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Planning the Kitchen Layout - 14164_245
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Unpacking the Tent
To make a double-walled type of food box, use one large packing box and one that is slightly smaller. Drill holes in the bottom of the larger box and cover its outer walls with waterproof paper or some similar material. Convert the top into a door with hinges. Then dig the pit slightly larger than the box and fill the bottom with about 4 inches of stone or gravel. Sink the box inside the larger one, allowing for a space of from 3 to 4 inches between the sides of the two boxes all the way around. Stuff  sawdust,  straw,  or  grass  between  the  two  boxes  to serve as insulation. For best results, always keep this material  damp.  Camouflage  the  box,  when  necessary, by placing a wet blanket over it and covering the blanket with  leaves. The natural refrigeration provided by both the root cellar and the food box is supplemented by the thawing of the frozen meats within the storage space. Frozen meats will help refrigerate other perishables during the period required for them to thaw. If ice is available, you can partition off one end of the food box to form an ice compartment. Garbage  Disposal Garbage is best disposed of by burying or burning. To bury garbage, dig a trench 4 feet deep or more. Dump the garbage into the pit, packing it down in layers. Then cover the exposed layer with a few inches of dirt each day. When you abandon the garbage site, cover it with a minimum of 2 feet of mounded earth. To incinerate garbage, you must first remove all excess  moisture.  The  cross-trench  incinerator  (fig.  11-5) provides one of the best methods of burning garbage. To construct such a trench, dig two trenches 8 feet long, 1 foot wide, and 1 foot deep, that cross at their centers. The bottom of each trench should taper up to the level of the ground toward the ends. A grate made of a piece of scrap iron or pipe about 24 inches long is built over the centers. At the intersection of the trenches, build a coal or wood fire. When the fire has become hot enough, add rubbish or  drained  garbage  as  fuel.  This  incinerator  functions best if three of the four sides of the trenches are blocked off, with the open side facing into the wind. This  type  of  cross-trench  fire  can  be  used  for cooking as well as incinerating. Two cross-trenches provide  enough  cooking  facilities  to  prepare  meals  for 100 people and six of them provide enough cooking facilities to prepare meals for 500 people. To dispose of cans, you can wash them and use them as substitutes for cooking and eating utensils. You also can open both ends, flatten them, and bury them with the garbage. Glass jars also can be used as substitute eating  utensils.    When disposing of glass jars, break them up and bury them with the garbage. Liquid wastes, such as grease, may be burned or buried  with  the  garbage.  The  exception  is  any  usable grease that can be used for cooking. Other wastes are best disposed of in the soakage pit (fig. 11-6). This pit should be at a minimum of 25 feet from the kitchen area. FIELD KITCHEN TENTS This  section  of  the  chapter  presents  you  with  the knowledge required to unpack and setup a field kitchen tent. You also will become familiar with the procedures used  for  packing  and  storing  tents  once  field  mess operations  are  complete. The  general-purpose  medium  (GPM)  tent  (fig. 11-7) is designed for field kitchen use. This tent is rectangular  and  pole  supported.  It  consists  of  cave poles, door pies, center upright poles, a ridge pole, and a liner. The general specifications are as follows: Figure  11-5.-Cross-trench  incinerate. 11-4

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