cruises should be planned well in advance to assure
balanced stocks that will enable you to prepare
The choice of preparation of foods to be served will
also depend upon the galley equipment, the number of
personnel to be fed, and the number of MSs on duty.
Menus may be more elaborate if laborsaving
equipment is available and a sufficient number of MSs
are on duty to allow for the preparation of last-minute
items. In summary, determining the choice of menu
items should include the following considerations:
. The type and capacity of the galley equipment
l The number of personnel to be fed
. The number of workers in the galley
Avoid menus that require too much last-minute
preparation. Plan a balance between the foods that can
be prepared in advance without deteriorating in quality
and those that must be prepared just before serving time.
Foods that look good and complement each other
always have an advantage over those that are less
attractive, even though they may be equally well
prepared and nutritious. Learn to choose and combine
foods in such a way as to achieve variety and harmony,
both in appearance and flavor. The following
suggestions will help you:
l Vary the methods of preparation of the food
served. Carrots, for example, can be served raw,
buttered, french fried, seasoned with lemon juice, or
combined with peas.
. Consider the color of the food selected. Choose
colors that look well together. Avoid too many foods of
the same color at any one meal.
. Avoid the use of unsuitable colors for food.
Serve interesting combinations of flavors. Combine
mild and strong flavors but do not kill a delicate flavor
with an unsuitable flavor combination. Avoid using the
same flavor twice in the same meal.
l Combine different shapes such as diced potatoes,
sliced meats, and leafy vegetables.
l Do not plan all soft, dry, or moist foods for any
one meal. Vary the texture.
. Review the cycle menu each time it is used.
Generally, avoid having the same meal on the same day
of every week.
The skill of the menu planner is reflected in the
meals served in the Navy.
Developing skill in
appraising operating conditions, food acceptance, and
food supplies in terms of potential meals is a demanding
and responsible task. To accomplish these tasks, you
should develop the following skills:
Gain basic knowledge of menu-planning
Balance meals in nourishing and attractive
combinations of foods
Keep food costs with.unjustifiable limitations and
prescribed monetary allowances
Plan for efficient food supply management and
Flexibility and adaptability are essential to the
proper planning of meals. Rarely will you be able to use
standard menus. The foods that are written into your
ships menu should vary as operating conditions vary.
Even ships of the same type as yours, operating under
the same conditions and in the same area, probably could
not use exactly the same menus. The ability to adapt
menus is a skill you must acquire.
The most important sources of guidance for menu
planning are described in this section.
The Food-Preparation Worksheet, NAVSUP Form
1090, is a very important document and should be
This form serves as a written
directive between the leading MS and the personnel on
watch. A food-preparation worksheet should be
prepared for each space in which food is prepared. The
food-preparation worksheet will prove its worth to you
when you use it regularly because it provides much
information and guidance.
The worksheet helps reveal the strengths and
weaknesses of the menu. When the preparation of the
daily menu is plotted on a worksheet, weaknesses and
bottlenecks stand out vividly. For example, you may
find that all menu items are to be prepared in the same
three steam-jacketed kettles or that the three main menu