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Us 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 2013-08-15 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).
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 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 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:
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 The U.S. Army Cooks' Manual by : R. Sheppard
Download or read book The U.S. Army Cooks' Manual written by R. Sheppard and published by Casemate Publishers. This book was released on 2017-05-19 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI. This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army! Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales. In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products. “Culinary and military historians will equally find this a valuable resource.” —Booklist
Book Synopsis Not Eating Enough by : Institute of Medicine
Download or read book Not Eating Enough written by Institute of Medicine and published by National Academies Press. This book was released on 1995-09-01 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Book Synopsis Best of the Best Air Force Cookbook by : Gwen McKee
Download or read book Best of the Best Air Force Cookbook written by Gwen McKee and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique collection features not only outstanding recipes-over 300 of them-but also includes stories, photographs, and interesting facts about our brave men and women who have served us proudly throughout their careers in the Air Force.
Author :The Culinary Institute of America (CIA) Publisher :John Wiley & Sons ISBN 13 :047029048X Total Pages :147 pages Book Rating :4.4/5 (72 download)
Book Synopsis Modern Batch Cookery by : The Culinary Institute of America (CIA)
Download or read book Modern Batch Cookery written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-02-08 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.
Book Synopsis A Day in the Life of the United States Armed Forces by : Lewis J. Korman
Download or read book A Day in the Life of the United States Armed Forces written by Lewis J. Korman and published by Harper Collins. This book was released on 2003-05-13 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: On October 22, 2002, more than 125 of the world's finest photographers set out on a unique global mission. Their instructions were simple: look beyond the daily news headlines, dig beneath the breaking stories, and capture what life is like on an ordinary day for the men and women of the United States Armed Forces around the world. For 24 consecutive hours, this prize-winning team of civilian and military photographers -- working with the cooperation and support of the Department of Defense -- chronicled daily life in the Army, Navy, Air Force, Marine Corps, and Coast Guard. The resulting book of photographs documents the lives of elite units and freshly minted recruits; of cadets, generals, fire-fighters, medics, and MPs; of soldiers at desolate outposts and on strategic bases. It illustrates life in the cockpit of a fighter, on a Trident submarine, in an underground missile silo, and at computer terminals in a war room. It shows personnel patrolling borders, jungles, mountains, and harbors; training for special operations; and fighting terrorism. It is a timeless portrait -- in indelible images and eloquent words -- of the men and women who wear the uniforms of the American military. They are your sons, daughters, spouses, neighbors, and friends. Together these photographs provide an inspiring visual reminder of the routine and heroic operations, the sacrifices and dedication, that are necessary to defend America's freedoms 24 hours a day, 365 days a year.
Book Synopsis Command of the Grill by : Weber-Stephen Products Co.
Download or read book Command of the Grill written by Weber-Stephen Products Co. and published by . This book was released on 2006 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: "'Command of the Grill(TM)' is a culinary salute to America's finest grilling heroes--members of the U.S. Marine Corps...."--Back cover
Book Synopsis Basic Food Preparation (Third Edition) by : Department Of Food And Nutrition
Download or read book Basic Food Preparation (Third Edition) written by Department Of Food And Nutrition and published by Orient Blackswan. This book was released on 2001 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Author :Department of the Army Publisher :Createspace Independent Publishing Platform ISBN 13 :9781494803094 Total Pages :72 pages Book Rating :4.8/5 (3 download)
Book Synopsis Army Food Program by : Department of the Army
Download or read book Army Food Program written by Department of the Army and published by Createspace Independent Publishing Platform. This book was released on 2012-07-24 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: This regulation encompasses garrison, field, and subsistence supply operations. Specifically, this regulation comprises Army Staff and major Army command responsibilities and includes responsibilities for the Installation Management Command and subordinate regions. It also establishes policy for the adoption of an à la carte dining facility and for watercraft to provide subsistence when underway or in dock. Additionally, the regulation identifies DOD 7000.14–R as the source of meal rates for reimbursement purposes; delegates the approval authority for catered meals and host nation meals from Headquarters, Department of the Army to the Army commands; and authorizes the use of the Government purchase card for subsistence purchases when in the best interest of the Government. This regulation allows prime vendors as the source of garrison supply and pricing and provides garrison menu standards in accordance with The Surgeon General's nutrition standards for feeding military personnel. Also, included is guidance for the implementation of the U.S. Department of Agriculture Food Recovery Program.
