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Expenditure—Continued
maintenance of receipt and expenditure records,
2-20
sale of food items, 2-17
surveys, 2-19
transfers, 2-16
F
Field kitchens, 11-1
garbage disposal, 11-4
pest control, 11-14
storage of food, 11-3
Field kitchen equipment, 11-7
field ranges, 11-7
improvised stoves, 11-10
kitchen equipment arrangement, 11-11
loading kitchen equipment, 11-15
small detachment cooking outfit, 11-9
unloading kitchen equipment, 11-11
Field kitchen sight selection and layout characteristics,
11-1
planning kitchen layout, 11-3
planning the location, 11-1
Field kitchen tents, 11-4
setting up the tent, 11-6
striking and storing the kitchen tents, 11-7
unpacking the tent, 11-5
Field sanitation, 11-12
Food guide pyramid, 7-5,7-7
fats, oils, and sweets, 7-10
fruit group, 7-8
grain, cereal, rice, and pasta, group, 7-6
meat, poultry, fish, dry beans, eggs, and nuts group,
7-9
milk, yogurt, and cheese group, 7-8
vegetable group, 7-8
Food preparation, 5-1
abbreviations, 5-5
Food preparation—Continued
Armed Forces Recipe Service, 5-1
basic guides, 5-1
beverages, 5-26
box lunches, assembly, 5-22
cereal, 5-25
cooking methods, 5-16
dressings, 5-25
eggs, 5-13
fruits and vegetables, 5-14
Food-Preparation Worksheet, NAVSUP Form
1090, 5-1, 5-2
gravies, 5-24
hors d’oeuvres, 5-19
pasta, 5-25
recipe adjustment, 5-6
salads, 5-17
sandwiches, 5-19
sanitary aspects, 5-11
sanitation, general, 1-4
sauces, 5-23
soups, 5-23
relishes, 5-19
rice, 5-25
Food storage, 2-11
perishable foods, 2-12
principles of storage, 2-11
refrigeration units, 2-13
refrigerator log, 2-14
semiperishable food items, 2-11
Food-Item Request/Issue Document, NAVSUP Form
1282, 2-14
Food-Item Report/Master Food Code List, NAVSUP
Form 1059, 2-14, 2-21
Foodborne illnesses, 1-1
animal parasites, 1-3
infection, 1-2
INDEX-2
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