CULINARY SPECIALIST (CS)

CULINARY SPECIALIST CULINARY SPECIALIST (CS)(CS)

Training Manual

NAVEDTRA 15008 S/N 0504LP1107084

December 2010

NOTICE: For content issues, contact the servicing Center of Excellence: Center for Service Support (401) 841‐1057 or DSN: 841‐1057

(no extractable text on this page)

Rev. DEC 2010 i

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

Although the words "he," "him," and "his" are used sparingly in this cour se to enhance communication, they are not intended to be gender driven or to affront or discriminate against anyone.

Rev. DEC 2010 ii

Sailor's Creed

"I am a United States Sailor.

I will support and defend the Constitution of the United States of America and I will obey the orders of those appointed over me.

I represent the fighting spirit of the Navy and those who have gone before me to defend freedom and democracy around the world.

I proudly serve my country's Navy combat team with honor, courage and commitment.

I am committed to excellence and the fair treatment of all."

Rev. DEC 2010 iii

THE UNITED STATES NAVY

GUARDIAN OF OUR COUNTRY The United States Navy is responsible for maintaining control of the sea and is a ready force on watch at home and overseas, capable of strong action to preserve the peace or of instant offensive action to win in war. It is upon the maintenance of this control that our country's glorious future depends; the United States Navy exists to make it so.

WE SERVE WITH HONOR, COURAGE, AND COMMITMENT Tradition, valor, and victory are the Navy's heritage from the past. To these may be added dedication, discipline, and vigilance as the watchwords of the present and the future. At home or on distant stations, we serve with pride, confident in the respect of our country, our shipmates, and our families. Our responsibilities sober us; our adversities strengthen us. Service to God and Country is our special privilege. We serve with honor.

THE FUTURE OF THE NAVY The Navy will always employ new weapons, new techniques, and greater power to protect and defend the United States on the sea, under the sea, and in the air. Now and in the future, control of the sea gives the United States her greatest advantage for the maintenance of peace and for victory in war. Mobility, surprise, dispersal, and offensive power are the keynotes of the new Navy. The roots of the Navy lie in a strong belief in the future, in continued dedication to our tasks, and in reflection on our heritage from the past. Never have our opportunities and our responsibilities been greater.

Rev. DEC 2010 iv Center for Service Support ACKNOWLEDGEMENTS

The Center of Service Support (CSS), Newport, RI would like to acknowledge assistance of the following personnel in writing this NRTC: CSCM (SW/AW) Carol Anderson NFMT Norfolk CSCM (SW/AW) Michael Carter NFMT Norfolk CSCS (SW) Catrina Cain NFMT Norfolk CSCS (SS/SW) John Harrison NFMT Mayport CSCS (SW/AW) Nathan Jiggetts NFMT Norfolk CSCS (SW/AW) Nathaniel Jiggetts ATG Norfolk CSCS (SW/AW) Edgar Moreno ATG San Diego CSCS (SW) John Palermo NFMT Mayport CSCS (SW/AW) Marco Phifer ATG Norfolk CSCS (SW) Karl Shannon NFMT Pearl Harbor CSCS (SW) Doug Shultz NFMT San Diego CS1 (SW) Bryant Hill Naval Base Point Loma CS1 Christal Dobbs USS RONALD REAGAN (CVN-76) CS1 (SW) Edwin Javier CSS San Diego CS2 (SW/AW) Idalia Alaniz USS RONALD REAGEN (CVN-76) CS2 (SW/AW) Allan Sazon Naval Base San Diego CS2 (SS) Joseph White USS TOPEKA (SSN-754)

Rev. DEC 2010 v RTM Development Group personnel who provided direct support for this RTM: Mr. Richard Price NRTC Model Manager/Conference Facilitator Ms. Jackie Cayer Editor Mr. Richard Rangel Editor CSCS (SW) Scott Spencer CSS Training Manager CSC (SS) Ken Hollar CSS Training Manager The Model Manager for this RTM is Center for Service Support Newport, RI DSN 841-1057

Rev. DEC 2010 vi PREFACE About this course: This is a self -study course. By studying this course, you can improve your professional/military knowledge, as well a s prepare for the Navy -wide advancement -in-rate examination. It contains subject matter about day -to-day occupational knowledge and skill requirements and includes text, tables, and illustrations to help you understand the information. An additional import ant feature of this course is its reference to useful information in other publications. The well -prepared Sailor will take the time to look up the additional information. 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 Navy training program. Practical experience, schools, selected reading, and your desire to succeed are also necessary to successfully round out a fully meaningful training program. COURSE OVERVIEW : In completing this non -resident training course, you will demon strate knowledge of the subject matter by correctly answering questions on the following subjects: The military postal service, designations and terminations, mail packaging and acceptance, domestic mail, international mail, registered mail, finance, handling and transportation, claims and inquiries, directory service, equipment and supplies, official mail, audits, reports and inspections. THE COURSE : This self -study course is organized into subject matter areas, each contain ing learning objectives to help you determine what you should learn along with text and illustrations to help you understand the information. The subject matter reflects day -to-day requireme nts and experiences of personnel in the rating or skill area. Also, it reflects guidance provided by Enlisted Community Managers (ECMs) and other senior personnel, technical references, instruction, etc., and either the occupational or Naval standards, whi ch are listed in Manual of Navy Enlisted Manpower and Personnel Classifications and Occupations Standards, NAVPERS 18068. THE ASSIGNMENTS : The assignments that appear in this course are designed to help you understand the material in the text. COURSE OBJECTIVE The objective of this course is to provide Culinary Specialists (CS) with occupational information. INSTRUCTIONS FOR TAKING THE COURSE ASSIGNMENTS The links and material that you are to study are included in each chapter. Study the material and lin ks carefully before attempting to answer the questions. Pay close attention to tables and illustrations, and read the information in the links.

Rev. DEC 2010 vii SELECTING YOUR ANSWERS Read each question carefully, and then select the BEST answer. You may refer freely to the text. The answers must be the result of your own work and decisions. You are prohibited from referring to or copying the answers of others and from giving answers to anyone else taking the course. SUBMITTING YOUR ASSIGNMENTS To have your assignments graded, you must be enrolled in the course with the Non-Resident Training Course Administration Branch. Following enrollment, there are two ways of having your assignments graded: Use the Internet to submit your assignments as you complete them. Send all the assignments at one time by mail to CPPD, NRTC. Grading on the Internet: Advantages to Internet grading are as follows: You may submit your answers as soon as you complete an assignment. You get your results faster. In addition to receiving grade results for each assignment, you will receive course completion confirmation once you have completed all the assignments. To submit your assignment answers via the Internet, go to the following site: https.//www.courses.netc.navy.mil Grading by Mail: When you submit answer sheets by mail, send all of your assignments at one time. Do NOT submit individual answer sheets for grading. Mail all of your assignments in an envelope, which you either provide yourself or obtain from your nearest Educational Services Officer (ESO). Submit answer sheets to the following: Commanding Officer Center for Personal and Professional Development ATTN: VOLED Det. (NRTC) 6490 Saufley Field Road Pensacola , FL 325 09 Answer Sheets: Ea ch course includes an answer sheet for your assignments. If you are going to mail in your answer sheets, please make copies of the include d answer sheet. Explanations for completing the answer sheets are on the answer sheet. Follow the instructions for ma rking your answer on the answer sheet. Be sure that blocks 1, 2, and 3 are filled in correctly. This information is necessary for your course to be properly processed and for you to receive credit for your work.

Rev. DEC 2010 viii COMPLETION TIME Courses must be completed within 12 months from the date of enrollment. This includes time required to resubmit failed assignments. PASS/FAIL ASSIGNMENT PROCEDURES You will be given the opportunity to resubmit failed assignments. You may resubmit failed assignments only once. Intern et students will receive notifica tion when they have failed an assignment; they may then resubmit failed assignments on the Web site. Internet students may view and print results for failed assignments from the Web site. Students who submit by mail will receive a failing result letter and a new answer sheet for resubmission of each failed assignment. COMPLETION CONFIRMATION After successfully completing this course, you can download a copy of your letter of completion on the NRTC Web site: https://www.courses.netc.navy.mil

Rev. DEC 2010 ix STUDENT FEEDBACK QUESTIONS We value your suggestions, questions, and criticisms on our courses. If you would like to communicate with us regarding this course, we encourage you, if poss ible, to use e-mail. If you write or fax, please use a copy of the Student Comment form that follows this page. For subject matter questions: Contact the Center for Service Support, Newport, RI Email: NWPT_CSS_RTM@navy.mil Phone: 401-841-1057 or DSN 841-1057 For enrollment, shipping, grading, or completion letter questions: Email: NRTC@navy.mil Phone: Toll Free 1-877-264-8583 Comm: 850-452-1511 DSN: 922-1511 FAX: 850-452-1370 (Do NOT fax answer sheets.) ADDRESS: Commanding Officer Center for Personal and Professional Development ATTN: VOLED Det. (NRTC) 6490 Saufley Field Road Pensacola, FL 32509

Privacy Act Statement : Under authority of Title 5, USC 301, i nformation regarding your military status is requested in processing your comments and in preparing a reply. This information will not be divulged without written authorization to anyone other than those with in DOD for official use in determining performance.

Rev. DEC 2010 x Students' Comments Course Title: _______________________________________________________________ NAVEDTRA: ___________________________Date: _______________________________

We need some information about you: Rate/Rank and Name: _______________________________________________________ Command/Unit: ____________________________________________________________ Street Address: ____________________________________________________________ City: _____________________________________________________________________ State/FPO: ________________________________________________________________ Zip: ______________________________________________________________________ Email Address: _____________________________ DSN: __________________________

Your comments, suggestions, etc: _____________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ ___________________________________________________________________________

Rev. DEC 2010 xi TABLE OF CONTENTS

CHAPTER PAGE 1. Food Service Administration…………. ………………… …………………………. 1-1 2. Nutrition and Menu Planning. ……..………………………………………………... 2-1 3. Food Service Management… ….……………………………………………………. 3-1 4. Receipt, Inspection, Expenditures and Storage of Food Items …………………. 4-1 5. Sanitation………………………….. ..………………………………………………… 5-1 6. Food Service Equipment……………………… …………..………………………… 6-1 7. Food Preparation…….. ……………..……………………………………………….. 7-1 8. Breads and Desserts…. ……………………………………………………………… 8-1 9. Stateroom/Wardroom Service.…………….………………………………………... 9-1 10. Field Messes and Battle Feeding…….. …………………………………………… 10-1

Appendix I Acronyms Used to Develop the TRAMAN ………………………… Appendix I-1 Appendix II References Used to Develop the TRAMAN ………………………… Appendix II-1

Assignment 1- Chapter 1.……..……………………………………………………… AS1-1 Assignment 2 – Chapter 2, 3, 4..……………………………………………………… AS2-1 Assignment 3 – Chapter 5…..………………………………………………………… AS3-1 Assignment 4 – Chapter 6……..……………………………………………………… AS4-1 Assignment 5 – Chapter 7,..………………………………………………………….. AS5-1 Assignment 6 – Chapter 8..……….………………………………………………….. AS6-1 Assignment 7 – Chapter 9, 10….…………………………………………………….. AS7-1

Rev. DEC 2010 xii

Rev. DEC 2010 1-1 CHAPTER 1 FOOD SERVICE ADMINISTRATION Learning Objectives:: Upon completion of this chapter, you should be able to do the following: — Identify the function and responsibilities within the chain of command and support activities as re- quired to understand the task or function of Food Service Administration. — Identify the function and the Stockage Objectives. — Discuss Low Limit. — Discuss High Limit. — Discuss the importance of having a well-arranged serving line. — Define the meaning “Merchandizing.” — Discuss the importance of having an adequate number of the proper serving utensils. — Discuss the importance of have good customer service skills. INTRODUCTION As a Culinary Specialist (CS) you will have direct working relationships with the Supply Officer, Food Service Officer (FSO), other supervisors and subordinates. Your success is largely determined by your ability to develop strong working relationships with these people. Just as you should support the workers in your group, so too you should turn to your Supply Officer, FSO and other supervisors in your division for their support in making your job more effective . You will earn the support of these personnel through cooperation and willingness to assist others, through earn est efforts to do you r job well and through constant efforts to impr ove yourself, your organization and the ship or station to which you are attached. This chapter discusses the use of your administrative skills in procuring food items, using food- service cost control procedures and maintaining accountability. PROCUREMENT of FOOD ITEMS Although the Supply Officer or Food Service Officer (FSO) is responsible for procuring of food items, in some instances, you must perform these duties. In either case, your experience, your kn ow- ledge and your planned menus will be extremely valuable when preparing requisitions. A thorough knowledge of the mechanics of procurement is essential. Each phase will be di s- cussed and explained in this chapter. However, before any thought is given to t he actual preparation of requisitions and purchase orders, you should determine your needs. This cannot be done on the spur of the moment. You should know what stocks are on hand, how much can be loaded in each sto- rage space and when to order. Whatever you procure must be receipted for, inspected and stored. Prior planning and prep a- ration will eliminate confusion, disorganized storage spaces and the resultant survey of spoiled food items.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-2 This portion of the chapter is intended to help you find the answer s to such questions as the following: What items should I consider to develop a balanced load How do I establish the stockage objective and determine the provision requirements for my ship or station What catalog should I use when purchasing or requisitioning 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 underway replenishment Where in the freeze box should pork, veal, lamb, poultry and fish be stored The fleet cannot stay at sea without food. You are responsible for ensuring maximum enduran- ce capability of your ship. During the past few years, several crises have arisen that required ships to report to their st a- tions on extremely short notice. At other crucial periods in the future, similar action may be required. DETERMINING PROVISIONS REQUIREMENTS General Regulations and rules apply to all purchases of food items , Local Purchases, Trans- fers from Ship’s Stores and Underway Replenishment. BALANCED LOAD You should aid the FSO in developing a balanced load by using the menu as a daily tool . A well-developed cycle menu, in conjunction with a frequency chart of major menu items, will aid in d e- termining balanced load requirements. When deployed, you will want to keep a close check on inve n- tories to make the best use of your remaining stocks. Remember that you cannot establish your food item endurance loads based on formulas and graphs alone. Apply common sense and good judgment to the problem. If you have usage data that was generated during extended un -replenished operations, you have ideal information to use in planning your endurance load. However, if the only available data rep- resents usage during replenishment operations or when normal liberty was granted, the data does not reflect requirements for true endurance conditions. However, such data can be helpful in deciding what foods to include in your endurance load list. When local usage data is applicable and usage data from a ship of the same class is not available for use in planning load lists, refer to the Subsistence Endurance Base (SEB) in the NAVSUP P-486. This guide is also a helpful tool for CSs who have had limited experience in planning load lists. The Navy Food Service, NAVSUP P -476 (a quarterly foo d- service publication), also includes articles on endurance loading. STOCKAGE OBJECTIVES The stockage objective for food items should be the total of the operating level plus the safety level in terms of days of supp ly (Figure 1-1). The operating level of supply is the amount of material required to sustain operating requirements between replenishment periods. The safety level of supply is generally the quantity required to be on hand, in addition to the operating le vel, to permit continued operations if a minor interruption of normal replenishment or unpredictable fluctuations in demand o c-

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-3 cur. Stockage objectives for ships are issued by the appropriate type commander. Stockage object - ives for food items for activiti es in Alaska, Hawaii and overseas are issued by the fleet com manders through their logistics agents. Continental United States (CONUS) activities maintaining inventories of food items in end -use accounts, who requisition and stock food items under the a ppropriation Operation and Maintenance, Navy (O&MN) Subsistence Account, as authorized by the Nav al Supply Center (NAVSUP) , should use the stockage levels recommended in the NAVSUP P-486. A low limit and a high limit should be established for each item of stock at the beg inning of each quarter.

Figure 1-1, Stockage objective for food items.

Low Limit The low limit is the stock position that signals the need to begin replenishment action. There will be no low limit for perishable subsistence items except when that ite m has a storage life greater than the high limit number of days’ endurance established by the fleet or type commander. Operating level The quantity of material needed to sustain operations between rep- lenishment Average endurance level is the quantity of material normally re- quired to be on hand to sustain operations for a stated period without augmentation. It is also the safety level plus one-half of the operating level. + (plus) Safety level The quantity needed for continuous operations in the event normal replenishment is interrupted or to meet unpredictable fluctua- tions in demand

= (equals) Stockage objective The maximum quantity of material to be maintained on hand to sustain current operations Low limit (reorder point) is the stock position which signals the need to initiate replenishment action. It includes the sum of stocks represented by the safety level and the order and shipping time. + Order and shipping time Represents the quantity of material that will be consumed during the interval between submission of requisition and receipt of ma- terial (procurement lead time)

= Requisitioning objective The maximum quantity of material to be maintained on hand and on order to meet current opera- tional requirements High limit includes the sum of stocks represented by the oper- ating level, the safety level and the order and shipping time.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-4 High Limit The high limit is the maximum quantity of subsistence to be maintained on hand to sustain cur- rent operations. The high limit for perishable subsistence items will not exceed the storage life of that item times the total quantity from the previous accounting period less surveys and transfers divided by the last three accounting periods. DETERMINING PROVISIONS REQUIREMENTS You are always required to have enough food items on board to provide for a specific period. This means enough food to provide a balanced diet. Your fleet commander specifies this period, in days, and this period varies among fleets and among type commanders. Y ou are responsible for car- rying out the directives you receive on maintaining specific quantities of food items. Extended Endurance Five steps should be considered when you are determining your requirements. These steps are proper for general messes: Step one of your loading out is determining your present stock level Step two, you determine the capacity of the total storage area and then divide that figure into dry, chill and freeze storage areas Step three should be the planning of your menus Step four, you should determine the quantities of food items that are necessary for a specific period, such as the time between replenishment and your next scheduled replenishment Step five you should be able to identify the available supply source(s). For further guidance, refer to NAVSUP P-486. Procurement Publications Certain publications are required when you requisition or purchase food items. The Federal Supply Catalog (FSC), Group 89, Subsistence, is used to requisition food items. Refer to contract bu l- letins when you purchase food items under contract. Defense Logistics Agency (DLA) contract bull e- tins also may list resale food items. These items are not authorized for General Mess (GM) use. The FSC furnishes the identification and management data for item s required by the Army, Air Force, Marine Corps and Navy. It provides the official source of identification for Department of D e- fense (DOD) supply and procurement activities. The stock list ( Figure 1-2) is published annually and updated by the publication of cumulative change bulletins.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-5

Figure 1-2, Federal Supply Catalog stock list. Group 89 (except class 8965) contains items for which activities in the DOD have recorded r e- quirements. Part I, Alphabetical List, is a list of all food items arranged in al phabetical sequence by subgroups 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 Food Specialty Preparations

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-6 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 in alphabetical sequence by subgroups within each FSC class. It also contains descriptive and related management data. Part II, Ration Components, contains those ration components that are authorized for requ isi- tioning by military services. Part III, Case Lot Data ( Figure 1-3) is arranged in numerical sequence by national stock nu m- ber (NSN). It provides weight and dimensional data applicable to unit package for items in Part I for which this data is available. Fleet Instructions Fleet commanders furnish instructions for establishing and maintaining a balanced load through the Atlantic Fleet Requisitioning Guide, CINLANTFLTINST 4210.1 (series) and the Pacific Requisitioning Guide, CINPACFLTINST 4235.1 (series). Afloat requisitioners, both Atlantic Fleet and Pacific Fleet, use the single Consolidated Afloat Requisitioning Guide Overseas (CARGO), NAVSUP P -4998, titled “Subsistence Requisitioning Tables.” These tables contain information on stock management of f ood items and requisitioning pro- cedures. The available seasonal fresh produce listing differs for the Atlantic and the Pacific Fleets. By direction of the Naval Supply Systems Command, the CARGO is issued annually by the Fleet Material Support Office (FMSO). The Subsistence Requisitioning Tables listed in the CARGO show quantities of food items for nine alternative balanced loads identified by column headings A through I. Column headings also pr o- vide approximate numbers of persons supported by each column. Support ranges from a 30-day level for approximately 83 persons (column A) to a 30-day level for 3,000 persons (column I). When using the CARGO, determine your requirements for all items listed in the applicable tables by doing the following: Check your storerooms to see what stores you have and what space you have Check your records to see what you have used Procurement Restrictions Food items authorized for Navy use are listed in the FSC. Requests for exceptions or devi a- tions from usage restrictions sh ould be submitted via the chain of command to Type Commander, (TYCOM) to Naval Supply Center (NAVSUP) with complete justification. Refer to the NAVSUP P-486 for further information about procurement restrictions. General Regulations The following rules apply to all purchases of food items: Food items authorized for use by your ship or station may be purchased under the Prime Vendor (PV) annual contracts if the items cannot be furnished from a normal source of supply

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-7 The Department of Agriculture controls the entry of certain foreign-grown fruits, vegetables and meats into the United States through absolute quarantine. Therefore, in the procurement of meats, fruits and vegetables in foreign waters, only such quantities should be taken on board as will be consumed completely before arrival in home waters. Inform the senior medi- cal department representative when any purchase is contemplated Order perishable food items well in advance of the time set for sailing. You may need the ad- ditional time to replace items that are not according to specification Local Purchases When authorized food items cannot be obtained through regularly established supply channels subsistence support may be requested from the sources specified below. Usually food items will be requisitioned from these sources for an interim period only and in the absence of regular supply sources. Local Purchase CONUS: Local purchases will not be authorized unless: There is an immediate and urgent requirement, mission essential for authorized supplies or services The supplies or services are not available at the local supply activity Time is a factor and scheduled operations will not permit procurement through shore based purchasing activities. See DSCP Ships Ordering Guide for additional information at www.dscp.dla.mil/subs/pv/shipsfog/ Receptions funded privately or through Official Representation Funding (ORF) Purchased from approved sources; All food products will be purchased only from approved sources of supply as stated in NAVSUP Instruction 4355.4 (series) Fleet fast pay is a procedure that allows fast payment under limited conditions to a contractor before the government’s verification that supplies have been received and accepted. Fast p ayment procedures are used for food supplies only. The procedure provides for payment for food supplies based on the contractor’s submission of an invoice that constitutes a representation that: The supplies have been delivered to a point of first receipt by the government; and the contractor agrees to replace, repair, or correct supplies not received at destination, damaged in transit, or not conforming to pur- chase agreements. The ship will not receive a dealer’s invoice nor should it present any document s showing r e- ceipt and acceptance to the paying office or to the supporting supply activity ashore before payment for material ordered under the fast payment clause. The consignee’s (GM) copy of the purchase order will contain the following instruction: “Consignee’s notification to purchasing activity of non -receipt, damage, or conformance.” The consignee shall tell the purchasing activity promptly after specified date of delivery in the pur- chase order of supplies not received, Dealers’ Invoices damaged in transit, or not conforming to speci- fications of the purchase order. Under extenuating circumstances, such notification should be made no later than 30 days after the specified date of delivery.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-8

Figure 1-3, Order for Supplies and Services/Request for Quotations, DD Form 1155, used for an indefinite delivery. The paying activity may require periodic reports of receipts and performance of deliveries un - der fast pay.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-9 Transfers from Ship’s Stores Sales from Ship’s Store: Ships Store transa ctions will be limited and monitored not to exceed $2,500 ($5,000 for AS/CVN/LCC/LHA/LHD/LSD/LPD) on a monthly basis. Bottled water, canned soda and individual size food servings may be procured from the Ship ’s Store to support special meals, steel beach picnics and the command box lunch program. Canned sodas are authorized for use only where carbonated beverage dispensers are not available. All sales between the ship ’s store and the GM must be documented on the NAVSUP 1149 (Figure 1-5.) These transactions must be recorded as Receipts with Charge. Approval from BUPERS through TYCOM must be obtained prior to transfer from ship’s store. Refer to NAVSUP 486 for guidance on ships store items.

Figure 1-4, Requisition and Invoice Shipping Document, DD Form 1149 Underway Replenishment Underway replenishment is a major task. However, this task may be simplified somewhat by careful planning and supervision on your part. The Underway Replenishment Bill is a part of your ship’s Standard Organization and Regulations Manual. Compare this bill with others that you have used. If the bill can be improved, discuss your recommended changes with your immediate superv i- sor.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-10 Listed next are some major points that you should co nsider when planning underway repl e- nishment: 1. Be sure you are ready for replenishment when the time comes by accomplishing the fo l- lowing: a. Know the replenishment stations. b. Determine the number of cases that will come aboard, how many people will be r e- quired as checkers and how many people will be needed in the working party. c. Ensure that all storerooms are ready to receive the stores. This may require stock rota- tion and storeroom cleanup by the bulk storeroom personnel. d. Plan the traffic route s for the work ing party to take (Be sure to indicate a separate r e- turn from the storerooms to avoid congestion and confusion). e. The commanding officer (CO) and executive officer (XO) should be informed of the plans for replenishment 2. Make sure the working party are on station before replenishment begins. 3. Be sure the receipt inspectors have a system for checking all actual quantities of food items that come aboard. 4. Be sure the working party stays on the job until all food items are received aboard and stored below in the proper storerooms. 5. Be sure the checkers know where all the items are to be sent for storage. The checkers are usually CS’s. 6. Take necessary precautions to see that items, such as fresh fruits, are not pilfered during the storing operation. SPECIAL MEAL FEEDING When specific conditions are met, there is a need for issuing special meals. These meals are issued for consumption aboard aircraft, small craft, or at a duty station away from the GM. For further guidance on special meal feeding, refer to NAVSUP P-486. FOODSERVICE Excellence in foodservice is essential to the health, morale and efficiency of all Navy perso n- nel. Good foodservice begins with you as the CS in the galley. The food must be properly prepared to look, taste and smell good. It should be brought to the serving line in appropriate containers and be served in attractive portions by properly trained, neat and clean foodservice personnel. The serving lines and all the serving operations should be arranged so foods are served at t he proper temper a- ture. One of the most important traits that you, the CS, should have is a genuine feeling for people and a sincere service -oriented attitude. Good customer relations start with you. You should have a positive attitude toward your job and the customers you service. Attitudes have a major influence on people. A poor attitude will destroy all the hard work that has been put into the preparation and service of the meal. The key to good customer relations is to treat a customer the way you woul d like to be treated if you were a customer. The way you conduct yourself can make or break the meal regarding customer satisfaction.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-11 Always remember that the CS rating is a people -oriented rating and customer service is of the utmost importance. GENERAL MESS GM food service begins in the galley with the preparation of the food. It is equally important that food be properly served. Wardroom styles of food presentation and serving techniques are di s- cussed later in this chapter. APPLICABLE EQUIPMENT Steam Table Pans To make sure an appetizing appearance is maintained, use shallow steam table inserts for serving both vegetables such as mashed potatoes, broccoli , cauliflower and meat items such as breaded veal cutlets or baked pork chops. If french -fried eggplant is stacked in a deep insert, the first few customers served will receive acceptable portions; everyone else will be served a soggy portion. If the eggplant is spread loosely in a shallow insert, you will know that all the customers served will r e- ceive an appetizing, palatable portion. Standard-sized inserts can be used to serve items such as fried chicken, baked potatoes and macaroni. If foods require cooking in larger pans such as roasting pans or sheet pans, food items should be transferred to an awaiting insert on the serving line. Lasagna should be prepared in full - sized shallow steam table pans to prevent destroying the appearance and to increase the overall a c- ceptability of the product. All food items should be covered to prevent shriveling or drying out. Many recipes are prepared in steam table pans thus eliminating the need for transferring the cooked food in- to steam table pans on the line. Serving Utensils Serving utensils and serving techniques go hand -in-hand. You cannot serve properly w ithout the right utensils. Using the right serving tool for each dish has several advantages. It simplifies foo d- service, exercises portion control, reduces food waste and maintains a more appetizing appearance of foods in pans on the serving line. Portion sizes appropriate for each meal are the responsibility of the galley watch captain and servers. If the menu features two vegetables, preparation of full portions of both may result in plate waste. The portion size shown on the recipe card is a guide, not a rule. Appropriate portion sizes are shown on the food -preparation worksheet. You should periodically check excess tray waste. Portion sizes should be reduced if there is food waste. The patron who desires more will request larger po r- tions. If the portions are hard to control, use ice-cream scoops. Mashed potatoes, rice, bread dressings and baked beans are easy to serve with a scoop and portions are easier to control. When you are serving bulk ice cream, scoops and dippers should be rinsed between servings. Ice cream being dispensed by a scoop can be held 6°F and 10°F to facilitate serving. Bulk ice-cream products are not authorized for self-service. For mashed potatoes or items of similar consistency, use a serving spoon or a scoop. Use a ladle or other shallow spoon to dip sauce or gravy from a shallow pan. Use a ladle to serve food from a deep well. Some foods, such as peas and cabbage, should be served with a perforated spoon, so the liquid drains back into the serving pan. Fried chicken, asparagus, br occoli and corn on the cob should be handled with tongs. If more than one serving line is being used, be sure the same item is being served in the same portion on each line.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-12 Serving Utensils for Salads An adequate number of the proper serving utensils for the salad bar will promote good sanitary practices and keep the salad bar in order during self -service. The most useful utensils and the food with which they can be used are as follows: Tongs for relishes and green salads—such as carrot sticks, celery, pickles, olives, lettuce and other salad greens Perforated spoons for salads mixed with thin dressings—such as coleslaw, fruit salad and cucumber and onion salad Basting spoons or scoops for compact foods and 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, natural light. Use incandescent or warm white flu o- rescent bulbs to give natural warm colors to the serving lines. If color ed lights are used, be careful to use the correct color to achieve the desired effect. Red lights will give roast beef a warm, rare and hearty appearance. Test the color lights needed for your particular layout. Position the light correctly on the food so that the customer and the server are not blinded. Lights over food also should be ad e- quately shielded. SERVING LINE AREAS The serving area, which includes the salad bar, steam table, bread and pastry counter, drink or beverage dispensers, should be clean ed after each meal. This area should be checked again before each meal to make sure it is clean and sanitary. Salad Bar Most salad bars are self -service and refrigerated. Salad bars range from the proportioned to the make your own type. A fully stocked, large variety salad bar is very popular with patr ons of the GM. It often offers an alternative food source for weight-conscious patrons. Arrangement of Salad items.—Overcrowding items on the salad bar detracts from the overall appearance, hinders easy sel f-service, slows down the service and generates confusion. Careful a t- tention should be given to the arrangement of the salad items to prevent the customer from having to reach over one container of food to get to another. Particles of food are often droppe d from one con- tainer to another, resulting in an unappetizing, unsatisfactory display of food. Refrigeration of Salad Ingredients —For proper refrigeration of ingredients, place all salad bar items in pans or in trays on a bed of ice, or on a mechanically refrigerated salad bar unit. Proper drainage is essential if salad items are set in ice. When the use of ice is not possible and the salad bar is not refrigerated, the bar should be large enough to accommodate shallow pans or trays of salad items. These trays of salad items should be kept under refrigeration until just before serving time. Because of the high room temperature of most messing areas, easily contaminated food should be placed on the salad bar in small quantities and replenished as needed. Examples of such foods are salad mixtures containing meat, fish, poultry, eggs, cooked salad dressing and mayonnaise. Commercially prepared salad dressings in individual portions and opened bottled salad dressing should be refrigerated.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-13 Hot Food Hot food should be placed on the steam table just before serving time. The quantities of food placed on the serving table should be small and should be replenished frequently during the serving period. It will be necessary to use progressive cooking techniques to meet these requirements. If possible, arrange hot foods in the following order: soup, main entrée, sauce or gravy, pot a- toes or potato substitute and vegetables. For breakfast items such as pancakes, ham slices and eggs, the preferred method is progressive cooking. Heat and juices are lost quickly from sliced meats . Roasts are more palatable when carved on the serving line as the customers come through because most of the natural juices and the heat will be retained. Cold Food Keeping cold foods, such as sal ads, properly chilled also requires planning and preparation. Salads contribute a great deal to the meal; they add variety, make meals more attractive and help balance the meal. Desserts and Pastries Desserts should be set in a tempting arrangement. Serv e cleanly cut slices of pie and evenly sliced squares of cakes and cookie bars. Puddings and other similar desserts should be spooned neatly in bowls or dishes. Most desserts should be proportioned and replenished frequently to the serving line. If a special occasion cake is prepared, set the unsliced cake on the serving line. This will allow the decorated cake to be seen before it is sliced. Slice and proportion the cake on plates as the customers approach the dessert bar. One or two whole baked pies can b e set on the serving line with sliced portions of the pie. Highly perishable desserts such as cream puddings and pies, custards, fruit gelatin desserts, cream puffs and éclairs should be served chilled. Place them on refrigerated units or on trays over ice. Keep ice cream frozen. Whipped toppings should be served cold. Serve toppings from a small co n- tainer and replenish frequently. Locate dessert dishes for ice cream next to the ice -cream freezer. If soft ice cream is served, place paper cones or sugar cones near the machine. Sundae toppings should be located near the ice cream. If pie a la mode is the featured dessert, add scoops of ice cream as the dining patrons select the pie. Ice-cream pies should remain frozen. Place only a few slices of ice -cream pie on the serving line and replenish as required. When pre-portioning desserts, you should provide a smaller portion with the standard size for the weight-conscious patrons. Beverages Cold drinks and juices should not be dispensed by ladle from an insert ; milk dispensers or oth- er appropriate dispensers should be used. Do not serve juices from their original container unless the cans are the individual size. Juices may be dispensed from beverage coolers or pitchers. Propo r- tioned juices speed service and aid in portion control and can be replenished as required. Serving Line Arrangement A well -arranged serving line operates quickly and smoothly. Each customer can select the food that he or she wants and can get the food to the table while it is still at the proper eating tempera- ture. Some of the planning techniques used to accomplish these goals are explained next.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-14 Careful arrangement of hot and cold foods is extremely important. Personnel should be routed to avoid delay and unnecessary congestion in serving and dining areas. If the physical setup allows, salad bars should be stationed where the patron can stop first b e- fore approaching the hot food serving line. Eliminating the stop at the salad bar en route to the tables will enable the hot food to be eaten while still hot. If possible, separate the dessert bar from the serving line and place it in the center of the di n- ing area. Using this setup, the patrons can pick up desserts after eating the main course. A reduction in the number of desserts consumed and a decrease in tray waste will usually be noticed. Place trays and bowls at the head of the serving line. Silverware should be at the end of the serving line. Cups and glasses should be placed near the beverage dispensers. GMs with false ove r- heads, wooden paneling, brand new equipment and a showplace galley will enhance the atmosphere. However, the key to customer satisfaction is good food that is well served. Speed Line- All food items in a well -planned meal should vary in color, size, shape and tex- ture. Often, speed line items and recommended menus can be prepared and served in any GM without equipment changes or additions. Armed Forces Recipe Service (AFRS) has recipes that can be used as speed line items. SERVING TECHNIQUES As a CS, you may be pl aced in charge of the serving line. When this is the case, you should instruct personnel on the proper techniques for placing items on the serving line. This should include how to serve each item and how to place the items on the plate or tray. Correct ser ving techniques are very important. Merchandizing Presenting menu items on the serving line is doing what commercial food operators call me r- chandising or selling. Successful merchandising involves making these items so attractive and app e- tizing that customers want to eat them. When we present menu items on the serving line, we want to stimulate the appetite and promote the welfare of the patron. People will always "eat with their eyes." Therefore, it is a good rule of thumb that foods that do not have an attractive and appealing appearance are often rejected without being tasted. Service is faster when a person knows what foods are being served before reaching the ser v- ing line. It is a good practice to post the current menu, in full view, near the beginn ing of the serving line. It may either be in the form of a typed menu or a menu board. The menu board is used to display those food items that are being served for the current meal. Actually, any display method is accept a- ble that gives the customers time to decide which foods they desire before they reach the serving line. A suitable means of expressing calorie content for each item in the meal should be publicized for the benefit of dieters and weight watchers. Centerpieces can be the focal point of the serving line. The realm of possibilities is limited only by imagination and time. Ice, crushed, cubed, or carved, can be an interesting addition to highlight any meal. On special occasions and when practical, ice carvings can be used as distinctive centerp ieces. They can take on many forms, such as swans, baskets, rabbits, deer and even turkeys. They may be elaborate or si m- ple in design.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-15 Garnishing Though garnishing is just one step in presenting food attractively, it is a very important one. A garnish is described as an ornament or a decoration. Garnishes are planned to complement the flavor and the texture of the dish as well as add eye appeal. Any garnish used should be edible and should be such an integral part of the food that it will not be left on the plate. If you were to plan a garnish for every food, it would be quite a job, but fortunately, not all foods need this help. An example is a me al consisting of beef pot roast , mashed potatoes, brown gravy, buttered peas, celery sticks and sweet pickles , hot rolls and butter and blueberry pie. Such a meal needs to have nothing added in the way of a garnish to make it attractive. The natural colors, textures and flavors combined in this meal provide enough variety to make the meal inviting to 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 vegetable salads, browned casseroles and desserts such as cakes iced with frostings that complement the color and flavor of the cake. Always refer to the food -preparation worksheet for information on garnishing various foods on the menu. The following list contains some practical guides to effective food garnishing: Use restraint in garnishing. Keep a picture of the whole meal in mind. Too many garnished dishes in one meal will spoil the effect. Select a suitable garnish, if one is needed and use it sparingly. Vary food garnishes. Do not let garnishes become monotonous. Use a section of orange or a slice of peach on top of a pudding occasionally, instead of always using a maraschino cherry. Plan garnishes ahead of time and show the serving personnel how garnished foods should be served. Plan simple garnishes. Do not sacrifice timely preparation for the sake of garnishing. Take advantage of the natural food color contrasts in combining foods. Do not rely on the addi- tion of food coloring to the food to supply color contrast. Carving For special occasions such as holidays, hand carving hams and roasts on the serving line is preferred over machine slicing. Carving plays an important role in serving meat in an appetizing manner. Carving affects the appearance and texture of the meat and the portion size can be controlled by carving. Therefore, as a CS, you must develop skill in carving. The direction of meat grain determines how the meat is to be sliced. Most meats should be cut across the grain. Cross -grain slicing shortens the muscle fibers and produces a more tender slice of meat. Roast meats should be allowed to rest about 20 minutes after they have been removed from the oven before they are carved. This period allows the meat to “firm up.” It also allows the meat to rea b- sorb some of the juices lost during the roasting process. The meat becomes firm and is easier to cut in equal slices. Slicing should be done on a hard rubber cutting board (color coded if possible) so the cutting edge of the knife is protected. The carving board should be placed in a sheet pan to catch the dri p- pings while the meat is being sliced. Remove any string or netting that may have been used to hold the meat together while it was cooking. With a sharp carving knife (long, thin -bladed knife) and a two- tined fork in hand, carve the roast as follows:

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-16 Cut one slice across the top of the roast so that the carver can determine the direction of the grain of the roast. Hold the roast in place by pressing the fork firmly into the top of the roast. Carve across the grain of the meat from right to left for a right-handed person and from left to right for a left-handed person. The carved portions can then be easily lifted to the plate or tray. Sliced meat portions should be controlled by weight rather than by the number of slices. For this reason, the customer’s preference for thick or thin meat slices can be satisfied by the carver. Timing The commanding officer sets the hours for serving the meal. The time published should be strictly adhered to; the day’s work schedule in the galley should be organized to conform to the esta b- lished hours for serving meals. The mess decks and serving personnel should be ready to begin serv- ing on time. Planning will ensure prompt and efficient service. The serving line should not be setup too early. You should set up about 45 minutes before the regular meal as a general rule. This also allows for the cooks and mess attendants to enjoy their meal. When serving you should be alert to what needs to be replenished. Do not wait until the food item is completely depleted before replacing. Food items should not be left on the steam table line too long. Remember to batch -cook all items that can be cooked progressively. A good rule of thumb to remember is what is available for your first customer should be available for your last customer. MESS DECK MASTER-AT-ARMS—The Mess Deck Master-at-Arms serves as the command’s official host to the patrons of the food service facility. You are directly responsible to the food service officer or a designated representative who normally is the leading CS. Your duties and responsibilities are as follows: In charge of all spaces and equipment in the dining area, serving line, scullery and waste handling areas, except the equipment or areas under the cognizance of the leading CS In coordination with the leading CS, assign food service attendants to the service of food, maintenance and cleanliness of the dining area and equipment, operation of the scullery and handling and disposal of food waste Muster food service attendants daily and thoroughly inspect for personal neatness and clean- liness Supervise the cleaning of the dining area, serving line, scullery, dinnerware and silverware Ensure that all assigned equipment is operated in accordance with current instructions Inventory (conduct bi-monthly inventory) and maintain adequate dinnerware and silverware to ensure that sufficient quantities will be available throughout the serving period In conjunction with the medical department, administer a training program to food service at- tendants in sanitation, scullery operation and food handling Maintain order and discipline in assigned areas. Ashore, your duties will be slightly different and will be covered more specifically in Section 2.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-17 FOOD SERVICE ATTENDANTS Food service personnel should be trained to provide good customer service. Common court e- sy is the backbone of goo d customer service. This cannot be overemphasized because the way the serving line personnel conduct themselves often determines the patrons’ satisfaction or dissatisfaction with the meal. Every person assigned to the serving line should be clean and look neat. This requires the washing of hands many times during the day. Uniforms, hats and aprons must be clean. Long sleeves should be rolled up to avoid touching the food and equipment. Food service attendants not only should be clean and neat, they should be trained to serve food properly because serving techni ques also affect sanitation and attractiveness. They should be given detailed instructions on the proper serving of each menu item. To avoid possible contamination, utensils and dishes should be pro perly handled during serving. Servers’ hands should not come in contact with eating surfaces of bowls, trays, or silverware. Serving Line and GM Appearance All items of mess gear should be inspected for cleanliness and should be supplied in sufficient number to last the entire serving period. The serving counters and steam tables should be checked for cleanliness before foods are set in place. Condiment bottles, including tops, should be thoroughly cleaned. During meal service, keep serving lines an d salad bars wiped down. Wipe up spills immedi - ately. Sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces. SERVING THE FOOD Use the 8-ounce ladle to serve as follows (key serving points follow each step): Pick up the soup ladle. Hold the ladle about halfway down the handle, grasping it between the thumb and forefinger. This firm hold makes it easier to balance a full ladle Stir the soup or chowder. Stirring distributes the solid particles and the temperature evenly Dip from the bottom. Solids settle to the bottom and the soup or chowder at the bottom of the insert is the hottest. Dip while solid particles are in motion Raise the ladle above the level of the soup bowl. The customer in line has extended the tray and soup bowl toward you. As you raise the ladle, the liquid it contains will settle so it is easi- er to pour and it will not spill over the sides Tip the ladle slightly and pour slowly. Direct the pouring into the center of the soup bowl. Whenever you serve stew, chili con carne, or any similar item, you should use the same tec h- nique. Stir to distribute the solid particles and the liquid evenly and then dip from the bottom. This is the only time you should stir these items. When there is a lull and you are waiting for the next person to come through the line, do not stand and idly stir the vegetables. The less they are stirred, the better they will maintain their appetizing appearance. As you serve items that are in shallow inserts, serve the food from the back of the pan toward the front of the pan in an orderly system across the pan. Types of food that should be served this way are macaroni and cheese and baked lasagna . A uniform way of serving helps maintain the fresh a p- pearance of the food and promotes eye appeal. Butter patties should be served from a dispenser. If a dispenser is not available, the ready -to- serve patties may be placed on a tray and set over a container of ice on the serving line. Unwrapped patties should be placed on paper chips and arranged on a tray set over ice.

CS: Foodservice Administration, Chapter 1. Rev. DEC 2010 1-18 Dry cereal also should be served from a dispenser. It should never be served directly from the packing carton. If a dispenser is not available, the individual packages should be arranged on a tray on the serving line. Bread will remain fresher if served from dispensers. Otherwise, bread should be opened as needed, removed from the wrapper and placed in a shallow container on the serving line. Galley - baked bread should be sliced and replenished when needed during the meal. Chilled bread should be heated before meal service. To give a fresh -baked quality to breakfast pastries, coffee cakes and sweet rolls, heat them in an oven (250°F) for 8 to 10 minutes before serving. Portions The CS assigned to supervise the serving line ha s two responsibilities regarding portion co n- trol. One is to see that servings are fair. The other is to make sure the amount served is not more than the individual requests. The portion size of some items can be regulated on the serving line by using stan dard ladles and spoons. When you serve meat, guesswork on correct portion sizes can be eliminated by using scales to check one or two slices before you cut the entire batch. Some meat items are precut in ind i- vidual serving portions; for example, grill and Swiss steaks, pork slices (chops) and veal slices. SUMMARY This chapter discussed the responsibilities of the chain of command and support activities as required to understand task or function of Food Service Administration. We also discussed the func- tion of stockage objectives and high and low limits. In addition to provision requirements this chapter also discussed the different approved food sources to include underway replenishments, transfers and local purchases. We have also discussed the impor tance having a well -arranged serving line, me r- chandizing, proper serving techniques and most importantly good customer service skills.

Rev. DEC 2010 2-1 CHAPTER 2 NUTRITION AND MENU PLANNING LEARNING OBJECTIVES: Upon completing this chapter, you should be able to do the following: — Define the meaning of Nutrition and its elements. — Break down the Food Guide Pyramid and serving sizes. — Discuss the different aspects of Menu Planning and its tools. INTRODUCTION The purpose of this chapter is to provide you with the information and guidance needed in the areas of menu planning and nutrition and ultimately, in the supervision of other personnel in this area. One of your most important duties as a Culinary Specialist (CS) is to see that the General Mess (GM) customers are always well fed. To be well fed means that they should have not only enough food but also the right kind of food in the proper c ombinations; that is, foods containing the correct amounts of the various nutrients necessary to good health and well-being. The food service division is a cus tomer service oriented division and customer satisfaction is one of our primary goals. We should take every opportunity to motivate the personnel who man the contact points (galley, serving line and mess area), whether civilian or military, to do their best and to take pride in the caliber of service they provide their shipmates. Motivating our person nel in these po- sitions provides a special challenge to the senior CS. We should make sure the personnel manning these contact points realize that they are part of a people -oriented team, that they are an important part of our Navy and that the positions they hold at these contact points are positions of special trust that support our most important resource-our Navy men and women. NUTRITION Nutrition is the science of the nourishment of the human body, the science of food. To master this science we should familiarize ourselves with the nature of food. Food is composed of various n u- trients: proteins, carbohydrates, fats, minerals, vitamins and water. Nutrition concerns itself with determining what components are needed and how much of each is required to maintain healthy bodies. Nutrition concerns itself with the ways in which foods are alter - ed in processing, storage and preparation and in the ways in which foods are transformed chemically in the body. Nutrition focuses on preparing and serving foods to ensure that the nutrients necessary to good health are not lost unnecessarily in the process. In addition, nutri tion should be concerned with the social, economic, cultural and psychological implications of foods. FOOD CONTENT Food is any substance consisting essentially of protein, carbohydrates, fats, minerals, vitamins and water that is used in the body to sustain growth, to build and repair tis sues, to furnish energy and to sustain the vital processes of the body. The body’s needs for the various nut rients vary with age,

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-2 sex, occupation and environment. A child needs certain foods to grow and the body continues to r e- quire certain foods for its up keep. Vitamins, minerals and proteins provide regulators that enable the body to use other materials. Fuel for the body’s energy and warmth is provided by food. Calories A calorie is a quantity of food capable of producing such an amount of energy. Your skill in de- veloping healthy menus plays a critical role in the support of the physical fit ness and person al ap- pearance of Navy personnel. The role of the foodservice division in meeting this need is providing lower calorie food choices. Some low -calorie food choices include low -calorie salad dressing; salads and relishes (raw vegetables); skim and/or low -fat milk; fresh and/or canned 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 desserts in smaller portions. The Navy Standard Core Menu (NSCM) should include all the basic menu components while eliminating high -calorie extras such as gravies, sauces and toppings. Calorie content is influenced by preparation methods and portion size. Food Nutrients There are six essential nutrients. Most of us can get enough of these nutrients by eating foods from the major food groups each day. PROTEINS.—The chief function of protein in the body is to supply the tissue-building material. Protein itself is a chemically complex organic substance that contains nitrogen in co mbination with carbon, oxygen and hydrogen. In the process of digestion, these substances break down into smaller units called amino acids. These units, in turn, are rebuilt into body protein. Certain amino acids are necessary for maintaining growth, weight and good health. Foods are classified as protein foods only when they contain protein in sufficient amounts to be of value when the food is consumed in normal amounts. Animal protein foods-meat, poultry, fish, eggs, milk and milk products, such as cheese-contain the necessary amino acids essential to body structure. The protein in cereals, vegetables and le- gumes lacks some of the important amino acids and alone cannot support growth. However, veget a- ble proteins such as dried beans, dried peas and peanuts can supplement the animal proteins and when they are served in the proper combination can provide all the essential amino acids without the addition of any animal protein. FATS. — Fats provide twice as much energy and calories as carbohydrates or protei n. Fats are important in the diet to furnish energy, provide essential fatty acids, transport fat -soluble vitamins and aid in their absorption, increase palatability and give a feeling of fullness. However, it is becoming increasingly clear that excessive amounts of total fat may lead to an increased risk of coronary heart and vascular diseases. Emphasis should be placed on planning menus toward attainment of lower fat concentrations while maintaining acceptability. A significant reduction of fat can be achieved by lower- ing added fats during food preparation and increasing the proportion of lean meats, fish, poultry, skim milk and other low-fat dairy products in the menu. CARBOHYDRATES. — Carbohydrates are the main sour ce of f uel/energy for the body and are generally low in calories, fat and high in fiber. Carbohydrates are broken down into two categories complex and simple carbohydrates. Complex carbohydrates are found in grains, vegetables and legumes such as dried beans and split peas. Nutritionists recommend that we get at least 55 to 60 percent of our calories from complex carbohydrates. Complex carbohydrate foods play an important role in weight control. They supply the

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-3 body with energy in a constant, time -released manner. Since carbohydrates supply sustained energy, athletes should get 60 to 70 percent of their calories from carbohydrates. Carbohydrates are stored in the muscles as glycogen, which is essential for endurance. Additionally, a diet high in the soluble fiber found in legumes, fruits, vegetables and some grains may play a role in lowering blood cholesterol. Simple carbohydrates are sugars such as glucose, sucrose (table sugar) and fructose. They are absorbed into the bloodstream very rapidly and provide a quick source of energy. Simple sugars provide few, if any nutrients, other than calories. Sources include table sugar, honey, jams/jellies, can- dy and skinless fruit. MINERALS. — Minerals are components of foods that are involved in many body functions. For example, calcium is important for bone structure and iron is needed for our red blood cells to transport oxygen. Like vitamins, minerals are not a source of energy and are best obtained through a varied diet rather than supplements. Calcium. — The most abundant mineral in the body is calc ium and, except for iron, it is the most likely to be inadequate in the diets of many age groups. Calcium is a mineral needed to build bones, teeth and maintain bone strength. Ninety-nine (99)% of the bodies’ calcium is found in bones. Sources of calcium a re found within dairy foods such as milk, cheese and yogurt as we ll as dark green leafy vegetables. Calcium is required for blood to clot and for the heart to function normally. The nervous system does not work properly when calcium levels in the blood are below normal. Phosphorus. — Phosphorus is necessary for building bones and teeth. Milk, cheese, eggs, meat, legumes, nuts, whole grain cereals and vegetables are good sources of this mineral. Iron. — Iron carries oxygen in the blood. The best sources of iron are meats (especially liver). However, foods from some plants, such as dried beans, dark green leafy vegetables and grains, are good sources of iron, especially when eaten along with foods rich in vitamin C. Vitamin C helps the body absorb iron better. Iodine.—The most important fact about iodine is that a deficiency of it can cause a goiter —a swelling of the thyroid gland. Important sources are seafood, plants grown in the soil near the sea and iodized salt, which is used in all Navy messes. Sodium. — Sodium is a mineral that maintains proper fluid balance in the body and helps muscles relax / contract properly. Sodium has been linked to high blood pressure. People who are “salt sensitive” may have an increase in blood pressure when consuming excess sodium. VITAMINS. — There are about 13 essential vitamins that the body needs to function normally. Four are called fat -soluble vitamins because they dissolve in fat. These are vitamins A, D, E and K. They are digested and absorbed with the help of fats from the diet. These vitamins can be stored in the body for long periods of time, mostly in fatty tissue and in the liver. Nine other vitamins are called water soluble. They include eight B vitamins and vitamin C. These vitamins are not stored in the body very long, so you need to eat foods that are good sources of these vitamins every day. A few of these vitamins are of great importance and you should know what foods provide them. Vitamin A. This vitamin plays a very important role in eye function and i n keeping the skin and mucous membranes resistant to infection. Although vitamin A occurs only in foods of animal origin, the

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-4 deep yellow and dark green vegetables and fruits supply a material —carotene—that your body can turn into vitamin A. Vitamin A is found in yellow, orange and green vegetables; yellow fruits; and in the fat of an i- mal products like fish, milk, eggs and liver. Both cheese made from whole milk and margarine enriched with vitamin A supply this vitamin. Vitamin C. Vitamin C, ascorbic acid, is not completely understood, but it is considered impo r- tant in helping to maintain the cementing material that holds body cells together. Vitamin C is needed for wound healing; for development of blood vessels, bones, teeth and other tissues; and for minerals to be used by the body. Vitamin C is found in citrus fruits, melons, berries, leafy green vegetables, broccoli, raw ca b- bage, spinach and turnip and collard greens. Potatoes and sweet potatoes provide helpful amounts of vitamin C and so do tomatoes and peppers. Vitamin D. Vitamin D is readily available in fortified milk. Sunlight enables the body to produce this vitamin if it has a chance to shine directly on the skin. Vitamin D is needed for using calcium and phosphorus to build strong bones and te eth. Vitamin D is added to most milk. It is also found in fatty fish, liver, eggs and butter. Vitamin E. Vitamin E helps preserve the cell tissues. Although vitamin E’s exact role in the body is not fully understood, it is being explored as an antioxidant that may retard some aspects of the aging process. Vitamin E is found in a wide variety of foods and most people get enough. Vegeta- ble oils and whole grain cereals are particularly rich sources. Vitamin K. Vitamin K is essential because it indirectly helps blood to clot. Vitamin K is widely distributed in a variety of foods such as the green and leafy vegetables, tomatoes, cauliflower, egg yolks, soybean oil and any kind of liver. It is also manufactured in the body. Three of the best kn own B vitamins-riboflavin, thiamine and niacin release the energy in food. They also have a role in the nervous system, keep the digestive system working calmly and help maintain a healthy skin. Thiamine (B1). Thiamine is abundant in only a few foods. Lea n pork is one. Dry beans and peas, some of the organ meats and some nuts supply some thiamine. A lack of thiamine (vitamin B) causes beriberi. Fortunately, this disease is now almost nonexis- tent in the United States, although it is still seen in some alcoholics. Riboflavin (B2). Riboflavin is easy to find and extremely important in the diet. It is plentifully supplied by meats, milk and whole grain or enriched breads and cereals. Organ meats (liver, kidney and so on) also supply this vitamin. Niacin. Niacin (nicotinic acid) prevents a disease called pellagra. It aids in digestion and the health of the skin. Whole grain and enriched cereals and bread are dependable sources of niacin. Niacin also can be found in meat and meat products and peas and beans. Other B Vitamins. Other B vitamins, such as B6, B12 and folacin, are needed to maintain nor- mal hemoglobin -the substance in blood that carries oxygen to the tissues. Vitamin B12 occurs in foods of animal origin. Folacin helps in the production of red blood c ells and is available in many

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-5 foods but in small quantities. Sources of folacin are liver, green vegetables, whole grains and dry beans. Strict vegetarians run a risk of developing the symptoms of B12 deficiency; these include soreness of the mouth and to ngue, numbness and tingling in the hands and legs, anemia and loss of coordination. WATER. Water is often called the forgotten nutrient. It is needed to replace lost body water . Water helps transport nutrients, remove waste and regulate body temperature. CONSERVING NUTRIENTS. It is not enough just to select the proper foods for the menu. They must be prepared in such a way that valuable nutrients are not lost. Table 2-1 presents summary information about vitamins. In addition to listing foods that are goo d sources of vitamins, it also re- veals conditions under which the vitamin content may be reduced and the effect of the vitamin content deficiency in the diet. This information is valuable to you in making and analyzing menus and also in conserving vitamins during cooking. The term stability used in the illustration refers to the ability of the various substances to withstand destruction under the conditions mentioned. The following cooking rules, if followed, will make your meals more nutritious and add to the general health of the crew: Serve fresh fruits and vegetables as soon after you receive them as possible Handle fresh fruits and vegetables carefully because bruising causes a rapid loss of vitamins Store fresh fruits and vegetables properly until they are to be used Do not soak vegetables in water longer than necessary to freshen or clean them. Water will dissolve vitamins C and minerals To cook vegetables, place them in rapidly boiling water. Bring the water back to a boil and re- duce to a simmer Cook vegetables quickly and just until tender in order to leave them with some of their origi- nal crispness Cook vegetables in as little water as possible Do not throw away cooking water. Save it for use in soups, sauces and gravies Heat canned vegetables quickly just before serving Shred outer leaves of lettuce, cabbage and green leaves of celery for use in flavoring soups Serve fruits and vegetables raw in salads Prepare fruits and vegetables for salads just before serving When salmon salad is prepared, save the juice and use it in salad dressing or as a part of the liquid for salmon loaf or sauce Prepare hot foods just in time to be served. Never prepare them early and reheat them. The foods that we eat each day must supply the proteins, carbohydrates, fats, minerals and vi- tamins that are needed to maintain the body in a healthy condition. Most foods contain more than one

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-6 nutrient, but no single food provides all the nutrients in proper quantities. Therefore, it is necessary for the diet to include a variety of foods and this is accomplished through well-planned menus. Table 2-1, Summary Information on Vitamins.

FOOD GUIDE PYRAMID This pyramid (Figure 2-1) is a visual companion to the Dietary Guidelines for Americans. The new graphic conveys the three essential elements of a healthy diet: proportion, moderation and varie- ty; Proportion is the relative amount of food to choose from each major food group Moderation is eating fats, oils and sugars sparingly Variety emphasizes the importance of eating a selection of different foods from each of the major food groups every day. NOTE: The minimum suggested servings on the pyramid are the minimum number of servings needed each day to stay healthy, even when trying to lose weight. The food pyramid graphically communicates the message of the Dietary Guidelines for Amer i- cans— diets should be built upon a base of complex carbohydrates and less fat. The placement of the food groups starting at the base of the pyramid conveys the current recommendations. These reco m- mendations are as follows: eat more grains, vegetables and fruits; eat moderate amounts of lean

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-7 meats and dairy foods; and use sweets, fats and oils sparingly. The food guide pyramid graphic (Fi g- ure 2-1) shows that all food groups are important to the diet.

Figure 2-1, Food Guide PYRAMID. Grain, Cereal, Rice and Pasta Group The food pyramid emphasizes whole grain and cereal foods as the basis of a nutritious diet. Wheat, corn, oats and other grains have very little fat and are cholesterol free. These f oods provide complex carbohydrates—an important source of energy, especially in low-fat diets. They also provide fiber. A person needs 6 to 11 servings from this group daily, depending on their activity level. You should offer whole grain and enriched or fortified products, but be sure to include som e whole grain bread or cereals. WHAT IS A SERVING?— It includes all products made with whole grain or enriched flour or meal such as bread, biscuits, muffins, waffles, pancakes, cooked or ready -to-eat cereals, cornmeal, flour, grits, macaroni and spaghetti, noodles, rice, rolled oats and barley. The following are some examples of a typical serving from the grain group: 1 slice of bread 1/2 cup of cooked cereal, cornmeal, grits, macaroni, noodles, rice or spaghetti

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-8 1 ounce of ready-to-eat cereal NUTRITIVE VALUE. — These whole grain or enriched foods are important sources of B vit a- mins and iron. They also provide protein and are a major source of this nutrient in vegetarian diets. Additionally, they contribute magnesium, folacin and fiber. Most breakfast cereals are fortified at levels higher than those occurring in natural whole grain. In fact, some fortification adds vitamins not normally found in cereals (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 and trace minerals. This is because these nutrients are partially removed from the whole grain in the milling process and not replaced. Thus, it is a good i dea to include some less refined or whole grain products in your menu. Vegetable Group Vegetables are naturally low in fat and contain no cholesterol. They provide vitamins such as vitamins A, C and folate and minerals such as iron and magnesium. Vegetables also provide fiber. Un- like the traditional “basic four,” the food pyramid separates vegetables and fruits into individual groups to highlight how important it is to get adequate amounts of both. Because vegetables are so important, GM menus should off er two hot vegetables at both lunch and dinner meals whenever possible. This gives the patrons a choice they will enjoy and i m- proves the nutritional profile of the meal. A person needs 2.5 cups of servings daily, depending on their activity level. You should include one good vitamin C source each day. Also, include deep yellow or dark green vegetables (for vitamin A) and unpeeled vegetables, esp ecially those with edible seeds (for fiber). WHAT IS A SERVING? — It includes all vegetables. You should count the following as a serv- ing from the vegetable group: 1 cup of raw leafy vegetables 1/2 cup of other vegetables that are cooked or chopped raw 3/4 cup of vegetable or tomato juice. NUTRITIVE VALUE.—Different types of vegetables provide different nutrients ; therefore, your menu should feature a variety of vegetables. Dark green and deep yellow vegetables are good sources of vitamin A. Most dark green vegetables, if not overcooked, are also reliable sources of v i- tamin C. They are also valued for providing ri boflavin, folacin, iron and magnesium. Certain greens— collard, kale, mustard, turnip and dandelion—provide calcium. Nearly all vegetables are low in fat and none contains cholesterol. Fruit Group Most fruits are low in fat and free of cholesterol. Fruits and fruit juices provide important amounts of vitamin A and potassium. The food pyramid suggests a person receive 2 cups of servings daily from this group, depending on their activity level. WHAT IS A SERVING? — It includes all fruits. You should count t he following as examples of a serving from the fruit group:

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-9 A medium apple, orange, or banana. 1/2 cup of chopped, cooked, or canned fruit. 1/2 cup of fruit juice. You should only count 100-percent fruit juice as fruit. NUTRITIVE VALUE. — Any kind of fru it fits into a low -fat diet. Nearly all fruits are low in fat and none contain cholesterol. This group is also important for its contribution of vitamins A and C and fiber. As with vegetables, different types of fruits provide different nutrients. Reliable sources of vit a- min 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 and minerals as well as fat, cholesterol and calories. Milk yogurt and cheese are the best sources of calcium. The food pyramid suggests 3 cups of daily servings of milk, yogurt, or cheese each day, depending on a person’s activity level. Most people only need 2 servings. However, 3 servings are suggested for pre gnant women, nursing mothers, teena g- ers and young adults to age 24. Young adults should continue to have 3 servings of the milk group un- til age 24. This is to ensure a calcium intake that allows the development of peak bone mass during the formative years. WHAT IS A SERVING? — A serving includes milk in any form such as whole, skim, low -fat, evaporated, buttermilk and nonfat dry milk. A serving also may consist of yogurt, ice cream, ice milk and cheese, including cottage cheese. You should count the follow ing as examples of a serving from this group: One 8-ounce cup of milk or yogurt 1 1/2 ounces of natural cheese 2 ounces of processed cheese. NUTRITIVE VALUE. — Milk and most milk products 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 of calcium in the American diet. In addition, liquid milk is fortified with vitamin D, which aids in the absorption of calcium. When fortified with vitamins A and D, low-fat or skim milk products have es- sentially the same nutrients as whole milk products, but fewer calories and less fat content. Some dairy products contain large amounts of fat and cholesterol. However, low -fat dairy products contain equivalent amounts of calcium. To provide lower fat choices for your patrons, cook with nonfat dry milk; serve 1 percent low-fat and skim milk; offer low-fat yogurt and lower fat milk des- serts, like ice milk or frozen yogurt. Include cheese scheduling in your menu planning. For example, au gratin potatoes and club spinach both have cheese. Therefore, limit to one dish of either per meal. Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group The food pyramid suggests 2 to 3 servings each day from this group, depending on a person’s activity level. The total amount of these servings should be equivalent to 5.5 ounces of cooked lean meat, poultry, or fish per day.

