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Example of an Ashore Food-Preparation Worksheet, NAVSUP Form 1090 - 14164_105
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Measures and Weights
Figure  5-3.—Required  information  on  a  modified  Food-Preparation  Worksheet,  NAVSUP  Form  1090. recipes and variations that have been tested and proven. The AFRS also contains the following: Guidance   cards   with   product   usage   and preparation   information Color  photographs  of  finished  products  and  some stages  of  preparation How-to-do-it  line  drawings Standardized  Recipes All food should be prepared according to the recipes published in the AFRS or the recipes that have been approved by the food service officer. Recipes in the AFRS are printed on 5-inch by 8-inch colored cards. The use of standardized recipes ensures high quality in  food  preparation.  It  also  eliminates  guesswork  and prevents variations in quality and quantity. The use of exact  amounts  of  the  various  ingredients  produces accurate  yields,  prevents  leftovers,  and  promotes  food cost control. The food items needed for the day’s menu are requisitioned from the bulk issue room storekeeper by the watch captain. YIELD.— Each recipe in the AFRS is designed to yield 100 portions; however, the yield of some recipes is given in numbers or volume; for example, 2 pans, 8 loaves, and 6 1/2 gallons, depending upon the food to be prepared. lNGREDIENTS.— Ingredients are listed in the order  used.  The  specific  form  or  variety  of  each ingredient is indicated; for example: Flour,   general-purpose Flour,  bread The   shape,   size,   or  form  of  an  ingredient  is specified;  for  example: Ham.  cooked,  1/2-inch  cubes Onions, dry, sliced Nuts,  unsalted,  chopped Temperatures of ingredients are specified in many recipes. Descriptive terms are also used; for example: Egg  whites  (room  temperature) Liver,  sliced,  partially  thawed Water,  warm  (110°F) 5-4

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