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Standardized  Recipes - 14164_106
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Recipe Adjustments
MEASURES AND WEIGHTS.— Measures and weights are the exact amount of each ingredient needed for 100 portions. Amounts are listed parallel to the list of  ingredients.  Quantities  of  dry  ingredients  weighing more than 1/2 ounce usually are given as both weights and  measures.  Most  liquid  ingredients  are  measured, not weighed. On the right side of the Measures column, a blank space has been reserved for inserting the actual amounts of ingredients needed to prepare the number of portions the individual galley needs. These quantities may be inserted  in  pencil  directly  on  the  recipe  card  and  then changed  as  necessary. METHOD.— Method  describes  how  the  ingredients are to be combined and cooked and represents the best accepted  cooking  procedures.  For  example,  the  method will describe the best way to sift dry ingredients together, to thicken a sauce, or to fold in beaten egg whites. Methods are standardized since the same terms are used wherever the  same  technique  appears.  The  method  contains directions  for  the  most  efficient  order  of  work,  and eliminating  unnecessary  tools  and  equipment  and unnecessary steps in preparation. The directions are stated in simple, clear terms for incorporating  the  ingredients.  Each  step  begins  with  an action verb such as dissolve, divide, drain, sift, flatten, cover, pour, sprinkle, or bake. These words are the keys to  proper  procedures  and  should  be  closely  followed. Included under method are specific details such as cooking  time. If certain ingredients are to be set aside for later use, this is so stated. For example, “Gradually add sugar, beat to light, firm peak. Set aside for use in step 6.” In a few instances, serving suggestions are included under  method.  For  example,  “Serve  with  lemon  sauce (Recipe No. K-9) or, if desired, top with whipped cream (Recipe No. K-15).” ABBREVIATIONS.—   The  basic  abbreviations used in the AFRS are as follows: Volume: tsp  =  teaspon(s) tbsp  =  tablespoon(s) c = cup(s) pt   = pint(s) qt = quart(s) gal = gallon(s) Ingredients: A.P. = as purchased E.P.  = edible portion (for example, potatoes, peeled,  prepared  for  cooking) Temperature: F = degrees Fahrenheit Weights: oz  = ounce(s) lb = pound(s) Containers: cn = can(s) cyl = cylinder(s) jr  =  jar(s) NOTES.—   Notes  appearing  below  the  recipe contain  supplemental  information  such  as  possible substitutions for ingredients. Specific techniques are included to supplement information contained in the Method column; for example, “If a candy thermometer is not available, heat mixture in step 1 until it forms a soft  ball  in  cold  water.” Serving tips also may be included as notes; for example, “If desired, top with whipped  cream  (Recipe  No.  K-15)  before  serving.”  “In step 3, if convection oven is used, bake at 350°F for 20 to 25 minutes.” VARIATIONS.—  Variations  are  included  on  many recipes.    They  describe  different  ways  to  prepare  the product and constitute a major addition to the total number  of  recipes  contained  in  the  AFRS.  Each variation is listed as a separate recipe in the index. For example,  the  recipe  for  yellow  cake  includes  these variations: (1) banana-filled layer, (2) Boston cream pie, and (3) chocolate cream. The variations in this instance are named according to the principal ingredient that alters the basic recipe. In other recipes where different  cooking  techniques  are  used,  these  may determine the name of the variation. Recipe Supplements Recipe supplements are the written source that explains how to prepare certain types of basic food. Included as recipe supplements are guideline cards, index cards, and index of recipes. GUIDELINE CARDS.— Guideline cards found in some of the recipe sections are directions for preparing a basic type of food. For instance, a guideline card is 5-5

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