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-10 WHAT IS A SERVING?— It includes beef, veal, lamb, pork poultry, fish, shellfish (shrimp, oy s- ters, crabs and so on), organ meats (liver, kidneys and so on), dry beans or peas, soybeans, lentils, eggs, seeds, nuts, peanuts and peanut butter. Counting to see if you have an equivalent of 5 to 7 ounces of cooked lean meat can be diff i- cult. This is because portion sizes vary with the ty pe of food and meal. For example, 6 ounces may come from one egg for breakfast (count as 1 ounce of lean meat); 2 ounces of sliced turkey in a sandwich for lunch; and 3 ounces of cooked hamburger for dinner. NUTRITIVE VALUE. — Meat, poultry and fish supply protein, B vitamins, iron and zinc. The other foods in this group —dry beans, eggs and nuts-are similar to meats in providing protein and most required vitamins and minerals. It is a good idea to vary the choices among these foods as each has distinct nu tritional advan- tages. For example, 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 worthwhile sources of magnesium. The flesh of fish and poultry is relativel y low in calories and saturated fat. Some seeds such as su n- flower and sesame contribute polyunsaturated fatty acids that are an essential part of a balanced diet. Cholesterol, like vitamin B12, occurs naturally only in foods of animal origin. All meats co ntain cholesterol, present in both the lean meat and the fat. The highest concentration is found in organ meats and in egg yolks. Fish and shellfish, except shrimp, are relatively low in cholesterol. Dairy products also supply cholesterol. The meat group is an excellent place to trim the fat in the diet. Contrary to popular belief, red meat does not need to be avoided. Red meat is a good source of protein, iron, zinc and several other important nutrients. The idea is to cut down on large servings of meat rather than eliminating it entire- ly. Fish is naturally low in fat and so are dry beans and peas. To reduce fat from the meat group, choose lean meats most of the time; take the skin off poul- try; trim any extra fat off meat; eat more fish, dry beans and peas. Trim the fat off meat; broil, roast, or simmer, instead of frying. Nuts and seeds are high in fat. Eat nuts and seeds in moderation. The following are some lean meat choices that you should incorporate into your menu: 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, center loin, or ham cuts Chicken and turkey—light and dark meat without skin Fish—most are low in fat, those marinated or canned in oil are higher. Fats, Oils and Sweets Fats, oils and sweets are at the top of the food pyramid and should be used sparingly. A low - fat style of eating allows room for use of some fats and high -fat foods. The idea is balance and mo d- eration. The food pyramid suggests using added fats such as butter, margarine and salad dressing sparingly. It is helpful to notice the amount of fat in these foods. Most of the added sugar in the Ameri-

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-11 can diet comes from soft drinks, candy, jams, jellies, syrups and table sugar. Choose fewer foods that are high in sugars-candy, sweet desserts and soft drinks. MENU PLANNING Menu planning in the Navy means devising meals that are nutritionally adequate and accept a- ble to the patrons. The term providing for food needs means that enough nourishing food must be served to satisfy the needs of the patrons and that this food should be attractive and acceptable to these personnel. This service must be accomplished consistently under varying afloat and ashore op- erating conditions in widely different geographic locations, using the foodservice capabilities of your ship or station.

Table 2-2, Illustrates the range of caloric intake and servings needed from each major food group based on activity level. FACTORS AFFECTING MENUS Many factors affect the menu planner’s choice of foods for the menu: nutritional requirements, food cost and availability of supplies/equipment, skill level of galley personnel and manning levels. Seasonal Availability of Food Items Seasonal availability of food is important in that menus should be adjusted to take advantage of seasonal changes in the supply of fresh produce. Canned, frozen, or dehydrated fruits, juices and vegetables supplement the fresh menu items and are comparable in nutritive value.

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-12 MENU-PLANNING TOOLS Menus are developed with consideration for nutrition, cost, acceptability, worldwide supporta- bility, CS skill sets, equipment and platform storage challenges. Food-Preparation Worksheet Food-Preparation Worksheet (Figure 2-2), NAVSUP Form 1090, is very important document and should be properly maintained. This form serves as a written directive between the Leading CS and the personnel on watch. Food service personnel should utilize the NAVSUP 1090 to plan and dis- cuss preparation techniques. The worksheet helps reveal the strengths and weaknesses of the menu. When the preparation of the daily menu is plotted on a worksheet, weaknesses and bottlenecks stand out vividly. For exa m- ple, you may find that al l menu items are to be prepared in the same three steam -jacketed kettles or that the three main menu items are to be oven-prepared, each item requiring a different oven temper- ature. The worksheet helps you to train subordinates who will be responsible for a galley operation in the future. Discuss the worksheet with your watch captains so that they know exactly how the menu is to be prepared. Point out the supervisory techniques you want them to use in their working relations with the crew. After each meal, meet with your watch captain and key personnel to critique the meal. This is the ideal time to discuss the acceptability of the menu. Finally, the worksheet serves as a means for establishing control of (1) issues to the GMs (the quantities posted on NAVSUP 1282 should agree with the quantities needed to prepare the number of portions specified), (2) the quantity of each menu item prepared, (3) the actual prepared and (4) lef- tover menu items. Completed worksheets on file provide the invaluable past history needed for estab- lishing controls. The acceptability of menu items will determine the quantity to break out, quantity to prepare and any change in portion size. Acceptability Factors A food acceptance factor is one that expresses the pe rcentage of people who eat a particular dish. To obtain an acceptability factor for individual menu items, divide the number of portions of the item served by the number of patrons in attendance at the meal. Acceptance factors for the same menu item may v ary from meal to meal. Different combin a- tions of foods on a menu, different weather, or varying appetites may alter the acceptance of an item. A more accurate acceptance factor may result by averaging figures obtained for a particular menu over a period of time. General Mess operations under FSM will have their acceptability posted by the records kee- per. The manual entry on the 1090 is not required but highly recommended as a tool to train junior CS’s. Good food acceptance means less plate waste and fewer leftovers to account for in planning fu- ture meals. Even popular foods may become monotonous if served too often.

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-13

Figure 2-2, Food Preparation Worksheet NAVSUP Form 1090. Food Usage Records A first consideration in advance menu planning should be bal anced requisitioning. Past usage records help attain this balance by showing what is on hand and what items are needed. Planning ca- lendars of stock rotation will prevent a rewrite of menus to incorporate surplus stocks of on -hand items. Items should be rotated on a regular basis and the oldest stocks should be used first. Armed Forces Recipe Service (AFRS), NAVSUP P-7. — The AFRS, NAVSUP P-7, consists of a file of over 2,000 recipes and recipe variations. The recipes are standardized to generally yield 100 portions and include efficient preparation techniques. The Index of Recipes, an adjunct to the AFRS, is a compact list of all recipes contained in the recipe service. Continuous use of the Index of Recipes in planning menus will help avoid menu monotony and will provide ideas for new menu combinations. Commands are encouraged to send their favorite recipes to NAVSUP for consideration for inclusion in the AFRS. All recipes are tested and evaluated for military wide acceptability and adaptability. The AFRS is a basic tool for requisitioning and planning workloads. Cost records for individual recipes and recipe acceptability factors may be added to the recipe cards. Recipe cards are also used to obtain a plan for the most efficient use of galley equipment. The use of local recipes is encouraged. Local recipes should be in AFRS format and approved by the food service officer. Navy Food Service, NAVSUP P-476. — This publication is a quarterly publication of NA VSUP and is distributed to all activities having GMs. The publication contains useful information on commod- ities, equipment for galley use, GM modernization, revisions to publications, suggested special events or holiday menus, nutrition, sanitation, training, hints on food preparation, food service operat ions, menu planning and recordkeeping.

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-14 Meal Attendance Predictions Ashore units use signature head counts to document actual personnel fed. Afloat units unde r- way receive full ration credit for all enlisted personnel entitled to be fed in the GM. A mechan ical counting device should be used to d etermine ration credit for in -port periods based on the number of meals actually fed. There are variations in meal attendance from day to day and meal to meal. Head count records should be kept to show how many peopl e were served at each meal. Estimates of f u- ture attendance are based on past records and experience. Factors such as weather, proximity to payday and liberty trends must be taken into account when predicting attendance. Menu Design The NSCM was developed by NAVSUP dietician and chef, Natick Labs and fleet representa- tives within the Culinary Specialist Community. The NSCM was developed to meet all required menu- planning standards and provide a menu to all navy ships. Cycle menus provide more accurate for e- casting for ration cost, requisition requirements and daily food preparations. Advantages of the NSCM The principal advantages of a NSCM are better meals, time and labor savings, improved cost control and more effective supervision and training. In decidin g the most desirable cycle length, the variety and frequency of resupply and the number of duty sections should be taken into consideration as well as the CS watch schedule. B e- cause the accepted cook watch is port and starboard, an odd -numbered day cycle ( 21 days) allows each watch the opportunity to prepare the entire cycle menu by the time the cycle has repeated two times. If the daily ration control record shows that the cost of the meals in the cycle menu is excessive or is grossly below the allowed ration rate, the menu can be changed to bring costs within acceptable limits. If inventories stocks are either in long or short supply, temporary adjustments to the cycle menu can be made to balance stocks. Loading Guides. — The best guides determining loadi ng requirements are accurate records of a ship’s own past usage of previous extended cruises. Usage data and menus used during e x- tended cruises should be collected to provide a basis for balanced loading for future deployment. The 45 -day Subsistence Endur ance Base (SEB) contained in Food Service Management, NAVSUP P-486, is a guide that can be used with ship’s usage data in planning menus and load lists for 60, 75 and 90-day operational endurances. Menus not only affect the health and morale of the crew, but also directly affect the endurance of a ship. Endurance requirements vary among ship types and classes and the amount of food st o- rage space varies even between ships with identical complements. Proportionately smaller quantities of perishable foods are available on extended cruises and these calls for increased use of semi - perishables, particularly ration-dense foods. Menu Boards. — Menu boards assist in planning menus that are based on crew preferences. There are two kinds of menu boards: (1) a menu -planning board that actually plans the menu within the foodservice division and (2) a menu-review board that functions in an advisory capacity. Menu-Production Review Board.—This board is composed of C S and is chaired by the Lea d- ing CS, S -2 LPO, or Watch C aptain who provide feedback for menu production. Feedback results

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-15 should be submitted to command regional TYCOM/Regional Galley Program Director for consider a- tion then sent to NAVSUP NSCM Program Manager. Menu-Review Board. —The menu -review board consists o f personnel from all divisions on board. This board can bring in new ideas on menu planning. All COs formulate their own policy as to the number of board members. Menu boards, their requirements and functions, are discussed in General Mess Management, NAVSUP 486. Accompaniments to menu items should be written alongside them, shown as follows, or may be written directly underneath them, space permitting. PLAN SPECIAL MENUS Meals have three roles in Navy life: (1) to support physical health and fitness, (2 ) to build mo- rale and (3) to provide an occasion for socializing. Holiday or Special Event Menus Special meals for holidays or special meal celebrations (in GMs either afloat or ashore) pr o- vide opportunities for festivity among the crew. A well-planned special meal adds interest and creates real enthusiasm among the CSs and crew. Figure 2-3 is a calendar listing special occasions generally celebrated. It is included for a ha n- dy reference. Printing.—Some GMs may have fancy menus printed for their entire cycle menu or for special events or holidays. The printed menu gives a kind of flavor of its own to special meals. These m enus need not be elaborate to be attractive. They can be simply produced using a graphics program on a computer or you can have them produced professionally through the supply system. Usually if menus are to be printed professionally, they are either going to be used permanently for a cycle menu or for holiday menus repeating from year to year.

Figure 2-3, Calendar of special holidays and religious days.

CS: Nutrition and Menu Planning, Chapter 2. Rev. DEC 2010 2-16 Above all, avoid overtaxing the cooking and serving facilities and personnel by planning m e- nus that, for example, require too much oven space. Cooked-to-order foods are especially appropriate for brunch meals. SUMMARY In this chapter we discussed Nutrition and its elements, break down of the Food Guide Pyr a- mid, Menu boards, different aspects of Special Menu Planning and Drafting.

Rev. DEC 2010 3-1 CHAPTER 3 FOODSERVICE MANAGEMENT LEARNING OBJECTIVES: Upon completing this chapter, you should be able to do the following: — Identify the Duty and Responsibility of Food Service Officer Leading Culinary Specialist. — Identify the Letters of Authority, Authorization and Appointment. — Identify the Food Service Management (FSM) and System Procedures. — Define the following: a. Food Service Organizational and Planning Policies. b. Navy Food Management Team Assistance. INTRODUCTION As a Leadin g CS, you may be charged with the responsibility of managing a General Mess (GM). This could be one of your most challenging and rewarding assignments. During the course of your career, you probably have gained a wealth of knowledge as your responsibilities have increased. At this point, you should understand all phases of foodservice operations for which you have been r e- sponsible. This chapter discusses procedures used in combination with your acquired experience and rate-related reference guides to enable you to efficiently manage a GM. GMs are established to provide Navy personnel with wholesome, nutritious, well -balanced meals through the proper preparation and service of food items. At this point, you should know that you ( the Leading C S) are responsi ble for making sure the highest standards of foodservice are upheld. As the Leading CS, you are responsible to the Food Service Officer (FSO) for the efficient management of the GM. You must plan menus, order all food items, schedule deliveries of food items and check and inspect receipts. You must supervise storage and issue of food items and determine load capacity. You also must administer work schedules for foodservice personnel, assign jobs to the rotational pool personnel and initiate corrective acti on to maintain the facilities and equipment. With aid from the medical department, you must administer a training program for the foodservice division in food sanitation. Instruction should be based on the Bureau of Medicine and Surgery’s Manual of Naval Preventive Medicine, NAVMED P-5010, Chapter 1, ―Food Service Sanitation.‖ FOODSERVICE ORGANIZATIONAL AND PLANNING POLICIES Messes are operated according to the various laws, directives, regulations and instructions. Some laws apply to all service s while others apply only to the Navy. Some regulations and instru c- tions are Navywide and some are local. As a CS First Class or Chief, you should be familiar with those that pertain to the operation of your particular GM. It is your job to see that they are enforced.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-2 The procedures contained in the Food Service Management, NAVSUP P-486, establishes pol- icies to administrate, operate and manage Navy GMs afloat and ashore. These procedures are the minimum that is essential to good foodservice management and are mandatory unless specifically stated as optional. However, these procedures are not limiting when conditions require additional con- trols. When necessary, Heads of Supply Departments, Commanding Officers (COs), or higher authori- ty may supplement procedures that do not conflict with the NAVSUP P-486. NAVY FOOD MANAGEMENT TEAM ASSISTANCE Excellence in foodservice is essential to the health and morale of Navy members and to the overall readiness of the Operating Forces. Because food is a major item of exp ense, use of the best food management practices (conservation, preparation and serving) is necessary. Navy Food Management Teams (NFMTs) use on-the-job training to provide food service per- sonnel with skill in preparing and serving food. This significantly improves the overall Navy Food Ser- vice Program. Organization The NFMTs are directly responsible to the Fleet Industrial Supply Center (FISC) for perfo r- mance of their mission. The team members may be assigned for additional duty to the host command for military and administrative purposes. Mission The NFMTs’ mission is to aid ships and ashore activities in raising the quality and standards of food service. This assistance is provided in the following manner: Participating in an advisory capacity in managing the local food service program by working along with food service personnel Demonstrating proper techniques in all phases of food service. This includes management, production and serving of food, sanitation, training and account- ing. Their training also motivates foodservice personnel toward increased efficiency and effectiveness. For further guidance on Navy Food Management Teams, refer to the P-486. THE PROCESSES of FOODSERVICE MANAGEMENT EFFICIENCY Whether afloat or ashore, you, as a Leading C S, w ill be responsible for managing many processes related to foodservice. Food service management efficiency entails giving each process re- lated to foodservice the proper attention. You must formulate plans, coordinate the duties and super- vise your personnel’ s work as well as assume responsibility for the results. You must get the work done by directing and controlling the activities of others so they work together efficiently. The following are some of the processes related to foodservice that are discussed in this chapter: Following the basic standards of food service Using proper inventory control and accounting procedures Setting up a sanitation program that includes physical examinations, training and inspections

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-3 Conducting routine preventive maintenance. STANDARDS of FOODSERVICE Quality of foodservice and customer service contributes substantially to maintaining high m o- rale and the general welfare of Navy personnel. GM patrons are entitled to properly prepared, whol e- some, well-balanced and satisfying meals served under sanitary conditions in a pleasant atmosphere. To this end, the Standards of Food Service, NAVSUPINST 4061.11 (series), outlines concrete actions that protect patron health and enhance satisfaction. They should be regarded as basic to any G M op- eration and serve as a guide for all GM operations. Monitoring Food Preparation The success or failure of a meal depends a great deal on properly timed cooking. For exa m- ple, if chops or similar meats are to be served, cook only enough to get the meal started. Then contin- ue preparing the chops during the serving, keeping just ahead of the demand. As the end of the ser v- ing line approaches, make an accurate count of how many servings will be needed to avoid preparing wasted rations. Many items lose their taste or attractiveness if they are prepared too far in advance or in large quantities. It is good management to implement and enforce progressive cooking practices. Accurate computations on the NAVSUP Form 1090 will enable your CSs to prepare the proper amounts of food. You should keep a record of the amounts of all foods needed to serve each meal. Be sure you get a correct count on the number of people who are ashore on liberty or absent for other reasons. These records serve as a basis for more accurate future calculations. Control and Documentation of Leftovers The world’s finest foods are provided for the Navy, but the food budget is limited. You must help keep the budget within reasonable limits. Waste increases costs. Conservation is the simplest way to keep costs under control. As the person in charge of a GM, you should make it a matter of pride to have a low record of spoilage and leftovers. You can eliminate waste by planning your menus carefully. Remember, your past food - preparation worksheets contain information on the successes or failures of your past menus. Note the amount left on trays and listen to the patrons’ comments. If there are complaints, find out why the meal did not appeal to them. Compliance with Recipes All Armed Forces Recipe Service (AFRS) recipes were tested and evaluated for military -wide acceptability and to support current nutritional standards. The use of the AFRS is required and is i s- sued to all GMs to standardize and improve food prepared and served. Standardized re cipes are needed for a well-run food service operation. The success of the AFRS depends upon its careful use and attention to detail. The AFRS also is the most effective management tool you can use for guiding the requisitioning of supplies and controlling breakouts and inventories.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-4 Food Service Suggestions One of your responsibilities as Leading CS may be to act as the customer service represent a- tive to the FSO. In this capacity, you must be present in the mess area to answer patrons’ inquiries and to receive their suggestions or comments during each meal. A suggestion box also should be posted prominently at each exit for the convenience of the patrons. This suggestion box should have a pencil or pen attached and have Suggestion to the Food Service Officer, NAVSUP Forms 1343 ( Figure 3-1), or local forms provided for customer use. You should remove suggestions daily, after the evening meal and turn them in to the FSO. The FSO should review all suggestions for possible adoption.

Figure 3-1, Suggestion to the Food Service Officer, NAVSUP Form 1343. Evaluating Food Service Evaluations Customers submitting suggestions or comments should be treated as individuals with indivi d- ual needs. Most customers experience an empty stomach three times a day. Conversel y, this need is routinely filled on a more impersonal basis –the same filling for all customers. You may provide the correct service, but if you treat the customer as just one of a group, rather than as an individual, it may cause resentment. Therefore, whe n evaluating suggestions or comments, you should present the right attitude toward the needs of the customer. These needs may run the extent from the ridicu l- ous, through the routine, to the very difficult. However, these categories reflect your opinion of the needs and requests –not the customer’s. The problems are important to the customers ; otherwise,

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-5 they would not have submitted a suggestion or comment. Thus, you should make all customers feel that their problem is important. Regardless of the nature or seriousness of a customer’s problem, certain negative factors may serve to complicate it. For example, the customer may be angry, worried, or frustrated. Possibly, the customer may be unwilling to accept anything less than his or her desired solution to t he problem. Awareness of these factors allows you to approach each suggestion practically and, in turn, deal with most rational suggestions effectively. Giving Feedback on Suggestions The FSO should evaluate all suggestions or comments and furnish a reply when requested, within 48 hours. The Leading CS should ensure that the proper action is taken to adopt or to imple- ment suggestions that the FSO considers favorable to improving the quality of service. Adopted su g- gestions should be posted twice weekly or p laced in the ship or station plan of the day for the crew’s convenience. Recording Meals Consumed There are different categories under which personnel fall when recording meal consumption. For you to account properly for all meals consumed in a GM, you m ust understand rations and ration entitlement. In addition, you must understand the distinction between afloat and ashore recording pro- cedures. For further guidance concerning recording meals consumed, refer to the P-486. LETTERS OF AUTHORITY, AUTHORIZATION AND APPOINTMENT Letters of authority appoint personnel to act for another person or persons of higher authority. Letters of authorization permit certain functions or actions. Letters of appointment assign responsibil i- ty and authority to designated perso nnel to control a specific function. The Supply Officer must main- tain, in the supply office, a current file of all such letters applicable to operating the supply department. The FSO should retain copies applicable to the GM should be retained by the FSO. LETTERS of AUTHORITY—The following are letters of authority that may be required in the food service division: CO’s letter appointing an assistant to the Supply Officer as the FSO CO’s letter appointing the person authorized to receipt for food items in the absence of the FSO and his or her designated assistant Mess treasurer’s letter designating a person to approve issue requests for a private mess. LETTERS of AUTHORIZATION —The following are letters of authorization that may be r e- quired in the food service division: CO’s letter authorizing the FSO to make necessary changes in the approved menu CO’s letter authorizing the sale of meals from the GM on a credit basis CO’s letter authorizing a change fund for the GM. LETTERS of APPOINTMENT—The following are letters of appointment that may be required in the food service division:

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-6 CO’s letter appointing a control officer for the handling and security of the Cash Meal Pay- ment Book, DD Form 1544 FSO’s letter appointing an individual to be a collection agent or authorized funds custodian FSO’s letter designating a cashier to receive payment for meals sold from the GM. INVENTORY CONTROL AND PHYSICAL SECURITY Inventory procedures should contain provisions for reviewing the accuracy of inventories, a c- tual issues and records. You should review these items as necessary to ensure the continued avail a- bility of balanced stocks. The actual (physical) inventory of food items on board should be accurately reflected in the i n- ventory records. Improperly kept records su pport practices that, without exception, will lead to ineff i- ciency and cause losses in money and material. For further guidance concerning inventories refer to the P-486. KEY CUSTODY and CONTROLS Afloat Supply Procedures, NAVSUP P -485 and Food Service Man agement, NAVSUP P-486, describe current security information. The basic rules set down by the NAVSUP P-485 for key security are as follows: Supply spaces must be kept locked when not in use Custody and responsibility for any space must rest with the person in charge of that space Permission for entry of persons not ordinarily authorized to have access must be obtained from the supply officer, FSO, or a delegated representative No space should be secured in such a manner that access by use of ordinary damage con- trol equipment is hindered in an emergency Keys to supply space padlocks must not be taken from the ship and should be turned in to the key locker when the custodian goes ashore. Keys to GM working spaces may be passed between watch captains and not locked in the key locker Whenever an original or duplicate key is lost, a new lock must be placed in use Combinations to locks must not be recorded in writing except for a written combination in a sealed opaque envelope. This envelope must be signed over the flap by both the custodian and the accountable officer in the presence of one another and retained in the accountable officer’s safe All key padlocks must be of 1 1/2-inch size All keyless padlocks used must be of the three-combination, manipulation-resistant type Aboard submarines, because of unique space limitations, damage control purposes and the necessity for storing material in widely separated small spaces, it is not feasible to keep all supply spaces locked. Fleet, type and local instructions make necessary provisions for ap- propriate deviations

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-7 Train your personnel to lock the padlock on the staple and remove the key whenever they en- ter a storeroom or other locked supply department space. This procedure prevents keys from being locked in the storeroom and locks from being lost or switched by unauthorized person- nel. It also prevents members from being locked in the space by a person who may think the space has been left unlocked by oversight. LOCK GROUPINGS AFLOAT Aboard ship, the locks of the foo dservice division are integrated with those of the rest of the supply department. Locks and keys for individual spaces are grouped by the following functional areas: Group I spaces consist of all supply department and general stores spaces, including stor e- rooms, special lockers and related spaces. Group II spaces consist of foodservice spaces including the galley, bake shop, bread room, vegetable preparation area, foodservice issue room, meat preparation area, refrigerated spaces and foodservice storerooms. Group III spaces consist of the ship’s retail and clothing stores, the fountain, vending m a- chines and related bulk storerooms. Group IV spaces consist of the ship’s service activities such as the barbershop, tailor shop, dry-cleaning shop and laundry. For all afloat groups, each lock must be opened by an original and duplicate key different from the keys to any other space. Additionally, each group must have a master and one duplicate master key capable of opening every lock in the group. Here also must be a grand master and one duplicate grand master capable of opening every lock in every group. NOTE: Group III has special keyless padlocks that are accepted. Afloat, accountable food items must always be kept under lock and key. The only exception is when the bulk of such material needed for a required endurance load makes storage under lock and key impractical. Storage of accountable food outside of locked and controlled storerooms should not be done without the knowledge and consent of the supply officer. Physical inability to store all items under lock and key may mitigate, but does not relieve the FSO of his or her responsibility for accoun- tability. LOCKS ASHORE At ashore GMs, the locks of the food service division may or may not be integrated with other locks of the supply department. In either case, the FSO must be knowledgeable of the existence and have control over any master and duplicate master keys that can open food service spaces. The following procedures further outline custody and handling of keys: No two spaces should have locks that can be opened with the same original and duplicate key except master and grand master keys The person in charge of the space must get the original key from the general key locker at the beginning of the day. This person must keep possession of the original key during work- ing hours and return it to the general key locker after working hours

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-8 The general key locker should be located in the supply office to provide centralized key con- trol Duplicate keys should be kept in a duplicate key locker in the supply office or in the supply of- ficer’s safe. The supply officer may authorize a special duplicate key locker when procedures require recurring use of duplicate keys When these procedures do not satisfy local circumstances, the supply officer may prescribe in writing alternate procedures to ensure proper control of keys and access to spaces Equipment and locker keys to cabinets and small non-accountable gear storage lockers lo- cated in the common messing area are controlled as directed by the FSO As department head, the supply officer has overall accountability and right of access to all food service spaces. This right of access does not compromise accountability. AUDITING ACCOUNTING RECORDS CASH COLLECTION The FSO is responsible for collecting required basic charges and surcharges received from the sale of meals from the GM. Additionally, he or she is responsible for depositing such funds with the disbursing officer. When wardroom members are furnishe d meals from the GM, whether cont i- nually or during in -port periods, the mess treasurer is responsible for the collection and reimburs e- ment for such meals. Receipt and Recording of Funds —The FSO designates, in writing, cashiers to receive pa y- ment for all m eals sold for cash. Payment may either be received in advance through sales of meal tickets or directly from personnel as they enter the GM. Documentation—Various forms are used to document sales of meals. Those used to classify ration entitlement and to document rations-in-kind were discussed earlier in the chapter. Discussed now are the forms used to record receipt of funds. Cash Meal Payment Book. The Cash Meal Payment Book, DD Form 1544, is used to record meals sold for cash from a GM in the manner prescribed next (Figure 3-2). The CO will designate a control officer for the handling and security of the DD Form 1544. The transfer control and receipt coupons (four numbered coupons per book) will be used to complete the book. Individuals authorized to receive cash meal payment books sign the transfer control and receipt no. 1 at the time of receipt. The coupon is then retained by the control officer transferring the book. Another transfer control and receipt coupon is used to return the completed book. Cash Meal Payment Sheet. Before using this form, the Organization block is completed. It al- so should have all applicable charges such as food charges, surcharges, or per diem as prescribed in the NAVSUPINST 4061.9 (series). The cashier makes sure all indi viduals paying cash for meals sign their names and indicate their grade. He or she should then insert the applicable charge after each signature.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-9 A cash meal-payment sheet also may be used for periods exceeding 1 day. In this case, the cashier should fill in the first unused line with his or her signature, rate and date. Below this signature, rate and date, a double line should be drawn to separate dates. After a payment sheet has been completed and all totals inserted, the cashier signs and i n- serts his o r her rate and the date. The cashier then turns the sheet in to the control officer or a p- pointed representative. When cash is turned in to a collection agent or disbursing officer, the DD Form 1544 serial and sheet numbers are entered next to the signatur e of the individual turning in the cash in the Cash R e- ceipt Book, NAVSUP Form 470. The DD Form 1544 and the Sale of General Mess Meals, NAVSUP Form 1046 (credit sales), are used to substantiate sales from the GM and the ration credit claimed. The DD Form 1544 is audited and reconciled at the time the cash is collected by the collection agent or authorized custodian appointed to that established position by the FSO. The FSO should r e- view the DD Form 1544 at least weekly and make sure an audit is made when the cash is collected.

Figure 3-2, DD Form 1544.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-10 Credit Sales. If the sale of meals from the GM has been authorized and is considered quite practical, the CO may authorize the sale of meals on a credit basis. This authorization is for officers, enlisted and other categories subsisting daily. When meals are sold on a credit basis, the Sale of General Mess Meals, NAVSUP Form 1046 will be used. Figure 3-3 is used to record these credit sales in the following manner: When the CO determines that it is impractical and uneconomical to subsist a small number of officers in the established wardroom during in-port periods, weekends and holidays, he or she may authorize officers to purchase meals from the GM At the option of the CO, a GM CS may be assigned the duty of maintaining the NAVSUP Form 1046. The CS should place a check mark or maintain a running total in the appropriate block opposite each name to show consumption of a meal. The form should be posted in a noticeable location where it can be seen by the wardroom mess members. At the end of each month, each mess member signs in the Name block to acknowledge approval of the meal tal- ly The payment for all meals sold on a credit basis is required no later than 15 days following the month in which the meals were sold. Individuals concerned should make payment before detachment. The FSO furnishes a receipt for the cash paid. The Cash Receipt Certificate, NAVCOMPT Form 2114, may be used as a receipt form. This is done by marking out the line ―for which I hold myself accountable to the Treasurer of the United States of America.‖

Figure 3-3, Explanation of the Sale of General Mess Meals, NAVSUP Form 1046.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-11 ACCOUNTABILITY FILE The FSO must maintain files of accounting records and substantiating documents re quired for audit of subsistence, supply and GM operations. Records and documents must be retained and di s- posed of according to Navy and Marine Corps Records Disposition Manual, SECNAVINST 52 10.8 (series). See also the NAVSUP P-486. RESPONSIBILITY—The accountability file must be established by the FSO on the first day of the accounting period. SECURITY—The accountability file must be kept under lock and key by the accountable offi c- er to maintain security of all accountable transactions and substantiating accountable documents. FOOD SERVICE MANAGEMENT (FSM) SYSTEM FSM SECURITY. The FSM System has a resident security program built into the database. The use of other security programs may damage or impede the operation and restoration of the FSM database. Therefore, the use of other security programs is NOT authorized. Below is a listing of the screens in the FSM Security Module. The Display Module (7) and the Print Module (8) have no security access needed, since any user allowed access to FSM has unl i- mited access to the Display and Print Modules. SYSTEM DIRECTORY MODULES 1. FILE MANAGEMENT MODULE FOOD ITEMS SHIP/ACTIVITY CONSTANTS INFORMATION RATION CREDIT FORMULA SPECIAL DAILY FOOD ALLOWANCE STATUS HEADCOUNTS AND CASH SALES SURCHARGES SUPPLIERS UNSATISFACTORY MATERIAL REPORTS MAINTAIN DOD STUDENT MEAL PERCENTAGE SETTINGS 2. INVENTORY MODULE REQUISITIONS/PURCHASES RECEIPTS EXPENDITURES

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-12 NAVSUP P-486 - Food Service Management NAVSUP FORM 1336 RETURN OF ALL AUTHORIZED MESS ISSUES PHYSICAL INVENTORY NAVSUP FORM 335 BILLING REPORT CLOSE OUT 3. MENU PRODUCTION MODULE BREAKOUTS RECIPES MENUS EDIBLE PORTION/AS PURCHASED WEIGHTS 4. ACCOUNTING MODULE GENERAL MESS CONTROL RECORD (NAVSUP 338) RECAPITULATION OF MEAL RECORD (NAVSUP 1292) REQUISITION LOG (NAVSUP 1336) RECORD OF RECEIPTS AND EXPENDITURES (NAVSUP 367) EXPENDITURE LOG (LOSS WITHOUT SURVEY) (NAVSUP 1334) DEPOSITS SALE OF GENERAL MESS MEALS (NAVSUP FORM 1046) GENERAL MESS SUMMARY DOCUMENT (NAVSUP FORM 1359) 5. SECURITY MODULE (Only FSO has access) SYSTEM ACCESS 6. AUTOMATED DATA TRANSFER MODULE AUTOMATED DATA TRANSFER MODULE ACCESS GENERATE AUTOMATED RETURNS DISKETTE GENERATE SUPPLY ACTIVITY DISKETTE

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-13 GENERATE PRIME VENDOR ORDER DISKETTE GENERATE INSIGHT TRANSACTION FILE GENERATE INVENTORY EXTRACT LISTING GENERATE BREAKOUT FILE FOR MOBILE DEVICE 9. UTILITY MODULE USERS’ REFERENCE GUIDE NAVSUP P-486—Food Service Management BACK-UP/RESTORE PROCEDURES INTERNATIONAL DATE LINE CROSSING HARDWARE CONFIGURATION VALIDATION MAINTENANCE PROCESS NAVSUP DISKETTE RECIPE/FOOD ITEM INTEGRITY PROCESS PRIME VENDOR CATALOG DISKETTE PRIME VENDOR MAINTENANCE RATION CREDIT FORMULA MAINTENANCE MAINTAIN DOD STUDENT MEAL PERCENTAGES FSM SYSTEM ACCESS RIGHTS Supply Officer/Food Service Officer.—The Food Service Officer or the Supply Officer, when the Supply Officer and FSO are the same person, will have unrestricted access to all areas within the FSM System. Leading Culinary Specialist & General Mess Recordskeeper —The Leading CS and GM Recordskeeper should have unrestricted access to all areas within the FSM System with the exce p- tion of the System Access function inside of the Security Module and the Hardware Configuration function inside of the Utility Module. Cash Collection Agent & Back -up Recordske eper —The Cash Collection Agent should have access to the Deposits function inside of the Accounting Module only. The back-up Recordskee- per should have the same access rights as the General Mess Recordskeeper listed above. In no case will the Cash Collecti on Agent have direct access to general mess records or be assigned as the back-up Recordskeeper. In some cases on small ships and submarines only, it may be impos sible to separate those duties; this will be the only authorized exception.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-14 NOTE: When on small ships and submarines Cash Collection Agent and the back-up Recordskeeper is the same person. Food Service Officers must monitor their records very closely due to the perceived conflict of interest. General Mess Watch Captains, Bulk Storeroom Custodian & all Others . —The Watch Captains, Bulk Storeroom Custodian and all others should have very restricted access to the FSM System. To allow them into the Display Module, Print Module and Menu Production Module only, the FSO must allow them to have a User ID an d Password. Once the User ID and Password are estab- lished in the FSM system do not give them any other System Access Rights. The FSO will prepare an instruction to food service personnel covering the operation of the FSM computer and security. Due to uniqu e operating and manning conditions at some activities, FSO’s should adjust the degree of access, using good judgment, while maintaining the FSO’s accoun- tability. Under no circumstances will the FSO give anyone access to the ―Security Module‖ in FSM. Preparing for emergency FSM access situations, the FSO will record his/her system access ID and password on paper and place it in a sealed envelope signing his/her name over the seal of the envelope. This envelope will be kept in the Supply Officer’s safe and wi ll be accessed only during emergency situations. If the FSO and Supply Officer are one and the same, the envelope will be s e- cured in the Executive Officer’s safe. If the FSO’s system access ID and password are not doc u- mented properly or forgotten, contact the Type Commander (TYCOM), Navy Food Management Team (NFMT), or Space and Warfare Systems Center for access. Upon successful activation of the FSO’s ID and password, the FSO will delete the SPAWAR- SYSCEN’S ID and password. MESS DECK MASTER -AT-ARMS—The Mess Deck Master -at-Arms serves as the co m- mand’s official host to the patrons of the food service facility. You are directly responsible to the food service officer or a designated representative who normally is the leading culinary specialist. Your d u- ties and responsibilities are as follows: In charge of all spaces and equipment in the dining area, serving line, scullery and waste handling areas, except the equipment or areas under the cognizance of the leading culinary specialist In coordination with the leading culinary specialist, assign food service attendants to the ser- vice of food, maintenance and cleanliness of the dining area and equipment, operation of the scullery and handling and disposal of food waste Muster food service attendants daily and thoroughly inspect for personal neatness and clean- liness Supervise the cleaning of the dining area, serving line, scullery, dinnerware and silverware Ensure that all assigned equipment is operated in accordance with current instructions Inventory (conduct bi-monthly inventory) and maintain adequate dinnerware and silverware to ensure that sufficient quantities will be available throughout the serving period In conjunction with the medical department, administer a training program to food service at- tendants in sanitation, scullery operation and food handling Maintain order and discipline in assigned areas. Ashore, your duties will be slightly different and will be covered more specifically in Section 2.

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-15 ACCOUNTING GENERAL MESS ACCOUNTING SYSTEMS All GMs use an end-use accounting procedure, whereby activities may account for receipts and expenditures of items under the appropriation Oper ation and Maintenance, Navy (O& MN). Re- turns are also prepared for periods when a GM is closed. Food items are received and s tocked pri- marily to be consumed by the reporting activity. Under this authority, a GM uses the, General Mess Summary Document NAVSUP Form 1359. Monetary Allowances Economic factors invariably concern all menu planners. GMs are operated on a monetary r a- tion allowance. The Naval Supply Command (NAVSUP) publishes a 7330 price list quarterly. This is used in pricing food items issued to the messes and in the monetary values of the basic daily allo w- ance, supplementary allowances and special allowances. The val ue of the basic allowance is deve l- oped from the standard Department of Defense (DOD) Food Cost Index that contains a representative list of specific quantities of food items derived from the Navy Ration Law and the current Defense Personnel Support Center Price List. The basic daily food allowance is sufficient to feed a full daily ra- tion under normal operating conditions. It is expected that, with proper management, an under - expenditure will exist at the end of the accounting period. This requires effectiv e menu planning, con- trol of issues, correct inventory procedures, food conservation programs and a daily review of ration costs. BASIC DAILY FOOD ALLOWANCE. The Basic Daily Food Allowance (BDFA) is a set quantity of food required to provide a nutritionall y adequate daily diet for one person and can be defined by components or monetary value. The monetary value of a BDFA is developed from the standard DOD Cost Index. The authority for this index stems from a presidential executive order and the current D OD appropriation act. The quarterly NAVSUPNOTE 7330 (series) issues the BDFA monetary value and includes changes in Special Allowances, fixed price list for operational rations, Food Item Report Master/Food Code List (NAVSUP Form 1059) and general information on food items. Except for operational rations all food items will be charged at the last receipt price. PREPARATION of the GENERAL MESS SUMMARY DOCUMENT The NAVSUP Form 1359 is the principal food service report and is submitted at the end of each month accounting period. This form is prepared in an original and two copies. The original and one copy are forwarded to the NAVSUP by the 5th day following the end of the accounting period and one copy is retained by the Food Service Officer (FSO). For more info rmation on the preparation of the NAVSUP Form 1359, refer to the NAVSUP Publication 486, Chapter 7, Para 7003. RELIEF of the ACCOUNTABLE FOOD SERVICE OFFICER Upon relief of the FSO, an inventory is taken by both the relieved and relieving officers and the stock records are balanced but not closed out. A copy of the relieving inventory is forwarded to NA V- SUP immediately after completion. NAVSUP audits the relieving inventory and verifies FSO accou n- tability. The accounts receivable of the relieved officer a re transferred to the relieving officer. The r e- lieving officer receipts for the monetary value of the inventory and submits returns at the end of the regular quarterly accounting period. If the relieving officer is not satisfied that accountability is with in

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-16 the prescribed limits according to the NAVSUP P-486, the CO may direct the officer being relieved to close the records and submit a return for his or her period of accountability, which is usually a fra c- tional period of the regular monthly accounting pe riod. The relieving officer then renders a return for the remainder of the accounting period. This is the only situation when a fractional return is required upon the relief of an accountable FSO. DELAY and DELINQUENCY When returns cannot be submitted on or before the date on which they are required to be submitted, the following needs to occur: A letter or message from the CO explaining the reason for the delay and the anticipated mailing date is to be forwarded to NAVSUP before the normal submission date. A copy of the letter is forwarded to the administrative/area/ Type Commander via the military chain of command. TEMPORARY CLOSURE When it is anticipated that a Navy GM will be temporarily closed or in an inactive status (for more than 30 days) for ove rhaul, remodeling, or renovation, a SALTS/e -mail message must be fo r- warded to NAVSUP 51 via the Type Commander (TYCOM). FINAL RETURNS Upon notification of decommissioning/disestablishment requisitions for replenishment will be adjusted for acquisition of only essential food items required for the duration of active status. Notifica- tion letter must be sent to NAVSUP 51, via the TYCOM electronically scanned and sent by e -mail FSMRENAVSUPHQ@navy.mil to ensure that the next submission of the NAVSUP Form 1359 is rec- orded as the final return. END-OF-YEAR CHECKLIST FISCAL YEAR CLOSEOUT At the end of the fiscal year end and immediately following, there are many things to reme m- ber to ensure a smooth closeout of one fiscal year and the opening of another. The following is a list of important issues that a manager of the General Mess will need to look at for the smooth and eff i- cient operation of the GM: Has the GM received the 1st quarter NAVSUPNOTE 7330, which contains the annual in- structions for Fiscal Year (FY) End Accounting Procedures for deposit of cash. it also con- tains the Authorization to Obligate Subsistence-in-Kind (SIK) Funds for the new Fiscal Year along with associated accounting classifications Has the GM completed an over issue package, if an over issue status exists at the end of the FY in accordance with P-486 para. 7302 Has the GM received and implemented into FSM the new Prime Vendor surcharge rates Have the year-end close out deposits been forwarded to NAVSUP? The Sale of Meal Rates is released annually each December by NAVSUP51 and must be implemented by 01 Janu- ary of the next year?

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-17 RETENTION OF RECORDS AND DOCUMENTS The FSO maintains files of accounting records and substantiating documents required for a u- dits of subsistence, supply and GM operation. Records and documents should be retained and di s- posed of according to the Navy and Marine Corps Records Disposition Manual, SECNAVINST 5212.5 (series). The following is a list of these forms: NAVSUP Form 1359 GM Summary Document. Retain for current and previous twenty four months NAVSUP Form 338 GM Control Record. Retain for current and previous twenty four months NAVSUP Form 1336 Requisition Log. Retain for current and previous twenty-four months Receipt Documents STORES/VENDORS. Retain for current and previous 24 months NAVSUP Form 367 Record of Receipts and Expenditures. Retain for current and previous 24 months DD Form 1155. Order for Supplies or Services/Request. Retain for current and previous 24 months SF 30 Amendment of Solicitation/Modification of Contract. Retain as applicable when used in conjunction with the DD Form 1155 DD Form 1149 Requisition and Invoice/Shipping Doc. Retain for current and previous 24 months DD Form 200 Financial Liability Retain Property Loss Investigation for current and previous 24 months NAVSUP Form 1334 Expenditure Log. Retain for current and previous 24 months NAVSUP Form 1046 Meals Sold on a Credit Basis. Retain for current and previous 24 months DD Form 1544 Cash Meal Payment Book. Retain for current and previous 24 months DD Form 1544e (Navy CAC card system). Retain for current and previous 24 months NAVSUP Form 470 Cash Receipt Book. Retain for current and previous 24 months Supporting Documents Official Letters, Naval Messages, Funding Documents, Food Flashes, 476, Certification Letters Retain for current and previous 24 months Midshipman Orders Mid- shipman Orders. Retain for the current and previous 12 months only NAVSUP Form 1059 Smooth Inventory Sheets. Retain for the current and previous 12 months NAVSUP Form 1059 Stores Consumed. Retain for the current and previous 12 months DD Form 1608 Unsatisfactory Material Report- As Applicable. Retain for the current and pre- vious 12 months SF 364 Report of Discrepancy as Applicable. Retain for the current and previous 12 months

CS: “Foodservice Management”, Chapter 3. Rev. DEC 2010 3-18 Five per cent Expenditure Listing As Applicable. Retain for the current and previous 12 months Post-Daily NAVSUP Form 1282 (All GMs) Issue documents supporting issues to the general mess. Retain for the current and previous three months NAVSUP Form 1282 Pre-Daily Food-Item Request/Issue Document discarded after FSO ve- rifies correct against the post-daily 1282 NAVSUP Form 1090 Food-Preparation Worksheet. Retain for the current and previous three months NAVSUP Form 1292 Monthly Recapitulation of Meal Record (Ashore only). Retained Ashore only NAVSUP Form 1291 Meal Signature Record (Ashore only). Retained Ashore Only. SUMMARY In this chapter, we identified the duties and responsibilities of the F SO and the Leading CS. We also identified the necessary letters of authority, appointment and authorization; we discussed the organizational and planning policies and The NFMT assistance. Last, we discussed the different areas of FSM and the importance of each module.

Rev. DEC 2010 4-1 CHAPTER 4 RECEIPT, INSPECTION, EXPENDITURE and STORAGE of FOOD ITEMS Learning Objectives: Upon completion of this chapter, you should be able to do the following: —Determine the proper way to receive food items including: safety, inspection and discrepancies. —Determine the correct posting and distributing receipts from navy and commercial sources. —Understand the principles of food storage for safety, perishable and semi-perishable food items. —Understand how to properly maintain and clean refrigeration units. —Understand how to properly prepare, issue, transfer and post expenditures. —Understand the requirements and types of inventories. INTRODUCTION As a Culinary Specialist (CS), you may be assigned as the subsistence bulk storeroom custo- dian, responsible for the proper receipt and storage of food items and making breakouts to the Gen- eral Mess (GM), Officers‟ Mess and Chief Petty Officers‟ Mess. It is also your responsibility to keep these spaces clean, safe and orderly and to keep the Leading Culinary Specialist (LCS) up to date on stock levels. RECEIPTS, INSPECTIONS AND STORAGE EQUIPMENT, PERSONNEL and STORAGE FACILITIES Limited storage space, especially on small craft deployed on long cruises, prevents the use of many perishable food items. Menus for these activities should plan to use custom foods extensively to take best advantage of available storage space. Menus for such cruises should be planned well in advance to assure balanced stocks that will enable you to prepare nutritious meals. The choice of preparation of foods to be served will also depend upon the galley equipment, the number of personnel to be fed and the number of CSs on duty. Menus may be more elaborate if laborsaving equipment is available and a sufficient number of CSs are on duty to allow for the preparation of last -minute items. In summary, determining the choice of menu items should include the following considerations: The type and capacity of the galley equipment The number of personnel to be fed The number of workers in the galley. Avoid menus that require too much last-minute preparation. Plan a balance between the foods that can be prepared in advance without deteriorating in quality and those that must be prepared just before serving time.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-2 RECEIPT Deliveries can usually be anticipated because of shipment notices, delivery dates on requis i- tions, or other notifications and preparations should consequently be made to receive the material. Receiving personnel should be ready to inspect the material, stor erooms should be ready to receive the material and the necessary arrangements for working parties should be made well in advance so that once the anticipated material arrives, it may be stored immediately to prevent temperature fluctu- ations. Such fluctuations will reduce the quality and storage life of food items. Subsistence items received aboard a ship or shore activity are acco mpanied by a variety of receipt documents depending upon the method of request and the issuing activity. Certain certi fica- tions are common to all receipt documents. Receiving personnel must do the following: Inventory all food items Circle the quantity accepted Date the document upon receipt Have items of questionable quality inspected by a medical representative Sign the document to indicate receipt. Unload Shipment Always remember that safety, sanitation and security of food items should not be com promi- sed when unloading and loading stores. Careful planning and preparation will minimize, if not prevent, this problem. Receiving procedures will be issued and routes established. This will facilitate unloading and loading stores and definitely eliminate wandering food items that could be lost or stolen. Working parties should be requested well in advance and requirements are established from each department. Get the request for working parties and requirement lists including the day of del i- very published in the plan of the day a few days before the day of delivery. When there are a sufficient number of personnel from other de partments, use supply personnel as checkers, spotters and super- visors to the greatest extent possible. Unload and load as fast as possible to avoid prolonged exposure to less than ideal temper a- tures and to not diminish the average shelf life of food items and to prevent spoilage. SAFETY All personnel involved in receiving and storing food items must receive instructions on the fo l- lowing safety precautions: The proper method of lifting heavy objects The wearing of protective hats, safety shoes and gloves The operation of materials-handling equipment such as forklifts, pallet jacks and portable conveyors The removal of hatch covers and ladders.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-3 DESIGNATED RECEIVER When food items are received, the Food Service Officer (FSO) or a designated representative inspects the food items to verify the exact quantity received and signs the receiving documents to a c- knowledge receipt. CUSTODY The bulk storeroom custodian having custody of the food items delivered accepts responsibili- ty by signing a statement on t he invoice that normally reads, “I accept responsibility for these items and hold myself accountable to the United States Government.” DATE STAMPING Food items must be date-stamped to make sure the oldest stock is used first. INSPECTION Regardless of t he source from which food items are obtained and regardless of any prior in - spection, it may be your responsibility to inspect them as they arrive to determine that the specified quantities have been received. Receipt and Inspection Procedures for Subsistence Prime Vendor The F SO is responsible for the receipt, identification and inspection of all incoming subsi s- tence items. All food items will be inspected at destination for conformance to all terms and conditions quoted or referred to in the contract. These terms will include, but are n ot limited to, count, condition and identity. Under ordinary circumstances, deviations from the terms and conditions of the contract are not permitted. However, deviations may be allowed when approved prior to delivery by the FSO. Substitutions for ordered items are not permitted. When orders call for sp ecific grade, type, or quality of food products, only the specified items will be accepted upon delivery. Food items will not be a c- cepted if deviations or substitutions hav e been made, even if offered at reduced prices, unless a p- proved by the F SO. The F SO or designated representative will inspect supplies as promptly as is practicable after delivery. Failure to promptly inspect or accept supplies does not relieve the contra c- tor from responsibility or impose liability on any one of the ordering facilities for non -conforming sup- plies. Food items will be inspected to ensure that the p roduct is the item, type, style and grade as ordered. Receipt inspectors will be familiar with c ontractual labeling requirements and thoroughly trained to determine shelf-life requirements and shelf-life remaining at receipt. All perishable products will have an “open coded” Date of Pack (DOP) and an open coded “Use by Date,” “Best If Used By Date,” “Sell By Date” or similar marking indicating the end of the guaranteed freshness date. The Subsistence Prime Vendor will deliver the freshest food possible, but as a minimum will comply with the contractual shelf life requirements. To obtain a copy of the applicable contractual requirements in your area, contact your local Navy Food Management Team (NFMT) or local Fleet Industrial Su pport Center (FISC). Products offered by the Subsistence Prime Vendor are required to ensure the freshest available products a re offered and are within the manufacturer‟s established shelf life. Refer to your specific contract requirements to determine requirements. For ashore activities the Subsistence Prime Vendor is only required to deliver the freshest food possible. For more information on receipt procedures refer to NAVSUP 486.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-4 Inspection of Food Items Received from Naval Sources and Other Government Age n- cies An ashore supply activity will perform a quality inspection of food items upon acceptance from the original supplier. This inspection should be done according to NAVSUPINST 4355.4 (series) and should make sure the food items conform to the specifications included in the purchase document. Such inspection will not be duplicated aboard ship. Before storing, the receiving individual will coord i- nate inspection procedures to detect any deterioration, contamination, or infestation that may have occurred since the quality inspection at the supply ac tivity. Contaminated or infested foods received via underway replenishment should be immediately separated and disposed of according to the NA V- SUP P-486. Government-owned subsistence items received in usable condition but unfit for storage should be used promptly and any loss surveyed. Inspection of Food Items Received From Commercial Sources Other than Prime Vendor Subsistence items received from commercial vendors will originate from an approved source. All food items will be inspected at destination for conformance to all terms and conditions quoted or referred to in the contract or purchase order. These terms will include, but are limited to, count, condi- tion and identity. Under ordinary circumstances, deviations from the terms and conditions of the co n- tract or purchase order are not permitted. However, deviations may be allowed when necessary due to lack of time or other extenuating circumstances. Substitutions of food items shown on contracts or purchase orders are not permitted. When contracts or purchase orders call for specific grade, type, or quality of food products, only the specified items will be accepted upon delivery. Food items will not be accepted if deviations or substitutions have been made, even if offered at reduced prices, unless they are urgently needed. If food items are urgently needed and therefore accepted at a reduced price, a modification to the contract or purchase order, Standard Form 30, is required. For more information on Standard Form 30 refer to NAVSUP 486. Inspection by the Medical Department When OCONUS, a designated representative of the medical department will perform a fitness- for-human-consumption inspection upon receipt of food items . The receipt document showing that a fitness-for-human-consumption inspection has been performed should be signed by the medical re p- resentative. Suspected items in which there is doubt as to fitness are not accepted and are referred to a local Army Veterinarian (AVI) or Environmental Preventive Medicine Unit (EPMU) for analysis. Unsatisfactory Food Items The subsistence supply system has quality assurance provisions designed to guarantee t he receipt of wholesome, satisfactory food products. However, the system does experience breakdowns in specification standards and are allowing some unsatisfactory products to filter into the supply pip e- line. NONHAZARDOUS—These food items do not meet expected or desired standards, but do not constitute a health hazard to perso nnel if consumed. A good example of this would be chicken wings in a box labeled breasts. HAZARDOUS—These food items would possibly cause, or are suspected to have already caused, harm after being consumed. Determination of fitness for human consumption is the responsi- bility of the medical officer. Examples of hazardous food item characteristics are widespread presence

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-5 of swollen or leaking cans and products with either offensive or unusual odors and either offensive or unusual odors or colors or any other evidence of deterioration. Refer to the NAVSUP P-486 for more information regarding the reporting and handling of no n- hazardous and hazardous food items. DISCREPANCIES in SHIPMENTS from PRIME VENDOR Any changes in quantity received, line out the incorrect quantity, initial the correction, annotate and circle the actual quantity received and the reason for the change, i.e., rejected, missing, substit u- tion. The Subsistence Prime Vendor representative/driver must initial all corrections. If the Prime Vendor discrepancy is detected after receipt or has latent of hidden defects The FSO must request inspection by Army Veterinary personnel, when available, or P rimary Medical Au- thority (PMA) for product found to be defective after the initial delivery. The AVI or PMA will substan- tiate the existence of hidden or latent defects and determine if the items are fit for human consum p- tion. Ashore General Messes . Contact the Subsistence Prime Vendor/DSCP Account Manager and Regional Representative to arrange for return of the items for replacement. Consult with the su p- porting AVI representative to determine that appropriate local health authorities have been notified of confirmed wholesomeness problems. Afloat Units In Port. Contact the TYCOM and FISC to arrange for return of the items for r e- placement. Consult with the supporting A VI representative to determine that appropriate local health authorities have been notified of confirmed wholesomeness problems. Afloat Units Underway . Items inspected by PMA and found to be non -hazardous must be kept onboard until the ship is back to its homeport and items can be returned to the vendor for a r e- placement. However, if the storage capacity does not permit such action to be taken, these items must be surveyed. If surveyed obtain pict ures if possible of the item, a certificate of unfitness for h u- man consumption from the medical department and submit a copy of the survey form with the Report of Discrepancy (SF 364) to DSCP via TYCOM and NAVSUP 51 for credit resolution. For more information on receipt procedures refer to NAVSUP 486. DISCREPANCIES in SHIPMENT from a GOVERNMENT SOURCE OTHER THAN PRIME VENDOR It is always possible that several discrepancies can occur during shipment and receipt. All of these can be discovered during careful inspection and verification of receipts. The following actions will be taken when these discrepancies are found: Shortages in Shipment — A shortage occurs when the quantity received is less than the quantity shown on the receipt, regardless of the quantity on the original requisition. If a shortage e x- ists, contact the issuer or shipper, either in person or by message, to try to resolve the discrepancy. Refer to NAVSUPINST 4440.179 for further guidance. Shortages due to tr ansportation discrepancies will be reported according to NAVSUPINST 4610.33. Receiving activities will notify the supply/transportation officer of all transportation discrepancies upon their discovery. For all types o f discrepancies, the receipt inspector and the bulk storeroom custodian will indicate on the receipt do c- ument the actual quantity physically received by drawing a single line through the invoice quantity and

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-6 recording and circling the actual quantity. Both will then sign and date the receipt documents (See fig- ures 4-1). Forward the documents to the FSO. When substantial shortages are found in shipments received from Navy supply activities (Navy Supply Centers [NSCs] or Navy Supply Depots [NSDs]) or combat logistics force ships (AFSs, AFs or AORs), you should immediately contact the issuer/shipper in person or by message to resolve the discrepancies. In the event shortages do exist after investigation, the full quantity and dollar value of the invoice will be posted to the Subsistence Ledger, NAVSUP Form 335; the Record of Receipts and Expenditures, NAVSUP Form 367; and the Requisition Log, NAVSUP Form 1336. The quantity and dollar value of the loss of $50 or more per line item will also be p osted to the records according to the survey procedures found in the NAVSUP P -486. Losses of less than $50 per line item will be doc u- mented as a loss without survey. Overages in Shipment —An overage occurs when the quantity physically received exceeds the quantity stated on the receipt document regardless of the quantity on the original requisition or purchase order. When this occurs, immediate liaison is to be established with the issuer to resolve the discrepancies (See figures 4-2). Overages From a Navy Source.— When discrepancies from a Navy source are not resolved, the receipt inspector and Bulk Storeroom Custodian should indicate the actual quantity physically r e- ceived on the receipt document by drawing a single line through the invoiced quantity. Then both sign and date the receipt document. See Figure 4-2. Forward this document to the FSO. A dummy receipt document should then be prepared to document the excess quantity received. This dummy receipt document can be a DOD Single Line Item Release/Receipt Document, DD Form1348-1, or a Requisi- tion and Invoice Shipping Document, DD Form 1149. See Figures 4-3 and 4-4 for examples of these documents. In addition, mark on the document Dummy Invoice to Cover Excess Shipment to disti n- guish the dummy invoice from a normal receipt.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-7

Figure 4-1, Annotating Shortages in Shipment Document, DD Form 1348-1.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-8

Figure 4-2, Annotating Overages in Shipment Document, DD Form 1348-1.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-9

Figure 4-3, Annotating Overages in Shipment Document, DD Form 1348-1.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-10 It will also be used as the source document for posting the excess receipt. After the prepar a- tion of the dummy invoice document, the receipt inspector and bulk storeroom custodian will circle the excess quantity received, then both wi ll sign and date the document. Forward the documents to the FSO. Overages from a Commercial Source. When an overage occurs from a commercial vendor, the receipt inspector and bulk storeroom custodian will sign only for the requested quantities on the receipt documents and forward the documents to the FSO. Any excess quantities will be returned to the vendor. Receipts Without Invoices—When food items are received without invoices or unpriced i n- voices, a dummy invoice will be prepared and the food items wil l be taken up at the last receipt price as shown on your current NAVSUP Form 335. When the price invoice is received, the receipt unit price rounded off to the nearest cent will be the unit price for the item. A cross -reference will be made on the priced i nvoice to its related dummy invoice and, if required, an additional line entry will be posted on the NAVSUP Form 367 for any difference. Erroneous Invoices—An erroneous invoice is an invoice where the invoice quantity times the unit price does not equal the total dollar value. Erroneous Invoice from a Navy Source. When an invoice is received containing an error of $5 or more, a corrected or credit invoice will be requested from the issuing activity. The error is lined through on the original receipt document without erasing the erroneous figure and the co rrect amount will be inserted and posted to the NAVSUP Form 1336 and the NAVSUP Form 367. Upon receipt, the corrected or credit invoice will be filed with the retained records. Errors of less than $50 will be posted „as is‟ to the NAVSUP Form 1336 and the NAVSUP Form 367. The diffe rence will be absorbed in the price adjustment at the end of the accounting period. Erroneous Invoice from Commercial Sources. When an invoice is received containing an error of any dollar value, a corrected invoice should be requested from the commercial vendor. The error will be lined through without erasing the erroneous figure and the correct amount will be inserted and posted to the NAVSUP Form 1336 and the NAVSUP Form 367. U pon receipt, the corrected invoice will be filed with retained returns. Posting Receipts When you are posting receipts, there are two pieces of information that must be transcribed to general mess records. They are the quantity received and the value of the receipt. Receipts are post- ed to the Record of Receipts and Expenditures, NAVSUP Form 367; the Subsistence Ledger, NA V- SUP Form 335; and the Requisition Log, NAVSUP Form 1336. The total money value of each receipt document is posted to the NAVSUP Form 3 67. The first entry is always the inventory value carried forward from the previous quarter. Next, each receipt do c- ument is posted to the applicable page of the NAVSUP Form 335. A separate page of the NAVSUP Form 335 is prepared for each item carried in stock. Distribution of Receipt Documents from Naval Supply Activities The DOD Single Line Item Release/Receipt Document, DD Form 1348 -1; or the local receipt document required by the supplying activity is used for the receipt document except during underwa y replenishment. During such replenishment, receipt is documented by the DD Form 1149. At least three copies of a receipt document are received.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-11 The copies are distributed as follows: Original, signed by the inspector acknowledging that receipts were inspected for quantity and condition and filed in the FSO‟s accountability file One copy, signed by the storeroom storekeeper acknowledging responsibility for the items received and filed in the FSO‟s accountability file One copy, extended, to one of two files; receipts with charge or receipts without charge. This copy is used by the records keeper to post to the NAVSUP Form 335, the NAVSUP Form 367 and the NAVSUP Form 1336 and then filed in the appropriate receipts file All remaining copies are attached to the outstanding requisition copy taken from the outstand- ing requisition file. Distribution of Receipt Documents from Commercial Sources Other than Prime Vendor Receipts from purchase and definite delivery -type contracts are handled in much the same manner as receipts from Navy activities. When an order is placed, one copy of the Order for Supplies or Services/Request for Quotation, DD Form 1155, will be given to the storeroom storekeeper for the incoming material file. Upon receipt of the material, the inspe ctor will remove all copies (minimum of three) from the outstanding purchase order file, inspect the material, circle the quantity received and then sign and date block 26 of the DD Form 1155. For more information on DD Forms 1149 (Figure 4- 4) and 1155 (Figure 4-5) receipt procedures refer to NAVSUP 486.

