4-1). The kettlesvary in size from 5 to 80 gallons. Approximately thelower two-thirds of each kettle is surrounded by a jacketthat is offset from the main kettle body to provide spacefor steam to circulate and heat the contents of the kettle.The kettles are permanently mounted on a pedestal orthree legs and have a hinged lid or cover. They also havea tube at the bottom of the kettle with a faucet at the outerend for drawing liquids instead of dipping them out, anda steam inlet connection, a steam outlet connection, anda safety valve. Some steam-jacketed kettles (ortrunnions) have a handle on the side making it possibleto tilt the kettle and pour contents into a servicecontainer. This type of kettle is usually used to preparegravies and sauces. Kettles now in use are made of threetypes of material: corrosion-resisting steel, aluminum,and single-clad corrosion-resisting steel. Never fill thekettle completely full. When the lid is closed whilecooking, make sure you are extremely careful inopening the lid because hot steam trapped in the kettlecould burst out and cause a serious injury. If it isnecessary to stir the contents, use a metal paddle; neverleave the paddle in the kettle while cooking.

Figkure 4-1.—Steam-Jacketed kettles.

4-2

Operation

The kettles are constructed to operate on amaximum steam pressure of 45 pounds persquare inch. When the pressure in the galleysteam line exceeds 45 psi, a pressure regulatingvalve (safety valve) installed in the steam lineleading to the kettles is set to release pressure at45 psi. Do not tamper with the safety valve or tieit closed. It is there to prevent the kettle fromexploding. When operating a cold kettle, turn thesteam on gradually, allowing the shell to becomethoroughly warm before full pressure is applied.After the shell has become warm, and beforeapplying full pressure, open the safety valve bypulling the lever. Opening the safety valve whenenough pressure is within the shell removes airfrom within the jacket and prevents the kettlefrom becoming air-bound.

Cleaning

Kettles (or coppers) must be cleaned aftereach use. General cleaning instructions are asfollows:

1. Rinse kettle immediately after cooking. Opendraft faucet and flush with water.

2. Soak. Close drain valve. Fill with waterabove cooking level. If greasy, apply heat. Use ascrub brush to loosen food particles. Drain soakwater.

3. Refill and clean. Add detergent, using 1ounce to 1 gallon of water. Clean interior, hinges,under surfaces of lids, and frame with brush.Drain. Flush out.

4. Remove drain-off faucet and fittings anddisassemble drain line. Scrub draw off faucet andfittings with a flexible-handled brush. Pull backand forth through tube under running hot water.Thoroughly clean in detergent water. Carefullyrinse with 180°F water to sanitize. Drain valvesand tubing should also be cleaned and sanitizedin a similar way.

5. Scrub exterior and frame. Use hot detergentwater and brush.

6. Resterilize interior. Before using kettle, youshould carefully rinse with 180°F water.

NOTE: The previous procedures arerecommended for stainless steel kettles. If metalsare aluminum, brightening or whitening isrequired. Boil with vinegar water for a short timeperiod or use a product recommended for cleaningaluminum following the manufacturer’sdirections. Do not use caustic cleaners or steel

pads. If kettles are stainless steel, clean asdirected earlier.

SAFETY NOTE: Make sure the safety valveis in proper working order before using a kettle

ELECTRIC GRIDDLE

The griddle (fig. 4-2) consists of cookingsurfaces of various sizes up to 34 inches deep by72 inches wide. Each has a readily removablegrease receptacle in the front of the griddle and asplash guard at least 3 inches high at the rear ofthe griddle which is tapered at the sides. Allthermostat dial knobs are conveniently located onthe front panel. Each thermostat dial knob has asignal light that indicates the griddle is turned onuntil the griddle has reached the dialedtemperature.

Operation

To operate an electric griddle, proceed asfollows:

1. Carefully read the operating instructionsposted near the griddle.

2. Preheat the griddle by turning thethermostat dial knob to the recommendedpreheating temperature according to themanufacturer’s technical manual.

3. Set the thermostat dial knobs at thedesired temperature listed on the recipe card ofthe food to be grilled. A red light will turn onautomatically when the griddle dial is initially setand will turn off when the the griddle hasreached the dialed temperature. The signal

48.10Figure 4-2.-Electric griddle.

4-3

will flash on and off during the cooking process toshow the correct temperature is being maintained.You are now ready to load the griddle.

4. Turn the griddle off or to the lowesttemperature setting during idle periods.

Care and Cleaning

Keep the cooking surface scraped and wipedclean at all times. The grease gutters should alwaysbe kept clean to help in draining off excess greaseand thereby reduce smoke. The grease receptacleshould be emptied frequently and thoroughlycleaned at the end of the workday. Before startingthe griddle cleaning procedure, always make surethe electrical power is turned off at the main powerpanel and the correct tag-out procedures have beenfollowed. The cooking surface of most griddles can besatisfactorily cleaned with a pumice stone. Neveruse water. However, before cleaning, you shouldread the manufacturer’s recommended cleaninginstructions for that particular griddle surface. Aftereach thorough cleaning, the griddle should beseasoned. Seasoning is done by preheating thegriddle to 400°F. When the signal light goes off,spread a light film of cooking oil or fat over theentire surface of the griddle. In 2 minutes, wipe thesurface clean of excess oil. Repeat this operation.The griddle is now ready for use.

TILTING SKILLET

Tilting skillets are large frying pans with deepsides and an attached lid. They are used to grill, fry,simmer, and braise large quantities of food. Theycan be mounted on a wall or on a stand and can betilted at least 90 degrees from the normal horizontalposition for emptying cooked foods and cleaning.Skillets are either gas or electric, have an electricthermostat, and have a temperature range of 100°Fto 450°F. There is also a secondary thermostat thatis a high-limit cutoff that disables the power circuitwhen the temperature exceeds 460°F. Gas skilletsare also furnished with a pressure regulator,connector, quick-disconnect, and a 100-percentshutoff device for the pilot (automatic ignition ofgas). Most skillets will also have a faucet directlyattached to the skillet to aid in cooking and cleaning.

Operation

The skillet is heated from the bottom by eitherresistant heating elements or a series of gasburners. Usually, the tilting mechanism can belocked in any position. On some models, the tiltingfeature may have a safety switch to be engaged ifthe skillet is HOT or ON. If the skillet is provided

with a faucet, it may be connected directly to awater supply.NOTES: (1) Keep the tilting mechanism

thoroughly lubricated for ease ofoperation.

(2) Always turn off the heatingelement before tilting.

Care in Cleaning

The tilting skillet should be cleaned after eachuse. Before cleaning you must turn off the heatingelement and scrape off the hardened food from theinside of the skillet with a spatula or scraper andflush down the sediment with a small amount ofwater. If the skillet has become very dirty, fill it tothe level with hot water containing a mild hand-dishwashing detergent. Turn on the heatingelement and allow the water to come to a boil. Boilthe water for at least 5 to 10 minutes. Turn off theheating element, drain, rinse with warm vinegarwater, then rinse thoroughly with clear water, anddry the skillet well. Clean the outside of the skilletwith a grease-cutting detergent. Do not leaveheating element turned on when the skillet isempty.

DEEP-FAT FRYER

Sizes of deep-fat fryers (fig. 4-3) are expressed inthe number of pounds of french fries that can becooked in an hour and range from 30 to 125pounds. Some

48.11Figure 4-3.—Deep-fat fryer.

4-4

deep-fat fryers are manually loaded. Others haveautomatic basket lowering and raising capabilitiescontrolled by a timer.

Operation

Before filling the deepfat fryer, you should alwayscheck three things:

the

1. Master switch must be in the OFF position.

2. Thermostatic switch must be in the OFFposition.

3. Drain valve must be closed tightly.

Fill the fryer with fat using the amount specified intechnical manual furnished with the fryer. Fats

should be kept at least 2 inches below the fryer top. Ifpossible, the fat should be heated and melted beforeplacing it in the fry kettle. Cold solid fat may havemoisture pockets that will explode, casting hot meltedfat over a wide area. The temperature should not bemore than 200°F while the fat is melting. Also, if thecold fat is not uniformly distributed around the heatingelement, the bare portions may heat up to a point wherea sudden splash of fat on the overheated element willcause the fat to ignite. Fat ignites at 475°F. The fatshould cover the uppermost coil at all times when thedeep-fat fryer is in operation so as not to overheat theelement and cause a fire. After the fat has been added,operate the deep-fat fryer as follows:

1. Turn on the master switch located outside thegalley.

2. Set the thermostat at the cooking temperatureprescribed in the Armed Forces Recipe Service (AFRS),NAVSUP P-7, for the recipe you are using.

3. Check the temperature of the fat with a handthermometer frequently during the cooking process.Compare this hand reading with the thermostat readingto determine if the thermostat is accurate. Thetemperature should never, under any circumstances, goabove 400°F. A safety requirement on all Navy fryersincludes a second or over-temperature thermostat. Thisis a nonadjustable, manual, resetting type installed tolimit the maximum temperature to 460°F. In case offailure of the adjustable automatic thermostat, theover-temperature thermostat disconnects the electricpower to the heater elements.

4. Have foods as free from moisture as possiblebefore frying. Excess moisture causes the fat to foam,sputter, and boil over. It also causes fat to break downand its useful life is shortened.

4-5

5. Do not fry bacon in the deep-fat fryer, as the fatfrom the bacon causes the fat level to rise above the safelevel. It also contains salt that will shorten the life of thefat.

6. Follow instructions furnished with the fryer. Donot exceed the capacity of the fryer indicated on theinstruction plate.

7. Never let the fat level fall below the pointmarked in the fat container, and never leave the deep-fatfryer unattended while in use.

8. In the event a fire should occur in the deep-fatfryer, do not attempt to smother the fire with a cover ofany sort. Call the emergency number for reporting a fireat your command and shut off the electrical source,which is the main power switch outside the space, to thefryer. If the fryer is provided with an automatic fireextinguishing unit and does not set off automatically,pull the manual release. If that does not function, usePKP portable extinguishers.

NOTE:

Cleaning

Under any circumstances, do not use waterto extinguish the fire.

The deep-fat fryer should be cleaned after each use.Before cleaning the deep-fat fryer, you must turn off theheating element and allow the fat to cool to about 150°F.Drain the fat out of the fryer. Then remove the basketsupport screen, scrape off the oxidized fat from the sidesof the kettle with a spatula or scraper, and flush downthe sediment with a small amount of fat. If the kettle hasbecome very dirty, fill it to the level with hot watercontaining dishwashing machine detergent. Turn on theheating element and allow the water to come to a boil.Boil the water for at least 5 to 10 minutes. Turn off theheating element, drain, rinse with warm vinegar water,then rinse thoroughly with clear water, and dry the fryerwell. Clean the outside of the fry kettle with a greasesolvent. Do not leave heating element turned on whenthe deep-fat fryer is empty.

ELECTRIC OVEN

Electric ovens have two to six compartments withtwo heating units in each compartment, one locatedbelow the bottom deck of the compartment. Eachheating unit is controlled by a separate three-heat switch,and the temperature of each section is regulated by athermostat.

Operating Instructions

The oven should be preheated before it is usedby turning both upper and lower units to highuntil the desired temperature is reached. Then,the thermostat control will automatically cut offthe current and will supply only enough heat tokeep the temperature constant. After the ovenhas been heated, set the two three-heat ovenswitches at the top and bottom to the heat settingnecessary to bake the product. In roasting meat,avoid spilling grease on the heating elements orthermostat, as damage to this equipment mayresult.

Care and Cleaning

Turn off heat. Scrape interior. Sprinkle salt onhardened spillage on oven floor. Turn thermostatto 500°F. When spillage has carbonizedcompletely, turn off oven and let it coolthoroughly. Scrape the floor with a long-handledmetal scraper. Use a metal sponge or handscraper on inside of doors, including handles andedges. Brush out scraped carbon and loose foods.Begin with the top deck if stacked. Brush out

with a stiff-bristled brush and use a dustpan tocollect. Wash doors with hot detergent solution onenameled surfaces only, rinse, and wipe dry.Brush combustion chamber using a small broom,and brush to clean everyday. Wash top, back,hinges, and feet with warm hand-detergentsolution, rinse, and wipe dry. Clean and polishstainless steel exterior.

CONVECTION OVEN

A convection oven (fig. 4-4) has a blower fanthat circulates hot air throughout the oven,eliminating cold spots and promoting rapidcooking. Overall, cooking temperatures inconvection ovens are lower and cooking time isshorter than in conventional ovens. The size,thickness, type of food, and the amount loadedinto the oven at one time will influence thecooking time.

General Operation of Convection Ovens

The general operating procedures forconvection ovens are as follows:

48.131Figure 4-4.-Convection oven.

4-6

1. Select and make the proper rack arrangement forthe product to be cooked.

2. Turn or push the main power switch on (gasoven—turn burner valve on). Set the thermostat to therecommended temperature. The thermostat signal lightwill light when the power goes on. If possible, adjustthe fan speed on the two-speed blower.

3. Preheat oven until the thermostat signal lightgoes out indicating that the oven has reached the desiredtemperature. The oven should preheat to 350°F within10 to 15 minutes. (NOTE: To conserve energy, do notturn on the oven until absolutely necessary—approximately 15 minutes before actual cooking is tostart.)

4. Open the oven doors and load the oven quicklyto prevent excessive loss of heat. Load the oven fromthe top, centering the pans on the rack toward the frontof the oven. Place partial loads in the center of the oven.Allow 1 to 2 inches of space between the pans and alongthe oven sides to permit good air circulation.Remember—overloading is the major cause ofnonuniform baking and roasting.

5. Close the oven doors and set the timer for thedesired cooking time. Check periodically until theproduct is ready for removal.

TEMPERATURE SETTINGS.— Follow therecommended temperature guidelines provided either inthe manufacturer’s operating manual or those furnishedin the AFRS, NAVSUP P-7, or reduce the temperaturesspecified on the recipe cards by 50°F. If food is cookedaround the edges, but the center is still raw or notthoroughly cooked, or if there is too much colorvariation (some is normal), reduce the heat by 15°F to25°F and return food to the oven. If necessary, continueto reduce the heat on successive loads until the desiredresults are achieved. Record the most successfultemperature on the recipe card for future reference.

TIME SETTINGS.— Follow the recommendedtimes provided in the manufacturer’s operating manual,or follow the guidelines in the AFRS. Check progresshalfway through the cooking cycle since time will varywith the quality of food loaded, the temperature, and thetype of pan used. Remember, the use of meatthermometers for roasting and the visual examination ofbaked products are the most accurate methods ofdetermining the desired cooking times, both inconvection and conventional ovens.

VENT DAMPER CONTROL SETTING.— Thevent damper control is located on or near the control

panel. The damper should be kept closed for most foodsof low moisture content such as roasts. Leaving the ventopen during roasting will produce a dry meat and resultin excessive shrinkage.

The damper should be kept open when baking itemswith high moisture content (cakes, muffins, yeast bread,and so forth). Leaving the damper closed throughout abaking cycle will produce cakes that are too moist andones that will not rise. A “cloud” of water droplets onthe oven window indicates excessive moisture thatshould be vented out of the oven through the opendamper.

INTERIOR OVEN LIGHTS.— Turn on lightsonly when loading, unloading, or checking the product.The continual burning of lights will result in a shortenedbulb life.

TIMER.— The oven timer will ring only as areminder; it has no control over the functioning of theoven. To assure proper operation, you should wind thetimer to the maximum setting, then turn it back to thesetting desired for the particular product.

Care and Cleaning

Keep the inside of the oven and racks clean. If foodparticles or carbon accumulates so that doors cannot betightly closed, heat is wasted and the oven will notoperate properly. Poorly closed doors permit a constantescape of steam and vapor around the door. The vaporwill condense and deteriorate the finish around the ovenfront and door lining.

The rule for all electrical appliances is to make surethe proper tag-out procedures have been followed.

When cleaning the interior of the oven, it isimportant to bear in mind that the aluminum coating,though tightly adherent, is still a coating. To preservethe coating and to make maintenance easier, clean theinterior daily when the oven is cold with a mild detergentor soap and water. This will prevent food and dirt from“baking on” and will frequently be all the cleaning thatis necessary.

If soil resists soap and water cleaning, use a woodentool to loosen spillage from the cold oven. Follow witha nonetching cleaner that is specifically recommendedfor aluminized steel. Use clear water to rinse; dry witha soft clean cloth. Avoid using wire brushes and causticsolutions such as lye, soda ash, or ammonia.

l When the oven liner features stainless steel thefollowing rules apply:

4-7

In general, the principles detailed previously apply.Soap or detergent and water will usually take care ofroutine cleaning. Drying should be done with a softclean cloth.

For burnt-on foods and grease that resist simplesoap and water cleaning, an abrasive cleaner mixed intoa paste may be used. Apply with a sponge, alwaysrubbing with the grain. This treatment is usuallyeffective for heat tint (slightly darkened areas caused byoxidation). Again, remember to rub in the direction ofthe polish lines. Rinse with clear water and dry with asoft cloth.

. When Teflon panels are featured, the followingrules apply:

To protect the easy-care properties of Teflon-coatedoven panels, frequent cleaning, dependent on ovenusage, is recommended. Panels should be cleaned assoon as soil begins to turn brown. This will minimizethe possibility of Teflon discoloration. Do not use sharpinstruments, abrasive materials, or oven cleaners on aTeflon surface, otherwise the warranty is void. Shouldthe surface be accidently scratched, the performance andcleanability features would be adversely affected.

To clean the Teflon panels, remove panels and washthoroughly with hot sudsy water using a sponge or webpad that is supplied with the oven. Do not use harshabrasives. Rinse well and dry. Between thesecleanings, everyday oven spatters can be easily spongedoff with a sudsy sponge or a cloth, rinsed, and dried.With Teflon, there is never a need for oven cleaner. Thestep-by-step sequence for removing panels is as follows:

1.

2.

3.

4.

5.

6.

7.

Remove tray racks by pulling straight out.

Remove right and left rack guides by liftingstraight out.

Right- and left-hand panels may now beremoved by moving toward the center andpulling out. To avoid scratching, do not restpanels on bottom panel.

Remove bottom panel by pulling straight out.

Remove blower baffle by lifting straight up andpulling out toward the front. Care should beexercised to clear brackets on the side.

Blower wheel can now be cleaned in place.

Top panel and interior door panels can becleaned while in place.

8. If removal of top panel is desired, unscrew threescrews from the front top edge of top and twoscrews from rear flange of top.

9. Slide out toward front.

To reassemble, reverse these procedures.

To keep the stainless steel front bright and gleamingat all times, just clean it regularly with a damp cloth andpolish with a soft dry cloth. To remove discolorationsthat may have formed when regular cleaning wasneglected, use any detergent or plain soap and water.

Wash all exterior surfaces daily. Use a cloth wetwith warm water and a mild soap or detergent. Wheresurfaces have been polished, rub lightly with acloth-hard rubbing will remove polish. Follow with aclean damp cloth, then dry. This simple beautytreatment not only keeps your equipment dirt-free andsparkling, but virtually eliminates the danger of greaseaccumulation that may form a stubborn stain if left ontoo long. (NOTE: Do not sprinkle or pour water overoven as it may cause an electrical short.)

General Notes

Most convection ovens are equipped with anelectric interlock that energizes/de-energizes both theheating elements and the fan motor when the doors areclosed/open. Therefore, the heating elements and fanwill not operate independently and will only operatewith the doors closed. Some convection ovens areequipped with single-speed fan motors while others areequipped with two-speed fan motors. This informationis particularly important to note when baking cakes,muffins, meringue or custard pies, or similar products,and when oven-frying bacon. High-speed aircirculation may cause damage to the food (for example,cakes slope to one side of the pan) or blow melted fatthroughout the oven. Read the manufacturers’ manualsand determine exactly what features you have and then,for the previous products, proceed as follows:

. On two-speed interlocked fan motor: set fanspeed to low.

. On single-speed interlocked fan motor: preheatoven 50°F higher than the recommended cookingtemperature. Load oven quickly, close doors, andreduce thermostat to recommended cookingtemperature. (This action will allow the product to bebaked to setup before the fan/heating elements come onagain.)

4-8

. On single-speed independent fan motor: preheat

oven 25°F above temperature specified in recipe. Turn

the fan off. Reduce heat 25°F. Load oven quickly and

close doors. Turn fan on after 7 to 10 minutes and keep

it on for remaining cooking time. (EXCEPTION:

Leave fan off for bacon to eliminate fat from blowing

throughout the oven.)

Types S

Read

They will

and understand the manufacturers’ manuals.

make your job easier and safer.

ELECTRIC RANGES

Electric ranges are normally found in privatemesses, small ships, and submarines.descriptions and uses will now be explained.

Type S (fig. 4-5) is found on submarines.

Range

The typeS is a compact galley unit consisting of a griddle on theleft side and hot plates on the right side. A

Figure 4-5.—Type S electric range.

4-9

two-compartment oven section makes up the body of therange. Dial temperature control knobs are mounted onthe body directly adjacent to each section. Thetemperature control knobs for the ovens are locateddirectly to the right of each oven compartment.

Type C

Type C (fig. 4-6) is found on small ships and privatemesses where small galleys with limited space arefound. This type of range consists of a griddle on theleft side and hot plates on the right side with a singleoven located in the body of the range. This type of rangeis also available with a single griddle top and single ovencompartment. Dial temperature control knobs aremounted on the body directly adjacent to each section.Control knobs for the oven compartment are located tothe right of the oven compartment.

Operation of Surface Units

When operating the surface unit, use the controlknob or thermostat setting at maximum heat only to heatfood to cooking temperature or to bring water to a boil,then reduce the control knob setting to the heat requiredby the food being cooked. Using more heat thannecessary is not only a waste of power but producesinferior food. Do not leave the surface unit turned onwhen not in use. When steaming food, keep cookingutensils covered. The food will stick and burn if leftuncovered and power will be wasted.

Figure 4-6.—Type C electric range.

Care and Cleaning

Keep the range surface units clean and avoidspilling grease under the edges of the hot plates.Remove and clean drip pans after each use.

To clean the surface units follow the cleaningprocedures used for griddles and the manufacturer’stechnical manual for your range.

To clean the oven compartment use the proceduresrecommended by the manufacturer’s technical manualor the cleaning procedures posted near the range.

ELECTRIC FOOD MIXER

Electric food mixers are used for an infinite numberof jobs including beating batters for cakes, mixing breaddough, beating eggs, and mashing and whippingpotatoes.

Sizes and Attachments

Food-mixing machines (fig. 4-7) are furnished in20-, 60-, 80-, 110-, and 140-quart sizes with thenecessary attachments, paddles, and beaters (fig. 4-8).The wire whip is used for eggs, cream, and lightweightmixing; the flat beater for cake batters and

Figure 4-7.—Electric mixer.

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Figure 4-8.—Electric mixer attachments.

mediumweight mixing; the dough hook for mixingbread dough; and the wire beater for medium-stiffdough.

One part of the machine revolves through the use ofa set of transmissions and differential gears. Variousshaped paddles and mixers can be attached to thisrevolving unit.

The lower part of the mixer contains two extended,adjustable arms. A bowl, containing the foods to bemixed, is placed on these arms and the arms are thenmoved up so the paddles will revolve throughout themixture. The machines have either three or four speeds.Usually they have an attachment hub that can be usedfor a vegetable slicer, juicer, and meat grinder.

Operation

Before operating the machine make sure the bowl,paddles, and beaters are thoroughly clean. If necessary,wash them in hot soapy water and rinse with hot water(170°F).

Place the ingredients in the bowl as specified on theAFRS recipe card. Do not fill the bowl more than halffull. Place the bowl on a castered dolly when movingacross the deck. Insert the bowl in the mixing machine,making sure the bowl ears are on the supporting pins andboth sides are locked in place.

Select the proper attachmentmachine. The L-shaped notch in

and place it in thethe beater is to be

inserted over the pin in the shaft. On the smaller modelsthe shaft will be grooved. The attachment is inserted intothese grooves and slipped into the lock. Raise the bowlto the proper height by turning the wheel or crank.

Start the motor at no load and with clutch releaseshift to low speed; release the clutch each time the speedis changed. The speed to be used is indicated on therecipe card and on the instructions furnished by themanufacturer.

Watch mixing times and mixing speeds carefully.Often blended ingredients revert to separate ingredientsif mixed too long or at an improper speed. If, during theprocess of mixing, some of the batter has piled up on thesides of the bowl, stop the machine. Using along-handled spoon or spatula, scrape down the sides ofthe bowl. Never put spoons, spatulas, or your hands inthe bowl while the machine is in operation.

When the mixing is completed, move the controlswitch to the OFF position and stop the motor. Lowerthe bowl by the lever with which you raised it andremove the beater by turning the sleeve to the left.Remove any food left on the beater with a spatula. Then,place the bowl on the castered dolly and move it to theplace of use.

Care and Cleaning

The electric mixer, beaters, whips, and bowls allrequire care. Beaters, paddles, and bowls should bewashed immediately after each use. Use hot soapywater and rinse with hot water ( 170°F). Hang beatersand paddles upside down to air dry. Clean the body ofthe machine after each meal. Use a damp cloth or washwith water as necessary for proper sanitation. Be surethe beater shaft is free of all dirt and food particles.

The motor and mechanical parts of the mixer shouldbe inspected and maintained by the engineeringdepartment once a week.

ELECTRIC MEAT-SLICING MACHINE

The meat-slicing machine (fig. 4-9) is motoroperated and is used for slicing hard or soft foods suchas roasts, cheese, bacon, luncheon meats, and ham.

The machine has a carriage on which the meat isplaced. A swiftly revolving disk knife slices the meat asthe carriage is moved across the face of the revolvingknife.

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Figure 4-9.—Electric meat-slicing machine.

Operating the Meat Slicer

Meat slicers may be either manual or automaticfeed. To use the slicer, place the meat on the carriageand adjust the clamp to hold the meat firmly. Next, setthe dial for the desired thickness of the slices. Set themachine on automatic or manual. Turn on power to themachine. If manual mode was selected, move carriageback and forth with the hand lever.

The meat-slicing machine must be hardwired(permanently attached) and have a backup electricswitch. The switch will be equipped with a guard toprevent accidental starting. The meat slicer is a verydangerous piece of equipment. Never operate it with theblade guard off or put your hands anywhere near theblade while the blade is turning. The blade is very sharp,so extreme caution should be used when sharpening orcleaning it.

Care and Cleaning

The meat-slicing machine must be cleaned aftereach use. Before dismantling the slicer, you must makesure the electric power is secured. Remove all cuttingand meat-handling attachments. Wash the attachmentswith soap and hot water; rinse with hot water. Theattachments may be run through the dishwashingmachine. Clean the knife and the body of the slicer byfollowing the manufacturer’s recommended cleaninginstructions or the instructions posted by the machine.Reassemble the slicer immediately so that the bare bladewill not be exposed and apply a thin coating of salad oilon the blade. Do not forget to clean the counter topunder the slicer.

STEAMERS

Steamers are used for steaming fish, fruit, meat,poultry, and vegetables. Most steamers used in the Navyconsist of a three door, three-compartment unit. Eachunit has one or two perforated pans or baskets.

Operation

When operating steamers, you are not limited to theuse of pans and baskets furnished with them. If juicesare to be saved, you should cook in leakproof solid pansof a suitable size. Pans should not be overloaded; steamcirculates best when pans are about three-fourths full.Different foods may be cooked in the same steamcompartment without mixing flavors or affecting thetaste of the different foods. Onions and pudding placedin individual pans may be cooked in the same steamcompartment without a transfer of flavor.

After the food has been placed in the steamer, closethe compartment door securely. (The door latch islinked with the steam supply on most steamers, and thefinal movement of the lever locks the door and turns onthe steam at the same time. Unlocking the door turnsoff the steam before the door can be opened.)

If the steam supply is controlled separately, open thesteam valve slowly by turning the valve wheelcounterclockwise after the door is latched. Thenobserve the middle indicator on the pressure gauge,which should be in the range of 5 to 7 psi. Turn the valvewheel clockwise to reduce steam pressure if it is above7 psi. Watch your cooking time closely and avoidspoiling food by overcooking. Less time is required forsteam pressure cooking than for boiling food in water;the temperature of steam at 7 psi is 233°F and the boilingtemperature of water is 212°F.

After cooking has been completed, turn off thesteam supply by turning the valve wheel clockwise onseparately controlled units, or by unlatching thecompartment door of the latch-controlled steam supply.You can relieve the steam pressure by operating the leverof the safety valve, if one is provided; otherwise, wait 2minutes before you open the door to the full OPENposition. The gauge should read 0 psi before the dooris opened.

Care and Cleaning

Occasionally, when you examine the drainpipe forsteam-condensate drip, none will appear after a fewminutes of steamer operation. When this is the case,turn off the steam supply by unlatching the door or

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closing the valve, as necessary. The faultnormally is stoppage in the trap, strainer, ordrainpipe. To eliminate this condition, close thesteam valve, remove the steam-trap strainerbasket, and clean it by scraping out the solids andwashing the basket until the mesh or perforationsare open and clear. Clean the pipe connection inthe steamer compartment, reassemble thestrainer, and repeat the pressure cooking. If thereis still no drip, the steam trap is at fault, so reportthis to the engineer officer via the chain ofcommand.

After each meal, the steamer should be brush-scrubbed, washed clean with hot soapy water,and rinsed with hot water (170°F) and allowed toair dry.

HIGH-COMPRESSION STEAMER

The high-compression steamer (fig. 4-10) is amodular unit that is used to defrost and cook foodby using high-velocity steam. When steam entersthe unit, it is piped to a jet box from which it isjetted directly onto the frozen food atapproximately 200 miles per hour (mph). Thesteam gains the high velocity by being forcedthrough a series of small perforations.

48.132Figure 4-10.—High-compression steamer

Operation

Check the steam supply gauge; 15 psi is neededfor proper operation. Insert foods into the cookingchamber; then place the frozen food directly underthe jet box; close and seal the door. Select the time(from 5 to 60 minutes) for the food to be cooked.Turn the selector switch to 60 minutes and thenback to the desired cooking time. The pilot lightindicates that cooking is in progress. Food isdefrosted and cooked auto-matically. The pressuregauge rises to approxi-mately 5 psi and increases to15 psi after 2 minutes, where it will stay untilcooking has been completed. The door must be keptlocked until the cooking cycle has been completed.All steam will exhaust automatically and the buzzerwill sound when the cooking cycle has beencompleted.

Care and Cleaning

The steamer should be cleaned at the end of eachday that it has been used. To clean the jet steamer,remove the jet plate, pan supports, and door,including the gasket around the door, and wash inwarm soapy water. Rinse well in warm water.Scrub the interior of the cylinder with warm soapywater and rinse well.

The door gasket must be kept clean at all times.With normal closing and locking of the doorassembly, a steamtight seal should be madebetween the door gasket and the door opening. Thisseal cannot be maintained if particles of foreignmatter are allowed to accumulate upon either of thecontacting surfaces.

If leakage of steam occurs, the door assembly isimproperly adjusted and a readjustment must bemade to the adjustment screw.

VENTILATOR HOODS

Ventilator hoods, like people, come in avariety of shapes, sizes, and appearances, andvary in their effectiveness from barely acceptableto highly efficient. The filter-type hoods fallinto the barely acceptable category, and thefilterless grease extractors–mostly known asGaylord ventilators–are the most efficient. Filter-type hoods are the hardest to keep clean andare gradually being re-placed as funds allow.They generally have no built-in fire protectionsystem. If the filters are not replaced after cleaning,a buildup of grease deposits in the exhaust ductsystem could lead to a fire! Depending upon thetype of fumes exhausted and the amount of use, thefilter should be removed and washed in thedishwasher or deep sink daily, or no less than once

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a week. The hood chamber behind the filters should becleaned while the filters are out and you should be surethe filters are then put back. Also, remember, with allventilators, to remove the access cover plates on theexhaust ducts, inspect for grease buildup in the ducts,and clean as necessary.

The hood, generally referred to as the Gaylord(named after the original manufacturer), is the type thatuses an arrangement of internal baffles to cause theexhaust air to quickly change direction several timesbefore it enters the exhaust duct. In so doing, the airslings the grease out into the grease trough that is builtinto the bottom part of the hood. This action is whatgives the hood the name of centrifugal grease extractor.Other than the air, the only moving part in this systemis the fire damper that is spring-loaded to close the throator inlet air slot in case of fire, and this damper, whenopen, also serves as the first of the air baffles. All theaction up to this point is carried out automatically by thehood as long as the exhaust blower is operatingcorrectly.

Another automatic feature is the fire-sensingthermostat located in the exhaust ductwork close to thehood. From the outside, this looks like an aluminum boxabout 2 1/2 inches wide by 4 inches long by 1 1/2 inchesdeep. On the back of this, and projecting inside the duct,is a thermostat probe that is constantly checking airtemperature in the exhaust duct. If a fire starts, and theair going by the thermostat reaches 250°F, thethermostat switch operates a magnetic trip inside the firedamper control box (the one with the plunger mountedabove the hood), the fire damper slams shut, and theblower shuts down. In later model hoods with automaticcleaning (more about this later), this condition also willcause the automatic water washdown system to come onand spray water into the hood until the temperature atthe thermostat is less than 250°F. On earlier models, thewater or steam must be turned on manually. Allshipboard model grease extractor hoods are fail-safe inthat power failure or thermostat failure will cause thefire damper to close. This information will also be foundon the nameplate on the damper control box. Completetechnical information on airflow, electricalcharacteristics, and other data of primary use toengineering personnel can be found in the NAVSEATechnical Manual, 0938-027-5010.

So much for the automatic features that the hoodwill perform. Now, on to the part that you, as an MS,should do to keep it working and ventilating properly.

All centrifugal grease extractor hoods require atleast daily cleaning. You may find three different types

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of cleaning systems, all having a look-alike appearancebut slightly different in method:

. Steam cleaning (manual)

. Hot water cleaning (manual)

. Detergent washdown system (automatic andmanual)

In both steam cleaning and hot water cleaning, youmust shut off the exhaust blower motor at the controlpanel, turn on the steam or hot water valve in the lineleading to the upper part of the hood and allow it to runfor 5 minutes or more, depending on how dirty the insideof the hood gets. If hot water is used, the temperatureshould be between 130°F and 180°F, and the closer to180°F the better. After shutting off the steam or water,open the inspection doors on the ventilator and see if thegrease and dirt have been flushed away. If the entirehood interior is still dirty, you need to leave the valveopen longer. If only a certain area is dirty, you may havea clogged spray nozzle. Clean the hole in the nozzlewith a small piece of wire.

During the washdown, watch the drain line from thebottom of the hood. It should run freely and should bedumping through an air gap to a deck drain. No shutoffvalves are allowed in the drain line and the line shouldnever be directly connected to a drain. Otherwise, astopped-up drain could allow sewage to backup into thehood and spill into food and food equipment.Hand-clean all exposed surfaces of the hood includingthe front surface of the fire damper baffle. Watch yourfingers when cleaning the damper. If the damper isaccidently tripped, it could pinch your fingers againstthe back of the hood.

Automatic cleaning is a timed, push-button cleaningsystem. A dishwasher scrubbing action with detergentand hot water is obtained by directed spray nozzleaction. The nozzles are located on 8- to 10-inch centerson the cleaning pipes mounted on the interior back wallof the ventilator. The cleaning cycle is activated eachtime the blower serving the ventilator is stopped bypushing the STOP button on the exhaust control andcleaning station. This shuts off the blower and releasesdetergent and hot water into the ventilator for apreselected and preset time on the adjustable timer in theexhaust control and cleaning station.

After the cleaning cycle has been completed, followthe same steps as previously explained in manualcleaning, except clean the detergent tank and refill, ifneeded, with the correct detergent. Note that the timerfor the automatic wash cycle is located in the stainless

steel cabinet that houses the exhaust control andcleaning station. The length of the automatic wash cycleis adjustable and should be adjusted for the minimumtime that will satisfactorily clean the hood. This willconserve utilities and detergent.

The hot water shutoff valve, usually located in thecleaning station cabinet, should always be left on unlessplumbing repairs are necessary. On some ships, wherelow water pressure or the amount of hot water availableis a problem and where all galley hoods are connectedto a single automatic wash system, installing activitieshave found it necessary to install individual shutoffvalves in the hot water/detergent line at each ventilatorhood. In these cases, be sure only the valve at the hoodto be cleaned is turned on. If you have an arrangementlike this, for fire protection purposes, leave the valve tothe hood serving deep-fat fryers turned on and all othersoff, except when they are actually being washed.Directions for priming the detergent pump are locatedmost often on the inside of the door. Motor bearings onthe detergent pump should be oiled once every 6 months.

DOUGH TROUGH

A dough trough is the container in which dough isplaced during the fermentation period. It is an oblongboxlike trough of steel construction equipped with fourcasters to permit easy movement in the bakeshop area.

Dough troughs are of various lengths and aredesigned to hold approximately 90 pounds of dough toa foot, or 50 pounds of flour to a foot. If the trough istoo long for the amount of dough to be fermentedproperly, dam boards maybe inserted so that the correctamount of space is available.

DOUGH PROOFERS

Dough proofers or fermentation rooms are used forconditioning dough and cooling baked bread. The airtemperature and air moisture (humidity) in a doughproofer are kept at preset levels by automatic controls.Dough proofers are thermally insulated enclosures andvary in size from a small box with shelving to a roomwith space for many portable bread racks. The doughproofer is heated by steam coils or electric heatingelements located inside the enclosure, or byself-contained air-conditioning units connected to theproofer by air ducts. For shipboard use, steam-heateddough proofers are furnished in various sizes; thenumber and size of the proofers depend on the capacityof the bake ovens installed in the bakery on board ship.

Operation

The operation of all dough proofers is basically thesame regardless of the size of the proofer. Air within aproofer should be kept at a preset temperature andmoisture level. Dough proofers require at least 1 hourto attain the proper atmosphere; the unit should bestarted well in advance of anticipated use.

The time and temperature used to proof bread doughin the proofer should be as specified on the recipe card.Turn the steam valve on full and open the petcock toprovide the necessary amount of steam for humidity.Adjust the steam inlet valve to obtain the desiredtemperature. When the temperature and humidity arecorrect, place the pans of dough into the proofer andclose the door.

Watch the time closely and test the doughperiodically by pressing the fingers into it. If thedepression is filled by rising dough, fermentation isprogressing properly. To reduce fermentation, cover thebread pans with cloths and reduce the proofertemperature. At no time should there be more than 35pounds of steam pressure allowed to pass through thesteam coils of the proofer. Drain the condensation fromthe drip pan at regular intervals by opening the petcock.

Care and Cleaning

Proofers should be maintained in a safe, sanitary,dust-free, rust-free, nonleaking, and economicaloperating condition. The enclosures and accessoriesshould be kept free of flies, ants, cockroaches, mice, andrats.

Clean the floor, walls, top, and inside of the door.Scrape sides, corners, and guide rails with a putty knife.Scrub the floor with along-handled scrub brush and hotmachine-detergent solution; rinse and dry. Wipe guiderails and ledges thoroughly. Remove and clean waterpan; rinse and wipe dry. Scrub exterior and underneathif space permits; flush with hot water.

BREAD SLICER

The bread slicer is a machine with small thin blades.The platform on which the bread is placed is at about a45-degree angle so that the weight of the bread will forcethe loaf down on the cutting blade when the machine isturned on. The cutting blades are attached to a cam shaftthat has half the blades going in one direction and theother half going in the opposite direction. The reasonfor this is so that it will not tear the loaf while it is being

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sliced. Never use your hand to push the loadthrough the machine.

VEGETABLE PEELERS

Vegetable peelers (fig. 4-11, view A) havecapacities of 10, 15, 30, or 50 pounds and have acylindrical hopper with an abrasive-covered walland an abrasive-covered rotary disk in thebottom. The disk has a wavy surface. This surfaceagitates the vegetables in such a manner thatthey continually present new surfaces for actionby the abrasive material.

Operation

Before loading the machine, sort thevegetables so that those in any one load are of thesame size and free of stones, sticks, and otherhard objects. The machine should be started andthe water turned into it before any vegetables areadded. Do not overload the machine. The quantityof vegetables loaded should not exceedapproximately 66 percent of the total hoppercapacity. A larger quantity will not be thoroughlyagitated.

If the abrasive surfaces of the machine are keptreasonably clean, a load of vegetables should besatisfactorily peeled in about 1 minute. Deep eyesor depressions in potatoes should be removed and

Figure 4-11.—Vegetable peeler (view A) andvegetable cutter (view B).

the peeling finished with a hand peeler or smallknife. It is wasteful to allow vegetables to remainin the machine longer than necessary becausevaluable nutrients will be lost.

Cleaning

At the end of each day’s use, secure the powerand dismantle the machine. Lift the cover off andtake out the abrasive disks; remove the peel trapand strainers; wash the removable parts, theinterior, and the exterior of the machine with hotsoapy water, and rinse with hot water (170°F). Besure all food particles are washed out. Allow allparts to air dry before reassembling the unit.

ELECTRIC VEGETABLE CUTTERS

Vegetable cutters (fig. 4-11, view B) aremachines that, without the use of attachments orremovable parts, make three classes of cuts ofvegetables—shredded, sliced, and grated. A dialcontrol on the side of the machine allows instantchanging of the thickness of the cut, even whilethe machine is in operation.

The entire front of the machine swings opento provide complete access to the interior for thepurpose of cleaning and changing the blade. Themachine should be washed with hot waterimmediately after it is used. The knurled knobholds the front of the machine securely when it isin operation.

Clean and scrub the knives and bowl withhot, soapy water and a very stiff brush. Rinsethem well with hot water (170°F) and allow themto air dry thoroughly before reassembling.

VEGETABLE CUTTER AND SLICER

The vegetable cutter and slicer is used to cutvegetables that are to be used for cooking and forsalads. The machine may be used to do as manyas three different cutting jobs at once. It maybeused for slicing either bias or horizontal frenchfries and julienne strips, and for coarse and finechopping. The machine has a slicer adjustmentfor thicknesses up to one-fourth of an inch. Theadjustment can be made while the machine is inmotion. To make french fries or diced potatoes,the potatoes must be sized so that they will gointo the machine.

When the machine is turned on, put a panunderneath the outlet to catch the water andvegetable particles and flush with water. Thisshould be done after each use.

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At the end of the day disassemble the machine andthoroughly clean the cutting plates and disks. Carefullyinspect each part for strings of vegetables that may nothave washed off.

This machine has parts that must be oiled daily toprolong the life and efficiency of the machine.

MEAT SAW

Electric sawing machines (fig. 4-12) are usedmainly for cutting chilled, frozen, and smoked meatsinto steaks and chops. It is important to know that meatcan be cut more uniformly by machine when there is stillsome frost in the boneless piece.

The saw is made to revolve by a mechanicalarrangement of two wheels and an electric motor. Thetable on which the meat is laid is constructed so that youcan cut the meat to any desired size. The saw bladesthemselves are five-eighths of an inch wide and about10 feet long.

Operation

Before operating the saw, you must tighten the bladeusing only one hand to apply just enough tension to keepit from slipping. Feed the meat straight through giving

Figure 4-12.—Electric sawing machine.

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the blade a chance to cut. Do not force. Use only sharpblades. Dull blades may heat up, twist, and break.

The electric meat cutter is a dangerous piece ofequipment. A great deal of care is necessary to avoidinjury when you operate this machine. There are sevensafety precautions that should be observed when you areoperating the meat saw:

l Always wear safety glasses or impact goggleswhen using the saw.

. Before you cut the meat, make sure the rightamount of tension is on the saw blade. There should beno flexibility whatsoever. The feel of the saw blade willbe solid when the right amount of tension is applied.

. Meat being sawed should be placed firmlyagainst the sliding tray guide with enough pressure tomaintain a uniform thickness of the slices.

. Never use unnecessary force when cutting (sawing)meat. It is possible to break the blade and cause seriousinjury to yourself or others from flying pieces of metal.

. Always make sure the guide is securely tightenedafter the adjustment for the thickness of the meat sliceshas been determined. Set the blade guide 2 inches abovethe meat.

. Always keep your hands on the part of the meatthat is most distant from the saw blade.

. Make sure the blade guard is in place at all timesexcept when cleaning.

Care and Cleaning

The revolving wheels have grease chambers. Packthem frequently. Keep the machine clean. Oil it at leastonce a week. Always wash and sanitize the machineproperly after each use or after every 4 hours ofcontinued use. Use hot soapy water to wash the machineand rinse it with hot water (170°F). Do not drip wateron the electric motor.

MEAT CHOPPER

The electric meat chopper is used to chop or grindall meats (cooked or raw) and to prepare bread crumbsfrom leftover bread and toast. The meat chopper isportable and maybe placed where it is needed most. Itshould be placed on a sturdy stand within easy reach ofan electric outlet.

Operation

Usually a 3/8-inch plate is used for grinding meat.The use of a 3/16-inch plate for such grinding puts toomuch pressure on the grinder. The cutting edge of the

knife must go next to the plate. Never forcibly tightenthe adjustment ring on the chopping end, but tighten itsnugly. Excess pressure will wear the chopper parts.

Start the motor, then feed the material into thechopper. Turn the motor off after the material is ground.Feed the material into the machine with the toolsintended for that purpose—never with your hands.

Care and Cleaning

After meat has been chopped, take the grinder apartand wash each part thoroughly with soap and water,rinse with hot water (170°F), and allow to air dry. Donot allow food to dry on the surfaces of the chopperbefore you wash it. A grinder can be a breeding placefor bacteria that might cause food poisoning. Great careshould be exercised in keeping the parts of the grinderfree from contamination.

Knives and plates should be sharpened before theyget dull, but do not attempt this yourself. Theengineering department should be consulted. It is agood idea to keep the same knife and plate together asthey wear to fit each other. Tie them together with a cordafter they are used so they will not be mislaid.

Keep the motor dry. Do not grind juicy foods, suchas onions, because the juice will be forced back into thegear housing, causing a loss of oil and consequentwearing of gears.

If you are grinding foods such as crackers, grind avery small amount at a time or the machine will jam.When the chopper is hot, do not run raw meat throughit. Remember that bits of bones can break the warmgears and knives.

MEAT TENDERIZER

The meat tenderizer is used to tenderize all sorts oftough meats. The machine is about 20 inches long andabout 1 foot wide.

To operate, turn the motor on, insert the meat to betenderized into the opening at the top of the machine.The meat will pass through two sets of revolving rollersthat contain many small blades and will be made tender.If further tenderizing is required, insert the meat againafter first giving it a one-quarter turn (90 degrees).

Meat-tenderizing machines are equipped with asafety device that automatically stops the machine whenthe cover (shield) is raised. Never attempt to raise thetop with the machine running or to operate the machinewith the cover raised because of the danger of catchingyour fingers in the machine. Take the machine apart andclean it after each use. Oil the parts often.

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KNIVES

Many different sizes and shapes of knives arerequired for meat-cutting jobs. You must understandwhich knife to use for each job and make sure to use itfor the job it was intended. You should never use thethin-bladed knife that is designed for carving cookedmeats to bone a roast. It is quicker and more efficientto use the boning knife that has a stiff, narrow, shortblade to cut close around bones. The knives with thelong, wide blades are used to cut steaks and roasts beforethey are cooked.

Sharpening Knives

To get the most use out of the knives in the galley,they must be sharp. A dull knife is a hazard and makesextra work for you. A boning knife has a comparativelynarrow bevel and will stand more hard use than a steakknife that has a wide bevel and a thin edge. But nomatter what tool you use, you cannot do a good jobunless the tool is sharp. The butcher’s steel is used onlyto keep the edges of knives straight and not to sharpenthem. Nor should you sharpen knives on a power- orhand-driven stone, since this removes the temper fromthe cutting edge. The best things to use for sharpeningare a waterstone and a carborundum oilstone. If you usethe entire stone when sharpening tools the stone will nothollow out at any one point. Draw the full blade, fromheel to tip, across the length of the stone and then turnthe knife over and pull it back from the opposite end ofthe stone. This sharpens the knife evenly and smoothlyand causes the stone to wear uniformly. Always cleanthe blade and handle thoroughly after sharpening.

Steeling

In steeling, there is a definite technique. Specifictypes of steels should be used to true certain edges.Never use a rough steel. A smooth steel should be usedto keep the blade in perfect condition and to maintain akeen edge. The steel should have good magnetism inorder to hold steel particles. The easiest and mosteffective methods of steeling a knife are as follows:

. Hold the steel firmly in the left hand, thumb onthe top of the handle under the guard, with the pointupward and slightly away from the body.

. Place the heel of the blade against the top side ofthe tip of the steel. The steel and the blade should meetat an angle of about 25 degrees.

. With a quick swinging motion bring the bladedown across the steel toward the left hand. This shouldpass the entire edge lightly over the steel.

. Bring the knife into position again but with theblade against the bottom side of the steel. Then, repeatthe same motion of passing the blade over the steel.

. Repeat the motion, alternating the knife fromside to side; a dozen strokes will true the edge. Steelyour knives as often as necessary to keep their edgesstraight.

Care of Knives

Never throw knives into a drawer with other cutleryor tools. It is a good idea to have a knife rack for eachwatch fastened to some convenient place in the galley.Do not use knives to open cans, cut wire bands, or opencases of foodstuffs.

DISHWASHING MACHINES

Proper operation and care of dishwashing machinesare vital to the sanitation, safety, and efficiency of your

activity, so you must know your machines and followdirections for their use and maintenance.

Dishwashing machines used in the Navy areclassified as one-tank, two-tank or three-tank machines.The three-tank machine is a fully automatic, continuousracking machine that scrapes, brushes, and provides tworinses. It is used at major recruit installations and otherlarge activities.

Single-tank Dishwashing Machine

Single-tank machines (fig. 4-13) are used in smallships or small messes whereby installation of largerdishwashing machines is not feasible and practical.

Wash and rinse sprays are controlled separately byautomatic, self-opening, and self-closing valves in theautomatic machine, or by handles in the manuallyoperated machine. The automatic machine provides fora 40-second wash and a 10-second rinse; for manually

Figure 4-13.—Single-tank dishwashing machine.

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operated machines, wash and rinse intervals arecontrolled by the operator who should allow a 40-secondwash and a 10-second rinse.

To control the bacteria to a satisfactory minimum insingle-tank machines, it is necessary that thetemperature of the wash water in the tank be 140°F to160°F. Therefore, a thermostat is provided in theautomatic machines to prevent operation when thetemperature of the water falls below 140°F.

Rinsing is done by means of spraying hot water onthe dishes from an outside source and is controlled byan adjustable automatic steam-mixing valve thatmaintains the temperature of the rinse water between180°F to 195°F.

Double-tank Method

Double-tank machines (fig. 4-14) are available withseveral different capacities and are used when more than150 persons are to be served. These machines areprovided with separate wash and rinse tanks. They alsohave a final rinse of hot water that is sprayed on thedishes from an outside source. This spray is opened bythe racks passing through the machine. The spray

automatically closes when the rinse cycle is completed.The final rinse is controlled by an adjustable automaticsteam-mixing valve that maintains the temperaturebetween 180°F to 195°F. Double-tank machines arealso equipped with a thermostatically operated switch inthe rinse tank that prevents operation of the machine ifthe temperature of the rinse water falls below 180°F.The racks pass through the machine automatically bymeans of conveyor chains. The two-tank dishwashingmachine should be timed so that the utensils are exposedto the machine sprays for not less than 40 seconds(20-second wash, 20-second rinse).

Triple-tank Dishwashing Machines

Some shore activities have triple-tank dishwashingmachines installed. The procedures of operation arebasically the same as with double-tank machines withthe following exceptions:

l The dishwashing machine consists of prewash,wash, and rinse sections with a final rinse.

. Refer to the manufacturer’s operating andinstruction manual for the preset temperatures of the

Figure 4-14.—Double-tank dishwashing machine.

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prewash, wash, and rinse sections. The final rinseshould always remain the same (180°F to 195°F).

OPERATING THE DISHWASHER

The first thing you should do is to read and becomefamiliar with the operating instructions included on theinstruction plate that is mounted on the hood of themachine you are operating. Always follow theseinstructions. Otherwise, you may damage theequipment or injure yourself and others.

The following detailed instructions are given fordouble-tank machines since most machines in serviceare of this type. These directions are also generallyapplicable to single-tank units, except for wash and rinsetime intervals and temperatures.

1. Inspect the machine to make sure the scrapscreens are in place, spray arms are capped and adjustedso that the spray hits the utensils directly, and splashcurtains are in place and not hanging closer than 5 inchesto the conveyor.

2. Close the drain valves to the wash and rinsesections of the machine. Open the hot water fill valvesand fill the tanks to the full mark on the water levelindicator.

3. Open the steam valves and allow thetemperature of the water to reach 180°F. Adjust themixing valve to the HOT position to maintain atemperature range of 180°F to 195°F. On machines withhot water booster heaters installed, open the hot waterand steam valve to the booster heater.

4. On machines without automatic detergentdispensers, add the prescribed amount of detergent.

5. Push the START button to start the pumps andconveyor and run the machine for 2 minutes tothoroughly mix the detergent and bring the temperatureof the wash tank up to 140°F or above.

6. Look inside the ends of the machine to make surethe power sprays are operating properly.

7. During the operation of the machine keep a closecheck on the temperature gauges and make sure they arewithin the following temperature ranges:

l

l

l

8.

Wash: 140°F - 160°F

Rinse: 180°F-195°F

Final rinse: 180°F - 195°F

Place the dishrack on the conveyor carefully andallow the conveyor to push the rack through the

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machine. If the conveyor is properly set, the utensilswill receive a 20-second wash and a 20-second rinse.

9. As the dishrack approaches the end of themachine, it will pass a lever that will actuate the finalrinse. Observe the final rinse temperature gauge forcorrect temperature (180°F- 195°F).

10. Allow all dinnerware and silverware to air dryfor at least 1 minute after passing through the machine.

11. Place the clean, air-dried dinnerware and traysbottom side up in a clean storage cabinet or dispenser.

12. Place an empty cylinder over clean, air-driedsilverware; invert and place in a clean storage cabinet.

13. For every 30 to 45 minutes of continuousmachine operation, the wash tank should be drained andthe scrap trays cleaned. Check the machinetemperatures frequently using a pocket thermometer(0°F-200°F) to assure the accuracy of the temperaturegauges.

The washing of silverware is often unsatisfactorybecause too much silverware is placed in the rack to bethoroughly cleaned. The proper procedure for washingthe silverware is to sort the silver and place 15 to 20pieces in each cylinder-shaped compartment; run thesilverware through the dishwashing machine with theservice end up. When the wash-rinse cycle is complete,the sanitized silver should be stored by inverting it in thecylinder-shaped containers; thereby the washing andsanitizing is done without having to touch the utensils.

CLEANING THE DISHWASHINGMACHINE

The dishwashing machine must be thoroughlycleaned after each meal or use. The followingprocedures are to be followed:

1. Turn the machine off.

2. Secure the steam and hot water valves to the finalrinse mixing valve, or the steam and hot water valves tothe hot water booster heater.

3. Add 3/4 to 1 1/2 cups of dishwashing machinedetergent to the rinse tank, depending on the capacity ofthe rinse tank.

4. Turn the machine on and allow it to operate for5 minutes.

5. Turn the machine off and secure the steam valveto the rinse tank.

6. Open the drain valves to the wash and rinsetanks; open the doors and allow the machine to cool.

7. Remove the doors, scrap screens, metal frames,wash and rinse spray arms, pump intake strainer, drainstrainer, and splash curtains. Wash thoroughly in theutensils wash sink and rinse.

8. Using hand-dishwashing detergent and waterwith a nylon-bristled brush, thoroughly clean the insideand outside of the machine. Rinse with clean water toremove all loosened dirt and detergent.

9. Reassemble the machine, close the drain valveto the wash and rinse tanks.

10. Fill the tanks one-half full of water, open thesteam valve to the rinse tank and allow the temperatureto reach 180°F.

11. Turn the machine on and operate for 5 minuteswithout detergent.

12. Turn the machine off, close the steam valve tothe rinse tank, and open the drain valves to the wash andrinse tanks.

NOTE: Follow the same basic procedures for thesingle-tank dishwashing machine with the exception ofsteps 1 through 4.

DESCALING DISHWASHING MACHINES

The interior of the dishwashing machine andmanifold(s) should be inspected monthly

thefor

accumulation of calcium or lime deposits. If depositsare evident, the machine must be descaled.

Descaling the machine should be a part of the PMSand is the responsibility of the foodservice division. Thedescaling operation must be closely supervised fromstart to finish, and personnel must wear face shields,chemical safety goggles, rubber gloves, and rubberaprons when handling acid.

These descaling procedures should be followed:

1. Drain wash/rinse tanks, if applicable.

2. Install overflow pipes, scrap trays, screens,spray manifolds (except final rinse), and curtains (inletand discharge ends only). Place final rinse spraymanifold on top of scrap tray in wash tank.

3. Shut drain valves.

4. Fill tanks to within 2 inches of top of overflowpipes with clean hot water.

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5. Add 7 fluid ounces of orthophosphoric acid and1 fluid ounce of rinse additive for each gallon of waterper tank. These items can be obtained through thesupply system.

6. Complete filling the tanks and close the doors.

7. Start the machine and operate for 1 hourmaintaining normal operating temperatures(150°F- 160°F wash and 180°F-195°F rinse).

8. Stop the machine and open the drain valves.Completely drain acid solution from machine.

9. Inspect the interior of the machine. All the partsshould be free of calcium or lime deposits and metalshould be shiny.

10. Repeat steps 3 through 8 if necessary.

11. Close drain valves and fill tanks with clean hotwater. Add 2 cups of dishwashing compound per tank.

12. Close doors, start machine, and operate for 5minutes at operating temperatures.

13. Stop machine and completely drain tanks.

14. Refill and flush tanks with clean water to removeall traces of acid and detergent.

NOTES: (1) In the absence of orthophosphoricacid, only USDA-approved chemicals for descalingmachine should be used, follow manufacturer’sinstruction.

(2) If tank capacity in gallons isunknown, multiply length (inches) times width (inches)times depth to overflow (inches) and divide by 231.

(3) Acid drained from the machineshould be disposed of according to local regulations(shore stations and ships in port).

GARBAGE GRINDER

Garbage grinders are found in sculleries and deepsinks. They are used to dispose of food from plates,unused food items, and other wet garbage. Always readthe operating instructions posted near the grinder beforeusing.

To clean the tank, dump a bucket of strong, hotdetergent solution into the tank and scrub the interior.Rinse by flushing the interior walls with hot water.Clean exterior by scrubbing with hot detergent solution,then rinse.

STEAM TABLE

Steam tables are used for serving hot foods. Thereare several types: (a) those with water compartmentsheated by steam coils at 40 psi of pressure or less; (b)those with steam-heated water compartments and dishwarmers; (c) those with water compartments heated byimmersion-electric heating elements; and (d) dishwarmers.

Most steam tables used in general and privatemesses today are immersion-electric heating elementtypes.

Operation

Do not overload food pans. An excessive amountof food makes it difficult to maintain the correct watercompartment temperature which is between 180°F to200°F. If, on the other hand, water in the steam table isallowed to become hotter than 200°F, the food will dryrapidly and continue cooking from the excess heat. Youcan correct this by adding more water to reduce the heat.Because food tastes best if served within 30 minutes(preferably within 15 minutes) after being placed on thesteam table, do not place food pans on the steam tabletoo early.

Care and Cleaning

After each meal, drain the steam table, wash thetanks with hot soapy water, and rinse with very hot freshwater of at least 180°F. Wash the top and front of thesteam table to make it bright, clean, and sterile; thenwipe it dry with a clean cloth.

ELECTRIC TOASTERS

Electric toasters used in the galley and dining areaare the intermittent and rotary types. The intermittenttype is composed of chrome-plated steel and has avertical oven with two to four openings for inserting thebread slices. The continuous type has a chrome-platedheavy-duty conveyor with motor-driven trays for thebread.

Rotary toasters are cleaned by first disconnectingthe power. After toaster is cooled, remove pan, slide,and baskets. Use soft brush to remove crumbs fromfront surface and behind bread racks. Wipe clean frameas far as is accessible with warm hand-detergentsolution. Use a nonabrasive cleaner to remove stubbornspots. Clean baskets by boiling in hot detergent water.rinse, and air dry. Then, clean and replace all parts.

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SHAPER, POTATO MIX (EXTRACTOR)

Potato shapers are used to reconstitute dehydratedpotatoes into formed french fries. They are availablewith optional shaping heads and a conveyor. Some ofthe shaper accessories are dicers, onion rings, steakfries, shoestrings, and hash-browns.

Follow the manufacturer’s instructions andprocedures of operation and cleaning of this equipment.

REFRIGERATORS

Refrigerators are designed for storing foods forshort periods of time. Most refrigerators installedaboard ship have movable bars that fit in front of eachshelf to keep the contents of the refrigerator frommoving or falling out when the door is opened. At sea,food must be stored in such a way that it will not movearound when the ship rolls. To keep a refrigeratoroperating at top efficiency, three things are important:

. Keep it clean.

. Do not overload it.

l Defrost it regularly and properly.

Defrosting

You may defrost the refrigerator on a schedule orwhen the frost accumulation requires it. The number oftimes that a refrigerator requires defrosting depends, ofcourse, on the rate at which frost builds up on the coolingunit. Ice formations should never be more thanone-fourth of an inch thick because ice and frost act asinsulators and reduce efficiency.

Defrosting is done by turning off the refrigerator;removing all food, and blocking the doors open.Defrosting may be speeded up, however, by placingpans of hot water in the freezer compartment. Do notscrape or chip the ice from the cooling coils as they areeasily damaged, and do not pour hot water over the iceaccumulation to melt it.

Cleaning the Refrigerator

A refrigerator that is not thoroughly clean willquickly develop a bad odor and the foods in it will spoil.Cleanliness avoids the growth of mold and bacteria thatoften cause food poisoning. A refrigerator should becleaned at least once a week and after each defrosting.Never use a water hose in cleaning a refrigerator. The

fluid may seep into the insulation and cause permanentdamage. The proper cleaning procedures are as follows:

1.

2.

3.

4.

5.

Wipe the gaskets around the door of therefrigerator to remove any oil or grease.

Wash the inside surfaces and food shelves witha hot detergent solution of water.

Rinse them with a warm solution of baking soda,using 1 tablespoon of soda to 4 quarts of water.

Dry all surfaces thoroughly after flushing out thedrain with hot water.

Clean the outside with warm water, rinse, andd r y .

Avoid Overloading

Never overload a refrigerator. An overloadedrefrigerator cuts down air circulation and is hard toclean. To prevent overloading, limit the amount of foodyou draw from bulk storage at any one time. When youdraw food that must be kept in the refrigerator, do notask for more than you can store in your ready-servicerefrigerator.

REFRIGERATED SALAD BAR

Mechanically refrigerated self-service cold foodcounters with refrigerated (salad bars) storagecompartments are procured in various sizes from three-to six-pan compartment capacity with either a singledoor or double doors underneath storage areas.

Operation

Usually the refrigeration to the top section of thesalad bar is controlled by a separate switch. This switchshould be turned on approximately 1 hour before puttingthe salads on the salad bar to allow the temperature todrop below 40°F.

Defrosting and Cleaning

The refrigerated salad bar should be defrosted andthoroughly cleaned after each meal. Steps in defrostingand cleaning are as follows:

1. Turn off the switch of the top unit and allow itto defrost freely. Do not use any metal objects to removeice as it may puncture the coils.

2. To clean, remove all inserts of salad anddressings and return them to the vegetable preparationroom.

3. Discard the ice.

4. Using the two-pan method, you should clean andrinse the salad bar and allow it to air dry. Specialattention should be given to the drain to make sure it isfree of food particles and is draining properly.

5. To clean the storage section of refrigerated saladbars, follow the same procedures as for the top unit,paying particular attention to the drains and doorgaskets.

6. Clean the sneeze shield, legs, and metal frame.

7. Clean the exterior of the salad bar asrecommended by the manufacturer’s technical manual.

REFRIGERATED MILK DISPENSERS

Refrigerated milk dispensers are used to dispensebulk milk. They are available with one, two, or threedispensing units. The size of the mess and the numberof personnel fed will determine which milk dispensingunit is installed.

Operation of the Milk Dispenser

Before loading the machine, you should make surethe temperature range is from 32°F to 40°F. Fill the milkdispenser. Cut the milk dispensing tubes with a clean,sharp, disposable plastic knife at a point one-fourth ofan inch below the dispensing valve opening.

Care and Cleaning

After each meal, clean the exterior with a mildsolution of hot detergent water, making sure the base ofthe machine around the legs, metal seams, and the edgesunder the dispenser opening and door are thoroughlycleaned. Remove and disassemble the metal dispensingvalve and run it through the dishwashing machine.

Defrost the milk dispenser when the ice reaches athickness of one-fourth of an inch using the proceduresthat follow:

1. Remove milk containers and place them underrefrigeration while defrosting.

2. Turn off electric power supply; open the doorand allow the machine to defrost freely.

3. Do not use metal objects to dislodge ice.

4. After defrosting, clean the interior of themachine using the two-pan method. One pan contains2 tablespoons of liquid detergent to each gallon of hotwater which is applied with a nylon-bristled brush. Pan

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number two contains hot clean water or a sanitizingsolution which is applied with a clean sponge.

5. Special attention should be given to the doorgaskets to prevent damage and deterioration.

6. After defrosting, cleaning, and wiping dry, youshould turn the electric supply back on.

SOFT-SERVE ICE-CREAMMACHINE

This machine is usually located in the messing areaand the patrons serve themselves. The MSs areresponsible for preparing the ice-cream mix and cleaningand sanitizing the machine. It is a must that the machinebe sanitized before and after each use. Follow theprocedures of operation according to the technical manualor the operation procedures posted next to the machine.

Cleaning After Each Use

Soft-serve ice-cream machines are very susceptibleto a rapid bacterial growth of even a little amount ofice-cream mix left in the machine or on any area the mixcontacted. Therefore, following the procedures incleaning the machine are very important. Theprocedures are as follows:

1. Empty freezer and flush with cold water untilwater runs clear.

2. Rinse again with warm water (120°F).

3. Place 1 gallon of hand-dishwashing detergentand water (140°F) solution into the hopper. Move theswitch to the WASH position and operate for 2 minutes.Draw off water solution.

4. Rinse the interior of the machine with cleanwater.

5. Remove all detachable parts, freezer doorassembly, and drawoff plunger, beater, blades, andbeater drive shaft, mix feed assembly, and hopper coverassembly.

6. Wash all parts in detergent solution and brush allsurfaces. Brush inside of freezing cylinder; payparticular attention to the back wall and shaftconnection. Rinse all parts thoroughly and allow themto air dry.

7. Store all clean parts in a clean storage area untilnext use.

Sanitize the Machine Before Use

Prepare sanitizing solution according to packagedirections on calcium hypochlorite or disinfectant

4-25

foodservice. Wear disposable gloves when assemblingthe machine. Dip each part in solution as machine isassembled. Pour remaining solution into the hopper andbrush solution over entire inside and lid. Let themachine runs for 1 minute to allow the solution to runthrough the mixer. Drain completely and the machineis ready for use.

COFFEE MAKERS

Coffee makers used in the GM are normally electricand may be of different types. The automatic twincoffee urn and the automatic coffee maker (figs. 4-15and 4-16) are the types used most often in general andprivate messes.

Figure 4-15.—Automatic twin coffee urn.

Figure 4-16.—Automatic coffee maker.

Operation of the Automatic TwinCoffee Urn

To brew coffee, turn thermostat dial to the BREWposition. Observe dial thermometer on front of the urn.When brewing temperature is at the high end of brewzone on dial, the urn is ready to brew coffee.

Place paper filter or muslin leecher bag in brewbasket. Place desired amount of coffee in filter (use urngrind coffee in 3-gallon urn and regular grind in largerurns), replace cover, and place brew basket in positionover coffee liner. When using muslin bag, be sure bagis soaked with cold water before using, and, if a newbag, be sure to wash out all sizing with warm water.Swing spray arm from the PARK position over brewbasket and center spray nozzle over brew basket. Pushtimer knob. After the timer has completed its cycle, theorange brewing light will go out, showing that the properamount of water has been sprayed. Within 3 minutesthe brew basket with spent coffee grounds should beremoved from urn. To do so, swing spray arm back tocenter PARK position. The spray arm should always beparked in this center position so expansion drippage willgo back into tank. Do not leave the brew basket in linerover 5 minutes, if possible. Remove cover and brewbasket and then always replace cover over coffee liner.Rinse out muslin leecher bag and store in cold wateruntil ready to use.

Keep the thermostat dial at the HOLD positionduring all standby periods so that the urn is ready to brewcoffee at any time, with no waiting. Merely turnthermostat to the BREW position so the pilot light lightsup during brewing. During shutoff periods, turnthermostat to OFF. After all night or weekend shutoff,a minimum of at least 55 minutes is required to obtainthe proper brewing temperature. On twin models, waterfor tea may be drawn from center faucet. Manual refillis required unless equipped with auto refill.

Care and Cleaning of a Coffee Urn

The procedures used in caring for and cleaning acoffee urn are as follows:

1. Always rinse urn immediately after each use.

2. Add small quantity of hot water, brush sides, andrinse with hot water until it runs clean. Urn is now readyfor next batch.

3. At end of each day clean and brush urn severaltimes and then rinse thoroughly with hot water.

4-26

4. Remove cleanout cap at end of coffee faucet (ortake apart faucets that have no caps) and scrub pipeleading to center of urn. Clean urn gauge glass withbrush and urn cleaner. Rinse thoroughly.

5. Scrub the faucet and then rinse it thoroughlywith hot water.

6. Place a gallon or more of fresh water in urn untilnext use.

7. Remove cover and clean. Replace cover andleave partly open.

8. Always remember to empty and rinse the urnwith hot water before using again.

NOTE: On automatic urns, use any of the BREW,START, STOP, or RINSE switches to spray scalding hotwater into the liner for cleaning and rinsing. OnPour-over urns, draw hot water directly from urn. Makesure urn water tank is kept nearly full and the heat is on.

Destaining a Coffee Urn

The procedures for destaining coffee urns are asfollows:

1. Fill urn with destaining compound solution. Fillurn with water 175°F. Add destaining compound (stainremover, tableware, in this ratio: 2 tablespoons per 5gallons of water or as directed by manufacturer).

2. Draw off mixture and repour. Open spigot anddraw off 1 gallon; thoroughly remix to allow mixture tocome into faucet. Allow solution to stand for 1 hour at170°F to 180°F. Stir occasionally.

3. Scrub urn liner and gauge glass. Uselong-handled brush to loosen scales.

4. Clean faucet. Take faucet valve apart and cleanall components. Soak in hot water until reassembled.

5. Rinse and reassemble faucet valve. Rinse urnliner three or four times carefully with hot water. Repeatuntil all traces of compound are removed.

Operation and Care of an Automatic CoffeeMaker

The automatic coffee maker is designed to brewfresh coffee under strict, sanitary conditions. Eachcoffee maker is made in units, and each unit may containfour or five burners set in a single or double deck. Thecoffee maker has the ON/OFF switches and the headcontrol switches on the front. Glass or metal bowl

containers are supplied for the actual brewing of thecoffee.

Automatic coffee makers let you pour fresh waterinto a reservoir at the top of the device to obtain the sameamount of hot coffee. In some models, gravitydisplacement of preheated hot water by cold water is theworking rule. In others, water is brought to a boil beforebrewing a batch of coffee.

In using an automatic coffee maker, there are twophases in making coffee, preheating and brewing. Thepreheating phase consists of the following steps. Slidethe brewing chamber under the spray head and place anempty decanter under it. Then open the top cover andpour two decanters of cold water in the reservoir.Replace cover. Make sure to plug into electric outlet ofthe correct voltage (specified on the nameplate ofdevice). It should be noted that the two decanters of coldwater should be poured in before connecting the plug.Preheat time is usually 18 minutes, and a signal light willturn on when the water reaches the proper brewingtemperature.

Brewing good coffee requires skill, technique, andthe experience of the skilled foodservice specialist. Toproperly brew coffee, remove the brewing chamber andplace one paper filter in it. Add required amount of therecommended coffee grind. Check to be sure the coffeeis evenly leveled before replacing brewing chamber.After the preheating phase, add a decanter of cold waterto the reservoir. Coffee will immediately start to brewand flow into the decanter under the brewing chamber.When the flow stops, you are ready to serve.

The simple care of your equipment makes animportant contribution to the excellence of your coffeeservice and efficient use of energy.

All parts of the brewer that come into contact withthe coffee and coffee vapor should be kept immaculatelyclean. Decanters, for example, should be thoroughlycleansed and rinsed free of detergent after each use.Spray heads should be checked regularly for traces oflime or other deposits in or around the holes. It isimportant to keep them clean.

Paper filters should never be reused as they can pickup odors from other foods. Discard after each brewingprocess. Be careful where you store them.

Cloth filters should be rinsed after each brew andstored overnight in a vessel of fresh cold water. Replacecloth filters often to ensure good-tasting coffee. Asimple sniff test should tell you when it is time tochange.

New cloth filters should be cleaned and rinsed invery hot water to remove sizing (starch) and cloth odors.Do not use soap, bleaches, or detergents since theytransfer flavors.

If you brew in sealed filter bags with a stainless steelfilter screen, rinse out the holding cartridge and screendaily. Once a week soak the screen overnight in asolution of urn cleaner and rinse thoroughly beforereusing.

ICED TEA DISPENSER

The iced tea dispenser is used with instant powderedtea and provides a convenient method of serving icedtea at meals.

Operation

Instant tea comes in a sealed jar, ready for use in thedispenser. To get the machine in operation use thefollowing procedures:

1.

2.

3.

4.

Remove lid and seal from instant tea jar.

Replace with dispensing funnel by screwing iton firmly. Do not touch internal components offunnel assembly.

Insert jar and funnel in tea dispenser. It is nowready for operation.

To operate, fill a glass with ice and place itdirectly under the spout. Press the glass lightlyagainst the actuator and hold until glass is filled.

The tea dispenser is preset to produce a beveragesuitable for the average consumer but can be adjusted toproduce stronger or weaker tea.

Cleaning

Remove bottle and funnel assembly by slidingstraight out of coil shield hole, then remove funnelassembly from jar. Using the two-pan method, wipe theexterior components. Empty the drip pans. Wash thedrip pan and the grill with mild detergent and warmwater. Do not soak plastic parts in hot water or wash indishwashing machine. To prevent gumming of theinstant tea dispenser, make sure all component parts arethoroughly dry before inserting anew bottle of tea. Themachine should be cleaned after each meal.

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NONCARBONATED BEVERAGEDISPENSER

Noncarbonated beverage dispensers are usuallylocated in the dining area to dispense fruit juices,lemonade, iced tea, and other popular beverages. Thesedispensers have a self-contained refrigeration unit anda circulating pump to keep the beverages thoroughlymixed and to promote uniform cooling. The beveragesare dispensed from a clear plastic tank.

Operation

Fill the tank well in advance of the meal to assure aproperly chilled beverage. To facilitate chilling,beverages should be prepared in advance and prechilled.Ice should not be used to chill the beverage at the timeof preparation. As a beverage is being dispensed, makesure to empty and clean the drip pans as necessary andwipe up any spillage immediately. Turn off therefrigeration unit and circulating pump when themachine is not in use or the tank is empty.

Cleaning

The dispenser should be disassembled andthoroughly cleaned after each meal or when used. Usethe following procedures:

1. Turn off the electric power supply to themachine.

2. Drain the beverage from the dispenser.

3. Disassemble the dispenser. Clean the exterior ofthe exposed dispenser using the two-pan method. Makesure the base of the dispenser (legs) and the dispensingvalve openings are also cleaned.

4. Wash the removed items in warm detergent andwater, rinse with clear hot water to remove all traces ofdetergent, place in a sanitizing solution, and allow to airdry. Do not use any abrasive cleaners and do not placein the dishwashing machine. Reassemble the dispenserafter it has air dried.

An extensive weekly cleaning at the base of thedispenser should be done that includes vacuuminginside the unit and wiping the exposed areas of thedispenser. Make sure the power is off and exerciseextreme caution when doing this procedure.

BULK ICE-MAKING MACHINE

This machine requires little maintenance byfoodservice personnel, but should be closely monitored.

Ice is easily contaminated; therefore, the following strictmeasures should be taken:

. Only authorized personnel should have access tothe machine. The ice bin should be locked.

. The ice scoop should be stored dry outside theice bin or inside the bin at a height abovemaximum ice level.

A monthly cleaning is required. Thoroughly cleanthe interior of the bin with a mild detergent and watersolution using a nylon-bristled brush, then flush withclean water until all traces of detergent have beenremoved. Adequate rinsing with water containing2-ppm chlorine should be used to eliminate bad odorsand the accumulation of film deposits from detergents.

ICE-DISPENSING MACHINE

These machines are highly appreciated by thedining patrons, particulary during the hot months of theyear. It is recommended that the machine be securedexcept during meals to make sure a sufficient supply ofice is available. If the machine becomes empty duringservice, it should be immediately disconnected or turnedoff to prevent damage to the dispensing assembly.

To clean the machine without disassembling theunit, you must shut off water, then pour 1 quart of milddetergent solution slowly into water reservoir and let iceform from cleaning solution. Discard ice and shut offthe machine. Flush the ice-making system by adding 1quart of clean water to the reservoir. Discard the ice.Wash down the storage bin with a mild detergentsolution and rinse thoroughly with clean watercontaining 2-ppm chlorine. Areas in and around motor,insulation panels, and condenser coils should bevacuumed to free them of lint and dust. Periodic weeklychecks for cockroach infestation should be made.

BENCH-TYPE CAN OPENER

Can openers are often neglected in foodservice.They are used so much that when neglected they couldbe a ready source of food contamination. Therefore,keeping them in good operating condition and in a highdegree of cleanliness is a must.

You must clean the shaft daily and after every use.Simply, lift the vertical shaft out of the base and thensoak in hot detergent solution of 1 ounce to 1 gallon ofwater. Scrub with a stiff-bristled brush. Rinse under hotrunning water. Let it air-dry. The equipment is nowready for reuse or storing in clean drawer.

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CHAPTER 5

FOOD PREPARATION

The objectives of good food preparation are toconserve the nutritive value of the food, to improve thedigestibility, to enhance flavor, to develop attractivenessof the original color, shape, form, and texture, and alsoto free the food from injurious organisms andsubstances.

Remember that your job as a Mess ManagementSpecialist (MS) is of vital importance to yourorganization; people must eat to perform their assignedjobs. The end result of your work is for the food to beenjoyed by the patrons of your mess. To achieve thisyou must continually strive for perfection in providingpalatable, wholesome, and attractive food.

This chapter covers some of the what, how, why, andwhen of food preparation.

BASIC GUIDES

The quality of food prepared in the general mess(GM) and private messes can be controlled to a greatextent by the use of management tools. These toolsprovide guidance for the MSs assigned by giving thema clear understanding of why they are there and how theypromote efficiency and quality. These tools are theGeneral Mess Menu, NAVSUP Form 1080, ArmedForces Recipe Service (AFRS), NAVSUP P-7, and theFood-Preparation Worksheet, NAVSUP Form 1090.

FOOD-PREPARATION WORKSHEET

The first requisite to good cooking is an accurateknowledge of the items to be prepared. MS personnelhave specific instructions on which foods to prepare, therecipe card number, the number of portions to prepare,time to start preparations, special instructions from theleading MS, and serving instructions. Theseinstructions are furnished on the Food-PreparationWorksheet, NAVSUP Form 1090. See figures 5-1, 5-2,and 5-3.

Required Use

This worksheet is required for all GMs; however,GMs having fewer than eight MSs may use a modifiedfood-preparation worksheet (fig. 5-3). GMs with onlyone MS are not required to use the worksheet.

Preparation

The information listed on the food-preparationworksheet becomes a written directive for passinginformation from the leading MS to the watch captainsand other personnel involved in the preparation of thefood. The reverse side of the worksheet maybe used torecord temperature readings, meat breakoutrequirements, serving line and scullery temperatures,and any additional information required by the foodservice officer. The food-preparation worksheet is alsoa valuable record of the menu for the day. Informationthat is a “must know” for any person supervising a GMcan be posted on it. This information includes thenumber of persons actually fed and the acceptability ofspecific menu items. Also, this information is usefulwhen the leading MS prepares future menus andfood-preparation worksheets. Refer to NAVSUP P-486,volume I, for detailed instructions on preparing theNAVSUP Form 1090.

The food-preparation worksheet is retained for aperiod of 1 year for afloat activities and 2 years forashore activities.

Separate Worksheet

At most large GMs, food-preparation worksheetsfor each work center are prepared. This eliminates thenecessity to include the vegetable preparation room,bakeshop, and meat preparation room on the reverseside of the food-preparation worksheet.

Modified Worksheet

GMs having fewer than eight MSs may use themodified NAVSUP Form 1090. GMs with only one MSare not required to use the worksheet. The modfiedworksheet is explained in detail in the NAVSUP P-486,volume I.

ARMED FORCES RECIPE SERVICE

The AFRS was developed as a joint effort of allbranches of the armed forces with the cooperation of thefood industry. It consists of approximately 1,800

5-1

Figure 5-4.

5-2

Figure 5-2.

5-3

Figure 5-3.—Required information on a modified Food-Preparation Worksheet, NAVSUP Form 1090.

recipes and variations that have been tested and proven.The AFRS also contains the following:

Guidance cards with product usage andpreparation information

Color photographs of finished products and somestages of preparation

How-to-do-it line drawings

Standardized Recipes

All food should be prepared according to the recipespublished in the AFRS or the recipes that have beenapproved by the food service officer. Recipes in theAFRS are printed on 5-inch by 8-inch colored cards.

The use of standardized recipes ensures high qualityin food preparation. It also eliminates guesswork andprevents variations in quality and quantity. The use ofexact amounts of the various ingredients producesaccurate yields, prevents leftovers, and promotes foodcost control. The food items needed for the day’s menuare requisitioned from the bulk issue room storekeeperby the watch captain.

YIELD.— Each recipe in the AFRS is designed toyield 100 portions; however, the yield of some recipes isgiven in numbers or volume; for example, 2 pans, 8 loaves,and 6 1/2 gallons, depending upon the food to be prepared.

lNGREDIENTS.— Ingredients are listed in theorder used. The specific form or variety of eachingredient is indicated; for example:

Flour, general-purpose

Flour, bread

The shape, size, or form of an ingredient isspecified; for example:

Ham. cooked, 1/2-inch cubes

Onions, dry, sliced

Nuts, unsalted, chopped

Temperatures of ingredients are specified in manyrecipes. Descriptive terms are also used; for example:

Egg whites (room temperature)

Liver, sliced, partially thawed

Water, warm (110°F)

5-4

MEASURES AND WEIGHTS.— Measures andweights are the exact amount of each ingredient neededfor 100 portions. Amounts are listed parallel to the listof ingredients. Quantities of dry ingredients weighingmore than 1/2 ounce usually are given as both weightsand measures. Most liquid ingredients are measured,not weighed.

On the right side of the Measures column, a blankspace has been reserved for inserting the actual amountsof ingredients needed to prepare the number of portionsthe individual galley needs. These quantities may beinserted in pencil directly on the recipe card and thenchanged as necessary.

METHOD.— Method describes how the ingredientsare to be combined and cooked and represents the bestaccepted cooking procedures. For example, the methodwill describe the best way to sift dry ingredients together,to thicken a sauce, or to fold in beaten egg whites. Methodsare standardized since the same terms are used whereverthe same technique appears. The method containsdirections for the most efficient order of work, andeliminating unnecessary tools and equipment andunnecessary steps in preparation.

The directions are stated in simple, clear terms forincorporating the ingredients. Each step begins with anaction verb such as dissolve, divide, drain, sift, flatten,cover, pour, sprinkle, or bake. These words are the keysto proper procedures and should be closely followed.

Included under method are specific details such ascooking time.

If certain ingredients are to be set aside for later use,this is so stated. For example, “Gradually add sugar,beat to light, firm peak. Set aside for use in step 6.”

In a few instances, serving suggestions are includedunder method. For example, “Serve with lemon sauce(Recipe No. K-9) or, if desired, top with whipped cream(Recipe No. K-15).”

ABBREVIATIONS.— The basic abbreviationsused in the AFRS are as follows:

Volume:

tsp = teaspon(s)

tbsp = tablespoon(s)

c = cup(s)

pt = pint(s)

qt = quart(s)

gal = gallon(s)

Ingredients:

A.P. = as purchased

E.P. = edible portion (for example, potatoes,peeled, prepared for cooking)

Temperature:

F = degrees Fahrenheit

Weights:

oz = ounce(s)

lb = pound(s)

Containers:

cn = can(s)

cyl = cylinder(s)

jr = jar(s)

NOTES.— Notes appearing below the recipecontain supplemental information such as possiblesubstitutions for ingredients. Specific techniques areincluded to supplement information contained in theMethod column; for example, “If a candy thermometeris not available, heat mixture in step 1 until it forms asoft ball in cold water.” Serving tips also may beincluded as notes; for example, “If desired, top withwhipped cream (Recipe No. K-15) before serving.” “Instep 3, if convection oven is used, bake at 350°F for 20to 25 minutes.”

VARIATIONS.— Variations are included on manyrecipes. They describe different ways to prepare theproduct and constitute a major addition to the totalnumber of recipes contained in the AFRS. Eachvariation is listed as a separate recipe in the index. Forexample, the recipe for yellow cake includes thesevariations: (1) banana-filled layer, (2) Boston creampie, and (3) chocolate cream. The variations in thisinstance are named according to the principal ingredientthat alters the basic recipe. In other recipes wheredifferent cooking techniques are used, these maydetermine the name of the variation.

Recipe Supplements

Recipe supplements are the written source thatexplains how to prepare certain types of basic food.Included as recipe supplements are guideline cards,index cards, and index of recipes.

GUIDELINE CARDS.— Guideline cards found insome of the recipe sections are directions for preparinga basic type of food. For instance, a guideline card is

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used for the makeup of piecrust for a one-crust pie anda two-crust pie. This guideline card eliminates the needto repeat this information on the many different recipesusing piecrust.

Guideline cards in the salad, fish, poultry, andvegetable sections include breakout information and thesize, count, and recommended use of products. In otherinstances, a guideline card is used instead of, or as asummary of, recipe information. For instance, in theVegetable section guideline cards are included forpreparing canned, fresh, and frozen vegetables.

INDEX CARDS.— Index cards are found at thebeginning of each section and give a complete listing inalphabetical order by type of food or dish of all recipescontained in that section.

An additional breakdown of the index is given forrecipe variations. For example, under Yellow Cake,nine variations are listed alphabetically. Indexes arevaluable tools for finding and using appropriate recipes.

INDEX OF RECIPES.— The separate,consolidated index of recipes in the AFRS is a valuablereference for menu planners. The recipes in this indexare grouped conveniently as follows:

A. General Information

B. Appetizers and C. Beverages

D. Breads and Sweet Doughs

E. Cereals and Pasta Products

F. Cheese and Eggs

G. Cakes, Fillings, and Frostings

H. Cookies

l. Pastry and Pies

J. Puddings and Other Desserts

K Desserts (Sauces and Toppings)

L. Meat

L. Fish

L. Poultry

M. Salads

M. Salad Dressings and Relishes

N. Sandwiches

O. Sauces, Gravies, and Dressings

P. Soups

Q. Vegetables

The General Information section of the AFRS hasguidelines for basic information. One of the first thingsyou should do is become familiar with this section.Shown in figure 5-4 is a copy of the general informationindex card that lists the recipe card number by the basicinformation topic.

Recipe Adjustments

All the recipes contained in the AFRS are basedon a standard of 100 portions. However, the numberof patrons served per day (or per meal) changesconstantly, requiring changes in the quantities of foodbeing prepared. There are various types of recipeadjustments.

YIELD ADJUSTMENT.— To increase ordecrease a recipe to obtain the desired number ofportions, it is necessary to obtain a working factor.Multiply the quantity of each ingredient by the workingfactor and convert the quantity into a workable unit asfollows:

Step 1. To obtain a working factm, divide thenumber of portions desired by 100.

Example:

348 (number portions desired)= 3.48 (working factor) or

100

348 ÷ 100 = 3.48.

Step 2. To determine the quantity of each ingredientto use, multiply the quantity of each ingredient listed inthe recipe by the working factor obtained in step 1.

Example:

1.25 cornstarch (quantity in recipe) x 3.48 (workingfactor) = 4.35 lb cornstarch (quantity to use).

QUANTITY ADJUSTMENT.— A recipe maybeadjusted on the basis of the quantity of an ingredient tobe used. To obtain a working factor, divide the numberof pounds you have to use by the number of poundsrequired to yield 100 portions:

102 lb (quantity to be used)30 (number pounds to yield 100 portions) =(3.40 working factor) or

102 ÷ 30 = 3.40.

SERVING SIZE ADJUSTMENT.— Recipes maybe adjusted to yield a specific number of portions of aspecific size as follows:

Step 1. Divide the desired portion size by standardportion of the recipe.

5-6

Figure 5-4.—General information card (front and back).

Example: Example:

348 (number portions desired) x 0.75 (size factor) = 261.

3 ÷ 4 = 0.75. # = 2.61 (working factor) or 261 ÷ 100 = 2.61.

Step 2. Multiply the number of portions needed by Step 3. Multiply the quantity of each ingredient inthe size factor and divide the answer by 100 to obtain the recipe by the working factor to determine thethe working factor. quantity to use.

5-7

Example:

2 lb cornstarch (quantity in recipe) x 2.61 (workingfactor) = 5.22 lb cornstarch (quantity to use).

Volume Adjustment

First obtain a working factor by dividing the numberof servings needed by 100 as shown in step 2.

333 ÷ 100= 3.33.

Then multiply the quantity of each ingredient by theworking factor. You will round off to the nearest 1/4teaspoon. For example, the recipe calls for 6 gallons ofwater per 100 portions. Portions to prepare are 333.

333 ÷ 100= 3.33 working factor (w/f).

Step 1. w/f x gallons (recipe)= gallons to use 3.33 w/fx6 gl

19.98 gl

Step 2. Decimal (of gal) x 4 = quart .98 glx4 qt

3.92 qt

Step 3. Decimal (of quart) x 2 = pint .92 qtx2 pt

1.84 pt

Step 4. Decimal (of pint) x 2 = cup .84 ptx2 c

1.68 c

Step 5. Decimal (of cup) x 16= tablespoon .68 cx16 tbsp

10.88 tbsp

Step 6. Decimal (of tbsp) x 3 = teaspoon .88 tbspx3 tsp

2.64 tsp

Step 7. Round off tsp decimal portion .64 tsp isequal to 3/4 tsp

Thus, the amount of water needed for 333 portions is 19gl, 3 qt, 1 pt, 1 c, 10 tbsp, and 2 3/4 tsp.

CONVERTING AND ROUNDING CALCU-LATED QUANTITIES.— When a recipe is increasedor decreased or ingredient quantities are altered it is

usually necessary to convert the amount calculated toanother unit of measure because, in most instances, apart of a pound or a partial measure results. To obtain ausable figure, (a) round off the calculated figure givenin decimal pounds or measures to a whole figure or(b) convert partial pounds into ounces and the partialmeasures into smaller units; for example, partial quartsinto cups.

CONVERTING FRACTIONAL WEIGHTS.—When increasing or decreasing recipes, the division ormultiplication of pounds and ounces is expressed asdecimals to simplify cumbersome fractions. Forexample, if the quantity of an ingredient is multiplied bya working factor, the calculation is as follows:

1.25 lb x 3.48 (working factor)= 4.35 lb.

The quantity, 4.35 pounds, could be expressed byconverting the fractional part of the pound into ounces.

Another means of converting fractional parts of apound is to make the calculation instead of consultingthe conversion table. The part of the pound is convertedto ounces by multiplying the figure by 16 ounces.

For example: 0.35 x 16 oz = 5.60 oz.

ROUNDING OFF WEIGHTS.— After the part ofthe pound has been converted to ounces (0.60), asindicated in the Recipe Conversion Card A-1(1),decimals may be rounded off to provide whole units ofweights or measure. Round off decimal weights asfollows:

Decimal Round to

0.01 to 0.12. . . . . . . . . . . . . . . . . . . . . . .0.00 or oz

0.13 to 0.37. . . . . . . . . . . . . . . . . . . . . . 0.25 or 1/4 oz

0.38 to 0.62. . . . . . . . . . . . . . . . . . . . . . . 0.50 or 1/2 oz

0.63 to 0.87. . . . . . . . . . . . . . . . . . . . . . . 0.75 or 3/4 oz

0.88 to 0.99. . . . . . . . . . . . . . . . . . . . . . .1.00 or 1 oz

Using the previous example, the 4.35 pounds (or 4pounds 5.60 ounces) would be rounded to 4 pounds 51/2 ounces.

ROUNDING OFF VOLUME MEASURES.—When converting volume measures, rounding off is alsonecessary. Round off volume measures as follows:

Calculated volume

Measure Round to

5 gal or more. . . . . . . . . . . . . . . .Closest full qt

5 1/4 qt to 4 3/4 gal . . . . . . . . . . . . . Closest full cup

5-8

5 1/4 cups to 5 qt . . . . . . . . . . . . . . . . Closest full 1/2 cup

2 3/4 to 5 CUPS . . . . . . . . . . . . . . . . Closest full 1/4 cup

If the quantity being measured is less than a quart,it is more practical to adjust the volume to tablespoonand teaspoon measures as follows:

Calculated volume

measure Round to

1 1/4 to 2 1/2 cups . . . . . . . . . . . . . . . . . . . . . . . . . . .Closest tbsp

9 tbsp to 1 cup 3 tbsp . . . . . . . . . . . . . . . . . . Closest tsp

5 to 8 tbsp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Closest 1/2 tsp

Under 5 tbsp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Closest 1/4 tsp

To convert volume measures from gallons, quarts,cups, tablespoons, and teaspoons, see figure 5-5.

Measuring Utensils.— Measuring utensils includeboth measuring spoons and volume measuring pitchers.Measuring spoons (fig. 5-6, view A) are used for bothliquid and dry ingredients and come in four basic sizes.Measuring pitchers (fig. 5-6, view B) also come in fourbasic sizes (gallon, quart, pint, and cup) and aredescribed as follows:

1. The 1-gallon measure is used mostly for liquids.Markings go completely around the utensil in1-quart increments.

2. The 1-quart measure is used mostly for liquids.Markings go completely around the utensil in1-cup increments.

3.

4.

The 1-pint measure is used mostly for liquids.Measurement markings go completely aroundthe utensil in 1/2-cup increments.

The 1-cup measure is used for both liquid anddry ingredients. Measurement markings are onboth sides.

a One side is marked in 1/4-cup, 1/2-cup,3/4-cup, and 1-cup increments.

b. The other side is marked in 1/3-cup, 2/3-cup,and 1-cup increments.

Measuring utensils are accurate and easy to use.However, they must be used properly to obtainhigh-quality products. Figure 5-7 shows themeasurement equivalents for both types of measuringutensils.

Even Balance Scale.— The even balance scale (fig.5-8) is normally used to weigh solid and dry ingredientsbefore mixing. It may also be used to weigh productsshaped or formed during preparation to ensure portioncontrol.

Figure 5-8 also shows the parts of the even balancescale. These parts are explained as follows:

1. The stand (or base) supports the entiremechanism.

2. The weight plate is where the counterweights areplaced for weighing ingredients.

3. The location of the slide bar and the scoop plate.

Figure 5-5.—Equivalents of volume measurements.

