Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format

 

Click here to make tpub.com your Home Page

Page Title: Index F
Back | Up | Next

Click here for a printable version

Google


Web
www.tpub.com

Home

   
Information Categories
.... Administration
Advancement
Aerographer
Automotive
Aviation
Combat
Construction
Diving
Draftsman
Engineering
Electronics
Food and Cooking
Math
Medical
Music
Nuclear Fundamentals
Photography
Religion
USMC
   
Products
  Educational CD-ROM's
Printed Manuals
Downloadable Books

   


 

Expenditure—Continued maintenance of receipt and expenditure records, 2-20 sale  of  food  items,  2-17 surveys, 2-19 transfers,  2-16 F Field  kitchens,  11-1 garbage  disposal,  11-4 pest  control,  11-14 storage  of  food,  11-3 Field kitchen equipment, 11-7 field ranges, 11-7 improvised  stoves,  11-10 kitchen  equipment  arrangement,  11-11 loading kitchen equipment, 11-15 small detachment cooking outfit, 11-9 unloading  kitchen  equipment,  11-11 Field kitchen sight selection and layout characteristics, 11-1 planning  kitchen  layout,  11-3 planning  the  location,  11-1 Field  kitchen  tents,  11-4 setting up the tent, 11-6 striking and storing the kitchen tents, 11-7 unpacking the tent, 11-5 Field  sanitation,  11-12 Food guide pyramid, 7-5,7-7 fats, oils, and sweets, 7-10 fruit  group,  7-8 grain, cereal, rice, and pasta, group, 7-6 meat, poultry, fish, dry beans, eggs, and nuts group, 7-9 milk, yogurt, and cheese group, 7-8 vegetable group, 7-8 Food  preparation,  5-1 abbreviations,  5-5 Food  preparation—Continued Armed  Forces  Recipe  Service,  5-1 basic guides, 5-1 beverages,  5-26 box lunches, assembly, 5-22 cereal, 5-25 cooking  methods,  5-16 dressings,  5-25 eggs,  5-13 fruits  and  vegetables,  5-14 Food-Preparation   Worksheet,   NAVSUP   Form 1090, 5-1, 5-2 gravies,  5-24 hors  d’oeuvres,  5-19 pasta,  5-25 recipe  adjustment,  5-6 salads,  5-17 sandwiches,  5-19 sanitary aspects, 5-11 sanitation,  general,  1-4 sauces, 5-23 soups, 5-23 relishes, 5-19 rice, 5-25 Food storage, 2-11 perishable  foods,  2-12 principles of storage, 2-11 refrigeration  units,  2-13 refrigerator log, 2-14 semiperishable food items, 2-11 Food-Item Request/Issue Document, NAVSUP Form 1282, 2-14 Food-Item Report/Master Food Code List, NAVSUP Form 1059, 2-14, 2-21 Foodborne  illnesses,  1-1 animal parasites, 1-3 infection,  1-2 INDEX-2

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc. - A (SDVOSB) Service Disabled Veteran Owned Small Business