Figure 4-4, Requisition and Invoice Shipping Document, DD Form 1149.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-12

Figure 4-5, Order for Supplies or Services/Request for Quotation, DD Form 1155.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-13 FOOD STORAGE All areas in which food items are stored must be kept clean and clear of unnecessary traffic and unpleasant odors. Care should be taken to keep food items away from areas where asphalt, fuel, or lubricating oils are present. Smoking in food storage spaces is prohibited to avoid fire and prevent certain food items from absorbing the odor or smoke. Items in damaged containers or bags will be i s- sued immediate if they are fit for human consumption; otherwise, they will be surveyed. Inspect the food items regularly for signs of damage, spoilage and insect or rodent infestation. More specific st o- rage principles and procedures are discussed later in this chapter. PRINCIPLES OF STORAGE Certain basic storage principles and procedures must be observed regardless of the type of items. Organized storage spaces help facilitate storing, issuing, counting, cleaning and safety. This organization will result in a quicker de termination of items that are low and thereby avoid unplanned replenishment. Applying these principles will save you headaches and future problems. Safety Materials must be stored properly to prevent injury to the ship and the crew and to prevent damage to the material itself. Items that are stored overhead and on top of bins must be secured with particular care because the lashing or other means of securing maybe subjected to heavy strain while the ship is underway. Accessibility Supplies must be arran ged in storage to facilitate breakouts. Items that are issued most fr e- quently should be located nearest to the breakout area. Whenever possible, avoid storing an item on top of or behind a totally different kind of material. Failure to observe this rule ca uses slow breakouts and slow and inaccurate inventories. Items must be stored so that, under ordinary conditions, the ol d- est stock will be the first issued; this process is the First In/First Out (FI/FO) rule. Orderliness Case goods should be stored neat ly in the storage area so that they can be counted by sight without being moved. Safety, accessibility and orderliness are closely interrelated and must be considered together. For instance, if for the sake of accessibility, you leave cases of canned good s stacked in the pass a- geway, or if you do not secure them properly, you will violate rules of safety and orderliness. If such a practice were carried to an extreme, you would eventually have such confusion that accessibility would suffer also. SEMI-PERISHABLE FOOD ITEMS The term semi-perishable refers to food items that are canned, dried, dehydrated, or otherwise processed to the extent that such items may, under normal conditions, be stored in a non -refrigerated space. While semi-perishable food items are not nearly as prone to spoilage as perishable food items, spoilage can and will occur if the items are mishandled, improperly stored, or stored too long. Always remember the length of storage should be based on the packing date of the product and not the date of receipt.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-14 Storage Principles of Semi-perishable Food Items When possible, store semi -perishable food items in clean, cool, dry, well -ventilated store - rooms. Check all items at regular intervals for signs of damage. Keep your storerooms clean to p re- vent the contamination of bagged foods by dirt and dust. Separate and clearly mark shipments so that the oldest lots -as packed, not as received —are issued first. However, if newer lots show signs of deterioration or spoilage, they should be issued first. Methods of storage depend on the size and the contents of the container and the bursting or breaking strength of the bottom layers. Care must be taken not to stack items too high because of the danger of bursting or crushing the bottom layers. Do not stack items near steam or other heated pipes. Use pallets or deck grating to raise the items off the deck and stack individual lots so as to permit proper circulation of air and facilitate clean- ing. Bagged items and those requiring insect control should not be stored in large lots in corners of the storeroom or directly against the bulkhead. This type of storage will not permit sufficient room for cleaning and inspecting. When possible, palletized storage should be used to ease the handling of the stores and reduce losses through breakage in handling. The safe storage period for dry food items varies greatly, 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 safe storage limit should be i n- spected for spoilage, leakage, or other damage. If such items are in good condition, use them as promptly as possible. Survey all items unfit for human consumption according to the NAVSUP P-486. Rotation of Semi-perishable Food Items The publication, NAVSUP P-486, contains detailed information regarding the rotation of semi - perishable food items. By careful study you should develop general ideas about the keeping times of the various foods and the changes that indicate a food item has been kept too long. The keeping times shown are average keeping times for products stored at 70°F. The 70°F temperature is re - presentative of average temperatures at most Navy stock points. Keeping times will be reduced by approximately 50 percent if storage temperatures are maintained a bove 90°F. Keeping times will be increased by approximately 100 percent if storage temperatures are maintained at 41°F. PERISHABLE FOODS All foods are perishable. The term perishable as applied here refers to food items requiring r e- frigeration and special handling. All fresh and frozen food items are highly perishable and subject to rapid deterioration when improperly stored. They require accurate temperatures, controlled humidity, air circulation and special care in keeping the storage space sanitary. Failure to maintain any one of these conditions will result in rapid spoilage and eventual loss. Most spoilage in fresh and frozen food items is caused by bact e- ria and fungi and spreads rapidly from the decayed items to the sound food items. You may be assigned as the CS in charge of the cold storage area. When such is the case, your duties regarding storage and care of fresh and frozen food items are as follows:

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-15 Make frequent inspections, sort and remove any decayed items or portions. This will keep losses and surveys to a minimum Separate and mark shipments to make clear their relative ages. This allows the issue of old- est food items first unless there is some reason (such as the condition) for giving a newer lot priority Inspect food items to make sure Department of Defense (DOD) requirements are met. In the event frozen stores are received in a thawed or partially thawed condition, seek PMT and re- fer to the NAVSUP P-486 for survey procedures. Fresh Fruits and Vegetables Raise the containers off the deck with pallets or gratings away from bulkheads and cooling coils and provide space between stacks and at least 6 inches of clearance between tops of stacks and the opening of the air ducts to pe rmit the circulation of air. In some cases it may be necessary to use a fan to maintain adequate circulation of all parts of the storeroom. CAUTION: When fresh fruits and vegetables are stored in a tight compartment at temper a- tures of 40°F or higher, the concentration of the carbon dioxide produced by respiration may reach a level in which it is unsafe to work. Meat and Meat Products Proper circulation of air is of prime importance in keeping the desired temperature in all pa rts of the meat storage space. Do not stack cases directly on the deck; use pallets or deck gratings to al - low free circulation of air under all items stored in the space. Stacks should be at least 4 inches from the bulkhead or refrigeration coils. General ly, when the recommended temperature in all parts of the refrigerated space is uniform within the stacks, the circulation of air in the space is considered ad e- quate. Frozen Fruits and Vegetables Frozen fruits and vegetables are highly perishable unles s properly stored. Upon delivery, they must be transferred promptly to a low -temperature storage space. Check the temperature of the load upon arrival by taking temperature readings of cartons selected from top layers inside of shipping cases. When the te mperature reading is higher than that of the freezer room , scatter the shipping cases loosely about the room on hand trucks or on the deck with adequate space between individual cases to permit rapid lowering of the product temperature to the freezer room temperature. Use of a portable fan to create an air current over the items will speed up temperature equalization. When the temperature of the items has been lowered sufficiently, stack the cases compactly at once. Stack from the bulkhead toward the center of the room, starting about 4 inches from the bulkhead or bulkhead coils. Stack the cases on pallets to permit the circulation of air under them. The use of pallets will also improve the sanitary conditions. In rooms where cold air is expelled directly fr om blower units at the ends of the rooms, the cases should be stacked low enough to permit air circulation. Allow at least 2 feet between the top of the stack and the overhead or air ducts.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-16 Dairy Products and Eggs Keep the cold storage room for dairy products and eggs fresh by keeping it clean and by circu- lating the air slowly. Air circulation can be increased by the use of pallets or deck gratings and by the proper stacking of the various lots. REFRIGERATION UNITS Three factors affect the rate at which frost and ice accumulate on refrigerator coils: (1) door traffic, (2) excessive temperature difference between the coils and the box and (3) moisture from the stored materials. In each case the buildup can be reduced by properly planned and executed bre a- kout procedures. Measures discussed in the following paragraphs may be used to prevent excessive icing of coils. Door Traffic Breakouts should be planned for a full day‟s requirements. All work centers must draw their frozen subsistence items at a predetermined time, usually in the morning. Any items withdrawn at this single daily breakout from the freeze box, if not intended for immediate use, should be stored temp o- rarily in the chill box. Temperature Controls A difference in the temperature of the refrigerated spaces and the refrigeration coils will cause vapor to form on the coils and the refrigeration coils will turn the vapor into ice. This ice formation con- tinues until the temperatures of the coils and the refrigerated spaces equalize. The temperatures of the coils and the refrigerated spaces are likely to differ most during the period when the freeze box is being restocked. The higher temperature of the food items being stored will cause a rise in temperature in the refrigerated space and produce vapors. There is no way to pre- vent this condition, since the work of storing must go on. However, once the storage has been co m- pleted, the box should remain closed until the normal temperature level of the freeze box has been reached. Air Circulation Proper storage and adequate air circulation help prevent excessive ice formation. Continuous circulation by electric blowers is necessary at all times. Storage arrangements should allow free circu- lation of air throughout the box. Adequate aisles and overhead space should be provided to permit the free circulation of air from the blowers. Blowers should be inspected each day to ensure proper operation. Any malfunction in the circulating unit should be reported to the duty engineer immediately. Defrosting and Cleaning Refrigerators The refrigeration coils and units in cold storage spaces should be defrosted as often as poss i- ble. A layer of frost or ice 1/4 or more inches thick will reduce the efficiency of the refrigeration system and may result in overloading the compressors. Always consult the engineering department regarding the defrosting of the refrigeration system.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-17 Most refrigeration units are so equipped that hot gas can be run through the cooling coil to melt the ice. Then the bulkheads, the overhead and the deck remain cold because of the speed with which the coils are defrosted and there is no necessity for moving the food. This method of defrosting should be used on all ships equipped with such a hot gas capability, since refrigeration is not inte r- rupted. If your cold storage plant is not of this type, it will be necessary to consult with the engineering department to determine other methods of defrosting. And, of course, you should never use an ice pick or a sharp tool to pick ice from the coils. Once defrosting is completed by a non -hot gas method, scrub and wash the box thoroughly with hot soapy water. Rinse, dry and air the box and return the food to its place immediately. Refrigerator Log A refrigerator (or reefer) log must be maintained by the person responsible for the refrigerated spaces. Temperature readings must be taken twice daily and at other times as necessary. The reefer log is presented daily to the LCS and the FSO for review and initialing. Temperature irregularities must be reported to the LCS 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 must be made on preapproved breakout doc u- ments and follow established procedures. These procedures are explained next. BULK STOREROOM ISSUE PROCEDURES Breakouts of food items from the bulk storeroom to the work centers must not be made without an approved issue document Food-Item Request/Issue Document, NAVSUP Form 1282. Issuing Procedures The bulk storeroom custodian issues the food items requested using a NAVSUP Form 1282, enters the actual quantities furnished and delivers the items to the senior CS on duty. The Bulk Store Room Custodian and the individual accepting the mat erial sign in the Issued By and Received By blocks, respectively. Signatures on breakout documents serve as authorization and transfer a c- countability. Therefore, the importance of following established procedures cannot be overemph a- sized. Document Preparation The FSO establishes controls to account for each breakout document. When dry, fresh and frozen items are in the custody of different work centers, separate breakout documents must be pr e- pared (Figure 4-8).

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-18 Return of Food Items Strict accountability must be exercised over food items at all times to mini mize waste and to make sure items are used for the purpose intended. Unused food items that are being returned must not be kept in the galley. These items (often referred to as returns) must be prompt ly returned to the storeroom so that accountability can be reestablished. Returns may be made on the original issue document, NAVSUP Form 1282. This form is signed in the Issued By block by the senior CS on duty and in the Received By block by the bulk storeroom custodian. Returns Unprepared food items remaining in the galley after completion of meal periods in which the items were intended to be used must be returned to the storeroom on a daily basis. The NAVSUP Form 1282 containing daily issues must be m odified to document items and quantities returned and thereby show the new issues to the GM. Procedures for returns are the same as explained earlier un- der the Issues Procedures heading.

Figure 4 -8.—Preparation of the Food Item Request/Issue Document, NAVSUP Form 1282,

Transfer Documents Transfers of food items between ships and GMs ashore must be covered by a DD Form 1149. Figure 4-6, Daily Breakout Document.

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-19 Document Distribution and Posting The transfer documents are distributed to the receiving activity and are kept at the transferring activity. The subsistence bulk storeroom custodian gives the copies to the GM records keeper. SURVEYS Purpose The purpose of surveys (disposition of material after a loss situation has been investigate d) is to expend materials from the records that are damaged, obsolete, deteriorated, lost, or stolen. The purpose also includes a review of the existing condition of the materials, the cause and responsibility for this condition and the recommendation for the final disposition of the materials. Document The document used depends on the reason for the survey. Refer to the NAVSUP P -486 for guidance on document usage and preparation. MAINTENANCE of RECEIPT and EXPENDITURE RECORDS Although the supply office r or FSO is responsible for requisitioning and procuring food items, in some instances, you may be required to perform these duties. In either case, you will need to main- tain receipt and expenditure records. The following paragraphs explain the use of the Requisition Log, NAVSUP Form 1336 and the Record of Receipts and Expenditures, NAVSUP Form 367. Requisition Log Maintaining the Requisition Log, NAVSUP Form 1336. The requisition log provides requisition documentation control and information on outstanding requisition documents and receipts. It also pro- vides a breakdown of receipts with and without charge. Outstanding requisitions that are brought fo r- ward to the current month‟s requisition log should carry the same requisition document numbers a s- signed on the previous month‟s log. Refer to the NAVSUP P-486 for guidance on document usage and preparation. Receipt Transactions Receipt transactions recorded will include value of inventory carried forward, receipts from transfers and receipts from purchases. All receipt transactions are posted as they occur. EXPENDITURE TRANSACTIONS Expenditure transactions recorded will include the following: Transfers the money value (extended at last receipt price) of each transfer will be posted to the NAVSUP Form 367 as occurring Issues to the GM the money value (extended at last receipt price) to the GM will be posted at the end of each accounting period from the Food Item Report/Master Food Code List, NAV- SUP Form 1059. This is a summary of issues to the GM for the accounting period it summa- rizes

CS: “Receipt, Inspection, Expenditure and Storage of Food Items ”, Chapter 4. Rev. DEC 2010 4-20 Inventory the money value (extended at last receipt price) of the inventory, at the end of the accounting period, will be posted from the NAVSUP Form 1059 A copy of the NAVSUP Form 367 will be included as part of the subsistence returns to NAV- SUP at the end of the accounting period. INVENTORY Inventory is conducted in the GM on a quarterly basis. Special inventories are conducted as required. The types of inventories and the inventory requirements are explained next. Requirements GM food items must be inventoried by the FSO on the last day of each quarter and before b e- ing relieved. Special inventory requirements are as follows: At the end of each patrol period for dual crewed (i.e., Blue and Gold) Aboard ships without Supply Corps officers, an inventory must be taken before the relief of the CO if an accountable FSO has not been named. Types As a CS, you will often be directed to conduct a variety of inventories, some of which may be quite unfamiliar to you. Listed next are short explanations of some of the common inventories held. Quarterly inventory. This inventory is required in all GMs within every 90 days. Spot Invento- ries. This procedure is used when the Food Service Officer conducts spot inventories of subsistence items in the bulk storeroom at unannounced times during the course of the monthly accounting p e- riod. A minimum of 10% subsistence line items maintained in the bulk storeroom will be inventoried at least twice a month (for a minimum of 20% monthly). Spot inventories should concentrate on high val- ue and fast moving items. The results will be compared against the Subsistence Ledgers (NAVSUP Form 335) to ensure the inventory accuracy of the bulk storeroom is maintained. Refer to your local TYCOM guidance for any additional and or increased levels of spot inventory requirements not ou t- lined in this paragraph Relief of accountable officer. When the FSO is relieved, a complete inventory is taken to e s- tablish the new FSO‟s accountability. Refer to the NAVSUP P-486 for further guidance concerning inventory procedures. SUMMARY This chapter covered the correct procedures and importance on how to properly rec eive, in- spect and store food items. We also discussed the principles of food storage to include safety, perish- able, semi -perishable food items and p roper maintenance and clean ing of refrigeration units. This chapter also covered the proper procedures of how to prepare, issue s, transfers, post expenditures and the requirements and types of inventories. For further information on all of these topics refer to NAVSUP 486 Chapter 5.

Rev. DEC 2010 5-1 CHAPTER 5 SANITATION LEARNING OBJECTIVES: Upon completing this chapter, you should be able to do the following: — Identify the different food-borne illnesses. — Identify the different types of poisonings. — Identify the principles of personal hygiene. —Identify the principles of food service equipment. —Identify the principles of food service spaces. —Identify semi-perishable, perishable food products. —Identify defense of Chemical, Biological, and Radiological Agents. INTRODUCTION In a foodservice operation, nothing rivals the importance of sanitary food preparation and ser- vice. Carelessly handled food is easily contaminated with pathogenic organisms that may lead to il l- ness. This chapter discusses the methods of preventing illnesses arisin g from poor sanitary practices in the preparation and service of food. In addition to the hazards of food contamination, with which Culinary Specialist (CS) personnel have always contended, modern warfare has added other hazardous—chemical, biological and radio- logical agents that may be used in any future war. Protection of the food supply and decontamination measures in the galley and messing areas are vital to the defense of the ship or station. FOOD-BORNE ILLNESSES Food-borne illnesses can incapacitate large numbers of personnel in a short period of time. In addition to the toxins or poisons produced by bacterial growth, certain foods are inherently or naturally poisonous. The poisons in these foods tend to attack the nervous system resulting in such sy mptoms as weakness or paralysis, numbness, tingling of the ears, apprehension and even death. Food-borne illnesses can be classified into the three following basic types: natural or chemical food poisoning, food intoxication and food infection. NATURAL or CHEMICAL FOOD POISONING Both natural and chemical food poisonings are caused by man —man‟s carelessness, indiffe- rence, or ignorance. Natural and chemical food poisonings are grouped together as one food -borne illness because they both occur naturally. The characteristics that differentiate natural and chemical poisonings are discussed next.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-2 Natural Food Poisoning. In this type of food -borne illness, the food in its natural state co n- tains elements poisonous to humans. As a CS, you work with many new foods that are not common to the United States. Some of these foods are from plants and animals that can cause severe illness and even death when consumed. Every effort is made to keep poisonous plants off a ship. However, sometimes they do get aboard. Toadstools, hemlock mussels (such as those found on the West Coast during the summer), tropical fish (such as toadfish, puffing fish and certain members of the jack fish family), and in tropical waters, at certain seasons of the year, barracuda can cause poisoning and death. Some types of mu- shrooms also contain natural poisons. Only an expert can decide whether a certain mushroom is fit to eat. The safest rule is never to use unfamiliar foods unless your medical officer approves their use. Chemical Food Poisoning. Some food-borne illnesses are caused by chemical poisons. In the case of chemical food po i- soning, the poisons are introduced into the food accidentally. The following types of chemical poiso n- ing may be experienced in foodservice operations. Antimony Poisoning - Antimony poisoning is caused by eating food cooked in poorly coated or chipped enameled cooking utensils. Cadmium Poisoning - Cadmium poisoning may take place if chilled acid foods or drinks are al- lowed to stand in cadmium-plated metal containers before they are served. Illness may strike 10 to 15 minutes after the food is eaten. Lemonade, fruit punch, toma toes, raspberry gelatin dessert and tea containing lemon juice can be contaminated by cadmium. In addition, ice trays and metal pitchers plated with cadmium can cause chemical poisoning when filled with cold acid foods. Cyanide Poisoning - Cyanide poisoning may result if silverware is not properly washed and sanitized after detarnishing. Zinc Poisoning - Zinc poisoning in food is rare. It may occur when acid foods are cooked in galvanized iron kettles. Outbreaks have occurred when apples have been cooked in this type of ke t- tle. Lead and Arsenic Poisonings - Lead and arsenic sometimes used to spray vegetables may cause these foods to become poi sonous. Be sure all fresh fruits and vegetables are thoroughly washed before you cook them or before they are eaten raw. Lead poisoning may also result from the ingestion of 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 small doses in the body will eventually cause chronic lead poisoning. Fluoride Poisoning - Fluoride poisoning is caused by sodium fluoride, a substance often used to get rid of cockroaches. Sodium fluoride is a white powder that can be easily mistaken for powdered milk. Keep all containers of such poison out of the galley and bakeshop. Methyl Chloride Poisoning - Methyl chloride poisoning is caused by leaking mechanical refr i- gerators. Check your equipment for such leaks and request scheduled Planned Maintenance Service (PMS) from the engineering department to detect faulty equipment.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-3 FOOD INTOXICATION This type of illness is caused by toxins. Under favorable conditions certain bacteria produce chemical compounds called toxins . If ingested, toxins cause food intoxication. Staphylococcus is the most commonly reported food intoxication. Staphylococcus The staphylococcus germ is found particularly in the hair, in the throat, in pimples on the skin, infected cuts, boils and in great abundance in the postnasal drip of people recovering from colds. Consequently, the most prevalent carrier of food intoxication is foodservice personnel. People with any of these symptoms must not be allowed to work in food preparation spaces in any capacity. Foods most associated with outbreaks of staphylococcus are pork products and fowl. Ham is also susceptible to staphylococcus poisoning and must not be sliced too far in advance of serving u n- less properly refrigerated. Other foods commonly involved are potted meats, fish, cheese, milk products (including cream- and custard-filled pastries), and potato and macaroni salads. Foods can contain sufficient to x- in to cause food poisoning and yet have no odor of spoilage and no abnormal taste. Even when food has been properly refrigerated, it can become cont aminated by bacteria while it is being prepared or while it is standing in the galley before it is served. E Coli (Escherichia coli) Escherichia coli (E. Coli) are large and diverse group bacteria. Although most strains of E. Co- li are harmless, others can ma ke you sick. Some kinds of E. C oli cause disease by making a toxin called Shiga toxin. The bacteria that make these toxins are called “Shiga toxin -producing” E. Coli or STEC for short. Botulism Botulism, usually fatal, is caused by the toxin produced by the rod -shaped bacterium called clostridium botulinum. Botulinum organisms are found in the soil and gain access to foods through contact with soil, d ust, and possibly water. The foods most often responsible for botulism are either canned or fermented foods in which the preserving process has not succeeded in destroying the ba c- teria in the food. The botulinum grows and multiplies in an airtight contain er. However, when cans are damaged, leak, bulge, or are sprung, the contents are presumed to be unsafe. The botulinum organisms sometimes produce a gas and cheesy odor in food, but the absence of these signs does not necessarily mean that the bacteria are not present. FOOD INFECTION This type of food illness is caused by microorganisms s uch as the salmonella, shigella and clostridium species and the streptococcus, bacillus, and typhoid fever bacteria. A large percentage of food infections are transmitted by foods that have been allowed to remain at room temperature for a prolonged period of time. The great majority of outbreaks of food infection are caused by meat (poultry, particularly tu r- key) and meat mixtures. For this reason, poultry dressing should not be served as a leftover. Other foods that may be involved are custards, milk cream, ice cream, seafood, meat, eggs, meat products,

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-4 shellfish, salads, mayonnaise, salad dressings, poultry dressing, bread puddings, cream pies, éclairs and filled pastries These microorganisms are transmitted to the food by personnel who are sick or are carriers and who are allowed to handle food in the food-preparation area. Salmonellosis Salmonella bacteria are transmitted by foods, usually from undercooked or semi -cooked raw foods, or from foods that have become infected after cooking by persons who are harboring the ba c- teria. Since salmonella bacilli leave the body through the intestinal tract, the main source of salmone l- la infection is people who do not wash their ha nds after leaving the head. Consequently, they cont a- minate all the food they handle. In addition, mice, rats and cockroaches may contaminate food by dragging filth over food and food utensils, or by intestinal deposits that are brushed off into food or containers. While no specific foods are responsible for salmonellosis, the ones most likely to harbor the salmonella bacilli are (1) those that are usually eaten raw such as salads and greens; (2) cooked le f- tover foods that are not reheated thoroughly; (3) f oods that are undercooked, especially poultry and uninspected meats; and (4) infected eggs that are eaten raw or undercooked. See “Safe Egg - Handling Guidelines” in Chapter 1 of NAVMED P-5010. Streptococcus Infections such as septic sore throat and scarlet fever are transmitted by contaminated milk and by certain other foods, including meat, meat products and dressings. One type of this infection al- so causes a gastrointestinal disturbance. Floor dust is one of the modes of transmission. Typhoid Fever Typhoid fever is transmitted by milk, shellfish, or water supplies that have become polluted with the urine or feces of a person harboring the organism of this disease. It is also spread by human carriers and flies that transport the typhoid bacteria from s oiled articles to foods, dishes and cooking utensils. Bacillus Dysentery Bacillus dysentery is transmitted by contaminated foods or water, by human carriers, or by flies. The bacilli of this disease are found in the bowel discharges of infected persons. Infectious Hepatitis Infectious hepatitis is a form of liver disease with symptoms of general discomfort. Jaundice, often characterized by skin yellowing and other signs of liver injury are sometimes present. The di s- ease is highly contagious. Drinking water or unsanitary conditions and flies or other biting insects may transmit the infectious material. ANIMAL PARASITES Animal parasites sometimes enter the body in food and produce infections. Some of these forms of animal life are one-celled. All are so tiny that they are not visible when the food is being pr e- pared.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-5 Amoebic Dysentery This illness is caused by a one-celled animal, the amoeba. These organisms eat the red blood corpuscles of the body and the cells that line the intestines. The dysentery -producing amoeba is transmitted by foods served cold and moist, such as celery, lettuce, other fresh vegetables, or fresh berries. These foods may be infected by human earners, by flies, or by having been grown in fields where animal excreta was used as fertilizer. Trichinosis Eating infected pork that has not been thoroughly cooked is the most common cause of trich i- nosis. All fresh pork products must be cooked to an internal temperature of 165°F for 15 seconds or above to kill the trichinella worm. Since there is no way of knowing whether or not this parasite is present, the pork must always be thoroughly cooked. Beef Tapeworm Infection Beef tapeworms are transmitted by infected beef that has not been cooked long enough to kill the encysted larvae. To prevent ingesting the beef tapeworm, only government-inspected beef should be used. If it is necessary to use beef that has not been inspected, freeze it at 14°F or below for 5 days or longer, or pickle it in a 20 to 25 percent salt solution for 5 days or longer. Cook beef well-done. Never serve it rare. Fish Tapeworm Infection Fish tapeworm is transmitted by infected fish that has not been thoroughly cooked. For pu r- poses of safety, always ensure that fish is thoroughly cooked and is never tasted in the raw state. MOLDS AND YEASTS Other types of cell life that may not be harmful are molds and yeasts. Molds Molds are composed of many cells and maybe very small or large enough to cover an entire wall. They grow best in dark, damp places where temperatures are fa vorable. Molds also grow well in acidic food with little moisture, (examples jams, jellies, and cured, salty meat such as ham, bacon, sa- lami). Some molds are valuable in the production of medicines such as penicillin; other molds may cause certain infections in human beings. Molds spoil the taste of food and eventually destroy it. Molds may be removed from certain foods and the remainder of the food used. Consult your medical department on the precautions to be taken. Yeasts Like bacteria, yeasts are sin gle-celled. Signs of spoilage can include a smell or taste of alc o- hol. They reproduce by budding. The yeast itself looks white, pink discoloration or slime. When a bud becomes sufficiently large, it separates from the original cell and becomes an independ ent cell. Cer- tain yeasts are used in bread making, vinegar fermentation and the manufacture of beverages.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-6 FOOD PREPARATION It is evident that the foodservice worker is the most important link in the transmission of di s- ease through food. The workers‟ heal th, personal habits, understanding of bacteria and the methods of preparing and serving of food are of concern not only to themselves but also to their shipmates as well. Bacteria An understanding of bacteria is valuable to all personnel and essential to those who work with food in any way. Bacteria are one-celled microorganisms so small they are visible only under a micro- scope. They are widely dist ributed in the air, water, soil and in animal and plant tissues. Bacteria are classified according to their shape. Those round in shape are called cocci , the rod-shaped ones are called bacilli, and the spiral-shaped ones are called spirilla. Since bacteria ca nnot be seen, our best defense against the harmful bacteria is strict adh e- rence to sanitation principles. Bacteria can move of their own accord only in liquids and cannot leave a fluid surface unless transported as “passengers” by other agents such as dust, food dishes, silve r- ware, cooking utensils, dirty fingers or fingernails, a common drinking cup, a hand towel, water, i n- sects, or rodents. Bacteria reproduce themselves simply by dividing in half. On the average each bacterium, u n- der favorable conditions, will divide and become two bacteria every 20 minutes. The rate of multiplica- tion or growth of bacteria is affected by heat or cold. Certain types of bacteria, if allowed to grow and multiply, produce toxins that cause food poisoning. Boiling will kill all bacteria, but it will not kill the tox- ins once they are allowed to form. Certain strains of the staphy lococcus bacteria will withstand boiling temperature for long periods of time before they are killed and are virtually impossible to kill by normal cooking methods. Once toxins have been allowed to form, no amount of cooking will make the food safe. Refrigeration will prevent the bacteria from producing toxins but will not kill the toxins once they are formed. FOODSERVICE PERSONNEL Since foodservice personnel are considered to be the most likely mode of transmission of di s- ease through food, certain requir ements such as medical ex aminations, sanitation training and per- sonal hygiene must be completed before such personnel can work in food preparation areas. Physical Examination All foodservice personnel including personnel employed by civilian contract ser vices must be examined and determined to be free from communicable diseases before initial assignment in foo d- service. Subsequent physical examinations will be conducted annually. The physical examination must be sufficiently comprehensive to detect acute o r chronic diseases. Laboratory tests and other diagnostic determinations are performed at the discretion of the senior medical officer; however, all foodservice personnel must be examined for evidence of tuberculosis. Employees of contract services must be examined by either local or military medical departments to make sure a complete and th o- rough physical examination has been done. Personnel having any open lesions, particularly on the hands, face, or neck or acne on the face, are prohibited from performing foodservice duty.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-7 Examination of personnel with questionable medical or social histories must be comprehe n- sive including X -ray of the chest, stool and urine examinations for p arasite and bacterial pathogens and other such determinations as may be indicated by international agreements. All personnel must repeat medical tests when away from duty for 30 days or more. All perso n- nel must submit to laboratory examinations and other tests to detect and treat acute or chronic di s- eases and be relieved from duty if they are infected. Training All foodservice personnel must be thoroughly indoctrinated in personal hygiene and food san i- tation, as well as in the methods and importance of preventing food-borne illness. Temporary foodser- vice personnel must be indoctrinated as follows: All foodservice personnel will receive a minimum of 4 hours initial training and 4 hours annual refresher training in foodservice sanitation principles All foodservice sanitation training will be conducted by environmental health officers, preven- tive medicine technicians, or any E-5 and above. In those cases where it can be shown that environmental health officers or preventive med i- cine technicians are not available to perform such training, medical department representatives, CSs in paygrade E-5 and above, or civilian foodservice supervisors who have received special training to qualify them as foodservice sanitation instructors maybe used. Special instructor certification training may be taken at either a Navy environmental and preve ntive medicine unit or Naval regional medical center preventive medicine service, and completion of training must be documented. Certified instruc- tors must use and maintain up-to-date, standard Navy lesson plans in their training programs. Instruc- tors must be recertified every 5 years and are authorized to sign the Foodservice Training Certif icate, NAVMED 4061/1. Personal Hygiene The group of principles and rules designed to promote personal health and cleanliness is known as personal hygiene. The following procedures should be used to ensure personal cleanliness. TAKE DAILY SHOWER OR BATH .—Maintain a high degree of cleanliness by thoroughly soaping and rinsing the body to remove dirt, perspiration and bacteria. This practice improves circula- tion, appearance, and health, and is the foundation of personal hygiene. Frequent washing of hair is mandatory. Keep teeth clean by brushing at least twice daily, but preferably after each meal. WEAR CLEAN GARMENTS.—Wear clean inner and outer garments. Germs are harbo red in clothing as well as on skin surfaces, and diseases are likely to be transmitted. Caps (or hairnets for women) completely covering the hair must be worn at all times when working with food. Keep hair trimmed for neat appearance. Change clothing and aprons soon after soiling. WASH HANDS BEFORE, DURING AND AFTER WORKING WITH FOOD.—Provide plenty of hot and cold running water under pressure. Soap and paper towels with adequate waste receptacles must be available. Continuous rolled paper toweling that is sanitary may be used if it is approved by the National Sanitation Foundation (NSF) Testing Laboratory or meets equivalent standards, but use of such toweling must be supervised. Thorough washing of hands with hot soapy water to remove soil and contaminat ion before commencing work is mandatory. After each visit to the toilet, all food handlers are required to scrub

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-8 hands and nails. When interruptions occur during routine duties in the galley, personnel are required to wash their hands before resuming work. Frequent washing of soiled hands during work is also e s- sential. Never wear an apron to the toilet or washroom. Hands are the most common vehicle for transmitting germs. Personnel shall keep fingernails closely clipped, trimmed, and cleaned underneath and around cuticle. Cleaning is effective only with soaps or detergents and warm water. Unless clean single-use towels or other satisfactory hand-drying devices are provided, the benefits of frequent hand scrubbing are completely nullified. PROHIBIT USE OF TOBACCO—Smoking in food preparation, serving, or dishwashing areas is prohibited. The use of tobacco while preparing or serving food may contaminate the fingers and hands, with saliva and may promote spitting and coughing, which transmit disease organisms present in the saliva to food or food -contact surfaces. If smoking areas away from the galley are provided , personnel should use these designated areas but thoroughly scrub their hands before resuming work to prevent food contamination. DEVELOP SANITARY WORK HABITS—A wide range of communicable diseases and infe c- tions may be transmitted by food handlers to other personnel, through contaminated food and car e- less practices. Some of the desirable work habits that personnel should develop to prevent personal co ntam- ination areas are as follows: Spoons, knives and forks should be picked up or touched only by their handles Cups, glasses and bowls should be handled so that fingers and thumb do not contact inside surfaces or lip-contact surfaces Portable-and fixed-food preparation equipment should be stored so that they require mini- mum handling by personnel. Improper storage ruins the effect of sanitizing, and excess han- dling will introduce contaminating material Disposable dinnerware must be handled and dispensed to prevent contamination of surfaces that come 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 manner to keep manual contact with food at a minimum. REPORT PERSONAL ILLNESS AND ALL MINOR INFECTIONS. — Boils and sore throats are sources of bacteria that can cause severe food -borne diseases. When ill, report it and make a r- rangements to be relieved of duty. Sores, rashes of any kind, pimples, or other skin e ruptions as well as cuts should be reported and medical aid solicited as soon as possible. Both supervisory personnel and operators are responsible for notifying medical personnel if a disease is suspected. APPLY PROFESSIONAL TRAINING AND TECHNIQUES. — All personnel must be alert to the hazards associated with speedup methods and shortcuts to washing and sanitizing operations. Tec h- niques of sanitizing — including times, temperatures, and routines —should be memorized and a p- plied. The effectiveness of sanitation is directly related to the competence and cooperation of foodser- vice personnel. COMPLY WITH SANITARY REGULATIONS. —Public health ordinances and regulations i m- posed by the Bureau of Medicine and Surgery (BUMED) must be observed in day -to-day foodservice

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-9 operations. Recognized standards of sanitation embracing accepted public health principles are pr e- scribed by these sources and administration of regulations at each activity will be enforced. PRECAUTIONS Most food-borne disease outbreaks are due to four factors: (1) Preparation of food too far in advance. (2) Poor refrigeration of food. (3) Careless handling of food. (4) Failure of personnel to follow good personal hygiene habits. The following precautions should be observed in preparing and serving food: Food should be served promptly after it is prepared Any food that has been ground or chopped and is to be cooked later or incorporated in a prepared dish must be refrigerated immediately. Such ground or chopped food should be re- frigerated until cooked; once cooked, they should never be saved as leftovers. When food is ground, an increase in the area of contamination and growth of harmful bacteria results. When chilled foods are ground, the grinding process warms the food to the point where bac- teria growth may start If you are using individual serving containers, do not put ice on top of containers All fresh pork roast products must be cooked to an internal temperature of 165°F for 15 seconds or above. Never serve raw pork products Poultry shall be cooked to an internal temperature of 165°F for 15 seconds. Roast shall be cooked to an internal temperature of 145°F for 4 minutes Ground meals shall be cooked to an internal temperature of 155°F for 15 seconds Steaks / pork chops / seafood and eggs shall be cooked to an internal temperature of 145°F for 15 second Keep foods covered at all times except during actual preparation and serving Palletize all subsistence items in storage spaces (six inches off the floor and four inches away from the wall) to facilitate cleaning and air circulation Keep all worktables and benches clean at all times Store food off the deck Keep food preparation utensils, meat grinders and other similar equipment clean and handle them properly. Food that comes in contact with equipment that is contaminated becomes contaminated also Wash your hands before, during and after preparing food Do not cough, sneeze, or talk over food while it is being prepared or served

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-10 Never smoke while you are preparing food. Saliva can be dropped on foods very easily when you are smoking Never eat or drink in food service preparation areas Keep fingers away from the mouth, lips and face Keep bare-hand contact with foods during preparation to a minimum. Handle foods as little as possible Use tongs or single use gloved hands to handle butter, doughnuts, bread and other similar items of food (any ready to eat foods) Handle foods as little as possible Use tongs to handle butter, doughnuts, bread and other similar items of food. Do not use your hands. Inspections To make sure all foodservice division rules and directed procedures are being followed, the food service officer and/or designated assistants should make both unexpected daily inspections and thorough weekly inspections of all foodservice personnel, spac es, and operations. As an aid to co n- ducting an inspection, the following items should be checked: Food handlers. Clean personal appearance that includes clean working uniform (including apron and cap), haircut, clean shave, close-clipped fingernails, head covering, neatness in dress and absence of cuts, sores, acne, or other indications of skin disorders on exposed parts of head, hands, arms and wearing no unauthorized jewelry (only a plain band ring is au- thorized for wear) Galley. Deck drains, sinks and grease traps must be clean and free of any dirt and food par- ticles. Inspect for insect and rodent infestation Ranges and grills. Clean and free from grease (ovens, unit cover, drip pan, range grease re- ceptacles, hood and hood filters) Can opener and base. Clean and free from accumulated grime and food particles Deep-fat fryers. Clean, coils clean, basket clean and in good condition Steam-jacketed kettles. Clean under cover and cover-exhaust opening; lids and spigots easi- ly removable without tools for cleaning. Drain clean and free of food particles Ovens. Clean and free of burned food and food particles Sinks and galley utensils. Clean and neatly stored; steel and plastic sponges (but not steel wool) used for cleaning galley utensils are clean and free of food particles, air dried and neat- ly stored Mixing machines and attachments. Clean and in good operating condition, ice-cream ma- chine, meat and vegetable grinders and attachments, and proof boxes Cutting boards. Clean and dry, no evidence of cracks, scoring or pitted surfaces Vegetable-preparation room. Inspect for cleanliness of deck, drains, traps, and sinks. Look for any sign of insect and rodent infestation

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-11 Potato-peeling machine. Dismantled (cover and disk removed), wash-water strainer clean and in good condition Slicing and dicing machine. Dismantled, clean (parts oiled if not in use), and in good condi- tion Dining area. Inspect for cleanliness of decks, tables, benches, serving tables, coffee urns, milk dispensers, warming ovens, water fountains, and ice machines; all gear clean and neatly stored. Look for insect and rodent infestation Scullery. Decks and gear must be clean. Dishwashing machine dismantled, clean and free of odors, spray pipe clean, racks clean and in good condition, curtains clean and in good condi- tion, thermometers operating properly, and trash and garbage cans clean and tightly covered The scullery machine must be descaled every 30 days Garbage and trash room. Clean, orderly and free from obnoxious odors; cans clean and tightly covered. Inspect for insect and rodent infestation The 4-Hour Rule Protein foods that are not served immediately after they are cooked should either be chilled to temperatures of 41°F or lower (but not frozen) or held at 135°F or higher. Protein foods include meats, fish, poultry, gravies, meat stocks, soups, eggs, custards, cream fillings and milk. Growth of harmful bacteria and the development of toxins (poisons) formed by the bacteria occur rapidly in cooked pro - tein foods during holding at temperatures be tween 41°F and 135°F. Cooked protein foods that have been held at temperatures between 41°F and 135°F for more than 4 hours will be considered unfit for consumption and must be destroyed. Label all food items once preparation is complete to determine the four hour window. This principle is known as the 4 -hour rule. If the product is refrigerated at intervals and then permitted to warm up, the total time of the various periods between 41°F and 135°F must not be more than 4 hours. Protein foods composed of ingredients that are hand-peeled, hand-sliced, or hand-diced after they are cooked should never be used as leftovers; the 4 -hour limit between temperatures of 41°F and 135°F is usually taken in preparing, chilling and serving the food. These foods include pota- to, chicken, macaroni, shrimp and egg salads and similar items. Hand preparation not only increases the chance of contamination, but also generally increases the length of time that these foods are held at room temperatures. In addition, it is dangerous to return opened jars or bowls of mayonnaise and cooked salad dressing from the salad bar to the refrigerator for reuse at a later meal . The danger is because of the danger of miscalculating the total time that elapsed from the time that these salad dressings were held at temperatures between 41°F and 135°F. Holding Temperatures Holding temperatures are of utmost importance. Food held at temperatures that are too high or too low can ruin both the taste and the appearance of food as well as increase the risks of food - borne disease. HOT FOODS—The holding temperature (internal product temperatures) of hot foods held on a serving line should be maintained above 135°F. COLD FOODS—Keep cold foods (internal product temperatures) such as salads, potato salad combinations and ham plates cold by setting them on ice or on refrigerated salad bar units maintained between 34°F and 40°F.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-12 BEVERAGES—Beverages should be served hot or cold as applicable. As with food, the qual i- ty depends on proper preparation, holding and dispensing. Leftovers When leftovers or warm foods are chilled, care must be taken to ensure prompt and thorough chilling (41°F or below) to the center of the food mass. Foods that are to be refrigerated should be placed in shallow pans to a depth of not more than 3 inches and must be covered with lids or waxed paper. Do not put leftovers in large, deep pans. Chilling the food may take so long to reach the center of the food mass that harmful bacteria have sufficient time to grow, and toxins have time to develop. Guard against any procedure that might delay cooling. Place foods to be chilled in the chill box imm e- diately. Do not save l eftover food for more than 24 hours. Freezing of leftovers is prohibited. Foods composed of ingredients that have been peeled, sliced, or diced by hand after cooking must never be used as leftovers since the 4 -hour limit between temperatures of 4 1°F and 135°F is usually taken up in preparing, chilling and serving the food. To prevent miscalculations in the length of time lef tovers have been stored, all leftovers must be labeled with the date and time of preparation. Frozen Foods Frozen foods should be thawed in the refrigerator or cold running water. Freezing breaks down tissue and, therefore, foods can be invaded by germs more rapidly. Once foods are frozen and then thawed, they must not be refrozen. If not eaten, they should be stored under 41°F. Milk and Milk Products Milk and milk products and other protein foods frequently transmit infectious diseases to hu- mans because of their rapid rate of perishability. Strict surveillance of all handling proce dures from cow to humans is necessary to prevent contamination and possible milk-borne diseases. When procured by Navy and Marine Corps activities, milk and milk products mu st conform in all respects to either federal or military specifications (an approved source). The perishability of such products is a most important factor, thus strict compliance with all sanitary requirements is mandatory. Delivery inspections of dairy products are normally conducted by personnel attached to the re- ceiving activities. These inspectors must make sure milk and milk products are from approved sources and delivered in containers that are in good condition and properly sealed. They must make sure the temperature of the product on delivery is 4 5°F or less or follows the current Defense Supp ly Center Philadelphia (DSCP) contract. Of prime importance to medical and foodservice personnel is the maintenance of recom - mended temperatures in storing, (41 or below), dispensing (32-41°F) and enforcing approved sanitary methods in the handling of such products. Fresh Fruits and Vegetables Fresh fruits and vegetables should be washed thoroughly under running water to remove any particles of dirt or to remove poisonous insect sprays. Green vegetables of uncertain origin should be suspected of being contaminated with pathogenic organisms. They should be chemically sanitized by immersion for at least 15 minutes in a 100 -ppm (parts per million) available chlorine solution, or 30 minutes in a 50-ppm available chlorine solution, or other approved method. Then they should be th o- roughly rinsed with potable water before they are cooked or served. Head items such as lettuce, ca b- bage, or celery must be broken apart before they are sanitized.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-13 Canned Products Canned foods that appear abnormal in odor or appearance should never be eaten or even tasted, but should be discarded. When you are inspecting canned meats, f ish, poultry, vegetables, fruit and juices, the following factors should be considered: CAN LABELS—Check to make sure contents and processing date are stamped on the end of the container or on the label CAN EXTERIOR.—The exterior of the can should be examined for general appearance, dents, swelling, rust and pinholes. Cans having severe dents that cross either the side or end seams or that crinkle the side, should not be used. Rusty cans will not be used. Cans with rust that cannot be easily wiped off with a clean cloth will not be used CAN INTERIOR.—Contents should be removed, the can rinsed and the interior examined for pinholes against a strong light. If pinholes are present, contents should be discarded CONTENTS—Contents of can should be examined for characteristic odor and appearance of the product REJECTION OR SURVE.—Except for coffee and molasses, foods contained in cans display- ing the following conditions are unsatisfactory and should be surveyed and disposed of: Pinholes-Tiny holes caused by action of food acids during prolonged storage Swells (o r swellers). B oth ends of cans bulge outward because of bacterial action and gas production. Ends do not yield to finger pressure. (Molasses may bulge in tropical areas, but this condi- tion is not dangerous and the product need not be rejected for this reason). Springers. One or both ends bulge outward because of bacterial action and gas. However, this bulge will yield on pressure and spring back to bulge condition on release. Springers or swellers of coffee containers, however, usually indicate a properly sealed container that has merely retained nat- ural coffee-bean gases. Flippers. Both ends are flat, but one end will bulge out ward when the opposite end receives pressure. This condition is caused by either bacterial action or chemical action resulting in gas pro- duction. Spoiled or Damaged Food Products Several precautions eliminate the factors that cause spoiled or damaged food items. These precautions include inspection for quality upon receipt, proper storage and handling and maintenance of required temperatures relative to each respective phase of the operation. The absence of any one of these precautions may encourage food spoilage and damage. The following hazardous material should be disposed of accordingly, using the applicable su r- vey procedures outlined in NAVSUP P-486: Cans in unsatisfactory condition or cannot be surveyed Food products with spoilage or damage indicated by offensive odors, presence of slime, ab- normal color, or other evidence of deterioration

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-14 Food items adulterated by easily recognizable foreign 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 be avoided. After any occurr ences of spoiled or damaged food, corrective actions must be provided and measures must be designed to prevent future occurrences. KEEPING UTENSILS and EQUIPMENT CLEAN All phases of sanitation in a General Mess are important. However, one of the most imp ortant is the proper cleaning and sanitizing of equipment (including trays, dishes and other dinnerware) used for preparing, handling, cooking and serving food. Dishes may be washed by hand or by machine. Whatever the method, either the final results may be excellent or they may be poor, depending upon how conscientiously you apply your kno w- ledge and skill in using the equipment and materials provided. The best equipment and detergents will not do a good job of dishwashing if used improperly. Types of Soil Unless the galley equipment and utensils are thoroughly cleansed, food particles in which bac- teria may grow will remain on them. These food soils are divided into several distinct types: Freshly deposited soil. The soil that remains immediately after the equipment or utensil has been used Thin film. The soil that remains as the result of ineffective cleaning, following a flushing with water. Thin films are not easily seen and they are capable of sustaining germs Built-up deposits. The result of repeated ineffective cleaning methods causing a day-by-day accumulation of soil Dried deposits. Accumulations that result from drying action and formation of a heavy crusty deposit Baked deposits. Baked deposits are deposits that are baked onto equipment and that have become difficult to remove. Removing Stubborn Soils The Navy procures the correct type of detergent to be used in washing food preparation ute n- sils and equipment. Hot water also provides temperatures that increase the chemical activities of the various ingredients in properly compounded detergents. Friction is an important part of cleaning. The required friction may be applied by brushing with approved brushes or by strong flushing, as in di s- hwashing machines. A hard abrasive should never be used on any metal surface. This results in scratches that provide lodging places for soil. It is recommended that pots and pans, cooking utensils, and other such items be presoaked to loosen any food clinging to the utensil. Then, they should be washed using the proper detergent compound and hot water. A detergent increases the effectiveness of the water as a cleaning agent. The washed pots and pans must be rinsed with warm water at 120°F to 140°F, and then sanitized for 30 seconds in hot water of 17 1°F or for at least 1 minute in an approved chemical sanitizing solution such as the standard stock chlorine -iodine type. Once washed,

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-15 sanitized and air dried the clean pots and pans should be stored, bottoms up, in clean racks. Othe r- wise, the effort spent in washing and sanitizing them is wasted. Hand Dishwashing Thoroughly cleaned and sanitized food service dishware, utensils and equipment not only con- tribute to the aesthetic quality of a food service facility, but more importantly, prevent the transmi ssion of disease-producing microorganisms that may be found on such utensils and equipment. Therefore, the importance of thorough cleaning and sanitizing cannot be overemphasized. Utensils and equipment including removable equipment components may be washed by the manual or machine method; however, when available the machine dishwashing method is preferred. Whichever method is used, the final results will depend on the super vision, knowledge, skill and con- scientiousness of the personnel doing the di shwashing and the equipment and materials provided for their use. All dishwashing personnel and their supervisors must be alert to the hazards associated with so-called "short cuts" and slipshod procedures for dishwashing and sanitizing. A sufficient supply of dining gear must b e available to prevent the recycling of inadequately cleaned, wet or hot dishware and utensils. Care will be taken to prevent contamination of clean and sanitized dishware and utensils by eliminating the cross handling of soiled and clean items and protect ing the clean items from splashes or aerosols. Dishwashing areas must be designed and equipment placed so that the direction of flow of dishware and utensils is from the soiled areas (scrapping and preflushing) to clean areas (drying area) to minimize the possibility of contamination from the soiled articles. Multiple rack dishwashers must be installed so that the intake/discharge ends of the machine are oriented fore and aft aboard ships. This is to prevent cross contamination of rinse water with wash water by the ships roll characte- ristics. Adequate sanitary storage space will be provided to protect the cleaned and sanitized dis h- ware and utensils from contamination resulting from unnecessary handling, dust and splashes. Correct and approved procedures will be discussed in the following paragraphs. Additional i n- formation is contained NAVSUP 486. Manual Dishwashing Equipment A three compartment deep sink is basic for proper manual dishwashing procedures. If a three compartment sink cannot be provided, a tw o compartment sink and/or other containers, e.g., large kettle, may be used provided adequate provisions are made to accomplish the basic manual di s- hwashing procedures including scraping and preflushing, washing, rinsing and sanitizing. Accessory equipment and supplies required for proper manual dishwashing include a booster heater for the final rinse sink; thermometers for monitoring the final rinse water temperatures, a drip and drain basket for the final rinse, approved brus hes, hand dishwashing compoun ds and sanitizing agents. In addition adequate facilities are required for scraping and prefiushing, stacking soiled dis h- ware and utensils, and air drying cleaned and sanitized items. Procedures

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-16 Manual dishwashing entails four separate evolutions including scraping and preflushing to r e- move gross soil, washing in detergent and warm water to remove soil and grease, rinsing to remove residual detergent and grease, and sanitizing to eliminate pathogens. Scraping and Preflushing Scraping and preflushing is ac complished to remove residual food matter which would pose an excessive organic load on the wash water and detergent. Gross food and trash are removed with a rubber spatula, approved brush or gloved hand, and deposited in a garbage receptacle. The surfaces of the dishware and utensils are then flushed with warm water (about 110 degrees F to 120 degrees F) to remove excess soil and grease. This can be accomplished in a warewashing machine with a prewash cycle, under a running faucet or in a deep sink. If the latter method is used, the sink must be emptied and cleaned prior to its use for washing or rinsing. Flatware (knives, forks and spoons) should be soaked in warm water (120 degrees F to 125 degrees F) containing 3 ounces of hand dishwashing compound per gallon of water as soon as poss- ible after they are collected. When the presoak water becomes dirty or greasy it should be changed. Experience has shown that the capacity of the wash water to clean dishware and utensils i n- creases significantly when thorough scraping and preflushing is accomplished. Damaged flatware should be segregated for proper disposal at this point. Washing Manual dishwashing is accomplished in a clean deep sink or other suitable container which is filled with warm water maintained at a temperature of not less than 110 degrees F, or the temperature specified on the label of the hand washing detergent or other cleaning agent. The cleaning agent is added according to the label. The amount of water in the sink or container must be known in order to mix the correct concentration. Dishware and utensils should be individually hand washed with an a p- proved scouring pad or other suitable implement. The wash water should be changed when it b e- comes dirty. This will be evident by a lack of suds or t he presence of a thin grease film on the water's surface. Glassware should be washed first using approved glassware brushes followed by flatware, dishes, and pots and pans, in that order, to minimize the frequency of water changes during the di s- hwashing operation. Pots and pans should be washed thoroughly inside and out by means of a scrub or scouring pad. Burnt food and difficult to remove stains can be removed by using a small amount of scouring powder and rubbing in a circular motion until the stain is removed. Rinse. The purpose of the rinse is to remove cleaning agents and food residues with potable water and prevent carryover into the sanitizing rinse. It is accomplished in the second deep sink which contains clean warm water (120 degrees F to 140 deg rees F is generally recommended). Some d e- tergent-sanitizers are used in both the wash water and the rinse water, check the label and mix as d i- rected. The rinse water or detergent -sanitizer solution should be changed when suds and/or grease begin to accumulate on the surface.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-17 Sanitizing Rinse. Dishware and utensils are sanitized in the third deep sink or other co ntainer by immersion for at least 30 seconds in clean hot water at a temperature of at least 17 1 degrees F, or for at least 1 minute in an approved chemical sanitizing solution such as the standard stock chlorine - iodine type. When chlorine chemical sanitizers are used, the immersion time may be reduced to at least 10 seconds provided one of the following combinations of pH, water temperature and concentra- tion of free available chlorine (FAC) is used. See Table 5-1 below. Drying and Storage. Dishware, glassware, pots, pans and utensils must be air dried and stored in a manner which protects them against contamination. Maintenance. The dishwashing area a nd equipment must be kept in good repair and cleaned before the operator leaves the area. Table 5.1 Methods to Reduce Chlorine Sanitizing Rinse Time to 10 Seconds Minimum Temperature Chlorine Concentration Degrees F pH 8.0 or less pH 8.1-10.0 120 23 ppm 25 ppm 100 50 ppm 50 ppm 75 50 ppm 100 ppm 55 100 ppm 100 ppm The equipment provided for manual dishwashing varies from a one -compartment sink to the preferred three-component sink. A remote dial thermometer and a booster heater shou ld be installed under the final rinse compartment. Regardless of the type of sink on board your ship or station. Machine Dishwashing Equipment Sanitary standards for dishwashing machines must not be less than those promulgated by Na- tional Safety Foundat ion ( NSF). Equivalent to NSF will be interpreted and understood to mean equivalent in all respects, including: comprehensive evaluation and testing of products by qualified professionals, unannounced inspections of production facilities, periodic re -evaluation of products, uniform interpretation of the standard, continuing objective evaluation against new revisions of the standard, enforcement procedures to assure against misuse of a listing or registered mark, free pu b- lished listing of accepted products, field investigation procedure available on request and a formal ap- peals process for evaluation to the standard or enforcement procedures. More extensive information may be obtained from the current NSF Standard No . 3, Commercial Spray Type Dishwashing M a- chines. NSF approved thermometers on the dishwashing machines will be maintained in good operat- ing condition at all times and must be verified to ensure accuracy by preventive maintenance perso n- nel during routine servicing and whenever a thermometer malfuncti on is suspected but not less than

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-18 once per month. The sensing element of the final rinse thermometer must be located to indicate the temperature of the water at the spray arms or manifolds. Each temperature gauge must be clearly marked to indicate the required temperature range. The low temperature shut-off switch that prevents the machine from running when proper water temperatures are not obtained must not be bypassed to allow the machine to run. Steam injection for heating dishwater in dishwashers deep s inks and serv- ing lines is prohibited. Dishwashing machines are classified as single or multiple tanks and stationary rack or co n- veyor type. They are designed to remove physical soil from all surfaces of dishware or utensils and sanitize them either by the application of hot water or by the application of approved chemical sol u- tions to the surfaces of the dishes or utensils. Operating specifications for each type of machine are listed in Table 5-2. The effectiveness of dishwashing machines is dependent on several factors: Scraping and Prewashing - These operations are very important because they reduce the o r- ganic load on the dishwashing machine, thus increasing its efficiency. Scraping and prewashing also remove large portions of soil and grease which result in more efficient machine operation. Racking - The proper placement of dishware and utensils in the dishwasher assures that all the surfaces will be exposed to the spray jets of wash and rinse water. Timing - Each stage of the dishwashing cycle is time d to provide the optimum exposure r e- quired to remove physical soil and sanitize the dishware and utensils. Volume and Velocity of the Water - The volume and velocity of the wash and rinse water affect the degree of soil removal by providing the necessary f orce to remove soil from the dishware and utensil surfaces and carry it away. Therefore; it is important that the spray arms and nozzles be kept free of obstruction to ensure dishware and utensils are exposed to the proper washing and rinsing ac- tion. Temperature of Water - In general, an increase in temperature of the wash water up to 150 degrees F aids in the removal of soil by decreasing the strength of the bond between the soil and the dishware surfaces increasing the solubility of the soil, and increasi ng the reaction rates. In addition, the cumulative effect of the temperatures of the wash and rinse cycles are necessary to obtain a mi n- imum temperature of 161 degrees F on the surface of the utensil to assure sanitization. Water te m- peratures less than tho se prescribed in Table 5-2 for wash or rinse water will result in ineffective washing and sanitizing. Dishwashing Agents - Dishwashing agents (detergents) facilitate soil removal by attacking the water insoluble matter which occurs on dishware and utensils , such as mineral depo sits, animal and vegetable fats and fibrous matter. In order for the cleaning agent to be effective, it must be compatible with the chemistry of the wash water, e.g., hard or soft water. Procedures Scraping and Preflushing. Dishware and utensils must be scraped and preflushed . Some ma- chines are equipped with an automatic preflushing function. In this event the dishware and utensils still require manual scraping before being placed into the machine. Sorting and Racking. Dishware and utensils should be sorted according to size and shape prior to racking. Separate racks must be used for articles of different types, e.g., cups, plates, bowls,

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-19 and glasses will not be placed in the same racks. Similarly, like items must be placed together on reckless conveyor type machines. Items must be racked in a manner that allows the surfaces to be exposed to the water spray and permits complete draining, overcrowding and haphazard racking must be avoided. Flatware will be individually scrubbed with a brush after presoaking to remove remaining food residues and placed in separate cylindrical shaped containers according to type, e.g., forks with forks, etc., with the eating surfaces facing up. Table 5-2. Time, Temperature, and Water Volume Requirements for Dishwashing Machines Wash Rinse Final Rinse at 20 PSI* Type Ma- chine Vol H2O Gal. Min.Expos- ure Sec. Min/Max Temp F. Vol H2O Gal. Min.Expos- ure Sec. Min/Ma x Temp F. Min Vol H2O Gal. Min. E x- posure Sec. Min/Max Temp F. Single Tank Stationary Rack 16 x 16 60 40 150-160 -- -- -- 1.15 10 171/195 18 x 18 75 40 150-160 -- -- -- 1.44 10 171/195 20 x 20 92 40 150-160 -- -- -- 1.73 10 171/195 Single Tank Stationary Rack, Single Temp 16 x 16 60 40 165 -- -- -- 14.7 30 171 18 x 18 75 40 165 -- -- -- 18.6 30 171 20 x 20 92 40 165 -- -- -- 23 30 171 Single tank Stationary Rack, Chemical Sanitizing

80 includes sanitizing rinse -- 120 -- -- -- 80 including wash vol. -- 120 Single Tank Conveyor, 20 “ Width

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-20

3 Per lin. inch c o- veyor 15 160 -- -- -- 6.94 min. Max. Conv. Speed 7' per min. 171/195 Multiple Tank Conveyor, 20” Width

1.65 per lin. inch con- veyor 7 150/ 160 4.65 per lin. inch con- veyor 7 160- 180 4.62 per min 15' per min. max. speed 171/195 *Pressure not less than 15 psi, not more than 25 psi, **Temp. at the manifold Machine Operation. The dishwashing machine should be operated in accordance with the manufacturer's instructions. Care sh ould be taken to ensure that the proper amount of appropriate dishwashing compound and rinse additives are used, the spray nozzles are not clogged, prescribed water temperatures and pressures are maintained, and the final rinse mechanism is operating sati s- factorily. Drying and Storage When dishware and utensils are washed and rinsed at the prescribed temperatures, and with proper use of machine dishwashing compound and drying agents, the drying time of properly racked items in an adequately ventilated room is a few minutes. A sufficiently large clean table area and adequate number of racks will be provided to permit sufficient holding time to allow the dishware and utensils to air dry before they are unloaded. The racks should be shaken to dislodge entrapped water and facilitate complete drying. The use of towels for drying dishware and utensils is prohibited. The dishware and utensils must be inspected at this point for cleanliness and the presence of residual detergent or grease films. Inadequately clean ed or filmy items will be rewashed and the cause of the occurrence investigated. Proper illumination in the space where dishware and utensils are air dried and inspected is of the utmost importance and must meet or exceed applicable illumin a- tion requirements. Care must be taken to avoid handling the food-contact surfaces of dishware and utensils once they have been cleaned and sanitized. All dining gear and cooking utensils must be stored off the deck and will be protected against contamination from dust, s plashes, aerosols and handling. Storage of dishware and utensils is proh i- bited in sculleries which have approved salt water garbage grinders (unless a separating deck to overhead partition is provided to isolate clean gear), locker rooms, toilet rooms, toilet room vestibules, garbage rooms, mechanical rooms, leaking automatic fire sprinkler heads, under exposed sewer lines, leaking water lines, or lines on which water has condensed.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-21 Maintenance. The dishwashing machine will be cleaned thoroughly at the end of each meal period following the instructions in the operating manual. Disassembly of spray arms, removal of scrap trays and spray curtains and a thorough cleaning inside and out after each period of use helps ensure that the m a- chine will operate effecti vely at all times. The dish ca rts drain boards, braces, sinks and brushes will also be cleaned thoroughly. The dish tables (and conveyers) will be cleaned using detergent and brushes and rinsed with fresh water. The tables (and conveyers) will be wiped wit h a sanitizing sol u- tion. The shelves, legs, deck drains, decks and bulkheads must be cleaned daily to avoid accumul a- tion of grease, slime and food particles. Before the operator leaves the area, all equipment must be clean and ready for the next operation. Inspection of Dishwashing Machines . The task of determining whether a dishwashing m a- chine is effectively washing and sanitizing utensils is an involved process, particularly without sophi s- ticated laboratory instrumentation; however, it can be satisfactori ly accomplished by the procedures outlined below: Determine that the dishes are visibly clean Establish if personnel operating the machine are adequately trained and are performing their functions correctly including scraping, preflushing, racking, and sorting Determine if the proper dishwashing compound and drying agents are being correctly used and that adequate supplies are available Use a calibrated thermometer (e.g. bimetallic, maximum registering, pyrometer) to determine the temperatures of the wash water and power rinse water (when appropriate) by immersion in the water contained in the respective tank(s). The water should be within the temperature ranges given in Table 5-2. If the machine temperature gauges do not agree with the cali- brated thermometer within + 3 degrees F the gauges must be calibrated or replaced. As a temporary measure, the corrective differential (i.e., the difference between the calibrated thermometer and the machine gauge) should be displayed on or near the temperature gauge in error until the machine gauge is repaired. The final rinse temperature is more difficult to determine since it is based on the temperature of the water at the final rinse manifold. The final rinse temperature can be ascertained by one of the following procedures: Remove the final rinse thermometer or sensing unit from the inlet manifold. Compare the machine thermometer or sensing bulb with a calibrated thermometer by immersing both in a container of hot water (171 degrees F to 195 degrees F). If the machine gauge is in error by more than + 3 degrees F, it must be calibrated or replaced and the corrective differential tem- porarily posted. With this information, the final rinse temperature can be determined by ob- serving the machine gauge while the machine is operating

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-22 Place a calibrated thermometer directly under the final rinse spray to measure the water just as it leaves the spray nozzle. This can be accomplished by attaching a calibrated thermome- ter with rubber bands to an extension device such as a broom handle and placing the ther- mometer directly under the spray nozzle while it is operating. This may not be possible on single tank stationary rack machines unless a pyrometer is used. Caution! Care must be ex- ercised in order to prevent injury! A maximum registering thermometer or a pyrometer are the best instruments to use for this procedure; however, other calibrated thermometers may used. The temperature of the final rinse spray at the spray nozzle, except for single tank sta- tionary rack single temperature and chemical sanitizing machines, must be at least 171 de- grees F. An indirect method of assuring the final rinse temperature is at or above 1 71 degrees F is to pass temperature sensitive tape which indicates 171 degrees F or a maximum registering thermom e- ter through a complete wash and rinse cycle. The temperature sensitive tape (17 1 degrees F) should be attached to a clean dry plate and the maximum registering thermometer can be attached with ru b- ber bands to the outside of an inverted glass. If the tape changes color from silver or white to black or the maximum registering thermometer registers 17 1 degrees F or above and the wash and power rinse temperatures are within the proper range, the correct final rinse temperature can be assumed: Check that all the spray nozzles are properly aligned and unobstructed by debris or lime de- posits and that all the curtains are in place Determine that the flow pressure of the final rinse is 20 (+5) pounds per square inch. This is accomplished by observing the pressure gauge on the final rinse line Assure that the timing of the wash and rinse cycles or the speed of the conveyor is within the manufacturer's specifications which may be found on a permanent type data plate affixed to each machine in a conspicuous location. This information may also be found in Table 5-2 Dishwashing machines which use chemical agents to sanitize the utensils must be evaluated to determine if a sufficient concentration of disinfectant is being applied to the utensil surfac- es. Facilities must have on hand test kits or other devices which accurately determine the concentration of the sanitizing solution being used. The concentration of the sanitizing solu- tion must be tested at frequencies which ensure correct concentrations throughout each ma- chine use period. In addition, determine if there is an adequate supply of the sanitizing chem- ical on hand. Also determine if conditions allow complete air drying Observe whether or not the dishwashing machine and equipment are thoroughly cleaned af- ter each meal period Determine if proper safety precautions are observed during dishwashing operations. Alternative Manual Methods. When cleaning of sinks or warewashing machines is impracti cal, because the equipment is too large or is fixed, cleaning will be done by alt ernate methods as di s- cussed below: Disassemble as necessary to permit access to all parts Scrape or rough clean to remove gross food particle accumulation Clean the equipment using a high pressure detergent spray, a line pressure spray detergent foam or a swabbing/brushing procedure using a detergent solution Rinse the washed equipment with potable water or detergent-sanitizer solution