5-9

Figure5-6.—Measuring utensils (views A and B).

4. The scoop holds ingredients being weighed. 3. Balance the scale to the scoop. If the scale is

The scale must be balanced to the scoop (as explained

later).

5. The slide bar is divided into 1/4-ounceincrements.

6. The basic scale, with scoop, can weigh amountsfrom 1/4 ounce to 16 ounces.

7. Counterweights placed on the weight plate

weighing more than 16 ounces come in 1-, 2-, and4-pound sizes. Maximum capacity of the scale with

counterweights is 8 pounds.

BALANCING THE SCALE.— The procedures

used to balance the scale are as follows:

1.

2.

Place scale on a level surface; then add scoop.

Move the slide bar weight completely to the left.

badly out of balance, lead pellets should beadded beneath the weight plate.

USING THE EVEN BALANCE SCALE.— Touse the scale proceed as follows:

1.

2.

3.

4.

5.

Place wax paper in scoop.

Add weights, as required,scale.

Adjust slide as required.

to weight plate of

Place ingredients on wax paper until scalebalances.

Remove wax paper with ingredients from thescoop and set it aside.

CARE OF THE SCALE.— Wipe the scale with adamp cloth or sponge. Never put the entire scale intothe deep sink because it will eventually rust.

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Figure 5-7.—Equivalents of measures.

BASIC FOOD PREPARATION paragraphs explain the procedures that must be followed

Cooking is the art of preparing food in such away during the preparing and handling offood.

that it will appeal to the eye, be tasty, be easily digested,and furnish nourishment. This section provides Safe Holding Temperatures for Cooked Foods

information on food types, methods of cooking, andspecific preparation techniques that may be used to Protein foods that are not served immediately after

produce high-quality products. The sanitary aspects of they are cooked must be either chilled to temperatures

food preparation will be considered first. of 40°F and lower (but not frozen) or held at 140°F andhigher. Protein foods include meats, fish, poultry,

SANITARY ASPECTSgravies, meat stock, soups, eggs, custards, creamfillings, and milk.

Every precaution should be taken in the handling of Cooked protein foods that have been held atfood to prevent contamination. The following temperatures between 40°F and 140°F for more than 4

5-11

Figure 5-8.—Even balance scale.

hours should be considered unsafe for consumption anddiscarded. The exception to this rule is reconstituteddehydrated egg mix. Reconstituted egg mix, if not usedimmediately, must be placed in a tightly coveredcontainer in the refrigerator and used within 1 hour. Iffoods are refrigerated at intervals and then intermittentlypermitted to warm up, the total time of the variousperiods between 40°F and 140°F must not exceed 4hours. Protein foods composed of ingredients that arehand-peeled, hand-sliced, or hand-diced after they arecooked should never be used as leftovers. The 4-hourlimit between temperatures of 40°F and 140°F is usuallytaken up in preparing, chilling, and serving these foods.Such foods include, but are not necessarily limited to,potato, chicken, turkey, macaroni, shrimp, and eggsalads. Hand preparation not only increases the chances

of contamination, but also increases the length of time

that these foods have been held at room temperature.

You should not return opened jars or bowls of

mayonnaise and cooked salad dressings from salad bars

to refrigerators for reuse at a later meal because of the

danger of miscalculation of total lapsed time that these

salad dressings have been held at temperatures between

40°F and 140°F. Instead, mayonnaise and cooked salad

dressings should be placed on the salad bar in small

quantities and must not be returned from the salad bar

for reuse. If economically feasible, individual packets

or servings of items such as catsup, mustard, and

mayonnaise should be used on the salad bar. This will

prevent waste and be more sanitary.

5-12

Care of Leftovers

When leftovers or warm foods are chilled, careshould be taken to ensure prompt and thorough chilling(40°F or below) to the center of the food mass. Foodsthat are to be refrigerated should be placed in shallowpans to a depth of not more than 3 inches and should becovered with lids or waxed paper. Large deep pans mustnot be used since the center of the food may remainwarm long enough to permit the growth of harmfulbacteria. Foods to be chilled must be placed in the chillbox immediately and the containers labeled with thetime and date of preparation. Do not save leftovers formore than 36 hours. Freezing leftovers is prohibited.

EGGS

Eggs are a valuable food. They contain minerals,vitamins, and protein that build new body tissues, repairold tissues, and regenerate the blood. Eggs are easilydigested and, if properly cared for and properlyprepared, are delicate in flavor.

Forms of Eggs

The Navy procures eggs in the following forms:

. Fresh eggs are procured in two types, those thatare no more than 30 days old and those that have beentreated with oil or other processing fluids so they havea storage life of up to 6 months when refrigerated. Bothtypes should be stored at 29°F to 32°F in a dry,well-ventilated place away from strong odors such asonions.

When several fresh eggs are to be used, break eachone separately into a small dish. Thus any egg that mayhave a strong odor or poor appearance can be discardedwithout spoiling the others.

. Three kinds of frozen eggs are available: wholetable, whole bakery, and frozen egg whites. To thawfrozen eggs, place them in a chill or thaw box at 36°F to38°F, or place them in a sink and cover the containerwith cold water. Thirty-pound cans will take 2 days ormore to thaw. A day or more is required to thaw10-pound cans or cartons at 36°F to 38°F. Do not thawfrozen eggs at room temperature. The outer edges willreach a temperature where bacteria can grow, while thecenter of the container will remain frozen.

Once the eggs are thawed, they are very perishable.Any leftover thawed eggs should be placed in a tightlycovered container in a refrigerator and used within 24hours. Do not refreeze thawed eggs.

Frozen whole table-type eggs should be used forscrambled eggs and omelets. The bakery-type frozeneggs and frozen egg whites should be used only inbaking. Egg whites that are used in pie meringues mustbe baked as a precaution against food-borne illness.

l Dehydrated egg mix is prepared from freshwhole eggs, nonfat milk, vegetable oil, coloringmaterial, and salt. The mix may be used to makescrambled eggs and omelets, French toast, griddlecakes, and can be used in place of fresh eggs in bakedfoods, Reconstituted egg mix, if not used immediately,must be placed in a tightly covered container in therefrigerator and used within 1 hour. Dehydrated eggmix cannot be used in uncooked dishes.

Egg Preparation

Guidelines for preparation of raw (fresh) eggs arecontained in the NAVSUP P-421. These guidelines areprovided because fresh eggs that have beencontaminated with salmonella cause outbreaks offood-borne illness. The concern remains for batchpreparation of whole, fresh eggs for recipes that areuncooked or almost cooked.

Principal policies for preparing eggs aresummarized next:

. Eggs not cooked to heat all parts to 165°F orabove will be individually cooked and served only uponthe request of a patron. Break no more than six eggs perholding bowl. Use a clean sanitized bowl for each sixeggs.

l Serving raw eggs and foods containing raw eggsis prohibited.

. Recipes requiring uncooked eggs such asmayonnaise, eggnog, and ice cream, will be preparedusing only pasteurized frozen table eggs.

l French toast will be prepared using onlypasteurized frozen table eggs or pasteurized dehydratedegg mix.

l Scrambled eggs in bulk amounts may beprepared using pasteurized frozen table eggs,pasteurized dehydrated egg mix, or fresh shell eggs. Iffresh shell eggs are used, the following provisions arerequired:

Cook bulk amount of scrambled eggs in smallbatches, no more than 3 quarts, until there is novisible liquid egg.

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Hold until served at 140°F or higher, such as ona hot food table.

Do not add a batch of just cooked scrambledeggs to the batch held on a hot food table. A cleansanitized container is required for each 3 quarts ofscrambled eggs.

. Egg-breaking machines will not be used by Navyand Marine Corps foodservice facilities.

Cooking Methods

The AFRS has recipes with detailed procedures forcooking omelets and for fried scrambled, poached, andsoft- and hard-cooked eggs. Key steps for each of theseare summarized as follows.

FRIED EGGS.— Fried eggs are made using onlyfresh shell eggs. Cook them gently until the white isfirm. Fried eggs must be cooked at low temperatures.High temperatures will cause them to be tough. Eggsmay be fried in greased pans in the oven. Oven-friedeggs require a slightly longer cooking time than thosecooked on a griddle.

SCRAMBLED EGGS.— Scrambled eggs maybemade from fresh eggs, frozen whole table eggs, ordehydrated egg mix. Chopped ham or shredded cheesecan be added for variety. If scrambled eggs are preparedin bulk for service from steam table inserts, you mustfollow the provisions set forth in the Safe Egg-HandlingGuidelines contained in NAVMED P-5010.

POACHED EGGS.— Poached eggs are preparedby breaking a fresh shell egg into a small bowl andslipping it from the bowl into boiling water. Thenreduce the heat and allow the egg to simmer until thewhite is fully formed. Finally, remove the poached eggfrom the water with a perforated spoon.

SOFT-COOKED EGGS.— Remove eggs from therefrigerator about 30 minutes before cooking. Leave theeggs in the shell. Place them in a wire basket and lowerthe basket into hot water. Bring to a boil; reduce heat;simmer the eggs for 4 minutes.

HARD-COOKED EGGS.— Hard-cooked eggsmay be served whole and unpeeled for box or baglunches, sliced or quartered in salads, as a garnish, or asan ingredient in dishes such as potato salad. Simmer 10to 15 minutes.

Place hard-cooked eggs in cold water immediatelyafter cooking. This will prevent the yolk fromdiscoloring. Leave them in their shells if they are to bestored in the refrigerator after cooking. They may

darken if peeled ahead of time. Leftover, hard-cookedegg yolks may be used to garnish green salads, potatosalad, macaroni salad, or cooked vegetables. To preventthe yolk from crumbling when slicing hard-cookedeggs, dip the knife into cold water before slicing.

OMELETS.— Omelets are prepared from freshwhole eggs, frozen whole table eggs, or dehydrated eggmix. The eggs are beaten just enough to blend the yolksand whites. Crumbled bacon, shredded or groundcheese, chopped ham, mushrooms, or vegetables maybe added for variety. Individual portions of the eggs arepoured onto a greased griddle. The omelet is not stirredduring cooking, but is lifted to allow the uncookedportion to flow onto the hot griddle. When the omeletis set, it is folded in half or into thirds, then must beallowed to fully cook.

FRUITS AND VEGETABLES

Fruits and vegetables are complex carbohydratesthat provide important vitamins, minerals, and dietaryfiber. Additionally, they provide pleasant contrasts inflavor, texture, and color to meals.

Fruits

Fruit is procured by the Navy in the fresh, frozen,canned, dehydrated, and dried states. Fresh andprocessed fruits may be combined to vary the flavor andtexture.

Every daily menu should include some fruit. It addscolor, variety, food value, and a refreshing flavor to anymeal. Fruit is among the least expensive and the mostnutritious of all foods and has the distinction of beingthe most versatile. At breakfast fruit can be served aloneor in combination with cereal. It can be prepared asappetizers, salads, main dishes, relishes, desserts, orsnacks It is excellent as a garnish and sometimes actsas seasoning. Fruit is an active partner in many meatdishes. Baked ham and pineapple are often teamedtogether, as are pork and applesauce, or turkey andcranberry sauce.

FRESH FRUITS.— Fresh fruits are highlyperishable and must be handled carefully to maintainquality. Some fruits are available year-round. Othersare available seasonally, such as melons and berries.

Before fresh fruits are used, wash them thoroughlyto remove any insect spray that may be present. Ifpossible, pare fresh fruits immediately before they areused. When pared and left exposed to the air, some freshfruits become discolored. Discoloration may be

5-14

prevented by covering the fruit with lemon juice, or bydipping the fruit in a antibrowning agent. Follow thedirections on the guideline cards for antibrowningagents or those on the actual container.

FROZEN FRUITS.— Frozen fruits are convenientand available year-round. Little preparation is needed,there is no waste, and less storage space is required thanfor fresh fruit. Most frozen fruits are packed with sugaror syrup. Thaw them in the unopened container and useimmediately to maintain quality.

The Navy procures frozen fruits such as berries(strawberries, boysenberries), cherries, and peaches.Frozen fruits are closest to the fresh counterpart in flavorand appearance. They may be thawed by placing theunopened container in the chill space 24 hours beforethey are to be used. This allows the frozen fruit to thawcompletely and more evenly throughout.

CANNED FRUITS.— Canned fruits require norefrigeration and are available all year. They may bepacked in water, syrup, or natural juices. All cannedfruits should be served chilled.

DRIED FRUITS.— Dried fruits, such as raisins,apricots, prunes, and dates, can be used for pastry andpie fillings and as ingredients in cakes, cookies, breads,sweet doughs, and salads.

Wash dried fruits thoroughly before they are used.They may be soaked to reduce cooking time, but avoida long soaking period because it produces a watery,tasteless fruit. Cook raisins and dates without soaking.If sugar is to be added, it should be at the end of thecooking period. If it is added at the beginning, itinterferes with the absorption of water.

DEHYDRATED FRUITS.— Dehydrated fruit,such as applesauce, maybe used in some recipes whenfresh or canned fruit is not available. Check the AFRSfor directions.

Dehydrated fruits, such as instant applesauce, appleslices, and diced apricots, are readily reconstituted byadding a proportionate volume of water to a specifiedweight of the particular dehydrated fruit. Like thedehydrated vegetables discussed earlier, dehydratedfruits because of their small weight and volume areconvenient to store. Dehydrated fruits maybe used fordesserts such as puddings, pies, and cakes, or they maybe reconstituted and served at any meal.

Vegetables

Vegetables of all types are nutritional necessities ina well-balanced diet. In addition to the contribution of

important minerals and vitamins, vegetables add color,flavor, and interest to meals. All too frequentlyvegetables are rejected or left uneaten when they arepoorly cooked; consequently, they are not pleasing inappearance or flavor. A vegetable can becomeunpopular simply from being overcooked, watery, orpoorly seasoned. Furthermore, the food value may belost or diminished by improper handling and cooking.Vegetables are bought by the Navy in the followingforms: fresh, frozen, canned, dried, and dehydrated.

FRESH VEGETABLES.— Most raw freshvegetables have waste or portions that are not edible.When you peel, scrape, brush, trim, or cut thesevegetables, it is important not to destroy or damageedible portions and especially not to lose the valuablenutritional elements that are usually contained close tothe outer skin or peel. Select vegetables about equal insize, or cut them into pieces of equal size. Then all thepieces will be cooked uniformly in the same length oftime. Plan for cooking vegetables with the peel onwhenever possible, especially potatoes. If potatoesmust be peeled, do it very carefully so as to make thinpeelings. Much of the food value in a potato lies closeto the skin.

Washing.— Wash all fresh vegetables thoroughly.Use a brush to clean celery, carrots, beets, potatoes,turnips, parsnips, or any vegetable that is pulled or dugfrom the soil. Tightly grown blossoms, heads, orstem-type vegetables such as asparagus, broccoli,cabbage, cauliflower, and brussels sprouts will harborworms and insects that may not be dislodged by casualwashing. Soak vegetables of this type in cold saltwater(1 tablespoon salt to 1 quart of water) for 1/2 to 1 hourand then rinse thoroughly. Turn cauliflower blossomsend down in the soaking water; cut cabbages in halvesor quarters and remove the cores.

Wash leaf-type vegetables such as spinach, collards,kale, and turnip greens in several changes of cold waterto remove dirt and sand particles. Lift these vegetablesfrom the water instead of draining the water off. Thedirt and grit will remain in the washing pan or sink. Ifthis water is drained or poured off, the dirt will remainon the vegetables.

Retaining or Restoring Freshness.— Aftervegetables have been washed clean, keep them in a coolstorage place until they are to be prepared.

Wilted vegetables can be refreshened by placingthem in ice-cold water to which one-half cup of vinegarper gallon of water has been added.freshened, the vegetables should be

When they arecovered with a

5-15

clean, damp cloth and placed in a cool storage room untilyou are ready to use them.

Keep the time between preparation and cooking asshort as possible. Valuable vitamins are lost whenvegetables are soaked too long or are allowed to remainat warm temperatures for several hours.

FROZEN VEGETABLES.— Frozen vegetableshave the appearance and very nearly the flavor of freshvegetables. Like the dehydrated vegetables discussedpreviously, they are easy to prepare; the precookingtasks have been done. Frozen vegetables have beencleaned and trimmed and are ready to use.

CANNED VEGETABLES.— Vegetables that arecanned have been cooked in the container and need onlyto be brought to the boiling temperature just before theyare served. Never boil a canned vegetable; always avoidoverheating or overcooking. The liquid from tamedvegetables should be saved and used in soups, sauces,or gravies. Follow the AFRS guidelines for heatingcanned vegetables.

DRIED VEGETABLES.— A variety of driedvegetables are used in Navy messes. Dried beans andpeas are used in soups and entreés (supplemented withmeats such as ham, bacon, or ground beef as in chili concame). Dried garlic is used as seasoning. Dried onionsare used extensively in salads and cooking.

DEHYDRATED VEGETABLES.— Dehydratedvegetables are now widely used and popular in Navymesses. Their small weight and volume make themconvenient to store. They are easy to prepare. All theprecooking tasks associated with raw vegetables havebeen done for you. They are peeled, diced, sliced, orchopped, and ready to use. They eliminate waste andensure portion control.

Precooked potato granules, sliced raw potatoes, rawcabbage, chopped onions, and green peppers are someof the dehydrated vegetables used by the Navy. Theyare reconstituted by adding a measured quantity of thevegetable to a measured volume of water. Thetemperature of the water will vary (lukewarm or cool)with the specific dehydrated vegetable beingreconstituted as will the length of time required for thereconstituting process (15 to 30 minutes). Recipes inthe Q (vegetable) section of the AFRS give moredetailed instructions for reconstituting dehydratedvegetables.

Cooking Methods

Vegetables may be baked or sauteéd they may besimmered or steamed; they may be served with butter orcovered with an appropriate sauce; or, after they aresimmered or steamed, they may be creamed, mashed, orsauteéd.

The basic methods of cooking vegetables arebaking, steaming, and simmering.

SIMMERING.— Vegetables are simmered inwater with seasonings in steam-jacketed kettles orcovered stockpots. Vegetables will lose their freshappearance, flavor, and nutritive value if they areovercooked.

STEAMING.— Steaming is an excellent method ofcooking most fresh vegetables. It is faster than othermethods and helps to preserve the fresh appearance andnutritive value of the vegetables. Follow themanufacturer’s directions for cooking time and methodsfor each kind of vegetable. Guidelines for steamcooking are given in the AFRS.

BAKING.— Cook the vegetables in dry heat in anoven with the addition of little or no water. Dry bakingis usually limited to potatoes and squash.

OVEN FRYING.— Some vegetables may beparboiled and then placed in a well-greased roasting panin the oven to complete cooking. Hash browned andhome fried potatoes may be oven fried.

DEEP FAT FRYING AND PANFRYING.—Potatoes, onions, and other vegetables such as eggplant,cauliflower, and okra may be french fried. Vegetablesthat are deep fried and panfried should be tender and cutinto uniform size pieces. Panfried vegetables arecooked in a small amount of fat on top of the range.Sautéing is another term for panfrying.

STIR-FRYING.— Carrots, celery, cabbage, sweetpeppers, mushrooms, dried and green onions, broccoli,and cauliflower may be stir-fried. Stir-frying is sautéingin hot salad oil or shortening in progressive steps. Thecooked vegetables are crisp and crunchy in texture.

PROGRESSIVE VEGETABLE COOKERY.—To make sure a continuous supply of freshly cookedvegetables is available on the serving line, cookingperiods must be staggered so that several small batchesof vegetables will be cooked one after another. This alsohelps control waste because a new batch will be startedonly if it is needed.

Short cooking time is best. Cook only a smallquantity of vegetables at a time. Vegetables must be

5-16

cooked in the shortest time possible and in a smallamount of water. Never use baking soda to preservecolor. Overcooking, cooking in too much water, orusing soda in the water destroys the nutrients you aretrying to conserve.

In fact, undercook rather than overcook vegetables.This is especially applicable when you know the cookedvegetable is to be placed on the steam table or is to havea second heating or cooking period, such as creaming,scalloping, or baking.

To determine if the vegetable is done, press piecesof the vegetable between the thumb and forefinger andtaste the sample. If it is done, the vegetable should betender but have a definite bite quality.

SALADS

Salads have an important place on the menu. Theycontribute something both nutritious and refreshing tothe lunch or dinner meal. Fruit salads and vegetablesalads are the most popular. They also introducevaluable vitamins, necessary minerals, and color into themeal.

Salads can be made quickly and easily if a fewsimple rules are followed. This is equally true forindividual salads that often seem more appetizing andreceive greater acceptance than a large dish of salad.

After a crisp, refreshing, and attractive salad isproduced, it should be served so that none of thisattractiveness is lost. Select a cool place for assemblingand serving the salad. Bring individual salads from therefrigerator, a few at a time, so that they will remaincrisp.

Salad Ingredients

Salads consisting of fruits, vegetables, meat, or acombination of these ingredients provide a good menufor diet-conscious people or people who are trying tolose weight.

Nearly all salads contain some fresh, crisp greens,at least as a garnish; beyond that, however, the range ofingredients is very wide. A salad may consist of greenstossed with dressing, or it may consist of a combinationof vegetables or fruits (or both). There are also heartysalads that may be used as the main dish of the meal.

SALAD GREENS.— Select your salad greenscarefully. You have a wide choice of greens that aresuitable for a salad foundation—lettuce, endive,escarole, young spinach, and cabbage (fig 5-9.) These

may also be used as one of the main ingredients of thesalad itself. Parsley and the inner tender leaves of curlyendive are good for a garnish.

Sort, trim, wash, and crisp the greens before makingthe salad. Wash them carefully to free them of sand andearth particles. Drain them well. Hand cut the lettuceand cabbage into strips or pieces. Place the preparedgreens in pans, cover them with wax paper or a dampcloth, and refrigerate. They should be drainedthoroughly and be free of excess water before they areplaced in the serving line. They should be one of thevery last parts of the meal to be prepared.

SALAD VEGETABLES.— Fresh, canned, ordehydrated vegetables may be used for salads. Selectthe fresh vegetables with care. Wash them thoroughly.Trim and peel them, if necessary, and cut them intouniform sizes. Cook those that need cooking. Whencanned vegetables are to be used in a salad, the liquiddrained from the cans should be reserved and used insoups, sauces, or gravies. The canned vegetables maybe marinated in French dressing before being used in asalad. Dehydrated cabbage, green peppers, onions, andstring beans may be reconstituted and used in salads.

Salads used for the main course for lunch or dinnershould be substantial and provide the food valuescomparable to any other main dish.

SALAD FRUITS.— Fruits add variety as well ascolor and texture to the salad bar. Fresh, frozen, andcanned fruits maybe used.

Salad Dressings

The salad dressing is as important as the salad itself.Each type of dressing can take on a new flavor by theaddition of different seasonings and herbs.

BASIC DRESSINGS.— The two basic kinds ofsalad dressings are French dressing and cooked saladdressing. Commercial salad dressing is similar tomayonnaise except that a cooked starch paste is addedand less oil is used than in mayonnaise. French dressingis basically oil and vinegar to which many kinds ofseasonings may be added. Commercial French dressingusually contains tomato paste or puree as well asemulsifiers that keep the oil and vinegar fromseparating.

SALAD DRESSING INGREDIENTS.— Avariety of seasonings can be added to the oil and acidbasic ingredients (usually lemon juice or vinegar) of asalad dressing to produce different kinds of dressingsthat complement a specific type of salad.

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Figure 5-9.—Salad greens.

Salad Oil.— Salad oil is an important ingredient in Acid.— Fruit juices or vinegar are the acidsalad dressings. It must be fresh. Salad oil can become ingredients in salad dressings. Pineapple or lemonrancid and have an unpleasant taste if it is exposed to juice can be used instead of vinegar in somelight, air, and heat. Oil will mix temporarily with liquid recipes.after being shaken or beaten, but if the mixture is Seasonings.— Salt, pepper, and sugar are the usualallowed to stand, it will separate again into layers. seasonings in salad dressings. Other seasoning such as

5-18

mustard, ground red pepper, and herbs add color andflavor.

SALAD DRESSING PREPARATION.— Thebasic rule in making salad dressings is to make them inadvance so that the seasoning will be well blended.Galley-prepared mayonnaise tends to separate if it is notproperly made. Some important things to remember arethe following:

Have ingredients at room temperature beforemixing

Combine ingredients exactly as directed in theAFRS

Make sure the oil is incorporated each time it isadded before adding more oil

Use a bowl that is deep enough to allow themixture to be well beaten

Mayonnaise should not be stored where it couldfreeze, nor should it be kept at warm temperatures. Thecontainer should be covered and refrigerated when notin use. Mayonnaise will curdle or separate if the oil isadded too fast or if the mixture is beaten too little aftereach addition of oil. If mayonnaise separates, it may bereformed by adding it very gradually to egg yolks (useone egg yolk per gallon of mayonnaise).

NOTE: Only pasteurized frozen eggs are to be usedin galley-prepared mayonnaise or salad dressings.

As a rule, salad dressing should be added to a fruitor raw vegetable salad not more than a few minutesbefore you are ready to serve the salad. If you arepreparing salads to be set out on the salad bar, place thevarious types of salad dressings in separate containersso that each patron may have a choice. Remember to usesmall-sized containers for the dressings. Any saladdressing that is left over after the meal has been servedshould be discarded.

RELISHES

Relishes may be used in place of, or with, a salad.The AFRS contains guidelines for relish preparation.

Raw carrots sliced lengthwise, celery, radishes,cauliflower flowerets, green pepper rings, olives, andpickles make excellent relishes and increase theattractiveness of a meal. All raw vegetables, exceptleafy varieties, should be refrigerated in icy cold waterfor an hour or more. This should be done before theyare served. This process makes the vegetables crisp andtender.

HORS D’OEUVRES

Hors d’oeuvres are appetizers that are nippy,high-flavored mixtures of various foods designed to beeaten from the fingers or from toothpicks. Preparationand service of hors d’oeuvres are customarily associatedwith private messes.

When hors d’oeuvres are served, they are normallyserved be fore formal or in formal meals .Hors d’oeuvres are also served at elaborate functionswhere, as a rule, a meal is not served

Generally, there are two types of hors d’oeuvres:cold and hot. Some examples of cold hors d’oeuvres areham rolls, fish balls, deviled eggs or shrimp, cheesecarrots, or stuffed celery. Hot hors d’oeuvres are usuallybroiled, baked, or fried in deep fat and served fresh fromthe broiler, oven, frier, or a chafing dish.

Dips and spreads are sometimes offered with horsd’oeuvres. They can accompany them or be used tocomplement various crackers or vegetables. Most of thedifferent dips and spreads resemble salad dressings intheir composition. Therefore, the same precautionsshould be followed during preparation, serving, andstoring.

SANDWICHES

Sandwiches make satisfying meals and areespecially convenient to serve in case of an emergency.This is true under battle feeding conditions whenpersonnel are isolated from regular messing areas, orunder similar circumstances. When sandwiches areprepared, remember that they will probably be theprimary item of that particular meal and should besubstantial. Whenever possible, sandwiches should beserved with a beverage, fruit or fruit juice, and rawvegetables that can be eaten from the hand. There is nolimit to the interesting and tasty food combinations thatcan be used for filling sandwiches. Many good recipesare listed in the AFRS.

Sandwich Ingredients

All sandwiches will have a bread of some sort. Inaddition to the bread, a sandwich will include one ormore of the following: a sandwich filling such as eggsalad; sliced cold meats; or a spread such as deviledham; and individual condiments such as catsup.

BREADS AND ROLLS.— Sandwiches may bemade with any kind of bread. Varying the bread helpsto avoid monotony. The kind of bread used should be

5-19

appropriate for the type and flavor of the filling to beused. There is no set rule for such combinations as thechoice is determined by individual taste. Sandwichesmay be served hot or cold.

Breads that are used most often include white, rye,pumpernickel, and whole wheat as well as various typesof rolls and buns.

When you are making sandwiches, use slightly firmbread. Day-old bread is preferable because it is moreeasily handled than freshly baked bread. Bread requiresspecial handling to prevent it from becoming stale. Toprevent moisture loss or absorption, observe the tipslisted next on wrapping and storing bread and rolls:

. Store bread in a moistureproof wrapper.

l Store bread at moderate temperatures (75°F to85°F) in a clean, dry space away from food.

. Maintain a clean, dry storage place for the breadand rolls. Separate from other stores to preventabsorption of odors and flavors.

. Bread should not be stored in chill spacesbecause it will stale rapidly. However, freshly bakedand cooled bread and rolls may be wrapped inmoistureproof material and frozen for later use.

SANDWICH FILLINGS.— The choice of fillingsshould be determined either by when the correspondingsandwiches with be eaten or by how the filling is used.For example, they may be served in sandwich meals(box lunches), as appetizers, or as a food item on aregular menu or fast-food serving line.

Some of the types of fillings are salad mixtures suchas tuna, egg, and ham. Such mixtures as ground meat,chopped egg, fish or shellfish, or any filling containingmayonnaise or salad dressing should never be made forsandwich meals. These foods are likely to becontaminated with bacteria that will grow rapidly atroom temperature and can cause illness.

Cold cuts and peanut butter and jelly are suitablefillings for sandwiches to be served either in or away(such as box meals) from the GM.

Sliced Cold Meat.— Cold sliced turkey, chicken,roast beef, bologna, salami, ham, or cheese areconsidered cold cuts.

When used as fillings, these meats should be cookedaccording to AFRS recipes. After being cooked, themeat should be covered and refrigerated without slicinguntil just before the sandwiches are to be prepared. Ifthe meat is sliced ahead of time, it will dry out even if it

is covered and refrigerated. When you are ready toprepare sandwiches, slice the meat thinly and removegristle and excess fat. Thinly sliced sandwich meats aremore tender and juicy than thickly sliced meats. Sliceonly enough for immediate use.

Spreads and Individual Condiments.— To avoidrisk of contaminations and to allow the user anindividual choice, such spreads as salad dressing,mayonnaise, mustard, or catsup should be packedseparately. Always follow the AFRS directions formaking sandwiches.

Sandwich Variations

The description and preparation methods for someof the sandwich variations are as follows.

CLUB SANDWICHES.— Club sandwiches aremade with three or more slices of toasted bread and twodifferent fillings, one in each layer. Each sandwich iscut into quarters to form triangles. Toothpicks maybeused, if necessary, to hold layers together.

GRILLED OR TOASTED SANDWICHES.— Ingrilled or toasted sandwiches the filling is often cheeseplaced between two slices of bread. The top and bottomof the sandwich is spread with melted butter ormargarine, and the sandwich is grilled on both sides.Also, these sandwiches may be lightly brushed withmelted butter, placed in sheet pans, and toasted in theoven.

OPEN-FACED SANDWICHES.— Open-facedsandwiches may be either one or two slices of breadcovered with any desired filling including slices of meat,cheese, or tomatoes. When two slices of bread are used,they are placed side by side rather than one on top of theother.

SUBMARINE SANDWICHES.— Submarinesandwiches (hero, hoagie, grinder, or poor boy) areprepared from French bread or a hard roll cut in halflengthwise. Each half is spread with salad dressing.Layers of thinly sliced salami, bologna, cheese, ham,tomatoes, and lettuce are then arranged on the bottomhalf. The sandwich is covered with the top half and cutvertically into portions. If these sandwiches are used forbox meals or bag lunches, the salad dressing, tomatoes,and lettuce should be portioned and wrapped separately.

SLOPPY JOES.— Sloppy Joes are sandwichesmade with barbecued ground beef spread betweenhalves of toasted sandwich buns.

HOT SANDWICHES.— Hot sandwiches areusually served open-faced with sliced meat and gravy.

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However, they are often served with a soup, a potato,and vegetables. They are good main dishes for lunch ordinner when served this way.

FINGER SANDWICHES.— Finger sandwichesare two slices of bread with a filling such as tuna, egg,or ham salad cut into three rectangular strips. Fingersandwiches are normally served as appetizers or forceremonial occasions. Because these sandwichescontain salad mixtures, they should not be used in box—lunches.

Sandwich Production

To make many sandwiches quickly, follow the stepsshown in figure 5-10. Have all sandwich material ready,

allow ample work space. Sanitary procedures andprecautions must be strictly followed in the preparationand serving of sandwiches. Some of these proceduresand precautions are listed next.

. Fillings for cold sandwiches are highly

susceptible to bacterial contamination, and everyprecaution should be taken when preparing and serving

sandwiches. Never allow sandwiches to stand at roomtemperature for more than 4 cumulative hours. This4-hour period includes the time spent chopping or dicingfood after it has been cooked. If the sandwiches will not

be consumed immediately, they must be held attemperatures below 40°F.

Figure 5-10.—Steps in producing sandwiches with salad fillings.

5-21

When you are refrigerating fillings, they should beplaced in shallow pans so that the contents will bequickly and completely chilled. Whenever possible,sandwiches should be made to order.

Sandwiches intended to be eaten hot, such as areuben or hot roast beef, must be prepared uponcustomer request or immediate before serving in afeeding operation such as a GM.

. Never place or prepare sandwiches on a cuttingboard or surface that has been used to prepare rawchicken or turkey.

. Keep sandwich counter and equipmentthoroughly clean and sanitized.

. Clean chill boxes and accessories frequently toavoid mold and undesirable odors.

. Use sanitized utensils instead of hands wheneverpossible.

l Requisition and prepare food in the quantitiesneeded so that there will be a rapid turnover and as fewleftovers as possible.

. Keep the time between preparation andconsumption to a minimum.

. Pack or serve lettuce, tomatoes, and spreads usedin bag or box lunches separately.

l Keep the filled sandwiches at a temperature of40°F or lower if possible.

. Avoid leftovers. Do not use any foods forsandwich fillings, including leftover meat and eggs,that have been held at 40°F or over for more than 30minutes. Bacteria grow more rapidly in some foodsthan in others.

. Immediately following the preparation, wrapeach sandwich separately and refrigerate. Never use adampened cloth or towel to keep bread or sandwichesmoist.

. Avoid stacking a large number of sandwichesor placing sandwiches in cardboard boxes. Thismethod actually insulates the food and prevents itfrom cooling as fast as it should to the desired storagetemperature.

l When sandwich meals are prepared for boxlunches, the boxes should be marked in thefollowing manner to make sure customers know thesafe time limit within which the meals should beeaten:

Date and time issued:

Keep under refrigeration or eat by:

(within 4 hours after time of issue)

Prepared by:

(initials/time/date)

Box Lunch Assembly

For efficient assembly of box lunches, devise achecklist of all items to be included and post where it isplainly visible to those responsible for filling the orders.Be sure to list items to be served with the meals, such assalt and pepper, cream substitute and sugar, and otherappropriate condiments and spreads.

Because choices of food items for box meals arelimited, menu planners may find it difficult to include awide variety of food. The AFRS has many recipes forsandwiches, breads and rolls, desserts, and relishes thatwill help give variety to menus.

Selections from the following food items aresuggested for inclusion in breakfast, lunch, or dinnerbox or

a.

b.

c.

d.

e.

f.

g.

h.

i.

j

k

l.

m.

n.

o.

bag meals:

Fruit

Juice

Cereal, ready-to-eat, instant or cold

Breads, pastries, rolls, butter, or jam

Eggs (especially hard-boiled)

Soup

Cheese

Meat

Relishes (raw vegetables, pickles, or olives)

Condiments and salad dressings

Accompaniments (cranberry sauce orapplesauce)

Desserts (pudding, yogurt, or bakery items)

Milk

Beverages (cold or hot)

Raisins, nuts, or granola-type bars

Suggested menu patterns for box meal menus canbe found in NAVSUP P-421.

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Soups

Soup is a tasty, popular food. It is nutritious,wholesome, and stimulates the appetite. Soup shouldbe served at least once a day in cold weather, if practical,and at least every few days regardless of the weather. Akey rule in serving soup is that it be served as hot aspossible.

GALLEY-PREPARED SOUPS.— There are fourbasic kinds of soup:

1.

2.

3.

4.

Light soups are made from clear, unthickenedstock.

Heavy soups are made from stock vegetables,rice, or pasta such as noodles, macaroni, andspaghetti.

Cream soups are made with milk, stock, orvegetables and lightly thickened. They shouldbe heated to serving temperature, but neverallowed to boil.

Chowders are made with fish, shellfish, orvegetables.

There are three basic soup ingredients: stockvegetables, and thickeners. These basic ingredients arediscussed next.

Stock.— Stock is made by cooking meat bones,poultry bones and trimmings, vegetables, andseasonings in water. Alternately, it is made by usingdehydrated soup and gravy bases, which saves time,labor, and space. These various bases contain salt;therefore, the amount of salt added should bedetermined by careful tasting during the cookingprocess.

The standard stock items, instant beef, chicken, orham soup and gravy base, may be reconstituted for usein any soup recipe. These powdered bases are seasonedand when they are reconstituted in boiling water theyhave the characteristic flavor of beef, ham, or chickenbroth. The proportions that should be used toreconstitute these bases are included in the A(miscellaneous) section of the AFRS.

Vegetables.— The vegetables most commonly usedfor soups are celery, carrots, peas, beans, onions, greenpeppers, and tomatoes. Vegetables are cut into smallcubes, or into matchlike strips that are called julienne.Vegetables used in soups should be cooked according tothe instructions given in the AFRS for soup.

Thickeners.— Soups are thickened by adding aroux or a paste. A roux is a mixture of fat and flour. A

cold, light roux is usually added to soups that are to bethickened. In onion soup, for example, the cold roux isstirred into the hot soup stock and the soup is cookeduntil no taste of raw starch remains. Roux may beprepared ahead of time and refrigerated. A roux maybeprepared by two methods: the cold roux method or thewarm roux method. Cold roux is prepared bycombining flour with liquid fat, then stirring until asmooth paste is formed. In the warm roux method thefat is first melted over low heat and then the flour isadded.

A paste is prepared by whipping flour or cornstarchinto a cold liquid (usually water) and then adding it tohot liquid that is cooked until it thickens. In the finalstep of preparing bean soup, for example, a flour andwater paste is stirred into the soup that is then cookedfor 10 minutes.

GALLEY PREPARED SOUPS.— The individualrecipe in the soup section of the AFRS specifies thetypes and amounts of seasonings that should be used.When meat or chicken stock is made, the flavor fromthe ingredients used is very concentrated; therefore, it isessential to use accurate amounts of the ingredients.Just before the soup is to be served, check it again forproper seasoning. It is better to add more seasoning tothe stock or soup a short time before it is served, ratherthan have a soup so highly seasoned it is unpalatable. Ifthe taste check indicates that the soup is too salty, addsliced raw potatoes to the soup, bring soup to a simmerfor a few minutes, then remove the potatoes.

COMMERCIALLY PREPARED SOUPS.—Dehydrated, instant, condensed, and ready-to-servesoups are not only easy to prepare but they are also time-and space-savers.

Dehydrated soups such as chicken noodle, greenpea, and tomato vegetable are prepared by merelyadding the specified amount of boiling water. Then themixture is covered and allowed to simmer for the lengthof time specified on the container. The finished productis similar in appearance and flavor to the same type ofsoup made with raw food items.

Sauces

Sauces add to the appearance and flavor of food, butthey should never be overpowering. Sauces should behandled carefully to avoid contamination andfood-borne illness. Store in a chill space and never holdthem longer than 4 cumulative hours at temperaturesbetween 40°F and 140°F.

5-23

CREAM OR WHITE SAUCE.— Cream or whitesauces are made with butter or margarine, flour, andmilk and have many variations. These sauces must becooked over low heat. They require constant stirring toavoid scorching. The sauce is cooked until it coats theback of the spoon.

Thin and medium white sauces are used to bindingredients together in scalloped meat, fish, egg, andvegetable dishes. Medium white sauce may also beserved over food.

BUTTER SAUCES.— A white sauce with a highpercentage of butter and little or no seasoning other thansalt is considered a butter sauce. This sauce is usedprincipally with green vegetables, such as asparagus andbroccoli, and with fish and shellfish.

OTHER SAUCES.— Sauces served with meat,chicken, seafood, omelets, and spaghetti are preparedaccording to recipes in the AFRS. Also, commerciallyprepared sauce mixes are available. These include basictomato, sweet and sour, cheese, barbecue, taco, andenchilada sauces. Directions for use are found on thecontainers. Some examples of sauces and their uses areas follows:

Sweet, thickened:

Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked hamPineapple . . . . . . . . . . . . . . . . . . . . . . . . . . Baked ham

Unsweetened, thickened:

Hot mustard . . . . . . . . . . . . . . . . . . . . . . HamTomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Veal steaks

Stuffed green peppers

Uncooked, unthickened:

Tartar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. SeafoodSeafood cocktail . . . . . . . . . . . . . . . . Seafood

Cooked, unthickened:

Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . .Beef, porkSpaghetti . . . . . . . . . . . . . . . . . . . . . . . . . . Spaghetti

Gravies

Any gravy served should go with the food it isintended to compliment. The O section of the AFRScontains many recipes to be served with meat andpoultry. Thickened gravies are made by adding flourto the pan drippings left after roasting and browningmeats. This flour mixture forms a roux that is thenadded to stock. The gravy is stirred and simmereduntil the mixture thickens. There are numerous

types of gravies. A good gravy should be as smooth ascream.

CREAM GRAVY.— Cream gravies are madeby adding milk to the roux instead of stock orwater. Cream gravy is usually served withchicken or ham.

NATURAL PAN GRAVY.— Natural pan gravy(au jus) is unthickened gravy that is usually servedwith roast beef. Water or stock is added to the meatdrippings and the gravy is allowed to simmer until hot.

BROWN GRAVY.— Brown gravy is prepared bycooking the flour and fat mixture (roux) until it is brown.Brown gravy is the basic gravy used to make giblet,mushroom, onion, and vegetable gravies. Brown gravymix is a dry mix that requires only the addition of hotwater.

Gravy Preparation

Thickeners, liquids, fats, and seasonings arecombined to form gravies. Certain tips will assist youin preparing and serving gravies.

THICKENERS.— To make smooth gravy, a rouxmust be used for thickening. Flour or other starch willform lumps if added directly to hot liquid. To makebrown gravy, the flour and fat mixture (roux) is cookeduntil it is a rich, brown color. The roux is added to thehot stock and the mixture is simmered until it isthickened. To make cream gravy, the roux is cooked,but not browned. The roux is added to milk or lightstock and cooked until thickened and no taste of thestarch remains.

LIQUIDS.— If a large amount of gravy is prepared,there should be enough stock to ensure a good flavoredgravy. Tomato juice or the liquid saved frommild-flavored cooked or canned vegetables (beans,peas, carrots) can be substituted for part of the water.Reconstituted soup and gravy base can be substitutedfor all or part of the stock. Since salt is an ingredient inthese bases, no additional salt is added until cooking iscompleted. The gravy should then be tasted and saltadded only if necessary.

FATS.— Fat from the pan drippings provides flavor.If there is not enough fat remaining in the pan from themeat to make a sufficient quantity of gravy, meltedshortening can be added.

SEASONINGS.— Seasoning the gravy isimportant. Avoid overseasoning. Add salt and pepperin moderate amounts and taste the gravy duringpreparation to see if more is needed.

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PREPARATION AND SERVICE TIPS.— Iflumps should occur when you are making gravy, strainthe gravy or whip vigorously with a wire whip. If gravyis not to be served immediately, cover the pan and keepit hot; or it may be refrigerated and reheated when readyto use. Gravy should be handled carefully to avoidcontamination and food-borne illness. Store it in a chillspace and never hold gravy longer than 4 cumulativehours at temperatures between 40°F and 140°F.

Dressings

Dressings are usually served as the starch additionof a lunch or dinner meal when the entreé consists of apoultry product such as turkey.

The terms dressing and stuffing are often usedinterchangeably, but they both actually refer to dressing.If the dressing is cooked inside the poultty, it is referredto as stuffing.

Excellent dressings can be prepared that are notcooked inside the birds. Pan-baked dressing requiresmore moisture and is less firm than stuffing, but is easierto prepare and easier to serve. Good dressing is lightand moist, not heavy and pasty.

Poultry stuffed with dressing is not recommendedfor large-scale food operations such as GMs because itincreases cooking time, imposes a larger workload onfoodservice personnel, and it does not improve orenhance the flavor of the meat. Most importantly,stuffing paltry is a sanitation risk and increases thepossibility of food-borne illness.

The AFRS includes the basic bread dressing recipeand its many variations that may be served with eitherchicken or turkey.

CEREALS, PASTA, AND RICE

Cereals, pasta, and rice are all grain products thatare used as the starch portion of a meal.

Cereals

Cereals are foods made from grains of wheat, oats,corn, rice, rye, and barley. Cereals are often referred toas breakfast foods, but are not limited to the breakfastmeal. Cereals can be used in many types of recipes. Thetypes include instant, quick-cooking, and coldready-to-eat cereals.

Instant cereals do not require further cooking. Theyare simply mixed with boiling water before serving.

Quick-cooking cereals require a shorter cookingtime than regular cereals. To prevent quick-cookingcereals from forming lumps, they should be stirredslowly into rapidly boiling water. Quick-cooking farinais mixed with cold water and then added to boiling water.These cereals should be stirred constantly until they boil.After they begin to boil, reduce to a simmer and stir themoccasionally. Overstirring and overcooking will causecereal to be sticky and gummy.

Ready-to-eat cold cereals require no cooking andare served with cold milk and sugar. No added sugar isneeded for the coated or frosted cereals. For variety,sliced peaches, strawberries, prunes, or bananas maybeadded.

Pastas

Pastas (macaroni, spaghetti, vermicelli, andnoodles) are produced from semolina durum wheatflour, farina, or hard wheat flour (other than durumwheat flour) and water. Egg noodles also contain eggs.The mixtures are rolled, shaped, and dried in variousforms. The only difference between vermicelli andspaghetti is that the individual strands of vermicelli arefiner and require less cooking. They may be usedinterchangeably in recipes specifying spaghetti orvermicelli.

Pastas should be added to vigorously boiling, saltedwater and stirred so that they will not stick together orto the bottom of the kettle. A small amount of salad oilis added to the water to help to prevent sticking. Pastasshould be drained as soon as they have finished cooking.If pastas are overcooked, they become soft and gummy.

Rice and Barley

The rice products used in the military feedingprograms are parboiled, long-grain, and medium-grainrice. They need not be washed before cooking. Cookedlong-grain rice should appear light textured and theindividual grains should stand apart. Medium-grain rice,when cooked, will clump together. This type of rice ispreferred in Oriental dishes. Directions for propercooking by steaming, simmering, and baking arecontained in the AFRS. Rice may be served plain, as apotato substitute, combined with other ingredients in amain dish, added to salads, or topped with highlyseasoned sauce. For variety, combine rice with herbs,spices, chopped onions, or nuts. Rice pudding can beserved for dessert.

Barley is a grain used principally as a soupingredient.

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Popcorn

Popcorn is a snack food that usually is served duringperiods of relaxation such as watching movies orplaying board or card games.

Popping popcorn is simple. You will either use apopcorn popper or use a large pot. For either method,just follow the instructions provided by themanufacturer. Salt and butter or margarine should beprovided separately when serving popcorn to complywith today’s fat and cholesterol health standards.

BEVERAGES

Beverages are an important part of Navy meals.The preparation of high-quality beverages requires theskill, technique, and experience of an accomplished MS.The types of hot and cold beverages used in the GMinclude milk, coffee, tea, cocoa, fruit and vegetablesjuices, fruit-flavored drinks, and soft drinks. Goodquality drinking water also should be available.

Milk

Milk is one of the most important and mostfrequently used foods, as well as popular beverage. Itis important to keep in mind that milk, served as abeverage or used in cooking, is a potentially hazardousfood. To ensure safe, high-quality milk, follow thesepractices:

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Know the characteristics and recommended useof each type of milk. (See chapter 4 of NAVSUPP-421.)

Select the proper types of milk to meet yourfoodservice operation’s requirements andstorage capacities.

Handle milk according to safe, sanitaryprocedures.

For more information on milk, consult the NAVSUPP-486, volume I, and the Manual of Naval PreventiveMedicine, chapter 1.

Coffee

The preparation of coffee demands as much detailedattention as does any other part of the meal. Tastes forcoffee vary widely. Some people prefer a weak brewwhile others enjoy a strong one. The AFRS containsdirections for brewing various strengths. Good coffeewill smell fragrant and mellow. The color will be a deep

brown but not black. The taste will not be rancid, oily,or bitter. The strength of the coffee depends on theproportion of water used in relation to coffee grounds.A milder brew results from using either more water orless coffee than normally. Bitterness results frombrewing the coffee too long.

Several suggestions that will help you producebrewed coffee of consistent quality follow:

. Store roasted coffee in an airtight metal containerbecause coffee loses its flavor and aroma rapidly whenexposed to air. Also, it will also absorb odors that lowerits taste quality.

. Use older stocks first. Within 3 days afteropening, vacuum coffee has lost much of its flavor.

l Always measure both the coffee and the water.

. Use fresh coffee at all times, and keep the coffeecovered while it is brewing.

l Never allow coffee to remain in contact withboiling water as the flavor and aroma will boil off.

. Remove the grounds as soon as the coffee ismade. Seepage from the grounds will ruin the flavor ofthe best coffee.

l Brewed coffee should not be held for more than1 hour as it deteriorates in flavor and loses its aroma.

. Most important of all, keep the coffee-makingequipment absolutely clean. Wash the urn with clear,hot water immediately after you have used it, and at theend of the day clean it with hot water and urn cleaner.Rinse thoroughly with clear water. Never use soap orsoap powder

Tea

Normally, two forms of tea are used; bulk tea andtea bags. Instant, powdered tea however, also hasspecial uses in the military services.

The quality of brewed tea depends upon how fastthe boiling water extracts flavor and color from the tealeaves; it is the tannin present in the leaves that gives thetea a bitter taste. Improper temperatures, brewing toolong, and holding tea too long for service will bring outthe bitterness of the extracted tannin.

The proper quantities of both water and tea shouldbe measured carefully. Never guess at the amounts,

HOT TEA.— You will not have any trouble makingexcellent tea if you follow a few simple rules:

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When loose tea (not enclosed in a cloth bag) is

placed in the urn or kettle, the tea should be

strained after it has steeped for 5 minutes.

Tea should be made just before serving.

Do not boil; this brings out the bitter taste.

Schedule preparation so that not more than 15

minutes will elapse between its preparation and

service; hold prepared tea at 175°F to 185°F.

ICED TEA.— The following points should be

observed when preparing tea to be served iced:

. A stronger brew is required for iced tea than for

hot tea because of the diluting action of the ice,

. A tea concentrate may be brewed and chilled,

then diluted before serving.

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Do not add cold water to the concentrate; thismay produce cloudy tea. The concentrate shouldbe poured into the cold water.

The tea may be presweetened by dissolving sugarin the hot concentrate before diluting it with coldwater.

If desired, cut lemons into eighths to serve withtea

Other Drinks

The C (beverage) section of the AFRS containsmany recipes for various fruit drinks and milk drinksthat may be prepared and served with either lunch ordinner. When you prepare fruit drinks such as lemonadeor grapeade, it is important to remember to make thedrink early enough to allow time for thorough chillingin the refrigerator. If ice is used to chill the beverage,adjust the amount of water used.

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CHAPTER 6

MEAT, POULTRY, AND

Meat, poultry, and seafood offer excellentnutritional benefits. Importantly, a large share of basicdaily food allowance (BDFA), or the monetary valuerequired to provide a nutritionally adequate diet for oneperson for 1 day, is spent on meat, poultry, and seafood.

This chapter explains the following topics:

Types of meat procured by the military

Grades of beef, pork, veal, lamb, poultry, andseafood used by the military

Styles of poultry used by the military

Meat thawing methods

Meat cooking methods

Poultry cooking methods

Seafood cooking methods

MEAT

Meat is the flesh of any animal used for food. Theword meat as used in the Navy foodservice means beef,veal, pork, lamb, or rabbit. Meat appears on the Navymenu in some form each day. It is the focal point ofevery meal, dictating what other dishes will be served.Correctly cooked and served meat is the sign of awell-informed and skillful MS.

FORMS OF MEAT

The forms of meat procured by the military arefrozen, fabricated, and canned.

Fabricated meats have been either partially orcompletely boned, trimmed, and portion-cut into slices,steaks, chops, or roasts. Most types of meat procuredby Navy messes are fabricated to some extent.

A completely fabricated meat has all bones removedand is cut into portion-sized steaks or roasts. Forexample, boneless beef is cut from selected wholesalebeef cuts or carcass meat according to specifications ofthe armed forces. The meat is wrapped, packed inshipping containers, and then frozen. Bones, excess fat,gristle, and tendons are removed by the processor.

SEAFOOD

BEEF

Beef comes from cattle and is the most frequentlyused of all meats. There are five categories of beef.

. Steer: male that is castrated when young

. Cow: female that has calved

l Bull: fully developed male

. Heifer: young female that has not born a calf

. Stag: male castrated after maturity

Steers and heifers are most suitable for use in Navymesses; whereas cows, bulls, and stags are older andstringier and may be found in canned products.

A beef chart (fig. 6-1) shows the location and usesof various cuts of beef procured by the military for usein the general mess (GM).

Beef Inspection

All beef and beef products prepared inestablishments operating under Federal Meat InspectionRegulations are branded or labeled as follows: “U.S.inspected and passed by Department of Agriculture”;“U.S. inspected and passed”; U.S. INSP’D & P’SD”;together with the number that identifies theestablishment. These stamps (fig. 6-2) indicate that thebeef and beef products bearing these stamps complywith the inspection regulations of the United StatesDepartment of Agriculture (USDA), and that they arewholesome and have been processed under sanitaryconditions.

Beef delivered under contract to the military withinthe continental United States is not accepted unless eachitem (or the shipping case) bears the inspection stampor USDA label. Each item must also bear a Departmentof Defense stamp that indicates that the item meets allterms of the contract (fig. 6-3).

After it is determined that the animals are free ofdisease and meet sanitary requirements,stamps are placed on the meat carcass.

the USDA

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Grades of Beef

Beef is gradedcommercial, utility,

Figure 6-1.—Cuts in a side of beef.

However, utility grade or better ground beef and beeftenderloins are procured ungraded.

as prime, choice, good, standard, Beef roasts and steaks procured for the Navyand cutter. The military services are choice grade. Choice grade meats are tender,

generally purchase only choice and good grades. juicy, and flavorful. Some beef items such as

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Figure 6-1.—Cuts in a side of beef—Continued.

diced beef may be from choice or good grade meat.

Good grade beef is not quite as tender, juicy, or

flavorful as choice grade, but if the proper preparation

methods are used, an acceptable product is produced.

Good grade beef has less fat marbling than choice orprime grade beef.

Frozen boneless beef products that are procuredinclude the following:

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Figure 6-2.—Department of Agriculture Inspection stamps.

Figure 6-3.—Inspection stamps of Department of Agricultureand Department of Defense.

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Grill steak. . . . . . . . . . . . . . . Average weight: 7 ounces.Rib-eye, loin strip, sirloin

butt.

Sandwich steak. . . . . . .Wafer-thin slices of lean

beef, 2 ounces.

Swiss steak, braising . . . . . .Average weight: 6 ounces.

Oven roast . . . . . . .. . . . . . Approximately 10 pounds.

Knuckle, top round.

l Oven roast,precooked . . . . . . . . . . . . . . . . .Top round. Product is

ready to be sliced andserved. May be heatedon grill or served withhot au jus.

l Pot roast . . . . . . . . . . . . . . . . . . . . . . .Maximum weight: 10pounds.Shoulder clod or chuckroll.

. Beef pattie mix, bulk.. . . . . . Packaged in rectangularor chub with 20 percentsoy pack units. Approx-imately 7-pound package.

. Beef patties with20 percent soy . . . . . . . . . . .Weight. approximately 3

ounces.

. Beef for stewing, diced. . . . . . . . Prepared from selectedbone-in or bonelesswhole beef cuts.

. Rib-eye roll . . . . . . . . . . . . . . . . . .Weight. 8 to 10 pounds.

. Rounds . . . . . . . . . . . . . . . . . . . . . . . . .Prepared from bone-inrounds.Weight 35 to 57 pounds.

. Tenderloin . . . . . . . . . . . . . . . . . . . . Minimum weight: 4pounds.Ready to roast or sliceinto steaks.

Each box of boneless beef is clearly marked to showthe type of meat inside.

Bone-in beef (beef rounds and ribs) should be usedonly as storage space permits. It requires more storagespace than boneless beef. The beef rounds have therump and shank removed. The weight range for roundsis 40 to 64 pounds. The oven-ready weight range of beefribs is 14 to 22 pounds.

PORK

Pork comes from hogs. Pork is USDA inspectedand graded, but grade marks are not indicated on themeat for consumer use. The difference in thetenderness, juiciness, and flavor of the different gradesof pork is not as great as it is in the different grades ofbeef. The flesh of hogs is the lightest in color of allmeats. Young pork is white to grayish pink; pork fromolder animals is darker pink. The flesh should be firm

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and fine grained and should have a good interminglingof fat and lean.

The Navy procures both fresh and cured pork. Thefresh cuts, which may be delivered frozen, are pork butts(Boston), boneless pork hams, bladeless pork loins,boneless pork loins, pork hocks, pork sausage, dicedpork, pork spareribs, country-style ribs, and porktenderloins. Cured products include Canadian-stylebacon, raw and precooked bacon, boneless cookedsmoked ham, smoked pork hocks, and canned ham(pear-shaped, pullman-shaped, and chunks).

As with beef, pork should be handled, cut, prepared,and packaged according to contract specifications. Thecuring processes are applied to the basic pork productssuch as ham, shoulder (picnics), and bacon.

The bladeless loin is that portion of the loin thatremains after the blade bone and related cartilages andthe overlying flesh have been removed. The boned porkloin is the regular cut loin that has been trimmed andboned, cut in half, and the two halves placed togetherand tied to form a symmetrical roast. If desired, porkchops may be cut from the boneless pork loin.

Boneless slices consist of 5 ounces of boneless loin.Pork tenderloin is a muscle that has been removed fromthe loin section of pork sides. Spareribs are the bonybut flavorful rib section. Country-style ribs areprepared from the backbone. Frozen pork sausage isavailable in links, bulk and pattie styles. All porksausage products are very perishable and have a shortshelf life of 2 to 3 months. Fresh pork hocks and pigs’feet are available for use. Pigs’ feet may be served withcooked greens or as an entrée. Fresh pork hocks areuncured and generally served with sauerkraut.

Bacon is served more frequently than any otherpork product. Frozen raw or canned and frozenprecooked items are available. Precooked frozen andcanned bacon require only heating to a servingtemperature. They save space and reduce waste.Although initially more expensive, each pound ofprecooked bacon is equivalent to 2 1/2 pounds of rawbacon.

Smoked pork hocks may be cooked and served as amain course or used to season cooked greens.

Hams procured by the Navy may be fresh, frozen,canned, smoked boneless, or whole hams. All hams areskinned. Fresh pork hams are frozen and also boneless.They range in weight from 8 to 14 pounds. Cannedhams are pasteurized and may be used without furtherheating, but heating and glazing improve the flavor.

They should be stored and kept under refrigeration at alltimes.

Canned hams have a high yield, are easy to prepare,and are economical if they are sliced properly.Improperly sliced ham will not only produce unevenportions that are unattractive but will produce morewaste and will increase the overall cost. The followingslicing technique is recommended to obtain themaximum number of usable slices from either whole ortamed ham after it is baked or as it comes from the can.

1.

2.

VEAL

Divide the whole ham into three sections. Cutthe upper third section straight across the buttend and cut the remaining portion into two evenpieces lengthwise.

Cut the slices lengthwise with the grain, acrossthe butt section. Cut the other sections acrossthe grain as shown in figure 6-4.

Veal/calf is immature beef or calves less than 1 yearold. Good veal/calf has a light grayish pink color andhas a firm, smooth appearance. The types of veal/calfprocured are boneless roasts (5 1/2 to 7 pounds), groundveal, and breaded veal steaks. Breaded veal steaks, 5 to6 ounces, are produced from veal using a flake-cutmethod. The product is ready to cook. Deepfat fry, addcheese and tomato sauce, and heat until hot in ovens.Veal steaks should be cooked frozen to ensure a moist,tender product.

LAMB

Official USDA grades for lamb are prime, choice,good, utility, and cull. These grades are based onconformation (shape of the cut) and quality. Themilitary services procure only prime and choice.

Figure 6-4.—Slicing boneless ham.

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High-quality lamb has a smooth covering of clear, white,brittle fat over most of the exterior. The lean portion ispinkish red in color, fine in texture, and velvety inappearance. GMs use only boneless leg roast.

RABBIT

Like other lean meats such as poultry and fish, rabbitis also a good source of high-quality protein. Themilitary procures ready-to-cook, cutup frozen rabbit.The usual method of preparation is frying.

OTHER MEAT ITEMS

Other meat items that are used in the GM are asfollows:

. Beef liver is available in portion-cut 4-ounceslices.

. Corned beef is a frozen product commerciallyprepared by pickling boneless brisket, rump, or otherselected beef cuts in a salt solution (brine). Also, it maybe used for such entrées as corned beef and cabbage orfor sandwiches.

. Dried beef is a frozen product commerciallyprepared from beef rounds cured with sugar and salt,dried, and sliced paper thin. It is normally used forcreamed chipped beef on toast.

. Sausage is finely or coarsely chopped meat(pork, beef, or combination of beef and pork), seasonedwith spices and herbs, that is stuffed into edible casings.Depending on the type of sausage, it may be cooked oruncooked. Check the label for cooking instructions.Types of sausages available include the following:

Pork sausage is uncooked and available in 1- to6-pound rolls and in 3-ounce patties.

Breakfast sausage (beef and pork) is a precooked,link-style sausage; no preparation is needed exceptheating.

Breakfast sausage, all beef, is an uncooked,link-style sausage.

Specialty sausages can be served as a sandwich oran entrée. The following varieties are available:

Bockwurst and bratwurst are prepared from pork orbeef or a combination. They are seasoned withspices and herbs and require cooking.

Knockwurst is a highly seasoned sausage preparedfrom beef. It requires cooking.

Italian sausage is available either mild (sweet) orhot. It is prepared from pork and requires cooking.

Pepperoni is a precooked, highly seasoned beefsausage. It is available whole or diced.

Polish sausage is a highly seasoned, thick, longsmoked pork, or pork and beef sausage that iscooked. It is also know as kielbasa. It requiresheating.

. Other types of specialty meats include thefollowing:

Pastrami is precooked. It is commercially producedby curing and smoking beef with spices. Pastramiis usually served as hot slices in sandwiches.

Chitterlings are small pork intestines. They areavailable frozen or canned (raw or precooked).

Pigs’ feet are the front feet of a pig. The product israw and requires cooking.

Cold cuts, including pressed ham, pickle andpimento loaf, turkey roll, bologna, salami, luncheonmeat, thuringer, and liver sausage, once thawed, aresliced and served for sandwiches or cold-cutplatters. Bologna, salami, and luncheon meat maybe grilled and served as breakfast meats.

Frankfurters, popularly called hot dogs or wieners,are similar to sausage products, but are alwaysprecooked. Only heating is required before serving.After heating, they may be served in a sandwich roll(hot dog) or as an entrée; for example, frankfurtersand baked beans. There are two sizes: regular (10links per pound) and one-fourth pound.

Scrapple is available frozen. It is made fromcornmeal, pork scraps, and seasonings. To prepare,thaw, slice and fry. Check the label directions.Scrapple is usually served at breakfast.

GENERAL PREPARATION ANDCOOKING METHODS

Most of the meat procured for use in Navy messesis frozen. Handling procedures, before and aftercooking, are extremely important in regard to sanitationas well as to economy and palatability. Meat is apotentially hazardous food. Frozen meat, improperlythawed, can become contaminated with bacteriaUncovered meat surfaces are a perfect area for bacterialgrowth; therefore, long exposure of the moist surface toair should be avoided. Improper thawing also causes an

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unnecessary loss of nutrients and meat juices, resultingin a decreased quality of meat.

THAWING METHODS

Frozen meat may be thawed in several ways. Thepreferred method is slow thawing because there is lessdrip loss in the meat. Meat thawed slowly yields ajuicier and more palatable cooked product. On smallships with limited chill space, or whenever time islimited between meat issue and mealtime, slow thawingis not practical. The Bureau of Medicine and Surgery(BUMED) has approved the use of alternate methodsthat are recommended for such circumstances.

Once meat has been defrosted or thawed, it shouldbe used as soon as possible and not refrozen. Breakoutsshould not exceed the amount to be served.

Preferred Thawing Method

Break out the quantity of meat required. Remove itfrom the shipping container, but leave the meat insidethe wrappings. Thaw slowly at temperatures between36°F and 38°F until almost completely thawed. Thethawing period will vary according to the followingconditions:

l Size of the meat cut (the larger the size, the longerthe time required).

. Bone-in or boneless state. Bone-in meat takesless time to thaw.

l Air temperature and circulation in chill space.Moving air accelerates thawing.

l Quantity of meat being thawed in a given area.A large amount will lower the temperature of the roomand decrease the thawing action. Spread the cuts out.Do not stack them. It is almost impossible to predict theexact time required to thaw meat unless there is aperfectly controlled set of circumstances. Frozenwholesale beef cuts and frozen boneless beef mayrequire up to 48 hours to thaw at temperatures of 36°Fto 38°F. Cuts from pork, veal, and lamb will probablythaw in about 24 hours under refrigerator temperatures.

Alternate Thawing Methods

If it should become necessary to thaw the frozenmeat quickly, one of two methods is used. When it isnecessary to use either alternate thawing methoddiscussed next, the medical department representative(MDR) must be notified.

1. Thaw in the original sealed wrapper or containerat room temperature (not to exceed 80°F) for severalhours. This procedure is to be used only by small shipswhen the use of chill box reach-in refrigerators is notavailable.

2. Thaw in the original unopened container at 50°For lower in the meat preparation room. This procedureis approved for larger ships that do not have thaw boxesor when the use of chill box reach-in refrigerators is notavailable.

In each alternate method, the container acts as arefrigerator and allows the meat to thaw from the outsidetoward the center of the package. The outside piecesremain sufficiently cold to prevent spoilage while thecenter is thawing.

Proper precautions should be taken to make surepotentially hazardous foods are not allowed to remainat room temperature once thawed.

COOKING FROZEN AND THAWEDMEATS

Most cuts of meats should be thawed or temperedbefore they are cooked. Bulk ground beef, diced meat,and Swiss steak should be completely thawed beforethey are cooked.

Thawed meats and meats cooked while frozen areprepared exactly as chilled meats. The principle ofusing lower temperatures cooking is equally applicableto all meats.

Frozen Roasts

If cooked in the frozen state, roasts will requireapproximately one-third to one-half additional cookingtime. Seasoning should be delayed until the outside issomewhat thawed and the surface is sufficiently moistto retain salt, pepper, and flour. The insertion of the meatthermometer can be delayed until the roasts are partiallythawed.

Ground Meats, Diced Meats, and Swiss Steak

Ground meats, diced meats, and Swiss steak mustbe completely thawed before cooking. Beef pattie mixused for meatballs, meat patties, and meat loaf requiresmixing with other ingredients and shaping beforecooking. Since diced meats used in stews or otherrecipes often are dredged in flour and seasonings beforebrowning, they must be thawed. Swiss steak alsorequires thawing before cooking.

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Preformed beef patties with soy, 100 percenthamburger patties, grill steak pork chops, and beefpatties require tempering before cooking.

To temper meat, remove from freezer and placeunder refrigeration for a period of time sufficient to helpease separation and handling of the frozen product.Internal temperature of the food should beapproximately 26°F to 28°F. The additional timerequired to cook meats completely done while frozenties up the cook’s time, as well as grill space. Grill steakshould never be completely thawed before grilling.Once thawed, the steaks will be dry and tough. Somestyles may also fall apart.

Liver should be partially thawed to ensure a moistand palatable product and to provide slices that areuniform and attractive in appearance. If liver appearsgreenish after grilling, it is not spoiled.

The method used to cook meat is determined by thekind of meat and the tenderness of the cut. Tender cutsrequire a dry heat method. However, tough cuts requiremoist heat and long, slow cooking.

MOIST HEAT COOKING METHODS

Moist heat refers to cooking with added liquid orsteam. Moist heat methods include braising, simmering,and stewing. These methods are used to cook less tendercuts of meat.

Stewing and Simmering

One method of moist heat cooking is stewing. It isthe method used in preparing the least tender cuts ofmeat. Small pieces of meat cooked in water are said tobe stewed; large pieces are said to be simmered. In eachcase, the meat is covered with water andsimmered—kept just below the boiling temperature. Itis never boiled. Boiling the meat for the length of timerequired to tenderize it will dissolve the connectivetissue completely and the meat will fall apart andbecome stringy and dry.

Vegetables may or may not be added to the stew. Ifthey are added, they should be cooked to the “justtender” point and should still retain their color, shape,and flavor after they are cooked. The gravy should belight and smooth and have the same flavor as the meat.The meat is dredged in seasoned flour and browned ina small amount of fat. Stews are made in asteam-jacketed kettle that has a hinged lid. The stewshould be held at the simmering temperature until themeat is done, usually about 2 hours. Meat cooked in

liquid is tender and juicy and holds its shape whensliced. Usually the steam-jacketed kettle is used so thatthe meat can be completely submerged in the liquid atall times.

Braising

Braising is used to prepare tough cuts of meat.Check the Armed Forces Recipe Service (AFRS) forthose cuts of meat that should be braised.

To braise, meat is browned in a small amount ofadded fat, then covered and cooked slowly in the juicesfrom the meat or in a small amount of liquid that isadded. The liquid may be water, stock, vegetable juices,thin sauces, or a combination of these liquids. Justenough liquid to start the natural juices in the meatshould be used. Only a small amount of liquid shouldbe added at a time as the color and appearance of boththe meat and gravy are better if the liquid is kept to aminimum. Pot roast and Swiss steak are cooked usingthis method of moist heat cooking. Flavor is improvedby dredging the pieces of meat in seasoned flour, thenbrowning them in a small amount of fat, or bymarinating the meat in a well-seasoned mixture ofvinegar, vegetables, and spices (such as sauerbraten).Browning the meat develops flavor and aroma, and arich brown color is typical of well-prepared braiseddishes.

After the meat has been browned, the temperatureis reduced, and cooking is continued at a lowtemperature so that the liquid will not boil. Braisingmay be done in the oven, on top of the range in a deeppot or in the steam-jacketed kettle. Whichever methodis used, the container should be tightly covered. The aimof braising is to produce a piece of meat that is evenlybrowned on the exterior, tender, juicy, and evenlycooked throughout, with no stringiness. Meat cuts thatare braised are always cooked to the well-done stage.

The term boiled that is applied to such dishes asNew England boiled dinner is actually in conflict withgood meat cookery principles. Boiling meats for longperiods dissolves the connective tissue, causing the meatto separate. The meat becomes dry, stringy, and tough,making it impossible to carve uniform, thin slices fromlarge cuts.

Frying

Meat may be fried in deep fat, in an oven bypanfrying, or in a pan with a small amount of fat bysautéeing.

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PANFRYING.— Sautéing or shallow panfrying isdone on the range or griddle in a pan with just enoughfat to keep the meat from sticking. This method ofcooking is sometimes more economical and less workwhen a small amount of food is to be fried

The fat should be heated to the proper temperaturebefore the meat is placed into it; otherwise, the meat willabsorb too much of the fat and will be unappetizing. Thecorrect temperatures are indicated on the recipe cards.

Liver, any tender meats (such as grill steaks), andmeat mixtures that are breaded or floured may be friedwith good results.

DEEP-FAT FRYING.— Deep-fat frying is done bycompletely immersing the meat in heated deep fat andallowing it to remain in the fat until it is done.

Meat that is to be deep fried should be breaded toprevent an excessive loss of moisture. It is alsoimportant to have the fat at the proper temperature. If itis too hot, the exterior of the meat will brownexcessively before the interior has had time to cook. Ifit is too cool, the meat will absorb too much fat and begreasy. A deep-fat thermometer is the only accurate wayto determine the temperature of the fat.

For best results, the pieces to be fried should be ofuniform size, and the basket should not be overloaded.Just enough pieces should be placed in the basket tocompletely cover the bottom of the fry basket. Thismethod permits the hot fat to completely surround themeat and ensures thorough cooking. When the basketis overloaded, the fat is cooled excessively, and the hotfat cannot circulate freely.

Fry only one kind of meat or food item at a time.Fry the meat as quickly as possible and only as needed(practice batch cookery). Drain to remove excess fatafter cooking, then salt or season. Never salt or seasonfood directly over the fryer.

OVEN FRYING.— Oven frying is similar tobaking or roasting except fat is added. Food may beoven fried with or without breading.

DRY HEAT COOKING METHODS

Dry heat refers to cooking meat uncovered withoutadding moisture. Dry heat methods include roasting,baking, broiling, and grilling. These methods are usedfor tender cuts of meat that have little connective tissue.

Grilling

Grill steaks, beef patties with soy, ham slices, bacon,liver, and pork sausage are suitable for grilling. Ingrilling, the meat is placed directly on the ungreasedgriddle. The heat is transmitted to the meat from the hotmetal of the griddle. A moderate temperature ismaintained that prevents the meat from overbrowning.Enough fat cooks out to keep the meat from sticking.Excess fat should be removed as it collects to preventthe meat from frying. Tongs or a food turner should beused to turn the meat. Do not use a fork to turn the meatbecause puncturing the meat with the tines of a forkallows the juices to escape. If the juices escape the meatbecomes dry and coarse. Check the AFRS for cuts ofbeef, lamb, and pork that may be grilled.

Pork requires thorough cooking to bring out its fullflavor. Braised pork chops are more desirable from thestandpoint of aroma, texture, tenderness, and flavor ofthe lean meat. If pork chops and pork steaks are grilled,they require additional cooking in the oven to ensurecomplete doneness. Veal is usually not grilled becauseit is a lean meat and has an abundance of connectivetissue that requires long, slow cooking.

Grilled meat is usually turned only once. Theseasoning is applied to the cooked side just after it isturned.

Broiling

Broiling is cooking by dry heat. Conventional andcontinuous broilers are available in some Navy GMs.For cooking times and temperatures, check themanufacturer’s directions for cooking meats. Steaksand hamburgers are generally cooked using broilers.Where broilers are not available, grills are used

Roasting and Baking

The word roasting describes the cooking of meatby dry heat in an oven. Any tender cut of beef, pork, orlamb may be roasted. Baking is the preparation methodused in roasting ham, meat loaf, fish, and some chickenrecipes.

Roasting pans should be of a heavy material withlow sides that allow meat to be cooked by hot air freelycirculating over and around the meat. Open pan roastingwill brown roasts evenly. Do not crowd roasts. Seasonmeat as directed on the AFRS recipes. If racks areavailable, place roasts on racks to allow juices and fat todrain from roasts as they are cooked.

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The following rules pertaining to roasting apply tobeef, veal, pork, and lamb. Included with each rule isthe “why.”

l Use a moderately low oven temperature (325°F)so the roast will be uniformly done throughout, thecooking losses will be moderate, the meat will be morepalatable, and the roast will be plump and full. Hightemperatures cause excessive shrinkage, unevencooking, and decreased juiciness and tenderness.

. Do not sear meat before roasting. Searingtoughens the outer layer of meat, increases cookinglosses, causes a loss of fat, and contributes to excessiveshrinkage.

. Place roast fat side up on the pan. This eliminatesbasting; as the meat cooks, it will baste itself with themelting fat.

. Add salt to the roast before or after it is cooked.Salt penetrates less than half an inch below the surfaceand any salt added before the roast is cooked adds flavorto the drippings.

. Unless specified in the AFRS recipe, never covera roast. If the roasting pan is covered, the moistureescaping from the meat will surround it and the meatwill be cooked by moist heat.

. Do not add water. Roasts cooked without waterare juicier and more flavorful. The only reason foradding water would be to keep the drippings frombecoming too brown. This will not happen, however,when low oven temperatures are used.

. Do not flour the roast. Drippings from a flouredroast may be a more attractive brown, but the sameresults can be obtained by browning flour in thedrippings when you make the gravy.

. Use a meat thermometer to tell when the roast isdone. The meat thermometer is the only accuratemeasure of doneness. The length of cooking timedepends on the temperature of the oven, the weight andshape of the roast, and the kind of meat. A dial-type meatthermometer is shown in figure 6-5.

The thermometer should be inserted into the centerof the main muscle (the thickest part of the meat) so thatthe tip of the thermometer does not touch the bone,gristle, or the fat. As the heat from the oven penetratesthe meat, the internal temperature at the center of theroast gradually rises and this rise is registered on thethermometer. When the thermometer registers the

Figure 6-5.—Dial-type roast meat thermometer.

desired temperature for that particular kind of meat, theroast is ready to be removed from the oven.

. Boneless meat will require a somewhat longer

cooking period than meat with bones. A smaller roastrequires more minutes per pound than a larger one.Follow the AFRS recipe that specifies the type of meat

required and the proper cooking temperature.

Cooking time is only a guide to meat doneness.

Roasts will continue to cook slightly after being

removed from the oven. Cooking time depends

principally upon the size and cut of the meat, the degree

of doneness desired or required, and the cookingtemperature. The temperatures at which meats arecooked also determine cooking times. Maintaining

even temperatures aids in predicting cooking periods.

For information on convection oven cooking, check the

AFRS guidelines, specific recipes, and manufacturer’s

directions for meat cookery.

POULTRY

Poultry is a menu favorite. Chicken, duck, RockCornish hen, and turkey are the main poultry items used

in Navy messes.

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TYPES

Various styles of chicken, duck and turkey areavailable for use in Navy messes.

All poultry is inspected to make sure it is free fromdisease and is slaughtered, dressed, and processed in aclean manner. Canned, boned chicken and turkey arealso inspected for wholesomeness.

Poultry may also be graded as to quality. Gradingis done according to overall appearance, meatiness,amount of fat, and the presence or absence of defects(torn skin, discoloration, bruises, and so forth). USDAgrades A, B, and C are used to indicate poultry that hasbeen officially graded. Grades B and C are not asattractive as grade A but are still wholesome. They mayhave defects and faulty conformation and be lacking inmeat content and fat cover. Examples of grade stampsare shown in figure 6-6.

Chicken

Frozen broiler-fryer chickens weighing 3 to 3 1/2pounds are procured in several styles:

Whole

Cutup

Figure 6-6.—Inspection and grade stamps for poultry.

. Quartered

. Breasts

. Legs

l Thighs

l Frozen Rock Cornish hens are young chickensweighing 20 to 25 ounces that have been produced bycrossbreeding the Cornish chicken with other chickenspecies. They require only thawing and splitting in halfand washing under cold water before cooking.

. Canned, boned chicken offers space and weightsavings. It needs no refrigeration and is usually stockedwhen freezer space is limited. Canned chicken may beused in recipes requiring diced chicken, such as chowmein, tetrazinni, baked chicken with noodles, andchicken salad.

. Frozen chicken, breaded, precooked, drumsticksand thighs and/or breast halves, is available forreheating either in the oven or in the deep-fat fryer. Theproduct can be reheated quickly and used as an entréeitem or on the speedline.

. Frozen, chicken fillet, breaded, precooked, alsocan be reheated quickly and used for sandwiches or asan entrée item.

. Frozen, chicken fillet, unbreaded, precooked,also can be reheated quickly and used for sandwiches oras an entrée item.

l Frozen chicken fillet nuggets, breaded,precooked, can be reheated quickly and used as anentrée item or on the speedline.

Turkey

Turkey for Navy messes is procured in the followingstyles:

. Frozen, whole turkeys vary widely in weight.Hen turkeys have a minimum weight of 12 pounds; tomturkeys weigh 16 to 24 pounds. Self-basting and regularwhole turkeys are procured. An 8- to 12-pound wholeturkey is available for use aboard submarines.

. Frozen, boneless, raw turkey rolls weigh 9 to 12pounds and contain the same proportion of light anddark meat as whole turkey. Raw turkey rolls requirecooking.

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. Frozen chicken and turkey giblets are availablefor preparation of giblet gravy. Thaw and use accordingto AFRS directions.

Duck

Frozen, whole roaster ducks weigh 3 to 5 poundsand require only thawing and washing before cooking.

PREPARATION AND COOKING OFPOULTRY

Poultry should be handled with strict sanitarymeasures during both cooking and preparation.

Preparation

Thaw frozen chicken, Rock Cornish hen, turkey,and duck before cooking. All poultry must be thawedat chill temperatures (36°F to 38°F). Never thaw inwater.

Thawed poultry should never be refrozen.Refreezing lowers quality and promotes bacterialgrowth.

Use thawed poultry as soon as possible. Do not holdin refrigeration more than 24 hours. Longer holdinglowers quality and risks spoilage.

Whole turkeys, Rock Cornish hens, ducks, andchickens are wrapped in plastic bags. Remove wholepoultry from the shipping containers, but leave in theplastic bag. To speed thawing, spread them out so thatair can circulate. Cutup or quartered chickens should bethawed in the intermediate carton. If this carton has anoverwrapping, remove it.

Turkeys weighing more than 16 pounds require 3 to4 days to thaw, at 36°F to 38°F. Turkeys weighing under16 pounds require 2 to 3 days. Whole chickens andducks require 18 to 24 hours and Rock Cornish hensneed 12 to 18 hours.

Clean all poultry after thawing by removing anyspongy, red lung tissue inside the back, loosemembranes, pinfeathers, and skin defects. Wash poultryinside and out under cold, running water and drain.Refrigerate until needed.

NOTE: All cutting boards used for preparingpoultry must be thoroughly sanitized after each use.

Cooking

Procedures for cooking whole turkeys, RockCornish hens, chickens, and ducks are described in theAFRS. Poultry maybe cooked using either moist or dryheat. These methods and their variations are explainedas follows.

DRY HEAT METHODS.— Care should be takento prevent the poultry skin from becoming too hard anddry while it is roasting. To prevent dryness, rub the skinof the chicken or turkey with salad oil or shortening.This is not necessary for duck because of its high fatcontent. If self-basting turkey is supplied, follow thepackage instructions for cooking. Place the poultry inan open pan, breast side up, on a V-shaped rack ifavailable. A low oven temperature (350°F) should beused for chicken and Rock Cornish hen. Duck andturkey are cooked at 325°F.

If the bird starts browning too soon, aluminum foilmay be placed over it to prevent overbrowning. Theformation of a hard, dry crust can be prevented byoccasionally basting the bird with pan drippings duringroasting.

The Navy procures boneless, frozen, cooked, anduncooked turkey rolls. These rolls consist of light anddark meat. The instructions for preparing each type areincluded with the specific turkey roll and recipes in theAFRS. The boneless turkey roll is equal in quality andflavor to whole turkey, and it is easier and faster toprepare. It also permits accurate portion control, savesstorage space, and eliminates waste. However, roastwhole turkeys are often prepared for special meals.

As turkey is larger than most other poultry, it is moredifficult to cook to the well-done stage withoutoverdoing it. Care should be taken to cook it no longerthan necessary; overcooking will result in the loss ofjuices and stringy, dry meat. The use of a meatthermometer inserted in the thickest part of the thighmuscle will give the internal temperature of the turkey.When the thermometer registers an internal temperatureof 180°F to 185°F, the turkey has reached the requiredstage of doneness. The AFRS contains a timetable forroasting unstuffed turkeys.

MOIST HEAT METHODS.— In moist heatmethods, the water should simmer rather than boil toavoid the toughening effect of high temperature on thefibers. Depending upon the cooking method used,temperatures will vary, but slow to moderatetemperatures should be used at all times to developmaximum flavor, tenderness, color, and juiciness.

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Intense heat will harden and toughen the protein, shrinkthe muscles, and dry out the juices, thus producing a lesspalatable product. All poultry should be cooked to thewell-done stage. Follow the AFRS directions forpreparation.

Panfrying.— To panfry poultry, wipe the pieces dry,season them with salt and pepper, and roll them in flour.If a heavier coating (crust) is desired, dip the pieces inbatter or a milk and egg mixture and roll them in softbread crumbs before they are fried. Put approximatelyone-half inch of frying fat in a heavy frying pan andpreheat to a temperature of 360°F to 365°F. Add thepieces of poultry to the hot pan. Turn the piecesfiequently. Use tongs or two spoons to turn the pieces.Do not use a fork because puncturing the meat with thetines of the fork allows the juices to escape. Cook untilwell-done.

Oven Frying.— Dip the pieces of poultry in flour,milk and egg mixture, then into crumbs. Place poultryin a shallow pan. Pour the fat over the pieces to ensurean even coating. Cook in the oven.

Deep-Fat Frying.— To deep-fat fry poultry, wipethe pieces dry, season them with salt and pepper, and rollthem in flour. If a heavier coating (crust) is desired, dipthe pieces in batter or a milk and egg mixture and rollthem in soft bread crumbs before they are fried. Placeenough fat in the pan to completely cover the pieces ofpoultry. Preheat the fat to 325°F, then carefully lowerthe pieces into the fat. Do not crowd. The chicken maybe cooked until done, or it may be browned in deep fatand placed in the oven to complete the cooking. Alwaysallow the fat to regain the proper temperature beforereloading the fryer.

The giblets (gizzard, heart, and liver) need nopreparation other than ordinary washing in cold waterbefore cooking. One precaution-the liver should beinspected closely to detect any sign of bilecontamination. The bile sack is often broken during itsremoval from the liver. Bile damage is easilyrecognizable by a greenish brown or yellow color on theliver. Any liver indicating bile damage is unfit to eat andmust be discarded.

After washing the giblets in cold water, you shouldplace them in just enough cold salted water to cover,bring to a boil, then reduce the heat and simmerapproximately 1 hour or until they are tender. (Liverscook much faster than gizzards and should be cookedseparately.) Save the stock and chop the giblets (do notgrind) for use in the gravy or dressing. Refrigerate themuntil they are ready to use.

MEAT CARVING

For special occasions such as holidays, handcarving hams or roast meats on the serving line ispreferred to slicing by machine in the galley.

Rules for Carving Meat

Meats carve more easily if allowed to set (cool offafter cooking). The AFRS recipes specify a 20-minuteperiod. The following rules for carving meat should beused:

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Always use clean, sanitized equipment.

Use the proper knives for the job.

Keep the knives sharp.

Use a meat fork.

Always cut across the grain of the meat and awayfrom the body.

Arrange meat portions in a serving pan so thatyou can easily remove slices without breakingthem.

You should be able to carve meat portions of equalsize. Meat, fish, and poultry recipes indicate the size ofthe serving portions.

Carving Roast Turkey

Roast whole turkey is usually carved in the galley.Let the turkey stand for about 30 minutes after it isremoved from the oven before carving. This will allowthe juices to be absorbed, the flesh to become firm, andthe turkey can then be sliced with greater ease andefficiency. The carving techniques described as followsare the procedures that should be followed for carvingturkey in the galley and will provide generous, accurateportions.

1. Use a sharp, long-bladed knife. Place the legsto your right if you are right-handed, to the left if youare left-handed.

2. Remove the leg by holding the drumstick firmlywith the thumb and forefinger. Cut through the skin bydrawing the knife back and forth and sever the joint.Press the leg away from the body with the flat side ofthe knife. Cut the remaining skin on the back. Removethe oyster (choice dark meat in spoon-shaped bone onback) with the leg.

3. Disjoint the drumstick and the thigh byholding the leg at a right angle to the board. Cut

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through the meat to the bone; then, hold the thighwith the knife and press down with the otherhand until the joint snaps.

4. Slice the leg meat by holding the drumstickat a right angle to the board, cutting down; turn theleg to get uniform slices. To slice the thigh,straddle the bone with a fork and cut intolengthwise strips.

5. Remove the wing by placing the knife at aright angle to the breast, about 1 1/2 inches abovethe wing, and cut straight through the skin and thewing joint.

6. To remove the breast from the back, insertthe knife along the top and cut slowly, guide theknife along the curve of the rib section. Removethe breast in one piece. Place the breast on theslicing board and slice pieces one-fourth inchthick. You may slice the breast meat directlyfrom the bird. Hold the bird with a fork strad-dling the breastbone or insert the fork in the ribsopposite the side being carved. Start the firstslice just above the place where the wing wasremoved and with the knife parallel to the breast;use a sawing motion and cut the slices about one-fourth inch thick.

7. Arrange the sliced turkey in shallow pans;fill one-half of the pan with white meat and theother half with dark meat. Cover the pan to keepthe meat moist and appetizing. A small amount ofbroth may be added, if desired.

8. Place the sliced turkey in the steam tableinserts. Do not permit the steam table temperatureto go above 200°F as the meat will become dry andcontinue cooking.

9. To complete the trimming of the bird, cut allremnants off the carcass. This meat can be used forsandwiches, soups, or creamed dishes.

There are two advantages to this method of carving.It ensures portion control and makes it possible to useall meat on the carcass and avoid waste.

On special occasions roasted whole turkey maybe carved on the serving line. This allowseveryone to see and share in the festivity that aholiday bird symbolizes.

Be sure to store all unused portions of the birdproperly. Place the sliced meat on a tray and coverit loosely with waxed paper before it is placed inthe refrigerator. Place trimmings and other edible

parts in the refrigerator if they are not to be usedimmediately.

Carving Boneless Turkey Roll

Boneless turkey roll may be roasted in thefrozen state. If cooked while frozen, allow 1 to 2hours additional cooking time. If the turkey startsto become too brown, place a piece of foil looselyover the bird for the last hour of cooking. After theturkey is roasted, let it stand for at least 30 minutes,preferably 1 hour, before it is served, so that thejuices can be absorbed and the turkey can be slicedmore easily and effectively.

If feasible, machine slicing of boneless turkeyis preferable to hand slicing. However, regardlessof what method is used, the following slicingprocedures are recommended:

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Remove the netting and skin.

Cut in slices about one-fourth inch thick.

Place the slices in a shallow insert pan and coverwith aluminum foil.

Deboning Meat and Poultry

The current availability of frozen boneless meathas practically eliminated the need for foodserviceoperations to do in-house butchering or deboning ofmeat. This has increased the capacity of totalavailable storage area.

SEAFOOD

Like meat and poultry, seafood products areexcellent protein foods and an excellent source ofminerals and vitamins.

There are more than 200 species of fish andshellfish sold in the United States. If you arelooking for variety, they give you more choice thanany other food group. You can buy fish andshellfish fresh, frozen, and canned.

TYPES

The types of seafood procured by the Navy foruse in the GM are listed next (fig. 6-7). Theseitems are prepared and handled under contractspecifications to ensure top quality. Whenrequesting these items from a supply activity, youshould clearly identify them by national stocknumber and description.

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Figure 6-7.—Fish and shellfish authorized for GM.

Seasonally and locally available fresh and frozen menu and you should be able to distinguish the goodfish items are authorized for all GMs through the products from bad.

Department of Defense subsistence offices.

Seafood is highly susceptible to spoilage, and Fin Fish

receipts from either Navy or commercial sources shouldbe carefully checked for quality. Refrozen seafood Fish is an excellent source of protein, minerals, andshould not be accepted; it will usually have soft, flabby vitamins. Fin fish (vertebrates) have backbones andflesh, a sour odor, and may show discoloration. fins. Examples include salmon, catfish, cod, flounder,Occasionally, you may have to use fresh fish on your haddock, perch, pollack, rockfish, trout, and whiting.

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All fresh fish will spoil rapidly if mishandled. Most GMs purchase fish in the form that it will be

Keep under refrigeration and use within 3 days of prepared. Fresh fish may be purchased in a variety of

receipt. Keep frozen fish at 0°F or below. Thaw fish cuts or forms as illustrated and described in figure 6-8.

at 36°F—never in water. Handle thawed fish When you are buying fresh fish locally, you shouldcarefully to prevent breakage. Never refreeze fish check for quality and freshness. Fresh fish should haveonce thawed. the following characteristics:

Figure 6-8.—Market forms of fish.

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Figure 6-8.—Market forms of fish—Continued.

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Eyes—bright, clear, and full

Gills-reddish pink and free from slime

Scales-adhering tightly to the skin, brightcolored with characteristic sheen

Flesh-firm and elastic, springing back whenpressed, not separating from the bones

Odor-fresh, free from objectionable odors

Fresh fillets, steaks, and chunks should also have amild, fresh odor, and the flesh should have a fresh-cutappearance without any traces of browning or drying.

Frozen fish compares favorably in appearance,flavor, and food value with fresh fish and may be usedinterchangeably. Frozen fish should be delivered stillfrozen and should remain frozen until just before it iscooked.

Frozen fish fillets and steaks should be thawedgradually under refrigeration and used as soon aspossible thereafter. The ideal temperature range for thethawing period is 36°F to 38°F. During the thawingperiod, the fish should be kept in the box just as it wasreceived from the supplier. The box furnishes insulationthat permits all the fish to thaw uniformly. If notproperly protected fish is thawed at temperatures thatare too high, the surface may begin to spoil before theinside is completely thawed. Frozen, breaded seafoodproducts should not be thawed before they are cooked.In general, a few helpful rules include the following:

* The amount of fish thawed should not exceed theamount to be served.

. Fish should be thawed just before it is used; itshould not be refrozen.

. Seafood products should not be thawed undercold running water.

Shellfish

Shellfish have a partial or complete shell covering.There are two classes of shellfish. Crustaceans havesemihard to hard shells over the back and claws and softshells under the body. Shrimp and lobster are examples.Mollusks have two very hard shells of the same size,which are tightly closed when the mollusk is fresh. Sortand discard any open shells before cooking. Clams,oysters, and scallops are examples.

The chief varieties of shellfish available from Navyor commercial sources for use in the GM include clams,crabs, lobsters, crawfish, oysters, scallops, and shrimp.

CLAMS.— Clams are procured as either frozen orcanned minced. They are shucked and packed in naturaljuices. Clams are available as either frozen regular orindividually quick frozen (IQF). They should not bethawed until they are to be used. IQF clams are easierto handle since only the amount needed is removed fromthe container. Once removed, they should not berefrozen, but they should be drained and used inchowder. Canned clams should be drained and used likethe frozen ones.

CRAB LEGS.— Crab legs are a similar food itemin flavor to lobster. The legs should be split beforecooking. Steam or boil and serve with lemon wedgesand drawn butter.

CRAB MEAT.— Crab meat is available in tamedand frozen forms. It maybe used in crab cakes, salads,and sandwiches. Both forms are fully cooked and readyto use. Frozen crab meat, once thawed, should be usedimmediately. Do not refreeze.

LOBSTER.— Lobster is one of the largest speciesof shellfish. There are two types: northern lobster andspiny lobster. Northern lobster, the true lobster, isdistinguished by its large heavy claws.

Whole lobsters are available fresh and frozen.When cooked, the shell turns a bright orange-red color.Fresh and frozen lobsters are very perishable. Keepfresh lobsters alive until ready to use. Do not freeze.Frozen whole lobsters are commercially availablewrapped in polyethylene film. Do not thaw beforecooking. Keep frozen at 0°F or below. Follow theAFRS for cooking directions. Be sure not to overcookor lobsters will be tough and dry.

Spiny or rock lobster is distinguished by the absenceof large claws and by the presence of its long slenderantenna and many prominent spines on its body and legs.

