| |
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
|