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-23 Manually swab or pressure spray the equipment with the concentration of detergent-sanitizer or chemical sanitizer specified on the label. SANITATION OF FOODSERVICE SPACES Galleys, the bakeshop, vegetable preparation areas, food stora ge and refrigeration facilities and any other facilities or equipment in which food is prepared, served, or dispensed constitute the to- tal physical plant of the foodservice operations. It is mandatory to keep these spaces in sanitary co n- dition at all times. DECKS, BULKHEAD and OVERHEADS Regular after-meal cleanup is necessary to prevent an accumulation of filth, and frequent in - between cleaning is required if deck cleanliness is to be maintained at a peak standard. When food is spilled, it should be wiped up immediately. No attempt should be made to sweep down decks and dining areas during food preparation and service, as dust rises i n the air and will fall on foods and worktables. Pick up wastes and deposit them in proper receptacles. Vacuum cleaning is the recommended method for dry cleaning bulkheads and overheads. VENTILATION SYSTEM Good air circulation is a basic requirement of proper sanitation because it reduces conden sa- tion of steam and minimizes heat, vapors, smoke, fumes, odors and soiling. Mold and bacterial growth are inhibited whenever there is ample, dry, clean air. Prevent grease from accumulating on hood appliances . Accumulations of grease can drip e i- ther into food being prepared or onto surfaces of equipment where contamination of food is pos sible. Filters should be removed and soaked in a hot (180°F -194°), strong detergent solution. Scrub with a brush. Rinse und er running water or by applying steam from a hose. Removable filters may be run through the dishwashing machine. LIGHTING SYSTEM Sufficient lighting in all areas of food storage, preparation, and service, and in scullery opera - tions, is a fundamental requirement of proper sanitation and safe working conditions. Grease, dirt and vermin a more easily detected and corrected where there is ample light. Routine cleaning of light fixtures and light bulbs contributes to adequate lighting and eliminates the accumulation of dirt and grease film. STORAGE AREAS Fresh and frozen food items are perishable and must receive proper handling in transit and storage to reduce risk to the health and welfare of personnel who prepare and eat foods. During loa d- ing and unload ing on docks, piers, or on board, you should keep areas as clean as possible. Long exposure to weather will hasten spoilage. Daily checks on the sanitation of dry, freeze, and chill spac- es are essential. Mold and decay go hand in hand with poor housekeepin g. Decks, deck grat ings,

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-24 bulkheads and overheads should be cleaned, sanitized and aired as often as possible. Clean ing and defrosting of refrigerated spaces should proceed when stocks are low. Cleaning gear (for example, swabs and brooms) and cleaning s upplies (for example, de ter- gents, disinfectants, and other toxic materials) should be stored in areas specifically designated for their purpose. These items should not be stored in food storage cabinets or on food storage shelves. Dressing Rooms, Lockers and Toilet Facilities Street clothes should never be worn in the galley. Adequate, clean and orderly facilities should be provided for personnel to keep and change clothing to be worn when performing routine duties in foodservice operations. Adequate space should be provided for hanging up these pieces of clothing because they can contaminate food, f ood equipment and food preparation surfaces. Dressing rooms or designated areas for changing and storing clothing must be located outside the areas where food is stored, prepared and served. Dressing rooms and lockers must be clean and orderly at all times. Conveniently located toilet facilities must be accessible to personnel at all times. These areas must be adequately equipped with proper waste receptacles, toilet paper and an approved hand-dry- ing device or sufficient disposable towels. Heads should be located within or immediately adjacent to toilet areas as well as within food preparation areas. These heads must be kept in a clean and orderly appearance. An authorized soap dispensing system and hot and cold running water are also required for use by personnel. Garbage and Trash Disposal The method of collection and disposal of garbage may differ on various ships or stations, but the basic requir ements are the same. Garbage must be disposed of promptly to prevent con tamina- tion of spaces and to eliminate a possible fire hazard. Garbage and refuse must be kept in leak proof, nonabsorbent containers and a sufficient number should be provided to prevent overfilling. Containers will be emptied as necessary during o p- erations and at the close of each workday. After being emptied, each container should be tho roughly cleaned, inside and outside, in a manner that will not cause contamination of food, equi pment, uten- sils, or food preparation areas. Suitable facilities, including hot water and detergent, should be pro vi- ded and used for washing the containers. Ashore galleys and outside refuse and garbage storage areas or enclosures should not be l o- cated within 100 feet of the foodservice facility. They should be placed on or above a smooth surface of nonabsorbent material such as concrete or machine -laid asphalt. These surfaces must be kept clean and in good condition. Food waste disposers or grinders may be used for garbage disposal provided they are d e- signed and/or located in a reamer that prevents contamination of food contact surfaces as a result of a splash and aerosol generation. Potable water should be used as a flushing medium unless othe r- wise indicated by Bureau of Medicine (BUMED). Insect and Rodent Control According to BUMED, the term vector is used t o refer to all insects, rodents and related an i- mals that are significantly related to the transmission of disease to man, act as intermediate host s or reservoirs of disease, present problems of sanitary or hygienic significance, or otherwise affect the health and efficiency of personnel.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-25 Programs for controlling vectors are command responsibilities coordinated through public works programs and medi cal departments. Because the first and most important step in control is to destroy breeding grounds, basic sanitation measures for which foodservice personnel are responsible must be strictly enforced. The foodservice facility and its adjacent grounds mu st be kept clean and free of litter and d e- bris. Openings to the outside should be effectively protected against the entrance of rodents and i n- sects by use of self -closing doors, closed windows, screens, air curtains, or other means. Screens should be tight fitting, free of breaks or tears, and not less than 16 to 1 mesh. However, screens are not required in air-conditioned foodservice spaces where windows or portholes are sealed closed. Space Cleanliness In most foodservice operations, a space inspection is conducted before securing. At most commands the inspection is conducted by the Duty Supply Officer or a senior CS. Areas of conce rn are sanitation, fire, safety and security. Always remember that strict sanitation procedures should be followed in all a reas of foodser- vice operations. Cleanliness can never be overemphasized. FOOD SERVING AREAS —All serving lines should be equipped with a functional sneeze shield. It must present a barrier between the oral zone of patrons within the normal range of stature and the food displayed for service. Proper cleaning and sanitizing procedures for foodservice equipment on the line and around the serving area are equally important in the galley. A number of regulations attendant to serving food must be observed to red uce the possibility of food infect ion. All pans, serving utensils and counters must be kept immaculately clean and sanitized. Self-service bars must be carefully supervised to prevent contamination of food items by p a- trons, thereby preventing the transmissions of pathogenic organisms from one person to another. FOOD PREPARATION AREAS—High standards of sanitation and cleanliness must be mai ntained at all times in these areas . As a CS, you will practice and enforce the “clean as you go” policy for every foodservice person. Cleaning in this way helps maintain high sanitation standards as well as to cut down on the cleanup time after the meal and at end of the workday. Wash your hands and equipment first before starting to prepare food items. Contaminated hand s or equipment leads to contaminated food. Keep worktables sanitized and immaculate ly clean. Do not use steel wool (steel wood is not permitted) for cleaning. Smoking, eating and drinking is not permitted in any foodservice areas. RECEIVING AND FOOD STORAGE AREAS—Before receiving and storing food items, it is very i m- portant that loading docks, piers, or areas where foods are received and stored must be thoroughly cleaned to avoid food contamination. Stores must be inspected for temperatures, identity, quality, and the presence of cockroaches and other insect pests before they are stored. Correct storage proc e- dures play a major role in preventing food-borne illnesses and increasing the storage life of food. High levels of sanitation and safety must be mainta ined in all food storage facilities. Food items should be safely palletized or placed on shelves in an appropriate manner. This proper storage allows proper cleaning and prevents insect and rodent infestation.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-26 DEFENSE AGAINST CHEMICAL, BIOLOGICAL AND RADIOLOGICAL AGENTS The nature of the chemical, biological and radiological contamination problem and the basic procedures to be followed when decontaminating food, galleys, spaces and equipment are discussed in the following paragraphs. DEFENSE AGAINST CHEMICAL AGENTS The United States has committed itself against initiating the use of chemical agents. However, it is necessary to be prepared against attack by an enemy using this type of warfare. A chemical agent is defined as a solid, liquid, or gas th at, through its chemical properties, pro- duces lethal or damaging effects on man, animals, plants, or material, or produces a screening or sig- naling smoke. Chemical warfare agents, like the biological warfare agents, are used mainly because of their effect on personnel, although some agents will have a corrosive effect on specific materials, and i n- cendiary devices will burn most materials. These agents produce a harmful physiological reaction when applied to the body externally, inhaled, or ingested. Most chemical agents cause disorganization of the functioning of the body. The degree of contamination of the messing area and equipment depends on the chemical agent used and the factors involved, such as the method of delivery (vapor, light liquid, and heavy liq- uid), the weather, and the various strengths of contamination. The following paragraphs prescribe the methods to be used in decontaminating eating, drin k- ing, and galley utensils; galley and foodservice equipment; and messing areas that are contaminated by chemical agents. CHEMICAL DECONTAMINATION METHODS Vapor Contamination After the surrounding areas have been decontaminated, the entire general mess should be ae- rated thoroughly and the entire area washed down inside and out with safe water. All equi pment and utensils used in the preparation and service of food should be washed carefully using normal proc e- dures. Spaces, utensils, and equipment should then be tested with 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 washed with hot water. You may add an alkaline detergent, such as a standard general -purpose detergent, and if applied at high pressure, it will i n- crease the water‟s effectiveness. As an alternative method, for mustard gas, you may apply a bleach solution to all surfaces. After washing down, aerate the entire area. If slight contamination remains, the area should be heated to as high a temperature as possible for ab out 1 to 2 hours. Then the spaces should be opened and ventilated for 15 minutes. Repeat the procedure as n ecessary, testing at intervals with a chemical agent detector kit. Porous objects, such as meat blocks and wooden benches, may absorb liquid contamin ation to the extent that they will have to be destroyed. Metal, glass, or china utensils or any equipment that is not damaged by water should be immersed for 30 minutes in actively boiling water. Add 1 cupful of alkaline detergent to each 5 gallons of wate r. Upon

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-27 completion of the boiling process, you should follow normal dishwashing procedures. Plastics gene r- ally cannot withstand boiling water and should be destroyed. Heavy Contamination of Liquid Heavy contamination of liquid is unlikely, except from 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 proce- dures are recommended. Space should be roped off or abandoned as unsalvageable, as no amount of washing or scrubbing of a porous surface that is heavily contaminated by a liquid chemical agent (particularly mustard gas) is likely to do much good. Metal, glass, or china utensils or any equipment that is not damaged by water should be d e- contaminated in the same manner as prescribed for light contamination of liquid discussed earlier. Large equipment unsuited for immersion in boiling water should be scrubbed vigorously with DS2 solution or hot water and an alkaline detergent, rinsed, disassembled and scrubbed again paying particular attention to any parts not reached in the assembled state that are reachable in the dis - assembled state. Then, the equipment should b e rinsed, dried, oiled, greased and reassembled. Wooden items should be removed and destroyed. On electrical equipment, unless the electrical unit is enclosed in a watertight seal, water must not be used in the decontamination process. Electrical equipment should be cleaned with trichloro - ethane or DS2 solution. All greases mu st be removed, bearings cleaned and the equipment re - gressed. Trichloroethane and DS2 are toxic chemicals. Protective clothing and respirators should be worn when they are used, and the MSDSs should be consulted for additional precautions. DEFENSE AGAINST BIOLOGICAL AGENTS The United States has renounced all use of biological agents in warfare, but the need still e x- ists to be prepared to defend ourselves against these agents if other countries should use them. The following section, therefore, discusses the nature of biological agents and the measures you should use to decontaminate the galley, messing areas and food storage spaces in the event of enemy bi o- logical attack. A biological agent is defined as a microorganism that either causes disease in man, plants and animals or causes the deterioration of material. The chief objective of biological agents is mass infection that results in the incapacitation or death of large numbers of individuals or in the destruction of their sources of food, both animal and plant. The biological agents, u nlike most other weapons, act on living matter only and are limited in use to these objectives. In case of a biological attack there are certain instructions that should be carried out for the protection and decontamination of eating, drinking and galley utensils; galley and foodservice equi p- ment; and messing areas contaminated by biological agents.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-28 Good sanitary and hygienic practices are the best defense against many aspects of biological warfare. A close examination of the cleanliness of the mess and s trict adherence to the applicable i n- structions will improve biological defense greatly. The problems of biological agents differ from ordinary military hygiene problems only in that hardier types of organisms may be present in other than their normal environment and in higher levels of contamination. In treating the problem of biological attack, it is assumed that there could be contamination of personnel, of all exposed surfaces, and of circulating air. Because of the current difficulties in rapidly detecting biological agents, knowledge of contamination might (although not necessarily) be based on the occurrence of widespread or unusual sickness. This sickness could be caused by contamination that had occurred several days or weeks before. A situation could exist also whereby extensive use of biological agents would require additional precautions in the operation of all messes. These instru c- tions are intended for use in the event of suspected or known biological attack. The problem is to d e- contaminate and prevent recontamination. Biological Decontamination Methods Use calcium hypochlorite (bleach) solutions for biological decontamination. Scrub the interior surfaces of contaminated spaces with 200 -ppm chlorine solution to remove dust and grease. Then, hose spaces with fresh, safe water and repeat the process. You may also use iodine solutions pr e- pared by the medical department. Large equipment (those items too large to be immersed in sinks or run through dishwashing machines) should be washed, rinsed and decontaminated in the same manner as prescribed for int e- rior surfaces of messes. Small items of equipment that will not suffer damage by immersion should be washed, rinsed and sanitized in the dishwashing machine or by hand dishwashing as described earl i- er in this chapter. Before eating and drinking utensils are brought to the scullery for decontamination, the interior bulkheads, all working surfaces (tables, dish carts, and sinks), the interior and exterior of the di s- hwashing machine, and all other equipment used in the washing and sanitizing of eating and drinking utensils should be thoroughly washed, rinsed and decontaminated as appropriate. Eating and drinking utensils should be decontaminated by machine or hand washing. A person who has handled conta minated utensils should not handle decontaminated utensils until the person has been decontaminated. Decontaminated articles should not be placed in contact with any surface that has been exposed to contamination. If possible, use baskets or containers des igned to hold si l- verware in a vertical position, handles down, during the washing and sanitizing proc esses and addi- tional containers of similar construction into which the silverware may be inverted without being ha n- dled by workers. If such containers are not available, lay the silverware flat in the racks, not exceeding two utensils, with the handles extending in the same direction. Do not exceed a depth of two ute nsils. Take care when removing utensils from the racks after decontamination to prevent recontamination. Sterilization by hypochlorite solution should be used only when dishwashing machines do not operate correctly. While they are still in the wash rack, soak t he utensils for 1 full minute at 100°F to 140°F in a solution of 1 part hypochlorite and 50 parts water in a single -tank machine, or 1 part h y- pochlorite and 500 parts water in a double-tank machine. One-fifth of 1 percent of a detergent must be added to either solution.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-29 This solution may be mixed from nonionic detergent and any one of sever al chlorine contain- ing compounds such as calcium hypochlorite, or laundry bleach. In storage, compounds containing chlorine have been known to deteriorate. It will be nece s- sary, therefore, to have a qualified person from the ship‟s company analyze the soa king solution for chlorine content to make sure the proper concentration of available chlorine is attained and continued at sufficient strength. After the sterilization, soak and water rinse, cover the wash racks containing the utensils with a cloth that has been sterilized by boiling. Do not transfer utensils to another rack. Make sure perso n- nel in the serving line pick up utensils from the wash racks by touching only the handles. Large equipment may be decontaminated by the use of hypochlorite. Hypochlorite is corrosive to all metals that will rust and should not come in contact with motors and other electrical equipment from which hypochlorite cannot be thoroughly wiped off. After decontamination, cover as much of the equipment as possible with clean cloths to prevent recontamination. Avoidance of Recontamination Recontamination may be caused by secondary aerosols that resettle organisms on surfaces or contaminate the air that is breathed. Secondary aerosols are clouds formed from particles (bacteria or other organisms) that, having been deposited on a surface, are stirred up into the air again by scuffing, shaking, or other mechanical action. Secondary aerosols may be suppressed by wetting sur- faces with oil or water. If oil is used as a suppressant, it must not generate harmful vapors and it must not be applied to walking surfaces that may create slippery conditions. It is important to make sure, before entering the messing area, CS personnel and all personnel eating in the messing areas are as free as possible from contamination. The medical officer should be consulted on the decontamination of foodservice personnel. In cold weather, personnel in the serving line should be required to remove outer garments and leave them outside the messing area before entering the mess. It has been found that removing clothing will shake off organisms that have come in contact with the surfaces, thereby setting up secondary aerosols. Do not permit unauthorized pe r- sonnel in foodservice spaces. Hypochlorite is a strong oxidizer and, in powdered form, reacts violently with oils and greases. Use hypochlorite in a well -ventilated area. Always wear goggles and protective gloves, and consult the Material Safety Data Sheet (MSDS) for additional precautions. Decontaminating Food Items The advice of the medical officer must be sought before any attempt is made to decontam i- nate food suspected of biological contamination. Semi-perishable Food Items Food packed in containers that are resistant to the passage of biological agents (sealed con- tainers made of metal, plastic, glass, or porcelain) requires only proper exterior decontamination be performed. Paper labels and paper covers must be removed from the container and one of the follow- ing methods of decontamination should be used: Immerse the containers for 15 minutes in a solution of water to which 200-ppm available chlorine has been added and then rinse them with potable water

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-30 Soak the containers for a minimum of 15 minutes in effective detergent solution as a quick method to reduce contamination to a safe level. (See formula 1 discussed under the heading Radiological Decontamination.) Then rinse them with potable water The exterior surfaces of stacks of food packed in impermeable packages can be sterilized us- ing any of the standard chemical methods such as bleach solution, sodium carbonate, or DS2 followed by rinsing in potable water Food packages that will not stand immersion must be wiped off with a solution of water to which 200-ppm available chlorine has been added and the food thoroughly cooked before it is eaten. Fresh or Chill Items Food that can be peeled or pared may be decontaminated by soaking for 15 minutes in water to which 200-ppm available chlorine has been added before it is peeled. The food must then be th o- roughly rinsed in potable water. It can then be peeled or pared and should be rinsed again with pot a- ble water. This method has been applied satisfactorily to apples, potatoes and eggs. For other fresh or chill items, the use of heat is the most practical me ans of decontaminating foods. Thorough cooking will reduce contamination to a safe level so that food can be consumed. Frozen Items Food items stored in the freeze space in impermeable containers (e.g., tamed frozen strawber- ries) may be decontaminated by immersing the containers for 15 minutes in a solution of water to which 200-ppm available chlorine has been added; the containers are then rinsed with potable water. Food items stored in the freeze space in permeable contai ners (e.g., frozen vegetables ) may be decontaminated as outlined earlier for food packaged in sacks or other permeable containers. Food items stored in the freeze space, but not contained in outer packaging ( e.g., meat), must be completely thawed and thoroughly cooked before they are eaten. Additional Precautions Hands should be free of contamination during the opening operations to make sure the co n- tents are not contaminated. Opened cans of fruit jam, jelly, or similar foods must be destroyed. Opened cans of vegetables may be deconta minated by boiling the vegetables for a minimum of 15 minutes in a steam-jacketed kettle. Biological Decontamination in Food Preparation The use of heat is the most practical means of decontaminating biologically contaminated foods. In no case should dec ontaminated food be consumed until it is pronounced safe by a medical officer. It is recommended that, insofar as possible, only foods contained in impermeable packages (cans, bottles, jars) be decontaminated and used for meal preparation. Food items that are not packaged or that are packaged in permeable containers may be cooked by either cooking in a pressure -type cooker at 15 pounds of pressure at 250°F (or 121°C) for 15 minutes or boiling for a minimum of 15 minutes.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-31 Certain contaminated items may be decontaminated by baking. Only those recipes listed in the Armed Forces Recipe Service (AFRS) that specify an oven temperature of 400°F and above, for a cooking period of 30 minutes or longer, should be used to prepare baked items from contaminated i n- gredients. All meats except those contained in decontaminated impermeable containers (canned meat items) must be cooked to the well-done stage. Guidance cards in the AFRS include information on in- ternal temperatures indicating the well-done state. Biological Decontamination of Water The detection of water contamination and requisite laboratory analysis are responsibilities of the medical department. Biological decontamination of water is not difficult when regular water trea t- ment facilities exist. However, mo re chlorine probably will need to be added during the ordinary processing of the water. If no water treatment facilities are available, water can be decontaminated by either of the following methods: By boiling for 20 minutes By using iodine tablets coupled with boiling. A medical officer should approve the method of decontaminating . After the decontamination process, the officer should determine whether or not the water is fit to be used. Water that has been decontaminated must be protected against further contamination. DEFENSE AGAINST RADIOLOGICAL AGENTS Radiological defense includes all such measures to minimize personnel and material damage from radioactivity. The basic responsibility for this function resides with the damage control or ganiza- tion of the ship or station. Your basic guidance in radiological defense matters will come from them. Supply Department personnel are normally assigned appropriate duties according to the damage con- trol plan. You should be aware of the plans and procedures t o be followed on board your ship or sta - tion. Emergency operations are those that immediately follow the blast. During this period, a reali s- tic evaluation of the disaster is made and initial steps toward recovery are taken. Protective clothing monitoring equipment and decontamination gear will also be needed. Blast damage and thermal radiation may result in partial or complete destruction of messing facilities and food items. Radioactivity is important because of the effect it has on the human body. Because of its ability to penetrate matter deeply, gamma radiation is usually considered to be the most hazardous. Since the principal source of alpha particles would be the envisioned nuclear ma- terial of the weapon, the probability of significant alpha c ontamination from nuclear detonation is small. Beta particles have poor penetrating ability. Ordinary clothing will stop beta particles. They e n- ter the skin only to a depth of about one -fifth of an inch, but their ionizing power is about 100 times that of gamma rays. When ingested with food, inhaled, or admitted into the body through cuts or open wounds, beta particles meet no barriers and become particularly destructive if they are retained in the body for some time. Therefore, in food preparation and service, all forms of radioactivity should be re- garded as hazardous. Radioactivity may be introduced into exposed materials that are close to the burst. Such items as soap, table salt, copper, or brass may become radioactive as a result of radiation (the actio n of

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-32 neutrons). Radioactivity may also be carried by blast residues, the principal one being dust particles. A person contaminated by radioactive materials can easily contaminate an otherwise safe object or area. If the person handles foods, the foods can become contaminated. Radioactivity cannot be d e- stroyed by cooking or sterilization; neither can it be neutralized by chemical treatment. It must be r e- moved as completely as possible to a limit of radioactivity set by the command authority in the light of existing circumstances. There are various methods of removing contamination. They differ in effectiveness in removing the contaminant, in applicability to given surfaces, and in the rate of operation. These, in general, fall into two classes, gross or rough decontamination and detailed decontamination. Gross decontamina- tion consists of a rapid washing down with large quantities of uncontaminated water from a fire hose or nozzle system. This class is generally not suitable for use in galley and messing areas except for decks. Detailed decontamination procedures are more thorough. These procedures us e more time, manpower and material, but they are also more effective. Detailed decontamination will be necessary in galley and messing areas. Efforts to decontamina te with heavily contaminated water will o bviously be ineffective. However, water contaminated to a lesser degree than the surface contamination to be removed may still be used. Water used for decontamination must be allowed to drain freely from co n- taminated areas. Water from tightly covered storage tanks should be safe and potable, provided the circulating system is tight. Water from open reservoirs cannot be relied upon to be free from contam i- nation. Seawater in the neighborhood of an aerial burst to windw ard will be contaminated at the su r- face. A subsurface burst will heavily contaminate seawater in the vicinity. General knowledge of the local situation and a monitor survey should provide data on which a decision regarding the water supply will be based. When materials (cleaning agents) specifically designed to remove radioactive contaminants are available, those materials should be used according to instructions and the Material Safety Data Sheet (MSDS). When they are not available, the following solution s are suggested 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 (trisodium phosphate), 1/2 pound. Feder al specification O-S-642, type II. Water, hot, 12 gallons, 100 pounds. Directions: The sodium phosphate should be completely dissolved by stirring it into hot water. The liquid detergent should be added and stirred until it is thoroughly dispersed. Formula 2 Dishwashing compound, machine, granular, free flowing. Federal specification P-D-425a (spe- cify whether hard or soft water will be used). Directions: The compound should be dissolved in hot water to make a 0.5 percent (appro x- imate) solution (1 pound per 25 gallons of water). The solution should be hot when it is used.

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-33 Formula 3 Citric acid, monohydrate, granular form. Military specification MIL -A-11029 (Cml), Change No. 3223. Directions: Citric acid should be dissolved by stirring to make a 3 per cent (approximate) solu- tion (3 pounds per 12 gallons of water). In use, utensils should be immersed and metal surfaces should be sprayed. Except for citric acid, the previous materials are commonly used and are readily available. The suggested formulas are not intended to take the place of agents specified in existing decontamination instructions. They constitute the bare minimum as substitutes and should serve to meet immediate emergency requirements. All chemical cleaning agents function most efficiently when hot. The choice of method and cleaning agent to be used should depend upon the nature of the surface to be deco n- taminated, the kind and degree of contamination, and the time, ma npower, and materials available to do the work. All these cleaning agents are hazardous materials. Always wear goggles and protective gloves when mixing these solutions, and consult the MSDS for specific precautions. Decontaminating Foods All food should be carefully monitored. Foods in metal or glass packages may be safe. C on- tamination is best removed from the external surfaces by washing. Food items in sealed, dustproof packages may also be safe, provided the wrapper is not broken. To remove the contamination from these packages, vacuum them and carefully remove the out er wrap. Some vegetables can also be decontaminated if they are carefully washed, dried, monitored, and peeled -if monitoring shows co n- tamination is not above specified limits. When surface contamination cannot be physically removed, the food should be condemned. All foods must be inspected and approved by the medical officer. Decontaminating Spaces and Equipment Thorough cleaning of all surfaces is vital. Work should commence overhead and continue downward in the direction of the liquid flow. When feasible, the first step should consist of flushing the surfaces with safe water. Do not get water on electrical controls that are not waterproofed. The second step involves systematic scrubbing with chemical cleaning agents. Piping, ductwork, stan- chions, bulkheads, coamings and decks should be repeatedly scrubbed until monitoring indicates that a safe condition exists. Bare metal surfaces should be given an initial scrubbing with alkaline dete r- gents to remove grease film. When available, citric acid solution shou ld then be applied and allowed 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 may be used, but it is less effective. Decontaminating Utensils and Dinnerware Treat metal utensils and dinnerware such as metal tableware and cutlery in the same manner as other metal surfaces. Wash with a detergent followed by an acid treatment. When possible, i m- merse utensils and dinnerware in the acid solution. Crockery and glass present no particular cleaning problem, provided the glazed surfaces are without scratches or foreign deposits such as stains or hard water scale. Plastic ware may present some difficulty b ecause of the relatively porous character of the surface, scratches, and the presence of foreign deposits. Both glassware and plastic ware should be machine washed, rinsed, dried and each item monitored. Those that do not pass should be inspected for cracks and surface defects. Cracked and badly scratched items should be disposed of

CS: “Sanitation”, Chapter 5. Rev. DEC 2010 5-34 immediately. The other items still showing contamination should be given repeated washings until safe, or they should be segregated to await natural decay of contamination or disposal of the item. Protection of Personnel When you ar e engaged in decontamination, wear protective clothing as prescribed by the ship‟s damage control bill. If protective clothing is not available, similar garments may be substituted. Care must be taken to make sure substitute clothing adequately prevents ra dioactive particles from coming in contact with the skin or gaining entry to the body by ingestion, inhalation, or through breaks in the skin. Masks should be worn. In the absence of regulation masks, chemical goggles should be worn to protect the eyes. A High Efficiency Particulate Air (HEPA) filter respirator also can be used to protect the lungs. Spaces that were not contaminated, or that have been decontaminated, must be carefully pro- tected. All personnel and material must be carefully monitored (decon taminated if needed) before an- yone is permitted to enter these spaces. Cleaning gear, items of protective clothing, and so forth, used in decontamination procedures should be segregated and disposed of as contaminated accor d- ing to their level of contamination. To familiarize yourself with protective clothing and equipment, and with the procedure for adapting regular issue clothing for NBC warfare protection, see Military Requirements for Petty Officer Third Class, NAVEDTRA 12044. Preventing Recontamination Contaminated items brought accidentally into spaces should be removed and, pending decon- tamination of the affected areas, these areas should be roped off. Personnel who may have walked through these areas or who may have otherwise come in contact with r adioactive particles should be sent to the decontamination station. SUMMARY In this chapter, we identified the d ifferent food-borne illnesses, different types of poiso n- ings, principles of personal hygiene, principles of food service equipment, manual and machine dis- hwashing principles, spaces, food products, and the defense of chemical, biological, and radiological agents. In a foodservice operation, nothing rivals the importance of sanitary food preparation and se r- vice. Carelessly handled food is easily contaminated with pathogenic organisms that may lead to il l- ness. This chapter discussed the methods of preventing illnesses arising from poor sanitary practices in the preparation and service of food.

Rev. DEC 2010 6-1 CHAPTER 6 FOODSERVICE EQUIPMENT LEARNING OBJECTIVES: Upon completion of this chapter, you should be able to do the following: — Identify different types of galley equipment ashore and on board ships. — Discuss the proper operation of each piece of equipment. — Know the proper care and cleaning procedures for each piece of equipment. INTRODUCTION The foodservice equipment located in the galley and dining areas at shore facilities and aboard Navy ships is designed specifically for serving large quantities of food. To make sure of the safe, sanitary and efficient operation of this equipment, it must be maintained in proper working order and used correctly. GENERAL PRECAUTIONS Before attempting to operate any foodservice equipment, you should observe the foll owing general precautions: Only trained and qualified personnel are authorized to use food service equipment Check for and determine the location of emergency materials such as fire extinguishers, emergency switches, first aid boxes and telephone emergency numbers to make sure they are available should an accident occur. Report any deficiencies or malfunctioning materials to the supervisor Make sure the area around the equipment is clear of obstructions and thoroughly dry. All spills must be cleaned up immediately to ensure a clean, dry, non-slippery working surface Make sure the working area has ample lighting If there is any doubt about the operating procedures or safety precautions, report to the su- pervisor Be certain no loose gear is in the vicinity of moving parts of machines. Before starting, you should make sure all safety guards, screens and devices are in place When operating a machine, you should make sure you maintain a safe distance from all mov- ing parts. Never use your hands or body to stop moving blades and parts even though power has been turned off Never lean against a machine while it is operating Use safety equipment such as rubber protective gloves, safety goggles and dip baskets while handling chemicals or hot water. Consult the Material Safety Data Sheets (MSDSs) for addi- tional precautions before using cleaners and detergents Keep your hands, body and clothing away from moving machine parts

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-2 Never leave machinery unattended while in operation Do not distract the attention of personnel who are operating the machines Do not attempt to clean or service a machine while it is in operation. Before cleaning, adjust- ing, oiling, greasing, and so forth, you should ensure the power is turned off and the equip- ment is de-energized and properly tagged out of service. Engineering department should be notified of any damaged equipment All repairs, tag-outs and servicing should be made only by authorized personnel Make sure safety devices such as safety interlocks on covers of vegetable peelers and bread slicer safety cutoffs are maintained in proper working condition at all times. If removed for any reason, such devices must be replaced before the machine is put into operation Remove rings and watches and eliminate any loose clothing such as unbuttoned sleeve cuffs, oversized gloves and ill-fitting coats or jackets Make sure all permanently mounted equipments are hardwired Make sure any rubber safety covers over electrical switches are in place and have no holes or cracks. TYPES OF EQUIPMENT Foodservice equipment is used for the cooking and preparation of food and the cleaning of utensils and dinnerware. This consists of all equipment located in foodservice spaces like the General Mess (GM), bakeshop, meat preparation room, dining areas and sculleries. Numerous items of foodservice equipment such as vegetable peelers, meat choppers, dough mixers and refrigerators are either driven by electric motors or are heated electrically (such as ranges, broilers, griddles, and tilt skillet) Safety precautions must be observed around all electrical equipment to avoid injury from shock. Major cleaning requires the equipment to be tagged out ac cording to the tag-out bill. Negligence in carrying out routine operating instructions and preventive maintenance intro du- ces an undue health hazard among patrons. Therefore, it is vital that the correct operating procedures be followed, that a cleaning schedule be carefully adhered to, and that the machine be given ad e- quate preventive maintenance to make sure of satisfactory cleaning and sanitizing of eating utensils. It is necessary to know all the foodservice equipment needed, whether it is for cooking, serv - ing, cleaning, mixing, cutting, or storing. Understanding their basic operation and cleaning is a must for every foodservice personnel. For more information refer to P-486, Chapter 6. STEAM-JACKETED KETTLES There are two different types of steam-jacketed kettles in use afloat as well as ashore. It is im- portant to know which type your command uses. The following are basi c principles to follow for each type of kettle:

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-3 Steam-jacketed kettle (steam supplied): Steam is supplied to foodservice spaces for the use of the steam-jacketed kettles. The foodservice division is required to make sure the operating procedures are closely monitored; the steam kettle can become a potential lethal instrument. To make sure the kettle is maintained properly, ensure that the proper Planned Maintenance System (PMS) is being conducted by Engineering Department, at the required time intervals Hydrostatic Testing of steam jacketed kettles: Hydrostatic testing of steam Jacket kettles is required as per OPNAVINST 11000.16 (series) (ASHORE) and NAVSEA Tech Manual Chap- ter 651 Commissary equipment (AFLOAT) to be scheduled on the ships preventive mainten- ance schedules. The testing is required on an annual basis Steam-jacketed kettle (electric): Steam is internally supplied through a sealed ―vacuum‖ sys- tem. It is the responsibility of the galley watch captain to make sure the level of water does not go below the minimum level on the sight glass. To recharge the system you must add dis- tilled water obtained from either the ship’s distilling plant or from sources of supply. If tap wa- ter is used, it can cause a buildup of mineral deposits on the heating coils and decrease the effectiveness of the kettles Steam-jacketed kettles are used to prepare a variety of food items such as soups, sauces, vegetables, meat and beverages. This equipment is very important and should be handled with great care (Figure 6-1). The kettles vary in size from 5 to 80 gallons. The lower two- thirds (approximately) of each kettle are surrounded by a jacket that is offset from the main kettle body to provide space for steam to circulate and heat the contents of the kettle. The kettles are permanently mounted on a pedestal or three legs and have a hinged lid or cover. They also have a tube at the bottom of the kettle with a faucet at the outer end for drawing liquids instead of dipping them out, and a steam inlet connection, a steam outlet connection, and a safety valve. Refer to NAVMED P-5010 Chapter 1 for safety relief valve requirements. Some steam-jacketed kettles have a handle on the side making it possible to tilt the kettle and pour contents into a service container. This type of kettle is usually used to prepare gra- vies and sauces. Kettles now in use are made of three types of material: corrosion-resisting steel, aluminum and single-clad corrosion-resisting steel. Never fill the kettle completely full. When the lid is closed while cooking, make sure you are extremely careful in opening the lid because hot steam trapped in the kettle could burst out and cause a serious injury. If it is ne- cessary to stir the contents, use a metal paddle; never leave the paddle in the kettle while cooking.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-4

Figure 6-1.—Steam-Jacketed kettles. ELECTRIC GRIDDLE The griddle consists of cooking surfaces of various sizes up to 34 inches deep by 72 inches wide. Each has a readily removable grease receptacle in the front of the griddle and a splash guard at least 3 inches high at the rear of the griddle which is tapered at the sides. All thermostat dial knobs are conveniently located on the front panel. Each thermostat dial knob has a signal light that indicates the griddle is turned on until the griddle has reached the dialed temperature. For Accu-Temp Style Griddle, refer to Food Service Operation Handbook Chapter 8. TILTING SKILLET Tilting skillets are large frying pans with deep sides and an attached lid. They are used to grill, fry, simmer and braise large quantities of food. They can be mounted on a wall or on a stand and can be tilted at least 90 degrees from the normal horizontal position for emptying cooked foods and clean- ing. Skillets are either gas or electric, have an electric thermostat, and have a temperature range of 100°F to 450°F. There is also a secondary thermostat that is a high-limit cutoff that disables the power circuit when the temperature exceeds 460°F. Gas skillets are also furnished with a pressure regulator, connector, quick-disconnect, and a 100-percent shutoff device for the pilot (automatic ignition of gas). Most skillets will also have a faucet directly attached to the skillet to aid in cooking and cleaning. Operation The skillet is heated from the bottom by either resist ant heating elements or a series of gas burners. Usually, the tilting mechanism can be locked in any position. On some models, the tilting fea- ture may have a safety switch to be engaged if the skillet is HOT or ON. If the skillet is provided with a faucet, it may be connected directly to a water supply. NOTE: (1) Keep the tilting mechanism thoroughly lubricated for ease of operation.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-5 (2) Always turn off the heating element before tilting. Care in Cleaning The tilting skillet should be cleaned after each use. Before cleaning you must turn off the heat- ing element and scrape off the hardened food from the inside of the skillet with a spatula or scraper and flush down the sediment with a small amount of water. If the skillet has become very dirty, fill it t o the level with hot water containing a mild hand dishwashing detergent. Turn on the heating element and allow the water to come to a boil. Boil the water for at least 5 to 10 minutes. Turn off the heating element, drain, rinse with warm vinegar water, then rinse thoroughly with clear water and dry the skil- let well. Clean the outside of the skillet with a grease -cutting detergent. Do not leave heating element turned on when the skillet is empty. Always use a strainer for left food particles, so it won’t clog the drain. DEEP-FAT FRYER Sizes of deep -fat fryers are expressed in the number of pounds of French fries that can be cooked in an hour and range from 30 to 125 pounds. Some deep-fat fryers are manually loaded. Oth- ers have automatic basket lowering and r aising capabilities controlled by a timer. The deep fat fryer has the potential to be an extremely dangerous piece of equipment. If the deep fat fryer is not mai n- tained properly or safety rules adhered to the possibility exists that you may be severely bur ned. Re- fer to Food Service Operations Handbook Chapter 7 and 8 for basic safety rules , care, and oper a- tions. ELECTRIC/COMBI-OVEN Electric ovens have two to six compartments with two heating units in each compartment, one located below the bottom deck of t he compartment. Each heating unit is controlled by a separate three-heat switch, and the temperature of each section is regulated by a thermostat. Refer to Food Service Operation Handbook Chapter 8 for Operating and Safety Precautions. CONVECTION OVEN A convection oven has a blower fan that circulates hot air throughout the oven, eliminating cold spots and promoting rapid cooking. Overall, cooking temperatures in convection ovens are lower and cooking time is shorter than in conventional ovens. The size, thickness, type of food, and the amount loaded into the oven at one time will influence the cooking time. General Notes Most convection ovens are equipped with an electric interlock that energizes/de -energizes both the heating elements and the fan motor when the doors are closed/open. Therefore, the heating elements and fan will not operate independently and will only operate with the doors closed. Some convection ovens are equipped with single -speed fan motors while others are equipped with two - speed fan motors. This information is particularly important to note when baking cakes, muffins, m e- ringue or custard pies, or similar products, and when oven -frying bacon. High -speed air circulation may cause damage to the food (for example, cakes slope to one side of the pan) or blow melted fat throughout the oven. Read the manufacturers’ manuals and determine exactly what features you have and then, for the previous products, proceed as follows:

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-6 On two-speed interlocked fan motor: set fan speed to low On single-speed interlocked fan motor: preheat oven 50°F higher than the recommended cooking temperature. Load oven quickly, close doors, and reduce thermostat to recommend- ed cooking temperature. (This action will allow the product to be baked to setup before the fan/heating elements come on again) 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: When cooking bacon, leave the fan off to eliminate fat fr om blowing throughout the oven. Read and understand the manufacturers’ manuals. They will make your job easier and safer. ELECTRIC RANGES Electric ranges are normally found in Wardroom/CPO Messes, small ships and submarines. Type C Type C is found on small ships messes where small galleys with limited space are found. This type of range consists of a griddle on the left side and hot plates on the right side with a single oven located in the body of the range. This type of range is also available with a single griddle top and si n- gle oven compartment. Dial temperature control knobs are mounted on the body directly adjacent to each section. Control knobs for the oven compartment are located to the right of the oven com part- ment. ELECTRIC FOOD MIXER Electric food mixers are used for an infinite number of jobs including beating batters for cakes, mixing bread dough, beating eggs, and mashing and whipping potatoes. Sizes and Attachments Food-mixing machines ( Figure 6-2) are furnished in 20 -, 60-, 80-, 110-, and 140 -quart sizes with the necessary attachments, paddles and beaters ( Figure 6-3). The wire whip is used for eggs, cream and lightweight mixing; the flat beater fo r cake batters and medium weight mixing; the dough hook for mixing bread dough; and the wire beater for medium-stiff dough.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-7

Figure 6-2, Electric mixer.

Figure 6-3, Electric mixer attachments.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-8 One part of the machine revolves through the use of a set of transmissions and differential gears. Various shaped paddles and mixers can be attached to this revolving unit. The lower part of the mixer contains two extended, adjustable arms. A bowl, containing the foods to be mixed, is placed on these arms and th e arms are then moved up so the paddles will r e- volve throughout the mixture. The machines have either three or four speeds. Usually they have an attachment hub that can be used for a vegetable slicer, juicer and meat grinder. ELECTRIC MEAT-SLICING MACHINE The meat-slicing machine ( Figure 6-4) is motor operated and is used for slicing hard or soft foods such as roasts, cheese, bacon, luncheon meats and ham. The machine has a carriage on which the meat is placed. A swiftly revolving disk knife slices the meat as the carriage is moved across the face of the revolving knife.

Figure 6-4, Electric meat-slicing machine. HIGH-COMPRESSION STEAMER Steamers are used for steaming fish, fruit, meat, poultry and vegetables. Most steamers used in the Navy consist of a three door, three-compartment unit. Each unit has one or two perforated pans or baskets. The high-compression steamer (Figure 6-5) is a modular unit that is used to defrost and cook food by using high-velocity steam. When steam enters the unit, it is piped to a jet box from which it is jetted directly onto the frozen food at approximately 200 miles per hour (mph). The steam gains the high velocity by being forced through a series of small perforations.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-9

Figure 6-5, High-compression steamer. VENTILATOR HOODS Ventilator hoods come in a variety of shapes, sizes and appearances, and vary in their effe c- tiveness from barely acceptable to highly efficient. The filter-type hood falls into the barely acceptable category, and the filter-less grease extractors–mostly known as Gaylord ventilators –are the most effi- cient. Filter-type hoods are the hardest to keep clean and are gradually being re -placed as funds a l- low. They generally have no built-in fire protection system. If the filters are not replaced after cleaning, a buildup of grease deposits in the exhaust duct system could lead to a fire! Depending upon the type of fumes exhausted and the amount of use, the filter should be removed and washed in the di s- hwasher or deep sink daily, or no less than once a week. The hood chamber behind the filters should be cleaned while the filters are out and you should be sure the filters are then put back. Also, remem- ber, with all ventilators, to remove the access cover plates on the exhaust 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 that uses an arrangement of internal baffles to cause the exhaust air to quickly change direction several times befor e it enters the exhaust duct. In so doing, the air slings the grease out into the grease trough that is built into the bottom part of the hood. This action is what gives the hood the name of centrifugal grease extractor. Other than the air, the only moving part in this system is the fire damper that is spring-loaded to close the throat or inlet air slot in case of fire, and this damper, when open, also serves as the first of the air baffles. All the action up to this point is carried out automatical- ly by the hood as long as the exhaust blower is operating correctly. Another automatic feature is the fire-sensing thermostat located in the exhaust ductwork close to the hood. From the outside, this looks like an aluminum box about 2 1/2 inches wide by 4 inches long by 1 1/2 inches deep. On the back of this, and projecting inside the duct, is a thermostat probe

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-10 that is constantly checking air temperature in the exhaust duct. If a fire starts, and the air going by the thermostat reaches 250°F, the thermostat switch operates a magnetic trip inside the fire damper co n- trol box (the one with the plunger mounted above the hood), the fire damper slams shut, and the blower shuts down. In later model hoods with automatic cleaning (more about this later), this condition also will cause the automatic water wash-down system to come on and spray water into the hood until the temperature at the thermostat is less than 250°F. On earlier models, the water or steam must be turned on manually. All shipboard model grease extractor ho ods are fail -safe in that power failure or thermostat failure will cause the fire damper to close. This information will also be found on the n a- meplate on the damper control box. Complete technical information on airflow, electrical characteri s- tics, and ot her data of primary use to engineering personnel can be found in the NAVSEA Technical Manual, 0938-027-5010. We discussed the automatic features that the hood will perform. Now, we discuss what you as a CS should do to keep it working and ventilating properly. All centrifugal grease extractor hoods require at least daily cleaning. You may find three diffe r- ent types of cleaning systems, all having a look-alike appearance but slightly different in method: Steam cleaning (manual) Hot water cleaning (manual) Detergent wash-down system (automatic and manual). In both steam cleaning and hot water cleaning, you must shut off the exhaust blower motor at the control panel, turn on the steam or hot water valve in the line leading to the upper part of the hood and allow it to run for 5 minutes or more, depending on how dirty the inside of the hood gets. If hot water is used, the temperature should be between 130°F and 180°F, and the closer to 180°F the be t- ter. After shutting off the steam or water, open the inspection doors on the ventilator and see if the grease and dirt have been flushed away. If the entire hood interior is still dirty, you need to leave the valve open longer. If only a certain area is dirty, you may have a clogged spray nozzle. Clean the hole in the nozzle with a small piece of wire. During the wash -down, watch the drain line from the bottom of the hood. It should run freely and should be dumping through an air gap to a deck drain. No shutoff valves are allowed in the drain line and the line should never be directly connected to a drain. Otherwise, a stopped -up drain could allow sewage to backup into the hood and spill into food and food equipment. Hand-clean all exposed surfaces of the hood including the front surface of the fire damper baffle. Watc h your fingers when cleaning the damper. If the damper is accidently tripped, it could pinch your fingers against the back of the hood. Automatic cleaning is a timed, push -button cleaning system. A dishwasher scrubbing action with detergent and hot water is obtained by directed spray nozzle action. The nozzles are located on 8 to 10 inch centers on the cleaning pipes mounted on the interior back wall of the ventilator. The cleaning cycle is activated each time the blower serving the ventilator is stopped b y pushing the STOP button on the exhaust control and cleaning station. This shuts off the blower and releases d e- tergent and hot water into the ventilator for a preselected and preset time on the adjustable timer in the exhaust control and cleaning station. After the cleaning cycle has been completed, follow the same steps as previously explained in manual cleaning, except clean the detergent tank and refill, if needed, with the correct detergent. Note that the timer for the automatic wash cycle is located in the stainless steel cabinet that houses the ex- haust control and cleaning station. The length of the automatic wash cycle is adjustable and should be

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-11 adjusted for the minimum time that will satisfactorily clean the hood. This will conserve utilities and de- tergent. The hot water shutoff valve, usually located in the cleaning station cabinet, should always be left on unless plumbing repairs are necessary. On some ships, where low water pressure or the amount of hot water available is a problem and where al l galley hoods are connected to a single a u- tomatic wash system, installing activities have found it necessary to install individual shutoff valves in the hot water/detergent line at each ventilator hood. In these cases, be sure only the valve at the hood to be cleaned is turned on. If you have an arrangement like this, for fire protection purposes leave the valve to the hood serving deep -fat fryers turned on and all others off, except when they are actually being washed. Directions for priming the detergent pump are located most often on the inside of the door. Motor bearings on the detergent pump should be oiled once every 6 months. DOUGH PROOFERS Dough proofers or fermentation rooms are used for conditioning dough and cooling baked bread. The air temperature and air moisture (humidity) in a dough proofer are kept at preset levels by automatic controls. Dough proofers are thermally insulated enclosures and vary in size from a small box with shelving to a room with space for many portable bread racks. The dough proofer is heated by steam coils or electric heating elements located inside the enclosure, or by self -contained air - conditioning units connected to the proofer by air ducts. For shipboard use, steam -heated dough proofers are furnished in various sizes; the number and size of the proofers depend on the capacity of the bake ovens installed in the bakery on board ship. BREAD SLICER The bread slicer is a machine with small thin blades. The platform on which the bread is placed is at about a 45 -degree angle so that the weight of the bread will force the loaf down on the cutting blade when the machine is turned on. The cutting blades are attached to a cam shaft that has half the blades going in one direction and the other half going in the opposite direction. The reason for this is so that it will not tear the loaf while it is being sliced. Never use your hand to push the load through the machine. VEGETABLE PEELERS Vegetable peelers (Figure 6-6, view A) have capacities of 10, 15, 30, or 50 pounds and have a cylindrical hopper with an abrasive -covered wall and an abrasive -covered rotary disk in the bottom. The disk has a wavy surface. This surface agitates the vegetables in such a manner that they cont i- nually present new surfaces for action by the abrasive material. ELECTRIC VEGETABLE CUTTERS Vegetable cutters (Figure 6-6, view B) are machines that, without the use of attachments or re- movable parts, make three classes of cuts of vegetables—shredded, sliced and grated. A dial control on the side of the machine allows instant changing of the thickness of the cut, even while the machine is in operation. The entire front of the machine swings open to provide complete access to the interior for the purpose of cleaning and changing the blade. The machine shou ld be washed with hot water im - mediately after it is used. The knurled knob holds the front of the machine securely when it is in ope r- ation.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-12 Clean and scrub the knives and bowl with hot, soapy water and a very stiff brush. Rins e them well with hot water (171°F) and allow them to air dry thoroughly before reassembling.

Figure 6-6, Vegetable peeler (view A) and vegetable cutter (view B). VEGETABLE CUTTER and SLICER The vegetable cutter and slicer is used to cut vegetables that are to be used for cooking and for salads. The machine may be used to do as many as three different cutting jobs at once. It maybe used for slicing both bias or horizontal f rench fries, and julienne strips, and for coarse and fine cho p- ping. The machine has a slicer adjustment for thicknesses up to one-fourth of an inch. The adjustment can be made while the machine is in motion. To make french fries or diced potatoes, the potatoes must be sized so that they will go into the machine. When the machine is turned on, put a pan underneath the outlet to catch the water and veg e- table particles and flush with water. This should be done after each use. At the end of the day disassemble the machine and thoroughly clean the cutting plates and disks. Carefully inspect each part for strings of vegetables that may not have washed off. This machine has parts that must be oiled daily to prolong the life and efficiency of the m a- chine. Always make sure the guide is securely tightened after the adjustment for the thickness of the meat slices has been determined. Set the blade guide 2 inches above the meat Always keep your hands on the part of the meat that is most distant from the saw blade

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-13 Make sure the blade guard is in place at all times except when cleaning. KNIVES Many different sizes and shapes of knives are required for meat-cutting jobs. You must under- stand which knife to use for each job and make sure to use it for the job it was intended. You should never use the thin-bladed knife that is designed for carving cooked meats to bone a roast. It is quicker and more efficient to use the boning knife that has a stiff, narrow, short blade to cut close around bones. The knives with the long, wide blades are used to cut steaks and roasts before they 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 makes extra work for you. A boning knife has a comparatively narrow bevel and will stand more hard use than a steak knife that has a wide bevel and a thin edge. But no matter what tool you use, you cannot do a good job unless the tool is sharp. The butcher’s steel is used only to keep the edges of knives straight and not to sharpen them. Nor should you sharpen knives on a power or hand-driven stone, since this removes the temper from the cutting edge. The best things to use for sharpening are a waterstone and a carborundum oilstone. If you use the entire stone when sharpening tools the stone will not hollow out at any one point. Draw the full blade, from heel to tip, across the length of the stone and then turn the knife over and pull it back from the opposite end of the stone. This sharpens the knife evenly and smoothly and causes the stone to wear uniformly. Always clean the blade and handle thoroughly after sharpening. Steeling In steeling, there is a definite technique. Specific types of steels should be used to true certain edges. Never use rough steel. Smooth steel should be used to keep the blade in perfect condition and to maintain a keen edge. The steel should have goo d magnetism in order to hold steel particles. The easiest and most effective methods of steeling a knife are as follows: Hold the steel firmly in the left hand, thumb on the top of the handle under the guard, with the point upward and slightly away from the body Place the heel of the blade against the top side of the tip of the steel. The steel and the blade should meet at an angle of about 25 degrees With a quick swinging motion bring the blade down across the steel toward the left hand. This should pass the entire edge lightly over the steel Bring the knife into position again but with the blade against the bottom side of the steel. Then, repeat the same motion of passing the blade over the steel Repeat the motion, alternating the knife from side to side; a dozen strokes will true the edge. Steel your knives as often as necessary to keep their edges straight. Care of Knives Never throw knives into a drawer with other cutlery or tools. It is a good idea to have a knife rack for each watch fastened to some convenient place in the galley. Do not use knives to open cans, cut wire bands, or open cases of ―foodstuffs‖.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-14 DISHWASHING MACHINES Proper operation and care of dishwashing machines are vital to the sanitation, safety, and effi- ciency of your activity, so you must know your machines and follow directions for their use and mai n- tenance. Dishwashing machines used in the Navy are classified as one -tank, two -tank or three -tank machines. The three -tank machine is a fully automatic, continuous rackin g machine t hat scrapes, brushes and provides two rinses. It is used at major recruit installations and other large activities. Single-tank Dishwashing Machine Single-tank machines (Figure 6-7) are used in small ships or small messes whereby install a- tion of larger dishwashing machines is not feasible and practical. Wash and rinse sprays are controlled separa tely by automatic, self -opening and self-closing valves in the automatic machine, or by handles in the manually operated machine. The automatic machine provides for a 40 -second wash and a 10 -second rinse; for manually operated machines, wash and rinse intervals are controlled by the operator who should allow a 40-second wash and a 10- second rinse.

Figure 6-7, Single-tank dishwashing machine.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-15 To control the bacteria to a satisfactory minimum in single -tank machines, it is necessary that the temperature of the wash water in the tank be 160 °F. Rinsing is done by means of spraying hot water on the dishes from an outside source and is controlled by an adjustable au tomatic steam-mixing valve that maintains the temperature of the rinse water between 180°F to 195°F. Double-tank Method Double-tank machines (Figure 6-8) are available with several different capacities and are used when more than 150 persons are to be served. These machines are provided with separate wash and rinse tanks. They also have a final rinse of hot water that is sprayed on the dishes from an outside source. This spray is opened by the racks passing through the machine. The spray automatically closes when the rinse cycle is completed. The final rinse is controlled by an adjustable automatic steam-mixing valve that maintains the temperature between 180°F to 195°F. Double-tank machines are also equipped with a thermostatically operated switch in the rinse tank that prevents operation of the machine if the temperature of the rinse water falls below 180°F. The racks pass through the m a- chine automatically by means of conveyor chains. The two -tank dishwashing machine should be timed so that the utensils are exposed to 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 dishwashing machines installed. The procedures of o p- eration are basically the same as with double-tank machines.

Figure 6-8, Double-tank dishwashing machine.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-16 DESCALING DISHWASHING MACHINES The interior of the dishwashing machine and the manifold(s) should be cleaned after each use and inspected weekly for accumulation of calcium or li me deposits. If deposits are evident, the m a- chine must be descaled. Descaling the machine should be a part of the PMS and is the responsibility of the foodservice division. The descaling operation must be closely supervised from start to finish, and perso nnel must wear face shields, chemical safety goggles, rubber gloves, and rubber aprons when handling acid. GARBAGE GRINDER Garbage grinders are found in sculleries and deep sinks. They are used to dispose of food from plates, unused food items, and other wet garbage. Always read the operating instructions posted near the grinder before using. To clean the tank, dump a bucket of strong, hot detergent solution into the tank and scrub the interior. Rinse by flushing the interior walls with hot water. Clean exterior by scrubbing with hot dete r- gent solution, then rinse. For proper guidance and safety, refer to Chapter 8 of the Food Service O p- erations Handbook. STEAM TABLE Steam tables are used for serving hot foods. There are several types: ( a) those with st eam- heated water compartments and dish warmers; ( b) those with water compartments heated by imme r- sion-electric heating elements; and (c) dish warmers. Operation Do not overload food pans. An excessive amount of food makes it difficult to maintain the co r- rect water compartment temperature which is between 180°F to 200°F. Keeping this temperature range will ensure the proper serving food temperature of 1 35°F. If, on the other hand, water in the steam table is allowed to become hotter than 200°F, the food w ill dry rapidly and continue cooking from the excess heat. You can correct this by adding more water to reduce the heat. Food should be served within 30 minutes (preferably within 15 minutes) after being placed on the steam table, do not place food pans on the steam table too early. Care and Cleaning After each meal, drain the steam table, wash the tanks with hot soapy water, and rinse with hot fresh water. Wash the top and front of the steam table to make it bright, clean, and sterile; then wipe it dry with a clean cloth. ELECTRIC TOASTERS Electric toasters used in the galley and dining area are the intermittent and rotary types. The intermittent type is composed of chrome-plated steel and has a vertical oven with two to four openings for inserting the bread slices. The continuous type has a chrome-plated heavy-duty conveyor with mo- tor-driven trays for the bread.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-17 De-energized toaster before cleaning. After toaster is cooled, remove pan, slide and baskets. Use soft brush to remove crumbs from front surface and behind bread racks. Wipe clean frame as far as is accessible with warm hand -detergent solution. Use a nonabrasive cleaner to remove stubborn spots. Clean baskets by boiling in hot detergent water , rinse, and air dry. Then, clean and replace all parts. REACH IN REFRIGERATORS Refrigerators are designed for storing foods for short periods of time. Most refrigerators i n- stalled aboard ship have movable bars that fit in front of each shelf to keep the contents of the refrige- rator from moving or falling out when the door is opened. At sea, food must be stored in such a way that it will not move around when the ship rolls. To keep a refrigerator operating at top efficiency, en- sure that it is clean, neat and organized. REFRIGERATED SALAD BAR Mechanically refrigerated self-service cold food counters with refrigerated (salad bars) storage compartments are procured in various sizes from three -to six-pan compartment capacity with either a single door or double doors underneath storage areas. REFRIGERATED MILK DISPENSERS Refrigerated milk dispensers are used to dispense bulk milk. They are available with one, two, or three dispensing units. The size of the mess and the number of personnel fed will determine which milk dispensing unit is installed. SOFT-SERVE ICE-CREAM MACHINE This machine is usually located in the messing area and the patrons serve themselves. The CSs are responsible for preparing the ice -cream mix and cleaning and sanitizing the machine. It is a must that the machine be sanitized before and after each use. Follow the procedures of operation ac- cording to the technical manual or the operation procedures posted next to the machine. COFFEE MAKERS Coffee makers used in the GM are normally electric and may be of different types. The aut o- matic twin coffee urn and the automatic coffee maker ( Figures 6-9 and 6-10) are the types used most often in general and private messes.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-18

Figure 6-9, Automatic twin coffee urn.

Figure 6-10, Automatic coffee maker. Operation of the Automatic Twin Coffee Urn To brew coffee, turn thermostat dial to the BREW position. Observe dial thermometer on front of the urn. When brewing temperature is at the high end of brew zone on dial, the urn is ready to brew coffee.

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-19 Place paper filter or muslin leecher bag in brew basket. Place desired amount of coffee in filter (use urn grind coffee in 3 -gallon urn and regular grind in larger urns), replace cover and place brew basket in position over coffee liner. When using muslin bag, be sure bag is soaked with cold water be- fore using, and, if a new bag, be sure to wash out all sizing with warm water. Swing spray arm from the PARK position over brew basket and center spray nozzle over brew basket. Push timer knob. A f- ter the timer has completed its cycle, the orange brewing light will go out, showing that the proper amount of water has been sprayed. Within 3 minutes the brew basket with spent coffee grounds should be removed from urn. To do so, swing the spray arm back to the center PARK position. The spray arm should always be parked in this center position so expansion drippage will go back into tank. Do not leave the brew basket in liner over 5 minutes, if possible. Remove cover and brew basket and then always replace cover over coffee liner. Rinse out muslin leecher bag and store in cold water until ready to use. Keep the thermostat dial at the HOLD position during all standby periods so that the urn is ready to brew coffee at any time, with no waiting. Merely turn thermostat to the BREW position so the pilot light lights up during brewing. During shutoff periods, turn thermostat to OFF. After all night or weekend shutoff, a minimum of at least 55 minutes is required to obtain the proper brewing temper a- ture. On twin models, water for tea may be drawn from center faucet. Manual refill is required unless equipped with auto refill. Destaining a Coffee Urn The procedures for destaining coffee urns are as follows: 1. Fill urn with destaining compound solution. Fill urn with 175°F water. Add destaining compound (stain remover, tableware, in this ratio: 2 tablespoons per 5 gallons of water or as directed by manufacturer). 2. Draw off mixture and re-pour. Open spigot and draw off 1 gallon; thoroughly remix to allow mixture to come into faucet. Allow solution to stand for 1 hour at 170°F to 180°F. Stir occasionally. 3. Scrub urn liner and gauge glass. Use long-handled brush to loosen scales. 4. Clean faucet. Take faucet valve apart and clean all components. Soak in hot water until reassembled. 5. Rinse and reassemble faucet valve. Rinse urn liner three or four times carefully with hot water. Repeat until all traces of compound are removed. NONCARBONATED BEVERAGE DISPENSER Noncarbonated beverage dispensers are usually located in the dining area to dispens e fruit juices, lemonade, iced tea and other popular beverages. These dispensers have a self -contained re- frigeration unit and a circulating pump to keep the beverages thoroughly mixed and to promote un i- form cooling. The beverages are dispensed from a clear plastic tank. BULK ICE-MAKING MACHINE This machine requires little maintenance by foodservice personnel, but should be closely m o- nitored. Ice is easily contaminated; therefore, the following strict measures should be taken:

CS: “Foodservice Equipment”, Chapter 6. Rev. DEC 2010 6-20 Only authorized personnel should have access to the machine. The ice bin should be locked The ice scoops shall be stored handle up in a freely draining metal bracket outside the ice storage compartment or in a metal bracket installed within the machine at such a height to preclude the scoop being covered by the ice A monthly cleaning is required. ICE-DISPENSING MACHINE These machines are highly appreciated by the dining patrons, particular ly during the hot months of the year. It is recommended that the machine be secured except durin g meals to make sure a sufficient supply of ice is available. If the machine becomes empty during service, it should be immediately disconnected or turned off to prevent damage to the dispensing assembly. BENCH-TYPE CAN OPENER Can openers are often neglected in foodservice. They are used so much that when neglected they could be a ready source of food contamination. Therefore, keeping them in good operating co n- dition and in a high degree of cleanliness is a must. SUMMARY In this chapter we discussed the different types of equipment being used in today’s food service operations. We briefly discussed the proper operations, care, and cleaning of each equi p- ment. Ensure to check the additional guidelines on Navy Food Service Operations Handbook and the Naval Medical Publications 5010 (NAVMED P-5010). Always remember to apply safety when working with all foodservice equipment.

Rev. DEC 2010 7-1 CHAPTER 7 FOOD PREPARATION LEARNING OBJECTIVES: Upon completion of this chapter, you should be able to do the following: — Know what a Recipe Card consists of and properly adjust recipes. — Identify the different forms of eggs and there safe holding temperatures. — Discuss the preparation and cooking methods of fruits and vegetables. — Have a better understanding of sandwich production. — Know the four different kinds of soups. INTRODUCTION The objectives of good food preparation are to conserve the nutrit ive value of the food, to i m- prove the digestibility, to enhance flavor, to develop attractiveness of t he original color, shape, form and texture and also to free the food from injurious organisms and substances. BASIC GUIDES The quality of food prepared in the Wardroom, Chief Petty Officer and General Messes (GM) can be controlled to a great extent by the use of management tools. These tools provide guidance for the Culinary Specialists (CS’s) assigned by giving them a clear understanding of why they are there and how they promote efficiency and quality. These tools are the General Mess Menu, Armed Forces Recipe Service (AFRS), NAVSUP P-7 and the Food-Preparation Worksheet, NAVSUP Form 1090. FOOD-PREPARATION WORKSHEET The first requisite to good cooking is an accurate knowledge of the items to be prepared. CS personnel have specific instructions on which foods to prepare, the recipe card number, the number of portions to prepare, time to start preparations, special instructions from the Leading Culinary Special- ist (LCS) and serving instructions. These instructions are furnished on the Food -Preparation Work- sheet, NAVSUP Form 1090. See Figure 7-1. REQUIRED USE This worksheet is required for all GMs; however, GMs having fewer than eight CSs may use a modified food-preparation worksheet (Figure 7-2). GMs with only one CS are not required to use the worksheet. PREPARATION The information listed on the food-preparation worksheet becomes a written directive for pass- ing information from the LCS to the Watch Captains and other personnel involved in the preparation of the food. The reverse side of the worksheet maybe used to record temperature readings, meat bre a- kout requirements, serving line and scullery temperatures and any additional information required by

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-2 the Food Service Officer (FSO). The food-preparation worksheet is also a valuable record of the menu for the day. Information that is a “must know” for any person supervising a GM can be posted on it. This information includes the number of persons actually f ed and the acceptability of specific menu items. Also, this information is useful when the LCS prepares future menus and food -preparation worksheets. Refer to NAVSUP P-486, for detailed instructions on preparing the NAVSUP Form 1090. The food-preparation worksheet is retained for a period of Current month and previous three months for ashore and afloat activities. SEPARATE WORKSHEET At most large GMs, food -preparation worksheets for each work center are prepared. This el i- minates the necessity to include the vegetable preparation room, bakeshop and meat preparation room on the reverse side of the food-preparation worksheet.