CRAWFISH.— Crawfish or lobster tail issometimes called langosta and is nearly worldwide inits distribution, ranging through the tropical,subtropical, and temperate waters of the Atlantic,Pacific, and Indian Oceans. In the United States it isfound in Florida and southern waters.

The meat of the crawfish comes almost entirelyfrom the tail. The frozen tails of several speciesweighing from 4 ounces to more than 1 pound each aresold on the market.

OYSTERS.— Shucked oysters are those that havebeen removed from the shell. Shucked oysters shouldbe plump, have a natural creamy color, have a clearliquid (natural juices), and be free from shell particles.

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Fresh shucked oysters are generally packed in metalcontainers or waxed cartons. The cartons should berefrigerated or surrounded by ice.

Pacific and Eastern Gulf oysters are availableshucked, frozen, and packed in natural juices. They arealso available IQF.

IQF oysters maybe issued without thawing an entirebatch, Frozen shucked Pacific oysters are larger than theEast Coast varieties. All oysters, once thawed shouldnever be refrozen. They should never be eaten raw. Forbest results, thaw just before cooking.

If frozen breaded oysters are to be deep fried, thenkeep them frozen until ready to use.

SCALLOPS.— Scallops are shellfish, similar tooysters and clams. The excellent flavored adductormuscle, sometimes called the eye, is the only edible partof the scallop.

The Navy procures frozen sea scallops. Whenthawed, they have a sweetish odor. Frozen breadedscallops are available. They may be deep-fat or ovenfried.

SHRIMP.— Shrimp are caught in all the coastalwaters from Maine to Alaska. Although shrimp vary incolor when raw, they differ little in appearance or flavorwhen cooked. Green shrimp is a commercial term usedto denote raw shrimp.

Shrimp may be procured raw, whole; raw, peeledand deveined; raw, breaded, IQF; and in breaded moldedshrimp portions.

PREPARATION AND COOKING OFSEAFOOD

The type of seafood to be cooked determines thepreparation and cooking method. Fish must be cookedthoroughly but not overcooked. Seafood prepared toofar in advance, even though properly cooked, becomesdry, hard, and loses its flavor and succulence. Fishshould be baked at a moderate temperature (375°F). Itis done when it flakes easily with a fork. Cooking it toolong makes it dry and tough.

Preparation

Some fat or oil should be added to practically allvarieties of fish, whether light flesh or dark flesh, whenthey are cooked. The fat helps keep the fish moist whileit is cooking and makes it more palatable. If the fish isbaked, a solid fat such as butter or shortening may be“dotted” over the fish; melted fat or oil maybe brushed

on the fish; or sliced bacon or thinly sliced salt pork maybe laid over the fish. If the fish is to be deep-fat fried,some fat is added to the fish through the frying process.Fat may also be added to the fish by a sauce made withfat or oil.

Simple seasoning is best for most fish. Salt andpepper should be added in moderation; monosodiumglutamate also enhances the flavor. Lemon juice and themilder herbs such as parsley are good seasonings.Seasonings may be added to the fish or placed around itin a baking pan, or they maybe incorporated into a sauceor a basting liquid that creates steam and helps to keepfish moist and flavorsome. When fish is cooked in aliquid or a sauce, both the fish and the sauce should belightly seasoned to avoid a salty product.

Cooking

Generally it is best to fry lean fish, such as haddockor flounder, and broil or bake fat fish, such as salmon ormackerel. However, you may broil or bake lean fish ifyou baste it frequently with melted fat or if you cook itwith a sauce to avoid dryness.

BAKING.— You can bake fish of almost any sizeprovided there is enough oven space. Place the fish ona greased pan and brush it thoroughly on both sides withmelted butter or margarine. Sprinkle it with theappropriate seasoning and bake at 375°F for 35 minutesor until lightly browned.

PANFRYING.— You can panfry small whole fishor serving-size fillets or steaks. To panfry breaded fishfillets or steaks, follow these procedures:

1. Place the fish fillets or steaks that have beendredged in a mixture of crumbs, flour and pepper, on asheet pan containing one-eighth inch of shortening. Theshortening should be hot, but not smoking.

2. Brown the fish on one side. Turn it carefully,and brown it on the other side. Use moderate heat.

3. Drain the fish and serve hot. Garnish withchopped parsley or lemon wedges.

DEEP-FAT FRYING.— Do not thaw breadedfrozen fish portions before cooking them. If you thawthem, the breading may fall off or become tough anddark during the frying process. If this happens, thenatural juices of the fish will be lost. Cook frozenportions in fat heated to 350°F for 3 minutes or untillightly browned. Drain well in a basket or on absorbentpaper.

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You can deep-fat fry small, whole fish or COOKING SHELLFISH.— Shrimp, oysters, andserving-size fillets and steaks. Thaw the fish. Then scallops are usually breaded and deep-fat fried. Servedip it in an egg-milk mixture, drain it, and roll it in a them either separately or in a seafood platter. Drainmixture of bread crumbs and flour. Shake off excess oysters in a colander after they thaw and remove anycoating. Cook fish in fat heated to 365°F for 4 pieces of shell. Cook breaded shrimp and scallops inminutes or until browned. Drain well in a basket or deep fat at 350°F. Fry breaded oysters in deep fat aton absorbent paper. 375°F.

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CHAPTER 7

NUTRITION AND MENU PLANNING

One of your most important duties as a senior MessManagement Specialist (MS) is to see that the generalmess (GM) customers are always well fed. To be wellfed means that they should have not only enough foodbut also the right kind of food in the propercombinations; that is, foods containing the correctamounts of the various nutrients necessary to goodhealth and well-being. To accomplish this, the menusmust be carefully and skillfully planned to produce theright combinations of food in dishes that will appeal tothe personnel to whom they are served. This should beaccomplished within your budget and with the fooditems you have had the foresight to stock on board. Thisservice must be carried out afloat and ashore,consistently, under varying operating conditions, inwidely differing geographic locations, and in all kindsof weather.

The purpose of this chapter is to provide you withthe information and guidance needed in the areas ofmenu planning, and nutrition, and ultimately, in thesupervision of other personnel in this area.

The foodservice division is a customer serviceoriented division, and customer satisfaction is one of ourprimary goals. We should take every opportunity tomotivate the personnel who man the contact points(galley, serving line, and mess area), whether civilian ormilitary, to do their best and to take pride in the caliberof service they provide their shipmates. Motivating ourpersonnel in these positions provides a special challengeto the senior MS. We should make sure the personnelmanning these contact points realize that they are partof a people-oriented team, that they are an important partof our Navy, and that the positions they hold at thesecontact points are positions of special trust that supportour most important resource-our Navy men andwomen.

NUTRITION

Nutrition is the science of the nourishment of thehuman body, the science of food. To master this sciencewe should familiarize ourselves with the nature of food.Food is composed of various nutrients: proteins,carbohydrates, fats, minerals, vitamins, and water.

Nutrition concerns itself with determining whatcomponents are needed and how much of each isrequired to maintain healthy bodies. Nutrition concernsitself with the ways in which foods are altered inprocessing, storage, and preparation, and in the ways inwhich foods are transformed chemically in the body.Nutrition deals with the preparation and serving of foodsin such a way as to make sure the nutrients necessary togood health are not unnecessarily lost in the process. Inaddition, nutrition should be concerned with the social,economic, cultural, and psychological implications offoods.

When you prepare your next meal, the patrons willhave definite ideas-positive or negative-about themeal and the specific foods that are served. They maydelight in the variations in the texture, in the colorcombinations of the food, in the artistic touch of agarnish, or they may find the food unacceptable becausethe fuel lacks color or is carelessly served. They mayenjoy the tantalizing smell of meat, of freshly bakedrolls, or the fragrance of fully ripened fruit. The odor ofgrease that has been too hot or of vegetables that havebeen cooked too long may cause lack of appetite andeven nausea The patrons will experience countlessflavors-the salty, sweet, bitter, and sour tastes and theirvariations; they will feel the textures of smooth orfibrous, crisp or soft, creamy or oily, moist or dry foods.The provision of a nutritious diet, well cooked andattractively served, plays an important part in theacceptability of a meal.

FOOD CONTENT

Food is any substance consisting essentially ofprotein, carbohydrates, fats, minerals, vitamins, andwater that is used in the body to sustain growth, to buildand repair tissues, to furnish energy, and to sustain thevital processes of the body. The body’s needs for thevarious nutrients vary with age, sex, occupation, andenvironment. A child needs certain foods to grow andthe body continues to require certain foods for itsupkeep. Vitamins, minerals, and proteins provideregulators that enable the body to use other materials.Fuel for the body’s energy and warmth is provided byfood.

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Calories

A knowledge of the calorie content of food isimportant to you as an MS. Your skill in developinghealthy menus plays a critical role in the support of thephysical fitness and personal appearance of Navypersonnel. The role of the foodservice division inmeeting this need is providing lower calorie foodchoices. Some low-calorie food choices includelow-calorie salad dressing; salads and relishes (rawvegetables); skim and/or low-fat milk; fresh and/ortamed fruit drained of syrup; lean meat, poultry, fish,or seafood without added high-calorie sauces or gravies;a vegetable choice without added fat; and light dessertsin smaller portions. Think-thin menus are planned usingthe same principles and standards used for the generalmenu and should be based on the general menu.Think-thin menus should include all the basic menucomponents while eliminating high-calorie extras suchas gravies, sauces, and toppings. Calorie content isinfluenced by preparation methods and portion size.Guidance on planning low-calorie meals, low-fat foodpreparation, and think-thin portion sizes of ArmedForces Recipe Service (AFRS) recipes is contained inFoodservice Operations, NAVSUP P421.

Food Nutrients

There are six types of food nutrients. Most of us canget enough of these nutrients by eating foods from themajor food groups each day. These nutrients arediscussed next.

PROTEINS.— The chief function of protein in thebody is to supply the tissue-building material. Proteinitself is a chemically complex organic substance thatcontains nitrogen in combination with carbon, oxygen,and hydrogen. In the process of digestion, thesesubstances break down into smaller units called aminoacids. These units, in turn, are rebuilt into body protein.Certain amino acids are necessary for maintaininggrowth, weight, and good health. Foods are classifiedas protein foods only when they contain protein insufficient amounts to be of value when the food isconsumed in normal amounts.

Animal protein foods-meat, poultry, fish, eggs,milk, and milk products, such as cheese-contain thenecessary amino acids essential to body structure. Theprotein in cereals, vegetables, and legumes lacks someof the important amino acids and alone cannot supportgrowth. However, vegetable proteins such as driedbeans, dried peas, and peanuts can supplement theanimal proteins, and when they are served in the proper

combination can provide all the essential amino acidswithout the addition of any animal protein.

FATS.— Fats provide twice as much energy andcalories as do carbohydrates or protein. Fats areimportant in the diet to furnish energy, provide essentialfatty acids, transport fat-soluble vitamins and aid in theirabsorption, increase palatability, and give a feeling offullness. However, it is becoming increasingly clearthat excessive amounts of total fat may lead to anincreased risk of coronary heart and vascular diseases.Emphasis should be placed on planning menus towardattainment of lower fat concentrations whilemaintaining acceptability. A significant reduction of fatcan be achieved by lowering added fats during foodpreparation and increasing the proportion of lean meats,fish, poultry, skim milk, and other low-fat dairy productsin the menu.

CARBOHYDRATES.— Carbohydrates aregenerally low in calories and fat and high in fiber.Complex carbohydrates are found in grains, vegetables,and legumes such as dried beans and split peas.Nutritionists recommend that we get at least 55- to60-percent of our calories from complex carbohydrates.Complex carbohydrate foods play an important role inweight control. They supply the body with energy in aconstant, time-released manner. Since carbohydratessupply sustained energy, athletes should get 60- to70-percent of their calories from carbohydrates.Carbohydrates are stored in the muscles as glycogen,which is essential for endurance. Additionally, a diethigh in the soluble fiber found in legumes, fruits,vegetables, and some grains may play a role in loweringblood cholesterol.

MINERALS.— Twenty known minerals areessential to health. Some of the more importantminerals will be explained next.

Calcium.— The most abundant mineral in the bodyis calcium and, except for iron, it is the most Likely to beinadequate in the diets of many age groups. (From theage of 9, the diets of many girls and women may lack asmuch as 25 percent to 30 percent of the calcium theyneed.) Almost all calcium, and most phosphorus, whichworks closely with calcium in the body, is in the bonesand teeth.

The rest plays a vital role in tissue and body fluids.Soft tissue, or muscle, also has a high phosphoruscontent. Calcium is required for blood to clot and forthe heart to function normally. The nervous system doesnot work properly when calcium levels in the blood arebelow normal.

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In the United States we rely on milk as a basicsource of calcium, and 2 cups of milk, or an equivalentamount of cheese or other dairy products exceptbutter, go a long way toward supplying all the calciumneeded for the day.

But milk is not the only source. Dark green leafyvegetables, such as collards, mustard greens, or turnipgreens, provide some calcium, and salmon and sardinessupply useful amounts of it if the very tiny bones areeaten.

Phosphorus. — Phosphorus is necessary forbuilding bones and teeth. Milk, cheese, eggs, meat,legumes, nuts, whole grain cereals, and vegetables aregood sources of this mineral.

Iron.— Iron carries oxygen in the blood. Thebest sources of iron are meats (especially liver).But foods from some plants, such as dried beans,dark green leafy vegetables, and grains, are goodsources of iron, especially when eaten along withfoods rich in vitamin C. Vitamin C helps the bodyabsorb iron better.

Iodine.— The most important fact about iodine isthat a deficiency of it can cause a goiter—a swelling ofthe thyroid gland. Important sources are seafoods,plants grown in the soil near the sea, and iodized salt,which is used in all Navy messes.

Salt.— Salt is needed by everyone. A personneeds about 1 level teaspoon of salt per day and morewhen a person perspires a great deal. The averageintake of salt is from 2 to 3 teaspoons daily, which isenough for a person drinking up to about 4 quarts ofwater. A person who is not getting enough salt willbecome weak.

Many Americans eat more salt and sodium thanwe need. Salt contains sodium and is alreadypresent in many canned or processed foods. Excesssalt contributes to high blood pressure in somepeople.

Sodium (salt) has been reduced in AFRSrecipes to minimum acceptable levels. Sodium canbe further reduced in recipes by using the followingguidelines:

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Season food with herbs and spices instead ofhigh-sodium items like salt, soy sauce, or steaksauce.

Choose fresh rather than canned food items.

Look for prepared foods that say low or reducedsodium on the label.

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VITAMINS.— There are about 13 vitamins that areabsolutely necessary for good health. Four are calledfat-soluble vitamins because they dissolve in fat. Theseare vitamins A, D, E, and K. They are digested andabsorbed with the help of fats from the diet. Thesevitamins can be stored in the body for long periods oftime, mostly in fatty tissue and in the liver.

Nine other vitamins are called water soluble.They include eight B vitamins and vitamin C. Thesevitamins are not stored in the body very long, so youneed to eat foods that are good sources of thesevitamins every day.

A few of these vitamins are of great importance andyou should know what foods provide them.

Vitamin A.— This vitamin plays a very importantrole in eye function and in keeping the skin and mucousmembranes resistant to infection. Although vitamin Aoccurs only in foods of animal origin, the deep yellowand dark green vegetables and fruits supply amaterial—carotene—that your body can turn intovitamin A.

Vitamin A is found in yellow, orange, and greenvegetables; yellow fruits; and in the fat of animalproducts like fish, milk, eggs, and liver. Both cheesemade from whole milk, and margarine enriched withvitamin A supply this vitamin.

Vitamin C.— Vitamin C, ascorbic acid, is notcompletely understood, but it is considered important inhelping to maintain the cementing material that holdsbody cells together. Vitamin C is needed for woundhealing; for development of blood vessels, bones, teeth,and other tissues; and for minerals to be used by thebody.

Vitamin C is found in citrus fruits, melons, berries,leafy green vegetables, broccoli, raw cabbage, spinach,and turnip and collard greens. Potatoes and sweetpotatoes provide helpful amounts of vitamin C and sodo tomatoes and peppers.

Vitamin D.— Vitamin D is readily available infortified milk. Sunlight enables the body to producethis vitamin if it has a chance to shine directly on theskin. Vitamin D is needed for using calcium andphosphorus to build strong bones and teeth. Vitamin Dis added to most milk. It is also found in fatty fish, liver,eggs, and butter.

Vitamin E.— Vitamin E helps preserve the celltissues. Although vitamin E’s exact role in the body isnot fully understood, it is being explored as anantioxidant that may retard some aspects of the aging

process. Vitamin E is found in a wide variety of foods,and most people get enough. Vegetable oils and wholegrain cereals are particularly rich sources.

Vitamin K.— Vitamin K is essential because itindirectly helps blood to clot. Vitamin K is widelydistributed in a variety of foods such as the green andleafy vegetables, tomatoes, cauliflower, egg yolks,soybean oil, and any kind of liver. It is alsomanufactured in the body.

Three of the best known B vitamins-riboflavin,thiamine, and niacin-release the energy in food. Theyalso have a role in the nervous system, keep thedigestive system working calmly, and help maintain ahealthy skin.

Thiamine (B1).— Thiamine is abundant in only afew foods. Lean pork is one. Dry beans and peas, someof the organ meats, and some nuts supply somethiamine.

A lack of thiamine (vitamin B1 ) causes beriberi.Fortunately, this disease is now almost nonexistent inthe United States, although it is still seen in somealcoholics.

Riboflavin (B2).— Riboflavin is easy to find andextremely important in the diet. It is plentifully suppliedby meats, milk and whole grain or enriched breads andcereals. Organ meats (liver, kidney, and so on) alsosupply this vitamin.

Niacin.—Niacin (nicotinic acid) prevents a diseasecalled pellagra. It aids in digestion and the health of theskin.

Whole grain and enriched cereals and bread aredependable sources of niacin. Niacin also can befound in meat and meat products and peas andbeans.

Other B Vitamins.— Other B vitamins, such as B6,BIz, and folacin, are needed to maintain normalhemoglobin-the substance in blood that carries oxygento the tissues. Vitamin B12 occurs in foods of animalorigin. Folacin helps in the production of red blood cellsand is available in many foods but in small quantities.Sources of folacin are liver, green vegetables, wholegrains, and dry beans.

Strict vegetarians run a risk of developing thesymptoms of Blz deficiency; these includesoreness of the mouth and tongue, numbness andtingling in the hands and legs, anemia and loss ofcoordination.

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WATER.— Water is often called the forgottennutrient. It is needed to replace lost body water, Waterhelps transport nutrients, remove waste, and regulatebody temperature.

CONSERVING NUTRIENTS.— It is not enoughjust to select the proper foods for the menu. They mustbe prepared in such a way that valuable nutrients are notlost. Table 7-1 presents summary information aboutvitamins. In addition to listing foods that are goodsources of vitamins, it also shows conditions underwhich the vitamin content may be reduced and the effectof their deficiency in the diet. This information will bevaluable to you in making and analyzing menus, andalso in conserving vitamins during cooking. The termstability used in the illustration refers to the ability ofthe various substances to withstand destruction underthe conditions mentioned.

The following cooking rules, if followed, will makeyour meals more nutritious and add to the general healthof the crew.

Serve fresh fruits and vegetables as soon afteryou receive them as possible.

Handle fresh fruits and vegetables carefullybecause bruising causes a rapid loss ofvitamins.

Store fresh fruits and vegetables properly untilthey are to be used.

Do not soak vegetables in water longer thannecessary to freshen or clean them. Water willdissolve vitamins Bl, Bz, C, and minerals.

To cook vegetables, place them in rapidly boilingwater. Bring the water back to a boil and reduceto a simmer.

Cook vegetables quickly and just until tender inorder to leave them with some of their originalcrispness.

Cook vegetables in as little water as possible.

Do not throw away cooking water. Save it foruse in soups, sauces, and gravies.

Heat canned vegetables quickly just beforeserving.

Shred outer leaves of lettuce, cabbage, andgreen leaves of celery for use in flavoringsoups.

Serve fruits and vegetables raw in salads.

Table 7-1.-Summary Information on Vitamins

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Prepare fruits and vegetables for salads justbefore serving.

When salmon salad is prepared, save the juiceand use it in salad dressing or as a part of theliquid for salmon loaf or sauce.

Prepare hot foods just in time to be served. Never

Menu planners should judge the nutritionaladequacy of their menus and special rations.Detailed analysis of nutrients is not required if themenu includes a wide variety of foods and the foodguide pyramid for daily food choices is used. Thispyramid provides a simple, quick, and reliablemethod of judging the menu’s nutritional adequacy.The guide divides commonly eaten foods into fivemajor food groups according to the nutritionalcontributions they make.

FOOD GUIDE PYRAMID

In April 1991, the Secretary of Agriculture unveiledthe food guide pyramid, which replaced the basic fourfood groups.

prepare them early and reheat them.

The foods that we eat each day must supply theproteins, carbohydrates, fats, minerals, and vitaminsthat are needed to maintain the body in a healthycondition. Most foods centain more than one nutrient,but no single food provides all the nutrients in properquantities. Therefore, it is necessary for the diet toinclude a variety of foods, and this is accomplishedthrough well-planned menus.

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This pyramid (fig. 7-1) is a visual companion to theDietary Guidelines for Americans. The new graphicconveys the three essential elements of a healthy diet:proportion, moderation, and variety.

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Proportion is the relative amount of food tochoose from each major food group.

Moderation is eating fats, oils, and sugarssparingly.

Variety emphasizes the importance of eating aselection of different foods from each of themajor food groups every day.

Table 7-2 illustrates the range of caloric intake andservings needed from each major food group based onactivity level. NOTE: The minimum suggestedservings on the pyramid are the minimum number ofservings needed each day to stay healthy, even whentrying to lose weight.

The food pyramid graphically communicates themessage of the Dietary Guidelines for Americans—diets should be built upon a base of complexcarbohydrates and less fat. The placement of the foodgroups starting at the base of the pyramid conveys thecurrent recommendations. These recommendations areas follows: eat more grains, vegetables, and fruits; eatmoderate amounts of lean meats and dairy foods; and

use sweets, fats, and oils sparingly. The food guidepyramid graphic (fig. 7-1) shows that all food groups areimportant to the diet.

Grain, Cereal, Rice and Pasta Group

The food pyramid emphasizes whole grain andcereal foods as the basis of a nutritious diet. Wheat,corn, oats, and other grains have very little fat and arecholesterol free. These foods provide complexcarbohydrates—an important source of energy,especially in low-fat diets. They also provide fiber.

A person needs 6 to 11 servings from this groupdaily, depending on their activity level. You should offerwhole grain and enriched or fortified products, but besure to include some whole grain bread or cereals.

WHAT IS A SERVING?— It includes all productsmade with whole grain or enriched flour or meal suchas bread, biscuits, muffins, waffles, pancakes, cooked orready-to-eat cereals, cornmeal, flour, grits, macaroniand spaghetti, noodles, rice, rolled oats, and barley.

The following are some examples of a typicalserving from the grain group:

. 1 slice of bread

. 1/2 cup of cooked cereal, cornmeal, grits,macaroni, noodles, rice or spaghetti

Table 7-2.—Range of Caloric Intake and Servings Needed Based on Activity Level

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Figure 7-1.

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. 1 ounce of ready-to-eat cereal

NUTRITIVE VALUE.— These whole grain orenriched foods are important sources of B vitamins andiron. They also provide protein and are a major sourceof this nutrient in vegetarian diets. Additionally, theycontribute magnesium, folacin, and fiber.

Most breakfast cereals are fortified at levels higherthan those occurring in natural whole grain. In fact,some fortification adds vitamins not normally found incereals (namely, vitamins A, B12, C, and D). However,even these cereals (if refined) and other refined products(enriched or not) maybe low in some other vitamins andtrace minerals. This is because these nutrients arepartially removed from the whole grain in the millingprocess and not replaced. Thus, it is a good idea toinclude some less refined or whole grain products inyour menu.

Vegetable Group

Vegetables are naturally low in fat and contain nocholesterol. They provide vitamins such as vitamins A,C, and folate, and minerals such as iron and magnesium.Vegetables also provide fiber. Unlike the traditional“basic four,” the food pyramid separates vegetables andfruits into individual groups to highlight how importantit is to get adequate amounts of both.

Because vegetables are so important, GM menusshould offer two hot vegetables at both lunch and dinnermeals whenever possible. This gives the patrons achoice they will enjoy and improves the nutritionalprofile of the meal. You should note that the portion sizeof cooked vegetables was increased to 3/4 cup in theArmed Forces Recipe Service, NAVSUP P-7, inSeptember 1992.

A person needs 3 to 5 servings daily, depending ontheir activity level. You should include one goodvitamin C source each day. Also include deep yellow ordark green vegetables (for vitamin A) and unpeeledvegetables, especially those with edible seeds (for fiber).

WHAT IS A SERVING?— It includes allvegetables. You should count the following as a servingfrom the vegetable group:

1 cup of raw leafy vegetables

1/2 cup of other vegetables that are cooked orchopped raw

3/4 cup of vegetable or tomato juice

NUTRITIVE VALUE.— Different types ofvegetables provide different nutrients; therefore, yourmenu should feature a variety of vegetables. Dark greenand deep yellow vegetables are good sources of vitaminA. Most dark green vegetables, if not overcooked, arealso reliable sources of vitamin C. They are also valuedfor providing riboflavin, folacin, iron, and magnesium.Certain greens-collard, kale, mustard, turnip, anddandelion-provide calcium. Nearly all vegetables arelow in fat, and none contain cholesterol.

Fruit Group

Most fruits are low in fat and free of cholesterol.Fruits and fruit juices provide important amounts ofvitamin A and potassium. The food pyramid suggests aperson receive 2 to 4 servings daily from this group,depending on their activity level.

WHAT IS A SERVING?— It includes all fruits.You should count the following as examples of a servingfrom the fruit group:

. A medium apple, orange, or banana.

. 1/2 cup of chopped, cooked, or canned fruit.

1/2 cup of fruit juice. You should only count100-percent fruit juice as fruit.

NUTRITIVE VALUE.— Any kind of fruit fits intoa low-fat diet. Nearly all fruits are low in fat, and nonecontain cholesterol. This group is also important for itscontribution of vitamins A and C and fiber. As withvegetables, different types of fruits provide differentnutrients. Reliable sources of vitamin C are citrus fruits(oranges, grapefruits, lemons), melons, and berries.Fruits with skin have more fiber.

Milk, Yogurt, and Cheese Group

Milk products provide protein, vitamins, andminerals as well as fat, cholesterol, and calories. Milkyogurt, and cheese are the best sources of calcium. Thefood pyramid suggests 2 to 3 daily servings of milk,yogurt, or cheese each day, depending on a person’sactivity level. Most people only need 2 servings.However, 3 servings are suggested for pregnant women,nursing mothers, teenagers, and young adults to age 24.Young adults should continue to have 3 servings of themilk group until age 24. This is to ensure a calciumintake that allows the development of peak bone massduring the formative years.

WHAT IS A SERVING?— It includes milk in anyform such as whole, skim, low-fat, evaporated,

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buttermilk, and nonfat dry milk. A serving also mayconsist of yogurt, ice cream, ice milk, and cheese,including cottage cheese. You should count thefollowing as examples of a serving from the this group:

l One 8-ounce cup of milk or yogurt

. 1 1/2 ounces of natural cheese

l 2 ounces of processed cheese

NUTRITIVE VALUE.— Milk and most milkproducts are relied on to provide protein, calcium,phosphorus, and vitamins A, B1, B2, and B12. In fact,milk and most milk products are the major source ofcalcium in the American diet. Also, liquid milk isfortified with vitamin D, which aids in the absorption ofcalcium. When fortified with vitamins A and D, low-fator skim milk products have essentially the samenutrients as whole milk products, but fewer calories andless fat content.

Some dairy products contain large amounts of fatand cholesterol. However, low-fat dairy productscontain equivalent amounts of calcium. To providelower fat choices for your patrons, cook with nonfat drymilk; serve 1 percent low-fat and skim milk; offerlow-fat yogurt and lower fat milk desserts, like ice milkor frozen yogurt. Include cheese scheduling in yourmenu planning. For example, au gratin potatoes andclub spinach both have cheese. Therefore, limit to onedish of either per meal.

Meat, Poultry, Fish, Dry Beans, Eggs, and NutsGroup

The food pyramid suggests 2 to 3 servings each dayfrom this group, depending on a person’s activity level.The total amount of these servings should be equivalentto 5 to 7 ounces of cooked lean meat, poultry, or fish perday.

WHAT IS A SERVING?— It includes beef, veal,lamb, pork poultry, fish, shellfish (shrimp, oysters,crabs, and so on), organ meats (liver, kidneys, and soon), dry beans or peas, soybeans, lentils, eggs, seeds,nuts, peanuts, and peanut butter.

Counting to see if you have an equivalent of 5 to 7ounces of cooked lean meat can be difficult. This isbecause portion sizes vary with the type of food andmeal. For example, 6 ounces may come from one eggfor breakfast (count as 1 ounce ofof sliced turkey in a sandwich forof cooked hamburger for dinner.

lean meat); 2 ounceslunch; and 3 ounces

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NUTRITIVE VALUE.— Meat, poultry, and fishsupply protein, B vitamins, iron, and zinc. The otherfoods in this group—dry beans, eggs, and nuts-aresimilar to meats in providing protein and most requiredvitamins and minerals.

It is a good idea to vary the choices among thesefoods as each has distinct nutritional advantages. Forexample, red meats and oysters are good sources of zinc.Liver and egg yolks are valuable sources of vitamin A.Dry beans, dry peas, soybeans, and nuts are worthwhilesources of magnesium. The flesh of fish and poultry isrelatively low in calories and saturated fat. Some seedssuch as sunflower and sesame contributepolyunsaturated fatty acids that are an essential part ofa balanced diet.

Cholesterol, like vitamin B12, occurs naturally onlyin foods of animal origin. All meats contain cholesterol,present in both the lean meat and the fat. The highestconcentration is found in organ meats and in egg yolks.Fish and shellfish, except shrimp, are relatively low incholesterol. Dairy products also supply cholesterol.

The meat group is an excellent place to trim the fatin the diet. Contrary to popular belief, red meat does notneed to be avoided. Red meat is a good source ofprotein, iron, zinc, and several other important nutrients.The idea is to cut down on large servings of meat-noteliminate it entirely. Fish is naturally low in fat and soare dry beans and peas.

To reduce fat from the meat group, choose leanmeats most of the time; take the skin off poultry; trimany extra fat off meat; eat more fish, dry beans, and peas.Trim the fat off meat; broil, roast, or simmer, instead offrying. Nuts and seeds are high in fat, eat in moderation.

The following are some lean meat choices that youshould incorporate into your menu:

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Beef—roast or steaks from the round, loin,sirloin, or chuck arm cuts.

Veal—all cuts except ground.

Lamb—roasts or chops from the leg or loin cuts.

Pork—roasts or chops from the tenderloin, centerloin, or ham cuts.

Chicken and turkey—light and dark meatwithout skin.

Fish—most are low in fat, those marinated orcanned in oil are higher.

Fats, Oils, and Sweets

Fats, oils, and sweets are at the top of the foodpyramid and should be used sparingly. A low-fat styleof eating allows room for use of some fats and high-fatfoods. The idea is balance and moderation The foodpyramid suggests using added fats such as butter,margarine, and salad dressing sparingly. It is helpful tonotice the amount of fat in these foods. Most of theadded sugar in the American diet comes from softdrinks, candy,Choose fewersweet desserts,

jams, jellies, syrups, and table sugar.foods that are high inand soft drinks.

MENU PLANNING

sugars-candy,

Menu planning in the Navy means devising mealsthat are nutritionally adequate and acceptable to thepatrons. The term providing for food needs means thatenough nourishing food must be served to satisfy theneeds of the patrons and that this food should beattractive and acceptable to these personnel. Thisservice must be accomplished consistently undervarying afloat and ashore operating conditions in widelydifferent geographic locations, using the foodservicecapabilities of your ship or station.

FACTORS AFFECTING MENUS

Many factors affect the menu planner’s choice offoods for the menu. Nutritional requirements, portionpreferences, food costs, and availability of supplies arediscussed next.

Nutrient Levels

Navy menus should be planned according to theprinciples of menu planning set forth in FoodserviceOperations, NAVSUP P-421. In the menu-planning andnutrition education chapters of this publication,guidelines for Navy GMs are given that will meet thenutritional standards established by the SurgeonGeneral. Menu-planning principles in FoodserviceOperations are revised when nutrient standards arerevised by the triservice nutritional standards regulation(Nutritional Allowances, Standards, and Education,AR-40-25, NAVMEDCOMINST 10110.1, AFR160-95). These military recommended dietaryallowances (MRDAs) are adapted from the most currentNational Academy of Sciences/National ResearchCouncil publication Recommended DietaryAllowances. Nutritional science is in a growth phase.

New guidelines are based on new understandings of therelationship of nutrition and health.

Monetary Allowances

Economic factors invariably concern all menuplanners. GMs are operated on a monetary rationallowance. The Navy Food Service Systems Office(NAVFSSO) publishes a list of fixed unit pricesquarterly. This is used in pricing food items issued tothe messes and in the monetary values of the basic dailyallowance, supplementary allowances, and specialallowances. The value of the basic allowance isdeveloped from the standard Department of DefenseFood Cost Index that contains a representative list ofspecific quantities of food items derived from the NavyRation Law and the current Defense Personnel SupportCenter Price List. The basic daily food allowance issufficient to feed a full daily ration under normaloperating conditions. It is expected that, with propermanagement, an underexpenditure will exist at the endof the accounting period. This requires effective menuplanning, control of issues, correct inventoryprocedures, food conservation programs, and a dailyreview of ration costs.

Food Item Restrictions

Food item restrictions should be considered. TheFederal Supply Catalog, Group 89, Subsistence, listsall the food items procured for the armed services. Onlyfoods listed and coded on the NAVSUP Form 1059 maybe used in Navy GMs.

To request a new food item, consult the introductionto the Federal Supply Catalog, Group 89, Subsistence,for Navy procedures.

Seasonal Availability of Food Items

Seasonal availability of food is important in thatmenus should be adjusted to take advantage of seasonalchanges in the supply of fresh produce. Canned, frozen,or dehydrated fruits, juices, and vegetables supplementthe fresh menu items and are comparable in nutritivevalue.

Equipment Personnel, and Storage Facilities

Limited storage space, especially on small craftdeployed on long cruises, prevents the use of manyperishable food items. Menus for these activities shouldplan to use custom foods extensively to take bestadvantage of available storage space. Menus for such

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cruises should be planned well in advance to assurebalanced stocks that will enable you to preparenutritious meals.

The choice of preparation of foods to be served willalso depend upon the galley equipment, the number ofpersonnel to be fed, and the number of MSs on duty.

Menus may be more elaborate if laborsavingequipment is available and a sufficient number of MSsare on duty to allow for the preparation of last-minuteitems. In summary, determining the choice of menuitems should include the following considerations:

. The type and capacity of the galley equipment

l The number of personnel to be fed

. The number of workers in the galley

Avoid menus that require too much last-minutepreparation. Plan a balance between the foods that canbe prepared in advance without deteriorating in qualityand those that must be prepared just before serving time.

Presentation Factors

Foods that look good and complement each otheralways have an advantage over those that are lessattractive, even though they may be equally wellprepared and nutritious. Learn to choose and combinefoods in such a way as to achieve variety and harmony,both in appearance and flavor. The followingsuggestions will help you:

l Vary the methods of preparation of the foodserved. Carrots, for example, can be served raw,buttered, french fried, seasoned with lemon juice, orcombined with peas.

. Consider the color of the food selected. Choosecolors that look well together. Avoid too many foods ofthe same color at any one meal.

. Avoid the use of unsuitable colors for food.Serve interesting combinations of flavors. Combinemild and strong flavors but do not kill a delicate flavorwith an unsuitable flavor combination. Avoid using thesame flavor twice in the same meal.

l Combine different shapes such as diced potatoes,sliced meats, and leafy vegetables.

l Do not plan all soft, dry, or moist foods for anyone meal. Vary the texture.

. Review the cycle menu each time it is used.Generally, avoid having the same meal on the same dayof every week.

MENU-PLANNING TOOLS

The skill of the menu planner is reflected in themeals served in the Navy. Developing skill inappraising operating conditions, food acceptance, andfood supplies in terms of potential meals is a demandingand responsible task. To accomplish these tasks, youshould develop the following skills:

c

l

l

l

Gain basic knowledge of menu-planningprinciples

Balance meals in nourishing and attractivecombinations of foods

Keep food costs with.unjustifiable limitations andprescribed monetary allowances

Plan for efficient food supply management andlogistics

Flexibility and adaptability are essential to theproper planning of meals. Rarely will you be able to usestandard menus. The foods that are written into yourship’s menu should vary as operating conditions vary.Even ships of the same type as yours, operating underthe same conditions and in the same area, probably couldnot use exactly the same menus. The ability to adaptmenus is a skill you must acquire.

The most important sources of guidance for menuplanning are described in this section.

Food-Preparation Worksheet

The Food-Preparation Worksheet, NAVSUP Form1090, is a very important document and should beproperly maintained. This form serves as a writtendirective between the leading MS and the personnel onwatch. A food-preparation worksheet should beprepared for each space in which food is prepared. Thefood-preparation worksheet will prove its worth to youwhen you use it regularly because it provides muchinformation and guidance.

The worksheet helps reveal the strengths andweaknesses of the menu. When the preparation of thedaily menu is plotted on a worksheet, weaknesses andbottlenecks stand out vividly. For example, you mayfind that all menu items are to be prepared in the samethree steam-jacketed kettles or that the three main menu

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items are to be oven-prepared, each item requiring adifferent oven temperature.

The worksheet helps you plan and organize thework to be performed by your subordinates. Theinformation written in the Start Preparation, StartCooking, and Instructions columns will helpsubordinates plan their work. Careful planning avoidsthe problem of having too much food prepared ahead ofserving time.

The worksheet helps you to supervise the workperformed by your subordinates. As a written directive,the worksheet is your way of communicatinginstructions concerning the preparation of the day’smenu to subordinates. You cannot depend on yourmemory nor can you expect subordinates to depend ontheir memory.

The worksheet helps you to train subordinates whowill be responsible for a galley operation in the future.Discuss the worksheet with your watch captains so thatthey know exactly how the menu is to be prepared.Point out the supervisory techniques you want them touse in their working relations with the crew. After eachmeal, meet with your watch captain and key personnelto critique the meal. This is the ideal time to discuss theacceptability of menu items and to record theacceptability on the worksheet. The critique sessionprovides the information essential to promote efficientoperations.

If your personnel are accustomed to following aworksheet, give the watch captains the experience ofdeveloping one. Let each watch captain prepare theworksheet on a monthly basis, plan the day’s workdiscuss premeal preparation, and hold postmealcritiques. Delegating the development of the worksheetto the watch captain is excellent training if the leadingMS is readily available to advise, guide, and monitordiscussions and critiques.

Finally, the worksheet serves as a means forestablishing control of (1) issues to the GMs (thequantities posted on NAVSUP Forms 1059 or 1282should agree with the quantities needed to prepare thenumber of portions specified), (2) the quantity of eachmenu item prepared, (3) the portion size served, and (4)leftover menu items. Completed worksheets on fileprovide the invaluable past history needed forestablishing controls. The acceptability of menu itemswill determine the quantity to break out, quantity toprepare, and any change in portion size.

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Acceptability Factors

Customer acceptability of the menu is a major goalof the menu planner. There is no set pattern to indicatewhat foods the patrons will eat and enjoy. Anindividual’s food tastes may be influenced by manyfactors, such as likes and dislikes before entering theservice, the foods one has learned to eat and enjoy duringa service career, and the group of friends one eats withat mealtime. The menu planner should know thecustomers so that the meals planned will be wellaccepted. The following are ways that the menu plannercan determine the acceptability of specific foods in themess.

A food acceptance factor is one that expresses thepercentage of people who eat a particular dish. Toobtain an acceptability factor for individual menu items,divide the number of portions of the item served by thenumber of patrons in attendance at the meal.

Keep a record of menu item acceptance on theFood-Preparation Worksheet, NAVSUP Form 1090, theindividual recipe card, or the Index of Recipes.

An acceptance factor is a valuable index of thepopularity of menu items and should be used for thispurpose after an item has been tested at several meals.Acceptance factors for the same menu item may varyfrom meal to meal. Different combinations of foods ona menu, different weather, or varying appetites may alterthe acceptance of an item. A more accurate acceptancefactor may result by averaging figures obtained for aparticular menu over a period of time.

Another way to determine acceptability is to keep asystematic check on plate or tray waste. This should berecorded on the food-preparation worksheet. (See figs.7-2 and 7-3.)

Good food acceptance means less plate waste andfewer leftovers to account for in planning future meals.Even popular foods may become monotonous if servedtoo often.

Food Preference Ratings

The fact that the patrons will take or accept itemson the serving line does not prove that these are theirpreferred foods; they may take it merely because theyhave no better choice.

Food preferences or attitudes toward foods may bedetermined by several approaches. One approach is tosolicit written opinions from the crew regarding itemsor classes of foods when you have doubts about their

Figure 7-2.

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Figure 7-3.

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relative popularity. A questionnaire may be developedon which the patrons indicate their preference forvarious items. The manner in which the foods aredescribed, the instructions given with the questionnaire,and where and when it is filled out are important factorsto consider if you are to obtain good reliable data.

The most commonly used food preferencequestionnaire is a rating scale given to each personattending the meal or at some other appropriate time.This type of questionnaire is easily tabulated and isreliable because checking or circling a block is all thata person is required to do.

Food preference questiomaires can determinewhich single food items are most or least popular, theirdesired frequency of use on a menu, and what menucombinations are most or least liked. An example ofhow to canvass for opinions on single food items isgiven in figure 7-4. These food preferencequestionnaires should be updated periodically becausetastes change, new personnel come aboard, and newitems are procured.

Another type of questionnaire used may provebeneficial to the menu planner and the MS. Thisquestionnaire is completed by the MS on watchconcerning the meal just prepared. (See fig. 7-5.)

Food Usage Records

A 42-day menu with valid acceptability factors canbe used to estimate the requirements for a 45-day (42actual) load out. Add one-third of initial requirementsfor a 60-day (56 actual) period. By doubling the initialrequirement, the time can be extended to a 90-day (84

FOODSERVICE DIVISION

Date

List below any information that will be beneficialin the future planning of menus. All MessManagement Specialists are encouraged to writecomments concerning the meal you just prepared.

Color

Texture

Taste

Equipment

Manpower

Variation

Additional Comments

Figure 7-5.—Foodservice division questionnaire.

CIRCLE ONE ANSWER AFTER EACH FOOD

FOOD ITEM

Not tried Steamed frankfurters

Not tried Pineapple and cottage cheesesalad

Not tried New England dinner

Not tried Buttered green lima beans

Not tried Scalloped potatoes

Like very Like Neither likemuch moderately nor dislike

Like very Like Neither likemuch moderately nor dislike

Like very Like Neither likemuch moderately nor dislike

Like very Like Neither likemuch moderately nor dislike

Like very Like Neither likemuch moderately nor dislike

Figure 7-4.-Sample food preference questionnaire.

Dislikemoderately

Dislikemoderately

Dislikemoderately

Dislikemoderately

Dislikemoderately

Dislike verymuch

Dislike verymuch

Dislike verymuch

Dislike verymuch

Dislike verymuch

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actual) period, and soon. Type commanders establishoperational endurance requirements; the 42-day cyclecan be easily adapted to the type commander’srequirements.

A first consideration in advance menu planningshould be balanced requisitioning. Past usage recordshelp attain this balance by showing what is on handand what items are needed. Planning calendars ofstock rotation will prevent a rewrite of menus toincorporate surplus stocks of on-hand items. Itemsshould be rotated on a regular basis, oldest stocksshould be used first.

Menu-Planning Guides

A menu plainer needs to be well informed. Sourcesof information kept within easy reach will be valuablein planning menus. Previous menu plans on file willgive a good indication of what is practical for thepreparation facilities and number of personnel served ata particular location.

FOODSERVICE OPERATIONS, NAVSUPP-421.— Navy menus should be planned according tothe principles of menu planning set forth in FoodserviceOperations, NAVSUP P-421. In the Menu Planning andNutrition Education chapters of this publication,guidelines for Navy GMs are given that will meet thenutritional standards established by the SurgeonGeneral.

S T A N D A R D S O F FOOD SERVICE,NAVSUPINST 4061.11.— Section I of this instruc-tion, Menu Planning and Food Preparation,establishes updated menu-planning standards thatcan be attained by all Navy GMs to assure whole-some, nutritious meals.

ARMED FORCES RECIPE SERVICE, NAVSUPP-7.— The AFRS, NAVSUP P-7, consists of a file ofapproximately 1,800 recipes and recipe variationsprinted on 5- by 8-inch cards. The cards are color-codedto make identification easier. The AFRS includes colorphotographs of certain recipe finished products,guideline cards, and line drawings of bread and sweetroll makeup procedures. The recipes are standardizedto generally yield 100 portions and include efficientpreparation techniques. The Index of Recipes, anadjunct to the AFRS, is a compact list of all recipescontained in the recipe service. Continuous use of theIndex of Recipes in planning menus will help avoidmenu monotony and will provide ideas for new menucombinations. Commands are encouraged to send theirfavorite recipes to NAVFSSO for consideration for

inclusion in the AFRS. All recipes are tested andevaluated for militarywide acceptability andadaptability.

The AFRS is a basic tool for requisitioning andplanning workloads. Cost records for individual recipesand recipe acceptability factors may be added to therecipe cards. Recipe cards are also used to obtain a planfor the most efficient use of galley equipment. The useof local recipes is encouraged. Local recipes should bein AFRS format and approved by the food serviceofficer.

NAVY FOOD SERVICE, NAVSUP P-476.— Thispublication is a quarterly publication of NAVFSSOand is distributed to all activities having GMs. Thepublication contains useful information oncommodities, equipment for galley use, GMmodernization, revisions to publications, suggestedspecial event or holiday menus, nutrition,sanitation, training, hints on food preparation,foodservice operations, menu planning, andrecordkeeping.

Meal Attendance Predictions

Ashore units use signature head counts to documentactual personnel fed. Afloat units underway receive fullration credit for all enlisted personnel entitled to be fedin the GM. A mechanical counting device should beused to determine ration credit for in-port periods basedon the number of meals actually fed. There arevariations in meal attendance from day to day and mealto meal. Head count records should be kept to show howmany people were served at each meal. Estimates offuture attendance are based on past records andexperience. Factors such as weather, proximity topayday, and liberty trends must be taken into accountwhen predicting attendance.

CYCLE MENU SYSTEM

The cycle menu system is the menu rotation planrecommended for use in Navy GMs. The cycle menu isa series of menus planned to be used consecutively withsome variations over a period of time. A cycle menu,rotated with appropriate changes on a quarterly orseasonal basis, is recommended for Navy GMs. Theyshould be reviewed continuously to increase variety andeliminate unpopular dishes. Cycle meals save time andare easier to analyze thoroughly and to perfect than thosewritten on a weekly basis. Cycle menus also lendthemselves to more forecasting of ration costs and

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requirements for requisitioning and daily foodpreparation.

In some messes, a family night is offered once ortwice a month. This affords the family and friends theopportunity to visit the command and enjoy a meal andpleasant conversation. It also stimulates morale,promotes good will, and makes family members feelmore a part of the Navy.

Advantages of the Cycle Menus

The principal advantages of a cycle menu are bettermeals, time savings, improved cost control, and moreeffective supervision and training.

While the cycle menu is in use, the menu plannercan refine the menu and make changes-tailoring it topatrons’ preferences, available supplies, and incorpo-rating seasonal fruits and vegetables and special events.Breakout quantities can be brought closely in line withactual requirements when menus are repeated. Thecycle period can consist of as many weeks or months aspractical.

In deciding the most desirable cycle length, thevariety and frequency of resupply and the number ofduty sections should be taken into consideration as wellas the MS watch schedule. Because the accepted cookwatch is port and starboard, an odd-numbered day cycle(21 days) allows each watch the opportunity to preparethe entire cycle menu by the time the cycle has repeatedtwo times (42 days).

Varying the Cycle Menu

Perfecting the basic menu and introducing varietycan be made easier with sample cycle menus availablefrom other sources. Past menus may be used as a guideif they have gained acceptance.

Experience gained through actual preparation andservice of the menu points out shortcuts, betterpreparation techniques, proper timing of foodpreparation, the arrangement of food on the serving line,preferred serving sizes, and the most attractivearrangement of food on the trays. Supervisors canprovide the level of training and supervision required toperfect each meal.

If the daily ration control record shows that the costof the meals in the cycle menu is excessive or is grosslybelow the allowed ration rate, the menu can be changedto bring costs within acceptable limits. If inventoriespoint out stocks that are either in long or short supply,

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temporary adjustments to the cycle menu can be madeto balance stocks.

Adjusting Meals for Climate

The menu is seasonal in the sense that plans arealtered to include the special foods featured for eachseason. Foods in season have a higher quality, areusually cheaper, and are better flavored.

Adjusting Navy meals for the climate should alsotake into account the great variation in climaticconditions under which Navy ships and shore stationsoperate. Menu plans should be made to suit the weatherin which you are operating. Food needs differ, andappetites usually change with variations in temperature.Crisp, cool, fresh finds are appealing to the patron inhot weather. Heavier, heartier foods such as hot soups,stews, and hot cereals are welcomed in cold weather.Fresh fruits and vegetables are at their highest qualityand lowest price at seasonal peak. In hot weather, avariety of beverages, including fruit juices, should beavailable.

LOADING GUIDES.— The best guides forplanning menus and determining loading requirementsare accurate records of a ship’s own past usage and menuplans or menu summaries of previous extended cruises.Usage data and menus used during extended cruisesshould be collected to provide a basis for balancedloading for future deployment.

The 45-day Subsistence Endurance Base (SEB)contained in Food Service Management, NAVSUPP-486, volume I, is a guide that can be used withship’s usage data in planning menus and load listsfor 60-, 75-, 90-, and 120-day operationalendurances.

Menus not only affect the health and morale of thecrew, but also directly affect the endurance of a ship.Endurance requirements vary among ship types andclasses, and the amount of food storage space varieseven between ships with identical complements.Proportionately smaller quantities of perishable foodsare available on extended cruises, and this calls forincreased use of semiperishables, particularlyration-dense foods.

FREQUENCY CHARTS.— Developing a meatplan, frequency charts, and spacing patterns arenecessary preplanning functions that assure anacceptable, appealing menu that is also within the dailymonetary allowance.

A meat plan (fig. 7-6), also called a meat block will enable you to balance the use of expensive,

shows the number of times the various types of meat moderately expensive, and inexpensive meat items.

(including breakfast meats), fish, poultry, and cheese are Construction.— The menu planner uses past menusto be used each week on the cycle menu. This planned that have known acceptability, the inventories of stocksusage is directly related to the relative costs of these on hand, and the Federal Supply Catalog, Federalitems, their relative popularity, and their availability. A Supply Group 89, Subsistence, as guides for developingplanned pattern of usage during the cycle menu period the meat plan. When the meats have been chosen, they

Figure 7-6.-Sample meat plan.

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are plotted on a frequency chart, spaced on a spacingpattern, and finally entered on the menu draft.

Frequency charts and spacing patterns form theframework of the menu and like the meat plan, aredeveloped before the menu is drafted.

Frequency charts are developed for each majormenu item or section; that is, the meat, poultry, fishentrées, potatoes or potato substitutes, vegetables,salads, desserts, soups, and breads that form the basicmenu structure. These charts serve as the advancedplotting of what to feed at which meal (breakfast, lunch,

Spacing patterns (fig. 7-8) show when the item willbe served With a spacing pattern, the menu planner canplot a balanced distribution of food items so that thereis an appropriate interval between the less popular itemsthat are served, and so that the menus are not beef heavyor corn heavy.

Revision.—An important step in the final review ofcycle menus is the use of the frequency chart to checkthe menu for repetition. This is done by listing thenumber of meals containing each type of food. Thenchecking that the spacing of similar items, such asground beef, is adequate, that different methods ofpreparation are used, and that the basic menu features a

or dinner) and how often. An example of a vegetablefrequency chart is shown in figure 7-7.

Figure 7-7.-Sample vegetable frequency chart.

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Figure 7-8.— L-Sample meat spacing pattern.

variety of dishes. It is particularly important to checkthe meal plans for the first 3 days at the beginning of thefirst week’s menu and the end or last 3 days of thepreceding week’s menu in the cycle. Revise thefrequency chart by eliminating identical or similar itemsserved too close in succession.

MENU BOARDS.— Menu boards assist inplanning menus that are based on crew preferences.There are two kinds of menu boards: (1) amenu-planning board that actually plans the menuwithin the foodservice division and (2) a menu-reviewboard that functions in an advisory capacity.

Menu-Planning Board.— A menu-planning boardacts on major decisions affecting food supplies, on theselection of food choices commensurate with galleyequipment, workload, and other administrativedecisions. The menu-planning board should be

composed of personnel with foodservice experience.The menu-planning board consists of MSs from thefoodservice division.

Menu-Review Board.— The menu-review boardconsists of personnel from all divisions on board. Thisboard can bring in new ideas on menu planning. Allcommanding officers formulate their own policy as tothe number of board members. Menu boards, theirrequirements and functions, are discussed inFoodservice Operations, NAVSUP P-421.

Menu Changes.— The commanding officer maygrant written permission to the food service officer tomake necessary changes in the approved menu. Suchauthorization may be furnished in the ship or supplydepartment organizational manual. Under this authoritythe food service officer may make changes in the menunecessary to meet any emergency that might arise. At

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the discretion of the commanding officer, a weeklysummary of menu changes made and the reasons for thechanges are provided to the commanding officer at thetime the forthcoming weekly menu is submitted forapproval.

Each menu should include a notation at the bottomof the menu stating that “The food service officer isauthorized to make changes to this menu when, due tounusual or unforeseen circumstances, it may benecessary to provide substitutions for food items not instock or to permit timely use of perishable foods.”

Menu changes should be kept to an absoluteminimum and should not be made without advanceapproval by the food service officer.

SELECTIVE MENUS.— A selective(multiple-choice) menu includes one or more choicesfor the crew in each category. One or more choices arerecommended under the following circumstances:

l

l

l

l

If a popular entrée or vegetable is to be served,offer an alternative.

When a high-calorie, high-fat entrée is to beserved, offer an alternative.

If savings can be realized by offering a high-costentrée with a low-cost one, offer a choice.

If practical from a production standpoint, aselection of various meal components can beoffered, including entrées, vegetables, breads,and beverages.

DRAFTING THE MENU.— To do the bestpossible job in menu drafting the Navy menu plannerneeds a good working atmosphere in which to think. Inaddition, the sources of information mentioned earlierin this chapter-the meat plan, the frequency charts, andthe spacing patterns that have been developed—areneeded.

Most meals are planned around main dishes of meat,and other food items are planned to complement maindishes.

Use the standard Menu Draft, NAVSUP Form 1092,to build the week’s menu (fig. 7-9). The menu plannerhas room for listing each menu item in a meal and has acolumn for the AFRS numbers to eliminate guessworkon the kind of food, the method of preparation, and theessential breakout data. Use standard abbreviations toachieve coordination between the jack-of-the-dust (orsubsistence storeroom storekeeper) and galleypersonnel; for example, (f) for frozen, (cn) for canned,

(dehy) for dehydrated, and (inst) for instant foods.Certain standard menu items, such as coffee, are printedon the draft to facilitate drafting.

The following steps illustrate the proper sequencein drafting major meal components:

Step 1—Main dishes, gravies, sauces, andaccompaniments

Step 2—Potatoes, potato substitutes, andvegetables

Step 3—Salads

Step 4—Breakfast fruits and cereals

Step 5—Desserts

Step 6—Breads and breakfast pastries

Step 7—Soups and beverages

Accompaniments to menu items should be writtenalongside them, shown as follows, or may be writtendirectly underneath them, space permitting.

Breakfast

Fruit or juice

Cereal - milk

Main dishes

Breakfast pastry

Bread - butter

Jam - jelly

Beverages

Lunch or Dinner

Soup - crackers

Main dish - gravy or sauce

Potatoes

Vegetables

Salads and salad dressing

Bread

Dessert

Beverages

Meat, Poultry, and Fish.— Using informationfrom the frequency chart and the spacing pattern, enterthe meat, fish, or poultry entrées planned for each dayon the menu draft form. Introduce variety to the menuby the recipes selected for the preparation of each meatcut or poultry entrée. For example, beef, pot roast onthe frequency chart and spacing pattern, may be enteredas L10-1 Ginger Pot Roast on the menu draft, and thenext time this style of beef is repeated on the spacingpattern, it maybe entered as L10-2 Yankee Pot Roast onthe menu draft. preplanning the entrées includes theselection of an alternative choice of meat when rabbit,fish, or liver is shown.

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Figure 7-9.—A Menu Draft, NAVSUP Form 1092.

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When all entrées for the cycle have been enteredon each week’s draft, it is good management to reviewthe drafts to determine the following: (1) whether theproper variety and balance are maintained, (2) ifhigher portion cost entrées are balanced with lowerportion cost entrées, and (3) if preparation of theentrées is within the capabilities of galley personneland equipment.

Vegetables.— Frequency charts are developed forboth potatoes or potato substitutes and vegetables inconjunction with the meat frequency charts so that theitems selected will complement the meat, fish, or poultryitem planned for each day. Entering the potato or potatosubstitute and vegetables on the menu draft is the secondstep in menu planning. Variety of preparation of theentrée items should be introduced on the menu by theselected recipe card.

Salads and Salad Dressing.— The AFRS offersmany varieties of salads and kinds of salad dressings, aswell as recipes for relishes. These numerous recipes area fine foundation for a varied bar of consistently highquality. An array of salads and relishes can be preparedfrom the excellent variety of fresh, frozen, and cannedfruits and vegetables available.

When you are selecting salads for the menu,planning is needed to achieve variety and to avoid costlyleftovers. Because the salad bar generally offers somevariety, there is a temptation to offer the sameassortment daily. With good planning, changes fromday to day can be achieved.

When you are planning for salads and relishes, thereare several factors to consider: (1) seasonal availabilityfor procurement, (2) temperature and climate, (3)equipment and labor, and (4) combinations of saladingredients.

Select a salad dressing suited to the saladingredients on which it is to be used. Use tart dressingswith bland-flavored salads. Consult your FoodserviceOperations, NAVSUP P-421, for ideas.

Breakfast Fruits and Cereals.— Steaming hotcooked cereals are a welcome and warming componentof a hearty breakfast in cold weather. Warmer climatesand higher temperatures tend to swing the popularitypendulum toward dry, ready-to-eat cereals.

Offer a choice of fruit and juice each day to makesure a good source of vitamin C is available to thepatrons. Either the fruit or the juice should be citrus ortomato. In addition, fruits can be used to introduce

variety on the menus; for example, raisins in oatmeal orrice, blueberries in pancakes, and apples in fritters.

Desserts. — Desserts should be individualized toeach meal just as other menu components, taking intoaccount the patrons’ preferences and other factorsinfluencing the menu, such as climate, cookingfacilities, and the skills of the personnel.

Desserts are classified as light, medium heavy, orheavy. Plan to use the one that goes best with the rest ofthe meal. If the meal includes hearty salads and creamedvegetables, a light dessert, such as fruit cup or flavoredgelatin, is more appropriate than a medium heavy one(puddings or ice cream and cookies) or heavy desserts(cakes and pies). Balance out the day’s dessert byplanning alight dessert (chilled pear halves and oatmealdrop cookies) with a heavy dinner at noon and a heavydessert (spice cake with lemon cream icing) with a lightsupper. One heavy dessert daily, especially one thatmust be baked the same day it is to be served, issufficient for most messes.

To ensure a variety of dessert choices in your menus,make maximum use of mixes, ice cream, prepared piefillings, gelatin desserts, and other convenience foods.

A caution that should be observed, however, inplanning desserts is avoiding a repetition of the sameflavors. It is easy to miss hidden flavor repetitions whenbreakfast juices and dinner and supper salads containfruit. Watch for these duplications in dessert planning.

Breads and Breakfast Pastries.— Piping hot yeastrolls and quick breads dress up a meal any day of theyear. Hot breads can play an important role in balancingcold meals.

When you write a menu, be realistic. If bakingfacilities are limited or if inexperienced MSs have notyet fully developed their baking skills, you should limitbaking items.

Soups.— The soup is one of the last items plannedfor a lunch or dinner menu. This sequence in menuplanning is not based on the relative importance of soupto a menu, but rather on its relation to other menu items.Soups are classified as light, heavy, creamed, andchowder and, as with dessert items, are selected tobalance and complement the menu. The number oftimes a soup is offered each day or each week should bebased on the crew’s acceptance of soup. If theacceptance of soup is high and you feel justified inincluding it on the menu at both lunch and dinner meals,plan to serve a different soup at each of these meals.Make maximum use of dehydrated soups and canned

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condensed soups in order to offer a variety on the menu.Leftover soups are highly subject to contamination;consequently, they create a health hazard. Fresh soupshould be prepared for each meal.

Beverages.— The beverage component of menusincludes coffee or tea. Milk is very nutritious anddeserves a permanent place on the menu. It can beserved chilled plain, or flavored, or in hot cocoa as acold weather beverage. Coffee and tea are not necessaryfor good health and offering another choice for eitherbeverage is acceptable, such as good quality drinkingwater.

Iced beverages added to the menu during warmweather are refreshing and provide an enjoyable changefrom the steady consumption of hot coffee or tea duringthe winter months. All iced fruit beverages in the AFRScontribute additional vitamins and minerals, as well asenergy from the sugar they contain. Avoid overuse ofthe same juices or fruit beverages on the weekly menus.Milk shake machines and carbonated soda dispensersmay be used in the mess also.

RECORDING THE MENU.— The Menu Draft,NAVSUP Form 1092, should be carefully checked andedited for accurate recipe numbers as well as for correctrecipe titles and should then be presented to the foodservice officer for analysis. The food service officeranalyzes the menu to make sure it is nutritionallybalanced and reflects sound management with respectto personnel, food supplies, and food preparationequipment. The NAVSUP Form 1092 should bereturned to the leading MS (approved or with notedchanges) for typing on the GM Menu, NAVSUP Form1080. NAVSUP Form 1092 should be retained for usein preparing recipe number lists and instructions on thedaily Food-Preparation Worksheet, NAVSUP Form1090.

When you use the NAVSUP Form 1090, recipenumbers should be eliminated from the NAVSUP Form1080.

The NAVSUP Form 1080 is signed by the leadingMS in the Prepared By block, by the food service officerin the first Approved block and then submitted to thecommanding officer or the designated representative forapproval and signature in the second Approved block.Menus may be submitted for command approval eachweek or the cycle menu maybe submitted in its entiretyquarterly, seasonally, or when a new cycle menu isprepared.

7-24

PLAN SPECIAL MENUS

Meals have three roles in Navy life: (1) to supportphysical health and fitness, (2) to build morale, and (3)to provide an occasion for socializing.

Holiday or Special Event Menus

Special meals for holidays or special mealcelebrations (in GMs either afloat or ashore) provideopportunities for festivity among the crew. Awell-planned special meal adds interest and creates realenthusiasm among the MSs and crew.

PREPARATION.— Creative menus may beplanned using foods traditionally associated with theholiday. Research through the AFRS and the Navy FoodService, NAVSUP P-476, files should supply new ideas.

Figure 7-10 is a calendar listing special occasionsgenerally celebrated. It is included for a handyreference.

The meal patterns suggested for breakfast, lunch,and dinner may be changed for holiday or specialtymeals to include some extras for the celebration.Well-planned special meals will add interest andenthusiasm among cooks and patrons. They can be assimple or elaborate as time, personnel, and cost permit.

PRINTING.— Some GMs may have fancy menusprinted for their entire cycle menu or for special eventsor holidays. The printed menu gives a kind of flavor ofits own to special meals. These menus need not beelaborate to be attractive. They can be simply producedusing a graphics program on a computer or you can havethem produced professionally through the supplysystem.

Usually if menus are to be printed professionally,they are either going to be used permanently for a cyclemenu or for holiday menus repeating from year to year.

Brunch Menus

A brunch is neither breakfast nor lunch. Brunch issomething of each of these meals, yet it has its ownspecial identity. The distinguishing features of brunchare time of service and the special-occasion, leisurelyatmosphere that can accompany a brunch meal. Thebrunch meal is usually served between breakfast andlunch time, generally on weekends and holidays.

Brunch menus need not be elaborate to be attractiveand satisfying. A number of menu items maybe addedto a heavy breakfast meal to make a brunch meal. These

Figure 7-10.-Calendar of special holidays and religious days.

may be extra ranging from first course to heavy entées and submit a nutritionally balanced cycle menu to theto special types of cakes to complete the meal.

Imagination is the major key to successful brunchmenus. Select luncheon entrées with staying power thatcombine easily and appetizingly with breakfast foods.

Above all, avoid overtaxing the cooking and servingfacilities and personnel by planning menus that, forexample, require too much oven space. Cooked-to-order foods are especially appropriate for brunch meals.

WARDROOM MENUS

As a senior MS assigned to a private mess you mayhold the position of wardroom supervisor. Because ofyour knowledge and experience with foodservice andnutrition, the responsibility may rest with you to prepare

mess caterer for review. The mess caterer will thenreview the menu and submit it to the mess president forapproval.

The same factors that affect the choice of foods usedfor the GM menu are used by the menu plainer to plana private mess menu. The wardroom menu must alsomeet Navy nutritional requirements. As with the

patrons of a GM, the preferences of wardroom messmembers should be surveyed and considered in themenu-planning stage. The wardroom menu also shouldbe limited to the supplies that are available. The menushould not be costly. Also there should be a moderationof high- and low-cost meals to keep the menu within theoperating limits of the mess.

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CHAPTER 8

BREADS AND DESSERTS

This chapter deals with basic baking terminology,ingredients, and the procedures used to produce breadsand desserts. To bake a satisfactory product, you musthave a thorough knowledge of these terms, ingredients,and baking procedures.

BREADS

The term bread has been used for centuries todescribe a mixture of flour, sugar, shortening, salt, andliquid. This mixture is made into dough, then yeast isadded to the mixture to make the dough rise.

Two kinds of bread are used in the general mess(GM). One kind includes yeast breads such asyeast-raised breads and rolls, sweet-dough rolls ofvarious kinds, coffee cakes, doughnuts, pizza, and quickbreads. The other kind includes products leavened bychemical leavening agents such as baking powder.Some of these products are biscuits, muffins, pancakes,cake doughnuts, quick coffee cake, and corn bread.

Bread is the most important food produced by thebaker. It is prepared in greater quantities than any otherbaked product. High quality and excellent taste shouldbe maintained regardless of the amount of bread baked.

YEAST-RAISED BREADS

The production of yeast-raised products, especiallybread and sweet doughs, is considerably more involvedthan the production of other bakery products. If theingredients are of good quality, used in specificamounts, and are properly mixed, using propertemperatures, the doughs will yield good qualityproducts.

Ingredients

The baker must understand the functions of eachbasic baking and breadmaking ingredient used in bakeryproducts. He or she should then use the ingredientsproperly (manner of mixing and amount used). Thefunctions of these ingredients are explained next.

FLOUR.— Flour is a mixture of starch, protein, andother materials. The kinds of flour used are describedas follows:

8-1

. General-purpose flour is a mixture of hard andsoft wheat flours. It is used to make cakes, cookies,quick breads, pastries, and pies. It does not have enoughgluten strength to make satisfactory yeast bread androlls.

. Bread flour is a blend of hard wheat flours. Itcontains more protein than general-purpose flour andhas a slight granular texture. Good quality bread andother yeast-raised products can be made only with breadflour.

. Wheat base is prepared from the wheat germ,bran, and other fragments of wheat kernels. It has awhole wheat flavor and may be combined with flour toproduce whole wheat bread.

In addition to the protein, flour contains variousfood elements such as carbohydrates, water, minerals,vitamins, enzymes, and fat. The amount of theseelements contained in the flour varies with the type,grade, and storage period of the flour.

Protein.— The two principal proteins present inwheat flour (gliadin and glutenin), when combined withmoisture, form gluten that gives structure to batters anddoughs. Gluten also gives the dough expansionqualities.

Carbohydrates. — Carbohydrates in flour areusually in the form of starch that absorbs water and helpsgive bulk to dough. Flour that is especially made forcakes and pastries is rich in carbohydrates.

Water.— Wheat flour usually contains from 9- to15-percent moisture. Flour absorbs or loses moisture instorage, depending on the atmospheric conditions.

Minerals.— Minerals are contained in the bran coatand the germ of wheat, and most of the minerals are lostwhen wheat is made into white flour. These mineralsare returned to flours that are enriched.

Vitamins.— To replace the food value lost inmilling, vitamins and minerals such as thiamin, niacin,iron, and riboflavin are frequently added to flour. Flourtreated in this manner is known as enriched flour.

Enzymes.— An enzyme is a very minute substanceproduced by a living plant. The mere presence of anenzyme brings about certain changes in the composition

of a material. Diastase and protease are the mostimportant enzymes found in flour. Diastase convertsstarch to sugar, and the yeast acts upon the sugar toproduce carbon dioxide and other fermentationproducts. Protease softens the gluten and, when thisenzyme is lacking, the dough will not have the desiredelasticity.

Fat.— Wheat flour contains approximately1.5-percent fat. The major portion of the fat of wheatgrain is removed during the milling process. Althoughthe fat content of flour is very low, this is what causesflour to become rancid if flour is stored for long periodsunder warm and humid conditions.

WATER.— In many bakery products, includingbread, the amount of water used is second only to theamount of flour. Water contains minerals. The amountand kind of minerals contained in the water vary fromone part of the country to another. These variationsaffect the properties of the dough and the finished bread.

Water is necessary to form gluten from the proteinof flour, thereby giving the dough its elasticity and itsgas retaining property. Gluten absorbs twice its ownweight of water. The amount of water used determinesthe consistency and the temperature of the dough afterit is mixed. Water dissolves the salt and the sugar, makesit possible for the enzymes to act, and holds the yeast insuspension until it is added to the other ingredients andthe fermentation begins.

SALT.— Very little salt is used in making bread, butthe amount used is essential, for it performs a veryimportant function. Without salt, fermentation in doughis too rapid, and the baked product becomes too coarse.With too much salt, the fermentation process is slowed,and the bread becomes soggy. Salt strengthens glutenand helps it to expand, improves the color of bakedproducts, and enhances the flavor.

SUGAR.— During fermentation, part of the sugaris converted into a form that can be used as food for theyeast. Starches are converted into sugar that producescarbon dioxide gas and alcohol and that causes thedough to expand, making it softer and more flexible.

This sugar in the bread contributes to the color ofthe crust, the taste of the baked loaf, the toasting qualitiesof the bread, the texture, the moisture retaining qualities,and the nutritional value. Sugar is also a tenderizer.

All sugars do not have the same degree ofsweetness, since sweetnessprocess through which thesugar, for example, is less

depends upon the refiningsugar has passed. Brownhighly refined than white

sugar and, therefore, is not so sweet. Brown sugar lendsa pleasant taste to cooked or baked products, and syrupscan be used as a substitute for regular sugar. Corn syrup,honey, or molasses improves the flavor of cookies andhelps retain their moisture.

SHORTENING.— Shortening is the animal orvegetable fat that is used in baking. There are twogeneral types of shortening-solid and liquid. Thesolid-type shortening is recommended for use in breaddough because it can be more thoroughly distributedthrough the dough. The reason for this is that it will notsaturate the flour it touches. Although the liquid-typeshortening can be used effectively, the dough must bewell formed before the oil is added. The liquid-typeshortening is mainly used in recipes that call for meltedshortening, such as some cake and bread recipes.

Shortening compounds are composed of deodorizedanimal and vegetable fats mechanically blended to givea final product of acceptable elasticity and satisfactorybaking quality. There are two types of solid shorteningcompounds used in the Navy GM—general-purposeshortening and bakery shortening (emulsifier-type).

General-Purpose Shortening.— General-purposeshortening is a high-grade shortening that has excellentbaking qualities. General-purpose shortening shouldnot be substituted in recipes that specify bakery-typeshortening.

Bakery Shortening.— Bakery shortening oremulsifier-type shortening is hydrogenated shorteningto which an emulsifying agent has been added. Thisgives the shortening exceptional ability to blend withother ingredients.

SALAD OILS.— Salad oils are generally used inthe preparation of salad dressing and in recipes thatspecify oil. Oil should not be substituted forgeneral-purpose or emulsifier-type shortening in recipesspecifying those types.

BUTTER.— Butter is the fatty constituent of milkthat is separated from the other milk constituents bychurning. Butter is used most often as a spread, but ithas many other uses in food preparation. When butteris substituted for other shortening, you should adjustyour recipe. Butter contains salt, milk, and moisture sothe salt, milk, and liquid in the recipe should bedecreased accordingly. The fat content of butter is lessthan that of other shortening; therefore, more buttershould be used in the recipe.

MILK.— Milk is almost a complete food. Nonfatdry milk contains all the food qualities of whole milk

8-2

except fat. In bread production, nonfat dry milk style Ashould be used, as this milk is designed specifically forachieving volume, flavor, and crust characteristicsdesirable in yeast breads. Dry milk can be added bymixing or sifting the milk and flour together, or it canbe reconstituted with part of the water in the bread recipeand added to the dough. In either event, it is importantthat there are no lumps of milk powder in the dough.

The amount of milk used in the dough can be as highas 6-percent nonfat dry milk based on the weight of theflour. The use of more than 6-percent dry milk in thebread dough is detrimental to fermentation. Milkimproves the texture, flavor, and keeping quality ofbread.

EGGS.— Eggs are not used in making white breadbut are used in making sweet doughs, cakes, andcookies. In baked products, eggs supply a high protein,mineral, and vitamin content. The yokes add color, thewhites help bind other ingredients, and both combine toadd flavor and moisture to the bread.

Fresh eggs should be removed from the refrigeratorand warmed to room temperature before they are usedin dough. Frozen eggs should be completely defrostedbefore they are added to the dough and should be wellmixed. Dehydrated egg mix may be sifted with the dryingredients in some baked products containing a highpercentage of dry ingredients; the water needed toreconstitute eggs should be added to the required liquid.Reconstituted eggs should be used within 1 hour afterthey are reconstituted or returned to the refrigerator untilthey are to be used. Do not hold them overnight.

Leavening Agents

Leavening agents are gases that cause the dough torise. The gases are produced by chemical action orintroduced by the mixing process, which forces air intothe dough. The common types of leavening agents aresteam, air, and carbon dioxide gas. These agents areproduced by yeast or bating soda or baking powder.

AIR.— Air is introduced into the dough by blending(creaming) fat and sugar together, by sifting flour, or byfolding in beaten egg whites that already contain air.Steam is used to leaven eclairs and cream puffs.

YEAST.— Yeast is a microscopic, one-celled plantthat, when conditions are favorable, will multiply bybudding or by the division of a cell into two cells. Inthis process of reproduction, the yeast plant usesavailable food (sugars) to produce carbon dioxide gasand alcohol. This is known as fermentation.

ACTIVE DRY YEAST.— Active dry yeast shouldbe suspended in about seven times its weight of waterat 105°F to 110°F for 5 minutes before it is used. Theproper temperature of the water is important, as waterthat is too cold or too hot will harm the yeast. Make surethe temperature of the water does not exceed 110°F.Active dry yeast does not require refrigeration, butshould be stored in a dry and reasonably cool place.When properly stored, dry yeast will keep for manymonths.

Yeast foods, known as dough conditioners, haveother more important functions than to supply food foryeast. Their major purposes are to condition the waterand to assist in the proper fermentation of the dough.

Yeast foods contain three types of functionalingredients:

1.

2.

3.

In

Ammonium salts to supply yeast with a supplyof nitrogen for growth

Calcium salts to produce the correct amount ofhardness in the dough water and to firm thegluten

An oxidizing agent to give a firmer, less stickydough

addition, yeast foods contain starch and salt toadd bulk and make weighing easier. The use of yeastfoods is often determined by the strength of the flour andthe fermentation period desired. Not all flours requireyeast food. When the flour requires such material, itsaddition produces bread of larger volume, better grainand texture, and improved loaf appearance. Too muchwill produce inferior bread with low volume and coarsegrain.

BAKING SODA. — Baking soda acts as aleavening agent only when there is an acid present.Some of these acids are sour milk or buttermilk,molasses, brown sugar, honey, corn syrup, maple syrup,lemon juice, and vinegar. These are used for differenttypes of quick bread. Only a limited quantity of the acidingredients can be used for leavening purposes due tothe pronounced flavor and heavy texture that bakingsoda and molasses or syrup give to the products. It isalso difficult to determine beforehand the amount of gasthat these mixtures will produce. Thus, it is difficult toobtain standard results.

BAKING POWDER.— Baking powder is aleavening agent that contains baking soda, a largeamount of starch, and a material that forms an acid whenit is mixed with water, thus producing a gas. There areseveral types of baking powder. The Navy uses a

8-3

combination-type baking powder that contains theacids sodium aluminum sulphate (S.A.S.) andorthophosphate plus sodium bicarbonate and acornstarch filler. This type of baking powder ismoderately double acting; one constituent acts in thebatter, while the other does not act until it is heated inthe oven. Baking powder is generally preferred overbaking soda because it is more reliable.

General BreadmakingProcedures

The processes described next include not only thesteps that you, the baker, perform, but also the processesthat take place within the dough as a result of youraction. When actually preparing bread, you shouldalways follow the steps and procedures in the ArmedForces Recipe Service (AFRS).

MIXING.— After you select and weigh or measurethe necessary ingredients, the next important step ismixing. Dough may be mixed by hand, but an electricmixer or a bread-dough machine will make the jobeasier.

Dough Temperatures During Mixing.—Temperature has a definite influence on thefunction of yeast and its ability to condition adough properly to produce a quality bread. Thedesired dough temperature (DDT) is obtained fromthe recipe card.

The temperature of the dough can be regulated byconsidering all the factors that will influence thetemperature of the dough and then using water at atemperature that will offset the adverse temperatures.Any desired temperature of the dough when it leaves themixer may be obtained by a rather simple calculationthat first determines the friction factor (temperature riseinduced by mixing) and may then be used at all timeswhen the same mixer and the same weight of dough areused.

Determine the friction factor by competing thefollowing steps:

1. Add the temperature of the room, thetemperature of the flour, and the temperature ofthe water.

2. Multiply the temperature of the mixed sampledough by 3.

3. Subtract the first answer from the secondanswer.

For example:

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Step 1. Temperature of room . . . . . . . . . . . . . . . . . . . . . . . 75°FTemperature of flour . . . . . . . . . . . . . . . . . . . . . . . . 73°FTemperature of water.., . . . . . . . . . . . . . . . . . . . . +54°F

202°F

Step 2. Temperature of mixed dough . . . . . . . . . . 74°Fx3

222°F

Step 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -202°FFriction factor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20°F

Adjusting the temperature of the water used in thedough will control the temperature of the dough. Todetermine the desired water temperature you add thetemperature of the room, the temperature of the flour,and the friction factor and subtract this total from theDDT multiplied by 3. You will then have the desiredwater temperature. For example:

Step 1. Temperature of room. . . . . . . . . . . . . . . . . . . . 75°FTemperature of flour . . . . . . . . . . . . . . . . . . . 73°FFriction factor . . . . . . . . . . . . . . . . . . . . . . . . . +20°F

168°F

Step 2. 80°F (DDT) x 3 240°F. . . . . . . . . . . . . . . . . . . . . . . . . . . . .-168°F

Desired water temperature . . . . . . . . . . . . . . 72°F

The individual recipe will indicate the temperatureof the water to be used in the mixing process, Byfollowing the procedures just discussed, and using athermometer to assure the proper temperature of waterbeing used, the final mixed dough temperature will bethat which was desired.

Mixing Operation.— The mixing operationaccomplishes two functions. First, thorough mixingdistributes the ingredients evenly. Secondly, it stretchesthe dough until the gluten is fully developed anddistributed.

In the early stages of the mixing process, water wetsthe flour and the dry ingredients. At this stage, thedough will be rather wet and lumpy. As the mixingprogresses, the flour continues to take up liquid and thedough becomes moderately firm.

When you are using high-speed mixers, the doughwill become firm after several minutes of mixing, hutthe dough has no stretching characteristic. As mixingcontinues, the dough begins to bond and becomes moreelastic. The lumpiness disappears and the doughbecomes more firm as the flour picks up more moisture.At this stage, the dough is rather sticky and sticks to themixer bowl quite easily. Next, the dough becomes less

sticky and more elastic. When this happens, the back ofthe bowl begins to be cleared of dough and eventuallybecomes completely clear. At this time you should usecareful judgment not to allow the mixing to progress toofar or the dough will breakdown to a point where it loseselasticity and becomes sticky and runny. There is norule governing the mixing time for dough other than thefeel and appearance of the dough. When the mixingprocess is completed, the temperature of the doughshould range between 78°F and 82°F.

FERMENTATION.— After the mixing operation,the dough is either left in the mixing bowl or placed ina dough trough to ferment.

Fermentation is the chemical change that takesplace when yeast (or other leavening agent) in the breadreleases carbon dioxide gas, causing the dough to rise.The fermentation period is the time that elapses betweenthe mixing of the dough and the time the yeast is killedby the oven heat. The correct temperature for the doughduring fermentation is indicated on the recipe card. Ahigher temperature will cause the growth of undesirablebacteria (wild yeast) and excessive acidity, which willresult in a coarse-grained bread of poor flavor.

The length of the fermentation period depends onthe amount of yeast used, the strength of the flour, andthe temperature during fermentation. Too much yeastand higher temperatures than those designated cause thedough to rise too fast. Insufficiently fermented orconditioned dough is called “young dough” while thatwhich has fermented too long is known as “old dough.”

PUNCHING.— Punching the dough after it risesdevelops the gluten and also redistributes the yeast cells.The temperature of the dough is equalized, and some ofthe carbon dioxide gas is forced out. Yeast dough isready for punching when it is light and approximatelydouble in size. To test the dough to determine if it isready for punching, press the dough lightly with afingertip. If the impression closes up immediately, thedough is not ready. If the impression recedes slightly, itis ready to be punched or folded. The dough should thenbe punched.

To punch the dough you should use both hands andpunch the dough through the center, going from end toend of the dough trough. Then, use both hands to graspone side of the dough and pull it on top, once againworking from end to end of the dough trough. To punchdough in a mixing bowl, punch the center, fold sides intothe center, then turn completely over. After the doughhas rested for approximately 30 minutes, it should betaken from the bowl or trough to the bench for makeup.

8-5

DOUGH MAKEUP.— The dough is divided intouniform pieces of the desired weight. When you aredividing the dough by hand, cut off the dough with thedough scraper and weigh the dough on a scale. Use thescraper to add or remove dough until the desired weightis obtained. This process is referred to as scaling. In amachine-operated bakeshop, the baker scales the piecesby machine, making adjustments so that the pieces willbe the desired weight.

ROUNDING THE DOUGH.— After scaling, thedough is rounded by tucking the raw edges and forminga smooth round ball. This process seals the raw edgesthat are left after the dough is divided.

INTERMEDIATE PROOFING.— T h eintermediate proofing period is a stage when therounded piece of dough is allowed to rest between thetime it is divided and rounded and the time it is formedfor panning. The intermediate proofing period shouldbe just long enough for a piece of dough to recover frombeing divided and rounded. The dough should be looseenough so that it can be easily molded. This requiresfrom 12 to 15 minutes, depending on the dough and theconditions of the room.

Some of the advantages of rounding and giving thedough intermediate proof are it achieves uniform shape,facilitates panning, makes texture uniform, stretchesgluten slowly, expels excess gas, and forms skin onsurface of dough.

MOLDING AND PANNING.— The pieces ofdough are shaped so that they can rise in the pan andform a shaped loaf of bread. Use the following steps inhand molding:

1.

2.

3.

4.

5.

6.

7.

Place each piece of dough on the board, top sidedown. Use as little dusting flour as possible.

Press the gas out of the dough and pulllengthwise carefully, shaping the dough into anoblong loaf about the length of a finished loaf ofbread.

Flatten the dough with your hands or with arolling pin.

Shape the dough by folding in the ends to forma rectangle.

Fold the dough lengthwise to the center and sealby firm finger pressure.

Fold over the other half of the dough and pressfor additional seal.

Roll the dough to complete the sealing andmolding of the loaf.

After the dough is molded into a loaf, place it in alightly greased pan. Each loaf should be placed so thatthe molding seam is on the bottom, and the loaf shouldbe long enough to reach the ends of the pan. Figure 8-1provides an example of the molding and shaping ofdough into a loaf.

PAN GREASING.— The primary purpose oflightly greasing the bread pan is to prevent the breadfrom sticking when it is removed. Too much grease onthe pan surface can seriously affect the proofing, baking,and slicing of the bread.

PAN PROOFING.— After shaping and panning,loaves should be placed in a properly controlled roomor cabinet called the proof box or proof cabinet for thefinal proof or pan proof. Temperature of the cabinetshould be maintained at 90°F to 100°F. During pan

proofing, the action of the yeast is speeded up by thehigher temperature and the gluten becomes moremellow and elastic.

To determine whether the loaf is properly proofed,touch it lightly with one fingertip and press in slightly.If the impression made by the tip of the finger remains,the loaf is proofed. If the imprint does not remain andfills out when the fingertip is removed, the loaf is stilltoo compact and should be proofed more. Usually, 50to 75 minutes is sufficient.

BAKING.— The final stage in bread production isto place the pans of dough in an oven that is heated to atemperature sufficient to heat the dough quickly(temperature specified on AFRS recipes) and to causethe carbon dioxide of the dough to expand, therebygreatly increasing the size of the dough. The oven

PRESS GASOUT OF DOUGH

PRESS FIRMLYTO SEAL

FORM RECTANGLE FOLD RECTANGLE

LENGTHWISE

FOLD AGAIN

Figure 8-1.-Molding and shaping bread dough.

8-6

ROLL TO COMPLETESEALING

temperature also vaporizes moisture on the surface ofthe bread and ultimately causes caramelization of thesugars, starches, and other ingredients that make up theexposed dough surface. The oven temperature and thetime required to bake a loaf of bread will vary,depending on several factors. When using convectionovens, follow the operating manual instructions or usethe AFRS guideline card for convection ovens. Bakingtime is shorter and temperature is lower in a convectionoven than in a conventional oven. Remember that somebread recipes will contain convection oven informationas a note.

Bread is the end product of a long line of chemicaland physical reactions. If the loaf is removed from theoven before these changes occur, no matter what crustcolor is obtained, the loaf will lack desirable qualities.Color and thickness of crust depend on the length of timethe loaf is subjected to oven temperature and on theconcentration of sugars. Aroma of underbaked bread is“green,” lacking the full-scale, delicious fragrancecharacteristic of freshly baked bread. If sufficientlyunderbaked, the loaf sides will collapse and properslicing is not possible.

The oven temperature may be controlled for thepurpose of influencing bread character in other waysthan just the color. A low oven temperature tends toopen the grain of the loaf. If too high a temperature isused, the loaf may burst in a rather violent manner,usually along the sides, that results in a misshapen loaf.

A properly baked loaf of bread sounds hollow whentapped. Remove the baked loaves of bread from pansand cool on racks in areas free from drafts. Bread willdry out more quickly if the air is either too warm or toodry.

COOLING.— After the bread is done, remove theloaves from the pans and place them on racks to cool,making sure there is at least a 1-inch space betweenloaves. Cooling usually takes from 1 1/2 to 2 hours.Bread should not be covered while it is warm

STORING AND SERVING.— Bread should bestored at cool room temperature under conditions whereit will not dry out. If wrapped in plastic bags that areclosed with twisters, bread can be stored for up to 96hours in a cool room. If the room is hot and humid, itmay be necessary to store the bread under refrigerationto prevent mold from forming. Refrigeration is notideal, however, for extended storage because breadstales more rapidly under refrigeration than it does atroom temperature. This staling makes the bread firmand the crumb becomes coarse and hard. Bread may be

8-7

held for extended periods if frozen in plastic wrap orbags. If freezer storage is impractical, bread quality isbest maintained by baking in quantities that will beconsumed within 48 hours.

The bread storage should be arranged so that theolder bread always can be used first. Sliced bread leftover from a previous meal can be thoroughly dried andused for bread crumbs, bread pudding, or croutonpreparation.

SHORT-TIME FORMULA.— This formula wasdeveloped to meet a critical need aboard Navy shipswith limited bakery space. The short-time formulaeliminates both the intermediate proof and the finalloaf-molding operation. This modified sponge-typedough produces a good loaf of bread.

More importantly, ships without productionequipment can produce bread within 2 to 2 1/2 hours.In addition to eliminating the 8- to 10-minuteintermediate proof, the baker can roll the rounded piecesinto a sausage shape and pan—one person being able toroll and pan an average of 20 per minute. Hot rolls andvariations may be prepared using the short-timeformula. Follow the AFRS for best results.

A room temperature of 80°F should be maintainedto assure the desired finished product. Any increase inthe bakeshop temperature will, of course, reduce thefermentation time. Because of the absence offermentation rooms aboard ship, this control is strictlydependent on the baker’s skill and knowledge indetermining the readiness of the dough. Mixing timewill not change, however, as the 10-minute periodsappear to be optimum for proper dough developmentunder practically all conditions.

UNDESIRABLE CONDITIONS.— Certainundesirable conditions may develop in the baking andstoring of bread that will not only spoil individual loavesand batches but will infest the bakery and continue todestroy subsequent bakings. Sanitary precautionsagainst these conditions are particularly necessary inhot, humid climates.

Rope.— Rope is an undesirable condition of breadcaused by bacteria. The crumb of the loaf deteriorates,darkens, and becomes sticky and wet. If the loaf ispulled apart, long wet strands will appear as it separates.Rope has an odor similar to overripe cantaloupe.

The rope spores that are formed from the activerope bacteria cells are highly resistant to heat, and anythat may be near the center of the loaf will notnecessarily be killed by baking.

Temperatures of 86°F and above, particularlytemperatures of 95°F to 105°F, promote thedevelopment of rope. When the climatic condition issuch that the shop temperature is high, rope coulddevelop even in doughs that are lower in temperaturethan 85°F. In the tropics, high humidity oftenaccompanies high temperature. This increases thedanger of rope developing in the bread. Also, doughsthat are not sufficiently acid are highly subject to ropeinfection. Since acidity is normally increased throughfermentation, an overly warm dough may not have timeto become sufficiently acid to retard the development ofrope.

When the weather or climate is hot and humid, youshould keep a sharp lookout for the appearance of ropeand do everything in your power to prevent itsdevelopment. By controlling the temperature of thedoughs, you can keep them cold enough to retard thedevelopment of rope. A mold-preventive inhibitor canbe added to the bread dough. To prevent thedevelopment of rope, you should take the followingprecautions:

. Baking ingredients should not be kept in the shoplonger than necessary, and those that are kept should bearranged in such a way as to allow free circulation of airaround them.

. The bread-baking schedule should be planned sothat the bakery is not overstocked; this would result insome of the bread becoming old in the shop or in thestorage room.

. Bread that has accumulated and has become stalemay be used for croutons and crumbs.

. All bread should be thoroughly cooled before itis stored.

. Keep equipment scrupulously clean and see thatno pieces of previous doughs are allowed to remain inthe shop. The shop and all equipment should bethoroughly cleaned as soon after it is used as possible.

In the event that rope does develop in your shop, itwill be necessary to kill all the rope bacteria before youdo any more baking. Generally, you should take thefollowing precautions:

l

l

l

Dispose of all baked products and bakingingredients in the shop.

Thoroughly clean the shop and all the equipment.

Wash the bulkheads, decks, and overhead withhot soapy water and rinse them thoroughly.

l

l

l

Remove all foreign matter from all equipmentand tools and from the cracks and seams in theoven.

Sterilize the workbench and all small equipment.

Rinse down everything a second time with astrong vinegar and water solution.

Mold.— Mold is composed of tiny plants that arevisible to the naked eye. There are many types of moldthat vary in form and color. They form velvety, coloredspots on the bread and create a musty odor. Mold sporesare present in the air and will become visible on mostany food substance if they are given sufficient timeunder proper conditions to develop. Mold will multiplyin a warm, humid atmosphere or on moist food. Theabsence of light and sufficient time also contributes totheir growth. Mold first appears on the side of the loaf.

Mold is not resistant to heat; therefore, mold thatmay be present in baking ingredients will probably bekilled during baking. This means that any mold on thebaked bread is a result of improper handling of the breadafter it is baked.

To prevent the formation of mold in the bakeshop,take the following precautions:

l

l

l

l

l

l

Keep the shop clean and dry.

Assure proper circulation of air in the shop.

Make sure all areas are lighted.

Bake bread thoroughly and cool properly beforestoring it.

Always avoid handling the bread with wet ordamp hands.

Make sure bread is not kept for any length oftime, since bread molds very quickly in storage.

ROLLS

Several types of hot rolls can be made from the basicrecipe in the AFRS.

The method of making rolls is the same as that usedfor making bread. However, less mixing is required andthe dough is much softer. Careful handling of the doughwill assure light, tender rolls.

To make up the rolls, take the following steps (seefig, 8-2):

1. Divide the dough into 3- or 4-pound pieces.

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CUT STRIPS

2.

3.

4.

5.

ELONGATEWITH ROLLING PIN

ROUND EACH PIECE

FOLD AND PRESS TOGETHERINTO SMALL PIECES

Figure 8-2.-Making rolls.

Roll each piece of dough into a strip 1 1/2 inchesin diameter.

Cut each strip into pieces weighingapproximately 2 ounces each (fig. 8-2, view A).

Round each piece into a ball by rolling it with acircular motion on the workbench (fig. 8-2, viewB).

When you have performed these basic steps youare ready to shape the dough into sandwich rolls,Parker House rolls, wiener rolls, or dinner rolls.

Hot Roll Mix

Time-saving roll mixes have premeasured andcombined ingredients except water and yeast. Follow

FLATTEN ROLLSTO DESIRED THICKNESS

READY TO EAT

package and can instructions in mixing, fermentation,panning the dough, and bating.

Roll Production Precautions

The following precautions are associated with rollproduction:

. Like bread production, temperature control isimportant. The AFRS temperatures should be used. Toohigh a temperature will cause dough to ferment toorapidly and rolls will be sour or yeasty tasting. Too lowa temperature causes heavy, tough rolls.

. The amount of fermentation time neededdepends on the amount of yeast and sugar used.

. The first major step in preparing hot rolls is thedough makeup. The variety of shapes possible with soft

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and hard rolls is almost endless. Accurate scaling andskilled handling in forming shapes are required. FollowAFRS guidelines for hot roll makeup.

. Since rolls are smaller than bread, proofing timeis very critical. Therefore, overproofed rolls will beblistered on the surface and will fall when placed in theoven. The texture will be coarse.

Types of Rolls

Two variations of hot rolls—hard rolls andbrown-and-serve rolls—can be made using theshort-time formula. About 1 1/2 hours’ preparation timeper batch of hot rolls is saved if the short-time formulais used instead of the straight dough method. Also, avariety of sweet rolls can be made from the basic sweetdough recipe.

BROWN-AND-SERVE ROLLS.— For makeup,follow the procedure described for plain rolls for cuttingand shaping. About 30 minutes (three-fourths proof) isneeded for proofing. Bake at 300°F for 12 to 15 minutesor until lightly browned. Partially baked rolls may berefrigerated at 40°F up to 2 days. If freezer space isavailable, these rolls freeze satisfactorily up to 5 days.Finish baking at 425°F for about 12 minutes.

