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Sample Meat Spacing Pattern
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
A Menu Draft, NAVSUP Form 1092 - 14164_172
the  discretion  of  the  commanding  officer,  a  weekly summary of menu changes made and the reasons for the changes are provided to the commanding officer at the time the forthcoming weekly menu is submitted for approval. Each menu should include a notation at the bottom of the menu stating that “The food service officer is authorized to make changes to this menu when, due to unusual   or   unforeseen   circumstances,   it   may   be necessary to provide substitutions for food items not in stock or to permit timely use of perishable foods.” Menu  changes  should  be  kept  to  an  absolute minimum and should not be made without advance approval by the food service officer. SELECTIVE MENUS.—   A selective (multiple-choice) menu includes one or more choices for the crew in each category. One or more choices are recommended  under  the  following  circumstances: l l l l If a popular entrée or vegetable is to be served, offer an alternative. When a high-calorie, high-fat entrée is to be served,  offer  an  alternative. If savings can be realized by offering a high-cost entrée with a low-cost one, offer a choice. If  practical  from  a  production  standpoint,  a selection of various meal components can be offered, including entrées, vegetables, breads, and  beverages. DRAFTING  THE  MENU.—   To  do  the  best possible job in menu drafting the Navy menu planner needs a good working atmosphere in which to think. In addition,  the  sources  of  information  mentioned  earlier in this chapter-the meat plan, the frequency charts, and the spacing patterns that have been developed—are needed. Most meals are planned around main dishes of meat, and other food items are planned to complement main dishes. Use the standard Menu Draft, NAVSUP Form 1092, to build the week’s menu (fig. 7-9). The menu planner has room for listing each menu item in a meal and has a column for the AFRS numbers to eliminate guesswork on the kind of food, the method of preparation, and the essential breakout data. Use standard abbreviations to achieve  coordination  between  the  jack-of-the-dust  (or subsistence   storeroom   storekeeper)   and   galley personnel;  for  example,  (f)  for  frozen,  (cn)  for  canned, (dehy)  for  dehydrated,  and  (inst)  for  instant  foods. Certain standard menu items, such as coffee, are printed on the draft to facilitate drafting. The  following  steps  illustrate  the  proper  sequence in drafting major meal components: Step  1—Main  dishes,  gravies,  sauces,  and accompaniments Step   2—Potatoes,   potato   substitutes,   and vegetables Step  3—Salads Step  4—Breakfast  fruits  and  cereals Step  5—Desserts Step  6—Breads  and  breakfast  pastries Step 7—Soups and beverages Accompaniments to menu items should be written alongside them, shown as follows, or may be written directly  underneath  them,  space  permitting. Breakfast Fruit or juice Cereal - milk Main  dishes Breakfast  pastry Bread - butter Jam - jelly Beverages Lunch or Dinner Soup - crackers Main dish - gravy or sauce Potatoes Vegetables Salads  and  salad  dressing Bread Dessert Beverages Meat, Poultry, and Fish.— Using information from the frequency chart and the spacing pattern, enter the meat, fish, or poultry entrées planned for each day on the menu draft form. Introduce variety to the menu by the recipes selected for the preparation of each meat cut or poultry entrée. For example, beef, pot roast on the frequency chart and spacing pattern, may be entered as L10-1 Ginger Pot Roast on the menu draft, and the next time this style of beef is repeated on the spacing pattern, it maybe entered as L10-2 Yankee Pot Roast on the  menu  draft.  preplanning  the  entrées  includes  the selection of an alternative choice of meat when rabbit, fish, or liver is shown. 7-21

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