Figure 7-1.—Example of a Food-Preparation Worksheet, NAVSUP Form 1090.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-3

Figure 7-2 – Example of Modified Food Preparation Worksheet with required signatures. ARMED FORCES RECIPE SERVICE The AFRS was developed as a joint effort of all branches of the armed forces with the coope r- ation of the food indust ry. It consists of over 2,000 recipes including newly developed recipes and guideline cards. The AFRS also contains the following: Guidance cards with product usage and preparation information How-to-do-it line drawings. STANDARDIZED RECIPES All food should be prepared according to the recipes published in the AFRS . All local re cipes are properly developed and approved by the FSO. The use of standardized recipes ensures high quality in food preparation. It also eliminates guesswork and prevents variations in quality and quantity. The use of exact amounts of the various ingredients produces accurate yields, prevents leftovers and promotes food cost control. The food items needed for the day’s menu are requisitioned from the bulk storeroom custodian by the watch captain. YIELD.—Each recipe in the AFRS is designed to yield 100 port ions; however, the yield of some recipes is given in numbers or volume; for example, 2 pans, 8 loaves and 6 1/2 gallons, d e- pending upon the food to be prepared.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-4 lNGREDIENTS.—Ingredients are listed in the order used. The specific form or variety of each ingredient is indicated; for example: Flour, general-purpose , Flour, bread The shape, size, or form of an ingredient is specified; for example: Ham. cooked, 1/2-inch cubes Onions, dry, sliced Nuts, unsalted, chopped Temperatures of ingredients are spe cified in many recipes. Descriptive terms are also used ; for example: Egg whites (room temperature) Liver, sliced, partially thawed Water, warm (110°F) MEASURES AND WEIGHTS. —Measures and weights are the exact amount of each ingr e- dient needed for 100 por tions. Amounts are listed parallel to the list of ingredients. Quantities of dry ingredients weighing more than 1/2 ounce usually are given as both weights and measures. Most li q- uid ingredients are measured, not weighed. On the right side of the Measures column of the AFRS recipe card , a blank space has been reserved for inserting the actual amounts of ingredients needed to prepare the number of portions the individual galley needs. These quantities may be inserted in pencil directly on the recipe card and then changed as necessary. METHOD.—Method describes how the ingredients are to be combined and cooked and represents the best accepted cooking procedures. For example, the method will describe the best way to sift dry ingredients together, to thicken a s auce, or to fold in beaten egg whites. Methods are standardized since the same terms are used wherever the same technique appears. The method con- tains directions for the most efficient order of work and eliminating unnecessary tools and equipment and unnecessary steps in preparation. The directions are stated in simple, clear terms for incorporating the ingredients. Each step begins with an action verb such as dissolve, divide, drain, sift, flatten, cover, pour, sprinkle, or bake. These words are the keys to proper procedures and should be closely followed. Included under method are specific details such as cooking 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 included under method. For example, “Serve with lemon sauce (Recipe No. K-9) or, if desired, top with whipped cream (Recipe No. K-15).”

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-5 ABBREVIATIONS.— The basic abbreviations used in the AFRS are as follows: Volume: tsp = teaspoon(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 recipe contain supplemental information such as poss i- ble substitutions for ingredients. 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.” Serving tips also may be included as notes; fo r example, “If de- sired, top with whipped cream (Recipe No. K -15) before serving.” “In step 3, if convection oven is used, bake at 350°F for 20 to 25 minutes.” VARIATIONS.—Variations are included on many recipes. They describe different ways to pr e- pare the product and constitute a major addition to the total number of recipes contained in the AFRS. Each variation is listed as a separate recipe in the index. For example, the recipe for yellow cake i n- cludes these variations: (1) banana -filled layer, (2) Bosto n cream pie and (3) chocolate cream. The variations in this instance are named according to the principal ingredient that alters the basic recipe.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-6 In other recipes where different cooking techniques are used, these may determine the name of the variation. RECIPE SUPPLEMENTS Recipe supplements are the written source that explains 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 are found in section A and provide direction for recipe preparation some of the recipe sections are directions for preparing a basic type of food. For instance, a guideline card is used for the makeup of piecrust for a one-crust pie and a two-crust pie. This guide- line card eliminates the need to repeat this information on the many different recipes using piecrust. Guideline cards in the salad, fish, poultry and vegetable sections include breakout information and the size, count and recommended use of products. In other i nstances, a guideline card is used instead of, or as a summary of, recipe information. For instance, in the Vegetable section guideline cards are included for preparing canned, fresh and frozen vegetables. INDEX CARDS.—Index cards are found at the beginning of each section and give a complete listing in alphabetical order by type of food or dish of all recipes contained in that section. An additional breakdown of the index is given for recipe variations. For example, u nder Yellow Cake, nine variations are listed alphabetically. Indexes are valuable tools for finding and using appr o- priate recipes. INDEX OF RECIPES.—The separate, consolidated index of recipes in the AFRS is a va luable reference for menu planners. The recipes in this index are grouped conveniently as follows: A. General Information B. Appetizers C. Beverages D. Breads and Sweet Dough’s 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, Fish, Poultry

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-7 M. Salads, Salad Dressings and Relishes N. Sandwiches O. Sauces, Gravies and Dressings P. Soups Q. Vegetables The General Information section of the AFRS has guidelines for basic information. One of the first things you should do is become familiar with this section. RECIPE ADJUSTMENTS All the recipes contained in the AFRS are based on a standard of 100 portions. However, the number of patrons served per day (or per meal) changes constantly, requir ing changes in the quant i- ties of food being prepared. There are various types of recipe adjustments. YIELD ADJUSTMENT. — To increase or decrease a recipe to obtain the desired number of portions, it is necessary to obtain a working factor. Multiply the qu antity of each ingredient by the working factor and convert the quantity into a workable unit as follows: Step 1. To obtain a working factor, divide the number 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 ingredient to use, multiply the quantity of each ingredient listed in the recipe by the working factor obtained in step 1. Example: 1.25 cornstarch (quantity in recipe) x 3.48 (working fa ctor) = 4.35 lb cornstarch (quantity to use). QUANTITY ADJUSTMENT.— A recipe maybe adjusted on the basis of the quantity of an i n- gredient to be used. To obtain a working factor, divide the number of pounds you have to use by the number of pounds required 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.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-8 SERVING SIZE ADJUSTMENT.—Recipes may be adjusted to yield a specific number of po r- tions of a specific size as follows: Step 1. Divide the desired portion size by standard portion of the recipe. Example:

Step 2. Multiply the number of portions needed by the size factor and divide the answer by 100 to obtain the working factor. Example: 348 (number portions desired) x 0.75 (size factor) = 261.

Step 3. Multiply the quantity of each ingredient in the recipe by the working factor to dete r- mine the quantity to use. Example: 2 lb cornstarch (quantity in recipe) x 2.61 (working factor) = 5.22 lb cornstar ch (quantity to use). Volume Adjustment First obtain a working factor by dividing the number of servings ne eded by 100 as shown in step 2. 333 ÷ 100= 3.33. Then multiply the quantity of each ingredient by the working factor. You will round off to the nearest 1/4 teaspoon. For example, the recipe calls for 6 gallons of water per 100 portions. Portions to prepare are 333. 333 ÷ 100= 3.33 working factor (w/f).

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-9

Thus, the amount of water needed for 333 portions is 19 g al, 3 qt, 1 pt, 1 c, 10 tbsp and 2 3/4 tsp. CONVERTING AND ROUNDING CALCULATED QUANTITIES.—When a recipe is i ncreased or decreased or ingredient quantities are altered it is usually necessary to convert the amount calc u- lated to another unit of measure because, in most instances, a part of a pound or a partial measure results. To obtain a usable figure, (a) round off the calculated figure given in decimal pounds or meas- ures to a whole figure or (b) convert partial pounds into ounces and the partial measures into smaller units; for example, partial quarts into cups. CONVERTING FRACTIONAL WEIGHTS. —When increasing or decreasing recipes, the div i- sion or multiplication of pounds and ounces is expressed as decimals to simplify cumbersome fra c- tions. For example, if the quantity of an ingredient is mu ltiplied by a working factor, the calculation is as follows: 1.25 lb x 3.48 (working factor) = 4.35 lb.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-10 The quantity, 4.35 pounds, could be expressed by converting the fractional part of the pound into ounces. Another means of converting fractional part s of a pound is to make the calculation instead of consulting the conversion table. The part of the pound is converted to ounces by multiplying the figure by 16 ounces. For example: 0.35 x 16 oz = 5.60 oz. ROUNDING OFF WEIGHTS. — After the part of the pou nd has been converted to ounces (0.60), as indicated in the Recipe Conversion Card A -1(1), decimals may be rounded off to provide whole units of weights or measure. Round off decimal weights as follows: 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 4 pounds 5.60 ounces) would be rounded to 4 pounds 5 1/2 ounces. ROUNDING OFF VOLUME MEASURES .—When converting volume measures, round ing off is also necessary. 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 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 tablespoon and 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

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-11 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 Fig- ure 7-3.

Figure 7-3, Equivalents of volume measurements. MEASURING UTENSILS Measuring utensils include both measuring spoons and volume measuring pitchers. Measu r- ing spoons ( Figure 7-4, view A) are used for both liquid and dry ingredients and come in four basic sizes. Measuring pitchers ( Figure 7-4, view B) also come in four basic sizes (gallon, quart, pint and cup) and are described as follows: The 1-gallon measure is used mostly for liquids. Markings go completely around the utensil in 1-quart increments The 1-quart measure is used mostly for liquids. Markings go completely around the utensil in 1-cup increments The 1-pint measure is used mostly for liquids. Measurement markings go completely around the utensil in 1/2-cup increments The 1-cup measure is used for both liquid and dry ingredients. Measurement markings are on both sides: -One side is marked in 1/4-cup, 1/2-cup, 3/4-cup and 1-cup increments -The other side is marked in 1/3-cup, 2/3-cup and 1-cup increments.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-12

Figure 7-4, Measuring utensils (views A and B). Measuring utensils are accurate and easy to use. However, they must be used properly to o b- tain high-quality products. Figure 7-5 shows the measurement equivalents for both types of measuring utensils.

Figure 7-5, Equivalents of measures.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-13 EVEN BALANCE SCALE The even balance scale (Figure 7-6) is normally used to weigh solid and dry ingredients before mixing. It may also be used to weigh products shaped or formed during preparation to ensure portion control. Figure 7-6 also shows the parts of the even balance scale. Thes e parts are explained as fo l- lows: 1. The stand (or base) supports the entire mechanism. 2. The weight plate is where the counterweights are placed for weighing ingredients. 3. The location of the slide bar and the scoop plate. 4. The scoop holds ingredients being weighed. The scale must be balanced to the scoop (as explained later). 5. Slide bar and weights. Weight is moved to balance the scale. The basic scale, with scoop, can weigh amounts from 1/4 ounce to 16 ounces. 6. The slide bar is divided into 1/4-ounce increments. 7. Counterweights placed on the weight plate weighing more than 16 ounces come in 1 -, 2- and 4-pound sizes. Maximum capacity of the scale with counterweights is 8 pounds.

Figure 7-6.—Even balance scale.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-14 BALANCING THE SCALE.—The procedures used to balance the scale are as follows: 1. Place scale on a level surface; then add scoop. 2. Move the slide bar weight completely to the left. 3. Balance the scale to the scoop. If the scale is badly out of balance, lead pellets should be added beneath the weight plate.

USING THE EVEN BALANCE SCALE.—To use the scale proceed as follows: 1. Place wax paper in scoop. 2. Add weights, as required, to weight plate of scale. 3. Adjust slide as required. 4. Place ingredients on wax paper until scale balances. 5. Remove wax paper with ingredients from the scoop and set it aside. CARE OF THE SCALE .—Wipe the scale with a damp cloth or sponge. Never put the entire scale into the deep sink because it will eventually rust. Additional information may be found at the Armed Forces Recipe Service (AFRS) website. BASIC FOOD PREPARATION Cooking is the art of preparing food in such away that it will appeal to the eye, be tasty, be easily digested and furnish nourishment. This section provides information on food types, methods of cooking and specific preparation techniques that may be used to produce high-quality products. Safe Holding Temperatures for Cooked Foods Protein foods that are not serv ed immediately after they are cooked must be either chilled to temperatures of 4 1°F and lower (but not frozen) or held at 1 35°F and higher. Protein foods include meats, fish, poultry, gravies, meat stock, soups, eggs, custards, cream fillings and milk. Cooked pro- tein foods that have been held at temperatures between 4 1°F and 1 35°F for more than 4 hours should be considered unsafe for consumption and discarded. The exception to this rule is reconst i- tuted dehydrated egg mix. Reconstituted egg mix, if not used immediately, must be placed in a tightly covered container in the refrigerator and used within 1 hour. If foods are refrigerated at intervals and then intermittently permitted to warm up, the total time of the various periods between 41°F and 135°F. must not exceed 4 hours. Protein foods composed of ingredients that are hand-peeled, hand- sliced, or hand -diced after they are cooked should never be used as leftovers. The 4 -hour limit be- tween temperatures of 4 1°F and 1 35°F is usually taken up in preparing, ch illing and serving these foods. Such foods include, but are not necessarily limited to, potato, chicken, turkey, macaroni, shrimp and egg salads. Hand preparation not only increases the chances of contamination, but also increas- es the length of time that these foods have been held at room temperature.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-15 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 4 1°F and 135°F. In- stead, mayonnaise and cooked salad dressings should be placed on the sa lad bar in small quantities and must not be returned from the salad bar for reuse. If economically feasibl e, 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. Care of Leftovers When leftovers or warm foods are chilled, care should be taken to ensure prom pt and th o- rough chilling (41°F or below) to the center of the food mass. Foods that are to be refrig erated should be placed in shallow pans to a depth of not more than 3 inches and should be covered with lids or waxed paper. Large deep pans must not be use d since the center of the food may remain warm long enough to permit the growth of harmful bacteria. Foods to be chilled must be placed in the chill box immediately and the containers labeled with the time and date of preparation . Do not save leftovers for more than 24 hours. Freezing leftovers is prohibited. EGGS Eggs are a valuable food. They contain minerals, vitamins and protein that build new body tis- sues, repair old tissues and regenerate the blood. Eggs are easily digested and, if properly cared fo r and properly prepared, are delicate in flavor. Forms of Eggs The Navy procures eggs in the following forms: Shell eggs should be stored at 41°F or below in a dry, well-ventilated place away from strong odors such as onions. Shell eggs must be received at 45°F or less and cooled and maintained at 41°F or below. When eggs are to be an ingredient in a recipe, or when two or more eggs are to be mixed or beaten together, the eggs shall be broken separately into a small bowl. For individual orders, no more than six eggs will be cracked at once. Use a clean bowl for each six eggs. Three kinds of frozen eggs are available: whole table, whole bakery and frozen egg whites. To thaw frozen eggs, place them in a chill box at 32°F to 41°F, or thaw box 36°F to 38°F. Do not thaw frozen eggs at room temperature. The outer edges will reach a temperature where bacteria can grow, while the center of the container will remain frozen. Once the eggs are thawed, they are very perishable. Any leftover thawed eggs should be plac- ed in a tightly covered container in a refrigerator and used within 24 hours. Do not refreeze thawed eggs. Frozen whole table -type eggs should be used for scrambled eggs and omelets. The b akery- type frozen eggs and frozen egg whites should be used only i n baking. Egg whites that are used in pie meringues must be baked as a precaution against food-borne illness. Dehydrated egg mix is prepared from fresh whole eggs, nonfat milk, vegetable oil, coloring material and salt. The mix may be used to make scramble d eggs and omelets, French toast, griddle cakes and can be used in place of fresh eggs in baked foods, Reconstituted egg mix, if not used i m-

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-16 mediately, must be placed in a tightly covered container in the refrigerator and used within 1 hour. Dehydrated egg mix cannot be used in uncooked dishes. Egg Preparation Guidelines for preparation of raw (fresh) eggs are contained in the General information section of the AFRS . These guidelines are provided because fresh eggs that have been contaminated with salmonella cause outbreaks of food -borne illness. The concern remains for batch preparation of whole, fresh eggs for recipes that are uncooked or almost cooked. The following principles apply: All eggs should be cooked to a minimum internal temperature of 155°F for 15 seconds. Break no more than six eggs per holding bowl. Use a clean sanitized bowl for each 6 eggs Serving raw eggs and foods containing raw eggs is prohibited Recipes requiring uncooked eggs such as mayonnaise, eggnog and ice cream, will be pre- pared using pasteurized frozen, liquid or dry eggs French toast will be prepared using only pasteurized frozen table eggs or pasteurized dehy- drated egg mix Egg-breaking machines will not be used by Navy and Marine Corps foodservice facilities. Scrambled eggs in bulk amounts may be prepared using pasteurized frozen table eggs, pas- teurized dehydrated egg mix, or fresh shell eggs. If fresh shell eggs are used, the following provisions are required: Cook bulk amount of scrambled eggs in small batches, no more than 3 quarts, until there is no visible liquid egg. Hold until served at 135°F or higher, such as on a hot food table. Do not add a batch of just cooked scrambled eggs to the batch held on a hot food table. A clean sanitized container is required for each 3 quarts of scrambled eggs. Cooking Methods The AFRS has recipes with detailed procedures for cooking omelets and for fried scrambled, poached and soft- and hard-cooked eggs. Key steps for each of these are summarized as follows. FRIED EGGS.— Fried eggs are made using only fresh shell eggs. Cook them gently u ntil the white is firm. Fried eggs must be cooked at low temperatures. High temperatures will cause them to be tough. Eggs may be fried in greased pans in the oven. Oven -fried eggs require a slightly lon ger cooking time than those cooked on a griddle. SCRAMBLED EGGS.— If scrambled eggs are prepared in bulk for service from steam table inserts, you must follow the provision Scrambled eggs, in bulk amounts, may be prepared using pas- teurized frozen table eg gs, pasteurized dehydrated egg mix, or fresh shell eggs. If fresh shell eggs are used, the following provisions are required:

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-17 Cook bulk amounts of scrambled eggs in small batches of no more than 3 quarts. Cook to heat all parts of the food to a minimal internal temperature of 155°F (63°C) for at least 15 seconds and until there is no visible liquid egg. Chopped ham or shredded cheese can be added for variety Hold until served at 135°F or higher, such as on a hot food table Do not combine just cooked scrambled eggs to the batch held on a hot food table. A clean sanitized container is required for each 3 quarts of scrambled eggs. POACHED EGGS.—Poached eggs are prepared by breaking a fresh shell egg into a small bowl and slipping it from the bowl into boiling water. Then reduce the heat and allow the egg to si m- mer until the white is fully formed. Finally, remove the poached egg from the water with a perforated spoon. SOFT-COOKED EGGS.—Remove eggs from the refrigerator about 30 minutes before coo k- ing. Leave the eggs in the shell. Place them in a wire basket and lower the basket into hot water. Bring to a boil; reduce heat; simmer the eggs for 4 minutes. HARD-COOKED EGGS.—Hard-cooked eggs may be served whole and unpeeled for box or bag lunches, sliced or quarter ed in salads, as a garnish, or as an ingredient in dishes such as potato salad. Simmer 10 to 15 minutes. Place hard -cooked eggs in cold water immediately after cooking. This will prevent the yolk from discoloring. Leave them in their shells if they are to be stored in the refrigerator after cooking. They may darken if peeled ahead of time. Leftover, hard -cooked egg yolks may be used to garnish green salads, potato salad, macaroni salad, or cooked vegetables. To prevent the yolk from crumbling when slicing hard-cooked eggs, dip the knife into cold water before slicing. OMELETS.—Omelets are prepared from fresh whole eggs, frozen whole table eggs, or deh y- drated egg mix. The eggs are beaten just enough to blend the yolks and whites. Crumbled bacon, shredded or ground cheese, chopped ham, mushrooms, or vegetables may be added for variety. Indi- vidual portions of the eggs are poured onto a greased griddle. The omelet is not stirred during coo k- ing, but is lifted to allow the uncooked portion to flow onto the hot griddle. When the omelet is set, it is folded in half or into thirds, then must be allowed to fully cook. FRUITS AND VEGETABLES Fruits and vegetables are complex carbohydrates that provide important vitamins, minerals and dietary fiber. Additionally, they provide pleasant contrasts in flavor, texture and color to meals. FRUITS Fruit is procured by the Navy in the fresh, frozen, canned, dehydrated and dried states. Fresh and processed fruits may be combined to vary the flavor and texture. Every daily menu should include some fruit. It adds color, variety, food value and a refreshing flavor to any meal. Fruit is among the least expensive and the most nutritious of all foods and has the distinction of being the most versatile. At breakfast , fruit can be serv ed alone or in combination with cereal. It can be prepared as appetizers, salads, main dishes, relishes, desserts, or snacks; it is ex- cellent as a garnish and sometimes acts as seasoning. Fruit is an active partner in many meat dishes.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-18 Baked ham and pineap ple are often teamed together, as are pork and applesauce, or turkey and cranberry sauce. FRESH FRUITS.—Fresh fruits are highly perishable and must be handled carefully to mai n- tain quality. Some fruits are available year -round. Others are available season ally, such as melons and berries. Before fresh fruits are used, wash them thoroughly to remove any insect spray that may be present. If possible, pare fresh fruits immediately before they are used. When pared and left exposed to the air, some fresh fruits become discolored. Discoloration may be prevented by covering the fruit with lemon juice, or by dip ping the fruit in anti-browning agent. Follow the directions on the guideline cards for anti-browning agents or those on the actual container. Inspections of fresh fruits and vegeta- bles are based on USDA standards. Use common sense when inspecting fruits and vegetables. For additional information refer to Navy Food Service Handbook. FROZEN FRUITS.—Frozen fruits are convenient and available year -round. Little preparation is needed, there is no waste and less storage space is required than for fresh fruit. Most frozen fruits are packed with sugar or syrup. Thaw them in the unopened container and use immediately to mai n- tain quality. The Navy procures frozen frui ts such as berries (strawberries, boysenberries), cherries and peaches. Frozen fruits are closest to the fresh counterpart in flavor and appearance. They will be thawed by placing the unopened container in the chill space 24 hours before they are to be used. This allows the frozen fruit to thaw completely and more evenly throughout. CANNED FRUITS .—Canned fruits require no refrigeration and are available all year. They may be packed in water, syrup, or natural juices. All canned fruits should be served chil led. Do not serve food from cans with abnormal odor, taste or appearance, or from containers showing abnormali- ties such as dented seams, bulging, swelling or leakage and rusting - particularly at the seams. DRIED FRUITS.—Dried fruits, such as raisins, apri cots, prunes and dates, can be used for pastry and pie fillings and as ingredients in cakes, cookies, breads, sweet dough and salads. Wash dried fruits thoroughly before they are used. They may be soaked to reduce cooking time, but avoid a long soaking pe riod 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 the cooking period. If it is added at the beginning, it interferes with the absorption of water. Dried fruits mu st be stored under controlled conditions of temperature, humidity and air circulation. VEGETABLES Vegetables of all types are nutritional necessities in a well -balanced diet. In addition to the contribution of important minerals and vitamins, vegetables a dd color, flavor and interest to meals. All too frequently vegetables are rejected or left uneaten when they are poorly cooked; consequently, they are not pleasing in appearance or flavor. A vegetable can become unpopular simply from being overcooked, watery, or poorly seasoned. Furthermore, the food value may be lost or diminished by improper handling and cooking. Vegetables are bought by the Navy in the following forms: fresh, fr o- zen, canned, dried and dehydrated. FRESH VEGETABLES. — Most raw fresh vegetables have waste or portions that are not ed i- ble. When you peel, scrape, brush, trim, or cut these vegetables, it is important not to destroy or dam- age edible portions and especially not to lose the valuable nutritional elements that are usually co n-

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-19 tained close to the outer skin or peel. Select vegetables about equal in size, or cut them into pieces of equal size. Then all the pieces will be cooked uniformly in the same length of time. Plan for cooking vegetables with the peel on whenever possible, especia lly potatoes. If potatoes must be peeled, do it very carefully so as to make thin peelings. Much of the food value in a potato lies close to the skin. Washing.—Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to eat form. Vegetables of uncertain origin and those purchased in foreign countries and/or suspected of being contaminated with pathogenic org anisms must be chemically disinfected by immersion for at least 15 minutes in a 100 ppm Free Available Chlorine (FAC) solution or 30 minutes in a 50 ppm FAC solution (or other approved solution) and thoroughly rinsed with potable water before being cooked or served. A 100 ppm chlorine solution can be made by adding 3 tablespoons of 5% sodium hypochlorite to 5 gallons of water; use 1 ½ tablespoons for a 50 ppm solution. Head items such as lettuce, cab- bage, celery, etc., must be broken apart before disinfection. Retaining or Restoring Freshness. — After vegetables have been washed clean, keep them in a cool storage place until they are to be prepared. Wilted vegetables can be refreshed by placing them in ice-cold water to which one-half cup of vinegar per gallon of water has been added. When they are freshened, the vegetables should be cov- ered with a clean, damp cloth and placed in a cool storage room until you are ready to use them. Keep the time between preparation and cooking as short as possible. Valuabl e vitamins are lost when vegetables are soaked too long or are allowed to remain at warm temperatures for several hours. FROZEN VEGETABLES.—Frozen vegetables have the appearance and very nearly the flavor of fresh vegetables. Like the dehydrated vegetable s discussed previously, they are easy to prepare; the precooking tasks have been done. Frozen vegetables have been cleaned and trimmed and are ready to use. CANNED VEGETABLES.—Vegetables that are canned have been cooked in the container and need only to b e brought to just below the boiling temperature just before they are served. Never boil a canned vegetable; always avoid overheating or overcooking. The liquid from tamed vegetables should be saved and used in soups, sauces, or gravies. Follow the AFRS gui delines for heating canned vegetables. DRIED VEGETABLES.—A variety of dried vegetables are used in Navy messes. Dried beans and peas are used in soups and entrées (supplemented with meats such as ham, bacon, or ground beef as in chili con carn e). Dried ga rlic is used as seasoning. Dried onions are used extensively in salads and cooking. DEHYDRATED VEGETABLES.—Dehydrated vegetables are now widely used and pop ular in Navy messes. Their small weight and volume make them convenient to store. They are easy to pre- pare. All the precooking tasks associated with raw vegetables have been done for you. They are peeled, diced, sliced, or chopped and ready to use. They eliminate waste and ensure portion control. Precooked potato granules, sliced raw potatoes, raw cabb age, chopped onions and green peppers are some of the dehydrated vegetables used by the Navy. They are reconstituted by adding a measured quantity of the vegetable to a measured volume of water. The temperature of the water will

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-20 vary (lukewarm or cool) wit h the specific dehydrated vegetable being reconstituted as will the length of time required for the reconstituting process (15 to 30 minutes). Recipes in the Q (vegetable) section of the AFRS give more detailed instructions for reconstituting dehydrated vegetables. COOKING METHODS Vegetables may be baked or sautéed, simmered or steamed; they may be served with butter or covered with an appropriate sauce; or, after they are simmered or steamed, they may be creamed, mashed, or sautéed. The basic methods of cooking vegetables are simmering, steaming and baking. SIMMERING.—Vegetables are simmered in water with seasonings in steam -jacketed kettles or covered stockpots. Vegetables will lose their fresh appearance, flavor and nutritive value if they are overcooked. STEAMING.—Steaming is an excellent method of cooking most fresh vegetables. It is faster than other methods and helps to preserve the fresh appearance and nutritive value of the vegetables. Follow the manufacturer’s directions for cooking time and me thods for each kind of vegetable. Guide- lines for steam cooking are given in the AFRS. BAKING.—Cook the vegetables in dry heat in an oven with the addition of little or no water. Dry baking is usually limited to potatoes and squash. OVEN FRYING.—Some vegetables may be parboiled and then placed in a well-greased roast- ing pan in the oven to complete cooking. Hash browned and home fried potatoes may be oven fried. DEEP FAT FRYING AND PANFRYING. —Potatoes, onions and other vegetables such as eggplant, cauliflo wer and okra may be F rench fried. Vegetables that are deep fried and pan -fried should be tender and cut into uniform size pieces. Pan-fried vegetables are cooked in a small amount of fat on top of the range. Sautéing is another term for pan-frying. STIR-FRYING .—Carrots, celery, cabbage, sweet peppers, mushrooms, dried and green onions, broccoli and cauliflower may be stir-fried. Stir-frying is sautéing in hot salad oil or shortening in progressive steps. The cooked vegetables are crisp and crunchy in texture. PROGRESSIVE VEGETABLE COOKERY. —To make sure a continuous supply of freshly cooked vegetables is available on the serving line, cooking periods must be staggered so that several small batches of vegetables will be cooked one after another. This also helps control waste because a new batch will be started only if it is needed. Short cooking time is best. Cook only a small quantity of vegetables at a time. Vegetables must be cooked in the shortest time possible and in a small amount of water. Never use baking soda to preserve color. Overcooking, cooking in too much water, or using soda in the water destroys the nutrients you are trying to conserve. To determine if the vegetable is done, press pieces of the vegetable between the thumb and forefinger and taste the sample. If it is done, the vegetable should be tender but have a definite bite quality.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-21 SALADS Salads have an important place on the menu. They contribute something both nutritious and refreshing to the lunch or dinner meal. Fruit salads and v egetable salads are the most popular. They also introduce valuable vitamins, necessary minerals and color into the meal. Salads can be made quickly and easily if a few simple rules are followed. This is equally true for individual salads that often seem m ore appetizing and receive greater acceptance than a large dish of salad. After a crisp, refreshing and attractive salad is produced, it should be served so that none of this attractiveness is lost. Select a cool place for assembling and serving the salad . Bring individual salads from the refrigerator, a few at a time, so that they will remain crisp. SALAD INGREDIENTS Salads consisting of fruits, vegetables, meat, or a combination of these ingredients provide a good menu for diet-conscious people or people who are trying to lose weight. Nearly all salads contain some fresh, crisp greens, at least as a garnish; beyond that, howe v- er, the range of ingredients is very wide. A salad may consist of greens tossed with dressing, or it may consist of a combinatio n of vegetables or fruits (or both). There are also hearty salads that may be used as the main dish of the meal. SALAD GREENS.—Select your salad greens carefully. You have a wide choice of greens that are suitable for a salad foundation —lettuce, endive, escarole, young spinach and cabbage (Fig 7-7.) These may also be used as one of the main ingredients of the salad itself. Parsley and the inner te n- der leaves of curly endive are good for a garnish. Sort, trim, wash and crisp the greens before making the sa lad. Wash them carefully to free them of sand and earth particles. Drain them well. Hand cut the lettuce and cabbage into strips or pieces. Place the prepared greens in pans, cover them with wax paper or a damp cloth and refrige- rate. They should be drained thoroughly and be free of excess water before they are placed in the serving line. They should be one of the very last parts of the meal to be prepared.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-22

Figure 7-7, Salad greens. SALAD VEGETABLES.—Fresh, canned, or dehydrated vegetables may be used fo r salads. Select the fresh vegetables with care. Wash them thoroughly. Trim and peel them, if necessary and cut them into uniform sizes. Cook those that need cooking. When canned vegetables are to be used in a salad, the liquid drained from the cans should be reserved and used in soups, sauces, or gravies. The canned vegetables may be marinated in French dressing before being used in a salad. Deh y- drated cabbage, green peppers, onions and string beans may be reconstituted and used in salads. Salads used for the main course for lunch or dinner should be substantial and provide the food values comparable to any other main dish. SALAD FRUITS.—Fruits add variety as well as color and texture to the salad bar. Fresh, fr o- zen and canned 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 the addition of different seasonings and herbs. BASIC DRESSINGS. —The two basic kinds of salad dressings are French dressing and cooked salad dressing. Commercial salad dressing is similar to mayonnaise except that a cooked

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-23 starch paste is added and less oil is used than in mayonnaise. French dressing is basically oil and v i- negar to which many kinds of seasonings may be added. Commercial French dressing usually co n- tains tomato paste or puree as well as emulsifiers that keep the oil and vinegar from separating. SALAD DRESSING INGREDIENTS.—A variety of seasonings can be added to the oil and a c- id basic ingredients (usually lemon juice or vinegar) of a salad dressing to produce different kinds of dressings that complement a specific type of salad. Salad Oil.—Salad oil is an important ingredient in salad dressings. It must be fresh. Salad oil can become rancid and have an unpleasant taste if it is e xposed to light, air and heat. Oil will mix temporarily with liquid after being shaken or beaten, but if the mixture is allowed to stand, it will sepa- rate again into layers. Acid.—Fruit juices or vinegar are the acid ingredients in salad dressings. Pineapp le or lemon juice can be used instead of vinegar in some recipes. Seasonings.—Salt, pepper and sugar are the usual seasonings in salad dressings. Other seasoning such as mustard, ground red pepper and herbs add color and flavor. SALAD DRESSING PREPARATION.—The basic rule in making salad dressings is to make them in advance so that the seasoning will be well blended. Galley -prepared mayonnaise tends to separate if it is not properly made. Some important things to remember are the following: Have ingredients at room temperature before mixing Combine ingredients exactly as directed in the AFRS Make sure the oil is incorporated each time it is added before adding more oil Use a bowl that is deep enough to allow the mixture to be well beaten. As a rule, sa lad dressing should be added to a fruit or raw vegetable salad not more than a few minutes before you are ready to serve the salad. If you are preparing salads to be set out on the salad bar, place the various types of salad dressings in separate container s so that each patron may have a choice. Remember to use small -sized containers for the dressings. Any salad dressing that is left over after the meal has been served should be discarded. RELISHES Relishes may be used in place of, or with, a salad. The AF RS contains guidelines for relish preparation. Raw carrots sliced lengthwise, celery, radishes, cauliflower flowerets, green pepper rings, olives and pickles make excellent relishes and increase the attractiveness of a meal. All raw veget a- bles, except leafy varieties, should be refrigerated in icy cold water for an hour or more. This should be done before they are served. This process makes the vegetables crisp and tender. HORS D’OEUVRES Hors d’oeuvres are appetizers that are nippy, high-flavored mixtures of various foods designed to be eaten from the fingers or from toothpicks. Preparation and service of hors d’oeuvres are custo- marily associated with small messes. When hors d’oeuvres are served, they are normally served before formal or informal meals. Hors d’oeuvres are also served at elaborate functions where, as a rule, a meal is not served

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-24 Generally, there are two types of hors d’oeuvres: cold and hot. Some examples of cold hors d’oeuvres are ham rolls, fish balls, deviled eggs or shrimp, cheese carr ots, or stuffed celery. Hot hors d’oeuvres are usually broiled, baked, or fried in deep fat and served fresh from the broiler, oven, fryer, or a chafing dish. Dips and spreads are sometimes offered with hors d’oeuvres. They can accompany them or be used to complement various crackers or vegetables. Most of the different dips and spreads resem- ble salad dressings in their composition. Therefore, the same precautions should be followed during preparation, serving and storing. SANDWICHES Sandwiches make sati sfying meals and are especially convenient to serve in case of an emergency. This is true under battle feeding conditions when personnel are isolated from regular messing areas, or under similar circumstances. When sandwiches are prepared, reme mber that they will probably be the primary item of that particular meal and should be substantial. Whenever poss i- ble, sandwiches should be served with a beverage, fruit or fruit juice and raw vegetables that can be eaten from the hand. There is no limit to the intere sting and tasty food combinations that can be used for filling sandwiches. Many good recipes are listed in the AFRS. SANDWICH INGREDIENTS All sandwiches will have a bread of some sort. In addition to the bread, a sandwich will include one or more of the following: a sandwich filling such as egg salad; sliced cold meats; or a spread such as deviled ham; and individual condiments such as catsup. BREADS AND ROLLS.—Sandwiches may be made with any kind of bread. Varying the bread helps to avoid monotony. The kind of bread used should be appropriate for the type and flavor of the filling to be used. There is no set rule for such combinations as the choice is d etermined by individual taste. Sandwiches may be served hot or cold. Breads that are used most often include white, rye, pumpernickel and whole wheat as well as various types of rolls and buns. When you are making sandwiches, use slightly firm bread. Day -old bread is preferable b e- cause it is more easily handled than freshly baked bread. Bread requires special handling to prevent it from becoming stale. To prevent moisture loss or absorption, observe the tips listed next on wrapping and storing bread and rolls: Store bread in a moisture-proof wrapper Store bread at moderate temperatures (75°F to 85°F) in a clean, dry space away from food Maintain a clean, dry storage place for the bread and rolls. Separate from other stores to pre- vent absorption of odors and flavors Bread should not be stored in chill spaces because it will stale rapidly. However, freshly baked and cooled bread and rolls may be wrapped in moisture-proof material and frozen for later use. SANDWICH FILLINGS.—The choice of fillings should be determined either by when the co r- responding sandwiches with be eaten or by how the fill ing is used. For example, they may be served

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-25 in sandwich meals (box lunches), as appetizers, or as a food item on a regular menu or fast -food serving line. Some of the types of fillings are salad mixtures such as tuna, egg and ham. Such mixtures as ground meat, chopped egg, fish or shellfish, or any filling containing mayonnaise or salad dressing should never be made for sandwich meals. These foods are likely to be contaminated with bacteria that will grow rapidly at room temperature and can cause illness. Cold cuts and peanut butter and jelly are suitable fillings 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 are considered cold cuts. When used as fillings, these meats should be cooked according to AFRS recipes. After being cooked, the meat should be covered and refrigerated without slicing until just before the sandwiches are to be prepared. If the meat is sliced ahead of time, it will dry out even if it is covered and refrig e- rated. When you are ready to prepare sandwiches, slice the meat thinly and remove gristle and excess fat. Thinly sliced sandwich meats are more tender and juicy than thickly sliced meats. Slice only enough for immediate use. Spreads and Individual Condiments. To avoid risk of contaminations and to allow the user an individual choice, such spreads as salad dressing, mayonnaise, mustard, or catsup should be packed separately. Always follow the AFRS directions for making sandwiches. SANDWICH PRODUCTION To make many sandwiches quickly, follow the steps shown in Figure 7-8. Have all sandwich material ready, allow ample work space. Sanitary procedures and precautions must be strictly fo l- lowed in the preparation and serving of sandwiches. Some of these procedures and precautions are listed next. Fillings for cold sandwiches are highly susceptible to bacterial contamination and every pre- caution should be taken when preparing and serving sandwiches. Never allow sandwiches to stand at room temperature for more than 4 cumulative hours. This 4-hour period includes the time spent chopping or dicing food after it has been cooked. If the sandwiches will not be consumed immediately, they must be held at temperatures below 41°F When you are refrigerating fillings, they should be placed in shallow pans so that the contents will be quickly and completely chilled. Whenever possible, sandwiches should be made to order Sandwiches intended to be eaten hot, such as a Reuben or hot roast beef, must be prepared upon customer request or immediate before serving in a feeding operation such as a GM Never place or prepare sandwiches on a cutting board or surface that has been used to pre- pare raw chicken or turkey Keep sandwich counter and equipment thoroughly clean and sanitized Clean chill boxes and accessories frequently to avoid mold and undesirable odors Use sanitized utensils instead of hands whenever possible

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-26 Requisition and prepare food in the quantities needed so that there will be a rapid turnover and as few leftovers as possible Keep the time between preparation and consumption to a minimum Pack or serve lettuce, tomatoes and spreads used in bag or box lunches separately Keep the filled sandwiches at a temperature of 41°F or lower if possible Avoid leftovers. Do not use any foods for sandwich fillings, that have been held at 41°F or over, for more than 4 hours. Bacteria grow more rapidly in some foods than in others Immediately following the preparation, wrap each sandwich separately and refrigerate. Never use a dampened cloth or towel to keep bread or sandwiches moist Avoid stacking a large number of sandwiches or placing sandwiches in cardboard boxes. This method actually insulates the food and prevents it from cooling as fast as it should to the desired storage temperature When sandwich meals are prepared for box lunches, the boxes should be marked in the fol- lowing manner to make sure customers know the safe time limit within which the meals should be eaten: Date and time issued: _____________ Keep under refrigeration or eat by: (within 4 hours after time of issue) Prepared by: ______________ (initials/time/date)

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-27

Figure 7-8.—Steps in producing sandwiches with salad fillings. BOX LUNCH ASSEMBLY For efficient assembly of box lu nches, devise a checklist of all items to be included and post where it is plainly visible to those responsible for filling the orders. Be sure to list items to be served with the meals, such as salt and pepper, cream substitute and sugar and other appropriate condi- ments and spreads. Because choices of food items for box meals are limited, menu planners may find it difficult to include a wide variety of food. The AFRS has many recipes for sandwiches, breads and rolls, de s- serts and relishes that will help give variety to menus. Selections from the following food items are suggested for inclusion in breakfast, lunch, or dinner box or bag meals: Fruit Juice

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-28 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 or applesauce) Desserts (pudding, yogurt, or bakery items) Milk Beverages (cold or hot) Raisins, nuts, or granola-type bars. SOUPS Soup is a tasty, popular food. It is nutritious, wholesome and stimulates the appetite. A differ- ent type of soup will be served for the second meal when two soups are offered on the day’s menu. Soup ingredients should differ from othe r menu selections of the meal. Example: avoid using entrees containing tomato sauce with tomato soup, baked beans with bean soup. The type of soup must be specified on the menu. Terms such as soup of the day will not be used. A key rule in serving soup is that it be served as hot as possible. GALLEY-PREPARED SOUPS.—There are four basic kinds of soup: Light soups are made from clear, un-thickened stock Heavy soups are made from stock vegetables, rice, or pasta such as noodles, macaroni and spaghetti Cream soups are made with milk, stock, or vegetables and lightly thickened. They should be heated to serving temperature, but never allowed to boil Chowders are made with fish, shellfish, or vegetables. There are three basic soup ingredients: stock vegetables and thickeners. These basic ingr e- dients are discussed next. Stock. Stock is made by cooking meat bones, poultry bones and trimmings, vegetables and seasonings in water. Alternately, it is made by using dehydrated soup and gravy bases, which saves time, labor and space. These various bases contain salt; therefore, the amount of salt added should be determined by careful tasting during the cooking process.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-29 The standard stock items, instant beef, chicken, or ham soup and gravy base, may be recon s- tituted for use in any soup recipe. These powdered bases are seasoned and when they are reconst i- tuted in boiling water they have the characteristic flavor of beef, ham, or chicken broth. The propo r- tions that should be used to reconstitute these bases are included in th e A (miscellaneous) section of the AFRS. Vegetables.—The vegetables most commonly used for soups are celery, carrots, peas, beans, onions, green peppers and tomatoes. Vegetables are cut into small cubes, or into match -like strips that are called julienne. Vegetables used in soups should be cooked according to the instru c- tions given in the AFRS for soup. Thickeners. Soups are thickened by adding a roux or a paste. A roux is a mixture of fat and flour. A cold, light roux is usually added to soups that are to be thickened. In onion soup, for example, the cold roux is stirred into the hot soup stock and the soup is cooked until no taste of raw starch r e- mains. Roux may be prepared ahead of time and refrigerated. A roux maybe prepared by two m e- thods: the cold roux method or the warm roux method. Cold roux is prepared by combining flour with liquid fat, then stirring until a smooth paste is formed. In the warm roux method the fat is first melted over low heat and then the flour is added. A paste is prepared by wh ipping flour or cornstarch into a cold liquid (usually water) and then adding it to hot liquid that is cooked until it thickens. In the final step of preparing bean soup, for e x- ample, a flour and water paste is stirred into the soup that is then cooked for 10 minutes. GALLEY PREPARED SOUPS.—The individual recipe in the soup section of the AFRS spec i- fies the types and amounts of seasonings that should be used. When meat or chicken stock is made, the flavor from the ingredients used is very concentrated; the refore, it is essential to use accurate amounts of the ingredients. Just before the soup is to be served, check it again for proper seasoning. It is better to add more seasoning to the stock or soup a short time before it is served, rather than have a soup so highly seasoned it is unpalatable. If the taste check indicates that the soup is too salty, add sliced raw potatoes to the soup, bring soup to a simmer for a few minutes, then remove the pot a- toes. COMMERCIALLY PREPARED SOUPS.— Dehydrated, instant, condensed and ready-to-serve soups are not only easy to prepare but they are also time-and space-savers. Dehydrated soups such as chicken noodle, green pea and tomato vegetable are prepared by merely adding the specified amount of boiling water. Then the mix ture is covered and allowed to si m- mer for the length of time specified on the container. The finished product is similar in appearance and flavor to the same type of soup made with raw food items. SAUCES Sauces add to the appearance and flavor of food, b ut they should never be overpowering. Sauces should be handled carefully to avoid contamination and food -borne illness. Store in a chill space and never hold them longer than 4 cumulative hours at temperatures between 41°F and 135°F. CREAM OR WHITE SAUCE. —Cream or white sauces are made with butter or margarine, flour and milk and have many variations. These sauces must be cooked over low heat. They require constant stirring to avoid scorching. The sauce is cooked until it coats the back of the spoon. Thin and medium white sauces are used to bind ingredients together in scalloped meat, fish, egg and vegetable dishes. Medium white sauce may also be served over food.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-30 BUTTER SAUCES.— A white sauce with a high percentage of butter and little or no seasoning other than salt is considered a butter sauce. This sauce is used principally with green vegetables, such as asparagus and broccoli and with fish and shellfish. OTHER SAUCES.—Sauces served with meat, chicken, seafood, omelets and spaghetti are prepared according to recipes in the AFRS. Also, commercially prepared sauce mixes are available. These include basic tomato, sweet and sour, cheese, barbecue, taco and enchilada sauces. Dire c- tions for use are found on the containers. Some examples of sauces and their uses are as follows: Sweet thickened: Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked ham Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked ham Unsweetened, thickened: Hot mustard . . . . . . . . . . . . . . . . . . . . . . . . . . Ham Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Veal steaks Stuffed green peppers Uncooked, unthickened: Tartar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seafood Seafood cocktail . . . . . . . . . . . . . . . . . . . . . . Seafood Cooked, unthickened: Barbecue . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef, pork Spaghetti . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spaghetti GRAVIES Any gravy served should go with the food it is intended to compliment. The O section of the AFRS contains many recipes to be served with meat and poultry. Thickened gravies are made by adding flour to the pan drippings left after roasting and browning meats. This flour mixture forms a roux that is then added to stock. The gravy is stirred and simmered until the mixture thickens. There are numerous types of gravies. A good gravy should be as smooth as cream. CREAM GRAVY.—Cream gravies are made by adding milk to the roux instead of stock or wa- ter. Cream gravy is usually served with chicken or ham. NATURAL PAN GRAVY.—Natural pan gravy (au jus) is un-thicken gravy that is usually served with roast beef. Water or stock is added to the meat drippings and the gravy is allowed to simmer until hot.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-31 BROWN GRAVY.—Brown gravy is prepared by cooking the flour and fat mixture (roux) until it is brown. Brown gravy is the basic gravy used to make giblet, mushroom, onion and vegetable gra- vies. Brown gravy mix is a dry mix that requires only the addition of hot water. Gravy Preparation Thickeners, liquids, fats and seasonings are combined to form gravies. Certain tips will assist you in preparing and serving gravies. THICKENERS.—To make smooth gravy, a roux must be used for thickening. Flour or other starch will form lumps if added directly to hot liquid. To make brown gravy, the flour and fat mixture (roux) is cooked until it is a rich, brown color. The roux is added to the hot stock and the mixture is simmered until it is thickened. To make cream gravy, the roux is cooked, but not browned. The roux is added to milk or light stock and cooked until thickened and no taste of the starch remains. LIQUIDS.—If a large amount of gravy is prepared, there should be enough stock to e nsure a good flavored gravy. Tomato juice or the liquid saved from mild-flavored cooked or canned vegetables (beans, peas, carrots) can be substituted for part of the water. Reconstituted soup and gravy base can be substituted for all or part of the stock. Since salt is an ingredient in these bases, no additional salt is added until cooking is completed. The gravy should then be tasted and salt added only if n e- cessary. FATS.—Fat from the pan drippings provides flavor. If there is not enough fat remaining i n the pan from the meat to make a sufficient quantity of gravy, melted shortening may be added. SEASONINGS.—Seasoning the gravy is important. Avoid over -seasoning. Add salt and pe p- per in moderate amounts and taste the gravy during preparation to see if more is needed. PREPARATION AND SERVICE TIPS. —If lumps should occur when you are making gravy, strain the gravy or whip vigorously with a wire whip. If gravy is not to be served immediately, cover the pan and keep it hot; or it may be refri gerated and reheated when ready to use. Gravy should be ha n- dled carefully to avoid contamination and food -borne illness. Store it in a chill space and never hold gravy longer than 4 cumulative hours at temperatures between 41°F and 135°F. DRESSINGS Dressings are usually served as the starch addition of a lunch or dinner meal when the entreé consists of a poultry product such as turkey. The terms dressing and stuffing are often used interchangeably, but they both actually refer to dressing. If the dressing is cooked inside the poultry, it is referred to as stuffing. Excellent dressings can be prepared that are not cooked inside the birds. Pan -baked dressing requires more moisture and is less firm than stuffing, but is easier to prepare and easier to serve . Good dressing is light and moist, not heavy and pasty. Poultry stuffed with dressing is not recommended for large-scale food operations such as GMs because it increases cooking time, imposes a larger workload on foodservice personnel and it does not improve or enhance the flavor of the mea t. Most importantly, stuffing pou ltry is a sanitation risk and increases the possibility of food -borne illness. If Poultry is to be stuffed, the internal temperature of the stuffing must reach 165°F

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-32 The AFRS includes th e basic bread dressing recipe and its many variations that may be served with either chicken or turkey. CEREALS, PASTA and RICE Cereals, pasta and rice are all grain products that are 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 of- ten referred to as breakfast foods, but are not limited to the breakfast meal. Cereals can be used in many types of recipes. The types include instant, quick-cooking and cold ready-to-eat cereals. Instant cereals do not require further cooking. They are simply mixed with boiling water before serving. Quick-cooking cereals require a shorter cooking time than regular cereals. To prevent quick - cooking cereals from forming lumps, they sho uld be stirred slowly into rapidly boiling water. Quick - cooking farina is 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 them occasion al- ly. Over stirring and overcooking will cause cereal to be sticky and gummy. Ready-to-eat cold cereals require no cooking and are served with cold milk and sugar. No added sugar is needed for the coated or frosted cereals. For variety, sliced peaches, st rawberries, prunes, or bananas maybe added. PASTAS Pastas (macaroni, spaghetti, vermicelli and noodles) are produced from semolina durum wheat flour, farina, or hard wheat flour (other than durum wheat flour) and water. Egg noodles also contain eggs. The mixtures are rolled, shaped and dried in various forms. The only difference b e- tween vermicelli and spaghetti is that the individual strands of vermicelli are finer and require less cooking. They may be used interchangeably in recipes specifying spaghetti or vermicelli. Pastas should be added to vigorously boiling, salted water and stirred so that they will not stick together or to the bottom of the kettle. A small amount of salad oil is added to the water to help to pre- vent sticking. Pastas should be drai ned as soon as they have finished cooking. If pastas are ove r- cooked, they become soft and gummy. RICE and BARLEY The rice products used in the military feeding programs are parboiled, long-grain and medium- grain rice. They need not be washed before cooki ng. Cooked long-grain rice should appear light te x- tured and the individual grains should stand apart. Medium -grain rice, when cooked, will clump t o- gether. This type of rice is preferred in Oriental dishes. Directions for proper cooking by steaming, simmering and baking are contained in the AFRS. Rice may be served plain, as a potato substitute, combined with other ingredients in a main dish, added to salads, or topped with highly seasoned sauce. For variety, combine rice with herbs, spices, chopped onions, or nuts. Rice pudding can be served for dessert. Barley is a grain used principally as a soup ingredient.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-33 ADVANCED FOOD ADVANCED FOODS. Advanced food is considered to be pre -prepared food which eliminates traditional “cook from scratch” preparation pro cedures. These foods are pre-cooked/cooked, pr e- pared/pre-assembled and pre -breaded. Items that are fresh, chilled, seasoned, frozen, sliced, diced and shredded are included in this category. Other items are Ready-to-Serve (RTS) or Ready-to-Eat (RTE) items which may require re- heating, cooking or served directly from the original container. ADVANCED FOOD DESCRIPTIONS. The following products are considered Advanced Food: Pre-Cooked/Cooked. Preparation requires only re-heating vice complete cooking. These items can be served alone or as a component of another recipe. Examples are pre-cooked bacon, oven roast, chicken and corned beef Prepared/Pre-Assembled. Items containing 2 or more ingredients that have been assem- bled to create a complete recipe. Preparation requires heat and serve or minimal preparation. Items may be purchased frozen, chilled, canned or other dry packaging such as plastic, foil or cardboard and may include entrées, side dishes or pie fillings and desserts. e.g., Lasagna, Pizza, Salisbury Steak, Beef Stew, Macaroni and Cheese, Baked Beans, Refried Beans, Chi- li, Beef w/BBQ sauce, Ravioli, Lumpia, Egg Rolls, Assorted Hors d’ouvres, Au gratin Pota- toes, frozen or shelf stable dough products, cookie dough, frozen whole eggs/egg whites and condensed or frozen soups, stuffing mixes, rice mixes and flavored potato mixes Pre-Breaded. Items raw or pre-cooked, which have bread coating applied already. Prepara- tion requires only heating and serving. These items are typically purchased in the frozen state. Examples of breaded products are shrimp, fish portions, veal/chicken/pork patties, onion rings and vegetables Pre-Cut/Sliced/Diced/Chopped/Cubed/Shredded/Grated. Items which have been pre-cut, sliced, diced, chopped, cubed, shredded, or grated and are purchased fresh, frozen or chilled. Examples are sliced/diced/chopped cheeses, pre-cut raw vegetables and meats such as fajita strips and diced meat (e.g. chicken, turkey) Ready-to-Serve (RTS)/Ready-to-Eat (RTE). Items that are fully prepared as purchased. They can be removed from the package and served as a standalone item without any further preparation other than portioning. Items may be purchased frozen, chilled, canned or in dry packaging such as plastic, foil or cardboard. Examples: Pre-made shelf stable or frozen coo- kies, brownies, cakes, pies, canned/dry puddings, canned meat spreads, croutons, ready- made pie crusts, ready-made icing, salsa, pizza, cocktail, tartar and cheese sauces. BEVERAGES Beverages are an important part of Navy meals. The preparation of high-quality beverages re- quires the skill, technique and experience of an accomplished CS. The types of hot and cold bev e- rages used in the GM include milk, coffee, tea, cocoa, fruit and vegetables jui ces, fruit-flavored drinks and soft drinks. Good quality drinking water also should be available.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-34 MILK Milk is one of the most important and most frequently used foods, as well as popular bev e- rage. It is important to keep in mind that milk, served as a beverage or used in cooking, is a potentially hazardous food. To ensure safe, high-quality milk, follow these practices: Know the characteristics and recommended use of each type of milk Select the proper types of milk to meet your foodservice operation’s requirements and sto- rage capacities Handle milk according to safe, sanitary procedures. For more information on milk, consult the NAVSUP P-486 and the Manual of Naval Preventive Medicine, P-5010. COFFEE The preparation of coffee demands as much detailed attention as does any other part of the meal. Tastes for coffee vary widely. Some people prefer a weak brew while others enjoy a strong one. The AFRS contains directions for brewing various strengths. Good coffee will smell fragrant and me l- low. The color will be a deep brown but not black. The taste will n ot be rancid, oily, or bitter. The strength of the coffee depends on the proportion of water used in r elation to coffee grounds. A milder brew results from using either more water or less coffee than normally. Bitterness results from brewing the coffee too long. Several suggestions that will help you produce brewed coffee of consistent quality follow: Store roasted coffee in an airtight metal container because coffee loses its flavor and aroma rapidly when exposed to air. Also, it will also absorb odors that lower its taste quality Use older stocks first. Within 3 days after opening, vacuum coffee has lost much of its flavor Always measure both the coffee and the water Use fresh coffee at all times and keep the coffee covered while it is brewing Never allow coffee to remain in contact with boiling water as the flavor and aroma will boil off Remove the grounds as soon as the coffee is made. Seepage from the grounds will ruin the flavor of the best coffee Brewed coffee should not be held for more than 30 minutes for automatic coffee makers and 1 hour for urn coffee makers as it deteriorates in flavor and loses its aroma Most important of all, keep the coffee-making equipment absolutely clean. Wash the urn with clear, hot water immediately after you have used it and at the end of the day clean it with hot water and urn cleaner. Rinse thoroughly with clear water. Never use soap or soap powder. TEA Normally, two forms of tea are used; bulk tea and tea bags. Instant, powdered tea however, also has special uses in the military services.

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-35 The quality of brewed tea depends upon how fast the boiling water extracts flavor and color from the tea leaves; it is the tannin present in the leaves that gives the tea a bitter taste. Improper temperatures, brewing too long and holding tea too long for service will bring out the bitterness of the extracted tannin. The proper quantities of both water and tea should be measured carefully. Never guess at the amounts, HOT TEA.—You will not have any trouble making excellent tea if you follow a few simple rules: 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 Do not add cold water to the concentrate; this may produce cloudy tea. The concentrate should be poured into the cold water The tea may be presweetened by dissolving sugar in the hot concentrate before diluting it with cold water If desired, cut lemons into eighths to serve with tea. OTHER DRINKS The C (beverage) section of the AFRS contains many recipes for vario us fruit drinks and milk drinks that may be prepared and served with either lunch or dinner. When you prepare fruit drinks such as lemonade or Grape-ade, it is important to remember to make the drink early enough to allow time for thorough chilling in the refrigerator. If ice is used to chill the beverage, adjust the amount of water used. PRESENTATION FACTORS Foods that look good and complement each other always have an advantage over those that are less attractive, even though they may be equally well pre pared and nutritious. Learn to choose and combine foods in such a way as to achieve variety and harmony, both in appea rance and flavor. The following suggestions will help you: Vary the methods of preparation of the food served. Carrots, for example, can be served raw, buttered, French fried, seasoned with lemon juice, or combined with peas Consider the color of the food selected. Choose colors that look well together. Avoid too many foods of the same color at any one meal

CS: “Food Preparation”, Chapter 7. Rev. DEC 2010 7-36 Avoid the use of unsuitable colors for food. Serve interesting combinations of flavors. Com- bine mild and strong flavors but do not kill a delicate flavor with an unsuitable flavor combina- tion. Avoid using the same flavor twice in the same meal Combine different shapes such as diced potatoes, sliced meats and leafy vegetables Do not plan all soft, dry, or moist foods for any one meal. Vary the texture Review the cycle menu each time it is used. Generally, avoid having the same meal on the same day of every week. HEALTHY NAVY STANDARDS Menus will offer healthy options to include a Healthy Navy entrée, vegetable, starch and de s- sert. Healthy Navy standards are as follows: Entrée = 15 gm fat or less Side dish (starch and vegetable) = 5 gm fat or less Desserts = 5 gm fat or less NSCM MENU CHANGES. Food Service Officer’s authorized changes and feedback for the Navy Standard Core Menu. The FSO is authorized to make changes to this menu when, due to unusual or unforeseen cir- cumstances, it may be necessary to provide substitutions for food items not in stock or to permit time- ly use of perishable foods.” The FSO is authorized to shift a limited number of menu line items to accommodate crew ac- ceptability. This may include moving pizza or burger meals from one day to another based on crews preference and schedule. The above is authorized by NAVSUP, when menu shifts are acco mplished within the menu cycle and is limited to no more than 3 shifts within the menu cycle. EXCEPTIONS. When replacing a menu day or meal period with an authorized holiday, birth- day or special menu, there is no obligation to make up the meal period or day if swapping a holiday or special meal. Holiday or birthday meal replacements are authorized one time per cycle unless two holidays fall within the cycle. FEEDBACK. Suggestions regarding additional items for consideration to the NSCM to support the special meals can be forwarded to the TYCOMs for possible inclusion in future versions of the NSCM. Acceptability, functionality and product availability feedback will be provided to a NFMT, NAV- SUP Code 51 representative and your TYCOM. SUMMARY In this chapter we discussed what the recipe card consists of, different types of recipe conversions, the different types of cooking techniques, preparation of fruits and vegetables, dif ferent forms of eggs and there safe holding temperatures, a better understanding of sandwich production, salad prepar a- tion, the different kinds of soups and beverage service. As a CS you are a vital importance to your organization; people must eat to pe rform their assigned jobs. The end result of your work is for the food to be enjoyed by the patrons of your mess. To achieve this you must continually strive for perfec- tion in providing palatable, wholesome and attractive food.