Book Synopsis The Cook Book of the United States Navy - NAVSANDA Publication No. 7 (1945 World War II Civilian Reference Edition) by : U.S. Department of the Navy
Download or read book The Cook Book of the United States Navy - NAVSANDA Publication No. 7 (1945 World War II Civilian Reference Edition) written by U.S. Department of the Navy and published by Doublebit Press. This book was released on 2021-03-16 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The Classic World War II-Era Navy Cookbook for Large Groups, with Hundreds of Recipes!Try your hand at some authentic navy recipes from World War II for your next large group gathering, scout camping trip, or field cafeteria menu with this unabridged, high-quality World War II Civilian Reference Edition reissue of the official Cook Book of the United States Navy - NAVSANDA Publication No. 7, 1945 release. This unclassified civilian reference edition cookbook represents the best dishes for field kitchens, ship galleys, and camps, including hundreds of classic recipes for all manner of delicious foods to try with campers and large groups.Contents include a treasure trove of recipes from a variety of categories that are needed in a large-scale kitchen, be it on a ship or in a camp, including beverages, breads, breakfast, cakes, cookies, desserts, eggs, fish, fritters and croquettes, fruit, pastas, meats of many kinds, pies, poultry, salads, sandwiches, sauces and gravies, and vegetables. Also included are tips and recipes for using left-overs, as well as canned foods, field rations, and large-scale baked goods and breads. Perfect for camp cooks, boat cooks, cafeteria chefs, special event cooks, and hunting camps. Prepare tasty food for your next event and be inspired by some of the authentic field recipes from the US Navy. Not just for military personnel, this book is a great gift for outdoors enthusiasts, hunters, campers, and scout groups!A part of the Military Outdoors Skills Series.This Doublebit Historic Edition reprint of Cook Book of the United States Navy - NAVSANDA Publication No. 7 (1946) is professionally restored and presented from the original source with the highest degree of fidelity possible. Available in both paperback and hardcover, readers can enjoy this Civilian Reference Edition reissue for generations to come and learn from its timeless knowledge.
Book Synopsis We Fought to Win by : Kayleen Reusser
Download or read book We Fought to Win written by Kayleen Reusser and published by . This book was released on 2018-07-17 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kayleen Reusser has interviewed more than 250 World War II Veterans. In her first compilation of published stories, she has gathered 28 accounts of experiences with D-Day, Battle of the Bulge, Battle of Remagen, Okinawa, Iwo Jima and more. Written for non-military readers, these stories explain in the words of our nation's oldest veterans the sacrifices they made for their country. We Fought to Win: American WWII Veterans Share Their Stories include men and women who served from 1941-1945 in the Army, Navy, Army Air Corps, WASP, Marines. This compilation is part of an effort the author is making to preserve a significant part of our national heritage. She has written two other books about veterans in the WWII Legacies series: They Did It for Honor: Stories of American WWII Veterans (Book 2); and We Gave Our Best: American World War II Veterans Tell Their Stories (Book 3).
Book Synopsis American Military History Volume 1 by : Army Center of Military History
Download or read book American Military History Volume 1 written by Army Center of Military History and published by . This book was released on 2016-06-05 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Military History provides the United States Army-in particular, its young officers, NCOs, and cadets-with a comprehensive but brief account of its past. The Center of Military History first published this work in 1956 as a textbook for senior ROTC courses. Since then it has gone through a number of updates and revisions, but the primary intent has remained the same. Support for military history education has always been a principal mission of the Center, and this new edition of an invaluable history furthers that purpose. The history of an active organization tends to expand rapidly as the organization grows larger and more complex. The period since the Vietnam War, at which point the most recent edition ended, has been a significant one for the Army, a busy period of expanding roles and missions and of fundamental organizational changes. In particular, the explosion of missions and deployments since 11 September 2001 has necessitated the creation of additional, open-ended chapters in the story of the U.S. Army in action. This first volume covers the Army's history from its birth in 1775 to the eve of World War I. By 1917, the United States was already a world power. The Army had sent large expeditionary forces beyond the American hemisphere, and at the beginning of the new century Secretary of War Elihu Root had proposed changes and reforms that within a generation would shape the Army of the future. But world war-global war-was still to come. The second volume of this new edition will take up that story and extend it into the twenty-first century and the early years of the war on terrorism and includes an analysis of the wars in Afghanistan and Iraq up to January 2009.