HARD ROLLS.— Hard rolls should have a crispcrust. Hard rolls must be thoroughly fermented or wellaged because young dough produces tough, rubberycrusts. Bread flour is necessary for properly fermentedor aged dough. Allow 1 1/2 hours before punching.Varieties of hard rolls include round, French, andcaraway seed.

SWEET ROLLS.— A wide variety of sweet rollscan also be made from the simple basic sweet doughrecipe. Sweet dough is prepared from a bread formulahigh in sugar, shortening, eggs, and other enrichingingredients. There are two types of sweetdough—regular sweet dough and Danish pastry.Products prepared from either of these doughs may besimilar in size, shape, and weight but will differconsiderably in texture. The fine, even grain and textureof regular sweet dough items are quite different from theflaky texture of the Danish pastry products. The doughshould be smoother than bread dough, but it should notstick to your hands.

Among the types of sweet rolls that can be madefrom this basic recipe are cinnamon buns, butterfly rolls,doubleleaf rolls, pecan rolls, twists, chaintwists, braids,bear claws,cross buns,

crullers, snails, crescents, raisin buns, hotplain coffee cake, small coffee cakes, and

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Swedish tea rings (fig. 8-3). Specific instructions formaking each of these types of sweet rolls from the basicdough recipe are given in the AFRS.

Much of the attractiveness of sweet rolls is due tothe glazes and fillings used. You will find the recipesfor these glazes and fillings in the AFRS—Frostingsand Fillings, section D.

Sweet Dough Mix

Some GMs purchase commercial sweet dough mixthat is available through the supply system.

Sweet dough mix has premeasured and combinedingredients, except for water and yeast. Follow packageor can instructions in mixing, fermentation, panning,and baking the dough.

QUICK BREADS

Quick breads are bakery products in whichquick-acting leavening agents such as baking powderand baking soda are used. Examples of quick breads arepancakes, muffins, and biscuits. These products requireless time to mix and bake than yeast-raised products.

Soft Batters

Soft batters contain varying amounts of liquid andmay be prepared in either pour batters or drop batters.Pour batters are thin enough to pour directly from acontainer into cooking pans. An example of a pourbatter is pancake batter. Drop batters are thick enoughto require spooning into baking pans. An example of adrop batter is muffins.

Roll-Out Doughs

Roll-out doughs are soft dough products such asbaking powder biscuits, or stiff dough products such ascake doughnuts.

Dough or Batter Ingredients

Batters or doughs are made with dry mixtures offlour, baking powder, salt, liquids, and other ingredientssuch as fats, eggs, sugar, and flavoring.

FLOUR.— General-purpose flour is used for quickbreads and batters. General-purpose flour producesfiner grained baked products than bread flours.

LIQUIDS.— Nonfat dry milk is used in recipes forquick breads. The dry milk is sifted together with theother ingredients and the liquid is added later in mixing.

Figure 8-3.-Sample of sweet dough variations.

LEAVENING.— Baking powder is the chemicalleavening agent used in AFRS quick breads. It is adouble-acting baking powder in which one stage ofleavening occurs in the batter and another occurs whilethe product is baking.

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The amount of baking powder used depends on thetype of bakery product, the ingredients, and theirproportions. Baking powder must be measuredaccurately. Too much baking powder produces a coarsegrain and may cause the product to fall after being taken

out of the oven. If excessive baking powder is used, thecolor will be dark and yellowish and the taste will besalty or bitter. Too little baking powder will result in thestructure being heavy and dense with low volume.

FAT.— General-purpose shortening compound isused in quick bread and batter production. Shorteningsproduce products with a soft crumb and aid in browning.

EGGS.— An important ingredient in quick breadsand batter is eggs, which add flavor, color, andpalatability. They also provide some leavening action.Fresh whole eggs or frozen whole baking-type eggs areused. Dehydrated egg mix may be used as a successfulsubstitute in any recipe if the eggs are sifted with the dryingredients. This will assure even distribution anduniform reconstitution when the liquid is added.

OTHER INGREDIENTS.— Other ingredientsinclude spices; grated, whole, or chopped fruits, nuts,poppy or caraway seeds; cereals such as bran orcornmeal; and salt. Salt adds flavor.

Mixing Methods

How ingredients are mixed determines to a largeextent the structure and texture of the finished product.All ingredients should be evenly mixed. If needed, theflour gluten should be developed to the desired degreeto keep the loss of the leavening gas to a minimumduring baking.

These general rules apply to mixing quick breadsand hatters, regardless of which mixing method ischosen:

l The degree of mixing is always limited when theleavening is produced by baking powder.

l The amount of mixing varies with the kind ofingredients and their proportion, except for leavening,For example, a product containing a high percentage offat and sugar maybe mixed longer with less harm to thequality of the finished product.

l Recipes in the AFRS outline should be followed,step by step, as the method for mixing quick breadhalters.

MUFFIN-MIXING METHOD.— This method isused for pancakes, muffins, corn bread, dumplings, andfritters. The sequence of steps for the muffin methodincludes sifting dry ingredients together, blending in theliquid and eggs, adding melted shortening, and mixingonly until dry ingredients are moistened. Corn bread,muffin, and dumpling batters should appear lumpy.

BISCUIT OR PASTRY METHOD.— This meansof combining ingredients is used principally for biscuits.This dough contains more flour than liquid and is of akneaded consistency.

The dough is prepared by sifting dry ingredientstogether, blending in the shortening, adding the liquid,and mixing only enough to yield a uniform structure.The dough is then cut into the desired shapes and baked.

CAKE METHOD.— Several quick breads andbatters are mixed by the cake method. Cake doughnuts,coffeecakes.

1.

2.

3.

Quick

cakes, and muffins are mixed similarly to batterSteps used in this method are as follows:

Cream shortening and sugar,

Add eggs.

Gradually add the dry ingredients to the moistingredients, alternating so that you begin andend with the dry ingredients.

Bread Preparation

Both drop and pour soft batters and roll-out doughpreparation methods are important to know. Thesebatters and roll-out doughs are explained individually inthe following sections.

Coffee Cakes

Coffee cakes are popular breakfast or brunch items.The recipe formulas are the same as for regular cakeseaten as desserts, except for minor ingredient changes.The major difference is in the frosting used on cakes.

Coffee cakes are either topped with sweetenedcrumbs or combined with fruit. Crumb cake and quickcoffee cake recipes in the AFRS are of this type. Servethese cakes while still warm. Quick coffee cakes maybe prepared with biscuit mix. Check the AFRS forvariations.

Corn Bread

Corn bread is a quick bread popular in bothnorthern and southern parts of the United States.Yankee-style corn bread is prepared with sugar;southern style is prepared without sugar. Jalapeno cornbread may be prepared by adding chopped jalapenopeppers.

Corn bread can be baked in either sheet pans (18 by26 inches) or the batter may be poured into muffin pansto make muffins. Corn bread mix is available. See theAFRS recipe card for directions.

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Hush Puppies

Hush puppies are small balls of corn bread batter(about 2 tablespoons) that are deep-fat fried. Finelychopped onions and black or white pepper are added tothe corn bread batter. The sugar is eliminated. Cornbread mix, a complete mix except for water, is availablefor preparing corn bread, muffins, and hush puppies.Check the AFRS for directions.

Dumplings

There are two basic types of dumplings included inthe AFRS. The first type is the meat dumpling thataccompanies meat stew or poultry and is made from adough that contains eggs and has no fat. This dumplingis light in texture and bland in flavor to accompany anymeat or poultry entrée without overpowering it. Thistype is cooked by steam or in boiling stock. Thesedumplings are dropped by scoop or 1/4-cup measure ontop of simmering stew. The kettle should be coveredduring the entire cooking period to assure fast and evendoneness.

A finished dumpling should not be gummy.Dumpling quality should be the same when cooked instock in kettles, stockpots, insert pans, or steamers. Theoutside of the dumpling is characteristically moist, andthe inside is light and fluffy. Dumplings absorb theflavor of the accompanying meat dish.

The other type of dumpling is a filled baked dessertand is explained later in this chapter.

Fritters

A fritter is a food, such as fruit, meat, poultry, orvegetables, that has been dipped in a milk-egg-flourbatter and fried in deep fat. The food maybe uncooked,cooked, or a leftover. Fritters are made by combining avegetable, such as corn, into the basic batter. The AFRScontains recipes for apple fritters and corn fritters.

The muffin method is used for mixing fritters; thatis, dry ingredients are sifted together, liquid ingredientsare combined and added with melted shortening. Theamount of mixing is not as critical in the production offritter or batter mixtures as it is with other quick breadsbecause of the high ratio of liquid to flour and thevolubility of the other ingredients. There is lesstendency to overdevelop the flour gluten because theingredients mix easily. Fritters are usually very tenderproducts because they are cooked in deep fat.

Fritters should be thoroughly drained after drying.Place the fritters on absorbent paper for a short period.Fry in small batches because fritters lose crispness ifallowed to stand on a steam table.

Commercial breading and batter fry mix is a productmade of ingredients similar to those used in fritter batter.Fry mix may be used for deep-fat frying, panfrying, orfor grilling. Pancake mix batter may also be used formaking fritters.

Tempura Batter

Tempura batter is prepared from flour, bakingpowder, salt, ice-cold water, and beaten eggs. The batteris unsweetened and lighter than fritter batter. It is usedfor dipping raw shrimp, onion rings, or a variety of othervegetables before frying. Check the AFRS fordirections.

Pancakes

The muffin method is used in mixing pancakes.Mixing should be kept to a minimum to prevent theoverdevelopment of the flour gluten, which causes atough texture.

Cooking should begin as soon as the ingredientshave been mixed. A hot, lightly greased griddle isessential in producing high-quality pancakes. Thegriddle should be maintained at 375°F. Too high or lowa temperature causes uneven browning and heavytextured pancakes.

Muffins

Ingredients for muffins cover a wide range ofproducts including fruits, nuts, bacon, and cereals inaddition to the plain muffin ingredients.

Muffins are mixed using the muffin method. Themixing time is more limited for muffins than for otherproducts mixed by this method because of the high ratioof flour to liquid. After the addition of eggs, shortening,and water, the muffin mixture should be stirred until dryingredients are slightly moistened. It is essential thatdry flour lumps be dampened. After mixing, the battershould appear quite lumpy. If overmixed, tunnels andpeaks form, the product texture is tough, and the volumeis low. Drained blueberries, chopped nuts, dates, orraisins are folded into the batter just before panning.

The panning procedure is an extremely importantaspect in muffinbe well greased.

preparation. The muffin pans shouldGas that causes the muffin to rise can

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escape rapidly if the mixed batter is allowed to stand.Scale each muffin carefully, filling each muffin cuptwo-thirds full. Too much batter in muffin pans causesmuffins to be coarse. A well-prepared muffin has auniform texture, even grain, and a well-rounded butuniform top crust. A muffin mix is available. Prepareit according to instructions on the container.

Baking Powder Biscuits

Baking powder biscuits are prepared from flour,liquid, shortening, salt, and a leavening agent. Whenmixing, the shortening should be cut in thoroughly untilthe mixture resembles cornmeal.

The proportion of liquid to dry ingredients isextremely important in the production of biscuit dough.The dough should be soft, not dry or stiff, and slightlysticky. Gradually add water until dough is formed. Thecondition of the flour, moisture in the bake shop, and thespeed of mixing can alter the amount of liquid used.When to stop adding liquid will be recognized asexperience is gained in the production of biscuits.

BISCUIT MIX.— Biscuit mix is also used andcontains all the ingredients except water. The leaveningagent is packaged separately from the other ingredients.It should be thoroughly blended with the mix beforeblending in the required water. Follow directions forbaking listed on the container.

BISCUIT VARIATIONS.— Biscuit variationsmay be prepared by rolling the dough in a rectangularshape, spreading the dough with butter, and addingbrown sugar and nuts or a granulated sugar-cinnamon-raisin filling. The biscuit dough is rolled uplike a jelly roll and the biscuits are then sliced. Cheddaror American cheese that has been grated maybe addedto the dry ingredients to make cheese biscuits.

Cutting and Panning

Biscuit cutters used are 2 1/2 inches in diameter.Dip cutters in flour and tap lightly to remove the excessflour before cutting out the biscuits. Cut the biscuits sothat rounds do not overlap.

Biscuit dough also may be patted on baking sheetsand cut with a sharp knife in squares to speed upproduction and to save rerolling of dough. If little spaceis left between each biscuit on the pan, less crust isformed. If more crust is wanted, place biscuits fartherapart. Baking powder biscuits should be baked at thetemperature listed in the AFRS. They are best whenserved piping hot.

YEAST-RAISED DOUGHNUTS

The doughnut formula is basically a sweet dough;however, leavening and eggs are decreased and acombination of bread and general-purpose flours isused. A blend of general-purpose and bread floursproduces a more tender texture and a shorterfermentation time than if all bread flour is used.

Doughnut formulas contain different percentages ofsugar, shortening, and eggs; the greater amount used, thericher the dough. However, variations in richness foryeast-raised doughnuts do not extend over as wide apossible range as with cake doughnut formulas thattolerate larger quantities of sugar and eggs.

The sugar content in yeast-raised doughnutscontrols, to some extent, the amount of browning andfat absorption during frying.

The quality of ingredients is just as important indoughnut production as it is in other yeast-raised items.Extreme care in mixing, fermentation, and makeup isessential to high-quality doughnut production.

Mixing

Mixing temperature should be controlled so thatthe dough leaves the mixer at 78°F to 82°F. Thetemperature of ingredients when mixed has a definiteeffect on the amount of fat absorbed during frying.Mixing time should be limited to 10 minutes or until thedough is smooth and elastic.

Fermentation and Makeup

Mixed doughs should be immediately divided intouniform pieces, the size of which depends on the weightof the entire batch being made up. Follow recipeinstructions for rolling and cutting, as thickness ofdough and uniformity of doughnut size are extremelyimportant to proper frying. If there are cracks in thedough, or if it is stretched unnecessarily, the dough willtend to absorb a greater amount of fat during frying.

CUTTING.— Doughnut cutters should be usedcarefully to prevent overlapping the cuts and wasting thedough. Reworked and rerolled dough can be used, butwill not give cut doughnuts a smooth surface or an evenbrown color.

Doughnuts may be cut into various shapes. Otherthan the characteristic round shape without centers,there are long johns, crullers, and beignets.

8-14

Yeast-raised doughnuts are neither dispensed froma machine into frying fat nor mechanically cut becausethey require a short proofing period.

FRYING.— Recommended temperature of the fatis 375°F for raised doughnuts. Make certain the correcttemperature is used because doughnuts will soak up fatthat is too cool and will brown before they are done iffat is too hot. To allow for expansion of dough andturning room, place cut doughnuts carefully in frybaskets one-half inch apart and lower into hot fat.

Normal fat absorption should be 2 to 3 ounces perdozen. This absorption is both desirable and necessaryto create high-quality products. Grease soaking isundesirable, however, and is caused principally byundermining of dough, misshapen cuts and roughsurfaces, and poor-quality fat used in the frying process.A fat-soaked doughnut is heavy, greasy tasting, andstales very rapidly.

Doughnuts removed from the fat should bethoroughly drained on racks or absorbent paper andcooled to 160°F if glazed. If topped with coatings,doughnuts should be cooled to 72°F (roomtemperature).

FILLINGS AND FINISHES

Fillings made from fruits such as cherries,pineapple, and prunes, almond paste, cream fillings, orsugar and spice mixtures may be used to fill coffeecakes, sweet dough, and Danish pastry. Most everyoneprefers a coating or finish of one type or another onsweet rolls, coffee cakes, doughnuts, and other pastries.An endless combination of ingredients can be used forthis purpose. The following are the most commonly usedcombinations:

Dry coatings such as cinnamon-sugar filling,powdered sugar, or granulated sugar

Glazes such as vanilla or butterscotch fordoughnuts and syrup or syrup-fruit glazes forsweet rolls and coffee cakes

Washes for breads, rolls, and coffee cakes

Toppings

Dry Coatings

The dry coatings are used most often on cakedoughnuts. Using dry sugar coatings is somewhat morecomplicated than merely shaking together a properlycooled fried cake doughnut and sugar in a paper bag.

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Sugar coating will shed off rapidly from anovercooked, dry doughnut. On the other hand, a sugareddoughnut appearing moist on the surface may be anundercooked doughnut. If the sugar melts ordisappears, the doughnut is too moist. This condition isknown in the baking industry as sweating. Follow theAFRS for preparing cake doughnuts. Cake doughnutsshould be cooled before being sugared.

Glazes

A vanilla glaze is usually applied to yeast-raiseddoughnuts, but cake doughnuts also may be glazed.Other glazes incorporating imitation maple, rum,brandy, cherry, almond, and black walnut flavoring maybe used.

Doughnut glazing is somewhat more complicatedthan the sugaring process because the glaze is much lessstable, particularly at warm temperatures. Glazesshould be sufficiently thin to flow and to allow theexcess to roll off.

Yeast doughnuts should not be less than 160°F whenglaze is applied. Taken from 375°F deep fat, a doughnutwill cool to the proper temperature in about 1 to 2minutes. Doughnuts should be submerged into the glazeand drained on a wire screen until the glaze is set. Aircirculation around the entire doughnut is important insetting the glaze.

Syrup glazes are usually applied to rolls or coffeecakes. A syrup glaze is prepared from a mixture ofblended syrup and water that is boiled for 5 minutes. Forvariation, a fruit juice or pureed fruit, sugar, and syrupmixture can be prepared. Brush syrup glazes over hotbaked coffee cakes and sweet rolls.

Washes

Washes are applied to sweet doughs before bakingand are used in addition to glazes or toppings in manyproducts. They are used also on pastry, some quickbreads, yeast bread (rolls and buns), and bar cookies.

Washes serve two functions: (1) to wash off excessflour and facilitate browning and (2) to provide a surfaceto help added toppings such as nuts, fruits, poppy orsesame seeds, or onions stick to the products. Any oneof the following ingredients maybe used individual y orin combination:whites.

butter, cornstarch, whole eggs, and egg

Toppings

Toppings such as glazed nut, orange coconut, raisin,streusel, pecan, or praline toppings are added to sweetrolls or coffee cakes before baking.

PIZZA

Almost any lean dough formula, such as that forFrench bread, can be used for making pizza. The majordifference between a particular formula for pizza andlean bread doughs is that the yeast is not fed. That is,sugar is not an ingredient in a pizza formula because itis not needed to supply the yeast energy. Volume is nota factor in pizza doughs. Fermentation for pizza isrelatively short in comparison with other bread doughsand makeup consists only of flattening the dough to therequired dimensions.

Partially baked pizza crusts are preparedcommercially and frozen. Add galley-prepared pizzasauce and bake according to package directions.

DESSERTS

Desserts are popular in the GM. A dessert maybeas simple as a fruit gelatin or as elaborate as a decoratedcake. The AFRS has a wide variety of recipes for alltypes of desserts. The AFRS also has step-by-stepprocedures for the preparation and service of desserts,but the end result is often determined by the dedicationand experience of the Mess Management Specialist(MS) that prepares the dessert.

CAKES

Cakes are popular desserts in the GM. A widevariety of colors from a few basic recipes are possiblethrough the use of varied shapes, frostings, or fillings.Cakes are easily made in large quantities and they areless perishable than many other types of desserts.Service in the GM is greatly facilitated by the use ofcakes for dessert because they can be made up ahead oftime.

Types

Cakes can be dividedaccording to the ingredients

into three separate typesand the proportions of the

ingredients used in each. The three types are battercakes, foam cakes, and chiffon cakes.

BATTER CAKES.— Batter cakes containshortening. They include the pound cakes (loaf type)

containing a high percentage of fat, the plain cakes(basic type of layer) containing smaller percentages offat, and the chocolate cakes (incorporating cocoa andsoda) such as devil’s food and mild chocolate cakes.

FOAM CAKES.— Two kinds of foam cakes servedin the GM are angel food and sponge cakes. Angel foodcakes are foam cakes that are leavened by air beaten intothe egg white. Cream of tartar is added to the egg whitesto make them firmer when they are beaten.

Sponge cakes are foam cakes containing bakingpowder and whole eggs. The eggs are combined withthe sugar and heated until the mixture is lukewarm(110°F), and then the mixture is beaten.

CHIFFON CAKES.— Chiffon cakes contain bothfoam and batter, mixed separately and folded to amixture.

The subdivisions of the three types are many anddependent upon the method of incorporating theingredients and upon the variation of ingredients addedto the basic recipe. Batter and sponge-type cakes are theones normally prepared in Navy dining facilities;consequently, further discussion will relate only tothese.

Functions of Cake Ingredients

Each ingredient in a basic recipe has a specificfunction.

Flour furnishes structure and is used to hold theother materials together in making a cake. It should bea general-purpose flour.

Sugars, used chiefly as sweeteners, have atenderizing effect resulting from their ability to softenflour protein and starches. By lowering thecaramelization point of the batter, sugars allow the cakecrust to color at a lower temperature. Sugars also helpto retain moisture in the baked cake, thereby keeping thecake moist and edible for several days.

Shortening carries the air that is incorporated in thefinished cake batter. This air has a tenderizing action onthe cake by virtue of its leavening action. Thus,shortening is considered to be a tenderizing agent.

Eggs furnish structure, moisture, flavor, and color.Egg whites for whipping must be free from grease ortraces of egg yoke—as little as one-tenth of 1 percentwill adversely affect the whipping quality.

Milk, water, fruit juice, or coffee can be used as theliquid in cake. Liquid is needed to combine and actuate

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all other ingredients. It controls the consistency of thefinished cake batter.

Salt brings out the flavor of the other ingredients.

Leavening is accomplished in three ways: (1)incorporation of air during mixing, (2) chemicalleavening, and (3) vaporization of the liquids in thedough by the heat of the oven.

Cake Mixes

Cake mixes are convenient to use as they requireshorter preparation time, less storage space, norefrigeration, and less training and experience to preparesuccessfully than cakes made from recipes using thebasic ingredients. Cake mixes are available in a varietyof flavors and preparation instructions are printed on thecontainers. Cake mixes are complete mixes that requireonly the addition of water. They contain a leaveningagent, bicarbonate of soda (baking soda), packedseparately inside the container. The soda packet shouldbe mixed thoroughly with the dry ingredients beforeadding water. Cheesecake mix is combined with milkbefore mixing. No baking is required. Recipes forvariation to cake mixes are given in the AFRS.

Cake Making

In addition to the proper selection of ingredients,accurate measuring, and proper mixing, other factorsinfluence the finished product.

CAKE PANS.— Cake pans should be handledcarefully so they do not warp or bend. You should notusc pans that are bent out of shape because cakes willbe uneven in shape and cola. Cake pans maybe greasedor greased and dusted with flour, or they may be linedwith wax or kraft paper. Some recipes call for a pancoating made from shortening and flour mixed together.Pans for angel food cake should not be greased becausethe fat will keep the cake from rising. Each AFRS cakerecipe specifies which method is used.

PAN CLEANING.— If grease is allowed to buildup in pans, especially in comers, it can become rancidand give a very objectionable taste. Care should betaken to clean baking pans thoroughly each time theyare used.

SCALING.— Scaling too much batter or using thewrong size pan can cause the cake to fail. Follow theinstructions given on the specific recipe card. TheAFRS cake recipes are designed to yield the correctamount of batter for standard 18- by 26-inch sheet cakepans. Use only lightweight sheet pans. If heavier sheet

pans are used, they will cause overdone products. Otherpan sizes may be used such as 9-inch layer pans or16-inch square sheet pans. A listing of pans and sizes isfound on the AFRS guideline cards.

OVEN TEMPERATURES.— Set the oven atthe temperature specified in the recipe or in the cake mixdirections and allow enough time for it to reach thecorrect temperature so that the cake can be placed in theoven at the specified baking temperature as soon as it ismixed. The oven thermostat should be checked fromtime to time to make sure it is working properly.

Allow space in the oven between the pans so thatheat can circulate. Cake pans should be placed so thatthey do not touch each other or the sides of the oven.

If the oven is’ too hot, the cake will have a peaked,cracked surface and will be too brown. It will also bedry and shrink excessively. If the cake is baked toorapidly, the outer edges will be done while the centerwill be uncooked and the cake will fall when it isremoved from the oven. If the temperature is too low,the cake will not rise well. The AFRS guideline cardsgive the cause of cake defects and failures.

BAKING.— During baking, the proteins in theflour and eggs coagulate and the starch in the flourswells and absorbs moisture, causing the cake to becomefirm. Baking takes place in four stages. In the firststage, the batter is fluid and rises rapidly as the leaveningdevelops. In the second stage, the batter continues torise and the cake becomes higher in the center than atthe edges. Bubbles rise to the top, the surface begins tobrown, and the batter begins to become firm on theedges. In the third stage, the cake has completed risingand it becomes freer and browner. In the fourth stage,browning is completed and the structure is set. Whenyou are baking in a conventional oven, do not open theoven door until baking time is almost ended or the cakemay fall.

USING CONVECTION OVENS.— Baking timesare shorter and cooking temperatures lower inconvection ovens than in conventional ovens. TheAFRS guideline cards list specific times andtemperatures. Overloading convection ovens will causecakes to bake unevenly. When operating a convectionoven, you should turn off the fan when loading andunloading. To load cakes into convection ovens, youshould start with the bottom rack and center the pans,taking care not to touch the heating elements. Leave 1to 2 inches between pans so air can circulate. After youload the cakes, allow them to bake for 7 to 10 minutes

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before turning on the blower. Or, if the fan has twospeeds, use the lower speed.

Check the cakes in about one-half the cooking timespecified in the convection oven owner’s manual. If thecakes are baking too quickly (cooked around the edges,but not done in the middle), reduce the heat 15°F to 25°Fand use this lower temperature for each successive load.The oven vent should be open when baking cakes. Ifthe vent is closed, the moisture in the oven will keep thecakes from rising. A fully loaded convection oven willbake cakes more slowly than a partially loaded oven.

TESTING FOR DONENESS.— To determine ifthe cake is done, touch the center of the cake lightly. Ifan impression remains, return the cake to the oven for 3to 5 minutes more and then retest. A toothpick or wirecake tester may be inserted into the cake. If no batterclings when it is removed, the cake is done. Batter cakeswill shrink slightly from the sides of the pans when done.

COOLING.— If space is limited, cakes may becooled, frosted, and served in the baking pan. If the cakeis to be removed from the pan for icing, decorating, andservice, allow it to cool for about 15 minutes or asdirected in the specific recipe. Remove jelly rolls frompans while they are hot. Paper liners should be removedwhile the cake is still hot. If allowed to cool, the paperwill cause the cake to pull apart and tear. Generally,however, for most cake items use a spatula to gentlyloosen the cake around the sides of the pan. Cover thecake with the bottom side of a clean pan of the same sizeand invert both pans. The cake should drop easily ontothe clean pan. Cakes baked in loaf pans should becooled completely in an upright position before they areremoved. Cut around the sides, tilt the pan, and slidethe cake out gently.

CAKE CUTTING.— To prevent breaking, cakesshould be completely cooled before icing and cutting.Cakes baked in standard-size sheet pans are usually cutinto 54 square pieces, 6 across and 9 down.

For other cake shapes consult the AFRS guidelinecards. To cut a cake use a knife with a sharp, straightedge and a thin blade. Dip the knife in hot water beforecutting and repeat as necessary to keep crumbs andfrosting from clinging to the knife. Cut with a light, evenmotion. A loaf cake or fruitcake should be cut with aslow sawing motion. Fruitcakes cut easier if they arechilled first.

STORING CAKES.— Cover cakes withmoistureproof paper and place them in a clean area witha temperature range of 75°F to 95°F where they will not

absorb odors. Cakes should be served within 1 to 2 daysfor best quality.

CAKE DECORATING

Cake decorating does not have to be limited toholidays and special events, such as a change ofcommand or a retirement. Some commands honor thebirthdays of crew members weekly with a decoratedcake. This gives the MSs frequent opportunities topractice and develop their skills at cake decorating.

The first important step in cake decorating is tohave a frosting of the type and consistency required tomake the desired shapes. Decorators’ frosting andcream frostings are suitable. Frostings used fordecorating should be stiffer than those used forspreading.

Decorating Equipment

The second important step in cake decorating is tohave the equipment needed: cones, tips, tubes, andcoloring.

CONES.— The cones used for cake decorating maybe either pastry bags purchased to fit commercial tubes,or they maybe made from paper. Paper cones are easilymade, are disposable, and are sanitary. The best paperused to make a cone is parchment paper. Heavy waxedpaper also can be used, although it is less rigid and,therefore, more difficult to handle. Several cones canbe filled with different frosting colors to be usedalternatively in decoration.

TUBES.— There are many kinds and sizes of metaltubes (tips) available. They can be selected from thosein standard stock or purchased to fit individualrequirements. By varying the colors of the frosting andthe sizes of the metal tips, a wide variety of decorationscan be made. Borders can be plain or elaborate,depending on the tube used. Writing should be carefullyplanned before starting so it will be well centered.

An open star metal tip is used to make shell, rope,and heavier ridged borders or small flowers. Examplesof various tips and the designs they make are shown inthe NAVSUP P-421.

FOOD COLORINGS.— Food colorings areavailable in paste and liquid forms. A little coloring goesa long way. Food coloring paste will give dark shadeswhen desired, but will not thin the frosting. Liquidcolorings will thin icings and will provide only pastelshades.

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To color frosting, first blend the coloring into a smallamount of frosting. Then add this blend gradually to therest of the frosting until the desired shade is obtained.Use paste shades. Dark colors, such as bright red, blue,and green, should be used only for accents and forholiday cakes.

Secondary colors may be obtained by blendingprimary colors:

. Blue and yellow make green.

. Yellow and red make orange.

. Red and blue make violet.

By shading violet with blue, purple is obtained;violet with red yields a reddish violet. By using red ororange, you can make red or yellow-orange by shadingorange with either red or yellow. Blue-green will resultwhen green is shaded with yellow or blue.

Try to keep icing colors as close to nature as possibleby leaning toward pastels. If you must use bright colors,use them sparingly, as accents mostly, and for children’sand holiday cakes. Concentrated paste colors are bestto use. They give you dark shades when you want themand will not thin icings as liquids sometimes do.

Decorating Techniques

The NAVSUP P-421 extensively describesdecorating techniques, examples of various decoratordesigns, and includes exercises devised to give youpractice.

Frostings

Frostings add to the appearance and flavor of cakesand help to keep them moist. Some cakes, such as poundcake and fruitcake, are generally served withoutfrosting, but most cakes require some kind of frostingor glaze. Jelly rolls are filled with jelly or cream filling,and powdered sugar is sprinkled on top.

FROSTING INGREDIENTS.— Ingredients usedto prepare frostings include liquids, sugar, fat, flavoring,and salt.

Liquids.— Liquids make the frostings soft enoughto spread. Milk water, coffee, and various fruit juicesare the liquids specified in frosting recipes.

Sugar.— The kinds of sugar used to make frostingsare granulated, brown, powdered (confectioner’s), andblended syrup (corn and refiner’s). Powdered sugar ispreferable in uncooked frosting because it is fine grained

and dissolves rapidly. Blended syrup prevents theformation of large crystals that cause graininess incooked frostings. If too much syrup is used, it will keepcooked frostings from hardening.

Fat.— Butter is the fat ingredient usually specifiedin the AFRS frostings.

Flavoring.— The AFRS frosting recipes specifyvanilla flavoring, but other kinds of flavoring may besubstituted where they would be appropriate for theflavor of the cake. Some of the flavorings available areimitation almond, banana, brandy, black walnut, cherry,lemon, maple, orange, peppermint, pineapple, and rum.

Salt.— Salt is an important ingredient in frostingsbecause it brings out the other flavors.

UNCOOKED FROSTINGS.— Uncookedfrostings are easy and quick to prepare. All ingredientsshould be blended at room temperature. Powderedsugar is the major ingredient in cream frostings; otherbasic ingredients are softened butter and liquid. Thesecret of a good uncooked frosting is thorough creaminguntil the product is light and fluffy. If frosting is toothick, add a little liquid. If too tin, add additionalpowdered sugar until the desired consistency isobtained. More flavoring may be required to prevent aflat sugar taste.

Decorator’s frosting, a very hard uncooked frosting,is used to make decorative or special occasion cakes. Itis suitable for making designs, flowers, latticework, orother forms. The decorations can be set on waxed paperto dry and then removed and placed on the cake.Because this type of frosting dries rapidly, unusedportions should be covered. Royal frosting is better touse for decorating than other frostings that are softer andmight run or weep.

COOKED FROSTINGS.— Temperature is veryimportant in cooked frostings. Follow the directionsgiven for cooked frostings in the AFRS. For best results,cakes with cooked frostings should be used on the sameday they are prepared.

CAKE FROSTING PROCEDURES.— Cakesshould be completely cooled, but not chilled beforefrosting. This prevents the cake from breaking whenfrosting is spread over it. Remove loose crumbs. Theconsistence y of the frosting should be such that it spreadseasily, but is not so thin that it runs off. The cake shouldbe frosted far enough ahead of time (an hour or more)to allow the frosting to set before it is served.

To frost a cake, space six equal portions of frostingevenly over the center of the cake. Using a spatula,

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spread the frosting to the same thickness across the topand to the edges of the cake. The AFRS has guidelinesfor preparing frosting and for frosting all types of cakes.

TOPPINGS, GLAZES, AND FILLINGS.—Toppings, glazes, and fillings, or a combination of these,can enhance the flavor, texture, and appearance of cakes.Some cakes are identified by the toppings or glazes.Pineapple, or other fruit, combined with brown sugarand melted butter and covered with yellow cake battermakes upside-down cakes. Shortcake are made byserving fruit and whipped topping with plain cake.Gingerbread is usually served with whipped topping orlemon sauce. Boston cream pie is a cake with a creamfilling and covered with chocolate glaze. To make jellyrolls, sponge cake is spread with jelly, rolled, and cut inslices. Vanilla glaze topping may be spread over angelfood cakes or drizzled over bundt-type cakes such aschocolate macaroon cake. Ice-cream toppings andpowdered sugar may be served with pound cakes forvariation.

COOKIES

Cookies are a popular dessert. Unlike most otherdesserts they can be stored for a day or more and usedas they are needed. The various types of cookies aredefined by the special processes used in making them.These types and processes are described in the followingparagraphs. General directions for successful cookiemaking are summarized.

Types of Cookies

Cookies are often referred to as small sweet cakesand classified by the method of mixing: stiff dough, softdough, and refrigerated dough. Recipes for the threeclasses of cookies are contained in the AFRS. Thefollowing types of dough are used in the production ofcookies: soft dough is used for drop cookies; stiff doughis formed into a roll and baked on sheet pans; andrefrigerated dough is formed into a roll, wrapped, andrefrigerated until sliced and baked.

Cookies are formulated much like cake, except thatthere is less liquid (eggs and milk) and the baked cookiesare characterized by soft, hard, brittle, or chewytextures.

SOFT DOUGH.— Soft-batter cookies have a highmoisture content and, therefore, require a greaterpercentage of eggs to give them structure. The desiredfinished product is soft and moist and should be storedor packaged in a container with a tight-fitting cover.

Cookies included in this category are dropped cookiesof all sorts and brownies (butterscotch and chocolate).

STIFF DOUGH.— Formulas of stiff dough containless liquid and eggs and more flour than soft cookies.These cookies are often referred to as sliced or rolledcookies. The desirable finished product is crisp. Whenhumidity becomes excessive, the cookies become moistand tend to soften up and lose their desirable crispness.Examples are peanut butter cookies and sugar cookies.Crisp cookies should be stored in a container with aloose-fitting cover.

REFRIGERATOR DOUGH.— Refrigeratorcookies are mixed in the same manner as other cookies,except the dough is very stiff. The resulting cookie isvery brittle. After the mixing is completed, the doughis weighed into pieces of convenient size. The dough isthen formed into rolls, then they are sliced into thedesired slices, wrapped in wax paper, and put into therefrigerator until time to bake them. The advantage ofthis type of cookie is that it can be made and stored inthe refrigerator until it is needed, thus eliminating wasteand providing a ready source of dessert at short notice.Butternut and chocolate refrigerator cookies are goodexamples.

Mixing Methods

Cookies are mixed in much the same manner asbatter cakes. The temperature of the ingredients shouldbe approximately 70°F. The dough is sometimes chilledlater to facilitate shaping.

Cookie doughs should be mixed just enough toblend the ingredients thoroughly. Overmixing developsthe gluten in the dough, thereby retarding the spread.When the mix is overcreamed, the cookies will notspread as much because of the dissolving of the sugarcrystals. Improper mixing of ingredients will producecookies that are spotted.

The conventional or creaming method is the mostcommonly used method. The longer the shortening andsugar are creamed, the less spread the final product willhave because the sugar will be more finely distributedthroughout the mix. The longer the dough is mixed afterblending the flour and water, the more developed thestructure of the mix will become and less spread willresult. Undercreaming will give the cookies a coarsestructure and will result in a baked product that has toomuch spread. If lumps of sugar are left in the doughduring mixing, sticking is likely to occur due to the syrupthat is formed during baking. Then, the sugar becomeshard and solidifies on the pans.

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Cookie Mix

For convenience in preparation, oatmeal cookie mixis authorized throughout the Navy. The mix is packagedin No. 10 cans. One can (5 pounds) of mix yields 100cookies. Preparation is simple. The mix is combinedwith water and the dough may be dropped, rolled, orsliced. A variety of cookies can be prepared from thebasic mix. Instructions for raisin, date, nut, chocolatechip, and applesauce variations are printed on thecontainer.

PIES

A successful pie should have a tender crust. Tomake sure the piecrust is tender the proper ingredientsmust be used and the dough should be carefully mixed.

If properly made, the standard piecrust hasoutstanding characteristics. In appearance, it will begolden brown with a rough surface that appearsblistered. The texture will be flaky or mealy dependingupon the method used to combine the ingredients. Itshould be tender enough to cut easily, but not so tenderthat it breaks or crumbles. The flavor should be delicateand pleasing.

Piecrust Ingredients

Piecrusts are made from flour, shortening, water,and salt.

FLOUR.— General-purpose flour should be used tomake piecrust as it produces pie dough that is easy tohandle and pan. Do not use bread flour. It will causetough pastry.

SHORTENING.— General-purpose shorteningcompound should be used as it makes the crust flaky andtender. Rancid shortening or shortening that hasabsorbed other odors causes off-flavors in piecrust andshould never be used. The shortening should beapproximately 60°F when ready for mixing and just softenough to blend with the other ingredients. At 60°F, theshortening blends well into the flour while givingfirmness so that a flaky piecrust is produced. Bakeryemulsifier shortening, melted shortening, or salad oilshould not be used as they will cause the dough to beoily and hard to handle and will not produce flakypiecrusts.

WATER— The quantity of water and the methodof mixing it with the other ingredients are the mostimportant factors in making a tender piecrust. The watershould be cold (40°F to 50°F). The amount of water

should be sufficient to make a dough that forms a ballthat does not crumble, but also is not sticky when rolledout. Too much water will cause toughness.

SALT.— Salt aids in binding the ingredientstogether and enhances the flavors of the otheringredients.

Mixing

The flour and shortening should be mixed togetheruntil they form very small particles and are granular inappearance. When mixing by hand, the water should beadded gradually until the dough reaches the rightconsistency—neither sticky nor crumbly. When you aremachine mixing, the water is added all at once andmixed just until the dough is made.

Rolling the Dough

Divide the mixed dough into three sections (about5 pounds 3 ounces each) and chill for at least 1 hour.The chilled dough will be easier to handle. When youare rolling the dough, handle it as little as possible, Thepastry board or workbench and rolling pin should bedusted lightly with flour to prevent the dough fromsticking. Using a dough divider, cut the dough sectionsinto 7-ounce pieces for top crusts and 7 1/2-ounce piecesfor bottom crusts when making two-crust pies. Forone-crust pies, 7 1/2-ounce pieces should be used.

Lightly dust each piece of dough with flour andflatten the pieces gently with the palm of the hand beforerolling. Use quick strokes and roll from the centertoward the edge to forma circle about 1 inch larger thanthe pan and about one-eighth inch thick. If the dough isstretched or forced, it will shrink back during baking.Pie dough pieces may be placed into a pie rollingmachine, if available. The pie dough will be rolled outautomatically into a circular shape and ready forpanning. Do not grease pie pans. The dough hasenough shortening to keep the crust from sticking.

Fold the circle of dough in half and place it in thepan, then unfold it to fit smoothly in the pan. Make sureto fit the dough carefully into the pan so that it is flat andair pockets cannot form between the pan and dough.

Types of Pies

The types of pies prepared in the GM are one-crust(custard type), one-crust (prebaked shell), anddouble-crust pies.

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ONE-CRUST PIE (CUSTARD TYPE).— Afteryou roll out the dough and place it in the pan, make anedging by forming a high-standing rim on the pie shelland fluting (fig. 8-4). Fill the pie with filling and bakeaccording to the recipes.

ONE-CRUST PIES (PREBAKED SHELL).—After placing the dough in the pan and fluting the edges,the dough should be pricked with a fork or docked. Thisenables air or steam that is formed underneath the crustduring baking to escape without causing the crust to puff

Figure 8-4.—Making crusts for one-crust pies.

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Figure 8-4.-Making crusts for one-crust pies—Continued.

up or crack. After baking the shell, you should fill with water. Before placing the top crust on the filling, severalthe appropriate filling. Examples are coconut cream and small slits should be made in the top crust to allow steam

chocolate cream pies. to escape. The top crust should be folded in half for easein handling, then placed on the pie filling. Unfold it

DOUBLE-CRUST PIES.— The bottom crust is carefully to prevent the crust from tearing. The edges offilled with pie filling. The piecrust rim is brushed with the piecrust are pressed lightly together. The excess

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dough is then trimmed. The pie may be fluted in thesame manner as one-crust pies. If a finish or glue isdesired, the pie top may be sprinkled lightly with sugaror brushed with pie wash. Select the pie wash that isapplicable to the type of pie being prepared.

PIECRUST VARIATIONS.— The AFRS hasrecipes for other piecrusts using graham crackers.Graham cracker crusts may be prepared from eithercrushed graham crackers, granulated sugar, and meltedbutter or prepared ready-to-use graham cracker crust.

Pie Fillings

Pie fillings may contain either fruit or cream. Somepie fillings are already prepared.

PREPARED PIE FILLINGS.— Prepared piefillings are convenient to use as they require nopreparation. The required amount of filling is pouredinto an unbaked pie shell. Apple, blueberry, cherry, andpeach are the varieties available. For furtherinformation, see the AFRS cards for prepared piefillings.

FRUIT.— Fruit fillings, except those usingpregelatinized starch or canned prepared pie fillings, arecooked before being placed in an unbaked piecrust. Ifrecipe instructions are carefully followed, the filling willbe properly thickened and cut edges of the pie will oozeslightly. The pieces of fruit will look clear and distinctand the color will be bright. The AFRS givesinformation on ingredients used to thicken pies.

CREAM FILLINGS.— The AFRS has basicrecipes for chocolate and vanilla cream pie tilings.Cream fillings should be smooth, free from lumps, andrich in appearance. The fillings should never be boiled.Boiling will cause curdling. If fruit is to be added,follow the recipe directions carefully to avoid a thin,runny filling. Follow the AFRS procedure to preventthis from occurring. Once the pie filling has beenprepared, pour it into a baked piecrust and top with thedesired topping.

Instant pudding mixes are available for makingcream filling. They require no cooking. Available inchocolate, butterscotch, and vanilla flavors, they aredesigned to be prepared with nonfat dry milk and water.Chocolate mousse pie is prepared from instant puddingto which whipped topping is folded in to make a richpie filling.

PUMPKIN.— Pumpkin pie filling is a custard-typefilling to which pumpkin and spices are added. Thefilling is added to the unbaked crusts and baked. Note

that the pumpkin mixture for the filling should set 1 hourbefore adding the eggs. If not, the full amount ofabsorption will not take place and the filling will shrinkand crack during baking.

Cream or custard fillings are highly susceptible tothe formation of bacteria that cause food-borne illness.Never hold custard or cream fillings between 40°F and140°F longer than 4 cumulative hours. Always keepcream pies refrigerated until they are served.

LEMON.— The AFRS lemon pie filling recipespecifies water rather than milk as the liquid. Lemonjuice is the flavoring and should be added after the fillingis cooked. If the lemon juice is added while the fillingis cooking, it will prevent the mixture from thickening.Prepared, canned lemon pie filling is also available. Thefilling is ready to use and requires no cooking unless itis to be topped with a meringue. In that case, the piefilling should be heated to 122°F before pouring it intothe baked piecrust. Dehydrated lemon pie filling mix isavailable. When mixed with water, it is ready for fillingpiecrusts. Follow manufacturer’s preparationinstructions.

CHIFFON.— Lemon, pineapple, and strawberrychiffon pie fillings are made easily by combiningwhipped topping with flavored dessert powder gelatinthat has been beaten slightly after it has thickened.Well-drained fruits such as strawberries or pineapple areadded. The filling is poured into a baked pie shell.Another variation of chiffon pie can be prepared byusing fruit-flavored gelatin cubes of different colorsmixed with whipped topping.

OTHER FILLINGS.— Pecan, mincemeat, andsweet potato pie fillings may be prepared for pie fillingvariations. These fillings are poured into unbaked pieshells and baked according to AFRS recipe directions.

Pie Toppings

Meringues, whipped cream, and whipped toppingsare most often used as toppings to attractively garnishcream pies.

MERINGUES.— Meringues are generally used fortopping cream or lemon pies. Meringues are made withegg whites, sugar, vanilla, flavoring, and salt. Theymust always be baked.

Dehydrated meringue powder is made from eggalbumen, powdered sugar, cornstarch, flavoring, salt,phosphates, sulfates, dextrose, and stabilizers. Itrequires only the addition of sugar and water. Once

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dehydrated, it should be spread over the filling and bakedin the same method used for fresh meringue.

Fruit Desserts

OTHER TOPPINGS.— Toppings for pies maybea slice of processed American cheese or a scoop of icecream to top apple pies. The AFRS has a large selectionof frostings, fillings, and toppings.

Cutting and Serving

Pies should be cut into eight serving-size portions.Pies may be placed on individual plates for self-servicefrom the dessert bar. Pies should be placed for serviceso that the point of the pie slice faces the front of theserving line. Turnovers, dumplings, fried pies, andcobblers should be served in a similar manner as pies.

Pastry

There are several types of pastries that are includedin the AFRS. These are cobblers, turnovers, dumplings,and fried pies. Ready-to-use puff pastry dough, insheets, is available. It is used with fruit fillings as adessert. It can also be used with meat fillings and servedas an entreé.

COBBLERS.— Cobblers are pies that are baked insheet pans instead of pie pans. Cobblers maybe variedby topping the filling with pie dough cut into smalldollar-sized circles or other shapes, or by using a streuseltopping. Cobbler-style pies take less preparation timethan the regular type of pies. Directions for preparingcobblers are provided in the AFRS.

TURNOVERS, DUMPLINGS, AND FRIEDPIES.— Piecrust and fruit fillings are used according tothe directions in the AFRS to make turnovers, fried pies,and dumplings. For turnovers and fried pies, the doughis rolled into a rectangle and cut into squares, then foldedover and sealed. Turnovers are folded into triangles andbaked. Fried pies are usually cut into semicircles andthen deep-fat fried. Dessert dumplings are formed bythe four points of the rectangle being pulled up to thecenter and then sealed. They are served warm with adessert sauce (such as caramel).

OTHER DESSERTS

Besides cakes and pies, there are various other typesof desserts used in the GM.

Fruit-flavored gelatins, fruit crisps and crunches,baked apples, fruit cups, and fresh, canned, frozen, ordried fruit provide additional dessert variety.

FRUIT GELATIN.— Gelatin desserts are light,simple to prepare, colorful, and economical to serve.They may be plain, fruit-flavored gelatin served with awhipped topping or a gelatin and fruit mixture.Available flavors are cherry, lemon, lime, orange,raspberry, and strawberry. Follow the commercialdirections on the container for the gelatin being used.

When adding fruit to gelatin, the juice drained fromthe fruit can be used for part of the water specified in therecipe. Using only the fruit juice will make the gelatintoo sweet and may cause it to be too soft. The fruitshould be well drained. Slice, dice, halve, or quarter thefruit before adding it to the slightly thickened gelatin.Fresh pineapple should be cooked before it is added togelatin desserts as it contains an enzyme that willprevent gelatin from setting. Canned pineapple is acooked product and, therefore, may be used withoutcooking.

Keep gelatin desserts refrigerated until served.Holding them on the serving line for long periods of timemay cause them to melt. Gelatin desserts that areprepared in decorative molds can be unmolded easily bydipping the container in lukewarm water for a fewseconds to loosen the gelatin from the bottom and sides.Individual portions can be cut with a sharp knife and aspatula used to lift out the portions for service. Gelatindesserts may be garnished with whipped toppings.

FRUIT CRISPS AND CRUNCHES.— Fruitcrisps and crunches are baked fruit desserts preparedfrom canned or dehydrated fruits (for example, apples,peaches, pineapple, and red tart cherries). Crunches maybe also made by using canned, prepared fruit pie fillings.Crisps and crunches are topped with mixtures such asbuttered crumbs, oatmeal, oatmeal cookie mix, or cakemix. Cinnamon and nutmeg are added to cooked appledessert crisps for flavor.

BAKED APPLES.— Baked apples are preparedfrom fresh whole, unpeeled, cooking-type apples thathave been cored. A cinnamon-flavored sugar and buttersyrup is poured over the top before baking. The applesmay be filled with a raisin nut or raisin coconut fillingif desired. Serve the baked apples warm. Whippedcream, whipped topping, or a scoop of ice cream maybe added just before serving.

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FRUIT CUPS.— Fresh, frozen, and canned fruitscan be combined to make eye-appealing desserts.Ambrosia is a fruit cup to which coconut has been added.Seasonally available melons, such as cantaloupe,watermelon, honeydew, and honeyball melons, giveextra variety to fruit cups.

FRESH, CANNED, AND FROZEN FRUIT.—Seasonally available fresh fruits and the readilyavailable fruits such as apples, oranges, grapefruit, andbananas can complete a meal when offered as dessert.They offer an alternative to weight-conscious diningpatrons who want to avoid the high-calorie desserts.Canned and frozen fruits may be served as simpledesserts. Fresh pineapple may be cut into pieces andserved as a dessert fruit. See the section on salads forpreparation.

Custards and Puddings

Custards and puddings containing milk and eggsmust not be held at temperatures between 40°F to 140°Ffor more than 4 cumulative hours. These desserts areextremely susceptible to rapid bacteria growth thatcauses food poisoning. Keep them chilled until they areserved.

CREAM PUDDINGS.— Cream puddings may beprepared from the basic recipes or from instant dessertpowder pudding mixes. Ready-to-serve pudding inchocolate and vanilla flavors is also available. Thoseproducts may be spooned into serving dishes or used aspie fillings in baked piecrust shells or graham cracker orcookie crusts. For information on puddings, see thesection on cream pie fillings. Sliced bananas, orangesections, crushed pineapple, or coconut may be addedfor variations.

TAPIOCA PUDDING.— Tapioca pudding issimilar to cream pudding except tapioca is used as thethickening agent instead of cornstarch. Tapiocapudding should not be heated to a boiling temperature.High heat causes the pudding to be thin and runny.Follow the AFRS directions. Garnishes, toppings, andsauces should be chosen to complement the flavor andcolor of the custard or pudding.

BAKED CUSTARD.— Baked custard containsmilk, sugar, eggs, flavoring, and salt. It is baked untilthe custard is firm. The custard is done if a knife slippedinto the center is clean when removed. The custardshould be refrigerated until it is served.

BREAD PUDDING.— Bread puddings areeconomical to serve since they allow leftover bread to

be used. Because of the custard base, these puddingsmust be kept thoroughly chilled. Chocolate chips orcoconut may be added instead of raisins.

RICE PUDDING.— The AFRS includes recipesfor both baked and creamy rice puddings. Creamy ricepudding is prepared in a similar manner as creampudding. The rice should be cooked before it iscombined with the other custard ingredients. Coconutor crushed drained pineapple and chopped maraschinocherries may be substituted for raisins. Since it is acustard, rice pudding must be continuously refrigerated.

CAKE PUDDINGS.— Some cake puddingsseparate while baking into a layer of cake over a layerof pudding (such as chocolate cake pudding). Othertypes of cake puddings differ in that fruit is mixed withor placed over a cake battercocktail pudding is an example

Cream Puffs and Eclairs

before baking. Fruit

Cream puffs are round pastries that expand whilebaking, becoming hollow in the center. Eclairs have thesame ingredients but are oblong rather than round.Cream puffs and eclairs are made by first stirringgeneral-purpose flour into a melted butter and boilingwater mixture, then cooling the mixture slightly.Unbeaten eggs are added to the mixture a few at a timeand the mixture is beaten until it is stiff and shiny.Cream puffs and eclairs should be baked immediately.During the last few minutes of baking, the oven doorshould be opened. This will prevent them frombecoming soggy and falling when removed from theoven. Cream puffs and eclairs are filled with chilledpudding, whipped cream, or ice cream. Powdered sugarmay be sprinkled on top or they may be served withchocolate sauce. Cream puffs and eclairs may also befilled with tuna, shrimp, or salmon salad mixtures, orchicken a la king.

Ice Creams

Ice cream and sherbet are popular desserts. Thekinds that are used in the GM are commercially preparedice cream and sherbet and galley-prepared soft-serve icecream and milk shakes.

COMMERCIALLY PREPARED ICE CREAMAND SHERBET.— Ice cream and sherbet are availablecommercially in various container sizes—bulk, slices,and individual cups. Ice-cream novelties that may beprocured include ice-cream bars, cones, sandwiches,and fruit-flavored ices on a stick.

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SOFT-SERVE ICE CREAM AND MILKSHAKES.— Galley-prepared ice-cream mixes greatlysimplify making soft-serve ice cream and milk shakes.The kinds available are dehydrated ice milk-milk shakemix, fresh liquid ice milk mix, and fresh liquid milkshake mix.

Dehydrated Ice Milk-Milk Shake Mix.—Soft-serve ice cream and milk shakes, chocolate andvanilla flavors, may be made from dehydrated icemilk-milk shake mix. The mixes are combined with40°F to 60°F water using a wire whip. Oncereconstituted, they are very perishable. Keeprefrigerated until ready to use. The mixture should notcontain any lumps because they will clog the freezer.After mixing, chill the mixture to 35°F to 40°F and pourit into the freezer. Do not add a warm mixture to thefreezer. Start the dasher motor and then therefrigeration. Freeze the ice cream to 18°F to 22°F oruntil it is stiff when it is drawn off.

When preparing milk shakes, the method ofpreparation is the same; however, the milk shake isfrozen to 27°F to 30°F.

Fresh Liquid Ice Milk Mix.— Soft-serve ice creammay be prepared from fresh liquid ice milk mix that isavailable from local dairy contracts. The mix isavailable in chocolate, vanilla, and fruit flavors. Freshliquid ice milk mix is ready to use. No water is required.

Fresh Liquid Milk Shake Mix.— Milk shakes inchocolate and vanilla flavors may be prepared fromfresh liquid milk shake mix. This mix is intended for usein milk shake mix machines, but may be prepared in asoft-serve ice-cream machine if the other is notavailable. A slightly slushier product will be made.

Both of the fresh, liquid mixes are perishable andshould be kept chilled at all times.

For cleaning soft-serve and milk shake machines,check the manufacturer’s instructions.

Yogurt

Plain and fruit-flavored yogurts are available. Avanilla or fruit-flavored yogurt mix for use with thesoft-serve ice-cream machine is also available. SeeAFRS card for preparation instructions.

SAUCES

Some fruit sauces served with desserts such as cake,puddings, and ice cream are thickened with cornstarchor pregelatinized starch. Prepared pie fillings that arethinned with water can be used to make quick and easyfruit sauce toppings for ice cream.

Galley-prepared caramel sauce does not containcornstarch or other thickeners. It is thickened bycooking the sauce until it reaches the soft ball stage(235°F). Chocolate sauce is prepared by combiningmilk with a cooked paste made of sugar, cocoa, salt, andwater and then cooked. Butter and flavoring are thenadded. These sauces may be served over ice cream orplain cake cut into serving portions.

Vanilla sauce is served with cakes, puddings, andpastry dumplings. Cornstarch or pregelatinized starchis used for thickening. When cornstarch is used, thesauces should be cooked to thicken and to eliminate theraw starch taste.

Cherry jubilee sauce, a sauce prepared from darksweet, pitted cherries, cornstarch, sugar imitationbrandy flavoring, and water, may be prepared to servewarm over vanilla ice cream or for serving cold overvanilla pudding or plain, unfrosted yellow or whitecakes.

A variety of flavorings such as imitation wild cherry,black walnut, brandy, rum, almond, orange, lemon, andbanana are available for use in dessert toppings andsauces. They may be substituted for vanilla flavoring invanilla sauce and used as specified in other recipes.

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CHAPTER 9

FOODSERVICE

Excellence in foodservice is essential to the health,morale, and efficiency of all Navy personnel.

Good foodservice begins with you as the MS in thegalley. The food must be properly prepared to look,taste, and smell good. It should be brought to the servingline in appropriate containers and be served in attractiveportions by properly trained, neat, and clean foodservicepersonnel. The serving lines and all the servingoperat ions should be arranged so foods are served at theproper temperature.

One of the most important traits that you, the MS,should have is a genuine feeling for people and a sincereservice-oriented attitude. Good customer relations startwith you. You should have a positive attitude towardyour job and the customers you service. Attitudes havea major influence on people. A poor attitude will destroyall the hard work that has been put into the preparationand service of the meal. The key to good customerrelations is to treat a customer the way you would liketo be treated if you were a customer. The way youconduct your.self can make or break the meal regardingcustomer satisfaction.

Always remember that the MS rating is apeople-oriented rating and customer service is of theutmost importance.

GENERAL MESS

General mess (GM) foodservice begins in the galleywith the preparation of the food. It is equally importantthat food be properly served. The guidelines forattractive food presentation and serving techniques inthe GM are geared to cafeteria and fast-food operations.Wardroom styles of food presentation and servingtechniques are discussed later in this chapter.

APPLICABLE EQUIPMENT

Foodservice equipment used for preparing food wasdiscussed in chapter 4. We will now address theequipment associated with serving food.

Steam Table Pans

To make sure an appetizing appearance ismaintained, use shallow steam table inserts for servingboth vegetables such as mashed potatoes, broccoli, andcauliflower and meat items such as breaded veal cutletsor baked pork chops. If french-fried eggplant is stackedin a deep insert, the first few customers served willreceive acceptable portions; everyone else will beserved a soggy portion. If the eggplant is spread looselyin a shallow insert, you will know that all the customersserved will receive an appetizing, palatable portion.

Standard-sized inserts can be used to serve itemssuch as fried chicken, baked potatoes, and macaroni. Iffoods require cooking in larger pans such as roastingpans or sheet pans, food items should be transferred toan awaiting insert on the serving line. Lasagna shouldbe prepared in full-sized shallow steam table pans toprevent destroying the appearance and to increase theoverall acceptability of the product. All food itemsshould be covered to prevent shriveling or drying out,Many recipes are prepared in steam table pans thuseliminating the need for transferring the cooked foodinto steam table pans on the line.

Serving Utensils

Serving utensils and serving techniques go hand inhand. You cannot serve properly without the rightutensils. Using the right serving tool for each dish hasseveral advantages. It simplifies foodservice, exercisesportion control, reduces food waste, and maintains amore appetizing appearance of foods in pans on theserving line.

Portion sizes appropriate for each meal is theresponsibility of the galley watch captain. If the menufeatures two vegetables, preparation of full portions ofboth may result in plate waste. The portion size shownon the recipe card is a guide, not a rule. Appropriateportion sizes are shown on the food-preparationworksheet. You should periodically check excess traywaste. Portion sizes should be reduced if there is foodwaste. The patron who desires more will request largerportions. If the portions are hard to control, useice-cream scoops.

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Mashed potatoes, rice, bread dressings, and bakedbeans are easy to serve with a scoop and portions areeasier to control. When you are serving bulk ice cream,scoops and dippers should be rinsed between servingsor placed in potable running water. Bulk ice-creamproducts are not authorized for self-service.

Use a food turner for lifting steak scrambled eggs,or other similar items. For mashed potatoes or items ofsimilar consistency, use a serving spoon or a scoop. Usea basting spoon or other shallow spoon to dip sauce orgravy from a shallow pan. Use a ladle to serve food froma deep well. Some foods, such as peas and cabbage,should be served with a perforated spoon, so the liquiddrains back into the serving pan. Fried chicken,asparagus, broccoli, and corn on the cob should behandled with tongs. If more than one serving line isbeing used, be sure the same item is being served in thesame portion on each line.

Serving Utensils for Salads

An adequate number of the proper serving utensilsfor the salad bar will promote good sanitary practicesand keep the salad bar in order during self-service. Themost useful utensils and the food with which they canbe used are as follows:

Tongs—for relishes and green salads—such ascarrot sticks, celery, pickles, olives, lettuce andother salad greens

Perforated spoons-for salads mixed with thindressings—such as coleslaw, fruit salad, andcucumber and onion salad

Basting spoons or scoops—for compact foodsand salad mixtures-such as potato, ham, fish,cottage cheese, and macaroni salads

Small ladles—for thick and thin salad dressings

Lighting

Foods appear more attractive under warm, naturallight. Use incandescent or warm white fluorescentbulbs to give natural warm colors to the serving lines.If colored lights are used, be careful to use the correctcolor to achieve the desired effect. Red lights will giveroast beef a warm, rare, and hearty appearance. Test thecolor lights needed for your particular layout. Positionlight correctly on the food so the customer and the serverare not blinded. Lights over food also should beadequately shielded.

SERVING LINE AREAS

The serving area, which includes the salad bar,steam table, bread and pastry counter, drink or beveragedispensers, should be cleaned after each meal. This areashould be checked again before each meal to make sureit is clean and sanitary.

Salad Bar

Most salad bars are self-service and refrigerated.Salad bars range from the proportioned to the makeyour own type. A fully stocked, large variety saladbar is very popular with patrons of the GM. Often, itoffers an alternative food source for weight-consciouspatrons.

ARRANGEMENT OF SALAD ITEMS.—Overcrowding items on the salad bar detracts from theoverall appearance, hinders easy self-service, slowsdown the service, and generates confusion. Carefulattention should be given to the arrangement of the saladitems to prevent the customer from having to reach overone container of food to get to another. Particles of foodare often dropped from one container to another,resulting in an unappetizing, unsatisfactory display offood.

REFRIGERATION OF SALAD INGREDIENTS—For proper refrigeration of ingredients, place all saladbar items in pans of in trays on a bed of ice, or on amechanically refrigerated salad bar unit. Properdrainage is essential if salad items are set in ice.

When the use of ice is not possible, and the saladbar is not refrigerated, the bar should be large enough toaccommodate shallow pans or trays of salad items.These trays of salad items should be kept underrefrigeration until just before serving time. Because ofthe high room temperature of most messing areas, easilycontaminated food should be placed on the salad bar insmall quantities and replenished as needed. Examplesof such foods are salad mixtures containing meat, fish,poultry, eggs, cooked salad dressing, and mayonnaise.Commercially prepared salad dressings in individualportions and opened bottled salad dressing should berefrigerated.

Hot Food

Hot food should be placed on the steam table justbefore serving time.The quantities of food placed onthe serving table should be small and should bereplenished frequently during the serving period. It will

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be necessary to use progressive cooking techniques tomeet these requirements.

If possible, arrange hot foods in the following order:soup, main entrée, sauce or gravy, potatoes or potatosubstitute, and vegetables. All short-order types ofitems for breakfast such as pancakes, ham slices, andeggs should be served from the grill on aprepared-to-order basis.

Heat and juices are lost so quickly from slicedmeats, Roasts are more palatable when carved on theserving line as the customers come through becausemost of the natural juices and the heat will be retained.Meat carving is covered later in this chapter.

Cold Food

Keeping cold foods, such as salads, properly chilledalso requires planning and preparation. Saladscontribute a great deal to the meal; they add variety,make meals more attractive, and help balance the meal.Because self-service salad bars are used increasingly inthe GM, this method of serving salads is covered inanother section in this chapter.

Desserts and Pastries

When possible, separate the dessert bar from theserving line and place it in the center of the messing area.Using this setup, the patrons can pick up desserts aftereating the main course.

Desserts should be set in a tempting arrangement.Serve cleanly cut slices of pie and evenly sliced squaresof cakes and cookie bars. Puddings and other similardesserts should be spooned neatly in bowls or dishes.Most desserts should be proportioned and replenishedfrequently to the serving line. If a special occasion cakeis prepared, set the unsliced cake on the serving line.This will allow the decorated cake to be seen before itis sliced. Slice and proportion the cake on plates as thecustomers approach the dessert bar. One or two wholebaked pies can be set on the serving line with slicedportions of the pie.

Highly perishable desserts such as cream puddingsand pies, custards, fruit gelatin desserts, cream puffs,and eclairs should be served chilled. Place them onrefrigerated units or on trays over ice. Keep ice creamfrozen. Whipped toppings should be served cold. Servetoppings from a small container and replenishfrequently.

Locate dessert dishes for ice cream next to theice-cream freezer. If soft ice cream is served, place

paper cones or sugar cones near the machine. Sundaetoppings should be located near the ice cream. If pie ala mode is the featured dessert, add scoops of ice creamas the dining patrons select the pie. Ice-cream piesshould remain frozen. Place only a few slices ofice-cream pie on the serving line and replenish asrequired.

When preportioning desserts, you should provide asmaller portion with the standard size for theweight-conscious patrons.

Beverages

Cold drinks and juices should not be dispensed byladle from an insert; milk dispensers or other appropriatedispensers should be used. Do not serve juices fromtheir original container unless the cans are the individualsize. Juices may be dispensed from beverage coolers orpitchers. Proportioned juices speed service and aid inportion control and can be replenished as required.

Serving Line Arrangement

A well-arranged serving line operates quickly andsmoothly. Each customer can select the food that isdesired and can get the food to the table while it is stillat the proper eating temperature. Some of the planningtechniques used to accomplish these goals are explainednext.

Careful arrangement of hot and cold foods isextremely important. Personnel should be routed toavoid delay and unnecessary congestion in serving anddining areas.

If the physical setup allows, salad bars should bestationed where the patron can stop first beforeapproaching the hot food serving line. Eliminating thestop at the salad bar en route to the tables will enable thehot food to be eaten while still hot.

If possible, separate the dessert bar from the servingline and place it in the center of the dining area. Usingthis setup, the patrons can pick up desserts after eatingthe main course. A reduction in the number of dessertsconvinced and a decrease in tray waste will usually benoticed.

Place trays and bowls at the head of the serving line.Silverware should be at the end of the serving line. Cupsand glasses should be placed near the beveragedispensers. GMs with false overheads, woodenpaneling, brand new equipment, and a showplace galleywill enhance the atmosphere. However, the key tocustomer satisfaction is good food, well served.

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Speed Line

Equipment specifically recommended for fast-foodapplication is laborsaving and offers an activity amodern upgrade. Yet, fast food products are easilyprepared in older, unmodified galleys.

For many years ships and shore activities have hada speed line in addition to a normal cafeteria-style fullserving line.

The benefits GMs gain using both a normal and aspeed line are as follows:

. Reduce their waiting lines

. Provide the sailors with a more pleasantatmosphere

. Prepare highly acceptable, easily prepared fooditems using modem, high-production equipment

Most often, speed line items and recommendedmenus can be prepared and served in any GM withoutequipment changes or additions. An exception is whenextruded french fries are to be prepared. The ArmedForces Recipe Service AAFRS) has recipes that can beused as speed line items.

All food items in a well-planned meal should vary incolor, size, shape, and texture.

Service is speeded up when a person knows whatfoods are being served before reaching the serving line.It is a good practice to post the current menu, in full view,near the beginning of the serving line. It may either bein the form of a typed menu or a menu board. The menuboard is used to display those food items that are beingserved for the current meal. Actually, any displaymethod is acceptable that gives the customers time todecide which foods they desire before they reach theserving line. A suitable means of expressing caloriecontent for each item in the meal should be publicizedfor the benefit of dieters and weight watchers.

Centerpieces can be the focal point of the servingline on holidays and special occasions. The realm ofpossibilities is limited only by imagination and time.

Ice, crushed, cubed, or carved, can be an interestingaddition to highlight any meal. On special occasions,and when practical, ice carvings can be used asdistinctive centerpieces. They can take on many forms,such as swans, baskets, rabbits, deer, and even turkeys.They may be elaborate or simple in design.

GarnishingSERVING TECHNIQUES

As a petty officer, you may be placed in charge ofthe serving line. When this is the case, you shouldinstruct personnel on the proper techniques for placingitems on the serving line. This should include how toserve each item and how to place the items on the plateor tray. Correct serving techniques are very important.

Merchandizing

Presenting menu items on the serving line is doingwhat commercial food operators call merchandising.Successful merchandising involves making these itemsso attractive and appetizing that customers want to eatthem. When we present menu items on the serving linewe want to stimulate the appetite and promote thewelfare of the patron.

People will always eat with their eyes. So it is agood rule of thumb that foods that do not have anattractive and appealing appearance are often rejectedwithout being tasted.

In chapter 7 we discussed the importance ofplanning a menu so the foods selected for a menu willhave harmonious colors. Harmonious colors present aninviting appearance when placed together on the plate.

Though garnishing is just one step in presentingfood attractively, it is a very important one. A garnishis described as an ornament or a decoration. Garnishesare planned to complement the flavor and the texture ofthe dish as well as add eye appeal. Any garnish usedshould be edible and should be such an integral part ofthe food that it will not be left on the plate.

If you were to plan a garnish for every food, it wouldbe quite a job, but fortunately not all foods need thishelp. An example is a meal consisting of pot roast ofbeef, mashed potatoes, brown gravy, buttered peas,celery sticks and sweet pickles, hot rolls and butter, andblueberry pie. Such a meal needs to having nothingadded in the way of a garnish to make it attractive. Thenatural colors, textures, and flavors combined in thismeal provide enough variety to make the meal invitingto the eye and tempting to the taste.

Many of the AFRS recipes have a built-in garnish.Good examples of this are beef stew, tossed vegetablesalads, browned casseroles, and desserts such as cakesiced with frostings that complement the color and flavorof the cake.

Always refer to the food-preparation worksheet forinformation on garnishing various foods on the menu.

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The following list contains some practical guides toeffective food garnishing:

. Use restraint in garnishing. Keep a picture of thewhole meal in mind. Too many garnished dishes in onemeal will spoil the effect. Select a suitable garnish, ifone is needed, and use it sparingly.

. Vary food garnishes. Do not let garnishesbecome monotonous. Use a section of orange or a sliceof peach on top of a pudding occasionally; not always amaraschino cherry.

. Plan garnishes ahead of time and show theserving personnel how garnished foods should beserved.

. Plan simple garnishes. Do not sacrifice timelypreparation for the sake of garnishing.

. Take advantage of the natural food colorcontrasts in combining foods. Do not rely on theaddition of food coloring to the food to supply colorcontrast.

Carving

For special occasions such as holidays, handcarving hams and roasts on the serving line is preferredover machine slicing.

Carving plays an important role in serving meat inan appetizing manner. Carving affects the appearanceand texture of the meat, and the portion size can becontrolled by carving. Therefore, as an MS, you mustdevelop skill in carving.

The direction of meat grain determines how themeat is to be sliced. Most meats should be cut acrossthe grain. Cross-grain slicing shortens the muscle fibersand produces a more tender slice of meat. Roast meatsshould be allowed to rest about 20 minutes after theyhave been removed from the oven before they arecarved. This period allows the meat to “firm up.” It alsoallows the meat to reabsorb some of the juices lostduring the roasting process. The meat becomes firm andcan be sliced with greater ease in equal slices.

Slicing should be done on a hard rubber cuttingboard so the cutting edge of the knife is protected. Thecarving board should be placed in a sheet pan to catchthe drippings while the meat is being sliced. Removeany string or netting that may have been used to hold themeat together while it was cooking. With a sharpcarving knife (long, thin-bladed knife) and a two-tinedfork in hand. carve the roast as follows:

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1.Carverroast.

2.firmly

3.

Cut one slice across the top of the roast so thecan determine the direction of the grain of the

Hold the roast in place by pressing the forkinto the top of the roast.

Carve across the grain of the meat from right toleft for a right-handed person and from left to right fora left-handed person. The carved portions can then beeasily lifted to the plate or tray.

Sliced meat portions should be controlled by weightrather than by the number of slices. For this reason, thecustomer’s preference for thick or thin meat slices canbe satisfied by the carver.

Timing

The commanding officer sets the hours for servingthe meal. The time published should be strictly adheredto; the day’s work schedule in the galley should beorganized to conform to the established hours forserving meals. The messdecks and serving personnelshould be ready to begin serving on time. Planning willensure prompt and efficient service.

The serving line should not be setup too early. Youshould set up about 45 minutes before the regular mealas a general rule. This also allows for the cooks andmess attendants to enjoy their meal.

When serving you should be alert to what needs tobe replenished. Do not wait until the food item iscompletely depleted before replacing. Food itemsshould not be left on the steam table line too long.Remember to batch-cook all items that can be cookedprogressively. A good rule of thumb to remember iswhat is available for your first customer should beavailable for your last customer.

Foodservice Attendants

FoodService personnel should be trained to providegood customer service. Common courtesy is thebackbone of good customer service. This cannot beoveremphasized because the way the serving linepersonnel conduct themselves often determines thepatrons’ satisfaction or dissatisfaction with the meal.

Every person assigned to the serving line should beclean and look neat. This requires the washing of handsmany times during the day. Uniforms, hats, and apronsmust be clean. Long sleeves should be rolled up to avoidtouching the food and equipment. Foodserviceattendants not only should be clean and neat, they should

be trained to serve food properly because servingtechniques also affect sanitation and attractiveness.They should be given detailed instructions on the properserving of each menu item. To avoid possiblecontamination, utensils and dishes should be properlyhandled during serving. Servers’ hands should not comein contact with eating surfaces of bowls, trays, orsilverware.

Serving Line and GM Appearance

All items of mess gear should be inspected forcleanliness and should be supplied in sufficient numberto last the entire serving period. The serving countersand steam tables should be checked for cleanlinessbefore foods are set in place. Condiment bottles,including tops, should be thoroughly cleaned. Duringmeal service, keep serving lines and salad bars wipeddown. Wipe up spills immediately. Sponges and othercleaning aids should be kept out of sight. If used,sponges should be spotlessly clean. Dirty spongesdetract from meal service. Return soiled empty servinginserts and containers to the galley.

SERVING THE FOOD

Soups and chowders are placed on the steam tablein deep well inserts. Use the 8-ounce ladle to serve asfollows (key serving points follow each step):

1. Pick up the soup ladle. Hold the ladle abouthalfway down the handle, grasping it between the thumband forefinger. This firm hold makes it easier to balancea full ladle.

2. Stir the soup or chowder. Stirring distributes thesolid particles and the temperature evenly.

3. Dip from the bottom. Solids settle to the bottom,and the soup or chowder at the bottom of the insert isthe hottest. Dip while solid particles are in motion.

4. Raise the ladle above the level of the soup bowl.The customer in line has extended the tray and soupbowl toward you. As you raise the ladle, the liquid itcontains will settle so it is easier to pour, and it will notspill over the sides.

5. Tip the ladle slightly and pour slowly. Direct thepouring into the center of the soup bowl.

Whenever you serve stew, chili con came, or anysimilar item, you should use the same technique. Stir todistribute the solid particles and the liquid evenly andthen dip from the bottom. This is the only time youshould stir these items. When there is a lull and you are

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waiting for the next person to come through the line, donot stand and idly stir the vegetables. The less they arestirred, the better they will maintain their appetizingappearance.

As you serve items that are in shallow inserts, servethe food from the back of the pan toward the front of thepan in an orderly system across the pan. Types of foodthat should be served this way are macaroni and cheese,baked lasagna, or lyonnaise potatoes. A uniform way ofserving helps maintain the fresh appearance of the foodand promotes eye appeal.

Butter patties should be served from a dispenser. Ifa dispenser is not available, the ready-to-serve pattiesmay be placed on a tray and set over a container of iceon the serving line. Unwrapped patties should be placedon paper chips and arranged on a tray set over ice.

Dry cereal also should be served from a dispenser.It should never be served directly from the packingcarton. If a dispenser is not available, the individualpackages should be arranged on a tray on the servingline.

Bread will remain fresher if served from dispensers.Otherwise, bread should be opened as needed, removedfrom the wrapper, and placed in a shallow container onthe serving line. Galley-baked bread should be slicedand replenished when needed during the meal. Chilledbread should be heated before meal service. To give afresh-baked quality to breakfast pastries, coffee cakes,and sweet rolls, heat them in an oven (250°F) for 8 to10 minutes before serving.

Portions

The MS assigned to supervise the serving line hastwo responsibilities regarding portion control. One is tosee that servings are fair. The other is to make sure theamount served is not more than the individual requests.

The portion size of some items can be regulated onthe serving line by using standard ladles and spoons.When you serve meat, guesswork on correct portionsizes can be eliminated by using scales to check one ortwo slices before you cut the entire batch. Some meatitems are precut in individual serving portions; forexample, grill and Swiss steaks, pork slices (chops), andveal slices.

Temperature of Food

The steam table should be prepared in advance.Water has to be placed in the steam table and the steamtable turned on. This will allow the water to be at a

temperature of 180°F to 200°F when food is placed onthe table. This temperature should be maintainedalways while food is on the serving line. Temperaturesbelow this range will not keep food hot enough. Highertemperatures will cause overcooking and ultimately ruinboth the taste and the appearance of the food.

Replenishment

As the petty officer in charge of the serving line, youhave the responsibility for keeping food on the servingline for the entire meal. You should make sure food isreplenished in a timely manner and not allow the line tobe held up.

Replenish by removing the inserts or containers andreplacing them with fresh filled ones. Never dump foodinto inserts already on the serving line.

Empty inserts should be kept off the decks andserving lines. They should be sent to the deep sink forcleaning and sanitizing after each use. They should notbe allowed to build up until the completion of the meal.

Customer Service During the Meal

Customer service does not end with the serving line.Other important customer service considerations areclean tables and chairs with adequate supplies ofnapkins, salt and pepper shakers, and condiments.Patrons also like peace and quiet with courteousfoodservice attendants and messdeck masters-at-arms(MDMAAs).

Maintaining the Messing Area

Sanitary practices that should be followed in thepreparation and in the serving of the food have beendiscussed. It is equally important to maintain the messarea in an orderly and sanitary manner during the mealand to clean it thoroughly after the meal.

The tabletops should always be kept scrupulouslyclean. They should be scrubbed and sanitized after eachmeal. This should be done with hot soapy water andrinsed with clear water to which a germicide solutionhas been added. Germicide and fungicide solutions arestandard stock items and may be ordered through supplycharnels. The sanitizing Solution should be changed asfrequently as necessary to ensure a clean solution.

Securing

After each meal the salt, pepper, and condimentcontainers should be thoroughly wiped with a mild

detergent solution and then refilled. Once each weekthe salt and pepper shakers should be emptied,prewashed, and put through the dishwashing machine.These containers should be arranged in the same orderon all tables. The method recommended is to place thetaller containers in the center and arrange the othersaround them in graduated order of height.

Foodservice personnel assigned to the messing areashould be instructed to check the messing areacontinuously during the serving period. Spilled food onthe deck is a safety hazard and should be cleaned upimmediately.

Dinnerware should be washed after each meal andmade ready for the next meal. Before storing the cleanutensils, the cabinet should be inspected for cleanliness.Trays and bowls should be at the head of the servingline; silverware may be placed at the head of the line butit is recommended that it be placed at the end of the line.Cups and glasses should be located near the beveragedispensers. All items of dinnerware should be inspectedto make sure they are spotlessly clean and not chipped,cracked, or bent. An inventory should be taken once aweek to be sure there is enough dinnerware to last theentire serving period.

WARDROOM MESS

Thus far, our discussions have centered primarily onthe various aspects of preparing and serving the food inthe GM. While this is an important part of your job, itis only one part. You have other duties. They includemaintaining a clean, sanitary messing area, setting thetables for regular and formal meals for officers, andestimating the proper seating arrangements for theofficers and their guests.

The wardroom is usually a multipurpose area. It isthe officers’ dining area and lounge. It is an area whereofficers gather for social functions, entertainment, toconduct business, and to hold conferences.

Usually family-style foodservice will be providedin a wardroom. However, other factors determine thetype of service used in a wardroom. These factors arespecific wardroom design, the number of foodservicepersonnel assigned, and the desires of the mess presidentand commanding officer. Regardless of the type used,the service should be carried out properly.

The success of a meal often depends on how it isserved. Good foodservice is not easy to give andrequires knowledge, training, and planning. All of this

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should be accomplished before seating the wardroommembers.

Informal Service

MEAL STYLES

There are two basic meal styles used in thewardroom-formal and informal. Variations of eachstyle are used on particular occasions. These styles andtheir differences are discussed next.

Formal Service

Formal meal service includes the semiformal andthe formal styles called French service..

The formal type of meal requires more planning,detailed preparation, and elaborate tableware than anyof the other styles. The formal meal style is used mostoften when special guests or dignitaries are presenteither in the flag or wardroom messes.

The formal meal style of serving is when you servethe food from a food wagon, a side table, or offer it toguests from a serving dish. As many as seven coursesmay be served in this manner. All courses are servedwith the plates being removed after each course.Additionally, the place setting has no bread and butterplate.

Semiformal service is the type of service used moreoften than formal. For example, it may be used daily incommanding and flag officers’ messes if there are noguests. The preparation and service of this meal are notas elaborate as the formal style and require less time,facilities, and personnel. The individual place settingsare similar to those used for the informal meal styles.Few center items are used other than salt and peppershakers, sugar bowls, and creamers.

The method of serving meal items distinguishessemiformal from informal meal styles. In thesemiformal style, each food item is arranged on aseparate serving dish in the pantry. It is then offered toeach diner. Beginning with the meat or main course,each course is carried into the wardroom separately.The courses are presented to each diner in turn, startingwith the head of the table. The senior guest or theindividual designated by a buck is served first. Eachdiner selects desired items from the serving dishes andplaces them on his or her plate while the serving dish isheld. Serving dishes are returned to the pantry after theircontents have been offered to all the diners.

Several types of informal service are used in thewardroom mess. Those now in use include family,American, ala carte, cafeteria, and buffet styles.

FAMILY STYLE.— For this type of service thefood is attractively arranged in the pantry or galley inthe proper serving dishes. The food is then placed onthe table with the proper serving utensils.

Each officer serves himself or herself and passes theserving dishes around the table. Dessert items that areto be served later can be brought in from the wardroomand placed on the sideboard. The serving dishes arereplenished as necessary.

AMERICAN STYLE.— This type of service isused in most restaurants. The main course plate is notpart of the initial place setting. Instead, individual platesare prepared in the pantry or galley and placed beforethe seated diners. This form of meal service is oftenprovided in officers’ messes on medium-sized ships, Itis often combined with other traditional forms ofservice. In American service, food is placed on platesin the galley and taken to the wardroom and served toeach diner.

A LA CARTE STYLE.— This type of service isusually provided at breakfast. As with the Americanstyle, the main plate is not part of the initial plate setting.Instead. the diner is given a menu or breakfast orderform. The diner decides what food he or she wants andhow it is to be prepared. The order is then delivered tothe pantry or galley and the food is prepared asrequested. It is placed on a plate and served to the dineras in the American style of service.

CAFETERIA STYLE.— This is the type ofservice that is used aboard some larger ships such ascarriers and supply ships. The diner does not normallyserve himself or herself. Rather, the diner selects thedesired items and the foodservice attendant places themon his or her plate. However, salads, desserts, and someside dishes may be apportioned in dishes and the dinersimply takes them from the serving line. The maincourse consists of vegetables, starches, and meat. Theseitems are portioned onto a plate by the serving lineattendants as the diner selects them.

BUFFET STYLE.— Buffet service may be usedfor both formal and informal occasions. This type ofservice is commonly used when either space or servingpersonnel are limited. The food is attractively arrangedon a sideboard or serving table, and the officers andguests serve themselves. It is customary to place

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silverware and other necessary dishes on the dining tableso diners do not have to carry them. When seating atthe dining table is not adequate, or for a stand-up buffet,silverware and napkins are placed on the buffet table.All foods may be arranged on the buffet, or some itemsmay be taken from the buffet and served after the guestsare seated.

Serving responsibilities for buffet service are fewer,but they are no less important. The buffet and diningtable should be watched constantly so items arereplenished before they run out; also, to remove soileddishes immediately after use. After the diners areseated, the buffet will require constant attention so itremains attractive for latecomers or anyone desiringseconds.

When everyone has finished the main course, themain course foods should be removed from the buffettable. The dishes and used silverware should beremoved from the table. If the dessert is to be servedfrom the buffet table, the dessert and appropriate servingdishes should be arranged as soon as the main coursefoods are removed. Otherwise, the dessert should beserved at the table.

DINING TABLE CENTER ITEMS

After setting the individual places, you should thenset the dining table center items. These items includestandard items that are typically used at every meal andmeal-related items that may be included on the basis ofmenu requirements. The standard center items willalways be placed on the dining table when setting up thetable.

Standard Center Items

Figure 9-1 shows standard center items. Thedescriptions of these items are as follows:

l The sugar bowl is a small, silver, oval-shapedcontainer with a short pedestal stand and lid. It is alwaysset with a sugar spoon.

l Salt and pepper shakers may be all silver orthey may be glass with silver tops. The salt shouldalways be kept loose and dry. When placed on thedining table, both shakers should always be at leastthree-fourths full.

. The coffee cream pitcher is similar in size andshape to the sugar bowl but has a spout and no top.

One set of these standard items is provided for every

six diners. However, a set of salt and pepper shakers isprovided for every four diners. The standard centeritems are arranged with the sugar bowl centered betweenthe salt and pepper shakers on one side of the table andthe creamer on the other side. The salt shaker should beplaced on the right side toward the head of the table.

Most ships consider some type of centerpiece asstandard. This centerpiece usually consists of a silverfruit bowl containing either fresh or artificial fruit forbreakfast or fresh or artificial flowers for lunch ordinner. If used, centerpieces should be lined up andarranged across the tables to present a neat, attractiveuniform appearance.

Figurc 9-1.-Standard center items.

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Meal-Related Center Items

Figure 9-2 shows meal-related dining table centeritems. These items are explained next.

Cereal cream pitcher—The cereal cream pitcher isshaped like a small beverage pitcher with a modifiedhourglass design. It has a handle on one side and acapacity of 16 ounces. It is set only for breakfast orbrunch when cereal is to be served.

Syrup pitcher—The syrup pitcher is similar in sizeand shape to the coffee cream pitcher. However, thepouring spout is partially enclosed by a metal lip. It isset only for breakfast or brunch when pancakes orwaffles are to be served. It is placed on a coffee cupsaucer.

Silver fruit bowl—The silver fruit bowl is a largehollow bowl. It is used for serving fresh fruit for

breakfast or brunch. It is often set as a centerpiececontaining artificial or real fruit for breakfast or artificialor real flowers for lunch or dinner.

Bread tray—The bread tray is a rectangular silverdish with rounded ends and perforated sides. It is usedprimarily for breads, but it also maybe used for relishessuch as cannot or celery sticks. When used for breads,an opened napkin is placed in the tray. The bread is thenneatly arranged on the napkin, and the edges of thenapkin are folded over the bread to retain freshness andwarmth.

Cruet and caster—The cruet and caster consist oftwo stoppered glass bottles placed on a small tray. Thebottles hold oil and vinegar salad dressings when saladsare served at lunch or dinner.

Butter dish—The butter dish is a small, rectangularchina dish with rounded corners. It is normally used at

Figure 9-2 .—Meal-related center items.

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Sideboardall meals for serving butter patties. At breakfast orbrunch, it can be used for serving jam or jelly packets.

Pickle fork—The pickle fork is used only at lunchor dinner when pickles or other relishes are served. It isplaced on the relish (bread) tray. The pickle fork hasthree tines and is similar in shape to the diner’s oysterfork but is slightly larger.

The buck—A buck is normally a small object suchas a statue, a model, or a dummy weapon round. Thebuck is used aboard some ships to designate which dineris to be served first. It is not used at breakfast, at brunch,or when guests are to be served.

Meal-related items are selected on the basis of menurequirements. Examine the menu and identify thosemenu items for which related center items are normallyused, such as jellies and syrup at breakfast. Pencils aresupplied for falling out order forms.

For semiformal lunch or dinner, the bread, if served,is placed on the dining table after the main course item.For all informal-style lunch or dinner meals, bread is set5 minutes before the meal.

DINING TABLE

When assigned to wardroom duty, you areresponsible for setting the table for meals. Setting atable correctly helps avoid confusion at meals andallows the table to look neat and attractive. Anattractively set table contributes to the enjoyment of themeal.

Linens

Linen is handled when preparing for a meal andwhen securing from a meal. All linen should beexamined for cleanliness and serviceability before use.When linen is stained, torn, or frayed, it is not suitablefor the table. Linen in this condition should be broughtto the attention of the wardroom supervisor.

Linen Placements

All linen should be in place before the wardroomtables can be set. Linen also should be placed on thesideboard and, sometimes when appropriate, the buffettable. Linen that is worn, but clean and without stains,may be used on the sideboard if it can be neatly foldedso the damaged parts are hidden.

Most wardrooms have a waist-high cabinet knownas the sideboard. Its storage spaces are used for storingwardroom linen and tableware. The top forms a counterfor the placement of hot and cold beverage services andextra tableware in preparation for a meal.

Napkins

When cloth napkins are to be used alongside platesettings, they should be folded flat and set aside. Ifnapkin rings are to be used, napkins should be folded,rolled, and placed in the rings.

SETTING THE TABLE

Setting the dining table involves two basic tasks:setting individual place settings and setting the diningtable center items. Steps for selecting and placingindividual place settings and dining table center itemsare dependent on specific menus and styles of mealservice. Variations in the procedures may recur. Thesevariations are based on the way a specific mess maybeequipped and on the desires of the mess president and/orthe wardroom supervisor. For instance, if there is a lackof a certain type of needed tableware, the wardroomsupervisor should be asked to decide what item shouldbe used as a substitute.

Setting Individual Place Settings

The dishes, silver, glasses, and napkin placed infront of one person are called a cover. The number ofdishes and pieces of silver necessary for a cover dependson the occasion and the menu. Everyday meals requirefewer dishes and silver than formal meals. Alwayscheck the menu before setting the table. Figures 9-3,

Figure 9-3.—Basic breakfast or brunch cover.

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9-4, and 9-5 are the basic breakfast or brunch cover, thebasic lunch or dinner cover, and the cover for aninformal meal, respectively.

Individual place settings are traditionally arrangedas follows:

Dinner or service plate—The dinner or service plateis placed directly in front of each chair. The idealspacing of plates for family style or formal occasions is24 inches from plate center to plate center. This is closeenough to permit easy conversation and providesenough room for each diner. The dinner plate is notplaced on the table when American, cafeteria, buffet, ora la carte style is used.

Silverware—Silverware is placed about 1 inch fromthe edge of the table and close to the plate. It is placed

Figure 9-4 .—Basic lunch or dinner cover.

according to the order in which it will be used—theoutermost pieces being used first. Knives are placednext to the plate on the right side with the cutting edgetoward the plate. Spoons are placed to the right of theknives with the bowl up. Forks, except oyster forks, areplaced on the left side of the plate. When the oyster forkis used, it goes to the right of the spoon. Usually, notmore than six pieces of silverware are placed at a cover.During a formal dinner, when additional silver isrequired, it is brought in with the course requiring itsuse.

Bread and butter plate—The bread and butter plate,when used, is placed to the left of the dinner plate, abovethe points of the forks.

Beverage glasses—The water glass is placed to theright of the dinner plate above the points of the knives.The water glass is set for lunch unless another chilledbeverage is to be used. It is a wide, short 10-ounce glassand is used only for water. The beverage glass is a taller,narrower 10-ounce glass. It is used for lunch or dinnerwhen milk, iced tea, or other chilled beverages areserved. The juice glass is a small 6-ounce glass. It is notset but is used to serve juice when ordered by the diner.It is used only at breakfast.

Coffee cup—The coffee cup is set upside down onthe saucer and is placed to the upper right of the outerspoon.

Napkin-The napkin can be either cloth or paper.It is placed either to the left of the forks or on the dinnerplate.

Figure 9-5.-Cover for an informal meal.

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After all covers are set, check the table once againto see that all covers are alike and that nothing wasomitted. Be certain that spoons are laid with bowls upand that the cutting edges of knives are turned towardthe plate. Place the chairs so the front edge of the seatsare just against or under the drop of the tablecloth.

Setting Place Cards

Place cards are usually used for such functions asformal or informal dinner parties when the personsattending may not know one another. Place cards areprepared to eliminate confusion. When used, the placecard is laid flat on the napkin.

Setting Center Items

After setting individual places, you should then setthe dining table center items. The standard center itemsdiscussed earlier in this chapter will always be placedon the dining table when setting up the table.

SETTING THE SIDEBOARD

The sideboard is normally where the hot and coldbeverage services are set up for the meals. Additionally,extra tableware is placed on the sideboard.

Setting Up the Hot Beverage Service

The principal hot beverage used aboard ship iscoffee. Hot tea or hot chocolate also may be used ifdesired by wardroom members. The hot beverageservice should beset up following placement of the linenon the sideboard. The following steps explain beverageservice setup.

1. To set up this service, you should takecoffeepots from the sideboard to the pantry and obtainenough coffee for the meal. You should have onecoffeepot for each 10 to 12 diners. Place the pots onthe sideboard coffee warmers. Select at least onecoffee pitcher for each dining table and place on thelinen next to the coffee warmers. Coffee serversshould be filled just before serving and should not beplaced on the warmers.

2. To setup hot tea or chocolate, you should put hotwater in a coffeepot and set it on the coffee warmer.Arrange tea serving pots next to the warmer. Thenumber of teapots is determined by the wardroomsupervisor or through experience. Tea bags or hotchocolate packets should be placed next to the servingpots.

Setting Up the Cold Beverage Service

To setup the cold beverage service, you should takeserving pitchers from the sideboard to the pantry toobtain the cold beverages. Water is always madeavailable even if another beverage is served. Coldbeverages are prechilled and placed on the table justbefore announcing the meal. The pitchers should beready on the sideboard for refills.

When fruit juices are included on the breakfastmenu, a galley serving pan insert should be filled withenough ice to cover half the height of the glasses. Itshould then be placed on the sideboard, and the juiceglasses then filled to the bulge with juice, and placed inthe ice to cool.

Setting Up Extra Tableware

The required amount of extra tableware willnormally be determined by the wardroom supervisor.Extra tableware should be included for occasionalbreakage of china during meals and the likelihood ofunexpected diners. If a second seating of diners isrequired, tableware should be placed on the sideboardto permit quick resetting of the dining table after the firstseating has finished.