Rev. DEC 2010 8-1 CHAPTER 8 BREADS AND DESSERTS LEARNING OBJECTIVES: Upon completion of this chapter, you should be able to do the following: — Identify different cooking and baking terms. — Discuss the functions of food ingredients. — Describe the bread make up process. — Describe the difference between quick bread and yeast bread. — Identify pie ingredients and there affect on the fine product. — Describe the pie make up process. INTRODUCTION This chapter discusses basic baking terminology, ingredients and the procedures used to pro- duce breads and desserts. To bake a satisfactory product, you must have a thorough knowledge of these terms, ingredients and baking procedures. BREADS The term bread has been used for centuries to describe a mixture of flour, sugar, shortening, salt and liquid. This mixture is made into dough and then yeast is added 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 as yeast-raised breads and rolls, sweet -dough rolls of various kinds, coffee cakes, doughnuts, pizza and quick breads. The other kind includes products leavened by chemical 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 the baker. It is prepared in greater quantities than any other baked product. High quality and excellent taste should be maintained regardless of the amount of bread baked. YEAST-RAISED BREADS The production of yeast -raised products, especially bread and sweet dough, is considerably more involved than the production of other bakery products. If the ingredients are of good quality, used in specific amounts and are properly mixed, using proper tempera tures, the dough will yield good quality products.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-2 Ingredients The baker must understand the functions of each basic baking and bread making ingredient used in bakery products. He or she should then use the ingredients properly (manner of mixing and amount used). The functions of these ingredients are explained next. Flour—Flour is a mixture of starch, protein and other materials. The kinds of flour used are described as follows: General-purpose flour is a mixture of hard and soft wheat flours. It is used to make cakes, cookies, quick breads, pastries and pies. It does not have enough gluten strength to make satisfactory yeast bread and rolls. Bread flour is a blend of hard wheat flours. It contains more protein than general-purpose flour and has a slight granular texture. Good quality bread and other yeast-raised products can be made only with bread flour. Wheat base is prepared from the wheat germ, bran and other fragments of wheat kernels. It has a whole wheat flavor and may be combined with flour to produce whole wheat bread. In addition to the protein, flour contains various food elements such as carbohydrates, water, minerals, vitamins, enzymes and fat. The amount of these elements contained in the flour varies with the type, grade and storage period of the flour. Protein - The two principal proteins present in wheat flour (gliadin and glutenin), when co m- bined with moisture, form gluten that gives structure to batters and doughs. Gluten also gives the dough expansion qualities. Carbohydrates - Carbohydrates in flour are usually in the form of starch that absorbs water and helps give bulk to dough. Flour that is especially made for cakes and pastries is rich in carboh y- drates. Water - Wheat flour usua lly contains from 9 to 15 percent moisture. Flour absorbs or loses moisture in storage, depending on the atmospheric conditions. Minerals - Minerals are contained in the bran coat and the germ of wheat and most of the min- erals are lost when wheat is made into white flour. These minerals are returned to f lours that are enriched. Vitamins - To replace the food value lost in milling, vitamins and minerals such as thiamin, nia- cin, iron and riboflavin are frequently added to flour. Flour treated in this manner is known as enriched flour. Enzymes - An enzyme is a very minute substance produced by a living plant. The mere pre s- ence of an enzyme brings about certain changes in the composition of a material. Diastase and pr o- tease are the most important enzymes found in flour. Diastase converts starch to sugar and the yeast acts upon the sugar to produce carbon dioxide and other fermentation products. Protease softens the gluten and, when this enzyme is lacking, the dough will not have the desired elasticity. Fat - Wheat flour contains approximately 1.5-percent fat. The major portion of the fat of wheat grain is removed during the milling process. Although the fat content of flour is very low, this is what causes flour to become rancid if flour is stored for long periods under warm and humid conditions.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-3 Water—In many bakery products, including bread, the amount of water used is second only to the amount of flour. Water contains minerals. The amount and kind of minerals contained in the w ater vary from one part of the country to another. These variations affect the p roperties of the dough and the finished bread. Water is necessary to form gluten from the protein of flour, thereby giving the dough its ela s- ticity and its gas retaining property. Gluten absorbs twice its own weight of water. The amount of water used determines the consistency and the temperature of the dough after it is mixed. Water dissolves the salt and the sugar, makes it possible for the enzymes to act and holds the yeast in suspension un- til it is added to the other ingredients and the fermentation begins. Salt—Very little salt is used in making bread, but the amount used is essential, for it pe rforms a very important function. Without salt, fermentation in dough is too rapid and the baked product b e- comes too coarse. With too much salt, the fermentati on process is slowed and the bread becomes soggy. Salt strengthens gluten and helps it to expand, improves the color of baked products and en- hances the flavor. Sugar—During fermentation, part of the sugar is converted into a form that can be used as food for the yeast. Starches are converted into sugar that produces carbon dioxide gas and alcohol and that causes the dough to expand, making it softer and more flexible. This sugar in the bread contributes to the color of the crust, the taste of the baked lo af, the toasting qualities of the bread, the texture, the moisture retaining qualities and the nutritional value. Sugar is also a tenderizer. Shortening—Shortening is the animal or vegetable fat that is used in baking. There are two general types of short ening-solid and liquid. The solid -type shortening is recommended for use in bread dough because it can be more thoroughly distributed through the dough. The reason for this is that it will not saturate the flour it touches. Although the liquid -type shortening can be used effectively, the dough must be well formed before the oil is added. The liquid -type shortening is mainly used in recipes that call for melted shortening, such as some cake and bread recipes. Shortening compounds are composed of deodorized a nimal and vegetable fats mechanically blended to give a final product of acceptable elasticity and satisfactory baking quality. General-Purpose Shortening. General-purpose shortening is a high-grade shortening that has excellent baking qualities. General-purpose shortening should not be substituted in recipes that speci- fy bakery-type shortening. Salad Oils—Salad oils are generally used in the preparation of salad dressing and in recipes that specify oil. Oil should not be substituted for general-purpose. Butter—Butter is the fatty constituent of milk that is separated from the other milk constit uents by churning. Butter is used most often as a spread, but it has many other uses in food preparation. When butter is substituted for other shortening, you shou ld adjust your recipe. Butter contains salt, milk and moisture so the salt, milk and liquid in the recipe should be decreased accordingly. The fat content of butter is less than that of other shortening; therefore, more butter should be used in the rec- ipe. Milk—Nonfat dry milk contains all the food qualities of whole milk except fat. In bread produ c- tion, nonfat dry milk style A should be used, as this milk is designed specifically for achieving v olume, flavor and crust characteristics desirable in yeast br eads. Dry milk can be added by mixing or sifting the milk and flour together, or it can be reconstituted with part of the water in the bread recipe and

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-4 added to the dough. In either event, it is important that there are no lumps of milk powder in the dough. The amount of milk used in the dough can be as high as 6 -percent nonfat dry milk based on the weight of the flour. The use of more than 6 -percent dry milk in the bread dough is detrimental to fermentation. Milk improves the texture, flavor and keeping quality of bread. Eggs—Eggs are not used in making white bread but are used in making sweet dough cakes and cookies. In baked products, eggs supply a high protein, mineral and vitamin content. The yokes add color, the whites help bind other ingredients and both combine to add flavor and moisture to the bread. Fresh eggs should be removed from the refrigerator and warmed to room temperature before they are used in dough. Frozen eggs should be completely defrosted before they are added to the dough and should be well mixed. Dehydrated egg mix may be sifted with the dry ingredients in some baked products containing a high percentage of dry ingredients; the water needed to reconstitute eggs should be added to the required liquid. Reconstituted eggs should be us ed within 1 hour after they are reconstituted or returned to the refrigerator until they are to be used. Do not hold them ove r- night. LEAVENING AGENTS Leavening agents are gases that cause the dough to rise. The gases are produced by chem i- cal action or introduced by the mixing process, which forces air into the dough. The common types of leavening agents are steam, air and carbon dioxide gas. These agents are produced by yeast or bak- ing soda or baking powder. Air—Air is introduced into the dough by blendi ng (creaming) fat and sugar together, by sifting flour, or by folding in beaten egg whites that already contain air. Steam is used to leaven éclairs and cream puffs. Yeast—Yeast is a microscopic, one-celled plant that, when conditions are favorable, will mul- tiply by budding or by the division of a cell into two cells. In this process of reproduction, the yeast plant uses available food (sugars) to produce carbon dioxide gas and alcohol. This is known as fe r- mentation. Active Dry Yeast—Active dry yeast shou ld be suspended in about seven times its weight of water at 105°F to 110°F for 5 minutes before it is used. The proper temperature of the water is impo r- tant, as water that is too cold or too hot will harm the yeast. Make sure the temperature of the water does not exceed 110°F. Active dry yeast does not require refrigeration, but should be stored in a dry and reasonably cool place. When properly stored, dry yeast will keep for many months. Baking Soda—Baking soda acts as a leavening agent only when there is an acid present. Some of these acids are sour milk or buttermilk, molasses, brown sugar, honey, corn syrup, maple sy- rup, lemon juice and vinegar. These are used for different types of quick bread. Only a limited quantity of the acid ingredients can be use d for leavening purposes due to the pronounced flavor and heavy texture that baking soda and molasses or syrup give to the products. It is also difficult to determine beforehand the amount of gas that these mixtures will produce. Thus, it is difficult to o btain standard results. Baking Powder —Baking powder is a leavening agent that contains baking soda, a large amount of starch and a material that forms an acid when it is mixed with water, thus pr oducing a gas.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-5 There are several types of baking powder. The Navy uses a combination -type baking powder that contains the acids Sodium Aluminum Sulphate (S.A.S.) and orthophosphate plus sodium bicarb onate and a cornstarch filler. This type of baking powder is moderately double acting; one constituent acts in the batter, while the other does not act until it is heated in the oven. Baking powder is generally pr e- ferred over baking soda because it is more reliable. Mixing Operation. The mixing operation accomplishes two functions. First, thorough mixing distributes the ingredients evenly. Secondly, it stretches the dough until the gluten is fully developed and distributed. In the early stages of the mixing process, water wets the flour and the dry ingredients. At this stage, the dough will be rather wet and lumpy. As t he mixing progresses, the flour continues to take up liquid and the dough becomes moderately firm. When you are using high -speed mixers, the dough will become firm after several minutes of mixing, but the dough has no stretching characteristic. As mixing continues, the dough begins to bond and becomes more elastic. The lumpiness disappears and the dough becomes more firm as the flour picks up more moisture. At this stage, the dough is rather sticky and sticks to the mixer bowl quite easily. Next, the dough becomes less sticky and more elastic. When this happens, the back of the bowl begins to be cleared of dough and eventually becomes completely clear. At this time you should use careful judgment not to allow the mixing to progress too far or the dough will breakdown to a point where it loses elasticity and becomes sticky and runny. There is no rule governing the mixing time for dough other than the feel and appearance of the dough. When the mixing process is completed, the temperature of the dough should range between 78°F and 82°F. Fermentation—After the mixing operation, the dough is either left in the mixing bowl or placed in a dough trough to ferment. Fermentation is the chemical change that takes place when yeast (or other leavening agent) in the bread releases carbon dioxide gas, causing the dough to rise. The fermentation period is the time that elapses between the mixing of the dough and the time the yeast is killed by the oven heat. The correct temperature for the dough during ferm entation is indicated on the recipe card. A higher te m- perature will cause the growth of undesirable bacteria (wild yeast) and excessive acidity, which will result in a coarse-grained bread of poor flavor. The length of the fermentation period depends on t he amount of yeast used, the strength of the flour and the temperature during fermentation. Too much yeast and higher temperatures than those designated will cause the dough to rise too fast. Insufficiently fermented or conditioned dough is called “young dough” while that which has fermented too long is known as “old dough.” Punching—Punching the dough after it rises develops the gluten and also redistributes the yeast cells. The temperature of the dough is equalized and some of the carbon dioxide gas is f orced out. Yeast dough is ready for punching when it is light and approximately double in size. To test the dough to determine if it is ready for punching, press the dough lightly with a fingertip. If the impression closes up immediately, the dough is not ready. If the impression recedes slightly, it is ready to be punched or folded. The dough should then be punched. To punch the dough you should use both hands and punch the dough through the center, going from end to end of the dough trough. Then, use bot h hands to grasp one side of the dough and pull it on top, once again working from end to end of the dough trough. To punch dough in a mixing bowl, punch the center, fold sides into the center, then turn completely over. After the dough has

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-6 rested for approximately 30 minutes, it should be taken from the bowl or trough to the bench for m a- keup. Dough Makeup—The dough is divided into uniform pieces of the desired weight. When you are dividing the dough by hand, cut off the dough with the dough scraper and we igh the dough on a scale. Use the scraper to add or remove dough until the desired weight is obtained. This process is referred to as scaling. In a machine -operated bakeshop, the baker scales the pieces by machine, making adjustments so that the pieces will be the desired weight. Rounding Dough—After scaling, the dough is rounded by tucking the raw edges and forming a smooth round ball. This process seals the raw edges that are left after the dough is divided. Intermediate Proofing—The intermediate proofing period is a stage when the rounded piece of dough is allowed to rest between the time it is divided and rounded and the time it is formed for pa n- ning. The intermediate proofing period should be just long enough for a piece of dough to recover from being divided and rounded. The dough should be loose enough so that it can be easily molded. This requires from 12 to 15 minutes, depending on the dough and the conditions of the room. Some of the advantages of rounding and giving the dough intermediate proof are it achieves uniform shape, facilitates panning, makes texture uniform, stretches gluten slowly, expels excess gas and forms skin on surface of dough. Molding and Panning —The pieces of dough are shaped so that they can rise in the pan and form a shaped loaf of bread. Use the following steps in hand molding: 1. Place each piece of dough on the board, top side down. Use as little dusting flour as possible. 2. Press the gas out of the dough and pull lengthwise carefully, shaping the dough into an oblong loaf about the length of a finished loaf of bread. 3. Flatten the dough with your hands or with a rolling pin. 4. Shape the dough by folding in the ends to form a rectangle. 5. Fold the dough lengthwise to the center and seal by firm finger pressure. 6. Fold over the other half of the dough and press for additional seal. 7. Roll the dough to complete the sealing and molding of the loaf. After the dough is molded into a loaf, place it in a lightly greased pan. Each loaf should be placed so that t he molding seam is on the bottom and the loaf should be long enough to reach the ends of the pan. Figure 8-1 provides an example of the molding and shaping of dough into a loaf. Pan Greasing—The primary purpose of lightly greasing the bread pan is to prev ent the bread from sticking when it is removed. Too much grease on the pan surface can seriously affect the proo f- ing, baking and slicing of the bread. Pan Proofing—After shaping and panning, loaves should be placed in a properly controlled room or cabinet called the proof box or proof cabinet for the final proof or pan proof. Temperature of

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-7 the cabinet should be maintained at 90°F to 100°F. During pan proofing, the action of the yeast is speeded up by the higher temperature and the gluten becomes more mellow 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 and fills out when the fingertip is removed, the loaf is still too compact and should be proofed more. Usually, 50 to 75 minutes is sufficient. Baking—The final stage in bread production is to place the pans of dough in an oven that is heated to a temperature sufficient to h eat the dough quickly (temperature specified on A rmed Forces Recipe Service (A FRS) recipes and to cause the carbon dioxide of the dough to expand, thereby greatly increasing the size of the dough. The oven temperature also vaporizes moisture on the su r- face of the bread and ultimately causes caramelization of the sugars, starches and other ingredients that make up the exposed dough surface. The oven temperature and the time required to bake a loaf of bread will vary, depending on several factors. When using convection ovens, follow the operating manual instructions or use the AFRS guideline card for convection ovens. Baking time is shorter and temperature is lower in a convection oven than in a conventional oven. Remember that some bread recipes will contain convection oven information as a note.

PRESS GAS out of DOUGH FORM RECTANGLE FOLD RECTANGLE LENGTHWISE

PRESS FIRMLY FOLD AGAIN TO SEAL ROLL TO COMPLETE SEALING Figure 8-1.-Molding and shaping bread dough.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-8 Bread is the end product of a long line of chemical and physical reactions. If the loaf is r e- moved from the oven before these changes occur, no matter what crust color is obtained, the loaf will lack desirable qualities. Color and thickness of crust depend on the length of time the loaf is subjected to oven temperature and on the concentration of sugars. The aroma of under -baked bread will lack the full-scale, delicious fragrance characteristic of freshly baked bread. If sufficiently under-baked, the loaf sides will collapse and proper slicing is not possible. The oven temperature may be controlled for the purpose of influencing bread character in ot h- er ways than just the color. A low oven temperature tends to open the grain of the loaf. If too high a temperature is used, 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 when tapped. Remove the baked loaves of bread from pans and cool on racks in areas free from drafts. Bread will dry out more quickly if the air is either too warm or too dry. Cooling—After the bread is done, remove the loaves from the pans and place them on racks to cool, making sure there is at least a 1-inch space between loaves. Cooling usually takes from 1 1/2 to 2 hours. Bread should not be covered while it is warm Storing and Serving —Bread should be stored at cool room temperature under conditions where it will not dry out. If wrapped in plastic bags that are closed with twisters, bread can be stored for up to 96 hours in a cool room. If the room is hot and humid, it may be necessary to store the bread under refrigeration to prevent mold from forming. Refrigeration is not ideal, however, for extended sto- rage because bread stales more rapidly under refrigeration t han it does at room temperature. This staling makes the bread firm and the crumb becomes coarse and hard. Bread may be held for e x- tended periods if frozen in plastic wrap or bags. If freezer storage is impractical, bread quality is best maintained by baking in quantities that will be consumed within 48 hours. The bread storage should be arranged so that the older bread always can be used first. Sliced bread left over from a previous meal can be thoroughly dried and used for bread crumbs, bread pu d- ding, or crouton preparation. Short-Time Formula—This formula was developed to meet a critical need aboard Navy ships with limited bakery space. The short -time formula eliminates both the intermediate proof and the final loaf-molding operation. This modified sponge-type dough produces a good loaf of bread. More importantly, ships without production equipment can produce bread within 2 to 2 1/2 hours. In addition to eliminating the 8- to 10-minute intermediate proof, the baker can roll the rounded pieces into a sau sage shape and pan —one person being able to roll and pan an average of 20 per minute. Hot rolls and variations may be prepared using the short -time formula. Follow the AFRS for best results. A room temperature of 80°F should be maintained to assure the de sired finished product. Any increase in the bakeshop temperature will, of course, reduce the fermentation time. Because of the absence of fermentation rooms aboard ship, this control is strictly dependent on the baker’s skill and knowledge in determining t he readiness of the dough. Mixing time will not change, however, as the 10-minute periods appear to be optimum for proper dough development under practically all cond i- tions. Undesirable Conditions—Certain undesirable conditions may develop in the baking and stor- ing of bread that will not only spoil individual loaves and batches but will infest the bakery and conti n-

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-9 ue to destroy subsequent baking’s. Sanitary precautions against these conditions are particularly n e- cessary in hot, humid climates. Rope - Rope is an undesirable condition of bread caused by bacteria. The crumb of the loaf deteriorates, darkens and becomes sticky and wet. If the loaf is pulled apart, long wet strands will a p- pear as it separates. Rope has an odor similar to overripe cantaloupe. The rope spores that are formed from the active rope bacteria cells are highly resistant to heat and any that may be near the center of the loaf will not necessarily be killed by baking. Temperatures of 85°F and above, particularly temperatures of 95°F to 105°F, promote the de- velopment of rope. When the climatic condition is such that the shop temperature is high, rope could develop even in doughs that are lower in temperature than 85°F. In the tropics, high humidity often accompanies high temperature. This increases the danger of rope developing in the bread. Also, doughs that are not sufficiently acid are highly subject to rope infection. Since acidity is normally i n- creased through fermentation, overly warm dough may not have time to become sufficiently ac id to retard the development of rope. When the weather or climate is hot and humid, you should keep a sharp lookout for the a p- pearance of rope and do everything in your power to prevent its development. By controlling the te m- perature of the doughs, you ca n keep them cold enough to retard the development of rope. A mold - preventive inhibitor can be added to the bread dough. To prevent the development of rope, you should take the following precautions: Baking ingredients should not be kept in the shop longer than necessary and those that are kept should be arranged in such a way as to allow free circulation of air around them The bread-baking schedule should be planned so that the bakery is not overstocked; this would result in some of the bread becoming old in the shop or in the storage room Bread that has accumulated and has become stale may be used for croutons and crumbs All bread should be thoroughly cooled before it is stored Keep equipment scrupulously clean and see that no pieces of previous doughs are allowed to remain in the shop. The shop and all equipment should be thoroughly cleaned as soon af- ter it is used as possible. In the event that rope does develop in your shop, it will be necessary to kill all the rope bact e- ria before you do any more baking. Generally, you should take the following precautions: Dispose of all baked products and baking ingredients in the shop Thoroughly clean the shop and all the equipment Wash the bulkheads, decks and overhead with hot soapy water and rinse them thoroughly Remove all foreign matter from all equipment and tools and from the cracks and seams in the oven Sterilize the workbench and all small equipment Rinse down everything a second time with a strong vinegar and water solution.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-10 Mold - Mold is composed of tiny plants that are visible to the naked eye. There are many types of mold that vary in form and color. They form velvety, colored spots on the bread and create a musty odor. Mold spores are present in the air and will become visible on most any food substan ce if they are given sufficient time under proper conditions to develop. Mold will multiply in a warm, humid a t- mosphere or on moist food. The absence of light and sufficient time also contributes to their growth. Mold first appears on the side of the loaf. Mold is not resistant to heat; therefore, mold that may be present in baking ingredients will probably be killed during baking. This means that any mold on the baked bread is a result of improper handling of the bread after it is baked. To prevent the formation of mold in the bakeshop, take the following precautions: 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 before storing it Always avoid handling the bread with wet or damp hands Make sure bread is not kept for any length of time, since bread molds very quickly in storage. ROLLS Several types of hot rolls can be made from the basic recipe in the AFRS. The method of making rolls is the same as that us ed for making bread. However, less mixing is required and the dough is much softer. Careful handling of the dough will assure light, tender rolls. To make up the rolls, follow these steps (See Figure 8-2). 1. Divide the dough into 3 or 4-pound pieces. 2. Roll each piece of dough into a strip 1 1/2 inches in diameter. 3. Cut each strip into pieces weighing approximately 2 ounces each (Figure 8-2, view A). 4. Round each piece into a ball by rolling it with a circular motion on the workbench (Figure 8-2, view B). 5. When you have performed these basic steps you are ready to shape the dough into sandwich rolls, Parker House rolls, wiener rolls, or dinner rolls.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-11

TO DESIRED THICKNESS

Elongate fold with rolling pin Press into small pieces Ready to bake Figure 8-2, Making rolls. Hot Roll Mix Time-saving roll mixes have premeasured and combined ingredients except water and yeast. Follow package and can instructions in mixing, fermentation, panning the dough and bating. Roll Production Precautions The following precautions are associated with roll production: Like bread production, temperature control is important. The AFRS temperatures should be used. Too high a temperature will cause dough to ferment too rapidly and rolls will be sour or yeasty tasting. Too low a temperature causes heavy, tough rolls The amount of fermentation time needed depends on the amount of yeast and sugar used The first major step in preparing hot rolls is the dough makeup. The variety of shapes possi- ble with soft and hard rolls is almost endless. Accurate scaling and skilled handling in forming shapes are required. Follow AFRS guidelines for hot roll makeup

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-12 Since rolls are smaller than bread, proofing time is very critical. Therefore, over proofed rolls will be blistered on the surface and will fall when placed in the oven. The texture will be coarse. Types of Rolls Two variations of hot rolls —hard rolls and brown -and-serve rolls —can be made using the short-time formula. About 1 1/2 hours’ preparation time per batch of hot rolls is saved if the short -time formula is used instead of the straight dough method. Also, a variety of sweet rolls can be made from the basic sweet dough recipe. Brown and Serve Rolls—For makeup, follow the procedure described for plain rolls for cu tting and shaping. About 30 minutes (three-fourths proof) is needed for proofing. Bake at 300°F for 10 to 12 minutes or until lightly browned. Partially baked rolls may be refrigerated at 40°F up to 2 days. If freezer space is available, these rolls freeze satisfactorily up to 5 days. Finish baking at 425°F for about 12 minutes. Hard Rolls—Hard rolls should have a crisp crust. Hard rolls must be thoroughly fermented or well aged because young dough produces tough, rubbery crusts. Bread flour is necessary for properly fermented or aged dough. Allow 1 1/2 hours before punching. Varieties of hard rolls include round, French and caraway seed. Sweet Rolls— A wide variety of sweet rolls can also be made from the simple basic sw eet dough recipe. Sweet dough is prepared from a bread formula high in sugar, shortening, eggs and oth- er enriching ingredients. There are two types of sweet dough —regular sweet dough and Danish p a- stry. Products prepared from either of these doughs may be s imilar in size, shape and weight but will differ considerably in texture. The fine, even grain and texture of regular sweet dough items are quite different from the flaky texture of the Danish pastry products. The dough should be smoother than bread dough, but it should not stick to your hands. Among the types of sweet rolls that can be made from this basic recipe are cinnamon buns, butterfly rolls, double leaf rolls, pecan rolls, twists, chain twists, braids, bear claws, crullers, snails, crescents, raisin buns, hot cross buns, plain coffee cake, small coffee cakes and Swedish tea rings (Figure 8-3). Specific instructions for making each of these types of sweet rolls from the basic dough recipe are given in the AFRS. Much of the attractiveness of sweet rolls is due to the glazes and fillings used. You will find the recipes for these glazes and fillings in the AFRS. Sweet Dough Mix Some General Messes (GMs) purchase commercial sweet dough mix that is available through the supply system. Sweet dough mix ha s premeasured and combined ingredients, except for water and yeast. Follow package or can instructions in mixing, fermentation, panning and baking the dough. Quick Breads Quick breads are bakery products in which quick -acting leavening agents such as bak ing powder and baking soda are used. Examples of quick breads are pancakes, muffins and biscuits. These products require less time to mix and bake than yeast-raised products.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-13 Roll-Out Doughs Roll-out doughs are soft dough products such as baking powder b iscuits, or stiff dough pro d- ucts such as cake doughnuts. Dough or Batter Ingredients Batters or doughs are made with dry mixtures of flour, baking powder, salt, liquids and other ingredients such as fats, eggs, sugar and flavoring. Flour—General-purpose flour is used for quick breads and batters. General -purpose flour pro- duces finer grained baked products than bread flours. Liquids—Non-fat dry milk is used in recipes for quick breads. The dry milk is sifted together with the other ingredients and the liquid is added later in mixing.

Figure 8-3.—Sample of sweet dough variations.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-14 Leavening—Baking powder is the chemical leavening agent used in AFRS quick breads. It is a double-acting baking powder in which one stage of leavening occurs in the batter and another occurs while the product is baking. The amount of baking powder used depends on the type of bakery product, the ingredients and their proportions. Baking powder must be measured accurately. Too much baking powder pr o- duces a coarse grain and may cause the product to fall after being taken out of the oven. If excessive baking powder is used, the color will be dark and yellowish and the taste will be salty or bitter. Too li t- tle baking powder will result in the structure being heavy and dense with low volume. Fat—General-purpose shortening compound is used in quick bread and batter production. Shortenings produce products with a soft crumb and aid in browning. Eggs—An important ingredient in quick breads and batter is eggs, which add flavor, color and palatability. They also provide some leavening action. Fresh whole eggs or frozen whole baking -type eggs are used. Dehydrated egg mix may be used as a successful substitute in any recipe if the eggs are sifted with the dry ingredients. This will assure ev en distribution and uniform reconstitution when the liquid is added. Other Ingredients—Other ingredients include spices; grated, whole, or chopped fruits, nuts, poppy or caraway seeds; cereals such as bran or cornmeal; and salt. Salt adds flavor. Mixing Methods How ingredients are mixed determines to a large extent the structure and texture of the f i- nished product. All ingredients should be evenly mixed. If needed, the flour gluten should be deve l- oped to the desired degree to keep the loss of the leavening gas to a minimum during baking. These general rules apply to mixing quick breads and hatters, regardless of which mixing m e- thod is chosen: The degree of mixing is always limited when the leavening is produced by baking powder The amount of mixing varies with the kind of ingredients and their proportion, except for lea- vening, For example, a product containing a high percentage of fat and sugar maybe mixed longer with less harm to the quality of the finished product Recipes in the AFRS outline should be followed, step by step, as the method for mixing quick bread halters. Muffin Mixing Method—This method is used for pancakes, muffins, corn bread, dumplings and fritters. The sequence of steps for the muffin method includes sifting dry ingredients together, blending in the liquid and eggs, adding melted shortening and mixing only until dry ingredients are moistened. Corn bread, muffin and dumpling batters should appear lumpy. Biscuit or pastry Method—This means of combining ingredients is used principally for biscuits. This dough contains more flour than liquid and is of a kneaded consistency. The dough is prepared by sifting dry ingredients together, blending in the shortening, adding the liquid and mixing only enough to yield a uniform structure. The doug h is then cut into the desired shapes and baked.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-15 Cake Method—Several quick breads and batters are mixed by the cake method. Cake doug h- nuts, coffee cakes and muffins are mixed similarly to batter cakes. Steps used in this method are as follows: 1. Cream shortening and sugar. 2. Add eggs. 3. Gradually add the dry ingredients to the moist ingredients, alternating so that you begin and end with the dry ingredients. Quick Bread Preparation Both drop and pour soft batters and roll-out dough preparation methods are important to know. These batters and roll-out doughs are explained individually in the following sections. Coffee Cakes Coffee cakes are popular breakfast or brunch items. The recipe formulas are the same as for regular cakes eaten as desserts, exce pt for minor ingredient changes. The major difference is in the frosting used on cakes. Coffee cakes are either topped with sweetened crumbs or combined with fruit. Crumb cake and quick coffee cake recipes in the AFRS are of this type. Serve these cakes w hile still warm. Quick coffee cakes may be prepared with biscuit mix. Check the AFRS for variations. Corn Bread Corn bread is a quick bread popular in both northern and southern parts of the United States. Yankee-style corn bread is prepared with sugar; southern style is prepared without sugar. Jalapeno corn bread may be prepared by adding chopped jalapeno peppers. Corn bread can be baked in either sheet pans (18 by 26 inches) or the batter may be poured into muffin pans to make muffins. Corn bread mix i s available. See the AFRS recipe card for dire c- tions. Hush Puppies Hush puppies are small balls of corn bread batter (about 2 tablespoons) that are deep -fat fried. Finely chopped onions and black or white pepper are added to the corn bread batter. The su gar is eliminated. Corn bread mix, a complete mix except for water, is available for pr eparing corn bread, muffins and hush puppies. Check the AFRS for directions. Dumplings There are two basic types of dumplings included in the AFRS. The first type is t he meat dum- pling that accompanies meat stew or poultry and is made from a dough that contains eggs and has no fat. This dumpling is light in texture and bland in flavor to accompany any meat or poultry entrée wit h- out overpowering it. This type is cooked by steam or in boiling stock. These dumplings are dropped by scoop or 1/4-cup measure on top of simmering stew. The kettle should be covered during the entire cooking period to assure fast and even doneness.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-16 A finished dumpling should not be gummy. Dumpling quality should be the same when cooked in stock in kettles, stockpots, insert pans, or steamers. The outside of the dumpling is character istic- ally moist and the inside is light and fluffy. Dumplings absorb the flavor of the accompanying meat dish. The other type of dumpling is a filled baked dessert and is explained later in this chapter. Fritters A fritter is a food, such as fruit, meat, poultry, or vegetables, that has been dipped in a milk - egg-flour batter and fried in deep fat. The food maybe unco oked, cooked, or a leftover. Fritters are made by combining a vegetable, such as corn, into the basic batter. The AFRS contains recipes for apple fritters and corn fritters. The muffin method is used for mixing fritters; that is, dry ingredients are sifte d together, liquid ingredients are combined and added with melted shortening. The amount of mixing is not as critical in the production of fritter or batter mixtures as it is with other quick breads because of the high ratio of liquid to flour and the volu bility of the other ingredients. There is less tendency to overdevelop the flour gluten because the ingredients mix easily. Fritters are usually very tender products 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 if allowed to stand on a steam table. Commercial breading and batter fry mix is a product made of ingredients similar to those used in fritter batter. Fry mix may be used for deep -fat frying, pan frying, or for grilling. Pancake mix batter may also be used for making fritters. Tempura Batter Tempura batter is prepared from flour, baking powder, salt, ice -cold water and beaten eggs. The batter is unsweetened and lighter than fritter batter. It is used for dipping raw shrimp, onion rings, or a variety of other vegetables before frying. Check the AFRS for directions. Pancakes The muffin method is used in mixing pancakes. Mixing should be kept to a minimum to prevent the overdevelopment of the flour gluten, which causes a tough texture. Cooking should begin as soon as the ingredients have been mixed. A hot, lightly greased grid- dle is essential in producing high-quality pancakes. Muffins Ingredients for muffins cover a wide range of products including fruits, nuts, bacon and cereals in addition to the plain muffin ingredients. Muffins are mixed using the muffin method. The mixing time is more limited for muffins than for other products mixed by th is method because of the high ratio of flour to liquid. After the addition of eggs, shortening and water, the muffin mixture should be stirred until dry ingredients are slightly mois- tened. It is essential that dry flour lumps be dampened. After mixing, the batter should appear quite

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-17 lumpy. If over mixed, tunnels and peaks form, the product texture is tough and the volume is low. Drained blueberries, chopped nuts, dates, or raisins are folded into the batter just before panning. The panning procedure is an extremely important aspect in muffin preparation. The muffin pans should be well greased. Gas that causes the muffin to rise can escape rapidly if the mixed batter is allowed to stand. Scale each muffin carefully, filling each muffin cup two-thirds full. Too much batter in muffin pans causes muffins to be coarse. A well -prepared muffin has a uniform texture, even grain and a well-rounded but uniform top crust. A muffin mix is available. Prepare it according to instructions on the container. Baking Powder Biscuits Baking powder biscuits are prepared from flour, liquid, shortening, salt and a leavening agent. When mixing, the shortening should be cut in thoroughly until the mixture resembles cornmeal. The proportion of liquid to dry ingredients is extremely important in the production of biscuit dough. The dough should be soft, not dry or stiff and slightly sticky. Gradually add water until dough is formed. The condition of the flour, moisture in the bake shop and the speed of mixing can alter the amount of liquid used. When to stop adding liquid will be recognized as experience is gained in the production of biscuits. BISCUIT MIX Biscuit mix also is used and contains all the ingredients except water. The leavening agent is packaged separately from the other ingredients. It should be thoroughly blended with the mix before blending in the required water. Follow directions for baking listed on the container. Biscuit Variations Biscuit variations may be prepared by rolling the dough in a rectangular shape, spre ading the dough with butter and adding brown sugar and nuts or a granulated sugar-cinnamon-raisin filling. The biscuit dough is rolled up like a jelly roll and the biscuits are then sliced. Cheddar or American cheese that has been grated maybe added to 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 excess flour before cutting out the biscuits. Cut the biscuits so that rounds do not overlap. Biscuit dough also may be patted on baking sheets and cut with a sharp knife in squares to speed up production and to save rerolling of dough. If little space is left between each biscuit on the pan, less crust is formed. If more crust is wanted, plac e biscuits farther apart. Baking powder biscuits should be baked at the temperature listed in the AFRS. They are best when served piping hot. YEAST-RAISED DOUGHNUTS The doughnut formula is basically a sweet dough; however, leavening and eggs are d e- creased and a combination of bread and general -purpose flours is used. A blend of general -purpose and bread flours produces a more tender texture and a shorter fermentation time than if all bread flour is used.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-18 Doughnut formulas contain different percentages of sugar, shortening and eggs; the greater amount used, the richer the dough. However, variations in richness for yeast-raised doughnuts do not extend over as wide a possible range as with cake doughnut formulas that tolerate larger quantities of sugar and eggs. The sugar content in yeast-raised doughnuts controls, to some extent, the amount of browning and fat absorption during frying. The quality of ingredients is just as important in doughnut production as it is in other yeast - raised items. Extreme care i n mixing, fermentation and makeup is essential to high -quality doughnut production. Mixing Mixing temperature should be controlled so that the dough leaves the mixer at 78°F to 82°F. The temperature of ingredients when mixed has a definite effect on the amount of fat absorbed during frying. Mixing time should be limited to 10 minutes or until the dough is smooth and elastic. Fermentation and Makeup Mixed doughs should be immediately divided into uniform pieces, the size of which depends on the weight of the entire batch being made up. Follow recipe instructions for rolling and cutting, as thickness of dough and uniformity of doughnut size are extremely important to proper frying. If there are cracks in the dough, or if it is stretched unnecessarily, the dough will tend to absorb a greater amount of fat during frying. Cutting Doughnut cutters should be used carefully to prevent overlapping the cuts and wasting the dough. Reworked and rerolled dough can be used, but will not give cut doughnuts a smooth sur face or an even brown color. Doughnuts may be cut into various shapes. Other than the characteristic round shape without centers, there are long johns, crullers and beignets. Yeast-raised doughnuts are neither dispensed from a machine into frying fat nor mechanically cut because they require a short proofing period. Frying Recommended temperature of the fat is 375°F for raised doughnuts. Make certain the correct temperature is used because doughnuts will soak up fat that is too cool and will brown before they are done if fat is too hot. To allow for expansion of dough and turning room, place cut doughnuts carefully in fry baskets one-half inch apart and lower into hot fat. Normal fat absorption should be 2 to 3 ounces per dozen. This absorption is both d esirable and necessary to create high-quality products. Grease soaking is undesirable, however and is caused principally by undermining of dough, misshapen cuts and rough surfaces and poor-quality fat used in the frying process. A fat-soaked doughnut is heavy, greasy tasting and stales very rapidly.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-19 Doughnuts removed from the fat should be thoroughly drained on racks or absorbent paper and cooled to 160°F if glazed. If topped with coatings, doughnuts should be cooled to 72°F (room temperature). Filling and Finishes Fillings made from fruits such as cherries, pineapple and prunes, almond paste, cream fillings, or sugar and spice mixtures may be used to fill coffee cakes, sweet dough and Danish pastry. The fol- lowing are the most commonly used combinations: Dry coatings such as cinnamon-sugar filling, powdered sugar, or granulated sugar Glazes such as vanilla or butterscotch for doughnuts and syrup or syrup-fruit glazes for sweet rolls and coffee cakes Washes for breads, rolls and coffee cakes Toppings. Dry Coatings The dry coatings are used most often on cake doughnuts. Using dry sugar coatings is som e- what more complicated than merely shaking together a properly cooled fried cake doughnut and su g- ar in a paper bag. Sugar coating will shed off rapidly fr om an overcooked, dry doughnut. On the other hand, a sugared doughnut appearing moist on the surface may be an undercooked doughnut. If the sugar melts or disappears, the doughnut is too moist. This condition is known in the baking industry as sweating. Follow the AFRS for preparing cake doughnuts. Cake doughnuts should be cooled before being sugared. Glazes A vanilla glaze is usually applied to yeast -raised doughnuts, but cake doughnuts also may be glazed. Other glazes incorporating imitation maple, rum, brandy, cherry, almond and black walnut fla- voring may be used. Doughnut glazing is somewhat more complicated than the sugaring process because the glaze is much less stable, particularly at warm temperatures. Glazes should be sufficiently thin to flow and to allow the excess to roll off. Yeast doughnuts should not be less than 160°F when glaze is applied. Taken from 375°F deep fat, a doughnut will cool to the proper temperature in about 1 to 2 minutes. Doughnuts should be submerged into the glaze and drained on a wire screen until the glaze is set. Air circulation around the entire doughnut is important in setting the glaze. Syrup glazes are usually applied to rolls or coffee cakes. A syrup glaze is prepared from a mix- ture of blended syrup and water that is boiled for 5 minutes. For variation, a fruit juice or pureed fruit, sugar and syrup mixture can be prepared. Brush syrup glazes over hot baked coffee cakes and sweet rolls.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-20 Washes Washes are applied to sweet doughs before baking and are used in addition to glazes or to p- pings in many products. They are used also on pastry, some quick breads, yeast bread (rolls and buns) and bar cookies. Washes serve two functions: (1) to wash off excess flour and f acilitate browning and (2) to provide a surface to help added toppings such as nuts, fruits, poppy or sesame seeds, or onions stick to the products. Any one of the following ingredients maybe used individual y or in combination: butter, cornstarch, whole eggs and egg whites. Toppings Toppings such as glazed nut, orange coconut, raisin, streusel, pecan, or praline toppings are added to sweet rolls or coffee cakes before baking. PIZZA Almost any lean dough formula, such as that for French bread, ca n be used for making pizza. The major difference between a particular formula for pizza and lean bread doughs is that the yeast is not fed. That is, sugar is not an ingredient in a pizza formula because it is not needed to supply the yeast energy. Volume is not a factor in pizza doughs. Fermentation for pizza is relatively short in com- parison with other bread doughs and makeup consists only of flattening the dough to the required d i- mensions. Partially baked pizza crusts are prepared commercially and frozen . Add galley-prepared pizza sauce and bake according to package directions. DESSERTS Desserts are popular in the GM. A dessert maybe as simple as a fruit gelatin or as elaborate as a decorated cake. The AFRS has a wide variety of recipes for all types of desserts. The AFRS also has step-by-step procedures for the preparation and service of desserts, but the end result is often determined by the dedication and experience of the Culinary Specialist (CS) that prepares the de s- sert. CAKES Cakes are popular desserts in the GM. A wide variety of colors from a few basic recipes are possible through the use of varied shapes, frostings, or fillings. Cakes are easily made in large quanti- ties and they are less perishable than many other types of desserts. Service in the GM is greatly facili- tated by the use of cakes for dessert because they can be made up ahead of time. TYPES Cakes can be divided into three separate types according to the ingredients and the propo r- tions of the ingredients used in each. The three types are batter cakes, foam cakes and chiffon cakes.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-21 Batter Cakes Batter cakes contain shortening. They include the pound cakes (loaf type) containing a high percentage of fat, the plain cakes (basic type of layer) containing smaller percenta ges of fat and the chocolate cakes (incorporating cocoa and soda) such as devil’s food and mild chocolate cakes. Foam Cakes Two kinds of foam cakes served in the GM are angel food and sponge cakes. Angel food cakes are foam cakes that are leavened by air beaten into the egg white. Cream of tartar is added to the egg whites to make them firmer when they are beaten. Sponge cakes are foam cakes containing baking powder and whole eggs. The eggs are co m- bined with the sugar and heated until the mixture is lukewarm (110°F) and then the mixture is beaten. Chiffon Cakes Chiffon cakes contain both foam and batter, mixed separately and folded to a mixture. The subdivisions of the three types are many and dependent upon the method of incorporating the ingredients an d upon the variation of ingredients added to the basic recipe. Batter and sponge - type cakes are the ones normally prepared in Navy dining facilities; consequently, further discussion will relate only to these. FUNCTIONS of CAKE INGREDIENTS Each ingredient in a basic recipe has a specific function. Flour - furnishes structure and is used to hold the other materials together in making a cake. It should be general-purpose flour. Sugars - used chiefly as sweeteners, have a tenderizing effect resulting from their ability to soften flour protein and starches. By lowering the caramelization point of the batter, sugars allow the cake crust to color at a lower temperature. Sugars also help to retain moisture in the baked cake, th e- reby keeping the cake moist and edible for several days. Shortening - carries the air that is incorporated in the finished cake batter. This air has a te n- derizing action on the 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 or traces of egg yoke —as little as one -tenth of 1 percent will adversely affect the whipping quality. Milk, water, fruit juice, or coffee - can be used as the liqui d in cake. Liquid is needed to combine and actuate all other ingredients. It controls the consistency of the finished cake batter. Salt - brings out the flavor of the other ingredients. Leavening - is accomplished in three ways: 1. Incorporation of air during mixing

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-22 2. Chemical leavening 3. Vaporization of the liquids in the dough by the heat of the oven. CAKE MIXES Cake mixes are convenient to use as they require shorter preparation time, less storage space, no refrigeration and less training and experience to prepare successfully than cakes made from recipes using the basic ingredients. Cake mixes are available in a variety of flavors and prepar a- tion instructions are printed on the containers. Cake mixes are complete mixes that require only the addition of wat er. They contain a leavening agent, bicarbonate of soda (baking soda), packed sep a- rately inside the container. The soda packet should be mixed thoroughly with the dry ingredients b e- fore adding water. Cheesecake mix is combined with milk before mixing. No b aking is required. Reci- pes for variation to cake mixes are given in the AFRS. CAKE MAKING In addition to the proper selection of ingredients, accurate measuring and proper mixing, other factors influence the finished product. CAKE PANS Cake pans should be handled carefully so that they do not warp or bend. You should not us e pans that are bent out of shape because cakes will be uneven in shape and cola. Cake pans maybe greased or greased and dusted with flour, or they may be lined with wax or craft paper. Some recipes call for a pan coating made from shortening and flour mixed together. Pans for angel food cake should not be greased because the fat will keep the cake from rising. Each AFRS cake recipe specifies which method is used. PAN CLEANING If grease is allowed to build up in pans, especially in co rners, it can become rancid and give a very objectionable taste. Care should be taken to clean baking pans thoroughly each time they are used. SCALING Scaling too much batter or using the wrong size pan ca n cause the cake to fail. Follow the i n- structions given on the specific recipe card. The AFRS cake recipes are designed to yield the correct amount of batter for standard 18 - by 26-inch sheet cake pans. Use only lightweight sheet pans. If heavier sheet pans are used, they will cause overdone products. Other pan sizes may be used such as 9-inch layer pans or 16 -inch square sheet pans. A listing of pans and sizes is found on the AFRS guideline cards. OVEN TEMPERATURES Set the oven at the temperature specifie d in the recipe or in the cake mix directions and allow enough time for it to reach the correct temperature so that the cake can be placed in the oven at the specified baking temperature as soon as it is mixed. The oven thermostat should be checked from time to time to make sure it is working properly.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-23 Allow space in the oven between the pans so that heat can circulate. Cake pans should be placed so that they do not touch each other or the sides of the oven. If the oven is too hot, the cake will have a pe aked, cracked surface and will be too brown. It will also be dry and shrink excessively. If the cake is baked too rapidly, the outer edges will be done while the center will be uncooked and the cake will fall when it is removed from the oven. If the te m- perature is too low, the cake will not rise well. The AFRS guideline cards give the cause of cake d e- fects and failures. BAKING During baking, the proteins in the flour and eggs coagulate and the starch in the flour swells and absorbs moisture, causing the cake to become firm. Baking takes place in four stages. In the first stage, the batter is fluid and rises rapidly as the leavening develops. In the second stage, the batter continues to rise and the cake becomes higher in the center than at the edges. Bubble s rise to the top, the surface begins to brown and the batter begins to become firm on the edges. In the third stage, the cake has completed rising and it becomes freer and browner. In the fourth stage, browning is completed and the structure is set. When you are baking in a conventional oven, do not open the oven door until baking time is almost ended or the cake may fall. USING CONVECTION OVENS Baking times are shorter and cooking temperatures lower in convection ovens than in conve n- tional ovens. The AFRS guideline cards list specific times and temperatures. Overloa ding convection ovens will cause cakes to bake unevenly. When operating a convection oven, you should turn off the fan when loading and unloading. To load cakes into convection ovens, you shoul d start with the bo t- tom rack and center the pans, taking care not to touch the heating elements. Leave 1 to 2 inches b e- tween pans so air can circulate. After you load the cakes, allow them to bake for 7 to 10 minutes b e- fore turning on the blower. Or, if the fan has two speeds, use the lower speed. Check the cakes in about one -half the cooking time specified in the convection oven owner’s manual. If the cakes are baking too quickly (cooked around the edges, but not done in the middle), reduce the heat 15°F to 25°F and use this lower temperature for each successive load. The oven vent should be open when baking cakes. If the vent is closed, the moisture in the oven will keep the cakes from rising. A fully loaded convection oven will bake cakes more slowly than a partially loaded oven. TESTING for DONENESS To determine if the cake is done, touch the center of the cake lightly. If an impression remains, return the cake to the oven for 3 to 5 minutes more and then retest. A toothpick or wire cake tester may be inserted into the cake. If no batter clings when it is removed, the cake is done. Batter cakes will shrink slightly from the sides of the pans when done. COOLING If space is limited, cakes may be cooled, frosted and served in the baking pan. If the cake is to be removed from the pan for icing, decorating and service, allow it to cool for about 15 minutes or as directed in the specific recipe. Remove jelly rolls from pans while they are hot. Paper liners should be removed while the cake is still hot. If allo wed to cool, the paper will cause the cake to pull apart and tear. Generally, however, for most cake items use a spatula to gently loosen the cake around the sides of the pan. Cover the cake with the bottom side of a clean pan of the same size and invert b oth

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-24 pans. The cake should drop easily onto the clean pan. Cakes baked in loaf pans should be cooled completely in an upright position before they are removed. Cut around the sides, tilt the pan and slide the cake out gently. CAKE CUTTING To prevent breaki ng, cakes should be completely cooled before icing and cutting. Cakes baked in standard-size sheet pans are usually cut into 54 square pieces, 6 across and 9 down. For other cake shapes consult the AFRS guideline cards. To cut a cake use a knife with a sharp, straight edge and a thin blade. Dip the knife in hot water before cutting and repeat as nece s- sary to keep crumbs and frosting from clinging to the knife. Cut with a light, even motion. A loaf cake or fruitcake should be cut with a slow sawing motion. Fruitcakes cut easier if they are chilled first. STORING CAKES Cover cakes with moisture -proof paper and place them in a clean area with a temperature range of 75°F to 95°F where they will not absorb odors. Cakes should be served within 1 to 2 days for best quality. CAKE DECORATING Cake decorating does not have to be limited to holidays and special events, such as a change of command or a retirement. Some commands honor the birthdays of crew members weekly with a decorated cake. This gives the CSs frequent opportunities to practice and develop their skills at cake decorating. The first important step in cake decorating is to have a frosting of the type and consistency r e- quired to make the desired shapes. Decorators’ frosting and cream frostings are suita ble. Frostings used for decorating should be stiffer than those used for spreading. Decorating Equipment The second important step in cake decorating is to have the equipment needed: cones, tips, tubes and coloring. Cones—The cones used for cake decorat ing may be either pastry bags purchased to fit co m- mercial tubes, or they maybe made from paper. Paper cones are easily made, are disposable and are sanitary. The best paper used to make a cone is parchment paper. Heavy waxed paper also can be used, although it is less rigid and, therefore, more difficult to handle. Several cones can be filled with different frosting colors to be used alternatively in decoration. Tubes—There are many kinds and sizes of metal tubes (tips) available. They can be selected from those in standard stock or purchased to fit individual requirements. By varying the colors of the frosting and the sizes of the metal tips, a wide variety of decorations can be made. Borders can be plain or elaborate, depending on the tube used. Writing should be carefully planned before starting so it will be well centered. Food Colorings—Food colorings are available in paste and liquid forms. A little coloring goes a long way. Food coloring paste will give dark shades when desired, but will not thin the frosting. Liquid colorings will thin icings and will provide only pastel shades.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-25 To color frosting, first blend the coloring into a small amount of frosting. Then add this blend gradually to the rest 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 for holiday cakes. Secondary colors may be obtained by blending primary 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 or orange, you can make red or yellow -orange by shading orange with either red or yellow. Blue - green will result when green is shaded with yellow or blue. Try to keep icing colors as close to nature as possible by leaning toward pastels. If you must use bright colors, use them sparingly, as accents mostly and for children’s and holiday cakes. Co n- centrated paste colors are best to use. They give yo u dark shades when you want them and will not thin icings as liquids sometimes do. Frostings Frostings add to the appearance and flavor of cakes and help to keep them moist. Some cakes, such as pound cake and fruitcake, are generally served without frost ing, but most cakes r e- quire some kind of frosting or glaze. Jelly rolls are filled with jelly or cream filling and powdered sugar is sprinkled on top. Frosting Ingredients—Ingredients used to prepare frostings include liquids, sugar, fat, flavoring and salt. Liquids. Liquids make the frostings soft enough to spread. Milk water, coffee and various fruit juices are the liquids specified in frosting recipes. Sugar. The kinds of sugar used to make frostings are granulated, brown, powdered ( confec- tioners) and blended syrup (corn and refiner’s). Powdered sugar is preferable in uncooked frosting because it is fine grained and dissolves rapidly. Blended syrup prevents the formation of large crystals that cause graininess in cooked frostings. If too much syrup is used, it will keep cooked frostings from hardening. Fat. Butter is the fat ingredient usually specified in the AFRS frostings. Flavoring. The AFRS frosting recipes specify vanilla flavoring, but other kinds of flavoring may be substituted where they woul d be appropriate for the flavor of the cake. Some of the flavorings available are imitation almond, banana, brandy, black walnut, cherry, lemon, maple, orange, peppe r- mint, pineapple and rum. Salt. Salt is an important ingredient in frostings because it brings out the other flavors. Uncooked Frostings —Uncooked frostings are easy and quick to prepare. All ingredients should be blended at room temperature. Powdered sugar is the major ingredient in cream frostings; other basic ingredients are softened butter and liquid. The secret of a good uncooked frosting is th o- rough creaming until the product is light and fluffy. If frosting is too thick, add a little liquid. If too t hin,

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-26 add additional powdered sugar until the desired consistency is obtained. More flavori ng may be r e- quired to prevent a flat sugar taste. Decorator’s frosting, a very hard uncooked frosting, is used to make decorative or special o c- casion cakes. It is suitable for making designs, flowers, latticework, or other forms. The decorations can be se t on waxed paper to dry and then removed and placed on the cake. Because this type of frosting dries rapidly, unused portions should be covered. Royal frosting is better to use for decorating than other frostings that are softer and might run or weep. Cooked Frostings —Temperature is very important in cooked frostings. Follow the directions given for cooked frostings in the AFRS. For best results, cakes with cooked frostings should be used on the same day they are prepared. Cake Frosting Procedures —Cakes should be completely cooled, but not chilled before fros t- ing. This prevents the cake from breaking when frosting is spread over it. Remove loose crumbs. The consistency of the frosting should be such that it spreads easily, but is not so thin that it runs o ff. The cake should be 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 frosting evenly over the center of the cake. Using a spatula, spread the frosting to the same thickness across the top and to the edges of the cake. The AFRS has guidelines for 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 sugar and melted butter and covered with ye l- low cake batter makes upside-down cakes. Shortcake are made by serving fruit and whipped to pping with plain cake. Gingerbread is usually served with whipped topping or lemon sauce. Boston cream pie is a cake with a cream filling and covered with chocolate glaze. To make jelly rolls, sponge cake is spread with jelly, rolled and cut in slices. Vanilla glaze topping may be spread over angel food cakes or drizzled over Bundt-type cakes such as chocolate macaroon cake. Ice -cream toppings and po w- dered sugar may be served with pound cakes for variation. COOKIES Cookies are a popular dessert. Unlike most other desserts they can be stored for a day or more and used as they are needed. The various types of cookies are defined by the special processes used in making them. These types and processes are described in the follo wing para- graphs. General directions for successful cookie making are summarized. Types of Cookies Cookies are often referred to as small sweet cakes and classified by the method of mixing: stiff dough, soft dough and refrigerated dough. Recipes for the t hree classes of cookies are contained in the AFRS. The following types of dough are used in the production of co okies: soft dough is used for drop cookies; stiff dough is formed into a roll and baked on sheet pans; and refrigerated dough is formed into a roll, wrapped and refrigerated until sliced and baked. Cookies are formulated much like cake, except that there is less liquid (eggs and milk) and the baked cookies are characterized by soft, hard, brittle, or chewy textures.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-27 Soft Dough—Soft-batter cookies have a high moisture content and, therefore, require a grea t- er percentage of eggs to give them structure. The desired finished product is soft and moist and should be stored or packaged in a container with a tight-fitting cover. Cookies included in this category are dropped cookies of all sorts and brownies (bu tterscotch and chocolate). Stiff Dough—Formulas of stiff dough contain less liquid and eggs and more flour than soft coo- kies. These cookies are often referred to as sliced or rolled cookies. The d esirable finished product is crisp. When humidity becomes excessive, the cookies become moist and 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 a loose-fitting cover. Refrigerator Dough —Refrigerator cookies are mixed in the same manner as other cookies, except the dough is very stiff. The resulting cookie is very brittle. After the mixing is completed, the dough is weighed into pieces of conveni ent size. The dough is then formed into rolls, then they are sliced into the desired slices, wrapped in wax paper and put into the refrigerator until time to bake them. The advantage of this type of cookie is that it can be made and stored in the refrigera tor until it is needed, thus eliminating waste and providing a ready source of dessert at short notice. Butternut and chocolate refrigerator cookies are good examples. Mixing Methods Cookies are mixed in much the same manner as batter cakes. The temperat ure of the ingr e- dients should be approximately 70°F. The dough is sometimes chilled later to facilitate shaping. Cookie doughs should be mixed just enough to blend the ingredients thoroughly. Over mixing develops the gluten in the dough, thereby retarding the spread. When the mix is over creamed, the cookies will not spread as much because of the dissolving of the sugar crystals. Improper mixing of ingredients will produce cookies that are spotted. The conventional or creaming method is the most commonly used method. The longer the shortening and sugar are creamed, the less spread the final product will have because the sugar will be more finely distributed throughout the mix. The longer the dough is mixed after blending the flour and water, the more developed the structure of the mix will become and less spread will result. Under creaming will give the cookies a coarse structure and will result in a baked product that has too much spread. If lumps of sugar are left in the dough during mixing, sticking is likely to occur due to the syrup that is formed during baking. Then, the sugar becomes hard and solidifies on the pans. For convenience in preparation, oatmeal cookie mix is authorized throughout the Navy. The mix is packaged in No. 10 cans. One can (5 pounds) of mix yields 100 cookies. Preparation is simple. The mix is combined with water and the dough may be dropped, rolled, or sliced. A variety of cookies can be prepared from the basic mix. Instructions for raisin, date, nut, chocolate chip and applesauce variations are printed on the container. PIES A successful pie should have a tender crust. To make sure the piecrust is tender the proper in- gredients must be used and the dough should be carefully mixed. If properly made, the standard pie crust has outstanding characteristics. In appearance, it will be golden brown with a rough surface that appears blistered. The texture will be flaky or mealy d e-

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-28 pending upon the method used to combine the ingredients. It should be tender enough to cut easily, but not so tender that it breaks or crumbles. The flavor should be delicate and pleasing. Pie Crust Ingredients Pie crusts are made from flour, shortening, water and salt. Flour—General-purpose flour should be used to make piecrust as it produces pie dough that is easy to handle and pan. Do not use bread flour. It will cause tough pastry. Shortening—General-purpose shortening compound should be used as it makes the crust flaky and tender. Rancid shortening or shortening that has absorbed other odors causes off -flavors in piecrust and should never be used. The shortening should be approximately 60°F when ready for mix- ing and just soft enough to blend with the other ingredients. At 60°F, the shortening blends well into the flour while giving firmness so that a flak y piecrust is produced. Bakery emulsifier shortening, melted shortening, or salad oil should not be used as they will cause the dough to be oily and hard to handle and will not produce flaky piecrusts. Water—The quantity of water and the method of mixing it with the other ingredients are the most important factors in making a tender piecrust. The water should be cold (40°F to 50°F). The amount of water should be sufficient to make a dough that forms a ball that does not crumble, but also is not sticky when rolled out. Too much water will cause toughness. Salt—Salt aids in binding the ingredients together and enhances the flavors of the other ingr e- dients. Mixing The flour and shortening should be mixed together until they form very small particles and are granular in appearance. When mixing by hand, the water should be added gradually until the dough reaches the right consistency—neither sticky nor crumbly. When you are machine mixing, the water is added all at once and mixed just until the dough is made. Rolling the Dough Divide the mixed dough into three sections (about 5 pounds 3 ounces each) and chill for at least 1 hour. The chilled dough will be easier to handle. When you are rolling the dough, handle it as little as possible, the pastry board or wo rkbench and rolling pin should be dusted lightly with flour to prevent the dough from sticking. Using a dough divider, cut the dough sections into 7-ounce pieces for top crusts and 7 1/2-ounce pieces for bottom crusts when making two-crust pies. For one-crust pies, 7 1/2-ounce pieces should be used. Lightly dust each piece of dough with flour and flatten the pieces gently with the palm of the hand before rolling. Use quick strokes and roll from the center toward the edge to form a circle about 1 inch larger than the pan and about one -eighth inch thick. If the dough is stretched or forced, it will shrink back during baking. Pie dough pieces may be placed into a pie rolling machine, if available. The pie dough will be rolled out automatically into a circular shape and ready for panning. Do not grease pie pans. The dough has enough shortening to keep the crust from sticking. Fold the circle of dough in half and place it in the pan, then unfold it to fit smoothly in the pan. Make sure to fit the dough carefully into the pan so that it is flat and air pockets cannot form between the pan and dough.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-29 Types of Pies The types of pies prepared in the GM are one -crust (custard type), one-crust (prebaked shell) and double-crust pies. One Crust Pie (Custard Type) —After you roll out the dough and place it in the pan, make an edging by forming a high-standing rim on the pie shell and fluting (Fig. 8-4) .Fill the pie with filling and bake according 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. This enables air or steam that is formed unde r- neath the crust during baking to escape without causing the crust to puff up or crack

Figure 8-4, Making crusts for one-crust pies.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-30

Figure 8-4., Making crusts for one-crust pies (cont’d). After baking the shell, you should fill with the appropriate filling. Examples are coconut cream and chocolate cream pies. Double Crust Pies—The bottom crust is filled with pie filling. The piecrust rim is brushed with water. Before placing the top crust on the filling, several small slits should be made in the top crust to allow steam to escape. The top crust should be folded in half for ease in handling, then placed on the pie filling. Unfold it carefully to prevent the crust from tearing. The edges of the piecrust are pressed lightly together. The excess dough is then trimmed. The pie may be fluted in the same manner as one-crust pies. If a finish or glue is desired, the pie top may be spr inkled lightly with sugar or brushed with pie wash. Select the pie wash that is applicable to the type of pie being prepared.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-31 Pie Crust Variations—The AFRS has recipes for other piecrusts using graham crackers. Gr a- ham cracker crusts may be prepared from e ither crushed graham crackers, granulated sugar and melted butter or prepared ready-to-use graham cracker crust. Pie Fillings Pie fillings may contain either fruit or cream. Some pie fillings are already prepared. Prepared Pie Fillings—Prepared pie fillings are convenient to use as they require no prepar a- tion. The required amount of filling is poured into an unbaked pie shell. Apple, blueberry, cherry and peach are the varieties available. For further information, see the AFRS cards for prepared pie fillings. Fruit—Fruit fillings, except those using pre -gelatinized starch or canned prepared pie fillings, are cooked before being placed in an unbaked piecrust. If recipe instructions are carefully followed, the filling will be properly thickened and cut edg es of the pie will ooze slightly. The pieces of fruit will look clear and distinct and the color will be bright. The AFRS gives i nformation on ingredients used to thicken pies. Cream Fillings—The AFRS has basic recipes for chocolate and vanilla cream pie. Cream fil- lings should be smooth, free from lumps and rich 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 proc edure to prevent this from occurring. Once the pie filling has been prepared, pour it into a baked piecrust and top with the desired topping. Instant pudding mixes are available for making cream filling. They require no cooking. Avail a- ble in chocolate, bu tterscotch and vanilla flavors, they are designed to be prepared with nonfat dry milk and water. Chocolate mousse pie is prepared from instant pudding to which whipped topping is folded in to make a rich pie filling. Pumpkin—Pumpkin pie filling is a custa rd-type filling to which pumpkin and spices are ad ded. The filling is added to the unbaked crusts and baked. Note that the pumpkin mixture for the filling should set 1 hour before adding the eggs. If not, the full amount of absorption will not take place a nd the filling will shrink and crack during baking. Cream or custard fillings are highly susceptible to the formation of bacteria that cause food - borne illness. Never hold custard or cream fillings between 4 1°F and 135°F longer than 4 cumulative hours. Always keep cream pies refrigerated until they are served. Lemon—The AFRS lemon pie filling recipe specifies water rather than milk as the liquid. Le m- on juice is the flavoring and should be added after the filling is cooked. If the lemon juice is added while the filling is cooking, it will prevent the mixture from thickening. Prepared, canned lemon pie fil l- ing is also available. The filling is ready to use and requires no cooking unless it is to be topped with a meringue. In that case, the pie filling should be heated to 122°F before pouring it into the baked pi e- crust. Dehydrated lemon pie filling mix is available. When mixed with water, it is ready for filling pi e- crusts. Follow manufacturer’s preparation instructions. Chiffon—Lemon, pineapple and strawberry chiffon pie fillings are made easily by combining whipped topping with flavored dessert powder gelatin that has been beaten slightly after it has thic k- ened. Well-drained fruits such as strawberries or pineapple are added. The filling is poured into a baked pie shell. Another variation of chiffon pie can be prepared by using fruit -flavored gelatin cubes of different colors mixed with whipped topping.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-32 Other Fillings—Pecan, mincemeat and sweet potato pie fillings may be prepared for pie fil ling variations. These fillings are poured into unbaked pie shells and baked according to AFRS recipe d i- rections. Pie Toppings Meringues, whipped cream and whipped toppings are most often used as toppings to attra c- tively garnish cream pies. Meringues—Meringues are genera lly used for topping cream or lemon pies. Meringues are made with egg whites, sugar, vanilla, flavoring and salt. They must always be baked. Dehydrated meringue powder is made from egg albumen, powdered sugar, cornstarch, flavor- ing, salt, phosphates, sulfates, dextrose and stabilizers. It requires only the addition of sugar and w a- ter. Once dehydrated, it should be spread over the filling and baked in the same method used for fresh meringue. Other Toppings—Toppings for pies maybe a slice of processed American cheese or a scoop of ice cream to top apple pies. The AFRS has a large selection of 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-service from the dessert bar. Pies should be placed for service so that the point of the pie slice faces the front of the serving line. Turnovers, dumplings, fried pies and cobblers should be served in a similar manner as pies. Pastry There are several types of pastries that are included in the AFRS. These are cobblers, turnov- ers, dumplings and fried pies. Ready-to-use puff pastry dough, in sheets, is available. It is used with fruit fillings as a dessert. It can also be used with meat fillings and served as an entreé. Cobblers—Cobblers are pies that are baked in sheet pans instead of pie pans. Cobblers ma y- be varied by topping the filling with pie dough cut into small dollar -sized circles or other shapes, or by using a streusel topping. Cobbler -style pies take less preparation time than the regular type of pies. Directions for preparing cobblers are provided in the AFRS. Turnovers, Dumplings and Fried Pies —Piecrust and fruit fillings are used according to the d i- rections in the AFRS to make turnovers, fried pies and dumplings. For turnovers and fried pies, the dough is rolled into a rectangle and cut into squares, then folded over and sealed. Turnovers are folded into triangles and baked. Fried pies are usually cut into semicircles and then deep -fat fried. Dessert dumplings are formed by the four points of the rectangle being pulled up to the center and then sealed. They are served warm with a dessert sauce (such as caramel). OTHER DESSERTS Besides cakes and pies, there are various other types of desserts used in the GM.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-33 Fruit Desserts Fruit-flavored gelatins, fruit crisps and crunches, baked apples, fruit cups and fresh, canned, frozen, or dried 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 a whipped topping or a gelatin and fruit mixture. Available flavors are cherry, lemon, lime, orange, raspberry and strawberry. Follow the commercial di- rections on the container for the gelatin being used. When adding fruit to gelatin, the juice drained from the fruit can be used for part of the water specified in the recipe. Using only the fruit juice will make the gelatin too sweet and may cause it to be too soft. The fruit should be w ell drained. Slice, dice, halve, or quarter the fruit before adding it to the slightly thickened gelatin. Fresh pineapple should be cooked before it is added to gelatin desserts as it contains an enzyme that will prevent gelatin from setting. Canned pineap ple is a cooked product and, therefore, may be used without cooking. Keep gelatin desserts refrigerated until served. Holding them on the serving line for long p e- riods of time may cause them to melt. Gelatin desserts that are prepared in decorative molds can be unmolded easily by dipping the container in lukewarm water for a few seconds to loosen the gelatin from the bottom and sides. Individual portions can be cut with a sharp knife and a spatula used to lift out the portions for service. Gelatin desserts may be garnished with whipped toppings. Fruit Crisps and Crunches —Fruit crisps and crunches are baked fruit desserts prepared from canned or dehydrated fruits (for example, apples, peaches, pineapple and red tart cherries). Crunches may be also made by u sing canned, prepared fruit pie fillings. Crisps and crunches are topped with mixtures such as buttered crumbs, oatmeal, oatmeal cookie mix, or cake mix. Cinn amon and nutmeg are added to cooked apple dessert crisps for flavor. Baked Apples—Baked apples ar e prepared from fresh whole, unpeeled, cooking -type apples that have been cored. A cinnamon-flavored sugar and butter syrup is poured over the top before ba k- ing. The apples may be filled with a raisin nut or raisin coconut filling if desired. Serve the bak ed ap- ples warm. Whipped cream, whipped topping, or a scoop of ice cream may be added just before serv- ing. Fruit Cups —Fresh, frozen and canned fruits can be combined to make eye -appealing de s- serts. Ambrosia is a fruit cup to which coconut has been added. Seasonally available melons, such as cantaloupe, watermelon, honeydew and honey ball melons, give extra variety to fruit cups. Fresh, Canned and Frozen Fruit —Seasonally available fresh fruits and the readily available fruits such as apples, oranges, grapefruit and bananas can complete a meal when offered as dessert. They offer an alternative to weight -conscious dining patrons who want to avoid the high -calorie des- serts. Canned and frozen fruits may be served as simple desserts. Fresh pineapple may be cut in to pieces and served as a dessert fruit. See the section on salads for preparation. Custards and Puddings Custards and puddings containing milk and eggs must not be held at temperatures between 41°F to 1 35°F for more than 4 cumulative hours. These desser ts are extremely susceptible to rapid bacteria growth that causes food poisoning. Keep them chilled until they are served.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-34 Cream Puddings—Cream puddings may be prepared from the basic recipes or from instant dessert powder pudding mixes. Ready-to-serve pudding in chocolate and vanilla flavors is also avai l- able. Those products may be spooned into serving dishes or used as pie fillings in baked piecrust shells or graham cracker or cookie crusts. For information on puddings, see the section on cream pie fillings. Sliced bananas, orange sections, crushed pineapple, or coconut may be added for variations. Tapioca Pudding—Tapioca pudding is similar to cream pudding except tapioca is used as the thickening agent instead of cornstarch. Tapioca pudding should not b e heated to a boiling temper a- ture. High heat causes the pudding to be thin and runny. Follow the AFRS directions. Garnishes, to p- pings and sauces should be chosen to complement the flavor and color of the custard or pudding. Baked Custard—Baked custard contains milk, sugar, eggs, flavoring and salt. It is baked until the custard is firm. The custard is done if a knife slipped into the center is clean when removed. The custard should be refrigerated until it is served. Bread Pudding—Bread puddings are economical to serve since they allow leftover bread to be used. Because of the custard base, these puddings must be kept thoroughly chilled. Chocolate chips or coconut may be added instead of raisins. Rice Pudding—The AFRS includes recipes for both baked and creamy rice puddings. Creamy rice pudding is prepared in a similar manner as cream pudding. The rice should be cooked before it is combined with the other custard ingredients. Coconut or crushed drained pineapple and chopped ma- raschino cherries may be subst ituted for raisins. Since it is a custard, rice pudding must be cont i- nuously refrigerated. Cake Puddings—Some cake puddings separate while baking into a layer of cake over a layer of pudding (such as chocolate cake pudding). Other types of cake puddings differ in that fruit is mixed with or placed over a cake batter before baking. Fruit cocktail pudding is an example. Cream Puffs and Éclairs Cream puffs are round pastries that expand while baking, becoming hollow in the center. Éclairs have the same ingr edients but are oblong rather than round. Cream puffs and éclairs are made by first stirring general-purpose flour into a melted butter and boiling water mixture, then cooling the mixture slightly. Unbeaten eggs are added to the mixture a few at a time and the mixture is beaten until it is stiff and shiny. Cream puffs and éclairs should be baked immediately. During the last few mi- nutes of baking, the oven door should be opened. This will prevent them from becoming soggy and falling when removed from the ove n. Cream puffs and éclairs are filled with chilled pudding, whipped cream, or ice cream. Powdered sugar may be sprinkled on top or they may be served with chocolate sauce. Cream puffs and éclairs also may be filled with tuna, shrimp, or salmon salad mixtur es, or chicken a la king. Ice Creams Ice cream and sherbet are popular desserts. The kinds that are used in the GM are comme r- cially prepared ice cream and sherbet and galley-prepared soft-serve ice cream and milk shakes. Commercially Prepared Ice Cream and Sherbet—Ice cream and sherbet are available co m- mercially in various container sizes—bulk, slices and individual cups. Ice-cream novelties that may be procured include ice-cream bars, cones, sandwiches and fruit-flavored ices on a stick.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-35 Soft Serve Ice Cream and Milk Shakes —Galley-prepared ice -cream mixes greatly simplify making soft-serve ice cream and milk shakes. The kinds available are dehydrated ice milk -milk shake mix, fresh liquid ice milk mix and fresh liquid milk shake mix. Dehydrated Ice Milk-Milk Shake Mix. Soft-serve ice cream and milk shakes, chocolate and va- nilla flavors, may be made from dehydrated ice milk -milk shake mix. The mixes are combined with 40°F to 60°F water using a wire whip. Once reconstituted, they are very peris hable. Keep refrigerated until ready to use. The mixture should not contain any lumps because they will clog the freezer. After mixing, chill the mixture to 35°F to 40°F and pour it into the freezer. Do not add a warm mixture to the freezer. Start the dasher motor and then the refrigeration. NOTE: When preparing milk shakes, the method of preparation is the same; however, the milk shake is frozen to 27°F to 30°F. Fresh Liquid Ice Milk Mix. Soft-serve ice cream may be prepared from fresh liquid ice milk mix that is available from local dairy contracts. The mix is available in chocolate, vanilla and fruit flavors. Fresh liquid ice milk mix is ready to use. No water is required. Fresh Liquid Milk Shake Mix . Milk shakes in chocolate and vanilla flavors may be prepared from fresh liquid milk shake mix. This mix is intended for use in milk shake mix m achines, but may be prepared in a soft-serve ice-cream machine if the other is not available. A slightly slushier product will be made. Both of the fresh, liquid mixes are perishable and should 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. A vanilla or fruit -flavored yogurt mix for use with the soft-serve ice-cream machine is also available. See AFRS card for preparation instructions. SAUCES Some fruit sauces served with desserts such as cake, puddings and ice cream are thickened with cornstarch or pre-gelatinized starch. Prepared pie fillings that are thinned with water can be used to make quick and easy fruit sauce toppings for ice cream. Chocolate sauce is prepared by combining milk with a cooked paste made of sugar, cocoa, salt and water and then cooked. Butter and flavoring are then added. Thes e sauces may be served over ice cream or plain cake cut into serving portions. Vanilla sauce is served with cakes, puddings and pastry dumplings. Cornstarch or pre - gelatinized starch is used for thickening. When cornstarch is used, the sauces should be co oked to thicken and to eliminate the raw starch taste. Cherry jubilee sauce, a sauce prepared from dark sweet, pitted cherries, cornstarch, sugar imitation brandy flavoring and water, may be prepared to serve warm over vanilla ice cream or for serving cold over vanilla pudding or plain, unfrosted yellow or white cakes.

