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A Menu Draft, NAVSUP Form 1092 - 14164_172
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Plan Special Menus
When all entrées for the cycle have been entered on each week’s draft, it is good management to review the  drafts  to  determine  the  following:  (1)  whether  the proper  variety  and  balance  are  maintained,  (2)  if higher portion cost entrées are balanced with lower portion  cost  entrées,  and  (3)  if  preparation  of  the entrées is within the capabilities of galley personnel and  equipment. Vegetables.— Frequency charts are developed for both  potatoes  or  potato  substitutes  and  vegetables  in conjunction with the meat frequency charts so that the items selected will complement the meat, fish, or poultry item planned for each day. Entering the potato or potato substitute and vegetables on the menu draft is the second step in menu planning. Variety of preparation of the entrée items should be introduced on the menu by the selected  recipe  card. Salads and Salad Dressing.— The  AFRS  offers many varieties of salads and kinds of salad dressings, as well as recipes for relishes. These numerous recipes are a  fine  foundation  for  a  varied  bar  of  consistently  high quality. An array of salads and relishes can be prepared from the excellent variety of fresh, frozen, and canned fruits  and  vegetables  available. When  you  are  selecting  salads  for  the  menu, planning is needed to achieve variety and to avoid costly leftovers.  Because  the  salad  bar  generally  offers  some variety,  there  is  a  temptation  to  offer  the  same assortment daily. With good planning, changes from day to day can be achieved. When you are planning for salads and relishes, there are several factors to consider: (1) seasonal availability for  procurement,  (2)  temperature  and  climate,  (3) equipment and labor, and (4) combinations of salad ingredients. Select  a  salad  dressing  suited  to  the  salad ingredients on which it is to be used. Use tart dressings with  bland-flavored  salads.  Consult  your  Foodservice Operations,  NAVSUP P-421, for ideas. Breakfast Fruits and Cereals.— Steaming  hot cooked cereals are a welcome and warming component of a hearty breakfast in cold weather. Warmer climates and higher temperatures tend to swing the popularity pendulum  toward  dry,  ready-to-eat  cereals. Offer a choice of fruit and juice each day to make sure a good source of vitamin C is available to the patrons. Either the fruit or the juice should be citrus or tomato. In addition, fruits can be used to introduce variety on the menus; for example, raisins in oatmeal or rice, blueberries in pancakes, and apples in fritters. Desserts. — Desserts should be individualized to each meal just as other menu components, taking into account  the  patrons’  preferences  and  other  factors influencing  the  menu,  such  as  climate,  cooking facilities,  and  the  skills  of  the  personnel. Desserts are classified as light, medium heavy, or heavy. Plan to use the one that goes best with the rest of the meal. If the meal includes hearty salads and creamed vegetables, a light dessert, such as fruit cup or flavored gelatin, is more appropriate than a medium heavy one (puddings or ice cream and cookies) or heavy desserts (cakes and pies). Balance out the day’s dessert by planning alight dessert (chilled pear halves and oatmeal drop cookies) with a heavy dinner at noon and a heavy dessert (spice cake with lemon cream icing) with a light supper. One heavy dessert daily, especially one that must  be  baked  the  same  day  it  is  to  be  served,  is sufficient for most messes. To ensure a variety of dessert choices in your menus, make maximum use of mixes, ice cream, prepared pie fillings, gelatin desserts, and other convenience foods. A caution that should be observed, however, in planning desserts is avoiding a repetition of the same flavors. It is easy to miss hidden flavor repetitions when breakfast juices and dinner and supper salads contain fruit.  Watch  for  these  duplications  in  dessert  planning. Breads and Breakfast Pastries.—  Piping  hot  yeast rolls and quick breads dress up a meal any day of the year. Hot breads can play an important role in balancing cold  meals. When you write a menu, be realistic. If baking facilities  are  limited  or  if  inexperienced  MSs  have  not yet  fully  developed  their  baking  skills,  you  should  limit baking  items. Soups.— The soup is one of the last items planned for a lunch or dinner menu.    This  sequence  in  menu planning is not based on the relative importance of soup to a menu, but rather on its relation to other menu items. Soups  are  classified  as  light,  heavy,  creamed,  and chowder and, as with dessert items, are selected to balance and complement the menu. The number of times a soup is offered each day or each week should be based  on  the  crew’s  acceptance  of  soup.  If  the acceptance of soup is high and you feel justified in including it on the menu at both lunch and dinner meals, plan to serve a different soup at each of these meals. Make  maximum  use  of  dehydrated  soups  and  canned 7-23

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