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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Iced Tea
Popcorn 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  today’s  fat  and  cholesterol  health  standards. BEVERAGES 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 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 practices: l l l Know the characteristics and recommended use of each type of milk. (See chapter 4 of NAVSUP P-421.) Select  the  proper  types  of  milk  to  meet  your foodservice   operation’s   requirements   and storage   capacities. Handle   milk   according   to   safe,   sanitary procedures. For more information on milk, consult the NAVSUP P-486, volume I, and the Manual of Naval Preventive Medicine, chapter 1. 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 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 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. 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: 5-26

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