CS: “Breads and Desserts”, Chapter 8. Rev. DEC 2010 8-36 A variety of flavorings such as imitation wild cherry, black walnut, brandy, rum, almond, orange, lemon and banana are available for use in dessert toppings and sauces. They may be substi- tuted for vanilla flavoring in vanilla sauce and used as specified in other recipes.

SUMMARY In this chapter, we identified the different cooking and baking t erms, functions of food ingredients, bread make up process, quick bread and yeast bread, pie in gredients, the pie make-up process and other desserts and sauces.

Rev. DEC 2010 9-1 CHAPTER 9 STATEROOM/WARDROOM SERVICE Learning Objectives: Upon completion of this chapter, you should be able to do the following: — Distinguish between the different types of officer messes afloat — Describe the different services that are performed while caring for staterooms. — Discuss the four food serving styles. — Discuss the importance of the “Buck”. — Discuss the importance of correctly setting a wardroom table. — Discuss the Importance of utilizing a sneeze shield — Set-up a table for service, formal and informal. INTRODUCTION This chapter discusses the different types and service required for Officer Messes Afloat, it a l- so discusses procedures used in Wardroom Service aboard ships. OFFICERS’ QUARTERS AFLOAT The Commander, Naval Supply System s Command (COMNAVSUPSYSCOM) is responsible for providing administrative and technical direction for officers’ quarters afloat. To discharge this r e- sponsibility, COMNAVSUPSYSCOM issues directives and letters of guidance and provides training and aid to operating personnel. TYPES Quarters on board ships are of several different types. Flag Officers and Commanding Officers (COs) have their own mess and their quarters. They are normally larger and more like bedrooms than other officer quarters found on board ships. Flag Officer, Commanding Officer (CO) and Executive Officer (XO) Quarters include a stateroom and private head facilities. Staterooms Staterooms are berthing spaces provided for officers aboard ship. ORGANIZATION The mess caterer or, if there is no caterer, the mess treasurer is usually responsible to the mess president for the service, care and maintenance of quarters afloat.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-2 Mess Caterer The mess caterer is responsible for the efficient management of the officers’ staterooms, i n- cluding maintenance and repair of government-owned equipment and stateroom facilities. The caterer is also responsible for providing linen, laundry and cleaning services. Leading Culinary Petty Officer The senior enlisted person assigned to the wardroom mess is the leading mess petty officer. The leading mess petty officer is responsible to the mess caterer for both the supervision of foodse r- vice and stateroom service personnel. He or she also oversees the details of the daily wardroom mess operation. Stateroom Supervisor Ship’s size often dictates whether or not a stateroom supervisor is assigned. If assigned, the stateroom supervisor is responsible to the leading mess petty officer for supervising the personnel a s- signed to stateroom service. As a Culinary Specialist (CS) you may be assigned to supervise stateroom services afloat. As a supervisor, you are expected to manage and coordinate the activities of personnel who provide st a- teroom services. Your duties may include but are not limited to the following: Planning the work schedule CS personnel should always bear in mind the following items: Develop efficient methods for cleaning and maintaining the staterooms using limited cleaning equipment and supplies available Practice proper inventory management regarding linen, supplies and cleaning equipment Be familiar with the location of each stateroom, the easiest route to the ship’s laundry and laundry pickup schedules. Other Assigned Personnel CS personnel are responsible for performing functions associated wi th the management and operation of officers’ quarters afloat. However, a rotational pool of enlisted personnel in paygrades E-1 through E-3 may be provided to aid the CSs in providing maintenance, cleaning and other services. When assigned, the rotational pool is under the supervision of a CS and may perform the fo l- lowing duties: Daily bed-making services and weekly bed linen changing for the CO, XO, unit commander and officers in paygrades O-5 and above Maintenance and cleaning of all staterooms and associated living spaces Cleaning of passageways and heads in officers’ quarters Making sure officers’ beds have clean linen and soiled hand and bath towels are changed twice weekly, airing bedding, turning mattresses, vacuuming bunks, washing paintwork and having chair covers and bedspreads dry-cleaned quarterly Assisting CS personnel in the cleaning and maintenance of foodservice spaces including wardroom service and food preparation.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-3 AFLOAT STATEROOM SERVICE Basic officer stateroom maintenance service, which includes sweeping, dusting, sink cleaning, painting, laundry services and care of private effects, is explained next. STATEROOM CARE The work required in the maintenance of the wardroom and staterooms is not physically hard. However, it does require a sense of orderliness and attention to detail. It also requires an understan d- ing of the important role played by CS personnel in support of the ship and the Navy. The specialized support provided by the CS rating within the wardroom/stateroom areas is as ne cessary to the Navy as specialization provided in the weapons and engineering areas. Staterooms must be thoroughly cleaned. This includes furnishings, ledges, corners and bulk- heads. 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 co n- tinuous presence in officers’ country produce an especially close relationship between the enlisted personnel and mess officers. Succe ssful wardroom operation depends upon the mutual trust and r e- spect of this relationship. This trust results from high levels of personal honesty and integrity. The wardroom and stateroom areas are out of bounds to personnel other than mess members and mess personnel. The only exception may be for official business related to those spaces. Care of Private Property One important rule to follow in cleaning staterooms is to avoid disturbing anything of a private nature that has been left lying about. Occasionally, officers rush off leaving letters, papers, money, or other valuables in sight. These instances should be reported at once to the officer, the wardroom lead- ing CS, or the stateroom supervisor. Furthermore, papers, books, or letters should not be exami ned if left lying around. These may concern official Navy matters or the officer’s personal affairs. In either case, they are to be treated as private property. If valuables or other private items must be removed when cleaning, you should make sure they are put back where they were found. Cleaning of Staterooms Personal Service Daily cleaning is necessary, but the extent to which spaces are cleaned may vary with partic u- lar circumstances. More uniform cleaning can be done by using a cleaning bill. An example of a state- room cleaning bill follows: DAILY 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 wastebaskets Dust all furniture. WEEKLY Wash paintwork

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-4 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 Turn the mattress over and vacuum underneath it on a monthly basis, preferably during linen change Send draperies, curtains, chair covers and bedspreads for dry cleaning (quarterly) Shampoo carpets (quarterly) The following services are c onsidered of a personal nature and are the sole responsibility of individual officers: Bed making and bed linen changing except for 0-5 and above Care, maintenance and orderliness of personal effects that include military uniforms, uniform accessories and shoes Sorting and storage of personal laundry. HABITABILITY Officers’ quarters aboard ship (staterooms) should present maximum habitability. COs require the highest standards of service and sanitation in the ship’s staterooms. There is no ship so lack ing in facilities, equipment, or personnel that minimum standards cannot be met. Careful use of supplies and overhaul funds on allowed items should be exercised within the limitations of funding. This will achieve the maximum level of habitability. Care of Heads and Showers An example of a cleaning bill for stateroom heads and showers follows: DAILY Clean washbasins and wipe down mirrors Refill soap and towel dispensers Clean utility sink and storage area Wipe down shower curtains Scrub down shower stalls

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-5 Wipe down glass doors or stainless steel doors Scrub rubber mats and air dry Scrub, clean and disinfect/sanitize urinals and commodes (use rubber gloves) Wipe down partitions or dividers Sweep and swab deck with hot soapy water and disinfectant Replenish toilet paper Empty trash can Clean and neatly store all cleaning gear in locker. WEEKLY Scrub down bulkhead Clean overhead and light fixtures Scrub down shower curtains; replace as required De-scale urinals and commodes Wipe down and polish stainless steel and all other brightwork Sweep, swab and scrub deck with hot soapy water and disinfectant. CLEAN AS SCHEDULED Replace burned-out bulbs as required Replace missing curtain hooks and rubber mats Check for water leaks; cold and hot water. Passageways and Vestibules Passageways and vestibules are also important parts of the responsibilities of CSs and rot a- tional pool personnel and must be incorporated in both the daily and weekly schedules. An example of a passageway and vestibule cleaning bill follows: DAILY Sweep down ladders; vacuum if necessary Sweep, swab and buff passageways and vestibule decks Wipe down ladder handrails with hot soapy water Clean around deck combing or hatch openings Check angle irons and ledges for gear adrift Clean scuttlebutt. WEEKLY Spot-check bulkheads and scrub down as required

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-6 Sweep, swab, wax and buff decks Dust overhead, light fixtures and air vents Clean baseboards and make sure all corners are completely cleaned Scrub down ladders and dust guards with hot soapy water Clean knife edges of hatches and ports Polish brightwork as scheduled. CLEAN AS SCHEDULED Strip wax once every 2 weeks or as scheduled Check nonskid deck treads; replace as required Check for burned-out bulbs and replace as required Check quarterly for preservation and paint as required. Carpet Care Overall safety factors and low maintenance costs make carpeting a far more desirable and flexible environmental control material than any hard surface material that performs only a single func- tion. PREVENTIVE MAINTENANCE Maintenance time and costs can be extremely reduced and a good overall appearance of ca r- pets can be maintained by eliminating soil and dirt before they are tracked into staterooms. Mats placed outside on inside entryways will eliminate most of the soil from shoes before it can be tracked onto the carpet. Critical high traffic areas, such as hallways and entrance doors, take the brunt of soi l- ing. Frequent vacuuming and preventive maintenance in the high traffic areas will reduce the amount of time required to maintain these areas. MAINTENANCE PROGRAM Carpet maintenance is directly related to the amount of traffic in the area. Daily. Clean with vacuum cleaner along all traffic patterns. It is extremely important to ke ep carpets as free as possible of hose, sandy, gritty soil. Remove spots and stains as they occur, if poss- ible. Weekly. The pile brush combines a brushing and vacuuming action. It should be used at least once a week in addition to the regular cleaning and vacuuming. Proper shampooing procedures r e- quire the use of a neutral, synthetic detergent that is specifically designed for cleaning carpets. First, pile brush the carpet against the lay of the pile, then vacuum the carpet thoroughly. During the actual shampooing, all furniture should be removed. Shampoo the carpet in circular strokes, with a uniform application of suds. After the shampooing, spot -clean any stains that remain. Following this, give the pile a finishing operation by hand-napping. Normally, drying takes 6 to 8 hours. In areas of traffic that must be used before the carpet is thoroughly dry, non -staining paper should be placed on the carpet to prevent tracking soil onto the fabric. As a final operation, vacuum the carpet on the following day to remove any fluff and lint loosened by the shampooing process. Spotting Program—A separate spot -cleaning program should be established, especially for areas where accide ntal spillage occurs at a higher rate. There are many excellent commercial spot -

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-7 removal kits available for this type of use. Spills should be attended to as soon as possible and never left for more than a day. Dust and Dirt—Carpets are cleaned primarily to remove soil, to try to restore the original co l- or, to lengthen wear life by the remo val of gritty soil and to discourage mildew and other unsightly damages. A good carpet care program will save time and money. Low Maintenance —Carpeting requires only about half as much time to maintain as hard - surfaced decks. TYPES OF WARDROOM MEAL SERVICE General—Normally family style is the most popular meal service provided in wardroom messes afloat. Specific wardroom design, number of food service personnel and the desires of the mess president and the commanding officer, in many cases determine the t ype of service to be used. However, regardless of which style of service is used, it must be executed properly. The success of the best written menu and preparation efforts depend on how the food is served. There is a proper sequence to be observed in good food service. Good food service begins before the seating of wa r- droom members. It depends very much on advanced planning and proper preparation. Two Basic Meal Styles—The two basic meal styles are “formal” and “informal,” with variation within each style. Different aspects of these styles will be discussed along with the peculiarities of each. Formal Service. Formal meal service includes the semi -formal style and the formal style of “French” service. This type of meal requires more advanced planning, deta iled preparation and elabo- rate tableware than any of the other styles. For these reasons, this style is usually conducted only in commanding and flag officers’ messes and is normally used for occasions involving the entertai nment of special guests. The ref erence rules for this meal are covered more completely in the reference book entitled “Service Etiquette.” Interpretation and application of these rules or guidelines for any of- ficers' mess afloat will usually be done by the senior CS in association with t he mess president and/or treasurer. Semi-Formal Service. This modification of the formal style service is used much more often. For example, it may be used daily in commanding and flag officers’ messes if there are no guests. The preparation and service o f this meal are not as elaborate as the formal style and require less time, facilities and personnel. The individual place settings are similar to those used for the informal meal styles. Few center items are used other than salt and pepper shakers, sugar bowls and crea- mers. The method of serving meal items is what distinguishes semi-formal from informal meal styles. In the semi-formal style, each food item is arranged on a separate serving dish in the pantry and then offered to each diner. Beginning with the meat or main course, each course is carried into the wa r- droom separately. The courses are presented to each diner in turn, starting with the head of the table, the senior guest, or the individual designated by a buck. Each diner selects desired items f rom the serving dishes and places them on his/her plate while the serving dish is held. Serving dishes are r e- turned to the pantry after their contents have been offered to all the diners. Informal Service—Several types of informal service are used in the typical wardroom messes. Each has its own advantages, but all are faster and more convenient to use than the formal styles. Those currently in use are called family, American, a la carte, cafeteria and buffet styles. Family Style. For this style of service, food is arranged in serving dishes, along with the use of serving utensils. The dishes are then placed on the dining table and diners serve themselves and then pass the dishes around the table until all diners have been served. The CS replenishes serving dishes as necessary and provides beverage service. Dessert items may be brought in and placed on the

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-8 sideboard and served by the CS/rotational pool personnel when the main course items have been r e- moved from the dining table. American Style. This type of service is used in most restaurants. The main course plate is not part of the initial place setting. Instead, individual plates are prepared in the pantry or galley and placed before the seated diners. This form of meal service is often provided in offic ers’ messes in me- dium-sized ships and is often combined with other, traditional forms of service. In American service, food is placed on plates in the galley and taken to the wardroom and served to each diner. A la Carte (Breakfast) Style. This type of service is usually provided at breakfast. As with the American style, the main plate is not part of the initial plate setting. Instead, the diner is given a menu or breakfast order form. After the diner has decided what food he or she wants and how it is to be prepared, the order is delivered to the pantry or galley and the food is prepared as requested. It is placed on a plate and served to the diner as the American style of service. Cafeteria Style. This is the type of service that is used aboard some larg er ships (e.g., carri- ers, tenders). The diner does not normally serve himself/herself, rather, the diner selects the desired items and the food service attendant places them on his/her plate. For example, salads, de sserts and some side dishes may be apport ioned in dishes; and the diner simply takes them from the serving line. The main course, vegetables, starches and meat, are portioned onto a plate by the food server as the diner selects them. Buffet Style (Self-Serve). Although buffet service is listed u nder informal style service, it may also be used on formal occasions. The requirements for formal use, as for all formal service, may be obtained from the references listed under formal meal style. For both formal and informal use, this type of service can be used when either space or serving personnel is limited and this is the preferred method of service to reduce workload. The food is attractively arranged on a sideboard or serving t a- ble and the diners serve themselves. It is customary to place silverwar e and other necessary dishes on the dining table so that the diners do not have to carry them. Serving responsibilities for buffet service are fewer, but they are no less important. The buffet and dining table should be watched constantly so items are re plenished before they run out; also, to remove soiled dishes immediately after use. After the diners are seated, the buffet will require co n- stant attention so it remains attractive for latecomers or anyone desiring seconds. When everyone has finished the main course, the main course foods should be removed from the buffet table. The dishes and used silverware should be removed from the table. If the dessert is to be served from the buffet table, the dessert and appropriate serving dishes should be arranged as soon as the main course foods are removed. Otherwise, the dessert should be served at the table. DINING TABLE CENTER ITEMS After setting the individual places, you should then set the dining table center items. These items include standard items that are typically used at every meal and meal-related items that may be included on the basis of menu requirements. The standard center items will always be placed on the dining table when setting up the table. STANDARD CENTER ITEMS Figure 9-1 shows standard center items. The descriptions of these items are as follows: The sugar bowl is a small, silver, oval-shaped container with a short pedestal stand and lid. It is always set with a sugar spoon

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-9 Salt and pepper shakers may be all silver or they may be glass with silver tops. The salt should always be kept loose and dry. When placed on the dining table, both shakers should always be at least three-fourths full The coffee cream pitcher is similar in size and shape 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 is provided for every four diners. The standard center items are arranged with the sugar bowl centered between the salt and pepper shakers on one s ide of the table and the creamer on the other side. The salt shaker should be placed on the right side toward the head of the table. Most ships consider some type of centerpiece as standard. This centerpiece usually consists of a silver fruit bowl containing either fresh or artificial fruit for breakfast or fresh or artificial flowers for lunch or dinner. If used, centerpieces should be lined up and arranged across the tables to present a neat, attractive uniform appearance.

Figure 9-1.-Standard center items. Meal-Related Center Items Figure 9-2 shows meal-related dining table center items. These items are explained next. Cereal cream pitcher. The cereal cream pitcher is shaped like a small beverage pitcher with a modified hourglass design. It has a h andle on one side and a capacity of 16 ounces. It is set only for breakfast or brunch when cereal is to be served. Syrup pitcher. The syrup pitcher is similar in size and shape to the coffee cream pitcher. Ho w- ever, the pouring spout is partially enclosed by a metal lip. It is set only for breakfast or brunch when pancakes or waffles are to be served. It is placed on a coffee cup saucer. Silver fruit bowl. The silver fruit bowl is a large hollow bowl. It is used for serving fresh fruit for breakfast or brunch. It is often set as a centerpiece containing artificial or real fruit for breakfast or a r- tificial or real flowers for lunch or dinner. Bread tray. The bread tray is a rectangular silver dish with rounded ends and perforated sides. It is used primarily for breads, but it also maybe used for relishes such as carrot or celery sticks. When used for breads, an opened napkin is placed in the tray. The bread is then neatly arranged on the napkin and the edges of the napkin are folded over the bread to retain freshness and warmth.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-10 Cruet and caster . The cruet and caster consist of two stoppered glass bottles placed on a small tray. The bottles hold oil and vinegar salad dressings when salads are served at lunch or dinner. Butter dish. The butter dish is a smal l, rectangular china dish with rounded corners. It is no r- mally used at all meals for serving butter patties. At breakfast or Sideboard brunch, it can be used for serving jam or jelly packets.

Figure 9-2.—Meal-related center items. Pickle fork. The pickle fork is used only at lunch or dinner when pickles or other relishes are served. It is placed on the relish (bread) tray. The pickle fork has three tines and is similar in shape to the diner’s oyster fork but is slightly larger. The buck. A buck is norm ally a small object such as a statue, a model, or a dummy weapon round. The buck is used aboard some ships to designate which diner is to be served first. It is not used at breakfast, at brunch, or when guests are to be served. Meal-related items are sele cted on the basis of menu requirements. Examine the menu and identify those menu items for which related center items are normally used, such as jellies and syrup at breakfast. Pencils are supplied for falling out order forms. For semiformal lunch or dinn er, 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 set 5 minutes before the meal.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-11 DINING TABLE When assigned to wardroom duty, you are responsible for setting the table for meals. Setting a table correctly helps avoid confusion at meals and allows the table to look neat and attractive. An a t- tractively set table contributes to the enjoyment of the meal. Linens Linen is handled when preparing for a meal and when securi ng from a meal. All linen should be examined for cleanliness and serviceability before use. When linen is stained, torn, or frayed, it is not suitable for the table. Linen in this condition should be brought to the attention of the wardroom supervisor. Linen Placements All linen should be in place before the wardroom tables can be set. Linen also should be placed on the sideboard and, sometimes when appropriate, the buffet table. Linen that is worn, but clean and without stains, may be used on the sideboa rd if it can be neatly folded so the damaged parts are hidden. Most wardrooms have a waist -high cabinet known as the sideboard. Its storage spaces are used for storing wardroom linen and tableware. The top forms a counter for the placement of hot and cold beverage services and extra tableware in preparation for a meal. Napkins When cloth napkins are to be used alongside plate settings, they should be folded flat and set aside. If napkin 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 dining table center items. Steps for selecting and placing individual place settings and dining table center items are depe ndent on specific menus and styles of meal service. Variations in the proc e- dures may recur. These variations are based on the way a specific mess maybe equipped and on the desires of the mess president and/or the wardroom supervisor. For instance, if there is a lack of a cer- tain type of needed tableware, the wardroom supervisor should be asked to decide what item should be used as a substitute. Setting Individual Place Settings The dishes, silver, glasses and napkin placed in front of one person are calle d a cover. The number of dishes and pieces of silver necessary for a cover depends on the occasion and the menu. Everyday meals require fewer dishes and silver than formal meals. Always check the menu before setting the table. Figures 9-3, 9-4 and 9-5 are the basic breakfast or brunch cover, the basic lunch or dinner cover and the cover for an informal meal, respectively.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-12

Figure 9-3, Basic breakfast or brunch cover. Dinner or service plate. The dinner or service plate is placed directly in front of each chair. The ideal spacing of plates for family style or formal occasions is 24 inches from plate center to plate ce n- ter. This is close enough to permit easy conversation and provides enough room for each diner. The dinner plate is not placed on the table when American, cafeteria, buffet, or a la carte style is used. Silverware. Silverware is placed about 1 inch from the edge of the table and close to the plate. It is placed according to the order in which it will be used —the outermost pieces being used fir st. Knives are placed next to the plate on the right side with the cutting edge toward the plate. Spoons are placed to the right of the knives with the bowl up. Forks, except oyster forks, are placed on the left side of the plate. When the oyster fork is used, it goes to the right of the spoon. Usually, not more than six pieces of silverware are placed at a cover. During a formal dinner, when additional silver is r e- quired, it is brought in with the course requiring its use.

Figure 9-4, Basic lunch or dinner cover. Bread and butter plate. The bread and butter plate, when used, is placed to the left of the di n- ner plate, above the points of the forks. Beverage glasses. The water glass is placed to the right of the dinner plate above the points of the knives. The water glass is set for lunch unless another chilled beverage is to be used. It is a wide, short 10-ounce glass and is used only for water. The beverage glass is a taller, narrower 10 -ounce glass. It is used for lunch or dinner when milk, iced tea, or other chilled beverages are served. The juice glass is a small 6 -ounce glass. It is not set but is used to serve juice when ordered by the diner. It is used only at breakfast.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-13 Coffee cup. The coffee cup is set upside down on the saucer and is placed to t he upper right of the outer spoon. Napkin. The napkin can be either cloth or paper. It is placed either to the left of the forks or on the dinner plate.

Figure 9-5.-Cover for an informal meal. After all covers are set, check the table once again to se e that all covers are alike and that nothing was omitted. Be certain that spoons are laid with bowls up and that the cutting edges of knives are turned toward the plate. Place the chairs so the front edge of the seats is just against or under the drop of the tablecloth. Setting Place Cards Place cards are usually used for such functions as formal or informal dinner parties when the persons attending may not know one another. Place cards are prepared to eliminate confusion. When used, the place card is laid flat on the napkin. Setting Center Items After setting individual places, you should then set the dining table center items. The standard center items discussed earlier in this chapter will always be placed on the dining table when setting up the table. SETTING THE SIDEBOARD The sideboard is normally where the hot and cold beverage 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 sh ip is coffee. Hot tea or hot chocolate also may be used if desired by wardroom members. The hot beverage service should be set up following plac e- ment of the linen on the sideboard. The following steps explain beverage service setup.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-14 To set up this service, you should take coffee pots from the sideboard to the pantry and obtain enough coffee for the meal. You should have one coffeepot for each 10 to 12 diners. Place the pots on the sideboard coffee warmers. Select at least one coffee pitcher for each dining table and place on the linen next to the coffee warmers. Coffee servers should be filled just before serving and should not be placed on the warmers. To setup hot tea or chocolate, you should put hot water in a coffeepot and set it on the coffee warmer. Arrange tea serving pots next to the warmer. The number of teapots is determined by the wardroom supervisor or through experience. Tea bags or hot chocolate packets should be placed next to the serving pots. Setting Up the Cold Beverage Service To setup the cold beverage service, you should take serving pitchers from the sideboard to the pantry to obtain the cold beverages. Water is always made available even if another beverage is served. Cold beverages are pre-chilled and placed on the table just before announcing the meal. The pitchers should be ready on the sideboard for refills. When fruit juices are included on the breakfast menu, a galley serving pan insert should be filled with enough ice to cover half the height of the glasses. It should then be placed on the sideboard and the juice glasses then filled to the bulge with juice and placed in the ice to cool. Setting up Extra Tableware The required amount of extra tableware will normally be determined by the wardroom superv i- sor. Extra tableware should be included for occasional breakage of china during meals and the likelih- ood of unexpected diners. If a second seating of diners is required, tableware should be placed on the sideboard to permit quick resetting of the dining table after the first seating has finished. Obtain and neatly place the necessary items on the covered portion of the sideboard. Dishes and bowls may be stacked several high. Cups and glasses should not be stacked, especially during rough seas. Silverware should be arranged by typ e and napkins should be pre -folded and stacked near the silverware. SETTING FOR BUFFET SERVICE Buffet service was briefly described earlier in this chapter. However, there are unique sanitary considerations involved in the setup and operation of buffet or cafeteria-style serving lines. Open serv- ing pans and trays provide ideal sites for growth and spread of disease -carrying organisms. Following a few simple rules can reduce the chance of infection. Always keep hot foods at temperatures above 1 35°F, Discard the food within 4 hours of the beginning of preparation if these temperatures cannot be maintained. Display only limited amounts of food on the serving line at any one time. This permits the ba l- ance of food to be kept in the pantry for temperature cont rol. Refill serving pans and trays only as n e- cessary. Ensure sneeze shields are used. The principal tasks involved in setting up the buffet serving line are presented next. The serving line setup tasks should be done in the order listed and completed 5 minutes be- fore serving time.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-15 Make space for the buffet serving line. A buffet table should be located to allow CSs conve- nient access to the pantry for filling the serving pans. This also allows the diners to use the serving line easily without crowding from furniture or other diners. Place the linen on a special buffet table or a selected area on the sideboard. Remove all no n- essential items on the sideboard area when used to setup a buffet serving area. Set up the chafing dish stands. Setup enough stands so there is at least one for each food item. Place them in the serving area so a diner can have ready access to them without leaning over the table. After the chafing dish pans have been set in place, put 1 inch of water into those pans that are for hot f ood. Sterno heating units are then placed below the center of the pans containing water. Make sure there are no flammable items placed near these units as the setup continues. Do not light the heating units at this point. Place the sneeze shield now, if o ne is available. Do this in a way to make sure all food items are properly protected. Diners should still have ready access to the foods. Determine what utensils will be needed. Then place all necessary eating utensils neatly at the beginning of the serving line. Napkins and silverware are usually placed on the dining tables. Howe v- er, when there are more d iners than seats, additional place settings should be kept on the sideboard. They should be placed on the dining tables after diners finish and leave, ma king room for additional diners. There are not always enough CSs to do the resetting. On these occasions, napkins and si l- verware should be placed on the serving line. They should be placed next to the china and away from the chafing dishes. Set the decorations selected by the wardroom supervisor on the serving table. Decorations are usually artificial or real flowers arranged around the three sides of the serving area facing the diner. SEATING ARRANGEMENTS In the wardroom where regulations and precedence closely control seating arrangements, o f- ficers are assigned to permanent seats for daily meals. They are seated from left to right, as shown in Figure 9-6 according to rank and precedence.

Figure 9-6, Wardroom seating. The senior line officer in comma nd, or in succession to command, is the president. He or she sits at the head of the table or at the head of the senior table when more than one table is used. The CO who regularly eats in the wardroom is the president. When the CO has his or her own mess, the XO is the president. The exception would be on large ships that have more than one wardroom. In this case, the senior line officer of each mess is the president. However, when the CO or other senior of-

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-16 ficer is invited for an occasional meal, this offi cer is considered the guest of honor. In this case, he or she is seated to the right of the mess president. The caterer sits opposite the president. The officer next in rank sits in the first seat to the right of the president. The officer third in rank sits in the first seat to the left of the president and so on down the table. All line officers of the same grade take precedence with each other according to his or her respective dates of rank. When they have the same date of rank, their precedence is acc ording to their lineal numbers as given in the official Navy Register. Staff officers with the same date of rank as running mates of the line take precedence after their running mates of the line. However, they take precedence before all line and staff of ficers who are junior to the running mate. When officers of more than one staff corps have the same running mate, they take precedence in the following order: Medical Corps, Supply Corps, Chaplain Corps, Civ- il Engineering Corps, Judge Advocate General’s Co rps, Dental Corps, Medical Service Corps and Nurse Corps. When more than one table is in use, the treasurer usually sits at the head of the junior table. When officers of other service branches have the same relative grade and the same date of rank, they have precedence according to the time each has served on active duty as a commissioned officer of the United States Armed Forces. The seating arrangement changes when a guest is present. When several guests are to be present, the seating arrangements are normally worked out by the wardroom supervisor and approved by the caterer. MEAL STYLE PROCEDURES Meals should begin immediately after the president and the officers are seate d. Prompt and courteous service adds much to the enjoyment of a meal. Serving p ersonnel should be alert. They should not lean on the sideboard or lounge against the bulkhead when they are not busy. With proper training, serving personnel will know what their responsibilities are and how they should be met. The president or the officer in front of whom the buck is placed is served first and then the ser- vice proceeds counterclockwise around the table. INFORMAL MEAL SERVICE All meals are served by family, cafeteria, American, buffet, ala carte service, or by a combin a- tion of these, as discussed earlier. Figure 9-7 shows a table setting for an informal meal. Foods, including soups, are served from the left of the person being served. Beverages are served from the right. Soup is normally ladled into the soup plates in the pantry and served rather than offered to the officer at the table. The rule of thumb to follow during formal and informal service is to serve the foods from the left and remove from the right, except beverages. To avoid overcrowding the table during family -style service, refill the water glasses as nece s- sary instead of placing a water pitcher on the table. In other types of service such as cafeteria, a water pitcher maybe placed on the table for those who desire refills. Coffee should always be available and serve d piping hot. Be careful when serving coffee and other hot beverages especially aboard ship when the ship is underway. An accidental spill can cause a painful burn.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-17 When an officer has finished a course, remove the used dishes. Do not stack the dishes in front of the officer. With the right hand, remove the plate and silverware used during the course. When more than one plate is being removed, hold the first in the left hand and place the others on top of it. When desserts are not picked up from the line, they should be served. Place a pitcher of hot coffee on the table for those desiring seconds. When guests are present, some changes to the seating and serving order are necessary. A l- though some of these changes were mentioned earlier, bringing them toget her at this point will help you to recognize what routines should be changed. The buck is not used when guests are aboard. A guest of the ship or the guest of honor sits to the right of the president and is always served first. Other guests usually sit to the right of their host of- ficer. When no guest of honor is present and more than one officer has guests, the guest of the senior host officer is served first. In all cases, after serving the guest of honor, the serving continues from that point counterclockwise around the table. Do not skip around in order to serve all guests first.

Figure 9-7.—Wardroom table setup for an informal meal. FORMAL SERVICE The service required for formal meals is more elaborate than for informal meals. However, the table setting is basically the same as for informal meals. Usually four or five courses are served, but as few as three or as ma ny as seven maybe served. All food from each course is served to all diners in prompt succession. For a formal dinner everything is served; nothing is set on the table except the salt and pepper shakers. Condiments and other seasonings are served at the proper time. A table set- ting for a formal dinner is shown in Figure 9-8. Service plates are normally used at formal dinners. These are large plates that are placed on the table at the time it is set for the meal. They are not removed until replaced by the h eated dinner

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-18 plate for the first hot course after the soup. They are used only because it is considered bad form for the diners not to have plates before them throughout the meal. No food is placed directly on the se r- vice plate. Instead, dishes containing the first courses of the meal are set upon the service for formal dinners in the past, they are frequently used today. All foods are served from the left and beverages are served from the right. Dishes are r e- moved from the right. An exception to this rule is the replacing of silverware. These pieces of silve r- ware that are placed to the right of the place plate are replaced from the right. In this way it is not n e- cessary to reach in front of the diner. When the meal being served uses the table setting pictured in Figure 9-9, the following order of service would be observed. As soon as the members and their guests are seated, the first course is served. When all have finished the course, it is removed with the used silverware. The soup course is served next.

Figure 9-8, T able set for a formal dinner. When all have finished the soup course, the soup plate, service plate and soup spoon are r e- moved. The heated dinner plate replaces the service plate for the main course. The food is brought in on a platter or in serving dishes. The food is presented to the guest who is seated to the right of the host. The service then proceeds counterclockwise around the table. Upon completion of the main course, the dinner plate and used silverware are removed. The salad plate is then put in its place. To provide faster service, the salad is usually arranged on the sa l- ad plate before it is brought in. When all have finished their salads, the salad plate and silverware are removed. At this point, the only items remaining f rom the original setting are the water and wine glasses. Before the dessert is served, the crumbs, if any, should be brushed off the table with a folded napkin and tray. The de s- sert course with appropriate silverware is then placed before the diners. Coffee is served with the dessert course or following it. If cups are placed on the table and cof- fee offered to those who want it, service is from the right.

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-19 It is customary not to smoke at formal dinners until after the coffee or demitasse has been served. SERVING BEVERAGES The serving of beverages was discussed earlier; however, four general guidelines and several specific procedures for serving beverages will now be explained. Formal Beverage Service Since the formal style of service is quite elaborate, different beverages may accompany each course and considerable guidance is needed for this to be done correctly. Guidance should be o b- tained from the wardroom supervisor and from other references. Informal Beverage Service The first guideline is that beverages are to be served from the diner’s right if possible. Othe r- wise, check with the wardroom supervisor about how to serve the beverages in a way that disturbs the least number of diners. The second guideline is that the server should never lift the di ners’ glasses or cups from the dining table to refill them. Rather, he or she should pour the beverage into them while they are on the table. If the cup or glass is not conveniently placed for service, carefully move it to a better location. If it cannot be reached, politely ask the diner to move it. The third guideline is that the order of service for beverages is the same as that for the ser v- ing of foods. The fourth guideline is not to fill serving pitchers to the top when used for filling glasses or cups at the dining table. A third pitcher is difficult to handle and feels quite heavy after a while. Ther e- fore, pitchers should be filled between one-half and two-thirds full. Finally, you must remember that each wardroom mess may have certain rules for se rving be- verages. The wardroom supervisor should be asked about these rules. AFTER THE MEAL You should immediately restore the wardroom to its pre-meal condition as soon as possible af- ter the meal. Some helpful suggestions are as follows: Clear the table as soon as all officers have finished eating and have left the table Remove all meal items from the sideboard and return all dishes and silverware to the pantry for washing Refill the salt and pepper shakers as needed and store them in the pantry Remove buffet serving line items Inspect the napkins and place the soiled ones in the laundry. Refold those suitable for reuse and replace them in their respective napkin rings (when they are used) and store in the napkin storage area. Single-service paper napkins are being used in many private messes for regular meals and cloth napkins are used only for more formal occasions Brush the crumbs from the tablecloth. Be careful not to rub food particles into the fabric

CS: “Stateroom/Wardroom Service”, Chapter 9. Rev. DEC 2010 9-20 Shake the cloth out lightly and refold it along its original creases. Reroll or refold the silence pad as appropriate and store it with the tablecloth 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 and ceremonies to acknowledge noteworthy a c- complishments and achievements of Navy personnel. Command functions recognizing personnel promotions, reenlistments, retirements, command milestones, changes of command and other similar events are vital to morale and tradition. These events usually include a reception which provides light refreshments of some variety. As a CS, you will probably get tasked to provide your in -rate skill to help plan and prepare for the event, regardless of the occasion. This is especially so if food is involved. For example, you may be asked to decorate a special cake for the event. You may be tasked to prepare a special menu, which includes hors d’oeuvres and refreshments. Some planning factors you should con sider are theme determined by the occasion or event being planned 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 or to be cold. You should make sure the facility chosen is available when needed and that it includes the ne- cessary space or capacity. You should inquire into the availability of all needed supplies and needed capable personnel. Coordinate with other activities on the base to make sure o ther events are not scheduled that will conflict with yours. You can avoid last -minute confusion and a delay by preparing a master plan after the event has been planned in detail. Review this plan with all personnel who will be involved with the prepar a- tion and service. During the review, give personnel specific instructions on all assigned tasks. After the review, post the master plan where involved personnel can refer to it. Check all necessity items of equipment to make sure they are functioning properly. The person in charge should check on chairs tables, podiums and so on to make sure an adequate number is available on the scheduled date. SUMMARY In this chapter we discussed the different types of officer messes afloat, different services that are performed while caring for staterooms, the four food serving styles, the importance of the buck, the correctly setting a wardroom table, the importance of the sneeze shield and formal and informal table service.

Rev. DEC 2010 10-1 CHAPTER 10 FIELD MESSES AND BATTLE FEEDING LEARNING OBJECTIVES: Upon completion of this chapter, you should be able to do the following: — Understand the different types of water sources for field messes and their regulations. — Determine how to properly dispose of all garbage. — Understand the proper procedure for battle feeding. — Define the different types of pests and how to be rid of them. INTRODUCTION Naturally, you want the best available site for your field kitchen. The general area in which per- sonnel will be fed is normally determined by the shore party commander. You, the Culinary Specialist (CS), may have to recommend the selection of a particular site. PLANNING THE LOCATION There are several details to look for when you pick a site. Figure 10-1 lists the characteristics of a good field site. It also explains why these characteristics are important.

Figure 10-1, Characteristics of a good field site. Type of Terrain If there is danger of bombing or other enemy action, select a location that provides good nat u- ral cover and is well shielded from observation. High, dry ground near a slope that provides good drainage is desirable. A good water supply should be nearby, with an access road for kitchen traffic only, if possible, your galley should be at the proper distance away from the heads. CHARACTERTICS IMPORTANCE Good Natural Cover Shields troops from enemy aerial observation Protects against sun, heat, and cold winds Good Access Roads Lets Supply Trucks move freely High and Dry Ground near a Pro- tected Slope Ensures good drainage and protects from wind Enough Space Eliminates crowding of the troops and facilities Spreading out the equipment so personnel can Work efficiently Near source of potable water Used in preparation of food (water point) and beverages Sandy and Gravelly Soil Lets excess water seep away and helps soakage pits and trenches work well.

CS: “Field Messes and Battle Feeding”, Chapter 10. Rev DEC 2010 10-2 Water Supply You should regard all water in the field as contaminated until bacterial analysis reveals it to be potable. It may become co ntaminated during distribution and storage. Consider all untreated water unsafe until a medical representative approves it for use. During the initial phase of amphibious opera- tions, each unit may carry its own water or depend on a local supply. The local supply of water must be disinfected and placed in sterilized lyster bags (36-gallon canvas bag) or canteens. The responsibility for the adequacy and safety of the water under these conditions normally falls largely on the unit medical officer. However, you should be familiar with Chapter 5, “Water Supply Ashore,” of the Manual of Naval Preventive Medicine, NAVMED P-5010. This chapter discusses in de- tail the following: water supplies, sources of water, water analysis, standards and purification of water, and the Standard organization a nd Regulations of the U.S. Navy. Remember that none of the m e- thods of disinfecting water contained in these publications destroys radioactive substances or chem i- cal poisons. Groundwater—Groundwater from springs or wells is usu ally better than surface water. When you use water from a ground source, be sure it is a safe 100 feet or more from sources of contamin a- tion IAW NAVMED P -5010 Chapter 9. Some sources of contamination are heads, septic tanks, and cesspools. In limestone gro und formations, the distance may need to be much greater. Wells and springs should be constructed to exclude surface water and high -groundwater infiltration. Well and spring sites should not be subject to flooding. Surface Water —Surface water is water fro m rivers, lakes, streams, and ponds. When you must use water from a surface source, take it from a point well above and away from sewer outlets. Avoid places where refuse drains into a river, stream, or lake, and oily areas where wastes and dra i- nage may make the water unpalatable or unfit for use. Always choose the clearest water possible; the clearer the water, the easier it is to disinfect and the better its appearance will be. Clearness, howe v- er, is no guarantee of safety. All surface water must be treated. Clean water receptacles daily with boiling water and rinse with a solution of potassium pe r- manganate (one-third of a teaspoonful of potassium permanganate to 1 gallon of water). You also can use a solution of chlorinated lime and water for this purpose (1 part lime to 1,000 parts water). PLANNING the KITCHEN LAYOUT A kitchen layout shows you where to place waste disposal facilities. It shows a smooth traffic flow through the serving line and mess kit laundry line. A smooth traffic flow allows the tro ops to get away from the area easily if they must move fast. Make sure all latrines are at least 100 feet from the nearest natural water source and at least 100 yards from foodservice areas. A layout for a rear area feeding situation is shown in Figure 10-2.

CS: “Field Messes and Battle Feeding”, Chapter 10. Rev DEC 2010 10-3

Figure 10-2, Rear area layout for field feeding. Garbage Disposal Garbage is best disposed of by burying or burning. To bury garbage, dig a trench 4 -feet deep or more. Dump the garbage into the pit, packing it down in layers. Then cover the expo sed layer with a few inches of dirt each day. When you abandon the garbage site, cover it with a minimum of 2 feet of mounded earth. To incinerate garbage, you must first remove all excess moisture. The cross -trench incinerator (Figure 10-3) provides one of the best methods of burning garbage. To construct such a trench, dig two trenches 8 feet long, 1 foot wide, and 1 foot deep, that cross at their centers. The bottom of each trench should taper up to the level of the ground toward the ends. A grate made of a piece of scrap iron or pipe about 24 inches long is built over the centers. At the intersection of the trenches, build a coal or wood fire. When the fire has become hot enough, add rubbish or drained garbage as fuel. This incinerator functions best if three of the four sides of the trenches are blocked off, with the open side facing into the wind.

CS: “Field Messes and Battle Feeding”, Chapter 10. Rev DEC 2010 10-4

Figure 10-3, Cross-trench incinerates. This type of cross -trench fire can be used for cooking as well as incinerating. Two cross - trenches provide enough cooking facilities to prepare meals for 100 people and six of them provide enough cooking facilities to prepare meals for 500 people. To dispose of cans, you can wash them and use them as substitutes for cooking and eating utensils. You also can open bot h ends, flatten them, and bury them with the garbage. Glass jars also can be used as substitute eating utensils. When disposing of glass jars, break them up and bury them with the garbage. Liquid wastes, such as grease, may be burned or buried with the ga rbage. The exception is any usable grease that can be used for cooking. Other wastes are best disposed of in the soakage pit This pit should be at a minimum of 25 feet from the kitchen area. Pest Control Sanitary precautions include measures to eliminate pests and prevent their breeding. The two most important types of pests for you to control are flies and rodents. Flies - In areas where flies are present in large numbers, special care must be taken. The housefly breeds 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 to food and utensils. The fly takes only liquid foods and regurgitates to dissolve solids. This process causes further contamination. Extreme care should be taken to prevent access of flies to food utensils, kitchens, and feeding areas. In a permanent camp, all areas that attract flies should be well screened. It should be standard operating procedure that the galley be screened before hot food is prepared in it. Screens should have a mesh of 18 wires to the inch (18 mesh), which also keeps out mosquito es. In a semi - permanent camp, screening may be impractical; so, dependence must be placed upon cleanliness and insect proof containers. When there is no metal screening available, mosquito netting, target cloth, or similar material may be used to fly-proof tents, galleys, and storage areas. Leaking screens (especially cracks around the screen door) frequently convert a building into a flytrap; that is, flies can enter the building but are unable to exit. Screen doors should be made to open outward and should be in direct sunlight, when practical. Fly breeding in human excreta is particularly dangerous; thus, whenever possible, latrines should be carefully fly-proofed. The substances that may be used to kill the adult fly are often extremely poisonous. Thus, the use of these substances is the responsibility of the medical officer, as is the use of measures to pr e-

CS: “Field Messes and Battle Feeding”, Chapter 10. Rev DEC 2010 10-5 vent breeding of flies. However, it is up to you to keep flies off the food in the galley and feeding areas. When flies are present, food servers should keep covers on serving containers except when they are actually placing food on trays. Use traps or flyswatters freely. Sticky flypaper can be made by heating castor oil (five parts by weight) and powdered resin (eight parts) until the resin is dissolved Do not boil this solution. Apply it to glazed paper while it is still hot or paint it on iron hoops or wire strands. Wires so painted should be cleaned and recoated every 2 or 3 days. Rodents- The rodent is an ever -present menace to operations in the field. Rodents such as rats, mice, and ground squirrels are reservoirs for plague, endemic typhus, tularemia, and many other debilitating disease s. When operations become more stable and semi -permanent or permanent camps are established, the additional hazard of the destruction of material must be considered. The distribution of rodents may be considered universal. Therefore, the problem of their c ontrol is encoun- tered during operation in any geographical location. Rodent control is the responsibility of the medical officer, but the proper handling of food and the prompt disposal of trash and garbage are essential and lie within your domain. Food s upplies should be stored on elevated platforms. If possible, all food stores should be packaged in rat -proof containers. When buildings are used, all doors should be self -closing and tight-fitting. All other ope n- ings in excess of 1/2 inch should be closed with material resistant to gnawing rodents or screened with 1/2-inch mesh hardware cloth. Chapter 6 of the NAVMED P -5010 has additional information on the destruction of rodents. For further information on field messing, dishwashing and sanitation, refer to the Manual of Naval Preventive Medicine, NAVMED P-5010, chapter 9, and the Standard Organization and Regu la- tions of the U.S. Navy, OPNAVINST 3120.32.(series) The contents of these publications will aid you in combating health hazards that are ever-present in these areas. FIELD KITCHEN EQUIPMENT Refer to the diagram on Mobile Field Kitchens website. General—The Damage Control Assistant has responsibility for the Afloat battle feeding plan. The Base Disaster Preparedness Plan contains the information on battle feeding for Ashore. Feeding on Station—Distribution of food to battle station lockers allows availability for battle feeding. Food that does not require galley preparation or semi-perishable food distributed in this man- ner requires constant checking. This checking provides periodic rotation of food items to prevent spoi- lage, misuse, or theft. The availability of food carriers, racks, trays, and large coffee pots should su p- port battle feeding needs. Battle Food Preparation—Battle food preparation will depend on whether the galley is in op- eration and Culinary Specialists are available. If the galley or personnel are not available, the meal - ready-to-eat rations may be used and supplemente d with hot or cold drinks. If limited galley food ser- vice is available, plan menu items such as sandwiches, fresh or canned fruit, hot entrées, such as canned beef stew, chili con carne, or easy to prepare recipes and a hot or cold drink for preparation and serving. Galley Feeding—When personnel are relieved from battle stations, they should go to the gal- ley or to other auxiliary feeding stations for hot food. Various auxiliary feeding stations will be set up when situations do not allow access to the galley.

CS: “Field Messes and Battle Feeding”, Chapter 10. Rev DEC 2010 10-6 Officers in Battle Situations —Officers eating meals at the general mess during battle feed- ing situations will pay regular meal rates in accordance with NAVSUP Notice 7330. Afloat units sell of- ficers meals on a credit basis from the general mess to simplify procedures during the emergency sit- uation. SUMMARY In this chapter we discussed planning a field site , good characteristics, different types of water sources and their regulations, properly dispose of all garbage , proper procedures for battle feeding, and different types of pests and how to rid them.

INDEX-1 Rev. DEC 2010 Appendix I-1 APPENDIX I ACRONYMS USED IN THIS TRAMAN AFRS Armed Forces Recipe Service AVI Army Veterinarian BDFA Basic daily food allowance BUMED Bureau of Medicine and Surgery BUPERS Bureau of Personnel CARGO Consolidated Aflo at Requisitioning Guide Overseas COMNAVSUPSYSCOM Commander, Naval Supply Systems Command CONUS Continental United States CO Commanding Officer CPO Chief Petty Officer CS Culinary Specialist DLA Defense Logistics Agency DOD Department Of Defense DOP Date of Pack DSCP Defense Supp ly Center Philadelphia E. Coli Escherichia coli EPMU Environmental Preventive Medicine Unit XO Executive Officer FAC Free available chlorine FIFO First In/First Out FISC Fleet Industrial Supply Center FSC Federal Supply Catalog FMSO Fleet Material Support Office FSM Food Service Management FSO Food Service Officer FY Fiscal Year GM General Mess HEPA High efficiency part iculate air LCS Leading Culinary Specialist MPH M iles per hour MSDS Material Safety Data Sheet

INDEX-2 CS: Appendix I, Acronyms used in this TRAMAN. Rev. DEC 2010 Appendix I-2 NAVSUP Naval Supply Center NFMTs Navy Food Management Teams NSCs Navy Supply Centers NSCM Navy Standard Core Menu NSDs Navy Supply Depots O&MN Operation and Maintenance, Navy Subsistence Account ORF Official Representation Funding PMA Primary Medical Authority PMS Planned Maintenance System PPM P arts per million PV Prime Vendor RTE Ready-to-Eat RTS Ready-to-Serve SAS Sodium Aluminum Sulphate SEB Subsistence Endurance Base SIK Subsistence -in-Kind SORM Standard Organization and Regulations Manual STEC Shiga toxin TYCOM Type Commander

INDEX-3

Rev. DEC 2010 Appendix II-1 APPENDIX II REFERENCES USED TO DEVELOP THE TRAMAN

CINLANTFLTINST 4210.1 Atlantic Fleet Requisitioning Guide CINPACFLTINST 4235.1 Pacific Requisitioning Guide NAVMED P-5010 Bureau of Medicine and Surgery’s Manual of Naval Preventive Me dicine, Chapter 1 , Food Safety NAVEDTRA 12044 Military Requirements for Petty Officer Third Class NAVSEA Technical Manual Ventilator Hoods 0938-027-5010 NAVSEA Tech Manual , Chapter 651Com missary equipment (AFLOAT) NAVSUP Food Service Operation Handbook NAVSUP P-476 Navy Food Service NAVSUP P-485 Afloat Supply Procedures NAVSUP P-486 Food Service Management NAVSUPINST 4061.11 Standards of Food Service NAVSUPINST 4355.4H Veterinary Surveill ance Inspection of Subsistence NAVSUPINST 4440.179 Report of Discrepancy (ROD) Manual NAVSUPINST 4610.33 Report of Transportation Discrepancies in Shipment NAVSUP P-4998 Consolidated Afloat Requisitioning Guide Overseas (CARGO) NAVSUP Notice 7330 Promulgation of Daily Monetary Ration Rates (Allowances) and Fixed Price List OPNAVINST 3120.32 Standard Organizat ion and Regulations of the U.S. Navy OPNAVINST 11000.16 (ASHORE) Command Respons ibility for Shore Activity Land Facilities SECNAVINS T 5210.8 Navy and Marine Corps Records Disposition Manual Service Etiquette , Fifth Edition, Author: Conetsco/Hart, ISBN 9781591143574

INDEX-4 CS: Appendix II, References used in this TRAMAN. Rev. DEC 2010 Appendix II-2

(This page was left blank intentionally).

(no extractable text on this page)

(no extractable text on this page)

Rev. DEC 2010 AS 1-1 ASSIGNMENT 1 Textbook Assignment: “Foodservice Administration”, Chapter 1. 1-1. To provide good foodservice in any Food service operation, it is necessary to employ all EXCEPT which of the following tools? 1. The ability to properly prepare and serve food 2. The ability to properly train Food service personnel 3. Good customer relations 4. An unlimited budget 1-2. Which of the following meat items should you serve in a shallow insert? 1. Fried chicken 2. Breaded veal cutlets 3. Beef stroganoff 4. Pork chop suey 1-3. To make sure customers receive an appetizing, palatable portion of french-fried eggplant, you should serve it in what manner? 1. Stacked in a deep insert only 2. Stacked in a deep insert containing a strainer 3. Spread loosely in a shallow insert 4. Stacked in a shallow insert

1-4. Which of the following food items is prepared in full-sized shallow steam table pan? 1. Baked Cornish Hen 2. Swiss steak 3. Baked lasagna 4. Meat loaf 1-5. What person is responsible for determining the portion size appropriate for each meal? 1. Galley supervisor 2. Galley watch captain 3. Leading CS 4. Food service officer 1-6. You should use the portion size shown on a recipe card in what manner? 1. As a fixed standard 2. As a weight control device 3. As a foodservice rule 4. As a general guide IN ANSWERING QUESTIONS 1-7 THROUGH 1-10 SELECT THE SERVING UTENSIL USED TO SERVE THE FOOD ITEM THAT IS GIVEN AS THE QUESTION.

1

CS: “Foodservice Administration”, Chapter 1, Assignment 1. Rev DEC 2010 AS 1-2 1-7. Scrambled eggs. 1. Tongs 2. Food turner 3. Basting spoon 4. Scoop 1-8. Peas or cabbage. 1. Ladle 2. Basting spoon 3. Perforated spoon 4. Scoop 1-9. Asparagus or broccoli. 1. Food turner 2. Perforated spoon 3. Basting spoon 4. Tongs 1-10. Salad dressings. 1. Small ladle 2. 1-ounce scoop 3. Tablespoon 4. 2-ounce dipper 1-11 What type of light will make foods appear more attractive on the serving line? 1. Red 2. Bright 3. Natural 4. Yellow

1-12. In what order is it recommended that you arrange hot foods on the serving line? 1. Main entrée, sauce or gravy, potatoes or potato substitute, vegetables, and soup 2. Main entrée, soup, sauce or gravy, potatoes or potato substitute, and vegetables 3. Soup, main entrée, sauce or gravy, potatoes or potato substitute, and vegetables 4. Soup, potatoes or potato substitute, main entree, sauce or gravy, and vegetables 1-13. When possible, you should place the dessert bar in what section of the messing area? 1. At the end of the main serving line 2. After the salad bar 3. Between the main serving line and the salad bar 4. In the center of the messing area 1-14. In what manner should non-cream puddings and similar desserts be served? 1. Portioned as the patrons approach the dessert bar 2. Spooned neatly into bowls and dishes for the patron to choose 3. Kept inside the chill box until requested 4. Self-served

CS: “Foodservice Administration”, Chapter 1, Assignment 1. Rev DEC 2010 AS 1-3 1-15 You may serve bulk cold drinks and juices in all EXCEPT which of the following manners? 1. From a milk dispenser 2. From a noncarbonated beverage dispenser 3. From glass or plastic pitchers 4. In their original containers 1-16. If the physical setup of the mess allows. in what location should you place the salad bar? 1. Where the patron can choose a salad first 2. Next to the chill box 3. After the main serving lin e 4. In the center of the messing area 1-17. A GM gains all EXCEPT which of the following benefits by using both a normal and a speed line? 1. A reduced waiting times 2. A more pleasant atmosphere 3. The need for a cycle menu 4. An easier prepared men u 1-18. You should classify a meal consisting of pot roast, mashed potatoes, brown gravy, peas, celery sticks and sweet pickles, hot rolls, and blueberry pie as what type of meal? 1. An expensive meal 2. A low-calorie meal 3. A built-in garnished meal 4. A holiday meal

1-19. When you are garnishing food items, which of the following practices is encouraged? 1. The use of food coloring to supply color contrast 2. The use of restraint 3. The use of inedible garnishes 4. The use of elaborate garnishe s 1-20. When preparing to slice a roast, you should first cut one slice across the top of the roast for what purpose? 1. To provide a surface to place the meat fork 2. To allow the meat to become firm 3. To permit the meat to be sliced with greater ease 4. To determine the direction of the grain of the roast 1-21. What person sets the hours for the serving of meals? 1. Executive Officer 2. Food Service Officer 3. Officer of the day or duty officer 4. Commanding officer 1-22. As a general rule, you should set up the serving line what specific number of minutes before the regular meal? 1. 10 2. 15 3. 30 4. 45

CS: “Foodservice Administration”, Chapter 1, Assignment 1. Rev DEC 2010 AS 1-4 1-23. Before dishing out stew, chili con came, or any similar item to a patron, you should stir the item for what reason? 1. To conceal the grease content 2. To ensure the hottest portion possible 3. To maintain the foods appetizing appearance 4. To distribute the solid particles and the liquid evenly 1-24. In a messing facility, what is the recommended location to place silverware? 1. At the beginning of the main serving line 2. At the end of the main serving line 3. After the dessert bar 4. Before the salad bar 1-25. You should conduct an inventory of all dinnerware at what frequency to make sure there is enough to last an entire meal? 1. Daily 2. Weekly 3. Twice weekly 4. Twice monthly 1-26. What source will give you the most ideal information to use in planning your endurance load? 1. Usage data generated during extended unreplenished operations 2. Data that represents usage during replenishment operations 3. Usage data from a ship of the same class 4. The subsistence endurance base (SEB)

1-27. If the total quantity of coffee consumed during the previous accounting period was 3,750 pounds, you surveyed 80 pounds, transferred 100 pounds, and the fleet or type commander established a 45-day subsistence endurance base (SEB), what is your low limit? 1. 1,783 2. 1,785 3. 1,874 4. 1,875 1-28. When a perishable subsistence item has a storage life greater than the high limit number of days’ endurance established by the fleet or type commander, it should be handled in which of the following manners? 1. Requisitioned at the low limit 2. Requisitioned beyond high limit 3. Assigned a low limit 4. Assigned a number one priority 1-29. If the total quantity of oven roast consumed during the previous accounting period was 23,950 pounds, you surveyed 200 pounds, transferred 450 pounds, and the fleet or type commander established a 50-day SEB, what is your low limit in pounds? 1. 12,944 2. 12,954 3. 13,305 4. 13,306

CS: “Foodservice Administration”, Chapter 1, Assignment 1. Rev DEC 2010 AS 1-5 1-30. If the total quantity of peanut butter consumed during the previous accounting period was 4,632 jars, you surveyed 20 jars, transferred 45 jars, and the fleet or type commander established a 75-day SEB, what is your high limit in jars? 1. 3,780 2. 3,781 3. 3,804 4. 3,806 1-31. If the total quantity of pork loin consumed during the previous accounting period was 13,847 pounds, you surveyed 80 pounds, transferred 950 pounds, and the fleet or type commander established a 75-day SEB, what is your high limit in pounds? 1. 6,408 2. 6,409 3. 10,681 4. 10,685 IN ANSWERING QUESTIONS 1-32 THROUGH 1-35 SELECT Group 89 subgroup requirements for the following food items:

1-32. Dairy foods. 1. 8905 2. 8910 3. 8915 4. 8920

1-33. Fruits. 1. 8915 2. 8920 3. 8925 4. 8930 1-34. Bakery and cereal products. 1. 8920 2. 8925 3. 8930 4. 8935 1-35. Coffee, tea, and cocoa. 1. 8925 2. 8945 3. 8950 4. 8955 1-36. The Consolidated Afloat Requisitioning Guide Overseas (CARGO), NAVSUP P- 4998, is issued annually through what office or organization? 1. Defense Logistics Agency 2. Defense Personnel Support Center 3. Fleet Material Support Office 4. NAVSUP

Rev. DEC 2010 AS 1-6

(This page intentionally left blank).

