Specific techniques are included to supplement information contained in the Method column; for example, "If a candy thermometer is not available, heat mixture in step 1 until it forms a soft ball in cold water. The use of exact amounts of the various ingredients produces accurate yields, prevents leftovers , and promotes food cost control. The specific form or variety of each ingredient is indicated; for example:
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From Wikipedia, the free encyclopedia. For example, the method will describe the best way to sift dry ingredients together, to thicken a sauce, or to fold in beaten egg whites.
Temperatures of ingredients are specified in many recipes. The specific form or variety of each ingredient is indicated; for example:. Most liquid ingredients are measured, not weighed.
Each step begins with an action verb such as dissolve, divide, drain, sift, flatten, cover, pour, sprinkle, or bake. Guidance cards with product usage and preparation information Color photographs of finished products and some stages of preparation How-to-do-it line drawings Standardized Recipes All food should be prepared according to the recipes published in the AFRS or the recipes that have been approved by the food service officer.
The method contains directions for the most efficient order of work, and eliminating unnecessary tools and equipment and unnecessary steps in preparation. This page was last edited on 7 Februaryat These words are the keys to proper procedures and should be closely followed.
If certain ingredients are to be set aside for later use, this is so stated. On the right side of the Measures column, a blank space has been reserved for inserting the actual amounts of ingredients needed to prepare the number of portions the individual galley needs. The specific form or variety of each ingredient is indicated; for example: For example, "Serve with lemon sauce Recipe No.
Joint Culinary Center of Excellence (JCCoE) - Quartermaster School
Cookbooks Military food of the United States Food and drink publication stubs. Recipes in the AFRS are printed on 5-inch by 8-inch colored cards. They describe different ways to ccards the product and constitute a major addition to the total number of recipes contained in the AFRS.
For example, "Gradually add sugar, beat to light, firm peak.
It originated in as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the redipe standardization efforts in the US Army in Included under method are specific details such as cooking time.
The use of exact amounts of the various ingredients produces accurate yields, prevents leftoversand promotes food cost control.
ARMED FORCES RECIPE SERVICE
You can help Wikipedia by expanding it. K-9 or, if desired, top with whipped cream Recipe No. This article includes a list of referencesrelated reading or external linksbut its sources remain unclear because it lacks inline citations.
Please help to improve this article by introducing more precise citations. The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratoriesand used by military cooks and by institutional and catering operations.
It also eliminates guesswork and prevents variations in quality and quantity. This torces about a cook book or other food, drink, or cooking-related non-fiction book is a stub. Each recipe card has a standardized format; each recipe is calibrated to feed people, with a basic nutritional analysis across the top of the card.
Descriptive terms are also used; for example:. April Learn how and when to remove this template forcea. The AFRS also contains the following: The food items needed for the day's menu are requisitioned from the bulk issue room storekeeper by the watch captain.
ASC Food Program
The variations in this instance are named according to the principal ingredient that alters the basic recipe. Methods are standardized since the same terms are used wherever the same technique appears. The directions are stated in simple, clear terms for incorporating the ingredients. The AFRS was developed as a joint effort of all branches of the armed gorces with the cooperation of the food industry.