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General Mess Control Record, NAVSUP Form 338,
12-15
General Mess Menu, NAVSUP Form 1080,7-24
General Mess Operating Statement, NAVSUP Form
1358,
3-1
H
Head count procedures, 13-12
afloat, 13-11
ashore, 13-11
I
Inventory, 2-21
K
Key custody and controls, 13-17
L
Letters of authority, authorization, and appointment,
13-16
M
Meal Signature Record NAVSUP Form 1291, 13-13
Meat carving, 6-13
Meat, forms, 6-1
beef, 6-1
lamb, 6-5
other, 6-6
pork, 6-4
rabbit, 6-6
veal, 6-5
Meat preparation and cooking methods, 6-6
dry heat methods, 6-9
frozen and thawed meats, 6-7
moist heat methods, 6-8
thawing methods, 6-7
Menu Draft, NAVSUP Form 1092, 7-22
Menu planning, 7-10
acceptability factors, 7-12
Menu planning—Continued
cycle menu system, 7-16
drafting the menu, 7-21
factors affecting menus, 7-10
frequency charts, 7-17
guides, 7-16
menu boards, 7-20
menu changes, 7-20
menu-planning tools, 7-11
special menus, 7-24
wardroom menus, 7-25
N
NAVSUP Form 335, 2-8
NAVSUP Form 338, 12-15
NAVSUP Form 340, 12-17
NAVSUP Form 367, 2-10
NAVSUP Form 1046, 13-21
NAVSUP Form 1059, 2-14, 2-21
NAVSUP Form 1080,7-24
NAVSUP Form 1092, 7-24
NAVSUP Form 1282, 2-14, 2-17
NAVSUP Form 1291, 13-13
NAVSUP Form 1292, 13-14
NAVSUP Form 1334, 2-19
NAVSUP Form 1336, 2-20, 2-9
NAVSUP Form 1340, 12-19, 12-20
NAVSUP Form 1343, 13-9
NAVSUP Form 1357, 3-3
NAVSUP Form 1358, 3-1
Nutrition, 7-1
food content, 7-1
food guide pyramid, 7-5, 7-7
food nutrients, 7-2
vitamins, 7-3
INDEX-4
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