Rev. DEC 2010 AS 2-1 ASSIGNMENT 2 Textbook Assignment: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4.

2-1. A well-balanced meal is only obtained by including a specific portion from each of the various food groups. What total number of nutrients should this balanced meal pro- vide? 1. Eight 2. Six 3. Five 4. Four 2-2. Which of the following minerals is respon- sible for carrying oxygen to the blood? 1. Phosphorus 2. Calcium 3. Iron 4. Iodine 2-3. The chief suppliers of tissue-building ma- terial. 1. Proteins 2. Minerals 3. Vitamins 4. Carbohydrates 2-4. Which of the following foods is the best source of iron? 1. Collard greens 2. Milk 3. Liver 4. Bread

2-5. A deficiency of what mineral can cause swelling (goiter) of the thyroid gland? 1. Salt 2. Iodine 3. Iron 4. Calcium 2-6. Stored in the muscles as glycogen. 1. Water 2. Carbohydrates 3. Minerals 4. Vitamins 2-7. What vitamin plays a very important role in eye function and in keeping the skin and mucous membranes resistant to infection? 1. A 2. C 3. E 4. K 2-8. Strict vegetarians are likely to be deficient in what vitamin? 1. B6 2. B12 3. Niacin 4. Folacin

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-2 2-9. Sunlight enables your body to produce what vitamin if it has a chance to shine di- rectly on the skin? 1. B6 2. B1 2 3. D 4. K IN ANSWERING QUESTIONS 2-10 THROUGH 2-12, SELECT THE VITAMIN THAT MATCHES THE DESCRIPTION GIVEN AS THE QUES- TION.

2-10. Needed in order to use calcium and phos- phorus to build strong bones and teeth. 1. B1 2 2. C 3. D 4. K 2-11. Presently being explored as an antioxidant that may retard some aspects of the aging process. 1. B1 2. B2 3. E 4. K 2-12. Essential for the manufacture of a sub- stance that helps blood to clot. 1. A 2. B1 3. B12 4. K 2-13. You should use the food guide pyramid for daily food choices on menus to accomplish what objective? 1. To eliminate the need for menu review boards 2. To determine the foods that have the highest acceptability 3. To quickly and reliably judge the nutria tional adequacy of the menu 4. To give a detailed analysis of the cost of the menu 2-14. Nursing mothers require what specific number of servings daily from the milk- cheese group? 1. Five 2. Two 3. Three 4. Four 2-15. Foods from the meat group are valued primarily for providing which of the following substances? 1. Calcium 2. Carbohydrates 3. Protein 4. Fiber 2-16. Which of the following foods from the meat-poultry-fish-dry beans, egg- nuts group is/are a good source of zinc? 1. Oysters 2. Tuna 3. Egg yolks 4. Dry beans

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-3 2-17. When planning menus, you should include all EXCEPT which of the following consid- erations in determining the choice of menu items? 1. The type and capacity of the galley equipment 2. The number of personnel to be fed 3. The number of workers in the galley 4. The planner’s personal preferences 2-18. The acceptability of a food item can be de- termined by using all EXCEPT which of the following methods? 1. Dividing the number of portions served by the number of portions prepared 2. Averaging the figures obtained for a particular menu item over a period of time 3. Monitoring tray waste 4. Dividing the number of portions served by the number of patrons attending the meal 2-19. When predicting meal attendance, you should consider all EXCEPT which of the following factors? 1. Proximity to payday 2. Liberty trends 3. The weather 4. GM capacity

2-20. A menu–planning board should consist of all EXCEPT which of the following person- nel? 1. Commanding Officer 2. Watch captain 3. Leading CS 4. S-2 LPO 2-21. Supply officers aboard fleet ballistic sub- marines are required to prepare and submit a NAVSUP Form 1359 at which of the fol- lowing times? 1. The end of the quarter 2. The end of the fiscal year 3. The end of each patrol cycle 4. The end of each month 2-22. When an over issue exists, a GM is re- quired to submit financial returns no later than what maximum number of days follow- ing the end of the accounting period? 1. 5 2. 10 3. 15 4. 20 2-23. When a FSO is to be relieved before the end of the accounting period and the reliev- ing officer is not satisfied with the accoun- tability, the commanding officer may direct the officer being relieved to submit a return covering what time period? 1. Combined accounting period 2. Temporary accounting period 3. Fractional accounting period 4. Merged accounting period

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-4 2-24. When financial returns cannot be submit- ted on or before the day required, a letter or message explaining the reason for the de- lay and the anticipated mailing date should be submitted by what person? 1. Leading CS 2. Food Service Officer 3. Executive Officer 4. Commanding Officer 2-25. When you want to merge GM financial re- turns of 2 fiscal years, approval must be obtained from what person or organization? 1. Disbursing officer 2. Commanding officer 3. Nearest fleet accounting and disbursing center 4. NAVSUP 2-26. What form serves as a written directive for passing information from the leading CS to the watch captains and key personnel in the GM? 1. NAVSUP Form 1059 2. NAVSUP Form 1080 3. NAVSUP Form 1090 4. NAVSUP Form 1092 2-27. FSO should evaluate all suggestions or comments and furnish a reply when re- quested, within hours? 1. 12 2. 24 3. 36 4. 48

2-28. How many modules are there in the FSM System Directory? 1. 9 2. 7 3. 6 4. 8 2-29. Where would you find head counts and cash sales in FSM System? 1. Inventory Module System 2. File management Module 3. Accounting Module 4. Utility Module 2-30. Which Module do you need to access to make deposits? 1. Accounting Module 2. Menu Production Module 3. Security Module 4. Utility Module 2-31. All key padlocks must be ____inch size? 1. 1 1/4 2. 2 3. 1 1/2 4. 2 1/2 2-32. The Cash Meal Payment Book would be in which of the following forms? 1. DD Form 1544 2. NAVSUP Form 1046 3. NAVSUP Form 470 4. DD Form 1446

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-5 2-33. The ___________must maintain, in the supply office, a current file of all LOA’S ap- plicable to operating the supply depart- ment? 1. Food Service Officer 2. Supply Officer 3. Services Officer 4. Division Officer 2-34. Under normal conditions, subsistence items received from commercial vendors are inspected at which of the following points? 1. Origin only 2. Destination only 3. Origin and destination only 4. Origin, DPSC supply point, and Dest i- nation 2–35. Meat, poultry, fish and their by-products delivered under contract within the United States should be accepted only under what condition? 1. Are received in a fr ozen state 2. Are from freshly butchered animals 3. Bear the appropriate stamps from the respective government agencies 4. Pass a fitness–for–human– consumption inspection upon receipt

2-36. In what manner should food items be clas- sified that do not meet expected or desired standards, but do not constitute a health hazard to personnel if consumed? 1. Satisfactory nonhazardous food items 2. Satisfactory hazardous food items 3. Unsatisfactory hazardous food items 4. Unsatisfactory nonhazardous f ood items 2–37. An example of a nonhazardous food item received under unsatisfactory conditions is described by which of the following cases? 1. Chicken wings in a box labeled breasts 2. Ice cream received on a hot day 3. Fresh fish packed in ice 4. A case of jarred pickles with loose lids and seepage 2-38. When a nonsubstantial shortage in ship- ment of food items occurs, which of the fol- lowing actions should be performed? 1. Refuse receipt of food items being del i- vered 2. Document the actual quantity physically received 3. Survey the quantity that the shortage represents 4. Absorb the shortage as part of the stores consumed

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-6 2–39. When an overage in shipment occurs from a commercial vendor, you should take which of the following actions? 1. Record the actual quantity received on all applicable documents 2. Record only the requested quantity but accept all items 3. Prepare a dummy invoice to reflect the actual amount received 4. Return any excess quantities to the vendor 2-40. Upon receipt of material from a commer- cial vendor, the inspector should remove what minimum number of copies of the DD Form 1155 from the outstanding purchase order file for receipt documentation? 1. One 2. Two 3. Three 4. Four 2-41. When orders are placed for delivery of an item over an extended period, the amount of the delivery is noted on the DD Form 1155 at what time? 1. When the orders are placed 2. When each order is received 3. At the end of the week 4. At the end of the month

2-42. What storage principle is used when you place items that are issued most frequently nearest to the breakout area? 1. Orderliness 2. Accessibility 3. Cleanliness 4. Safety 2-43. When placing case goods in the storage area so that they can be counted by sight without being moved, you are using what storage principle? 1. Safety 2. Accessibility 3. Orderliness 4. Size 2-44. Under normal conditions, you should store semi perishable food items in what man- ner? 1. In a chill box 2. In a non-refrigerated space 3. In a clean, warm, well–ventilated space 4. In a clean, cool, dry, well -ventilated space 2-45. You should base the length of storage for your semi-perishable food items upon what factor? 1. The moisture content of the product 2. The percent of humidity in the storage space 3. The actual date of receipt of the pro d- uct 4. The packing date of the product

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-7 2-46. At what time may you issue new stock when older stock is still present? 1. When issuing food items to a private mess 2. When transferring food items t o anoth- er activity 3. When preparing for a holiday or special meal 4. When newer stock shows signs of d e- terioration or spoilage 2-47. What immediate action should you take with food items that have been stored beyond the safe storage limit? 1. Conduct an investigation to determine the cause 2. Inspect for spoilage, leakage, or other damage 3. Promptly issue for use 4. Survey and expend from the records 2-48. Food items with an average keeping time of 90 days are stored in a space with the storage temperature maintained at 90°F. What is the resulting keeping time of the food items stored in this space? 1. 45 days 2. 50 days 3. 65 days 4. 70 days

4–49. Food items with an average keeping time of 90 days stored at 41°F will have what keeping time? 1. 90 days 2. 120 days 3. 180 days 4. 200 days 4–50. When storing fresh fruits and vegetables, you should allow what minimum clearance between the tops of stacks and the open- ings of air ducts to permit air circulation? 1. 6 inches 2. 8 inches 3. 12 inches 4. 24 inches 2-51. Upon receipt of frozen fruit and vegeta- bles, you should take the temperatures of select cartons. What should you do if the temperatures taken are higher than that of the frozen storage space? 1. Refuse receipt of the frozen product 2. Immediately issue to the galley for use 3. Scatter the shipping cases loosely about the deck of the freezer 4. Store items to the back of the freezer near fans

CS: “Nutrition and Menu Planning”, Chapter 2, “Foodservice Management”, Chapter 3 & “Receipt, Inspection, Expenditure and Storage of Food items”, Chapter 4. Rev. DEC 2010 AS 2-8 2-52. Which of the following statements is NOT correct regarding breaking out frozen food items from refrigerated spaces? 1. Breakouts should be planned for a full day’s requirements 2. All items should be stored temporarily in the chill box if not intended for imm e- diate use 3. All messes must draw their frozen su b- sistence items at different times 4. All messes must draw their frozen su b- sistence items at a predetermined time

2-53. When you load frozen stores, the higher temperature of the food being stored will cause a rise in temperature in the refrige- rated space. What should your resulting ac- tions be as the person in charge of this space? 1. Conduct only emergency breakouts u n- til the temperature returns to normal 2. Place bags of ice in the freezer to help lower temperature 3. Leave the box closed until the normal temperature level has been reached 4. Increase the flow of Freon to the refr i- gerated unit

Rev. DEC 2010 AS 3-1 ASSIGNMENT 3 Textbook Assignment: “Sanitation”, Chapter 5.

3-1. In this type of food borne illness, the food in its natural state contains elements poison- ous to humans. 1. Chemical food poisoning 2. Food infection 3. Natural food poisoning 4. Food intoxication 3-2. Serving lemonade that has stood in metal- plated pitchers for several hours can result in wht kind of problem. 1. Chemical food poisoning 2. Food infection 3. Natural food poisoning 4. Food intoxication 3-3. This type of illness is caused by poisonous toxins. 1. Chemical food poisoning 2. Food infection 3. Natural food poisoning 4. Food intoxication 3-4. This type of food illness is caused by mi- croorganisms such as salmonella. 1. Chemical food poisoning 2. Food infection 3. Natural food poisoning 4. Food intoxication

3-5. When you are using unfamiliar foods, which of the following statements is the rule that applies? 1. Prepare according to the instructions that accompany the food item 2. Cook the food to the well -done state 3. Use a local recipe approved by the food service officer 4. Use food only if the medical officer gives approval 3-6. After silverware has been detarnished, which of the following chemical poisonings may result if improperly washed and sani- tized? 1. Cyanide poisoning 2. Zinc poisoning 3. Lead and arsenic poisoning 4. Fluoride poisoning 3-7. Which of the following chemical poisonings may result from eating improperly washed raw fruits or vegetables? 1. Fluoride poisoning 2. Lead poisoning 3. Methyl chloride poisoning 4. Zinc poisoning

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-2 3-8. Most food poisoning is caused by bacteria called staphylococcus. This bacteria is found in which of the following areas? 1. Pimples only 2. Pimples and nasal discharge only 3. Pimples, nasal discharge and throat 4. Nasal discharge and infected cuts IN ANSWERING QUESTIONS 3-9 THROUGH 3-12, SELECT THE ILLNESS THAT MATCHES THE DESCRIPTION GIVEN AS THE QUESTION.

3-9. May be present in improperly preserved canned food. 1. Trichinosis 2. Bacillus dysentery 3. Botulism 4. Salmonellosis 3-10. The main source of this infection is per- sonnel who do not wash their hands after leaving the head. 1. Amoebic dysentery 2. Bacillus dysentery 3. Botulism 4. Salmonellosis 3-11. Some fresh fruits or vegetables served chilled and moist may carry this infection. 1. Amoebic dysentery 2. Bacillus dysentery 3. Botulism 4. Salmonellosis

3-12. Most likely to occur from serving rare pork. 1. Amoebic dysentery 2. Bacillus dysentery 3. Trichinosis 4. Salmonellosis 3-13. The greatest majority of food infection out- breaks is caused by what meat? 1. Turkey 2. Beef 3. Ham 4. Lamb 3-14. You can best prevent a case of beef tape- worm infection from occurring in prepared beef products by following what procedure? 1. Cook the beef until well -done 2. Pickle the beef in a 2 3-percent salt so- lution for 5 days 3. Freeze the beef at 14°F or below for at least 5 days 4. Use only government –inspected beef 3-15. Bacteria is classified in which of the follow- ing manners? 1. By the damage they cause 2. By the symptoms they produce 3. By the number of times they multiply 4. By their shape

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-3 3-16. Under favorable conditions, how many bacteria will be produced by one bacterium in a 2-hour period? 1. 12 2. 18 3. 36 4. 64 3-17. What temperature range will kill bacteria in the shortest time? 1. 0°F and below 2. 40°F to 140°F 3. 175°F to 180°F 4. 212°F and up 3-18. Which of the following carriers of bacteria is/are most likely to transmit disease to food? 1. Flies 2. Rodents 3. Soil 4. Foodservice personnel 3-19. In addition to the required physical exami- nation, all personnel must be tested for which of the following diseases? 1. Tuberculosis 2. Hepatitis 3. Typhoid fever 4. Shigellosis

3-20. All foodservice personnel must repeat medical tests when away from work for what minimum number of days? 1. 30 2. 45 3. 60 4. 75 3-21. In cases where environmental health offic- ers or preventive medicine technicians are not available to perform the initial sanitation training, who may conduct the training? 1. A CS3 2. Any corpsman 3. Food service officer 4. Any qualified foodservice sanitation in- structor 3-22. When you are working in food preparation areas, you should change clothing and aprons at which of the following times? 1. At the end of the meal being prepared 2. At the end of the day 3 When returning from the restroom 4. As soon as clothing or apron gets soiled 3-23. Which of the following offices or officials imposes public health ordinances and regu- lations on the military? 1. Surgeon General 2. The U.S. Department of Agriculture 3. The Bureau of Medicine and Surgery 4. The National Sanitation Foundation

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-4 3-24. The majority of foodborne disease out- breaks are due to what total number of dif- ferent factors? 1. Six 2. Seven 3. Three 4. Four 3-25. Which of the following types of food should never be saved as leftovers? 1. Meats that are cut or sliced 2. Unopened individual serving containers 3. Ground or chopped foods 4. Cooked pork products 3-26. After what specific number of hours should protein foods that have been held at tem- peratures between 41°F and 135°F be con- sidered unsafe for consumption? 1. 5 2. 2 3. 3 4. 4 3-27 A CS keeps a leftover roast of beef on a table for 45 minutes one afternoon while cleaning the refrigerator. The CS has it out for another half hour the next day to pre- pare sandwiches. Exactly how much longer may the roast beef be safely kept out of the refrigerator? 1. 1 hours and 45 minutes 2. 2 hours and 45 minutes 3. 3 hours and 45 minutes 4. 4 hours and 45 minutes

3-28. Which of the following statements concern- ing preparation of food is correct? 1. Hand preparation decreases the chance of contamination 2. Hand preparation increases the length of time that foods can be held as leftov- ers 3. Hand prepared protein foods can only be held as leftovers for 12 hours 4. Hand prepared protein foods should not be used as leftovers 3-29. For which of the following reasons should foods that are to be refrigerated be placed in shallow pans to a depth of not more than 3 inches? 1. To make sure the pan does not spill while in chilled storage 2. Because more than 3 inches will make the pan too heavy to carry 3. To allow the food to cool faster 4. Because 3 inches is the maximum al- lowable amount of food that you can save as leftovers 3-30. Leftover stew will be unsafe for use after being chilled and stored for what minimum number of hours? 1. 12 2. 24 3. 36 4. 48 3-31. For which of the following reasons will bac- teria spread rapidly through frozen meat that has been thawed? 1. Freezing hardens the tissue 2. Freezing breaks down the tissue 3. Freezing strengthens the bacteria 4. Freezing dries out the tissue

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-5 3-32. Which of the following statements is cor- rect concerning foods that are frozen and then thawed? 1. The food must be refrozen immediately 2. The food must be discarded 3. The food must be kept in covered con- tainers at room temperature 4. The food must be stored under 40°F 3-33. Milk should be no more than what maxi- mum temperature at the time of delivery? 1. 40°F 2. 44°F 3. 45°F 4. 50°F 3-34. Green vegetables suspected of being con- taminated with pathogenic organisms should be treated in what manner? 1. Washed thoroughly under running wa- ter 2. Chemically sanitized and thoroughly rinsed 3. Broken apart and inspected for bugs 4. Cooked by boiling to kill any bacteria present IN ANSWERING QUESTIONS 3-35 THROUGH 3-37, SELECT THE CAN DEFECT THAT MATCHES THE DESCRIPTION GIVEN AS THE QUESTION.

3-35. Both ends of the can bulge outward be- cause of bacterial action and gas produc- tion. Ends do not yield to finger pressure. 1. Flipper 2. Springer 3. Pinhole 4. Sweller 3-36. One end or both ends bulge outward be- cause of bacterial action and gas. Ends yield to finger pressure. 1. Sweller 2. Pinhole 3. Springer 4. Flipper 3-37. Both ends of the can are flat, but one end will bulge outward when the opposite end receives pressure. 1. Flipper 2. Springer 3. Pinhole 4. Sweller IN ANSWERING QUESTIONS 3-38 THROUGH 3-42, SELECT THE TYPE OF SOIL THAT MATCHES THE DESCRIPTION GIVEN AS THE QUESTION.

3-38. The soil that remains immediately after the equipment or utensil has been used. 1. Daily deposit 2. Built-up deposit 3. Freshly deposited soil 4. Cooked deposit 3-39. The soil that remains as the result of inef- fective cleaning following a flushing with water. 1. Baked deposit 2. Built-up deposit 3. Rinse deposit 4. Thin film

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-6 3-40 The result of repeated ineffective cleaning methods causing a day-by-day accumula- tion of soil. 1. Daily deposit 2. Built-up deposit 3. Freshly deposited soil 4. Thin film 3-41. An accumulation that results from drying action and formation of a heavy crusty de- posit. 1. Baked deposit 2. Built-up deposit 3. Dried deposit 4. Heavy deposit 3-42. The result of being cooked onto equipment and having become difficult to remove. 1. Baked deposit 2. Built–up deposit 3. Cooked deposit 4. Dried deposit 3-43. All EXCEPT which of the following proce- dures should be followed when washing dishes and utensils? 1. Scrape food residue from all dinner- ware 2. Use brushes that can be sanitized 3. Leave the dishes and utensils on the drain board to air dry 4. Use hard abrasives to remove baked- on foods from pots and pans

3-44. What are the two methods of manual dis- hwashing? 1. The standard method and the preferred method 2. The best method and the acceptable method 3. The adopted method and the required method 4. The preferred method and the accept- able method 3-45. On spray-type dishwashing machines, wa- ter flow should not be less than how many pounds per square inch for the final rinse? 1. 10 2. 15 3. 25 4. 45 3-46. When you have a problem with insects or rodents, what is the first and most impor- tant pest control measure you should take? 1. Destroy breeding grounds 2. Set out insect and rodent traps 3. Notify the medical department 4. Install screens and seal unnecessary openings 3-47. Which of the following foodservice general cleaning methods yields the best results? 1. Clean for 2 hours at the end of each day 2. Clean up your mess as you work 3. Field day once per week 4. Field day twice per week

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-7 3-48. Radiological defense includes all such measures used to minimize personnel and ma- terial damage from radioactivity. The basic re- sponsibility for this function belongs to what per- son? 1. Executive officer 2. Damage control officer 3. Food service officer 4. Medical officer 3-49. What type of radiation is considered to be the most hazardous? 1. Alpha 2. Beta 3. Gamma 4. Neutron 3-50. When ingested with food, inhaled, or ad- mitted into the body through cuts or open wounds, what specific type of radiation be- comes particularly destructive if it is re- tained in the body for a lengthy time? 1. Neutron 2. Gamma 3. Beta 4. Alpha 3-51. Radioactivity can only be removed by us- ing what process? 1. Chemical neutralization 2. Physical removal 3. Sterilization 4. Cooking

3-52. The method of gross decontamination is limited to removing radioactive material from which of the following sources? 1. Food contact surfaces 2. The galley deck 3. Galley personnel 4. Canned food items 3-53. In what case, if any, may you use water already contaminated by radioactivity in the process of decontamination? 1. It can be used only to wa sh decks 2. It can be used for all gross decontami- nation procedures 3. It can be used to wash surfaces more heavily contaminated than the water 4. None; it cannot be used for any decon- tamination purposes 3-54. Which of the following cleaning solutions may you use in radiological decontamina- tion if you do not have a cleaning agent specifically designed for decontaminating galley surfaces? 1. Citric acid, trisodium phosphate, and hot water 2. General-purpose detergent, trisodium phosphate, and hot water 3. Chlorine bleach, general-purpose de- tergent, and hot water 4. Vinegar, general-purpose detergent, and hot water

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-8 3-55. In what order should the steps used in de- contaminating spaces and equipment be performed? 1. Flush with water, scrub with alkaline detergents, rinse with water, and apply acid solution 2. Flush with water, scrub with alkaline detergents, apply acid solution, and rinse with water 3. Apply acid solution, rinse with water, scrub with alkaline detergents, and flush with water 4. Scrub with alkaline detergents, flush with water, apply acid solution, and rinse with water 3-56. Cracked and badly scratched glassware and plastic ware should be decontaminated in what manner, if any? 1. Machine washed, rinsed, dried, and each item monitored 2. Washed with a detergent followed by an acid treatment 3. Segregated to await natural decay of contamination 4. None; they should be disposed of im- mediately 3-57. What may be worn in the absence of regu- lation masks to prevent radioactive par- ticles from gaining entry into the body by ingestion or inhalation? 1. Chemically treated layers of gauze covering the nose and mouth 2. A filter improvised from wet towels treated with an acid solution 3. An improvised face shield covered with aluminum foil to reflect radiation 4. A particulate air filtering respirator

3-58. In what manner should you identify an area that has been recontaminated? 1. Draw a chalk line around it 2. Cover it with canvas 3. Paint it purple 4. Rope it off 3-59. Which of the following statements pertain- ing to biological agents is NOT correct? 1. Biological agents destroy both living matter and inorganic matter 2. Good sanitary and hygienic practices do not defend against biological warfare 3. Sickness could be caused by contami- nation that occurred weeks before 4. Hardier organisms are present in high- er levels of contamination 3-60. Because of the current difficulties in rapidly detecting biological agents, an incident of biological contamination may likely be de- tected in what way? 1. Use of radiation monitoring equipment 2. Knowledge of an impending biological assault 3. The occurrence of widespread or un- usual sickness 4. The absence of plants and animals 3-61. What chemical solution should be used for biological decontamination? 1. Citric acid and water solution 2. Trisodium phosphate, general–purpose detergent, and water solution 3. Calcium hypochlorite (bleach) solutions 4. Lime solutions prepared by the medical department

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-9 3-62. Which of the following statements is NOT correct regarding secondary aerosols? 1. They may cause recontamination 2. They are clouds formed from particles (bacteria or other organisms) 3. They may be suppressed by wetting surfaces with oil or water 4. They do not recontaminate the air that is breathed 3-63. If available, what should you use for the biological decontamination of food packed in impermeable packages? 1. Sodium carbonate 2. Vinegar 3. Citric acid 4. Sodium phosphate

3-64. In an emergency when no regular water treatment facilities are available, which of the following methods should be used to render the water supply safe for drinking? 1. Adding ethylene oxide 2. Boiling the water for 20 minutes or longer 3. Adding laundry bleach 4. Filtering the water through wood ashes 3-65. Metal and china utensils that have been exposed to light liquid contamination should be immersed in actively boiling water con- taining an alkaline detergent for what spe- cific number of minutes? 1. 5 2. 10 3. 20 4. 30

CS: "Sanitation", Chapter 5, Assignment 3. Rev. DEC 2010 AS 3-10

(This page intentionally left blank)

Rev. DEC 2010 AS 4-1 ASSIGNMENT 4 Textbook Assignment: "Foodservice Equipment", Chapter 6.

4-1. You should observe which of the following general precautions before attempting to operate any foodservice equipment? 1. Know the telephone numbers and m e- thods of reporting emer gencies 2. Know the location of all safety and emergency switches 3. Determine the location of the fire exti n- guishers 4. Each of the above 4-2. You are required to perform which of the following tasks before any major cleaning evolution involving electrical equipment? 1. Tag-out the equipment according to the tag-out bill 2. Notify the medical department so that they can supervise the evolution 3. Notify your supervisor of the scheduled evolution 4. Attend safety training provided by the ship’s safety officer 4-3. Undue health hazards may be avoided when using foodservice equipment by car- rying out which of the following measures? 1. Follow correct operating procedures 2. Adhere to proper cleaning schedules 3. Give equipment adequate preventive maintenance 4. Each of the above

4-4. You should use what type of water to re- charge the vacuum system of the electrical steam-jacked kettle? 1. Mineral 2. Regular tap 3. Distilled 4. Condensed 4-5. The size of steam-jacketed kettles varies over what specific gallon capacity range? 1. 4 to 45 2. 4 to 80 3. 5 to 45 4. 5 to 80 4-6. When you are operating a steam-jacketed kettle, which of the following actions can have dangerous consequences? 1. Filling the kettle three -fourths full 2. Closing the safety valve when you are turning on the steam 3. Cleaning the kettle with boiling water 4. Using the faucet at the bottom of the kettle to remove gravies or sauces

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-2 4-7. The safety valve on the steam-jacketed ket- tle is installed to accomplish what purpose? 1. Add more heat to the kettle during cooking 2. Remove residual water from the steam within the kettle 3. Prevent the kettle from overheating 4. Keep the kettle from exploding by r e- leasing excess steam pressure 4-8. What does the signal light that is provided for each thermostat on the electric griddle indicate when the light is on? 1. The grill is still warming up and has not reached the desired temperature 2. The grill is maintaining the correct te m- perature while in use 3. The grill is overheating and should be turned down or off 4. The grill has just warmed beyond the preset temperature 4-9. Before starting griddle cleaning procedures, you must perform which of the following preparation tasks? 1. Use a cellulose sponge to dry up a ny liquid 2. Remove grease traps and empty any grease 3. Get a container of hot soapy water for cleaning 4. Secure electrical power at the main source of power

4-10. After the grill has been thoroughly cleaned; you must preheat it to 200°F. Once this temperature is reached you should spread a light film of cooking oil over the surface of the grill. You should then wait 5 minutes, wipe the surface clean of excess oil, then repeat. What is this procedure called? 1. Blueing 2. Browning 3. Seasoning 4. Glazing 4-11. The tilting skillet has a secondary thermos- tat that acts as a high-limit cutoff. It dis- ables the power circuit when the tempera- ture exceeds what level? 1. 400°F 2. 425°F 3. 450°F 4. 460°F 4-12. What does the size of a deep-fat fryer indi- cate? 1. The number of pounds of french -fried potatoes that can be prepared per minute 2. The number of pounds of french -fried potatoes that can be prepared per hour 3. The number of pounds of french -fried potatoes that can be prepared in 5 m i- nutes 4. The total number of french -fried pota- toes that can be prepared at one time

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-3 4-13. When it is necessary to melt solid fat in the deep-fat fryer, you should follow which of the following procedures? 1. Set the thermostat at the temperature prescribed in the Armed forces Recipe Service 2. Check the temperature of the fat fr e- quently during the melting process with a hand thermometer 3. Make sure the fat covers the uppe r- most coil at all times and the temper a- ture is no more than 200°F while the fat is melting 4. Have a person standing by with a PKP extinguisher 4-14. Fryer shuts off automatically when short- ening reaches what temperature? 1. 380°F – 400°F 2. 400°F – 420°F 3. 425°F – 430°F 4. 430°F – 460°F 4-15. Frying foods containing excess moisture in a deep-fat fryer will produce which of the following results? 1. Cause the grease to overheat 2. Cause the grease to smoke heavily 3. Cause the grease to boil over 4. Cause the grease to become rancid

4-16. How should you extinguish a fire in the deep-fat fryer when the automatic fire ex- tinguisher fails to set off automatically or manually? 1. Use water 2. Smother the fire with the deep -fat fryer cover 3. Use a CO extinguisher 4. Use a PKP extinguisher 4-17. Which of the following statements is NOT correct regarding the operation of convec- tion ovens? 1. Overall, cooking temperatures are higher than in conventional ovens 2. The amount loaded into the oven at one time will influence the cooking time 3. A blower fan circulates hot air through- out the oven, eliminating cold spots 4. Overall, cooking time is shorter than in conventional ovens 4-18. Which of the following actions is the major cause of nonuniform baking and roasting? 1. Opening the oven door too frequently 2. Overloading the oven 3. Improper placement of food in the oven 4. An insufficient preheat period 4-19. When baking, you should determine the desired cooking times in both convection and conventional ovens by using which of the following resources? 1. The AFRS 2. Oven manufacturer’s operating manual 3. A thermometer 4. Visual examination

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-4 4-20. What cleaning agent should you use to clean Teflon oven panels? 1. Oven cleaner 2. Scouring powder 3. Concentrated lemon juice 4. Hot sudsy water 4-21. Which of the following attachments for the electric food mixer should you use for lightweight mixing? 1. Wire whip 2. Flat beater 3. Churn paddle 4. Dough hook 4-22. When mixing ingredients, you should nev- er fill the mixing bowl beyond what level? 1. 3/8 full 2. 1/2 full 3. 2/3 full 4. 3/4 full 4-23. The wheel crank control on a large electric mixer controls what mixer function? 1. The tightening of the beater in the be a- ter shaft 2. The speed of the mixer 3. The lowering of the beater to the proper position for beating 4. The raising of the mixing bowl to the proper position for beating

4-24. When you mix ingredients too long after they are already properly blended, you risk obtaining what result? 1. Excessive moisture due to the brea k- down of the ingredie nts 2. A higher finished temperature than the desired temperature 3. Blended ingredients becoming sep a- rated 4. Excessive heat from mixing that redu c- es the moisture content of the blended ingredients 4-25. Which of the following procedures should you perform first when operating the auto- matic feed meat-slicing machine? 1. Set the dial for the desired thickness 2. Set the machine on automatic 3. Place the meat in the carriage and a d- just the clamp 4. Turn on the power to the machine 4-26. All EXCEPT which of the following state- ments describe a safety feature of the meat-slicing machine? 1. It is hard wired 2. It has a backup electric switch 3. It has a revolving disk knife 4. It should not be operated without the blade guard 4-27. Most steamers used in the Navy consists of _____________? 1. A one door, one compartment unit 2. A two door, two compartment unit 3. A three door, three compartment unit 4. A four door, four compartment unit

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-5 4-28. When steam enters the high compression unit at what miles per hour is it jetted onto frozen foods? 1. 100 2. 200 3. 300 4. 400 4-29. How often should the steamer be scrubbed clean and rinsed with hot water? 1. After each meal 2. Twice daily 3. Once a week 4. Every evening 4-30. Filters for the filter-type ventilator hood must be cleaned at what minimum frequen- cy? 1. Once a day 2. Once a week 3. Twice a week 4. Once a month 4-31. What is the main function of the Gaylord ventilator hood? 1. To supply fresh air 2. To extract grease from the air 3. To cool the area 4. To filter fumes from the air

4-32. In later model ventilator hoods equipped with automatic cleaning capabilities, the thermostat switch located in the exhaust ductwork operates a magnetic trip inside the fire damper control box when the tem- perature reaches 250°F. When this occurs, what will the resulting actions be? 1. The fire damper slams shut and the blower shuts down only 2. The fire damper slams shut and PKP is released only 3. The fire damper slams shut, the blower shuts down, and PKP is released 4. The fire damper slams shut, the blower shuts down, and water is released 4-33. Which of the following sources provide(s) engineering personnel with complete tech- nical information on airflow, electrical cha- racteristics, and other data of primary use concerning ventilator hoods? 1. Material safety data sheets (MSDSs) 2. Planned maintenance system (PMS) cards 3. NAVSEA Technical Manual 4. Shipboard Foodservice Equipment Catalog 4-34. What is the function of a dough proofer? 1. Storing baked bread 2. Used as a food warmer 3. Storing bread pans 4. Conditioning dough and cooling baked breads

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-6 4-35. How are dough proofers heated? 1. By steam coils and electric heating elements 2. By steam coils only 3. By electric heating elements only 4. By individual bread racks 4-36. For what reason is the platform on the bread slicer where the bread is placed an- gled at 45 degrees? 1. So that bread will not be torn while b e- ing sliced 2. To guard your fingers from the blades 3. To allow half of the blades to go in the opposite direction 4. To force the bread down on the cutting blade 4-37. What are the capacities in pounds of a vegetable peeler? 1. 5, 10, 20, 30 2. 10, 15, 20, 30 3. 10, 15, 30, 50 4. 10, 20, 30, 50 IN ANSWERING QUESTIONS 4-41 THROUGH 4-44, SELECT THE TYPE OF MACHINE THAT MATCHES THE DESCRIPTION GIVEN AS THE QUESTION.

4-38. The disk has a wavy surface that agitates the vegetables in such a manner that they continually present new surfaces for action by the abrasive material. 1. Vegetable peeler 2. Vegetable cutter 3. Vegetable cutter and slicer 4. Vegetable shaper 4-39. Makes three classes of cuts of vegeta- bles— shredded, sliced, and grated-- without the use of attachments or remova- ble parts. 1. Vegetable shaper 2. Vegetable cutter 3. Vegetable cutter and slicer 4. Vegetable peeler 4-40. This machine may be used to do as many as three different cutting jobs at once. 1. Vegetable shaper 2. Vegetable cutter 3. Vegetable cutter and slicer 4. Vegetable peeler 4-41. This machine may be used to cut french fries. 1. Vegetable shaper 2. Vegetable cutter 3. Vegetable cutter and slicer 4. Vegetable peeler

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-7 4-42. For which of the following meat-cutting jobs should you use a knife having a long, wide blade? 1. Boning beef 2. Slicing raw steak 3. Carving cooked roasts 4. Slicing bread 4-43. You should use the butcher’s steel to ac- complish which of the following tasks? 1. To sharpen knives 2. To keep the edges of knives straight 3. To remove chips in knives by evening the flat surface of the blade 4. To keep the blade surface wearing un i- form 4-44. You must maintain the wash water in sin- gle-tank dishwashing machines within what specific temperature range? 1. 130°F 2. 125°F 3. 140°F 4. 165 °F 4-45. For a double–tank dishwashing machine, what are the minimum (a) wash and (b) rinse time intervals? 1. (a) 20 seconds: (b) 10 seconds 2. (a) 20 seconds: (b) 20 seconds 3. (a) 40 seconds: (b) 10 seconds 4. (a) 40 seconds: (b) 20 seconds

4-46. The majority of dishwashing machines in service in the Navy are what type? 1. Single-tank 2. Double-tank 3. Triple-tank 4. Manual, three-sinks 4-47. You should inspect the interior of the dis- hwashing machine and the manifold(s) for accumulation of calcium or lime deposits at what specific time intervals? 1. Semiweekly 2. Weekly 3. Monthly 4. Quarterly 4-48. Steam tables most commonly found in most general and private messes today are what type? 1. Those with water compartments heated by steam coils at 40 pounds of pressure or less 2. Those with steam-heated water com- partments and dish warmers 3. Those with water compartments heated by immersion-electric heating elements 4. Those with water compartments and dish warmers 4-49. For what reason should the water tem- perature in the steam table not exceed 200°F? 1. The steam table compartments will warp 2. The steam table will shut down from overheating 3. The food in the steam table will conti n- ue to cook 4. Water will be added automatically to lower the temperature

CS: “Foodservice Equipment”, Chapter 6, Assignment 4. Rev. DEC 2010 AS 4-8 4-50. To keep a refrigerator operating at maxi- mum efficiency, you must observe which of the following rules? 1. Keep it clean, neat and organized 2. Do not overload it 3. Defrost it regularly and properly 4. Keep only vegetables in it 4-51. What is the specific holding temperature range for the refrigerated milk dispenser? 1. 38°F to 44°F 2. 36°F to 45°F 3. 32°F to 45°F 4. 32°F to 41°F 4-52. You should sanitize the soft-service ice- cream machine at what specific time(s)? 1. After each use only 2. After each use and at the end of the day 3. Before and after each use 4. Each day

4-53. You should remove the automatic twin cof- fee urn brew basket containing spent coffee grounds what number of minutes after brewing? 1. 60 2. 30 3. 3 4. 5 4-54. After a night or weekend shutdown, the proper brewing temperature in the automat- ic twin coffee urn requires what specific number of minutes to be obtained? 1. 30 2. 45 3. 50 4. 55 4-55. You should take which of the following measures regarding the operation of the bulk ice-making machine? 1. Allow only authorized personnel access to the machine 2. Secure the machine during non -meal hours 3. Never secure the machine during the hot months of the year 4. Store the ice scoop insid e the bin be- low the maximum ice

Rev. DEC 2010 AS 5-1 ASSIGNMENT 5 Textbook Assignment: “Food Preparation”, Chapter 7.

5-1. After what specific number of hours should protein foods that have been held at temperatures between 41°F and 135°F be considered unsafe for consumption? 1. 5 2. 2 3. 3 4. 4 5-2. Milk should be no more than what maxi- mum temperature at the time of delivery? 1. 40°F 2. 44°F 3. 45°F 4. 50°F 5-3. The use of standardized recipes by all branches of the military accomplishes which of the following objectives? 1. Prevents variation in food quality and quantity 2. Accommodates the use of gover n- ment provisions 3. Promotes uniformity in food costs throughout the military 4. Facilitates transfer of food items from one activity to another

5-4. Ingredients are listed on each recipe card in which of the following orders? 1. From dry to liquid 2. From liquid to dry 3. From the largest to the smallest qua n- tity 4. From the first needed to the Last 5-5. Under what circumstance are the quanti- ties of dry ingredients on a recipe card usually given as both weights and meas- ures? 1. When the recipe is for a bakery item 2. When the recipe calls for a large amount of liquid 3. When the recipe includes a small amount of dry ingredients 4. When the quantities of dry ingredients weigh more than one-half of an ounce 5-6. Constitutes a major addition to the total number of recipes contained in the AFRS. 1. Variations 2. Ingredients 3. Method 4. Notes

CS: Food Preparation, Chapter 7, Assignment 5. Rev. DEC 2010 AS 5-2 5-7. The abbreviation A.P. in the AFRS represents what meaning? 1. A portion 2. As prepared 3. As purchased 4. As planned 5-8. You should become familiar with this sec- tion first. It provides basic information. 1. Index of recipes 2. General information cards 3. Guideline cards 4. Index cards 5-9. The M section of the AFRS contains what category of recipes? 1. Soups 2. Sandwiches 3. Sauces, gravies, and dressings 4. Salad dressings and relishes 5-10. Used to adjust a recipe based upon the amount of an ingredient to be used. 1. Volume 2. Serving size 3. Yield 4. Quantity 5-11. Used to adjust recipes to yield a specific number of portions of a specific size. 1. Volume 2. Serving size 3. Yield 4. Quantity

5-12. Used to increase or decrease a recipe to obtain the desired number of portions. 1. Volume 2. Serving size 3. Yield 4. Quantity 5-13. Reconstituted egg mix must be handled in what manner if you do not use it imme- diately? 1. Discarded after being at room te m- perature for 1 hour 2. Discarded 4 hours after preparation 3. Refrigerated in a tightly covered co n- tainer and discarded after 24 hours 4. Refrigerated in a tightly covered co n- tainer and used within 1 hour 5-14. What is the basic rule that you should follow when preparing salad dressings? 1. Prepare immediately just before ser v- ing 2. Prepare well in adva nce 3. Add the seasoning just before serving 4. Use only fresh herbs 5-15. At the end of the meal, what should you do with salad dressings that were served in separate containers? 1. Place them back into the original co n- tainer and refrigerate 2. Discard them 3. Label, refrigerate, then discard, if not used by the end of the day 4. Label, refrigerate, and discard, if not used within 36 hours

CS: Food Preparation, Chapter 7, Assignment 5. Rev. DEC 2010 AS 5-3 5-16. All raw vegetables used to prepare re- lishes, except leafy varieties, should be refrigerated in icy cold water for at least how many minutes? 1. 15 2. 20 3. 30 4. 60 5-17. When serving hors d’oeuvres, you will normally serve them at which of the fol- lowing times? 1. During formal meals after each course 2. Before formal or informal meals 3. After formal or informal meals 4. Between lunch and dinner as an a p- petizer 5-18. When you are preparing sandwiches, which of the following types of bread is preferable? 1. Day-old 2. Freshly baked 3. Commercial 4. White 5-19. You can prevent bitterness in brewed coffee by taking which of the following measures? 1. Storing the coffee grounds in an ai r- tight container 2. Using the proper proportion of water in relation to coffee grounds 3. Cleaning the coffeepot daily with hot soapy water 4. Making sure the coffe e is not brewed too long 5-20. To prevent deterioration of flavor and loss of aroma, coffee brewed in an auto- matic urn should not be held for more than what maximum number of minutes? 1. 20 2. 30 3. 45 4. 60 5-21. The food-preparation worksheet is re- tained for a period of______________ for ashore and afloat activities? 1. 1 year for afloat and 2 years for ashore activities. 2. Current month and previous three months 3. Current month and previous six months. 4. 2 years for afloat a nd 1 year for ashore activities 5-22. The AFRS consists of over ______________ recipes including newly developed recipes and guideline cards 1. 1,800 2. 2,000 3. 1,600 4. 1,700 5-23. GMs having more than ______CS are required to use the NAVSUP Form 1090 1. One 2. Eight 3. Three 4. Two

CS: Food Preparation, Chapter 7, Assignment 5. Rev. DEC 2010 AS 5-4 5-24. Shell eggs should be stored at _______°F or below in a dry, well- ventilated place away from strong odors such as onions. 1. 45 2. 41 3. 35 4. 40 5-25. Inspections of fresh fruits and vegetables are based on ____________ standards. 1. NAVSUP P-5010 2. USDA 3. Medical Inspector 4. Army Vets 5-26. Which of the following types of food should never be saved as leftovers? 1. Meats that are cut or sliced 2. Unopened individual serving contai n- ers 3. Ground or chopped foods 4. Cooked pork products

5-27. Leftover stew will be unsafe for use after being chilled and stored for what mini- mum number of hours? 1. 12 2. 24 3. 36 4. 48 5-28. Stuffing poultry with dressing in GMs is not recommended for which of the follow- ing reasons? 1. The loss of the nutritional value if prepared this way 2. Stuffing requires more moisture and will cause the poultry product to be dry 3. The possibility of food -borne illness will increase 4. Enough stuffing cannot be prepared for everyone using this me thod

Rev. DEC 2010 AS 6-1 ASSIGNMENT 6 Textbook Assignment: “Breads and Desserts”, Chapter 8.

6-1. When preparing cakes, cookies, quick breads, pastries, and pies, you should use what type of flour? 1. Hard wheat 2. Soft wheat 3. General-purpose 4. Whole wheat 6-2. When combined with water, what food component(s) of wheat flour form(s) glu- ten? 1. Bran 2. Proteins 3. Carbohydrates 4. Minerals 6-3. What food component(s) of wheat flour is/are responsible for absorbing water and giving bulk to dough? 1. Enzymes 2. Bran 3. Proteins 4. Carbohydrates 6-4. For which of the following reasons are some types of flour enriched? 1. To increase storage life of the flour 2. To increase the dough’s expansion qualities 3. To replace the food value lost in milling 4. To produce fermentation properties needed in baking

6-5. Which of the following components of flour is the enzyme that is responsible for con- verting starch into sugar? 1. Diastase 2. Protease 3. Gliadin 4. Glutenin 6-6. Gluten is capable of absorbing what per- centage of its own weight in water? 1. 50 2. 75 3. 100 4. 200 6-7. When you are making bread, the use of too much salt will produce which of the follow- ing results? 1. Accelerated fermentation 2. Retarded fermentation 3. A heavy baked product 4. A coarse baked product 6-8. When you use a liquid shortening to pre- pare a dough product, which of the follow- ing criteria must be met? 1. The shortening must be an emulsifier type 2. The shortening must be hydrogenated 3. The liquid shortening must be sal ad oil 4. The dough must be well formed before the oil is added

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-2 6-9. When you substitute butter for shortening in a dough or batter recipe, what adjustment should be made? 1. Increase the liquid to be used 2. Use milk instead of water as the liquid 3. Use nonfat dry milk in place of liquid milk 4. Use more butter than the required amount of shortening in the recipe 6-10. Active dry yeast should be suspended for 5 minutes in about seven times its weight of water at what specific temperature range before it is used? 1. 95°F to 100°F 2. 100°F to 104°F 3. 105°F to 110°F 4. 111°F to 115°F 6-11. For you to use baking soda as a leavening agent, which of the following ingredients must be present in a recipe? 1. Liquid shortening 2. Sugar 3. Salt 4. Vinegar 6-12. Bread dough should range between what specific temperatures when the mixing process is completed? 1. 86°F and 90°F 2. 82°F and 86°F 3. 78°F and 82°F 4. 74°F and 78°F

6-13. The length of the fermentation period of a dough depends on all EXCEPT which of the following factors? 1. Amount of yeast used 2. Strength of the flour 3. Time needed to mix the dough 4. Temperature during fermentation 6-14. Under which of the following circums- tances is dough considered to be old dough? 1. When it is fermented at too high a te m- perature 2. When it has already been punched 3. When it has been mixed too long 4. When it has been fermented too long 6-15. Before you take dough to the bench for makeup, you should allow it to rest for ap- proximately what number of minutes? 1. 10 2. 15 3. 20 4. 30 6-16. Which of the following indicators should you use to determine that a loaf of bread has been properly baked? 1. The loaf has split down the center of the top 2. The loaf has a hollow sound when tapped 3. The loaf’s top has a flat surface 4. The loaf slopes outward on the top

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-3 6-17. If freezer storage for bread is impractical, you can best maintain its quality by baking in quantities that will be consumed within what specific number of days? 1. 6 2. 2 3. 7 4. 4 6-18. In the event that rope develops in your ba- keshop, you should perform which of the following actions? 1. Inform the damage control officer 2. Increase the humidity in the space to correct the problem 3. Have a medical department repr e- sentative inspect all baked products for safety 4. Dispose of all baked products and ba k- ing ingredients in the shop 6-19. In addition to water, what other ingredient must you add to canned hot roll mix before mixing it? 1. Baking powder 2. Baking soda 3. Yeast 4. Vinegar 6-20. At what temperature must you finish bak- ing brown-and-serve rolls after they have been baked at 300°F for 12 to 15 minutes? 1. 350°F 2. 375°F 3. 400°F 4. 425°F

6-21. When you are mixing quick breads and batters, what general rule applies? 1. Limit mixing when the leavening is pr o- duced by baking powder 2. Limit mixing when the product contains a high percentage of fat 3. Quick breads and batters are mixed in the same manner 4. Add the dry ingredients to the liquid i n- gredient while mixing at fast speed 6-22. You prepare the batter for which of the fol- lowing products by mixing the ingredients only long enough to yield a uniform struc- ture? 1. Doughnuts 2. Dumplings 3. French bread 4. Biscuits 6-23. What type of mix should you use to pre- pare quick coffee cake? 1. White cake 2. Yellow cake 3. Biscuit 4. Shortbread 6-24. The doughnut formula is prepared the same as the basic sweet dough formula in all EXCEPT which of the following ways? 1. Leavening and eggs are decrease d 2. Leavening and eggs are increased 3. Only cake flour is used 4. Only general-purpose flour is used

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-4 6-25. The temperature of doughnut ingredients at the time they are mixed will affect which of the following processes during frying? 1. Proper sizing of the doughnuts 2. Amount of fat absorbed by the doug h- nuts 3. Color of the doughnuts 4. Ability of the doughnuts to brown 6-26. You should cool doughnuts to what specif- ic temperature if they are to be glazed? 1. 72°F 2. 96°F 3. 140°F 4. 160°F 6-27. By omitting sugar as an ingredient, you may use which of the following dough for- mulas to prepare pizza dough? 1. Sweet dough 2. French bread 3. Hot rolls, short-time 4. Biscuit 6-28. A Angel Food cake is considered to be what type of cake? 1. Batter 2. Sponge 3. Chiffon 4. Foam

6-29. A cake containing both foam and batter, mixed separately and folded to a single mixture, is classified as what type of cake? 1. Angel food 2. Chiffon 3. Pound 4. Devil’s food 6-30. Which of the following functions does salt perform as a cake ingredient? 1. Furnishes structure to the other ingr e- dients 2. Helps the cake retain its moisture 3. Brings out the flavor of the other ingr e- dients 4. Acts as a tenderizing agent 6-31. When preparing to bake angel food cakes, you should not grease the cake pans for what reason? 1. The fat will keep the cake from rising 2. The cake will develop an objectionable taste 3. The cake mix already contains enough fat to prevent sticking 4. The fat will burn sides of too quickly 6-32. At what stage of the cake baking process does the batter rise to become higher in the center than at the edges? 1. 1st 2. 2nd 3. 3rd 4. 4th

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-5 6-33. When you are baking cakes in a conven- tional oven, what condition may result from opening the oven door before the baking time is completed? 1. The cake will require additional baking time because of the loss of heat 2. The loss of contained moisture will cause the cake to dry out 3. The cake may not brown 4. The cake may fall 6-34. When using a convection oven to bake cakes, you should allow them to bake for what specific range of minutes before turn- ing on the blower? 1. 3 to 4 2. 5 to 6 3. 7 to 10 4. 11 to 15 6-35. When baking cakes and discovering that the cakes are cooking too quickly, you should take what action? 1. Open the oven door for several minutes 2. Close the vent for several minutes 3. Turn off the blower for 15 minutes 4. Reduce the heat 15°F to 25°F 6-36. When baking cakes to prepare jelly rolls, once they are done baking, what step should you perform next? 1. Chill them 2. Glaze them 3. Sprinkle them with sugar 4. Remove them from the pans while they are still hot

6-37. Cakes baked in a standard 16- by 26-inch sheet-cake pan should be sliced in what number of portions? 1. 48 2. 52 3. 54 4. 56 6-38. You should store cakes that are not to be used immediately at what specific tempera- ture range? 1. 32°F to 34°F 2. 35°F to 40°F 3. 50°F to 70°F 4. 75°F to 95°F 6-39. What frosting will prevent running or weep- ing when used to decorate a cake? 1. Butter cream 2. Royal 3. Caramel 4. Cooked 6-40. Cookies are classified in what manner? 1. By the texture of the finished product 2. By the properties of the dough ingr e- dients 3. By the method used to mix the dough 4. By the dough moisture content 6-41. Soft-batter cookie dough requires a greater percentage of what ingredient to give it structure? 1. Flour 2. Water 3. Fat 4. Egg

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-6 6-42. When you over-mix cookie dough, you will encounter what problem during the cooking process? 1. The spreading of the cookies will be r e- tarded 2. The cookies will spread too much 3. The cookies will become spotted 4. The cookies will become brittle and break easily 6-43. How many No. 10 cans of cookie mix will you need to prepare 175 oatmeal cookies? 1. Five 2. Two 3. Three 4. Seven 6-44. Which of the following characteristics is NOT an indication that a piecrust has been properly made? 1. A golden brown appearance 2. A rough surface that appears blistered 3. An elastic or coarse textu re 4. A crust tender enough to cut easily 6-45. The shortening used to prepare pie dough should be at what temperature when you are ready to blend it with the other ingre- dients? 1. 45°F 2. 50°F 3. 60°F 4. 80°F

6-46. Which of the following factors is the most important in making a tender piecrust? 1. The quantity of water and the method of mixing with other ingredients 2. Type of shortening 3. The temperature of the water (40°F to 50°F) 4. Type of flour 6-47. When you are mixing pie dough by ma- chine, the water is added in what manner? 1. Placed in the bowl first, then the dry i n- gredients are gradually added while mixing 2. Half all at once and the other half when the dough starts to form 3. Added gradually while mixing 4. Added all at once wh ile mixing 6-48. The dough sections for the bottom crust of a two-crust pie should be cut into pieces weighing what specific number of ounces? 1. 7 2. 7 1/2 3. 8 4. 8 1/2 6-49. After you place the pie dough in the pie pan and form the edges for a one-crust pie, the dough should be pricked with a fork to allow the steam formed during baking to escape. What is this procedure called? 1. Fluting 2. Docking 3. Scoring 4. Aerating

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-7 6-50. To eliminate shrinkage and cracking in pumpkin pie during baking, the mixture for the filling must set for how many minutes before you add the eggs? 1. 20 2. 30 3. 40 4. 60 6-51. When preparing lemon pie filling according to the AFRS, you should use what ingre- dient as the required liquid? 1. Water 2. Milk 3. Lemon juice 4. Cream 6-52. You may use all EXCEPT which of the fol- lowing ingredients to prepare a chiffon pie? 1. Whipped topping 2. Meringue topping 3. Fruit gelatin 4. Fresh fruit

6-53. When adding fruit to a gelatin, you should observe what rule? 1. Use only canned fruit 2. Decrease the amount of water used 3. Never add uncooked fresh pineapple 4. Never substitute the liquid from canned fruit as part of the water 6-54. Ambrosia is a fruit cup to which what in- gredient has been added? 1. Pecan 2. Coconut 3. Whipped topping 4. Cinnamon

CS: Breads and Desserts, Chapter 8, Assignment 6. Rev. DEC 2010 AS 6-8

(This page intentionally left blank)

Rev. DEC 2010 AS 7-1 ASSIGNMENT 7 Textbook Assignment: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feed- ing”, Chapter 10.

7-1. Directives and letters of guidance for the operations of officers quarters afloat origi- nates from what activity? 1. BUPERS 2. COMNAVSUPSYSCOM 3. DPSIC 4. NAVSUP 7-2. What person is responsible to the mess president for the service, care and main- tenance of quarters afloat? 1. Leading Mess Petty Officer 2. Mess Caterer 3. Stateroom Supervisor 4. Messdeck Master-at-Arms 7-3. As a CS working in the officer’s quarters afloat, you should make sure linen and to- wels are changed at what frequency? 1. Daily 2. Every other day 3. Semi-weekly 4. Weekly

7-4. When you find an item of an official or per- sonal nature left in sight while cleaning an officer’s stateroom, what action(s) should you take? 1. Place the item in a drawer and inform the officer 2. Examine the item and determine if it should be left out 3. Take item immediately to the officer 4. Immediately report the situation to the officer IN ANSWERING QUESTIONS 7-5 THROUGH 7-8, SELECT THE REQUIRED FRE- QUENCY THAT THE STATEROOM CLEANING SHOULD BE PERFORMED.

7-5. Clean washbasin, mirror, soap container and toothbrush holders 1. Daily 2. Weekly 3. Monthly 4. Quarterly 7-6. Scrub and wax deck and spot-check carpet and remove stains as scheduled? 1. Daily 2. Weekly 3. Monthly 4. Quarterly

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-2 7-7. Turn mattress over and vacuum under- neath? 1. Daily 2. Weekly 3. Monthly 4. Quarterly 7-8. Send draperies, curtains, chair covers and bedspreads to dry cleaning? 1. Daily 2. Weekly 3. Monthly 4. Quarterly 7-9 At what paygrade does an officer become entitled to bed-making services? 1. O-1 2. O-3 3. O-5 4. O-4 7-10 Which of the following services are person- al in nature and is the responsibility of indi- vidual officers? 1. Delivery and picking up laundry 2. Replacing soil hand and bath towels 3. Sorting and storage of laundry 4. Replacing stripped linens with fresh ones 7-11. What is the maximum number of courses that may be served during a formal meal? 1. Six 2. Seven 3. Eight 4. Nine 7-12. What foodservice element distinguishes the semiformal meal style from the informal meal style? 1. The individual place settings 2. The occasion for the meal 3. The method of food preparation 4. The method of meal service 7-13. The food is attractively arranged in the pantry or galley in the proper serving dish- es, then placed on the table with the proper serving utensils. 1. American 2. A la carte 3. Cafeteria 4. Family 7-14. The style of meal service that is often combined with other traditional forms of service. 1. American 2. A la carte 3. Family 4. Cafeteria 7-15. The style of meal service that is usually provided at breakfast. 1. Family 2. Cafeteria 3. A la carte 4. American

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-3 7-16. The style of meal service that can be used for both formal and informal meals. 1. American 2. Buffet 3. Cafeteria 4. A la carte 7-17. You should provide a set of standard cen- ter items for what number of diners? 1. Every eight 2. Every six 3. Every five 4. Every four 7-18. During an informal-style lunch or dinner meal, you should place the bread on the table at what specific time? 1. After all the courses have been served 2. After the main course is served 3. As soon as the diners are seated 4. 5 minutes before the meal 7-19. When, if ever, during wardroom service, can you use linen that is worn, yet clean and without stains? 1. Only at breakfast meals 2. Only when used for the buffet table 3. Only when used for the sideboard 4. Never

7-20. What term is used to describe the dishes, silver, glasses, and napkin that are placed in front of each person? 1. Space 2. Placing 3. Spread 4. Cover 7-21. You should place the silverware what number of inches from the edge of the ta- ble? 1. 1 2. 2 3. 3 4. 4 7-22. Normally. what is the maximum number of pieces of silverware that are placed at a cover? 1. Eight 2. Six 3. Five 4. Four 7-23. When used, the bread and butter plate should be placed in what location on the table? 1. To the left of the dinner plate, above the points of the forks 2. To the right plate, above the tips of the knives 3. To the upper right of the outer spoon 4. To the left of the forks or on the dinner plate

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-4 7-24. You should serve breakfast juice in what type of glass? 1. Short 7-ounce glass 2. Tall, narrow 7-ounce glass 3. Small, 6-ounce glass 4. Tall, narrow 6-ounce glass 7-25. When place cards are used, you should set them in what location the table? 1. Centered at the top of the dinner plate 2. Centered on top of the dinner plate 3. Laid flat on top of the napkin 4. Placed in front of the napkin 7-26 When setting up the beverage service for 36 diners, you should prepare what number of pots of coffee? 1. 6 2. 9 3. 3 4. 12 7-27. At what time should you have water avail- able during a wardroom meal? 1. During formal meals when wines are being served 2. During informal meals when another beverage is being served 3. Only when coffee is not being served 4. Water should always be available

7-28. When the Commanding Officer has his or her own mess and is invited to the war- droom for a meal, what seat will he or she occupy at the table? 1. To the right of the Mess President 2. To the left of the Mess President 3. Across from the Mess President 4. He sits in the Mess President’s seat 7-29. Seating arrangements for line officers with the same date of rank are determined in what manner? 1. By the mess caterer 2. By job title 3. By use of the buck 4. By lineal numbers 7-30. When officers of more than one staff corps have the same running mate, which of the following corps takes precedence over the others? 1. Supply corps 2. Chaplain Corps 3. Medical Corps 4. Civil Engineering Corps 7-31. What person normally approves the war- droom seating arrangements when several guests are to be present? 1. Commanding officer 2. Mess president 3. Mess caterer 4. Food service officer

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-5 7-32. During wardroom meal service, what spe- cific situation will require you to serve from the right? 1. Serving wardroom meals aboard a submarine 2. Serving breakfast a la carte style 3. When it is the commanding officer’s preference 4. When you are serving beverages 7-33. When you are using the cafeteria style of service, which of the following methods may be used to refill water glasses? 1. Leaving water pitchers on the table 2. Placing water pitchers on the sideboard 3. Having the diners refill their glasses from the drink dispenser 4. Having the wardroom attendant stand by to refill glasses upon request 7-34. When no guest of honor is present and more than one officer has guests, what person is served first? 1. Mess president 2. Senior host officer 3. Senior line officer present 4. Guest of the senior host officer 7-35. During a formal meal, the service plate remains in front of each diner until imme- diately after what course has been served? 1. Appetizer 2. Salad 3. Soup 4. Main course

7-36. At what point in a formal meal should you use a folded napkin and a tray to remove crumbs from a dining table? 1. After the main course dishes are cleared only 2. Before the salad is served only 3. Before the dessert is served only 4. Whenever any course is completed 7-37. During a formal meal, you should serve coffee at which of the following times? 1. Whenever it is requested 2. When the dessert is served 3. Both 1 and 2 above 4. Upon completion of the main course 7-38. During an informal meal, what procedure should you use to refill a diner’s glass? 1. Let the diner hold the glass up for you 2. Have the diner tilt the glass toward you 3. Pick up the diner’s glass and pour 4. Pour the beverage while the glass r e- mains in place on the table 7-39. You should never fill pitchers used to serve beverages to more than what maximum level? 1. 1/2 full 2. 5/8 full 3. 2/3 full 4. 3/4 full

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-6 7-40. When you are selecting a site for a field kitchen, which of the following factors is desirable if possible? 1. Ground that is high and dry 2. A good water supply 3. Ample distance from heads 4. An access road for kitchen traffic only 7-41. When you are using water from field sources, the water is considered potable only under what condition? 1. When a bacterial analysis has been made 2. When you observe animals drinking it 3. When the sediment has been filtered out 4. When the source is either a well or a spring 7-42. When you are planning to use groundwa- ter in a field mess operation, which of the following sources of groundwater is consi- dered better than surface water? 1. A brook 2. A spring 3. A lake 4. A pond 7-43. A head or latrine should be located what minimum distance from the field kitchen? 1. 75 feet 2. 75 yards 3. 100 feet 4. 100 yards

7-44. The area used to bury garbage should be dug to what minimum number of feet deep? 1. 6 2. 2 3. 8 4. 4 7-45. Excess moisture should be removed from garbage when it is to be handled in which of the following manners? 1. Burned 2. Ground 3. Buried 4. Crushed 7-46 A cross-trench incinerator functions best under what condition? 1. When the ground surface of the entire trench is uniformly 12 inches deep 2. When the bottom of each trench tapers downward at their ends 3. When the trench is made to use gas o- line for fuel 4. When the one end that is open faces the wind 7-47. A soakage pit should be located at least what minimum number of feet from the kitchen area? 1. 15 2. 25 3. 50 4. 75

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-7 7-48. What two pest are most important to con- trol? 1. Flies and Rodents 2. Bugs and Mosquitoes 3. Lizards and Snakes 4. Beas and Wasps 7-49. Who is responsible for rodent control in a field mess operation? 1. Leading CS 2. Shore party commander 3. Medical officer 4. Galley watch captain

7-50. Who has the responsibility of the Afloat battle feeding plan? 1. Commanding Officer 2. Executive Officer 3. Food Service Officer 4. Damage Control Assistant

CS: “Stateroom/Wardroom Service”, Chapter 9; “Field Messes and Battle Feeding”, Chapter 10, Assignment 7. Rev. DEC 2010 AS 7-8

(This page intentionally left blank).

(no extractable text on this page)

(no extractable text on this page)