Obtain and neatly place the necessary items on thecovered portion of the sideboard. Dishes and bowls maybe stacked several high. Cups and glasses should not bestacked, especially during rough seas. Silverwareshould be arranged by type and napkins should beprefolded and stacked near the silverware.

SETTING FOR BUFFET SERVICE

Buffet service was briefly described earlier in thischapter. However, there are unique sanitaryconsiderations involved in the setup and operation ofbuffet- or cafeteria-style serving lines. Open servingpans and trays provide ideal sites for growth and spreadof disease-carrying organisms. Following a few simplerules can reduce the chance of infection.

1. Always keep hot foods at temperatures above140°F, Discard the food within 4 hours of the beginningof preparation if these temperatures cannot bemaintained.

2. Display only limited amounts of food on theserving line at any one time. This permits the balanceof food to be kept in the pantry for temperature control.Refill serving pans and trays only as necessary.

3. Finally, use a sneeze shield whenever possible.

The principal tasks involved in setting up the buffetserving line are presented next.

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The serving line setup tasks should be done in theorder listed and completed 5 minutes before servingtime.

1. Make space for the buffet serving line. A buffettable should be located to allow MSs convenient accessto the pantry for filling the serving pans. This alsoallows the diners to use the serving line easily withoutcrowding from furniture or other diners.

2. Place the linen on a special buffet table or aselected area on the sideboard. Remove all nonessentialitems on the sideboard area when used to setup a buffetserving area.

3. Set up the chafing dish stands. Setup enoughstands so there is at least one for each food item. Placethem in the serving area so a diner can have ready accessto them without leaning over the table. After the chafingdish pans have been set in place, put 1 inch of water intothose pans that are for hot food. Sterno heating units arethen placed below the center of the pans containingwater. Make sure there are no flammable items placednear these units as the setup continues. Do not light theheating units at this point.

4. Place the sneeze shield now, if one is available. Dothis in a way to make sure all food items are properlyprotected. Diners should still have ready access to the foods.

5. Determine what utensils will be needed. Thenplace all necessary eating utensils neatly at thebeginning of the serving line. Napkins and silverwareare usually placed on the dining tables. However, whenthere are more diners than seats, additional placesettings should be kept on the sideboard. They shouldbe placed on the dining tables after diners finish andleave, making room for additional diners. There are notalways enough MSs to do the resetting. On theseoccasions, napkins and silverware should be placed onthe serving line. They should be placed next to the chinaand away from the chafing dishes.

6. Set the decorations selected by the wardroomsupervisor on the serving table. Decorations are usuallyartificial or real flowers arranged around the three sidesof the serving area facing the diner.

SEATING ARRANGEMENTS

In the wardroom where regulations and precedenceclosely control seating arrangements, officers areassigned to permanent seats for daily meals. They areseated from left to right, as shown in figure 9-6according to rank and precedence.

Figure 9-6.-Wardroom seating.

The senior line officer in command, or in successionto command, is the president. He or she sits at the headof the table, or at the head of the senior table when morethan one table is used. The commanding officer whoregularly eats in the wardroom is the president. Whenthe commanding officer has his or her own mess, theexecutive officer is the president. The exception wouldbe on large ships that have more than one wardroom. Inthis case, the senior line officer of each mess is thepresident. However, when the commanding officer orother senior officer is invited for an occasional meal, thisofficer is considered the guest of honor. In this case, heor she is seated to the right of the mess president.

The caterer sits opposite the president. The officernext in rank sits in the first seat to the right of thepresident. The officer third in rank sits in the first seatto the left of the president, and so on down the table. Allline officers of the same grade take precedence witheach other according to his or her respective dates ofrank. When they have the same date of rank, theirprecedence is according to their lineal numbers as givenin the official Navy Register.

Staff officers with the same date of rank as runningmates of the line take precedence after their runningmates of the line. However, they take precedence beforeall line and staff officers who are junior to the runningmate. When officers of more than one staff corps havethe same running mate, they take precedence in thefollowing order: Medical Corps, Supply Corps,Chaplain Corps, Civil Engineering Corps, JudgeAdvocate General’s Corps, Dental Corps, MedicalService Corps, and Nurse Corps.

When more than one table is in use, the treasurerusually sits at the head of the junior table.

When officers of other service branches have thesame relative grade and the same date of rank, they have

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precedence according to the time each has served onactive duty as a commissioned officer of the UnitedStates Armed Forces. The seating arrangement changeswhen a guest is present. When several guests are to bepresent, the seating arrangements are normally workedout by the wardroom supervisor and approved by thecaterer.

MEAL STYLE PROCEDURES

Meals should begin immediately after the presidentand the officers are seated. Prompt and courteousservice add much to the enjoyment of a meal. Servingpersonnel should be alert. They should not lean on thesideboard or lounge against the bulkhead when they arenot busy. With proper training, serving personnel willknow what their responsibilities are and how theyshould be met.

The meal may be announced by using the xylophone(fig. 9-7) or by announcing the traditional “dinner (orwhichever meal) is served.”

The president or the officer in front of whom thebuck is placed is served first, and then the serviceproceeds counterclockwise around the table.

Figure 9-7.—Xylophone for announcing meals.

INFORMAL MEAL SERVICE

All meals are served by family, cafeteria, American,buffet, ala carte service, or by a combination of these,as discussed earlier. Figure 9-8 shows a table setting foran informal meal.

Foods, including soups, are served from the left ofthe person being served. Beverages are served from theright.

Soup is normally ladled into the soup plates in thepantry and served rather than offered to the officer at thetable.

The rule of thumb to follow during formal andinformal service is to serve the foods from the left andremove from the right, except beverages.

To avoid overcrowding the table during family-styleservice, refill the water glasses as necessary instead ofplacing a water pitcher on the table. In other types ofservice such as cafeteria, a water pitcher maybe placedon the table for those who desire refills.

Coffee should always be available and servedpiping hot. Be careful when serving coffee and otherhot beverages especially aboard ship when the ship isunderway. An accidental spill can cause a painful burn.

When an officer has finished a course, remove theused dishes. Do not stack the dishes in front of theofficer. With the right hand, remove the plate andsilverware used during the course. When more than oneplate is being removed, hold the first in the left hand andplace the others on top of it.

When desserts are not picked up from the line, theyshould be served. Place a pitcher of hot coffee on thetable for those desiring seconds and place ashtrayswithin the officers’ reach.

When guests are present, some changes to theseating and serving order are necessary. Although someof these changes were mentioned earlier, bringing themtogether at this point will help you to recognize whatroutines should be changed.

The buck is not used when guests are aboard. Aguest of the ship or the guest of honor sits to the right ofthe president and is always served first. Other guestsusually sit to the right of their host officer. When noguest of honor is present and more than one officer hasguests, the guest of the senior host officer is served first.In all cases, after serving the guest of honor, the servingcontinues from that point counterclockwise around thetable. Do not skip around in order to serve all guestsfirst.

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Figure 9-8.—Wardroom table setup for an informal meal.

FORMAL plate. Although bread and butter plates were never used

The service required for formal meals is moreelaborate than for informal meals. However, the tablesetting is basically the same as for informal meals.Usually four or five courses are served, but as few asthree or as many as seven maybe served. All food fromeach course is served to all diners in prompt succession.For a formal dinner everything is served; nothing is seton the table except the salt and pepper shakers.Condiments and other seasonings are served at theproper time. A table setting for a formal dinner is shownin figure 9-9.

Service plates are normally used at formal dinners.These are large plates that are placed on the table at thetime it is set for the meal. They are not removed untilreplaced by the heated dinner plate for the first hotcourse after the soup. They are used only because it isconsidered bad form for the diners not to have platesbefore them throughout the meal. No food is placeddirectly on the service plate. Instead, dishes containingthe first courses of the meal are set upon the service

for formal dinners in the past, they are frequently usedtoday.

All foods are served from the left, and beverages areserved from the right. Dishes are removed from theright. An exception to this rule is the replacing ofsilverware. These pieces of silverware that are placedto the right of the place plate are replaced from the right.In this way it is not necessary to reach in front of thediner.

When the meal being served uses the table settingpictured in figure 9-9, the following order of servicewould be observed.

As soon as the members and their guests are seated,the first course, shrimp cocktail, is served.

When all have finished the course, the shrimpcocktail glass is removed with the used silverware. Thesoup course is served next.

When all have finished the soup course, the soupplate, service plate, and soup spoon are removed. The

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85.19Figure 9-9.-Table set for a formal dinner.

heated dinner plate replaces the service plate forthe main course. The food is brought in on aplatter or in serving dishes. The food is presentedto the guest who is seated to the right of the host.The service then proceeds counterclockwisearound the table.

Upon completion of the main course, thedinner plate and used silverware are removed.The salad plate is then put in its place. To providefaster service, the salad is usually arranged onthe salad plate before it is brought in.

When all have finished their salads, the saladplate and silverware are removed. At this point,the only items remaining from the originalsetting are the water and wine glasses. Before thedessert is served, the crumbs, if any, should bebrushed off the table with a folded napkin andtray. The dessert course with appropriatesilverware is then placed before the diners.

Coffee is served with the dessert course orfollowing it. If cups are placed on the table andcoffee offered to those who want it, service is fromthe right.

It is customary not to smoke at formaldinners until after the coffee or demitasse hasbeen served. When allowed, at the proper timecigarettes and/or cigars are passed and ashtraysare placed before those persons desiring them.

SERVING BEVERAGES

The serving of beverages was discussedearlier; however, four general guidelines andseveral specific procedures for serving beverageswill now be explained.

Formal Beverage Service

Since the formal style of service is quiteelaborate, different beverages may accompanyeach course, and considerable guidance is neededfor this to be done correctly. Guidance should beobtained from the wardroom supervisor and fromother references.

Informal Beverage Service

The first guideline is that beverages are to beserved from the diner’s right if possible.Otherwise, check with the wardroom supervisorabout how to serve the beverages in a way thatdisturbs the least number of diners.

The second guideline is that the servershould never lift the diners’ glasses or cupsfrom the dining table to refill them. Rather, heor she should pour the beverage into themwhile they are on the table. If the cup or glass isnot conveniently placed for service, carefullymove it to a better location. If it cannot bereached, politely ask the diner to move it.

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The third guideline is that the order of service forbeverages is the same as that for the serving of foods.

The fourth guideline is not to fill serving pitchers tothe top when used for filling glasses or cups at the diningtable. A third pitcher is difficult to handle and feels quiteheavy after a while. Therefore, pitchers should be filledbetween one-half and two-thirds full.

Finally, you must remember that each wardroommess may have certain rules for serving beverages. Thewardroom supervisor should be asked about these rules.

AFTER THE MEAL

You should immediately restore the wardroom to itspre-meal condition as soon as possible after the meal.Some helpful suggestions are as follows:

. Clear the table as soon as all officers havefinished eating and have left the table.

. Remove all meal items from the sideboard andreturn all dishes, silverware, and ashtrays to the pantryfor washing.

. Refill the salt and pepper shakers as needed andstore them in the pantry.

. Remove buffet serving line items.

. Inspect the napkins and place the soiled ones inthe laundry. Refold those suitable for reuse and replacethem in their respective napkin rings (when they areused) and store in the napkin storage area. Single-service paper napkins are being used in many privatemesses for regular meals and cloth napkins are used onlyfor more formal occasions.

. Brush the crumbs from the tablecloth. Be carefulnot to rub food particles into the fabric.

. Shake the cloth out lightly and refold it along itsoriginal creases. Reroll or refold the silence pad asappropriate, and store it with the tablecloth.

l Clean tables, sideboard, and chairs.

. Replace the table cover.

. Vacuum and sweep the deck of the wardroom.

SETTING UP FOR SPECIAL EVENTS

Navy commands traditionally sponsor events andceremonies to acknowledge noteworthy accomplish-ments and achievements of Navy personnel. Commandfunctions recognizing personnel promotions,reenlistments, retirements, command milestones,changes of command, and other similar events are vitalto morale and tradition. These events usually include areception which provides light refreshments of somevariety.

As an MS, you will probably get tasked to provideyour in-rate skill to help plan and prepare for the event,regardless of the occasion. This is especially so if foodis involved. For example, you may be asked to decoratea special cake for the event. You may be tasked toprepare a special menu, which includes hors d’oeuvresand refreshments.

Some planning factors you should consider aretheme determined by the occasion or event beingplanned and the number of guests that will be present.You also should consider the season and time of day.Arrange for indoor facilities if it is expected to rain orto be cold.

You should make sure the facility chosen isavailable when needed and that it includes the necessaryspace or capacity. You should inquire into theavailability of all needed supplies and needed capablepersonnel.

Coordinate with other activities on the base to makesure other events are not scheduled that will conflictwith yours.

You can avoid last-minute confusion and delays bypreparing a master plan after the event has been plannedin detail. Review this plan with all personnel who willbe involved with the preparation and service. Duringthe review, give personnel specific instructions on allassigned tasks. After the review, post the master planwhere involved personnel can refer to it.

Check all necessity items of equipment to makesure they are functioning properly. The person in chargeshould check on chairs tables, podiums, and so on tomake sure an adequate number is available on thescheduled date.

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CHAPTER 10

QUARTERS AFLOAT AND ASHORE

This chapter explains the procedures used to operateand care for officers’ quarters afloat. It also explains theorganization of bachelor quarters (BQs) ashore and theresulting operational responsibilities that are assigned toMSs.

OFFICERS’ QUARTERS AFLOAT

The Commander, Naval Supply Systems Command(COMNAVSUPSYSCOM) is responsible for providingadministrative and technical direction for officers’quarters afloat. To discharge this responsibility,COMNAVSUPSYSCOM issues directives and lettersof guidance and provides training and aid to operatingpersonnel.

TYPES

Quarters on board ships are of several differenttypes. Flag officers and commanding officers (COs)have their own mess and their quarters. They arenormally larger and more like bedrooms than otherofficer quarters found on board ships.

Flag Officer

Quarters for flag officers include a stateroom andprivate head Facilities. The staterooms are like smallbedrooms ashore.

Commanding Officer

Quarters for the CO are like the quarters providedfor flag officers.

Staterooms

Staterooms are berthing spaces provided forofficers aboard ship. They are similar to smallbedrooms. Officers other than flag officers, COs,executive officers (XOs), and sometimes departmentheads are billeted two to a stateroom.

ORGANIZATION

The mess caterer or, if there is no caterer, the messtreasurer is usually responsible to the mess president forthe service, care, and maintenance of quarters afloat.

Mess Caterer

The mess caterer is responsible for the efficientmanagement of the officers’ staterooms, includingmaintenance and repair of government-ownedequipment and stateroom facilities. The caterer is alsoresponsible for providing linen, laundry, and cleaningservices.

Leading Mess Petty Officer

The senior enlisted person assigned to thewardroom mess is the leading mess petty officer. Theleading mess petty officer is responsible to the messcaterer for both the supervision of foodservice andstateroom service personnel. He or she also overseesthe details of the daily wardroom mess operation.

Stateroom Supervisor

Ship’s size often dictates whether or not a stateroomsupervisor is assigned. If assigned, the stateroomsupervisor is responsible to the leading mess pettyofficer for supervising the personnel assigned tostateroom service.

As an MS, you may be assigned to supervisestateroom services afloat. As a supervisor, you areexpected to manage and coordinate the activities ofpersonnel who provide stateroom services. Your dutiesmay include but arc not limited to the following:

Planning the work schedule

Developing efficient methods for cleaning andmaintaining the staterooms using limitedcleaning equipment and supplies available

Practicing proper inventory managementregarding linen, supplies, and cleaningequipment

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. Being familiar with the location of eachstateroom, the easiest route to the ship’s laundry,and laundry pickup schedules

Other Assigned Personnel

MS personnel are responsible for performingfunctions associated with the management andoperation of officers’ quarters afloat. However, arotational pool of enlisted personnel in paygrades E-1through E-3 may be provided to aid the MSs inproviding maintenance, cleaning, and other services.

When assigned, the rotational pool is under thesupervision of an MS and may perform the followingduties:

. Daily bed-making services and weekly bed linenchanging for the CO, XO, unit commander, and officersin paygrades O-5 and above

. Maintenance and cleaning of all staterooms andassociated living spaces

. Cleaning of passageways and heads in officers’quarters

. Making sure officers’ beds have clean linen, andsoiled hand and bath towels are changed twice weekly,airing bedding, turning mattresses, vacuuming bunks,washing paintwork, and having chair covers andbedspreads dry-cleaned quarterly

. Assisting MS personnel in the cleaning andmaintenance of foodservice spaces including wardroomservice and food preparation

OFFICER REGISTRATION

In an ideal situation, the wardroom officer would betold before an officer’s pending arrival. Normally, anew officer is assigned to a stateroom by the wardroomofficer or mess treasurer. In some ships, the stateroomof an outgoing officer will be occupied by the relievingofficer. Registration procedures vary between ships.However, the Registration Record, NAVCOMPT Form2104, is recommended for use in registering officers.Afloat, the reverse side of this form also can be used torecord financial transactions between the officer and thewardroom mess. An example is the payment of his orher monthly mess bill.

AFLOAT STATEROOM SERVICE

Basic officer stateroom maintenance service, whichincludes sweeping, dusting, sink cleaning, painting,laundry services, and care of private effects, is explainednext.

STATEROOM CARE

The work required in the maintenance of thewardroom and staterooms is not physically hard.However, it does require a sense of orderliness andattention to detail. It also requires an understanding ofthe important role played by MS personnel in support ofthe ship and the Navy. The specialized support providedby the MS rating within the wardroom/stateroom areasis as necessary to the Navy as specialization provided inthe weapons and engineering areas.

Staterooms must be thoroughly cleaned. Thisincludes furnishings, ledges, corners, and bulkheads.The same cleanliness is required for heads, showers,passageways, and vestibules.

Access to Staterooms

The wardroom and staterooms are officers’ country.The mess personnel duties and their continuouspresence in officers’ country produce an especially closerelationship between the enlisted personnel and messofficers. Successful wardroom operation depends uponthe mutual trust and respect of this relationship. Thistrust results from high levels of personal honesty andintegrity. The wardroom and stateroom areas are out ofbounds to personnel other than mess members and messpersonnel. The only exception may be for officialbusiness related to those spaces.

Care of Private Property

One important rule to follow in cleaning stateroomsis to avoid disturbing anything of a private nature thathas been left laying about. Occasionally, officers rushoff leaving letters, papers, money, or other valuables insight. These instances should be reported at once to theofficer, the wardroom leading MS, or the stateroomsupervisor. Furthermore, papers, books, or lettersshould not be examined if left laying around. These mayconcern official Navy matters or the officer’s personalaffairs. In either case, they are to be treated as privateproperty. If valuables or other private items must beremoved when cleaning, you should make sure they areput back where they were found.

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Cleaning of Staterooms

Daily cleaning is necessary, but the extent to which

spaces are cleaned may vary with particular

circumstances. More uniform cleaning can be done by

using a cleaning bill. An example of a stateroom

cleaning bill follows:

DAILY

a.

b.

c.

d.

e.

f.

Clean washbasin, mirror, soap container, and

toothbrush holders.

Make up beds for officers 0-5 and above.

Sweep and mop deck or vacuum carpet.

Empty and wash ashtrays.

Empty wastebaskets.

Dust all furniture.

WEEKLY

a.

b.

c.

e.

f.

g.

h.

i.

j.

Wash paintwork.

Polish brightwork.

Clean electric fans and wipe down light

fixtures.

Replace soiled hand and bath towels and

replace with clean ones as scheduled.

Deliver and pick up officers’ laundry as

scheduled.

Replace stripped linens with fresh clean

ones. Leave linens on top of beds (0-4 and

below only), as scheduled.

Scrub and wax deck or spot-check carpet and

remove stains as scheduled.

Clean air-conditioning filters and screens.

Hold general field day for certain staterooms

as scheduled. Stand by for inspection.

CLEAN AS SCHEDULED

a.

b.

c.

Turn mattress over and vacuum underneath

(monthly-preferably during linen change).

Send draperies, curtains, chair covers, and

bedspreads for dry cleaning (quarterly).

Shampoo carpets (quarterly).

Personal Service

The following services are considered of a personalnature and are the sole responsibility of individualofficers:

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Bed making and bed linen changing except for0-5 and above

Care, maintenance, and orderliness of personaleffects that include military uniforms, uniformaccessories, and shoes

Sorting and storage of personal laundry

Mail Service

MSs may be appointed to act as mail orderlies. Asmail orderlies, they pick up the mail from the stateroomsat prescheduled times and deliver it to the post office.MSs also may draw officer mail from the Postal Clerkand deliver it. Mail not delivered should never be leftin the wardroom. Mail orderlies must not be requiredto mail or pickup registered, certified, or insured mail.

HABITABILITY

Officers’ quarters aboard ship (staterooms) shouldpresent maximum habitability. COs usually require thehighest standards of service and sanitation in the ship’sstaterooms. There is no ship so lacking in facilities,equipment, or personnel that minimum standards cannotbe met. Careful use of supplies and overhaul funds onallowed items should be exercised within the limitationsof funding. This will achieve the maximum level ofhabitability. Improvisation with tender assistance maycorrect ship-design defects.

Since an officer’s quarters is his or her seagoinghome, the officer should not be reluctant to spend his orher efforts toward the physical improvement of thewardroom and stateroom.

Care of Heads and Showers

An example of a cleaning bill for stateroom headsand showers follows:

DAILY

a.

b.

c.

d.

Clean washbasins and wipe down mirrors.

Refill soap and towel dispensers.

Clean utility sink and storage area.

Wipe down shower curtains.

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e.

f.

g.

h.

i.

j.

k.

l.

m.

Scrub down shower stalls.

Wipe down glass doors or stainless steeldoors.

Scrub rubber mats and air dry.

Scrub, clean, and disinfect/sanitize urinalsand commodes (use rubber gloves).

Wipe down partitions or dividers.

Sweep and swab deck with hot soapy waterand disinfectant.

Replenish toilet paper.

Empty trash can.

Clean and neatly store all cleaning gear inlocker.

WEEKLY

a.

b.

c.

d.

e.

f.

Scrub down bulkhead.

Clean overhead and light fixtures.

Scrub down shower curtains; replace asrequired.

Descale urinals and commodes.

Wipe down and polish stainless steel and allother brightwork.

Sweep, swab, and scrub deck with hot soapywater and disinfectant.

CLEAN AS SCHEDULED

a.

b.

c.

Replace burned-out bulbs as required.

Replace missing curtain hooks and rubbermats.

Check for water leaks; cold and hot water.

Passageways and Vestibules

Passageways and vestibules are also important partsof the responsibilities of MSs and rotational poolpersonnel and must be incorporated in both the daily andweekly schedules. An example of a passageway andvestibule cleaning bill follows:

DAILY

a.

b.

c.

Sweep down ladders; vacuum if necessary.

Sweep, swab, and buff passageways andvestibule decks.

Wipe down ladder handrails with hot soapywater.

d.

e.

f.

Clean around deck combing or hatchopenings.

Check angle irons and ledges for gear adrift.

Clean scuttlebutt.

WEEKLY

a.

b.

c.

d.

e.

f.

g.

Spot-check bulkheads and scrub down asrequired.

Sweep, swab, wax, and buff decks.

Dust overhead, light fixtures, and air vents.

Clean baseboards and make sure all cornersare completely cleaned.

Scrub down ladders and dust guards with hotsoapy water.

Clean knife edges of hatches and ports.

Polish brightwork as scheduled.

CLEAN AS SCHEDULED

a.

b.

c.

Strip wax once every 2 weeks or asscheduled.

Check nonskid deck treads; replace asrequired.

Check for burned-out bulbs and replace as

d.

required.

Check quarterly for preservation and paintas required.

Care of Deck Coverings

There are various types of floor coverings such asvinyl, linoleum, and terrazzo provided for the interiordecks. These coverings require special care. Rough andimproper maintenance quickly destroys the appearanceand durability of these coverings, Before cleaning andfinishing these coverings, you should refer to theNAVSUP P-421. This gives information on the propercleaning solution and the type of wax that should beused.

Carpet Care

The ability of carpets to perform most of thefunctions of many materials that are used as deckcoverings has long since been acknowledged. Overallsafety factors and low maintenance costs makecarpeting a far more desirable and flexibleenvironmental control material than any hard surfacematerial that performs only a single function.

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PREVENTIVE MAINTENANCE.— Mainte-nance time and costs can be extremely reduced and agood overall appearance of carpets can be maintainedby eliminating soil and dirt before they are tracked intostaterooms. Mats placed outside on inside entrywayswill eliminate most of the soil from shoes before it canbe tracked onto the carpet. Critical high traffic areas,such as hallways and entrance doors, take the brunt ofsoiling. Frequent vacuuming and preventivemaintenance in the high traffic areas will reduce theamount of time required to maintain these areas.

MAINTENANCE PROGRAM.— Carpetmaintenance is directly related to the amount of trafficin the area.

. Daily. Clean with vacuum cleaner along alltraffic patterns. It is extremely important to keep carpetsas free as possible of hose, sandy, gritty soil. Removespots and stains as they occur, if possible.

. Weekly. The pile brush combines a brushing andvacuuming action. It should be used at least once a weekin addition to the regular cleaning and vacuuming.

proper shampooing procedures require the use of aneutral, synthetic detergent that is specifically designedfor cleaning carpets. First, pile brush the carpet againstthe lay of the pile, then vacuum the carpet thoroughly.

During the actual shampooing, all furniture shouldbe removed. Shampoo the carpet in circular strokes,with a uniform application of suds. After theshampooing, spot-clean any stains that remain.Following this, give the pile a finishing operation byhand-napping. Normally, drying takes 6 to 8 hours. Inareas of traffic that must be used before the carpet isthoroughly dry, nonstaining paper should be placed onthe carpet to prevent tracking soil onto the fabric. As afinal operation, vacuum the carpet on the following dayto remove any fluff and lint loosened by the shampooingprocess.

SPOTTING PROGRAM.— A separatespot-cleaning program should be established, especiallyfor areas where accidental spillage occurs at a higherrate. There are many excellent commercialspot-removal kits available for this type of use. Spillsshould be attended to as soon as possible and never leftfor more than a day.

DUST AND DIRT.— Carpets are cleaned primarilyto remove soil, to try to restore the original color, tolengthen wear life by the removal of gritty soil, and todiscourage mildew and other unsightly damages. Agood carpet care program will save time and money.

LOW MAINTENANCE.— Carpeting requiresonly about half as much time to maintain ashard-surfaced decks. Demonstrations should beobtained from professional carpet cleaners beforestarting your own carpet care program.

Control of Linen, Cleaning Equipment andSupplies

Aside from being expensive, supplies afloat arelimited. A separate record should be kept for linen,cleaning equipment, and consumable supplies. Youshould set up a high limit and a low limit for all itemsused to help determine your requirements.

BACHELOR QUARTERS ASHORE

BQs are established to provide essential lodging foreligible personnel. Complete guidance for managementof BQs ashore is given in the Navy Bachelor QuartersManual, NAVPERS 15606. The Chief of NavalOperations (CNO) has assigned the responsibility forproviding administrative and technical guidance foroperating Navy BQs to the Bureau of Naval Personnel(BUPERS). To discharge this responsibility, BUPERSissues directives and requires financial reports for BQbilleting funds. It also provides technical aid andtraining for BQ officers and operating personnel. TheNavy’s commitment to operating effective BQs ashoreis summarized next.

The Navy has an obligation to provide all authorizedresidents of Navy BQs with a healthful livingenvironment located in clean, well-maintained,comfortable facilities. To meet this obligation,sufficient resources, including personnel, facilities, andfunds, will be committed. Further, Navy BQs will beoperated in a reamer that will provide the residents withas much privacy, security, and freedom as possible.

Navy BQs must be managed in a manner thatconserves resources and protects the Navy’s investmentin facilities and furniture, fixtures, and equipment(FF&E).

To provide the level of professional managementnecessary for Navy BQs, a trained core of managers isrequired. These managers are drawn primarily from theMS rating.

As an MS, you maybe assigned duty in a BQ ashorein either bachelor officers’ quarters (BOQs) or bachelorenlisted quarters (BEQs). Wherever or whatever yourspecific duties, to perform them well, you must be

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thoroughly knowledgeable, have leadership ability, andbe a service-oriented individual.

BQ MANAGEMENT ORGANIZATION

The BQ management organization is centralized inWashington, DC, under BUPERS (PERS-671) and hasthe following responsibilities:

l Developing and implementing administrativeprocedures for Navy BQs

. Achievingpersonnel supportobjectives of theProgram

. Evaluating

the objectives of the Navywidefacilities (PSFs) within the overallMilitary Construction (MILCON)

the habitability, occupancy criteria,and design of BQs

. Developing policy that governs assignment,determination, and use of bachelor housing

. Providing liaison to the Chief of Naval Educationand Training (CNET) with a view toward establishingand improving BQ management training

l Inspecting BQ operations by use of the BQmanagement assistance and inspection team (MAIT) toensure compliance with NAVPERS 15606 and otherapplicable directives

. Providing helpful suggestions and recommen-dations to improve living conditions, reduce costs, andprovide classroom and on-the-job training tailored toeach command’s needs

CLASSIFICATION OF PERSONNELASSIGNED DUTIES IN BQs

MSs are normally assigned command supervision,management, and administrative billets in BQs. WhenMS personnel are not readily available, officers, chiefwarrant officers, or other enlisted personnel may beassigned. Enlisted personnel are prohibited fromperforming housekeeping functions in BQs other thantheir own personal spaces.

BQ personnel also may include civil service,nonappropriated fund, and contract employees.

Civil Service Employees

Civil service employees are civilian employees paidfrom appropriated funds. They may be assigned dutiesin BQs where military personnel are not available.

Under these circumstances, civilian personnel mayserve as BQ, BOQ, or BEQ officer, or other positionsthat gives them the responsibility for the properoperation and management of the BQ. Informationgoverning civil service employees can be found in theFederal Personnel Manual.

Nonappropriated Fund Employees

Nonappropriated fund employees are civilianemployees paid from nonappropriated funds.Additional information and requirements aboutnonappropriatcd fund employees arc contained inSECNAVINST 5300.22.

Contract Civilian Employees

Contract civilian employees are not governed byany of the regulations mentioned previously.Compliance to the provision of the contract and anycollective bargaining agreement applicable toemployees performing on this contract are subject to therequirements of the Service Contract Act.

0PERATIONAL RESPONSIBILITIES

Centralization of management refers to the directmanagement control of all BQs (less those assigned tothe U.S. Marine Corps) by the CO on whose realproperty account these buildings appear. It additiontillyrefers to consolidation under one specific department(for example, administrative, supply, or BQ) in the chainof command. Under the management system, tightercontrol, better accounttibility, greater occupancy ofquarters, and further savings in resources can berealized.

Liaison must be set up between the BQ officer andtenant representatives to discuss responsibilities,establish commuications, and promote a cooperativeatmosphere to improve conditions and habitability of thepersonnel concerned.

Responsibilities of the host CO are as follows:

l Development and implementation of rules andregulations

. Assignments and terminations, includingissuance of all certificates of nonavailability (CNA) andapproval of all authorizations for payment of basicallowance for quarters (BAQ, single)

. Use of housing assets and preparation ofinventory, occupancy, and utilization reports

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. Review of all reports containing BQ informationincluding cost, maintenance, and performance data

. Control of issue, repair, and procurement offurnishings

. Coordination of utilities conservation efforts andfacilities management activities

. Development of BQ requirements surveys anddevelopment of program data

Responsibilities of the tenant CO are as follows:

l

l

l

l

l

Support host command BQ regulations

Participate in quarters inspections regularly

Provide self-help program for the improvementof bachelor housing

Provide host with information as to personneldrawing single BAQ in compliance with hostpolicies and procedures

Inform BQ officer of troop movements

More detailed information regarding theresponsibilities of the host and tenant CO can be foundin NAVPERS 15606.

BQ Advisory Committee

The purpose of the BQ advisory committee is togive residents a direct line of communication tomanagement and command without being diluted orfiltered. The committee deals with many areas ofresident involvement, some of which are as follows:

l

l

l

l

l

l

l

l

Determining residents’ likes or dislikes

Hearing suggestions and complaints

Fostering self-help programs

Improving resident involvement

Gaining resources for the BQ

Organizing resident action

Establishing command positions

Helping reduce vandalism and theft problems

Membership in the BQ advisory committee must bevoluntary and representative of a cross section of theoccupants. This cross section of occupants should bebased according to rank and rate, building, floor, orwing. (The committee chairperson is selected from thegroup.) The meetings should be attended by the BQ

officer and building petty officers (BPOs). BQ staffmembers should keep a low profile and do not have avote. It may be beneficial to invite the host CO, XO,department heads, and Navy exchange officer toperiodically attend these meetings as observers. Thesemeetings should be open to all hands who live in thequarters.

The meeting place, time, and date should beannounced at least 1 week in advance. It is preferableto schedule it at a regular time, for instance, the firstMonday of every month at 1800 hours. The minutesshould be forwarded to the CO for comment via thechain of command. The CO will make comments asappropriate and return them to the residents. Theminutes with the CO’s comments should then be postedon the official bulletin board and in the BQ newsletter.The largest circulation possible is desirable.

The advisory committee is not intended to replacethe normal chain of command. It should be used alongwith the chain of command to be beneficial. Theadvisory committee should not engage in managementdecisions or duties.

TIQ Officer

The CO appoints a BQ officer who holds theposition on a full-time basis. The following are some ofthe authorities and responsibilities of the BQ officer:

l

l

l

l

l

l

l

l

l

Manages the BQ assets

Serves as communication link between publicworks, the XO, and the BOQ or BEQ officer

Authorizes work requestspreventive maintenance

Is responsible for properoperation of the front desk

for corrective and

administration and

Is responsible for providing accommodationsthat meet minimum adequacy standards

Serves as the COs designated representative forthe certification of nonavailability of quarters

Maintains and is accountable fornonappropriated funds

prepares and submits budget for operating theBQ to the CO

As appropriate, originates or provides input to allcorrespondence on the BQ operation. This is

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especially so for BQ inventory, occupancy, andutilization reporting, per NAVPERS 15606.

The BQ officer is provided with an operating budgetfor the purchase of custodial equipment and supplies,office equipment and supplies, and linen.

Figure 10-1.—BQ organization.

BOQ and BEQ Officers

The BOQ and BEQ officers are the directrepresentatives of the BQ officer. In this capacity, theyare responsible for the administration and managementof both the BOQ and BEQ. Figures 10-1, 10-2, and 10-3are provided to give an overview of the BQ, BOQ, andBEQ organizational frameworks respectively.

Normally, the BOQ and BEQ officers have thefollowing similar responsibilities:

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l

Exercise overall supervision of operating theBOQ or BEQ, including budgeting andcomprehensive planning

Serve as custodian of all records and property ofthe BOQ or BEQ

Assign duties and supervise the work of theenlisted personnel and civilian employeesengaged in the various activities of the BQ

Set up a continuing training program for alloperating personnel

Verify the receipts of merchandise andequipment

Maintain accurate records and accounts of the

Figure 10-2.-BOQ organization.

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l

l

l

l

Figure 10-3.-BEQ organization.

Act as division officer for the enlisted personnelassigned to the BQ

Sign purchase orders when present; otherwise,assign this duty to the purchasing agent whomeets or contacts vendors

Are responsible for the receipts, safekeeping,deposit, disbursement, and accountability offunds

Prepare monthly financial statement of the BQ

Front Desk

To maximize the effective use of limited staffingresources, establishing a front desk is stronglyrecommended. Where the presence of outlying quartersmakes it impractical to maintain a central desk, asatellite desk is recommended. A further savings inresources can be realized by locating both the linen issueand cleaning gear check-out point in one central area.The size of the BQ complex determines the number ofpersonnel required to meet these functions. The frontdesk personnel are responsible to the BQ officer.

The front desk is one of the first places an incomingindividual encounters. Thus, the front desk personnelmust provide a courteous and prompt berthing

assignment in a service-oriented, responsibleatmosphere. Since first impressions are often lastingones, the front desk is the point at which the individualshould be greeted and issued the BQ welcome aboardpamphlet. It is the front desk clerk who should be ableto answer incoming personnel inquiries about mealhours and base transportation. Residents should beadvised of their responsibilities while living in thequarters at check-in time.

The front desk is the single contact point for theinitial issue of linen, room assignments, and keys. Useof this method in the assignment of all BEQs and BOQsresults in tighter control and better accountability. Italso results in fuller use and more accurate reporting ofmatters on the availability and capacity of quarters, suchas the number of per diem authorizations granted.

Some physical facilities do not permit guests andvisitors access to the functional living area of theoccupant. For this reason a special emphasis should beplaced on the appearance of the front desk area. This isbecause it will serve as the locator and waiting ormeeting area for the occupants and their guests.

The front desk clerk must have training, thenecessary equipment, and a guide that specifies the list

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of duties. Each duty should be explained separately andshould be broken down into detail.

The front desk clerk has the followingresponsibilities:

l Must know the charges that must be collectedfrom certain categories of guests. List of charges alsoshould be posted at the front desk.

l Handles service and other charge payments forthe BQ billeting fund.

. Must be instructed on how to prepare andcomplete BOQ and BEQ registration cards andcomputerized forms.

l Must be courteous, tactful, and maintain astandard method to welcome the incoming residents.The front desk clerk must be familiar with and have readthe Navy Customer Service Manual, NAVEDTRA10119-B1.

l Administers the provisions of NAVPERS 15606and all pertinent Navy and local BQ instructions.

. Provides check-in and check-out service 24hours a day, 7 days a week.

. Maintains locator file.

. Assigns all personnel (permanent and transient)to adequate rooms or space according to the BQoccupancy plan.

. Prepares and compiles the daily utilizationworksheet.

. Coordinates and monitors public works troublecall logbook if a maintenance coordinator is notassigned.

. Maintains strict and accountable room keycontrols for the entire BQ. Refer to the NAVPERS15606 for detailed information on actual BQ key controlprocedures.

. Acts as the BQ officer’s representative duringnonworking hours.

l Acts as cashier, handles all incoming funds, andcashes personal checks of the residents.

. Acts as custodian of all lost and found articles.Maintains records at the front desk. Periodically postsa list of items on the bulletin boards, publicizing itemsthat have been found.

. Makes sure sundry items, if sold at the front desk,are available to meet the patron’s requirements. This isdone for the convenience of the patron regardless of thehour that the patron may request this service.

The front desk clerk should make every effort tofurnish guests with information that will be helpful tothem during their stay at the activity. Bulletin boardsand comprehensive information brochures or welcomeaboard pamphlets must be standard procedures in allBQs.

WELCOME ABOARD PAMPHLETS.— Thefront desk clerk must make sure all residents of the BQwho are reporting for permanent duty receive a welcomeaboard pamphlet. This pamphlet is the primary sourceof information for residents and should be providedduring check-in. To be effective, the welcome aboardpamphlet should be directed toward the BQ occupantand kept to a readable size. The BPO should review thepamphlet with the new resident and answer questionsthat may arise. A transient fact sheet maybe providedto all personnel in a transient status to reduce costs.Transient fact sheets cost much less to produce than fullwelcome aboard pamphlets.

The following items are mandatory for a welcomeaboard pamphlet:

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l

l

l

Copy of the BQ regulations

List of all services provided (exchanges,churches, special services) and their hours ofoperation

Base map

Civilian and military transportation available andschedules of this transportation

Phone numbers of all emergency and serviceorganizations

Any information about environmental factorssuch as hurricane conditions, excessive hot orcold periods or seasons, possible flooding, anddangerous animals

The warning signals for any emergency situationmust also be given

Applicable service charges for rooms

Additional Items.— The command also shouldconsider including the following:

l Off-base recreation available

. Command letter of welcome

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l Suggestion/complaint form vending areas and laundries. The key to the suggestionboxes should be in the custody of the BQ officer. The

Transient Fact Sheet. — When providing an BQ officer should make sure each suggestion receivesinformation sheet for transients, the following must be a personal or written response. (See fig. 10-4.) Theincluded: success of the suggestion box is based primarily on

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l

l

l

l

l

Condensed version of the BQ regulations, providing positive feedback to the occupant. The

especially as they apply to transient residents suggestions should be discussed at the BQ advisorycommittee meetings and posted on the bulletin boards

Services offered and hours of operations with appropriate comments. Consideration should also

Transportation available and schedules be given to publishing the suggestions and responses inthe BQ newsletter. Suggestions should be forwarded

Emergency phone numbers through the chain of command to get the required

Applicable service charges for roomsactions.

NEWSLETTERS.— The BQ newsletter is anBase map excellent method for providing BQ residents with

SUGGESTION BOXES.— Suggestion boxes area information on current events taking place in the BQ.

good means of setting up communication between The newsletter must be kept short, interesting, worth

residents and the BQ officer. At small commands these reading, and directed toward the residents. Some of the

boxes must be placed at the front desk. Large items that may be included in the newsletter are as

commands must place them in service areas such as follows:

Figure 10-4.—Bachelor quarters suggestion sheet.

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l

Minutes of BQ advisory committee meetings

Suggestions or complaints and the action takenon them

Projected BQ improvements

BQ improvements accomplished

New residents

Ideas to improve living standards or solveproblems

HANDLING CASH.— Your duties may involvehandling cash receipts at the front desk. Any fundsentrusted to your care must be handled strictly accordingto the established procedures without taking anyshortcuts. This reduces the chance of error or shortage.As a cashier, you are held responsible for all funds inyour custody. You are more likely to be involved withcollecting cash for service charges. These dutiesnormally include the following:

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Obtaining and counting the change fund

Operating the cash register

Receiving payments and making change

Cashing checks (if authorized)

Counting cash receipts

Preparing the daily activity record

Change Fund.— A change fund is an amount ofmoney advanced to a cashier for use in making change.Each cashier signs a receipt for the total value of thechange fund and is responsible for it. It is veryimportant, therefore, that you count the change fundbefore signing for it to make sure no error has beenmade.

The cashier normally receives the change fundbefore going on duty and returns it with the receiptswhen relieved. When the change fund is passed to arelieving cashier instead of being turned in with the cashreceipts, the relieved cashier’s cash receipt isdocumented on the Daily Activity Record,NAVCOMPT Form 2211 (fig. 10-5). Since the changefund is actually passed on to the relieving cashier, thisfund is said to have “revolved.”

The Cash Register.— Cash registers are normallyused at each front desk location where the collection ofmoney is a regular, daily occurrence. The use of a cashregister is particularly desirable when written recordsare not made of each transaction. When a cash register

is not available or its use is not practical, a cashbox ordrawer may be used. The following discussion appliesto the use of cash registers. However, part of it alsoapplies, with modifications, to the use of a cash draweror cashbox for cash transactions.

A cash register should give years of service if it isnot mistreated. Operating characteristics of thedifferent makes and models vary widely, but most ofthem perform the same function.

In addition to keys for recording the amount of thetransaction, special keys may be provided to indicatecash sales, paid out, and no sale. When more than onecashier uses the same cash register, special keys can beused to identify the cashier handling the transaction.One of the more important functions performed by thecash register is the accumulation of totals provided byits registers. Normally, a register is provided for eachspecial key plus a grand total register. The registers areconcealed by a locked cover that can be opened only bya key retained by the person designated to read theregister. The register totals are gained by unlocking thecover and reading them visually or by printing out thetotals on cash register tape.

A key also is provided to lock the cash register. Thiskey should be held by the cashier. Whenever the cashiermust leave the vicinity of the cash register, it should belocked. This will prevent access by unauthorizedpersons. The cash drawer of an empty cash registershould always be left visibly open.

Special compartments are provided in the cashdrawer for the various denominations of coins and bills.You may use whatever sequence you prefer indistributing coins and bills in the compartments, but beconsistent. Also, different denominations of coins orbills should not be mixed in one compartment. If thecoins and bills are mixed, making change will be morecomplicated and the chance for error will be increased.When new bills are received, a corner should be turneddown on each bill to prevent them from stickingtogether. Checks and large bills may be placed inseparate compartments or beneath the tray of the cashdrawer.

Payments and Change.— As a cashier, you shoulddevelop correct habits for handling payments frompatrons. You should use the following five steps whenhandling any cash transaction:

1. Count all money you handle carefully. Thisincludes the change fund, the money you receive fromcustomers, and any additional change you receiveduring the watch.

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Figure 10-5.-Daily Activity Ricord, NAVCOMPT Form 2211.

2. Repeat aloud the amount of money handed to

you, as well as the amount if sale. You will avoid the

chance of becoming confused, or the chance of thecustomer being mistaken about the amount of money

given to you, by doing this for every sales transaction.

For example, as the person hands you the money, youshould say, “Thank you, that will be $4.35 out of $5.”

3. Leave the amount received on the change plateuntil you count the change from the cash drawer so therecan be no question about the correct amount. If

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someone interrupts you or you forget, you will have theexact amount received in front of you just below thekeys of the cash register.

4. Count the change twice—first as you take itfrom the cash drawer, and again as you give it to thecustomer. Start counting the change from the amountrung until you build up to the amount received. Forexample, if you ring up $4.35 out of $5, you would pickup a nickel and a dime from the drawer and count aloud,“four forty, four fifty,” and then pickup two quarters andcount, “four seventy-five, five dollars.” Repeat thisprocedure as you count the change into the customer’shand. If you or the customer finds an error in the count,take back all the change, make the correction, and thencount the change correctly. Be very careful not to putthe customer’s money into the cash drawer until youhave counted out the change and the customer hasaccepted it.

5. Handle only one transaction at a time.Concentrate on one customer exclusively. Take moneyfrom only one person at a time. Ring up one sale at atime. Close the cash drawer after completing eachtransaction.

Cashing Checks.— Each facility sets up its policyfor cashing checks. As a cashier, your firstresponsibility must be to thoroughly familiarizeyourself with that policy. Usually it will specify whichcashiers may cash checks and the maximum amount forwhich a check can be cashed. This limitation isnecessary because most cashiers do not keep a largeamount of cash in their cash registers. Additionally,cashing large checks may deplete the tush needed formaking change.

When accepting checks, either in payment forcharges or for cashing, you should observe the followingrules:

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They should be written in ink or indelible pencil.

They must be dated and signal

They must not contain corrections or erasures.

The amount shown in figures must agree with theamount written out.

The information on the check should correspondwith the personal identification.

Closing Out.— At the close of business or at the endof your watch, you must close out the cash register. Theresults of this closing out are shown on the DailyActivity Record, NAVCOMPT Form 2211 (Fig. 10-5).

The cashier fills in the heading of the form andcompletes item 20 and lines 1 through 6. The personverifying cash and charges verifies lines 1, 2, and 5, andthen completes lines 7 through 11. The next step is tohave the person designated to read the cash register fillin lines 11 through 18.

Supply Petty Officer

The supply petty officer (SPO) is responsible to theBQ officer for the procurement, custody, and issuanceof linens and cleaning supplies. These responsibilitiesare further broken down in to the following particulars:

Orderly issuing all cleaningand equipment for the BQs

Processing requisitions forbulk orders

supplies, furniture,

BPOs and placing

Maintaining usage data by accuratelydocumenting issues of supplies

Making sure proper issue/turn-in procedures arefollowed

Ordering products that prove most effective andeconomical

Controlling accountability, custody, and issues oflinen

Maintaining accurate linen inventory records

Accounting for and replacing lost or worn-outlinen

Receiving and turning in linen to a cleaningcontractor

Maintaining an accurate inventory record ofFF&E

Maintaining accurate record for all assets (lesscash) of the BQ for budget input

Building Petty Officer

The BPO is responsible to the BOQ or BEQ officerfor the overall cleanliness, material condition, andoperation of a specific building or area. The BPO hasthe following responsibilities:

. Periodically inspects individual rooms forcleanliness and material condition

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Acquires and provides necessary supplies andequipment to clean and maintain the quarterseffectively

Supervises assigned enlisted personnel andcivilian custodial staff in all phases ofcleanliness, maintenance, and operation of theBQ

Conducts daily inspections of all common useareas to make sure they are clean, sanitary, andattractive in appearance and habitability

Serves as a primary contact betweenmanagement and residents—to solicitrecommendations on building conditions andpolicy for improvements

provides room status to the front desk

Controls FF&E in assigned areas

Operating assigned baggage storeroom(s)

Baggage Storeroom

At most BQs a baggage storeroom is maintained tostore residents’ unused baggage and personal property.The baggage storeroom may be the responsibility of theBPO or the front desk.

Of vital importance is the security of the personalproperty of the occupants and management’sresponsibility to safeguard these items. Strictaccount ability must be maintained to ensure this control.The system for operating the baggage room must affordthe maximum security for the residents’ possessions.Conversely, it must demand the minimum of time andwork for the BPO or appointed custodian to allow thisperson to fulfill all other BPO duties. Local commandsshould provide guidelines showing what can and cannotbe stored in the baggage room. Other than unsafe itemssuch as flammables, corrosives, and firearms, residentsshould be permitted to store any excess gear in thebaggage room.

Hours of operation should be designed to afford theresidents ready access to the baggage room and thehours should be posted and widely publicized. Toprovide the strictest security possible, stringentprocedures for access must be enforced. The BPO orappointed custodian should be the only staff member tohave general access to the baggage room. Do not giveresidents the keys to the baggage room under anycircumstances, as that would compromise security.Baggage room keys will not be on the master key ring.

The baggage key must remain in the custody of thecustodian.

The following procedures should be used to checkitems into the baggage storeroom:

. A standard, sequentially numbered, three-partbaggage storeroom form (fig. 10-6) is used.Identification is established by the sequential numbersin conjunction with the name and room number of theresident. The top part of the form is attached firmly tothe item to be stored. The middle part is stapled to theupper left-hand comer of the registration card. Thebottom part is given to the resident.

. If items are to be stored in a container, a jointinventory must be taken by the resident and the frontdesk or BPO. Even if the container is empty, aninventory should be taken, indicating an emptycontainer. A copy of the inventory (fig. 10-7) must beplaced in the container and a copy given to the resident.

. Residents checking in after hours or on weekendsmust keep items for storage until the next working daythat the BPO is present.

. The following procedures must be used to checkitems out of the baggage storeroom:

l Check-outs are only made during normal hoursof operation.

. Residents wishing to check items out forweekends must do so on or before the BPOs lastworking day of the week.

Figure 10-6.—Baggage storeroom form.

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Figure 10-7.—Resident personal baggage inventory sheet.

Ownership of the items should be verified bythe resident’s claim check and military

Identification Card, DD Form 2N. If the resident doesnot have the claim check, the stub attached to the spacestatus display should be used to verify ownership. Anexception to the check-out procedure will be made onlyduring emergencies. The front desk should maintain akey to each baggage room in a sealed, signed envelopekept inside the emergency key locker for this purpose.The NAVPERS 15606 discusses the emergency keycontrol locker under key12.

control procedures in chapter

. The BPO must maintain a log of items stored inthe baggage room. The log should list the tag number,item type, date received, and date(s) resident reopened

and inventoried items.resident removed items

It also shouldfrom storage.

list the date the

. Upon relief, the relieving BPO must conduct aninventory with the current BPO before assuming theresponsibility for the baggage storeroom. Theinformationspace status

for this inventory may be obtained from thedisplay.

CARE OF QUARTERS

Care of quarters ashore is really not too differentfrom that required aboard ship. On shore stations, aroom attendant will normally be employed to performbed-making and similar hotel services. In fact, quartersmaintenance ashore is usually easier because the spaces

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are less crowded, there are fewer difficult places toclean, and better use can be made of laborsavingequipment.

A well-equipped room service cart will save manysteps because all required supplies can be taken to theroom in one trip. In addition to carrying all cleaningequipment, the cart should have a place for clean linens,a bag or hamper for soiled linens, and a bag or containerinto which wastebaskets can be emptied.

Routine care is normally covered by cleaningschedules that list the jobs that are to be done daily andweekly, and personnel are assigned specific cleaningresponsibilities. A room inventory should be taken witheach daily cleaning using a checkoff list. Any missingitems are recorded on the list, and it is referred to theBPO for appropriate action.

Custodial Force (Military or Civilian)

The custodial force is responsible to the BPO for thecleanliness of the BQ. Specifically, the custodial forcehas the following responsibilities:

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As directed by the BPO, and depending upon thetype and configuration of the quarters, cleans allthe common use areas and the outside areas ofthe BQ daily

Assists the BPO in maintaining the BQ in anappropriate level of safety, cleanliness, andcomfort for the occupants

Reports any complaints or suggestions directlyto the BPO received about the BQ. Reports anyknown or suspected breaches of regulations ordiscipline within the BQs

Equipment and Supply Rooms

Large amounts of cleaning equipment are ruinedand become useless through the simple failure toprovide for their proper storage. Brooms, foxtails, andradiator brushes quickly become useless if they arestored with the weight resting on their fibers. Theyshould be suspended from wall mounts. Buffer brushesmust be removed from the buffers when not in use. Thepractice of storing buffers with the brushes still attachedsoon crushes the fibers. This results in erratic bufferoperation and requires the early purchase of newbrushes.

Close supervision of the custodial cleaners isneeded to make sure only correct cleaning agents areused for each job, and only the prescribed rations are

used when mixing products with water. The BQ staffshould premix cleaning solutions before their use toavoid unnecessary waste. Swabs should be marked asto specific use (that is, strip, wax, or rinse) and notinterchanged. They should be stored with the strandsup, from wall mounts, to allow them to dry properly.

Usage data compiled for the cleaning suppliesconsumed in each building is a valuable tool. It can beused for both locating areas of waste and determiningwhich cleaning agent is most effective.

High and low limits should be established to makesure adequate supplies are always on hand. The personin charge of the bulk storeroom area should maintain arecord of receipts, issues, and inventory.

ADMIRAL ZUMWALT AWARD FOR BQMANAGEMENT

The Secretary of the Navy established the AdmiralElmo R. Zumwalt Award for BQ Management. Itspurpose is to recognize those commands whose Navybachelor quarters excel in providing responsible,well-managed, and habitable living conditions for navalpersonnel. Complete details of this award program arecontained in the Navy Bachelor Quarters Manual,NAVPERS 15606.

The Admiral Zumwalt Award Program is sponsoredby the Secretary of the Navy to indicate the high degreeof importance attached to the living conditions of Navymen and women.

BUPERS administers the program, and providessuitable awards to be presented by the Secretary of theNavy to the three finalists in each of the followingcompetitive categories of BEQ and BOQ managementoperations:

l Jumbo - 2,500 or more total spaces

. Large - 1,000 or more total spaces

. Medium - 300 to 999 total spaces

. Small - up to 299 total spaces

A space is defined as an increment of 72 square feetnet (living area) for E-1 through E4 trainees and recruitsand of 90 square feet for all other enlisted rooms andopen bays.

TRAINING

An effective training program in the managementand administration of BQs is essential to establishing

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and maintaining proper standards. Before making anyperson responsible for a task, you should be sure he orshe knows how to perform it correctly. Training takestime and patience, but it pays off and failure to train canbe costly.

On-the-job training is used primarily for teachingskills, and may be the best method for teaching complexoperations. It is usually accomplished under informalconditions and with small groups. In BQ trainingsituations, it should take place where the job is actuallyperformed.

Ideally, on-the-job training should be preceded bymore formal classroom training to give the trainee athorough grounding in the subject matters. Lectures orlecture-demonstrations may be used to familiarize thetrainee with the basic operations and to develop theproper trainee attitudes. If the preliminary training isadequate, the on-the-job training can progress quicklyto more advanced skills. In-depth training requirementsare identified in NAVPERS 15606.

BACHELOR QUARTERS MANAGENIENTSCHOOL

CNET has established the BQ management class Cschool. This school is located at both the Service SchoolCommand (SSC), San Diego, California, and the FleetTraining Center (FTC), Norfolk, Virginia. This schoolis 3 weeks in length and is listed under course numberA-800-0021 in the Catalog of Navy Training Courses,NAVEDTRA 10500.

The purpose of the school is to provide prospectiveBQ managers with the principles of management andorganization necessary to provide efficient operationand maintenance of BQs, thus, enhancing livingconditions for bachelor military personnel. The BQmanagement school is for enlisted members E-5 throughE-9; officers W-1 through 0-3; and civilians ofcomparable grades. A Navy enlisted classification(NEC) is awarded to personnel who successfullycomplete the course. The school’s curriculum includesthe following topics:

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Orientation

Principles of management and organization

Occupancy criteria and eligibility

Facility maintenance and custodial services

Front desk procedures

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Procedures for maintaining supplies andequipment

Safety and security

Inspections

Administration of contracts and funds

Budget planning

Search and seizure procedures

BACHELOR QUARTERS MANAGEMENTASSISTANCE and INSPECTION TEAM

The CNO has established the MAIT, located inWashington, DC. This team consists of highly qualifiedsenior MS personnel who are specially trained to helpcommands improve BQ management so that livingconditions may be improved and operational costsreduced. The team will inspect each commandapproximately every 3 years.

The team will normally conduct the inspection inthe following manner:

. Introduction—the team meets the CO, BQofficer, and staff.

. Inspection-the team examines every facet ofthe quarters operation including living areas, front desk,supply operation, and the relationship with othercommand departments.

l Training—as time permits, the team providestraining to the quarters staff tailored to the command’sneeds.

l Point-by-point brief—the BQ officer is briefedin detail on the team’s findings during the inspection.

l Exit brief—the CO is briefed on the highlights ofthe team’s findings and recommendations, plus thetraining conducted.

These procedures may be changed to meet localconditions, but the team will always strive to conductthe visit with the smallest possible disturbance to thecommand’s routine.

BUPERS will provide a written report of thefindings and recommendations of the MAIT to the hostcommand via the major claimant. The host commandwill advise PERS-671 in writing of actions taken on therecommendations and keep copies of therecommendations and actions taken. They also will

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provide copies of both to the inspectors on subsequent lcommand inspections.

The following list contains some of the mostimportant publications that are useful in setting up a ltraining program:

NAVSO P-3520, Financial ManagementPolicies and Procedures for Morale, Welfare,and Recreation Programs

NAVEDTRA 10119-B1, Navy Customer ServiceManual

NAVPERS 15606, Navy Bachelor Quarters The BQ MAIT also conducts assist visits as

Manual scheduling permits. Funded by the requesting activity,

NAVFAC MO-125, Custodial Services Manualan assist visit is conducted in much the same way asinspections with more emphasis placed upon training.

NAVPERS 15159, Manual for Messes Ashore, The type of training provided is based upon thechapter IV weaknesses found at the command.

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CHAPTER 11

FIELD KITCHENS

At some point you may be assigned to anamphibious or naval mobile construction battalion andaccompany it ashore as a member of a landing party. Alanding party usually consists of 100 personnel and has2 or 3 MSs assigned. As an MS, you should be preparedto provide food for those troops you accompany. Youalso will probably become involved in locating theproper site for the field kitchen and in its construction.This chapter will present to you the skills needed toaccomplish the following:

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Select field kitchen sites

Plan a layout of field kitchen facilities

Unpack and set up kitchen tents

Unload and arrange field kitchen equipment inthe kitchen tents

Clean and reload field kitchen equipment

Pack and store field kitchen tents

FIELD KITCHEN SIGHT SELECTIONAND LAYOUT CHARACTERISTICS

Naturally, you will want the best available site foryour field kitchen. The general area in which personnelwill be fed is normally determined by the shore partycommander. You, the MS, may have to recommend theselection of a particular site.

PLANNING THE LOCATION

There are several details to look for when you picka site. Figure 11-1 lists the characteristics of a good fieldsite. It also explains why these characteristics areimportant.

Type of Terrain

If there is danger of bombing or other enemy action,select a location that provides good natural cover and iswell shielded from observation.

High, dry ground near a slope that provides gooddrainage is desirable. A good water supply should benearby, with an access road for kitchen traffic only, ifpossible. Your galleyaway from the heads.

should be at the proper distance

Figure 11-1.—Characteristics of a good field site.

Water Supply

You should regard all water in the field ascontaminated until bacterial analysis reveals it to bepotable. It may become contaminated duringdistribution and storage. Consider all untreated waterunsafe until a medical representative approves it for use.During the initial phase of amphibious operations, eachunit may carry its own water or depend on a local supply.The local supply of water must be disinfected and placedin sterilized lyster bags (36-gallon canvas bag) orcanteens.

The responsibility for the adequacy and safety ofthe water under these conditions normally falls largelyon the unit medical officer. However, you should befamiliar with chapter 5, “Water Supply Ashore,” of theManual of Naval Preventive Medicine, NAVMED

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P-5010. This chapter discusses in detail the following:water supplies, sources of water, water analysis,standards and purification of water, and the Standardorganization and Regulations of the U.S. Navy,OPNAVINST 3120.32, in case medical personnel arenot available. Remember that none of the methods ofdisinfecting water contained in these publicationsdestroys radioactive substances or chemical poisons.

GROUNDWATER.— Groundwater from springsor wells is usually better than surface water. When youuse water from a ground source, be sure it is a safe 100feet or more from sources of contamination. Somesources of contamination are heads, septic tanks, andcesspools. In limestone ground formations, the distancemay need to be much greater. Wells and springs shouldbe constructed to exclude surface water and

high-groundwater infiltration. Well and spring sitesshould not be subject to flooding.

SURFACE WATER.— Surface water is water fromrivers, lakes, streams, and ponds. When you must usewater from a surface source, take it from a point wellabove and away from sewer outlets. Avoid places whererefuse drains into a river, stream, or lake, and oily areaswhere wastes and drainage may make the waterunpalatable or unfit for use. Always choose the clearestwater possible; the clearer the water, the easier it is todisinfect and the better its appearance will be.Clearness, however, is no guarantee of safety. Allsurface water must be treated.

Clean water receptacles daily with boiling water andrinse with a solution of potassium permanganate(one-third of a teaspoonful of potassium permanganate

Figure 11-2.—Rear area layout for field feeding.

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to 1 gallon of water). You also can use a solution ofchlorinated lime and water for this purpose. Theformula is 1 part lime to 1,000 parts water.

PLANNING THE KITCHEN LAYOUT

A kitchen layout shows you where to place wastedisposal facilities. It shows a smooth traffic flowthrough the serving line and mess kit laundry line. Asmooth traffic flow allows the troops to get away fromthe area easily if they must move fast.

Make sure all latrines are at least 100 feet from thenearest natural water source and at least 100 yards fromfoodservice areas.

A layout for a rear area feeding situation is shownin figure 11-2.

Storage of Food

If you are to stay in one place for several days ormore, you must provide storage facilities. If you do nothave mechanical refrigeration in temporary camps, youmay place food in water containers and put thesecontainers in springs or streams.

It is also possible to keep food items in the groundfor a short time. This takes advantage of the insulatingand cooling qualities of the moist earth beneath thesurface. This also protects stored food from theelements. Dig a hole, line it with burlap sacks andboards, then place the food, in its original container, inthe hole. Once this is done, cover it with soil, straw, orleaves.

For small amounts of food you can use a food boxscreened with wire or cloth netting suspended from thebranch of a tree. This is called a swinging food box (fig.11-3). The oil cup keeps insects from crawling downthe wires to the box.

The root cellar has one of the advantages of amechanical walk-in refrigerator. It makes foods easierto handle, especially when the foods are in bulk form.The height of the root cellar permits personnel to carryfoods in or out of the cellar without stooping or bending.

You can construct a root cellar if the terrain is hillyand a location is found that slopes upward at a sharpangle. The size of the excavation will vary according tothe storage space required. Once the excavation iscomplete, reinforce the sides and line with waterproofmaterial. Level the floor, cover it with dunnage, andgrade away the entrance. Use heavy boards or logs toform the roof, then cover with a tarpaulin. Provide top

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Figure 11-3.-Swinging food box.

ventilation by making openings at the tops of the cellarsides. Fit the entrance with a door large enough topermit easy passage for personnel carrying food in thelargest expected bulk form. Always keep the doorclosed and covered with a canvas flap when it is not inuse. Fill all the spaces between exposed logs or boardswith wet earth.

You can construct an underground food box whenthe terrain is flat or when you need more space. Thesimplest kind consists of a packing box and a hole dugto fit it. After you dig the hole, lower the box into it.Then shovel loose earth into the spaces between thebox’s outside walls and the sides of the hole. Next, packthis earth into a tight fit. Fashion the top of the box intoa door. Line the underside of the top with canvas orsome similar material. This will help make it airtight.(See fig. 11-4.)

Figure 11-4.—Underground food box.

To make a double-walled type of food box, use onelarge packing box and one that is slightly smaller. Drillholes in the bottom of the larger box and cover its outerwalls with waterproof paper or some similar material.Convert the top into a door with hinges. Then dig thepit slightly larger than the box and fill the bottom withabout 4 inches of stone or gravel. Sink the box insidethe larger one, allowing for a space of from 3 to 4 inchesbetween the sides of the two boxes all the way around.Stuff sawdust, straw, or grass between the two boxes toserve as insulation. For best results, always keep thismaterial damp. Camouflage the box, when necessary,by placing a wet blanket over it and covering the blanketwith leaves.

The natural refrigeration provided by both the rootcellar and the food box is supplemented by the thawingof the frozen meats within the storage space. Frozenmeats will help refrigerate other perishables during theperiod required for them to thaw. If ice is available, youcan partition off one end of the food box to form an icecompartment.

Garbage Disposal

Garbage is best disposed of by burying or burning.To bury garbage, dig a trench 4 feet deep or more. Dumpthe garbage into the pit, packing it down in layers. Thencover the exposed layer with a few inches of dirt eachday. When you abandon the garbage site, cover it witha minimum of 2 feet of mounded earth.

To incinerate garbage, you must first remove allexcess moisture. The cross-trench incinerator (fig. 11-5)provides one of the best methods of burning garbage. Toconstruct such a trench, dig two trenches 8 feet long, 1 footwide, and 1 foot deep, that cross at their centers. The

bottom of each trench should taper up to the level of theground toward the ends. A grate made of a piece of scrapiron or pipe about 24 inches long is built over the centers.At the intersection of the trenches, build a coal or woodfire. When the fire has become hot enough, add rubbishor drained garbage as fuel. This incinerator functionsbest if three of the four sides of the trenches are blockedoff, with the open side facing into the wind.

This type of cross-trench fire can be used forcooking as well as incinerating. Two cross-trenchesprovide enough cooking facilities to prepare meals for100 people and six of them provide enough cookingfacilities to prepare meals for 500 people.

To dispose of cans, you can wash them and use themas substitutes for cooking and eating utensils. You alsocan open both ends, flatten them, and bury them withthe garbage. Glass jars also can be used as substituteeating utensils. When disposing of glass jars, breakthem up and bury them with the garbage.

Liquid wastes, such as grease, may be burned orburied with the garbage. The exception is any usablegrease that can be used for cooking. Other wastes arebest disposed of in the soakage pit (fig. 11-6). This pitshould be at a minimum of 25 feet from the kitchen area.

FIELD KITCHEN TENTS

This section of the chapter presents you with theknowledge required to unpack and setup a field kitchentent. You also will become familiar with the proceduresused for packing and storing tents once field messoperations are complete.

The general-purpose medium (GPM) tent (fig.11-7) is designed for field kitchen use. This tent isrectangular and pole supported. It consists of cavepoles, door pies, center upright poles, a ridge pole, anda liner. The general specifications are as follows:

Figure 11-5.-Cross-trench incinerate.

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Figure 11-6.—Soakage and grease trap.

UNPACKING THE TENT

Figure 11-7.-General-purpose medium tent.

from natural elevations such as hills or tall equipmentthat might obstruct a draft through the tent stack

You are now somewhat familiar with the GPM fieldkitchen tent specifications and parts. We will now

Remove the tent from its cover and spread it on the

discuss the preparation for pitching the tent.ground in a rectangular position with the sides extended.

Tent Components and Inspection

Preliminary ProceduresOn the window flap located at one end of the tent

will be a flap stop that reads Care and Maintenance.You should frost make sure the selected area for the This panel contains an inventory list and erecting

tent is on level ground and is free of projecting roots and instructions. Use this to make certain all items arerocks. When conditions permit, pitch the tent away present and in serviceable condition.

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It is very important that you inspect and inventorythe parts both before erecting and after disassemblingthe tent. Tent disassembly is discussed later. Thecomponent and maintenance checks consist of thefollowing:

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Tent body. Inspect for abrasions, mildew, holes,poor condition of previous repairs, brokenstitching, evidence of leaks, and low fabrictensile strength.

Tent lines. Check the tent lines for frayed orraveled ends and for broken strands.

Tent poles. Check poles for cracks, splinters, anddamaged metal parts.

Tent pins. Check pins for breaks and cracks.There are twenty-eight 24-inch pins andforty-eight 16-inch pins.

Tent hardware. Check hardware for rust,looseness, damage, and missing hardware.

Tent cover. Examine cover for rips, mildew,broken stitching, frayed tie lines, and loose ormissing grommets.

Slide fasteners. Inspect for damage and freedomof movement. Lubricate when slide fastener ishard to move up or down.

SETTING UP THE TENT

At this point, you have selected an appropriate sitefor the tent. You are also familiar with the tentcomponents and have made certain all items are presentand in serviceable condition. Now you can begin to setup the tent.

When you are setting up the tent, use only tent partsand accessories for their intended purpose.

Component Assembly

You should begin to construct the tent by firstassembling the poles. The tent has 1 ridge pole, 2upright-center poles, 4 corner wall poles, 4 upright doorpoles, and 10 cave poles.

The ridge pole comes in three sections. Two metalbands allow you to join these sections. lighten the fourbolts that go through the bands to further secure thesesections.

The two upright-center poles (10 feet 3 inches)come in two sections. To assemble the upright-center

poles, insert the end of the section without the band intothe section having the metal band.

Raising and Securing the Tent

Due to the extreme technical nature of this process,the instructions that come with the equipment should befollowed. Remember, these instructions should be onthe window flap at one end of the tent under the Careand Maintenance heading. General instructions alsomay be found in the Marine Corps Combat FeedingWorkbook, P-MCBLC 1179 (Rev. 12-91). Ifinstructions are lacking, find a service member withenough experience to direct the raising and securingprocesses.

The following are some safety points to observewhen erecting the tent:

l When lifting the tent, start in the correct squattingposition and use your legs to avoid back injury.

l When working near frame hinges, be careful toavoid pinching your hands or fingers. Do not hold thehinge at the ridge or cave location.

. Do not use the Yukon stove (M1950) in theexpendable modular tents.

. Raise and lower the entire side of the tentsmoothly and evenly to avoid damaging the frame.

. Make sure to leave enough air space between thetent wall and foodservice equipment. When the M2burner units are lit, they get hot. Frequently check thetent wall for heating while using the M2 burner units.Move the M2 burner units further away from the tentwall if necessary. If they are too close to the tent wall,they could ignite the tent.

. Do not step on tent components.

. To avoid damaging the tent frame, do not twistor turn it when handling.

l Clear and level the ground before installing thefloor. Sharp objects or ground depressions can damagethe tent floor.

. Be careful when moving or storing tentcomponents to avoid damaging the fabric.

. If using an M1941 stove, make sure to tie thestovepipe flap securely with the two tie tapes provided.

. Remember that under high wind conditions extrapersonnel are needed to safely erector strike the tent.

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FOLDING AND STORING THE KITCHENTENTS

The striking or disassembling of the kitchen tent istoo technical to be explained in this manual. However,you will find these striking procedures in the MarineCorps Combat Feeding Workbook, P-MCBLC 1179(Rev. 12-91). Also, the assistance of a service memberhaving such experience would be helpful. Oncedisassembled, the tent must be properly folded andstored.

Folding the Tent

Once the poles have been disassembled and pins andlines removed, you can fold the tent. Close and securedoors and stovepipe openings. Then open the cornerslide fasteners.

Spread the tent out flat with the outside up. Then,coil the guy lines and place them on the tent roof. Foldthe end walls and the side walls over the cave line on thetent hood. Sweep the dirt from the tent after each foldNext, fold the ends of the tent toward the center, making6-foot folds. Finally, fold the two remaining 6-foot foldsfrom each end of the tent together.

Storing Instructions

Most tents are mildew resistant. This does not meanthat they are not subject to mildew. Under warm anddamp conditions, espcially in tropical jungle areas,mildew can ruin tents. This may occur in a few days ifproper care is not taken. To prevent mildew, thefollowing precautions should be taken:

l Never fold or roll a wet tent. Be especially surethe seams and edges of the tent are dry and clean.

l Before storing, dry the tent by hanging it up offthe ground in bright sunlight. If necessary, you can drya tent indoors. This is done by hanging it in awell-ventilated place, high enough to suspend the tentoff the floor.

. Do not drag the tent along the ground whiletransporting or allow it to come in contact with theground while in storage.

Be careful in handling pins and poles to see that theyare not broken or otherwise damaged. Whentransporting or storing, keep pins and poles separatefrom the tent. Clean and dry all pins and poles beforestoring.

Inspect all lines before storing. The stability andsafety of the tent may depend on the condition of thevarious lines used. Deterioration in the lines is of twokinds: physical and chemical. Surface wear or internalfriction between fibers causes physical damage.Exposure to weather conditions and acids causeschemical damage. To prevent damage to tent lines,observe the following rules:

. Keep lines clean. If lines become dirty, washthem in clean water and dry thoroughly.

l Dry lines properly after exposure to dampness.Lines are best dried when hung loosely between twotrees or other objects so they do not come in contact withthe ground

. Store lines properly in a dry, unheated buildingor room with free air circulation. Place lines in loosecoils off the floor on wooden gratings or hang them onwooden pegs. Never store lines in a small confinedspace without air circulation.

FIELD KITCHEN EQUIPMENT

Normally, you will have either a gasoline field rangeoutfit or a small detachment cooking outfit, plusimmersion-type heaters for cans and tank trailers. Thesewill make it possible for you to cook and maintainsanitary standards almost as well as you can in a galleyaboard ship.

FIELD RANGES

Gasoline field range outfits are the most satisfactoryappliances available for preparing meals in the field.The armed forces now use model M59. Chapter 10 ofthe Basic Doctrine for Army Field Feeding, FM 10-23,covers the operation of the model M59 field range.Operator, Organizational and Direct SupportMaintenance Manual including Repair Parts andSpecial Tools List for Range Outfit Field, Gasoline,Model M59, TM 10-7360-204-13&P, covers themaintenance and repair of model M59. See figure 11-8for an illustration of the M59 range. One field range isadequate for 50 personnel or less. With two ranges, youcan cook for 50 to 100 personnel. With three ranges,you can cook for as many as 225 people.

The gasoline field range outfit is designed toprovide a complete outfit adaptable to the differentrequirements of field operations. The outfit consists ofa cabinet with a burner unit, accessory outfit, andnecessary cooking utensils (fig. 11-9). The outfit isportable and can be operated while in transit.

11-7

90.86Figure 11-8.-M59 field range.

The range outfit can be used for boiling,roasting, frying, and griddle cooking and can beadjusted to work as a bake oven. Some baking canbe done in the covered roasting pan or in the cakepan placed inside the covered roasting pan. Piesbake well in the roasting pan alone. However, forall other baked foods, you should use the cakepan. If you do a great deal of baking with therange, make the necessary adaptation.

For complete information on safety precautionsoperating and maintenance instructions, basicissue items lists, and maintenance allocationcharts, you should refer to the applicable Armytechnical manual (TM). Be sure you have theappropriate TM for the particular range model(for example, M59) that you are using.

Operation of the burner unit used on themodel M59 field range is discussed next.

Preheat Period

When you are lighting the M2 burner unitinstalled in the M59 field range, follow theseprocedures in the order listed. (See fig. 11-10 for thepart number in parentheses.)

1. Remove the burner unit from the cabinet andtake it to a well-ventilated, outside area.

2. Close the preheater valve (6) and the flame(generator) valve (9).

3. Stand the unit in a vertical position and loosenthe fuel filler cap (12) by turning counterclockwise,slowly releasing air pressure.

4. Fill the tank until fuel can be seen at the baseof the fuel filler cap (12). CAUTION: Do notoverfill!

5. Install and tighten the fuel filler cap (12).

6. Remove the air valve cap (5). Place the unit ina horizontal position and attach the hand pump tothe air valve (5).

7. Pump until the air pressure gauge (11) reads10 to 20 pounds.

8. Rotate the preheater orifice cleaner controllever (7) several times to clean the preheater orifice;the handle should be pointing down when you arefinished.

9. Place a lighted match near the preheaterburner head (3) and open the preheater valve (6)one-fourth of a turn.

10. Allow the preheater burner head (3) to burnfor 30 seconds after ignition or until the flameburns evenly. Then turn the preheater valve (6)counterclockwise until it is completely open.

11. Allow the preheater burner head (3) to burnuntil the full length of the generator (1) is hot to thetouch.

12. Set the air shutter handle (8) in a half-openposition.

Conversion Period

Turn the flame valve (9) slowly counter-clockwiseto the open position. The burner should ignitebefore the valve is completely open. Adjust the airshutter level with the air shutter handle (8) untilthe burner flame color is sea green. Turn thepreheater valve (6) clockwise. The normal operatingpressure is 10 to 20 pounds.

11-8

Turning Off Burner Unit

Figure 11-9.—Accessory outfit for M59 field range.

. Assign a specific person the responsibility of

Extinguish the flame on the main burner by closingthe flame valve (clockwise) all the way.

Safety Precautions

Obey the following safety rules:

. Never refuel a hot unit.

. Do not remove air pressure while the unit isburning or hot.

. Do not open the fuel filler cap while near openflames.

constantly checking the air pressure gaugereading. Do not operate beyond 30 pounds ofpressure.

. Do not tighten fittings while the burner is inoperation.

SMALL DETACHMENT COOKING OUTFIT

The small detachment cooking outfit consists of astove and the necessary attachments and utensilsrequired to prepare rations for 15 to 40 personnel. Theoutfit is designed primarily for outdoor use by isolateddetachments. If used indoors, a smokestack providedwith the outfit must lead outside to avoid carbon

11-9

90.91

Figure 11-10.—Burner unit and parts.

monoxide poisoning. The outfit is divided into twosections that weigh about 40 pounds each and iseasily carried on two backboards. A 5-gallon canthat completes the necessary equipment may becarried on a third packboard.

The immersion-type heater is designed for usewith corrugated cans and tank trailers. It is usedprimarily to heat water for washing andsanitizing dinnerware and cooking utensils in thefield. It is designed to heat water in either 24- or30-gallon corrugated cans.

In cold climates, the heater can be used formelting snow or ice into water. It also can keepexisting water supplies from freezing. In extremeemergencies, the heater may be used to heat atent or other shelter, provided the exhaust fumesare piped out of the enclosed space.

Gasoline is the prescribed fuel. Althoughkerosene, diesel oils, and fuel oils may be burnedin the heater, they produce more smoke andrequire a longer preheating period. A full tank ofgasoline (2.2 gallons) should run the heater for 6hours under normal operating conditions.However, if operated continuously at a high-firerate, a tank of gasoline may be consumed in lessthan 4 hours.

The tank trailer water heater is designed foruse in cold climates to keep water supplies from

freezing. It is used to heat water in 250- and 400-gallon water tank trailers and in a 700-gallonwater tank truck. With the same provisions asthe immersion-type heater, it also can be used inemergencies to heat a tent or other personnelshelter. Fuel requirements and capabilities of theheater are same as those of the corrugated canheater.

The Army TM, Basic Doctrine for Army FieldFeeding, FM 10-23, contains the minimuminformation necessary to safely operate theimmersion-type heater. Be sure you receive acopy of the TM with the immersion heater.

IMPROVISED STOVES

Any large metal container, such as a washtub,can be easily made into a stove. It is onlynecessary to provide an opening for tending to thefire and the bottom draft and to make a chimneyat the top. A tin can with both ends removedmakes a good chimney.

You can make a surprisingly efficient gasolinestove by using two cans. Pierce the outer emptycan, preferably a No. 10 can, with nail holes. Thisis done from the top sides down to within about 11/2 inches from the bottom. Next, put clean sandinto the can filling it up to the level where theholes begin. Then saturate the sand withgasoline. There should be no liquid gasolinevisible on top of the can.

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Use any can of smaller size for the inner can.Puncture it on the sides and bottom with holes. Then,place it in the center of the larger can, bottom up. Thenail holes furnish a draft and upward direction of heat.

If no better way is available, you can set up amakeshift cooking arrangement. This is done bysuspending a long green pole, preferably one that hasnot dried out, between two upright supports. Suspendthe kettle of food directly over a flame or push it to theside to keep warm.

UNLOADING KITCHEN EQUIPMENT

You must first unload the field kitchen equipmentfrom the vehicles that delivered it to the field before youcan use it. This equipment is heavy. You should not tryto unload an M59 field range outfit by yourself; alwaysseek help.

When there is enough personnel to unload theequipment, ease the equipment off the truck and to theground. Follow all safety rules while unloading theequipment to prevent damage to the equipment or injuryto personnel.

After unloading the equipment, you will unpack itbefore placing it inside the field kitchen. You will needa hammer and a crowbar for this task. The crates aremade of plywood and nailed shut for storage ortransport. In some Marine Corps units, hinges, hasps,and locks are used to make the task easier. In suchinstances, be sure to remember the keys.

Exercise extreme care when opening the crates andremoving the equipment to prevent damage to the cratesor equipment. The crates will be used again later torepack the equipment when field mess operations areended.

KITCHEN EQUIPMENT ARRANGEMENT

Before placing equipment inside the field kitchentent, you should first find out what type and quantity ofequipment are needed to accomplish the mission. Thefollowing are some of the factors that determine thequantity and type of equipment and its location:

l Number of personnel subsisting

l Number of days of operation

l Weather

The field mess equipment to number of personnelratio is as follows:

11-11

. One M59 field range outlit for each group of 50persons

. One accessory outfit for every two M59 fieldranges

l One insulated food container and one vacuum jugfor every 25 persons

When planning the layout of the equipment, youshould draw a diagram (fig. 11-11) to show where eachpiece of equipment will be placed. Drawing a diagramwill give you a good look at where to place each pieceof equipment in relation to the space available. This alsowill save you time and prevent having to move theequipment around, once it is placed. Last, the diagramwill help in determining the appropriate placement tobest support the working conditions.

Each of the nine areas shown in figure 11-11 will bediscussed in the following paragraphs.

M59 Field Range

The placement of the field ranges (area 1) willchange with the season of the year.

In the summer months, the field ranges should beplaced in the center of the tent (as shown in fig. 11-11).This allows the heat from the ranges to rise and filter outthe air vents and the ends of the tent. In cold weather,the field ranges should be placed along the side walls ofthe tent. This allows the heat to reflect from the top ofthe tent and return to the work area.

Fire Extinguishers

Place the fire extinguishers (area 2) close to the fieldranges in case of a fire. One fire extinguisher is requiredfor every two ranges. Instruct all personnel on properuse of the fire extinguishers.

Worktables

Locate the cooks’ worktables (area 3) close to theranges to permit accessibility y to the ranges. Place thesetables so they do not interfere with the normalreplenishing of the serving line. The cooks’ worktablescan be the folding type or the packing crates for the fieldranges can be used for this purpose.

Ingredients Rack

Place the ingredient rack (area 4) where it will notinterfere with the normalcooks’ meal preparation.

flow of traffic during the

Figure 11-11.-Diagram showing positioning of equipment used to feed 550 personnel.

Trash Cans

Locate the trash or garbage cans (area 5) where theywill be easily accessible for both food preparation andcooking.

Salad Bar

The salad bar (area 6) should be at the head of theserving line. This will allow the troops to make theirselection of the cold foods first. This also will preventa bottleneck in the serving line.

Improvised Grill

The improvised grill would be the next piece ofequipment in line (area 7). This will permit allgriddle-fried foods to be prepared and served to thetroops as they move through the line.

Improvised Serving Line

The serving line should be located next (area 8). Allhot foods not served from the improvised grill are servedfrom the serving line.

Condiment Table

The condiment table (area 9) should be the last inline. This permits the troops to select the condimentsthey wish without interfering with the normal flow oftraffic.

Finally, check the placement of the equipment withyour diagram. Keep in mind that the diagram shouldreflect the actual location of the equipment. At thispoint, each piece of equipment should be placed whereit may be used most practically.

FIELD SANITATION

Due to limited facilities in a combat area, the use ofproper sanitation measures cannot be overemphasized.Every precaution should be taken to prevent food frombecoming infected and utensils from becomingcontaminated. Rigorously enforce all personal hygienemeasures.

Place a corrugated can of boiling water at the headof the serving line so dinnerware and trays can bepredipped. Predipping will partially sterilize utensilsand, in cold weather, will give them a desirable warmth.

11-12

When using emergency cooking facilities orequipment, do not use galvanized containers for storageof liquids or for cooking any foods and beverages. Thisis particularly so for acid foods. Pails and garbage cansare examples of galvanized containers. Thesecontainers are coated with zinc that dissolves on contactwith food acids. Poisoning from this source can resultin serious and sometimes fatal illness. Only use thesecontainers to store foods such as flour, sugar, beans, andother bulk dry items.

Field Dishwashing

The field dishwashing unit (fig. 11-12) consists offive corrugated cans placed in line to form a battery. Asmany such batteries may be used as needed to handlethe flow of traffic during the meal period. Therecommended battery is made up as follows:

First can:

Second can:

Third can:

Fourth can:

Fifth can:

Garbage waste

Contains prewash warm water,detergent, and a long-handled scrubbrush attached. Change the prewashwater as frequently as necessary to avoidcarry-over of grease and food particlesinto the rest of the system.

Contains hot water (120°F to 140°F) withan adequate amount of detergent sowashing is accomplished quickly andadequately. This can should have along-handled scrub brush attached.

Contains actively boiling water for firstrinse.

Contains actively boiling water forsecond rinse.

One battery will accommodate 80 people.

After washing the utensils thoroughly in the washcans, immerse them for a total of 30 seconds in the tworinse cans. When the rinse water is actively boiling, thisprocedure will achieve sanitation. Hot water is thepreferred method of sanitation, but chemicals may beused.

After the battery has been secured, scrub the cansthoroughly, flush them, and invert them to allowcomplete draining and drying. Mark each can for itsdesignated use. This will aid in restricting use of eachcan to the purpose that it is intended.

For complete information on field dishwashing andsanitation, refer to the Manual of Naval Preventive

Medicine, NAVMED P-5010, chapter 9, and theStandard Organization and Regulations of the U.S.Navy, OPNAVINST 3120.32. The contents of thesepublications will aid you in combating health hazardsthat are ever-present in these areas.

Cleaning Field Kitchen Equipment

Field messes range from primitive cookingaccomplished in a tent to semipermanent structures withpiped-in water, concrete decks, and portable galleyequipment. Some of these field messes may havestainless steel surfaces for food preparation, althoughonly wooden surfaces may be available in others.Regardless of the type of structure, cleanliness will bethe key to the prevention of foodborne illness outbreaks.The following information provides general cleaningguidance and should be used together with chapter 1 ofthe NAVMED P-5010:

. Thoroughly clean and sanitize all preparation andserving equipment after each meal period.

. Make all needed repairs to equipment as soon aspractical.

l Clean and sanitize all food contact surfaces asdescribed in chapter 1 of the NAVMED P-5010.

l Install all foodservice equipment off theground and protected from contamination by dust andvermin.

. Cover wooden surfaces with clean, heavywrapping paper or waxed paper. Discard the paper aftereach meal period. If piper is not available, wipe downthe surfaces, scrub with an approved sanitizing solution,and air-dy after each meal period.

l Encourage the use of disposable eating utensils.The benefits of reduced disease risk and water and fuelsavings outweigh the solid waste disposal disadvantage.

. Pesticides should only be applied by certifiedpersonnel.

The job of servicing and cleaning of the field rangecabinet is simple but important. Keep the cabinet asmechanically efficient as the burner unit for peakperformance. Your first step in servicing the cabinetshould always be to inspect for defects. Check thestructure of the cabinet to make sure it is free of holes,dents, and broken welds. Check the rails to make surethey are straight, undented, and firmly welded into thecabinet.

11-13

Figure 11-12.-Five-can dishwashing battery.

Lubricate all moving parts with light lubricating oilto ensure proper functioning. Examples of moving partsare hinges, handles, and rollers. You should lubricatethe rails within the cabinet (used for positioning theburner unit) with an antiseize compound. This makes iteasy to slide the cradle with the cooking pot and theburner unit in and out of the cabinet.

You should clean the field range cabinet after eachmeal. This is done by scrubbing with hot soapy waterand a stiff scrub brush to prevent buildup of drippingsand food particles. You also should clean the cabinet asyou go. Spilled liquids on the cabinet should be wipedoff immediately. Do not allow food particles and liquidsto bake onto the cabinet.

Do not use abrasives such as a wire brush, steelwool, or emery cloth on the sheet metal or aluminumalloy. To do this would mar the finish. Rinse the cabinetthoroughly with hot clear water and dry.

Pest Control

Sanitary precautions include measures to eliminatepests and prevent their breeding. The two mostimportant types of pests for you to control are flies androdents.

FLIES.— In areas where flies are present in largenumbers, special care must be taken. The houseflybreeds in excrement of human beings and animals as

well as decomposing vegetable and animal matter.Disease organisms are carried on the feet of the fly tofood and utensils. The fly takes only liquid foods andregurgitates to dissolve solids. This process causesfurther contamination.

Extreme care should be taken to prevent access offlies to food utensils, kitchens, and feeding areas. In apermanent camp, all areas that attract flies should bewell screened. It should be standard operatingprocedure that the galley be screened before hot food isprepared init. Screens should have a mesh of 18 wiresto the inch (18 mesh), which also keeps out mosquitos.In a semipermanent camp, screening may beimpractical; so, dependence must be placed uponcleanliness and insectproof containers.

When there is no metal screening available,mosquito netting, target cloth, or similar material maybe used to flyproof tents, galleys, and storage areas.Leaking screens (especially cracks around the screendoor) frequently convert a building into a flytrap; thatis, flies can enter the building but are unable to exit.Screen doors should be made to open outward andshould be in direct sunlight, when practical. Flybreeding in human excreta is particularly dangerous;thus, whenever possible, latrines should be carefullyflyproofed.

The substances that may be used to kill the adult flyare often extremely poisonous. Thus, the use of these

11-14

substances is the responsibility of the medical officer, asis the use of measures to prevent breeding of flies.However, it is up to you to keep flies off the food in thegalley and feeding areas. When flies are present, foodservers should keep covers on serving containers exceptwhen they are actually placing food on trays.

Use traps or flyswatters freely. Sticky flypaper canbe made by heating castor oil (five parts by weight) andpowdered resin (eight parts) until the resin is dissolvedDo not boil this solution. Apply it to glazed paper whileit is still hot or paint it on iron hoops or wire strands.Wires so painted should be cleaned and recoated every2 or 3 days.

RODENTS.— The rodent is an ever-presentmenace to operations in the field. Rodents such as rats,mice, and ground squirrels are reservoirs for plague,endemic typhus, tularemia, and many other debilitatingdiseases. When operations become more stable andsemipermanent or permanent camps are established, theadditional hazard of the destruction of material must beconsidered. The distribution of rodents may beconsidered universal. Therefore, the problem of theircontrol is encountered during operation in anygeographical location.

Rodent control is the responsibility of the medicalofficer, but the proper handling of food and the promptdisposal of trash and garbage are essential and lie withinyour domain. Food supplies should be stored onelevated platforms. If possible, all food stores shouldbe packaged in ratproof containers. When buildings areused, all doors should be self-closing and tight-fitting.All other openings in excess of 1/2 inch should be closedwith material resistant to gnawing rodents or screenedwith 1/2-inch mesh hardware cloth. Chapter 6 of theNAVMED P-5010 has additional information on thedestruction of rodents.

LOADING KITCHEN EQUIPMENT

Make sure there is a loading plan for the equipment.

Prepare the equipment for transport bydisconnecting it as outlined in the appropriate manuals.Be sure to drain water and fuel from water pumps, waterheaters, and fuel tanks.

You should inspect and inventory the equipmentbefore loading it to make sure all parts are present andundamaged You can then pack the equipment into theoriginal crates.

11-15

If you are moving to a new site, items that will beneeded last should be loaded first. This equipment isheavy. Follow all safety rules while loading theequipment. Improper handling can result in damage orloss of equipment and personnel.

Distribution of the equipment in the truck isimportant. Improper distribution (underloading andoverloading) can cause damage to the equipment and thevehicle. Load all heavy items on the bottom. Loadequipment only as high as the truck will allow.

Finally, make one last check to make sure allequipment is properly secured against movement andprotected from weather.

Following the correct procedures for closing thefield kitchen area of operations is extremely important.You must consider the environmental impacts caused bysoakage pits, grease traps, trash pits, and incinerators.Also, you must understand the battlefield signature thata haphazardly closed field kitchen site can leave forenemy forces. FM 5-20, Camouflage, and FM 21-10,Field Sanitation and Hygiene (Army field manuals),provide information to help you properly close yourfield kitchen site.

CHAPTER 12

FOODSERVICE ADMINISTRATION

As a Mess Management Specialist (MS) first classor chief, you are at the midmanagement level in yourcareer. In this position of authority, you will have directworking relationships with the supply officer, foodservice officer (FSO), other supervisors, andsubordinates. Your success will be largely determinedby your ability to develop strong working relationshipswith these people. As you should support the workers inyour group, so should you turn to your supply officer,FSO, and other supervisors in your division for theirsupport in making your job more effective. You will earnthe support of these personnel through cooperation andwillingness to assist others, through earnest efforts to doyour job well, and through constant efforts to improveyourself, your organization, and the ship or station towhich you are attached.

This chapter discusses the use of youradministrative skills in procuring food items, usingfoodservice cost control procedures, and maintainingaccountability.

PROCUREMENT OF FOOD ITEMS

Although the supply officer or FSO is responsiblefor procuring of food items, in some instances you mustperform these duties. In either case, your experience,your knowledge, and your planned menus will beextremely valuable when preparing requisitions.

A thorough knowledge of the mechanics ofprocurement is essential. Each phase will be discussedand explained in this chapter. However, before anythought is given to the actual preparation of requisitionsand purchase orders, you should determine your needs.This cannot be done on the spur of the moment. Youshould know what stocks are on hand, how much can beloaded in each storage space, and when to order.

Whatever you procure must be receipted for,inspected, and stored. Chapter 2 covered the points tohelp you accomplish this efficiently and safely. Priorplanning and preparation will eliminate confusion,disorganized storage spaces, and the resultant survey ofspoiled food items.

This portion of the chapter is intended to help youfind the answers to such questions as the following:

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l

l

l

l

l

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What items should I consider to develop abalanced load?

How do I establish the stockage objective anddetermine the provision requirements for myship or station?

What catalog should I use when purchasing orrequisitioning food items?

When requisitioning from other Navy activities,what paper work do I submit?

What should I do with unsatisfactory food items?

What are my duties in connection with underwayreplenishment?

Where in the freeze box should pork, veal, lamb,poultry, and fish be stored?

The fleet cannot stay at sea without food. You areresponsible for ensuring maximum endurancecapability of your ship.

During the past few years, several crises have arisenthat required ships to report to their stations onextremely short notice. There may be other crucialperiods in the future that will require similar action.

BALANCED LOAD

You should aid the FSO in developing a balancedload. Use the menu as a daily tool for maintaining abalanced load. A well-developed cycle menu, inconjunction with a frequency chart of major menu items,will aid in determining balanced load requirements.When deployed, you will want to keep a close check oninventories to make the best use of your remainingstocks.

