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Armed Forces Recipe Service
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Book Synopsis U.S. Armed Forces Recipe Service by :
Download or read book U.S. Armed Forces Recipe Service written by and published by Jeffrey Frank Jones. This book was released on with total page 1780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 1,700 total pages ... The Armed Forces Recipe Service is a compendium of high-volume food service recipes written and updated regularly by the United States Department of Defense Natick Laboratories, and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery, with the addition of specialized items such as vegetarian, kosher and halal recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia. Each recipe card has a standardized format; each recipe is calibrated to feed 100 people, with a basic nutritional analysis across the top of the card.
Book Synopsis Armed Forces Recipe Service by : Department of Defense
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-16 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry; Salads and Dressings; Sandwiches; Dressings, Gravies and Sauces; Soups; and Vegetables.
Download or read book Index of Recipes written by and published by . This book was released on 1984 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index of Recipes written by and published by . This book was released on 1980 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Armed Forces Recipe Service written by and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis US Military Recipes Volume 2 Armed Forces Recipe Service Great for Cooking for Large Groups by : Brian Greul
Download or read book US Military Recipes Volume 2 Armed Forces Recipe Service Great for Cooking for Large Groups written by Brian Greul and published by . This book was released on 2021-06-12 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: All branches of the US Military use this standardized set of recipes. This is the 2003 edition. The full collection is 1691 pages. This book is the second 684 pages of the full 1600 page collection. For reasons related to the maximum size of a book, the collection has been split into two books. The front 77 pages are repeated in each volume because the contain the instructions that are common to all recipes. This allows the books to be used independently. The editor recommends that you use flags to mark your favorite recipes. The recipes are fully scalable up or down and the instructions make the calculations as easy as one of the many pie recipes.
Book Synopsis US Military Recipes Volume 1 Armed Forces Recipe Service Great for Cooking for Large Groups by : Brian Greul
Download or read book US Military Recipes Volume 1 Armed Forces Recipe Service Great for Cooking for Large Groups written by Brian Greul and published by . This book was released on 2021-06-12 with total page 1098 pages. Available in PDF, EPUB and Kindle. Book excerpt: All branches of the US Military use this standardized set of recipes. This is the 2003 edition. The full collection is 1691 pages. This book is the first 1094 pages of the full 1600 page collection. For reasons related to the maximum size of a book, the collection has been split into two books. The front 77 pages are repeated in each volume because the contain the instructions that are common to all recipes. This allows the books to be used independently. The editor recommends that you use flags to mark your favorite recipes. The recipes are fully scalable up or down and the instructions make the calculations as easy as one of the many pie recipes.
Book Synopsis Armed Forces Recipe Service by : Department of Defense
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-15 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume I of II, holds the following sections: General Information, Appetizers, Beverages, Breads and Sweet Doughs, Cereals and Pasta Products, Cheese and Eggs, Cakes and Frostings, Cookies, Pastries and Pies, Puddings and Other Desserts, and Desserts (Sauces and Toppings).
Download or read book Rose, Iver, 1899-1972 written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The folder may include clippings, announcements, small exhibition catalogs, and other ephemeral items.
Download or read book Commanders Digest written by and published by . This book was released on 1975 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cooks' Opinions of the Armed Forces Recipe Service by :
Download or read book Cooks' Opinions of the Armed Forces Recipe Service written by and published by . This book was released on 1995 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: The survey of military cooks reported herein was an initial step in a multiphase program titled Advanced Food Equipment and Automation of the Armed Forces Recipe Service (AFRS). The program consists of two major requirements: (1) To bring AFRS recipes up to the state-of-the-art by (a) accommodating new labor saving equipment and reduced numbers of cooks; (b) taking advantage of new ingredients and new food items; and (c) meeting nutritional requirements and changing consumer preferences and demands for menu variety. (2)To automate the AFRS process, including (a) recipe development - formulation, nutrient analysis and testing and (b) a four Services automated system for recipe approval, publication and dissemination.
Book Synopsis Army Recipes by : United States. War Department
Download or read book Army Recipes written by United States. War Department and published by . This book was released on 1946 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Service Specialist by : United States. Department of the Army
Download or read book Food Service Specialist written by United States. Department of the Army and published by . This book was released on 1981 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Combat-Ready Kitchen by : Anastacia Marx de Salcedo
Download or read book Combat-Ready Kitchen written by Anastacia Marx de Salcedo and published by Penguin. This book was released on 2015-08-04 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Download or read book Steward 1 & C written by and published by . This book was released on 1972 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Technical Manual by : United States Department of the Army
Download or read book Technical Manual written by United States Department of the Army and published by . This book was released on 1973 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Commissaryman 1 & C by : United States. Naval Training Command
Download or read book Commissaryman 1 & C written by United States. Naval Training Command and published by . This book was released on 1973 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
