Popcorn is a snack food that usually is served during
periods of relaxation such as watching movies or
playing board or card games.
Popping popcorn is simple. You will either use a
popcorn popper or use a large pot. For either method,
just follow the instructions provided by the
manufacturer. Salt and butter or margarine should be
provided separately when serving popcorn to comply
with todays fat and cholesterol health standards.
Beverages are an important part of Navy meals.
The preparation of high-quality beverages requires the
skill, technique, and experience of an accomplished MS.
The types of hot and cold beverages used in the GM
include milk, coffee, tea, cocoa, fruit and vegetables
juices, fruit-flavored drinks, and soft drinks. Good
quality drinking water also should be available.
Milk is one of the most important and most
frequently used foods, as well as popular beverage. 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
Know the characteristics and recommended use
of each type of milk. (See chapter 4 of NAVSUP
Select the proper types of milk to meet your
foodservice operations requirements and
Handle milk according to safe, sanitary
For more information on milk, consult the NAVSUP
P-486, volume I, and the Manual of Naval Preventive
Medicine, chapter 1.
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 mellow. The color will be a deep
brown but not black. The taste will not be rancid, oily,
or bitter. The strength of the coffee depends on the
proportion of water used in relation 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.
l Always measure both the coffee and the water.
. Use fresh coffee at all times, and keep the coffee
covered while it is brewing.
l 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.
l Brewed coffee should not be held for more than
1 hour 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
Normally, two forms of tea are used; bulk tea and
tea bags. Instant, powdered tea however, also has
special uses in the military services.
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: