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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Chapter 8 Breads and Desserts
Figure 7-10.-Calendar of special holidays and religious days. may be extra ranging from first course to heavy entées and submit a nutritionally balanced cycle menu to the to special types of cakes to complete the meal. Imagination is the major key to successful brunch menus. Select luncheon entrées with  staying  power that combine easily and appetizingly with breakfast foods. Above all, avoid overtaxing the cooking and serving facilities and personnel by planning menus that, for example,  require  too  much  oven  space.  Cooked-to- order foods are especially appropriate for brunch meals. WARDROOM MENUS As a senior MS assigned to a private mess you may hold the position of wardroom supervisor. Because of your knowledge and experience with foodservice and nutrition, the responsibility may rest with you to prepare mess caterer for review. The mess caterer will then review the menu and submit it to the mess president for approval. The same factors that affect the choice of foods used for the GM menu are used by the menu plainer to plan a private mess menu. The wardroom menu must also meet Navy nutritional requirements. As  with  the patrons of a GM, the preferences of wardroom mess members should be surveyed and considered in the menu-planning stage. The wardroom menu also should be limited to the supplies that are available. The menu should not be costly. Also there should be a moderation of high- and low-cost meals to keep the menu within the operating  limits  of  the  mess. 7-25

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