You should have the following information whenyou are developing a balanced load:

l

l

The fleet commander’s operation plan thatestablished endurance by ship type for eachcategory of stores

The amount of cubical storage space available fornormal operating conditions and the amount ofdeck storage space available in the event ofemergency operations

. Your ship’s operating schedule

Remember, you cannot establish your food itemendurance loads on the basis of formulas and graphsalone. You should apply common sense and goodjudgment to the problem.

If you have usage data that were generated duringextended unreplenished operations, you have idealinformation to use in planning your endurance load.However, if the only available data represent usageduring replenishment operations or when normal libertywas granted, the data would not reflect requirements fortrue endurance conditions. Such data can, however, bea help in deciding what foods to include in yourendurance load list. When local usage data areapplicable, and usage data from a ship of the same classare not available for use in planning load lists, refer tothe subsistence endurance base (SEB) in the NAVSUPP-486. This guide is also a helpful tool for MSS whohave had limited experience in planning load lists. TheNavy Food Service, NAVSUP P-476 (a quarterlyfoodservice publication), also includes articles onendurance loading.

STOCKAGE OBJECTIVES

of days of supply (fig. 12-1). The operating level ofsupply is the amount of material required to sustainoperating requirements between replenishment periods.The safety level of supply is generally the quantityrequired to be on hand, in addition to the operating level,to permit continued operations if a minor interruption ofnormal replenishment or unpredictable fluctuations indemand occur. Stockage objectives for ships are issuedby the appropriate type commander. Stockageobjectives for food items for activities in Alaska,Hawaii, and overseas are issued by the fleetcommanders through their logistics agents.

Continental United States (CONUS) activitiesmaintaining inventories of food items in end-useaccounts, who requisition and stock food items underthe appropriation Operation and Maintenance, Navy(O&MN) Subsistence Account, as authorized by theNavy Food Service Systems Office (NAVFSSO),should use the stockage levels recommended in theNAVSUP P-486, volume I.

A low limit and a high limit should be establishedfor each item of stock at the beginning of eachaccounting period. Low limits and high limits should be

The stockage objective for food items should be theadjusted as necessary for the following reasons:

total of the operating level plus the safety level in terms l Increase or decrease in crew size

Operating level the quantity of material needed to sustain Average endurance level is the quantity ofoperations between replenishment material normally required to be on hand to

sustain operations for a stated period without+ (plus) augmentation; it is also the safety level plus

one-half of the operating level.

Safety level the quantity needed for continuous operationsin the event normal replenishment is

= (equals) interrupted or to meet unpredictablefluctuations in demand

Stockage the maximum quantity of material to be Low limit (reorder point) is the stock positionobjective maintained on hand to sustain current which signals the need to initiate

operations replenishment action. It includes the sum of

+ stocks represented by the safety level and theorder and shipping time.

Order and represents the quantity of material that will beshipping time consumed during the interval between

submission of requisition and receipt of= material (procurement lead time)

Requisitioning the maximum quantity of material to be High limit includes the sum of stocksobjective maintained on hand and on order to meet represented by the operating level, the safety

current operational requirements level, and the order and shipping time.

Figure 12-1.-Stockage objective for food items.

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Expected operations

Change in crew preference

Changes in the menu

Any other factors affecting the consumption ofthe items being ordered

Low Limit

The low limit is the stock position that signals theneed to begin replenishment action. There will be no lowlimit for perishable subsistence items except when thatitem has a storage life greater than the high limit numberof days’ endurance established by the fleet or typecommander.

To compute the low limit for subsistence items, usethe following formula:

Total quantity consumed during the previousaccounting period (less surveys and transfers)

divided by90 (days in an accounting period)

timesnumber of days’ endurance for the low limit

as established by the fleet or type commanderequals low limit.

High Limit

The high limit is the maximum quantity ofsubsistence to be maintained on hand to sustain currentoperations. The high limit for perishable subsistenceitems will not exceed the storage life of that item timesthe total quantity from the previous accounting periodless surveys and transfers divided by 90.

To compute the high limit for subsistence items, usethe following formula:

Total quantity consumed during the previousaccounting period (less surveys and transfers)

divided by90 (days in an accounting period)

timesnumber of days’ endurance for the high limitas established by the fleet or type commander

equals high limit.

EXTENDED ENDURANCES

The meal summaries in appendix F of the NAVSUPP-486, volume I, show how many times each menu itemcan be served, using the 45-day endurance base stocks

listed. Consider these meal summaries and localacceptance when adapting the 45-day SEB onboardstorage capabilities and as a basis for planning areadiness menu for implementation during extendedoperations or when replenishment are delayed.

DETERMINING PROVISIONSREQUIREMENTS

You are always required to have enough food itemson board to provide for a specific period. This meansenough food to provide a balanced diet. Your fleetcommander specifies this period, in days, and thisperiod varies among fleets and among typecommanders. You are responsible for carrying out thedirectives you receive on maintaining specific quantitiesof food items.

Requirements

Fast frigates are expected to carry a 45-day stock.You should be ready to get underway whenever requiredand not worry about replenishing for at least 45 days.You should have enough of the right kinds of foodsaboard to provide a balanced diet during deployment.Normally, fleet commanders specify that ships shouldreplenish every 2 weeks while they are in the UnitedStates. The fleet commander also may specify that allships top off storerooms (fill the storerooms tocapacity). This will enable ships to stay at sea for amaximum period without replenishment.

These requirements may not be valid on your ship.When you report on board a ship for duty, check the fleetcommander’s instructions for the actual requirements inyour area.

Five steps should be considered when you aredetermining your requirements. These steps are properfor either general or private messes.

Step one of your loading out is determining yourpresent stock level; this can be done by checking yourStock Tally, NAVSUP Form 209, and your SubsistenceLedger, NAVSUP Form 335, for quantities on hand.

In step two you determine the capacity of the totalstorage area and then divide that figure into dry, chill,and freeze storage areas. Figuring space availability willbe discussed later in this chapter.

Step three should be the planning of your menus.Menu planning is discussed in detail in chapter 7, but tokeep this section on procurement in a logical order, abrief mention of menus will be made now.

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When you are planning menus for extended,unreplenished periods, the use of specialty items suchas pizza crusts, potato chips, or ice-cream cups shouldbe ordered in quantities that will not tax your storagespaces. The use of cycle menus is extremely importantin preparing for deployment. Cycle menus are alwaysan excellent management tool, but especially valuablewhen you are preparing for an extended deployment.

For more information on cycle menus, refer to themenu planning section of the Foodservice OperationsManual, NAVSUP P-421. If you have cycle menusalready prepared, review them closely. Make changesand substitutions where necessary to use more stablefood items such as dehydrated peppers instead of freshpeppers and dehydrated potatoes instead of freshpotatoes. Custom foods should be used to their fullestextent when you are planning for deployment. Freshproduce has a higher acceptability; therefore, youshould stock what you can, considering the spoilagefactor and the storage capacity.

When you are considering requirements for adeployment, think storage capacity and custom finds.The term custom food is used to describe the varioustypes of laborsaving and spacesaving processed foodsthat are authorized for Navy messes. The basic forms ofcustom foods are canned, dehydrated (includingdehydrated compressed), and frozen. Custom foods areeconomical spacesavers and, if properly used, willreduce the operating cost of the mess.

In step four you should determine the quantities offood items that are necessary for a specific period, suchas the time between replenishment and your nextscheduled replenishment.

The word scheduled is emphasized because youshould allow for unforseen circumstances when yourscheduled replenishment date cannot be met. Forexample, inclement weather could cause thepostponement of replenishment, supply ships may notbe available, or the supply center maybe out of an itemor items.

In step five you should be able to identify theavailable supply source(s). You may be required to helpthe supply officer, FSO, or mess caterer requisition andprocure food items; in some instances, you mustperform these duties on independent duty. In either case,your experience, your knowledge, and your plannedmenus will be extremely valuable to you when you arepreparing requisitions.

Procurement Publications

Certain publications are required when yourequisition or purchase food items. The Federal SupplyCatalog (FSC), Group 89, Subsistence, is used torequisition food items. Refer to contract bulletins whenyou purchase food items under contract. DefenseLogistics Agency (DLA) contract bulletins also may listresale food items. These items are not authorized forGM use.

The FSC furnishes the identification andmanagement data for items required by the Army, AirForce, Marine Corps, and Navy. It provides the officialsource of identification for Department of Defense(DOD) supply and procurement activities. The stock list(fig. 12-2) is published annually and updated by thepublication of cumulative change bulletins.

Group 89 (except class 8965) contains items forwhich activities in the DOD have recordedrequirements. Part I, Alphabetical List, is a list of allfood items arranged in alphabetical sequence bysubgroups within each of the following classes:

8905 Meat, Poultry, and Fish

8910 Dairy Foods and Eggs

8915 Fruits and Vegetables

8920 Bakery and Cereal Products

8925 Sugar, Confectionery, and Nuts

8930 Jams, Jellies, and Preserves

8935 Soups and Bouillon

8940 Special Dietary Foods and FoodSpecialty Preparations

8945 Food Oils and Fats

8950 Condiments and Related Products

8955 Coffee, Tea, and Cocoa

8960 Beverages, Nonalcoholic

8970 Composite Food Packages

Part I contains a list of all food items arranged inalphabetical sequence by subgroups within each FSCclass. It also contains descriptive and relatedmanagement data.

Part II, Ration Components, contains those rationcomponents that are authorized for requisitioning bymilitary services.

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Figure 12-2.-Federal Supply Catalog stock list.

Part III, Case Lot Data (fig. 12-3), is arranged in Afloat requisitioners, bothAtlanticFleet and Pacificnumerical sequence by national stock number (NSN).Itprovides weight and dimensional data applicable to unitpackage for items in part I for which these data areavailable.

Fleet, use the single Consolidated Afloat RequisitioningGuide Overseas (CARGO), NAVSUP P-4998, chapter3, titled “Subsistence Requisitioning Tables.” Thesetables contain information on stock management of fooditems and requisitioning procedures. The availableseasonal fresh produce listing differs for the Atlantic andthe Pacific Fleets. By direction of the Naval SupplySystems Command, the CARGO is issued annually bythe Fleet Material Support Office (FMSO).

Fleet Instructions

Fleet commanders furnish instructions forestablishing and maintaining a balanced load throughthe Atlantic Fleet Requisitioning Guide, CINLANT-FLTINST 4210.1, and the Pacific Requisitioning Guide,CINPACFLTINST 4235.1.

The Subsistence Requisitioning Tables listed in theCARGO show quantities of food items for nine

12-5

Figure 12-3.-Federal Supply Catalog, part III, case lot data.

alternative balanced loads identified by columnheadings A through I. Column headings also provide

approximate numbers of persons supported by eachcolumn. Support ranges from a 30-day level forapproximately 83 persons (column A) to a 30-day levelfor 3,000 persons (column I).

When using the CARGO, determine yourrequirements for all items listed in the applicable tables

by doing the following:

l Checking your storerooms to see what stores youhave and what space you have

l Checking your records to see what you have used

. Being sure you are ordering enough food itemsto include the private messes aboard

StorageData

If your GM requirements for each food item,including perishables, were based on subsisting 1,000personnel for 30 days, you should adjust the cube andgross weight data to reflect local delivery schedules forvarious foods before listing the data to estimate storagerequirements. For example, the chill storage

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requirement for milk for 1,000 personnel for 30 days is1,063 cubic feet; however, this is based on milk beingdelivered daily except on Sunday. For example, thestorage requirement for a 20-day supply of milk is20/30ths of 1,063, or 709 cubic feet. Adjust storage datawhen requisitioning frozen meats instead of chilledsausage meats and other cured meats. Chilled storage isrecommended for fresh potatoes and onions. If you haveseparate specific storage areas for these items, adjust thechill storage requirements accordingly. Storagerequirements reflect only the space required for thefoods in their packaging. You should estimate theadditional space required for air circulation, aisles,shelves, and battens. The many variations in storagespace configuration make a standard modificationimpractical.

The 45-day SEB and the 6-month requirement forspices and low-use staple items for afloat GMs arecontained in NAVSUP P-486, volume I, appendixes Dand E, respectively. They serve as guides in planningreadiness requirements for those ships with prescribedendurances that extend beyond 30 days. The SEBincludes a larger portion of dehydrated and otherspacesaving items and a smaller portion of refrigerateditems than is generally used when operating conditionspermit regularly scheduled replenishment of more bulkyperishable items. When these endurance base guides areused in combination with 30-to 45-day stock levels thatreflect an individual ship’s normal usage, endurancelevels can be adapted to the storage space limitation ofthe ship.

Procurement Restrictions

Food items authorized for Navy use are listed in theFSC. Requests for exceptions or deviations from usagerestrictions should be submitted via the chain ofcommand to NAVFSSO with complete justification.Brand name items are not authorized. Check theNAVSUP P-486, volume I, for further information aboutprocurement restrictions.

Private messes have the option to use either theNavy supply system or commercial vendors, or both.

Determining Space Availability

Now that you know how to estimate quantities, youshould learn to estimate storage space. You do not wantto order more than can be stored.

The capacity of a compartment shaped like the oneshown in figure 12-4 is found by multiplying the lengthby the width by the height; for example, 20 x 15 x 10=3,000 cubic feet.

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Figure 12-4.–Rectangular space.

Unfortunately, all storage spaces are not this easy tofigure. Many times there are coils, pipes, lights, andrequired passageways or aisles that prevent you fromusing all the space. You cannot pack or store food itemsup to the overhead or from bulkhead to bulkheadbecause room for ventilation and access to the fooditems must be provided.

For example, a storage space 22 feet 6 inches long,14 feet 3 inches wide, and 9 feet 9 inches high is shownin figure 12-5. There are coils extending out 6 inches

Figure 12-5.-Space with obstructions.

from the bulkhead along both the long sides of the space.Also, a 30-inch passageway should be provided downthe center of the space. Study figure 12-5 and notice theallowances that will have to be made for the coils andpassageway. In addition, the lights extend down 7 inchesfrom the overhead, and gratings 8 inches high wereplaced on deck as shown in figure 12-5, the side view.

To find the cubical capacity of this storage space,write down the actual dimensions of the space. Thensubtract the dimensions of the allowances you will needto make, like this.

Using the new dimensions, proceed as before.

22 1/2 x 10 3/4 x 8 1/2 = 2,055 15/16 cubic feet.

You may have a storage space shaped like the oneshown in figure 12-6. First, you will have to get theaverage width by adding the two widths together anddividing by 2.

Then complete the problem by multiplying thisaverage width by the length and by the height.

16’ x 16’ x 10’= 2.560 cubic feet.

Special Space Problems

Some food items, such as frozen meats, should bekept in a special type of storage. The capacity of thesespaces limits the amounts you may order.

When planning for an extended cruise, you may findthat freeze space on your ship is not adequate to storethe total meat requirements. You will want to load

Figure 12-6.-Irregular space.

canned meats to supplement your frozen meat supply.The Table of Substitution Factors for Custom Foods liststhe factors to use when converting pounds of frozenmeat items to canned meat counterparts. This table canbe found in the NAVSUP P-486, volume I, appendix G.

REQUISITIONING FOOD ITEMS

GMs ashore and ships in port normally submitrequisitions for authorized food items found in the FSCto the nearest naval supply support activity. Deployedships should submit requisitions to a store ship (AF),combat store ship (AFS), fast combat store ship (AOE),or other afloat activity. When normal sources are notavailable, food items may be procured by transfer fromother military sources and the United StatesGovernment departments. Food items such as freshdairy products and commercially prepared bakeryproducts, as authorized, normally are procured in theUnited States by placement of delivery orders againstindefinite-type contracts. Material is taken up as areceipt from purchase. Brand name contracts (DefenseLogistics Agency Supply Bulletin, SB10-500) are notauthorized for use in procuring food items for the GM.Further information concerning sources of supply,procurement, and local restrictions are contained in theProcurement section of the NAVSUP P-486, volume 1.

The bulk of your food items will be procured bysubmitting requisitions using the DOD Single Line ItemRequisition Document, DD Form 1348 or 1348m, orapplicable requisition documents as required by thesupply support activity.

Mechanized Method

Nonautomated activities receiving semiperishablefood items from a mechanized supply activity within theUnited States are provided prepunched and interpreteddecks (computerized cards) of the DOD Single LineItem Request Issue Document (Mechanical), DD Form1348m, for all semiperishable food items authorized foruse in Navy GMs.

Automated customer activities do not receiveprepunched decks of DD Form 1348m from the supplypoint. Such activities prepare their own requisitions.Any requisitioner may choose to submit manually pre-pared requisitions using the DD Single Line Item Re-quisition System Document (Manual), DD Form 1348.

Supply activities with mark-sensing equipment mayvary local procedures as necessary for maximum usageof mark-sensing capability. However, the requisitioncards should be of a type and format universallyacceptable to all mechanized activities.

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DECK ARRANGEMENT.– The cards in therequisition decks are arranged in the order in which theitems appear on the Food-Item Report/Master FoodCode List, NAVSUP Form 1059. The three-digit codenumber in the last three columns of the serial numberfield (card columns 41-43) provides a simplealphanumerical order of arrangement.

PHYSICAL CONDITION AND UPDATING.–The requisition cards should be maintained in perfectphysical condition. Frayed, torn, or bent cards will causedelay in processing and may delay delivery of material.You should request a replacement for any card that isdistorted. New cards received from a supply activityshould be filed promptly in the requisition decks, andcards are removed immediately upon request of thesupply activity.

ROUGH REQUISITIONS.– A rough requisitionwill be prepared on a Food-Item Report/Master FoodCode List, NAVSUP Form 1059, by inserting thefollowing information:

. The Julian date in the upper right corner

. The quantity desired under Quantity (even casequantities are requisitioned except items such ascondiments that the support activity authorizes for issuein broken case lots)

This rough requisition is used to prepare smoothrequisitions on the prepunched DD Form 1348m andserves as a retained record of requisitions submitted.The rough requisition is filed in the outstandingrequisition file. It maybe used when material is receivedto identify and check receipts.

SMOOTH REQUISITIONS.– To prepare smoothrequisitions, the requisitioner pulls one prepunched DDForm 1348m from the requisition deck for each itemrequired and inks in (do not punch) the following dataon each card–the quantity desired is transcribed fromthe rough requisition.

Card Columns

25-29 Quantity desired (in even case lots).

36 -39 Julian date (digit calendar year anddate).

46 -50 Use of this block is optional. It maybeused to provide delivery information toreceiving and storage personnel.

62 -64 RDD (required delivery date).

65 -66 Advice code. Optional.

SPECIAL REQUISITIONS.– Requisitions thatrequire data in the Remarks blocks are manuallyprepared on DD Form 1348. These may includerequisitions for nonstandard items, special projectmaterial, composite packages (combat meals), materialfor which special accounting data should be provided,and emergency requisitions that require specialhandling.

REQUISITION CONTROL RECORD.– Preparethe requisition control record (fig. 12-7) on a machinecard size and submit it as a cover letter with each lot ofprepunched requisitions. The requisition control recordcontains the following information:

To: The supply activity.

From: The requisitioning ship or activity.

Semiperishable food items: as a title.

Number of requisitions: The total number ofrequisitions forwarded with this cover letter.

l Date of requisitions (Julian): The date that therequisitions are delivered or forwarded to the supplyactivity.

. Required delivery date (Julian): The requireddelivery date should be realistic and provide adequatetime for routing processing and delivery. Ships mayenter an earlier than normal required delivery date whennecessary and explain beneath the date either “Based onscheduled deployment” or “Based on availability of pierspace.”

l Signature: The requisition control record will besigned by the FSO of the requisitioning activity or byhis designated representative.

Figure 12-7.–Requisition control record.

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Manual Method

All the entries made on the DD Form 1348 (fig.12-8) should be entered using a ball-point pen ortypewriter when preparing a manual requisition.

When preparing requisitions, it is not necessary tospace the entries within the tic marks printed on theform. However, it is important that entries be preparedby the requesting ship according to the Procurementsection of the NAVSUP P-486, volume I.

REQUISITION LOG.– Maintaining theRequisition Log, NAVSUP Form 1336, is optional forall ashore and afloat activities. The requisition logprovides requisition documentation control andinformation on outstanding requisition documents andreceipts. It also provides a breakdown of receipts withand without charge. Outstanding requisitions that arebrought forward to the current month’s requisition logshould carry the same requisition document numbersassigned on the previous month’s log.

Instead of maintaining the Requisition Log,NAVSUP Form 1336, all receipts without charge maybe annotated with W/O in the left-hand margin on theNAVSUP Form 367. At the end of each month, thereceipts with charge file will be used as the source filefor determining the dollar value of the Receipts WithCharge block for the monthly NAVSUP Form 1357.This value also can be confirmed using the NAVSUPForm 367 by totaling all receipts not annotated W/O.

REQUISITION FILES.– You should maintain arequisition file that contains a copy of each procurement

document generated for each outstanding requisition.You should maintain an outstanding requisition file forall DD Forms 1348 and 1149 and rough requisitions,NAVSUP Forms 1059. For all DD Form 1155 purchaseorders, you also should maintain an outstandingpurchase order file. You should maintain these forms indocument number sequence within their individualfiles. Only the records keeper is required to maintaincompleted requisition or purchase order files.

PURCHASING

When it is not possible to procure food items fromnormal sources of supply, they maybe purchased underexisting shore contracts or in the open market. Ingeneral, contract bulletins and local regulations shouldfurnish you with the necessary information concerningcommercial sources of supply.

Contract bulletins issued by Navy purchasingactivities are the official source to determine that thecontract under which an order is to be placed (1) is inexistence and covers the specific product required and(2) provides for delivery at the particular port or areawhen delivery is requested.

Do not rely upon pamphlets or lists furnished bysuppliers since they may contain errors. If you placeorders based upon information contained in thesepamphlets without confirmation against contractbulletins, they may result in the unauthorized placementof orders or disallowance of payment by the NavyRegional Finance Center (NRFC) or Fleet Accounting andDisbursing Center (FAADC).

Figure 12-8.-DD Form 1348.

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The following paragraphs discuss the generalpurchase regulations, purchase under existing shorecontracts, open market purchase, and the use of theOrder for Supplies or Services/Request for Quotations,DD Form 1155.

General Regulations

The following rules apply to all purchases of fooditems:

1. Food items authorized for use by your ship orstation may be purchased under monthly, quarterly, orannual contracts if the items cannot be furnished from anormal source of supply.

2. The Department of Agriculture controls theentry of certain foreign-grown fruits, vegetables, andmeats into the United States through absolutequarantine. Therefore, in the procurement of meats,fruits, and vegetables in foreign waters, only suchquantities should be taken on board as will be consumedcompletely before arrival in home waters. Inform thesenior medical department representative when anypurchase is contemplated.

3. Do not order for use in the GM any brand namearticle, food substitute, or other item on whichcompetition is restricted.

4. Order perishable food items well in advance ofthe time set for sailing. You may need the additional timeto replace items that are not according to specifications.

5. Use the bakery facilities and equipment of yourship or station to capacity. Keep purchases ofcommercial bakery products to a minimum.

Purchasing Under Existing Shore Contracts

When you are purchasing food items that ordinarilyarc not in stock at the normal sources of supply ashore,such items should be procured by the supply officer ofthe shore supply activity with whom the requisition wasplaced.

The Order for Supplies and Services/Request forQuotation, DD Form 1155 (fig. 12-9), should be usedwhen you are purchasing under existing indefinite ordefinite contracts. When you are preparing a DD Form1155, make sure all the captions are filled in correctlyand verify against contract bulletins before placingorders. Also, make sure the contract number is clearlyshown in the proper place on the form.

Complete information on the preparation of the DDForm 1155 for definite or indefinite deliveries can befound in the Procurement section of the NAVSUPP-486, volume I.

The FSO should keep two completed receipt copies,with the inspector’s signature, of all orders for deliveryof food items under lock and key until the bills to whichthey pertain have been received.

Local Purchases

Local purchases for ashore GMs use are authorizedonly through local supply support activities. Activitiesafloat normally may not purchase food items fromcommercial sources for GM use. If food requirementscannot be secured from regular supply sources (such asa local supply activity, an indefinite delivery contract,and transfers from another military service or fromship’s stores), local purchases may be made by thesupply officer, subject to limitations imposed by thesenior officer present, of approved items providing:

l

l

l

there is an immediate need and urgentrequirement for authorized supplies or services;

the supplies or service arc not available at thelocal supply support activity; and

time is of the essence and scheduled operationsmay not permit procurement through Navyshore-based purchasing activities.

Fleet fast pay is a procedure that allows fastpayment under limited conditions to a contractor beforethe government’s verification that supplies have beenreceived and accepted. Fast payment procedures areused for food supplies only. The procedure provides forpayment for food supplies based on the contractor’ssubmission of an invoice that constitutes arepresentation that:

l the supplies have been delivered to a point of firstreceipt by the government; and

l the contractor agrees to replace, repair, or correctsupplies not received at destination, damaged intransit, or not conforming with purchaseagreements.

The ship will not receive a dealer’s invoice norshould it present any documents showing receipt andacceptance to the paying office or to the supportingsupply activity ashore before payment for materialordered under the fast payment clause.

The consignee’s (GM) copy of the purchase orderwill contain the following instruction:

“Consignee’s notification to purchasing activityof nonreceipt, damage, or conformance.” Theconsignee shall tell the purchasing activitypromptly after specified date of delivery in the

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Figure 12-9.-Order for Supplies and Services/Request for Quotations, DD Form 1155, used for an indefinite delivery.

purchase order of supplies not received, Dealers’ Invoicesdamaged in transit, or not conforming to When the dealers’ invoices have not been receivedspecifications of the purchase order. Under

by your ship or station, your FSO should begin anextenuating circumstances such notificationshould be made not later than 30 days after the inquiry 10 days (ship) or 30 days (shore) after receipt of

specified date of delivery. the material, if the purchase authority shows that the

The paying activity may require periodic reports of dealers’ invoices are to be submitted to your ship or

receipts and performance of deliveries under fast pay. station. A dealer’s invoice should not be received when

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fast pay procedures are used or when receipt inspectionsare accomplished by another activity.

Before your ship leaves a foreign port, your FSOshould prepare and submit for payment all publicvouchers covering the dealers’ invoices for food itemsfrom foreign vendors. If payment of dealers’ invoicescannot be made before the ship leaves port, all suchinvoices, properly certified, are forwarded to the nearestdisbursing officer for payment. However, if there is nosupply officer with the disbursing facilities in theimmediate vicinity, arrangements should be made withthe local naval attaché, naval observer, or consularofficer to whom the supply officer forwards the publicvouchers with certified invoices and three copies of thepurchase order so payment can be accomplished.

Dealers’ invoices offering discounts upon paymentwithin the discount period are processed immediatelyafter the material is received and forwarded to the NRFCor FAADC designated in the purchase document forpreparation and payment of public vouchers. When thedealer’s invoices are not forwarded within the discountperiod because of a fault of the dealer, an explanationmay be made on a copy of the dealer’s invoice or theinspection report, whichever is used for certification ofreceipt of the material.

Dealers’ invoices not subject to discount areforwarded to the appropriate NRFC or FAADC within10 days from the date of receipt of the material or thedealer’s invoice, whichever is later.

Payment of invoices received from a dealer notlocated in an area served by the NRFC is made by thedisbursing officer of the receiving ship or activity. If adisbursing officer is not available, payment can be madeby one of the following offices or centers, whichever orwhoever is the nearest:

. Military disbursing officer

l United States disbursing officer (usuallyassigned to a United States Embassy)

. Nearest NRFC or FAADC

Canadian dealers’ invoices are forwarded to theNavy Regional Finance Center, Washington, DC, forpayment when a disbursing officer is not available orwhen no other provisions have been made. Payment ismade in Canadian dollars.

In summary, dealers’ invoices INCONUS for bothafloat and ashore activities are submitted to the nearestNRFC or FAADC. OUTCONUS afloat activitiesdealers’ invoices are paid by the ship’s disbursing

officer. On ships without a disbursing officer, thedealers’ invoices are forwarded to the nearest disbursingofficer or designated disbursing office.

Transfers From Ship’s Stores

Only individual-sized serving items; that is, fooditems packaged in small containers providing oneindividual serving and authorized for special meals, maybe transferred from ship’s stores to the GM for use inpreparing special meals.

Underway Replenishment

Underway replenishment is a major task. However,this task may be simplified somewhat by carefulplanning and supervision on your part. The UnderwayReplenishment Bill is a part of your ship’s StandardOrganization and Regulations Manual. Compare thisbill with others that you have used. If the bill can beimproved, discuss your recommended changes withyour immediate supervisor.

If your ship is attached to an operating force, it willreceive most of its support from mobile logistics supportgroups (AFs).

Listed next are some major points that you shouldconsider when planning underway replenishment:

1.

2.

Submit your requisition to the AF within theitem limits listed in replenishment guides. Thisgives the AF ample time to process therequisition.

Be sure you are ready for replenishment whenthe time comes by accomplishing the following:

a.

b.

c.

d.

e.

Know the replenishment stations.

Determine the number of cases that willcome aboard, how many people will berequired as checkers, and how many peoplewill be needed in the working party.

Be sure all storerooms are ready to receivethe stores. This may require stock rotationand storeroom cleanup by the bulkstoreroom personnel.

Plan the traffic routes for the working partyto take. (Be sure to indicate a separate returnfrom the storerooms to avoid congestion andconfusion.)

The commanding officer (CO) andexecutive officer (XO) should be informedof the plans for replenishment.

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3.

4.

5.

6.

7.

Make sure the working party and the checkersare on station before replenishment begins.

Be sure the checkers have a system for checkingall actual quantities of food items that comeaboard.

Be sure the working party stays on the job untilall food items are received aboard and storedbelow in the proper storerooms.

Be sure the checkers know where all the itemsare to be sent for storage. The checkers usuallyshould be MSs.

Take necessary precautions to see that items,such as fresh fruits, are not pilfered during thestoring operation.

Procurement for Private Messes

Any food items listed in the FSC, as authorized forGM use, maybe requisitioned and held for ultimate saleto private messes. Items listed with restricted usage inthe FSC, but not authorized for GM use, are procuredonly for immediate sale to private messes. Food itemsnot listed in the FSC may be procured for immediatesale by the supply officer, through normal supplychannels, to flag and cabin messes only upon receipt ofa written request. Such items may be held in stock andissued to flag and cabin messes as required duringextended deployments. Food items not authorized forGM use and specifically requisitioned for sale only toprivate messes may not be returned by the private messfor credit. Requisitions for food items not authorized forGM use are annotated “For sale to private messes.”

FOODSERVICE COST CONTROL

GMs provide high-quality meals to authorized per-sonnel. The FSO maintains financial accountability andcontrol of the GM within the allowed monetary budget.Providing high-quality meals within a prescribed mone-tary allowance requires managerial skills and constantattention from the FSO and the foodservice division.

As a junior MS, you learned the basics of a verychallenging rating. As you advanced, yourresponsibility significantly increased and you nowdirect more and more of your attention to management.This incidentally is your rating’s middle name.

The key to effective management is control. As anMS third or second class petty officer, you learned theimportance of portion control; also how it related toeffective management on a smaller scale. We will nowdiscuss the control procedures used to manage an

effective operation and how to use the availableresources and money to the Navy’s best advantage.

Navy GMs afloat and ashore operate on a monetaryration allowance. The allowances represent these dollarsand cents called monetary rates. In 1933, the present NavyRation Law, 10 U.S. Code 6082, came into effect. Thislaw (specified in actual quantity of food) is a convertedcash equivalency. You can compute this allowance byusing the quantitative food allowance prescribed by theDOD Food Cost Index. This is based on food items au-thorized by the 1933 Navy Ration Law. The 1933 NavyRation Law is listed by weight (such as 44 ounces of freshvegetables) and converted to a monetary allowance.

As a senior MS, you should understand not onlywhat a ration is but also the various types of rations usedin the Navy. Additionally, you should know whichpersonnel are entitled to rations-in-kind, what forms touse in determining ration credit, and how to determineration credit afloat and ashore. The NAVSUP P-486,volume I, defines this in detail.

One purpose of a cost control system in a mess is toprovide you information on the financial operation ofthe mess. Cost controls provide the proper detailedinformation to give you the tools to overcome waste,lack of portion control, unwise menu planning, and/orpilferage; thus, ensuring guidance or restraint overmoney, material, and personnel.

COMPONENTS OF FOOD COST CONTROL

The following are five elements of cost control:

1.

2.

3.

4.

5.

A prescribed operating limit or budget

A knowledge by management of the actions andprocedures necessary to maintain within theprescribed operating limits of the mess

Prompt and accurate information on the dailyprogress toward maintaining within operatinglimits

The ability of management to rate theinformation received

The ability of management to follow up and takeremedial action as necessary

The financial requirements of each activity aresubject to circumstances unique to the individualinstallation concerned.

COMPUTING DAILY FOOD COST

All GMs post total ration credits daily to the NAV-SUP Form 338 whether ashore, afloat in port, or afloatat sea. The NAVSUP Form 338 is shown in figure 12-10.

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Figure 12-10.

12-15

Ashore activities obtain ration credit information onmeals sold and meals fed–rations-in-kind from theSubtotal line of the Recapitulation of Meal Record,NAVSUP Form 1292.

Afloat activities enter the actual number of mealssold whether in port or at sea. These figures are obtainedeither from the Cash Meal Payment Book DD Form1544, or the Sale of General Mess Meals, NAVSUPForm 1046. Meals fed rations-in-kind while at sea willbe the same as the number of rations allowed daily. Theactual head count numbers for each applicable meal willbe used to reflect the number of meals fedrations-in-kind.

The following information describes the proceduresall GMs must use to complete columns (2) through (19)on the NAVSUP Form 338 (fig. 12-10):

l Columns (2) through (5). Enter the actual numberof meals sold in the applicable column. Other meals,such as brunches, will be shown in the columnapplicable to directions that are provided in the mostcurrent NAVSUPINST 4061.9.

l Column(6). Multiply columns (2) through (5) bythe applicable ration credit conversion factors for eachmeal. This conversion factor is shown at the top of eachcolumn. Carry the resulting figure out to two decimalplaces, then add the results and enter the total in column(6); for example:

Breakfast 6 x .20 = 1.20

Lunch 15 x .40 = 6.00

Dinner 7 x .40 = 2.80

Total $10.00

l Column (11). Multiply rations-in-kind amountsin columns (7) through (10) by applicable ration creditconversion factors and then total these results; forexample:

Breakfast 35 x .20 = 7.00

Lunch 150 x .40 = 60.00

Dinner 143 x .40= 57,20

Total $124.20

. Column (12). Add the figure in column (6) tothe figure in column (11). Then enter the results,rounded to the nearest whole number, in column (12).For example, 10.00 + 124.20= 134.20 is rounded off to134.

l Column (13). Add the figure in column (12) tothe preceding day’s entry in column (13). Then post theresult in the current day’s Cumulative Total column (13).

l Column (14). The monetary allowance perperson (MAPP) is the amount of the basic daily foodallowance (BDFA) and any supplemental or specialallowance (SA). Multiply the number of rations incolumn (12) by the monetary allowance per person.Then post the result in column (14) as that day’s totalmonetary allowance; for example:

BDFA 4.75

SA + 0.50

MAPP = 5.25

x 134 (rations-in-kind/cash sales dailytotal)

= $703.50 (that day’s total monetaryallowance)

l Column (15). Add the figure in column (14) tothe preceding day’s entry in column (15). Then post theresult in the current day’s column Cumulative Total (15).

. Column (16). Total cost of rations for the dayfrom the day’s issues to the GM, less bakery productssold. Enter the resulting total in column (16).

. Column (17). Add the figure in column (16) tothe preceding day’s entry in column (17). Then post theresult in the current day’s column Cumulative Total (17).

. Column (18). Divide column (16) by column(12). Then post the result in column (18).

. Column (19). Subtract the figure in column (17)from the figure in column (15). Then post the result incolumn (19).

Posting over- and underissues is described next. Theover or under dollar value is the difference betweencumulative food cost and cumulative monetaryallowance. Column (17) is the cumulative food cost andcolumn (15) is the cumulative monetary allowance.

When the figure in column (15) is the greater, anunderissue condition exists. This difference is posted inblue or black ink as a plus (+) sign in column (19).

When the figure in column (17) is the greater, anoverissue condition exists. This difference is posted incolumn (19) in either red ink preceded by a minus (-)sign or in blue or black ink enclosed in parentheses.

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DETERMINING OPERATING LIMITS

We now know that the Enlisted Dining FacilityControl Record, NAVSUP Form 338, provides a dailycumulative record of the financial condition of the GM.

The leading MS uses the data available on theNAVSUP Form 338 for menu planing and for menurevision and adjustment to accomplish the followinggoals:

. Determining the financial status of the GMbefore preparing a menu, especially when planning touse high-cost menu items

. Comparing the daily monetary allowance withthe daily food cost as a check of the actual cost each daywith the authorized cost for the same day

l Relating the actual cost of one ration to the dailymenus to determine the relatively high- and low-costmenus and to use that information in planning futuremenus and to adjust menus that have resulted inexcessively high costs

The FSO will check the NAVSUP Form 338 dailyto make sure the GM is operating within the authorizedallowance. This daily check also makes sure theNAVSUP Form 338 is being posted daily.

Whenever an overissue occurs, immediate actionshould be taken to determine the cause and eliminate theoverissue by a corresponding underissue.

SPECIAL MEAL FEEDING

When specific conditions are met, there is a needfor issuing special meals. These meals are issued forconsumption aboard aircraft, small craft, or at a dutystation away from the GM. The following are thedifferent types of special meals along with a briefdescription of the conditions that should be met whenthey are issued:

. Flight meals. Enlisted members of the armedservices who are entitled to a meal without charge in aGM when permitted or required to fly in Navy or MarineCorps aircraft are issued flight meals without charge.Enlisted personnel who are not entitled to meals withoutcharge, yet have TAD or travel orders permitting orrequiring them to fly in Navy or Marine Corps aircraft,are charged for flight meals at the current prescribedrate. Other special provisions applying to flight mealsare discussed in the Expenditures and Accountingsection of the NAVSUP P-486, volume I.

. Boat meals. Boat meals are issued at no chargeto enlisted members of the armed services who areentitled to rations-in-kind and are unable to return to theGM for a meal for reasons such as assignment as beachguards or boat crew members. Navy enlisted personnelreceiving COMRATS/BAS and officer personnel mustpay cash for each boat meal received.

. Bag lunches are issued to personnel entitled torations-in-kind when assigned to duty that preventsthem from returning to the GM for a regular meal. Whenbag lunches are used, they are accounted for as regularGM meals, or as special meals, whichever method ismost administratively helpful to the GM.

. In-transit meals are for enlisted personnel of themilitary services that are in a group travel status,including air travel, and are not receiving per diem orCOMRATS/BAS. They are entitled to transit meals atno charge when they cannot be fed in the GM.

RESPONSIBILITIES

Discussed next are the responsibilities of both theFSO and the requesting officer in processing requestsfor and issuing special meals.

Food Service Officer

The FSO is responsible for the following:

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Requisitioning authorized food itemsfor special meals

required

Procuring nonfood items authorized for thepreparation of special meals

Providing the facilities and supervising thepreparation of special meals

Maintaining files of the receipt for flight mealsto substantiate billings to foreign governments

ENTITLEMENT CERTIFICATION.– A re-sponsible officer or chief petty officer certifies on theNAVSUP Form 340 the eligibility of the United Statesenlisted crew members and passengers not receiving perdiem or COMRATS/BAS to receive special mealswithout charge. The officer or chief petty officer lists thename of each individual, meal pass number, and theabbreviated name of the activity to which the person isassigned.

ISSUE PROCEDURES.– The FSO is authorized toissue special meals only when paid for in cash, or whenproper certification is acquired. Proper certification

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shows that the person who will consume the meal isentitled to a special meal at no charge. The FSO makessure only the number of special meals is prepared asrequested on the signed copy of the NAVSUP Form 340that is completed by the requesting officer.

At the time of pickup, the FSO or his or herdesignated representative verifies the completedoriginal NAVSUP Form 340 with the cash collected. Allmeals issued without charge arc justified with a signedcertification of entitlement to special meals or a receiptof special meals.

The FSO or his or her designated representativeobtains a receipt signature from the requesting officeror the requesting officer’s designated representative.This receipt signature goes on the NAVSUP Form 340when the special meals arc picked up.

The FSO or his or her designated representativeacknowledges receipt of cash on the working copy ofthe NAVSUP Form 340 and returns the receipted copywith the special meals to the requesting officer. The FSOthen retains the original NAVSUP Forms 340 with thesigned certification to prepare the monthly SpecialMeals Report, NAVSUP Form 1340, with the signedcertificate for posting the monthly Ration and SalesReport, NAVSUP Form 1357.

Requesting Officer

The requesting officer is responsible for thefollowing:

Determining eligibility for special meals

Preparing the NAVSUP Form 340 for request andreceipt of special meals

Collecting charges for special meals sold for cash

Endorsing orders for special meals madeavailable to enlisted personnel receiving perdiem

Obtaining signatures on the reverse side of theNAVSUP Form 340 for special meals furnishedto enlisted members of foreign governments

The requesting officer (usually the air terminalofficer, squadron duty officer, or officer exercisingoperational control of the flight, small craft, or grouptravel operation) prepares, in triplicate, the Special MealRequest/Rcccipt, NAVSUP Form 340.

One signed copy of the NAVSUP Form 340 is thenforwarded to the FSO at least 3 hours before the timespecial meals are picked up from the foodservice office.

The requesting officer receives payment frompersonnel receiving special meals in one of thefollowing manners:

. Cash in the amounts prescribed by Naval SupplySystems Command instructions.

. Certification by an officer or chief petty officerthat personnel are entitled to meals without charge. Alist of names, meal passes, or travel order numbers, andthe activities to which assigned are provided to supportthe certification.

l Signed receipt for flight meals (on reverse ofNAVSUP Form 340) from foreign personnel.

. Endorsement of travel orders to show receipt.

The requesting officer then makes sure the originalNAVSUP Form 340 is completed, showing thebreakdown of special meals requested and thesignatures of any foreign personnel on the reverse, toprovide to the FSO or his or her designatedrepresentative at the time of pickup of the special meals.

ACCOUNTING PROCEDURES

When 10 or less special meals are issued during themonthly accounting period, they are accounted for thesame as regular GM meals. The accounting proceduresdiscussed next are used only when more than 10 specialmeals are issued during the monthly accounting period.

The FSO uses either a NAVSUP Form 1282 or aNAVSUP Form 1059 to record the quantity and valueof food items required in preparing the special meals.The issue document is priced and extended using fixedprices. This is done at the time of issue. The quantityissued is posted as an expenditure in the Other columnof the Subsistence Ledger, NAVSUP Form 335. Theissue document should be retained by the FSO pendingpreparation of the Monthly Special Meals Report,NAVSUP Form 1340.

General

When a flight or operation is canceled or other validcircumstances prevent the use of special mealsrequested and prepared, they can be returned to the FSO.However, special meals are not returned for credit ifmore than 3 hours have elapsed since they were issued.

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Return of cash for unused special meals, alreadypaid for in cash, is authorized.

Refunds are made by the FSO or his or herrepresentative only upon receipt of a NAVSUP Form340 prepared by the officer signing the original requestfor meals. The request should have a notation “Returnedfor credit” clearly marked on the original. This is usedby the FSO to post credit entries to cash accounts.

Components of unused returned special mealsshould be reused when possible. They need not be takenupon stock and financial records.

Monthly Special Meals Report, NAVSUP Form1340

A NAVSUP Form 1340 (fig. 12-11), prepared induplicate, is used to report the number of special mealsissued during the month and the cost of food items usedin preparing the special meals. This should be the valueof all documents prepared for issue of food items usedin the preparation of special meals during the month.This value is entered in the Cost of Food Used column.The cost of supplemental food items may be proratedamong the meals in which they are served.

The NAVSUP Form 1340 should be completedshowing the total meals issued upon certification ofentitlement to each government agency and to anyforeign enlisted personnel at government expense. Thisinformation is taken from the NAVSUP Forms 340,processed during the period covered by the NAVSUPForm 1340. The foreign government and invitationaltravel order numbers of foreign enlisted personnel underthe Military Assistance Program should be shown forforeign issues and should be taken from the Receipt for

Flight Meals on the reverse side of NAVSUP Forms 340for the period being reported.

The type of aircraft or small craft and its serial orhull number should be shown in the Comment blockwhen applicable. The FSO should sign the NAVSUPForm 1340, certifying that the special meals indicatedwere issued.

The total value of food items used in preparation ofspecial meals during each accounting period should beentered on the Balance Sheet section of the GeneralMess Operating Statement, NAVSUP Form 1358,opposite the caption Special Meals under Expenditures.

The original NAVSUP Form 1340 is submittedmonthly to NAVFSSO with the Ration and Sales Report,NAVSUP Form 1357. A copy is retained for posting theRecord of Receipts and Expenditures, NAVSUP Form367, and in preparation of the quarterly NAVSUP Form1358.

If a completed NAVSUP Form 1340 reveals that thecost of food used for any type of special meal exceedsthe monetary allowances for that meal, a letter ofexplanation should accompany the report explainingwhy the allowances were exceeded and actions taken toprevent reoccurrence.

Cash received for the sale of special meals shouldbe safeguarded and deposited with the disbursingofficer. A receipt should be obtained in a Cash ReceiptBook NAVSUP Form 470.

In addition to the recapitulation on NAVSUP Form1340, cash collected, deposited, and due from creditsales is reported on the monthly Ration and SalesReport, NAVSUP Form 1357.

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Figure 12-11.

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CHAPTER 13

FOODSERVICE MANAGEMENT

As a senior MS, you may be charged with theresponsibility of managing a general mess (GM). Thiscould be one of your most challenging and rewardingassignments. During the course of your career, youprobably have gained a wealth of knowledge as yourresponsibilities have increased. At this point, you shouldunderstand all phases of foodservice operations forwhich you have been responsible.

This chapter discusses procedures that are used incombination with your acquired experience andrate-related reference guides to enable you to efficientlymanage a GM.

GMs are established to provide Navy personnelwith wholesome, nutritious, well-balanced mealsthrough the proper preparation and service of fooditems. At this point, you should know that you (thesenior MS) are responsible for making sure the higheststandards of foodservice are upheld.

As the senior MS, you are responsible to the foodservice officer (FSO) for the efficient management ofthe GM. You must plan menus, order all food items,schedule deliveries of food items, and check and inspectreceipts. You must supervise storage and issue of fooditems and determine load capacity. You also mustadminister work schedules for foodservice personnel,assign jobs to the rotational pool personnel, and initiatecorrective action to maintain the facilities andequipment. With aid from the medical department, youmust administer a training program for the foodservicedivision in food sanitation. Instruction should be basedon the Bureau of Medicine and Surgery’s Manual ofNaval Preventive Medicine, NAVMED P-5010, chapter1, “Food Sanitation.”

FOODSERVICE ORGANIZATIONALAND PLANNING POLICIES

Messes are operated according to the various laws,directives, regulations, and instructions. Some lawsapply to all services while others apply only to the Navy.Some regulations and instructions are Navywide andsome are local. As an MS first class or chief, you shouldbe familiar with those that pertain to the operation ofyour particular GM. It is your job to see that they areenforced.

The procedures contained in the Food ServiceManagement, NAVSUP P-486, volume I, establishespolicies to administrate, operate, and manage NavyGMs afloat and ashore. These procedures are theminimum that is essential to good foodservicemanagement and are mandatory unless specificallystated as optional. However, these procedures are notlimiting when conditions require additional controls.When necessary, heads of supply departments,commanding officers (COs), or higher authority maysupplement procedures that do not conflict with theNAVSUP P-486.

The Foodservice Operations, NAVSUP P-421,complements the NAVSUP P-486. The NAVSUP P-486is directed primarily to foodservice administration. TheNAVSUP P-421 presents the other half of the picture byproviding basic information about such actual foodoperations as inspection, storage, menu planning,preparation, and presentation.

The NAVSUP P-421 also includes suggestions onhow to organize a foodservice division trainingprogram. Additionally, it provides detailed informationon getting the maximum use of foodservice personneland resources.

MESSING FACILITY ORGANIZATION

To carry out the purpose of the foodservice division,GM organization requires the efficient arrangement ofpersonnel by functions. This requires dividing theactivities and assigning responsibilities and authority tospecific individuals within the foodservice division.

GM organization varies according to the mission,physical characteristics, and complement of each shipor station. When prescribed by the type commander(TYCOM), the supply department head prepares asupply department organization manual. This manualcontains a description of each component’s functionwithin the division. It also assigns areas of responsibilityand authority, including tasks of key personnel.

The supply officer prepares an organizational chartfor the department. This chart identifies the essentialfunctions and a clearly defined channel of responsibilityand authority. An example of a typical organizational

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chart for a foodservice division of a small fleet unit isillustrated in figure 13-1.

Records

As described in detail in chapters 2,3, and 12, GMrecords are used to accomplish the following basicprocesses:

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Determining provision requirements

Preparing requisitions

Processing receipt and expenditure documents

Conducting inventories

Maintaining related files and records to accountfor food items

Preparing related correspondence, reports, andreturns (financial statements)

The Food Service Management (FSM) systemautomates many of the routine manual foodservicerecords-keeping functions. The system uses the sameterminology, forms, and procedures as found in themanual system. Since the system has been designed withcurrent regulations in mind, the software can be easilyused by an individual familiar with manual foodservicerecords. The NAVSUP P-486, volume I, provides amandatory checklist and a Navy Food Service SystemsOffice (NAVFSSO) recommended system access list,which automated activities are encouraged to use.

Further information is available from the TerminalUsers’ Guide, which is distributed with the software.

This chapter discusses the use of foodservicerecords as management tools that enable you to moreefficiently operate the mess. As the assistant to the FSOin the GM, you should not have custody or control overoriginal financial records applicable to operating theGM. However, you should have access to these recordsand may have duplicates, as needed, for the effectiveadministration and operation of the GM.

Throughout this chapter the various processes offoodservice management are discussed. Additionally,examples of how GM records are used to assist inmanaging all areas of the GM are provided.

Food Preparation

The FSO is directly responsible for making surefoodservice personnel follow all section ordersconcerning the proper preparation of food. As theleading MS, you should make sure the FSO’s orders andregulations are followed by all foodservice personnel.

In addition to the service of food, these orders andregulations encompass such specifics as foodconservation, sanitation, scullery operation, and thehandling of food wastes. Managing these processesrequires setting up a strict routine for preparing andserving food. This routine should include some of thefollowing actions:

Figure 13-1.-Typical organization of a foodservice division of a small fleet unit.

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Giving all foodservice personnel instructionsthat apply specifically to their duties

Making sure all foodservice personnel are inclean uniforms (usually white) and maintain thehighest personal grooming standards

Instructing foodservice personnel concerningproper serving techniques before serving meals

Inspecting and sampling the foods served in theGM

Training foodservice personnel in the properpreparation of food

In addition to normal feeding, various conditionsrequire situational feeding. All foodservice personnelshould be capable of preparing and serving meals underthese diverse conditions.

NORMAL CONDITIONS.– As the leading MS,your presence during all meals is essential to thefoodservice operation. The fact that you are there andpaying close attention to all the work being done has apositive effect on both the foodservice personnel andpatrons.

The following are some of the reasons the leadingMS’s presence in the foodservice spaces is importantduring the meals:

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Making sure all personnel receive attractivelypresented, appetizing, and nutritious food servedin a pleasing manner

Making sure the GM patrons are not distractedduring the meal

Handling customer complaints on the spot

Making sure visitors do not receive tours offoodservice and dining spaces during meal hours

Preventing circumstances that may upset thenormal dining routine or ambiance fromoccurring during normal meal periods

To make sure the serving area runs smoothly, youshould make sure a current menu with nutritionalinformation exists in full view at the beginning of eachserving line.

You should make sure food is served promptly andin an appetizing manner. Additionally, you should makesure the equipment on the serving line operates at theproper temperature.

You should place an MS in charge of each servingline. This individual should be capable of instructingfoodservice personnel on all aspects of the serving lineoperation.

SITUATIONAL FEEDING.– You should makesure your facilities, personnel, and schedule are flexibleenough to support any required situational feeding.Situational feeding refers to the various types of specialmeals, battle feeding (combat feeding), or emergencyand disaster feeding.

Special Meals.– Personnel required to work throughnormal meal hours, due to the nature of their duties, mustreceive a chance to eat. They are usually providedspecial meals, which were discussed in chapter 12.

Battle Feeding.– Aboard ships, food is distributedto battle station lockers for use during battle feedingsituations. Food that does not require galley preparationor semiperishable food distributed in this mannerrequires constant checking. You should check to makesure all food items are rotated periodically to preventspoilage, misuse, or theft.

During battle stations, personnel must man theirstations until secured. Because battle stations may lastfor some hours, food carriers, racks, trays, and largecoffeepots should be available to support battle feedingneeds.

Battle food preparation will depend on whether thegalley is in operation and enough MSs are available. Ifneither the galley nor enough personnel are available,you should use the meal ready to eat (MRE) ration andsupplement it with hot or cold drinks. If limited galleyfoodservice is available, you should plan simple menuitems. Simple menu items include sandwiches, fresh orcanned fruit, hot canned beef stew, chili con came, oreasy to prepare recipes. You should supplement thesemeals with hot or cold drinks.

Personnel being relieved from battle stations shouldgo to the galley or other auxiliary feeding stations toreceive hot food. You should set up auxiliary feedingstations when situations do not allow access to thegalley.

Officers receiving meals from the GM during battlefeeding situations must pay regular meal rates as statedin NAVSUPINST 4061.9. Selling meals to officers on acredit basis simplifies procedures during an emergencysituation.

Emergency and Disaster Feeding.– Historicallysuch disasters as hurricanes, flooding, earthquakes,volcano eruptions, or accidents at sea have occurred.

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Military activities have found it necessary to feedsurvivors of such disasters. As the leading MS, youshould be familiar with your command’s disasterpreparedness contingency plan, which should includespecifics on how to set up and feed the victims ofdisasters. You also should know how to properlyaccount for the feeding of these personnel. Accountingprocedures for emergency and disaster feeding iscovered in the Expenditures and Accounting section ofthe NAVSUP P-486, volume I.

There are two classes of survivors of disasters usedfor accounting purposes. These classes are destitutesurvivors of disasters and survivors of disasters havingpersonal funds.

1. Destitute survivors of disasters includerefugees, civilian evacuees, and American merchantseamen. They are conditionally entitled torations-in-kind and may be fed in Navy GMs at sea. TheCO must first determine that the survivors are in factdestitute. The issuing command should use a locallyprepared form to furnish information establishingentitlement of rations issued. This letter (fig. 13-2) is

called the certification of rations issued form. TheRation System section of the NAVSUP P-486, volumeI, furnishes instructions on the completion of this form.

Ration credit is taken for destitute survivors ofdisasters in the same reamer as for rations-in-kindpersonnel. They are recorded on the monthly Ration andSales Report, NAVSUP Form 1357, under RationBreakdown. Code 14 is used to designate the type ofpersonnel receiving rations as disaster survivors.

2. Survivors of disasters having personal funds areauthorized to eat in the GM on a cash basis and must paycash for each meal they receive. The rates charged forthese meals are either those published in theNAVSUPINST 4061.9 or current prices establishedunder the item pricing system. You should make everyeffort to collect cash from these personnel at the time ofsale.

This class of personnel requires writtenauthorization to receive rations from the GM. Thisauthorization may be included in the supply departmentor command organization manual. Charges and

From:

(UIC)

To: Commanding officer, Navy Food Service Systems Office, F2 Washington, DC 20374-1662

Subj: CERTIFICATION OF RATIONS ISSUED REQUIRING REIMBURSEMENT

1. Certification has not been received for rations issued as follows:

a. Date(s) issued

b. Number of personnel receiving rations

c. Number of rations issued

d. Type of personnel

c. Authority to subsist

f. Activity and address to bill

g. Appropriation to charge

(Signature) (Social Security No.)

(Grade/rate/title) (Service/Country)

Figure 13-2.-Certification of rations issued form.

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accounting procedures for this class of personnel aredescribed in the Expenditures and Accounting sectionof the NAVSUP P-486, volume I.

Disasters and/or emergencies also may occur ashoreand in port. To feed personnel under such conditions, theCO must issue a directive declaring an emergency ordisaster exists, and subsistence must be provided topersons other than those normally authorized to subsist.

The following actions should be taken to refund theNavy for meals furnished to victims of such a disaster:

. Individuals should be requested to pay (the saleof meal rates) at the time of receipt of the meal. Ifcollections cannot be made, appropriate informationsuch as name, address, and signature should be obtained.Individuals also should be informed that collection maybe effected later.

. If unable to collect from individuals, thenreimbursement should be obtained from one of thefollowing organizations:

The American Red Cross

Navy Relief

TYCOM disaster relief funding

A business (contractor responsible for causingan evacuation)

Other disaster relief organizations

. FSOs finding collection efforts from ashoresources unsuccessful should request permission towaive collection. This request should be made to theNavy Comptroller (NAVCOMPT) through the chain ofcommand. Should NAVCOMPT grant approval, theactivity’s Operations and Maintenance, Navy (O&M,N)fund will be charged the cost of feeding the individuals.

Catastrophic disasters or emergency feeding ashoreor in port usually requires feeding large numbers ofpersonnel. This is especially so if multiple supportingships or stations are involved. A responsible officer incommand, normally the local area commander, mustissue a directive declaring that an emergency exists.Then subsistence may be provided to personnel otherthan those normally authorized to be subsisted. Underthese circumstances, ration credit should be taken aspreviously described unless otherwise directed byNAVFSSO. NAVFSSO should be immediatelycontacted for guidance on the proper accounting andfeeding procedures for these personnel. This is becausethe size of the operation may require unusual

management actions or clarification to ease resolutionfor involved activities.

Subsistence

All bulk subsistence storerooms includingrefrigerated storerooms used to keep chilled and frozenfood are accountable spaces. The subsistence issueroom, if used, is also an accountable space. Thesestorage spaces must be maintained in an orderly fashion.Food items must stored according to appendixes I and Jof the NAVSUP P-486, volume I, and NAVMEDP-5010-1.

A jack-of-the-dust must be appointed to beresponsible to the accountable FSO for the safekeepingof all food stored in these spaces. Even small ships withfew MSs should assign a jack-of-the-dust this primaryresponsibility. This is a full-time job that involvesreceiving, storing, and issuing subsistence, andcompleting all the appropriate documentation. All foodin these spaces must be recorded on the inventory cardsmaintained by the records keeper.

Special Use of the Messdecks

Under certain circumstances, functions other thanmessing may periodically be held in the dining area ofa GM. This is so regardless of how large or small amessing facility may be. These circumstances mayinclude training, meetings, or special events that includegames and contests.

You should make sure all events of this nature arecoordinated and scheduled. Coordination involvesinforming key personnel such as your chain ofcommand and any other personnel that may be affected.You should schedule all events so normal routine is notinterrupted. This includes the proper and timelypreparation for meal service, actual meal service, andcleaning up after meal service.

NAVY FOOD SERVICE SYSTEMS OFFICEGUIDANCE

NAVFSSO has two main responsibilities.NAVFSSO establishes and monitors all policies,procedures, programs, and regulations concerning themanagement, administration, and operation of all NavyGMs and afloat private messes. Volumes I and II of theNAVSUP P-486 contain detailed information on theadministration of GMs and afloat private messesrespectively.

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When requested, NAVFSSO also will provide aidto activities in solving all major problems encounteredin managing or operating enlisted or private messes.Contact points are issued by NAVFSSO instructions inthe 5000 series.

NAVY FOOD MANAGEMENT TEAMASSISTANCE

Excellence in foodservice is essential to the healthand morale of Navy members and to the overallreadiness of the Operating Forces. Because food is amajor item of expense, use of the best food managementpractices (conservation, preparation, and serving) isnecessary.

Navy food management teams (NFMTs) useon-the-job training to provide foodservice personnelwith skill in preparing and serving food. Thissignificantly improves the overall Navy foodserviceprogram.

Organization

The NFMTs are directly responsible to NAVFSSOfor performance of their mission. The team membersmay be assigned for additional duty to the hostcommand for military and administrative purposes.

Mission

The NFMTs’ mission is to aid ships and ashoreactivities in raising the quality and standards offoodservice. This assistance is provided in the followingmanner:

. Participating in an advisory capacity inmanaging the local foodservice program by workingalong with foodservice personnel. Demonstratingproper techniques in all phases of foodservice. Thisincludes management, production and serving of food,sanitation, training, and accounting. Their training alsomotivates foodservice personnel toward increasedefficiency and effectiveness.

. Providing on-the-job training to foodservicepersonnel through the “do as I do” method of instruction,employing advanced training aids and techniques.

. Instilling management awareness in responsiblefoodservice personnel. Placing special emphasis onhigh-quality food preparation, progressive cookery,proper serving techniques, foodservice safetyprecautions and operating procedures, fire prevention,sanitation, and personal hygiene.

. Inducing and stimulating professional pride infoodservice personnel.

s Reviewing the use of facilities, equipment,personnel, and other foodservice resources to evaluateeach GM visited. Identifying limitations that hamperfulfillment of the foodservice goal.

. Reviewing manual and automated foodservicerecords, organization and operating manuals, andfinancial returns to determine compliance with theNaval Supply Systems Command (NAVSUP) Manualand current foodservice directives.

. Evaluating and aiding in implementingfoodservice policies and procedures established by theDepartment of Defense, the Department of the Navy,and commands.

l Aiding in developing patron foodserviceeducation programs to make sure personnel understandthe foodservice operation, especially conservation.

. Providing information on and demonstratingnew developments in foodservice and food items.

. Evaluating the practical application offoodservice techniques. Imparting programs ofinstruction, curricula, and formal training throughtechnical and on-the-job training, and thereby makingnecessary recommendations to NAVFSSO.

. Exchanging ideas on foodsservice operations withactivities visited. Sending new ideas to NAVFSSO fordissemination to other NFMTs and field activities.

. Recording observations to provide a basis forfollow-up actions to aid in resolving problems beyondthe control of the local foodservice managementpersonnel through better use of material and financialresources.

After an NFMT visit, no report of discrepancies ismade to higher authority.

Requests for Navy Food Management TeamAssistance Visits

Activities are highly encouraged to requestfoodservice training assistance visits. A team visitusually lasts for 2 weeks. Shorter visits maybe arrangedif operating schedules or scope of foodserviceoperations dictates. An example is a ship desiring a visitto address specific problem areas. Team visits normallyshould not be requested during yard overhaul, whileunderway, or before shakedown periods of newly

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commissioned ships. This is because maximum benefitsare not gained during such periods. Those activitiesdesiring aid should submit a letter request (fig. 13-3),

showing several periods that may be convenient for thevisit.

Activities requesting assistance are encouraged tocommunicate with the officer in charge of the NFMTwithin the designated area of responsibility before avisit. This is done so that the following information canbe provided to the team before the visit:

. Any specific problem areas requiring special

attention

. Quantity of MSs and foodservice attendants on

board

. Available government berthing if the visit is

outside the team’s home port

NFMTs also conduct training in the following areas:

. Maintaining of general mess records and

. Location of the ship during the requested datespreparing of GM returns

. Monitoring the contractual messmen program at. Summary data on the supply officer, FSO, and

leading MS, such as rank or rate, name, dateashore GMs

reported aboard, and projected rotation data . Conducting the Ney Memorial Awards Program

Department of the Navy

USS DUARTE (DD-901)

FPO San Francisco 96601

15 Jan 1993

From: Commanding Officer, USS DUARTE (DD-901)

To: Commanding Officer, Navy Food Service Systems Office, Washington, DC 20374-1662

Subj: NAVY FOOD MANAGEMENT TEAM ASSISTANCE VISIT

Ref: (a) NAVSUP Pub 486, vol. I, appendix N, par. 3.4

(b) Phoncon FSO, USS DUARTE/OIC, Food Management Team, San Diego, CA of, 10 January 1993

1. In accordance with references (a) and (b), a Navy food management team assistance visit is requestedduring the period 15-30 April 1993. An alternate period is 1-15 May 1993.

copy to:

OIC, NFMT San Diego

TYCOM/Major Claimant

R. G. DODSON

Figure 13-3.-Sample letter requesting food management team assistance.

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Foodservice assistance is also provided to officers’and chief petty officers’ messes afloat.

Report of Visit

After each visit, the officer in charge of the NFMTwill informally discuss the overall condition of the GMwith the CO or an appointed representative. The supplyofficer, the FSO, and key foodservice personnel are alsobriefed on their findings. The officer in charge of theteam also submits a summary of the visit to the CO ofNAVFSSO. This is done via the CO of the visitedactivity.

THE PROCESSES OF FOODSERVICEMANAGEMENT EFFICIENCY

Whether afloat or ashore, you, as a senior MS, willbe responsible for managing many processes related tofoodservice. Foodservice management efficiencyentails giving each process related to foodservice theproper attention. You must formulate plans, coordinatethe duties, and supervise your personnel’s work as wellas assume responsibility for the results. You must get thework done by directing and controlling the activities ofothers so they work together efficiently.

The following are some of the processes related tofoodservice that are discussed in this chapter:

. Following the basic standards of foodservice

l Using proper inventory control and accountingprocedures

l Setting up a sanitation program that includesphysical examinations, training, and inspections

. Conducting routine preventive maintenance

STANDARDS OF FOODSERVICE

Quality of foodservice and customer servicecontributes substantially to maintaining high morale andthe general welfare of Navy personnel. GM patrons areentitled to properly prepared, wholesome,well-balanced, and satisfying meals served undersanitary conditions in a pleasant atmosphere. To thisend, the Standards of Food Service, NAVSUPINST4061.11, outlines concrete actions that protect patronhealth and enhance satisfaction. They should beregarded as basic to any GM operation and serve as aguide for all GM operations.

Monitoring Food Preparation

The success or failure of a meal depends a great dealon properly timed cooking. For example, if chops orsimilar meats are to be served, cook only enough to getthe meal started. Then continue preparing the chopsduring the serving, keeping just ahead of the demand.As the end of the serving line approaches, make anaccurate count of how many servings will be needed toavoid preparing wasted rations.

Many items lose their taste or attractiveness if theyare prepared too far in advance or in large quantities. Itis good management to implement and enforceprogressive cooking practices. Accurate computationson the NAVSUP Form 1090 will enable your MSs toprepare the proper amounts of food. You should keep arecord of the amounts of all foods needed to serve eachmeal. Be sure you get a correct count on the number ofpeople who are ashore on liberty or absent for otherreasons. These records serve as a basis for more accuratefuture calculations.

Insist that your MSs carefully weigh the quantitiesof food to be used. Otherwise, accurate calculations area waste of time. You also should monitor the followingtasks to include conservation in preparation:

l The proper cleaning and paring of vegetableseliminate considerable waste,

l When you are opening cans, make sure thecontents of each can are examined carefully before theyare emptied into a large container. The spoiled contentsof one can will make a whole kettle full of canned foodunfit to serve. Food of questionable quality should betreated as bad food.

l Make sure vegetables are not overcooked.Cooking should end just as soon as the vegetables aretender. Longer cooking destroys food value andappearance.

l Make sure all fresh vegetables to be useduncooked in salads are thoroughly chilled. They shouldbe kept in the refrigerator until it is time to prepare them.After they are prepared, they should be placed back intothe refrigerator to keep them crisp and fresh. Do not putthe dressing on a salad until just before it is served orthe dressing may make the fruits and vegetables wilt.

The senior MSs of both watch sections shouldjointly conduct a weekly critique of the past weeksmenu with all the junior MSs tasked with preparing themeals. During the critique, specific improvementsneeded in food preparation should be discussed, based

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upon recent experience, regarding the coming week’smenu.

Control and Documentation of Leftovers

The world’s finest foods are provided for the Navy,but the food budget is not unlimited. It’s up to you tohelp keep it within reasonable limits. Waste is one wayto send costs shooting skyward. Conservation is thesimplest way to keep costs under control. As the personin charge of a GM, you should make it a matter of prideto have a low record of spoilage and leftovers.

You can eliminate waste by planning your menuscarefully. Remember, your past food-preparationworksheets contain information on the successes orfailures of your past menus.

Note the amount left on trays and listen to thepatrons’ comments. If there are complaints, find out whythe meal did not appeal to them.

Compliance With Recipes

All Armed Forces Recipe Service (AFRS) recipeshave been tested and evaluated for militarywideacceptability and to support current nutritional

standards. The use of the AFRS is required and is issuedto all GMs to standardize and improve food preparedand served. Standardized recipes are needed for awell-run foodservice operation. The success of theAFRS depends upon its careful use and attention todetail. The AFRS also is the most effective managementtool you can use for guiding the requisitioning ofsupplies and controlling breakouts and inventories.

FoodService Suggestions

One of your responsibilities as leading MS may beto act as the customer service representative to the FSO.In this capacity you must be present in the mess area toanswer patrons’ inquiries and to receive theirsuggestions or comments during each meal.

A suggestion box also should be prominently postedat each exit for the convenience of the patrons. Thissuggestion box should have a pencil or pen attached andhave Suggestion to the Food Service Officer, NAVSUPForms 1343 (fig. 13-4), or local forms provided forcustomer use. You should remove suggestions daily,after the evening meal, and turn them in to the FSO. The

Figure 13-4.—Suggestion to the Food Service Officer, NAVSUP Form 1343.

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FSO should reviewadoption.

EVALUATINGTIONS.– Customers

all suggestions for possible

FOODSERVICE SUGGES-submitting suggestions or

comments should be treated as individuals withindividual needs. Most customers experience an emptystomach three times a day. Conversely, this need isroutinely filled on a more impersonal basis–the samefilling for all customers. You may provide the correctservice, but if you treat the customer as just one of agroup, rather than as an individual, it may causeresentment. Therefore, when evaluating suggestions orcomments, you should present the right attitude towardthe needs of the customer. These needs may run theextent from the ridiculous, through the routine, to thevery difficult. However, these categories reflect youropinion of the needs and requests–not the customer’s.The problems are important to the customers, otherwisethey would not have submitted a suggestion orcomment. Thus, you should make all customers feel thattheir problem is important.

Regardless of the nature or seriousness of acustomer’s problem, certain negative factors may serveto complicate it. For example, the customer may beangry, worried, or frustrated. Possibly, the customermay be unwilling to accept anything less than his or herdesired solution to the problem. Awareness of thesefactors allows you to approach each suggestionpractically and, in turn, deal with most rationalsuggestions effectively.

GIVING FEEDBACK ON SUGGES-TIONS.– The FSO should evaluate all suggestions orcomments and furnish a reply when requested, within48 hours. The leading MS should make sure the properaction is taken to adopt or implement those suggestionsthe FSO considers favorable to improving the quality ofservice. Adopted suggestions should be posted twiceweekly or placed in the ship or station plan of the dayfor the crew’s convenience.

Recording Meals Consumed

There are different categories under whichpersonnel fall when recording meal consumption. Foryou to account properly for all meals consumed in a GM,you must understand rations and ration entitlement.Also, the distinction between afloat and ashorerecording procedures must be understood.

RATIONS.— Many times you have heard seniorMSs say, “prepare 100 rations of that item.” What theMS really meant is “prepare 100 portions” because a

ration is defined as a basic daily food allowance(BDFA). This and related terms will be explained next.

Basic daily food allowance. The BDFA is aprescribed quantity of food, defined by components ormonetary value, required to provide a nutritionallyadequate diet for one person for 1 day.

Supplemental food allowance. A supplemental foodallowance is a prescribed quantity of food, defined byquantity or monetary value, which, due to unusual orextraordinary circumstances, is required in addition tothe BDFA.

Special food allowance. A special food allowance isa prescribed quantity of food, defined by components,quantity, or monetary value, required when use of theBDFA is insufficient.

Night meals. Night meals are quantities of food thatmay be furnished to enlisted people standing nightwatches or performing other assigned duties between2000 and 0800 hours. The value of food items used inpreparing night meals is included in the total cost ofissues to the GM. No additional ration credit may beclaimed during sea periods regardless of the number ofmeals an individual consumes, including night meals.

Migrations (midrats). Midrats are food items suchas soup, crackers, sandwiches, and leftovers normallyoffered to personnel assuming the midwatch and thosebeing relieved. Midrats are different from night mealsin that they are offered to personnel who have alreadyconsumed their breakfast, lunch, and dinner duringnormal meal hours, Therefore, they are not entitled to afill night’s meal. The value of food items used to preparemidrats is included in the total cost of issues to the GM.However, taking ration credit for midrats and/or the saleof midrats is not authorized.

Combat meals. Combat meals are classified intospecial- and general-use categories. Special-use combatmeals consist of individually packaged rations,long-range patrol (LRP) rations, and MRE rations.General-use combat meals are regular GM mealsprepared from on-hand stocks of perishable andsemiperishable subsistence.

Picnics, recreation events, and coffee messes,Personnel may be authorized by the CO to receive fooditems for picnics, recreation events, and coffee messesfrom the GM. COs should establish such controls asnecessary to make sure only personnel entitled torations-in-kind are furnished food without charge,cooked or uncooked, for picnics or coffee messes.

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Rations-in-kind. This is the term used to describemeals furnished to enlisted personal from the GM atgovernment expense.

RATION ENTITLEMENT.– Regular andReserve enlisted personnel of the armed services, officercandidates, cadets of the armed forces academies in aduty status, and prisoners of war are entitled torations-in-kind at government expense under variousappropriation acts.

Retired enlisted military personnel confined in ahospital or dispensary are entitled to rations-in-kind.

Destitute survivors of disasters, refugees, civilianevacuees, and American seamen may be fed withoutcharge in Navy messes. Entitlement is determined andaction taken to effect reimbursement by NAVFSSO asappropriate from the data furnished in the certificationrequired for this category of personnel.

Rations are furnished to foreign governmentpersonnel on a cash basis, except when the invitationaltravel orders authorize other means of reimbursement.Enlisted personnel in a travel status who are receivingper diem instead of subsistence are not entitled torations-in-kind unless their orders are endorsed showingthe number and type of meals authorized.

Cash sales may be authorized to various types ofpersonnel. Usually, approval of the CO is all that isrequired and, in some instances, this approval can beobtained in the form of supply department instructions.Only those personnel entitled to rations-in-kind areauthorized to eat without charge; all others must pay foreach meal consumed.

AFLOAT PROCEDURES.– On the first day ofthe month, the executive or personnel officer shouldadvise the FSO of the estimated daily number ofpersonnel entitled to be fed in the GM. The FSO shouldbe told when any significant change to the number ofpersonnel entitled to subsist occurs during the month.When rations for foreign or other personnel areincluded, the FSO should be informed also.

The FSO uses the daily expected number of rationsallowed to accomplish the following:

. Post the General Mess Control Record, NAVSUPForm 338, each day at sea.

. Plan the quantities of food to be prepared on thefollowing day based on the actual number of persons ex-pected to be fed using the current acceptability factors.

. Prepare certifications as required and arrange tohave them completed and signed before departure of

personnel requiring certification. The FSO signscertifications when signatures of persons in charge ofgroups cannot be obtained.

During days at sea, ration credit should be taken foreach enlisted member on board. Ration credit alsoshould be recorded daily on the NAVSUP Form 338 forall meals sold for cash. Days at sea includes the day ofleaving and the day of arriving regardless of the time ofdeparture or return.

During in-port periods, ration credit should be takenonly for the personnel actually fed. Any convenient,accurate method for determining this number ispermissible; usually, a hand counter is used by themaster-at-arms as personnel pass through the servingline. Full ration credit may be taken in port whilesimulated at-sea exercises are being held and allpersonnel are remaining aboard overnight.

Ration allowances are adjusted to compensate forthe change in the calendar day resulting from crossingthe 180th meridian. When the time is set back 1 day incrossing from the west (Japan) to the east (UnitedStates), rations are credited for the extra day. When timeis advanced 1 day in crossing from the east (UnitedStates) to the west (Japan), rations are not credited forthe lost day.

ASHORE PROCEDURES.– To provide uniformand equitable procedures in accounting and estimatingmilitary feeding costs, the policy that such programswill be based upon actual food costs per person wasestablished by the Assistant Secretary of Defense. Suchcosts are essential to the planning of budgetrequirements and for the development of absentee ratesfor congressional presentations. The development of percapita consumption costs is based upon the actualnumber of persons fed in Navy GMs ashore. This isaccomplished by the signature head count methodwhereby a daily count is made of all personnel fed ateach meal.

Activities with GMs physically located ashoreinclude the following:

. All shore activities except naval hospitalsoperating hospital messes

l All mobile construction battalions anddetachments eating in GMs ashore

. All fleet and force commands operating GMs

l All cargo-handling battalions eating in GMs

. All inactive service craft facilities

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All naval beach groups

All GMs operated aboard permanently mooredships that grant liberty under shore commandconditions, including naval inactive shipmaintenance facilities

Daily Allowed Rations.– The executive orpersonnel officer verbally advises the FSO of anysignificant changes in the expected number of rationsallowed for all categories of personnel to be fed in theGM for the following day. If warranted by localoperating conditions, the executive or personnel officerfurnishes this information more frequently. When theallowed rations include rations for foreign or otherpersonnel for whom certification is required, the FSO isso advised. The FSO uses the daily expected number ofrations allowed to accomplish the following:

. Plan the quantities of food to be prepared on thefollowing day after adjusting the net allowed rations byother factors affecting the number of personnel to befed.

. Prepare a certification of rations issued forpersonnel who require it. Before their departure, thenumber of rations received should be entered on thecertificate and the person in charge of the group shouldsign it. If the signature of the person in charge of suchpersonnel cannot be obtained, the FSO should sign thecertificate.

Tenant activities should verbally advise the hostcommand of any significant changes in the expectednumber of personnel to be fed in the GM for thefollowing day.

Meal Pass.– The Meal Pass, NAVSUP Form 1105,is issued by the personnel office to identify each memberauthorized to eat in the GM ashore. The NAVSUP Form1105 is available in white, blue, pink, green, salmon, andyellow.

The host command is responsible for coordinatingprocedures governing meal passes to ensure consistencyby all tenant commands using the activity’s GM. In thisresponsibility, the host command specifies the colors tobe used for each category of personnel and prescribesprocedures for controlling the issue of meal passes.Commands performing personnel and administrativefunctions must be responsible for the actual issue andcontrol of NAVSUP Form 1105, which will be acceptedas valid by any GM. Different color meal passes mustbe used to identify Naval Reserve and other militarypersonnel in the following manner:

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. Naval Reserve enlisted personnel on active dutyshould be assigned the same color meal passes asRegular Navy personnel and should, for the purpose ofGM accounting, be considered Regular Navy.

. Naval Reserve enlisted personnel on active dutyfor training (ACDUTRA) should be assigned mealpasses of a different color than Navy and Naval Reservepersonnel on active duty and should be recorded andaccounted for separately by the GM.

. Different color meal passes are assigned toenlisted members of other service categories asdetermined by local needs.

The possession of a meal pass entitles the holder toconsume meals at government expense in any NavyGM; therefore, it is incumbent upon each command tomake sure only those enlisted members entitled toreceive such meals are issued and permitted to retain aNAVSUP Form 1105.

Commands issue a meal pass to each enlistedmember assigned who is entitled to rations-in-kind.Meal passes are not to be issued to the following:

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Personnel receiving commute rations

Personnel receiving basic allowance forsubsistence

Personnel assigned to another command, exceptat activities where two or more commands areserviced by a single personnel office

When a meal pass is issued to an individual, theindividual’s name and social security number are typedor printed opposite the pass number in the meal-pass logand the recipient signs the log.

Head Count Procedures.– A signature head countprocedure is used by all shore GMs, except in cases ofmass or captive feeding, to determine the actual numberof personnel fed at each meal. Every person receiving ameal must sign, in ink, a Meal Signature Record,NAVSUP Form 1291, to indicate receipt (fig. 13-5).Ration credit is based on the number of signaturesrecorded. One initial surname and meal-pass number(except contract facilities’ personnel who should insertone initial and surname only) are required of eachindividual. Command or unit entries are not required byparent (host) activity personnel or by tenant activitypersonnel if a means is used to identify individual tenantactivities. Transient personnel are required to indicatetheir parent command or unit. Individuals passingthrough the serving line more than once during the samemeal should sign the NAVSUP Form 1291 only once.

Figure 13-5.-Meal Signature Record, NAVSUP Form 1291.

The FSO is responsible for conducting andmonitoring the signature head count procedure. TheFSO also must train personnel involved in controllingthe signature head count procedure, placing specialemphasis on the eligibility of patrons authorized toreceive rations-in-kind at government expense.

The messdeck master-at-arms (MDMAA) isresponsible for the following:

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Determining the eligibility of personnel passingthrough the serving line to cat in the GM

Obtaining signatures and a legible meal-passnumber on the NAVSUP Form 1291

Preparing a daily Recapitulation of Meal Record,NAVSUP Form 1292 (fig. 13-6)

In discharging these responsibilities, the MDMAAplaces special emphasis on the eligibility of patronsauthorized to receive rations-in-kind at governmentexpense. The MDMAA performs the following:

. Requires each person to exhibit a valid meal passand identification card

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Permits new arrivals on travel orders and

receiving per diem to have the travel orders

endorsed

Receives the NAVSUP Forms 1292 for mass

feeding in the GM and makes a manual count of

the group as they enter the serving line to verify

the total

Enters Total Verified and signs on the second

signature line of each NAVSUP Form 1292 for

mass feeding within the mess area

The records keeper is responsible for verifying the

entries made on the daily NAVSUP Form 1292 by theMDMAA and the cashier and for entry of meals served

to personnel not passing through the serving line. The

records keeper performs the following:

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Verifies totals of each type of personnel listed

Checks cash sale to make sure credit sales are

included in the count

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Figure 13-6.-Recapitulation of Meal Record, NAVSUP Form 1292.

Makes sure the NAVSUP Form 1292 prepared Makes sure the entry for contract foodservicefor duty foodservice personnel is accurate anddoes not include personnel receiving commutedrations

Checks meals requested and furnished againstNAVSUP Forms 1292 for other types ofpersonnel not passing through the servingline

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personnel does not exceed the number on dutyduring the meal

Reports noted inconsistencies to the FSO forcorrective action

Makes required corrections to personnel countsand coordinates the correction with the

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responsible personnel for the error whereby bothmust initial the correction

NAVSUP Form 1291.– This form should bepreserialized and the headings completed before eachmeal to ensure control and to prevent loss or misuse ofthe signature sheets. Either the MDMAA or the personauthorized in writing by the FSO supervises the signingof the NAVSUP Forms 1291. The supervising MDMAAshould be seated on a high stool behind the signaturecounter to verify meal passes and to direct personnel tothe correct meal signature sheet. This assignment is oneof the most important duties within the division. Thisperson must be firm but fair in carrying out thisassignment. This person must make sure each personpassing through the serving mess line is entitled to eitherrations-in-kind or pays, without exceptions.

Categories of personnel. The number of personnelfed in each category is determined by requiring thepersonnel in each category (Regular Navy, NavalReserve, Marine Corps, Army, Coast Guard) to signseparate forms. The forms should be placed on separateclipboards, color coded to match the meal passes, orhave stenciled signs to indicate the personnel categories.Minor categories may be combined on a single form andthe appropriate category entered in the Command/Unitcolumn.

Night and brunch meals. Night meals arc servedbetween 2000 and 0800 hours. Brunch meals servedbefore 0900 hours are recorded as breakfasts. Brunchmeals served after 0900 hours are recorded as lunches.

Special feeding occasions. The number of personsfed at special feeding occasions, such as picnics,barbecues, and cookouts, are counted and reported forthe regular GM meal that the special event replaces.

Mass or Captive Feeding.– Mass feeding meansaccounting for a group of personnel by using a NAVSUPForm 1292 as a summary document instead of obtainingindividual signatures on a NAVSUP Form 1291. Atactivities with mass or captive feeding, such as recruittraining centers, schools, brigs, and groups fed outsidethe GM, the person in charge of a draft or group ofpersonnel uses a NAVSUP Form 1292 to record thenumber of personnel in each category to be fed at themeal. The person in charge computes the total; writes anappropriate statement in the Remarks block, such as“Mass feeding-school,” or” Mass feeding-picnic”; andsigns on the first signature line including grade or rateand service number.

When a group is fed in the GM, the person in chargeof the group presents the completed NAVSUP Form

1292 to the MDMAA upon entering the messdeck. TheMDMAA makes a count of the group as it passes toverify the total, writes Total Verified, and signs on thesecond signature line. The MDMAA retains theNAVSUP Form 1292 and assembles it with theappropriate NAVSUP Forms 1291 for that meal.

Meals finished to personnel not passing throughthe mess line, such as working parties, inpatients of thedispensary or hospital, duty foodservice personnel,prisoners, and picnic or outing personnel, are handledas mass feeding. However, persons eating individually,in these cases, sign the NAVSUP Form 1291 and areexcluded from the count on the mass feeding NAVSUPForm 1292. A person familiar with this responsibility isdesignated to prepare the NAVSUP Form 1292 anddeliver it to the records keeper as soon as possible afterthe meal and no later than the following morning. Therecords keeper checks the form to make sure it iscomplete and makes such checks as possible to verifythe total. The records keeper writes “Checked” and signson the third signature line.

Meal Recapitulation.– Upon securing the messline, the MDMAA assembles the forms in sequence bycategory and draws an ink line below the last name ofeach form. The MDMAA determines the total numberof signatures for each category of personnel and entersthe totals on a NAVSUP Form 1292, which is preparedin an original and one copy. The total of all categories isentered as the first subtotal. The totals for breakfast,lunch, and dinner are entered on the same form. Separateforms are not prepared for each meal. The MDMAAsigns on the first signature line and delivers theNAVSUP Form 1292 to the FSO after the dinner meal.When more than one MDMAA is on duty at differentmeals, they both initial the subtotal(s) for which they areresponsible and both sign on the first signature line.

Duty Cashier.– When cash sales are made, the dutycashier enters the total number of meals sold from theGM in the Cash Sales block, computes the secondsubtotal, and signs the certification on the secondsignature line. The entry opposite the Cash Sales blockincludes all meals sold, both those for which cash iscollected before admission to the serving line and thosesold on a credit basis. This figure should agree with thetotal recorded in the daily meal record.

On some stations the cashier billet may be combinedwith the MDMAA. This can be accomplishedeffectively providing the person assigned has receivedproper training. There is no individual duty orassignment that can be singled out as the most importantwithin the foodservice division because it takes team

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effort; however, the duties of cashier and MDMAA havethe distinction of being the first customer contacts.

Letters of Authority, Authorization, andAppointment

Letters of authority appoint personnel to act foranother person or persons of higher authority. Letters ofauthorization permit certain functions or actions. Lettersof appointment assign responsibility and authority todesignated personnel to control a specific function. Thesupply officer must maintain, in the supply office, acurrent file of all such letters applicable to operating thesupply department. Copies applicable to the GM shouldbe retained by the FSO.

LETTERS OF AUTHORITY.– The following areletters of authority that may be required in thefoodservice division:

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CO’s letter appointing an assistant to the supplyofficer as the FSO

CO’s letter appointing the person authorized toreceipt for food items in the absence of the FSOand his or her designated assistant

Mess treasurer’s letter designating a person toapprove issue requests for a private mess

LETTERS OF AUTHORIZATION.– Thefollowing are letters of authorization that may berequired in the foodservice division:

. CO’s letter authorizing the FSO to makenecessary changes in the approved menu

. CO’s letter authorizing the sale of meals from theGM on a credit basis

l CO’s letter authorizing a change fund for the GM

LETTERS OF APPOINTMENT.– The followingarc letters of appointment that may be required in thefoodservice division:

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CO’s letter appointing a control officer for thehandling and security of the Cash Meal PaymentBook, DD Form 1544

FSO’s letter appointing an individual to be acollection agent or authorized funds custodian

FSO’s letter designating a cashier to receivepayment for meals sold from the GM

INVENTORY CONTROL AND PHYSICALSECURITY

We have already concluded in previous chapters theimportance of maintaining a balanced load to supportthe ship’s mission. In this regard, procedures should beset in motion to control your inventory levels. Thisincludes employing safeguards for the security of yourinventory.

These procedures should contain provisions forreviewing the accuracy of inventories, actual issues, andrecords. You should review these items as necessary toensure the continued availability of balanced stocks.

The actual (physical) inventory of food items onboard should be accurately reflected in the inventoryrecords. Improperly kept records support practices that,without exception, will lead to inefficiency and causelosses in money and material.

Stock Maintenance

In chapter 12, we discussed how to determine theextent and types of stocks to maintain on board. Thetopics discussed next are critical in the efficientmaintenance of required stock levels.

l You should constantly check your food inventoryto ensure rotation and use of stocks to preventoversupply, which may result in surveys. Store stocksso the oldest stocks can be used first.

. Review past usage records regularly. They willhelp achieve balanced requisitioning by showing whatis on hand and what items are needed.

. Make sure menu changes are kept to a minimum.An accumulation of menu changes can unfavorablyaffect your balanced load, either increasing ordecreasing the planned usage of food items. This resultseither in stocks being depleted faster than expected orunused stocks unnecessarily taking up storage space.

l Adjust your high and low limits as necessary toadapt to an increase or decrease in crew size. This helpsmake sure you order an accurate quantity of food itemsfor a loadout.

. Regularly review food stocks currently on handduring underway periods. If inventories point out stocksthat are in either long or short supply, temporaryadjustments to the cycle menu can be made to balancestocks.

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ISSUE CONTROLS AND PROCEDURES.–Repeated use of your menus and breakout guides allowsyou to adjust breakout requirements to match thequantities actually needed for preparation of the mealsby yielding breakout information that closely reflectsactual requirements.

When you review a document requesting an issue,you should make sure it reflects only the items actuallyneeded and in the correct quantities.

Authorization.– Documents requesting breakoutsto the galley must be approved by the FSO or a persondesignated in writing by the FSO. The FSO establishescontrols to account for each issue document. Issuedocuments are prepared in triplicate and approved bythe senior MS on duty. The original should be forwardedto the FSO on the morning following the date of issue.

Documentation.– Issues to the GM must be madeeither on a NAVSUP Form 1282 or a NAVSUP Form1059, each prepared in triplicate. Issue procedures werediscussed in detail in chapter 2.

RETURN OF UNUSED ISSUES TO STOCKON HAND.– Return all unused and unprepared fooditems remaining in the galley after completion of mealperiods to the issue storeroom at the end of each day.The NAVSUP Form 1282 containing the daily issuesshould be changed to document items and quantitiesreturned and reflect any quantities issued to the galley.The NAVSUP Form 1282 should be signed by boththe senior MS on duty and the issue-storeroomcustodian.

FREQUENT SPOT INVENTORIES.– Frequent(twice weekly recommended) counting of fast-movingand high-cost items is advisable to maintain financialcontrol of GM accountability. When spot inventoriesare conducted, all affected records should beadjusted.

Key Custody and Controls

Afloat Supply Procedures, NAVSUP P-485, andFood Service Management, NAVSUP P-486, describecurrent security information.

The basic rules set down by the NAVSUP P-485 forkey security are as follows:

l Supply spaces must be kept locked when not inuse.

l Custody and responsibility for any space mustrest with the person in charge of that space.

l Permission for entry of persons not ordinarilyauthorized to have access must be obtained from thesupply officer, FSO, or a delegated representative.

. No space should be secured in such a manner thataccess by use of ordinary damage control equipment ishindered in an emergency.

l Keys to supply space padlocks must not be takenfrom the ship and should be turned in to the key lockerwhen the custodian goes ashore. Keys to GM workingspaces may be passed between watch captains and notlocked in the key locker.

. Whenever an original or duplicate key is lost, anew lock must be placed in use.

l Combinations to locks must not be recorded inwriting except for a written combination in a sealedopaque envelope. This envelope must be signed over theflap by both the custodian and the accountable officerin the presence of one another and retained in theaccountable officer’s safe.

. All key padlocks must be of 1 1/2-inch size.

. All keyless padlocks used must be of thethree-combination, manipulation-resistant type.

Aboard submarines, because of unique spacelimitations, damage control purposes, and the necessityfor storing material in widely separated small spaces, itis not feasible to keep all supply spaces locked. Fleet,type, and local instructions make necessary provisionsfor appropriate deviations.

Train your personnel to lock the padlock on thestaple and remove the key whenever they enter astoreroom or other locked supply department space.This procedure prevents keys from being locked in thestoreroom and locks from being lost or switched byunauthorized personnel. It also prevents members frombeing locked in the space by a passerby who may thinkthe space has been left unlocked by oversight.

LOCK GROUPINGS AFLOAT.– Aboard ship,the locks of the foodservice division are integrated withthose of the rest of the supply department. Locks andkeys for individual spaces are grouped by the followingfunctional areas:

. Group I spaces consist of all supply departmentand general stores spaces, including storerooms, speciallockers, and related spaces.

. Group II spaces consist of foodservice spacesincluding the galley, bake shop, bread room, vegetable

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preparation area, foodservice issue room, meatpreparation area, refrigerated spaces, and foodservicestorerooms.

l Group III spaces consist of the ship’s retail andclothing stores, the fountain, vending machines, andrelated bulk storerooms.

l Group IV spaces consist of the ship’s serviceactivities such as the barbershop, tailor shop,dry-cleaning shop, and laundry.

For all afloat groups, each lock must be opened byan original and duplicate key different from the keys toany other space. Additionally, each group must have amaster and one duplicate master key capable of openingevery lock in the group. here also must be a grandmaster and one duplicate grand master capable ofopening every lock in every group. NOTE: Group IIIhas special keyless padlocks that are excepted.

Afloat, accountable food items must always be keptunder lock and key. The only exception is when the bulkof such material needed for a required endurance loadmakes storage under lock and key impractical. Storageof accountable food outside of locked and controlledstorerooms should not be done without the knowledgeand consent of the supply officer. Physical inability tostore all items under lock and key may mitigate, but doesnot relieve the FSO or his or her responsibility foraccountability.

LOCKS ASHORE.– At ashore GMs, the locks ofthe foodservice division may or may not be integratedwith other locks of the supply department. In either case,the FSO must be knowledgeable of the existence andhave control over any master and duplicate master keysthat can open foodservice spaces.

The following procedures further outline custodyand handling of keys:

. No two spaces should have locks that can beopened with the same original and duplicate key exceptmaster and grand-master keys.

. The person in charge of the space must get theoriginal key from the general key locker at the beginningof the day. This person must keep possession of theoriginal key during working hours and return it to thegeneral key locker after working hours.

. The general key locker should be located in thesupply office to provide centralized key control.

. Duplicate keys should be kept in a duplicate keylocker in the supply office or in the supply officer’s safe.

The supply officer may authorize a special duplicate keylocker when procedures require recurring use ofduplicate keys.

. When these procedures do not satisfy localcircumstances, the supply officer may prescribe inwriting alternate procedures to ensure proper control ofkeys and access to spaces.

l Equipment and locker keys to cabinets and smallnonaccountable gear storage lockers located in thecommon messing area are controlled as directed by theFSO.

As department head, the supply officer has overallaccountability and right of access to all foodservicespaces. This right of access does not compromiseaccountability.

AUDITING ACCOUNTING RECORDS

As was stated in chapter 3, the objective of anysystem of records maintained by a messing facility is toprovide a source of data to be used in the preparation ofthe required financial statements for that messingfacility. When properly maintained, these records alsoprovide information that allows a more efficientoperation of the messing facility. To this end it is vitalthat an auditing process be in place that allows forfrequent checks of all records to ensure their accuracy.

