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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Index - 14164_325
General Mess Control Record, NAVSUP Form 338, 12-15 General  Mess  Menu,  NAVSUP  Form  1080,7-24 General Mess Operating Statement, NAVSUP Form 1358, 3-1 H Head  count  procedures,  13-12 afloat,  13-11 ashore,  13-11 I Inventory,  2-21 K Key custody and controls, 13-17 L Letters  of  authority,  authorization,  and  appointment, 13-16 M Meal  Signature  Record  NAVSUP  Form  1291,  13-13 Meat carving, 6-13 Meat, forms, 6-1 beef, 6-1 lamb, 6-5 other,  6-6 pork, 6-4 rabbit,  6-6 veal,  6-5 Meat preparation and cooking methods, 6-6 dry  heat  methods,  6-9 frozen  and  thawed  meats,  6-7 moist  heat  methods,  6-8 thawing methods, 6-7 Menu Draft, NAVSUP Form 1092, 7-22 Menu planning, 7-10 acceptability factors, 7-12 Menu  planning—Continued cycle menu system, 7-16 drafting the menu, 7-21 factors affecting menus, 7-10 frequency charts, 7-17 guides,  7-16 menu boards, 7-20 menu changes, 7-20 menu-planning  tools,  7-11 special menus, 7-24 wardroom menus, 7-25 N NAVSUP Form 335, 2-8 NAVSUP Form 338, 12-15 NAVSUP Form 340, 12-17 NAVSUP Form 367, 2-10 NAVSUP Form 1046, 13-21 NAVSUP Form 1059, 2-14, 2-21 NAVSUP Form 1080,7-24 NAVSUP Form 1092, 7-24 NAVSUP Form 1282, 2-14, 2-17 NAVSUP Form 1291, 13-13 NAVSUP Form 1292, 13-14 NAVSUP Form 1334, 2-19 NAVSUP Form 1336, 2-20, 2-9 NAVSUP Form 1340, 12-19, 12-20 NAVSUP Form 1343, 13-9 NAVSUP Form 1357, 3-3 NAVSUP Form 1358, 3-1 Nutrition, 7-1 food content, 7-1 food guide pyramid, 7-5, 7-7 food  nutrients,  7-2 vitamins,  7-3 INDEX-4

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