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Back
Index A - E
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Index F - G
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

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