Balancing the Subsistence Ledger

The records keeper maintains the SubsistenceLedger, NAVSUP Form 335, keeping one for each fooditem on board. This form provides a record by quantityof receipts and expenditures. It also provides a runningbalance on hand for each food item. Such transactionsoccur regularly and should be recorded to reflect theactual date of each transaction. The types of transactionsare receipts, issues, sales, transfers, surveys, orinventory adjustments resulting from inaccurateinventory. Each transaction must be recordedaccurately.

To make sure all transactions are recordedaccurately and the math is correct, the FSO ordesignated representative must periodically performcertain checks. He or she should check to make sure thecorrect unit is used for all transactions recorded.

Unlike other stock items, food items have two unitprices-the fixed price and the last receipt price. Thepurchase price for food items on the commercial marketfluctuates and the GM must operate on a fixed ration

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allowance. For this reason, NAVFSSO establishes afixed price for all items used in the GM. Thus, the samecharge is made for an item throughout the accountingperiod regardless of the current market or receipt price.The receipt price for each receipt should be entered inthe space provided along with the date of receipt. Thisprice is used to survey, transfer, or sell items to privatemesses and to extend inventory value.

You can verify the current on-hand balance byadding all receipts to the opening inventory andsubtracting all issues, transfers, surveys, and sales. Theresulting figure should equal the current on-handbalance.

You can confirm the Cumulative Total (issues)figure by running a printout or tape. Add the beginninginventory and all receipts. Subtract all quantities in theOther column and subtract the current on-hand balance.The result will equal the Cumulative Total figure if thereare no mathematical errors on the NAVSUP Form 335.

The Subsistence Ledger, NAVSUP Form 335, isconsidered a paper inventory and should not beinterpreted as a true representation of the physicalinventory. An actual physical inventory should beconducted to confirm the paper inventory. As wasdiscussed earlier, frequent spot inventories should beconducted on fast-moving and high-cost items.

Cash Collection

The FSO is responsible for collecting required basiccharges and surcharges received from the sale of mealsfrom the GM. Additionally, he or she is responsible fordepositing such funds with the disbursing officer. Whenwardroom members are furnished meals from the GM,whether continually or during in-port periods, the messtreasurer is responsible for the collection andreimbursement for such meals.

RECEIPT AND RECORDING OF FUNDS.–The FSO designates, in writing, cashiers to receivepayment for all meals sold for cash. Payment may either be received in advance through sales of meal tickets ordirectly from personnel as they enter the GM.

DOCUMENTATION.– Various forms are used todocument sales of meals. Those used to classify rationentitlement and to document rations-in-kind werediscussed earlier in the chapter. Discussed now are theforms used to record receipt of funds.

Cash Meal Payment Book.– The Cash MealPayment Book, DD Form 1544, is used to record mealssold for cash from a GM in the manner prescribed next.

The CO will designate a control officer for thehandling and security of the DD Form 1544. Thetransfer control and receipt coupons (four numberedcoupons per book) will be used to complete the book.Individuals authorized to receive cash meal paymentbooks sign the transfer control and receipt no. 1 at thetime of receipt. The coupon is then retained by thecontrol officer transferring the book. Another transfercontrol and receipt coupon is used to return thecompleted book.

Cash Meal Payment Sheet Register.– Theheadings Organizations and Installation are filled in bythe appointed control officer. The individual (normallya cashier) authorized to receive cash meal paymentsheets should sign and insert the organization and dateon the cash meal payment sheet register. He or she mustmake sure the sheet numbers correspond on both thepayment sheets (described in the next paragraph) andthe register. When the cash meal payment sheets arecompleted they are returned to the control officer. Now,the columns Date Returned, Cash Collected (foodssurcharges), and Received By should be filled in. TheVoucher No. column should not be completed since thiscolumn may be used at some future date.

Cash Meal Payment Sheet.– Before using thisform, the Organization block is completed. It alsoshould have all applicable charges such as food charges,surcharges, or per diem as prescribed in theNAVSUPINST 4061.9.

The cashier makes sure all individuals paying cashfor meals sign their names and indicate their grade. Heor she should then insert the applicable charge after eachsignature.

A cash meal payment sheet also may be used forperiods exceeding 1 day. In this case, the cashier shouldfill in the first unused line with his or her signature, rate,and date. Below this signature, rate, and date, a doubleline should be drawn to separate dates.

After a payment sheet has been completed and alltotals inserted, the cashier signs and inserts his or herrate and the date. The cashier then turns the sheet in tothe control officer or appointed representative.

When cash is turned in to a collection agent ordisbursing officer, the DD Form 1544 serial and sheetnumbers are entered next to the signature of theindividual turning in the cash in the Cash Receipt Book,NAVSUP Form 470. The DD Form 1544 and the Saleof General Mess Meals, NAVSUP Form 1046 (creditsales), are used to substantiate sales from the GM andthe ration credit claimed.

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The DD Form 1544 is audited and reconciled at thetime the cash is collected by the collection agent orauthorized custodian appointed to that establishedposition by the FSO. The FSO should review the DDForm 1544 at least weekly and make sure an audit ismade when the cash is collected.

Funds held by the cashier more than the allowedchange fund should be collected daily. The onlyexception to this is cash received from meals sold onweekends or holidays. This cash may be retained in thepersonal custody of the cashier provided adequatefacilities exist for the security of such funds. Separateand adequate facilities should be either a secured safewith a three-tumbler combination lock or a lockedcontainer within a safe of this type. At the close of eachmeal period cashiers are personally responsible for thesecurity of all funds in their possession. Cashiers remainresponsible for such funds until depositing them withthe authorized collection agent.

The FSO appoints collection agents and authorizedcustodians. GM cashiers and the FSO cannot bedesignated as collection agents. Each individualresponsible for funds must be provided with his or herown safe or a separate locked compartment in a largersafe.

Overages and Shortages.– The cashier recordsoverages and shortages in cash received from the saleof GM meals on the DD Form 1544. During the dailyaudit, the collection agent verifies the difference duringthe weekly DD Form 1544 inspection. The agentdetermines the cause of cumulative cash differences inexcess of $1 or .05 percent (whichever is larger) percashier for the week. The collection agent then acts aswarranted by the circumstances to prevent a recurrence.

Any cash discrepancy involving possible fraud orcriminal act, regardless of value, should be recorded asoutlined in the Navy Comptroller Manual. Totaloverages and shortages exceeding 10 dollars should bereported as part of line 5 on the NAVSUP Form 1357.This line is for undeposited sales that exist at the end ofthe month or patrol cycle. A letter should be preparedand submitted with the NAVSUP Form 1357 explainingthe circumstances involved with the gain or loss. Thisletter also serves to request authority to reduceaccountability by deposits (gains) or expenditures(losses) reported on line 5.

Credit Sales.– If the sale of meals from the GM hasbeen authorized and is considered quite practical, theCO may authorize the sale of meals on a credit basis.

This authorization is for officers, enlisted, and othercategories subsisting daily.

When meals are sold on a credit basis, the Sale ofGeneral Mess Meals, NAVSUP Form 1046 (fig. 13-7),is used to record these credit sales in the followingmanner:

Captions

Name

Meal

Month and Year

Total SalesRate ValuesTotal Value

CertificationTotal CashCollectedDate

Explanations

The full name, grade or rate,and branch of service of theperson receiving the mealshould be filled in by the FSO.

B - breakfast

L - lunch

D - dinner

The individual receiving themeal initials in the appropriateblock opposite his or her nameto acknowledge receipt of themeal except for full days at seawhen members are charged forthree meals. (See fig. 13-7.)

The FSO should complete theseblocks at the time payment isreceived. The FSO shouldacknowledge rece ipt o fpayment on the date paymentwas received.

At the end of the month andupon detachment, the FSOshould complete this portion ofthe form.

When the CO determines that it is impractical anduneconomical to subsist a small number of officers inthe established wardroom during in-port periods,weekends, and holidays, he or she may authorizeofficers to purchase meals from the GM.

At the option of the CO, a GM MS may be assignedthe duty of maintaining the NAVSUP Form 1046. TheMS should place a check mark or maintain a runningtotal in the appropriate block opposite each name toshow consumption of a meal. The form should be postedin a noticeable location where it can be seen by thewardroom mess members. At the end of each month,each mess member signs in the Name block toacknowledge approval of the meal tally.

The payment for all meals sold on a credit basis isrequired no later than 15 days following the month in

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Figure 13-7.-Explanation of the Sale of General Mess Meals, NAVSUP Form 1046.

which the meals were sold. Individuals concerned Manual, SECNAVINST 5212.5. See also appendix B ofshould make payment before detachment. The FSOfurnishes a receipt for the cash paid. The Cash ReceiptCertificate, NAVCOMPT Form 2114, maybe used as areceipt form. This is done by marking out the line “forwhich I hold myself accountable to the Treasurer of theUnited States of America.”

Deposit of Funds.– When practical, finds in excessof the change fund should be deposited daily with thedisbursing officer. When impractical to make dailydeposits, the cash should be deposited at least twiceweekly. Any exceptions to this must be authorized bythe Naval Supply Systems Command. When it is

it should be retained in the collection agent’s personalcustody or turned in to the FSO.

Accountability File

The FSO must maintain files of accounting recordsand substantiating documents required for audit ofsubsistence, supply, and GM operations. Records anddocuments must be retained and disposed of accordingto Navy and Marine Corps Records Disposition

the NAVSUP P-486, volume 1.

RESPONSIBILITY.– The accountability file mustbe established by the FSO on the first day of theaccounting period.

SECURITY.– The accountability file must be keptunder lock and key by the accountable officer tomaintain security of all accountable transactions andsubstantiating accountable documents.

At the end of the quarter, the documents in this filebecome the ship’s retained returns for the period, exceptthe rough inventory. The rough inventory should be

impractical for the collection agent to deposit cash daily, retained in the accountability file until the next roughinventory is made.

SANITATION

Sanitation was discussed in detail in chapter 1. Thischapter addresses sanitation from the managementposition.

The FSO is heldfoodborne illness that

directly responsible for anymay result from improper or

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careless preparation, serving, or storage of food.Consequently, he or she must ensure the followingaccomplishments:

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Frequent inspections of equipment and personnelare conducted.

Formal and informal training is carried out asdictated.

All foodservice personnel receive physicalexaminations as prescribed in SECNAVINST4061.1 and NAVMEDP-5010-1.

As the most senior MS, you will be directlyresponsible to the FSO for the maintenance and sanitaryconditions of all foodservice spaces, equipment, andutensils.

In this position, you must prescribe and enforce therules and regulations regarding the general cleanlinessand sanitation of equipment, utensils, and workinguniforms of foodservice personnel. Additionally, youare responsible for the proper storage of food equipmentand for the use of sanitary procedures in the preparationand service of food.

Frequency of Inspections

To make sure all foodservice section rules anddirected procedures are being followed, the FSO and thesenior MS should make both routine daily inspectionsand thorough weekly inspections of all foodservicepersonnel, spaces, and operations.

Training

Foodservice personnel play an important role in theprevention of foodborne illness by adhering to goodpersonal hygiene procedures. For foodservice personnelto understand these practices and procedures andappreciate their importance in preventing foodborneillness, they must receive formal training as prescribedin SECNAVINST 4061.1 in addition to their regular,supervised on-the-job instruction. Chapter 1 discussesthe types, degrees, and frequencies of all requiredtraining necessary for all foodservice personnel.

Physical Examinations

Physical examinations are a means of medicallyscreening personnel for evidence of communicabledisease before initial assignment in foodservice. Theyare conducted to, at a minimum, detectdiseases that may be transmitted by food

evidence ofTo this end,

you must make sure all personnel receive an initialphysical examination before they are assignedfoodservice duties. The specific regulations governingphysical examinations are discussed in chapter 1.Additional guidance can be found in chapter 1 of theNAVMED P-5010.

Monitoring Temperatures

Foodservice personnel must exercise special andcontinuous close surveillance over all food items,foodservice spaces, and foodservice equipment to makesure prescribed temperatures are constantly maintained.You must make sure this action is taken to prevent thefollowing conditions:

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Damage to food items

Heat stress conditions in food preparation spaces

Improper preparation of food

Inadequate holding temperatures for preparedfood items

Inadequate temperatures in the dishwashing andsanitizing process

Consequently, you must develop and carry out asystem for monitoring the temperatures of these items.

FOOD ITEMS.– You should supervise the lengthof time that foods are held at room temperatures duringhandling and preparation. This will aid in making surecontamination does not occur. Hand preparation notonly increases the likelihood of contamination butincreases the time foods are at room temperature. Thefollowing are some objectives you want to accomplishwhen regulating temperatures of food items from thetime the food is broken out until it is consumed ordiscarded:

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Make sure food is always refrigerated exceptduring actual preparation or serving.

Keep time between preparation and consumptionto a minimum.

Keep frozen foods frozen until removal forpreparation.

Thaw food at temperatures between 36°F and38°F.

Never thaw food by exposure to heat or in water.

Once thawed, never refrigerate food.

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l Food items that will not be served immediatelyshould be handled in the following manner:

Place in shallow pans (food depth not more than3 inches) and cover

Label the product with the time and date ofpreparation, name of product and person storingproduct, and expiration date of product

Then immediately refrigerate at temperaturesbelow 40°F

Leftovers should be avoided if possible. However,if unavoidable, they should be handled in the mannerjust described.

NOTE: Do not hold any hand-prepared item asa leftover.

FOOD PREPARATION AREAS.– Foodpreparation areas must be monitored to ensure properventilation. Proper ventilation allows for a net flow ofair into the spaces reducing excessive temperatures thatmay cause heat stress. Temperatures in foodservicespaces should not exceed 78°F. For additionalinformation on heat stress monitoring, see chapter 3 ofthe NAVMED P-5010.

STORAGE SPACES.– Storage spaces must bemonitored to prevent the deterioration of perishablefood items resulting from improper temperatures.

The following are causes of deterioration ofperishable food items:

. Bacteria, yeasts, and molds. They are the primarycauses of spoilage. Usually an objectional odor indicatesspoilage by bacteria. Yeast induces spoilage for items ofhigh sugar content, particularly if stored between 77°Fand 90°F. Mold can be detected by visible threadlikefilaments growing on the surface of food items.

. Age. All foodstuffs will spoil if kept in storagetoo long, This type of spoilage is prevented by issuingthe oldest items first.

Storerooms for semiperishable items should beclean, cool, dry, lighted, and well ventilated.

You must maintain temperature logs for allrefrigerated spaces. Temperatures of bulk refrigeratedspaces must be taken from thermometers inside eachspace at least twice daily. These temperatures arerecorded in a log and maintained by the jack-of-the-dust.The engineering department must maintain a separatelog with temperatures taken from remote sensors.Temperature problems should be immediately reportedto the FSO.

It is important that fresh and frozen food itemsshould be stored in three separate food categories. Thefollowing are the categories and associatedrequirements for proper temperature maintenance:

. Fresh fruit and vegetables. Air circulation isimportant–containers should be raised off the deck. Thisis accomplished b y using pallets. The use of a fan helpsmaintain air circulation in all parts of the room. Propertemperatures must be maintained at 32°F to 35°F.Humidity should be from 85 to 95 percent.

. Dairy products and eggs. Air circulation maybeaccomplished for these items by storing on pallets thatare raised off the deck. Additionally, there should be afan capable of keeping the air circulating. Propertemperatures must be maintained at 32°F to 34°F.

. Meat and other frozen products should not bestored on bare decks. The use of pallets to raise itemsoff the deck permits air to circulate under the items,Temperatures for frozen products must be maintained at0°F or below.

Acceptable temperature ranges for chilled andfrozen storage or holding spaces are as follows:

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Dairy: 32°F to 34°F

Reach-in refrigerators: 34°F to 44°F

Chill and vegetables: 33°F to 36°F

Thaw box: 36°F to 38°F

Freezers: 0°F or below

There should be no frost buildup on the chill orfreeze box coils. The chill and freeze boxes should bedefrosted and cleaned regularly. This is bestaccomplished when provisions are low and just beforeloading out.

The engineering department should be informedwhen a major onload of stores is going to take place.This allows them to plan ahead and secure the boxesaffected. This will prevent high or unnecessary loads onthe chill or freeze unit and frost buildup during theloading evolution. Hot gassing operations to defrostmay even be planned during this time. Remember tostart the reefer units up immediately after the onload andhave a qualified person standing by to monitor the firstcouple hours of reefer operation.

EQUIPMENT.– Equipment such as ovens,griddles, fryers, and dishwashing and sanitizingequipment should be calibrated periodically. This is

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done to make sure they can maintain the requiredtemperatures for their respective purposes.

Before calibrating ovens, griddles, fryers, anddishwashing and sanitizing equipment, you shouldalways consult the manufacturer’s technical manualbefore making any adjustment. These procedures arewritten as general guidelines.

There are three types of thermostatic controls. Thetwo that will not be discussed at length here are thosethat have a backing plate with the temperatures markedor etched on it and those with a movable toothed sleeveon the back of the knob.

The most common type of thermostat has aremovable knob that exposes a hollow shaft with a screwinside. When you turn the screw clockwise on thisthemostat, the temperature is lowered. When you turnthe screw counterclockwise, it raises the temperature.

A pyrometer with a surface probe is used to calibrategriddles. A wire probe is used for ovens and a needleprobe is used for deep-fat fryers, steam lines, sculleries,and so on. Use of pyrometers is explained in theStandard Preventive Maintenance SubsystemIdentification Guide (SPMIG).

Dishwashing and sanitizing equipment must beconstantly inspected and periodically calibrated. Thismust be done to make sure the equipment is capable ofmaintaining the required temperatures for all stages ofthe dishwashing and sanitizing operation. Dishwashingand sanitizing are the most important steps in breakingthe chain of infection. If dishes are not clean andsanitary, germs can grow and reproduce. No matter whatmethod you use–by hand or the preferred machinemethod-the final results depend upon the operator.

Proper machine washing temperatures are asfollows:

l Wash: 150°F to 160°F

l Rinse: 160°F to 180°F

l Sanitize/final rinse: 180°F to 195°F

Manual dishwashing temperatures are as follows:

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Wash: 95°F to 125°F

Rinse: 120°F to 140°F (do not put hands in thiswater, use a dip basket)

Sanitizing rinse: 170°F with a 33-second contacttime (do not put hands in this water, use a dipbasket)

Allow all items to air dry and store clean dishwareand equipment inverted.

Routine operational tests should be conducted tomake sure the correct temperatures are maintained forboth manual and mechanical dishwashing.

PREVENTIVE MAINTENANCE

It is a fact that a well-maintained galley plays animportant role in effective foodservice. This furthercontributes to labor saving and high morale. Yet, thereare no Navy schools that provide training on the properupkeep of galley equipment. Contrary to this is the factthat galley equipment is often the most used and abusedequipment found aboard ships. Engineers may often bepreoccupied with other matters such as refreshertraining (REFTRA) or operational reactor safeguardsexaminations (ORSEs). For this reason, the role of thesenior MS is vital. He or she must conduct frequentequipment inspections as well as monitor requiredmaintenance to make sure it is done properly. If frequentinspections are not conducted to determine neededrepairs, equipment deficiencies may go unnoticed andlead to decreased operating efficiency and safetyhazards to personnel.

The Navy’s planned maintenance system (PMS)maintenance actions are the minimum required tomaintain Navy machinery and equipment in a fullyoperable condition within given specifications. To thisend, preventive maintenance is set up for all equipmentthat may be seriously damaged or affect the safety of theoperator if it should break down. The Navy PMSprogram provides a list of all equipment that requiresperiodic inspection, adjustment, cleaning, andlubrication.

The senior MS is directly responsible to the FSO forthe proper maintenance of all spaces and equipment ofthe foodservice section. In this position, you must advisethe appropriate department or division of all requiredrepairs to foodservice equipment and spaces.

A Machinist’s Mate should take care of the oiling ofyour equipment. However, it is up to you to make sureit is done as scheduled.

Preventive Maintenance Schedules

Proper use of the PMS program ensuresmaintenance is conducted and completed whenrequired. It provides a simple and standard means forplanning, scheduling, controlling, and performing

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preventive maintenance. The PMS program usesschedules and documents, some of which areas follows:

. A weekly PMS schedule shows the plannedmaintenance schedule for accomplishmentduring a specific week.

. A quarterly PMS schedule shows the plannedmaintenance schedule for accomplishmentduring a specific 3-month period.

. A cycle PMS schedule shows the plannedmaintenance requirements to be performedduring the period between major overhauls of aship.

Routine Maintenance

Each piece of galley equipment has a maintenancerequirement card (MRC). This card provides detailedprocedures for performing maintenance requirementsand tells, who, what, when, how, and with whatresources a specific requirement is to be accomplished.It also states safety precautions that reduce the chanceof costly or dangerous preventive maintenance errors.

PMS Audit/Spot Check

Individual maintenance requirements are audited todetermine the effectiveness of PMS accomplishments.The FSO or other designated person performs a PMSaudit on at least one maintenance requirement (MR) perweek. The following steps should be taken whenconducting a PMS audit:

1. Randomly select from a weekly or quarterlyschedule a maintenance requirement that has beencrossed off as being completed.

2. Identify and call upon the individual whoperformed the maintenance requirement.

3. Have this individual pull the MRC (auditorshould read the MRC and become familiar with the stepsperformed). Proceed with the individual to theequipment selected to be checked.

4. Then question the maintenance person. Thequestioning should be of a general nature and related tothe maintenance requirement.

Memorizing the card is not required, but if themaintenance was done, the person should be familiarwith the MRC. Inquiries should be made to determinethe following information:

. If the person actually did the work. (If not, ascheduling or supervisory problem exists.) If the persondid not do the work then the individual who actually didthe maintenance should be questioned.

. If all basic parts of the maintenance requirementwere done; for example, if parts of the MR requiredoperation of the equipment were they in fact operated.

. If basic safety precautions were observed.

l If the proper tools and materials were used.

. If disassembly was part of the procedure, inspectthe equipment for evidence of disassembly, such asmechanical guards or hold-down bolts.

Finally, the work center supervisor should be askedthe technical accuracy of the MRC.

Self-Help

Organizational self-help is defined as a unit’spersonnel working in its own workspaces performinghandyman and general maintenance and repair projects.

COs may use self-help to perform projects thatreduce critical maintenance backlog identified in theannual inspection summary (AIS).

An organizational self-help program should beestablished within your foodservice operation for thepurpose of improvement through optimal use ofavailable resources. Command support in providingfunding, manpower, and material is vital.

Setting up a self-help program within thefoodservice division should provide improvementthrough the best use of available resources. Yourcommand must support such a program for it to besuccessful. This support should be in the form ofproviding funding, manpower, and material.

Leading MSs may use self-help to perform projectsthat reduce critical maintenance overload as well asimprove the effectiveness of the foodservice operation.This further enhances morale and cost control.

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APPENDIX I

REFERENCES

NOTE: Although the following references were current when this TRAMANwas written, their continued currency cannot reassured. Therefore, you need to besure you are studying the latest revision.

Chapter 1

Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

Manual of Naval Preventive Medicine, NAVMED P-5010-1, Department of theNavy, Bureau of Medicine and Surgery, Washington, DC, June 1991.

Chapter 2

Federal Supply Catalog, Group 89, Subsistence, Department of the Navy, NavalSupply Systems Command, Washington, DC, October 1989.

Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

Manual of Naval Preventive Medicine, NAVMED P-5010-1, Department of theNavy, Bureau of Medicine and Surgery, Washington, DC, June 1991.

Veterinary Food Inspection Specialist, FM 8-30, Headquarters, Department of theArmy, Washington, DC, August 1986.

Chapter 3

Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

Chapter 4

Naval Ships’ Technical Manual, chapter 9340, Department of the Navy, Naval SeaSystems Command, Washington, DC, August 1967.

Food Service Equipment, Military Handbook, MIL-HDBK-1119, Department ofDefense, Commander, Naval Facilities Engineering Command, Philadelphia,PA, August 1991.

Chapter 5

Armed Forces Recipe Service, NAVSUP P-7, Department of the Navy, Naval SupplySystems Command, Washington, DC, September 1992.

AI-I

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

Manual of Naval Preventive Medicine, NAVMED P-5010-1, Department of theNavy, Bureau of Medicine and Surgery, Washington, DC, June 1991.

Chapter 6

Armed Forces Recipe Service, NAVSUP P-7, Department of the Navy, Naval SupplySystems Command, Washington, DC, September 1992.

Basic Food Preparation, QM0333, Commandant, U.S. Army QuartermasterSchool, Fort Lee, VA, 1988.

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

Manual of Naval Preventive Medicine, NAVMED P-5010-1, Department of theNavy, Bureau of Medicine and Surgery, Washington, DC, June 1991.

Chapter 7

Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

Nutritional Allowances, Standards and Education, NAVMEDCOMINST 10110.1,Department of the Navy, Naval Medical Command, Washington, DC, May1985.

Standards of Food Service, NAVSUPINST 4061.11G, Department of the Navy,Naval Supply Systems Command, Washington, DC, April 1992.

Chapter 8

Armed Forces Recipe Service, NAVSUP P-7, Department of the Navy, Naval SupplySystems Command, Washington, DC, September 1992.

Baking Operations, FM 10-22, Headquarters, Department of the Army, Washington,DC, 1987.

Bread Baking, QM0486, Commandant, U.S. Army Quartermaster School, Fort Lee,VA, 1988.

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

Manual of Naval Preventive Medicine, NAVMED P-5010-1, Department of theNavy, Bureau of Medicine and Surgery, Washington, DC, June 1991.

Preparation and Serving of Special Food Items, QM0471, Commandant, U.S. ArmyQuartermaster School, Fort Lee, VA, 1988.

Chapter 9

Foodservice Operations, NAVSUP P-421, Department of the Navy, Naval SupplySystems Command, Washington, DC, November 1990.

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Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

Manual of Naval Preventive Medicine, NAVMED P-5010-1, Department of theNavy, Bureau of Medicine and Surgery, Washington, DC, June 1991.

Navy Customer Service Manual, NAVEDTRA 10119-B1, Department of the Navy,Chief of Naval Education and Training, Naval Education and Training ProgramManagement Support Activity, Pensacola, FL, 1988.

Personal Qualification Standard, NAVEDTRA 43532-2, Department of the Navy,Chief of Navy Education and Training, Pensacola, FL April 1989.

Chapter 10

Adequacy, Assignment, and Occupancy of Navy Bachelor Quarters, OPNAVINST11103.1A, Department of the Navy, Chief of Naval Operations, 1 March 1992.

Financial Management Policies and Procedures for Morale, Welfare, andRecreation Programs, NAVSO P-3520, Department of the Navy, Chief of NavalOperations, Washington, DC, July 1990.

Navy Bachelor Quarters Manual, NAVPERS 15606, Department of the Navy,Bureau of Naval Personnel, February 1992.

Navy Customer Service Manual, NAVEDTRA 10119-B1, Department of the Navy,Naval Education and Training Program Management Support Activity,Pensacola, FL, 1988.

Chapter 11

Basic Doctrine for Army Field Feeding, FM 10-23, Headquarters, Department ofthe Army, December 1991.

Manual of Naval Preventive Medicine, NAVMED P-5010, chapter 5, “Water SupplyAshore,” Department of the Navy, Bureau of Medicine and Surgery,Washington, DC, June 1991.

Marine Corps Expeditionary Combat Field Feeding Workbook, P-MCBCL 1179,Marine Corps Service Support Schools, Marine Corps Base, Camp Lejeune,NC, December 1991.

Operator, Organizational and Direct Support Maintenance Manual for Tent,Kitchen; Flyproof; M1948, TM 10-8340-205-13, Headquarters, Department ofthe Army, August 1972.

Technical Manual Operator, Organizational and Direct Support MaintenanceManual Including Repair Parts and Special Tools List for Range Outfit, Field,Gasoline, Model M59, TM 10-7360-204-13&P, Headquarters, Department ofthe Army, July 1983.

Chapter 12

Federal Supply Catalog, Group 89, Subsistence, Department of the Navy, NavalSupply Systems Command, Washington, DC, October 1989.

Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

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Navy Food Service Evaluation Program Ashore, OPNAVINST 5040.1613,Department of the Navy, Chief of Naval Operations, Washington, DC,November 1984.

Chapter 13

Afloat Supply Procedures, NAVSUP P-485, Department of the Navy, Naval SupplySystems Command, Washington, DC, 1991.

Cost Control Manual for Messes and Consolidated Package Stores Ashore,BUPERSINST 7010.13, Department of the Navy, Bureau of Naval Personnel,Washington, DC, April 1978.

Food Service Management, NAVSUP P-486, Department of the Navy, Naval SupplySystems Command, Washington, DC, April 1993.

Navy and Marine Corps Records Disposition Manual, SECNAVINST 5212.5C,Department of the Navy, Secretary of the Navy, December 1990.

Naval Military Personnel Manual (MILPERSMAN), NAVPERS 15560C, change7, Article 1119-2, Department of the Navy, Bureau of Naval Personnel,Washington, DC, July 1993.

Self-Help Program in Support of the Navy Real Property Maintenance Program,OPNAVINST 11000.8H, Department of the Navy, Chief of Naval Operations,Washington, DC, July 1990.

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APPENDIX II

GLOSSARY

ABSORPTION—(Baking term) Refers to the propertyof flour to absorb and hold liquid. (Frying) Refersto fat absorption in food products as they are friedin deep fat.

ACIDITY—Sourness or tartness in a food product; acondition indicating excess fermentation in yeastdough; with soda, generates carbon dioxide forleavening in cakes.

AERATION—The treatment of dough or batter bycharging with gas to produce a volume increase; toinduce air so that amass becomes lighter or fluffier.

AEROBIC BACTERIA—Those that require thepresence of free oxygen, such as found in the air, forgrowth.

AGING—A flavor-enhancing process usually appliedto beef. The meat is hung in a temperature-controlled room for a specific period of time.During this time a chemical reaction occurs in themeat; it becomes more tender because of the partial“digestion” of the connective tissue in the meat.Aged flavor is noticeable after 21 days at chilltemperatures.

A LA KING—Food served with a rich cream sauceusually containing green peppers and pimentos andsometimes mushrooms or onions.

ALA MODE—In a fashion or the style of; for example,desserts served with ice cream or pot roast of beefcooked with vegetables.

ALBUMEN—Egg white.

ALMOND PASTE—A confection ingredient made offinely ground almonds and sugar.

AMBROSIA—(Greek mythology) Descriptive termapplying to any food or drink exquisitely gratifyingin taste or scent; the name of a favorite southerndessert made of oranges, bananas, pineapple, andshredded coconut.

AMOEBA—One of the simplest forms of animal life;grows in water.

ANAEROBIC BACTERIA—Those that grow in anabsence of free oxygen, deriving oxygen from solidor liquid materials and producing toxic substances.

ANGLAISE—(French) English, a la anglaise means“in English style,” as consommé anglaise.

ANTIPASTI—(or Antipasto) (Italian) An appetizer, ora spicy first course consisting of relishes, cold slicedmeats rolled with or without stuffings, fish, or otherhors d’oeuvres eaten with a fork.

ANTISEPTIC—An agent that may or may not killmicroorganisms, but does inhibit their growth.Peroxide is an example.

APPETIZER—A small portion of food or drink before,or as the first course of, a meal. These include awide assortment of items ranging from cocktails,canapes, and hors d’oeuvres to plain fruit juices.The function of an appetizer is to pep up the appetite.

ASPIC—(French) A molded jelly made from differentpreparations. The base is gelatin which sets themixture. Various liquids may be used, but tomatojuice is most common. Recipes may requirechopped vegetables, fish, poultry, or meats in aspic.

AU GRATIN—(French) Food creamed or moistenedwith eggs, milk, or stock, covered with breadcrumbs and butter or cheese, and baked until the topis brown.

AU JUS—(French) With natural juice. Roast rib au jus,for example, is beef served with unthickened gravy.

AU NATUREL—(French) In a natural manner. A dishserved in a simple style.

BACILLI—Cylindrical or rod-shaped bacteriaresponsible for such diseases as botulism, typhoidfever, and tuberculosis.

BACTERIA—Microscopic, one-celled organismsfound in soil, water, and most material throughoutnature. Some are responsible for disease and foodspoilage, others are useful in industrialfermentation.

BACTERICIDE—Any substance that kills bacteriaand related forms of life.

BAKE—To cook by dry heat in an oven either coveredor uncovered. Usually called roasting whenreferring to meats.

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BARBECUE—To roast slowly, basting with a highlyseasoned sauce.

BASTE—To moisten foods while cooking, especiallywhile roasting meat. Melted fat, meat drippings,stock, water and fat, or water may be used.

BATTER—A homogeneous mixture of ingredientswith liquid to make a mass that is semiliquid.

BAVARIAN CABBAGE—(German) Sautéed cabbagewith onions and vinegar.

BAVARIAN CREAM—(German) A variation of softcustard into which gelatin and whipped cream andsometimes egg whites and flavoring are folded.

BEAT—To blend and introduce air by using a rapidover-and-over or rotary motion.

BECHAMEL SAUCE—(French) A seasoned creamsauce with meat stock; egg yolks may be added forcolor and different consistency. Used forvegetables, meat, fish, and poultry.

BENCH TOLERANCE—(Baking term) The propertyof dough to ferment at a rate slow enough to preventoverfermentation while dough is being made up intounits on the bench.

BISQUE—(French) A thick soup usually made with awhite sauce base and containing fish, shellfish,chicken, or cooked meat. Ingredients are pureed.Also, a rich frozen dessert, often containingpowdered nuts or macaroons.

BLANCH—1. To partially cook in hot, deep fat for ashort time until clear but not brown. Used forpotatoes. 2. To rinse with boiling water, drain, andrinse with cold water. Used for rice, macaroni, andother pastas to prevent sticking. 3. A method usedto remove skins from almonds.

BLANCMANGE—(French) Literally, “white food.”A pudding thickened with cornstarch only.

BLEEDING—Dough that has been cut and leftunsealed at the cut, thus permitting the escape ofleavening gas. Also applies to icing that bleeds.

BLEND—To thoroughly mix two or more ingredients.

BOIL—To cook in a liquid that bubbles actively duringthe time of cooking. The boiling temperature at sealevel is 212°F.

BOTULINUS—A deadly bacterium that develops incanned foods that have been improperly canned.

BOUILLON—(French) A clear soup made from beefor chicken stock. May be used as a soup or gravy

base. Obtainable in cubes or powder forreconstituting.

BOWL KNIFE—A spatula or flexible dull-edge knife

used to scrape batter or dough from bowl sides.

BRAISE—To brown meat or vegetables in a smallamount of fat, then to cook slowly, covered, atsimmering temperature (185°F to 210°F) in a smallamount of liquid. The liquid may be juices frommeat or added water, milk, or meat stock

BRAN—Skin or outer covering of the wheat kernel.

BREAD—To cover with crumbs or other suitable drycoating ingredient; or to dredge in a mixture of flour,seasonings, and/or condiments, dip in a mixture ofmilk and slightly beaten eggs and then dredge inbread crumbs.

BROIL—To cook under or over direct heat; to grill. Noliquid is added. Oven—to cook in an oven,uncovered. Griddle-to cook uncovered on a hotgriddle, removing grease as it accumulates.

BROWN—To seal juices inside a piece of food bysearing its surfaces on a hot griddle or pan.

BRUNSWICK STEW—A main dish composed of acombination of poultry, meats, and vegetables.

BUTTERFLY—A method of cutting double chops(usually pork) from boneless loin strips. The doublechops are joined by a thin layer of meat.

BUTTERHORNS—Basic sweet dough cut and shapedlike horns.

BUTTERSCOTCH—A flavor produced by the use ofbutter and brown sugar.

BUTTER SPONGE—Cake made from sponge cake

batter to which shortening has been added.

CACCIATORE—(Italian) Refers to a chicken cooked“hunter” style. Browned chicken is braised in asauce made with tomatoes, other vegetables, stockand herbs.

CAMEBERT—Soft, full-flavored cheese.

CANAPE—(French) An appetizer eaten with thefingers, served either hot or cold. Small pieces ofbread, toast, or crackers topped with a tasty spread.

CANDY—To cook in sugar or syrup.

CAPON—A young male bird that has been castrated atan early age, to improve the flavor, and fattened.

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CARAMELIZE—To heat sugar or food containingsugar until sugar melts and a brown color andcharacteristic flavor develops.

CARAMELIZED SUGAR—Dry sugar heated withconstant stirring until melted and dark in color, usedfor flavoring and coloring.

CARBOHYDRATES—Sugars and starches derivedchiefly from fruits and vegetable sources thatcontain set amounts of carbon, hydrogen, andoxygen.

CARBON DIOXIDE—A colorless, tasteless, ediblegas obtained during fermentation or from acombination of soda and acid.

CARDAMON—Seed of an East Indian spice plant usedfor flavoring.

CARRIERS—Persons who harbor and send out germswithout having symptoms of a disease. Theindividual has either had the disease atone time andcontinues to excrete the organism, or has nevermanifested symptoms because of good resistance tothe disease.

CHIFFONADE—(or Chiffonade) (French) A methodof cutting foods into fine strips to be used asgarnished. (See Julienne.)

CHIFFONADE DRESSING—A salad dressingcontaining strips of hard-cooked eggs and beets.

CHIFFON CAKE—A sponge cake contacting liquidshortening.

CHIFFON PIE—A pie shell filled with a richcustard-type filling into which whipped egg whitesand/or cream have been folded.

CHILI—(Spanish) A pepper or its fruit. Dried chilipeppers are ground into chili powder.

CHILI CON CARNE—(Mexican) A dish consistingof ground beef and beans seasoned with chilipowder.

CHOP—To cut food into irregular small pieces with aknife or chopper.

CHOP SUEY—A thick stew originating inAmerican-Chinese restaurants, composed of thinslices of pork and various vegetables, among whichis a generous amount of bean sprouts, celery, andonions.

COAGULATE—To curdle, clot, congeal, or solidify.

CHOUX PASTE—A pastry dough interlayered withbutter or shortening to attain flakiness; leavened

during baking by the internally generated steam;used to make eclairs and cream puffs; also calledpuff paste.

CHUTNEY—A pickle relish originating in India.Many kinds and amounts of different ingredients areused.

COAT—To cover entire surface of food with a givenmixture.

COMPOUNDS—(Baking term) Certain mixtures offats and oils.

CONDIMENTS—Substances that in themselvesfurnish little nourishment but have stimulatingflavor.

CONGEALING POINT—Temperature at which aliquid changes to a plastic or solid.

CONSOMME—(French) A clear soup made from twoor more kinds of concentrated meat stock.

COOKING LOSSES—Weight loss, loss of nutrients,and possibly a lowered palatability resulting fromcooking finds.

CORN—A method of preserving and seasoning withsalt brine and other preservatives.

CREAMING—The process of mixing and aeratingshortening and another solid, such as sugar or flour;to thoroughly blend.

CREAM PUFFS—Baked puffs of cream puff doughthat are hollow; usually filled with whipped creamor cooked custard.

CREOLE—A sauce cooked and used over poultryserved with rice or a casserole dish of poultry orseafood and rice cooked in such a sauce.

CRESCENT ROLLS—Hard-crusted rolls shaped intocrescents, often with seeds on top.

CRIPPLE—A misshapen, burnt, or otherwiseundesirable baked item.

CROQUETTE—(French) A product made byincorporating a minced vegetable, fish, poultry, ormeat into shaped balls or cones that are rolled incrumbs and fried.

CROUTONS—(French) Bread cut into small, cubedpieces and either fried or browned in the oven,depending upon the intended use. They are fried foruse as a garnish or baked when used as anaccompaniment for soup.

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CRULLERS—Long, twisted, baking powderdoughnuts.

CRUSTING—Formation of dry crust on surface ofdoughs due to evaporation of water from thesurface.

CUBE—To cut any food into square-shaped pieces.

CURDLE—To change into curd; to coagulate orthicken.

CURRANT—The acid berry of several species ofshrubs of the gooseberry family; used primarily forjelly and jam.

CURRY—A powder made from many spices and usedas a seasoning for Indian and Oriental dishes(shrimp or chicken curry).

CUT IN—Baking term that means to combine solidshortening and flour with a pastry blender or knife.

DANISH PASTRY—A flaky yeast dough havingbutter or shortening rolled into it.

DASH—A scant one-eighth teaspoon.

DEMITASSE—A half cup. In this country, the term isapplied to after-dinner coffee, which is usuallyserved in half-size cups. Demitasse coffee isusually made stronger than that served with a meal.

DIASTASE—An enzyme possessing the power toconvert starches into dextrose and maltose.

DICE—To cut into cubes of approximately one-fourthinch.

DISINFECTANT—A chemical agent that destroysbacterial and other harmful organisms.

DISSOLVE—To mix a solid dry substance with a liquiduntil solid is in solution.

DIVIDER—(Baking term) A machine used to cutdough into a desired size or weight.

DOCK—To punch a number of vertical impressions ina dough with a smooth round stick about the size ofa pencil to allow for expansion and permit gas toescape during baking.

DOUGH—The thickened uncooked mass of combinedingredients or bread, rolls, and cookies, but usuallyapplied to bread.

DRAWN BUTTER—(or Sauce) When salted butter ismelted, the salt separates from the oil and settles.The oily portion is poured, or “drawn” off, hence,the name. Drawn butter may be used unthickened,seasoned with a little lemon or a dash of

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Worcestershire sauce and a bit of chopped parsley,chives, or mint. Drawn butter sauce is a thickenedsauce made from drawn butter and used with fish,shellfish, and green vegetables.

DREDGE—To coat food items with flour, sugar, ormeal.

DRESS—As applied to food: to prepare for cooking orfor the table, as to dress a chicken.

DRIPPINGS—Fat and juices dripped from roastedmeat.

DRY YEAST—A dehydrated form of yeast.

DUCHESS—(or Duchesses) A name given to variousmixtures to which beaten whole eggs (or whitesonly in some dessert items) are added. The mixtureis shaped into balls and baked. A method used mostoften with mashed potatoes.

DUSTING—Alight film of flour or starch that is placedon pans or workbench to prevent dough fromsticking.

ECLAIR—(French) A small filled pastry made fromcream puff batter (or choux paste). The fillingvaries, but usually is vanilla cream filling orwhipped cream injected from a special tube filler.The baked, filled shell is dusted with confectioners’sugar or covered with a thin layer of chocolate.

EMULSIFICATION—The process of blendingtogether fat and water solutions to produce a stablemixture that will not separate on standing.

ENCHILADAS—(Mexican) A dish popular in manyparts of the United States consisting of tortillastopped with a meat sauce and cheese.

ENRICHED BREAD—Bread made from enrichedflour and containing federally prescribed amountsof thiamin, riboflavin, iron, and niacin.

ENTRÉE—(French) An intermediary course of a meal,which in the United States is the “main” course.

ENZYME—A substance produced by living organismsthat has the power to bring about changes in organicmaterials.

EXTRACT—Essence of fruits or spices used forflavoring.

FERMENTATION—The chemical change of anorganic compound due to action of living organisms(yeast or bacteria), usually producing a leaveninggas.

FIESTA—(Spanish) Designates a special recipe usedon holidays in Spain.

FILET—(French) Designates a French method ofdressing fish, poultry, or meat to exclude bones andinclude whole muscle strips. The English term isfillet.

FILET CHATEAUBRIAND—Extra thick filetmignon, Russian style, baked in the oven.

FILET MIGNON—May be tenderloin of beef,mutton, veal, or pork.

FINGER ROLL—A bun about 5 inches by 1 inch insize.

FLOUR:

BLEACHED FLOUR—Flour that has beentreated by a chemical to remove its natural colorand make it white.

BOLTING—Sifting of ground grain to remove thebran and coarse particles.

CLEAR FLOUR—Lower grade and higher ashcontent flour remaining after the patent flourhas been separated.

PATENT FLOUR—The flour made fromchoice, inner portion of the wheat grain.

STRAIGHT FLOUR—Flour containing allwheat grain except the bran, termedpercent.

STRONG FLOUR—One that is suitable for

the

the100

theproduction of bread of good volume and qualitybecause of its gas retaining qualities.

WATER ABSORPTION—The ability of flour toabsorb water. Factors that affect this ability areage of the flour, moisture content, wheat fromwhich it is milled, storage conditions, andmilling process.

FLUFF—A mass of beaten egg white, air, and crushedfruit.

FOAM—Mass of beaten egg and sugar, as in spongecake before the flour is added.

FOLD IN—To combine ingredients very gently withan up-and-over motion, lifting one ingredient upthrough the others.

FONDUE—A dish made of melted cheese, butter, eggs,milk, and bread crumbs. The dish has manyvariations.

FOOD INFECTION—A foodborne illness that isobtained from ingesting foods carrying bacteria thatlater multiply within the body and produce disease.

FOOD POISONING—Food intoxication. Afoodbome illness contracted through ingesting foodcontaining some poisonous substance.

FOO YOUNG—(Chinese) A dish made withscrambled eggs or omelet with cut Chinesevegetables, onions, and meat. Usually, the dish isserved with a sauce.

FORMULA—In baking, a recipe giving ingredients,amounts to be used, and the method of preparing thefinished product.

FRANCONIA—(German) An ancient Germanterritory. In culinary sense, means “browned,” aswhole potatoes browned with roast.

FREEZE DRYING—Drying method where theproduct is first frozen and then placed in a vacuumchamber (freeze dehydration). Aided by smallcontrolled inputs of thermal or microwave energy,the moisture in the product passes directly from theice-crystalline state to moisture vapor and isevacuated.

FRENCH BREAD—An unsweetened, crusty bread,baked in a narrow loaf, and containing little or noshortening.

FRENCHING—A method of preparing boneless vealor pork chops by flattening with a cleaver.

FRICASSEE—To cook by braising; usually applied topoultry or veal cut into pieces.

FRITTERS—Originally a small portion of fruit dippedin batter and fried. The term now includes plainfried balls of batter or balls containing choppedmeat, poultry, fruit, or vegetables.

FRIZZLE—To cook in a small amount of fat until foodis crisp and curled at the edges; a meat crimped,frizzed, or curled at the edges, as frizzled dried beefand scrambled eggs.

FRY—To cook in hot fat. When a small amount of fatis used, the process is known as panfrying orsautéing; when food is partially covered by the fat,shallow frying; and when food is completelycovered, deep-fat frying.

FUMIGANT—A gaseous or colloidal substance usedto destroy insects or pests.

FUNGICIDE—An agent that destroys fungi.

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GARNISH—To decorate a dish with colorful, savoryfood items, such as sprigs of parsley placed aroundfish or potatoes or a colorful bit of fruit added to adessert.

GELATINIZE—The swelling of starch particles in hotwater.

GERM—A pathogenic, or disease-producing,bacterium; a living substance capable of developinginto an animal or plant.

GERMICIDE—An agent capable of destroying germs.

GLAZE—A thin sugar syrup coating (or a thickenedsugar mixture) used for coating pastries, cakes, andmeats.

GLUCOSE—A simple sugar made by action of acid onstarch. It is made chiefly from cornstarch and isusually referred to as corn syrup.

GLUTEN—The elastic protein mass that is formedwhen flour is mixed with water. Composed of twoproteins: gliadin for elasticity and glutenin forstrength.

GOULASH—(Hungarian) A national stew of Hungary,variously made in the United States of either beef,veal, or frankfurters with onions and potatoes. Acovering sauce has tomato paste and paprika asingredients. It may be served with sour cream.

GRAHAM FLOUR—Finely ground whole wheatflour.

GRAINING—Refers to the formation of crystals in acooled sugar solution after it has been boiled. Ifcooling is slow, large crystals will form. Rapidcooling produces small crystals. Small, finecrystallization, desired in making fondant, isaccomplished by rapid mixing during cooling.

GRATE—To pulverize food items by rubbing on therough surface of a grater,

GREASE—To rub utensil with grease (butter or otherfat) preparatory to putting a food material in it to becooked.

GRILL—To cook, uncovered on a griddle, removinggrease as it accumulates. No liquid is added.

GUMBO—A creole dish, resembling soup, that isthickened with okra, its characteristic ingredient.

HARD SAUCE—A dessert sauce made of butter andconfectioners’ sugar thoroughly creamed. Themixture is thinned or tempered with either boilingwater or spirits.

HASH—A dish made of chopped or minced meatand/or vegetable mixture in brown stock.

HEARTH—The heated baking surface of the floor ofan oven.

HERMITS—A rich short-flake cookie.

HOLLANDAISE—A hot sauce made with egg yolksand butter and served with vegetables.

HORS D’OEUVRES—(French) Light snack-typefood eaten hot or cold at the beginning of a meal.These foods correspond to the Italian antipasto andthe Scandinavian smorgasbord.

HOST—Any living animal or plant affording food forgrowth to a parasite.

HOT CROSS BUNS—A sweet, spicy, fruity bun witha cross cut on the top that is usually filled with aplain frosting.

HUMIDITY—Usually expressed as relative humidity.The capacity of air to retain moisture varies with itstemperature. Thus, relative humidity is the presentmoisture content related to total moisture capacityfor the present temperature and stated as a percent.

HUSH PUPPIES—A bread served mostly in the Southwith fish and is made by deep frying cornbreadbatter seasoned with onions.

HYDROGENATED OIL—A natural oil that has beentreated with hydrogen to convert it to a hardenedform.

INCUBATION PERIOD—That time betweenentrance of disease-producing bacteria in a personand the first appearance of symptoms.

INSECTICIDE—Any chemical substance used for thedestruction of insects.

INVERT SUGAR—A mixture of dextrose andlevulose made by inverting sucrose with acid orenzymes.

ITALIENNE—(French) Refers to Italian style ofcooking.

JAMBALAYA—A creole rice-tomato dish with fish,shellfish, or meat.

JARDINIERE—(French) A meat dish or a garnish,“garden” style, made of several kinds of vegetables.

JELLY WREATH—A rolled ring of basic sweet doughcontaining jelly.

JULIENNE—(French) A way of cutting vegetables,meat, or poultry into fine strips or shreds.

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KEBAB—(Turkey) A combination of cubes of meat,usually lamb, and chunks of vegetables or fruit,placed alternately on a skewer and broiled.

KNEAD—To alternately press and turn and fold doughwith the hands for the purpose of expelling gas andredistributing the yeast.

KOLACHES—(Czechoslovakia or Bohemia) A bunmade from a soft dough topped with fruit, nuts,fruit-nut, or seed fillings.

LACTIC ACID—An organic acid sometimes knownas the acid of milk because it is produced when milksours. Souring is caused by bacteria.

LACTOSE—The sugar of milk.

LADY FINGERS—A cookie made with a sponge cakebatter and baked in special pans.

LARDING—To cover uncooked lean meat or fish withstrips of fat, or to insert strips of fat with a skewer.

LASAGNA—(Italian) A baked Italian dish with broadnoodles, or lasagna macaroni, which has beencooked, drained, and combined in alternate layerswith Italian meat sauce and two or three types ofcheese (cottage, ricotta, parmesan, or mozzarella).

LEAVENING—Raising or lightening by air, steam, orgas (carbon dioxide). Usually, the agent forgenerating gas in a dough or batter is yeast or bakingpowder.

LEVULOSE—A simple sugar found in honey, fruits,and invert sugar.

LYONNAISE—(French) A seasoning with onions andparsley originating in Lyons, France. Sautéedpotatoes, green beans, and other vegetables areseasoned this way.

MACAROON—A rich, chewy cookie made withalmond paste and shredded coconut.

MACEDOINE—(French) A name derived from thecountry of Macedonia; refers to a mixture of fruitsor vegetables used for garnish or as a cocktail.

MADRILENE—(French) A name of a clear soup; otherdishes flavored with tomato juice.

MAGENTA—(Italian) A purplish shade of redproduced by the use of tomato juice as, for example,in soup.

MAITRE D’HOTEL—(French) Head waiter; also abutter sauce used on fish.

MAKEUP—Manual or mechanical manipulation ofdough to provide a desired size and shape.

MALT EXTRACT—A syrupy liquid obtained frommalt mash; a product obtained as a result ofconverting the starch to sugar.

MARBLE CAKE—A cake of two or three coloredbatters swirled together so that the finished productretains the separate colors.

MARBLING—The intermingling of fat with lean inmeat muscles. The presence or absence of marblingcan be seen on the surface of meat that has been cutacross the grain. The presence of marblingindicates quality and palatability of meat.

MARINATE—To cover food with a marinade (apreparation containing spices, vegetables, herbs,and a liquid, usually acid) and let stand for a periodof time to enhance its flavor and improve itstenderness.

MARMALADE—A thick, pulpy jam or preserve madewith crushed fruits. Marmalades made of citrusfruits contain bits of the peel.

MARZIPAN—A confection of almonds reduced to apaste with sugar and used for modeling, masking,and torte.

MASKING—To cover completely with a sauce, jellyaspic, mayonnaise, cream, icing, or frosting.

MEAT SUBSTITUTE—Any food that may be used asan entré that does not contain beef, veal, pork, orlamb. The substitutes are protein-rich dishes suchas eggs, fish, dried beans, and cheese.

MELBA—A cornstarch dessert sauce most frequentlyused with peaches; a very thin toasted bread is calledmelba toast.

MELTING POINT—The temperature at which a solidbecomes a liquid.

MERINGUE—A white frothy mass of beaten eggwhites and sugar.

MIDDLINGS—Granular particles of the endosperm ofwheat that are removed during milling.

MILANAISE—(French) Foods prepared a la milanaisecontain eggs, parmesan cheese, and bread crumbs.Rice and macaroni products prepared ala milanaisemay be formed into different shapes, dipped intoegg batter, rolled in bread crumbs, fried, or pannedand baked.

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MINCE—To cut or chop into very small pieces (finerthan chopped).

MINESTRONE-(Italian) Thickened vegetable soupcontaining lentils or beans.

MIXING—To unite two or more ingredients.

MOCHA—A variety of favorable coffee from Mocha(Arabia) but refers to any coffee today, including theinstant form. A rich butter cream icing containingcocoa and coffee essence.

MOLD—Microscopic, multicellular, threadlike fungigrowing on moist surfaces or organic material.

MORNAY—A cheese sauce used principally withbaked fish.

MOUSSE—(French) The word means “froth.”Mousse is a cold entrée (meat, poultry, or seafoodmousse) or a frozen dessert. The basic ingredientsare beaten eggs, whipped cream, and gelatin.

MULLIGATAWNY—(East Indian) A soup with achicken stock base highly seasoned, chiefly bycurry powder.

MYOCIDE—An agent that destroys molds.

NAPOLEON—A pastry made from choux (or puffpaste rolled very thin, baked, cooled, and layeredwith cream filling. Usually topped with icing orconfectioners’ sugar.

NEWBURG—A dish made with a cream saucecontaining egg yolks and, sometimes, wine.Customarily used with seafood.

NORMANDY—(French) A province of France famousfor its cuisine. Dishes prepared “a la normandé ornorrnandie” contain generous amounts of butterand/or cream.

NUTRIENT—A substance in food that the human isknown to require to support life and health.

O’BRIEN—A style of preparing sautéed vegetableswith diced green peppers and pimentos. (CornO’Brien and O’Brien potatoes are examples.)

OLD DOUGH—Yeast dough that is fermented for toolong a time. It produces a baked loaf that has a darkcrumb color, sour flavor, low volume, coarse grain,and tough texture.

OMELET—(or French: omelette) Eggs cooked withyolks and whites beaten together or separately andblended, depending upon the type of omelet.

AII-8

PANBROIL—To cook uncovered in a hot frying pan,pouring off fat as it accumulates.

PARASITES—Organisms that live in or on a livinghost that they usually do not destroy.

PARBOIL—To boil in water until partially cooked.

PARE—To cut away outer covering.

PARFAIT—( French) Refers to cookery perfection butis most often associated with variously prepareddesserts. The basic foundation is a sugar syrupenriched with eggs and/or cream and stabilized withgelatin. Fruits, liqueurs, or other flavorings are usedwith the soft mixture or with ice-cream parfaits.

PARKERHOUSE ROLLS—Folded buns of fairlyrich dough.

PARMESAN—(Italian) A very hard cheese originatingin the Parma region of Italy.

PASTA—(or Paste) (Italian) A term referring tomacaroni products, including spaghetti, noodles,and other pastes made from hard wheat (durum orsemolina).

PEEL—To remove skin, using a knife or peelingmachine.

PEPPER POT—A highly seasoned soup or stew.

PETIT FOURS—Small decorated squares of cake.

PICKLE—A method of preserving food by a salt andwater (or vinegar) solution.

PILAF—(also Pilau) An Oriental or Turkish dish madeof rice. The cooking liquid used is beef or chickenstock, mildly flavored with onions.

PIQUANT—(French) A tart, pleasantly sharp flavor. Apiquant sauce or dressing contains lemon juice orvinegar.

POACH—Method of cooking food in a hot liquid thatis kept just below the boiling point.

POLONAISE—(French) A garnish used on suchvegetables as cauliflower, asparagus, or other dishesconsisting of chopped egg and parsley. Breadcrumbs may also be added.

PORCUPINES—A meat dish prepared with groundbeef and rice, formed into balls, and baked.

POULTRY TERMS:

DRAWN—Killed andremoved.

DRESSED—Killed and

feathers and intestines

feathers removed.

EVISCERATED—Dressed, drawn, and cut upready to cook.

FIRST JOINT—Wing joint next to carcass.

GIBLETS—Heart, gizzard, and liver of poultrycooked and chopped for use in gravy. The neckand wingtips may be also used as giblets.

OYSTER MUSCLE—Tender, oval dark meat thatis found in recess on either side of back, abovethe wings.

READY TO COOK—See Eviscerated.

SECOND JOINT—The portion Of the wingbetween the first joint and the wingtip. Also thethigh portion of the leg.

PROOF BOX—A tightly closed box or cabinetequipped with shelves to permit the introduction ofheat and humidity. Used for fermenting dough.

PROOFING PERIOD—The time during which doughrises between molding and baking.

PROVOLONI—(Italian) A cured hard cheese that hasa smoky flavor.

PUFF PASTE—See Choux Paste.

PUREE—To press fruit, vegetables or other solid foodsthrough a sieve, food mill, or blender; also a soupmade with pureed foods combined with whitesauce, cream, or stock.

QUAHAUG—(or Quahog) Indian name for hard clam.

QUICK BREADS—Bread products baked from a leanchemically leavened batter.

RABBIT—(or Rarebit) A melted cheese dish.

RACK—The unsplit rib section of lamb or veal carcassafter the breast meat cakes.

SAFE HOLDING TEMPERATURES—A range ofcold and hot temperatures considered safe forholding potentially hazardous foods includingrefrigeration temperatures, 40°F or below, andheating temperatures, 140°F or above.

SALISBURY STEAK—A ground meat dish cookedwith onions and made to resemble steak in shape.Sometimes referred to as hamburger steak.

SALLY LUNN—A bread used principally in thesouthern United States and named for the womanwho is said to have first made it. It may be madeeither as a quick bread or raised with yeast; bakedeither in muffin tins or in a flat pan and cut intosquares.

SANITIZE—Effective bactericidal treatment of cleansurfaces of equipment and utensils by an establishedprocess.

SATURATION—Absorption to the limit of capacity.

SAUERBRATEN—(German) A beef pot roast cookedin a sour sauce variously prepared with spices andvinegar and sometimes served with sour cream.

SAUTÉ—To panfry lightly and quickly in a very littlehot fat, turning frequently.

SCALD—To heat a liquid to just below the boilingpoint.

SCALING—(Bating term) Apportioning batter ordough according to unit of weight.

SCALLOP—To bake food, usually cut in small pieces,with a sauce or other liquid. Topping of crumbs orshredded cheese frequently used.

SCONE—A shortcake, containing raisins, that has anegg-milk wash and cinnamon topping to give acolorful, rich crust.

SCORE—To cut shallow slits or gashes in surface offood with a knife, fork, or another implement.

SCOTCH BROTH—A soup made with lamb stock,barley, and vegetables.

SCOTCH WOODCOCK—An egg baked with cheesesauce and a bread crumb topping.

SEAR—To brown the surface of meat by a shortapplication of intense heat.

SHRED—To cut or tear into thin strips or pieces usinga knife or shredder.

SIFTING—Passing through a fine sieve for effectiveblending, to remove foreign or oversize particles,and to aerate.

SIMMER—To cook in liquid at a temperature justbelow the boiling point (190°F-210°F); bubbles willform slowly and break below the surface.

SINGLE SERVICE—Refers to disposable articlesused for food preparation, eating, or drinkingutensils constructed wholly or in part from paper orsynthetic materials and intended for one-time use.

SKEWER—A wood or metal pin used to hold meat orother foods in shape while cooking.

SKIM—To remove floating matter from the surface ofa liquid with a spoon, ladle, or skimmer.

AII-9

SLACK DOUGH—Dough that is soft and extensiblebut which has lost its resiliency.

SMORGASBORD—(Swedish) A Scandinavianluncheon or supper served buffet style at whichmany different dishes are served, including hot andcold hors d’oeuvres, pickled vegetables and fish,assorted cheeses, jellied salads, fish, and meats.

SMOTHER—To cook in a closed container or in aclose mass as smothered onions.

SNAPS—Small cookies that run flat during baking andbecome crisp on cooling.

SNICKER-DOODLE—A coffee cake with a crumbtopping.

SOLIDIFYING POINT—Temperature at which afluid changes to a solid.

SOUFFLÉ—(French) A delicate, spongy hot dish madeprincipally of stiffly whipped egg whites. Cheeseis commonly used, but other soufflés include fish,meat, poultry, and vegetables. Also prepared as adessert.

SPORE—Any of various primitive reproductive bodies(or resistant resting cells), typically one-celled andproduced by certain forms of plant life, especiallymolds and bacteria, and by some animalmicroorganisms.

SPRAY DRYING—A method of dehydrating liquidsby spraying them into a drying chamber into whichvery hot, dry air is circulated. The rapid evaporationcauses a minimum of flavor change in the food.

STARCH WATER—A mixture of cornstarch andwater made by boiling 1 quart of water containing1 or 2 tablespoons of cornstarch. This mixturebrushed on bread dough gives a shine to the crustafter baking.

STEAM—To cook in steam with or without pressure.

STEEP—To let stand in hot liquid (below boilingtemperature) to extract flavor, color, or otherqualities from a specific food.

STERILIZE—To destroy microorganisms by heat,ultraviolet light, irradiation, chemicals, orantibiotics.

STEW—To simmer in enough liquid to cover solidfoods.

STIR—To blend two or more ingredients with a circularmotion.

STROGANOFF—A la stroganoff is a method ofpreparing beef with sour cream.

SUCCOTASH—A combination dish consisting ofwhole-grain corn and lima beans.

SUGAR—Cane or beet (sucrose)—most common,usually granulated, sweetening agent. Corn(dextrose)-a form of sugar made from cornstarchand readily fementable. Maltose-a form of sugarobtained by germinating cereal grain. usuallysupplied as a syrup. In recipes, refers to granulatedunless otherwise specified.

SUKIYAKI—(Japanese) A popular Japanese dishconsisting of thin slices of meat fried with onionsand other vegetables, including bean sprouts andserved with soy sauce containing seasoning, herbs,and spices.

TACO—(Mexican) An open-face sandwich made offried tortillas shaped like a shell and tilled with a hotmeat-vegetable mixture.

TAMALE—(Mexican) A steamed dish made ofcornmeal with ground beef or chicken rolled in thecenter, usually highly seasoned.

TARTAR SAUCE—A rich sauce made with saladdressing, onions, parsley, pickle relish, andsometimes olives and cucumbers, served withseafood.

TARTS—Small pastries with heavy fruit or creamfilling.

TEMPER—To remove from freezer and place underrefrigeration for a period of time sufficient toFacilitate separation and handling of frozen product.Internal temperature of the food should beapproximately 26°F to 28°F.

TETRAZINNI—(Italian) A dish with chicken, greenpeppers, and onions mixed with spaghetti andserved with shredded cheese.

TEXTURE—The structure, fineness or coarseness, ofa baked product when a cut surface is examined.

THAW—To remove from freezer and place underrefrigeration until thawed. Internal temperatureshould be above 30°F.

TORTE—Cake, especially of a rich variety; containsnuts, fruits, and usually very little or no flour.

TORTILLA—(Mexican) A bread made with whitecorn flour and water. Special techniques are usedin handling the dough to roll it thin as a piecrust. Itis usually baked on hot iron.

AII-10

TOSS—To mix ingredients with a gentle lifting,circular motion. Usually used for salad ingredients.

TOXIN—A waste product g iven o f f by amicroorganism causing contamination of food andsubsequent illness in human beings.

TRICHINOSIS—A foodborne disease transmittedthrough pork containing a parasite, “Trichinellaspiralis,” or its larvae, which infects animals.

TRUSS—To bind or fasten together. Usually refers topoultry.

VACUUM DRYING—Vacuum is applied to food thatcauses the air and moisture inside it to expand andcreate bubbles (a puffing effect). The puffedproduct is then dried leaving a solid fragile mass.This may be crushed to reduce bulk.

VERMICELLI—(Italian) A pasta or macaroniproduct, slightly yellow in color, shaped likespaghetti, and very thin.

VIENNA BREAD—A hearth-type bread with heavycrisp crust, sometimes finished with seed topping.

VINAIGRETTE—(French) A mixture of oil andvinegar seasoned with salt, pepper, and herbs that isused in sauces and dressings.

VIRUS—A group of submicroscopic organisms thatgrow in living tissue and may produce disease in

animals and plants. Viruses are smaller thanbacteria and will pass through membranes orfilters.

WASH—A liquid mixture brushed on the surface of aproduct either before or after baking. It may becomposed of one or more ingredients (water, milk,starch solution, thin syrup, or eggs).

WELSH RABBIT—(English) A cheese sauce servedwith toasted bread or crackers.

WHEY—Liquid remaining after the removal of fat,casein, and other substances from milk.

WHIP—To beat rapidly to increase volume byincorporating air; a hand or mechanical beater ofwire construction used to whip materials such ascream or egg whites to a frothy consistency.

YEAST—A microscopic plant that reproduces bybudding and causes fermentation and the giving offof carbon dioxide gas; leavening agent.

Y O U N G D O U G H — Y e a s t d o u g h t h a t i sunderfermented. This produces a baked productwith a light color, tight grain, and low volume(heavy).

ZUCCHINI—(Italian) Slender green squash.

ZWIEBACK—A toast made of bread or plain coffeecake dried in a slow oven.

AII-11

I N D E X

A

Accounting systems, general mess, 3-1

General Mess Operating Statement, preparation of,3-1

retention of records and documents, 3-3

submission of returns, 3-1

B

Bachelor quarters ashore, 10-5

Admiral Zumwalt award, 10-17

BQ management assistance and inspection team,10-18

BQ management organization, 10-6

BQ management school, 10-18

care of quarters, 10-16

classification of personnel assigned duties in BQs,10-6

operational responsibilities, 10-6

training, 10-17

Breads, 8-1

biscuits, 8-14

breadmaking procedures, 8-4

fillings and finishes, 8-15

ingredients, 8-1

leavening agents, 8-3

pizza, 8-16

quickbreads, 8-10

rolls, 8-8

yeast-raised breads, 8-1

yeast-raised doughnuts, 8-14

C

Cash Meal Payment Book, DD Form 1544, 12-16

D

DD Form 200, 2-20

DD Form 1149, 2-17

DD Form 1155, 2-10

DD Form 1348m, 12-8

DD Form 1544, 12-16

Defense against radiological, biological, and chemicalagents, 1-17

biological contamination, 1-20

biological decontamination methods, 1-20

defense against biological agents, 1-19

defense against chemical agents, 1-22

defense against radiological agents, 1-17

monitoring to determine extent of radioactivity,1-17

radiological contamination, 1-17

radiological decontamination, 1-18

Desserts, 8-16

cake decorating, 8-18

cakes, 8-16

cookies, 8-20

frostings, 8-19

other desserts, 8-25

pastry, 8-25

pies, 8-21

sauces, 8-27

DOD Single Line Item Requisition System Document(manual), Form 1348m, 12-8

E

Emergency and disaster feeding, 13-3

Expenditure Log (Loss without Survey), NAVSUPForm 1334, 2-19

Expenditures, 2-14

breakouts, 2-14

inventory, 2-21

issues, 2-14

INDEX-1

Expenditure—Continued

maintenance of receipt and expenditure records,2-20

sale of food items, 2-17

surveys, 2-19

transfers, 2-16

F

Field kitchens, 11-1

garbage disposal, 11-4

pest control, 11-14

storage of food, 11-3

Field kitchen equipment, 11-7

field ranges, 11-7

improvised stoves, 11-10

kitchen equipment arrangement, 11-11

loading kitchen equipment, 11-15

small detachment cooking outfit, 11-9

unloading kitchen equipment, 11-11

Field kitchen sight selection and layout characteristics,11-1

planning kitchen layout, 11-3

planning the location, 11-1

Field kitchen tents, 11-4

setting up the tent, 11-6

striking and storing the kitchen tents, 11-7

unpacking the tent, 11-5

Field sanitation, 11-12

Food guide pyramid, 7-5,7-7

fats, oils, and sweets, 7-10

fruit group, 7-8

grain, cereal, rice, and pasta, group, 7-6

meat, poultry, fish, dry beans, eggs, and nuts group,7-9

milk, yogurt, and cheese group, 7-8

vegetable group, 7-8

Food preparation, 5-1

abbreviations, 5-5

Food preparation—Continued

Armed Forces Recipe Service, 5-1

basic guides, 5-1

beverages, 5-26

box lunches, assembly, 5-22

cereal, 5-25

cooking methods, 5-16

dressings, 5-25

eggs, 5-13

fruits and vegetables, 5-14

Food-Preparation Worksheet, NAVSUP Form

1090, 5-1, 5-2

gravies, 5-24

hors d’oeuvres, 5-19

pasta, 5-25

recipe adjustment, 5-6

salads, 5-17

sandwiches, 5-19

sanitary aspects, 5-11

sanitation, general, 1-4

sauces, 5-23

soups, 5-23

relishes, 5-19

rice, 5-25

Food storage, 2-11

perishable foods, 2-12

principles of storage, 2-11

refrigeration units, 2-13

refrigerator log, 2-14

semiperishable food items, 2-11

Food-Item Request/Issue Document, NAVSUP Form1282, 2-14

Food-Item Report/Master Food Code List, NAVSUPForm 1059, 2-14, 2-21

Foodborne illnesses, 1-1

animal parasites, 1-3

infection, 1-2

INDEX-2

Foodborne illnesses-Continued

intoxication, 1-2

molds and yeasts, 1-4

poisoning, natural or chemical, 1-1

Foodservice attendants, 1-4, 9-5

Foodservice cost control, 12-14

daily food cost computation, 12-14

operating limits determination, 12-17

Foodservice equipment, 4-1

cleaning the dishwashing machine, 4-21

descaling dishwashing machines, 4-22

operating the dishwasher, 4-21

precautions, general, 4-1

Foodservice equipment, types, 4-1

beverage dispenser, noncarbonated,4-28

bread slicer, 4-15

can opener, 4-28

coffee makers, 4-25

deep-fat fryer, 4-4

dishwashing machines, 4-19

dough proofers, 4-15

dough trough, 4-15

food mixer, electric, 4-10

garbage grinder, 4-22

griddle, electric, 4-3

ice-making machine, bulk, 4-28

ice-dispensing machine, 4-28

iced tea dispenser, 4-27

knives, 4-18

meat chopper, 4-17

meat saw, 4-17

meat tenderizer, 4-18

meat-slicing machine, electric, 4-11

milk dispensers, refrigerated, 4-24

oven, convection, 4-6

oven, electric, 4-5

Foodservice equipment, types—Continued

ranges, electric, 4-9

refrigerators, 4-23

salad bar, refrigerated, 4-24

scale, even balance, 5-9, 5-12

shaper potato mix (extractor), 4-23

soft-serve ice-cream machine, 4-25

steamers, 4-12

steam-jacketed kettles, 4-2

steam table, 4-23

toasters, electric, 4-23

tilting skillet, 4-4

vegetable cutter, electric, 4-16

vegetable cutter and slicer, 4-16

vegetable peelers, 4-16

ventilator hoods, 4-13

Foodservice management efficiency processes, 13-8

auditing accounting records, 13-18

inventory control and physical security, 13-16

leftovers, control and documentation, 13-9

monitoring food preparation, 13-8

monitoring sanitation and training, 13-21

monitoring temperatures, 13-22

preventive maintenance, 13-24

standards of foodservice, 13-8

Foodservice suggestions, 13-9

Foodservice organizational and planning policies, 13-1

assistance, Navy Food Management Team, 13-6

guidance, Navy Food Service Systems Office, 13-5

organization of messing facilities, 13-1

G

General mess foodservice, 9-1

applicable equipment, 9-1

serving line areas, 9-2

serving techniques, 9-4

INDEX-3

General Mess Control Record, NAVSUP Form 338,12-15

General Mess Menu, NAVSUP Form 1080,7-24

General Mess Operating Statement, NAVSUP Form1358, 3-1

H

Head count procedures, 13-12

afloat, 13-11

ashore, 13-11

I

Inventory, 2-21

K

Key custody and controls, 13-17

L

Letters of authority, authorization, and appointment,13-16

M

Meal Signature Record NAVSUP Form 1291, 13-13

Meat carving, 6-13

Meat, forms, 6-1

beef, 6-1

lamb, 6-5

other, 6-6

pork, 6-4

rabbit, 6-6

veal, 6-5

Meat preparation and cooking methods, 6-6

dry heat methods, 6-9

frozen and thawed meats, 6-7

moist heat methods, 6-8

thawing methods, 6-7

Menu Draft, NAVSUP Form 1092, 7-22

Menu planning, 7-10

acceptability factors, 7-12

Menu planning—Continued

cycle menu system, 7-16

drafting the menu, 7-21

factors affecting menus, 7-10

frequency charts, 7-17

guides, 7-16

menu boards, 7-20

menu changes, 7-20

menu-planning tools, 7-11

special menus, 7-24

wardroom menus, 7-25

N

NAVSUP Form 335, 2-8

NAVSUP Form 338, 12-15

NAVSUP Form 340, 12-17

NAVSUP Form 367, 2-10

NAVSUP Form 1046, 13-21

NAVSUP Form 1059, 2-14, 2-21

NAVSUP Form 1080,7-24

NAVSUP Form 1092, 7-24

NAVSUP Form 1282, 2-14, 2-17

NAVSUP Form 1291, 13-13

NAVSUP Form 1292, 13-14

NAVSUP Form 1334, 2-19

NAVSUP Form 1336, 2-20, 2-9

NAVSUP Form 1340, 12-19, 12-20

NAVSUP Form 1343, 13-9

NAVSUP Form 1357, 3-3

NAVSUP Form 1358, 3-1

Nutrition, 7-1

food content, 7-1

food guide pyramid, 7-5, 7-7

food nutrients, 7-2

vitamins, 7-3

INDEX-4

O

Officers’ quarters afloat, 10-1

organization, 10-1

quarters, types of, 10-1

registration, 10-2

Order for Supplies or Services/Requisition forQuotations, DD Form 1155, 12-12

P

Poultry, 6-10

preparation and cooking, 6-12

types, 6-11

Private mess afloat, records and reports, 3-3

accounting procedures, 3-6

accounting records, 3-7

billing from the general mess, 3-4

cash receipts, 3-5

commuted rations/basic allowance for subsistence,3-5

computation of mess bills, 3-16

computational procedures for determining the castof subsistence in messes afloat, 3-15

credit sales, 3-12

determination of meals served, 3-15

determination of value of provisions consumed,3-15

financial records, 3-4

inventories, 3-5

monthly financial operating statement preparation,3-11

procurement documents, 3-4

Procurement of food items, 12-1

balanced load, 12-1

extended endurances, 12-3

operating limits, determining, 12-17

provisions requirements, determining, 12-3

purchasing, 12-10

replenishment, underway, 12-13

Procurement of food items—Continued

requisitioning food items, 12-8

stockage objectives, 12-2

Procurement publications, 12-4

R

Ration and Sales Report, NAVSUP Form 1357,3-3

Recapitulation of Meal Record,13-14

Receipt, 2-1

discrepancy documentation,

inspection, 2-2

NAVSUP Form 1292,

2-3

posting and distribution, 2-7

unload shipment, 2-1

Record of Receipts and Expenditures, NAVSUP Form367, 2-20, 2-10

Report of Survey, DD Form 200, 2-20

Requisition and Shipping Invoice Document, DD Form1149, 2-17

Requisition Log, NAVSUP Form 1336, 2-20,2-9

S

Sale of General Mess Meals, NAVSUP Form 1046,13-21

Sanitation in food preparation, 1-4, 5-11

bacteria, 1-4

foodservice personnel, 1-4

precautions, 1-7

Sanitation of foodservice spaces, 1-15

garbage and trash disposal, 1-16

insect and rodent control, 1-16

space cleanliness, 1-16

storage areas, 1-15

Seafood, 6-14

preparation and cooking, 6-19

types, 6-14

Situational feeding, 13-3

INDEX-5

Special meals, 12-17

accounting procedures, 12-18

entitlement certification, 12-17

issue procedures, 12-17

Special Meal Request/Receipt, NAVSUP Form 340,12-17

Special Meals Report, NAVSUP Form 1340,12-19

Stateroom service afloat, 10-2

habitability, 10-3

stateroom care, 10-2

Storage data, 12-6

Subsistence endurance base, 12-2

Subsistence Ledger, NAVSUP Form 335, 2-8

Suggestion to Food1343, 13-9

T

Training foodservice

Service Officer, NAVSUP Form

personnel, 1-5

Transfer of food items, 2-16

U

Utensils and equipment, cleaning, 1-12

Utensils and equipment, cleaning—Continued

hand dishwashing, 1-13

machine dishwashing, 1-13

removing stubborn soils, 1-12

types of soil, 1-12

W

Wardroom mess, 9-7

after the meal, 9-18

beverage service, 9-13, 9-17

buffet service, setting up, 9-13

dining table, 9-11

dining table center items, 9-9, 9-10

dining table setting, 9-11

meal service, 9-8

meal service formal, 9-8, 9-16, 9-17

meal service informal, 9-8, 9-15, 9-16

meal style procedures, 9-15

meal styles, 9-8

seating arrangements, 9-14

sideboard, setting up, 9-13

special events, setting up, 9-1

INDEX-6

Assignment Questions

Information: The text pages that you are to study areprovided at the beginning of the assignment questions.

ASSIGNMENT 1

Textbook Assignment: “Sanitation,” chapter 1, pages 1-1 through 1-23.

1-1. Which of the following new problemsin the prevention of foodborneillness have new types of warfarepresented?

1. Protection of food suppliesfrom bacterial agents used asweapons

2. Decontamination of foodssubjected to nuclear fallout

3. Decontamination of foodsupplies affected by chemicalwarfare agents

4. Each of the above

IN ANSWERING QUESTIONS 1-2 THROUGH 1-5,SELECT THE CLASSIFICATION OF FOODBORNEILLNESS THAT MATCHES THE DESCRIPTION GIVENAS THE QUESTION.

1-2.

1-3.

1-4.

In this type of foodborne illness,the food in its natural statecontains elements poisonous tohumans.

1. Chemical food poisoning2. Food infection3. Natural food poisoning4. Food intoxication

Serving lemonade that has stood inmetal-plated pitchers for severalhours.

1. Chemical food poisoning2. Food infection3. Natural food poisoning4. Food intoxication

This type of illness is caused bypoisonous toxins.

1. Chemical food poisoning2. Food infection3. Natural food poisoning4. Food intoxication

1-5.

1-6.

1-7.

1-8.

This type of food illness is causedby microorganisms such assalmonella.

1. Chemical food poisoning2. Food infection3. Natural food poisoning4. Food intoxication

When you are using unfamiliarfoods, which of the followingstatements is the rule thatapplies?

1. Prepare according to theinstructions that accompany thefood item

2. Cook the food to the well-donestate

3. Use a local recipe approved bythe food service officer

4. Use food only if the medicalofficer gives approval

After silverware has beendetarnished, which of the followingchemical poisonings may result ifimproperly washed and sanitized?

1. Cyanide poisoning2. Zinc poisoning3. Lead and arsenic poisoning4. Fluoride poisoning

Which of the following chemicalpoisonings may result from eatingimproperly washed raw fruits orvegetables?

1. Fluoride poisoning2. Lead poisoning3. Methyl chloride poisoning4. Zinc poisoning

1

1-9. Most food poisoning is caused bybacteria called staphylococcus.This bacteria is found in which ofthe following areas?

1. Pimples only2. Pimples and nasal discharge

only3. Pimples, nasal discharge, and

throat4. Nasal discharge and infected

cuts

IN ANSWERING QUESTIONS 1-10 THROUGH 1-13,SELECT THE ILLNESS THAT MATCHES THEDESCRIPTION GIVEN AS THE QUESTION.

1-10. May be present in improperlypreserved canned food.

1. Trichinosis2. Bacillus dysentery3. Botulism4. Salmonellosis

1-11. The main source of this infectionis personnel who do not wash theirhands after leaving the head.

1. Amoebic dysentery2. Bacillus dysentery3. Botulism4. Salmonellosis

1-12. Some fresh fruits or vegetablesserved chilled and moist may carrythis infection.

1. Amoebic dysentery2. Bacillus dysentery3. Botulism4. Salmonellosis

1-13. Most likely to occur from servingrare pork.

1. Amoebic dysentery2. Bacillus dysentery3. Trichinosis4. Salmonellosis

1-14. The greatest majority of foodinfection outbreaks is caused bywhat meat?

1. Turkey2. Beef3. Ham4. Lamb

1-15. You can best prevent a case of beeftapeworm infection from occurringin prepared beef products byfollowing what procedure?

1. Cook the beef until well-done2. Pickle the beef in a 25-percent

salt solution for 5 days3. Freeze the beef at 14°F or

below for at least 5 days4. Use only government–inspected

beef

1–16. Bacteria is classified in which of

1-17.

1-18.

1-19.

the following manners?

1. By the damage they cause2. By the symptoms they produce3. By the number of times they

multiply4. By their shape

Under favorable conditions, howmany bacteria will be produced byone bacterium in a 2-hour period?

1. 122. 183. 364. 64

Boiling will kill all bacteria andtheir toxins once they are allowedto form.

1. True2. False

What temperature range will killbacteria in the shortest time?

1. 0°F and below2. 40°F to 140°F3. 175°F to 180°F4. 212°F and up

2

1-20. Which of the following carriers ofbacteria is/are most likely totransmit disease to food?

1. Flies2. Rodents3. Soil4. Foodservice personnel

1-21. You must first receive a personalmedical examination and sanitationtraining before you are permittedto work in food preparation areas.

1. True2. False

1–22. In addition to the requiredphysical examination, all personnelmust be tested for which of thefollowing diseases?

1. Tuberculosis2. Hepatitis3. Typhoid fever4. Shigellosis

1-23. All foodservice personnel mustrepeat medical tests when away fromwork for what minimum number ofdays?

1. 302. 453. 604. 75

1-24. In cases where environmental healthofficers or preventive medicinetechnicians are not available toperform the initial sanitationtraining, who may conduct thetraining?

1. An MS32. Any corpsman3. Food service officer4. Any qualified foodservice

sanitation instructor

1-25. When you are working in foodpreparation areas, you shouldchange clothing and aprons at whichof the following times?

1. At the end of the meal beingprepared

2. At the end of the day3 When returning from the

restroom4. As soon as clothing or apron

gets soiled

1-26. The use of tobacco while preparingor serving food is prohibited forwhich of the following reasons?

1. Smoking contaminates thefingers and hands with saliva

2. Smoking promotes spitting andcoughing

3. Smoking is a means oftransmitting disease organismsto food

4. Each of the above

1–27. Which of the following offices orofficials imposes public healthordinances and regulations on themilitary?

1. Surgeon General2. The U.S. Department of

Agriculture3. The Bureau of Medicine and

Surgery4. The National Sanitation

Foundation

1–28. The majority of foodborne diseaseoutbreaks are due to what totalnumber of different factors?

1. Six2. Seven3. Three4. Four

3

1-29. Which of the following types offood should never be saved asleftovers?

1. Meats that are cut or sliced2. Unopened individual serving

containers3. Ground or chopped foods4. Cooked pork products

1-30. The meat–cutting room should bemaintained at what specifictemperature?

1. 40°F2. 50°F3. 60°F4. 70°F

1–31. After what specific number of hoursshould protein foods that have beenheld at temperatures between 40°Fand 140°F be considered unsafe forconsumption?

1. 52. 23. 34. 4

1–32. An MS keeps a leftover roast ofbeef on a table for 45 minutes oneafternoon while cleaning therefrigerator. The MS has it outfor another half hour the next dayto prepare sandwiches. Exactly howmuch longer may the roast beef besafely kept out of therefrigerator?

1. 1 hours and 45 minutes2. 2 hours and 45 minutes3. 3 hours and 45 minutes4. 4 hours and 45 minutes

1–33. Which of the following statementsconcerning preparation of food iscorrect?

1. Hand preparation decreases thechance of contamination

2. Hand preparation increases thelength of time that foods canbe held as leftovers

3. Hand prepared protein foods canonly be held as leftovers for12 hours

4. Hand prepared protein foodsshould not be used as leftovers

1–34. For which of the following reasonsshould foods that are to berefrigerated be placed in shallowpans to a depth of not more than 3inches?

1. To make sure the pan does notspill while in chilled storage

2. Because more than 3 inches willmake the pan too heavy to carry

3. To allow the food to coolfaster

4. Because 3 inches is the maximumallowable amount of food thatyou can save as leftovers

1–35. Leftover stew will be unsafe foruse after being chilled and storedfor what minimum number of hours?

1. 122. 243. 364. 48

1–36. For which of the following reasonswill bacteria spread rapidlythrough frozen meat that has beenthawed?

1. Freezing hardens the tissue2. Freezing breaks down the tissue3. Freezing strengthens the

bacteria4. Freezing dries out the tissue

4

1-37. Which of the following statementsis correct concerning foods thatare frozen and then thawed?

1. The food must be refrozenimmediately

2. The food must be discarded3. The food must be kept in

covered containers at roomtemperature

4. The food must be stored under40°F

1-38. Milk should be no more than whatmaximum temperature at the time ofdelivery?

1. 40°F2. 44°F3. 45°F4. 50°F

1-39. Green vegetables suspected of beingcontaminated with pathogenicorganisms should be treated in whatmanner?

1. Washed thoroughly under runningwater

2. Chemically sanitized andthoroughly rinsed

3. Broken apart and inspected forbugs

4. Cooked by boiling to kill anybacteria present

1–40. A can of molasses that bulges intropical areas is a dangerouscondition and the product should berejected for this reason.

1. True2. False

IN ANSWERING QUESTIONS 1-41 THROUGH 1-43,SELECT THE CAN DEFECT THAT MATCHES THEDESCRIPTION GIVEN AS THE QUESTION.

1-41. Both ends of the can bulge outwardbecause of bacterial action and gasproduction. Ends do not yield tofinger pressure.

1. Flipper2. Springer3. Pinhole4. Sweller

1-42. One end or both ends bulge outwardbecause of bacterial action andgas. Ends yield to fingerpressure.

1. Sweller2. Pinhole3. Springer4. Flipper

1-43. Both ends of the can are flat, butone end will bulge outward when theopposite end receives pressure.

1. Flipper2. Springer3. Pinhole4. Sweller

IN ANSWERING QUESTIONS 1-44 THROUGH 1-48,SELECT THE TYPE OF SOIL THAT MATCHES THEDESCRIPTION GIVEN AS THE QUESTION.

1-44. The soil that remains immediatelyafter the equipment or utensil hasbeen used.

1. Daily deposit2. Built-up deposit3. Freshly deposited soil4. Cooked deposit

1-45. The soil that remains as the resultof ineffective cleaning following aflushing with water.

1. Baked deposit2. Built-up deposit3. Rinse deposit4. Thin film

5

1-46.

1-47.

1-48.

1-49.

The result of repeated ineffectivecleaning methods causing aday-by-day accumulation of soil.

1. Daily deposit2. Built-up deposit3. Freshly deposited soil4. Thin film

An accumulation that results fromdrying action and formation of aheavy crusty deposit.

1. Baked deposit2. Built-up deposit3. Dried deposit4. Heavy deposit

The result of being cooked ontoequipment and having becomedifficult to remove.

1. Baked deposit2. Built–up deposit3. Cooked deposit4. Dried deposit

All EXCEPT which of the followingprocedures should be followed whenwashing dishes and utensils?

1. Scrape food residue from alldinnerware

2. Use brushes that can besanitized

3. Leave the dishes and utensilson the drainboard to air dry

4. Use hard abrasives to removebaked-on foods from pots andpans

IN ANSWERING QUESTION 1-50, REFER TOFIGURE 1–7.

1-50. What are the two methods of manualdishwashing?

1. The standard method and thepreferred method

2. The best method and theacceptable method

3. The adopted method and therequired method

4. The preferred method and theacceptable method

1-51. On spray-type dishwashing machines,water flow should not be less thanhow many pounds per square inch forthe final rinse?

1. 102. 153. 254. 45

1-52. When you have a problem withinsects or rodents, what is thefirst and most important pestcontrol measure you should take?

1. Destroy breeding grounds2. Set out insect and rodent traps3. Notify the medical department4. Install screens and seal

unnecessary openings

1-53. Which of the following foodservicegeneral cleaning methods yields thebest results?

1. Clean for 2 hours at the end ofeach day

2. Clean up your mess as you work3. Field day once per week4. Field day twice per week

1-54. Radiological defense includes allsuch measures used to minimizepersonnel and material damage fromradioactivity. The basicresponsibility for this functionbelongs to what person?

1. Executive officer2. Damage control officer3. Food service officer4. Medical officer

1–55. What type of radiation isconsidered to be the mosthazardous?

1. Alpha2. Beta3. Gamma4. Neutron

6

1-56. Beta particles have poorpenetrating ability but theirionizing power is about 100 timesthat of gamma rays.

1. True2. False

1-57. When ingested with food, inhaled,or admitted into the body throughcuts or open wounds, what specifictype of radiation becomesparticularly destructive if it isretained in the body for a lengthytime?

1. Neutron2. Gamma3. Beta4. Alpha

1-58. Radioactivity can only be removedby using what process?

1. Chemical neutralization2. Physical removal3. Sterilization4. Cooking

1-59. Contaminated food items should bemonitored in their dry statesbecause dilution with water yieldswhat result?

1. Lowers the beta readings2. Raises the alpha readings3. Damages the radiac instruments4. Provides additional

contamination

1-60. The method of gross decontaminationis limited to removing radioactivematerial from which of thefollowing sources?

1. Food contact surfaces2. The galley deck3. Galley personnel4. Canned food items

1-61. In what case, if any, may you usewater already contaminated byradioactivity in the process ofdecontamination?

1. It can be used only to washdecks

2. It can be used for all grossdecontamination procedures

3. It can be used to wash surfacesmore heavily contaminated thanthe water

4. None; it cannot be used for anydecontamination purposes

1-62. Which of the following cleaningsolutions may you use inradiological decontamination if youdo not have a cleaning agentspecifically designed fordecontaminating galley surfaces?

1. Citric acid, trisodiumphosphate, and hot water

2. General-purpose detergent,trisodium phosphate, and hotwater

3. Chlorine bleach,general-purpose detergent, andhot water

4. Vinegar, general-purposedetergent, and hot water

1-63. In what order should the steps usedin decontaminating spaces andequipment be performed?

1. Flush with water, scrub withalkaline detergents, rinse withwater, and apply acid solution

2. Flush with water, scrub withalkaline detergents, apply acidsolution, and rinse with water

3. Apply acid solution, rinse withwater, scrub with alkalinedetergents, and flush withwater

4. Scrub with alkaline detergents,flush with water, apply acidsolution, and rinse with water

7

1-64. Cracked and badly scratchedglassware and plastic ware shouldbe decontaminated in what manner,if any?

1. Machine washed, rinsed, dried,and each item monitored

2. Washed with a detergentfollowed by an acid treatment

3. Segregated to await naturaldecay of contamination

4. None; they should be disposedof immediately

1-65. What may be worn in the absence ofregulation masks to preventradioactive particles from gainingentry into the body by ingestion orinhalation?

1. Chemically treated layers ofgauze covering the nose andmouth

2. A filter improvised from wettowels treated with an acidsolution

3. An improvised face shieldcovered with aluminum foil toreflect radiation

4. A particulate air filteringrespirator

1-66. In what manner should you identifyan area that has beenrecontaminated?

1. Draw a chalk line around it2. Cover it with canvas3. Paint it purple4. Rope it off

1-67. Weapons of biological agents differfrom conventional weapons in thatbiological weapons act in which ofthe following ways?

1–68. Which of the following statementspertaining to biological agents isNOT correct?

1.

2.

3.

4.

Biological agents destroy bothliving matter and inorganicmatterGood sanitary and hygienicpractices do not defend againstbiological warfareSickness could be caused bycontamination that occurredweeks beforeHardier organisms are presentin higher levels ofcontamination

1-69. Because of the current difficultiesin rapidly detecting biologicalagents, an incident of biologicalcontamination may likely bedetected in what way?

1. Use of radiation monitoringequipment

2. Knowledge of an impendingbiological assault

3. The occurrence of widespread orunusual sickness

4. The absence of plants andanimals

1–70. What chemical solution should beused for biologicaldecontamination?

1. Citric acid and water solution2. Trisodium phosphate,

general–purpose detergent, andwater solution

3. Calcium hypochlorite (bleach)solutions

4. Lime solutions prepared by themedical department

1. Work only in hot climates2. Do not work on ships3. Are often targeted for small

groups4. Damage only plants, animals,

and people

8

1-71. Which of the following statementsis NOT correct regarding secondaryaerosols?

1. They may cause recontamination2. They are clouds formed from

particles (bacteria or otherorganisms)

3. They may be suppressed bywetting surfaces with oil orwater

4. They do not recontaminate theair that is breathed

1-72. If available, what should you usefor the biological decontaminationof food packed in impermeablepackages?

1. Sodium carbonate2. Vinegar3. Citric acid4. Sodium phosphate

1-73. In an emergency when no regularwater treatment facilities areavailable, which of the followingmethods should be used to renderthe water supply safe for drinking?

1. Adding ethylene oxide2. Boiling the water for 20

minutes or longer3. Adding laundry bleach4. Filtering the water through

wood ashes

1-74. Metal and china utensils that havebeen exposed to light liquidcontamination should be immersed inactively boiling water containingan alkaline detergent for whatspecific number of minutes?

1. 52. 103. 204. 30

9

ASSIGNMENT 2

Textbook Assignment: Receipt, Inspection, Expenditure, and Storage of Food Items, chapter2, pages 2–1 through 2-22; and “Accounting,” chapter 3, pages 3–1through 3-17.

2-1. When food items are received fromcommercial sources, what personmust sign a statement on theinvoice that reads “I acceptresponsibility for these items andhold myself accountable to theUnited States Government?”

1. Commanding officer of thereceiving activity

2. Food service officer of thereceiving activity

3. Mess treasurer, having madepayment of received food items

4. Bulk storeroom storekeeperhaving custody of food itemsdelivered

2-2. Under normal conditions,subsistence items received fromcommercial vendors are inspected atwhich of the following points?

1. Origin only2. Destination only3. Origin and destination only4. Origin, DPSC supply point, and

destination

2-3. When food items are received fromcommercial sources, the supplyofficer should make sure thevendors are in conformance with therequirements originating from whatsource?

1. Department ofIndex

2. Federal Food,Cosmetic Act

3. NAVSUP P–49984. NAVMEDCOMINST

Defense Food Cost

Drug, and

5360.1

2–4. Meat, poultry, fish, and theirby-products delivered undercontract within the United Statesshould be accepted only under whatcondition?

1. Are received in a frozen state2. Are from freshly butchered

animals3. Bear the appropriate stamps

from the respective governmentagencies

4. Pass a fitness–for–human–consumption inspection uponreceipt

2-5. In what manner should food items beclassified that do not meetexpected or desired standards, butdoto

1.

2.

3.

4.

2–6. An

not constitute a health hazardpersonnel if consumed?

Satisfactory nonhazardous fooditemsSatisfactory hazardous fooditemsUnsatisfactory hazardous fooditemsUnsatisfactory nonhazardousfood items

example of a nonhazardous fooditem received under unsatisfactoryconditions is described by which ofthe following cases?

1. Chicken wings in a box labeledbreasts

2. Ice cream received on a hot day3. Fresh fish packed in ice4. A case of jarred pickles with

loose lids and seepage

10

2-7. What publication describes theprocedures regarding the reportingand handling of nonhazardous andhazardous food items?

1. NAVSUP P-4762. NAVSUP P-486, volume I3. NAVSUP P–486, volume II4. NAVSUP P-580

2–8. When reporting a shortage inshipment due to transportationdiscrepancies, you should refer towhat source?

1. NAVSUPINST 4061.82. NAVSUPINST 4061.113. NAVSUPINST 4440.1794. NAVSUPINST 4610.33

2-9. When a nonsubstantial shortage inshipment of food items occurs,which of the following actionsshould be performed?

1. Refuse receipt of food itemsbeing delivered

2. Document the actual quantityphysically received

3. Survey the quantity that theshortage represents

4. Absorb the shortage as part ofthe stores consumed

2–10. When an overage in shipment occursfrom a commercial vendor, youshould take which of the followingactions?

1. Record the actual quantityreceived on all applicabledocuments

2. Record only the requestedquantity but accept all items

3. Prepare a dummy invoice toreflect the actual amountreceived

4. Return any excess quantities tothe vendor

2-11. When you are posting receipts,which of the following pieces ofinformation must be transcribed tothe GM records?

1. Date and value of receipt2. Source and quantity of receipt3. Source and date of receipt4. Value and quantity of receipt

2-12. The total dollar money value ofeach receipt document is posted towhat GM record?

1. NAVSUP Form 2092. NAVSUP Form 3353. NAVSUP Form 3674. NAVSUP Form 1046

2-13. What dollar value does the firstentry on the NAVSUP Form 367represent?

1. Outstanding requisitions2. Total of previous quarters’

receipts3. Total of initial receipts for

the period4. Inventory carried forward

2-14. Which of the following pricesshould you use to survey, transfer,or sell food items to privatemesses?

1. The price established byNAVFSSO quarterly

2. The item price at the time ofreceipt

3. The item price plus theapplicable surcharge

4. The price representing thecurrent market value

2-15. What form is used to document fooditems received during an underwayreplenishment?

1. DD Form 11492. DD Form 1348–13. NAVSUP Form 10594. NAVSUP Form 1282

11

2-16. What form is used to purchase fooditems from commercial sources?

1. DD Form 1348m2. DD Form 1348–13. DD Form 11554. DD Form 1149

2-17. Upon receipt of material from acommercial vendor, the inspectorshould remove what minimum numberof copies of the DD Form 1155 fromthe outstanding purchase order filefor receipt documentation?

1. One2. Two3. Three4. Four

2-18. When orders are placed for deliveryof an item over an extended period,the amount of the delivery is notedon the DD Form 1155 at what time?

1. When the orders are placed2. When each order is received3. At the end of the week4. At the end of the month

2-19. What storage principle is used whenyou place items that are issuedmost frequently nearest to thebreakout area?

1. Orderliness2. Accessibility3. Cleanliness4. Safety

2-20. When placing case goods in thestorage area so that they can becounted by sight without beingmoved, you are using what storageprinciple?

1. Safety2. Accessibility3. Orderliness4. Size

2-21.

2-22.

2-23.

2-24.

12

Under normal conditions, you shouldstore semiperishable food items inwhat manner?

1. In a chill box2. In a nonrefrigerated space3. In a clean, warm,

well–ventilated space4. In a clean, cool, nonventilated

space

You should base the length ofstorage for your semiperishablefood items upon what factor?

1. The moisture content of theproduct

2. The percent of humidity in thestorage space

3. The actual date of receipt ofthe product

4. The packing date of the product

At what time may you issue newstock when older stock is stillpresent?

1. When issuing food items to aprivate mess

2. When transferring food items toanother activity

3. When preparing for a holiday orspecial meal

4. When newer stock shows signs ofdeterioration or spoilage

What immediate action should youtake with food items that have beenstored beyond the safe storagelimit?

1. Conduct an investigation todetermine the cause

2. Inspect for spoilage, leakage,or other damage

3. Promptly issue for use4. Survey and expend from the

records

2-25.

2–26.

2–27.

2-28.

2-29.

Food items with an average keepingtime of 90 days are stored in aspace with the storage temperaturemaintained at 90°F. What is theresulting keeping time of the fooditems stored in this space?

1. 45 days2. 50 days3. 65 days4. 70 days

Foodtimehave

items with an average keepingof 90 days stored at 40°F willwhat keeping time?

90 days20 days

1.2. 13. 180 days4. 200 days

When storing fresh fruits andvegetables, you should allow whatminimum clearance between the topsof stacks and the openings of airducts to permit air circulation?

1. 6 inches2. 8 inches3. 12 inches4. 24 inches

When you store fresh fruits andvegetables in a tight compartmentat temperatures of 40°F or higher,the concentration of the carbondioxide produced by respiration mayreach a level in which it is unsafeto work.

1. True2. False

When you store cases of frozenmeats in refrigerated spaces, youshould stack them on pallets atleast how many inches from thebulkhead or refrigerator coils?

1. 102. 83. 64. 4

2-30. Upon receipt of frozen fruit andvegetables, you should take thetemperatures of select cartons.What should you do if thetemperatures taken are higher thanthat of the frozen storage space?

1. Refuse receipt of the frozenproduct

2. Immediately issue to the galleyfor use

3. Scatter the shipping casesloosely about the deck of thefreezer

4. Store items to the back of thefreezer near fans

2-31. Which of the following statementsis NOT correct regarding breakingout frozen food items fromrefrigerated spaces?

1. Breakouts should be planned fora full day’s requirements

2. All items should be storedtemporarily in the chill box ifnot intended for immediate use

3. All messes must draw theirfrozen subsistence items atdifferent times

4. All messes must draw theirfrozen subsistence items at apredetermined time

2-32. When you load frozen stores, thehigher temperature of the foodbeing stored will cause a rise intemperature in the refrigeratedspace. What should your resultingactions be as the person in chargeof this space?

1. Conduct only emergencybreakouts until the temperaturereturns to normal

2. Place bags of ice in thefreezer to help lowertemperature

3. Leave the box closed until thenormal temperature level hasbeen reached

4. Increase the flow of freon tothe refrigerated unit

13

2-33. Who should you notify first if arefrigerated unit malfunctions?

1. Duty engineer2. Duty supply petty officer3. Galley watch captain4. Supply officer

2-34. Which of the following persons isrequired to maintain a refrigeratorlog?

1. An engineering departmentrepresentative

2. Each person responsible formaintaining a refrigeratedspace

3. The leading MS4. Each of the above

2-35. Refrigerator temperature logreadings are required to be takenat what frequency?

1. Once daily2. Every 2 hours3. Twice daily4. Every 4 hours

2-36. Issues of food items from the bulkstoreroom, issue room, or combinedbulk and issue storerooms are madeon either a NAVSUP Form 1059 or aNAVSUP Form 1282.

1. True2. False

2-37. You are required to prepare issuedocuments in what manner?

1. Original only2. Original and one copy only3. Original and two copies only4. Original and three copies

2-38. What type of inventory involvesfrequent counting of a small numberof fast-moving, high–cost items?

1. Optional2. Accountability3. Physical4. Spot

2-39.

2–40.

2-41.

2-42.

2–43.

What persons or organizationdetermines the extent andcomplexity to which the financialrecords are maintained in privatemesses afloat?

1. Supply officer and leading MS2. Commanding officer and mess

treasurer3. The Defense Finance Accounting

Service4. The Navy Food Service Systems

Office

Private mess financial recordsshould be retained for whatspecific time period?

1.2.3.4.

All

1 year2 years3 yearsUntil after the next audit

documents that authorizepurchases to be paid with messfunds must be signed by whatperson?

1. Mess president2. Supply officer3. Disbursing officer4. Mess treasurer

Which of the following forms isused by a private mess to purchasefood items from approved commercialsources?

1. DD Form 11492. DD Form 11553. NAVCOMPT Form 22134. NAVCOMPT Form 2227

The food service officer shouldprepare a bill for the amount duefor food items issued to a privatemess during the previous month atno later than what maximum numberof days into the next month?

1. 12. 53. 104. 15

14

2-44.

2-45.

2-46.

2-47.

When payment is made for itemspurchased from the GM, the messtreasurer should obtain a signaturefrom the food service officer onwhat form?

1. NAVSUP Form 3382. NAVSUP Form 3403. NAVSUP Form 4704. NAVSUP Form 1046

What person is responsible forsubmitting a monthly list ofenlisted personnel subsisting in aprivate mess to the disbursingofficer?

1. Executive officer2. Food service officer3. Mess treasurer4. Leading MS

Payment of meals consumed byenlisted personnel assigned to aprivate mess is made using whatdocument?

1. Cash Receipt Book2. Pay Receipt3. Public Voucher4. A locally prepared form

For which of the following reasonsare rations commuted to a privatemess?

1. To compensate for the limitedprivate mess funds

2. To support the members’ messbills

3. To increase the value of messshares

4. To subsist the enlistedpersonnel

2-48.

2-49.

2-50.

2-51.

What person or organizationestablishes the maximum amount ofcash funds a mess treasurer isauthorized to have on hand?

1. Disbursing officer2. Commanding officer3. The Defense Finance Accounting

Service4. The Navy Food Service Systems

Office

When there is more than one privatemess aboard a command, a joint bankaccount may be opened for theirmess funds.

1. True2. False

The rules concerning the control ofsafe combinations should be foundin what reference?

1. SECNAVINST 5212.52. NAVSUP P-486, volume II3. NAVSUP P-4214. NAVCOMPT Manual, volume 4

At which of the following timesmust the combination be changed tothe safe that is provided to theperson responsible for mess funds?

1.

2.

3.

4.

Upon the relief of the supplyofficer or quarterlyUpon the relief of the messpresident or every 6 monthsEvery 6 months or whenever anew custodian takes overEvery quarter or whenever a newcustodian takes over

15

2-52.

2-53.

2-54.

2-55.

In the absence of the private messstoreroom custodian, emergencyentrance into storerooms and othersecured spaces may be accomplishedin only what manner?

1. Opened by the mess caterer inthe presence of the messtreasurer

2. Opened by the supply officer inthe presence of the messtreasurer

3. Opened by the mess president inthe presence of two witnesses

4. Opened by the mess treasurer inthe presence of two witnesses

An inventory of all provisionsprocured with private mess fundsshould be conducted at whatspecific time intervals?

1. Monthly2. Quarterly3. Semiannually4. Annually

What persons are responsible forconducting inventories of privatemess provisions?

1. The food service officer andprovisions storeroom custodian

2. The supply officer andprovisions storeroom custodian

3. The mess treasurer and onemember of the audit board

4. The leading mess petty officerand one member of the auditboard

The duplicate copy of the inventoryconducted on food items procuredwith private mess funds is retainedby what individual?

1. Mess treasurer2. Mess president3. Food service officer4. Senior audit board member

2-56. The first entry on the record ofcollections represents the dollarvalue of what item?

1. Inventory brought forward fromthe preceding month

2. Cash balance carried forwardfrom the preceding month

3. Commuted rations received forthe current month

4. Net worth of the mess

2-57. The treasurer must submit astatement of accounts to whatperson at the end of the month?

1. Disbursing officer2. Mess president3. Supply officer4. Commanding officer

2-58. What publication prescribes generalfinancial management policies andprinciples governing the managementof private messes afloat?

1. NAVSO P-35202. NAVSUP P-486, volume II3. Navy Regulations4. Navy Comptroller Manual,

volume 4

2-59. Money owed to the mess and moneyowed by the mess are recorded onwhich of the following forms?

1. Record of expenditures only2. Record of collections only3. Records of collections and

expenditures4. Records of accounts payable and

receivable

2-60. Which of the following pieces ofinformation is recorded on therecord of mess members?

1. The amount each member paid formembership

2. The value of each member’scurrent mess share

3. The value of each member’sprojected mess share

4. Additional charges to membershaving guests

16

2-61. Which of the following transactionsis NOT recorded on the accountspayable record sheet?

1. Rebates due to mess members2. Charges for provisions from the

GM3. Rations commuted to the mess4. Costs of commercially procured

provisions owed

2-62. Before a private mess can establisha petty cash fund, authorizationmust first be obtained from whatsource?

1. Navy Food Service SystemsOffice

2. Navy Regional Finance Center3. Commanding officer4. Disbursing officer

2-63. For what condition is the use of acost control record optional in aprivate mess?

1. At the commanding officer’sdiscretion

2. At the mess treasurer’sdiscretion

3. When the mess has less than 20members

4. When the disbursing officer isalso the mess treasurer

2-64. The Meals Served Record Sheetreflects a monthly summary of allmeals consumed in the private mess.What document is used tosubstantiate this summary?

1. The Food Cost Control Record2. The Monthly Financial Operating

Statement for Messes Afloat3. The NAVSUP Form 10464. The NAVSUP Form 1357

2-65. Who is responsible for maintainingthe NAVSUP Form 1046 for meals soldfrom a GM to a private mess?

8 TO answer questions 2-66 through2-68, consider the following

information. For a given month, the totalnumber of meals consumed in a private messtotaled 1,437. Mess members and theirguests consumed 874 meals. Enlistedpersonnel consumed 563 meals. The totalvalue of provisions consumed in this messwas $1,863.77. The value of commutedrations totaled $936.00.

2–66. What is the value of the mealsconsumed by the enlisted personnel?

1. $594.542. $631.813. $711.964. $730.60

2-67. What dollar value of rationscommuted must be credited to theOperation and Maintenance, Navy(O&M,N) fund code?

1. $205.402. $224.043. $304.194. $341.46

2-68. What percentage of the meals wereconsumed by enlisted personnel?

1. 31.9%2. 33.9%3. 38.2%4. 39.2%

2-69. Which of the following results willyou obtain by subtracting the moneyvalue of the closing inventory fromthe sum of the opening inventoryplus the total receipts during themonth?

1. The total dollar value ofoutstanding receipts

2. The total dollar value of allexpenditures

3. The total value of provisionsconsumed

4. The worth of the mess share1. A designated GM MS2. The messdeck master–at-arms3. The records keeper4. The mess treasurer

17

2-70. If the beginning inventory was$580.36, total receipts are$789.53, and the closing inventoryis $475.87, then what is the costof the food consumed?

1. $266.702. $684.023. $685.044. $894.02

2-71. If for a given month, the averagenumber of officers that subsistedis 29.80 and the average number ofenlisted personnel that subsistedis 8.66, and the cost of provisionsconsumed is $2,706.93, then what isthe cost per person?

1. $70.382* $71.243. $73.144. $73.16

2-72. A mess member reports for duty at0900 on 14 November. The mess billfor November is $62.00. What willthis member’s bill be for the monthof November?

1. $29.032. $29.03 plus December’s mess

share3. $35.134. $35.13 plus December’s mess

share

2-73. A mess member is being permanentlydetached at 1200 on 21 March. Themess bill for March is $55.00,which the mess member paid on 28February. What is the rebate duethis member?

1. $12.602. $15.973. $17.744. $19.52

2-74. A mess member goes TAD at 0800 on 7July to 1630 on 15 July. The messbill for July is $66.00, which themember paid on 30 June. What isthe rebate due this member?

1. $14.902. $17.003. $17.034. $19.16

2–75. A mess member is on leave from 0001on 20 September to 0730 on 5October. The mess bill forSeptember is $51.00, which themember paid on 30 August. The messbill for October is $48.00. Whatis the member’s net mess bill owedfor the month of October minus hisor her rebate?

1. $18.702. $23.113. $24.594. $48.00

18

ASSIGNMENT 3

Textbook Assignment: “Foodservice Equipment,” chapter 4, pages 4-1 through 4-28.

3-1. You should observe which of thefollowing general precautionsbefore attempting to operate anyfoodservice equipment?

1. Know the telephone numbers andmethods of reportingemergencies

2. Know the location of all safetyand emergency switches

3. Determine the location of thefire extinguishers

4. Each of the above

3-2. As a general precaution, how shouldnonessential equipment operation behandled in the event of continuousship movement?

1. Caution should be exercisedduring operation

2. Rings and watches should beremoved and any loose clothingeliminated

3. Equipment should only beoperated if it is permanentlymounted

4. Machine operation should bediscontinued and equipmentturned off

3-3. You are required to perform whichof the following tasks before anymajor cleaning evolution involvingelectrical equipment?

1. Tag-out the equipment accordingto the tag-out bill

2. Notify the medical departmentso that they can supervise theevolution

3. Notify your supervisor of thescheduled evolution

4. Attend safety training providedby the ship’s safety officer

3-4.

3-5.

3-6.

3-7.

Undue health hazards may be avoidedwhen using foodservice equipment bycarrying out which of the followingmeasures?

1. Follow correct operatingprocedures

2. Adhere to proper cleaningschedules

3. Give equipment adequatepreventive maintenance

4. Each of the above

You should use what type of waterto recharge the vacuum system ofthe

1.2.3.4.

The

electrical steam-jacked kettle?

MineralRegular tapDistilledCondensed

size of steam-jacketed kettlesvaries over what specific galloncapacity range?

1. 4 to 452. 4 to 803. 5 to 454. 5 to 80

When you are operating asteam-jacketed kettle, which of thefollowing actions can havedangerous consequences?

1. Filling the kettlethree-fourths full

2. Closing the safety valve whenyou are turning on the steam

3. Cleaning the kettle withboiling water

4. Using the faucet at the bottomof the kettle to remove graviesor sauces

19

3-8. The safety valve on thesteam-jacketed kettle is installedto accomplish what purpose?

1. Add more heat to the kettleduring cooking

2. Remove residual water from thesteam within the kettle

3. Prevent the kettle fromoverheating

4. Keep the kettle from explodingby releasing excess steampressure

3-9. What does the signal light that isprovided for each thermostat on theelectric griddle indicate when itflashes on and off?

1. The grill is still warming upand has not reached the desiredtemperature

2. The grill is maintaining thecorrect temperature while inuse

3. The grill is overheating andshould be turned down or off

4. The grill has just warmedbeyond the preset temperature

3–10. Before starting griddle cleaningprocedures, you must perform whichof the following preparation tasks?

1. Use a cellulose sponge to dryup any liquid

2. Remove grease traps and emptyany grease

3. Get a container of hot soapywater for cleaning

4. Secure electrical power at themain source of power

20

3-11. After the grill has been thoroughlycleaned, you must preheat it to400°F. Once this temperature isreached you should spread a lightfilm of cooking oil over thesurface of the grill. You shouldthen wait 2 minutes, wipe thesurface clean of excess oil, thenrepeat. What is this procedurecalled?

1. Blueing2. Browning3. Seasoning4. Glazing

3-12. The tilting skillet has a secondarythermostat that acts as ahigh-limit cutoff. It disables thepower circuit when the temperatureexceeds what level?

1. 400°F2. 425°F3. 450°F4. 460°F

3-13. What does the size of a deep-fatfryer indicate?

1. The number of pounds offrench-fried potatoes that canbe prepared per minute

2. The number of pounds offrench-fried potatoes that canbe prepared per hour

3. The number of pounds offrench-fried potatoes that canbe prepared in 5 minutes

4. The total number offrench-fried potatoes that canbe prepared at one time

3-14. When it is necessary to melt solidfat in the deep-fat fryer, youshould follow which of thefollowing procedures?

1. Set the thermostat at thetemperature prescribed in theArmed forces Recipe Service

2. Check the temperature of thefat frequently during themelting process with a handthermometer

3. Make sure the fat covers theuppermost coil at all times andthe temperature is no more than200°F while the fat is melting

4. Have a person standing by witha PKP extinguisher

3-15. The temperature of a deep-fat fryershould never exceed what maximumlevel?

1. 380°F2. 400°F3. 425°F4. 450°F

3-16. Frying foods containing excessmoisture in a deep-fat fryer willproduce which of the followingresults?

1. Cause the grease to overheat2. Cause the grease to smoke

heavily3. Cause the grease to boil over4. Cause the grease to become

rancid

3-17. How should you extinguish a fire inthe deep-fat fryer when theautomatic fire extinguisher failsto set off automatically ormanually?

1. Use water2. Smother the fire with the

deep-fat fryer cover3. Use a CO extinguisher4. Use a PKP extinguisher

21

3-18. Which of the following statementsis NOT correct regarding theoperation of convection ovens?

1. Overall, cooking temperaturesare higher than in conventionalovens

2. The amount loaded into the ovenat one time will influence thecooking time

3. A blower fan circulates hot airthroughout the oven,eliminating cold spots

4. Overall, cooking time isshorter than in conventionalovens

3-19. Which of the following actions isthe major cause of nonuniformbaking and roasting?

1. Opening the oven door toofrequently

2. Overloading the oven3. Improper placement of food in

the oven4. An insufficient preheat period

3-20. When baking, you should determinethe desired cooking times in bothconvection and conventional ovensby using which of the followingresources?

1. The AFRS2. Oven manufacturer’s operating

manual3. A thermometer4. Visual examination

3-21. What cleaning agent should you useto clean Teflon oven panels?

1. Oven cleaner2. Scouring powder3. Concentrated lemon juice4. Hot sudsy water

IN ANSWERING QUESTIONS 3-22 THROUGH 3-25,SELECT FROM COLUMN B THE TYPE OF ELECTRICRANGE THAT MATCHES THE DESCRIPTION INCOLUMN A.

3-22.

3-23.

3-24.

3-25.

A. FEATURES B. TYPES

Griddle on 1. Sleft side, hotplate on right, 2. Cand atwo-compartment 3. Foven

A compactgalley rangefound on boardsubmarines

Single griddleon top and asingle oven

Griddle onleft side,hot plate onright, and asingle oven

3–26.

3-27.

Which of the following attachmentsfor the electric food mixer shouldyou use for lightweight mixing?

1. Wire whip2. Flat beater3. Churn paddle4. Dough hook

When mixing ingredients, you shouldnever fill the mixing bowl beyondwhat level?

1. 3/8 full2. 1/2 full3. 2/3 full4. 3/4 full

22

3-28. The wheel crank control on a largeelectric mixer controls what mixerfunction?

1. The tightening of the beater inthe beater shaft

2. The speed of the mixer3. The lowering of the beater to

the proper position for beating4. The raising of the mixing bowl

to the proper position forbeating

3-29. When you mix ingredients too longafter they are already properlyblended, you risk obtaining whatresult?

1. Excessive moisture due to thebreakdown of the ingredients

2. A higher finished temperaturethan the desired temperature

3. Blended ingredients becomingseparated

4. Excessive heat from mixing thatreduces the moisture content ofthe blended ingredients

3-30. Which of the following proceduresshould you perform first whenoperating the automatic feedmeat-slicing machine?

1. Set the dial for the desiredthickness

2. Set the machine on automatic3. Place the meat in the carriage

and adjust the clamp4. Turn on the power to the

machine

3-31. All EXCEPT which of the followingstatements describe a safetyfeature of the meat-slicingmachine?

1. It is hard wired2. It has a backup electric switch3. It has a revolving disk knife4. It should not be operated

without the blade guard

3-32. When the steam supply to thesteamer in your galley iscontrolled separately, in whatmanner should you turn on thesteam?

1. By opening the exhaust valveonly

2. By closing the compartment doorand opening the exhaust valve

3. By slowly turning the valvewheel counterclockwise

4. By closing the steamercompartment door securely

3-33. The steam in a steamer at 7 poundsper square inch will reach whatmaximum temperature?

1. 211°F2. 222°F3. 233°F4. 244°F

3-34. If there is no safety valve torelieve steam pressure aftercooking has been completed, whatprocedure should you follow beforeopening the steamer door?

1. Wait until the pressure gaugereads 2 pounds per square inch

2. Wait until no condensateappears in the drainpipe

3. Unlatch the door and wait 1minute

4. Wait 2 minutes before openingthe door

3-35. When you examine the drainpipe forsteam-condensate drip after a fewminutes of steamer operation andnone appears, which of thefollowing conditions will NOT bethe cause?

3-36.

3-37.

3-38.

3-39.

How often should the steamer bescrubbed clean and rinsed with hotwater at 170°F?

1. After each meal2. Twice daily3. Once a week4. Every evening

Filters for the filter-typeventilator hood must be cleaned atwhat minimum frequency?

1. Once a day2. Once a week3. Twice a week4. Once a month

What is the main function of theGaylord ventilator hood?

1. To supply fresh air2. To extract grease from the air3. To cool the area4. To filter fumes from the air

In later model ventilator hoodsequipped with automatic cleaningcapabilities, the thermostat switchlocated in the exhaust ductworkoperates a magnetic trip inside thefire damper control box when thetemperature reaches 250°F. Whenthis occurs, what will theresulting actions be?

1. The fire damper slams shut andthe blower shuts down only

2. The fire damper slams shut andPKP is released only

3. The fire damper slams shut, theblower shuts down, and PKP isreleased

4. The fire damper slams shut, theblower shuts down, and water isreleased

1. There is stoppage in the trap2. There is stoppage in the

strainer3. There is stoppage in the

drainpipe4. There is stoppage in the steam

gauge

23

3-40. Which of the following sources

3-41.

3-42.

3-43.

provide(s) engineering personnelwith complete technical informationon airflow, electricalcharacteristics, and other data ofprimary use concerning ventilatorhoods?

1. Material safety data sheets(MSDSs)

2. Planned maintenance system(PMS) cards

3. NAVSEA Technical Manual4. Shipboard Foodservice

Equipment Catalog

You should use a dough trough toperform what purpose?

1. To mix dough2. To knead dough3. To ferment dough4. To proof dough

Dough troughs are of variouslengths and are designed to holdapproximately how many pounds ofdough per foot of space?

1. 502. 703. 904. 100

How much time is required for adough proofer to attain the properatmosphere for proofing?

1. 15 minutes2. 30 minutes3. 45 minutes4. 60 minutes

3-44.

3-45.

3-46.

3-47.

Steam pressure passing through thesteam coils of the proofer shouldnever be allowed to exceed whatmaximum pounds per square inch?

1. 152. 253. 354. 45

For what reason is the platform onthe bread slicer where the bread isplaced angled at 45 degrees?

1. So that bread will not be tornwhile being sliced

2. To guard your fingers from theblades

3. To allow half of the blades togo in the opposite direction

4. To force the bread down on thecutting blade

The quantity of vegetables loadedinto the vegetable peeler shouldnot exceed what percentage of thetotal hopper capacity?

1. 442. 553. 664. 77

If the abrasive surfaces of thevegetable peeler are keptreasonably clean, a load ofvegetables should be satisfactorilypeeled in what approximate time?

1. 1 minute2. 2 minutes3. 30 seconds4. 45 seconds

24

IN ANSWERING QUESTIONS 3-48 THROUGH 3-56,SELECT THE TYPE OF MACHINE THAT MATCHESTHE DESCRIPTION GIVEN AS THE QUESTION.

3-48. The disk has a wavy surface thatagitates the vegetables in such amanner that they continuallypresent new surfaces for action bythe abrasive material.

1. Vegetable peeler2. Vegetable cutter3. Vegetable cutter and slicer4. Vegetable shaper

3-49. Makes three classes of cuts ofvegetables— shredded, sliced, andgrated--without the use ofattachments or removable parts.

1. Vegetable shaper2. Vegetable cutter3. Vegetable cutter and slicer4. Vegetable peeler

3-50. The machine may be used to do asmany as three different cuttingjobs at once.

1. Vegetable shaper2. Vegetable cutter3. Vegetable cutter and slicer4. Vegetable peeler

3-51. The machine may be used to cutfrench fries.

1. Vegetable shaper2. Vegetable cutter3. Vegetable cutter and slicer4. Vegetable peeler

3-52. The machine has parts that shouldbe oiled daily to prolong its lifeand efficiency.

3-53. Has seven safety precautions thatyou must follow when operating.

1. Meat saw2. Meat chopper3. Meat slicer4. Meat tenderizer

3-54. Must wash and sanitize this machineproperly after every 4 hours ofcontinued use.

1. Meat saw2. Meat chopper3. Meat slicer4. Meat tenderizer

3-55. This machine is portable and isused to grind meats.

1. Meat saw2. Meat chopper3. Meat slicer4. Meat tenderizer

3-56. Is equipped with a safety devicethat automatically stops themachine when the cover (shield) israised.

1. Meat saw2. Meat chopper3. Meat slicer4. Meat tenderizer

3-57. For which of the followingmeat-cutting jobs should you use aknife having a long, wide blade?

1. Boning beef2. Slicing raw steak3. Carving cooked roasts4. Slicing bread

1. Vegetable shaper2. Vegetable peeler3. Vegetable cutter4. Vegetable cutter and slicer

25

3-58.

3-59.

3-60.

3-61.

3-62.

You should use the butcher’s steelto accomplish which of thefollowing tasks?

1. To sharpen knives2. To keep the edges of knives

straight3. To remove chips in knives by

evening the flat surface of theblade

4. To keep the blade surfacewearing uniform

You must maintain the wash water insingle-tank dishwashing machineswithin what specific temperaturerange?

1. 95°F to 125°F2. 110°F to 125°F3. 130°F to 140°F4. 140°F to 160°F

For a double–tank dishwashingmachine, what are the minimum (a)wash and (b) rinse time intervals?

1. (a) 20 seconds: (b) 10 seconds2. (a) 20 seconds: (b) 20 seconds3. (a) 40 seconds: (b) 10 seconds4. (a) 40 seconds: (b) 20 seconds

What operating feature(s) otherthan an extra tank is/are added toa triple-tank dishwashing machineto differentiate its capabilitiesfrom those of a double-tankmachine?

1. A prewash feature2. Different temperature

requirements for the wash andrinse cycles

3. Both 1 and 2 above4. Different temperature

requirements for the sanitizingcycle

The majority of dishwashingmachines in service in the Navy arewhat type?1. Single-tank2. Double-tank3. Triple-tank4. Manual, three-sinks

3-63.

3-64.

3-65.

3-66.

You should inspect the interior ofthe dishwashing machine and themanifold(s) for accumulation ofcalcium or lime deposits at whatspecific time intervals?

1. Semiweekly2. Weekly3. Monthly4. Quarterly

Steam tables most commonly found inmost general and private messestoday are what type?

1. Those with water compartmentsheated by steam coils at 40pounds of pressure or less

2. Those with steam-heated watercompartments and dish warmers

3. Those with water compartmentsheated by immersion-electricheating elements

4. Those with water compartmentsand dish warmers

For what reason should the watertemperature in the steam table notexceed 200°F?

1. The steam table compartmentswill warp

2. The steam table will shut downfrom overheating

3. The food in the steam tablewill continue to cook

4. Water will be addedautomatically to lower thetemperature

Potato shapers are used toaccomplish which of the followingtasks?

1. To make french fries from wholepotatoes

2. To make hashbrowns from wholepotatoes

3. To make potato balls from wholepotatoes

4. To reconstitute dehydratedpotatoes into formed frenchfries

26

3-67. To keep a refrigerator operating atmaximum efficiency, you mustobserve which of the followingrules?

1. Keep it clean2. Do not overload it3. Defrost it regularly and

properly4. Each of the above

3-68. You are required to defrost therefrigerator at which of thefollowing times?

1. Before receiving a majorbreakout

2. When you notice a bad odor3. When ice formation reaches

three-sixteenths of an inchthick

4. When ice formation reachesone-fourth of an inch thick

3-69. Select the acceptable method forspeeding up the process ofdefrosting the refrigerator.

1. Applying hot water to the coilsusing a hose

2. Applying heat to the coilsusing an electric heat gun

3. Pouring hot water on thecooling unit

4. Placing pans of hot water inthe freezer

3-70. What is the specific holdingtemperature range for therefrigerated milk dispenser?

1. 38°F to 44°F2. 36°F to 45°F3. 32°F to 45°F4. 32°F to 40°F

3-71. You should sanitize thesoft-service ice-cream machine atwhat specific time(s)?

1. After each use only2. After each use and at the end

of the day3. Before and after each use4. Each day

27

3-72. You should remove the automatictwin coffee urn brew basketcontaining spent coffee groundswhat number of minutes afterbrewing?

1. 602. 303. 34. 5

3-73. After a night or weekend shutdown,the proper brewing temperature inthe automatic twin coffee urnrequires what specific number ofminutes to be obtained?

1. 302. 453. 504. 55

3-74. Which of the following methodsshould you use to aid in chillingbeverages served from anoncarbonated beverage dispenser?

1. Add ice to chill the beverageat the time of preparation

2. Add ice to the beverage as itis being dispensed

3. Prepare the beverage in advanceand prechill

4. Turn on the refrigeratedbeverage dispenser 1 hourbefore adding the beverage

3-75. You should take which of thefollowing measures regarding theoperation of the bulk ice-makingmachine?

1. Allow only authorized personnelaccess to the machine

2. Secure the machine duringnonmeal hours

3. Never secure the machine duringthe hot months of the year

4. Store the ice scoop inside thebin below the maximum ice level

ASSIGNMENT 4

Textbook Assignment: “Food Preparation,” chapter 5, pages 5-1 through 5-27.

4-1. The use of standardized recipes byall branches of the militaryaccomplishes which of the followingobjectives?

1. Prevents variation in foodquality and quantity

2. Accommodates the use ofgovernment provisions

3. Promotes uniformity in foodcosts throughout the military

4. Facilitates transfer of fooditems from one activity toanother

4-2. Each recipe in the AFRS is designedto yield 100 portions; however, theyield of some recipes may be givenin numbers of the product orvolume.

1. True2. False

4-3. Ingredients are listed on eachrecipe card in which of thefollowing orders?

1. From dry to liquid2. From liquid to dry3. From the largest to the

smallest quantity4. From the first needed to the

last

4-4. Under what circumstance are thequantities of dry ingredients on arecipe card usually given as bothweights and measures?

1. When the recipe is for a bakeryitem

2. When the recipe calls for alarge amount of liquid

3. When the recipe includes asmall amount of dry ingredients

4. When the quantities of dryingredients weigh more thanone-half of an ounce

28

IN ANSWERING QUESTIONS 4-5 THROUGH 4-8,SELECT THE SECTION OF THE AFRS RECIPE CARDTHAT IS DESCRIBED BY THE QUESTION.

4-5.

4-6.

4-7.

4-8.

4-9.

Explains how the ingredients are tobe combined and cooked andrepresents the best acceptedcooking procedures.

1. Yield2. Method3. Notes4. Variations

Contains supplemental informationsuch as possible substitutions foringredients.

1. Abbreviations2. Notes3. Variations4. Ingredients

Includes specific techniques tosupplement information contained inthe Method column.

1. Notes2. Variations3. Ingredients4. Yield

Constitutes a major addition to thetotal number of recipes containedin the AFRS.

1. Variations2. Ingredients3. Method4. Notes

The abbreviation A.P. in the AFRSrepresents what meaning?

1. A portion2. As prepared3. As purchased4. As planned

IN ANSWERING QUESTIONS 4-10 THROUGH 4-12,SELECT THE AFRS RECIPE SUPPLEMENT THAT ISDESCRIBED BY THE QUESTION.

4-10. Located in some of the recipesections as directions forpreparing a basic type of food.

1. Index of recipes2. General information cards3. Guideline cards4. Index cards

4-11. Used as a valuable reference formenu planners.

1. Index cards2. General information cards3. Guideline cards4. Index of recipes

4-12. You should become familiar withthis section first. It providesbasic information.

1. Index of recipes2. General information cards3. Guideline cards4. Index cards

4-13. The M section of the AFRS containswhat category of recipes?

1. Soups2. Sandwiches3. Sauces, gravies, and dressings4. Salad dressings and relishes

IN ANSWERING QUESTIONS 4-14 THROUGH 4-16,SELECT THE TYPE OF RECIPE ADJUSTMENT THATMATCHES THE DESCRIPTION GIVEN AS THEQUESTION.

4-14. Used to increase or decrease arecipe to obtain the desired numberof portions.

1. Volume2. Serving size3. Yield4. Quantity

29

4-15.

4-16.

4-17.

4-18.

Used to adjust a recipe based uponthe amount of an ingredient to beused.

1. Volume2. Serving size3. Yield4. Quantity

Used to adjust recipes to yield aspecific number of portions of aspecific size.

1. Volume2. Serving size3. Yield4. Quantity

Thirty pounds of ground beef isrequired to prepare 100 portions ofchili and 150 portions must beprepared. Fifty-five pounds ofground beef was mistakenly thawedfor this purpose. You areinstructed to adjust the recipebased upon the amount of meatthawed. How many additional poundswill you have to make extraportions?

1. 102. 333. 344. 45

You are preparing Salisbury steakfor 320 people and are instructedby the leading MS to make 3-ounceportions. What specific amount ofground beef is required to makethese 3-ounce portions if therecipe calls for 30 pounds per 1004-ounce portions?

1. 22 pounds2. 22 pounds 8 ounces3. 72 pounds4. 72 pounds 8 ounces

4-19.

4-20.

4–21.

4-22.

If a recipe calls for 4 gallons ofwater per 100 portions, how muchwater would be needed to prepare333 portions of this recipe?

1. 13 gal, 1 qt, 1 cup, 1 1/2 tbsp2. 13 gal, 2 qt, 1 cup, 1 tbsp,

2 3/4 tsp3. 13 gal, 1 qt, 1 cup, 1 tbsp,

2 3/4 tsp4. 13 gal, 2 qt, 1 cup, 2 tbsp

You are measuring water needed toprepare minestrone soup and youonly have a 8-ounce measuring cup.What specific number of cups isequal to 3 1/2 gallons?

1. 542. 563. 584. 60

When you are not using anycounterweights, what is the maximumcapacity of the basic scale?

1. 1 pound2. 2 pounds3. 5 pounds4. 4 pounds

Reconstituted egg mix must behandled in what manner if you donot use it immediately?

1. Discarded after being at roomtemperature for 1 hour

2. Discarded 4 hours afterpreparation

3. Refrigerated in a tightlycovered container and discardedafter 24 hours

4. Refrigerated in a tightlycovered container and usedwithin 1 hour

30

4-23.

4-24.

4-25.

4-26.

When properly refrigerated, eggsthat have been treated withprocessing fluids will have whatmaximum storage life?

1. 1 month2. 2 months3. 6 months4. 4 months

When using frozen eggs, you maythaw them using which of thefollowing methods?

1. Place the eggs at roomtemperature until thawed

2. Place the container in a sinkand cover it with warm water

3. Keep the eggs at 40°F to 45°Funtil thawed

4. Keep the eggs at 36°F to 38°Funtil thawed

Which, if any, of the followingfood items are you authorized toprepare using raw (fresh) eggs?

1. French toast batter2. Mayonnaise3. Salad dressings4. None of the above

When fresh eggs are used inpreparing scrambled eggs, youshould comply with all EXCEPT whichof the following requirements?

1. DO not use egg breakingmachines

2. Prepare 5-quart batches to meetexcess demands

3. Cook until there is no liquidegg visible

4. Cook in small batches

4-27. When you are paring fresh fruits,discoloration can be prevented bywhich of the following actions?

1. Dipping the fruit in vinegar2. Dipping the fruit in a

solution of baking soda andwater

3. Covering the fruit with water4. Covering the fruit with lemon

juice

4-28. Which of the following proceduresshould you use to wash leaf-typevegetables such as spinach?

1. Wash in several changes of coldwater draining the water eachtime

2. Wash in several changes of coldwater using a strainer

3. Wash in several changes of coldwater lifting out thevegetables each time

4. Soak vegetables in cold saltwater for a least one-half hour

4-29. You should cook canned vegetablesusing which of the followingmethods?

1. Discard the liquid and steamthe vegetables for 10 minutes

2. Boil for 5 minutes in theliquid that was in the can

3. Simmer in a covered stockpotfor 20 minutes

4. Bring to a boil just beforethey are to be served

IN ANSWERING QUESTIONS 4-30 THROUGH 4-33,SELECT THE METHOD FOR COOKING VEGETABLESTHAT MATCHES THE DESCRIPTION GIVEN AS THEQUESTION.

4-30. This method is faster than othermethods and helps to preserve thefresh appearance and nutritivevalue of the vegetables.

1. Baking2. Simmering3. Steaming4. Roasting

31

4-31. Use of dry heat with the additionof little or no water.

1. Deep-fat frying2. Simmering3. Baking4. Oven frying

4-32. The vegetables should be tender andcut in uniformly sized pieces.

1. Oven frying2. Deep-fat frying3. Stir-frying4. Baking

4-33. This method of cooking is alsoreferred to as sauteing.

1. Searing2. Stir-frying3. Deep-fat frying4. Panfrying

4-34. Progressive vegetable cookeryaccomplishes all EXCEPT which ofthe following objectives?

1. Ensures a continuous supply offreshly cooked vegetables isavailable

2. Helps control waste3. Diminishes the flavor of

vegetables4. Allows cooking of several small

batches

4-35. For which of the following reasonsis it better for you to undercookvegetables rather than overcookthem?

1. To preserve color2. To maintain the crisp or

crunchy texture3. To shorten the cooking time4. To conserve the nutrient

content

4-36.

4-37.

4-38.

4-39.

4-40.

Which of the following vegetablesalads would be suitable for you toserve as a main course for lunch ordinner?

1. Potato2. Garden3. Chef’s4. Waldorf

Commercial salad dressing isdifferent from mayonnaise in whichof the following ways?

1. Cooked starch paste is added tomayonnaise

2. Tomato paste is added tomayonnaise

3. More oil is used to preparemayonnaise

4. Less oil is used to preparemayonnaise

What is the basic rule that youshould follow when preparing saladdressings?

1. Prepare immediately just beforeserving

2. Prepare well in advance3. Add the seasoning just before

serving4. Use only fresh herbs

When you are preparing mayonnaise,what element of the preparationprocess will cause it to curdle?

1. Not adding enough egg whites2. Not adding enough oil3. Adding the oil too fast4. Adding the oil too slow

What type of eggs are youauthorized to use ingalley-prepared mayonnaise or saladdressings?

1. Fresh eggs2. Frozen pasteurized eggs3. Frozen egg whites4. Dehydrated egg mix

4-41.

4-42.

4-43.

4-44.

At the end of the meal, what shouldyou do with salad dressings thatwere served in separate containers?

1.

2.3.

4.

All

Place them back into theoriginal container andrefrigerateDiscard them onlyLabel, refrigerate, thendiscard, if not used by the endof the dayLabel, refrigerate, anddiscard, if not used within 36hours

raw vegetables used to preparerelishes, except leafy varieties,should be refrigerated in icy coldwater for at least how manyminutes?

1. 152. 203. 304. 60

When serving hors d’oeuvres, youwill normally serve them at whichof the following times?

1. During formal meals after eachcourse

2. Before formal or informal meals3. After formal or informal meals4. Between lunch and dinner as an

appetizer

When you prepare sandwiches to bethe primary item of a meal, whatrequirement should you meet?

1. An assortment of bread shouldbe provided

2. The sandwich should be servedwith a soup

3. The type of sandwich must be ahot one

4. The sandwich should besubstantial

32

4-45.

4-46.

4-47.

4-48.

When you are preparing sandwiches,which of the following types ofbread is preferable?

1. Day-old2. Freshly baked3. Commercial4. White

You should NOT store bread in achilled space for what reason?

1. To prevent the absorption ofodors and flavors

2. To prevent the absorption ofmoisture

3. To prevent the moisture loss4. To prevent the bread from

rapidly becoming stale

You may use all EXCEPT which of thefollowing types of fillings toprepare sandwiches for sandwichmeals?

1. Peanut butter and jelly2. Cold cuts3. Sloppy Joe’s4. Ham salad

All EXCEPT which of the followingstatements describe a sanitaryprecaution used in preparingsandwiches?

1.

2.

3.

4.

Never allow sandwiches to standat room temperature for morethan 4 cumulative hoursKeep time between preparationand consumption to a minimumServe lettuce, tomatoes, andspreads used for sandwichesseparatelyHold sandwiches containinghand-prepared ground meat below40°F if not to be consumedimmediately

IN ANSWERING QUESTIONS 4-49 THROUGH 4-52,SELECT THE TYPE OF SANDWICH THAT MATCHESTHE DESCRIPTION GIVEN AS THE QUESTION.

4-49.

4-50.

4-51.

4-52.

4-53.

Consists of three or more slices oftoasted bread and two differentfillings, one in each layer.

1. Club2. Submarine3. Hot4. Open-faced

May be either one or two slices ofbread covered with any desiredfilling including sliced meat,cheese, or tomatoes.

1. Open-faced2. Submarine3. Club4. Grilled or toasted

Prepared from French bread or ahard roll cut in half lengthwise.Sliced cold meat, cheese,vegetables, and some type ofdressing are used as fillings.

1. Grilled or toasted2. Club3. Finger4. Submarine

Usually served open-faced withsliced meat and gravy. However, itis often served with a soup, apotato, and vegetables.

1. Hot2. Club3. Monte Cristo4. Monte Carlo

During cold weather, you shouldplace soup on the menu at least howoften?

1. Once daily2. Twice daily3. Three times a day4. At least every few days

33

4-54. When you use dehydrated soup andgravy bases to prepare stock forsoups, what ingredient should youadjust or eliminate?

1. Water2. Meat3. Salt4. Herbs

4-55. What procedure should you use toprepare a warm roux?

1. Mix cornstarch with warm water2. Mix flour with warm water3. Mix cornstarch with cold water4. Mix flour with melted fat

4-56. When you check a soup for taste andit is too salty, what should you doto correct this problem?

1. Add more stock and simmer for afew minutes

2. Add more water and simmer for afew minutes

3. Add sliced raw potatoes andsimmer for a few minutes

4. Add sugar and simmer for a fewminutes

4-57. Which of the following saucesshould you use to bind theingredients together in a scallopeddish?

1. Butter2. Medium white3. Thin cream4. Sweet thickened

4-58. What thickening agent, if any,should you use to thicken naturalpan gravy?

1. Hot roux2. Cold roux3. Flour paste4. None; natural pan gravy is not

thickened

4-59. Which of the following proceduresshould you use to remove lumps thatmay appear in gravy?

1. Add water2. Bring to a boil3. Add salad oil4. Whip vigorously

4-60. Stuffing poultry with dressing inGMs is not recommended for which ofthe following reasons?

1. The loss of the nutritionalvalue if prepared this way

2. Stuffing requires more moistureand will cause the poultryproduct to be dry

3. The possibility of food-borneillness will increase

4. Enough stuffing cannot beprepared for everyone usingthis method

4-61. Overstirring and overcooking cerealduring preparation may producewhich of the following results?

1. The cereal becomes sticky andgummy

2. The cereal loses moisturecontent

3. The cereal becomes thick4. The cereal becomes lumpy

4-62. In which of the following ways doesvermicelli differ from spaghetti?

1. Vermicelli is thicker2. Vermicelli contains eggs3. Vermicelli is made from hard

wheat flour4. Vermicelli cooks quicker

4-63. Which of the following types ofrice is preferable as anaccompaniment to oriental dishesbecause it will clump together whencooked?

1. Parboiled2. Medium-grained3. Long-grained4. Wild

34

4-64.

4-65.

4-66.

4-67.

What reference lists thecharacteristics and recommended useof each type of milk procured bythe Navy?

1. NAVSUP P-4212. NAVSUP P-4763. NAVFSSONOTE 73304. NAVMED P-5010-1

You can prevent bitterness inbrewed coffee by taking which ofthe following measures?

1. Storing the coffee grounds inan airtight container

2. Using the proper proportion ofwater in relation to coffeegrounds

3. Cleaning the coffeepot dailywith hot soapy water

4. Making sure the coffee is notbrewed too long

To prevent deterioration of flavorand loss of aroma, coffee brewed inan automatic urn should not be heldfor more than what maximum numberof minutes?

1. 202. 303. 454. 60

What should you use to clean theurn of coffee-making equipment atthe end of the day?

1. Hot water and urn cleaner2. Hot soapy water3. Vinegar and water4. Baking soda and water

35

4-68. The quality of brewed tea dependson how fast the flavor and colorare extracted from the tea leaves.All EXCEPT which of the followingfactors influence this process?

1. The degree of softness of thewater used

2. The holding time used3. The amount of brewing time4. The brewing temperature used

4-69. For what reason is a stronger brewrequired for iced tea than for teaserved hot?

1. To help preserve the flavor ofthe tea if it is to be chilledfor a undetermined duration

2. Because iced tea tastes betterstronger

3. Cold temperatures will weakenthe brew

4. Because of the diluting actionof the added ice

4-70. When using instant concentratedtea, you should prepare the tea mixin which of the following manners?

1. Pour the concentrate into hotwater

2. Pour the concentrate into coldwater

3. Pour hot water into thereceptacle containing theconcentrated mix

4. Pour cold water into thereceptacle containing theconcentrated mix

ASSIGNMENT 5

Textbook Assignment: “Meat, Poultry, and Seafood,” chapter 6, pages 6-1 through 6-20;“Nutrition and Menu Planning,” chapter 7, pages 7-1 through 7-25.

5-1. The form of meat classified asfabricated is correctly describedby which of the followingstatements?

1. Artificial meat productsfabricated from other foods

2. Meats that have been eitherpartially or completely boned,trimmed, and portion-cut

3. Meat that does not conform tothe specifications of the armedforces

4. Meat not requiring inspectionby the Department ofAgriculture

IN ANSWERING QUESTIONS 5-2 THROUGH 5-5,SELECT THE CATEGORY OF BEEF THAT ISDESCRIBED BY THE QUESTION.

5-2.

5-3.

5-4.

Beef originating from a young malethat is castrated.

1. Stag2. Bull3. Steer4. Calf

Beef originating from a fullydeveloped male.

1. Stag2. Bull3. Steer4. Bronco

Beef originating from a youngfemale that has not borne a calf.

1. Calf2. Cow3. Mare4. Heifer

5-5.

5-6.

5-7.

5-8.

5-9.

Beef originating from a mature malethat is castrated.

1. Steer2. Bull3. Stag4. Stallion

Cows, bulls, and stags are mostsuitable for use in Navy messes;whereas steers and heifers areusually found in canned products.

1. True2. False

The USDA stamp is placed on thecarcasses of meat to indicate whichof

1.

2.

3.

4.

the following conditions?

Meat originated in the UnitedStatesMeat delivered under contractmet all the terms of thecontractMeat is graded as being primeor choiceMeat is free of disease andmeets sanitary requirements

Beef roasts procured by the Navyare what grade of meat?

1. Choice2. Good3. Utility4. Standard

Which of the following porkproducts is/are served with thehighest frequency?

1. Loin2. Chops3. Spareribs4. Bacon

36

5-10. Each pound of canned precookedbacon is equivalent to how manypounds of raw bacon?

1. 1 1/22. 23. 34. 2 1/2

5-11. You may serve canned ham withoutfirst cooking it because it hasundergone what process?

1. Curing2. Smoking3. Pasteurization4. Pickling

5-12. Veal is a product of which of thefollowing animals?

1. Corn-fed lamb2. Immature beef less than 1 year

old3. Immature sheep less than 1 year

old4. Immature swine less than 1 year

old

5-13. What cut of lamb is used in NavyGMs?

1. Loin chops2. Shoulder roast3. Boneless leg roast4. Boneless shank roast

5-14. For which of the following reasonsshould you use the preferred methodof slowly thawing frozen meats,whenever possible?

1. Meat thawed this way yields amore palatable cooked product

2. Meat thawed this way has lessnutrient loss

3. The preferred method decreasesthe chance of bacterialcontamination

4. Each of the above

5-15.

5-16.

5-17.

5-18.

5-19.

When you are using an alternatethawing method, all EXCEPT which ofthe following procedures arerequired?

1. Obtaining approval from theBureau of Medicine and Surgery

2. Notifying the medicaldepartment representative

3. Thawing in the original sealedwrapper or container below 80°F

4. Thawing in the originalunopened container at 50°F orlower

Approximately twice the cookingtime is required when you cookroasts in their frozen state?

1. True2. False

For meat to be properly tempered,it should have what specificinternal temperature range?

1. 12°F to 15°F2. 16°F to 18°F3. 23°F to 26°F4. 26°F to 28°F

What criteria determine the methodyou should use to cook meat?

1. The types of cooking equipmentin your GM

2. The preferences of the foodservice officer

3. The kind of meat and thetenderness of the cut

4. The cost of the meat and theoccasion

What method is most often used tocook the least tender cuts of meat?

1. Stewing2. Frying3. Braising4. Boiling

37

5–20. What cooking method is used whenyou brown meat in a small amount offat, cover, then cook slowly in thejuices from the meat or in a smallamount of liquid that is added?

1. Simmering2. Stewing3. Braising4. Steaming

5-21. You should use which of thefollowing methods to cook tendercuts of meat that have littleconnective tissue?

1. Braising2. Stewing3. Simmering4. Roasting

5-22. When grilling is the cookingmethod, you should not use a forkto turn meat for what reason?

1. A fork is a heat conductor2. A spatula is more manageable3. Using a fork allows the juices

of the meat to escape4. A fork may damage the grill

surface

5-23. At which of the following timesshould you apply the seasoning whenyou are grilling meat?

1. Before placing the meat on thegrill

2. Before you turn the meat over3. After you turn the meat over4. After the meat has been

completely cooked

5-24. When roasting meat, you shouldplace the roasts fat-side-up forwhat reason?

1. To avoid oven frying the food2. To eliminate having to trim the

fat after the meat is done3. To prevent searing the meat

which causes excessiveshrinkage

4. To eliminate the need to bastethe meat during cooking

5-25. What factor affects the cooking

5–26.

5-27.

5-28.

5-29.

time of a roast?

1. The amount of liquid used2. The oven capacity3. The type of seasoning used4. The degree of doneness desired

or required

Turkeys weighing more than 16pounds will require what range ofdays to thaw in a thaw box?

1. 1 to 22. 2 to 33. 3 to 44. 5 to 6

You are NOT required to rub whichof the following poultry productswith salad oil before roasting?

1. Cornish hen2. Duck3. Turkey4. Chicken

Roasted turkey has reached therequired stage of doneness when theinternal temperature registers whatspecific temperature range?

1. 160°F to 165°F2. 170°F to 175°F3. 180°F to 185°F4. 190°F to 195°F

Navy nutrition is concerned withachieving all EXCEPT which of thefollowing objectives?

1. Preservation of nutrients2. What components are needed and

how much is required by thebody

3. How foods are altered inprocessing, storage, andpreparation

4. Producing the least expensivemenus

38

5-30.

5-31.

The body’s needs for the variousnutrients are influenced by whichof the following factors?

1. Age2. Gender3. Occupation4. Each of the above

A well-balanced meal is onlyobtained by including a specificportion from each of the variousfood groups. What total number ofnutrients should this balanced mealprovide?

1. Eight2. Six3. Five4. Four

IN ANSWERING QUESTIONS 5-32 THROUGH 5-34,SELECT THE FOOD NUTRIENT(S) THAT MATCH(ES)THE DESCRIPTION GIVEN AS THE QUESTION.

5-32. The chief suppliers oftissue-building material.

1. Proteins2. Minerals3. Vitamins4. Carbohydrates

5-33. Provides the highest amount ofcalories.

1. Carbohydrates2. Proteins3. Fats4. Minerals

5-34. Stored in the muscles as glycogen.

1. Water2. Carbohydrates3. Minerals4. Vitamins

5-35. Which of the following minerals isthe most abundant in the humanbody?

1. Phosphorus2. Iron3. Iodine4. Calcium

5-36. Which of the following minerals isresponsible for carrying oxygen tothe blood?

1. Phosphorus2. Calcium3. Iron4. Iodine

5–37. Which of the following foods is thebest source of iron?

1. Collard greens2. Milk3. Liver4. Bread

5-38. A deficiency of what mineral cancause swelling (goiter) of thethyroid gland?

1. Salt2. Iodine3. Iron4. Calcium

5-39. A person that does not perspiremuch needs what minimum number ofteaspoons of salt per day?

1. 12. 2 to 33. 3 to 44. 4 to 5

5-40. Which of the following groups ofvitamins are all fat soluble?

1. A, B, C, and K2. A, B, D, and K3. A, B, E, and K4. A, D, E, and K

39

5–41. What vitamin plays a very importantrole in eye function and in keepingthe skin and mucous membranesresistant to infection?

1. A2. C3. E4. K

5-42. Sunlight enables your body toproduce what vitamin if it has achance to shine directly on theskin?

1. B6

2. B1 2

3. D4. K

IN ANSWERING QUESTIONS 5–43 THROUGH 5-46,SELECT THE VITAMIN THAT MATCHES THEDESCRIPTION GIVEN AS THE QUESTION.

5-43.

5-44.

5-45.

Needed in order to use calcium andphosphorus to build strong bonesand teeth.

1. B1 2

2. C3. D4. K

Presently being explored as anantioxidant that may retard someaspects of the aging process.

1. B1

2. B2

3. E4. K

Essential for the manufacture of asubstance that helps blood to clot.

1. A2. B1

3. B12

4. K

5-46.

5-47.

5-48.

5-49.

5-50.

40

Deficiency causes beriberi, adisease that is now almostnonexistent in the United States.

1. B1

2. B2

3. B6

4. B12

Strict vegetarians are likely to bedeficient in what vitamin?

1. B6

2. B12

3. Niacin4. Folacin

You should use the food guidepyramid for daily food choices onmenus to accomplish what objective?

1. To eliminate the need for menureview boards

2. To determine the foods thathave the highest acceptability

3. To quickly and reliably judgethe nutritional adequacy of themenu

4. To give a detailed analysis ofthe cost of the menu

Nursing mothers require whatspecific number of servings dailyfrom the milk-cheese group?

1. Five2. Two3. Three4. Four

Fortified low-fat or skim milkproducts have essentially the samecalories as whole milk products butless fat content.

1. True2. False

5-51.

5-52.

5-53.

5-54.

Foods from the meat group arevalued primarily for providingwhich of the following substances?

1. Calcium2. Carbohydrates3. Protein4. Fiber

Which of the following foods fromthe meat-poultry-fish-dry beans-egg-nuts group is/are a good sourceof zinc?

1. Oysters2. Tuna3. Egg yolks4. Dry beans

Which of the following publicationslists all the food items procuredby the Navy?

1. Afloat Shopping Guide2. Federal Supply Catalog3. Consolidated Afloat

Requisitioning Guide Overseas(CARGO)

4. Atlantic Fleet RequisitioningGuide

When planning menus, you shouldinclude all EXCEPT which of thefollowing considerations indetermining the choice of menuitems?

1. The type and capacity of thegalley equipment

2. The number of personnel to befed

3. The number of workers in thegalley

4. The planner’s personalpreferences

5-55. The acceptability of a food itemcan be determined by using allEXCEPT which of the followingmethods?

1. Dividing the number of portionsserved by the number ofportions prepared

2. Averaging the figures obtainedfor a particular menu item overa period of time

3. Monitoring tray waste4. Dividing the number of portions

served by the number of patronsattending the meal

5-56. A 42-day menu with validacceptability factors can be usedto estimate the requirements for a45-day loadout. What fraction ofinitial requirements must you addfor a 60-day period?

1. 3/82. 1/53. 1/34. 1/4

5-57. What foodservice guide containsuseful information on commodities,equipment for galley use,GM modernization, and suggestedspecial event or holiday menus?

1. Navy Foodservice2. Federal Supply Catalog3. NAVSUPINST 461.114. NAVSUP P-486, volume I

5-58. When predicting meal attendance,you should consider all EXCEPTwhich of the following factors?

1. Proximity to payday2. Liberty trends3. The weather4. GM capacity

41

ASSIGNMENT 6

Textbook Assignment: “Breads and Desserts,” chapter 8, pages 8-1 through 8–27.

6-1.

6-2.

6-3.

6-4.

6-5.

When preparing cakes, cookies,quick breads, pastries, and pies,you should use what type of flour?

1. Hard wheat2. Soft wheat3. General-purpose4. Whole wheat

General-purpose flour contains moreprotein than bread flour.

1. True2. False

When combined with water, what foodcomponent(s) of wheat flour form(s)gluten?

1. Bran2. Proteins3. Carbohydrates4. Minerals

What food component(s) of wheatflour is/are responsible forabsorbing water and giving bulk todough?

1.2.3.4.

Forare

1.

2.

3.

4.

EnzymesBranProteinsCarbohydrates

which of the following reasonssome types of flour enriched?

To increase storage life of theflourTo increase the dough’sexpansion qualitiesTo replace the food value lostin millingTo produce fermentationproperties needed in baking

6-6. Which of the following componentsof flour is the enzyme that isresponsible for converting starchinto sugar?

1. Diastase2. Protease3. Gliadin4. Glutenin

6-7. Gluten is capable of absorbing whatpercentage of its own weight inwater?

1. 502. 753. 1004. 200

6–8. When you are making bread, the useof too much salt will produce whichof the following results?

1. Accelerated fermentation2. Retarded fermentation3. A heavy baked product4. A coarse baked product

6-9. When you use a liquid shortening toprepare a dough product, which ofthe following criteria must be met?

1. The shortening must be anemulsifier type

2. The shortening must behydrogenated

3. The liquid shortening must besalad oil

4. The dough must be well formedbefore the oil is added

42

6-10. When you substitute butter forshortening in a dough or batterrecipe, what adjustment should bemade?

1. Increase the liquid to be used2. Use milk instead of water as

the liquid3. Use nonfat dry milk in place of

liquid milk4. Use more butter than the

required amount of shorteningin the recipe

6-11. Before reconstituted egg mix isused in dough preparation, youshould remove it from therefrigerator and warm to roomtemperature for over 1 hour.

1. True2. False

6-12. Active dry yeast should besuspended for 5 minutes in aboutseven times its weight of water atwhat specific temperature rangebefore it is used?

1. 95°F to 100°F2. 100°F to 104°F3. 105°F to 110°F4. 111°F to 115°F

6-13. For you to use baking soda as aleavening agent, which of thefollowing ingredients must bepresent in a recipe?

1. Liquid shortening2. Sugar3. Salt4. Vinegar

6-14. As a baker, you would use afriction factor to determine whichof the following factors?

1. Temperature rise induced bymixing

2. Required room temperature3. Required flour temperature4. Desired dough temperature

6-15.

6-16.

6-17.

6-18.

6-19.

Bread dough should range betweenwhat specific temperatures when themixing process is completed?

1. 86°F and 90°F2. 82°F and 86°F3. 78°F and 82°F4. 74°F and 78°F

The length of the fermentationperiod of a dough depends on allEXCEPT which of the followingfactors?

1. Amount of yeast used2. Strength of the flour3. Time needed to mix the dough4. Temperature during fermentation

Under which of the followingcircumstances is dough consideredto be old dough?

1. When it is fermented at toohigh a temperature

2. When it has already beenpunched

3. When it has been mixed too long4. When it has been fermented too

long

Before you take dough to the benchfor makeup, you should allow it torest for approximately what numberof minutes?

1. 102. 153. 204. 30

Which of the following indicatorsshould you use to determine that aloaf of bread has been properlybaked?

1. The loaf has split down thecenter of the top

2. The loaf has a hollow soundwhen tapped

3. The loaf’s top has a flatsurface

4. The loaf slopes outward on thetop

43

6-20.

6-21.

6-22.

6–23.

If freezer storage for bread isimpractical, you can best maintainits quality by baking in quantitiesthat will be consumed within whatspecific number of days?

1. 62. 23. 74. 4

In the event that rope develops inyour bakeshop, you should performwhich of the following actions?

1. Inform the damage controlofficer

2. Increase the humidity in thespace to correct the problem

3. Have a medical departmentrepresentative inspect allbaked products for safety

4. Dispose of all baked productsand baking ingredients in theshop

In addition to water, what otheringredient must you add to cannedhot roll mix before mixing it?

1. Baking powder2. Baking soda3. Yeast4. Vinegar

At what temperature must you finishbaking brown-and-serve rolls afterthey have been baked at 300°F for12 to 15 minutes?

1. 350°F2. 375°F3. 400°F4. 425°F

44

6–24.

6-25.

6-26.

6-27.

6-28.

When you are mixing quick breadsand batters, what general ruleapplies?

1. Limit mixing when the leaveningis produced by baking powder

2. Limit mixing when the productcontains a high percentage offat

3. Quick breads and batters aremixed in the same manner

4. Add the dry ingredients to theliquid ingredient while mixingat fast speed

You prepare the batter for which ofthe following products by mixingthe ingredients only long enough toyield a uniform structure?

1. Doughnuts2. Dumplings3. French bread4. Biscuits

What type of mix should you use toprepare quick coffee cake?

1. White cake2. Yellow cake3. Biscuit4. Shortbread

Yankee–style cornbread is acornbread variation that isprepared without sugar.

1. True2. False

The doughnut formula is preparedthe same as the basic sweet doughformula in all EXCEPT which of thefollowing ways?

1. Leavening and eggs aredecreased

2. Leavening and eggs areincreased

3. Only cake flour is used4. Only general-purpose flour is

used

6-29.

6-30.

6-31.

6-32.

6-33.

The temperature of doughnutingredients at the time they aremixed will affect which of thefollowing processes during frying?

1. Proper sizing of the doughnuts2. Amount of fat absorbed by the

doughnuts3. Color of the doughnuts4. Ability of the doughnuts to

brown

You should cool doughnuts to whatspecific temperature if they are tobe glazed?

1. 72°F2. 96°F3. 140°F4. 160°F

By omitting sugar as an ingredient,you may use which of the followingdough formulas to prepare pizzadough?

1. Sweet dough2. French bread3. Hot rolls, short-time4. Biscuit

A sponge cake is considered to bewhat type of cake?

1. Batter2. Angel food3. Chiffon4. Foam

A cake containing both foam andbatter, mixed separately and foldedto a single mixture, is classifiedas what type of cake?

1. Angel food2. Chiffon3. Pound4. Devil’s food

6-34.

6-35.

6-36.

6-37.

Which of the following functionsdoes salt perform as a cakeingredient?

1. Furnishes structure to theother ingredients

2. Helps the cake retain itsmoisture

3. Brings out the flavor of theother ingredients

4. Acts as a tenderizing agent

When preparing to bake angel foodcakes, you should not grease thecake pans for what reason?

1. The fat will keep the cake fromrising

2. The cake will develop anobjectionable taste

3* The cake mix already containsenough fat to prevent sticking

4. The fat willand sides oftoo quickly

At what stage ofprocess does thebecome higher in

cause the bottomthe cake to brown

the cake bakingbatter rise tothe center than at

the edges?

1. 1st2. 2d3. 3d4. 4th

When you areconventional

baking cakes in aoven, what condition

may result from opening the ovendoor before the baking time iscompleted?

1. The cake will requireadditional baking time becauseof the loss of heat

2. The loss of contained moisturewill cause the cake to dry out

3. The cake may not brown4. The cake may fall

45

6-38. When using a convection oven tobake cakes, you should allow themto bake for what specific range ofminutes before turning on theblower?

1. 3 to 42. 5 to 63. 7 to 104. 11 to 15

6-39. When baking cakes and discoveringthat the cakes are cooking tooquickly, you should take whataction?

1. Open the oven door for severalminutes

2. Close the vent for severalminutes

3. Turn off the blower for 15minutes

4. Reduce the heat 15°F to 25°F

6-40. When baking cakes to prepare jellyrolls, once they are done baking,what step should you perform next?

1. Chill them2. Glaze them3. Sprinkle them with sugar4. Remove them from the pans while

they are still hot

6-41. Cakes baked in a standard 18- by26-inch sheet-cake pan should besliced in what number of portions?

1. 482. 523. 544. 56

6-42. You should store cakes that are notto be used immediately at whatspecific temperature range?

1. 32°F to 34°F2. 35°F to 40°F3. 50°F to 70°F4. 75°F to 95°F

6-43. Which of the following publicationsextensively describes cakedecorating techniques?

1. NAVSUP P-4212. NAVSUP P-4763. NAVSUP P-4864. NAVSUP P-530

6-44. What frosting will prevent runningor weeping when used to decorate acake?

1. Butter cream2. Royal3. Caramel4. Cooked

6-45. Cookies are classified in whatmanner?

1. By the texture of the finishedproduct

2. By the properties of the doughingredients

3. By the method used to mix thedough

4. By the dough moisture content

6-46. Soft-batter cookie dough requires agreater percentage of whatingredient to give it structure?

1. Flour2. Water3. Fat4. Egg

6–47. When you overmix cookie dough, youwill encounter what problem duringthe cooking process?

1. The spreading of the cookieswill be retarded

2. The cookies will spread toomuch

3. The cookies will become spotted4. The cookies will become brittle

and break easily

46

6-48. How many No. 10 cans of cookie mixwill you need to prepare 175oatmeal cookies?

1. Five2. Two3. Three4. Seven

6-49. Which of the followingcharacteristics is NOT anindication that a piecrust has beenproperly made?

1. A golden brown appearance2. A rough surface that appears

blistered3. An elastic or coarse texture4. A crust tender enough to cut

easily

6-50. The shortening used to prepare piedough should be at what temperaturewhen you are ready to blend it withthe other ingredients?

1. 45°F2. 50°F3. 60°F4. 80°F

6-51. You should use bakery emulsifiershortening, melted shortening, orsalad oil to prepare piecrust if ageneral-purpose shortening compoundis not available.

1. True2. False

6-52. Which of the following factors isimportant in making a tenderpiecrust?

1. The quantity of water2. The method of mixing the water

with the other ingredients3. The temperature of the water

(40°F to 50°F)4. Each of the above

47

6-53. When you are mixing pie dough bymachine, the water is added in whatmanner?

1. Placed in the bowl first, thenthe dry ingredients aregradually added while mixing

2. Half all at once and the otherhalf when the dough starts toform

3. Added gradually while mixing4. Added all at once while mixing

6-54. The dough sections for the bottomcrust of a two-crust pie should becut into pieces weighing whatspecific number of ounces?

1. 72. 7 1/23. 84. 8 1/2

6-55. After you place the pie dough inthe pie pan and form the edges fora one-crust pie, the dough shouldbe pricked with a fork to allow thesteam formed during baking toescape. What is this procedurecalled?

1. Fluting2. Docking3. Scoring4. Aerating

6-56. To eliminate shrinkage and crackingin pumpkin pie during baking, themixture for the filling must setfor how many minutes before you addthe eggs?

1. 202. 303. 404. 60

6-57. When preparing lemon pie fillingaccording to the AFRS, you shoulduse what ingredient as the requiredliquid?

1. Water2. Milk3. Lemon juice4. Cream

6-58. You may use all EXCEPT which of thefollowing ingredients to prepare achiffon pie?

1. Whipped topping2. Meringue topping3. Fruit gelatin4. Fresh fruit

48

6-59. When adding fruit to a gelatin, youshould observe what rule?

1. Use only canned fruit2. Decrease the amount of water

used3. Never add uncooked fresh

pineapple4. Never substitute the liquid

from canned fruit as part ofthe water

6–60. Ambrosia is a fruit cup to whichwhat ingredient has been added?

1. Pecan2. Coconut3. Whipped topping4. Cinnamon

ASSIGNMENT 7

Textbook Assignment: “Foodservice,” chapter 9, pages 9-1 through 9-18.

7-1.

7-2.

7-3.

7-4.

7-5.

To provide good foodservice in anyfoodservice operation, it isnecessary to employ all EXCEPTwhich of the following tools?

1. The ability to properly prepareand serve food

2. The ability to properly trainfoodservice personnel

3. Good customer relations4. An unlimited budget

The guidelines for attractive foodpresentation and serving techniquesin the GM are geared to elaboraterestaurant operations.

1. True2. False

Which of the following meat itemsshould you serve in a shallowinsert?

1. Fried chicken2. Breaded veal cutlets3. Beef stroganoff4. Pork chop suey

To make sure customers receive anappetizing, palatable portion offrench-fried eggplant, you shouldserve it in what manner?

1. Stacked in a deep insert only2. Stacked in a deep insert

containing a strainer3. Spread loosely in a shallow

insert4. Stacked in a shallow insert

Which of the following food itemsis prepared in full-sized shallow

7-6.

7-7.

7-8.

7-9.

By ensuring the proper serving toolis used for each dish served, youwill accomplish which of thefollowing objectives?

1. A reduction of food waste2. A maintenance of the food’s

appetizing appearance3. Proper portion control4. Each of the above

What person is responsible fordetermining the portion sizeappropriate for each meal?

1. Galley supervisor2. Galley watch captain3. Leading MS4. Food service officer

You should use the portion sizeshown on a recipe card in whatmanner?

1. As a fixed standard2. As a weight control device3. As a foodservice rule4. As a general guide

For better portion control, youshould serve mashed potatoes, rice,bread dressings, and baked beansusing what serving utensil?

1. Dipper2. Scoop3. Nonperforated spoon4. Basting spoon

steam table pans?

1. Baked Cornish2. Swiss steak3. Baked lasagna4. Meat loaf

hen

49

IN ANSWERING QUESTIONS 7-10 THROUGH 7-13, 7-15. In what order is it recommendedSELECT THE SERVING UTENSIL USED TO SERVE that you arrange hot foods on theTHE FOOD ITEM THAT IS GIVEN AS THE serving line?QUESTION.

7-10.

7-11.

7-12.

7-13.

7-14.

Scrambled eggs.

1. Tongs2. Food turner3. Basting spoon4. Scoop

Peas or cabbage.

1. Ladle2. Basting spoon3. Perforated spoon4. Scoop

Asparagus or broccoli.

1. Food turner2. Perforated spoon3. Basting spoon4. Tongs

Salad dressings.

1. Small ladle2. 1-ounce scoop3. Tablespoon4. 2-ounce dipper

What type of light will make foodsappear more attractive on theserving line?

1. Red2. Bright3. Natural4. Yellow

7-18.

1. Main entrée, sauce or gravy,potatoes or potato substitute,vegetables, and soup

2. Main entrée, soup, sauce orgravy, potatoes or potatosubstitute, and vegetables

3. Soup, main entrée, sauce orgravy, potatoes or potatosubstitute, and vegetables

4. Soup, potatoes or potatosubstitute, main entree, sauceor gravy, and vegetables

7-16. When possible, you should place thedessert bar in what section of themessing area?

1. At the end of the main servingline

2. After the salad bar3. Between the main serving line

and the salad bar4. In the center of the messing

area

7-17. In what manner should noncreampuddings and similar desserts beserved?

1. Portioned as the patronsapproach the dessert bar

2. Spooned neatly into bowls anddishes for the patron to choose

3. Kept inside the chill box untilrequested

4. Self-served

You may serve bulk cold drinks andjuices in all EXCEPT which of thefollowing manners?

1. From a milk dispenser2. From a noncarbonated beverage

dispenser3. From glass or plastic pitchers4. In their original containers

50

7-19. If the physical setup of the messallows. in what location should youplace the salad bar?

1. Where the patron can choose asalad first

2. Next to the chill box3. After the main serving line4. In the center of the messing

area

7-20. A GM gains all EXCEPT which of thefollowing benefits by using both anormal and a speed line?

1. A reduced waiting line2. A more pleasant atmosphere3. The need for a cycle menu4. An easier prepared menu

7-21. You should classify a mealconsisting of pot roast, mashedpotatoes, brown gravy, peas, celerysticks and sweet pickles, hotrolls, and blueberry pie as whattype of meal?

1. An expensive meal2. A low-calorie meal3. A built-in garnished meal4. A holiday meal

7-22. When you are garnishing food items,which of the following practices isencouraged?

1. The use of food coloring tosupply color contrast

2. The use of restraint3. The use of inedible garnishes4. The use of elaborate garnishes

7-23. When preparing to slice a roast,you should first cut one sliceacross the top of the roast forwhat purpose?

1. To provide a surface to placethe meat fork

2. To allow the meat to becomefirm

3. To permit the meat to be slicedwith greater ease

4. To determine the direction ofthe grain of the roast

51

7-24. When you control sliced meatportions by weight rather than bythe number of slices, you cansatisfy the patron’s preference forthick or thin meat slices.

1. True2. False

7-25. What person sets the hours for theserving of meals?

1. Executive officer2. Food service officer3. Officer of the day or duty

officer4. Commanding officer

7-26. As a general rule, you should setup the serving line what specificnumber of minutes before theregular meal?

1. 102. 153. 304. 45

7-27. Before dishing out stew, chili concame, or any similar item to apatron, you should stir the itemfor what reason?

1. To conceal the grease content2. To ensure the hottest portion

possible3. To maintain the foods

appetizing appearance4. To distribute the solid

particles and the liquid evenly

7-28. Salt and pepper shakers should beemptied, prewashed, and put throughthe dishwashing machine at whatfrequency?

1. Daily2. Weekly3. Twice weekly4. Twice monthly

7-29. In a messing facility, what is therecommended location to placesilverware?

1. At the beginning of the mainserving line

2. At the end of the main servingline

3. After the dessert bar4. Before the salad bar

7-30. You should conduct an inventory ofall dinnerware at what frequency tomake sure there is enough to lastan entire meal?

1. Daily2. Weekly3. Twice weekly4. Twice monthly

7-31. The type of meal service used in awardroom is determined by which ofthe following factors?

1. Specific wardroom design2. The number of mess members3. The desires of the mess caterer4. Each of the above

7-32. What is the maximum number ofcourses that may be served during aformal meal?

1. Six2. Seven3. Eight4. Nine

7-33. What foodservice elementdistinguishes the semiformal mealstyle from the informal meal style?

1. The individual place settings2. The occasion for the meal3. The method of food preparation4. The method of meal service

IN ANSWERING QUESTIONS 7-34 THROUGH 7-37,SELECT THE STYLE OF MEAL SERVICE THAT ISDESCRIBED BY THE QUESTION.

7-34.

7-35.

7-36.

7-37.

7-38.

The food is attractively arrangedin the pantry or galley in theproper serving dishes, then placedon the table with the properserving utensils.

1. American2. A la carte3. Cafeteria4. Family

The style of meal service that isoften combined with othertraditional forms of service.

1. American2. A la carte3. Family4. Cafeteria

The style of meal service that isusually provided at breakfast.

1. Family2. Cafeteria3. A la carte4. American

The style of meal service that canbe used for both formal andinformal meals.

1. American2. Buffet3. Cafeteria4. A la carte

You should provide a set ofstandard center items for whatnumber of diners?

1. Every eight2. Every six3. Every five4. Every four

52

During an informal-style lunch or7-39.

7-40.

7-41.

7-42.

7-43.

dinner meal, you should place thebread on the table at what specifictime?

1. After all the courses have beenserved

2. After the main course is served3. As soon as the diners are

seated4. 5 minutes before the meal

When, if ever, during wardroomservice, can you use linen that isworn, yet clean and without stains?

1. Only at breakfast meals2. Only when used for the buffet

table3. Only when used for the

sideboard4. Never

What term is used to describe thedishes, silver, glasses, and napkinthat are placed in front of eachperson?

1. Space2. Placing3. Spread4. Cover

You should place the silverwarewhat number of inches from the edgeof the table?

1. 12. 23. 34. 4

Normally. what is the maximumnumber of pieces of silverware thatare placed at a cover?

1. Eight2. six3. Five4. Four

7-44. When used, the bread and butterplate should be placed in whatlocation on the table?

1.

2.

3.

4.

7-45. You

To the left of the dinnerplate, aboveforksTo the rightplate, aboveknivesTo the upperspoon

the points of the

of the dinnerthe tips of the

right of the outer

To the left of the forks or onthe dinner plate

should serve breakfast juicewhat type

1. Short2. Tall,3. Small4. Tall,

of glass?

10-ounce glassnarrow 10-ounce glass6-ounce glassnarrow 6-ounce glass

7-46. When place cards are used, youshould set them in what locationthe table?

1. Centered at the top of thedinner plate

in

on

2. Centered on top of the dinnerplate

3. Laid flat on top of the napkin4. Placed in front of the napkin

7-47 l When setting up the beverageservice for 36 diners, you shouldprepare what number of pots ofcoffee?

1. 62. 93. 34. 12

53

7-48. At what time should you have wateravailable during a wardroom meal?

1. During formal meals when winesare being served

2. During informal meals whenanother beverage is beingserved

3. Only when coffee is not beingserved

4. Water should always beavailable

IN ANSWERING QUESTION 7-49, REFER TOFIGURE 9-6.

7-49. When the commanding officer has hisor her own mess and is invited tothe wardroom for a meal, what seatnumber does he or she occupy at thetable?

1. 12. 23. 34. 10

7-50. Seating arrangements for officerswith the same date of rank aredetermined in what manner?

1. By the mess caterer2. By job title3. By use of the buck4. By lineal numbers

7-51. When officers of more than onestaff corps have the same runningmate, which of the following corpstakes precedence over the others?

1. Supply corps2. Chaplain Corps3. Medical Corps4. Civil Engineering Corps

7-52. What person normally approves thewardroom seating arrangements whenseveral guests are to be present?

1. Commanding officer2. Mess president3. Mess caterer4. Food service officer

54

7-53. During wardroom meal service, whatspecific situation will require youto serve from the right?

1. Serving wardroom meals aboard asubmarine

2. Serving breakfast a la cartestyle

3. When it is the commandingofficer’s preference

4. When you are serving beverages

7-54. When you are using the cafeteriastyle of service, which of thefollowing methods may be used torefill water glasses?

1. Leaving water pitchers on thetable

2. Placing water pitchers on thesideboard

3. Having the diners refill theirglasses from the drinkdispenser

4. Having the wardroom attendantstand by to refill glasses uponrequest

7-55. When no guest of honor is presentand more than one officer hasguests, what person is servedfirst?

1. Mess president2. Senior host officer3. Senior line officer present4. Guest of the senior host

officer

7-56. During a formal meal, the serviceplate remains in front of eachdiner until immediately after whatcourse has been served?

1. Appetizer2. Salad3. Soup4. Main course

7–57. At what point in a formal mealshould you use a folded napkin anda tray to remove crumbs from adining table?

1. After the main course dishesare cleared only

2. Before the salad is served only3. Before the dessert is served

only4. Whenever any course is

completed

7-58. During a formal meal, you shouldserve coffee at which of thefollowing times?

1. Whenever it is requested2. When the dessert is served3. Both 1 and 2 above4. Upon completion of the main

course

7-59. During an informal meal, whatprocedure should you use to refilla diner’s glass?

1. Let the diner hold the glass upfor you

2. Have the diner tilt the glasstoward you

3* Pick up the diner’s glass andpour

4. Pour the beverage while theglass remains in place on thetable

7-60. You should never fill pitchers usedto serve beverages to more thanwhat maximum level?

1. 1/2 full2. 5/8 full3. 2/3 full4. 3/4 full

55

ASSIGNMENT 8

Textbook Assignment: “Quarters Afloat and Ashore,” chapter 10, pages 10-1 through 10–19;and “Field Kitchens,” chapter 11, pages 11-1 through 11–15.

8-1.

8-2.

8-3.

8-4.

Directives and letters of guidancefor the operation of officers’quarters afloat originates fromwhat activity?

1. BUPERS2. COMNAVSUPSYSCOM3. DPSC4. NAVFSSO

What person is responsible to themess president for the service,care, and maintenance of quartersafloat?

1. Leading mess petty officer2. Mess caterer3. Stateroom supervisor4. Messdeck master-at-arms

As an MS working in officer’squarters afloat, you should makesure linen and towels are changedat what frequency?

1. Daily2. Every other day3. Semiweekly4. Weekly

In addition to being used toregister officers, the reverse sideof the Registration Record,NAVCOMPT Form 2104, may be used atafloat activities to perform whatother function?

1. List an officer’s requiredstateroom services

2. List an officer’s personaleffects

3. Record an officer’s linealnumber

4. Record financial transactions

8–5. When you find an item of anofficial or personal nature left insight while cleaning an officer’sstateroom, what action(s) shouldyou

1.

2.

3.

4.

take?

Place the item in a drawer andinform the officerExamine the item to determineif it should be left outTake the item immediately tothe officerImmediately report thesituation to the officer

IN ANSWERING QUESTIONS 8–6 THROUGH 8–9,SELECT THE REQUIRED FREQUENCY THAT THESTATEROOM CLEANING TASK GIVEN AS THEQUESTION SHOULD BE PERFORMED.

8–6.

8-7.

8-8.

Clean washbasin, mirror, soapcontainer, and toothbrush holders.

1. Daily2. Weekly3. Monthly4. Quarterly

Scrub and wax deck or spot–checkcarpet and remove stains asscheduled.

1. Daily2. Weekly3. Monthly4. Quarterly

Turn mattressunderneath.

1. Daily2. Weekly3. Monthly4. Quarterly

over and vacuum

56

8-9. Send draperies, curtains, chaircovers, and bedspreads for drycleaning.

1. Daily2. Weekly3. Monthly4. Quarterly

8-10. At what paygrade does an officerbecome entitled to bed-makingservices?

1. O-12. O-33. O-54. O-4

8-11. Which of the following services isconsidered personal in nature andis the responsibility of individualofficers?

1. Delivering and picking upofficer’s laundry

2. Replacing soiled hand and bathtowels

3. Sorting and storage ofofficer’s laundry

4. Replacing stripped linens withfresh ones

8-12. What person or organization assignsresponsibility for providingadministrative and technicalguidance for operating Navy BQs?

1. BQ MAIT2. BUPERS3. CNO4. CNP

57

8-13. The BQ management organizationheadquarters has which of thefollowing responsibilities?

1. Development and implementationof local rules and regulations

2. Evaluating the habitability,occupancy criteria, and designof BQs

3. Setting up a continuingtraining program for alloperating personnel

4. Approval of all authorizationsfor payment of basic allowancefor quarters (BAQ, single)

8-14. BUPERS works with what organizationin establishing and improving BQmanagement training?

1. CNET2. DPSC3. NAVFSSO4. NAVSUP

8-15. What organization actually inspectsBQ operations to ensure compliancewith NAVPERS 15606 and otherapplicable directives?

1. CNET2. MAIT3. NAVFSSO4. NFMT

8-16. Information and requirementsconcerning BQ civilian employeesthat are paid with nonappropriatedfunds are provided by which of thefollowing references?

1. NAVPERS 156062. SECNAVINST 5300.223. Federal Personnel Manual4. Custodial Services Manual

8-17. The use of a centralized managementsystem within a BQ accomplisheswhich of the following results?

1. Better financial accountability2. Greater occupancy of quarters3. Savings in resources4. Each of the above

8-18. The BQ advisory comnittee performswhich of the following duties?

1. Reviews all reports containingBQ information

2. Gives residents direct line ofcommunication to management andcommand

3. Develops BQ requirementssurveys

4. Authorizes work requests for BQpreventive maintenance

8-19. The BQ advisory committee membersare appointed by the commandingofficer based on the number of BQoccupants.

1. True2. False

8-20. In a BQ operation, what personmaintains and is accountable fornonappropriated funds?

1. Host commanding officer2. Tenant commanding officer3. Supply petty officer4. BQ officer

8-21. In what manner should BQ residentsbe first informed of theirresponsibilities while living inquarters?

1. Welcome aboard package2. Personal interview with BQ

officer3. By the front desk clerk at the

time of arrival4. During command indoctrination

8-22. The front desk clerk should readand become familiar with which ofthe following publications to be aneffective contact point for a BQoperation?

1. Custodial Services manual2. DOD Housing Management Manual3. Navy Customer Service Manual4. Shore facilities planning

Manual

58

8-23. Which of the following informationis NOT required to be included in awelcome aboard pamphlet?

1. Command letter of welcome2. Base map3. applicable service charges for

rooms4. List of all services provided

by the base

8-24. When suggestion boxes are locatedin each BQ building, whatindividual(s) should maintain thekey to open the boxes?

1. BPO2. BQ officer3. Commanding officer4. Front desk clerk

8-25. When the cashier being relievedturns over the change fund to therelieving cashier, what type ofchange fund is this called?

1. Satellite2. Turnover3. Revolving4. Orbiting

8-26. When closing out a cash register,what person is responsible forfilling out lines 11 through 18 ofthe Daily Activity Record?

1. Cashier2. Person verifying the charges

and cash received3. Person designated to read the

cash register4. BQ officer

8-27. What BQ staff member should havesole possession of the key to thebaggage storeroom?

1. BPO2. SPO3. BEQ or BOQ officer4. Front desk clerk

8-28.

8-29.

8-30.

8-31.

Who normally determines the generalarea in which the personnel will befed in a field kitchen operation?

1. Supply officer2. Medical representative3. Shore party commander4. Senior MS

When you are selecting a site for afield kitchen, which of thefollowing factors is desirable ifpossible?

1. Ground that is high and dry2. A good water supply3. Ample distance from heads4. An access road for kitchen

traffic only

When you are using water from fieldsources, the water is consideredpotable only under what condition?

1. When a bacterial analysis hasbeen made

2. When you observe animalsdrinking it

3. When the sediment has beenfiltered out

4. When the source is either awell or a spring

When you are planning to usegroundwater in a field messoperation, which of the followingsources of groundwater isconsidered better than surfacewater?

1. A brook2. A spring3. A lake4. A pond

8-32.

8-33.

8-34.

8-35.

8-36.

When given a choice of watersources, you should choose theclearest water possible for whichof the following reasons?

1. It provides the most minerals2. It has a better taste3. It is easier to disinfect4. It is a guarantee of safety

You should include what chemical inthe cleaning process of waterreceptacles?

1. Caustic soda2. Potassium permanganate3. Fluorine4. Tincture of iodine

A head or latrine should be locatedwhat minimum distance from thefield kitchen?

1. 75 feet2. 75 yards3. 100 feet4. 100 yards

All EXCEPT which of the followingstorage methods providestemperature protection forperishable foods?

1. Suspended food box2. Root cellar3. Watertight container set in a

cool stream4. Underground food box

The best location for you toconstruct a root cellar is in whattype of terrain?

1. Flat2. Rocky3. Hilly4. Sandy

59

8-37. The insulation used for adouble-walled food box shouldconsist of which of the followingmaterials?

1. Ice2. Grass3. Dirt4. Gravel

8-38. The area used to bury garbageshould be dug to what minimumnumber of feet deep?

1. 62. 23. 84. 4

8-39. Excess moisture should be removedfrom garbage when it is to behandled in which of the followingmanners?

1. Burned2. Ground3. Buried4. Crushed

8-40. A cross-trench incineratorfunctions best under whatcondition?

1. When the ground surface of theentire trench is uniformly 12inches deep

2. When the bottom of each trenchtapers downward at their ends

3. When the trench is made to usegasoline for fuel

4. When the one end that is openfaces the wind

8-41. When cans and jars are no longerneeded, you should handle them inall EXCEPT which of the followingmanners?

1. Flattening or breaking them2. Burying them with the garbage3. Establishing a central refuse

pile for them4. Washing them and then using

them for cooking or eatingutensils

60

8-42. A soakage pit should be located atleast what minimum number of feetfrom the kitchen area?

1. 152. 253. 504. 75

8-43. What size is the general-purposetent that is designed for fieldkitchen use?

1. Small2. Medium3. Large4. Jumbo

8-44. All EXCEPT which of the followingactions should be performed duringthe component and maintenance checkyou do before erecting and afterdisassembling a tent?

1. Inspect the tent body forabrasions and mildew

2. Check the tent lines for frayedor raveled ends

3. Check tent pins for sharpness4. Inspect slide fasteners for

damage and freedom of movement

8-45. What specific number of M59 fieldranges will you need to feed 99people?

1. 12. 23. 34. 4

8-46. The gasoline field range can beused for all EXCEPT which of thefollowing cooking methods?

1. Baking2. Roasting3. Broiling4. Frying

8-47. All EXCEPT which of the followingactions is a step in lighting theM2 burner unit?

1. Filling the tank until fuel canbe seen at the base of thefiller cap

2. Pumping until the gauge reads20 to 30 pounds

3. Allowing the preheater burnerhead to burn for 30 seconds

4. Setting the air shutter handlein a half–open position

8-48. Which of the following statementsis a safety precaution you shouldobserve when operating the M2burner unit?

1. Periodically vent air pressure2. Use only kerosene as fuel3. Do not operate beyond 10 pounds

of pressure4. DO not refuel a hot unit

8-49. The small detachment cooking outfitis designed to prepare rations forwhat maximum number of people?

1. 252. 403. 654. 100

8-50. The small detachment cooking outfitis designed for outdoor use andcannot be used indoors under anycircumstances.

1. True2. False

8-51. The immersion-type heater is usedprimarily to accomplish which ofthe following tasks?

1. Sterilizing water supplies2. Melting snow and ice into water3. Heating water used for washing

and sanitizing4. Fueling an improvised stove

8-52. Which of the following statementsis a precaution that must beobserved if an immersion-typeheater is used to heat a tent in anemergency?

1. A carbon monoxide filter mustbe installed

2. Only gasoline may be used forfuel

3. A 30-gallon can must be used4. The resulting fumes must be

vented outside

8-53. What is the prescribed fuel for theimmersion-type heater?

1. Gasoline2. Fuel oil3. Kerosene4. Diesel oil

8-54. The tank-trailer heater also may beused in emergencies to heat a tentas long as you follow the sameprovisions that apply to using theimmersion-type heater for thatpurpose.

1. True2. False

8-55. You can construct a good chimneyfor an improvised stove by usingwhich of the following materials?

1. Bricks2. Hardened mud3. A tin can4. A hollow log

8-56. In cold weather, you should placethe field ranges in what locationwithin the tent?

1. In the center2. Along the side walls3. Near the doors4. Next to the serving line

61

8-57. A corrugated can of boiling watershould be placed at the head of theserving line area for which of thefollowing reasons?

1. To hold used serving utensils2. To partly sanitize eating

utensils3. To keep serving utensils moist

in cold weather4. To reconstitute dehydrated MREs

8-58. When you are using emergencycooking facilities, you may onlyuse galvanized cans for which ofthe following purposes?

1. To cook, stew2. To prepare lemonade3. To store vinegar4. To store flour

8–59. A field dishwashing unit consistsof what specific number ofcorrugated cans?

1. One2. Five3. Three4. Six

8–60. The field dishwashing batteryshould be set up to allow you tosanitize field mess eating utensilsin what manner?

1. Soaking in a solution ofpotassium permanganate

2. Immersing in two cans ofboiling water for 30 seconds

3. Immersing in a chlorinesolution only

4. Dipping into one can boilingwater and a second cancontaining a chlorine solution

IN ANSWERING QUESTION 8–61, REFER TOFIGURE 11--12.

8-61. Wash water used for fielddishwashing should be maintainedwithin what specific temperaturerange?

1. 120°F to 140°F2. 130°F to 150°F3. 140°F to 160°F4. 150°F to 180°F

8–62. What person is responsible forrodent control in a field messoperation?

1. Leading MS2. Shore party commander3. Medical officer4. Galley watch captain

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